Sweet Potato Mango Soup
Serves: 12
Inspired by a recipe for a crockpot soup posted in a blog "A Year Of Slow Cooking" http://crockpot365.blogspot.com/ The mention of the recipe came from a posting by neepadog, a CL Diabetic Forum member (5667)
2 tablespoons oil
1 ounce finely diced onions
A generous pinch of cinnamon, allspice, nutmeg and cloves
18 ounces chicken breasts
3 pounds sweet potatoes
4 14 1/2-ounce cans "Swanson's Broth: Chicken 1/3 Less Sodium, No Fat" (home made would be better)
2 15-ounce cans Mango
1 cup cream
In a soup pot at low temperature, pour in the oil and add the onion. Cook until translucent.
Add the broth and spices. Simmer.
Boil sweet potato. I use the Asian way of making a circular shallow cut in the skin, boiling 15 minutes, plunging in ice bath and popping skins off. See a video on youtube http://www.youtube.com/watch?v=s9iSm-1Pm3I
Rough dice the potato. Add to pot, along with the drained mangoes
Raise the temperature to medium high and cook until potatoes are tender
Panfry or "Formanize" the chicken and rough chop. Set aside
Use a stick blender to pulverize the potatoes and mangoes When fully blended, stir in the chicken and cream. Add more broth if you feel it needs more liquid.
Cover and simmer 5-10 minutes, until heated to serving temperature
A sprig of mint makes a nice presentation on the plated soup
NUTRITION FACTS Amount per Serving Calories 268 Calories From Fat 87 % Daily Value* Total Fat 10g 15% Saturated Fat 5g 23% Cholesterol 35mg 12% Sodium 561mg 23% Total Carbohydrate 41g 14% Dietary Fiber 4g 16% Sugars 18g Protein 8g Vitamin A 385% Vitamin C 27% Calcium 4% Iron 3%
Thursday, December 3, 2009
Sunday, November 29, 2009
Quinoa Dressing
Posted by AlaskaJohn on 5667 for Thanksgiving 2009
I found this recipie on the internet and tried it because I love dressing but can't eat much because of the carbrohydates in the bread. This one tastes very good and I am going to bring it asmy pot luck at the fire station pot luck dinner on thursday.I didn't know what the recipie sausage was so I used andouile.
Note wash the quinoa a few times to get the bitter poisin off it.
Provided by Ross Martin, Allred's Restaurant, Colorado Adapted by StarChefs.com This recipe is part of these featured cookbooks: The Quinoa CookbookPrep: 20 mins Cook: 1 hr.
Quinoa:
2 Tablespoons minced onion
2 Tablespoons butter
1 ½ cups quinoa
About 4 cups roasted turkey stock, warmed
Stuffing:
2 cloves garlic
1 large onion, medium dice
2 carrots, medium dice
2 celery stalks, medium dice
2 cups smoked surry sausage, quartered
2 sticks butter
¼ cup dried cranberries
2 granny smith apples, medium dice
3 cups cooked quinoa (recipe follows)
4 cups dried bread, large dice
¼ cup fresh thyme, picked
Method:
For quinoa:Melt butter in a pot over medium heat. Gently sweat onions until translucent. Add quinoa and toast slightly for about a minute. Add ½ cup seasoned turkey stock and simmer until quinoa absorbs the liquid. Keep adding turkey stock a little at a time until the quinoa grain opens. When it opens, a small tail-like pistol will pop out. It should be tender to the bite. Remove quinoa from pot and cool on sheet tray. Check seasonings and adjust if necessary. If the stock was well seasoned, the quinoa should not need any further seasoning.
For stuffing:
Preheat oven to 375°F. Melt 3 Tablespoons butter in large pot over medium heat. Sweat garlic, onions, carrots, celery and sausage until tender. Season with a pinch of salt. Add remaining butter and melt. Add cranberries, apples, cooked quinoa, bread cubes, and thyme; toss to bind. Add turkey stock to moisten to liking. Transfer to baking dish and bake, uncovered for 45 minutes.
I found this recipie on the internet and tried it because I love dressing but can't eat much because of the carbrohydates in the bread. This one tastes very good and I am going to bring it asmy pot luck at the fire station pot luck dinner on thursday.I didn't know what the recipie sausage was so I used andouile.
Note wash the quinoa a few times to get the bitter poisin off it.
Provided by Ross Martin, Allred's Restaurant, Colorado Adapted by StarChefs.com This recipe is part of these featured cookbooks: The Quinoa CookbookPrep: 20 mins Cook: 1 hr.
