Wednesday, September 26, 2012

[Healthy_Recipes_For_Diabetic_Friends] French Puff Pastry Triangles with Smoked Salmon, Olives, and Anchovies from Provence - Allumette - 16g Carbs 1g Fiber

 

*French Puff Pastry Triangles with Smoked Salmon, Olives, and Anchovies from Provence - Allumette - 16g Carbs 1g Fiber

Recipe By:
Servings: 10
Preparation Time: 0:00
Categories: LowCal (Less than 300 cals) Lower Carbs Meze Seafood

3/4 pound store-bought puff pastry -- rolled thinner and cut into 20 squares
1/4 pound smoked salmon
1/4 pound imported black olives -- drained, pitted, chopped
15 salted anchovy fillets -- rinsed and cut in half

Preheat the oven to 425F.

Lay a square of puff pastry in front of you and in the middle place a small slice of smoked salmon. On top of the salmon, place an olive and half an anchovy fillet (or more if you like). Fold the pastry over to form a triangle and pinch the edges closed, crimping with a fork. Place the pastries on a baking sheet so they don't touch each other and bake until golden brown, about 15 minutes. Serve hot.

Makes 20 pastries, 10 servings as meze or starter

Author Note: This hors d'oeuvre from Provence, called an 'allumette' in French, is usually served passed on a tray, still hot from the oven. Although I normally recommend the opposite, if you leave the anchovies out of these puff pastries, it will not adversely affect the taste. I like the taste, though, and usually make it with more anchovies than I recommend here. You can also make 10 squares and cut them in half after they are baked. If using frozen puff pastry defrost according to package instructions.

Cuisine: "French"
Source: "Little Foods of the Mediterranean by Clifford Wright, 2003"
S(Formatted by Chupa Babi): "Sept 2012"
Yield: "20 pastries"
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Per Serving (excluding unknown items): 246 Calories; 17g Fat (63.1% calories from fat); 6g Protein; 16g Carbohydrate; 1g Dietary Fiber; 8mg Cholesterol; 576mg Sodium

Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 3 Fat

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[Healthy_Recipes_For_Diabetic_Friends] Yemeni Salsa - Shitney - 3g Carbs, 1g Fiber

 

Yemeni Salsa - Shitney - 3g Carbs, 1g Fiber

Recipe By:
Serving Size: 8
Preparation Time: 0:00
Categories: Condiment LowCal (Less than 300 cals) LowerCarbs LowFat (Less than 30%) Vegan

2 tomatoes -- quartered
1 green chili pepper
4 tablespoons fresh cilantro
3 cloves -- garlic
1/2 teaspoon salt

In a blender add tomatoes, chili, cilantro, garlic and salt. Blend well.

Yields: 1 cup (8 two-tablespoon servings)

Author Note: All Arabic countries have their own version of this topping. This is the Yemeni version. In Saudi we call it 'salata hara' and you get this with every meal. You add this on top of your meat, rice, soups, etc.

Cuisine: "MidEastern"
Source: "Noor @Ya Salam Cooking"
Yield: "1 cup"
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Per Serving (excluding unknown items): 17 Calories; 1g Fat (25.4% calories from fat); 1g Protein; 3g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 143mg Sodium

Exchanges: 0 Grain(Starch); 1/2 Vegetable; 0 Fat

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[Healthy_Recipes_For_Diabetic_Friends] Turkish Purslane and Yogurt Salad - 7g Carbs, trace Fiber

 

Turkish Purslane and Yogurt Salad - 7g Carbs, trace Fiber

Recipe By:
Serving Size: 6
Preparation Time: 0:00
Categories: Low Cal (Less than 300 cals) Lower Carbs Meze

3 garlic cloves -- pounded in a mortar with 2 teaspoons salt until mushy
1 1/2 cups full-fat plain yogurt
1 tablespoon extra-virgin olive oil
1 1/2 pounds purslane -- heavy stems removed, washed well, and dried

Stir the garlic paste into the yogurt along with the olive oil until well blended. Toss with the purslane. Refrigerate for 1 hour before serving and serve cold.

Makes 6 servings as a meze or starter

Author Note: Called 'yogurtlu semizotlu salatasi', this recipe may have a long history. The medieval Muslim doctor and philosopher Avicenna, who lived from 980 to 1037, recommended the medicinal benefits of eating purslane and yogurt. This salad is very refreshing, and I like to make it in the summer or with grilled foods.

