Week day recipes

A few more end-of-summer recipes. Enjoy!

WATERMELON-RASPBERRY GRANITA

From the Food Network Kitchens. Total Time: 4 hr 25 min; Prep: 15 min; Inactive: 4 hr; Cook: 10 min; Yield: 4 servings; Level: Easy; Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/watermelon-raspberry-granita.print.html?oc=linkback

Ingredients

1 pint raspberries

1/2 cup sugar

4 cups cubed seedless watermelon

Juice of 1 lime

Directions

Combine the raspberries, sugar and 1/4 cup water in a small saucepan and bring to a simmer over medium heat. Cook, stirring occasionally, until the raspberries have completely broken down, about 6 minutes.

Press the raspberry mixture through a fine-mesh sieve into a blender; let cool completely. Add the watermelon and lime juice and puree until smooth. Pour the mixture into an 8-inch-square stainless-steel or glass baking dish.

Freeze until ice crystals begin forming around the edges, about 45 minutes. Use a fork to scrape the crystals toward the center of the pan, then continue freezing, scraping every 30 minutes, until frozen, about 4 hours.

KOOL-AID FIZZY FLOAT

Yield: 8 servings Serving Size: 1 (8 oz.) drink

Found online at http://diabeticgourmet.com/recipes/html/1110.shtmlIngredients

1 quart cold water

2 cups light white grape juice, chilled

1 cup Splenda No Calorie Sweetener, Granulated

1 package your favorite flavor Kool-Aid Unsweetened Soft Drink Mix

2 cups seltzer water, chilled

2 cups no-sugar-added light vanilla ice cream

Directions

Combine water, grape juice, Splenda Granulated Sweetener, and Kool-Aid Soft Drink Mix in a pitcher, stirring until Splenda Granulated Sweetener dissolves.

Pour 3/4 cup of the mixture into each of 8 tall glasses; add 1/4 cup of the seltzer to each glass.

Top each serving with 1/4 cup of the ice cream. Serve immediately.

Store leftover prepared drink in refrigerator.

Nutritional Information (Per Serving): Calories: 70; Calories from Fat: 20; Protein: 2 g; Sodium: 85 mg; Cholesterol: 5 mg; Fat: 2.5 g; Saturated Fat: 1.5 g; Dietary Fiber: 0 g; Sugars: 7 g; Carbohydrates: 11 g

FIESTA SLAW

Makes 10 servings. Find online here.

Ingredients

5 Tbsp. fresh lime juice

3 Tbsp. reduced-fat mayonnaise

5 cloves garlic, finely minced

2 tsp. canned chipotle chilies, rinsed, drained and chopped

1 Tbsp. honey

1 large red bell pepper, cut into thin strips

1 large green bell pepper, cut into thin

1 large yellow bell pepper, cut into thin strips

12 oz. jicama, peeled, cut into thin strips

1/3 cup (packed) fresh cilantro leaves, minced

Salt and freshly ground black pepper

Directions

Puree first 5 ingredients in a blender or food processor until dressing is smooth.

Place peppers, jicama and cilantro in a large bowl. Add dressing and toss to mix and coat well. Season with salt and pepper to taste. Cover and refrigerate until the vegetables soften a little but remain crunchy. (About 4 hours.)

Serve at room temperature.

Nutritional Information (Per Serving): Calories: 42; Protein: 1 g; Sodium: 42 mg; Fat: under 1 g; Carbohydrates: 9 g; Exchanges: 2 Vegetable

TOMATO AND MINT TABBOULEH

Yield: 12 side-dish servings

Online Recipe: http://diabeticgourmet.com/recipes/html/695.shtml

Source: The All New Good Housekeeping Cookbook

Book Info: http://diabeticgourmet.com/book_archive/details/48.shtml

Ingredients

1-1/2 cups bulgur wheat

1/4 cup fresh lemon juice

1-1/2 cups boiling water

1 pound ripe tomatoes (3 medium), cut into 1/2-inch pieces

1 medium cucumber (8 ounces), peeled and cut into 1/2-inch pieces

3 green onions, chopped

3/4 cup loosely packed fresh flat-leaf parsley leaves, chopped

1/2 cup loosely packed fresh mint leaves, chopped

1 tablespoon olive oil

3/4 teaspoon salt

1/4 teaspoon coarsely ground black pepper

Directions

In medium bowl, combine bulgur, lemon juice, and boiling water, stirring to mix. Let stand until liquid has been absorbed, about 30 minutes.

To bulgur mixture, add tomatoes, cucumber, green onions, parsley, mint, oil, salt, and pepper, stirring to mix. Cover and refrigerate at least 1 hour to blend flavors or up to 4 hours.

Nutritional Information Per Serving: Calories: 87; Protein: 3 g; Fat: 2 g; Sodium: 157 mg; Cholesterol: 0 mg; Carbohydrates: 17 g; Exchanges: 1 Starch/Bread

CHERRY TOMATO FOCACCIA

This is from the July/August 2012 issue of Vegetarian Times, page 61. The recipe starts out with, “This bread is hearty enough to be served with a salad for a light lunch or supper.” Serves 8.

Topping

1/4 cup shelled roasted pistachios

1/4 cup olive oil

1 clove garlic, minced (1 tsp.)

1/2 tsp. finely chopped fresh rosemary

2 cups heirloom cherry tomatoes, halved

Focaccia

3 1/2 cups bread flour

1 Tbs. sugar

2 1/2 tsp. instant yeast

2 tsp. salt

Olive oil, for greasing baking sheet

To make Topping: Pulse pistachios in food processor until ground, but with some larger pieces. Transfer to bowl, and stir in olive oil, garlic, and rosemary.

To make Focaccia: Stir together flour, sugar, yeast, salt, and 1 1/4 cups water in bowl. Knead dough in bowl 5 minutes. Cover bowl with towel, and let rise 1 hour, or until doubled in size.

Generously grease rimmed baking sheet with olive oil. Stretch dough into 12- x 11-inch rectangle in sheet pan. Let dough rise 1 hour.

Preheat oven to 450°F. Dimple dough with fingers. Whisk 2 Tbs. water into pistachio mixture, and brush onto dough. Press tomato halves cut-side up into dough. Bake 25 to 30 minutes, or until golden brown on top and bottom.

nutritional information Per Slice: Calories: 329; Protein: 9 g; Total Fat: 11 g; Saturated Fat: 2 g; Carbohydrates: 48 g; Cholesterol: 0 mg; Sodium: 589 mg; Fiber: 3 g; Sugar: 3 g; Vegan

SPINACH AND ONION SOUP

Yield: 4 servings

Online Recipe: http://diabeticgourmet.com/recipes/html.672.shtml

Source: Great Healthy Food - Diabetes

Ingredients

1 tablespoon vegetable oil

2 medium onions, thinly sliced

3-3/4 cups vegetable stock

1 bay leaf

Salt and pepper

2/3 cup white wine

6 cups leaf spinach

Directions

Heat the oil in a saucepan and fry the onions for about 5-8 minutes over low heat, until they have softened.

Pour in the stock and bring to a boil. Add the bay leaf and the seasonings. Cover and simmer for 10 minutes.

Pour in the wine and add the spinach. Continue to cook, but only until the spinach has wilted slightly.

Remove the bay leaf and serve hot.

Nutritional Information Per Serving: Calories: 141; Protein: 6 g; Fat: 6 g; Sodium: 1011 mg; Cholesterol: 0 mg; Dietary Fiber: 3 g; Carbohydrates: 14 g; Exchanges: 2 Vegetable, 1 Fat