Hrin (beets condiment)
Book: Steve' diabetic recipe book
Chapter: ETHNIC RUSSIAN
This is a terrific traditional Russian holiday food. Served as a small side to the Easter meal or slathered on a "leftovers" sandwich with ham and hrutka. This is one of my favorites.
It resembles that chopped up jello whipped cream goo that the church ladies serve at after funerals brunches.
Serves: 64 1 T = 1 serving
3 14 1/2-ounce cans sliced or whole beets OR 2 pounds cooked fresh beets for lower sodium content.
1 pint sour cream
3 tablespoons horseradish plus more to taste
Vinegar (optional)
Finely chop beets or grind in an old fashion meat grinder. Do not use the blade of a food processor. The beets turn to mush.
Whole fresh or whole canned beets can be processed using the shredder disk of the processor and then chopped very fine.
Drain in a colander to let juices drip out. Even dry the chopped beets a bit with paper towel.
In a bowl, gently mix the beets, sour cream, prepared horseradish and optional vinegar.
Let sit a few minutes to let flavor develop.
Add more horseradish to taste.
Keeps for a week in the fridge
NUTRITION FACTSAmount per ServingCalories 54 Calories From Fat 21 % Daily Value*Total Fat 2g 3% Saturated Fat 1g 5% Cholesterol 19mg 6% Sodium 875mg 36%Total Carbohydrate 2g 1% Dietary Fiber 0g 0% Sugars 1g Protein 5g Vitamin A 0% Vitamin C 2%Calcium 0% Iron 2%
* Percent Daily Values are based on a 2,000 calorie diet.
Sunday, March 9, 2008
Hrutka (Egg Cheese ball)
HRUTKA (Egg Cheese Ball)
Book: Steve' diabetic recipe book
Chapter: ETHNIC RUSSIAN
This food is traditionally served as a side for the Easter meal.
"Leftovers" ham sandwiches get a slice of Hrutka and a slather of "Hrin"
Great any time of year. Eaten as a side to a meal or as a condiment in a sandwich.
Cholesterol is high but carbs are not.
Serves: 15
1 dozen eggs
1 quart milk
1 teaspoon salt
In a bowl beat a dozen shelled, large or jumbo eggs.
Place the eggs, salt and milk in a heavy pot.
Stir constantly over medium heat until the mixture looks like "curds and whey"
Prepare a colander with a few layers of cheese cloth or very clean old "T" shirt material.
In the prepared colander, pour in the curds and let the whey flow through.
Tie off the cloth so the cheese ball can be hung and allowed to drain for a few hours.
Minnesota at Easter time usually gives cool temperatures so I have a nail in the garage rafters dedicated for this purpose.
In warm temperatures, some method of draining in a refrigerator is necessary.
To serve, slice the ball in half or in thirds and then at 90° to make fairly unform slices.
NUTRITION FACTS
Amount Per Serving
Calories 77 Calories from Fat 32
% Daily Value*
Total Fat 4g 6%
Saturated Fat 1g 6%
Cholesterol 173mg 58%
Sodium 243mg 10%
Total Carbohydrate 4g 1%
Dietary Fiber 0g 0%
Sugars 3g
Protein 7g
Vitamin A 7% Vitamin C 1%
Calcium 10% Iron 3%
* Percent Daily Values are based on a 2,000 calorie diet.
Book: Steve' diabetic recipe book
Chapter: ETHNIC RUSSIAN
This food is traditionally served as a side for the Easter meal.
"Leftovers" ham sandwiches get a slice of Hrutka and a slather of "Hrin"
Great any time of year. Eaten as a side to a meal or as a condiment in a sandwich.
Cholesterol is high but carbs are not.
Serves: 15
1 dozen eggs
1 quart milk
1 teaspoon salt
In a bowl beat a dozen shelled, large or jumbo eggs.
Place the eggs, salt and milk in a heavy pot.
Stir constantly over medium heat until the mixture looks like "curds and whey"
Prepare a colander with a few layers of cheese cloth or very clean old "T" shirt material.
In the prepared colander, pour in the curds and let the whey flow through.
Tie off the cloth so the cheese ball can be hung and allowed to drain for a few hours.
Minnesota at Easter time usually gives cool temperatures so I have a nail in the garage rafters dedicated for this purpose.
In warm temperatures, some method of draining in a refrigerator is necessary.
To serve, slice the ball in half or in thirds and then at 90° to make fairly unform slices.
