It's Diabetic Thursday, time to bring you six yummy diabetic recipes to help you through the day, including Neapolitan Meatballs and Nutty Banana Bread. Enjoy!
MOM'S SOUTHERN PECAN PIE
Servings: 10
Source: Sweet Inspirations - A Sugar Free Dessert Cookbook
Author: Patti Lynch
Find this recipe at: http://diabeticgourmet.com/recipes/html/162.shtml
Ingredients
1 unbaked pie shell
1 cup fruit sweetener **
1 envelope plain gelatin
1/3 cup unsweetened apple sauce
3 tbsp water
2 tbsp cornstarch
3 eggs
2 tsp vanilla
2 tbsp very strong coffee or espresso (prepared, not grounds)
24 pecan halves
**To make this fruit sweetener, mix together 1/2 cup frozen apple juice concentrate (thawed) and 1/2 cup granulated fructose.
Directions
Prepare pastry and place in 9-inch pie pan. In large bowl, combine fruit sweetener, gelatin and apple sauce. Beat with electric mixer.
In small bowl, blend water and cornstarch until smooth. Add cornstarch to fruit sweetener mixture and blend. Beat in eggs, one at a time. Stir in vanilla and coffee. Pour mixture into pie shell. Decorate top with pecan halves. Bake 30-40 minutes (until custard is set) at 375° F. Cool slightly before cutting.
Nutritional Information Per Serving: Calories: 211; Protein: 3 g; Fat: 9 g; Sodium: 69 mg; Cholesterol: 82 mg; Carbohydrates: 28 g; Exchanges: 1 Fruit; 1 Bread; 2 Fat
GARDEN VEGETABLE AND TEMPE SAUTE
Yield: 4 servings
Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=657
View recipe: http://diabeticgourmet.com/recipes/html/657.shtml
Source: 1,001 Delicious Recipes For People with Diabetes
Ingredients
2 cups frozen stir-fry pepper blend
1 teaspoon minced garlic
1-2 teaspoons olive oil
1 package (8 ounces) tempeh, cut into 1/2-inch cubes
1 cup tomato juice
2 tablespoons tamari soy sauce
1 medium zucchini, sliced
2 cups (4 ounces) sliced mushrooms
1 teaspoon dried basil leaves
1 teaspoon dried oregano leaves
1/4 teaspoon cayenne pepper
2 medium tomatoes, cut into wedges
Salt, to taste
Directions
Saute pepper blend and garlic in oil in large skillet 2 to 3 minutes. Add tempeh and cook 5 minutes.
Stir in remaining ingredients, except tomatoes and salt; heat to boiling. Reduce heat and simmer, covered, until vegetables are tender, about 5 minutes.
Add tomato wedges; cook, covered, until softened, about 5 minutes. Season to taste with salt.
Nutritional Information Per Serving: Calories: 180; Protein: 15 g; Fat: 6 g; Sodium: 732 mg; Cholesterol: 0 mg; Carbohydrates: 19 g; Exchanges: 1 Vegetable, 1 Bread/Starch, 1 Meat, 1/2 Fat
BONELESS BUFFALO WINGS
Yield: 4 servings
Serving Size: 2 oz. chicken per serving
Source: The Diabetes Food and Nutrition Bible
Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=658
View recipe: http://diabeticgourmet.com/recipes/html/658.shtml
Ingredients
1-1/2 teaspoon hot sauce
Pinch cayenne
1/4 teaspoon paprika
1/2 pound chicken tenders
Dressing Ingredients:
1/2 cup reduced-fat blue cheese dressing
1/4 cup low-fat mayonnaise
3 tablespoons crumbled blue cheese
Celery Sticks
Directions
Preheat the oven to 375 degrees F.
In a shallow bowl, combine the hot sauce, cayenne, and paprika. Roll the chicken tenders in the mixture.
Place the chicken tenders on a small nonstick baking sheet.
Bake, uncovered, for 15 minutes until chicken is tender.
Combine the dressing ingredients.
Serve the dressing with the chicken and celery sticks.
Nutritional Information Per Serving: Calories: 192; Protein: 14 g; Fat: 12 g; Sodium: 572 mg; Cholesterol: 42 mg; Dietary Fiber: 0 g; Sugars: 4 g; Carbohydrates: 7 g; Exchanges: 1/2 Carbohydrate, 2 Medium-fat Meat
NUTTY BANANA BREAD
Serving Size: 1 (3/4 inch) slice
Serves: 12
Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=642
View recipe: http://diabeticgourmet.com/recipes/html/642.shtml
Ingredients
2 eggs, lightly beaten
1/3 cup buttermilk
1/2 cup applesauce
1-1/4 cups mashed bananas
1 cup Splenda No Calorie Sweetener, Granulated
1 3/4 cups all-purpose flour
1-1/2 teaspoons baking soda
1/2 teaspoon salt
1/2 cup chopped pecans
Directions
Preheat oven to 325 degrees F.
Spray one 9x5 inch loaf pan with non-stick spray coating.
In a large bowl, blend together the eggs, buttermilk, applesauce, and bananas. Sift together the Splenda Granulated Sweetener, flour, baking soda, and salt; mix into banana mixture. Stir in pecans. Spread batter into prepared pan.
Bake 1 hour, or until a cake tester inserted in the center comes out clean.
Nutritional Information Per Serving: Calories: 150; Calories from Fat: 45; Protein: 4 g; Fat: 5 g; Sodium: 270 mg; Cholesterol: 35 mg; Saturated Fat: 1 g; Dietary Fiber: 2 g; Sugars: 8 g; Carbohydrates: 24 g
NEAPOLITAN MEATBALLS
This comes from Diabetic Connect.
To view this online, go to http://www.diabeticconnect.com/diabetic-recipes/general/2219-neapolitan-meatballs
Ingredients
1/2 cup bulgur
2 tablespoons extra-virgin olive oil, divided
8 cloves garlic, very thinly sliced
3/4 teaspoon dried oregano
1/4 teaspoon crushed red pepper
2 28-ounce cans diced tomatoes
4 cups diced plum tomatoes (about 1 1/2 pounds)
2 cups cubed whole-wheat country bread
1 large egg
1 large egg white
1 pound 93%-lean ground beef
1/2 cup finely shredded Parmesan cheese
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly ground pepper, plus more to taste
1/8 teaspoon salt
1/2 teaspoon sugar (optional)
Directions
Place bulgur in a medium bowl and cover generously with hot water. Let soak for 30 minutes. Drain in a fine sieve, pressing to remove excess liquid.
Meanwhile, heat 1 tablespoon oil in a large Dutch oven over medium-low heat. Add garlic, oregano and crushed red pepper; cook, stirring, until softened but not browned, about 1 minute. Stir in canned tomatoes and plum tomatoes; increase heat to medium-high and bring to a simmer. Reduce heat to low. Partially cover and let simmer while you prepare meatballs.
Place bread in a medium bowl and cover with cold water. Let soak for a few minutes. Drain and squeeze out moisture.
Whisk egg and egg white in a large bowl. Add the bulgur, the bread, beef, Parmesan, cinnamon, pepper and salt. Gently combine with a potato masher and/or your hands. Form into 20 oval meatballs about 2 inches long.
Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add half the meatballs and cook, turning occasionally, until browned all over, 3 to 4 minutes. Transfer to a paper towel-lined plate; blot with paper towels. Brown the remaining meatballs.
Mash the simmering tomato sauce with a potato masher to break down any large chunks of tomato. Add the meatballs to the sauce. Simmer over low heat, partially covered, for 50 minutes.
Taste the sauce and add sugar, if it seems tart, and additional pepper to taste. Serve the meatballs with the sauce.
Makes 8 servings, 2 – 3 meatballs each.
