If it's Thursday (and it looks like it is), it's time for another Diabetic Thursday. Here are six diabetic recipes to help you through the day, including Southwestern Chicken Chowder and Mediterranean Braised Beef. Enjoy!
LEMON CHICKEN WITH BROCCOLI AND GINGER
Recipe Yield: Makes 4 servings.
Source: AICR
View this online at https://diabeticgourmet.com/diabetic-recipes/lemon-chicken-with-broccoli-and-ginger
Ingredients
1/2 cup fat-free reduced-sodium chicken broth
3 Tbsp. fresh lemon juice
1/2 tsp. salt
1/8 tsp. ground white or black pepper
1 Tbsp. coconut oil, divided
1 lb. skinless and boneless chicken breast, cut into bite-size pieces
1 Tbsp. grated or finely chopped ginger, plus 1/2 tsp. ground ginger
2 garlic cloves, chopped
1/2 cup sliced leek, white and pale green parts, 2-inch pieces
1/2 cup thinly slice red onion, in crescents
3 cups broccoli florets, cut to bite-size
1/4 cup chopped scallions, green and white parts
Directions
In measuring cup, combine broth, lemon juice, salt and pepper. Set aside.
Heat a wok over high heat. When wok is hot, drizzle half of the oil around sides, then lift and swirl wok to coat it. Add chicken, and stir-fry until no pink color shows, 2 minutes. Scoop out chicken and place on plate.
Drizzle remaining oil into wok and swirl to coat. Add fresh ginger, ground ginger and garlic and stir fry until fragrant, 30 seconds. Add leek and onion and stir fry for 1 minute. Pour in broth mixture, cover wok and cook for 2 minutes until broccoli looks bright green. Return chicken to wok and stir fry until pieces are white in the center, 1 to 2 minutes. Turn contents of wok out onto serving platter. Sprinkle on scallions and serve.
Nutritional Information Per Serving: Calories: 193; Fat: 5 g; Saturated Fat: 3 g; Fiber: 1 g; Sodium: 452 mg; Protein: 29 g; Carbohydrates: 8 g
SOUTHWESTERN CHICKEN CHOWDER
Recipe Yield: Makes 6 servings.
Source: NCC
View this online at https://diabeticgourmet.com/diabetic-recipes/southwestern-chicken-chowder.
Ingredients
2 pounds boneless, skinless chicken breast, cut in cubes
1 can (14-1/2 oz.) tomato wedges, drained, juice reserved
1 tablespoon canola oil
3 summer squash, sliced thin
1 clove garlic, minced
1 small onion, sliced
1 teaspoon ground cumin
1/2 cup chopped sweet green pepper
1/2 teaspoon salt
1/2 teaspoon pepper
3 tomatillos, cut in wedges
1 cup sliced jicama
1 can (14-1/2 oz.) low sodium chicken broth
1 tablespoon chopped cilantro
1-1/2 cups fresh corn, cut from cob
Directions
In large Dutch oven, place oil and heat over medium temperature.
Add chicken and garlic, turning chicken to brown on all sides, about 3 minutes.
Add onion and green pepper; cook about 5 minutes, stirring.
Add tomatillos and chicken broth; bring to a boil and simmer about 10 minutes.
Add corn and liquid from can of tomato wedges. Cover and cook on low heat about 10 minutes.
Add squash, cumin, salt, pepper and tomato wedges. Cover and cook on low about 5 minutes.
Add jicama and cilantro and cook 5 minutes more.
Serve with tortilla chips, if desired.
Nutritional Information Per Serving: Calories: 356; Fat: 9 g; Saturated Fat: 2 g; Sodium: 430 mg; Cholesterol: 129 mg; Protein: 50 g; Carbohydrates: 18 g
BLACK BEAN AND TOMATO SALSA
Recipe Yield: Yield: 4 servings (1/2 cup each)
Source: The Eating Well Diabetes Cookbook
Book Title: The Eating Well Diabetes Cookbook
View online at https://diabeticgourmet.com/diabetic-recipes/black-bean-and-tomato-salsa
Ingredients
1 cup seeded, diced plum tomatoes (3-4 tomatoes)
1 cup canned black beans, rinsed
2 tablespoons chopped scallions
1 tablespoon chopped fresh cilantro or parsley
1 tablespoon lime juice
1-1/2 teaspoons extra-virgin olive oil
1/2-1 teaspoon minced canned chipotle in adobo sauce
1/8 teaspoon salt, or to taste
Directions
Combine all ingredients in a medium bowl; stir to blend. If not serving immediately, cover and refrigerate for up to 2 days.
Nutritional Information Per Serving: Calories: 83; Fat: 2 g; Fiber: 4 g; Sodium: 283 mg; Protein: 4 g; Carbohydrates: 11 g
Diabetic Exchanges: 1 Starch
CURRIED CHICKEN WITH APRICOTS
Recipe Yield: Makes 6 servings.
Source: NCC
View this online at https://diabeticgourmet.com/diabetic-recipes/curried-chicken-with-apricots
Ingredients
6 chicken breast halves, skinned
6 ounces dried apricots, cut in half
1/4 cup raisins
1 cup orange juice
1 tablespoon light margarine, melted
2 tablespoons minced onion
1 clove garlic, minced
1-1/2 teaspoons curry powder
1/2 teaspoon cinnamon
1/2 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon ginger
1 bay leaf, broken
1/4 cup skim milk
Directions
In small bowl, place apricots and raisins. Add orange juice and let sit 15 minutes, stirring occasionally.
In small dish, place margarine. Add onion, garlic, curry powder, cinnamon, chili powder, salt, ginger and bay leaf; stir to mix well.
In greased 2-quart shallow baking dish, arrange chicken in single layer. Spread spice mixture evenly over chicken. With slotted spoon, remove apricots and raisins from orange juice and arrange in dish with chicken. To orange juice, add skim milk; pour over chicken.
Cover and bake in 350F. oven about 1 hour, removing cover after 45 minutes and cooking uncovered for final 15 minutes.
If desired, garnish with red cherries and serve with rice.
Nutritional Information Per Serving: Calories: 230; Fat: 5 g; Saturated Fat: 1 g; Sodium: 300 mg; Cholesterol: 64 mg; Protein: 21 g; Carbohydrates: 26 g
MEDITERRANEAN BRAISED BEEF
Recipe Yield: Makes 6 servings
Source: TBC
View this online at https://diabeticgourmet.com/diabetic-recipes/mediterranean-braised-beef
Ingredients
1 boneless beef chuck shoulder pot roast (2-1/2 to 3 pounds)
1/4 cup all-purpose flour
2 tablespoons olive oil
1/4 cup balsamic vinegar
2 small onions, halved, sliced
4 medium shallots, sliced
1/4 cup chopped pitted dates
1/2 teaspoon salt
1/4 to 1/2 teaspoon black pepper
Directions
Heat oven to 325F. Lightly coat beef pot roast with flour. Heat oil in Dutch oven over medium heat until hot. Brown pot roast; remove.
Add 1-1/2 cups water and vinegar to Dutch oven; cook and stir until brown bits attached to pan are dissolved. Return pot roast. Add onions, shallots, dates, salt and pepper; bring to a boil. Cover tightly and cook in 325F oven 2 to 2-1/2 hours or until pot roast is fork-tender. Remove pot roast; keep warm.
Cook liquid and vegetables over medium-high heat to desired consistency. Carve pot roast. Serve with sauce.
Nutritional Information Per Serving: Calories: 290; Fat: 12 g; Saturated Fat: 3 g; Fiber: 1.2 g; Sodium: 275 mg; Cholesterol: 75 mg; Protein: 29 g; Carbohydrates: 16 g
SOUTHWESTERN CORN AND ZUCCHINI SAUTE
Recipe Yield: Yield: 6 servings (3/4 cup each)
Source: The Eating Well Diabetes Cookbook
Book Title: The Eating Well Diabetes Cookbook
View online at https://diabeticgourmet.com/diabetic-recipes/southwestern-corn-and-zucchini-saute
Ingredients
1 tablespoon canola oil
1 large onion, thinly sliced
2 cloves garlic, minced
2 large zucchini, cut into 1/4-inch dice
1 cup fresh corn kernels (from 2 ears) or frozen
1 (4-ounce) can chopped green chilies
1/4 teaspoon salt, or to taste
Freshly ground pepper to taste
Directions
Heat oil in large nonstick skillet over medium heat.
Add onion and garlic; cook, stirring, until golden and tender, 5 to 10 minutes.
Stir in zucchini, corn and chilies.
Cover and cook, stirring once, until the zucchini is tender, about 10 minutes.
Season with salt and pepper. Serve hot.
Nutritional Information Per Serving: Calories: 76; Fat: 3 g; Fiber: 2 g; Sodium: 138 mg; Protein: 2 g; Carbohydrates: 12 g
Diabetic Exchanges: 2 Vegetable, 1/2 Fat
Showing posts with label Mediterranean Braised Beef. Show all posts
Showing posts with label Mediterranean Braised Beef. Show all posts
Thursday, April 16, 2020
Thursday, January 4, 2018
Diabetic Thursday
It's the first Diabetic Thursday of the New Year. Today's six recipes include Asparagus With Lemon Sauce and Mediterranean Braised Beef. Enjoy!
APPLE PIE DESSERT
Servings: 8
Source: Sweet Inspirations - A Sugar Free Dessert Cookbook
Author: Patti Lynch
Find this recipe at: http://diabeticgourmet.com/recipes/html/146.shtml
Ingredients
Pastry for 2 crust 9" pie
6-7 large apples, peeled, cored, sliced
1/2 cup fruit sweetener (1/4 cup frozen apple juice concentrate plus 1/4 cup granulated fructose)
2 tsp cinnamon
1 tsp nutmeg
1 tbsp margarine
Directions
Line pie bottom with pastry.
