Wednesday, May 30, 2012

[Healthy_Recipes_For_Diabetic_Friends] Mystery Hors D'oeuvre-Relish - 14 g carbs

 


* Exported from MasterCook *

Mystery Hors D'oeuvre-Relish

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs LowFat (Less than 20%)

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup pitted dates -- snipped
1/2 cup chili sauce
1 teaspoon grated orange rind
1/2 cup orange juice
2 tablespoons chopped onion
1 teaspoon green chilies -- (minced & seeded) or 1 tsp. green salsa
1 ounce unsweetened chocolate -- grated
1/4 cup coarsely chopped raw almonds -- roasted

In a saucepan, combine all the ingredients. Bring to rolling boil,
stirring often. Remove from heat; stir in 1/4 cup coarsely chopped natural
almonds, roasted. Chill.

Serves 12

Savory and spicy dip. Serve with raw vegetables, chips, crackers or pita
bread.

Almond Board of California.

Source:
"Blue Diamond Almonds"
S(Formatted by Chupa Babi):
"May 2012"
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Per Serving (excluding unknown items): 62 Calories; 1g Fat (18.0% calories
from fat); 1g Protein; 14g Carbohydrate; 2g Dietary Fiber; 0mg
Cholesterol; 3mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0
Vegetable; 1 Fruit; 1/2 Fat; 0 Other Carbohydrates.

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

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[Healthy_Recipes_For_Diabetic_Friends] Coffee-Onion Jam - 9g Carbohydrate; 1g Dietary Fiber

 


* Exported from MasterCook *

Coffee-Onion Jam

Recipe By :
Serving Size : 9 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Veggie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 large yellow onions -- thinly sliced
6 tablespoons oil
1/2 cup hot strong brewed coffee
1/4 cup sugar
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper

Cook onions in hot oil in a large skillet over medium-high heat, stirring
often, 15 to 20 minutes or until onions are caramel colored. Stir in
coffee and remaining ingredients, and cook, stirring occasionally, 5 to 10
more minutes or until liquid has evaporated.

Yield: Makes 2 1/4 cups; Serves 9 one-quarter cup servings

Prep: 10 min., Cook 30 min. Slice onions about 1/4 inch thick.

Source:
"Southern Living, MAY 2005"
S(Formatted by Chupa Babi):
"May 2012"
Yield:
"2 1/4 cups"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 116 Calories; 9g Fat (69.0%
calories from fat); trace Protein; 9g Carbohydrate; 1g Dietary Fiber; 0mg
Cholesterol; 120mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 2
Fat; 1/2 Other Carbohydrates.

Nutr. Assoc. : 0 0 2349 0 0 0

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[Healthy_Recipes_For_Diabetic_Friends] California Roasted Almond Butter - 2g Carbohydrate; 1g Dietary Fiber

 


* Exported from MasterCook *

California Roasted Almond Butter

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup whole natural almonds -- roasted*
1/8 teaspoon salt
3 tablespoons oil -- almond or vegetable oil

In food processor with metal blade in place, grind almonds and salt until
fine. While running, slowly add oil in a steady stream until mixture is
spreadable.

Makes 1 cups, 16 one-tablespoon servings

* To roast almonds, spread in an ungreased baking pan. Place in a 350ºF
oven and bake 7 to 10 minutes or until almonds are fragrant; stir once or
twice to assure even browning. Note that almonds will continue to roast
slightly after removing from oven.

You can't beat Almond Butter's flavor and consistency! It has a much more
nutty flavor than peanuts is great added to your favorite cookie recipe's!

Source:
"Almond Board of California"
S(Formatted by Chupa Babi):
"May 2012"
Yield:
"1 cup"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 75 Calories; 7g Fat (81.9% calories
from fat); 2g Protein; 2g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol;
18mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Fat.

Nutr. Assoc. : 900018 0 0

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[Healthy_Recipes_For_Diabetic_Friends] Asian Greens and Tofu Soup - 22g Carbohydrate; 15g Dietary Fiber

 


* Exported from MasterCook *

Asian Greens and Tofu Soup

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
LowFat (Less than 25%) Vegan

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pieces kombu -- (4 in. each)
1/2 cup dried bonito flakes
1/2 cup miso -- white or yellow miso
4 cups mixed Asian greens -- such as tatsoi and Chinese broccoli, coarsely chopped
3 cups bok choy -- coarsely chopped
2 bunches scallions -- thinly sliced
2 teaspoons grated fresh ginger
1 12.3 oz. extra-firm silken tofu -- 1 package, patted dry and cut into 1/2-in. cubes
Sriracha hot sauce -- (optional)
Sesame oil -- (optional)

1. Make dashi: Soak kombu in 8 cups cold water for 20 minutes. Bring to a
boil and add bonito. Remove from heat, let sit 5 minutes, then strain
through a fine-meshed strainer into a large saucepan.

2. In a small bowl, mix 2 cups hot dashi with miso, stirring until there
are no lumps, then stir back into rest of dashi.

3. Bring liquid to a gentle simmer (do not boil) and stir in greens, bok
choy, scallions, and ginger. Once greens have wilted, stir in tofu and let
simmer 5 minutes, then divide among bowls and serve immediately. Serve
with chili sauce and/or sesame oil, if you like.

Note: Nutritional analysis is per serving; sodium data not available.

Yield: Makes 6 servings

Prep and Cook Time: 1 hour.

