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Reply
| | From:  Genie· (Original Message) | Sent: 10/7/2007 1:55 PM |
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Reply
| | | From: Genie· | Sent: 8/21/2008 4:10 AM |
| LEEK MUSHROOM CHEESE PATE
Yield: 8 to 10 servings
Source: "The Best Diabetes Cookbook" by Katherine Younker
INGREDIENTS
- 2 teaspoons vegetable oil
- 1-1/2 teaspoons minced garlic
- 1-1/2 cups chopped leeks
- 1/2 cup finely chopped carrots
- 12 ounces oyster or regular mushrooms, thinly sliced
- 2 tablespoon sherry or white wine
- 2 tablespoons chopped fresh dill (or 2 teaspoons dried)
- 1-1/2 teaspoons dried oregano
- 1/4 teaspoons coarsely ground black pepper
- 2 ounces feta cheese, crumbled
- 2 ounces light cream cheese
- 1/2 cup 5% ricotta cheese
- 2 teaspoons freshly squeezed lemon juice
- 2 tablespoons chopped fresh dill.
DIRECTIONS
Line a 9 x 5 - inch loaf pan with plastic wrap.
In a large nonstick frying pan sprayed with vegetable
spray, heat oil over medium-high heat. Add garlic, leeks
and carrots; cook 3 minutes, stirring occasionally. Stir
in mushrooms, sherry, dill, oregano and pepper; cook, stirring
occasionally, 8 to 10 minutes or until carrots are tender and
liquid is absorbed. Remove from heat.
Transfer vegetable mixture to a food processor. Add feta,
cream cheese, ricotta and lemon juice; puree until smooth.
Spoon into prepared loaf pan. Cover and chill until firm.
Invert onto serving platter; sprinkle with chopped dill.
Serve with crackers, bread or vegetables.
Nutritional Information Per Serving (1/8 of recipe):
Calories: 80, Carbohydrate: 6 g, Fiber: 1 g, Protein: 4 g,
Fat: 5, Sodium: 124 mg, Cholesterol: 13 mg
Diabetic Exchanges: 1 Vegetable, 1/2 Lean Meat, 1/2 Fat
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Reply
| | | From: Genie· | Sent: 8/22/2008 8:51 PM |
Ginger Spice Biscotti Makes 40 biscotti Ingredients - Canola oil spray
- 1-1/4 cups unbleached, all purpose flour
- 1 cup whole-wheat pastry flour
- 4 tsp. ground ginger
- 1 tsp. cinnamon
- 1-1/2 tsp. baking powder
- 1/4 tsp. allspice
- 1/4 tsp. salt
- 2 large eggs
- 1/3 cup canola oil
- 1/4 cup unsweetened apple butter or applesauce
- 1/2 cup packed dark brown sugar
- 1/2 cup dried cranberries or other chopped dried fruit
Directions - Preheat oven to 325 degrees. Coat a large cookie sheet with oil spray. Set aside.
- Mix dry ingredients together in a bowl. Use a food processor or hand mix eggs with oil and apple butter until blended. Blend in the sugar. Add half of the dry mixture and blend until smooth. Add remaining dry (The dough will be soft and sticky but easy to handle.) Transfer dough to a large bowl. Fold in the dried fruit.
- Place one-half of the dough at each end of the cookie sheet. With damp hands, form each piece of dough into a log 3 inches wide and about 3/4-inch high. Place logs about 4 inches apart. (Logs will spread during baking.) Bake 25-30 minutes, or until firm to the touch. Remove from oven and cool 10 minutes. (Leave heat on.)
- With a serrated knife, cut each log into 1/2-inch cookies cut on the diagonal. Bake 10 minutes. Turn each cookie over and bake 10 more minutes. Turn off heat and leave biscotti in the oven 10 minutes. Remove and cool on a wire rack.