In large bowl, combine ingredients except margarine. Mix well and spoon into pastry lined pan. Dot with margarine.
Cover with top crust, seal, and flute edges. Cut a few small slits in crust. Bake 40 minutes at 350° F., or until crust is golden brown.
Nutritional Information Per Serving: Calories: 298; Protein: 3 g; Fat: 14 g; Sodium: 140 mg; Cholesterol: 0 mg; Carbohydrates: 42 g; Exchanges: 2 Bread, 1 Fruit, 2 Fat
ASPARAGUS WITH LEMON SAUCE
Lemon sauce makes fresh asparagus the perfect sidedish for fish, scallops, chicken, or meat dishes.
Yield: 4 servings
Serving size: 5 spears, 1-1/2 tsp sauce
See the recipe here: http://diabeticgourmet.com/recipes/html/994.shtml
Source: Deliciously Healthy Dinners
Ingredients
20 medium asparagus spears, rinsed and trimmed
1 fresh lemon, rinsed (for peel and juice)
2 Tbsp reduced-fat mayonnaise
1 Tbsp dried parsley
1/8 tsp ground black pepper
1/16 tsp salt
Directions
Place 1 inch of water in a 4-quart pot with a lid. Place a steamer basket inside the pot, and add asparagus. Cover and bring to a boil over high heat. Reduce heat to medium. Cook for 5-10 minutes, until asparagus is easily pierced with a sharp knife. Do not overcook.
While the asparagus cooks, grate the lemon zest into a small bowl. Cut the lemon in half and squeeze the juice into the bowl. Use the back of a spoon to press out extra juice and remove pits. Add mayonnaise, parsley, pepper, and salt. Stir well. Set aside.
When the asparagus is tender, remove the pot from the heat. Place asparagus spears in a serving bowl. Drizzle the lemon sauce evenly over the asparagus (about 1-1/2 teaspoons per portion) and serve.
Nutritional Information Per Serving: Calories: 39; Protein: 2 g; Sodium: 107 mg; Cholesterol: 0 mg; Saturated Fat: 0 g; Dietary Fiber: 2 g ; Carbohydrates: 7 g
JICAMA SALAD
Makes: 2 cups (4 Servings)
Source: The New Family Cookbook for People with Diabetes
Find this recipe at: http://diabeticgourmet.com/recipes/html/584.shtml
Ingredients
One 8-ounce jicama, peeled and cut into 1/2-inch sticks
1 small cucumber, thinly sliced
1 medium orange, peeled and sectioned
1/4 cup white wine vinegar
2 tablespoons canola or corn oil
1 teaspoon fresh lemon juice
1/4 teaspoon chili powder
1/4 teaspoon salt
Directions
Combine the jicama, cucumber, and orange segments in a serving bowl.
Whisk together the vinegar, oil, lemon juice, chili powder, and salt. Pour over the jicama mixture; toss well. Chill.
Nutritional Information Per Serving: Calories: 104; Protein: 1 g; Fat: 7 g; Sodium: 150 mg; Cholesterol: 0 mg; Dietary Fiber: 4 g; Sugars: 6 g; Carbohydrates: 10 g; Exchanges: 1/2 Fruit, 1 Vegetable, 1-1/2 Fat
MEDITERRANEAN BRAISED BEEF
Makes 6 servings
See the recipe here: http://diabeticgourmet.com/recipes/html/993.shtml
Ingredients
1 boneless beef chuck shoulder pot roast (2-1/2 to 3 pounds)
1/4 cup all-purpose flour
2 tablespoons olive oil
1/4 cup balsamic vinegar
2 small onions, halved, sliced
4 medium shallots, sliced
1/4 cup chopped pitted dates
1/2 teaspoon salt
1/4 to 1/2 teaspoon black pepper
Directions
Heat oven to 325F.
Lightly coat beef pot roast with flour. Heat oil in Dutch oven over medium heat until hot. Brown pot roast; remove.
Add 1-1/2 cups water and vinegar to Dutch oven; cook and stir until brown bits attached to pan are dissolved. Return pot roast. Add onions, shallots, dates, salt and pepper; bring to a boil. Cover tightly and cook in 325F oven 2 to 2-1/2 hours or until pot roast is fork-tender. Remove pot roast; keep warm.
Cook liquid and vegetables over medium-high heat to desired consistency. Carve pot roast. Serve with sauce.
Nutritional Information Per Serving: Calories: 290; Protein: 29 g; Fat: 12 g; Sodium: 275 mg; Cholesterol: 75 mg; Saturated Fat: 3 g; Dietary Fiber: 1.2 g; Carbohydrates: 16 g
TANGY APPLE SLAW
This recipe begins, “A take-off on the traditional creamy version of coleslaw.”
Serves: 6
See the recipe here: http://diabeticgourmet.com/recipes/html/925.shtml
Ingredients
4 cups shredded green cabbage
1 cup shredded carrots
1 cup chopped unpeeled apple (1 medium)
1/2 cup thinly sliced red or green bell pepper strips
2/3 cup light mayonnaise or salad dressing
1/3 cup reduced fat sour cream
3 tablespoons Equal Spoonful or Granulated*
1-1/2 tablespoons Dijon mustard
1 tablespoon lemon juice
1/8 teaspoon pepper
* May substitute 4-1/2 packets Equal sweetener
Directions
Combine cabbage, carrots, apple and pepper strips in medium size bowl. Combine mayonnaise, sour cream, Equal, mustard, lemon juice and pepper.
Spoon Equal mixture over cabbage mixture; toss to combine. Refrigerate, covered, 1 to 2 hours to allow flavors to blend.
Nutritional Information Per Serving: Calories: 152; Protein: 2 g; Fat: 11 g; Sodium: 331 mg; Cholesterol: 15 mg; Carbohydrates: 13 g; Exchanges: 2-1/2 vegetable, 2 fat
HAM AND PEPPER FRITTATA
Yield: 4 servings
Serving size: 1/4 of recipe
Source: The Complete Diabetes Prevention Plan
See the recipe here: http://diabeticgourmet.com/recipes/html/468.shtml
Ingredients
1 tablespoon extra virgin olive oil or canola oil
1/2 cup diced yellow bell pepper
1/2 cup diced green bell pepper
1/2 cup diced red bell pepper
1 cup diced, lean, reduced-sodium ham
2 teaspoons dried parsley
1/4 teaspoon coarsely ground black pepper
2 cups fat-free egg substitute
1 cup shredded, reduced-fat, white Cheddar or Swiss cheese
Directions
Coat a large ovenproof skillet with the olive oil and preheat over medium-high heat.
Add the peppers, ham, parsley, and black pepper and saute for several minutes, until the vegetables are crisp-tender and the ham is beginning to brown. Spread the mixture evenly over the bottom of the skillet.
Pour the egg substitute over the skillet mixture and reduce the heat to medium-low. Cover and cook without stirring for about 6 minutes, until the eggs are almost set (the edges will be cooked but the top will still be runny).
Remove the lid from the skillet and wrap the handle in aluminum foil (to prevent it from becoming damaged under the broiler).
Place the skillet under a preheated broiler and broil for a couple of minutes, until the eggs are set but not dry.
Sprinkle the cheese over the top and broil for another minute to melt the cheese.
Cut the frittata into 4 wedges and serve hot.
Nutritional Information Per Serving: Calories: 222; Protein: 28 g; Fat: 8.3 g; Sodium: 690 mg; Cholesterol: 32 mg; Carbohydrates: 7 g; Exchanges: 4 Lean Meat, 1 Vegetable, 1/2 Fat
APPLE PIE DESSERT
Servings: 8
Source: Sweet Inspirations - A Sugar Free Dessert Cookbook
Author: Patti Lynch
Find this recipe at: http://diabeticgourmet.com/recipes/html/146.shtml
Ingredients
Pastry for 2 crust 9" pie
6-7 large apples, peeled, cored, sliced
1/2 cup fruit sweetener (1/4 cup frozen apple juice concentrate plus 1/4 cup granulated fructose)
2 tsp cinnamon
1 tsp nutmeg
1 tbsp margarine
Directions
Line pie bottom with pastry.
In large bowl, combine ingredients except margarine. Mix well and spoon into pastry lined pan. Dot with margarine.
Cover with top crust, seal, and flute edges. Cut a few small slits in crust. Bake 40 minutes at 350° F., or until crust is golden brown.
Nutritional Information Per Serving: Calories: 298; Protein: 3 g; Fat: 14 g; Sodium: 140 mg; Cholesterol: 0 mg; Carbohydrates: 42 g; Exchanges: 2 Bread, 1 Fruit, 2 Fat
ASPARAGUS WITH LEMON SAUCE
Lemon sauce makes fresh asparagus the perfect sidedish for fish, scallops, chicken, or meat dishes.
Yield: 4 servings
Serving size: 5 spears, 1-1/2 tsp sauce
See the recipe here: http://diabeticgourmet.com/recipes/html/994.shtml
Source: Deliciously Healthy Dinners
Ingredients
20 medium asparagus spears, rinsed and trimmed
1 fresh lemon, rinsed (for peel and juice)
2 Tbsp reduced-fat mayonnaise
1 Tbsp dried parsley
1/8 tsp ground black pepper
1/16 tsp salt
Directions
Place 1 inch of water in a 4-quart pot with a lid. Place a steamer basket inside the pot, and add asparagus. Cover and bring to a boil over high heat. Reduce heat to medium. Cook for 5-10 minutes, until asparagus is easily pierced with a sharp knife. Do not overcook.
