Wednesday Recipes

I'm planning to make a few changes here over the next few weeks...A little chattier, more photos, maybe one or two highlighted recipes and five or six accompanying recipes...But then, I think the changes will make a better blog, all the way around.

In the meantime, here are today's six diabetic (and vegetarian) recipes to try out. Enjoy!

ALMOND BISCOTTI

Servings: 32

View recipe: http://diabeticgourmet.com/recipes/html/39.shtml

Ingredients

1/4 cup finely chopped almonds

1/2 cup sugar

2 tablespoons margarine

4 egg whites, lightly beaten

2 teaspoons almond extract

2 cups all-purpose flour

2 teaspoons baking powder

1/4 teaspoon salt

Directions

Preheat oven to 375 degree F. Place almonds in a small baking pan. Bake 7 to 8 minutes until golden brown (watch carefully to avoid burning). Set aside.

Beat sugar and margarine in medium bowl with electric mixer until smooth. Add egg whites and almond extract; mix well. Combine flour, baking powder and salt in large bowl; mix well. Stir egg white mixture and almonds into flour mixture until well blended.

Spray two 9x5-inch loaf pans with non-stick cooking spray. Evenly divide dough between prepared pans. Spread dough evenly over bottoms of pans with wet fingertips.

Bake 15 minutes or until knife inserted into centers comes out clean.

Remove from oven and turn onto cutting board. As soon as loaves are cool enough to handle, cut each into 16 (1/2-inch thick) slices. Place slices on baking sheets covered with parchment paper or sprayed with cooking spray.

Bake 5 minutes; turn over. Bake 5 minutes more or until golden brown. Serve warm or cool completely and store in airtight container.

Nutritional Information Per Serving: Calories: 56; Protein: 1 g; Fat: 1 g; Carbohydrates: 9 g; Exchanges: 1/2 Starch/Bread; 1/2 Fat

CONFETTI BEAN SALAD

Servings: 6

View: http://diabeticgourmet.com/recipes/html/43.shtml

Source: The Diabetic Newsletter

Ingredients

16 ounces can mixed cut green & wax beans

1/4 cup onion, chopped

2 tablespoons pimiento, chopped

1/2 cup cider vinegar

Sugar substitute equivalent to 5 teaspoons sugar

1 tablespoon mixed pickling spices

1/4 cup celery, finely chopped

Crisp lettuce leaves

1/4 cup green pepper, chopped

Directions

Drain beans, saving liquid.

Combine this liquid with vinegar in a saucepan.

Add mixed pickling spice, either loose or in a small cheesecloth bag.

Bring to a boil, cover, reduce heat to low, and simmer gently for 10 minutes.

Meanwhile, mix all the vegetables in a bowl.

Remove liquid from heat; add sweetener and stir until dissolved.

Pour over vegetables and remove spice bag or loose spices.

Chill several hours, stirring occasionally.

Drain before serving on crisp lettuce.

Nutritional Information Per Serving: Calories: 28 ; Protein: 1 g; Carbohydrates: 7 g; Exchanges: 1 Vegetable

GREEN BEANS WITH MUSHROOMS

Servings: 6

Source: The Diabetic Newsletter

Find this recipe at: http://diabeticgourmet.com/recipes/html/46.shtml

Ingredients

2 pound fresh green beans

4-5 teaspoons water

1 cup fresh mushrooms, quartered

1 teaspoon garlic

2 teaspoons olive oil

Directions

In a frying pan or saute pan, add 4-5 teaspoon water. Bring to boil.

Add Green Beans and lower heat to medium-high and cover.

When Green Beans are fork-tender, take off heat and drain water.

In another fry pan or saute pan, on medium high heat, saute olive oil, garlic and mushrooms for about 5-7 minutes.

Add Green Beans and toss.

Serve Hot.

