Friday Recipes

By now, you've no doubt read (on this blog, per chance?) that diabetic food does not have to be boring by any stretch of the imagination. Here's another round of recipes to prove that. Enjoy!

ORANGE CRANBERRY BREAD

Yield: 1 loaf (18 slices)

Source: The New Family Cookbook for People with Diabetes

Book Info: http://diabeticgourmet.com/book_archive/details/26.shtml

Print Version: http://diabeticgourmet.com/recipes/html/412.shtml

Ingredients

2 cups all-purpose flour

1/2 cup sugar

1/2 teaspoon baking soda

1/2 teaspoon salt

1 medium orange

2 teaspoons margarine, melted

1 large egg, beaten, or 1/4 cup egg substitute

1 teaspoon pure vanilla extract

1 cup fresh or frozen cranberries, coarsely chopped

1/2 cup chopped walnuts

Directions

Preheat the oven to 350 degrees F. Cut aluminum foil to fit the bottom of a 9x5-inch loaf pan and spray the sides of the pan with nonstick pan spray.

Sift the flour, sugar, baking soda, and salt together in a large bowl.

Grate the zest from the orange and set aside. Cut the orange in half and squeeze the juice into a measuring cup. Add the grated zest and melted margarine to the juice and add enough hot water to make 1 cup.

Stir the liquids into the dry ingredients. Add the egg, vanilla, cranberries, and walnuts; stir to mix.

Pour the batter into the prepared pan and bake for 1 hour, or until a toothpick inserted in the top of the loaf comes out clean. Cool in the pan on a wire rack.

If time permits, let stand overnight for easy slicing. Cut the loaf into 18 slices.

Nutritional Information Per Serving: Calories: 108; Protein: 2 g; Carbohydrates: 19 g; Cholesterol: 12 g; Sodium: 109 mg; Fat: 3 g; Exchanges: 1 Starch, 1/2 Fat

FRESH FRUIT CLAFOUTI

Yield: 1 Cake (6 servings)

Source: The New Family Cookbook for People with Diabetes

Book info: http://diabeticgourmet.com/book_archive/details/26.shtml

Print Version: http://diabeticgourmet.com/recipes/html/387.shtml

Ingredients

1-1/2 cups slice ripe nectarines, plums, peaches, or pitted cherries (about 10 ounces cut fruit)

2/3 cup fat-free evaporated milk

1 large egg, beaten, or 1/4 cup egg substitute

2 tablespoons all-purpose flour

2 tablespoons sugar

1/2 teaspoon pure vanilla extract

1/8 teaspoon nutmeg, preferably freshly grated

1/8 teaspoon salt

1 tablespoon sifted powdered sugar

Directions

Preheat the oven to 375 degrees F. Prepare an 8-inch glass pie plate with non-stick pan spray. Layer the fruit in the pie plate.

Combine the milk, egg, flour, sugar, vanilla, nutmeg, and salt in a food processor. Process until smooth; pour over the fruit.

Bake 35 to 40 minutes, or until puffed and golden brown. Serve warm or at room temperature. At serving time, sprinkle with powdered sugar and cut into 6 slices.

Nutritional Information Per Serving (1 slice): Calories: 92, Fat: 1 g, Cholesterol: 36 mg, Sodium: 92 mg, Carbohydrate: 17 g, Dietary Fiber: 1 g, Sugars: 13 g, Protein: 4 g Diabetic Exchanges: 1 Other Carbohydrate

BEAN SALAD

Yield: 6 servings

Source: "Magic Menus for People with Diabetes"

Info: http://diabeticgourmet.com/book_archive/details/3.shtmlIngredients

1-1/2 cups fresh green beans

1-1/2 cups fresh yellow beans

1-1/2 cups kidney beans, rinsed and drained

1/2 cup chopped green pepper

1/2 cup sliced onions

1 clove garlic, minced

2/3 cup red wine vinegar

1 tablespoon sugar substitute

1/4 cup olive oil

1/2 teaspoon Worcestershire sauce

Directions

Blanch green and yellow beans. Cool. Mix with kidney beans, peppers, and onions. Mix remaining ingredients and toss with beans. Let stand 1 hour before serving.