While the asparagus cooks, grate the lemon zest into a small bowl. Cut the lemon in half and squeeze the juice into the bowl. Use the back of a spoon to press out extra juice and remove pits. Add mayonnaise, parsley, pepper, and salt. Stir well. Set aside.
When the asparagus is tender, remove the pot from the heat. Place asparagus spears in a serving bowl. Drizzle the lemon sauce evenly over the asparagus (about 1-1/2 teaspoons per portion) and serve.
Nutritional Information Per Serving: Calories: 39; Protein: 2 g; Sodium: 107 mg; Cholesterol: 0 mg; Saturated Fat: 0 g; Dietary Fiber: 2 g ; Carbohydrates: 7 g
JICAMA SALAD
Makes: 2 cups (4 Servings)
Source: The New Family Cookbook for People with Diabetes
Find this recipe at: http://diabeticgourmet.com/recipes/html/584.shtml
Ingredients
One 8-ounce jicama, peeled and cut into 1/2-inch sticks
1 small cucumber, thinly sliced
1 medium orange, peeled and sectioned
1/4 cup white wine vinegar
2 tablespoons canola or corn oil
1 teaspoon fresh lemon juice
1/4 teaspoon chili powder
1/4 teaspoon salt
Directions
Combine the jicama, cucumber, and orange segments in a serving bowl.
Whisk together the vinegar, oil, lemon juice, chili powder, and salt. Pour over the jicama mixture; toss well. Chill.
Nutritional Information Per Serving: Calories: 104; Protein: 1 g; Fat: 7 g; Sodium: 150 mg; Cholesterol: 0 mg; Dietary Fiber: 4 g; Sugars: 6 g; Carbohydrates: 10 g; Exchanges: 1/2 Fruit, 1 Vegetable, 1-1/2 Fat
MEDITERRANEAN BRAISED BEEF
Makes 6 servings
See the recipe here: http://diabeticgourmet.com/recipes/html/993.shtml
Ingredients
1 boneless beef chuck shoulder pot roast (2-1/2 to 3 pounds)
1/4 cup all-purpose flour
2 tablespoons olive oil
1/4 cup balsamic vinegar
2 small onions, halved, sliced
4 medium shallots, sliced
1/4 cup chopped pitted dates
1/2 teaspoon salt
1/4 to 1/2 teaspoon black pepper
Directions
Heat oven to 325F.
Lightly coat beef pot roast with flour. Heat oil in Dutch oven over medium heat until hot. Brown pot roast; remove.
Add 1-1/2 cups water and vinegar to Dutch oven; cook and stir until brown bits attached to pan are dissolved. Return pot roast. Add onions, shallots, dates, salt and pepper; bring to a boil. Cover tightly and cook in 325F oven 2 to 2-1/2 hours or until pot roast is fork-tender. Remove pot roast; keep warm.
Cook liquid and vegetables over medium-high heat to desired consistency. Carve pot roast. Serve with sauce.
Nutritional Information Per Serving: Calories: 290; Protein: 29 g; Fat: 12 g; Sodium: 275 mg; Cholesterol: 75 mg; Saturated Fat: 3 g; Dietary Fiber: 1.2 g; Carbohydrates: 16 g
TANGY APPLE SLAW
This recipe begins, “A take-off on the traditional creamy version of coleslaw.”
Serves: 6
See the recipe here: http://diabeticgourmet.com/recipes/html/925.shtml
Ingredients
4 cups shredded green cabbage
1 cup shredded carrots
1 cup chopped unpeeled apple (1 medium)
1/2 cup thinly sliced red or green bell pepper strips
2/3 cup light mayonnaise or salad dressing
1/3 cup reduced fat sour cream
3 tablespoons Equal Spoonful or Granulated*
1-1/2 tablespoons Dijon mustard
1 tablespoon lemon juice
1/8 teaspoon pepper
* May substitute 4-1/2 packets Equal sweetener
Directions
Combine cabbage, carrots, apple and pepper strips in medium size bowl. Combine mayonnaise, sour cream, Equal, mustard, lemon juice and pepper.
Spoon Equal mixture over cabbage mixture; toss to combine. Refrigerate, covered, 1 to 2 hours to allow flavors to blend.
Nutritional Information Per Serving: Calories: 152; Protein: 2 g; Fat: 11 g; Sodium: 331 mg; Cholesterol: 15 mg; Carbohydrates: 13 g; Exchanges: 2-1/2 vegetable, 2 fat
HAM AND PEPPER FRITTATA
Yield: 4 servings
Serving size: 1/4 of recipe
Source: The Complete Diabetes Prevention Plan
See the recipe here: http://diabeticgourmet.com/recipes/html/468.shtml
Ingredients
1 tablespoon extra virgin olive oil or canola oil
1/2 cup diced yellow bell pepper
1/2 cup diced green bell pepper
1/2 cup diced red bell pepper
1 cup diced, lean, reduced-sodium ham
2 teaspoons dried parsley
1/4 teaspoon coarsely ground black pepper
2 cups fat-free egg substitute
1 cup shredded, reduced-fat, white Cheddar or Swiss cheese
Directions
Coat a large ovenproof skillet with the olive oil and preheat over medium-high heat.
Add the peppers, ham, parsley, and black pepper and saute for several minutes, until the vegetables are crisp-tender and the ham is beginning to brown. Spread the mixture evenly over the bottom of the skillet.
Pour the egg substitute over the skillet mixture and reduce the heat to medium-low. Cover and cook without stirring for about 6 minutes, until the eggs are almost set (the edges will be cooked but the top will still be runny).
Remove the lid from the skillet and wrap the handle in aluminum foil (to prevent it from becoming damaged under the broiler).
Place the skillet under a preheated broiler and broil for a couple of minutes, until the eggs are set but not dry.
Sprinkle the cheese over the top and broil for another minute to melt the cheese.
Cut the frittata into 4 wedges and serve hot.
Nutritional Information Per Serving: Calories: 222; Protein: 28 g; Fat: 8.3 g; Sodium: 690 mg; Cholesterol: 32 mg; Carbohydrates: 7 g; Exchanges: 4 Lean Meat, 1 Vegetable, 1/2 Fat
Thursday, June 8, 2017
Diabetic Thursday
It's Diabetic Thursday, time for six diabetic recipes to help you through the day, including Jicama Salad and Mediterranean Braised Beef. Enjoy!
APPLE PIE DESSERT
Servings: 8
Source: Sweet Inspirations - A Sugar Free Dessert Cookbook
Author: Patti Lynch
Find this recipe at: http://diabeticgourmet.com/recipes/html/146.shtml
Ingredients
Pastry for 2 crust 9" pie
6-7 large apples, peeled, cored, sliced
1/2 cup fruit sweetener (1/4 cup frozen apple juice concentrate plus 1/4 cup granulated fructose)
2 tsp cinnamon
1 tsp nutmeg
1 tbsp margarine
Directions
Line pie bottom with pastry.
In large bowl, combine ingredients except margarine. Mix well and spoon into pastry lined pan. Dot with margarine.
Cover with top crust, seal, and flute edges. Cut a few small slits in crust. Bake 40 minutes at 350° F., or until crust is golden brown.
Nutritional Information Per Serving: Calories: 298; Protein: 3 g; Fat: 14 g; Sodium: 140 mg; Cholesterol: 0 mg; Carbohydrates: 42 g; Exchanges: 2 Bread, 1 Fruit, 2 Fat
ASPARAGUS WITH LEMON SAUCE
Lemon sauce makes fresh asparagus the perfect sidedish for fish, scallops, chicken, or meat dishes.
Yield: 4 servings
Serving size: 5 spears, 1-1/2 tsp sauce
See the recipe here: http://diabeticgourmet.com/recipes/html/994.shtml
Source: Deliciously Healthy Dinners
Ingredients
20 medium asparagus spears, rinsed and trimmed
1 fresh lemon, rinsed (for peel and juice)
2 Tbsp reduced-fat mayonnaise
1 Tbsp dried parsley
1/8 tsp ground black pepper
1/16 tsp salt
Directions
Place 1 inch of water in a 4-quart pot with a lid. Place a steamer basket inside the pot, and add asparagus. Cover and bring to a boil over high heat. Reduce heat to medium. Cook for 5-10 minutes, until asparagus is easily pierced with a sharp knife. Do not overcook.
While the asparagus cooks, grate the lemon zest into a small bowl. Cut the lemon in half and squeeze the juice into the bowl. Use the back of a spoon to press out extra juice and remove pits. Add mayonnaise, parsley, pepper, and salt. Stir well. Set aside.
When the asparagus is tender, remove the pot from the heat. Place asparagus spears in a serving bowl. Drizzle the lemon sauce evenly over the asparagus (about 1-1/2 teaspoons per portion) and serve.
Nutritional Information Per Serving: Calories: 39; Protein: 2 g; Sodium: 107 mg; Cholesterol: 0 mg; Saturated Fat: 0 g; Dietary Fiber: 2 g ; Carbohydrates: 7 g
JICAMA SALAD
Makes: 2 cups (4 Servings)
Source: The New Family Cookbook for People with Diabetes
Find this recipe at: http://diabeticgourmet.com/recipes/html/584.shtml
Ingredients
One 8-ounce jicama, peeled and cut into 1/2-inch sticks
1 small cucumber, thinly sliced
1 medium orange, peeled and sectioned
1/4 cup white wine vinegar
2 tablespoons canola or corn oil
1 teaspoon fresh lemon juice
1/4 teaspoon chili powder
1/4 teaspoon salt
Directions
Combine the jicama, cucumber, and orange segments in a serving bowl.
Whisk together the vinegar, oil, lemon juice, chili powder, and salt. Pour over the jicama mixture; toss well. Chill.
