Tuesday Recipes

Today's article from The Diabetic News is about a discovery dealing with diabetic vascular disease prevention and treatment. Click here to read the article.

And now for today's six recipes. Enjoy!

FETTUCCINE SALAD WITH ROASTED GARLIC, ONIONS, AND PEPPERS

Serves: 8

Serving Size: 1/8 of recipe

Source: 1,001 Delicious Recipes For People With Diabetes

View recipe: http://diabeticgourmet.com/recipes/html/495.shtml

Ingredients

2 bulbs garlic

Olive oil cooking spray

3 medium onions, cut into wedges

2 large red bell peppers, cut into 1/2-inch slices

2 tablespoons olive oil or vegetable oil

2 tablespoons lemon juice

2 tablespoons finely chopped parsley

1/2 teaspoon salt

1/4 teaspoon pepper

8 ounces fettuccine, cooked, warm

Directions

Cut a scant 1/2 inch off tops of garlic bulbs, exposing ends of cloves. Wrap garlic heads loosely in aluminum foil. Spray jelly roll pan with cooking spray. Arrange garlic, onions, and bell peppers on pan. Bake vegetables, uncovered, at 400 degrees until garlic is very soft and vegetables are tender, 30 to 40 minutes.

Cool garlic slightly; squeeze pulp into small bowl. Stir in oil, lemon juice, parsley, salt, and pepper. Spoon garlic mixture over pasta and toss; add onions and peppers and toss. Serve warm.

Nutritional Information Per Serving: Calories: 151; Protein: 5 g; Fat: 4.5 g; Sodium: 184 mg; Cholesterol: 0 mg; Carbohydrates: 24.4 g; Exchanges: 1-1/2 Vegetable, 1 Bread/Starch, 1 Fat

PENNE WITH GREENS AND CANNELLINI BEANS

Low in fat and loaded with fiber, the smooth texture and slightly nutty flavor of cannellini beans (or white kidney beans) makes a great addition to healthy pasta recipes.

Yield: 6 main dish servings

Source: Dreamfields Healthy Carb Pasta

Info: http://diabeticgourmet.com/recipes/Trusted_Brands/Dreamfields

Print & Photo: http://diabeticgourmet.com/recipes/html/713.shtml

1 box uncooked Dreamfields Penne Rigate

2 tablespoons olive oil

1/2 cup diced red bell pepper

1 tablespoon minced garlic

1/4 to 1/2 teaspoon crushed red pepper flakes

1 cup reduced-sodium, fat free chicken broth

1 pound fresh collard or mustard greens, washed, trimmed and cut into large bite-sized pieces

1 can (15 ounces) cannellini beans, rinsed and drained (or other white beans)

Kosher salt and freshly ground black pepper to taste

Grated Parmesan cheese (optional)

Cook pasta according to package directions. Drain and return to pan.

Meanwhile, in large skillet, heat olive oil over medium-high heat. Add bell pepper, garlic and red pepper flakes; cook 1 to 2 minutes, stirring constantly. Add broth; bring to boil.

Add greens; return to boil. Cook 1 to 2 minutes, uncovered, until greens are just crisp-tender, stirring occasionally. Add greens with liquid to pasta; toss to coat. Add beans; toss gently. Adjust seasoning with salt and pepper. Top with grated Parmesan cheese, if desired.

Serving Note: Any dark, leafy greens such as kale, spinach or chard can be substituted for the collard greens. 1-1/2 cups cooked cannellini beans can be substituted for the canned beans.

Nutritional Information (Per Serving):Calories: 336; Protein: 16g; Sodium: 128 mg; Cholesterol: 0 mg; Fat: 6 g; Saturated Fat: 1g; Dietary Fiber: 11 g; Digestible Carbohydrates: 22g

Note: The Dreamfields process results in a pasta with 5 grams fiber and only 5 grams digestible carbohydrates per serving and a 65% lower glycemic index than regular pasta. If traditional pasta is used in this recipe there is a total of 63g carbohydrate.