CALORIES 115 (24% from fat); FAT 3.1g (sat 0.4g); CHOLESTEROL 0.0mg;
CARBOHYDRATE 14g; SODIUM 0.0mg; PROTEIN 10g; FIBER 4.2g

This nourishing soup gets most of its flavor from dashi, a light Japanese
broth made from seaweed and flaked bonito fish; it's savory without
tasting fishy. We like to use a combination of Asian greens, which you can
find at most farmers' markets, but tender spinach makes a fine substitute.
Kombu (dried sea kelp) and bonito are available at Asian markets and many
grocery stores, including Whole Foods.

Notes: Don't be tempted to use ready-made miso soup as the base, as it
lacks the subtlety and freshness of homemade dashi.

Cuisine:
"Asian"
Source:
"Sunset, JANUARY 2007"
S(Formatted by Chupa Babi):
"May 2012"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 106 Calories; 3g Fat (14.8%
calories from fat); 11g Protein; 22g Carbohydrate; 15g Dietary Fiber; 0mg
Cholesterol; 1089mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Lean Meat;
1/2 Vegetable; 0 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 26987 0 0 0 0 0 0 0 0 0

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[Healthy_Recipes_For_Diabetic_Friends] Annabels CHILLI CORIANDER PESTO - 4g Carbohydrate; 1g Dietary Fiber

 


* Exported from MasterCook *

Annabels CHILLI CORIANDER PESTO

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Condiment LowerCarbs

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 large bunch fresh coriander -- including the roots
2 cloves garlic
2 small chillies -- deseeded and pith removed
1/2 teaspoon salt
1/2 teaspoon finely grated lemon rind -- (no pith)
1/4 cup peanuts -- roasted
1/2 cup salad oil

Wash the coriander and place in a heatproof bowl and pour over boiling
water to cover. Drain at once. Place in a blender with garlic, chillies,
salt, lemon rind, roasted peanuts and salad oil. Purée together until
mixture forms a smooth paste.

Makes 1 cups

Prep time: 5 mins

Cuisine:
"Asian"
Source:
"Annabel's Pantry, Annabel Langbein Books 2000 - 2009"
S(Formatted by Chupa Babi):
"May 2012"
Yield:
"1 cup"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 304 Calories; 32g Fat (91.0%
calories from fat); 3g Protein; 4g Carbohydrate; 1g Dietary Fiber; 0mg
Cholesterol; 270mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2
Vegetable; 0 Fruit; 6 Fat.

Nutr. Assoc. : 0 0 0 0 802 0 0

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[Healthy_Recipes_For_Diabetic_Friends] Annabels BROAD BEAN PESTO - 23 g carbs

 


* Exported from MasterCook *

Annabels BROAD BEAN PESTO

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Vegan

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 1/2 cups shelled broad beans -- fresh or frozen (to 2 cups)
2 garlic cloves -- minced
12 fresh mint leaves -- finely chopped
4 anchovy fillets
4 tablespoons finely grated parmesan -- heaped
1/4 cup extra virgin olive oil

If broad beans are fresh, boil them for 2 minutes then drain. If using
frozen broad beans, pour over boiling water and leave until cool enough to
handle. Slip off greyish outer skins by grasping each bean by its grooved
end and squeezing gently. Discard skins. Place beans and all other
ingredients in a food processor and purée to a paste. Pesto will keep for
about 1 week in the fridge.

Makes About 2 cups
Prep 5 minutes
Cook 2 minutes for fresh beans

This stunning pesto is based on a recipe from a lovely book called
Flavours of the Riviera by Coleman Andrews. Serve as a dip or toss through
cooked pasta (thinned with a little pasta cooking water) or spoon over
potato with diced bacon.

Cuisine:
"Mediterranean"
Source:
"Annable's Pantry, Annabel Langbein Books 2000 - 2009"
S(Formatted by Chupa Babi):
"May 2012"
Yield:
"2 cups"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 206 Calories; 8g Fat (35.1%
calories from fat); 11g Protein; 23g Carbohydrate; 6g Dietary Fiber; 4mg
Cholesterol; 126mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 0
Vegetable; 1 1/2 Fat.

Nutr. Assoc. : 0 0 0 0 1034 0

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[Healthy_Recipes_For_Diabetic_Friends] Annabel's ASIAN PESTO - 6 g carbs

 


* Exported from MasterCook *

Annabel's ASIAN PESTO

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Condiment LowerCarbs
Vegan

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup fresh coriander -- tightly packed
1 cup fresh mint -- tightly packed
1 cup extra virgin olive oil
1 tsp salt
1 small hot red chilli pepper
finely grated zest of 2 limes
1 cup cashews -- roasted

Place coriander and mint in a sieve and pour over boiling water to wilt
then place under cold running water to cool. Drain and purée in a food
processor with the oil, salt, chilli, lime zest and roasted cashews. Mix
until smooth.

Makes 2 cups
Prep time: 5 mins

ChupaNote: add a couple of drops of sesame oil to the the olive oil for a
more intense Asian flavor. To cut the fat, replace half the olive oil with
salt-free broth.

Cuisine:
"Asian"
Source:
"Annabels Pantry, Annabel Langbein Books 2000 - 2009"
S(Formatted by Chupa Babi):
"May 2012"
Yield:
"2 cups"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 340 Calories; 35g Fat (89.4%
calories from fat); 3g Protein; 6g Carbohydrate; 2g Dietary Fiber; 0mg
Cholesterol; 274mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2
Vegetable; 7 Fat.

Nutr. Assoc. : 0 0 0 0 3727 3953 0

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