Cuisine: "Turkish"
Source: "Little Foods of the Mediterranean by Clifford Wright, 2003"
S(Formatted by Chupa Babi): "Sept 2012"
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Per Serving (excluding unknown items): 78 Calories; 4g Fat (47.3% calories from fat); 4g Protein; 7g Carbohydrate; trace Dietary Fiber; 8mg Cholesterol; 80mg Sodium

Exchanges: 1 Vegetable; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates

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[Healthy_Recipes_For_Diabetic_Friends] Turkish Pureed Eggplant Tomato and Bell Pepper Salad - 11g Carbs, 4g Fiber

 

Turkish Pureed Eggplant Tomato and Bell Pepper Salad - 11g Carbs, 4g Fiber

Recipe By:
Serving Size: 6
Preparation Time: 0:00
Categories: Condiment Low Cal (Less than 300 cals) Lower Carbs Vegan

2 pounds eggplant
1 green bell pepper
2 tablespoons fresh lemon juice
1/4 cup extra-virgin olive oil
1 teaspoon salt
4 large garlic cloves -- finely chopped
1 large ripe tomato -- peeled, seeded and chopped

To serve: -- warm Arabic flatbreads, cut into wedges

Preheat the oven to 425F. On a baking sheet, bake the eggplant and green pepper until the skins are blackened, 40 to 45 minutes. Remove from the oven, and when they are cool enough to handle, remove the skins from both. Core, seed, and chop the bell pepper. Place the eggplant in a stainer and chop with a knife by swishing it back and forth. Let the eggplant rest in the strainer to drain off the liquid for 15 minutes.Place the eggplant in a large bowl with the lemon juice, olive oil, and salt; mix well and leave for 15 minutes in the refrigerator.Stir the garlic, tomato, and bell pepper into the eggplant, check the seasonings, then refrigerate for another 30 minutes.Arrange attractively on a platter and serve a room temperature with the warm bread.

Makes 6 meze, starter, servings

AuthorNote: Paltican salatasi, or eggplant salad, has the same name as a number of other eggplant salads in Turkey. It's a popular salad throughout the Middle East. You can garnish this dish in its serving platter with wedges of tomatoes, dill, parsley, and black olives.

Cuisine: "Turkish"
Source: "Little Foods of the Mediterranean by Clifford Wright, 2003"
S(Formatted by Chupa Babi): "Sept 2012"
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Per Serving (excluding unknown items): 125 Calories; 9g Fat (62.7% calories from fat); 2g Protein; 11g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 362mg Sodium

Exchanges: 2 Vegetable; 0 Fruit; 2 Fat

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[Healthy_Recipes_For_Diabetic_Friends] Turkish Fried Eggplant, Pepper and Tomato Salad - 11g Carbs 3g Fiber

 

Turkish Fried Eggplant, Pepper and Tomato Salad - 11g Carbs 3g Fiber

Recipe By:
Serving Size: 4
Preparation Time: 0:00
Categories: Low Cal (Less than 300 cals) Lower Carbs Low Fat (Less than 10%) Meze

2 thin eggplants -- about 1 1/4 pounds, peeled in alternate strips like zebra strips and sliced into 1/2-inch-thick rounds
salt
To fry: -- 1 cup extra-virgin olive oil
2 large green bell peppers -- seeded and cut into strips 1-inch wide
1/2 pound ripe but firm tomatoes -- peeled, seeded and chopped
3 large garlic cloves -- thinly sliced
2 teaspoons white wine vinegar

Lay the eggplant rounds on paper towels and sprinkle with salt.
Leave them to drain of their bitter juices for 30 minutes, then pat dry with paper towels.In a large skillet, heat the olive oil over medium-high heat until it is smoking, then fry the eggplant rounds until golden, about 6 minutes, turning once. Remove with a ladle or tongs and set aside on a paper towel-lined platter to drain.Cook the pepper slices in the remaining oil until browned and crispy, about 8 minutes, stirring. Remove and set aside with the eggplant (when needed, move both to a platter). Cook the tomatoes and garlic in the remaining oil for 4 minutes, the add the vinegar, season with salt, stir, and pour over the eggplant and peppers. Let the dish come to room temperature before serving.

Makes 4 meze servings, a starter

Author Note: This simple meze from the area around Marmaris in Turkey, is called 'cuska'. Although simple, it's packed with flavor, especially if you choose the freshest, fleshiest eggplant, peppers and tomatoes. Serve with crusty French-style bread.

ChupaNote: I stir-fried these in a nonstick wok to cut down on the fat, after frying the garlic in a tablespoon of oil.