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

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

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

CHIMICHURRI STEAK WRAPS

Yield: Makes 4 servings

View recipe: http://diabeticgourmet.com/recipes/html/915.shtml

Ingredients

12 ounces grilled top sirloin steak, cut into slices

3 cups fresh baby spinach

1/2 large red bell pepper, cut into thin strips

4 medium whole wheat tortillas (8 to 10-inch diameter)

Chimichurri Sauce:

1 cup fresh parsley leaves

2 cloves garlic

3 tablespoons olive oil

1 tablespoon red wine vinegar

1/4 teaspoon salt

Directions

Place parsley and garlic in food processor or blender container. Cover; process until finely chopped. Add oil, vinegar and salt; process just until blended.

Spread each tortilla evenly with Chimichurri Sauce, leaving 1/4-inch border around edge. Top with equal amounts spinach, bell pepper slices and beef slices on top two-thirds of tortilla. Fold bottom of tortilla up over filling. Fold right and left sides to center overlapping edges; secure with wooden picks; if desired.

Nutritional Information Per Serving: Calories: 340; Protein: 30 g; Fat: 16 g; Sodium: 410 mg; Cholesterol: 49 mg; Saturated Fat: 3 g; Dietary Fiber: 3.7 g; Carbohydrates: 25 g

FIESTA SLAW

Makes 10 servings.

Source: AICR

Find this recipe at: http://diabeticgourmet.com/recipes/html/504.shtml

Ingredients

5 Tbsp. fresh lime juice

3 Tbsp. reduced-fat mayonnaise

5 cloves garlic, finely minced

2 tsp. canned chipotle chilies, rinsed, drained and chopped

1 Tbsp. honey

1 large red bell pepper, cut into thin strips

1 large green bell pepper, cut into thin

1 large yellow bell pepper, cut into thin strips

12 oz. jicama, peeled, cut into thin strips

1/3 cup (packed) fresh cilantro leaves, minced

Salt and freshly ground black pepper

Directions

Puree first 5 ingredients in a blender or food processor until dressing is smooth.

Place peppers, jicama and cilantro in a large bowl. Add dressing and toss to mix and coat well. Season with salt and pepper to taste. Cover and refrigerate until the vegetables soften a little but remain crunchy. (About 4 hours.)

Serve at room temperature.

Nutritional Information Per Serving: Calories: 42; Protein: 1 g; Fat: under 1 g; Sodium: 42 mg; Carbohydrates: 9 g; Exchanges: 2 Vegetable

MERINGUE TARTLETS WITH PEARS AND SHAVED CHOCOLATE

Yield: Makes 8 servings.

View recipe: http://diabeticgourmet.com/recipes/html/918.shtml

Ingredients

1 cup water

1 cup orange juice without pulp

2 cloves

4 ripe pears - Bosc or Anjou varieties (peeled, halved and cored)

1 Tbsp. plus 1/4 cup sugar, divided

4 large, room temperature egg whites

Dash of cream of tartar

Dash of salt

2 Tbsp. plus 2 tsp. shaved chocolate, from a good-quality dark chocolate bar

Directions

Preheat oven to 250 degrees. Cover a baking sheet with parchment paper and set aside.

In a large baking pan, combine water, orange juice, 1 Tbsp. sugar and cloves. Add pears. Poach pears in the oven until soft. Remove pears from liquid and set aside.

In a large mixing bowl, combine the egg whites, cream of tartar and salt. Beat with an electric mixer at medium speed until the eggs are frothy (about 1 minute). With the mixer at high speed, add the remaining 1/4 cup sugar, one tablespoon at a time. Beat for roughly 6 minutes or until stiff, glossy peaks form.

Drop the meringue onto the prepared baking sheet in eight 3- to 4-inch-diameter rounds, smoothing the edges.

Bake for 1 hour. Turn the oven off, but leave the meringues in the oven for about 12 hours. Do not open the oven door.

When ready to serve, gently peel the meringues off the parchment paper.

Place each pear half in a bowl and top with one meringue. To garnish, shave chocolate from the side of the chocolate bar using a vegetable peeler. Note, it may help if the chocolate bar is cold, so refrigerate for several minutes prior. Garnish each meringue with 1 teaspoon shaved chocolate.

Nutritional Information Per Serving: Calories: 117; Protein: 3 g; Fat: 2 g; Sodium: 65 mg; Saturated Fat: 1 g; Dietary Fiber: 3 g; Carbohydrates: 24 g