Calories: 63
Protein: 1 g
Sodium: 38 mg
Fat: 2 g
Carbohydrates: 10 g
Exchanges: 1 Bread/Starch. 1/2 Fat
Source: AICR
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Reply
| | | From: Genie· | Sent: 9/17/2008 6:44 PM |
Pesto Party Pizzas Yield: 24 appetizers
Serving Size: 1 appetizer Ingredients - 4 whole-wheat or oat-bran pita pockets (6 inch rounds)
- 3 to 4 tablespoons prepared pesto
- 2 medium-small plum tomatoes, thinly sliced
- 1 cup shredded reduced-fat mozzarella cheese
Directions - Preheat oven to 400 degrees F.
- Arrange the pitas on a large baking sheet and spread each one with a quarter of the pesto. Top with a quarter of the tomato slices, and a quarter of the cheese.
- Bake for about 8 minutes, until the cheese is melted and lightly browned. Cut each pizza into 6 wedges and serve hot.
Calories: 45
Protein: 2.7 g
Sodium: 90 mg
Cholesterol: 3 mg
Fat: 1.8 g
Carbohydrates: 5 g
Exchanges: 1/3 Starch, 1/6 Medium-Fat Meat
Source: The Complete Diabetes Prevention Plan
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Reply
| | | From: Genie· | Sent: 9/18/2008 7:35 PM |
| MELIZZANO DESPINA (Eggplant Dip)
Yield: 4 servings
Source: "America's Everyday Diabetes Cookbook"
INGREDIENTS
- 1 medium eggplant
- 1 teaspoon vegetable oil
- 1 onion
- 2 tablespoons lemon juice
- 1/4 cup olive oil
- Few sprigs fresh parsley, chopped
- Salt and pepper to taste
DIRECTIONS
Preheat oven to 450 degrees F.
Brush eggplant lightly with vegetable oil. Using a fork,
pierce the skin lightly at 1-inch intervals. Place on a
baking sheet and bake for 1 hour, or until eggplant is
very soft and the skin is dark brown and caved in.
Transfer eggplant to a working surface. Cut off 1 inch at
the stem end and discard (this part never quite cooks through).
Peel the eggplant by picking at an edge from the cut end, then
pulling upward. The skin should come off easily in strips.
Cut the eggplant lengthwise and place each half with the
interior facing you. With a spoon scoop out the tongues of
seed-pods, leaving as much of the flesh as possible. To remove
the additional seed-pods hiding inside, cut each piece of
eggplant in half and repeat the deseeding procedure. Once
deseeded, let cleaned eggplant flesh sit to shed some of
its excess water.
Transfer drained eggplant flesh to a bowl. Using a wooden
spoon, mash and then whip the pulp until smooth and very soft.
Coarsely grate onion directly into the eggplant (the onion
juice that results is very important to this dip). Add lemon
juice and whip with a wooden spoon until perfectly integrated.
Keep beating and add olive oil in a very thin stream; the
result should be a frothy, light colored emulsion. Season
to taste with salt and pepper. Transfer to a serving bowl
and garnish with chopped parsley.
Nutritional Information Per Serving (1/4 of recipe):
Calories: 166, Carbohydrate: 9 g, Fiber: 0 g, Protein: 1 g,
Fat: 15 g, Sodium: 4 mg, Cholesterol: 0 mg
Diabetic Exchanges: 2 Vegetables, 3 Fat
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Reply
| | | From: Genie· | Sent: 9/22/2008 1:49 AM |
| SUN-DRIED TOMATO SPREAD
Yield: 16 servings
Source: "The Diabetes Food and Nutrition Bible"
Note: Little bits of earthy sun-dried tomatoes dot this
ultra-rich tasting spread. Use to spread on crackers or pita bread.
