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Category: Specialty (Page 5 of 24)

Vegetable Confetti Soup Recipe

Ingredients:
1 tablespoon vegetable oil
2 medium onions; minced
2 large trimmed fennel bulbs – cut into 1/3-inch dice
10 cup chicken stock
1 teaspoon dried tarragon
1 teaspoon dried thyme
1 large red pepper – cut into 1/3-inch dice
2 medium zucchini- cut into 1/3-inch dice
12 large mushrooms – trimmed, quartered
Salt
Freshly ground pepper
Grated imported parmesan – for serving

Instructions:

Heat oil in 6-Quart Pot. Add onions. Cook until soft, about 5 minutes. Stir often.

Add fennel, stock, tarragon, thyme. Bring to boil. Simmer, covered, until vegetables are tender, 20 minutes.

Add red pepper, zucchini and mushrooms. Cook, covered, for 10 minutes more.

Season to taste with salt and pepper. Can be refrigerated as long as 4 days or frozen up to 3 months.

Serve hot, garnished with cheese.

Makes 14 Cups


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Vichyssoise Recipe

Ingredients:
2 tablespoons olive oil
1 medium onion, chopped, about 1 cup
4 cups chicken broth
1/2 large head cauliflower
1-1/2 cups heavy cream
White pepper
Snipped chives
Snipped dill

Optional: 2 teaspoons curry powder.

Instructions:

Heat the oil in a large soup pot and add the chopped onion. Cook, stirring from time to time, until the onion is soft, about 5 minutes. Add the chicken broth and bring to a simmer. (Optional: Add curry powder for a lively version)

Meanwhile, chop the cauliflower into small pieces about the size of croutons. Add the cauliflower to the broth, cover, and cook until tender, from 5 to 10 minutes.

Puree the soup in the blender in 2 batches. Let cool for 1/2 hour, then add the cream, whisking in. Add white pepper to taste.

Chill for at least 2 hours, blend again before serving, and add a grind of white pepper and a scatter of herbs on each bowl.

Tastes amazing like potato vichyssoise.

Carbs: 3.7 gram per serving. Serves 6


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Sengelese Soup Recipe

(Cold soup, perfect for the summer)

Ingredients:
1 cup chicken soup
1 cup sour cream
1 cup chicken broth
1/4 teaspoon curry powder
1/4 teaspoon tabasco sauce
1 cucumber, shredded
Salt, to taste.

Instructions:

Combine the ingredients. Serve chilled.

Carb Count: 4.5 per serving. Serves 3.


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Avocado Gazpacho Soup Recipe

Ingredients:
2 large cucumbers
3 cup chicken broth
1 teaspoon tabasco (or more to taste)
1/4 cup firmly packed cilantro
Juice of one medium lime
2 ripe avocados
1/2 teaspoon salt – or to taste
6 or 8 green onions including green tops
cilantro sprigs

Instructions:

Cut one cucumber into chunks and process with 2 cups of the broth, cilantro, lime juice, salt and Tabasco.

Pit, peel and chop avocados. Process with pureed mixture and add the third cup of broth.

Process briefly to coarsely puree the avocado, leaving some chunks.

Chill at least 2 hours.

Just before serving, dice the green onions, and peel, seed and chop the second cucumber. Pour soup into bowls and garnish each with fresh cilantro sprigs.

Minced onion and diced cucumber on the side to add individually.


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Escarole Meatball Soup Recipe

Ingredients:
½ pound ground sirloin
½ cup grated Parmesan cheese
¼ cup pork rind “bread crumbs”
2 tablespoons minced parsley
¼ teaspoon salt
1 large egg, lightly beaten
3/4 cup minced onion
3 tablespoons olive oil
2 garlic cloves, minced
5 cups shredded escarole, rinsed and dried
4 cups chicken broth
Pepper to taste

Instructions:

In a mixing bowl combine the meat, half the cheese, the “bread crumbs”, parsley, salt, pepper, egg, and ½ cup of minced onion. Mix well with your hands and divide into little meatballs.

