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Category: Diabetic Recipes (Page 49 of 66)

Cantalonian Pork Brochettes Recipe

Ingredients:
1 lbs. of pork, cut into 1 1/2-inch cubes
1/2 cup olive oil
1 tbsp paprika
2 tbsp ground cumin
1 tsp. chopped fresh thyme
2 tsp. cayenne pepper
1 tbsp fresh oregano, or 1 tsp. dried
2 tsp. minced fresh garlic

Instructions:

Place the pork in a glass bowl

Place a small skillet over low heat. Add the oil, then all of the remaining ingredients.  Warm gently, without browning, for about 1 minute; remove from the heat and cool to room temperature. Rub the herb and spice mixture evenly over the pork, cover, and refrigerate overnight

When ready to cook, allow the meat to return to room temperature. Meanwhile, preheat the broiler or charcoal fire.

Divide the pork cubes among 4 metal skewers and place them over the fire or on the broiler pan. Cook, turning  once, until done to taste, about 4 minutes per side for medium-rare, 5 minutes for medium. Take care not to overcook. Transfer to a warmed platter and serve.


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Roast Pork & Cabbage Recipe

Ingredients:
2 cups of cooked pork roast, chopped (good for leftovers)
1/2 head of cabbage
2 large onions, chopped
juice of 1 fresh lemon
pepper and cayenne pepper to taste

Instructions:

Saute cabbage, pork and onions in olive oil. Add lemon juice, and seasonings and cook covered until vegetables are tender.


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Rosemary Pork Recipe

Ingredients:
1 or more sprigs of rosemary
6 cloves of garlic, crushed and peeled
1 loin of pork, about 2 1/2 lbs. with bones (more flavorful)
2 tbsp extra virgin olive oil
1 tbsp unsalted butter, at room temperature
1/2 cup dry white wine
Salt
Freshly ground pepper

Instructions:

Preheat oven to 400 degrees F

Remove the rosemary leaves from the sprigs and chop the leaves. Mix the rosemary and garlic with salt to taste and generous amount of pepper. Rub this mixture all over the meat. Tie the roast securely to the chine with kitchen twine.

Place the roast in a heavy baking pan, roasting pan, or cast-iron skillet. Rub with the oil and butter. Roast for about 1 1/2 hours, turning and basting several times. When done, the meat should be nicely browned and cooked through, but not dry.

Remove the twine, separate the meat from the chine bone, and let the meat rest in a warm spot. With a spoon, carefully remove some of the excess fat from the roasting pan, then place the pan on the stovetop over medium-high heat.

Pour in the wine, scraping up any browned bits from the bottom of the pan. Season to taste. Cut the pork into thick slices, arrange on a serving platter, and serve with the pan sauce.

(The meat can be cut entirely away from the rib bones before carving, or these bones can be served with the slices.)


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Crown of Roasted Lame with Rosemary Recipe

Ingredients:
1/4 cup chopped rosemary
12 garlic cloves, minced
2 tablespoons oregano, chopped
1 tablespoon salt
2 teaspoons ground black pepper
1 lean crown roast of lamb with 14 chops (two 7-rib racks of lamb tied together)
2 1/2 tablespoons extra-virgin olive oil
Fresh parsley

Instructions:

Mix rosemary, garlic, oregano, salt, and black pepper in a small bowl.

Preheat oven to 450°F.

Place lamb on large baking sheet and brush with olive oil. Rub herb mixture over lamb. Cover bones loosely with sheet of foil and roast until an instant-read thermometer inserted into thickest part of lamb registers 125°F to 130°F for rare (about 20 minutes), 130°F to 135°F for medium rare (about 30 minutes), or 135°F to 140°F for medium (about 35 minutes).

Transfer lamb to a platter and let stand, 5 to 10 minutes. Remove foil and string. Cut lamb between ribs into chops and serve on a bed of parsley.

Serves 5.