INGREDIENTS
- 1 cup fat-free cream cheese
- 1/2 cup fat-free mayonnaise
- 3 tablespoons fat-free milk
- 1/2 cup low-fat sour cream
- 1/2 cup rehydrated sun-dried tomatoes, sliced
- 2 teaspoons minced chives
- 1 teaspoon minced thyme
- 2 teaspoons minced basil
- Salt and pepper, to taste
DIRECTIONS
In a food processor, blend all ingredients until smooth
but thick. Serve with crackers or raw vegetables of choice.
Nutritional Information Per Serving (2 tablespoons):
Calories: 34, Fat: 1 g, Cholesterol: 5 mg, Sodium: 149 mg,
Carbohydrate: 4 g, Dietary Fiber: 0 g, Sugars: 2 g, Protein: 3 g
Diabetic Exchanges: 1/2 Carbohydrate
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Reply
| | | From: Genie· | Sent: 10/1/2008 3:45 AM |
White Bean Dip Yield: 4 servings
Serving Size: 1/4 of recipe Ingredients - Nonstick cooking spray
- 1/2 cup chopped onions
- 2 garlic cloves, minced
- 1 can (15 ounces) cannellini beans, drained and rinsed
- 1/2 teaspoon chopped fresh sage
- 1 teaspoon balsamic vinegar
- 1 tablespoon water
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
Directions - Place a medium skillet over medium heat and coat it with nonstick cooking spray. Add the onions and cook until they're soft and translucent, about 1 minute.
- Add the garlic and continue to cook for about 30 seconds.
- Place the beans in a food processor and add the cooked onions and garlic, sage, vinegar, water, salt, and pepper. Process until smooth (about 1 to 2 minutes).
- Transfer the mixture to a bowl, cover it, and refrigerate it for 3 to 4 hours before serving.
Calories: 65
Protein: 3 g
Sodium: 161 mg
Carbohydrates: 12 g
Exchanges: 1/2 Starch, 1/2 Very Lean Meat
Source: Diabetes Cookbook for Dummies
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Reply
| | | From: Genie· | Sent: 10/15/2008 4:05 AM |
| MOZZARELLA AND TOMATO FLATBREADS
Yield: 4 servings
Source: "Quick and Easy Low-Carb Cooking"
INGREDIENTS
- 4 (6-inch) whole wheat or white pita rounds
- 2 teaspoons bottled minced garlic
- 1 cup shredded part-skim mozzarella cheese
- 6 ounces plum tomatoes, sliced,
or sweet grape cherry tomatoes, quartered
- 1/4 teaspoon salt
- 2 ounces thinly sliced yellow onion
- 1/2 medium green bell pepper, cut in thin slivers
- 1 tablespoon dried basil leaves
- 1/4 teaspoon dried pepper flakes, optional
- 12 kalamata olives, pitted and coarsely chopped
DIRECTIONS
Preheat oven to 475 degrees F.
Place pita rounds on a baking sheet and spread
1/2 teaspoon garlic evenly over each round.
Sprinkle each round equally with remaining ingredients
in the order given. Spray lightly with cooking spray.
Bake 7-10 minutes or until cheese has melted
and is beginning to lightly brown on edges.
Nutritional Information Per Serving (1 whole pita round):
Calories: 245, Fat: 7 g, Cholesterol: 16 mg, Sodium: 496 mg,
Carbohydrate: 36 g, Dietary Fiber: 4 g, Sugars: 5 g, Protein: 13 g
Diabetic Exchanges: 2 Starch, 1 Medium-Fat Meat, 1 Vegetable
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Reply
| | | From: Genie· | Sent: 10/19/2008 2:22 AM |
Broccoli Pesto Makes 1 cup of pesto. Ingredients - 2 cups broccoli florets, stem removed
- 1-2 cloves garlic, chopped
- 1/2 cup basil leaves, lightly packed
- 1/4 cup walnuts
- Freshly ground black pepper
- 3-4 Tbsp. extra virgin olive oil
- 1/4 cup grated Parmigiano-Reggiano cheese
- Salt, if desired
Directions - Place the broccoli, garlic, basil and nuts in a food processor or blender. Add 4 or 5 grinds of pepper. Purée until the broccoli is finely ground but still grainy.