In a large pot, heat 1 tablespoon of the olive oil over medium-high heat. When it’s hot, add the meatballs—half at a time—and sauté until they’re golden brown all over. Remove the meatballs to a plate.

Add the remaining olive oil to the pot along with the additional ¼ cup of onion and cook over low heat, stirring frequently, until the onion is soft. Add the garlic and cook for another couple of minutes. Stir in the escarole, cover, and cook until it’s wilted, about 3 minutes.

Add the broth and the meatballs, bring to a boil, then simmer uncovered for about 3 minutes.

Serve in warm soup plates, sprinkled with the remaining Parmesan and pepper flakes.

Carb Count: 2.6 carbs per serving. Serves 4.


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Seven Happiness Soup Recipe

Ingredients:
4 cup chicken Stock
1 slice ginger
1 garlic clove, halved
1/2 cup shredded Chinese cabbage
1/3 cup coarsely chopped tofu
1/3 cup thinly sliced mushrooms
1/3 cup snow peas
1/3 cup slivered bamboo shoots
1/3 cup thin sliced water chestnuts
1/3 cup sliced carrots

Instructions:

Combine chicken stock, ginger and garlic. Simmer 15 minutes. Remove garlic and ginger.

Add remaining ingredients to flavored stock, simmer gently for 20 minutes.


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Chinese Five Spice Powder Recipe

Ingredients:
2 tspn Szechuan peppercorns
8 Star Anise
1/2 tspn ground cloves
1 tbspn ground cinnamon
1 tbspn ground fennel seeds

Instructions:

In a dry skillet, roast 2 teaspoons of Szechuan peppercorns by shaking the pan over low to medium heat until the aroma of the peppercorns is released (about three minutes).

Grind the roasted peppercorns and 8 star anise in a blender or pepper mill.

Strain the blended seasonings.

Mix in 1/2 teaspoon ground cloves, 1 tablespoon ground cinnamon, and 1 tablespoon ground fennel seeds.

Grind the seasonings until very fine.

Store in an airtight container.


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Shrimp Scampi Recipe

Ingredients:
1 pound large shrimp shelled, deveined
2 tablespoon butter
2 tablespoon olive oil
4 large garlic cloves minced
1/4 cup chopped fresh Italian flat-leaf parsley
1 1/2 tablespoon lemon juice
1/2 cup dry white wine
1 pinch dried hot red-pepper flakes
Salt to taste
Freshly-ground black pepper to taste

Instructions:

Heat butter and oil in a heavy skillet over medium heat until foam subsides. Add garlic, parsley, lemon juice, wine, pepper flakes and salt and pepper to taste. Bring to a boil, lower heat and simmer 3 minutes.

Add shrimp to skillet and cook, stirring frequently, for 5 to 6 minutes, until shrimp are pink. Remove from the heat. Place shrimp on a serving plate and pour sauce from the skillet over them. Serve immediately.

Makes 2 servings.


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Baked Sea Bass with Chermoula Recipe

Ingredients:
1 bunch cilantro, leaves and stems intact
4 garlic cloves, peeled
2 teaspoons ground cumin
1/4 teaspoon red pepper flakes
1/4 cup fresh lemon juice
4 (6-ounce) sea bass fillets
Salt and freshly ground black pepper

Instructions:

Heat oven to 450° F.

Chop cilantro, garlic, cumin, red pepper flakes, and a large pinch of salt in a food processor; with the machine running, drizzle in oil and lemon juice. This is called chermoula, a flavorful Moroccan condiment.

Season both sides of fish with salt and pepper. Spread one-quarter of the chermoula in an ovenproof baking dish, lay fish on top, and cover evenly with remaining chermoula. Bake until fish is opaque and tender, 12 to 15 minutes. Serve hot.

Serves 4.


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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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