Nutritional Facts: Servings: 1; Per serving: 283 calories; 11 g fat (4 g sat, 4 g mono); 73 mg cholesterol; 20 g carbohydrate; 23 g protein; 5 g fiber; 687 mg sodium; 271 mg potassium. 1 Carbohydrate Serving; Exchanges1/2 starch; 1 vegetable; 2 1/2 lean meat
BUFFALO STYLE TACOS
Makes 8 servings
Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=1341
View recipe with photo: http://diabeticgourmet.com/recipes/html/1341.shtml
Ingredients
1 (16-ounce) package JENNIE-O Lean Ground Turkey
1/3 cup hot pepper wing sauce
8 hard corn taco shells, heated as specified on package
1 cup shredded lettuce
2 tomatoes, diced
1 avocado, sliced
1/2 cup blue cheese dressing
Directions
Cook turkey as specified on package. Always cook to well-done, 165F as measured by a meat thermometer.
Add hot pepper sauce. Stir to combine.
Fill tacos shells with lettuce, turkey mixture, tomatoes and avocado.
Drizzle with blue cheese dressing.
Nutritional Information Per Serving: Calories: 220; Protein: 14 g; Fat: 13 g; Sodium: 260 mg; Cholesterol: 45 mg; Saturated Fat: 4 g; Dietary Fiber: 3 g; Sugars: 1 g; Carbohydrates: 13 g
Showing posts with label Boneless Buffalo Wings. Show all posts
Showing posts with label Boneless Buffalo Wings. Show all posts
Thursday, August 10, 2017
Tuesday, August 11, 2015
Tuesday Recipes
Enjoy!
MAC AND CHEESE
This comes from Ina Garten, The Food Network's Barefoot Contessa. Total Time: 55 min; Prep: 20 min; Cook: 35 min; Yield: 6 to 8 servings; Level: Easy
Read more at: http://www.foodnetwork.com/recipes/ina-garten/mac-cheese-recipe.print.html?oc=linkback
Ingredients
Vegetable oil
Kosher salt
1 pound elbow macaroni or cavatappi (see Note)
1 quart milk
8 tablespoons (1 stick) unsalted butter, divided
1/2 cup all-purpose flour
12 ounces Gruyere cheese, grated (4 cups)
8 ounces extra-sharp cheddar, grated (2 cups)
1/2 teaspoon freshly ground black pepper
1/2 teaspoon grated nutmeg
3/4 pound fresh tomatoes (4 small)
1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)
Directions
Preheat the oven to 375 degrees F.
Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well.
Meanwhile, heat the milk in a small saucepan, but don't boil it. Melt 6 tablespoons of butter in a large (4-quart) pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the Gruyere, cheddar, 1 tablespoon salt, pepper, and nutmeg. Add the cooked macaroni and stir well. Pour into a 3-quart baking dish.
Slice the tomatoes and arrange on top. Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.
Note: To make ahead, put the macaroni and cheese in the baking dish, cover, and refrigerate until ready to bake. Put the tomatoes and bread crumbs on top and bake for about 40 to 50 minutes.
PERFECT PEACH PIE
This is from Sam Sifton, founding editor of NYT Cooking. He wrote, “Eat a perfect peach under the summer sun and you'll experience the fruit at its messy, dripping, sugar-bright best. Rinse your chin and understand that no melon, apricot or blackberry can compete. But how often does this happen? For most of us, a great and truly perfect peach is a rare event. We can expect but one or two a season, for all our trying. Enter the pie. A peach pie can elevate good peaches to excellence and great ones to the sublime. Even a peach pie made with frozen fruit is a terrific thing. The addition of sugar helps; so, too, do a dash of lemon juice and a light sprinkle of nutmeg, which offers a slight bitterness to offset the sweet. Add a crown of vanilla ice cream for a perfect diner-style à la mode effect.” Serves 6 to 8 in 2 hours.
To view this online, click here.
Ingredients
For The Pie Dough:
2 1/2 cups or 300 grams all-purpose flour
12 tablespoons or 169 grams unsalted butter, cold, cut into 1/2-inch cubes
1 teaspoon kosher salt
Yolk of 1 egg, beaten
1 teaspoon cider vinegar
1/4 cup water, from 3/4 cup ice water
White of 1 egg, beaten
Pinch granulated sugar
For The Filling:
6 or 7 ripe peaches, peeled and sliced, approximately 5 cups
2 tablespoons lemon juice
1 cup granulated sugar
1/4 cup or 30 grams all-purpose flour
Pinch of ground nutmeg
Preparation
Make the pie dough. Using your fingertips or the pulse function of a food processor, blend together the flour, butter and salt until the mixture resembles a coarse meal. There should be pebbles of butter throughout the mixture.
Add egg yolk and vinegar to 1/4 cup ice water, and stir to combine. Drizzle 4 tablespoons of this mixture over the dough, and gently stir or pulse to combine. Gather a golf-ball-size bit of dough, and squeeze to combine. If it does not hold together, add a little more of the liquid, and stir or pulse, then check again. Repeat as necessary.
Turn the dough out onto a lightly floured surface, and gather together into a rough ball. Divide the ball in half with a knife or a pastry scraper, then divide each portion in half again, and again, to create 8 portions. Using the heel of your hand, flatten each portion of dough once or twice to expand the pebbles of butter, then gather the dough together again in one ball. Divide this ball in half.
Flatten each ball into a 5- or 6-inch disc, one slightly larger than the other. Wrap the discs in plastic wrap, and place in the refrigerator for at least 60 minutes.
Preheat oven to 425. Make the pie filling: Combine sliced peaches, lemon juice, sugar and flour in a large bowl, and gently mix to combine. Set aside.
Take the larger of the pastry discs out of the refrigerator, roll it out on a lightly floured surface and place in a 9-inch pie plate. Add the peaches. Sprinkle them with the ground nutmeg.
Roll out second disc of pastry. Place on top of filling. Wet edges of the bottom pastry disc with some cold water. Trim pastry, pinch bottom and top edges together and cut a few slits to allow steam to escape from the pie. Brush the egg white on the top, particularly around the edges, and sprinkle with a pinch of granulated sugar.
Bake the pie for 15 minutes, then reduce heat to 375. Cook until peaches bubble and pastry is golden, approximately 45 minutes to an hour.
BONELESS BUFFALO WINGS
Yield: 4 servings
Serving Size: 2 oz. chicken per serving
Source: The Diabetes Food and Nutrition Bible
View recipe: http://diabeticgourmet.com/recipes/html/658.shtml
Ingredients
1-1/2 teaspoon hot sauce
Pinch cayenne
1/4 teaspoon paprika
1/2 pound chicken tenders
Dressing Ingredients:
1/2 cup reduced-fat blue cheese dressing
1/4 cup low-fat mayonnaise
3 tablespoons crumbled blue cheese
Celery Sticks
Directions
Preheat the oven to 375 degrees F.
In a shallow bowl, combine the hot sauce, cayenne, and paprika. Roll the chicken tenders in the mixture.
Place the chicken tenders on a small nonstick baking sheet.
Bake, uncovered, for 15 minutes until chicken is tender.
Combine the dressing ingredients.
Serve the dressing with the chicken and celery sticks.
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
CLASSIC BLUEBERRY PIE
This recipe comes from Seattle's Macrina Bakery. The recipe starts out, “Few things in life are as wonderful as homemade blueberry pie. It is heaven on earth! I recommend using slightly tart organic blueberries whenever possible.”
Makes one 9-inch double-crusted pie
7 cups (3-1/2 pints) organic blueberries
3/4 cup granulated sugar
1/4 cup light brown sugar
2 teaspoons freshly grated lemon zest
1 teaspoon cinnamon
1 teaspoon pure vanilla extract
3 tablespoons unbleached all-purpose flour
One top and bottom pie crust, chilled
1 tablespoon unsalted butter, cut into small pieces
Egg wash made with 1 egg and 1 teaspoon water
Coarse raw sugar
Vanilla ice cream, for serving
Sort through the blueberries, removing any stems and leaves. Gently rinse the berries and lay them out on paper towels to air dry.
