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Category: Seafood (Page 1 of 14)

Italian Peppers with Anchovy Recipe

Ingredients:
4 large red or yellow peppers
3 tablespoons olive oil
8 anchovy fillets, chopped
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons chopped basil
1 clove garlic, minced
1 tablespoon capers
Salt and freshly ground black pepper to taste
2 tablespoons red wine vinegar

Instructions:

Cut out the cores and seeds from the peppers. Cut peppers into 1/2-inch strips and trim away the white membranes.

Heat the oil over medium heat in a large skillet. Add the pepper strips and cook 20 to 25 minutes or until tender, stirring frequently.

Add the remaining ingredients. Raise the heat and cook, stirring occasionally, until most of the liquid evaporates. Let cool. Serve at room temperature.

Serves 6.


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Caesar Salad Dressing Recipe

Ingredients:
1 egg
2 tablespoon white wine or tarragon vinegar
2 teaspoon Dijon mustard
2 anchovy fillets, chopped
1 clove of garlic, crushed
1/2 cup oil

Instructions:

Cook the egg in boiling water for about 1 minute. Break the egg into a small bowl and add the wine or vinegar, mustard, anchovy and garlic. Mix together using a wire whisk. Add the oil in a thin stream, whisking continuously until the mixture is smooth and creamy. Keep, covered, in the fridge for up to 2 days.

Makes about 3/4 cup.

0 g. Carbohydrates


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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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Meaty Vegetable Soup Recipe

Ingredients:
1-2 cloves garlic, finely chopped
1/2 onion, chopped
1-1/2-2 cups chopped mixed low-starch veggies (for example, zucchini, yellow crookneck squash, asparagus, broccoli, cauliflower)
1 cup diced stewed tomatoes (seasoned as you like)
2 meal-sized servings of protein – meat, chicken or seafood
Broth (beef, chicken, vegetable, or mushroom)

Instructions:

Heat a couple of teaspoons olive oil in a soup pot or large saucepan and saute the garlic and onion until limp. If you’re cooking the protein fresh in the soup, add small cubes of meat/poultry/seafood now and cook for several minutes, stirring to ensure cooking on all sides and through to the center.

Add the fresh veggies and continue to stir to saute them for a few minutes, until they begin to soften. Add the tomatoes, the broth, and salt and pepper to taste.

If you are using leftover meat, poultry or seafood, add it at this point.

Bring soup to a boil, reduce heat, and simmer for a few minutes (up to about an hour) over low heat.

For a taste delight, sprinkle a teaspoon or two of finely chopped fresh basil or cilantro onto each bowlful just prior to serving. Double or triple or even quadruple the basic recipe of you’ve got a large enough pot to accommodate it and store the extra servings in the fridge for lunches or dinners on subsequent days.


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Seafood Chowder Recipe

Ingredients & Instructions:
1 cup water
1 medium onion chopped finely
1 celery stick chopped finely and simmer till most, but not all the water is gone

Then take:
2 oz of cubed salmon filet
2 oz of cubed red snapper
2 oz of cubed cod
2 oz of Langostino Meat (which is “Rock” or “Popcorn” shrimp) and add to onion & celery mixture and allow the steam from the evaporating remaining water to cook the fish

Then take:
2 cups heavy cream
1/4 tsp. dried Dill

Salt & pepper to taste and pour over the onion, celery and fish mixture in the pan and heat.

For thicker chowder, evaporate the moisture slowly from the cream. For thinner chowder add more cream and/or water.

Serve with a sprinkle of chopped chives and pat of hard butter melting on top. Makes 2 servings.


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Shrimp Soup with Cabbage Recipe

Ingredients:
4 cup shredded Chinese cabbage
2 teaspoon salt
6 cups water
4 oz chopped scallions
4 oz cooked medium sized shrimp -each cut in half
1/2 cup sliced celery

Instructions:

Combine cabbage with water, celery, and salt in saucepan. Bring to a boil. Cover and cook over low heat for 10 minutes, or until cabbage is tender but still crisp.

Ladle, evenly divided into soup bowls. Sprinkle each portion with one ounce chopped scallions. Place one ounce shrimp in each bowl.

Carb Count: 3.6 carbs per serving. Makes 4 servings.


