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| Diabetic Recipes - Page # 1 | ||
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| Title | Ingredients | Directions |
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AFRICAN VEGETARIAN STEW
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4 small kohlrabis cut in chunks (or parsnips) 2 sweet potatoes, peeled and cut in chunks 1 large onion, chopped 2 zucchini, sliced thick 5 tomatoes, or 16 ounces canned 15 ounces garbanzo beans, liquid included 1/2 C. couscous, or bulgar wheat 1/4 C. raisins, dark or golden 1 tsp. ground coriander 1/2 tsp. ground turmeric 1/2 tsp. ground cinnamon 1/2 tsp. ground ginger 1/4 tsp. ground cumin 3 C. water | Combine all the ingredients in a large saucepan. Bring to a boil, lower the heat, and simmer until the vegetables are tender, about 30 minutes. Serve the couscous separately, if desired. |
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ALL PURPOSE SEASONING
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2 Tbsp. minced dehydrated onion 2 Tbsp. sesame seeds 2 Tbsp. parsley flakes 2 tsp. oregano 2 tsp. garlic powder 1 tsp. celery seed 1 tsp. marjoram 1 tsp. dried basil 1 tsp. spearmint 1 tsp. spearmint 1 tsp. bay leaf powder 1/2 tsp. dill seed 1/2 tsp. thyme 1/2 tsp. coriander 1/2 tsp. dry mustard 1/2 tsp. rosemary | In a blender, blend dehydrated onion into finer pieces. Add remaining herbs. Blend to mix well, but do not make into a powder. To keep herbs fresh, store in shaker top bottle with tight fitting lid. |
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ALL PURPOSE SPICE MIX
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1/3 C. grated parmesan cheese 1/4 C. sesame seeds 2 Tbsp. paprika 1 Tbsp. poppy seeds 1 tsp. chicken bouillon cube 2 tsp. dried parsley 1 tsp. onion flakes 1 tsp. garlic powder 1 tsp. celery seed 1/2 tsp. salt 1/2 tsp. pepper | Crush bouillon cube into fine powder and put in screw-top jar. Add remaining ingredients and shake until well mixed. Store in refrigerator for up to 4 months. |
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ALMOND BISCUIT RING
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1/4 C. granulated brown sugar replacement 2 Tbsp. diabetic maple syrup 2 tsp. reduced calorie margarine 2 tsp. water 1/3 C. almonds, coarsely chopped 1 (8 oz.) tube refrigerator biscuits | In a 1 1/2 quart microwave safe casserole, combine the brown sugar replacement, maple syrup, margarine and water. Cover with a paper towel and microwave on high for one minute. Allow to sit, covered for one minute, then stir to mix in the melted margarine. Stir in the almonds. Cut each of the biscuits into four pieces. Roll each piece into a ball. Dip each piece into the syrup mixture then place in a microwave safe ring mold. Arrange all coated balls uniformly around the ring mold. Pour any remaining syrup over the balls in the mold. Microwave on medium (50% power) for 5 to 6 minutes, turning the mold 1/4 turn after each two minutes. Remove from oven and immediately cover with waxed paper. Allow to sit undisturbed for 5 minutes; then turn out onto a serving dish. Divide into 10 servings. This dish has only about 80 calories per serving. |
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ALMOND MERINGUE COOKIES DIABETIC
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4 egg whites 8 tsp. powdered skim milk 1 tsp. vanilla extract 1 tsp. almond extract 1 tsp. liquid artificial sweetner Cinnamon to taste | Beat egg white until stiff. Add skim milk powder. Mix well. Add extracts and sugar substitute. Drop cookies by spoonfuls onto cookie sheet. Bake at 275 degrees for 45 minutes. Remove from cookie sheet and dust with cinnamon. Yields 2 to 2 1/2 dozen. One cookie equals 32 calories. |
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ALMOND GRANOLA BARS