Combine 3-1/2 cups of the blueberries, granulated sugar, brown sugar, lemon zest, cinnamon, vanilla extract and flour in a medium saucepan. Mix with a spoon. Cook over medium heat until the fruit juices have been released and the mixture has thickened, 5 to 8 minutes, stirring frequently to keep the mixture from burning. Pour the cooked fruit into a large stainless steel bowl and add the remaining blueberries. Stir with a spoon and set aside until the fruit has cooled to room temperature.
Divide the chilled pie dough into 2 pieces, making one piece slightly larger than the other. Coat your hands with flour and shape the larger piece of dough into a ball. Working on a floured surface, flatten the ball slightly, then roll it into a 12-inch circle, about 1/8-inch thick. Fit the rolled dough into a 9-inch pie pan. Trim the edges of the dough to leave a 1-inch overhang around the pan. Roll out the remaining piece of dough 1/8-inch thick and trim it into a 10-inch circle. Set aside. This will be the top crust.
Pour the cooled fruit into the pie shell and dot with butter. Brush the top side of the overhanging dough with a little egg wash. Lift the top crust onto the pie, folding it in half to make it easier to accurately position. Lift the overhanging dough onto the top crust and crimp with your fingers. Mark the crimped edges with a fork, then brush all of the crust with egg wash. Sprinkle with coarse raw sugar and chill in the refrigerator for at least 30 minutes.
Preheat oven to 375 degrees F. Line rimmed baking sheet with parchment paper.
Place the pie on the prepared baking sheet. Using a sharp knife cut 4 slits in the center of the crust. Bake pie for 50 to 55 minutes. The crust will be golden brown and the fruit will be bubbling in the center of the pie. Let cool for 30 to 40 minutes. Serve with vanilla ice cream.
BROCCOLI CHOWDER
From Diabetic Gourmet. Yield: 6 servings, 1 cup each
Source: "The Eating Well Diabetes Cookbook"
Ingredients
1 tablespoon extra-virgin olive oil
1 large onion, chopped (1-1/2 cups)
1 large carrot, diced (1/2 cup)
2 stalks celery, diced (1/2 cup)
1 large potato, peeled and diced (1-1/2 cups)
2 cloves garlic, minced
1 tablespoon all-purpose flour
1/2 teaspoon dry mustard
1/8 teaspoon cayenne pepper
3-1/2 cups vegetable broth (two 14-ounce cans)
8 ounces broccoli crowns, cut into 1-inch pieces, stems and florets separated (3 cups)
1 cup grated reduced-fat Cheddar cheese
1/2 cup reduced-fat sour cream
1/8 teaspoon salt, or to taste
Directions
Heat oil in a Dutch oven or large saucepan over medium-high heat. Add onion, carrot and celery; cook, stirring often, until the onion and celery soften, 5 to 6 minutes. Add potato and garlic; cook, stirring, for 2 minutes. Stir in flour, dry mustard and cayenne; cook, stirring often, for 2 minutes. Add broth and broccoli stems; bring to a boil. Cover and reduce heat to medium. Simmer, stirring occasionally, for 10 minutes. Stir in florets; simmer, covered, until the broccoli is tender, about 10 minutes more.
Transfer 2 cups of the chowder to a bowl and mash; return to the pan. Stir in Cheddar and sour cream; cook over medium heat, stirring, until the cheese is melted and the chowder is heated through. Season with salt.
Nutritional Information Per Serving (1 cup each): Calories: 180, Fat: 8 g, Cholesterol: 15 mg, Carbohydrate: 23 g, Protein: 6 g, Fiber: 4 g, Sodium: 354 mg Diabetic Exchanges: 1 Starch, 1 Vegetable, 1 High-Fat Meat
MAC AND CHEESE
This comes from Ina Garten, The Food Network's Barefoot Contessa. Total Time: 55 min; Prep: 20 min; Cook: 35 min; Yield: 6 to 8 servings; Level: Easy
Read more at: http://www.foodnetwork.com/recipes/ina-garten/mac-cheese-recipe.print.html?oc=linkback
Ingredients
Vegetable oil
Kosher salt
1 pound elbow macaroni or cavatappi (see Note)
1 quart milk
8 tablespoons (1 stick) unsalted butter, divided
1/2 cup all-purpose flour
12 ounces Gruyere cheese, grated (4 cups)
8 ounces extra-sharp cheddar, grated (2 cups)
1/2 teaspoon freshly ground black pepper
1/2 teaspoon grated nutmeg
3/4 pound fresh tomatoes (4 small)
1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)
Directions
Preheat the oven to 375 degrees F.
Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well.
Meanwhile, heat the milk in a small saucepan, but don't boil it. Melt 6 tablespoons of butter in a large (4-quart) pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the Gruyere, cheddar, 1 tablespoon salt, pepper, and nutmeg. Add the cooked macaroni and stir well. Pour into a 3-quart baking dish.
Slice the tomatoes and arrange on top. Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.
Note: To make ahead, put the macaroni and cheese in the baking dish, cover, and refrigerate until ready to bake. Put the tomatoes and bread crumbs on top and bake for about 40 to 50 minutes.
PERFECT PEACH PIE
This is from Sam Sifton, founding editor of NYT Cooking. He wrote, “Eat a perfect peach under the summer sun and you'll experience the fruit at its messy, dripping, sugar-bright best. Rinse your chin and understand that no melon, apricot or blackberry can compete. But how often does this happen? For most of us, a great and truly perfect peach is a rare event. We can expect but one or two a season, for all our trying. Enter the pie. A peach pie can elevate good peaches to excellence and great ones to the sublime. Even a peach pie made with frozen fruit is a terrific thing. The addition of sugar helps; so, too, do a dash of lemon juice and a light sprinkle of nutmeg, which offers a slight bitterness to offset the sweet. Add a crown of vanilla ice cream for a perfect diner-style à la mode effect.” Serves 6 to 8 in 2 hours.
To view this online, click here.
Ingredients
For The Pie Dough:
2 1/2 cups or 300 grams all-purpose flour
12 tablespoons or 169 grams unsalted butter, cold, cut into 1/2-inch cubes
1 teaspoon kosher salt
Yolk of 1 egg, beaten
1 teaspoon cider vinegar
1/4 cup water, from 3/4 cup ice water
White of 1 egg, beaten
Pinch granulated sugar
For The Filling:
6 or 7 ripe peaches, peeled and sliced, approximately 5 cups
2 tablespoons lemon juice
1 cup granulated sugar
1/4 cup or 30 grams all-purpose flour
Pinch of ground nutmeg
Preparation
Make the pie dough. Using your fingertips or the pulse function of a food processor, blend together the flour, butter and salt until the mixture resembles a coarse meal. There should be pebbles of butter throughout the mixture.
Add egg yolk and vinegar to 1/4 cup ice water, and stir to combine. Drizzle 4 tablespoons of this mixture over the dough, and gently stir or pulse to combine. Gather a golf-ball-size bit of dough, and squeeze to combine. If it does not hold together, add a little more of the liquid, and stir or pulse, then check again. Repeat as necessary.
Turn the dough out onto a lightly floured surface, and gather together into a rough ball. Divide the ball in half with a knife or a pastry scraper, then divide each portion in half again, and again, to create 8 portions. Using the heel of your hand, flatten each portion of dough once or twice to expand the pebbles of butter, then gather the dough together again in one ball. Divide this ball in half.
Flatten each ball into a 5- or 6-inch disc, one slightly larger than the other. Wrap the discs in plastic wrap, and place in the refrigerator for at least 60 minutes.
Preheat oven to 425. Make the pie filling: Combine sliced peaches, lemon juice, sugar and flour in a large bowl, and gently mix to combine. Set aside.
