Friday, October 28, 2011

[Healthy_Recipes_For_Diabetic_Friends] OLIVE-TAHINI SAUCE - 6g Carbohydrate; 2g Dietary Fiber

 


* Exported from MasterCook *

OLIVE-TAHINI SAUCE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Veggie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons Unbleached white flour
1 cup Water
1/4 cup Liquid from canned black olives
1/3 cup Tahini -- sesame seed paste
1 cup Finely chopped black olives
Juice of 1 lemon
1/4 teaspoon Thyme
Black pepper

Dissolve flour with just enough water to make a smooth, flowing paste. Set aside.
Heat water & olive liquid till just under boiling point.
Whisk in tahini, a little at a time, then the flour paste. Simmer over low heat until the sauce is thick.
Stir in the remaining ingredients & serve immediately.

Makes 1 1/2 cups (6 one-quarter cup servings)

Cuisine:
"MidEastern"
Source:
""Vegetariana" by Nava Atlas"
S(Formatted by Chupa Babi):
"Oct 2011"
Yield:
"1 1/4 cups"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 118 Calories; 10g Fat (71.2% calories from fat); 3g Protein; 6g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 248mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 2 Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0 0

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[Healthy_Recipes_For_Diabetic_Friends] Miris Asian Slaw - 12g Carbohydrate; 3g Dietary Fiber

 


* Exported from MasterCook *

Miris Asian Slaw

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Vegan

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups shredded purple cabbage
2 large carrots -- peeled and cut into julienne strips
1 red bell pepper -- cored, seeded, and cut into julienne strips
1 yellow bell pepper -- cored, seeded, and cut into julienne strips
For the dressing:
1/4 cup rice vinegar
2 tablespoons neutral oil -- such as grapeseed or canola
2 tablespoons soy sauce
1 tablespoon light brown sugar
1 tablespoon peeled and grated fresh ginger
2 teaspoons toasted sesame oil

In a large bowl, toss together the cabbage, carrots, and peppers.

Whisk together the dressing ingredients, and pour over the vegetables. Toss to coat. Serve chilled or at room temperature.

Serves 4 to 6.
Prep Time: 10 minutes

This healthy Asian slaw recipe features flavors of soy, sesame, and ginger.

Source:
"Miri Rotkovitz, posted to Herbs & Spices@About.com"
S(Formatted by Chupa Babi):
"Oct 2011"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 117 Calories; 8g Fat (54.5% calories from fat); 2g Protein; 12g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 434mg Sodium. Exchanges: 2 Vegetable; 1 1/2 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

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[Healthy_Recipes_For_Diabetic_Friends] Macedonian Pepper Spread - Greek ; 11g Carbohydrate; 3g Dietary Fiber

 


* Exported from MasterCook *

Macedonian Pepper Spread - Greek

Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Vegan

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 small thin hot peppers -- to 10, such as serranos, to taste, seeded and finely chopped
4 pounds red bell peppers -- roasted and peeled
1 large eggplant -- about 1 pound, roasted and peeled
2 pounds ripe tomatoes -- peeled, seeded and chopped, or 2 cups canned crushed tomatoes
1/2 cup extra-virgin olive oil
6 garlic cloves -- minced
1/2 cup Finely chopped fresh flat-leaf parsley
salt -- to taste

Puree the hot peppers in a food processor the add the roasted bell peppers and eggplant and continue processing until smooth.

Combine the puree and tomatoes in a large pot and bring to a simmer over medium heat, stirring constantly, until thickened slightly, about 10 to 15 minutes. Add 1/4 cup of the olive oil. Simmer, stirring, until the sauce thickens and cooks down, about another hour. add the remaining 1/4 cup olive oil, the garlic, and the parsley, season with salt, and continue to cook, stirring, until all the liquid has cooked off, 15 minutes or so. Let cool slightly and spoon into a large, clean glass jar. Let it cool in the jar, cover tightly with the lid, and store in the refrigerator. The pepper spread will keep indefinitely.

Makes about 4 1/2 cups (18 one-quarter cup servings)

AuthorNote: Macedonia offers many versions of this spicy relish, which is used as a condiment, especially with grilled [favorites] and as a spread fro bread. This recipe comes from a group of women at the Cooperative in Prespes, who make it and sell it at the hotel they ran.

Cuisine:
"Greek"
Source:
"The Glorious Foods of Greece by Diane Kochilas, 2001"
S(Formatted by Chupa Babi):
"Oct 2011"
Yield:
"4 1/2 cups"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 100 Calories; 6g Fat (53.2% calories from fat); 2g Protein; 11g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 9mg Sodium. Exchanges: 2 Vegetable; 1 Fat.

NOTES : Piperia Alesmeni

Nutr. Assoc. : 0 0 0 0 0 0 0 0

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[Healthy_Recipes_For_Diabetic_Friends] L'Etoile Restaurant Confetti of Radishes and Carrots - Slaw - 9g Carbohydrate; 1g Dietary Fiber

 


* Exported from MasterCook *

L'Etoile Restaurant Confetti of Radishes and Carrots - Slaw

Recipe By :L'Etoile Restaurant, Madison, WI
Serving Size : 8 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Veggie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 medium Beauty Heart radishes -- peeled (or daikon)
4 medium carrots -- (to 6) peeled
8 ounces feta cheese -- (or fresh chevre)
1/4 cup extra virgin olive oil
2 rice wine vinegar -- 2 to 3 T., to taste
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh dill
1 tablespoon chopped fresh parsley
salt & pepper -- to taste

Shred radishes and carrots in food processor or using a hand-held cheese grater. Toss with remaining ingredients. Chill and serve.