Nutritional Information Per Serving: Calories: 104; Protein: 1 g; Fat: 7 g; Sodium: 150 mg; Cholesterol: 0 mg; Dietary Fiber: 4 g; Sugars: 6 g; Carbohydrates: 10 g; Exchanges: 1/2 Fruit, 1 Vegetable, 1-1/2 Fat
MEDITERRANEAN BRAISED BEEF
Makes 6 servings
See the recipe here: http://diabeticgourmet.com/recipes/html/993.shtml
Ingredients
1 boneless beef chuck shoulder pot roast (2-1/2 to 3 pounds)
1/4 cup all-purpose flour
2 tablespoons olive oil
1/4 cup balsamic vinegar
2 small onions, halved, sliced
4 medium shallots, sliced
1/4 cup chopped pitted dates
1/2 teaspoon salt
1/4 to 1/2 teaspoon black pepper
Directions
Heat oven to 325F.
Lightly coat beef pot roast with flour. Heat oil in Dutch oven over medium heat until hot. Brown pot roast; remove.
Add 1-1/2 cups water and vinegar to Dutch oven; cook and stir until brown bits attached to pan are dissolved. Return pot roast. Add onions, shallots, dates, salt and pepper; bring to a boil. Cover tightly and cook in 325F oven 2 to 2-1/2 hours or until pot roast is fork-tender. Remove pot roast; keep warm.
Cook liquid and vegetables over medium-high heat to desired consistency. Carve pot roast. Serve with sauce.
Nutritional Information Per Serving: Calories: 290; Protein: 29 g; Fat: 12 g; Sodium: 275 mg; Cholesterol: 75 mg; Saturated Fat: 3 g; Dietary Fiber: 1.2 g; Carbohydrates: 16 g
TANGY APPLE SLAW
This recipe begins, “A take-off on the traditional creamy version of coleslaw.”
Serves: 6
See the recipe here: http://diabeticgourmet.com/recipes/html/925.shtml
Ingredients
4 cups shredded green cabbage
1 cup shredded carrots
1 cup chopped unpeeled apple (1 medium)
1/2 cup thinly sliced red or green bell pepper strips
2/3 cup light mayonnaise or salad dressing
1/3 cup reduced fat sour cream
3 tablespoons Equal Spoonful or Granulated*
1-1/2 tablespoons Dijon mustard
1 tablespoon lemon juice
1/8 teaspoon pepper
* May substitute 4-1/2 packets Equal sweetener
Directions
Combine cabbage, carrots, apple and pepper strips in medium size bowl. Combine mayonnaise, sour cream, Equal, mustard, lemon juice and pepper.
Spoon Equal mixture over cabbage mixture; toss to combine. Refrigerate, covered, 1 to 2 hours to allow flavors to blend.
Nutritional Information Per Serving: Calories: 152; Protein: 2 g; Fat: 11 g; Sodium: 331 mg; Cholesterol: 15 mg; Carbohydrates: 13 g; Exchanges: 2-1/2 vegetable, 2 fat
HAM AND PEPPER FRITTATA
Yield: 4 servings
Serving size: 1/4 of recipe
Source: The Complete Diabetes Prevention Plan
See the recipe here: http://diabeticgourmet.com/recipes/html/468.shtml
Ingredients
1 tablespoon extra virgin olive oil or canola oil
1/2 cup diced yellow bell pepper
1/2 cup diced green bell pepper
1/2 cup diced red bell pepper
1 cup diced, lean, reduced-sodium ham
2 teaspoons dried parsley
1/4 teaspoon coarsely ground black pepper
2 cups fat-free egg substitute
1 cup shredded, reduced-fat, white Cheddar or Swiss cheese
Directions
Coat a large ovenproof skillet with the olive oil and preheat over medium-high heat.
Add the peppers, ham, parsley, and black pepper and saute for several minutes, until the vegetables are crisp-tender and the ham is beginning to brown. Spread the mixture evenly over the bottom of the skillet.
Pour the egg substitute over the skillet mixture and reduce the heat to medium-low. Cover and cook without stirring for about 6 minutes, until the eggs are almost set (the edges will be cooked but the top will still be runny).
Remove the lid from the skillet and wrap the handle in aluminum foil (to prevent it from becoming damaged under the broiler).
Place the skillet under a preheated broiler and broil for a couple of minutes, until the eggs are set but not dry.
Sprinkle the cheese over the top and broil for another minute to melt the cheese.
Cut the frittata into 4 wedges and serve hot.
Nutritional Information Per Serving: Calories: 222; Protein: 28 g; Fat: 8.3 g; Sodium: 690 mg; Cholesterol: 32 mg; Carbohydrates: 7 g; Exchanges: 4 Lean Meat, 1 Vegetable, 1/2 Fat
APPLE PIE DESSERT
Servings: 8
Source: Sweet Inspirations - A Sugar Free Dessert Cookbook
Author: Patti Lynch
Find this recipe at: http://diabeticgourmet.com/recipes/html/146.shtml
Ingredients
Pastry for 2 crust 9" pie
6-7 large apples, peeled, cored, sliced
1/2 cup fruit sweetener (1/4 cup frozen apple juice concentrate plus 1/4 cup granulated fructose)
2 tsp cinnamon
1 tsp nutmeg
1 tbsp margarine
Directions
Line pie bottom with pastry.
In large bowl, combine ingredients except margarine. Mix well and spoon into pastry lined pan. Dot with margarine.
Cover with top crust, seal, and flute edges. Cut a few small slits in crust. Bake 40 minutes at 350° F., or until crust is golden brown.
Nutritional Information Per Serving: Calories: 298; Protein: 3 g; Fat: 14 g; Sodium: 140 mg; Cholesterol: 0 mg; Carbohydrates: 42 g; Exchanges: 2 Bread, 1 Fruit, 2 Fat
ASPARAGUS WITH LEMON SAUCE
Lemon sauce makes fresh asparagus the perfect sidedish for fish, scallops, chicken, or meat dishes.
Yield: 4 servings
Serving size: 5 spears, 1-1/2 tsp sauce
See the recipe here: http://diabeticgourmet.com/recipes/html/994.shtml
Source: Deliciously Healthy Dinners
Ingredients
20 medium asparagus spears, rinsed and trimmed
1 fresh lemon, rinsed (for peel and juice)
2 Tbsp reduced-fat mayonnaise
1 Tbsp dried parsley
1/8 tsp ground black pepper
1/16 tsp salt
Directions
Place 1 inch of water in a 4-quart pot with a lid. Place a steamer basket inside the pot, and add asparagus. Cover and bring to a boil over high heat. Reduce heat to medium. Cook for 5-10 minutes, until asparagus is easily pierced with a sharp knife. Do not overcook.
While the asparagus cooks, grate the lemon zest into a small bowl. Cut the lemon in half and squeeze the juice into the bowl. Use the back of a spoon to press out extra juice and remove pits. Add mayonnaise, parsley, pepper, and salt. Stir well. Set aside.
When the asparagus is tender, remove the pot from the heat. Place asparagus spears in a serving bowl. Drizzle the lemon sauce evenly over the asparagus (about 1-1/2 teaspoons per portion) and serve.
Nutritional Information Per Serving: Calories: 39; Protein: 2 g; Sodium: 107 mg; Cholesterol: 0 mg; Saturated Fat: 0 g; Dietary Fiber: 2 g ; Carbohydrates: 7 g
JICAMA SALAD
Makes: 2 cups (4 Servings)
Source: The New Family Cookbook for People with Diabetes
Find this recipe at: http://diabeticgourmet.com/recipes/html/584.shtml
Ingredients
One 8-ounce jicama, peeled and cut into 1/2-inch sticks
1 small cucumber, thinly sliced
1 medium orange, peeled and sectioned
1/4 cup white wine vinegar
2 tablespoons canola or corn oil
1 teaspoon fresh lemon juice
1/4 teaspoon chili powder
1/4 teaspoon salt
Directions
Combine the jicama, cucumber, and orange segments in a serving bowl.
Whisk together the vinegar, oil, lemon juice, chili powder, and salt. Pour over the jicama mixture; toss well. Chill.
Nutritional Information Per Serving: Calories: 104; Protein: 1 g; Fat: 7 g; Sodium: 150 mg; Cholesterol: 0 mg; Dietary Fiber: 4 g; Sugars: 6 g; Carbohydrates: 10 g; Exchanges: 1/2 Fruit, 1 Vegetable, 1-1/2 Fat
MEDITERRANEAN BRAISED BEEF
Makes 6 servings
See the recipe here: http://diabeticgourmet.com/recipes/html/993.shtml
Ingredients
1 boneless beef chuck shoulder pot roast (2-1/2 to 3 pounds)
1/4 cup all-purpose flour
2 tablespoons olive oil
1/4 cup balsamic vinegar
2 small onions, halved, sliced
4 medium shallots, sliced
1/4 cup chopped pitted dates
1/2 teaspoon salt
1/4 to 1/2 teaspoon black pepper
Directions
Heat oven to 325F.
Lightly coat beef pot roast with flour. Heat oil in Dutch oven over medium heat until hot. Brown pot roast; remove.
Add 1-1/2 cups water and vinegar to Dutch oven; cook and stir until brown bits attached to pan are dissolved. Return pot roast. Add onions, shallots, dates, salt and pepper; bring to a boil. Cover tightly and cook in 325F oven 2 to 2-1/2 hours or until pot roast is fork-tender. Remove pot roast; keep warm.
Cook liquid and vegetables over medium-high heat to desired consistency. Carve pot roast. Serve with sauce.
Nutritional Information Per Serving: Calories: 290; Protein: 29 g; Fat: 12 g; Sodium: 275 mg; Cholesterol: 75 mg; Saturated Fat: 3 g; Dietary Fiber: 1.2 g; Carbohydrates: 16 g
TANGY APPLE SLAW
This recipe begins, “A take-off on the traditional creamy version of coleslaw.”