Take the larger of the pastry discs out of the refrigerator, roll it out on a lightly floured surface and place in a 9-inch pie plate. Add the peaches. Sprinkle them with the ground nutmeg.
Roll out second disc of pastry. Place on top of filling. Wet edges of the bottom pastry disc with some cold water. Trim pastry, pinch bottom and top edges together and cut a few slits to allow steam to escape from the pie. Brush the egg white on the top, particularly around the edges, and sprinkle with a pinch of granulated sugar.
Bake the pie for 15 minutes, then reduce heat to 375. Cook until peaches bubble and pastry is golden, approximately 45 minutes to an hour.
BONELESS BUFFALO WINGS
Yield: 4 servings
Serving Size: 2 oz. chicken per serving
Source: The Diabetes Food and Nutrition Bible
View recipe: http://diabeticgourmet.com/recipes/html/658.shtml
Ingredients
1-1/2 teaspoon hot sauce
Pinch cayenne
1/4 teaspoon paprika
1/2 pound chicken tenders
Dressing Ingredients:
1/2 cup reduced-fat blue cheese dressing
1/4 cup low-fat mayonnaise
3 tablespoons crumbled blue cheese
Celery Sticks
Directions
Preheat the oven to 375 degrees F.
In a shallow bowl, combine the hot sauce, cayenne, and paprika. Roll the chicken tenders in the mixture.
Place the chicken tenders on a small nonstick baking sheet.
Bake, uncovered, for 15 minutes until chicken is tender.
Combine the dressing ingredients.
Serve the dressing with the chicken and celery sticks.
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
CLASSIC BLUEBERRY PIE
This recipe comes from Seattle's Macrina Bakery. The recipe starts out, “Few things in life are as wonderful as homemade blueberry pie. It is heaven on earth! I recommend using slightly tart organic blueberries whenever possible.”
Makes one 9-inch double-crusted pie
7 cups (3-1/2 pints) organic blueberries
3/4 cup granulated sugar
1/4 cup light brown sugar
2 teaspoons freshly grated lemon zest
1 teaspoon cinnamon
1 teaspoon pure vanilla extract
3 tablespoons unbleached all-purpose flour
One top and bottom pie crust, chilled
1 tablespoon unsalted butter, cut into small pieces
Egg wash made with 1 egg and 1 teaspoon water
Coarse raw sugar
Vanilla ice cream, for serving
Sort through the blueberries, removing any stems and leaves. Gently rinse the berries and lay them out on paper towels to air dry.
Combine 3-1/2 cups of the blueberries, granulated sugar, brown sugar, lemon zest, cinnamon, vanilla extract and flour in a medium saucepan. Mix with a spoon. Cook over medium heat until the fruit juices have been released and the mixture has thickened, 5 to 8 minutes, stirring frequently to keep the mixture from burning. Pour the cooked fruit into a large stainless steel bowl and add the remaining blueberries. Stir with a spoon and set aside until the fruit has cooled to room temperature.
Divide the chilled pie dough into 2 pieces, making one piece slightly larger than the other. Coat your hands with flour and shape the larger piece of dough into a ball. Working on a floured surface, flatten the ball slightly, then roll it into a 12-inch circle, about 1/8-inch thick. Fit the rolled dough into a 9-inch pie pan. Trim the edges of the dough to leave a 1-inch overhang around the pan. Roll out the remaining piece of dough 1/8-inch thick and trim it into a 10-inch circle. Set aside. This will be the top crust.
Pour the cooled fruit into the pie shell and dot with butter. Brush the top side of the overhanging dough with a little egg wash. Lift the top crust onto the pie, folding it in half to make it easier to accurately position. Lift the overhanging dough onto the top crust and crimp with your fingers. Mark the crimped edges with a fork, then brush all of the crust with egg wash. Sprinkle with coarse raw sugar and chill in the refrigerator for at least 30 minutes.
Preheat oven to 375 degrees F. Line rimmed baking sheet with parchment paper.
Place the pie on the prepared baking sheet. Using a sharp knife cut 4 slits in the center of the crust. Bake pie for 50 to 55 minutes. The crust will be golden brown and the fruit will be bubbling in the center of the pie. Let cool for 30 to 40 minutes. Serve with vanilla ice cream.
BROCCOLI CHOWDER
From Diabetic Gourmet. Yield: 6 servings, 1 cup each
Source: "The Eating Well Diabetes Cookbook"
Ingredients
1 tablespoon extra-virgin olive oil
1 large onion, chopped (1-1/2 cups)
1 large carrot, diced (1/2 cup)
2 stalks celery, diced (1/2 cup)
1 large potato, peeled and diced (1-1/2 cups)
2 cloves garlic, minced
1 tablespoon all-purpose flour
1/2 teaspoon dry mustard
1/8 teaspoon cayenne pepper
3-1/2 cups vegetable broth (two 14-ounce cans)
8 ounces broccoli crowns, cut into 1-inch pieces, stems and florets separated (3 cups)
1 cup grated reduced-fat Cheddar cheese
1/2 cup reduced-fat sour cream
1/8 teaspoon salt, or to taste
Directions
Heat oil in a Dutch oven or large saucepan over medium-high heat. Add onion, carrot and celery; cook, stirring often, until the onion and celery soften, 5 to 6 minutes. Add potato and garlic; cook, stirring, for 2 minutes. Stir in flour, dry mustard and cayenne; cook, stirring often, for 2 minutes. Add broth and broccoli stems; bring to a boil. Cover and reduce heat to medium. Simmer, stirring occasionally, for 10 minutes. Stir in florets; simmer, covered, until the broccoli is tender, about 10 minutes more.
Transfer 2 cups of the chowder to a bowl and mash; return to the pan. Stir in Cheddar and sour cream; cook over medium heat, stirring, until the cheese is melted and the chowder is heated through. Season with salt.
Nutritional Information Per Serving (1 cup each): Calories: 180, Fat: 8 g, Cholesterol: 15 mg, Carbohydrate: 23 g, Protein: 6 g, Fiber: 4 g, Sodium: 354 mg Diabetic Exchanges: 1 Starch, 1 Vegetable, 1 High-Fat Meat
Thursday, September 11, 2014
Diabetic Thursday
Today's diabetic meals, most of which are from Diabetic Gourmet, prove once again that diabetic does not have to equal boring. Enjoy!
BONELESS BUFFALO WINGS
Yield: 4 servings
Serving Size: 2 oz. chicken per serving
Online Recipe: http://diabeticgourmet.com/recipes/html/658.shtml
Source: The Diabetes Food and Nutrition Bible
Book Info: http://diabeticgourmet.com/book_archive/details/11.shtml
Ingredients
1-1/2 teaspoon hot sauce
Pinch cayenne
1/4 teaspoon paprika
1/2 pound chicken tenders
Dressing Ingredients:
1/2 cup reduced-fat blue cheese dressing
1/4 cup low-fat mayonnaise
3 tablespoons crumbled blue cheese
Celery Sticks
Directions
Preheat the oven to 375 degrees F.
In a shallow bowl, combine the hot sauce, cayenne, and paprika. Roll the chicken tenders in the mixture.
Place the chicken tenders on a small nonstick baking sheet. Bake, uncovered, for 15 minutes until chicken is tender.
Combine the dressing ingredients. Serve the dressing with the chicken and celery sticks.