Quinoa:
2 Tablespoons minced onion
2 Tablespoons butter
1 ½ cups quinoa
About 4 cups roasted turkey stock, warmed
Stuffing:
2 cloves garlic
1 large onion, medium dice
2 carrots, medium dice
2 celery stalks, medium dice
2 cups smoked surry sausage, quartered
2 sticks butter
¼ cup dried cranberries
2 granny smith apples, medium dice
3 cups cooked quinoa (recipe follows)
4 cups dried bread, large dice
¼ cup fresh thyme, picked
Method:
For quinoa:Melt butter in a pot over medium heat. Gently sweat onions until translucent. Add quinoa and toast slightly for about a minute. Add ½ cup seasoned turkey stock and simmer until quinoa absorbs the liquid. Keep adding turkey stock a little at a time until the quinoa grain opens. When it opens, a small tail-like pistol will pop out. It should be tender to the bite. Remove quinoa from pot and cool on sheet tray. Check seasonings and adjust if necessary. If the stock was well seasoned, the quinoa should not need any further seasoning.
For stuffing:
Preheat oven to 375°F. Melt 3 Tablespoons butter in large pot over medium heat. Sweat garlic, onions, carrots, celery and sausage until tender. Season with a pinch of salt. Add remaining butter and melt. Add cranberries, apples, cooked quinoa, bread cubes, and thyme; toss to bind. Add turkey stock to moisten to liking. Transfer to baking dish and bake, uncovered for 45 minutes.
Spinach Stuff
Posted by abbar on 5667 for Thanksgiving 2009
Mom makes this. I don't know where she got the recipe. (Probably from a magazine at the dentist's office. She always tears out recipes when no one is looking.)
16-20 ounces frozen chopped spinach
1/4 cup butter
1/4 cup flour (AP)
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1 cup milk
2 tablespoon finely chopped onion
1/8 teaspoon ground nutmeg
3 large eggs, separated
1/4 teaspoon cream of tartar
Preparation:
Thaw spinach and use paper towels or a tea towel to remove moisture.
Preheat oven to 350° .
Butter a 1-quart casserole dish.
Heat butter in a saucepan over medium low heat.
When butter has melted, add flour; stir until smooth and bubbling.(think light roux)
Add salt and pepper.
Gradually add milk, stirring constantly.
When mixture is thick and slightly boiling, remove from heat.
Stir in the onion and nutmeg, (taste and adjust for salt) .
In a mixing bowl, beat egg whites and cream of tartar until stiff peaks have formed.
In a separate bowl, beat yolks until frothy and lemon colored.
Stir egg yolks into the sauce mixture; stir in the spinach.
Stir about 1/4 of the beaten egg whites into the spinach mixture, then gently fold in the remaining egg white mixture.
Pour into the prepared casserole.
I add a sprinkle of panko or grated parmasan to make it look nice.
Set casserole dish in a large pan and add water to the pan to a depth of about 1 inch.
Bake for 50 to 60 minutes.
The top will be lightly browned. Serve immediately.
Mom makes this. I don't know where she got the recipe. (Probably from a magazine at the dentist's office. She always tears out recipes when no one is looking.)
16-20 ounces frozen chopped spinach
1/4 cup butter
1/4 cup flour (AP)
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1 cup milk
2 tablespoon finely chopped onion
1/8 teaspoon ground nutmeg
3 large eggs, separated
1/4 teaspoon cream of tartar
Preparation:
Thaw spinach and use paper towels or a tea towel to remove moisture.
Preheat oven to 350° .
Butter a 1-quart casserole dish.
Heat butter in a saucepan over medium low heat.
When butter has melted, add flour; stir until smooth and bubbling.(think light roux)
Add salt and pepper.
Gradually add milk, stirring constantly.
When mixture is thick and slightly boiling, remove from heat.
Stir in the onion and nutmeg, (taste and adjust for salt) .
In a mixing bowl, beat egg whites and cream of tartar until stiff peaks have formed.
In a separate bowl, beat yolks until frothy and lemon colored.
Stir egg yolks into the sauce mixture; stir in the spinach.
Stir about 1/4 of the beaten egg whites into the spinach mixture, then gently fold in the remaining egg white mixture.
Pour into the prepared casserole.
I add a sprinkle of panko or grated parmasan to make it look nice.
Set casserole dish in a large pan and add water to the pan to a depth of about 1 inch.
Bake for 50 to 60 minutes.
The top will be lightly browned. Serve immediately.
Red Flannel Hash
Posted on 5667 by BooBooinOg for Thanksgiving 2009
Red Flannel Hash is pretty traditional around here. This recipe came from the newspaper a few years ago.
1/2 cup chopped corned beef
1-1/2 cups chopped cooked beets
1 -1/2 cups chopped cold boiled potatoes
1 cup leftover chopped greens (cabbage, kale, etc.)
