Diabetes Support

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Category: Vegetables (Page 6 of 39)

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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Asparagus Almondine Recipe

Ingredients:
1/4 cup Finely chopped almonds
1/2 cup Butter
1 teaspoon Tarragon vinegar
20 oz Frozen asparagus spears -cooked and drained

Instructions:

In a small sauce pan, place almonds and butter.

Heat, uncovered, until nuts are lightly browned.

Stir in vinegar.

Pour sauce over hot or cooled asparagus.


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Parmesan Artichoke Casserole Recipe

Ingredients:
2 (10 ounce) cans artichoke hearts in water, drained
8 ounces grated Parmesan cheese
2 teaspoons garlic powder
1/2 cup mayonnaise
2 tablespoons dried parsley
1 pinch paprika

Instructions:

Preheat oven to 350 degrees.

Place artichoke hearts in a glass mixing bowl. Mix in cheese, garlic powder, mayonnaise and parsley until well coated.

Spread mixture in 9×13 inch glass baking dish and sprinkle with paprika.

Bake in oven until bubbly, about 25 to 35 minutes. Serve hot.


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Bombay Spinach Recipe

Ingredients:
Spinach
1 chopped onion
2 tablespoons butter
Pepper
Curry powder

Instructions:

Boil the spinach in salted water until tender; drain and chop fine.

Fry onion in butter; add the chopped spinach, a pinch of pepper and curry-powder. Cover and let simmer five minutes. Serve on a platter.

Goes well with stewed prawns.


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Cauliflower “Potato” Salad Recipe

Ingredients:
1 medium head cauliflower, broken into small florets
1/4 cup mayonnaise
2 tablespoons lemon juice
2 packets stevia
1/2 teaspoon dried mustard
3 green onions, chopped
1 very finely chopped jalapeno pepper
or 2 tablespoons chopped green bell pepper
Salt
Pepper

Instructions:

Cook cauliflower in a large pot of boiling salted water 10 minutes, until tender. Drain and rinse under cold water; pat dry.

In a large mixing bowl, mix mayonnaise, lemon juice, stevia, and mustard. Add cauliflower, green onion and pepper (optional).

Mix well until vegetables are evenly coated with dressing. Add salt and pepper to taste.

Chill 30 minutes for flavors to blend.

Servings: 6


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Broccoli in Cream Sauce Recipe

Ingredients:
8 oz broccoli
2 tablespoons butter
1/3 cup cream
1 tablespoon shredded swiss
1/2 cup shredded cheddar
Dash salt
Dash pepper
Dash garlic powder

Instructions:

Steam the broccoli.

Melt the butter and cream in a saucepan. Over low heat, add in the swiss and cheddar cheese, plus salt, pepper and garlic to taste. The sauce should be soupy.

Blend the broccoli in with the sauce and serve.

Note if you have fresh garlic, then instead of using the garlic powder you can cut up a clove of garlic and saute that first in the butter.

Makes 4 servings

Use the same sauce over cauliflower or asparagus.


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Roasted Lemon Asparagus Recipe

Ingredients:
1 pound fresh asparagus, woody ends trimmed
2 lemons, sliced very thin
2 tablespoons olive oil
4 teaspoons of fresh oregano
Salt
Pepper

Instructions:

Preheat oven to 450F.

Combine all the ingredients well on a rimmed baking sheet, making sure to completely coat all the spears with oil.

Roast for 13 – 15 minutes, shaking the pan to toss a couple of times. Serve and enjoy!


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Cauliflower Macaroni Recipe

Ingredients:
Cauliflower
Heavy cream
Water
3 oz cheese, grated fine
1/4 pound butter
Salt
Cayenne

Instructions:

Boil a pot of water with some cream & fresh butter melted in it. Anything that may float on the top of the water must be removed before the cauliflower goes in.

Add the cauliflower, boil it, steadily, half an hour, or till it is quite tender. Then take it out, drain it, and cut it into short sprigs.

Put into a stew-pan a quarter of a pound of fresh butter; nearly half of the grated cheese; two large table-spoonfuls of cream. and a very little salt and cayenne. Toss or shake it over the fire, till it is well mixed, and has come to a boil.

Then add the tufts of cauliflower; and let the whole stew together about five minutes. When done, put it into a deep dish; strew over the top the remaining half of the grated cheese, and brown it

This will be found very superior to real maccaroni.


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Sauerkraut Recipe

Ingredients:
Common white cabbage
Salt
Apple cider vinegar
Black Pepper
Cloves
Stevia

Instructions:

Slice cabbage into fine strips.  Place in saucepan of sufficient size.

Add apple cider vinegar to give about 1/16in cover of pan bottom. Add similar amount of water.  Add salt and a small amount of pepper and several cloves. Place over low heat and cover with lid.

Render gently until cabbage ‘tender’ and balance taste with sweetener or apple cider vinegar.


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Spicy Collard Greens Recipe

Ingredients:
1 lb collard greens
2 cup vegetable Stock
3 To 4 leaves fresh basil or 1/2 tsp dried leaf basil
2 tsp virgin olive oil
3/4 cup onion, chopped
1 tablespoon ginger root, grated
1 teaspoon jalapeno pepper, chopped
1/4 teaspoon sesame oil
Pepper to taste
1 teaspoon sesame seeds

Instructions:

Rinse greens well in tepid water and slice in thin strips. Place in a saucepan with the stock and basil, cover and cook about 30 minutes, until greens are tender.

Heat oil in a non-stick skillet and saute onion and garlic; stir in ginger root and jalapeno pepper.

Add collard and stir until liquid is neatly evaporated. Add sesame oil and pepper to taste; stir. Sprinkle with sesame seeds.


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