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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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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Spanish Mushroom Recipe

Ingredients:
1 can mushrooms
2 tablespoons butter
6 shallots
1 clove garlic, chopped fine
2 tablespoons white wine
Parsley
Thyme
Salt
Pepper

Instructions:

Drain can of mushrooms.

Heat butter butter in a fry pan. Add shallots and garlic, some parsley and thyme and the mushrooms.

Let all fry a few minutes; then add the mushroom liquor and 2 tablespoonfuls of white wine, salt and pepper to taste. Let simmer five minutes and serve hot.


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Oven Eggplant Recipe

Ingredients:
1 medium eggplant
1/2 cup cottage cheese
2 tablespoon onion, chopped
1 teaspoon bay leaf, ground
1 teaspoon basil
1 teaspoon oregano
2 tablespoon tomato sauce
2 oz provolone

Instructions:

Cook eggplant in boiling water, covered, for 10 min.

Drain and cut in half lengthwise. Scoop out insides leaving 1/2″ shell. Mash scooped out insides with cottage cheese, onion, bay leaf, basil, oregano and tomato sauce.

Preheat oven to 350 degrees. Stuff eggplant halves, place in casserole dish and bake covered for 15 min.

Add a little water to bottom of pan to keep eggplant moist. Top with provolone cheese. Bake 5 more min uncovered


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Egyptian Stuffed Peppers Recipe

Ingredients:
2 tablespoons of chutney
Large sweet peppers
Raw beef
Chopped onion
Parsley
Beaten egg

Instructions:

Cut off the tops and remove the seeds of the peppers. Stuff with chopped raw beef highly seasoned to taste, and mix with , parsley, egg and chutney.

Put the stuffed peppers in a baking-pan with a little hot water; sprinkle with bits of butter and let bake three-quarters of an hour. Serve.

Garnish with cucumber salad


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Garlic Zucchini Recipe

Ingredients:
2 large zucchinis
10 cloves of garlic
Olive Oil
Salt

Instructions:

Perfect recipe for those who just love garlic!

Grate the zucchinis. Chop the cloves of garlic

Sauté zucchini and garlic in Olive oil. Add salt to taste.


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Sesame Green Beans & Peppers Recipe

Ingredients:
1 lb fresh green beans
1 medium sized red bell pepper (can use yellow) cut in 1/4″ strips
2 tablespoons toasted sesame seeds
1 teaspoon sesame oil

Instructions:

Trim green beans and blanch in boiling water about 2 minutes. Drain and rinse under cold water. Place in a serving bowl with bell pepper and toss with remaining ingredients.


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Green Casserole Recipe

Ingredients:
3 oz green beans, cut into bite-size pieces
3 oz Brussels sprouts, cut into bite-size pieces
3 oz Broccoli, cut into bite-size pieces
1 1/2 oz walnuts, chopped
2 tablespoon soy oil
1/2 teaspoon fresh dill, chopped
1/4 teaspoon sage
1/2 teaspoon salt
Juice of 1/2 lemon
Pinch of cayenne pepper

Instructions:

Steam beans, brussels sprouts, and broccoli for 8 minutes.

Combine beans and walnuts with remaining ingredients and 2 ounces water.

Transfer to blender and puree until smooth. Pour sauce over vegetables.

Serve hot or cold.


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Page 6 of 39

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