Serves: 6
See the recipe here: http://diabeticgourmet.com/recipes/html/925.shtml
Ingredients
4 cups shredded green cabbage
1 cup shredded carrots
1 cup chopped unpeeled apple (1 medium)
1/2 cup thinly sliced red or green bell pepper strips
2/3 cup light mayonnaise or salad dressing
1/3 cup reduced fat sour cream
3 tablespoons Equal Spoonful or Granulated*
1-1/2 tablespoons Dijon mustard
1 tablespoon lemon juice
1/8 teaspoon pepper
* May substitute 4-1/2 packets Equal sweetener
Directions
Combine cabbage, carrots, apple and pepper strips in medium size bowl. Combine mayonnaise, sour cream, Equal, mustard, lemon juice and pepper.
Spoon Equal mixture over cabbage mixture; toss to combine. Refrigerate, covered, 1 to 2 hours to allow flavors to blend.
Nutritional Information Per Serving: Calories: 152; Protein: 2 g; Fat: 11 g; Sodium: 331 mg; Cholesterol: 15 mg; Carbohydrates: 13 g; Exchanges: 2-1/2 vegetable, 2 fat
HAM AND PEPPER FRITTATA
Yield: 4 servings
Serving size: 1/4 of recipe
Source: The Complete Diabetes Prevention Plan
See the recipe here: http://diabeticgourmet.com/recipes/html/468.shtml
Ingredients
1 tablespoon extra virgin olive oil or canola oil
1/2 cup diced yellow bell pepper
1/2 cup diced green bell pepper
1/2 cup diced red bell pepper
1 cup diced, lean, reduced-sodium ham
2 teaspoons dried parsley
1/4 teaspoon coarsely ground black pepper
2 cups fat-free egg substitute
1 cup shredded, reduced-fat, white Cheddar or Swiss cheese
Directions
Coat a large ovenproof skillet with the olive oil and preheat over medium-high heat.
Add the peppers, ham, parsley, and black pepper and saute for several minutes, until the vegetables are crisp-tender and the ham is beginning to brown. Spread the mixture evenly over the bottom of the skillet.
Pour the egg substitute over the skillet mixture and reduce the heat to medium-low. Cover and cook without stirring for about 6 minutes, until the eggs are almost set (the edges will be cooked but the top will still be runny).
Remove the lid from the skillet and wrap the handle in aluminum foil (to prevent it from becoming damaged under the broiler).
Place the skillet under a preheated broiler and broil for a couple of minutes, until the eggs are set but not dry.
Sprinkle the cheese over the top and broil for another minute to melt the cheese.
Cut the frittata into 4 wedges and serve hot.
Nutritional Information Per Serving: Calories: 222; Protein: 28 g; Fat: 8.3 g; Sodium: 690 mg; Cholesterol: 32 mg; Carbohydrates: 7 g; Exchanges: 4 Lean Meat, 1 Vegetable, 1/2 Fat
Thursday, May 5, 2016
Diabetic Thursday
Today is Thursday, which means six diabetic recipes to try out. Enjoy!
APPLE PIE DESSERT
Servings: 8
Source: Sweet Inspirations - A Sugar Free Dessert Cookbook
Author: Patti Lynch
Find this recipe at: http://diabeticgourmet.com/recipes/html/146.shtml
Ingredients
Pastry for 2 crust 9" pie
6-7 large apples, peeled, cored, sliced
1/2 cup fruit sweetener (1/4 cup frozen apple juice concentrate plus 1/4 cup granulated fructose)
2 tsp cinnamon
1 tsp nutmeg
1 tbsp margarine
Directions
Line pie bottom with pastry.
In large bowl, combine ingredients except margarine. Mix well and spoon into pastry lined pan. Dot with margarine.
Cover with top crust, seal, and flute edges. Cut a few small slits in crust. Bake 40 minutes at 350° F., or until crust is golden brown.
Nutritional Information Per Serving: Calories: 298; Protein: 3 g; Fat: 14 g; Sodium: 140 mg; Cholesterol: 0 mg; Carbohydrates: 42 g; Exchanges: 2 Bread, 1 Fruit, 2 Fat
ASPARAGUS WITH LEMON SAUCE
Lemon sauce makes fresh asparagus the perfect sidedish for fish, scallops, chicken, or meat dishes.
Yield: 4 servings
Serving size: 5 spears, 1-1/2 tsp sauce
See the recipe here: http://diabeticgourmet.com/recipes/html/994.shtml
Source: Deliciously Healthy Dinners
Ingredients
20 medium asparagus spears, rinsed and trimmed
1 fresh lemon, rinsed (for peel and juice)
2 Tbsp reduced-fat mayonnaise
1 Tbsp dried parsley
1/8 tsp ground black pepper
1/16 tsp salt
Directions
Place 1 inch of water in a 4-quart pot with a lid. Place a steamer basket inside the pot, and add asparagus. Cover and bring to a boil over high heat. Reduce heat to medium. Cook for 5-10 minutes, until asparagus is easily pierced with a sharp knife. Do not overcook.
While the asparagus cooks, grate the lemon zest into a small bowl. Cut the lemon in half and squeeze the juice into the bowl. Use the back of a spoon to press out extra juice and remove pits. Add mayonnaise, parsley, pepper, and salt. Stir well. Set aside.
When the asparagus is tender, remove the pot from the heat. Place asparagus spears in a serving bowl. Drizzle the lemon sauce evenly over the asparagus (about 1-1/2 teaspoons per portion) and serve.
Nutritional Information Per Serving: Calories: 39; Protein: 2 g; Sodium: 107 mg; Cholesterol: 0 mg; Saturated Fat: 0 g; Dietary Fiber: 2 g ; Carbohydrates: 7 g
JICAMA SALAD
Makes: 2 cups (4 Servings)
Source: The New Family Cookbook for People with Diabetes
Find this recipe at: http://diabeticgourmet.com/recipes/html/584.shtml
Ingredients
One 8-ounce jicama, peeled and cut into 1/2-inch sticks
1 small cucumber, thinly sliced
1 medium orange, peeled and sectioned
1/4 cup white wine vinegar
2 tablespoons canola or corn oil
1 teaspoon fresh lemon juice
1/4 teaspoon chili powder
1/4 teaspoon salt
Directions
Combine the jicama, cucumber, and orange segments in a serving bowl.
Whisk together the vinegar, oil, lemon juice, chili powder, and salt. Pour over the jicama mixture; toss well. Chill.
Nutritional Information Per Serving: Calories: 104; Protein: 1 g; Fat: 7 g; Sodium: 150 mg; Cholesterol: 0 mg; Dietary Fiber: 4 g; Sugars: 6 g; Carbohydrates: 10 g; Exchanges: 1/2 Fruit, 1 Vegetable, 1-1/2 Fat
MEDITERRANEAN BRAISED BEEF
Makes 6 servings
See the recipe here: http://diabeticgourmet.com/recipes/html/993.shtml
Ingredients
1 boneless beef chuck shoulder pot roast (2-1/2 to 3 pounds)
1/4 cup all-purpose flour
2 tablespoons olive oil
1/4 cup balsamic vinegar
2 small onions, halved, sliced
4 medium shallots, sliced
1/4 cup chopped pitted dates
1/2 teaspoon salt
1/4 to 1/2 teaspoon black pepper
Directions
Heat oven to 325F.
Lightly coat beef pot roast with flour. Heat oil in Dutch oven over medium heat until hot. Brown pot roast; remove.
Add 1-1/2 cups water and vinegar to Dutch oven; cook and stir until brown bits attached to pan are dissolved. Return pot roast. Add onions, shallots, dates, salt and pepper; bring to a boil. Cover tightly and cook in 325F oven 2 to 2-1/2 hours or until pot roast is fork-tender. Remove pot roast; keep warm.
Cook liquid and vegetables over medium-high heat to desired consistency. Carve pot roast. Serve with sauce.
Nutritional Information Per Serving: Calories: 290; Protein: 29 g; Fat: 12 g; Sodium: 275 mg; Cholesterol: 75 mg; Saturated Fat: 3 g; Dietary Fiber: 1.2 g; Carbohydrates: 16 g
TANGY APPLE SLAW
This recipe begins, “A take-off on the traditional creamy version of coleslaw.”
Serves: 6
See the recipe here: http://diabeticgourmet.com/recipes/html/925.shtml
Ingredients
4 cups shredded green cabbage
1 cup shredded carrots
1 cup chopped unpeeled apple (1 medium)
1/2 cup thinly sliced red or green bell pepper strips
2/3 cup light mayonnaise or salad dressing
1/3 cup reduced fat sour cream
3 tablespoons Equal Spoonful or Granulated*
1-1/2 tablespoons Dijon mustard
1 tablespoon lemon juice
1/8 teaspoon pepper
* May substitute 4-1/2 packets Equal sweetener
Directions
Combine cabbage, carrots, apple and pepper strips in medium size bowl. Combine mayonnaise, sour cream, Equal, mustard, lemon juice and pepper.
Spoon Equal mixture over cabbage mixture; toss to combine. Refrigerate, covered, 1 to 2 hours to allow flavors to blend.
Nutritional Information Per Serving: Calories: 152; Protein: 2 g; Fat: 11 g; Sodium: 331 mg; Cholesterol: 15 mg; Carbohydrates: 13 g; Exchanges: 2-1/2 vegetable, 2 fat
HAM AND PEPPER FRITTATA
Yield: 4 servings
Serving size: 1/4 of recipe
Source: The Complete Diabetes Prevention Plan
See the recipe here: http://diabeticgourmet.com/recipes/html/468.shtml
Ingredients
1 tablespoon extra virgin olive oil or canola oil
1/2 cup diced yellow bell pepper
1/2 cup diced green bell pepper
1/2 cup diced red bell pepper
1 cup diced, lean, reduced-sodium ham
2 teaspoons dried parsley
1/4 teaspoon coarsely ground black pepper
2 cups fat-free egg substitute
1 cup shredded, reduced-fat, white Cheddar or Swiss cheese
Directions
Coat a large ovenproof skillet with the olive oil and preheat over medium-high heat.
