Wednesday Recipes

Enjoy!

HERB BREAD

Makes one 1-lb loaf, 8 slices; 16 servings (1/2 slice is 1 serving)

View Online: http://diabeticgourmet.com/recipes/html/301.shtml

Ingredients

1 teaspoon Fast-rising yeast OR 2 teaspoons Active dry yeast

2 cups Bread flour

1 tablespoon Dry milk

1 tablespoon Sugar

1 teaspoon Salt

1 teaspoon Dried chives

1 teaspoon Marjoram

1 teaspoon Thyme

1 teaspoon Basil

1 tablespoon Margarine or butter

7/8 cup Water (77-95F)

Directions

Place all ingredients in the bread machine in the order suggested in your operator’s manual. (If using fresh herbs, double the amount called for.)

Select the white bread mode; press start. This recipe can be made with regular, rapid or delayed-time bake cycles.

Makes one 1-pound loaf, for 16 servings.

Nutritional Information Per Serving: Calories: 64; Protein: 2 g; Fat: 1 g; Sodium: 145 mg; Cholesterol: 0 mg; Carbohydrates: 12 gExchanges: 2-1/2 Bread/Starch

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

View Online: http://diabeticgourmet.com/recipes/html/412.shtml

Ingredients

2 cups all-purpose flour

1/2 cup sugar

1/2 teaspoon baking flour

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; Fat: 3 g; Sodium: 109 mg; Cholesterol: 12 mg; Carbohydrates: 19 g Exchanges: 1 Starch, 1/2 Fat

SPICY GREEN SALAD

Yield: Makes 4 servings

View recipe: http://diabeticgourmet.com/recipes/html/921.shtml

Ingredients

1/2 roasted red bell pepper *

1-inch wedge sweet onion, chopped

1 small garlic clove, chopped

1 medium plum tomato, seeded and chopped

1/4-1/2 jalapeno pepper, chopped (for a hotter dish, do not remove seeds)

1 tsp. agave syrup or honey

1 Tbsp. fat-free, reduced-sodium chicken broth

1 Tbsp. red wine vinegar

1/2 tsp. salt

1 Tbsp. extra virgin olive oil

4 large romaine lettuce leaves

4 red-leaf lettuce leaves

1 packed cup baby arugula

6-inch piece English cucumber, sliced

2 plum tomatoes, sliced crosswise

1/8-1/4 red onion; about 3-4 very thin slices as rings

Directions

In blender, whirl red pepper, onion, garlic, tomato, jalapeno, agave, broth, vinegar and salt until pulpy. With motor running, whirl in oil. Set dressing aside while making salad.

Wash greens. Tear lettuces into bite-size pieces and whirl in salad spinner to dry. Place lettuce and arugula in salad bowl. Add 1/4 cup dressing and toss until greens are just coated.

Add cucumber, tomatoes and onion rings. Toss lightly, and serve immediately.

* If possible, roast pepper yourself.

Directions: Preheat oven to 425 degrees F. Place seeded pepper half, cut-side down on oiled baking sheet and roast 20 to 30 minutes until skin is well-blistered. Place pepper in small bowl, cover with plastic wrap and let sit for 20 minutes. Using fingers, remove skin. Roasted peppers may be tightly covered and refrigerated for up to 4 days.

Nutritional Information Per Serving: Calories: 70; Protein: 2 g; Fat: 4 g; Sodium: 160 mg; Saturated Fat: 0.5 g; Dietary Fiber: 2 g; Carbohydrates: 9 g

LIGHT LEMON CAKE

Yield: 20 servings

Online version: http://diabeticgourmet.com/recipes/html/840.shtml

Source: Diabetic Dream Desserts

Book Info: http://diabeticgourmet.com/book_archive/details/61.shtml

Ingredients

1 box (1 pound, 2.25 ounces) white or lemon cake mix

1 cup water

1/2 cup nonfat or light sour cream

1/2 cup fat-free egg substitute

2 packages (4-serving size each) sugar-free lemon gelatin mix

1 cup boiling water

1 cup cold tap water

Frosting:

2 cups nonfat or light whipped topping

3/4 cup light lemon yogurt

Directions

Preheat the oven to 350 degrees F.

Place the cake mix, water, sour cream, and egg substitute in a large bowl and beat with an electric mixer for 2 minutes.

Coat a 9-by-13 inch pan with cooking spray and spread the mixture evenly in the pan.

Bake for about 30 minutes, or just until the top springs back when lightly touched and a wooden toothpick inserted in the center of the cake comes out clean.

Let the cake cool to room temperature. Then, using a fork, poke holes in the cake at 1/2-inch intervals.

Place the gelatin mix in a medium bowl and add the boiling water. Whisk for 2 minutes or until the gelatin is completely dissolved. Stir in the cold water.

Slowly pour the gelatin mixture over the cake, allowing it to be absorbed.

Cover and refrigerate for at least 3 hours.

To make the frosting, place the whipped topping in a small bowl and fold in the yogurt. Spread the frosting over the cake and chill for an additional hour before serving.

Nutritional Information Per Serving: Calories: 138; Protein: 3 g; Fat: 2 g; Sodium: 218 mg; Cholesterol: 0 mg; Carbohydrates: 26 g; Exchanges: 2 Carbohydrate, 1/2 Fat

FALAFEL PATTIES WITH YOGURT CUCUMBER SAUCE

The falafel mixture can also be shaped into 1-inch balls and cooked as the recipe directs; serve with Yogurt Cucumber Sauce as appetizers, or in pitas for sandwiches.

Yield: 4 servings (2 each)

View Online: http://diabeticgourmet.com/recipes/html/845.shtml

Source: 1,001 Delicious Recipes for People with Diabetes

Book Info: http://diabeticgourmet.com/book_archive/details/22.shtml

Ingredients

1 package (6 ounces) falafel mix

1/2 cup shredded carrots

1/4 cup sunflower kernels

2 tablespoons thinly sliced green onions and tops

Vegetable cooking spray

Yogurt Cucumber Sauce (recipe follows)

Directions

Prepare falafel mix with water according to package directions; mix in carrots, sunflower kernels, and green onions. Shape mixture into 8 patties about 1/2 inch thick.

Spray large skillet with cooking spray; heat over medium heat until hot. Place patties in skillet and spray tops with cooking spray; cook until browned, 4 to 5 minutes on each side. Serve with Yogurt Cucumber Sauce (below).

YOGURT CUCUMBER SAUCE

Yield: Makes about 1-1/3 cups

Ingredients

1 cup plain fat-free yogurt

1 cup shredded, or chopped, cucumber

1/2 teaspoon dried dill weed

1/2 teaspoon dried mint leaves

Salt and white pepper, to taste

Directions

Mix yogurt, cucumber, and herbs. Season to taste with salt and white pepper.

Nutritional Information Per Serving: Calories: 255; Protein: 11.7 g; Fat: 7.7 g; Sodium: 586 mg; Cholesterol: 1 mg; Carbohydrates: 28.6 g; Exchanges: 2 Bread/Starch, 1 Meat, 1 Fat