Cuisine: "Turkish"
Source: "Little Foods of the Mediterranean by Clifford Wright, 2003"
S(Formatted by Chupa Babi): "Sept 2012"
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Per Serving (excluding unknown items): 46 Calories; trace Fat (4.8% calories from fat); 2g Protein; 11g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 6mg Sodium

Exchanges: 1 1/2 Vegetable; 0 Other Carbohydrates

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[Healthy_Recipes_For_Diabetic_Friends] Turkish Fried Eggplant and Chiles with Yogurt and Garlic Sauce - 23g Carbs 6g Fiber

 

Turkish Fried Eggplant and Chiles with Yogurt and Garlic Sauce - 23g Carbs 6g Fiber

Recipe By:
Servings: 5
Preparation Time: 0:00
Categories: Low Cal (Less than 300 cals) Lower Carbs Low Fat (Less than 25%) Meze

2 eggplants -- about 3 pounds, peeled and sliced into 3/8-inch thick rounds
salt
3 large garlic cloves -- peeled
To fry: -- 6 cups olive oil or olive pomace oil, for frying
6 poblano chile peppers -- about 3/4 pounds
2 cups full-fat plain yogurt

Lay the eggplant slices on some paper towels and sprinkle with salt. Leave them to drain of their bitter juices for 30 minutes, then pat dry with paper towels. Mush the garlic with 1 teaspoon salt in a mortar until completely mushy.Preheat the frying oil in a deep fryer or a deep 8-inch saucepan with a basket insert to 375F. Deep-fry the eggplant slices in batches, taking care not to crowd them, until golden brown, 7 to 8 minutes, turning once. Drain and transfer to a platter covered with paper towels to drain further. Arrange on a serving platter.Deep-fry the chiles in the hot oil until the skins are crispy and peeling, about 3 1/2 minutes, turning once. Arrange over the eggplant slices. Let the frying oil cool completely, strain, and save for a future use.Mix the yogurt and mashed garlic, stirring well, spoon over the eggplant and peppers, and serve.

Author Note: In Turkey, there is a class of dishes known as 'yogurtlu', which means "dishes prepared with yogurt". This simple meze called 'yogurtlu paltican biber kizartmasi', made with fried eggplant and peppers, is one of my favorites, and nearly every restaurant in Turkey will have it on their menu. As the name indicates ('kizartmasi' means "to roast"), one usually roasts rather than fries the eggplant and peppers.

Cuisine: "Turkish"
Source: "Little Foods of the Mediterranean by Clifford Wright, 2003"
S(Formatted by Chupa Babi): "Sept 2012"
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Per Serving (excluding unknown items): 139 Calories; 4g Fat (21.6% calories from fat); 7g Protein; 23g Carbohydrate; 6g Dietary Fiber; 12mg Cholesterol; 56mg Sodium

Exchanges: 3 1/2 Vegetable; 1/2 Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates

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[Healthy_Recipes_For_Diabetic_Friends] Turkish Eggplant and Tomato Marmalade from Istanbul - 14g Carbs, 4g Fiber

 

Turkish Eggplant and Tomato Marmalade from Istanbul

Recipe By:
Servings: 8
Preparation Time: 0:00
Categories: Low Cal (Less than 300 cals) Lower Carbs Meze

1 1/4 pounds eggplant -- peeled and cut into small dice
3 1/2 pounds ripe tomatoes -- cut in half, seeds squeezed out, grated against the largest holes of a grater, and skins discarded
1 red bell pepper -- seeded and chopped
1 long green chile -- seeded and finely chopped
4 large garlic cloves -- finely chopped
1 cup extra-virgin olive oil
salt & freshly ground pepper -- to taste

Author Note: This meze, called 'soslu patilcan', or patilcan soslu, is one I ordered at the Hippodrome Restaurant on Papa Yokuglu Street, across from the obelisk in front of the Blue Mosque in Istanbul and I liked it very much. In fact, I had this room temperature dish of chopped eggplant stewed with tomatoes and olive oil many times in Turkey, and it became for me a kind of weary-tourist comfort food. Serve with pieces of warmed flatbread.

Cuisine: "Turkish"
Source: "Little Foods of the Mediterranean by Clifford Wright, 2003"S(Formatted by Chupa Babi): "Sept 2012"

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Per Serving (excluding unknown items): 300 Calories; 28g Fat (79.3% calories from fat); 2g Protein; 14g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 19mg Sodium

Exchanges: 2 1/2 Vegetable; 5 1/2 Fat

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