Add the peppers, ham, parsley, and black pepper and saute for several minutes, until the vegetables are crisp-tender and the ham is beginning to brown. Spread the mixture evenly over the bottom of the skillet.
Pour the egg substitute over the skillet mixture and reduce the heat to medium-low. Cover and cook without stirring for about 6 minutes, until the eggs are almost set (the edges will be cooked but the top will still be runny).
Remove the lid from the skillet and wrap the handle in aluminum foil (to prevent it from becoming damaged under the broiler).
Place the skillet under a preheated broiler and broil for a couple of minutes, until the eggs are set but not dry.
Sprinkle the cheese over the top and broil for another minute to melt the cheese.
Cut the frittata into 4 wedges and serve hot.
Nutritional Information Per Serving: Calories: 222; Protein: 28 g; Fat: 8.3 g; Sodium: 690 mg; Cholesterol: 32 mg; Carbohydrates: 7 g; Exchanges: 4 Lean Meat, 1 Vegetable, 1/2 Fat
APPLE PIE DESSERT
Servings: 8
Source: Sweet Inspirations - A Sugar Free Dessert Cookbook
Author: Patti Lynch
Find this recipe at: http://diabeticgourmet.com/recipes/html/146.shtml
Ingredients
Pastry for 2 crust 9" pie
6-7 large apples, peeled, cored, sliced
1/2 cup fruit sweetener (1/4 cup frozen apple juice concentrate plus 1/4 cup granulated fructose)
2 tsp cinnamon
1 tsp nutmeg
1 tbsp margarine
Directions
Line pie bottom with pastry.
In large bowl, combine ingredients except margarine. Mix well and spoon into pastry lined pan. Dot with margarine.
Cover with top crust, seal, and flute edges. Cut a few small slits in crust. Bake 40 minutes at 350° F., or until crust is golden brown.
Nutritional Information Per Serving: Calories: 298; Protein: 3 g; Fat: 14 g; Sodium: 140 mg; Cholesterol: 0 mg; Carbohydrates: 42 g; Exchanges: 2 Bread, 1 Fruit, 2 Fat
ASPARAGUS WITH LEMON SAUCE
Lemon sauce makes fresh asparagus the perfect sidedish for fish, scallops, chicken, or meat dishes.
Yield: 4 servings
Serving size: 5 spears, 1-1/2 tsp sauce
See the recipe here: http://diabeticgourmet.com/recipes/html/994.shtml
Source: Deliciously Healthy Dinners
Ingredients
20 medium asparagus spears, rinsed and trimmed
1 fresh lemon, rinsed (for peel and juice)
2 Tbsp reduced-fat mayonnaise
1 Tbsp dried parsley
1/8 tsp ground black pepper
1/16 tsp salt
Directions
Place 1 inch of water in a 4-quart pot with a lid. Place a steamer basket inside the pot, and add asparagus. Cover and bring to a boil over high heat. Reduce heat to medium. Cook for 5-10 minutes, until asparagus is easily pierced with a sharp knife. Do not overcook.
While the asparagus cooks, grate the lemon zest into a small bowl. Cut the lemon in half and squeeze the juice into the bowl. Use the back of a spoon to press out extra juice and remove pits. Add mayonnaise, parsley, pepper, and salt. Stir well. Set aside.
When the asparagus is tender, remove the pot from the heat. Place asparagus spears in a serving bowl. Drizzle the lemon sauce evenly over the asparagus (about 1-1/2 teaspoons per portion) and serve.
Nutritional Information Per Serving: Calories: 39; Protein: 2 g; Sodium: 107 mg; Cholesterol: 0 mg; Saturated Fat: 0 g; Dietary Fiber: 2 g ; Carbohydrates: 7 g
JICAMA SALAD
Makes: 2 cups (4 Servings)
Source: The New Family Cookbook for People with Diabetes
Find this recipe at: http://diabeticgourmet.com/recipes/html/584.shtml
Ingredients
One 8-ounce jicama, peeled and cut into 1/2-inch sticks
1 small cucumber, thinly sliced
1 medium orange, peeled and sectioned
1/4 cup white wine vinegar
2 tablespoons canola or corn oil
1 teaspoon fresh lemon juice
1/4 teaspoon chili powder
1/4 teaspoon salt
Directions
Combine the jicama, cucumber, and orange segments in a serving bowl.
Whisk together the vinegar, oil, lemon juice, chili powder, and salt. Pour over the jicama mixture; toss well. Chill.
Nutritional Information Per Serving: Calories: 104; Protein: 1 g; Fat: 7 g; Sodium: 150 mg; Cholesterol: 0 mg; Dietary Fiber: 4 g; Sugars: 6 g; Carbohydrates: 10 g; Exchanges: 1/2 Fruit, 1 Vegetable, 1-1/2 Fat
MEDITERRANEAN BRAISED BEEF
Makes 6 servings
See the recipe here: http://diabeticgourmet.com/recipes/html/993.shtml
Ingredients
1 boneless beef chuck shoulder pot roast (2-1/2 to 3 pounds)
1/4 cup all-purpose flour
2 tablespoons olive oil
1/4 cup balsamic vinegar
2 small onions, halved, sliced
4 medium shallots, sliced
1/4 cup chopped pitted dates
1/2 teaspoon salt
1/4 to 1/2 teaspoon black pepper
Directions
Heat oven to 325F.
Lightly coat beef pot roast with flour. Heat oil in Dutch oven over medium heat until hot. Brown pot roast; remove.
Add 1-1/2 cups water and vinegar to Dutch oven; cook and stir until brown bits attached to pan are dissolved. Return pot roast. Add onions, shallots, dates, salt and pepper; bring to a boil. Cover tightly and cook in 325F oven 2 to 2-1/2 hours or until pot roast is fork-tender. Remove pot roast; keep warm.
Cook liquid and vegetables over medium-high heat to desired consistency. Carve pot roast. Serve with sauce.
Nutritional Information Per Serving: Calories: 290; Protein: 29 g; Fat: 12 g; Sodium: 275 mg; Cholesterol: 75 mg; Saturated Fat: 3 g; Dietary Fiber: 1.2 g; Carbohydrates: 16 g
TANGY APPLE SLAW
This recipe begins, “A take-off on the traditional creamy version of coleslaw.”
Serves: 6
See the recipe here: http://diabeticgourmet.com/recipes/html/925.shtml
Ingredients
4 cups shredded green cabbage
1 cup shredded carrots
1 cup chopped unpeeled apple (1 medium)
1/2 cup thinly sliced red or green bell pepper strips
2/3 cup light mayonnaise or salad dressing
1/3 cup reduced fat sour cream
3 tablespoons Equal Spoonful or Granulated*
1-1/2 tablespoons Dijon mustard
1 tablespoon lemon juice
1/8 teaspoon pepper
* May substitute 4-1/2 packets Equal sweetener
Directions
Combine cabbage, carrots, apple and pepper strips in medium size bowl. Combine mayonnaise, sour cream, Equal, mustard, lemon juice and pepper.
Spoon Equal mixture over cabbage mixture; toss to combine. Refrigerate, covered, 1 to 2 hours to allow flavors to blend.
Nutritional Information Per Serving: Calories: 152; Protein: 2 g; Fat: 11 g; Sodium: 331 mg; Cholesterol: 15 mg; Carbohydrates: 13 g; Exchanges: 2-1/2 vegetable, 2 fat
HAM AND PEPPER FRITTATA
Yield: 4 servings
Serving size: 1/4 of recipe
Source: The Complete Diabetes Prevention Plan
See the recipe here: http://diabeticgourmet.com/recipes/html/468.shtml
Ingredients
1 tablespoon extra virgin olive oil or canola oil
1/2 cup diced yellow bell pepper
1/2 cup diced green bell pepper
1/2 cup diced red bell pepper
1 cup diced, lean, reduced-sodium ham
2 teaspoons dried parsley
1/4 teaspoon coarsely ground black pepper
2 cups fat-free egg substitute
1 cup shredded, reduced-fat, white Cheddar or Swiss cheese
Directions
Coat a large ovenproof skillet with the olive oil and preheat over medium-high heat.
Add the peppers, ham, parsley, and black pepper and saute for several minutes, until the vegetables are crisp-tender and the ham is beginning to brown. Spread the mixture evenly over the bottom of the skillet.
Pour the egg substitute over the skillet mixture and reduce the heat to medium-low. Cover and cook without stirring for about 6 minutes, until the eggs are almost set (the edges will be cooked but the top will still be runny).
Remove the lid from the skillet and wrap the handle in aluminum foil (to prevent it from becoming damaged under the broiler).
Place the skillet under a preheated broiler and broil for a couple of minutes, until the eggs are set but not dry.
Sprinkle the cheese over the top and broil for another minute to melt the cheese.
Cut the frittata into 4 wedges and serve hot.
Nutritional Information Per Serving: Calories: 222; Protein: 28 g; Fat: 8.3 g; Sodium: 690 mg; Cholesterol: 32 mg; Carbohydrates: 7 g; Exchanges: 4 Lean Meat, 1 Vegetable, 1/2 Fat
Tuesday, April 5, 2016
Tuesday Recipes
Enjoy!