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1-1/2 C. rolled oats 1/4 C. oat bran 1/4 C. finely chopped almonds 1/2 tsp. ground cinnamon 2 Tbsp. vegetable oil plus 1 tsp. vegetable oil 1/3 C. honey 1/2 tsp. vanilla extract 1/4 tsp. almond extract | Preheat oven to 350 degrees F. Spray a baking sheet with nonstick spray. Combine dry ingredients in a large bowl. Combine remaining ingredients and add to dry mixture. Mix until all ingredients are moistened. Press mixture into a rectangular shape 7 inches wide and 9 inches long. (Wet hands or use one hand and a damp spoon.) Bake about 12 minutes. Remove from oven and cut into16 bars using a sharp knife. Separate bars slightly and return to oven for 3 to 5 minutes more. The browner the bottom of the bars, the crisper they will be when cool; the edges will crumble slightly when cut. Set aside for a snack. Remove to a wire rack to cool. |
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ALMOND MACAROONS
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1 egg white 1/4 C. sugar (sweeteners do not work) 1 tsp. almond extract 1/4 C. wheat germ | Preheat oven to 325 degrees F. In a deep bowl, beat egg whites on low speed of an electric mixer until frothy. Beat on high speed until stiff. Gradually beat in sugar and then almond extract. Fold in wheat germ. Drop mixture by 1/2 tsp.ful onto a cookie sheet that had been sprayed with a nonstick cooking spray and dusted lightly with flour. Put the cookies in the oven and immediately reduce the temperature to 200 degrees F. Bake 1 hour. Turn off heat and leave cookies in oven to cool. |
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ALMOND RICE
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1 C. long grain brown rice 2 C. water 1 tsp. low sodium bouillon granules 2 Tbsp. almonds, silvered, or 2 Tbsp. pine nuts 2 Tbsp. grated lemon zest | In a medium saucepan, bring rice and water to a boil. Turn off heat and let rice stand in water, covered, 6 hours. When ready to cook, add bouillon granules and bring to a boil. Cook 10 minutes until water is absorbed and rice is tender. Drain, if necessary. Add almonds and lemon zest. Let stand a few minutes, then fluff with a fork and serve. |
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ALMOND SUGAR COOKIES
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5 Tbsp. margarine 1-1/2 Tbsp. fructose 1 Tbsp. egg white 1/4 tsp. almond, vanilla, or lemon extract 1 C. unbleached flour 1/8 tsp. baking soda 1 pinch cream of tartar 32 almond slices | Preheat oven to 350 degrees F. In a medium bowl, combine margarine and fructose, beating until light and fluffy. Mix in egg white and almond extract. Gradually stir in flour, baking soda, and cream of tartar; mix well. Form into 1/2-inch balls. Place on a nonstick cookie sheet. Dip a flat-bottomed glass into flour and press down on each ball to flatten cookie. Top each cookie with an almond slice. Bake for 8 to 10 minutes until lightly browned. Transfer to parchment or wax paper to cool. |
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ALMOST PASTA PRIMAVERA
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3-1/2 pounds spaghetti squash 1 C. broccoli flowerets, fresh 1 C. zucchini, small, sliced 1 C. mushrooms, fresh, sliced 1 C. carrots, sliced 1 clove garlic, small, crushed 3/4 tsp. reduced calorie margarine, melted 1 Tbsp. skim milk 1/2 C. part skim ricotta cheese 1 Tbsp. parmesan cheese 1/2 tsp. imitation butter flavoring 1/4 tsp. salt 1/2 tsp. Italian seasoning 1/8 tsp. coarsely ground pepper | Wash squash. Cut in half lengthwise and discard seeds. Place squash, cut side down, in a Dutch oven; add 2 inches water. Bring water to a boil, cover and cook 20 minutes or until squash is tender. Drain squash and cool. Using a fork, remove spaghetti-like strands. Measure 3 cup of strands; set aside. Remove remaining strands for other use. Steam vegetables 5 to 7 minutes or until crisp and tender; drain well. Combine squash strands and vegetables, tossing gently. Cover to keep warm; set aside. Sauté garlic in margarine in a small saucepan; remove from heat. Add milk, cheese, butter flavoring, and seasonings to saucepan. Cook over low heat, stirring constantly, until mixture is hot (do not boil). Spoon cheese mixture over vegetable mixture, tossing gently. |