1 medium onion, finely chopped
medium garlic cloves, peeled, crushed or finely chopped
1/4 cup heavy cream
2 tablespoons butter
Heat butter and saute onion and garlic until soft.
In a large bowl mix together corned beef, beets, potatoes and greens with the cream or milk.
Stir until well-coated.
Add mixture to onion/garlic saute in pan.
Stir occasionally until it is heated thoroughly.
Continue to cook until a brown crust forms underneath. Serve with fried eggs.
Red Flannel Hash is pretty traditional around here. This recipe came from the newspaper a few years ago.
1/2 cup chopped corned beef
1-1/2 cups chopped cooked beets
1 -1/2 cups chopped cold boiled potatoes
1 cup leftover chopped greens (cabbage, kale, etc.)
1 medium onion, finely chopped
medium garlic cloves, peeled, crushed or finely chopped
1/4 cup heavy cream
2 tablespoons butter
Heat butter and saute onion and garlic until soft.
In a large bowl mix together corned beef, beets, potatoes and greens with the cream or milk.
Stir until well-coated.
Add mixture to onion/garlic saute in pan.
Stir occasionally until it is heated thoroughly.
Continue to cook until a brown crust forms underneath. Serve with fried eggs.
Rutabaga Puff
Rutabaga Puff
Serves: 6
From a recipe posted in about.com This rutabaga puff is a casserole made with mashed rutabaga, eggs, butter, dill, and other seasonings. The carbohydrate count should be about 5.
Posted by budge for Thanksgiving 2009
4 cups cooked, mashed rutabaga (2 1/2-3 pounds)
4 tablespoons melted butter
1 teaspoon fresh dill weed or 1/2 teaspoon dry
1 teaspoon salt
1 dash pepper 1 dash paprika
4 eggs, separated
Preparation:
Preheat oven to 375°
Combine mashed rutabaga, butter, dill, salt, pepper, and paprika.
Blend in egg yolks.
Beat egg whites until stiff peaks form, then fold into the rutabaga mixture.
Lightly pile into a greased 1 1/2-quart casserole.
Bake for 30 to 40 minutes, until mixture is set and the top becomes golden brown.
Serves 4 to 6.
Serves: 6
From a recipe posted in about.com This rutabaga puff is a casserole made with mashed rutabaga, eggs, butter, dill, and other seasonings. The carbohydrate count should be about 5.
Posted by budge for Thanksgiving 2009
4 cups cooked, mashed rutabaga (2 1/2-3 pounds)
4 tablespoons melted butter
1 teaspoon fresh dill weed or 1/2 teaspoon dry
1 teaspoon salt
1 dash pepper 1 dash paprika
4 eggs, separated
Preparation:
Preheat oven to 375°
Combine mashed rutabaga, butter, dill, salt, pepper, and paprika.
Blend in egg yolks.
Beat egg whites until stiff peaks form, then fold into the rutabaga mixture.
Lightly pile into a greased 1 1/2-quart casserole.
Bake for 30 to 40 minutes, until mixture is set and the top becomes golden brown.
Serves 4 to 6.
Beluga Lentil Caviar
Beluga Lentil Caviar Appetizer
Book: Chapter: Serves: 25
Inspired by a recipe posted on www.cityline.ca None of my vendors could supply "Caviar" or "Beluga" lentils. I did find Matpe Beans at an Indian grocery. I think that might be the correct name for this lentil bean. The finished product does remind you, visually, of caviar. Obviously, there is no strong taste or texture semblence.
1/2 cup beluga or caviar lentils (matpe beans)
1 shallot, finely diced
1 clove garlic finely minced
1 14 1/2-ounce can Swanson Chicken Broth
3 sprigs thyme
1 teaspoon dijon style mustard
1 long cucumber
4 hardboiled eggs
1/4 cup sour cream
1 teaspoon salt 1 tablespoon olive oil
In a small saucepan, using a diffuser, gently sweat the shallots and garlic in olive oil.
Add lentils. Stir a few times and add 8 ounces of the chicken broth, the sprigs of thyme, salt and Dijon mustard.
Simmer gently over low heat until the lentils are just cooked and tender to the bite. This may take an hour or two.
Stir every 15 minutes and check doneness. Add more broth as needed. (You may even have to add a little water)
Remove from heat and cool for 20 minutes. There should be only a little or no liquid remaining in the pan. Don't allow to dry out or burn.
Take the cucumber, remove the strips of peel and slice obout one quarter inch thick.
Slice the egg in an egg slicer.
Assemble appetizers by placing one slice of egg on top of each cucumbe slice. Place a half teaspoon of the lentils on top of the egg. Garnish with sour cream.