MASHED RED POTATOES WITH GARLIC AND PARMESAN
This was sent in by MizzNezz in the Food e-newsletter. MizzNezz wrote, “The potatoes are ready in our garden, and this is the first recipe I reach for! These are SO good!!” Prep Time: 5 minutes; Cook Time: 25 minutes; Total Time: 30 minutes; makes 6 servings.
To view this online, click here.
Ingredients
2 1⁄2 lbs red potatoes, unpeeled, quartered
3 garlic cloves, peeled
2 tablespoons butter
1⁄2 cup milk
1 teaspoon salt
1⁄4 cup grated parmesan cheese
Directions
Put potatoes and garlic in large pan.
Cover with water.
Bring to a boil.
Reduce heat and simmer for 25 minutes, until potatoes are tender.
Drain well.
Mash with the butter, milk, and salt.
Stir in the parmesan cheese.
SKINNY MEXICAN CHICKEN CASSEROLE
This comes from the Tablespoon e-newsletter, and begins, “An easy Mexican dinner for just 300 calories per serving. You can even assemble it ahead of time, refrigerate, then bake just before serving!” Prep Time: 20 minutes; Total Time: 1 hour 5 minutes; Servings: 8.
To view this online, click here.
Ingredients
1 bag (10 oz) frozen whole grain brown rice
1 bag (12 oz) frozen whole kernel sweet corn
1 can (14 oz) black beans, drained, rinsed
2 cups cubed cooked chicken breast
2 cans (10 oz each) Old El Paso™ enchilada sauce
1 cup chopped red bell pepper
1/4 cup chopped green onions (4 medium)
1/4 cup chopped fresh cilantro
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
2 cups shredded 2% milk reduced-fat Mexican style cheese blend (8 oz)
1 cup shredded lettuce
1 tomato, chopped
Directions
Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook rice and corn as directed on bags. In baking dish, carefully stir rice, corn, beans, chicken, enchilada sauce, bell pepper, 2 tablespoons of the green onions, the cilantro, chili powder, cumin, garlic powder and 1 cup of the cheese until well blended.
Bake uncovered 30 to 35 minutes or until bubbly and heated through. Sprinkle with remaining 1 cup cheese; bake 3 minutes longer or until cheese is melted. Top with shredded lettuce, tomato and remaining 2 tablespoons green onions.
MEDITERRANEAN BRAISED BEEF
Makes 6 servings
See the recipe here: http://diabeticgourmet.com/recipes/html/993.shtml
Ingredients
1 boneless beef chuck shoulder pot roast (2-1/2 to 3 pounds)
1/4 cup all-purpose flour
2 tablespoons olive oil
1/4 cup balsamic vinegar
2 small onions, halved, sliced
4 medium shallots, sliced
1/4 cup chopped pitted dates
1/2 teaspoon salt
1/4 to 1/2 teaspoon black pepper
Directions
Heat oven to 325F.
Lightly coat beef pot roast with flour. Heat oil in Dutch oven over medium heat until hot. Brown pot roast; remove.
Add 1-1/2 cups water and vinegar to Dutch oven; cook and stir until brown bits attached to pan are dissolved. Return pot roast. Add onions, shallots, dates, salt and pepper; bring to a boil. Cover tightly and cook in 325F oven 2 to 2-1/2 hours or until pot roast is fork-tender. Remove pot roast; keep warm.
Cook liquid and vegetables over medium-high heat to desired consistency. Carve pot roast. Serve with sauce.
Nutritional Information Per Serving: Calories: 290; Protein: 29 g; Fat: 12 g; Sodium: 275 mg; Cholesterol: 75 mg; Saturated Fat: 3 g; Dietary Fiber: 1.2 g; Carbohydrates: 16 g
20-MINUTE HERBED CHICKEN
This comes from the FamilyTime e-newsletter. It begins, “It's quick, it's easy and your family will love it...all it takes is 25 minutes and a few on-hand ingredients until dinner is served.” Serves: 4 servings; Prep Time: 5 minutes; Cook Time: 20 minutes
To view this online, click here.
Ingredients
1 tablespoon vegetable oil
1 1/4 pounds skinless, boneless chicken breast half
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken with Herbs Soup
1/2 cup milk
Directions
Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 6 minutes or until browned on both sides.
Stir the soup and milk in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through.
Serving Suggestion: Serve the chicken and soup mixture with Broth Simmered Rice: Heat 1 can (10 1/2 ounces) Campbell's® Condensed Chicken Broth and 1 cup water in a 3-quart saucepan over medium-high heat to a boil. Stir in 2 cups uncooked instant white rice. Cover the saucepan and remove from the heat. Let stand for 5 minutes.
Ingredient Note: We develop our recipes using a 4-to 5-ounce skinless, boneless chicken breast half per serving. However, there are a range of sizes available in-store, from the butcher counter to the meat case and the freezer section. Use whichever you prefer- just follow the recipe as written above for the best result. If you're using larger chicken breasts they may require a little longer cooking time.
CITRUS CHEESECAKE
This is from Taste of Home. TOTAL TIME: Prep: 30 min. + chilling Bake: 65 min. + chilling MAKES: 12-14 servings
To view this online, click here.
Ingredients
1/2 cup butter, softened
1/3 cup sugar
1 large egg yolk
1/2 teaspoon vanilla extract
1-1/4 cups all-purpose flour
1 teaspoon grated lemon peel
Filling
5 packages (8 ounces each) cream cheese, softened
1-3/4 cups sugar
3 tablespoons all-purpose flour
1-1/2 teaspoons grated lemon peel
1-1/2 teaspoons grated orange peel
1/4 teaspoon vanilla extract
5 large eggs, lightly beaten
2 large egg yolks, lightly beaten
1/4 cup heavy whipping cream
Topping
1-1/2 cups (about 12 ounces) sour cream
3 tablespoons sugar
1 teaspoon vanilla extract
Directions
In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolk and vanilla.
Combine flour and lemon peel; gradually add to creamed mixture. Mix until dough forms a ball and pulls away from the sides of the bowl. Divide dough in half; cover and refrigerate for 1 hour or until easy to handle.
Remove sides of a 9-in. springform pan. Grease bottom. Between waxed paper, roll half the dough to fit bottom of pan. Peel off top paper; invert dough onto bottom of pan. Remove paper; trim dough to fit pan.
Place on a baking sheet. Bake at 400° for 6-8 minutes or until lightly browned. Cool completely on a wire rack.
Attach sides of the pan and grease sides. Pat remaining dough 1-1/2 in. up sides of pan, pressing dough to bottom crust to seal.
For filling, in another large bowl, beat the cream cheese, sugar, flour, peels and vanilla until smooth. Add eggs and yolks; beat on low speed just until combined. Stir in cream just until combined. Pour into crust. Return pan to baking sheet.
Bake at 400° for 10 minutes. Reduce heat to 325°; bake 55-65 minutes or until center is almost set. Cool on a wire rack for 10 minutes.
Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Combine topping ingredients; spread over cheesecake. Refrigerate overnight.
SWISS EASTER RICE TART
This comes from Florence Fabricant in The New York Times cooking e-newsletter. I know, it’s an Easter rice tart, and Easter has passed, but it still looks yummy. Besides, there’s no reason not to have it any other time!
Anyway, Florence wrote, “This is a custard tart, with rice, lemon and almonds in the filling, which is served only at Easter in Switzerland. ‘It was called gâteau de Pâques and I remember it very well,’ said Gray Kunz, the chef who was born in Singapore but grew up in Geneva and Bern. ‘There would be a bunny in icing sugar stenciled on top.’ Nick Malgieri, the baking teacher and author, based this somewhat lighter recipe on several he found in Switzerland.” Time: 2 hours; makes 8 to 10 servings.
To view this online, click here.
Ingredients
1 1/2 cups plus 1 tablespoon all-purpose flour and more for dusting
1 tablespoon plus 1/2 cup sugar
1 teaspoon salt
1 teaspoon baking powder
11 tablespoons cold unsalted butter, in 11 slices
1/2 cup long-grain rice
3 cups milk
2 teaspoons grated lemon zest
1/2 cup blanched almonds, finely ground in food processor
3 large eggs
Confectioners' sugar
Preparation
Combine 1 1/2 cups flour, 1 tablespoon sugar, 1/2 teaspoon salt and the baking powder in food processor. Pulse to blend. Add 10 tablespoons butter and pulse 3 to 4 times, until butter is in pea-size pieces. Sprinkle in 3 tablespoons cold water. Pulse 4 times. Dough will not come together. Turn dough out on lightly floured work surface and knead gently a few times to form a disk. Wrap in plastic and refrigerate at least 1 hour.
Meanwhile, half fill a 3-quart saucepan with water, bring to a boil, stir in rice, lower heat to medium and cook until rice is soft, about 15 minutes. Drain rice and return it to saucepan. Add milk, remaining butter, 1/2 cup sugar and remaining salt. Bring to a boil over medium heat. Reduce heat to low and simmer until mixture has thickened almost to a risotto consistency, about 25 minutes.
Place saucepan in a large bowl of ice and water 10 minutes, to cool mixture to tepid. Purée in food processor. Pour into a bowl and add lemon zest. Mix ground almonds with 1 tablespoon flour and add to bowl. Stir in eggs one at a time.
Place oven rack in lowest position and preheat oven to 350 degrees. Remove pastry from refrigerator and place on lightly floured surface. Lightly dust top with flour. Use a rolling pin to press down on dough to soften it. Roll out disk to 12 inches in diameter. Transfer to a 10-inch tart pan with a removable bottom. Press dough evenly into pan. Trim edges flush with pan. Pour filling into pastry.
Bake about 35 minutes, until filling is set and golden. Cool on a rack. Dust with sifted confectioners’ sugar before serving.