- With the motor running, drizzle in just enough of the oil to make the mixture spreadable and soft enough to use as a dip. Scrape down the sides of the bowl and blend 15 seconds longer. Transfer the pesto to a bowl.
- Mix in the cheese and season to taste with salt, if desired. Cover tightly and refrigerate 2 hours before serving to allow the flavors to meld. This pesto keeps up to 2 days if stored tightly covered in the refrigerator.
- To use with crostini, spread 1 to 2 tablespoons pesto on each slice of grilled or toasted bread (preferably whole-wheat Italian).
Calories: 43
Protein: 1 g
Sodium: 22 mg
Fat: 4 g
Carbohydrates: under 1 g
Exchanges: 1 Vegetable, 1/4 Medium-fat Meat
Source: AICR
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Reply
| | | From: Genie· | Sent: 10/24/2008 2:58 AM |
GREEK EGG ROLLS WITH SPINACH AND FETA
Yield: 10 servings
Source: "The Best Diabetes Cookbook" by Katherine Younker
INGREDIENTS
- 2 teaspoons vegetable oil
- 2 teaspoons minced garlic
- 3/4 cup diced onions
- 1-2/3 cup diced mushrooms
- 1 teaspoon dried oregano
- Half package (10 ounces) frozen chopped spinach, thawed and drained
- 2 ounces feta cheese, crumbled
- 10 egg roll wrappers
DIRECTIONS
Preheat oven to 425 degrees F.
Spray a baking sheet with vegetable spray.
In nonstick skillet, heat oil over medium-high heat.
Add garlic, onions, mushrooms and oregano; cook for
5 minutes or until softened. Add spinach and feta; cook,
stirring, for 2 minutes or until well mixed and cheese melts.
Keeping rest of egg roll wrappers covered with cloth to
prevent drying out, put one wrapper on work surface with
a corner pointing towards you. Put 2 tablespoons of the
filling in the center. Fold the lower corner up over the
filling, fold the two side corners in over the filling
and roll the bundle away from you.
Place on prepared pan and repeat until all wrappers are
filled. Bake for 12 to 14 minutes until browned, turning
the egg rolls at the halfway point.
Nutritional Information Per Serving (1 egg roll):
Calories: 132, Carbohydrates: 22 g, Fiber: 1 g,
Protein: 5 g, Fat: 3 g, Sodium: 251 mg, Cholesterol: 8 mg
Diabetic Exchanges: 1 Starch, 1 Vegetable, 1/2 Fat
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Reply
| | | From: Genie· | Sent: 10/27/2008 9:48 PM |
| LEEK MUSHROOM CHEESE PATE
Yield: 8 to 10 servings
Source: "The Best Diabetes Cookbook" by Katherine Younker
INGREDIENTS
- 2 teaspoons vegetable oil
- 1-1/2 teaspoons minced garlic
- 1-1/2 cups chopped leeks
- 1/2 cup finely chopped carrots
- 12 ounces oyster or regular mushrooms, thinly sliced
- 2 tablespoon sherry or white wine
- 2 tablespoons chopped fresh dill (or 2 teaspoons dried)
- 1-1/2 teaspoons dried oregano
- 1/4 teaspoons coarsely ground black pepper
- 2 ounces feta cheese, crumbled
- 2 ounces light cream cheese
- 1/2 cup 5% ricotta cheese
- 2 teaspoons freshly squeezed lemon juice
- 2 tablespoons chopped fresh dill.
DIRECTIONS
Line a 9x5-inch loaf pan with plastic wrap.
In a large nonstick frying pan sprayed with vegetable spray,
heat oil over medium-high heat. Add garlic, leeks and carrots;
cook 3 minutes, stirring occasionally. Stir in mushrooms,
sherry, dill, oregano and pepper; cook, stirring occasionally,
8 to 10 minutes or until carrots are tender and liquid is
absorbed. Remove from heat.