NUTRITION FACTS
Amount Per Serving
Calories 77 Calories from Fat 32
% Daily Value*
Total Fat 4g 6%
Saturated Fat 1g 6%
Cholesterol 173mg 58%
Sodium 243mg 10%
Total Carbohydrate 4g 1%
Dietary Fiber 0g 0%
Sugars 3g
Protein 7g
Vitamin A 7% Vitamin C 1%
Calcium 10% Iron 3%
* Percent Daily Values are based on a 2,000 calorie diet.
Russian Borscht
RUSSIAN BORSCHT
Book: Steve' diabetic recipe book
Chapter: SOUP
Beets, Cabbage and Beef. Very filling.
Serve with heavy bread and lite sour cream.
The bread adds some carbs. The soup has very low carbohydrate numbers.
Sodium levels are high but you can sub fresh or lo salt versions for the canned items.
There is no need to add sugar, xylitol or stevia. It is sweet enough as it is.
You can add more vinegar. Mushrooms and turnips can be added for extra taste.
This in not a one beet, poor man's borscht. Very thick and hearty.
Serves: 16
2 pounds beef sirloin steaks, cut up 1/2 to 3/4 inch cubes. Remove as much fat as possible.
4 ounces bacon, cooked to near crisp in soup pot. Save fat for browning beef.
1 49 1/2-ounce can "Swanson's Broth: Chicken 1/3 Less Sodium, No Fat"
1 32-fluid ounce box Swanson's Broth: Beef
3 15-ounce cans sliced Albertson's Sliced Beats, drained and cut into 3/8 inch jullienne or similar
1 medium onion, chopped
1 14 1/2-ounce can diced or pureed tomatoes
1 pound carrots, baby sized or sliced
1 pound shredded cabbage
2 tablespoons butter
Pepper, to taste
3 bay leaves
3 tablespoons vinegar
Lite sour cream, for garnish/topping
In a soup pot, place bay leaves, chicken and beef broths. Start to heat . In a high sided frying pan or pot, nearly crisp the bacon. Remove bacon, cut up or crumble and place in soup pot. In the bacon renderings, sweat or saute the onions, then place them in soup pot. Brown the beef. Add to the soup pot. Simmer 1 1/2 hours.
In the frying pan or pot add a little butter. Add carrots for a few minutes. Add cabbage for a few minutes. When the cabbage is wilted/reduced add to the soup pot. Add rest of ingredients (except sour cream) and simmer 15-30 minutes. You can use the canned beet juice if it isn't a high sodium brand, otherwise, discard. Too salty? Add some diced potato for last simmer.
NUTRITION FACTS
Amount Per Serving
Calories 220 Calories from Fat 98
% Daily Value*
Total Fat 11g 16%
Saturated Fat 4g 19%
Cholesterol 52mg 17%
Sodium 471mg 20%
Total Carbohydrate 11g 4%
Dietary Fiber 2g 10%
Sugars 4g
Protein 19g
Vitamin A 123% Vitamin C 34%
Calcium 2% Iron 12%
* Percent Daily Values are based on a 2,000 calorie diet.
Book: Steve' diabetic recipe book
Chapter: SOUP
Beets, Cabbage and Beef. Very filling.
Serve with heavy bread and lite sour cream.
The bread adds some carbs. The soup has very low carbohydrate numbers.
Sodium levels are high but you can sub fresh or lo salt versions for the canned items.
There is no need to add sugar, xylitol or stevia. It is sweet enough as it is.
You can add more vinegar. Mushrooms and turnips can be added for extra taste.
This in not a one beet, poor man's borscht. Very thick and hearty.
Serves: 16
2 pounds beef sirloin steaks, cut up 1/2 to 3/4 inch cubes. Remove as much fat as possible.
4 ounces bacon, cooked to near crisp in soup pot. Save fat for browning beef.
1 49 1/2-ounce can "Swanson's Broth: Chicken 1/3 Less Sodium, No Fat"
1 32-fluid ounce box Swanson's Broth: Beef
3 15-ounce cans sliced Albertson's Sliced Beats, drained and cut into 3/8 inch jullienne or similar
1 medium onion, chopped
1 14 1/2-ounce can diced or pureed tomatoes
1 pound carrots, baby sized or sliced
1 pound shredded cabbage
2 tablespoons butter
Pepper, to taste
3 bay leaves
3 tablespoons vinegar
Lite sour cream, for garnish/topping
In a soup pot, place bay leaves, chicken and beef broths. Start to heat . In a high sided frying pan or pot, nearly crisp the bacon. Remove bacon, cut up or crumble and place in soup pot. In the bacon renderings, sweat or saute the onions, then place them in soup pot. Brown the beef. Add to the soup pot. Simmer 1 1/2 hours.