NUTRITION FACTS Amount per Serving Calories 169 Calories From Fat 22 % Daily Value* Total Fat 2g 4% Saturated Fat 1g 4% Cholesterol 24mg 8% Sodium 590mg 25% Total Carbohydrate 3g 1% Dietary Fiber 1g 3% Sugars 0g Protein 2g Vitamin A 1% Vitamin C 1% Calcium 1% Iron 2% * Percent Daily Values are based on a 2,000 calorie diet.
Book: Chapter: Serves: 25
Inspired by a recipe posted on www.cityline.ca None of my vendors could supply "Caviar" or "Beluga" lentils. I did find Matpe Beans at an Indian grocery. I think that might be the correct name for this lentil bean. The finished product does remind you, visually, of caviar. Obviously, there is no strong taste or texture semblence.
1/2 cup beluga or caviar lentils (matpe beans)
1 shallot, finely diced
1 clove garlic finely minced
1 14 1/2-ounce can Swanson Chicken Broth
3 sprigs thyme
1 teaspoon dijon style mustard
1 long cucumber
4 hardboiled eggs
1/4 cup sour cream
1 teaspoon salt 1 tablespoon olive oil
In a small saucepan, using a diffuser, gently sweat the shallots and garlic in olive oil.
Add lentils. Stir a few times and add 8 ounces of the chicken broth, the sprigs of thyme, salt and Dijon mustard.
Simmer gently over low heat until the lentils are just cooked and tender to the bite. This may take an hour or two.
Stir every 15 minutes and check doneness. Add more broth as needed. (You may even have to add a little water)
Remove from heat and cool for 20 minutes. There should be only a little or no liquid remaining in the pan. Don't allow to dry out or burn.
Take the cucumber, remove the strips of peel and slice obout one quarter inch thick.
Slice the egg in an egg slicer.
Assemble appetizers by placing one slice of egg on top of each cucumbe slice. Place a half teaspoon of the lentils on top of the egg. Garnish with sour cream.
NUTRITION FACTS Amount per Serving Calories 169 Calories From Fat 22 % Daily Value* Total Fat 2g 4% Saturated Fat 1g 4% Cholesterol 24mg 8% Sodium 590mg 25% Total Carbohydrate 3g 1% Dietary Fiber 1g 3% Sugars 0g Protein 2g Vitamin A 1% Vitamin C 1% Calcium 1% Iron 2% * Percent Daily Values are based on a 2,000 calorie diet.
Cranberries
Posted on 5667 by T2DS for Thanksgiving 2009
Cranberries
Chapter: Sides
Serves: 8 Low carb. Easy. The carb count seems high but the berries are actually lower on the glycemic index scale and the fiber helps make this side dish (condiment) more diabetic friendly.
12 ounces fresh cranberries
1/4 cup sugar
3/4 cup splenda
1 cup water
1 teaspoon orange zest
1/4 teaspoon salt
Preparation: Put cranberries in a pot on the stove. Pick through and remove soft or damaged ones. Add all the rest of the ingredients. Stirring, bring to a boil on medium-high heat. Stir frequently. The cranberries will pop, and then release their gelling properties (like pectin). The sauce will thicken and come together like magic. Continue cooking until the sauce is the consistency you want. Approximately 5 to 10 minutes.
NUTRITION FACTS Amount per Serving Calories 161 Calories From Fat 0 % Daily Value* Total Fat 0g 0% Saturated Fat 0g 0% Cholesterol 0mg 0% Sodium 74mg 3% Total Carbohydrate 41g 14% Dietary Fiber 2g 9% Sugars 39g Protein 0g Vitamin A 0% Vitamin C 0% Calcium 0% Iron 0% * Percent Daily Values are based on a 2,000 calorie diet.
Cranberries
Chapter: Sides
Serves: 8 Low carb. Easy. The carb count seems high but the berries are actually lower on the glycemic index scale and the fiber helps make this side dish (condiment) more diabetic friendly.
12 ounces fresh cranberries
1/4 cup sugar
3/4 cup splenda
1 cup water
1 teaspoon orange zest
1/4 teaspoon salt
Preparation: Put cranberries in a pot on the stove. Pick through and remove soft or damaged ones. Add all the rest of the ingredients. Stirring, bring to a boil on medium-high heat. Stir frequently. The cranberries will pop, and then release their gelling properties (like pectin). The sauce will thicken and come together like magic. Continue cooking until the sauce is the consistency you want. Approximately 5 to 10 minutes.
NUTRITION FACTS Amount per Serving Calories 161 Calories From Fat 0 % Daily Value* Total Fat 0g 0% Saturated Fat 0g 0% Cholesterol 0mg 0% Sodium 74mg 3% Total Carbohydrate 41g 14% Dietary Fiber 2g 9% Sugars 39g Protein 0g Vitamin A 0% Vitamin C 0% Calcium 0% Iron 0% * Percent Daily Values are based on a 2,000 calorie diet.