Nutritional Information Per Serving: Calories: 192; Protein: 14 g; Fat: 12 g; Sodium: 572 mg; Cholesterol: 42 mg; Dietary Fiber: 0 g; Sugars: 4 g; Carbohydrates: 7 g; Exchanges: 1/2 Carbohydrate, 2 Medium-fat Meat
HUMMUS
Yield: 12 servings
Serving Size: 2 tablespoons
Online Recipe: http://diabeticgourmet.com/recipes/html/659.shtml
Source: The Diabetes Food and Nutrition Bible
Book Info: http://diabeticgourmet.com/book_archive/details/11.shtml
Ingredients
1 (15 oz.) can chickpeas, drained, reserve 1 tablespoon liquid
3-6 cloves garlic, minced
1 tablespoon sesame tahini
Juice of 1 lemon
2 teaspoons olive oil
Pinch of cayenne pepper
Directions
Combine all ingredients into a blender until smooth, using 1 tablespoon chickpea liquid if necessary to make a smooth spread.
Nutritional Information Per Serving: Calories: 49; Protein: 2 g; Fat: 2 g; Sodium: 33 mg; Cholesterol: 0 mg; Dietary Fiber: 2 g; Sugars: 1 g; Carbohydrates: 7 g; Exchanges: 1/2 Carbohydrate
RAISIN-PUMPKIN MUFFINS
Yield: 12 servings
Source: Equal
View Online: http://diabeticgourmet.com/recipes/html/997.shtml
Ingredients
3/4 cup canned pumpkin
6 tablespoons vegetable oil
1 egg
2 egg whites
1 tablespoon light molasses
2 teaspoons vanilla
1-1/4 cups all-purpose flour
1 cup Equal Spoonful or Granulated*
1/2 cup raisins
1 tablespoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
* May substitute 24 packets Equal sweetener
Directions
Combine pumpkin, oil, egg, egg whites, molasses and vanilla. Stir in a combined flour, Equal, raisins, baking powder, cinnamon, ginger, nutmeg and salt just until all ingredients are moistened. Spoon batter into muffin cups.
Bake in preheated 375F oven 18 to 20 minutes or until wooden pick inserted in center comes out clean. Cool in pan 10 minutes. Remove muffins from pan and cool on wire rack. Serve warm or at room temperature.
Nutritional Information (Per Serving): Calories: 149; Protein: 3 g; Sodium: 224 mg; Cholesterol: 18 mg; Fat: 8 g; Carbohydrates: 18 g; Exchanges: 1 starch, 1-1/2 fat
GREEN BEANS WITH POPPY SEED DRESSING
Yield: 4 servings (3/4 cup each)
View Online: http://diabeticgourmet.com/recipes/html/922.shtml
Ingredients
1 teaspoon poppy seeds
2 tablespoons extra-virgin olive oil
1 teaspoon white-wine or rice-wine vinegar
1 teaspoon Dijon mustard
1/2 teaspoon honey
1 tablespoon minced shallot
1/8 teaspoon salt, or to taste
Freshly ground pepper to taste
1 pound green beans, stem ends trimmed
Directions
To prepare dressing: Heat a small dry skillet over medium-low heat.
Add poppy seeds and toast, stirring, until fragrant, about 1 minute. Transfer to a small bowl (or jar) and let cool. Add oil, vinegar, mustard, honey, shallot, salt and pepper; whisk (or shake) until blended.
To prepare beans: Cook beans in a large pot of boiling water until just tender, 5 to 8 minutes. Drain. Warm the dressing in a large skillet over medium heat. Add beans and toss to coat.
Nutritional Information (Per Serving): Calories: 113; Protein: 3 g; Sodium: 104 mg; Cholesterol: 0 mg; Fat: 8 g; Dietary Fiber: 4 g; Carbohydrates: 11 g; Exchanges: 1-1/2 Vegetable, 1-1/2 Fat
PUMPKIN SOUP
Yield: 5 servings (1 cup each)
Source: The New Family Cookbook for People with Diabetes
Book Info: http://diabeticgourmet.com/book_archive/details/26.shtml
Print Version: http://diabeticgourmet.com/recipes/html/409.shtml
Ingredients
2 teaspoons margarine
3/4 cup chopped onion
One 16-ounce can pumpkin puree (not pumpkin pie filling)
2 cups Homemade Chicken Broth OR canned reduced-sodium chicken broth
2 teaspoons sugar
1/2 teaspoon salt
1/8 teaspoon ground cloves or ground nutmeg
1 cup fat-free milk
Directions
Melt the margarine in a medium saucepan. Saute the onion until softened, about 5 minutes.
Add the pumpkin, broth, sugar, salt, and cloves; stir to mix well. Bring to a boil; reduce the heat and simmer for 15 minutes.
Puree until smooth in a blender or food processor. Return to the saucepan. Add the milk; heat thoroughly but do not boil. Serve at once.
Nutritional Information Per Serving: Calories: 89; Protein: 4 g; Carbohydrates: 15 g; Cholesterol: 1 g; Sodium: 318 mg; Fat: 3g; Exchanges: 1 Starch
ALMOND-STUFFED PEARS
Yield: 2 servings
Online Recipe: http://diabeticgourmet.com/recipes/html/663.shtml
Source: Mix 'n Match Meals in Minutes for People with Diabetes
Book Info: http://diabeticgourment.com/book_archive/details/13.shtml
Ingredients
2 small ripe pears
2 tablespoons slivered almonds
2 teaspoons almond extract
Garnish: Mint leaves (optional)
Directions
Slice pears in half and remove core. Cut a thin slice from the rounded side of the pear so that it will sit flat.
Toast slivered almonds in a toaster oven until slightly golden, about 30 seconds.
Place pear halves on 2 small dessert plates and sprinkle almond extract in the cored center of each half.
Spoon slivered almonds in the cored center and place sprig of mint on the side.
Nutritional Information Per Serving: Calories: 141; Protein: 2 g; Fat: 5 g; Sodium: 1 mg; Cholesterol: 0 mg; Dietary Fiber: 4 g; Sugars: 18 g; Carbohydrates: 23 g; Exchanges: 1-1/2 Fruit, 1 Fat
BONELESS BUFFALO WINGS
Yield: 4 servings
Serving Size: 2 oz. chicken per serving
Online Recipe: http://diabeticgourmet.com/recipes/html/658.shtml
Source: The Diabetes Food and Nutrition Bible
Book Info: http://diabeticgourmet.com/book_archive/details/11.shtml
Ingredients
1-1/2 teaspoon hot sauce
Pinch cayenne
1/4 teaspoon paprika
1/2 pound chicken tenders
Dressing Ingredients:
1/2 cup reduced-fat blue cheese dressing
1/4 cup low-fat mayonnaise
3 tablespoons crumbled blue cheese
Celery Sticks
Directions
Preheat the oven to 375 degrees F.
In a shallow bowl, combine the hot sauce, cayenne, and paprika. Roll the chicken tenders in the mixture.
Place the chicken tenders on a small nonstick baking sheet. Bake, uncovered, for 15 minutes until chicken is tender.
Combine the dressing ingredients. Serve the dressing with the chicken and celery sticks.
Nutritional Information Per Serving: Calories: 192; Protein: 14 g; Fat: 12 g; Sodium: 572 mg; Cholesterol: 42 mg; Dietary Fiber: 0 g; Sugars: 4 g; Carbohydrates: 7 g; Exchanges: 1/2 Carbohydrate, 2 Medium-fat Meat
HUMMUS
Yield: 12 servings
Serving Size: 2 tablespoons
Online Recipe: http://diabeticgourmet.com/recipes/html/659.shtml
Source: The Diabetes Food and Nutrition Bible
Book Info: http://diabeticgourmet.com/book_archive/details/11.shtml
Ingredients
1 (15 oz.) can chickpeas, drained, reserve 1 tablespoon liquid
3-6 cloves garlic, minced
1 tablespoon sesame tahini
Juice of 1 lemon
2 teaspoons olive oil
Pinch of cayenne pepper
Directions
Combine all ingredients into a blender until smooth, using 1 tablespoon chickpea liquid if necessary to make a smooth spread.