In the frying pan or pot add a little butter. Add carrots for a few minutes. Add cabbage for a few minutes. When the cabbage is wilted/reduced add to the soup pot. Add rest of ingredients (except sour cream) and simmer 15-30 minutes. You can use the canned beet juice if it isn't a high sodium brand, otherwise, discard. Too salty? Add some diced potato for last simmer.
NUTRITION FACTS
Amount Per Serving
Calories 220 Calories from Fat 98
% Daily Value*
Total Fat 11g 16%
Saturated Fat 4g 19%
Cholesterol 52mg 17%
Sodium 471mg 20%
Total Carbohydrate 11g 4%
Dietary Fiber 2g 10%
Sugars 4g
Protein 19g
Vitamin A 123% Vitamin C 34%
Calcium 2% Iron 12%
* Percent Daily Values are based on a 2,000 calorie diet.
Beef Casserole
Beef Casserole
6 servings
Ingredients
Cooking spray
4 ounces potato
1 cup shredded low-fat mozzarella cheese
1 pound lean ground beef
1 medium onion, chopped
2 cloves garlic, minced
1 14 1/2-ounce can no-salt-added diced tomatoes including juice
1 Tablespoon chili powder
1 teaspoon cocoa powder
1/4 teaspoon nutmeg
2 cups shredded green cabbage
salt and pepper to taste
1 Tablespoon Louisiana Hot Sauce
6 slices pickled jalapeno peppers
Preheat oven to 375°F
Lightly coat a 2-quart casserole with cooking spray.
Peel and grate the potato into a bowl.
Stir in 1/4 cup of the cheese.
Spread evenly over the bottom of the prepared casserole.
Bake for 15 to 20 minutes, until potato is brown and crispy.
Meanwhile, brown ground beef, onion, and garlic in a large pan.
Stir in tomatoes with juice, chili powder, cocoa, nutmeg and the cabbage.
Season with salt and pepper to taste.
Saute for a minute or two.
If too dry, add 1 Tablespoon beer, wine, water or apple juice at a time.
When potatoes are done, spoon beef mixture on top of potatoes.
Top with remaining cheese and jalapeño slices.
Bake for 25 to 30 minutes, until hot and bubbly.
Serve at once.
Per serving: 235 calories, 24 g protein, 11 g total fat , 12 g carbohydrates, 2 g dietary fiber, 38 mg cholesterol, 471 mg potassium, 357 mg sodium
6 servings
Ingredients
Cooking spray
4 ounces potato
1 cup shredded low-fat mozzarella cheese
1 pound lean ground beef
1 medium onion, chopped
2 cloves garlic, minced
1 14 1/2-ounce can no-salt-added diced tomatoes including juice
1 Tablespoon chili powder
1 teaspoon cocoa powder
1/4 teaspoon nutmeg
2 cups shredded green cabbage
salt and pepper to taste
1 Tablespoon Louisiana Hot Sauce
6 slices pickled jalapeno peppers
Preheat oven to 375°F
Lightly coat a 2-quart casserole with cooking spray.
Peel and grate the potato into a bowl.
Stir in 1/4 cup of the cheese.
Spread evenly over the bottom of the prepared casserole.
Bake for 15 to 20 minutes, until potato is brown and crispy.
Meanwhile, brown ground beef, onion, and garlic in a large pan.
Stir in tomatoes with juice, chili powder, cocoa, nutmeg and the cabbage.
Season with salt and pepper to taste.
Saute for a minute or two.
If too dry, add 1 Tablespoon beer, wine, water or apple juice at a time.
When potatoes are done, spoon beef mixture on top of potatoes.
Top with remaining cheese and jalapeño slices.
Bake for 25 to 30 minutes, until hot and bubbly.
Serve at once.
Per serving: 235 calories, 24 g protein, 11 g total fat , 12 g carbohydrates, 2 g dietary fiber, 38 mg cholesterol, 471 mg potassium, 357 mg sodium
Beef With Pea Pods
Beef With Pea Pods
Lo Fat Lo Carb Very filling.