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Stuffed Cucumber Soup Recipe

Ingredients:
1/2 lb ground pork (or veal)
2 cloves garlic, finely minced
1/2 teaspoon freshly grated ginger root
1 tablespoon Thai Fish Sauce* (Nam Pla)
1/2 teaspoon dried cilantro or 1 teaspoon fresh cilantro (also -called Chinese parsley)
8 ea green onions, white part and 2″ of green tops
1 can of boiled quail eggs*, drained and rinsed with fresh tap water
4 ea cucumbers (about 8″ long)
2 qt chicken stock

*Available in Asian markets

Instructions:

Select cucumbers which are 7 to 8 inches long, but as small around as you can get. Peel the cucumbers and then slice each across into four equal pieces. Using a small spoon scoop out the seeds being careful to leave a “bottom” in each piece.

Preparing the meat stuffing:

Combine the ground pork, garlic, ginger, cilantro, 4 of the green onions, and fish sauce. Make a small ball of the mixture and microwave for about a minute to cook thoroughly. Taste for seasoning, and correct if needed.

Using your fingers stuff the meat mixture into the cucumbers (stick a toothpick through the side of the cucumber and into the meat to hold it in place while it cooks) in the hot chicken stock.

Cook about 15 minutes and add the 4 remaining green onions cut in 2″ lengths, and the canned quail eggs.

Cook another 5 minutes and serve immediately.

Note: If you can manage to keep the soup just barely below the boil your finished soup will be very clear.


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Seafood Spices Recipe

Ingredients:
2 tablespoon ground allspice
2 tablespoon celery salt
2 tablespoon mustard powder
1 teaspoon ground ginger
1 tablespoon paprika
3/4 teaspoon Cayenne pepper

Instructions:

Mix thoroughly.

Sprinkle on fish fillets before broiling.

Season chowder, crabs or salmon cakes.

Add to tuna, crabs or salmon salads.


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Salmon Pepper Recipe

Ingredients:
1 large green sweet pepper
1 8 oz. package cream cheese
1/2 cup sour cream
1/2 cup thinly sliced green onions (4 to 6)
2 cloves garlic, minced
1/2 teaspoon smoked paprika
1/2 to 1 teaspoon finely chopped chipotle pepper in adobe sauce
4 ounces smoked salmon, flaked, with skin and bones removed
72 english cucumber slices

Instructions:

Preheat broiler. Line a baking sheet with foil.

Cut green pepper into quarters removing stem, seeds and membranes. Place pepper quarters skin sides up, on prepared baking sheet.

Broil 4 to 5 inches from the heat for 10-15 minutes or until pepper skins are charred.

Wrap pepper quarters in the foil, let stand 15-20 minutes or until cool enough to handle. Peel off skin and discard. Chop pepper.

Preheat oven to 350 degrees F.

In a large bowl, beat cream cheese with an electric mixer on medium speed until smooth.

Beat in sour cream until smooth. Reserve 1/4 cup of the green onions, stir in the remaining green onions, the garlic, paprika and chipotle pepper into cream cheese mixture. Gently fold in salmon and chopped green pepper. Spread mixture in a 1-quart au gratin dish.

Bake for 15 minutes or until heated through, stirring once halfway through baking. Sprinkle with reserved green onions. Serve warm with cucumber slices.

Carb per serving: 6 g. Servings: 12 (1/4 cup dip and 6 cucumber slices each).


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Seafood Bisque Recipe

Ingredients:
1/2 cup finely chopped shallots (about 2)
1/4 cup finely diced celery
2 sticks butter
1 quart water
1 tablespoon chicken stock
2 6.5-oz. chopped clams with juice
1/2 lb uncooked shrimp, cleaned, shelled, deveined
1/3 lb cod (leave in one piece)
1/3 lb salmon (leave in one piece-remove skin)
4 cups heavy cream
1 small can crab meat
1/2 cup dry sherry
Chives for garnish, optional

Instructions:

Sautè shallots and diced celery in butter, until soft. Stir with a wire whip for 5 minutes, on low heat and set aside.

Bring 1 quart of water to a boil. Add chicken stock, clams with juice, all of the shrimp and the whole pieces of cod and salmon. Return to a boil; lower the heat and simmer for about 5 minutes. Strain the stock, and reserve the seafood. Stir the shallot/butter mixture into the stock.

Flake the large pieces of boiled fish and add the canned crabmeat. Add the heavy cream and sherry. Bring to a simmer and heat through. Add chives, if desired.

Carb Count: 2-3 carbs per serving. Serves 6-8


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