Diabetes Support

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Category: Seafood (Page 13 of 14)

Crab Salad Recipe

Ingredients:
Crab meat, 2 cups
Chopped celery, about 1/4 cup
Onion, to taste
Bell pepper, to taste
Mayonnaise to moisten salad
additional: 3 black olives, cheese cubes, pickle slices

Instructions:

Mix all ingredients together, salt and pepper to taste.

Lay a lettuce leaf on a plate and top with crab salad.

Serves four.


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Leg of Lamb Nicoise Recipe

Ingredients:
3 lb leg of lamb
1 salt
1 pepper
4 garlic cloves
1/3 cup parsley leaves, fresh packed
2 tablespoon anchovy paste
2 tablespoon red wine vinegar
1/2 teaspoon rosemary, dried
1/2 teaspoon majoram
1/2 teaspoon oregano
1/2 teaspoon thyme
1/4 cup olive oil

Instructions:

Use fresh or frozen leg. If using frozen, thaw in refrigerator overnight.

Anchovy paste is available in tubes or jars in a refrigerated counter of supermarkets.

Pat leg dry, slash lamb in several places so that leg lies as flat as possible and sprinkle with salt and pepper. Set aside.

Mince garlic and parsley by adding to food processor with motor on. Add anchovy paste, vinegar, rosemary, marjoram, oregano, thyme and 1 teaspoon (5mL) pepper. Add oil very slowly through feed tube with motor running.

Spread mixture all over lamb, making sure it gets into slashes and place leg in shallow glass dish just big enough for it. Cover and marinate in refrigerator several hours or overnight. Bring out to room temperature 3 minutes before cooking.

Place leg, meaty side up, on rack in broiler pan and place so meat is 4 inches (10cm) from preheated (as hot as possible) element. Broil 12 minutes; turn leg and broil 8 to 12 minutes on other side, or until internal temperature is 140F(60C). Alternatively, grill about 12 minutes a side.

Transfer to cutting board, cover loosely with foil and let stand for 10 minutes before carving against grain in thin diagonal slices.


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Deviled Ham Recipe

Ingredients:
1 1/2 cup cubed, cooked ham, trimmed
1/4 cup cubed firm fat from cooked ham
1 1/2 teaspoon horseradish mustard or other hot mustard
2 teaspoon white wine vinegar
Big pinch grated nutmeg
Small pinch ground cloves
4 Drops bottled hot pepper sauce
1/4 teaspoon anchovy paste
1/8 teaspoon finely minced garlic
Big pinch ground pepper
Big pinch ground ginger
Big pinch ground thyme

Instructions:

Grind the ham and fat fairly fine, either in a food processor or, in two batches, in an electric blender.

If using a processor, add the remaining ingredients at once and process until the mixture is rather like a coarse pate. If using a blender, scrape the first batch of ground ham into a bowl, add the seasonings, process the rest of the ham, and combine with the mixture in the bowl. If too coarse, process again in two batches.

Taste for seasoning, then pack into a jar, cover, and refrigerate overnight or longer to let the flavors mingle. The spread will keep for up to 2 weeks.

Makes about 1 1/2 cups


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Salmon Dill Omelet Recipe

Ingredients:
Nonstick cooking spray
3 egg whites or
2 eggs whites and 1 whole egg
1/8 tsp freshly ground black pepper
1/2 teaspoon olive oil
3/4 once smoked salmon (lox style)
2 teaspoons finely chopped red onion
1 tbs plain yogurt
1/2 teas snipped fresh dill or dash of dried dill mixed into the yogurt

Instructions:

Lightly coat an unheated large skillet with cooking spray. Add asparagus to skillet and pan-roast over medium high heat about 7 minutes until browned and crisp-tender, turning occasionally. Set aside.

In a medium bowl combine egg whites and pepper. Using a fork, beat until combined but not frothy.

In an 8-inch skillet heat oil over medium-high heat. Add egg whites to skillet. Reduce heat to medium. As egg whites start to set, use a spatula to gently lift edges of set egg, tilting pan to allow liquid egg white to run under set egg. Continue until egg is set but still shiny.