Wednesday, October 21, 2009
Hot and Sour Soup
Hot and Sour Soup
Pretty flexible with what is in the fridge.
Recipe is a little light on vinegar for those who prefer it that way. Add more to your taste. I do.
You can dress the presentation with some green onion. The recipe is easily halved. Serves: 16 Keeps well 3-4 days but mellows and needs an infusion of heat and sour.
2 49 1/2-ounce cans "Swanson's Broth: Chicken 1/3 Less Sodium, No Fat"
Home made broth or stock would be great, if you have it.
20 ounces chicken breasts
4 tablespoons cornstarch or tapioca starch (I prefer tapioca)
1 pound firm tofu cut into small cubes or chunks
1/2 pound mushrooms
1 1/3 ounces mushroom dried black (dried black fungus) soak in water one hour to soften
4 tablespoons soy sauce
5 tablespoons vinegar or more to taste. Nikano is my favorite.
2 teaspoons fresh or ground ginger
2 teaspoons black pepper or 4 dried chili peppers or similar
2 eggs lightly beaten
2 cups fresh bean sprouts or one 14 ounce can.
4 ounces julienned snow peas
4 ounces julienned bamboo shoots
1 tablespoon sesame oil
Nuke or "George Formanize" the chicken breasts and dice to 1/2 inch cube.
In a small bowl, combine 1/4 cup chicken broth and the cornstarch; mix well and set aside.
In a soup pot, combine the remaining chicken broth, the tofu, chicken, mushrooms, soy sauce, vinegar, ginger and pepper; mix well and bring just to a boil over high heat.
Reduce the heat to low, stir in the cornstarch mixture until thickened.
Slowly stir in the beaten egg to form egg strands.
Add the bean sprouts, pea pods and bamboo shoots. Simmer for 1 to 2 minutes, or until heated through, stirring occasionally.
Add the sesame oil; mix well and serve.
Dress with some green onion, if desired.
Note for diabetics: Carb count is very low, even with two bowls full. Serve with a roll, bread or crackers to prevent a low sugar condition.
NUTRITION FACTS Amount Per Serving Calories 75 Calories from Fat 15 % Daily Value* Total Fat 3g 4% Saturated Fat 0g 2% Cholesterol 25mg 8% Sodium 715mg 30% Total Carbohydrate 5g 2% Dietary Fiber 0g 1% Sugars 2g Protein 7g Vitamin A 1% Vitamin C 16% Calcium 6% Iron 3% * Percent Daily Values are based on a 2,000 calorie diet.
Tuesday, June 30, 2009
Spaghetti Pie
Baked Spaghetti Pie (Dreamfields)
Very good.
Fits my dietary needs. Satisfied my need to pig out, occasionally.
Serves: 12
Inspired by an internet posted recipe by Sue Cookincrazyme@aol.com
You could use lower fat cheeses if your diet is stricter than mine.
Makes 12 monster sized portions
13 1/4 ounces spaghetti, Dreamfields
1 pound ground beef 24 ounces jarred commercial spaghetti sauce
2 tomatoes, chopped
1 cup grated Parmesan cheese
2 eggs, beaten
2 tablespoons melted butter
1 tablespoon dried basil (fresh if you have it)
16 ounces ricotta cheese
1/4 cup sour cream
2 cups mozzarella cheese
Pre heat oven to 350°F.
Cook spaghetti according to package directions. Drain.
While spaghetti is cooking, place ground beef in 10-inch skillet. Cook over medium heat, stirring occasionally, until browned . Drain off fat.
Stir in spaghetti sauce and tomato. Set aside.
Combine cooked spaghetti, Parmesan cheese, eggs, butter and basil in large bowl.
Place mixture in an ungreased 9 X 13-inch glass baking dish.
Combine ricotta cheese and sour cream in same bowl. (no need to dirty another bowl)
Spread over spaghetti.
Spread beef mixture over ricotta layer.
Sprinkle with Mozzarella cheese.
Bake for 25 to 35 minutes or until heated through and the cheese just begins to brown.
To serve, cut into portions with a sharp spatula.
Serves 12
NUTRITION FACTS Amount per Serving
Calories 631
Calories From Fat 132
Total Fat 19g 30%
Saturated Fat 9g 46%
Cholesterol 83mg 28%
Sodium 583mg 24%
Total Carbohydrate 8g 3%
Dietary Fiber 3g 13%
Sugars 3g
Protein 27g
Vitamin A 17%
Vitamin C 5%
Calcium 42%
Iron 4%
* Percent Daily Values are based on a 2,000 calorie diet.
Very good.
Fits my dietary needs. Satisfied my need to pig out, occasionally.