MASHED RED POTATOES WITH GARLIC AND PARMESAN
This was sent in by MizzNezz in the Food e-newsletter. MizzNezz wrote, “The potatoes are ready in our garden, and this is the first recipe I reach for! These are SO good!!” Prep Time: 5 minutes; Cook Time: 25 minutes; Total Time: 30 minutes; makes 6 servings.
To view this online, click here.
Ingredients
2 1⁄2 lbs red potatoes, unpeeled, quartered
3 garlic cloves, peeled
2 tablespoons butter
1⁄2 cup milk
1 teaspoon salt
1⁄4 cup grated parmesan cheese
Directions
Put potatoes and garlic in large pan.
Cover with water.
Bring to a boil.
Reduce heat and simmer for 25 minutes, until potatoes are tender.
Drain well.
Mash with the butter, milk, and salt.
Stir in the parmesan cheese.
SKINNY MEXICAN CHICKEN CASSEROLE
This comes from the Tablespoon e-newsletter, and begins, “An easy Mexican dinner for just 300 calories per serving. You can even assemble it ahead of time, refrigerate, then bake just before serving!” Prep Time: 20 minutes; Total Time: 1 hour 5 minutes; Servings: 8.
To view this online, click here.
Ingredients
1 bag (10 oz) frozen whole grain brown rice
1 bag (12 oz) frozen whole kernel sweet corn
1 can (14 oz) black beans, drained, rinsed
2 cups cubed cooked chicken breast
2 cans (10 oz each) Old El Paso™ enchilada sauce
1 cup chopped red bell pepper
1/4 cup chopped green onions (4 medium)
1/4 cup chopped fresh cilantro
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
2 cups shredded 2% milk reduced-fat Mexican style cheese blend (8 oz)
1 cup shredded lettuce
1 tomato, chopped
Directions
Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook rice and corn as directed on bags. In baking dish, carefully stir rice, corn, beans, chicken, enchilada sauce, bell pepper, 2 tablespoons of the green onions, the cilantro, chili powder, cumin, garlic powder and 1 cup of the cheese until well blended.
Bake uncovered 30 to 35 minutes or until bubbly and heated through. Sprinkle with remaining 1 cup cheese; bake 3 minutes longer or until cheese is melted. Top with shredded lettuce, tomato and remaining 2 tablespoons green onions.
MEDITERRANEAN BRAISED BEEF
Makes 6 servings
See the recipe here: http://diabeticgourmet.com/recipes/html/993.shtml
Ingredients
1 boneless beef chuck shoulder pot roast (2-1/2 to 3 pounds)
1/4 cup all-purpose flour
2 tablespoons olive oil
1/4 cup balsamic vinegar
2 small onions, halved, sliced
4 medium shallots, sliced
1/4 cup chopped pitted dates
1/2 teaspoon salt
1/4 to 1/2 teaspoon black pepper
Directions
Heat oven to 325F.
Lightly coat beef pot roast with flour. Heat oil in Dutch oven over medium heat until hot. Brown pot roast; remove.
Add 1-1/2 cups water and vinegar to Dutch oven; cook and stir until brown bits attached to pan are dissolved. Return pot roast. Add onions, shallots, dates, salt and pepper; bring to a boil. Cover tightly and cook in 325F oven 2 to 2-1/2 hours or until pot roast is fork-tender. Remove pot roast; keep warm.
Cook liquid and vegetables over medium-high heat to desired consistency. Carve pot roast. Serve with sauce.
Nutritional Information Per Serving: Calories: 290; Protein: 29 g; Fat: 12 g; Sodium: 275 mg; Cholesterol: 75 mg; Saturated Fat: 3 g; Dietary Fiber: 1.2 g; Carbohydrates: 16 g
20-MINUTE HERBED CHICKEN
This comes from the FamilyTime e-newsletter. It begins, “It's quick, it's easy and your family will love it...all it takes is 25 minutes and a few on-hand ingredients until dinner is served.” Serves: 4 servings; Prep Time: 5 minutes; Cook Time: 20 minutes
To view this online, click here.
Ingredients
1 tablespoon vegetable oil
1 1/4 pounds skinless, boneless chicken breast half
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken with Herbs Soup
1/2 cup milk
Directions
Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 6 minutes or until browned on both sides.
Stir the soup and milk in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through.
Serving Suggestion: Serve the chicken and soup mixture with Broth Simmered Rice: Heat 1 can (10 1/2 ounces) Campbell's® Condensed Chicken Broth and 1 cup water in a 3-quart saucepan over medium-high heat to a boil. Stir in 2 cups uncooked instant white rice. Cover the saucepan and remove from the heat. Let stand for 5 minutes.
Ingredient Note: We develop our recipes using a 4-to 5-ounce skinless, boneless chicken breast half per serving. However, there are a range of sizes available in-store, from the butcher counter to the meat case and the freezer section. Use whichever you prefer- just follow the recipe as written above for the best result. If you're using larger chicken breasts they may require a little longer cooking time.
CITRUS CHEESECAKE
This is from Taste of Home. TOTAL TIME: Prep: 30 min. + chilling Bake: 65 min. + chilling MAKES: 12-14 servings
To view this online, click here.
Ingredients
1/2 cup butter, softened
1/3 cup sugar
1 large egg yolk
1/2 teaspoon vanilla extract
1-1/4 cups all-purpose flour
1 teaspoon grated lemon peel
Filling
5 packages (8 ounces each) cream cheese, softened
1-3/4 cups sugar
3 tablespoons all-purpose flour
1-1/2 teaspoons grated lemon peel
1-1/2 teaspoons grated orange peel
1/4 teaspoon vanilla extract
5 large eggs, lightly beaten
2 large egg yolks, lightly beaten
1/4 cup heavy whipping cream
Topping
1-1/2 cups (about 12 ounces) sour cream
3 tablespoons sugar
1 teaspoon vanilla extract
Directions
In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolk and vanilla.
Combine flour and lemon peel; gradually add to creamed mixture. Mix until dough forms a ball and pulls away from the sides of the bowl. Divide dough in half; cover and refrigerate for 1 hour or until easy to handle.
Remove sides of a 9-in. springform pan. Grease bottom. Between waxed paper, roll half the dough to fit bottom of pan. Peel off top paper; invert dough onto bottom of pan. Remove paper; trim dough to fit pan.
Place on a baking sheet. Bake at 400° for 6-8 minutes or until lightly browned. Cool completely on a wire rack.
Attach sides of the pan and grease sides. Pat remaining dough 1-1/2 in. up sides of pan, pressing dough to bottom crust to seal.
For filling, in another large bowl, beat the cream cheese, sugar, flour, peels and vanilla until smooth. Add eggs and yolks; beat on low speed just until combined. Stir in cream just until combined. Pour into crust. Return pan to baking sheet.
Bake at 400° for 10 minutes. Reduce heat to 325°; bake 55-65 minutes or until center is almost set. Cool on a wire rack for 10 minutes.
Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Combine topping ingredients; spread over cheesecake. Refrigerate overnight.
SWISS EASTER RICE TART
This comes from Florence Fabricant in The New York Times cooking e-newsletter. I know, it’s an Easter rice tart, and Easter has passed, but it still looks yummy. Besides, there’s no reason not to have it any other time!
Anyway, Florence wrote, “This is a custard tart, with rice, lemon and almonds in the filling, which is served only at Easter in Switzerland. ‘It was called gâteau de Pâques and I remember it very well,’ said Gray Kunz, the chef who was born in Singapore but grew up in Geneva and Bern. ‘There would be a bunny in icing sugar stenciled on top.’ Nick Malgieri, the baking teacher and author, based this somewhat lighter recipe on several he found in Switzerland.” Time: 2 hours; makes 8 to 10 servings.
To view this online, click here.
Ingredients
1 1/2 cups plus 1 tablespoon all-purpose flour and more for dusting
1 tablespoon plus 1/2 cup sugar
1 teaspoon salt
1 teaspoon baking powder
11 tablespoons cold unsalted butter, in 11 slices
1/2 cup long-grain rice
3 cups milk
2 teaspoons grated lemon zest
1/2 cup blanched almonds, finely ground in food processor
3 large eggs
Confectioners' sugar
Preparation
Combine 1 1/2 cups flour, 1 tablespoon sugar, 1/2 teaspoon salt and the baking powder in food processor. Pulse to blend. Add 10 tablespoons butter and pulse 3 to 4 times, until butter is in pea-size pieces. Sprinkle in 3 tablespoons cold water. Pulse 4 times. Dough will not come together. Turn dough out on lightly floured work surface and knead gently a few times to form a disk. Wrap in plastic and refrigerate at least 1 hour.
Meanwhile, half fill a 3-quart saucepan with water, bring to a boil, stir in rice, lower heat to medium and cook until rice is soft, about 15 minutes. Drain rice and return it to saucepan. Add milk, remaining butter, 1/2 cup sugar and remaining salt. Bring to a boil over medium heat. Reduce heat to low and simmer until mixture has thickened almost to a risotto consistency, about 25 minutes.
Place saucepan in a large bowl of ice and water 10 minutes, to cool mixture to tepid. Purée in food processor. Pour into a bowl and add lemon zest. Mix ground almonds with 1 tablespoon flour and add to bowl. Stir in eggs one at a time.
Place oven rack in lowest position and preheat oven to 350 degrees. Remove pastry from refrigerator and place on lightly floured surface. Lightly dust top with flour. Use a rolling pin to press down on dough to soften it. Roll out disk to 12 inches in diameter. Transfer to a 10-inch tart pan with a removable bottom. Press dough evenly into pan. Trim edges flush with pan. Pour filling into pastry.
Bake about 35 minutes, until filling is set and golden. Cool on a rack. Dust with sifted confectioners’ sugar before serving.
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