Nutritional Information Per Serving: Calories: 49; Protein: 2 g; Fat: 2 g; Sodium: 33 mg; Cholesterol: 0 mg; Dietary Fiber: 2 g; Sugars: 1 g; Carbohydrates: 7 g; Exchanges: 1/2 Carbohydrate
RAISIN-PUMPKIN MUFFINS
Yield: 12 servings
Source: Equal
View Online: http://diabeticgourmet.com/recipes/html/997.shtml
Ingredients
3/4 cup canned pumpkin
6 tablespoons vegetable oil
1 egg
2 egg whites
1 tablespoon light molasses
2 teaspoons vanilla
1-1/4 cups all-purpose flour
1 cup Equal Spoonful or Granulated*
1/2 cup raisins
1 tablespoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
* May substitute 24 packets Equal sweetener
Directions
Combine pumpkin, oil, egg, egg whites, molasses and vanilla. Stir in a combined flour, Equal, raisins, baking powder, cinnamon, ginger, nutmeg and salt just until all ingredients are moistened. Spoon batter into muffin cups.
Bake in preheated 375F oven 18 to 20 minutes or until wooden pick inserted in center comes out clean. Cool in pan 10 minutes. Remove muffins from pan and cool on wire rack. Serve warm or at room temperature.
Nutritional Information (Per Serving): Calories: 149; Protein: 3 g; Sodium: 224 mg; Cholesterol: 18 mg; Fat: 8 g; Carbohydrates: 18 g; Exchanges: 1 starch, 1-1/2 fat
GREEN BEANS WITH POPPY SEED DRESSING
Yield: 4 servings (3/4 cup each)
View Online: http://diabeticgourmet.com/recipes/html/922.shtml
Ingredients
1 teaspoon poppy seeds
2 tablespoons extra-virgin olive oil
1 teaspoon white-wine or rice-wine vinegar
1 teaspoon Dijon mustard
1/2 teaspoon honey
1 tablespoon minced shallot
1/8 teaspoon salt, or to taste
Freshly ground pepper to taste
1 pound green beans, stem ends trimmed
Directions
To prepare dressing: Heat a small dry skillet over medium-low heat.
Add poppy seeds and toast, stirring, until fragrant, about 1 minute. Transfer to a small bowl (or jar) and let cool. Add oil, vinegar, mustard, honey, shallot, salt and pepper; whisk (or shake) until blended.
To prepare beans: Cook beans in a large pot of boiling water until just tender, 5 to 8 minutes. Drain. Warm the dressing in a large skillet over medium heat. Add beans and toss to coat.
Nutritional Information (Per Serving): Calories: 113; Protein: 3 g; Sodium: 104 mg; Cholesterol: 0 mg; Fat: 8 g; Dietary Fiber: 4 g; Carbohydrates: 11 g; Exchanges: 1-1/2 Vegetable, 1-1/2 Fat
PUMPKIN SOUP
Yield: 5 servings (1 cup each)
Source: The New Family Cookbook for People with Diabetes
Book Info: http://diabeticgourmet.com/book_archive/details/26.shtml
Print Version: http://diabeticgourmet.com/recipes/html/409.shtml
Ingredients
2 teaspoons margarine
3/4 cup chopped onion
One 16-ounce can pumpkin puree (not pumpkin pie filling)
2 cups Homemade Chicken Broth OR canned reduced-sodium chicken broth
2 teaspoons sugar
1/2 teaspoon salt
1/8 teaspoon ground cloves or ground nutmeg
1 cup fat-free milk
Directions
Melt the margarine in a medium saucepan. Saute the onion until softened, about 5 minutes.
Add the pumpkin, broth, sugar, salt, and cloves; stir to mix well. Bring to a boil; reduce the heat and simmer for 15 minutes.
Puree until smooth in a blender or food processor. Return to the saucepan. Add the milk; heat thoroughly but do not boil. Serve at once.
Nutritional Information Per Serving: Calories: 89; Protein: 4 g; Carbohydrates: 15 g; Cholesterol: 1 g; Sodium: 318 mg; Fat: 3g; Exchanges: 1 Starch
ALMOND-STUFFED PEARS
Yield: 2 servings
Online Recipe: http://diabeticgourmet.com/recipes/html/663.shtml
Source: Mix 'n Match Meals in Minutes for People with Diabetes
Book Info: http://diabeticgourment.com/book_archive/details/13.shtml
Ingredients
2 small ripe pears
2 tablespoons slivered almonds
2 teaspoons almond extract
Garnish: Mint leaves (optional)
Directions
Slice pears in half and remove core. Cut a thin slice from the rounded side of the pear so that it will sit flat.
Toast slivered almonds in a toaster oven until slightly golden, about 30 seconds.
Place pear halves on 2 small dessert plates and sprinkle almond extract in the cored center of each half.
Spoon slivered almonds in the cored center and place sprig of mint on the side.
Nutritional Information Per Serving: Calories: 141; Protein: 2 g; Fat: 5 g; Sodium: 1 mg; Cholesterol: 0 mg; Dietary Fiber: 4 g; Sugars: 18 g; Carbohydrates: 23 g; Exchanges: 1-1/2 Fruit, 1 Fat
Friday, July 18, 2014
Friday Meals
If it's Friday, can the weekend be far behind? Here's some good food to help you get through the weekend. Enjoy!
FRENCH ONION SOUP
My dad used to make French Onion Soup after church on Sundays, so I associate this with the weekend. This version of the recipe comes from About.com's American Food email. It starts off, “French onion soup is one of America's most popular 'restaurant soups,' but with this easy recipe you can make it at home anytime you want. This French onion soup recipe is topped with the traditional Gruyere cheese, but any melting cheese will work.” It makes 8 portions.
Prep Time: 15 minutes; Cook Time: 1 hour, 15 minutes; Total Time: 1 hour, 30 minutes
Ingredients:
4 large yellow onions, cut in large dice
1/2 stick unsalted butter
1 tbsp sherry vinegar
1/4 cup dry sherry wine
2 sprigs fresh thyme
1/2 tsp salt
fresh ground black pepper to taste
1 bay leaf
3 cups high-quality beef broth
3 cups high-quality chicken broth
1 cup water
For the topping:
toasted French bread
8 oz shredded Gruyere cheese, or other Swiss cheese
Preparation:
In a large soup pot, melt the butter over med-low heat. Add the onions and salt; slowly cook, stirring occasionally, until the onions are golden-brown - about 30 minutes.
Add the vinegar and sherry; cook for 5 minutes, and then add the remaining ingredients. Simmer on low for one hour. Taste and adjust seasoning. Ladle into heatproof bowls, or crocks, and top with a piece of toasted bread (cut to fit top of bowl).
Cover with the cheese, and place under a preheated broiler until the cheese melts and begins to brown. Serve hot.
LEMONADE PIE
Linda Larsen is About.com's Busy Cooks guide. She writes, “Try substituting different fruit juice concentrates in this delicious, super easy recipe. I like putting the lemony ice cream mixture into a chocolate cookie crust for a nice flavor contrast.” Yields 8 servings
Prep Time: 20 minutes; Freezing time: 4 hours; Total Time: 4 hours, 20 minutes
Ingredients:
4 cups vanilla ice cream or lemon ice cream, softened
6 oz. can frozen lemonade concentrate, thawed
1 9" graham cracker crust
Preparation:
In medium bowl, mix ice cream and lemonade concentrate until blended. Immediately spoon into graham cracker crust. Freeze at least 4 hours until firm. Let stand at room temperature for 10 minutes before cutting to make serving easier.
EASY SUMMER CAKE WITH FRUIT & CREAM
This recipe is from thekitch, one of my favorite emailing lists. (Hint: check it out, along with it's partner, Apartment Therapy.) Faith Durrand writes in thekitchn, “Summer, the season of impromptu picnics, backyard get-togethers, and lazy dinners, demands hospitable and casual desserts that come together easily and feed everyone from large to small.
