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Category: Diabetic Recipes (Page 9 of 66)

Vegetable Soup Recipe

Ingredients:
3 cups soup stock
1/4 cup chopped onions
1/4 cup green beans cut in strips
2 tbsp diced turnip
1/4 cup diced carrots
1/4 cup shredded cabbage
1 tbsp celery, finely chopped
Salt, pepper & seasoning to taste

Instructions:

Add prepared vegetables to soup stock.

Cook until vegetables are tender (about 1/2 hour). Season to taste.

Serve hot.

NOTE: Any combination of vegetables may be used in this recipe.


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Sicilian Vegetable Stew Recipe

Ingredients:
2 lb medium-size eggplants
1/2 lb onions, thinly sliced
1/3 cup olive oil
2 tablespoons capers, drained
2 or 3 celery stalks, chopped
6 oz olives
1/3 cup vinegar of any kind
1 teaspoon stevia powder
Salt

Instructions:

Wash the eggplants, cut them into small pieces, put them into a large strainer and sprinkle with salt. Set aside to drain for at least 1 hour. Meanwhile, combine the onions with one-third of the olive oil in a wide, shallow pan. Cook until golden. Add the capers, celery and olives. Mix well and cook for 15 minutes, set aside.

Rinse the eggplant and dry completely. Heat the remaining oil in a skillet over high heat. When the oil reaches its maximum temperature, add the eggplant pieces and fry until well browned. Drain. Stir the eggplant into the tomato mixture.

Sprinkle on the vinegar and stevia and return to low heat. Cook until the vinegar completely evaporates. Serve either warm or cold.


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Green Beans Almondine Recipe

Ingredients:
1 pound frozen french-cut green beans
1/2 cup slivered almonds
4 tablespoons butter

Instructions:

Steam the green beans according to package directions

While beans are cooking, saute the almonds in butter over medium heat, stirring frequently.

When the beans are done and the almonds are golden, drain the water off of the beans and pour the almonds and butter over them; use a scraper to get all the butter. Toss the mixture, and serve.

Makes 4 servings.


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Cauliflower Hash Browns Recipe

Ingredients:
12 ounces (1/2 medicum head) fresh cauliflower, grated
4 slices bacon, chopped
1/2 cup onion, chopped
1-2 tablespoons butter, optional
Salt and pepper, to taste

Instructions:

In a medium-large nonstick skillet, cook the bacon and onion until they just start to brown.

Add the cauliflower; cook and stir until the cauliflower is tender and nicely browned all over. You can add a couple tablespoons of butter during cooking to speed up browning and add flavor.

Season to taste with salt and pepper.

Makes 4 servings


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Italian Style Broccoli Recipe

Ingredients:
1 tsp. extra virgin olive oil
2 or 3 garlic cloves, minced
1 onion, diced
4 or 5 button mushrooms, brushed clean and thinly sliced
1 or 2 tomatoes, diced
1 head broccoli, cut into small flowerets, with stems peeled and thinly sliced

Instructions:

Bring a large pot of water to boil over high heat.

Add broccoli and cook until bright green but not completely tender, about 3 minutes. Plunge into cold water to stop the cooking process and preserve the bright color.

Heat oil in a skillet over medium heat. Add garlic, onion, and cook, stirring, 2-3 minutes. Add tomatoes and stir well. Cover and simmer 10-15 minutes.

Remove cover and stir in broccoli. Simmer, uncovered, 2-3 minutes. Serve hot, makes 4 servings.


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Greek Mushroom Salad Recipe

Ingredients:
2 tablespoon olive oil
1 medium brown onion, finely chopped
2 cloves garlic, crushed
1/4 cup finely chopped fresh oregano
1/4 cup water
10 seeded black olives
7 oz feta cheese, crumbled
1 cup sliced mushrooms

Instructions:

Heat oil in wok, stir-fry onion and garlic until onion is soft.

Add mushrooms to wok. Add two tablespoons of the oregano, and water. Stir until sauce boils.

Combine mushroom mixture in large bowl with olives, & cheese

Serves 4.


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Asparagus in Cream Sauce Recipe

Ingredients:
1-1/2 pounds fresh asparagus, trimmed and cooked
3/4 cup sour cream
2 eggs, slightly beaten
1/2 teaspoon lemon juice
Dash cayenne pepper – to taste
Salt & white pepper – to taste
Dash paprika – to taste

Instructions:

Arrange asparagus in one or two layers in an oven-proof baking dish. Please in a warm oven about 200 degrees F to heat while making sauce

Boil about 1 inch of water in the bottom of a double-boiler.

Whisk together sour cream and eggs in cold pan. Place over the boiling water, taking care that the water does not touch the top pan and stir in the lemon juice and cayenne.

Cook while whisking until the sauce thickens. Season lightly with salt and white pepper.

Pour sauce over asparagus, sprinkle lightly with paprika, and serve.


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Creamy Mushroom Sauce Recipe

Ingredients:
1 oz. of butter
11 oz. of small button mushrooms, sliced
2 tablespoon of white wine
1/2 cup chicken stock
1/2 cup cream
1 clove garlic, crushed
1 tablespoon chopped chives

Instructions:

1. Pan-fry the chicken or meat in a little oil or butter. Remove from the pan, cover with foil and keep warm. Add the butter and mushrooms to the pan juices and stir over medium heat for 5 minutes, or until soft and golden.

2. Add the wine, stock, cream and garlic, and bring to the boil. Cook for 5 minutes, stirring constantly, until the sauce thickens slightly. Stir in the chives and serve immediately.

1 g. Carbohydrates


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Baked Broccoli Recipe

Ingredients:
2 packages frozen broccoli spears
1 cup sour cream
1/2 cup grated cheddar cheese
1 tablespoon lemon juice
1/2 teaspoon grated lemon rind
Salt and pepper
Paprika

Instructions:

Cook broccoli according to package directions and drain well. Place in shallow baking dish.

Combine remaining ingredients; spoon over broccoli. Sprinkle with paprika.

Bake in 350°F oven for 20 minutes.


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Nicolise Recipe

Ingredients:
1/3 head cauliflower
1 bag (1 pound) frozen, crosscut green beans, thawed but not cooked
1 clove garlic, crushed
1/4 to 1/2 cup fresh parsley, minced
1/4 medium, red onion, diced
8-10 olives, sliced
1/2 to 3/4 cup vinaigrette dressing
Lettuce (to line the plate)
3 cans (6 ounces each) tuna, drained
6 hard boiled eggs, sliced

Instructions:

Slice your cauliflower quite thin. Put it in a microwave-safe bowl with about 1 tablespoon of water, cover, and cook it for 4 to 5 minutes (just tender)

Combine the green beans, garlic, parsley, onion and olives in a good-size bowl. When the cauliflower is done, add that as well, and pour 1/2 cup of dressing over the whole thing.

Stir well, and stick it in the fridge. Let it marinate for several hours to a day, stirring now and then.

When ready to eat, put a few lettuce leaves on each plate and spoon a mound of the marinated mixture on top. Put the tuna on top and in the middle and surround it with slices of hard boiled egg. Garnish it with olives and drizzle more dressing on top.

Serves 6.


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