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Category: Diabetic Recipes (Page 65 of 66)

Dill Pickled Eggs Recipe

Ingredients:
3 Dozen Hard Boiled Eggs
2 large Bunches Fresh Dill, roughly chopped
2 large Jars, Generic Dill Spears (or slices)
2 large Yellow Onions, sliced into rings
1 large Green Pepper, sliced into rings
2 large Sweet Red Peppers, sliced into rings
1 quart cider Vinegar
1 quart Bottled Water (Purified or Spring Water)
1 small Handful Whole Cloves

Instructions:

Drain pickle juice into large pan. Add cider, water, cloves and dill.

Bring liquid mixture to full boil; then reduce heat to simmer for 45 minutes to one hour (it has a strong smell so open windows)

Place eggs, vegetable slices and pickle spears into large glass or hard plastic container. Strain liquid mixture through a pasta colander and pour liquid over eggs and vegetables.

Let sit for 24-36 hours at room temperatures.

The eggs will be a very, very bright yellow and have a wonderful dill flavor the whole way through. Can also be used as a complimentary garnish.


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Egg Fu Yung Recipe

Ingredients:
6 eggs
2 tablespoons green onions, minced
1/2 teaspoon pepper
1 teaspoon salt
1 lb bean sprouts
1 cup crabmeat or shrimp cooked sauce
2 packets Stevia
3 teaspoon soy sauce
1/2 cup water

Instructions:

Beat eggs well. Add drained bean sprouts. With fresh sprouts, blanch them by placing them in a covered skillet with a few teaspoons of water for just a few minutes.

Add bean sprouts, onion, salt, pepper and crab meat to eggs.

Cook like pancakes in a small amount of oil.

Mix all sauce ingredients and cook, stirring until thickened. Serve over the Egg Foo Yung.


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Egg Quiche Recipe

Ingredients:
10 Eggs, slightly beaten
2 green peppers chopped
2 teaspoon parsley flakes
1 teaspoon oregano
Salt and pepper to taste
2 cup diced cooked turkey or chicken
2 tablespoons onion flakes
2 teaspoons dried chili pepper flakes
1/2 teaspoon garlic powder

Instructions:

Beat eggs lightly and stir in remaining ingredients. Blend in well. Pour mixture into 8 in pam sprayed cake pan and bake in preheated 350 oven for 30 minutes or until set.

Cut into wedges and serve hot or cold.


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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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