“This is one of my favorites: a one-bowl butter cake, baked in a pretty dish, and topped with tangy whipped cream and piles of summer fruit. Easy as 1-2-3, and beautiful too. The base of this summery dessert is my favorite one-bowl butter cake, which mixes up quickly and doesn't even require you to use a separate bowl for the flour and baking powder.
”The cream on top is a quick blend of whipping cream and sour cream; the tanginess lightens the rich cake. And then the fruit — just go wild. I like the contrast of colors here, with rosy strawberries, juicy blackberries, and ripe peaches. But you could use any stone fruit or berries. If you want to get really crazy, drizzle with chocolate, although I don't think fruit like this needs that at all. Just keep it easy!” Serves 12.
For the cake:
1/2 cup unsalted butter, softened at room temperature for 1 hour
1 1/2 cups sugar
3 large eggs
2 1/4 cups all-purpose flour
1 teaspoon salt
3 1/2 teaspoons baking powder
1 1/4 cups milk
2 teaspoons pure vanilla extract
For the cream:
2 cups heavy cream
1/2 cup sour cream
1/4 cup powdered sugar
Pinch salt
For the fruit:
2 nectarines or peaches, sliced
1 apricot, sliced
1/2 cup chopped strawberries
1/2 cup blackberries
Preheat the oven to 350°F. Prepare a 9 x 13-inch pan by greasing it thoroughly with baking spray.
Use a hand mixer or stand mixer to beat the softened butter and sugar together until fluffy and light, then add the eggs and beat until fully incorporated and creamy. Beat in the flour, salt, baking powder, and finally the milk and vanilla. Beat the cake batter on low for 30 seconds, then medium-high for 3 minutes.
Immediately pour into the prepared pan and bake for 40 to 45 minutes, or until the tops spring back slightly when pressed and a toothpick inserted near the center comes out clean.
Cool the cake completely for at least an hour.
Beat the cream, sour cream, powdered sugar, and salt together until soft peaks form. Spread over the cooled cake, then top with the sliced or chopped fruit.
Refrigerate until serving, and refrigerate any leftovers for up to 5 days.
DEEP DISH LOW-CARB PIZZA
This recipe comes from Laura Dolson, About.com's Low Carb diets guide. Laura writes, “I know this egg-based crust is going to sound strange, but I urge you to trust me and try this. I've tried a whole lot of low-carb pizza crusts over the years, and this is really the best one. No, it isn't like regular, but it's really good. Based on some of the comments, I'm now realizing that some people are expecting a crisp crust, or a thin crust. This crust is neither crisp nor thin. However, you can make it thinner by using fewer eggs and less cream cheese.” Makes 8 servings.
Ingredients:
6 eggs
6 oz cream cheese (3/4 package) at room temperature
1 teaspoon garlic powder
1 1/2 teaspoon oregano or other Italian seasoning
1/2 teaspoon salt
pinches of black and/or cayenne pepper
1 cup (or a little more) shredded Italian cheeses, at least half of which is a hard cheese (Parmesan, Assagio)
Preparation:
Heat the oven to 350° F.
Be sure the cream cheese is at about room temperature. Using a regular blender, food processor, or (my preferred) stick blender, mix the egg and cream cheese until well blended. Add the salt and spices and blend again.
Spread cheese in bottom of well-buttered 9X13 pan. I often use an Italian blend such as Trader Joe's Quattro Formaggio. Pour egg mixture over the cheese, and bake for 22-25 minutes, or until the top is browning.
Remove from oven, add pizza toppings, and bake until done - about another 10-15 minutes.
Nutritional Information: Each serving has 1.5 grams effective carbohydrate plus 11 grams protein, and 179 calories.
LOW-CARB PIZZA BITES
Another offering from Laura Dolson, who writes, “These are like pizza-flavored mini-quiches using pepperoni as the crust in a mini-muffin pan. They also can be made without the pepperoni. You can use small amounts of whatever pizza ingredients you like.” Makes about 24 pieces.
Ingredients:
8 oz cream cheese
2 eggs
1 teaspoon garlic powder
1 teaspoon oregano
1/4 cup sugar-free pizza sauce or spaghetti sauce
1/2 cup shredded mozzarella cheese, or combination mozzarella and other cheese such as Parmesan
1/4 cup finely minced green pepper or other pizza topping
24 slices of thin-sliced pepperoni, preferably in large thin slices
Preparation:
Heat oven to 350° F.
Poke the pepperoni slices into the bottoms of the mini-muffin cups, or butter the cups well if you aren't using the pepperoni (I find that oiling the pans doesn't work as well).
Cream the cream cheese with a mixer until smooth and fluffy. Add eggs, garlic, and oregano, and beat until smooth.
Mix the rest of the ingredients in by hand.
Fill the muffin cups with the egg and cheese mixture.
Bake for about 15-18 minutes, or until lightly browned on top and set in center. Remove from oven, and cool for a few minutes (5-10), then run a knife around the top to loosen (I use a plastic knife for my nonstick pan). Remove to a plate.
Nutritional Information: Each piece with pepperoni has 1 gram effective carbohydrate, 3 grams protein, and 67 calories. Without pepperoni, each has 1 gram effective carbohydrate, 2 grams protein, and 47 calories.
BONELESS BUFFALO WINGS
Yield: 4 servings
Serving Size: 2 oz. chicken per serving
Online Recipe: http://diabeticgourmet.com/recipes/html/658.shtml
Source: The Diabetes Food and Nutrition Bible
Book Info: http://diabeticgourmet.com/book_archive/details/11.shtml
Ingredients
1-1/2 teaspoon hot sauce
Pinch cayenne
1/4 teaspoon paprika
1/2 pound chicken tenders
Dressing Ingredients:
1/2 cup reduced-fat blue cheese dressing
1/4 cup low-fat mayonnaise
3 tablespoons crumbled blue cheese
Celery Sticks
Directions
Preheat the oven to 375 degrees F.
In a shallow bowl, combine the hot sauce, cayenne, and paprika. Roll the chicken tenders in the mixture.
Place the chicken tenders on a small nonstick baking sheet. Bake, uncovered, for 15 minutes until chicken is tender.
Combine the dressing ingredients. Serve the dressing with the chicken and celery sticks.
Nutritional Information Per Serving: Calories: 192; Protein: 14 g; Fat: 12 g; Sodium: 572 mg; Cholesterol: 42 mg; Dietary Fiber: 0 g; Sugars: 4 g; Carbohydrates: 7 g; Exchanges: 1/2 Carbohydrate, 2 Medium-fat Meat
FRENCH ONION SOUP
My dad used to make French Onion Soup after church on Sundays, so I associate this with the weekend. This version of the recipe comes from About.com's American Food email. It starts off, “French onion soup is one of America's most popular 'restaurant soups,' but with this easy recipe you can make it at home anytime you want. This French onion soup recipe is topped with the traditional Gruyere cheese, but any melting cheese will work.” It makes 8 portions.
Prep Time: 15 minutes; Cook Time: 1 hour, 15 minutes; Total Time: 1 hour, 30 minutes
Ingredients:
4 large yellow onions, cut in large dice
1/2 stick unsalted butter
1 tbsp sherry vinegar
1/4 cup dry sherry wine
2 sprigs fresh thyme
1/2 tsp salt
fresh ground black pepper to taste
1 bay leaf
3 cups high-quality beef broth
3 cups high-quality chicken broth
1 cup water
For the topping:
toasted French bread
8 oz shredded Gruyere cheese, or other Swiss cheese
Preparation:
In a large soup pot, melt the butter over med-low heat. Add the onions and salt; slowly cook, stirring occasionally, until the onions are golden-brown - about 30 minutes.
Add the vinegar and sherry; cook for 5 minutes, and then add the remaining ingredients. Simmer on low for one hour. Taste and adjust seasoning. Ladle into heatproof bowls, or crocks, and top with a piece of toasted bread (cut to fit top of bowl).
