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Category: Diabetic Recipes (Page 65 of 66)

Foamy Omelete Recipe

Ingredients:
4 eggs
1/2 teaspoon salt
4 tablespoon cream
1 tablespoon butter
Pinch of pepper

Instructions:

Beat yolks of eggs, add seasonings and milk. Beat whites until stiff, but not dry.

Place skillet on large burner, add butter, set to medium high heat. Just as soon as butter is melted, lower to low heat. Have bottom and sides of skillet well greased.

Fold the stiffly beaten egg whites into yolk mixture. By this time, the pan should be very hot. Pour in omelet, spread evenly, and cook slowly until omelet is set.

Place omelet in oven,which has been preheated to 375 degrees to dry slightly on top. Turn out and serve at once.

Finely minced ham, grated cheese or finely chopped parsley may be folded into mixture if desired.

Serves 4.


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French Scrambled Eggs Recipe

Ingredients:
3 tablespoon Butter
4 medium white part only leek
2 tablespoon butter
20 beaten to blend egg
8 oz cream cheese, cut into small pieces
1 tablespoon minced mint or 1 tsp, dried mint, crumbled.
Salt
Pepper
Sprigs mint

Instructions:

Melt 3 tablespoons butter in heavy large skillet over low heat. Thinly slice leek and add, cover and cook, stirring occasionally, until soft, about 20 minutes. Uncover and continue cooking, if necessary, until all liquid evaporates; do not brown. Remove leek from skillet.

Melt 2 tablespoons butter in same skillet over low heat. Add eggs, room temperature cream cheese, mint, salt and pepper and cook, stirring with whisk or fork, until egg begins to set.

Stir in leek and cook until mixture forms soft curds. Taste and adjust seasoning. Turn out onto heated platter. Garnish with fresh mint sprigs.


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Hot Sauce Devilish Egg Recipe

Ingredients:
6 each hard boiled eggs
2 tablespoon mayonnaise
2 tablespoon Poupon mustard
1 tablespoon Louisiana hot sauce
1 tablespoon pimentos, mashed
3 tablespoon Dill relish
Lettuce
Salt, to taste

Instructions:

Cut the eggs in half. Remove yolk from white and set white aside.

Mash yolks with a fork and add the mayonnaise and the rest of the ingredients.

Spoon mixture back into egg whites and serve on a bed of lettuce.


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Almond Deviled Eggs Recipe

Ingredients:
6 hard-boiled egg
1/4 cup mayonnaise
1 teaspoon dijon mustard
1/4 teaspoon garlic salt
3 teaspoon roasted almonds, finely chop
12 roasted almonds
Fresh parsley

Instructions:

Slice eggs in half lengthwise; remove yolks and set whites aside.

In a small bowl, mash yolks, mayonnaise, mustard, garlic salt and chopped almonds.

Evenly fill the egg whites, Garnish with whole almonds and parsley.

Chill until read to serve.

12 servings


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Anchovy Deviled Eggs Recipe

Ingredients:
12 hard boiled Eggs
1/2 cup mayonnaise
2 tablespoon anchovies, minced
1 teaspoon Dijon mustard
1 teaspoon lemon juice
2 tablespoon parsley, minced
Salt and pepper
Capers

Instructions:

Slice eggs length wise. Remove yolks from eggs and mash in bowl.

Stir in mayonnaise, anchovies, mustard, lemon juice, 1 tablespoon parsley and salt and pepper to taste.

Place filling in pastry bag. Pipe filling into egg whites. Garnish with capers and remaining parsley.

Cover and chill until serving time.


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Yellow Squash and Gruyere Frittata Recipe

Ingredients:
2 tablespoons butter, divided
2 medium yellow crookneck squash, cut into 1/4-inch rounds (2-1/2 cups)
1 packed teaspoon thinly sliced fresh sage or basil leaves
10 large eggs
1/2 cup water
1/2 teaspoon salt
3/4 cup coarsely shredded Gruyere cheese

Instructions:

Melt 1 tablespoon butter in 12-inch nonstick ovenproof skillet over medium-high heat. Add squash and saute 8 minutes, stir in sage. Cook just 1 or 2 minutes more until tender and browned in spots.

