Diabetes Support

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Category: Vegetables (Page 8 of 39)

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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Spinach Feta Salad Recipe

Ingredients:
1 bag or big bunch of spinach with stems removed
1/4 cup feta goat cheese
12-15 Klamata greek olives cut in half
3-4 cloves garlic chopped in 1/4 inch pieces
(Note: the smaller the garlic is chopped the more bitter the taste)

Instructions:

Toss with olive oil 1/4 cup.

Can add sauteed chicken, beef, shrimp, or scallops, or pine nuts.


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Spinach with Lemon and Pine Nuts Salad Recipe

Ingredients:
3 cup spinach (about a 1/4 of a large bunch)
1/4 tablespoon extra virgin olive
1/4 clove to 2 clovers garlic; peeled & finely chopped
1/2 teaspoon fresh lemon juice
1/4 tablespoon pine nuts; Toasted

Instructions:

Toast pine nuts: (they can burn quickly, so watch carefully) Place nuts in dry skillet and toast them over very low heat, stirring and shaking the pan as needed until they’re golden and fragrent. about 5 minutes.

Prepare spinach, discarding stems and bruised or yellow leaves. Wash spinach in cold water; if sandy, wash the second time, and dry on paper toweling.

Heat oil in large saute pan over medium-heat. Add garlic and lemon juice. Saute for 1 minute.

Turn heat to high. Add spinach, 1/4 teaspoon salt and a few pinches of pepper. Wilt spinach, tossing with tongs to coat leaves with hot oil and garlic. Toss in pine nuts. Add more salt and pepper if desired.

Serve immediately.


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Creamed Spinach Parmesan Recipe

Ingredients:
1 tablespoon olive oil
1 pound cleaned and stemmed spinach
1/2 cut heavy cream
1 teaspoon butter
1 teaspoon grated Parmesan cheese
Freshly ground nutmeg to taste

Instructions:

Heat the olive oil in a large skillet over medium-high heat. When it’s hot, add the spinach and flip it in the oil, using tongs, for two minutes. Remove the spinach to a nest of paper towels and squeeze it dry. Chop it.

Add to the skillet the remaining ingredients and cook them down over high heat for a minute or two, until you have a little sauce. Add the chopped spinach and mix it well with the sauce. Serve immediately.

Serves 2


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Spinach Salad Recipe

Ingredients:
1 lb. fresh spinach, washed, drained and torn into desired pieces
1 lb. fresh mushrooms, sliced thinly
1/2 lb. bacon, cooked and crumbled
4 hardboiled eggs, sliced

Instructions:

Make sure spinach has been well drained and isn’t watery.

Combine all above salad ingredients in a large bowl. (toss the spinach and mushrooms, together, then top with bacon and sliced hardboiled eggs as garnish until time to serve.)

Chill.

This is a wonderful change from a plain iceberg lettuce salad. Leftovers don’t keep well, spinach tends to wilt down. So eat it all at the first serving or shortly thereafter.


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Vegetable Salad Recipe

Ingredients:
2 cups broccoli flowerettes
1/2 cup zucchini, sliced
1/2 cup cucumbers, sliced
2 cups cauliflower flowerettes
Dressing (take your choice from our Dressing Recipe Index)

Instructions:

Mix all the ingredients together and marinate in refrigerator 2 to 4 hours before serving.


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Vegetable Soup Recipe

Ingredients:
3 cups soup stock
1/4 cup chopped onions
1/4 cup green beans cut in strips
2 tbsp diced turnip
1/4 cup diced carrots
1/4 cup shredded cabbage
1 tbsp celery, finely chopped
Salt, pepper & seasoning to taste

Instructions:

Add prepared vegetables to soup stock.

Cook until vegetables are tender (about 1/2 hour). Season to taste.

Serve hot.

NOTE: Any combination of vegetables may be used in this recipe.


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Sicilian Vegetable Stew Recipe

Ingredients:
2 lb medium-size eggplants
1/2 lb onions, thinly sliced
1/3 cup olive oil
2 tablespoons capers, drained
2 or 3 celery stalks, chopped
6 oz olives
1/3 cup vinegar of any kind
1 teaspoon stevia powder
Salt

Instructions:

Wash the eggplants, cut them into small pieces, put them into a large strainer and sprinkle with salt. Set aside to drain for at least 1 hour. Meanwhile, combine the onions with one-third of the olive oil in a wide, shallow pan. Cook until golden. Add the capers, celery and olives. Mix well and cook for 15 minutes, set aside.

Rinse the eggplant and dry completely. Heat the remaining oil in a skillet over high heat. When the oil reaches its maximum temperature, add the eggplant pieces and fry until well browned. Drain. Stir the eggplant into the tomato mixture.

Sprinkle on the vinegar and stevia and return to low heat. Cook until the vinegar completely evaporates. Serve either warm or cold.


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Fried Zucchini with Parmesan Recipe

Ingredients:
1 zucchini
1 egg
Parmesan cheese – grated
Oil for frying

Instructions:

Heat oil in a small skillet. Stir egg with folk in a small bowl.

Pour grated parmesan cheese onto small plate. Slice zucchini and dip slices into egg, covering both sides. Lay the zucchini slices in the parmesan cheese and cover both sides.

Fry zucchini slices in oil until golden brown and crispy. Remove and place on paper towel to drain oil.

Serves one.


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Zucchini, Sour Cream and Jack Cheese Bake Recipe

Ingredients:
4 tablespoon unsalted butter
1/2 cup finely chopped green onion
1 clove garlic, minced
1 lb. zucchini, trimmed and sliced 1/8-inch thick
1/2 cup grated Jack cheese (can be hot pepper)
1 egg
1/2 cup sour cream
1/2 teaspoon salt
2 tablespoon. chopped fresh basil or 1 tsp. dried basil

Instructions:

Preheat the oven to 350°F. Butter an 8 by 8-inch baking dish.

Melt 1 tablespoon of the butter in a large frying pan over medium heat. Add the onion and garlic and sauté until the onion is translucent. Scrape into a large bowl.

Melt the remaining butter over medium high heat in the same frying pan. Add the zucchini and cook, stirring frequently until the moisture has evaporated and the zucchini is tender.

Transfer to a food processor and pulse until smooth. Add the remaining ingredients and pulse to combine. Add the onions and pulse once.

Pour into the prepared baking dish. Bake for 30 minutes until lightly golden

Serves 4.


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