Cover with the cheese, and place under a preheated broiler until the cheese melts and begins to brown. Serve hot.
LEMONADE PIE
Linda Larsen is About.com's Busy Cooks guide. She writes, “Try substituting different fruit juice concentrates in this delicious, super easy recipe. I like putting the lemony ice cream mixture into a chocolate cookie crust for a nice flavor contrast.” Yields 8 servings
Prep Time: 20 minutes; Freezing time: 4 hours; Total Time: 4 hours, 20 minutes
Ingredients:
4 cups vanilla ice cream or lemon ice cream, softened
6 oz. can frozen lemonade concentrate, thawed
1 9" graham cracker crust
Preparation:
In medium bowl, mix ice cream and lemonade concentrate until blended. Immediately spoon into graham cracker crust. Freeze at least 4 hours until firm. Let stand at room temperature for 10 minutes before cutting to make serving easier.
EASY SUMMER CAKE WITH FRUIT & CREAM
This recipe is from thekitch, one of my favorite emailing lists. (Hint: check it out, along with it's partner, Apartment Therapy.) Faith Durrand writes in thekitchn, “Summer, the season of impromptu picnics, backyard get-togethers, and lazy dinners, demands hospitable and casual desserts that come together easily and feed everyone from large to small.
“This is one of my favorites: a one-bowl butter cake, baked in a pretty dish, and topped with tangy whipped cream and piles of summer fruit. Easy as 1-2-3, and beautiful too. The base of this summery dessert is my favorite one-bowl butter cake, which mixes up quickly and doesn't even require you to use a separate bowl for the flour and baking powder.
”The cream on top is a quick blend of whipping cream and sour cream; the tanginess lightens the rich cake. And then the fruit — just go wild. I like the contrast of colors here, with rosy strawberries, juicy blackberries, and ripe peaches. But you could use any stone fruit or berries. If you want to get really crazy, drizzle with chocolate, although I don't think fruit like this needs that at all. Just keep it easy!” Serves 12.
For the cake:
1/2 cup unsalted butter, softened at room temperature for 1 hour
1 1/2 cups sugar
3 large eggs
2 1/4 cups all-purpose flour
1 teaspoon salt
3 1/2 teaspoons baking powder
1 1/4 cups milk
2 teaspoons pure vanilla extract
For the cream:
2 cups heavy cream
1/2 cup sour cream
1/4 cup powdered sugar
Pinch salt
For the fruit:
2 nectarines or peaches, sliced
1 apricot, sliced
1/2 cup chopped strawberries
1/2 cup blackberries
Preheat the oven to 350°F. Prepare a 9 x 13-inch pan by greasing it thoroughly with baking spray.
Use a hand mixer or stand mixer to beat the softened butter and sugar together until fluffy and light, then add the eggs and beat until fully incorporated and creamy. Beat in the flour, salt, baking powder, and finally the milk and vanilla. Beat the cake batter on low for 30 seconds, then medium-high for 3 minutes.
Immediately pour into the prepared pan and bake for 40 to 45 minutes, or until the tops spring back slightly when pressed and a toothpick inserted near the center comes out clean.
Cool the cake completely for at least an hour.
Beat the cream, sour cream, powdered sugar, and salt together until soft peaks form. Spread over the cooled cake, then top with the sliced or chopped fruit.
Refrigerate until serving, and refrigerate any leftovers for up to 5 days.
DEEP DISH LOW-CARB PIZZA
This recipe comes from Laura Dolson, About.com's Low Carb diets guide. Laura writes, “I know this egg-based crust is going to sound strange, but I urge you to trust me and try this. I've tried a whole lot of low-carb pizza crusts over the years, and this is really the best one. No, it isn't like regular, but it's really good. Based on some of the comments, I'm now realizing that some people are expecting a crisp crust, or a thin crust. This crust is neither crisp nor thin. However, you can make it thinner by using fewer eggs and less cream cheese.” Makes 8 servings.
Ingredients:
6 eggs
6 oz cream cheese (3/4 package) at room temperature
1 teaspoon garlic powder
1 1/2 teaspoon oregano or other Italian seasoning
1/2 teaspoon salt
pinches of black and/or cayenne pepper
1 cup (or a little more) shredded Italian cheeses, at least half of which is a hard cheese (Parmesan, Assagio)
Preparation:
Heat the oven to 350° F.
Be sure the cream cheese is at about room temperature. Using a regular blender, food processor, or (my preferred) stick blender, mix the egg and cream cheese until well blended. Add the salt and spices and blend again.
Spread cheese in bottom of well-buttered 9X13 pan. I often use an Italian blend such as Trader Joe's Quattro Formaggio. Pour egg mixture over the cheese, and bake for 22-25 minutes, or until the top is browning.
Remove from oven, add pizza toppings, and bake until done - about another 10-15 minutes.
Nutritional Information: Each serving has 1.5 grams effective carbohydrate plus 11 grams protein, and 179 calories.
LOW-CARB PIZZA BITES
Another offering from Laura Dolson, who writes, “These are like pizza-flavored mini-quiches using pepperoni as the crust in a mini-muffin pan. They also can be made without the pepperoni. You can use small amounts of whatever pizza ingredients you like.” Makes about 24 pieces.
Ingredients:
8 oz cream cheese
2 eggs
1 teaspoon garlic powder
1 teaspoon oregano
1/4 cup sugar-free pizza sauce or spaghetti sauce
1/2 cup shredded mozzarella cheese, or combination mozzarella and other cheese such as Parmesan
1/4 cup finely minced green pepper or other pizza topping
24 slices of thin-sliced pepperoni, preferably in large thin slices
Preparation:
Heat oven to 350° F.
Poke the pepperoni slices into the bottoms of the mini-muffin cups, or butter the cups well if you aren't using the pepperoni (I find that oiling the pans doesn't work as well).
Cream the cream cheese with a mixer until smooth and fluffy. Add eggs, garlic, and oregano, and beat until smooth.
Mix the rest of the ingredients in by hand.
Fill the muffin cups with the egg and cheese mixture.
Bake for about 15-18 minutes, or until lightly browned on top and set in center. Remove from oven, and cool for a few minutes (5-10), then run a knife around the top to loosen (I use a plastic knife for my nonstick pan). Remove to a plate.
Nutritional Information: Each piece with pepperoni has 1 gram effective carbohydrate, 3 grams protein, and 67 calories. Without pepperoni, each has 1 gram effective carbohydrate, 2 grams protein, and 47 calories.
BONELESS BUFFALO WINGS
Yield: 4 servings
Serving Size: 2 oz. chicken per serving
Online Recipe: http://diabeticgourmet.com/recipes/html/658.shtml
Source: The Diabetes Food and Nutrition Bible
Book Info: http://diabeticgourmet.com/book_archive/details/11.shtml
Ingredients
1-1/2 teaspoon hot sauce
Pinch cayenne
1/4 teaspoon paprika
1/2 pound chicken tenders
Dressing Ingredients:
1/2 cup reduced-fat blue cheese dressing
1/4 cup low-fat mayonnaise
3 tablespoons crumbled blue cheese
Celery Sticks
Directions
Preheat the oven to 375 degrees F.
In a shallow bowl, combine the hot sauce, cayenne, and paprika. Roll the chicken tenders in the mixture.
Place the chicken tenders on a small nonstick baking sheet. Bake, uncovered, for 15 minutes until chicken is tender.
Combine the dressing ingredients. Serve the dressing with the chicken and celery sticks.
Nutritional Information Per Serving: Calories: 192; Protein: 14 g; Fat: 12 g; Sodium: 572 mg; Cholesterol: 42 mg; Dietary Fiber: 0 g; Sugars: 4 g; Carbohydrates: 7 g; Exchanges: 1/2 Carbohydrate, 2 Medium-fat Meat
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