Diabetes Support

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Category: Snacks (Page 4 of 10)

Caviar Dill and Purple Onion Recipe

Ingredients:
1/2 cup cream cheese, softened
3/4 cup sour cream
3 oz red or black caviar
1 teaspoon lemon juice
1 tablespoon fresh dill, chopped, OR 1 teaspoon Dried Dill, Crushed
2 teaspoons purple onion, diced
GARNISH: 1 Egg, large, Hard Boiled


Instructions:

Beat the cream cheese to a smooth consistency. Blend in the sour cream and add the remaining ingredients, blending well. Cover and chill. Just before serving, garnish with the egg which has been finely chopped. Makes about 1 1/2 cups of dip.

SUGGESTED DIPPERS: Cucumber, Turnips, Red Bell Peppers Strips.


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Crab Cakes

Ingredients:
2 to 2-1/2 cups pork rind crumbs
3 to 4 tablespoons water
2 cups cooked or canned crab (approximately 1 lb.)
1/3 cup minced onion
1/3 cup minced celery
1/3 cup minced green pepper
1 egg, beaten
3/4 cup mayonnaise
1 teaspoon mustard
2 teaspoon lemon juice
1 teaspoon Worcestershire sauce
1/8 to 1/4 teaspoon hot pepper sauce
1 tablespoon Old Bay seasoning*
1 tablespoon minced parsley
1/4 teaspoon pepper
1/4 teaspoon salt

Instructions:

Put pork rind crumbs in a large bowl, and mix with enough water to soften them.

Flake the crab, remove any cartilage, and combine with the pork rind crumbs. Add the rest of the ingredients and mix well. Shape into 8 to 10 patties (pack them pretty tightly so they don’t fall apart).

Heat 2 to 4 tbsp. vegetable oil in a skillet, and sauté on each side until golden brown. They can also be broiled.

* Old Bay Seasoning includes celery salt, mustard, red pepper, black pepper, bay (laurel) leaves, cloves, Allspice (pimento), ginger, mace, cardamom, cinnamon and paprika


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Oysters a La Catalan Recipe

Ingredients:
Tablespoon butter
2 teaspoons grated edam or parmesan cheese
4-1/4 teaspoons Worcestershire sauce
2 tablespoons cream
Meat of one good sized crab – cut fine
Two dozen oysters

Instructions:

Put the cheese and butter into a double boiler and when melted smooth add the Worcestershire sauce. Mix well and add the cream and then the crab meat. When creamy and boiling hot drop in the oysters. As soon as the oysters are crinkled serve on hot plates.

Serves four.


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Sauteed Prawns Recipe

Ingredients:
2 pounds of Prawns
5 oz. Chopped onion
2 Crushed garlic cloves
1/4 cup water or white wine
1 oz finely chopped parsley
Salt and red pepper

Instructions:

Wash the prawns thoroughly, breaking off the feelers or legs which are too long.

Fry the chopped onion in a heavy frying pan until golden. Add the prawns and continue cooking until they turn red in color.

Season and add water or dry white wine to the pan, then the crushed cloves of garlic and a light sprinkling of paprika.

Cover the pan and allow to simmer for about 5 minutes. Check the seasoning, sprinkle over the fresh parsley and serve hot.


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Cold Shrimp Stuffed Avocados Recipe

Ingredients:
3 large avocados
1 lemon – juice
1 pound cooked shelled shrimp coarsely chopped (reserve 6 whole shrimp)
1 hot chili pepper, peeled if fresh, seeded, washed and chopped fine
1 hard-cooked egg, chopped
2 dozen pitted green or black olives, chopped
3 tablespoon minced fresh coriander leaves or parsley
Mayonnaise
Pepper

Instructions:

Cut avocados in half lengthwise, pit, and scoop out the flesh. Put the flesh into a bowl, and then sprinkle the shells with a little lemon juice to prevent darkening. Mash the avocado flesh with a fork.

Add the shrimp, hot pepper, egg and olives and mix well. Add enough mayonnaise, beginning with 1/3 cup, to bind the ingredients together. Pepper to taste.

Stuff the avocado shells with this mixture. Top each with one of the reserved shrimp and sprinkle with coriander.

This recipe makes 6 servings, approximately 5 carbs each serving.


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Easy Shrimp Recipe

Ingredients:
2 quarts water
1 tablespoon salt
1 pound shelled, deveined raw shrimp

Instructions:

Put the water in a large saucepan, put the salt in the water, and put the saucepan over high heat. When the water is boiling, dump in your shrimp.

Bring the water just back up to a boil and turn off the burner. Let the shrimp sit another minute if they are tiny, or 2-3 minutes if they are big.

Drain them in a colander, and run them under some cold water. Chill them, and serve with cocktail sauce, aioli, or mustard mayonnaise.

4 generous servings


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Stewed Prawns Recipe

Ingredients:
3 dozen prawns
1 chopped onion
Salt
Pepper
Curry-powder
Stock

Instructions:

Clean and pick 3 dozen prawns.

Heat some drippings in a large saucepan; add the prawns, the chopped onion,salt, pepper and 1 teaspoonful of curry-powder.

Add 1 pint of stock and let simmer half an hour until tender.

Serve with bombay spinach, garnish with fried parsley.


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Smoked Trout Dip Recipe

Ingredients:
8 oz. smoked trout
1 1/2 teaspoon light olive oil
1/2 cup cream
1 tablespoon lemon juice
1 tablespoon parsley leaves
Pinch of cayenne pepper

Instructions:

Remove the skin and bone from the trout and flake the flesh. Place the flesh in a blender or food processor and add the olive oil, 2 teaspoons of the cream and the lemon juice. Blend until the mixture forms a thick paste. Add the remaining cream, a little at a time, then season with salt and the cayenne pepper. Transfer to a serving bowl.

Chop the parsley finely. Sprinkle over the top of the dip to serve.

Hint: Add the cream a little at a time and take care not to overwork in the blender or it will curdle.

(Dippers: using endives or a type of lettuce works really well, also cucumber sticks)

1 g. Carbohydrates


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Cajun Shrimp Recipe

Ingredients:
4 bamboo skewers, 8 to 10 inches long,
24 medium shrimp, peeled and deveined (leave tails intact)
12 slices bacon, cut in half crosswise
Blackened Cajun spices
Vegetable oil

Instructions:

Wrap each shrimp in a half slice of bacon and secure with a wooden pick.

Soak bamboo skewers in cold water for 15 minutes

Skewer six shrimp on each bamboo skewer. Dredge the skewers in the Cajun seasoning.

Lightly coat a cast iron skillet with oil and heat till almost smoking. Lay skewers in pan and cook for 2 to 3 minutes on each side. Bacon should be soft but cooked and shrimp should be pink.


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Japanese Soy, Mirin and Sesame Sauce Recipe

Ingredients:
1/2 cup tahini
2-3 cloves garlic, crushed
1 cup coriander leaves
1/3 cup rice vinegar
3 tablespoon lime juice
2 tablespoon Japanese soy sauce
2 tablespoon mirin (rice cooking wine)
3 tablespoon oil
1 tablespoon sesame oil

Instructions:

Place the tahini and garlic in a food processor (blender) and process briefly. Add the coriander, rice vinegar, lime juice, soy sauce and mirin. Process until smooth. Mix the oil and sesame oil together and , with the motor still running, slowly add to the food processor. The sauce will thicken but still have a pourable consistency.

Good with scallops, vegetable dishes, beef salad or pan-fried steak.

1 g. Carbohydrates


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