Nutritional Information Per Serving (1 cup): Calories: 126, Fat: 5 g, Cholesterol: 0 mg, Sodium: 9 mg, Carbohydrate: 18 g, Dietary Fiber: 5 g, Sugars: 4 g, Protein: 5 g, Diabetic Exchanges: 1 Starch, 1 Vegetable, 1/2 Fat

ROASTED POTATOES WITH GARLIC AND ROSEMARY

Yield: 8 to 12 wedges (4 servings)

View Online: http://diabeticgourmet.com/recipes/html/804.shtml

Source: The New Family Cookbook for People with Diabetes

Book Info: http://diabeticgourmet.com/book_archive/details/26.shtml

Ingredients

2 large baking potatoes or 3 medium potatoes (1-1/4 pounds total), each cut in 4 wedges

1 tablespoon olive oil

2 cloves garlic, minced

1/2 teaspoon crushed rosemary

1/4 teaspoon salt

Directions

Preheat the oven to 350 degrees F. Prepare a shallow dish or pan with nonstick pan spray.

Arrange potato wedges in the prepared pan. Combine the oil, garlic, rosemary, and salt in a small bowl. Brush the potatoes lightly with the oil mixture.

Bake until tender and golden brown, about 1 hour, basting with oil from the pan every 15 minutes.

Nutritional Information (Per Serving): Calories: 136; Protein: 3 g; Sodium: 155 mg; Cholesterol: 0 mg; Fat: 3 g; Dietary Fiber: 4 g; Sugars: 3 g; Carbohydrates: 24 g; Exchanges: 1-1/2 Starch, 1/2 Fat

BAKED POTATO PANCAKES

Found online at http://diabeticgourmet.com/recipes/html/436.shtml Makes about 16 pancakes or 8 servings.

Ingredients

Canola oil cooking spray

6 medium Yukon Gold potatoes peeled

2 large carrots, scraped

1/4 cup all-purpose flour

1/4 cup flat-leaf parsley, finely minced

1/4 cup green onion, finely chopped

2 large eggs, beaten

1 Tbsp. canola oil

1/2 tsp. salt

1/2 tsp. freshly ground black pepper

reduced-fat sour cream or applesauce (optional)

Directions

Preheat oven to 450 degrees. Spray large non-stick baking sheet with oil spray. Coarsely grate potatoes and carrots. Place them in large sieve. Set sieve into a large bowl so it nestles securely. Squeeze vegetables to wring out as much liquid as possible. If vegetables still feel wet, pat dry with paper towels, then transfer them to a mixing bowl. Stir in flour, parsley, onion, eggs, oil, salt and pepper, making sure ingredients are well combined.

Spoon small mounds of the mixture on the baking sheet to form 2 1/2-inch pancakes, leaving 1 inch between each. Bake latkes until golden brown, 6 to 8 minutes per side, turning once with spatula. Pancakes can also be made in a pan, preferably non-stick, with a light coating of canola oil spray on the bottom. Heat pan to high, then reduce to medium or medium-high heat. Transfer cooked pancakes to warm plates or a serving platter and serve at once. If desired, serve with low-fat sour cream or applesauce.

Nutritional Information (Per Serving): Calories: 251; Protein:6 g; Sodium: 185 mg; Fat: 3 g; Carbohydrates: 50 g; Exchanges: 3-1/2 Starch/Bread, 1 Lean Meat

SUMMER GARDEN PILAF

Yield: 7 servings; Serving size: 3/4 cup

View Online: http://diabeticgourmet.com/recipes/html/784.shtml

Source: The Complete Diabetes Prevention Plan

Book Info: http://diabeticgourmet.com/book_archive/details/60.shtml

Ingredients

1 tablespoon extra virgin olive oil or canola oil

1 cup plus 2 tablespoons (1/3-inch dice) zucchini

1 cup fresh or frozen whole kernel corn

1/2 cup chopped red bell pepper

1/2 cup chopped onion

1/2 teaspoon dried oregano

3 cups cooked brown rice

Scant 1/2 teaspoon salt

Directions

Place the oil in a large deep nonstick skillet and preheat over medium-high heat. Add the zucchini, corn, red bell pepper, onion, and oregano. Cook, stirring frequently, for 3 to 4 minutes, just until the vegetables are crisp-tender.

Periodically place a lid over the skillet if it becomes too dry. (The steam released from the cooking vegetables will moisten the skillet.)

Add the rice and salt to the skillet mixture and reduce the heat to medium. Cook, stirring frequently, for a couple of minutes, until the mixture is heated through. Add a tablespoon or two of water if the mixture seems too dry. Serve hot.

Nutritional Information Per Serving: Calories: 140; Protein: 3.3 g; Sodium: 138 mg; Cholesterol: 0 mg; Fat: 2.9 g; Saturated Fat: 0.4 g; Dietary Fiber: 2.7 g; Carbohydrates: 26 g; Exchanges: 1-1/4 Starch, 1 Vegetable, 1/2 Fat