Serves: 12
Inspired by an internet posted recipe by Sue Cookincrazyme@aol.com
You could use lower fat cheeses if your diet is stricter than mine.
Makes 12 monster sized portions
13 1/4 ounces spaghetti, Dreamfields
1 pound ground beef 24 ounces jarred commercial spaghetti sauce
2 tomatoes, chopped
1 cup grated Parmesan cheese
2 eggs, beaten
2 tablespoons melted butter
1 tablespoon dried basil (fresh if you have it)
16 ounces ricotta cheese
1/4 cup sour cream
2 cups mozzarella cheese
Pre heat oven to 350°F.
Cook spaghetti according to package directions. Drain.
While spaghetti is cooking, place ground beef in 10-inch skillet. Cook over medium heat, stirring occasionally, until browned . Drain off fat.
Stir in spaghetti sauce and tomato. Set aside.
Combine cooked spaghetti, Parmesan cheese, eggs, butter and basil in large bowl.
Place mixture in an ungreased 9 X 13-inch glass baking dish.
Combine ricotta cheese and sour cream in same bowl. (no need to dirty another bowl)
Spread over spaghetti.
Spread beef mixture over ricotta layer.
Sprinkle with Mozzarella cheese.
Bake for 25 to 35 minutes or until heated through and the cheese just begins to brown.
To serve, cut into portions with a sharp spatula.
Serves 12
NUTRITION FACTS Amount per Serving
Calories 631
Calories From Fat 132
Total Fat 19g 30%
Saturated Fat 9g 46%
Cholesterol 83mg 28%
Sodium 583mg 24%
Total Carbohydrate 8g 3%
Dietary Fiber 3g 13%
Sugars 3g
Protein 27g
Vitamin A 17%
Vitamin C 5%
Calcium 42%
Iron 4%
* Percent Daily Values are based on a 2,000 calorie diet.
Monday, April 20, 2009
Fried Seafood Balls
Fried Seafood Balls
Book: Steve's Recipes 3Chapter: appetizer
Serves: 36
Inspired by a Paula Deen episode
I doubled this recipe with success.
1/2 pound cooked, cleaned, peeled shrimp
1 6-ounce can crab meat
1 6-ounce can good quality Albicore tuna
7 ounces drained, canned corn
1 cup Rice, white, cooked
1/2 tablespoon creole, cajun or old bay seasoning
1/4 cup mayonnaise or Miracle Whip
1/4 cup tartar sauce, home made or prepared
1 tablespoon grainy mustard
2 tablespoons parsley flakes
Salt and pepper
2 eggs beaten and divided
1/2 cup bread crumbs
Oil for frying
Lemon wedges, for serving
Directions
Pulse the shrimp in a food processor until finely chopped and place in a bowl.
Except for 1 of the beaten eggs and the bread crumbs, add all the remaining ingredients and fold together gently but thoroughly.
Using a 1 Tablespoon disher form seafood mixture into balls.Then dip into the beaten egg and dredge in the bread crumbs.
Deep-fry at 375° F in oil until golden brown. (about 60 seconds)Drain on paper towels.
Serve with lemon wedges and more tartar or cocktail sauce for dipping.
Note: The nutrition information does not take into account the oil used in deep frying.
NUTRITION FACTS
Amount per Serving
Calories 60
Calories From Fat 20
Total Fat 2g 4%
Saturated Fat 0g 2%
Cholesterol 21mg 7%
Sodium 183mg 8%
Total Carbohydrate 8g 3%
Dietary Fiber 0g 1%
Sugars 0g
Protein 2g
Vitamin A 1%
Vitamin C 2%
Calcium 1%
Iron 2%
* Percent Daily Values are based on a 2,000 calorie diet.
Book: Steve's Recipes 3Chapter: appetizer
Serves: 36
Inspired by a Paula Deen episode
I doubled this recipe with success.
1/2 pound cooked, cleaned, peeled shrimp
1 6-ounce can crab meat
1 6-ounce can good quality Albicore tuna
7 ounces drained, canned corn
1 cup Rice, white, cooked
1/2 tablespoon creole, cajun or old bay seasoning
1/4 cup mayonnaise or Miracle Whip
1/4 cup tartar sauce, home made or prepared
1 tablespoon grainy mustard
2 tablespoons parsley flakes
Salt and pepper
2 eggs beaten and divided
1/2 cup bread crumbs
Oil for frying
Lemon wedges, for serving
Directions
Pulse the shrimp in a food processor until finely chopped and place in a bowl.
Except for 1 of the beaten eggs and the bread crumbs, add all the remaining ingredients and fold together gently but thoroughly.
Using a 1 Tablespoon disher form seafood mixture into balls.Then dip into the beaten egg and dredge in the bread crumbs.
