Diabetes Support

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Category: Vegetables (Page 5 of 39)

Asparagus with Lime and Mint Recipe

Ingredients:
1 lb. of asparagus, trimmed
1 1/2 tablespoons of olive, sunflower, or grapeseed oil
1-2 fresh limes – 1 1/2 tablespoons of juice
1 teaspoon of fresh mint, chopped or cut in a chiffonade*
Kosher salt
Fresh ground pepper

Instructions:

Heat the oil in a sauté or frying pan on medium-high. When the oil is hot, add the asparagus and sprinkle with salt and pepper to taste, cooking for about 5 minutes until fragrant.

Put on a plate and squeeze lime juice over the asparagus and sprinkle on the mint.

Serves 4.

Carb Count: 4 carbs per serving.

*To chiffonade mint, stack a few leaves and roll them up like a cigar. Using a knife, cut leaves starting at one end, making your way down the roll. This will make thin slices.


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Braised Celery Recipe

Ingredients:
1 head celery
1 medium onion
1 teaspoon chopped parsley
2 slices bacon
10 fl oz vegetable stock
1 Salt and pepper, to taste
2 tablespoons butter

Instructions:

Clean celery, cut into one-inch pieces and place in a casserole dish.

Finely chop bacon and onion and sprinkle over celery along with chopped parsley. Pour on stock. Dot with knobs of butter.

Cover dish and bake in a moderate oven for 30-45 minutes.


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Squash Fritatta Gruyere Recipe

Ingredients:
2 tablespoons butter, divided
2 medium yellow crookneck squash, cut into 1/4-inch rounds (2-1/2 cups)
1 packed teaspoon thinly sliced fresh sage or basil leaves
10 large eggs
1/2 cup water
1/2 teaspoon salt
3/4 cup coarsely shredded Gruyere cheese

Instructions:

Melt 1 tablespoon butter in 12-inch nonstick ovenproof skillet over medium-high heat. Add squash and saute 8 minutes, stir in sage. Cook just 1 or 2 minutes more until tender and browned in spots.

Arrange oven rack 6 inches from heat source, heat broiler. Whisk eggs, water, and sale in a bowl. Melt remaining tablespoon butter in skillet, pour eggs over squash. Reduce heat to medium-low, cover, and cook until set on bottom and edges but the top is still loose, about 3 minutes. Sprinkle Gruyere evenly over the top.

Broil frittata until just set, about 1 minute. Cut into wedges to serve.


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Sweet and Sour Cabbage Recipe

Ingredients:
2 cups shredded purple cabbage
1 cup cooked crumbled bacon
2 tablespoons vinegar
1-2 packets stevia

Instructions:

Cook bacon until crisp then drain off most of the grease. Add the cabbage, cook till tender.

Add vinegar and stevia and toss to coat the cabbage. Serve with any cut of pork.


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Vegetable Casserole Recipe

Ingredients:
Packaged mixed vegetables
1 cup chopped celery
1/2 cup sliced water chestnuts
1/2 cup chopped onion
1/2 cup grated cheddar cheese
1 cup mayonnaise
1 stick butter

Instructions:

Place in buttered casserole. Cut up one stick butter and place on top.

Bake at 350 for 25 minutes.


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Zucchini Latkes Recipe

Ingredients:
2 zucchini, grated & squeezed dry
1 tsp garlic, minced
2 tablespoons onion, grated or finely chopped
1 egg, well beaten
1/4 teaspoon salt & pepper
Splash Tabasco

Instructions:

Mix all ingredients well, let sit for a few minutes for flavors to mingle.

Heat nonstick skillet on medium, wipe with olive oil. Drop zucchini mixture by large cereal spoonfuls and cook until set & lightly browned (5-6 minutes), flip and cook 3-4 minutes on reverse.


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Kim Chee Recipe

Ingredients:
2 napa cabbages, cut up
1 scallion
2 garlic cloves, minced
1 1″ piece ginger, minced
2 teaspoons red pepper
1/2 teaspoon Salt, (more or less)
Water

Instructions:

Soak cabbages overnight in salt water to wilt. The next day, wash cabbage 3 times til there is no more “slimy” feel.

Cut the green part of the scallion into 1/2″ long slivers, and mince the white part. Add scallion, garlic and ginger to cabbage.

In a one cup measuring cup, mix together the red pepper, salt, and water to make 1/2 cup juice.

Pack cabbage mixture loosely into jars. Pour juice in to cover. Poke with chopstick to release air. Seal and let set overnight in refrigerator. Keep refrigerated.


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Sauteed Spinach with Mushrooms and Onions Recipe

Ingredients:
1-2 tablespoons olive oil
1 teaspoon garlic, minced, 1 clove
1/4 cup onion, chopped or slivered
4 fresh mushrooms, sliced
1/2 pound fresh spinach
Salt and pepper, to taste

Instructions:

Heat the oil in a large skillet on medium heat. Cook the onion, mushrooms and garlic until tender.

Add the spinach (the pan will be very full, but the spinach will cook down). Toss and cook just until wilted.

Season with salt and pepper.

Makes 4 servings


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Spinach with Onions Recipe

Ingredients:
2 lb fresh spinach
2 tablespoons butter
1/2 cup onion
Dash each nutmeg, thyme, salt, fresh ground pepper

Instructions:

Rinse spinach thoroughly; place in to top of double boiler and heat until wilted. Drain and chop coarsely.

Melt butter in skillet; add onion. Saute over high heat until onion is brown on the edges.

Add seasonings. Stir to blend. Add and toss to blend.


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Spinach Patties Recipe

Ingredients:
5/8 lb frozen spinach, drained
3/4 cup cottage cheese, dry
1/2 cup finely crushed pork rinds
1/2 cup grated parmesan cheese
1/4 cup mayonnaise
2 eggs, beaten
1/4 teaspoon salt
1 dash pepper
2 tablespoon olive oil
1/2 cup shredded Swiss cheese

Instructions:

In medium bowl, combine all ingredients except oil and cheese, mix well.

Using about 1/3 cup, shape mixture into 6 patties. In large skillet over med. heat, heat oil then cook patties about 5 minutes on each side or until brown.

Top with Swiss cheese. Serve immediately.


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