Makes eight servings.

AuthorNote: Most people recognize the classic small, red radish, but these early spring roots can vary in color, shape, size and pungency. Radishes also reappear at the Market in the fall.

The roots can only claim a modest nutritional value--just a smattering of minerals--but the greens are an excellent source of vitamins A, B's and C. The greens need to be eaten right away to take advantage of their vitamins, but you can store radish roots for up to two weeks in a plastic bag in the refrigerator.

Radishes are mostly eaten raw, but to tone down the pungency, they can be steamed (8-12 minutes) or baked with other root vegetables. Radish greens are a welcome addition to any soups, salads or sandwiches.

Source:
"Dane County Farmer's Market"
S(Formatted by Chupa Babi):
"Oct 2011"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 159 Calories; 13g Fat (69.0% calories from fat); 4g Protein; 9g Carbohydrate; 1g Dietary Fiber; 25mg Cholesterol; 331mg Sodium. Exchanges: 1/2 Lean Meat; 1 Vegetable; 2 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 4676 0 0 0 0 0 0 0 0

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[Healthy_Recipes_For_Diabetic_Friends] Indian Cabbage Salad - 13g Carbohydrate; 4g Dietary Fiber

 


* Exported from MasterCook *

Indian Cabbage Salad

Recipe By :Allison Ehri Kreitler
Serving Size : 4 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups thinly shredded cabbage
2 cup shredded carrot
1/2 cup crushed roasted peanuts -- (or substitute favorite raw nuts if you're a 100% raw foodist)
1/4 cup peanut oil -- (salad oil is an OK substitute)
1 hot green chili -- chopped
1/2 cup chopped cilantro
1/2 teaspoon honey
Lemon juice -- to taste
Salt -- to taste


Mix everything except salt and lemon - add them only when ready to eat.

Serves 4

Source:
"Beth posted to ChetDay.com"
S(Formatted by Chupa Babi):
"Oct 2011"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 265 Calories; 23g Fat (72.9% calories from fat); 6g Protein; 13g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 33mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 2 Vegetable; 4 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 4920 0 26041 0 3714 0 0 0 0 0

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[Healthy_Recipes_For_Diabetic_Friends] Honey-Tahini Dressing - 3g Carbohydrate; trace Dietary Fiber

 


* Exported from MasterCook *

Honey-Tahini Dressing

Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Vegan

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup lemon juice
1/3 cup extra-virgin olive oil
1/3 cup tahini -- (see Tip)
2 tablespoons honey
2 cloves garlic -- minced
1 teaspoon salt
Freshly ground pepper -- to taste

Combine lemon juice, oil, tahini, honey and garlic in a blender, a jar with a tight-fitting lid or a medium bowl. Blend, shake or whisk until smooth. Season with salt and pepper.

About 1 1/4 cups
Active Time: 10 minutes
Total Time: 10 minutes

Per tablespoon : 66 Calories; 6 g Fat; 1 g Sat; 4 g Mono; 0 mg Cholesterol; 3 g Carbohydrates; 1 g Protein; 0 g Fiber; 118 mg Sodium; 28 mg Potassium
Exchanges: 1 fat

Tips & Notes
•Make Ahead Tip: Cover and refrigerate for up to 3 days.
•Tip: Tahini is a thick paste of ground sesame seeds. Look for it in large supermarkets in the Middle Eastern section or near other nut butters.

Extra-virgin olive oil and lemon juice are the backbone of this dressing, but it gets a unique toasty flavor from tahini.

Cuisine:
"MidEastern"
Source:
"EatingWell: March/April 2009"
S(Formatted by Chupa Babi):
"Oct 2011"
Yield:
"1 1/4 cups"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 64 Calories; 6g Fat (76.6% calories from fat); 1g Protein; 3g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 111mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0

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[Healthy_Recipes_For_Diabetic_Friends] Daikon and Beet Slaw - 2.5 pts plus; 10g Carbohydrate; 3g Dietary Fiber

 

                     
* Exported from MasterCook *

                           Daikon and Beet Slaw

Recipe By     :Drumlin Community Farm
Serving Size  : 3     Preparation Time :0:00
Categories    :

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                     yellow beet
  1                     red beet
  1                     daikon radish -- 6-inch
  1           teaspoon  toasted sesame oil
  2          teaspoons  canola oil
  1           teaspoon  unsalted rice vinegar
  1           teaspoon  salt

Peel beets and radish, and cut into 1/8-inch matchsticks. Combine all ingredients in non-reactive bowl.

Makes 2-4 servings.

Source:
  "Dane County Farmer's Market"
S(Formatted by Chupa Babi):
  "Oct 2011"
                                    - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 84 Calories; 5g Fat (48.1% calories from fat); 2g Protein; 10g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 777mg Sodium.  Exchanges: 2 Vegetable; 1 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 2231 2231 0 0 0 4733 0

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