Deep-fry at 375° F in oil until golden brown. (about 60 seconds)Drain on paper towels.
Serve with lemon wedges and more tartar or cocktail sauce for dipping.
Note: The nutrition information does not take into account the oil used in deep frying.
NUTRITION FACTS
Amount per Serving
Calories 60
Calories From Fat 20
Total Fat 2g 4%
Saturated Fat 0g 2%
Cholesterol 21mg 7%
Sodium 183mg 8%
Total Carbohydrate 8g 3%
Dietary Fiber 0g 1%
Sugars 0g
Protein 2g
Vitamin A 1%
Vitamin C 2%
Calcium 1%
Iron 2%
* Percent Daily Values are based on a 2,000 calorie diet.
Monday, February 2, 2009
Ceviche
Ceviche
Book: steve's recipes 3
Book: steve's recipes 3
Chapter: Appetizers
Serves: 10
Serves: 10
Pretty forgiving. Adapts to what you have on hand pretty well. Don't forget to count carbs for the chips.
1 1/2 pounds halibut steaks or other firm fleshed white fish
1/2 cup lime juice
1 cup chopped tomatoes
1 cup diced, mild yellow bell pepper (I like the "mini"peppers in orange, yellow, red)
1/2 cup chopped cilantro
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon oregano
1 seeded, chopped jalapeño pepper
2 tablespoons vinegar
1 cup chopped onions
1/2 teaspoon tabasco sauce
Dice the fish to 1/4 -1/2 inch. Smaller is better than larger.
Place fish and lime juice in a zipper bag. Marinate fish in the lime juice in the fridge overnight (this "cooks" the fish).
Handle the bag to mix, often.
In a non metallic colander, drain off the lime juice (just leave it moist).
Add remaining ingredients at least an hour before service.
Line a serving bowl with lettuce. Place a scoop of the ceviche on the lettuce
A nice garnish is sliced avocado and sliced black olives.
Another serving idea is to arrange a scoop of guacamole, a scoop of a corn salsa, a little sour cream and a few chopped black olives in the bowl with the ceviche.
NUTRITION FACTS Amount per Serving
Calories 103
Calories From Fat 0 % Daily Value*
Total Fat 2g 3%
Saturated Fat 0g 0%
Cholesterol 24mg 8%
Sodium 169mg 7%
Total Carbohydrate 2g 1%
Dietary Fiber 0g 2%
Sugars 0g
Protein 18g
Vitamin A 5%
Vitamin C 11%
Calcium 4%
Iron 5%
* Percent Daily Values are based on a 2,000 calorie diet.
* Percent Daily Values are based on a 2,000 calorie diet.
Wednesday, January 28, 2009
Date Nut Bread (pressure cooker recipe)
Date nut bread (pressure cooker recipe)
Book: Steve's Diabetic Recipe Book ll
Chapter: BakeryEasy quick bread.
Very tasty. Inspired by a recipe from the Official Presto Pressure Cooker Cookbook posted to the internet by Robert-Miles@usa.net Aug 19, 98.
Serves: 16
1 1/4 cups AP flour
1/2 cup coarsely chopped walnuts
2 tablespoons sugar
3 tablespoons splenda
1 tablespoon baking powder
1/4 teaspoon salt
2/3 cup chopped dates
1 egg
2/3 cup water
1/4 cup miracle whip or mayo
1 teaspoon vanilla extract
Served with Danish or other cream cheese
Mix flour, walnuts, dates, sugar, baking powder, and salt.
Beat the egg, water, Miracle whip, and vanilla until smooth.
Add to the flour mixture.
Stir until moistened.
Spray Pam into a 1-quart casserole or souffle dish that fits loosely in a 6-quart pressure cooker.
Pour in batter.
Cover casserole with aluminum foil.
Place cooking rack and 3 cups of water in pressure cooker.Place casserole on the rack.
Cook for 40 minutes at 15 pounds pressure.
Let pressure drop by natural release.
Remove and cool in casserole on wire rack.
Remove bread from casserole.
Refrigerate at least one hour.
Cut into thin slices and serve with cheese.
NUTRITION FACTS
Amount Per Serving Daily Value*
Calories 102
Calories from Fat 38%
Total Fat 4g 7%
Saturated Fat 0g 2%
Cholesterol 10mg 3%
Sodium 170mg 7%
Total Carbohydrate 15g 5%
Dietary Fiber 1g 3%
Sugars 6g
Protein 1g
Vitamin A 0%
Vitamin C 0%
Calcium 1%
Iron 3%
* Percent Daily Values are based on a 2,000 calorie diet.
Thursday, January 22, 2009
Cracker Barrel Baked Macaroni & Cheese
This is a good copycat recipe from some restaurant I have never been to.