Put salmon and onion onto half of the eggs. Fold the unfilled half of the eggs over the salmon. Gently slide the omelet out of the skillet onto a serving plate.

Top with 1 tablespoon yogurt and the dill.

Carbs per serving – 3. Serves 1 (1 omelet).


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Scrambled Eggs Recipe

Ingredients:
2 large eggs
2 tablespoons cream
Salt and pepper to taste
1 teaspoon butter
1 tablespoon chive or scallion cream cheese
1 tablespoon caviar or chopped smoked salmon

Instructions:

In a glass measuring cup, beat the eggs and the cream together with a fork and add salt and pepper to taste. Heat the butter in a skillet until a drop of water sizzles when it hits the butter. Pour in the eggs and stir them around with the inverted pancake turner so that the cooked eggs come to the surface and the liquid eggs go to the bottom of the pan.

When the eggs are beginning to thicken, add the cream cheese ands stir it into the eggs. When the eggs are firm but still moist, turn them out onto a plate and top with the caviar or smoked salmon.


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Eggs with Oysters Recipe

Ingredients:
2 eggs
12 oysters
1 tablespoon oyster liquor
1 teaspoon chopped parsley
Pepper
Salt

Instructions:

Cut the oysters in four pieces.

Beat up the eggs, add the oyster liquor, parsley, pepper and salt.

Mix all together, pour into well buttered dish and bake about 10 minutes.

Serves four.


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Italian Cooked Eggs Recipe

Ingredients:
6 hard boiled eggs
12 anchovies
1/2 pint sour cream
1 tablespoon finely chopped parsley
Onion juice
Salt
White pepper
Nutmeg, grated

Instructions:

Take eggs and cut lengthwise. Put in a pan with 12 anchovies, some onion juice and chopped parsley. Season with salt, white pepper and a little nutmeg.

Then pour over all 1/2 pint of sour cream. Let boil up once and serve hot.


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Crustless Quiche Recipe

Ingredients:
8-10 eggs
½ cup heavy cream or ½ cup shredded cheese (no soft cheeses)
Butter
Salt and Pepper
Additions:   mushrooms, zucchini, asparagus, cheeses, spinach, onion, garlic, fresh herbs, ham, turkey, sausage, bacon, shrimp, crab, etc. etc.

Instructions:

Melt a pat or two of butter into a quiche or pie plate in a 375 ° oven.

Beat 8-10 eggs until they’re pale yellow and frothy. Add salt and pepper to taste. Add ½ cup heavy cream or ½ cut shredded cheese and sale and pepper to taste.   Pour into quiche plate.

Additions. Add lightly cooked fresh veggies (sauté), thawed frozen veggies or spinach (press the water out first), meat and/or cheese.

Pop the quiche into the oven and back for 35 to 40 minutes or until set.

Serve immediately, or cool, cover and store up to three days in the fridge for future breakfasts.


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Russian Omelet Recipe

Ingredients:
2 shallots
4 eggs
2 tablespoons caviar
Parsley
Teaspoon lemon-juice
Tablespoon of cream
Salt & pepper
Butter

Instructions:

Chop shallots with a little parsley and cook in hot water.

Add 2 tablespoonfuls of caviar and a teaspoonful of lemon-juice; season to taste.

Beat 4 eggs with 1 tablespoonful of cream, salt and pepper, and fry in an omelet-pan with hot butter until done.

Place on a plate, turn in the ends and serve at once.


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Alaska Omelette Recipe

Ingredients:
4 oz. canned pink Alaska salmon drained and flaked
2 Eggs
2 tablespoon sour cream
1/2 teaspoon Freshly chopped tarragon
Salt and white pepper
1-1/2 teaspoons butter

Instructions:

Drain the can of salmon and set aside.

Beat together the eggs, cream and tarragon. Season lightly.

Melt the butter in a non-stick or omelet pan. Pour in the eggs and cook over a moderate heat until the base is set. While the base is setting, pre-heat a moderate grill.

Arrange the canned salmon over the soft top of the omelet. Place the pan under the grill until omelet is set.

Loosen the omelet in the pan and carefully fold in half. Slide the omelet onto a serving plate garnished with salad.


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