Nutritional Information Per Serving: Calories: 50; Protein: 2 g; Fat: 5 g; Carbohydrates: 5 g; Exchanges: 1 Vegetable; 1 Fat

SPINACH AND BROWN RICE CASSEROLE

Servings: 8

Source: The New American Heart Association Cookbook

Find this recipe at: http://diabeticgourmet.com/recipes/html/237.shtml

Ingredients

Vegetable Oil spray

10 ounces fresh spinach OR 10-oz package frozen no-salt-added chopped spinach, thawed

3 cups cooked brown rice (about 1 cup uncooked)

2 cups nonfat or low-fat cottage cheese

Egg substitute equivalent to 1 egg or 1 egg

1 tablespoon all-purpose flour

1 tablespoon grated Parmesan cheese

1/2 teaspoon dried thyme, crumbled

Pepper to taste

1 teaspoon light margarine

1-1/2 cups chopped onion (3 medium)

3 medium cloves, garlic, minced, or 1-1/2 tsp bottled minced garlic

8 ounces fresh mushrooms, sliced (2 to 2-1/2 cups)

3 tablespoons grated Parmesan cheese

2 tablespoons sunflower seeds

Directions

Preheat oven to 375F. Lightly spray a 13x9x2-inch pan with vegetable oil spray.

If using fresh spinach, remove large stems and tear leaves into bite-size pieces. If using frozen spinach, squeeze out moisture. Set aside.

In a large bowl, combine rice, cottage cheese, egg substitute, flour, 1 tablespoon Parmesan, thyme, and pepper. Set aside.

In a large saucepan, melt margarine over medium-high heat. Saute onions and garlic until onion is translucent, 2 to 3 minutes. Reduce heat to low and add spinach and mushrooms. Cook, covered, for 3 to 5 minutes.

Add cottage cheese mixture and blend well. Spoon mixture into pan and sprinkle with 3 tablespoons Parmesan and sunflower seeds. Bake, uncovered, for 25 to 30 minutes.

Nutritional Information Per Serving: Calories: 182; Protein: 13 g; Fat: 3 g; Sodium: 319 mg; Cholesterol: 8 mg; Carbohydrates: 25 g; Exchanges: 1/2 Bread/Starch, 1 Vegetable, 3/4 Low-Fat Milk

CHILLED TOMATO SOUP

Prep Time: 15 Minutes - Cost: $

Servings: 4 - Difficulty Level: 2

Source: Family Circle's "All-time Favorite Recipes"

Find this recipe at: http://diabeticgourmet.com/recipes/html/84.shtml

Ingredients

3/4 cup finely diced, seeded, unpeeled cucumber

1/2 cup chopped fresh basil

1/4 cup finely chopped red onion

2 tablespoons extra-virgin olive oil

3 pounds tomatoes, chopped

3 tablespoons balsamic vinegar

2 teaspoons salt

1/2 teaspoon black pepper

Directions

Combine 1/4 cup cucumber, 2 tablespoons basil, 2 tablespoons onion and 2 teaspoons oil in a small bowl.

Working in batches, puree tomatoes, vinegar, salt, pepper and remaining cucumber, basil and onion in a food processor or blender. Serve immediately or refrigerate. Garnish with diced cucumber-onion mixture. Drizzle each serving with 1 teaspoon olive oil (optional).

Nutritional Information Per Serving: Calories: 143; Protein: 3 g; Fat: 8 g; Carbohydrates: 19 g; Exchanges: 1-1/4 Starch, 1 Low-Fat Meat, 1 Fat

CORN AND TOMATO POLENTA

Servings: 6

Find this recipe at: http://diabeticgourmet.com/recipes/html/183.shtml

Ingredients

1 quart water

1/4 teaspoon salt

1 cup yellow cornmeal

1/2 cup Tomato Sauce

1 teaspoon dried leaf oregano

1/2 cup whole-kernel corn and drained

1/2 teaspoon crushed red pepper flakes

Pepper to taste

Directions

In a heavy 3-quart saucepan, bring water and salt to a boil.

Slowly pour cornmeal into saucepan so that water does not stop boiling, stir to keep smooth.

Reduce heat and simmer 20 to 25 minutes, stirring often until mixture is stiff.

Meanwhile, in a small saucepan, heat tomato sauce, oregano, corn, hot pepper flakes and pepper.

When cornmeal is stiff, turn half into a serving dish and top with half the sauce.

Layer remaining cornmeal and sauce and let rest to 5 to 10 minutes.

Cut in squares and serve.

Nutritional Information Per Serving: Calories: 105; Sodium: 208 mg; Cholesterol: 0 mg; Carbohydrates: 23 g; Exchanges: 1-1/2 Starch/Bread