I just get email copycat recipes sometime.
The topping get reals crusty.
Cracker Barrel Baked Macaroni & Cheese
2 Tbsp. butter
2 Tbsp. flour 1 tsp. salt
1 tsp. dry mustard
2 1/2 cups milk
2 cups cheddar (8 oz.), divided
2 cups elbow macaroni (8oz.) Dreamfields is better.
1/4 cup buttered bread crumbs
paprika
In saucepan, melt butter.
Blend in flour, salt, and mustard.
Add milk, stir constantly until sauce thickens a little.
Add 1 1/2 cups cheese, heat until melted, stirring.
Remove from heat.
Meanwhile, cook macaroni as directed; drain.
Combine with sauce in a buttered 2 quart casserole; top with remaining cheese, then buttered bread crumbs and sprinkle with paprika.
Bake at 375" about 20-25 minutes or until nicely browned.
I just get email copycat recipes sometime.
The topping get reals crusty.
Cracker Barrel Baked Macaroni & Cheese
2 Tbsp. butter
2 Tbsp. flour 1 tsp. salt
1 tsp. dry mustard
2 1/2 cups milk
2 cups cheddar (8 oz.), divided
2 cups elbow macaroni (8oz.) Dreamfields is better.
1/4 cup buttered bread crumbs
paprika
In saucepan, melt butter.
Blend in flour, salt, and mustard.
Add milk, stir constantly until sauce thickens a little.
Add 1 1/2 cups cheese, heat until melted, stirring.
Remove from heat.
Meanwhile, cook macaroni as directed; drain.
Combine with sauce in a buttered 2 quart casserole; top with remaining cheese, then buttered bread crumbs and sprinkle with paprika.
Bake at 375" about 20-25 minutes or until nicely browned.
Friday, January 16, 2009
Thai Banana Salsa
Thai Banana Mint Salsa with Shrimp
Book: steve's recipes 3Chapter: Appetizers
Serves: 24
This is a very diabetic friendly appetizer. Everybody that tried it, loves it.
3 bananas sliced with some lime juice drizzled to prevent browning
3 cucumbers 3/4 peeled and diced
1/4 cup chopped mint leaves
1 cup chopped cilantro
1 tablespoon grated ginger
1 sliced, mild to medium heat, red chili pepper
1/4 cup lime juice
2 tablespoons Thai fish sauce
1 1/2 tablespoons brown sugar
2 pounds medium to large shrimp cooked,peeled and deveined
24 lettuce leaves OR
24 wheat crackers
In a bowl, mix bananas, cucumbers, mint, cilantro, ginger and chills to make a salsa.
In a second bowl, blend lime juice, fish sauce and brown sugar until sugar has dissolved.
Add to first bowl and gently mix.
Serve shrimp and salsa in lettuce cups, as wraps (using toothpicks) or on crackers.
You can set the ingredients out for "make it yourself" appetizers.
NUTRITION FACTSAmount per ServingCalories
43 Calories From Fat 1 % Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 50mg 17%
Sodium 290mg 12%
Total Carbohydrate 5g 2%
Dietary Fiber 0g 1%
Sugars 1g
Protein 5g
Vitamin A 2%
Vitamin C 4%
Calcium 1%
Iron 1%
* Percent Daily Values are based on a 2,000 calorie diet.
Book: steve's recipes 3Chapter: Appetizers
Serves: 24
This is a very diabetic friendly appetizer. Everybody that tried it, loves it.
3 bananas sliced with some lime juice drizzled to prevent browning
3 cucumbers 3/4 peeled and diced
1/4 cup chopped mint leaves
1 cup chopped cilantro
1 tablespoon grated ginger
1 sliced, mild to medium heat, red chili pepper
1/4 cup lime juice
2 tablespoons Thai fish sauce
1 1/2 tablespoons brown sugar
2 pounds medium to large shrimp cooked,peeled and deveined
24 lettuce leaves OR
24 wheat crackers
In a bowl, mix bananas, cucumbers, mint, cilantro, ginger and chills to make a salsa.
In a second bowl, blend lime juice, fish sauce and brown sugar until sugar has dissolved.
Add to first bowl and gently mix.
Serve shrimp and salsa in lettuce cups, as wraps (using toothpicks) or on crackers.
You can set the ingredients out for "make it yourself" appetizers.
NUTRITION FACTSAmount per ServingCalories
43 Calories From Fat 1 % Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 50mg 17%
Sodium 290mg 12%
Total Carbohydrate 5g 2%
Dietary Fiber 0g 1%
Sugars 1g
Protein 5g
Vitamin A 2%
Vitamin C 4%
Calcium 1%
Iron 1%
* Percent Daily Values are based on a 2,000 calorie diet.
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