Diabetes Support

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Category: Specialty (Page 9 of 24)

Veloute Sauce Recipe

Ingredients:
1 oz. of butter
3 tb spn plain flour
1 1/2 c. chicken, fish or veal stock
1 tb spn cream
Lemon juice to taste

Instructions:

Melt the butter in a pan, add the flour and cook over medium heat for 2 minutes, or until a thick paste has formed- be careful not to brown the mixture or it will color your sauce.

Whisk in the stock a little at a time to prevent the mixture becoming lumpy. Cook the sauce, whisking continuously, for 3-5 minutes- it should be quite thick and not have a floury taste.

Season with salt, pepper and lemon juice, adding a little at a time.  Finally, stir in the cream. Serve immediately, as this sauce will quickly thicken if left to stand. If necessary, add a little extra stock to thin it down.

7 g. Carbohydrates


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Harissa Sauce Recipe

Ingredients:
2 teaspoons caraway seeds
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon crushed red pepper
1/2 teaspoon black pepper
1 garlic clove, peeled
1 jalapeño pepper, seeded
2 tablespoons red wine vinegar
1 tablespoon olive oil

Instructions:

Place the first 7 ingredients in a food processor; process until finely chopped. Add vinegar and oil, and process until smooth. Cover and chill.

Note: You can store the sauce in an airtight container in refrigerator for up to 2 weeks


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Louisiana Hot Sauce Recipe

Ingredients:
3 cups distilled white vinegar
2 teaspoons salt
2 pounds cayenne or jalapeno peppers, seeded and chopped.

Instructions:

Simmer the vinegar, salt and peppers for five to 10 minutes. Puree in a food processor or blender. Then place in small, sterilized canning jars and let age in a cool, dark place for about three months. Strain and serve.


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Salsa Recipe

Ingredients:
1 small tomato, chopped
3 green onions, finely chopped
1/2 jalapeno pepper, fresh or canned (seeded and finely chopped)
2 tablespoons chopped fresh cilantro
1 tablespoon fresh lime juice
Salt & Pepper

Instructions:

In a small bowl, combine tomato, green onions, jalapeno, cilantro and lime juice and mix well. Season to taste with salt and pepper.

Refrigerate overnight for maximum flavor.


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Sauerkraut Salad Recipe

Ingredients:
1 1/2 cups sauerkraut
1/2 lbs country sausage (hot or mild depending on taste)
8 oz cream cheese

Instructions:

Crumble sausage into skillet and pan fry until brown.

Add sauerkraut to skillet and continue to cook until kraut gets golden edges.

Add to mixing bowl with cream cheese and mix. Salt and pepper to taste.

Good hot or cold.

Carb Count: 1/2 cup – 3-4 carbs.


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Taco Salad Recipe

Ingredients:
1lb hamburger
1 packet of taco seasoning (low carb)
1 head of iceberg lettuce
8 ounces of grated cheese (4 cheddar and 4 mozzarella)
1 tomato
4 ounces of sour cream

Instructions:

Cook hamburger on a skillet, with 2-3 ounces of water and seasoning mix. Cook until done.

Chop lettuce. Dice tomato.

Mix meat, sour cream, cheese and tomatoes together then put on the lettuce & tomatos to create a salad.


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Grecian Steak Salad Recipe

Ingredients:
2 boneless beef top loin steaks, cut 1 inch thick (approx. 8 oz. each)
1/2 cup Italian dressing
3 tablespoons grated Parmesan cheese
3 tablespoons finely chopped ripe kalamata olives
1/2 teaspoon salt
10 oz mixed salad greens
1 small cucumber, cut lengthwise in half, then crosswise into thin slices
1/4 medium red onion, cut into thin wedges

Seasoning:
1 tsp. garlic powder
1 tsp. dried oregano leaves, crushed
1/4 tsp. pepper

Instructions:

In small bowl, combine seasoning ingredients. Remove 1 1/2 teaspoons seasoning mixture; press evenly into both sides of each beef steak.

To remaining seasoning mixture, add dressing, cheese and olives; stir to mix.

Heat large nonstick skillet 5 minutes over medium heat until hot. Add steaks. Cook 12 to 15 minutes for medium rare to medium doneness; turn once.

Carve steaks crosswise into thin slices. Season with salt.

In large bowl, combine salad greens, steak, cucumber, onion and dressing mixture; toss gently to coat. Serve immediately.

Makes 4 servings.


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Greek Chicken Salad with Lemon Vinaigrette Recipe

Ingredients:
6 cups lettuce
2 cups cooked chicken
1/3 cup feta cheese, crumbled
12 Greek olives
2 tablespoons green onions, sliced
1 medium tomato, coarsely chopped
1 medium cucumber, halved, seeded, 1/4″ slices

Lemon Vinaigrette:
Ingredients:
1/4 cup olive oil
2 tablespoons lemon juice
1 teaspoon dried oregano, or 1 tablespoon, if fresh
1/2 teaspoon salt
1/8 teaspoon pepper
1 clove garlic, finely minced

Instructions:

Mix the vinaigrette ingredients and set aside.

Wash the lettuce, dry well & place in a large salad bowl.

Add the salad ingredients, pour on the dressing & toss well.

Serve.


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Greek Salad with Tofu Recipe

Ingredients:
3 tablespoons crumbled feta cheese
2 tablespoons chopped scallion
6 Kalamata olives, pitted and chopped
1 1/2 tablespoons lemon juice
1 1/2 teaspoons extra-virgin olive oil
3/4 teaspoon dried oregano
1/2 cup drained and crumbled firm tofu
1/8 teaspoon salt
1/8 teaspoon freshly ground pepper
1/2 small cucumber, coarsely chopped
1 tablespoon chopped fresh parsley

Instructions:

Combine feta, onion (or scallion), olives, lemon juice, oil and oregano in a medium bowl. Add tofu and mash with a fork. Season with salt and pepper. Cover and refrigerate for 10 minutes.

Add tomato, cucumber and parsley to the tofu mixture and stir to combine.


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Mediterranean Chopped Salad Recipe

Ingredients:
2 medium tomatoes, seeded and diced
1 cup diced seedless cucumber (1/4 medium)
1/4 cup chopped scallions
1/4 cup coarsely chopped fresh parsley
1/4 cup Kalamata olives, pitted and coarsely chopped
2 tablespoons extra-virgin olive oil
1 tablespoon white-wine vinegar
1/4 teaspoon salt, or to taste
Freshly ground pepper to taste

Instructions:

Combine tomatoes, cucumber, scallions, parsley, olives, oil, vinegar, salt and pepper in a medium bowl; toss gently to mix. Serve within 1 hour.


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