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Ham Wrap Recipe

Ingredients:
8 ounces cream cheese, at room temperature
4 ounces sour cream
1/4 cup minced sweet onion
2 tablespoons minced chives
1 teaspoon garlic powder
1 pound deli sliced ham, sliced thin enough to easily roll into a tube

Instructions:

Blend cream cheese, sour cream, sweet onion, chives, and garlic powder until smooth.

Spread cheese mixture on ham slices. Roll ham slices into logs. Refrigerate at least 1 hour.

Cut ham wraps into thirds for serving as an entree.

Cut into 1-inch thick spirals to serve as an appetizer.

Wrap the ham roll in a leaf of lettuce for a sandwich.

6 servings as an entree, 12 servings as an appetizer


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Cannelon of Beef Recipe

Ingredients:
2 lbs. lean beef, cut from round
1/2 teaspoon onion juice
Grated rind 1/2 lemon
2 tablespoons melted butter
1 tablespoon finely chopped parsley
Few gratings nutmeg
1 teaspoon salt
1 egg
1/4 teaspoon pepper

Instructions:

Chop meat finely, and add remaining ingredients in order given. Shape in a roll six inches long, place on rack in dripping-pan, and bake thirty minutes.

Baste every five minutes with one-fourth cup butter melted in one cup boiling water.


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Chuck Meat Loaf Recipe

Ingredients:
1 lb. ground chuck
1 cup pork rinds
1 egg
1/2 cup heavy cream
2 tablespoon Worcestershire sauce
3/4 cup shredded cheese
Salt

Instructions:

Crunch the pork rinds up into crumbs. Put the meat in a baking dish. Add the pork rind crumbs, cream, egg, Worcestershire sauce, and cheese.

Add salt to taste. Stir until all ingredients are mixed thoroughly and shape into a loaf.

Put into 350 oven and cook for 50 minutes or until done.


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Faux Rice Recipe

Ingredients:
10 oz bag frozen cauliflower
Butter, salt and pepper

Instructions:

Cook cauliflower til done. Drain WELL. Put in food processor with butter, salt and pepper and process in short bursts til it looks like rice.


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Reuben Corned Beef Casserole Recipe

Ingredients:
8 ounces fresh corned beef, shredded
2 eggs
1/2 cup mayonnaise
1/2 cup heavy whipping cream
1 teaspoon dehydrated onion
1/2 teaspoon dry mustard
2 teaspoons caraway seeds
2/3 cup sauerkraut
2 cups shredded Swiss cheese

Instructions:

Preheat oven to 375 degrees.

Grease a 6 cup casserole and place the corned-beef in the bottom of it.

In a bowl, combine the eggs, mayonnaise, whipping cream, onion, dry mustard and caraway seeds. Drain and rinse the sauerkraut, and add it to the mayonnaise mixture.

Pour the mayo mixture over the corned-beef, and sprinkle the cheese on top. Bake covered for 30 minutes, then uncover for an additional 15 minutes.

Makes 4 servings.


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Greek Meatballs Recipe

Ingredients:
1 tablespoon olive oil
1 clove garlic, minced
1 jalapeño, seeded and minced
1 large shallot, minced
1 pound ground lamb
4 ounces salt pork, ground or finely minced
Zest of 1 orange
2 tablespoons chopped mint
Freshly ground black pepper
Greek yogurt for dipping

Instructions:

Heat a small pan over medium heat and add oil, garlic, jalapeño and shallot, Cook for 1 minute. Let it cool.

Crumble lamb into a large bowl. Evenly scatter salt pork, orange zest and mint over lamb, and season with pepper. Sprinkle the cooled garlic mixture over lamb.

Gently mix until just combined, then form into 1¼-inch balls and transfer to a plate or sheet pan.

Heat a large cast iron pan over medium to medium high heat. Brown meatballs (don’t put too many meatballs at one time) on all sides until cooked through, 8 to 10 minutes.

Serve warm with toothpicks or skewers with plain yogurt.

Makes about 20 meatballs (1 cup yogurt per 20 meatballs = .43 carbs per meatball).


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