Makes three large servings
Serves: 3
To further lower the carbohydrate numbers, serve over "riced" cauliflower or the Orzo style Shirataki. (Very hard to find. Internet available, though)
1/2 cup rice, prepare according to pkg instructions. Set aside.
4 1/2 ounces beef steaks,sliced very thin. (I use No Name(R) brand)
1 1/2 cups snow peas, break off tips
1 rib celery, sliced thin
8 ounces can water chestnuts, sliced
6 ounces mushrooms, fresh, sliced
1/4 cup onions, slice thin, cut to one inch pieces
1/2 cup carrots, sliced thin
1/2 cup red bell peppers, sliced thin and cut to one inch pieces
1/2 cup beef broth
3 tablespoons oyster sauce
1-3 tablespoons Crystal brand Louisiana hot pepper sauce
1 teaspoon tapioca starch, mix in small bowl with 1/2 cup water
1-2 teaspoons garlic, chopped (in jar from grocery)
1-2 teaspoons ginger, prepared (in jar from refrigerated section at grocery)
2 tablespoons vegetable oil
WOK cook this recipe.
"Hot WOK, cold oil".
Stir fry onion, carrot, celery, garlic and ginger.
Add snow peas and peppers, stir fry
.
Move everything to wall of WOK. Add beef and stir fry.
Add mushrooms, water chestnuts, stir fry all together.
Make a small opening in the contents of the WOK (like a volcano) add broth and hot sauce. Get it bubbling.
Then add some of the starch mixture and stir just that area of the wok.
Add more starch mixture if necessary.The sauce should thicken a little.
Quickly toss all together.
Serve over rice (small amount), broken up, cooked Dreamfield's noodles or orzo style Shiritaki noodles.
NUTRITION FACTS
Amount Per Serving
Calories 377
Calories from Fat 114 %
Total Fat 14g 21%
Saturated Fat 3g 16%
Cholesterol 29mg 10%
Sodium 355mg 15%
Total Carbohydrate 50g 17%
Dietary Fiber 4g 17%
Sugars 33g
Protein 15g
Vitamin A 80%
Vitamin C 25%
Calcium 5%
Iron 2%
* Percent Daily Values are based on a 2,000 calorie diet.
Lo Fat Lo Carb Very filling.
Makes three large servings
Serves: 3
To further lower the carbohydrate numbers, serve over "riced" cauliflower or the Orzo style Shirataki. (Very hard to find. Internet available, though)
1/2 cup rice, prepare according to pkg instructions. Set aside.
4 1/2 ounces beef steaks,sliced very thin. (I use No Name(R) brand)
1 1/2 cups snow peas, break off tips
1 rib celery, sliced thin
8 ounces can water chestnuts, sliced
6 ounces mushrooms, fresh, sliced
1/4 cup onions, slice thin, cut to one inch pieces
1/2 cup carrots, sliced thin
1/2 cup red bell peppers, sliced thin and cut to one inch pieces
1/2 cup beef broth
3 tablespoons oyster sauce
1-3 tablespoons Crystal brand Louisiana hot pepper sauce
1 teaspoon tapioca starch, mix in small bowl with 1/2 cup water
1-2 teaspoons garlic, chopped (in jar from grocery)
1-2 teaspoons ginger, prepared (in jar from refrigerated section at grocery)
2 tablespoons vegetable oil
WOK cook this recipe.
"Hot WOK, cold oil".
Stir fry onion, carrot, celery, garlic and ginger.
Add snow peas and peppers, stir fry
.
Move everything to wall of WOK. Add beef and stir fry.
Add mushrooms, water chestnuts, stir fry all together.
Make a small opening in the contents of the WOK (like a volcano) add broth and hot sauce. Get it bubbling.
Then add some of the starch mixture and stir just that area of the wok.
Add more starch mixture if necessary.The sauce should thicken a little.
Quickly toss all together.
Serve over rice (small amount), broken up, cooked Dreamfield's noodles or orzo style Shiritaki noodles.
NUTRITION FACTS
Amount Per Serving
Calories 377
Calories from Fat 114 %
Total Fat 14g 21%
Saturated Fat 3g 16%
Cholesterol 29mg 10%
Sodium 355mg 15%
Total Carbohydrate 50g 17%
Dietary Fiber 4g 17%
Sugars 33g
Protein 15g
Vitamin A 80%
Vitamin C 25%
Calcium 5%
Iron 2%
* Percent Daily Values are based on a 2,000 calorie diet.
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