Transfer vegetable mixture to a food processor. Add feta,
cream cheese, ricotta and lemon juice; puree until smooth.
Spoon into prepared loaf pan. Cover and chill until firm.
Invert onto serving platter; sprinkle with chopped dill.
Serve with crackers, bread or vegetables.
Nutritional Information Per Serving (1/8 of recipe):
Calories: 80, Carbohydrate: 6 g, Fiber: 1 g, Protein: 4 g,
Fat: 5, Sodium: 124 mg, Cholesterol: 13 mg
Diabetic Exchanges: 1 Vegetable, 1/2 Lean Meat, 1/2 Fat
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Reply
| | | From: Genie· | Sent: 10/29/2008 6:44 PM |
| CUCUMBER CUPS WITH HORSERADISH
Makes: 18 Appetizers (9 Servings)
Source: The New Family Cookbook for People with Diabetes
INGREDIENTS
- 2 ounces reduced-fat cream cheese (Neufchatel),
at room temperature
- 2 tablespoons light or fat-free mayonnaise
- 1 tablespoon drained prepared horseradish
- 1 large peeled cucumber (about 12 ounces), preferably seedless
- 18 small parsley or dill sprigs
DIRECTIONS
Combine the cream cheese, mayonnaise, and horseradish; chill
at least 30 minutes. Score the cucumber lengthwise with the
tines of a fork. Cut the cucumber crosswise into 1/2-inch
slices, making 18. Using a melon baller or 1/2 teaspoon
measuring spoon, scoop out a small hollow on the straight
side. Do not cut all the way through.
Transfer the cream cheese mixture to a pastry bag fitted with
a fluted tip. Pipe the cheese mixture into the cucumber cups.
(Use a small spoon if a pastry bag is not available.) Garnish
the tops of the cups with parsley or dill sprigs.
Nutritional Information Per Serving (2 cucumber cups)
Calories: 32, Fat: 2 g, Cholesterol: 6 mg, Sodium: 51 mg,
Carbohydrate: 2 g, Dietary Fiber: 0 g, Sugars: 1 g, Protein: 1 g
Diabetic Exchanges: 1/2 Fat
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Reply
| | | From: Genie· | Sent: 11/1/2008 9:10 PM |
Bruschetta Prep Time: 25 Minutes; Cost: $
Servings: 12; Difficulty Level: 2 Ingredients Seasoning Oil - 1/3 cup olive oil
- 4 cloves garlic, crushed
- 6 fresh basil leaves, chopped
- 1/8 teaspoon crushed red-pepper flakes
Tomato Topping - 1-1/2 pounds plum tomatoes, chopped
- 1/2 cup chopped fresh basil
- 1 tablespoon balsamic vinegar
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 loaf French Bread (8 ounces), spit horizontally
- Small fresh basil leaves for garnish
Directions - Prepare seasoning oil: Heat oil in a small skillet over medium-low heat. Add garlic, basil and red-pepper flakes; cook, stirring, 5 to 7 minutes or until garlic is golden. Cool the oil and strain.
- Meanwhile, prepare tomato topping: Stir together tomatoes, basil, vinegar, oil, salt and pepper in a large bowl.
- Heat oven to 500 degrees F.
- Brush cut sides of split bread with about 2 tablespoons seasoning oil. Place on a baking sheet. Bake in heated 500 degree F. oven 3 to 5 minutes or until golden.
- Slice toasted bread into 2-inch widths and arrange on a large serving platter. Spoon tomato topping over and garnish with fresh basil leaves.
Calories: 126
Protein: 3 g
Sodium: 211 mg
Cholesterol: 2 mg
Fat: 7 g
Carbohydrates: 13 g
Exchanges: 1 Bread/Starch; 2 Fat
Source: Family Circle All-Time Favorite Recipes
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