Arrange oven rack 6 inches from heat source, heat broiler. Whisk eggs, water, and sale in a bowl. Melt remaining tablespoon butter in skillet, pour eggs over squash. Reduce heat to medium-low, cover, and cook until set on bottom and edges but the top is still loose, about 3 minutes. Sprinkle Gruyere evenly over the top.

Broil frittata until just set, about 1 minute. Cut into wedges to serve.


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Dilly Beef Salad Recipe

Ingredients:
3 cup beef, cooked, cubed
3/4 cup pepper, green, chopped
5 large olives, stuffed, sliced
10 onions, pickled, chopped
1/8 teaspoon pepper
1/2 teaspoon salt
1/4 teaspoon mustard, dry
1 teaspoon dillweed
1/2 cup mayonnaise
1 tablespoon lemon juice
Onions, pickled
Olives, stuffed

Instructions:

Combine beef, green pepper, sliced olives, and chopped pickled onion; chill.

Combine pepper, salt, mustard, dillweed, mayonnaise, and lemon juice; mix well and add to meat mixture. Toss lightly.

Chill at least 1 hour. Garnish with pickled onions and olives.


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Herbed Zucchini Soup

Ingredients:
3 cups reduced-sodium chicken broth
1 1/2 pounds zucchini (about 3 medium), cut into 1-inch pieces
1 tablespoon chopped fresh tarragon (1 teaspoon for dried tarragon)
3/4 cup shredded cheddar cheese (3 ounces)
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper

Instructions:

Place broth, zucchini and tarragon in a medium saucepan; bring to a boil over high heat. Reduce to a simmer and cook, uncovered, until the zucchini is tender, 7 to 10 minutes.

Puree in a blender. in batches if necessary, until smooth. Return the soup to the pan and heat over medium-high, slowly stirring in cheese. Remove from heat and season with salt and pepper.

Serve hot or chilled.
4 servings.


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Veloute Sauce Recipe

Note: Velouté is one of the five sauces of classical cuisine. It can also be used for fish.

Ingredients:
6 cups chicken stock
2 Tbsp clarified butter
2 Tbsp thickener (see Low Carb Thickeners)

Instructions:

Heat the chicken stock to a simmer in a medium saucepan, then lower the heat so that the stock just stays hot.

In a separate heavy-bottomed saucepan, melt the clarified butter over a medium heat until it becomes frothy. Do not let it turn brown as it will affect the flavour.

Stir the thickener you choose until it is fully incorporated into the butter, giving you a pale-yellow-colored paste. This paste is called a roux.

Heat the roux for another few minutes or so, until it has turned a light blond color. Don’t let it get too dark.

Using a wire whisk, slowly add the hot chicken stock to the roux, whisking vigorously to make sure it’s free of lumps.

Simmer for about 30 minutes (the volume will be reduced by about one-third) Stir frequently to make sure the sauce doesn’t scorch at the bottom of the pan. Use a ladle to skim off any impurities that rise to the surface.

The resulting sauce should be smooth and velvety. If it’s too thick, whisk in a bit more hot stock.

For an extra smooth consistency, you can pour the sauce through a wire mesh strainer lined with a piece of cheesecloth.

Keep the velouté covered until you’re ready to use it.

Makes about 1 quart of chicken velouté sauce.


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Zanibar Chicken Recipe

Ingredients:
3 pounds chicken thighs and/or drumsticks
2 tsp. cinnamon
1/4 tsp. ground cloves
1/4 pepper
2 Tbsp olive oil
1 medium onion, chopped
1 garlic clove, crushed through a press
3/4 cup orange juice
3 Tbsp raisins
1/3 cup slivered almonds

Instructions:

Season chicken with the spices.

In a large fry pan, heat oil over med-high heat. Add chicken, in batches if necessary, and cook, turning until browned, about 10 minutes. Remove and set aside.

Add onion to pan. Cook until soft, about 3 minutes. Add garlic and cook 1 minute longer.

Return chicken to pan. Add orange juice and raisins. Cover, reduce heat, and simmer 15 minutes, until chicken is tender. Garnish with almonds.


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