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diabetes forum





Diabetes Recipes and Cooking: Surprised :)

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  1.  
    • CommentAuthorDray
    • CommentTimeApr 2nd 2007 edited
     

    .... That no-one has posted in this bit :bigsmile:

    Give me a couple of days to dig thro' my notebooks, and I'll post a couple of recipes or three.

    Yeh, I know that we battle with our weight - or worse - we DON'T. Truth is, despite the confusion
    of advice, you can eat pretty much what you want. It's a case of how much. And when.

    So peeps, post your favourite recepies, and then if anyone anyone has a good idea of any changes
    and or disagreements - based on your experiences - go for it.....

    If that's ok with the Boss :bigsmile:

    /edit Best say whether you are a type one or type two - tho' there's not a lot of difference, there are some. endedit/

    •  
      CommentAuthorBestBuddy
    • CommentTimeApr 6th 2007
     

    Good point - been meaning to post one or two myself.

    I'm a vegetarian, which makes things double complicated :)

    Here is my Vegetarian Chili Recipe, I got it from a Diabetic Cooking web site but modified a bit to suit my prefences and style ofcooking.

    Recipe Ingredients:
    1 tbsp vegetable oil
    2 garlic cloves, finely chopped
    1.5 cups thinly sliced mushrooms
    2/3 cup chopped red onion
    2/3 cup chopped red bell pepper
    2 tsp chili powder
    1/4 tsp ground cumin
    1/8 tsp ground chili pepper
    1/8 tsp dried oregano leaves
    1 can peeled whole tomatoes
    2/3 cup frozen baby lima beans
    1/2 cup rinsed drained canned Great Northern beans (I use any interesting looking beans I find that week in the Supermarket)
    4 tbsp nonfat sour cream
    4 tbsp shredded reduced-fat Cheddar cheese (errmm.. Ok, sometimes I cheat and use real cheddar)

    Instructions:

    Heat the oil in large saucepan on a medium-high heat and add the garlic.
    Stir and cook for 3 minutes.
    Add the mushrooms, onion and bell pepper.
    Cook for 5 minutes, stirring occasionally.

    Add chili powder, cumin, red pepper, if desired, and oregano.
    Cook for a few minutes, stirring all the time.
    Add the tomatoes and beans.
    Reduce heat to medium-low.
    Simmer for 30 minutes, stirring occasionally and adding extra water if it starts to run dry.

    Serve with sour cream and cheese (reduced fat out of preference)

    Serves 4

    I don't use the 'exchange' system, but the original recipe states:
    Exchanges Per Serving: 1 Starch, 3 Vegetable, 1 Fat.

    •  
      CommentAuthorTweetyPie
    • CommentTimeApr 10th 2007
     

    OK - here is mine.

    I read somewhere that mung dal (indian yellow split peas) are really good for diabetics as they release the glucose slowly over a long period of time.

    This recipe is one of my favourites.

    Yellow Mung Dal With Mustard Seeds
    1 cup Yellow split mung dal (or yellow split peas)
    1/4 tsp Turmeric
    1/2 tsp fresh ginger (grated)
    1 tsp Salt
    2 tsp Lemon juice
    3 tbsp Ghee (I use healthier sunflower oil)
    1/2 tsp Black mustard seeds
    1 Green chili, seeded and finely chopped
    2 tbsp coriander leaves (chopped)

    NB.
    If using normal 'yellow split peas', you wil need to soak them overnight - the smaller mung dal doesn't really need this.

    Wash the mung dal and place with the turmeric and ginger into a large pot.
    Add 4 cups water & bring to a boil, stirring frequently.
    Reduce heat to medium and simmer, partially covered, for 30 minutes.
    (may need more time and water if using normal split peas)

    Turn off heat and 'mash it up'. The original recipe suggests beating it to a puree - I prefer it with a bit more texture - its up to you, it will be good whichever way you do
    it.

    Stir in the lemon juice and salt.

    One last step that makes all the difference:

    Heat the ghee or oil over a high heat in small frying pan.
    When it is very hot, carefully add the mustard seeds and fry them till they start to turn grey.
    When they stop sputtering, add the chili.

    Stir rapidly for a monent & then turn off the heat.
    Pour over the puree and gently stir in in the chopped coriander.

    Serve with nan bread, chapati or rice
    This dal is excellent with almost every vegetable.

    • CommentAuthorDray
    • CommentTimeApr 11th 2007
     

    Easy Pizzy :bigsmile:

    Quick Pizza

    For the base:

    200g flour
    ½ tsp salt (optional) I prefer to use a pinch of dried oregano and rosemary. Gawd I miss sea-salt!
    1 tsp baking powder
    50g margarine (2oz) (Butter is better - but I didn't tell you that)
    approx 125ml milk or water

    For filling:
    25g margarine or 1 tbsp oil
    1 onion
    300g tomatoes or 1 tin tomatoes
    salt & pepper
    100g grated cheese
    pinch oregano or mixed herbs
    50g mushrooms (optional)

    Filling: Peel & chop onion, skin & slice tomatoes.
    Melt margarine/oil in saucepan and sauté onion and mushrooms, if using.
    Add tomatoes (and juice, if tinned) herbs & seasoning.
    Simmer gently while making dough.
    Sieve flour, salt & baking powder into a bowl.
    Rub in margarine with fingertips.
    Moisten with liquid and mix to a fairly stiff dough.
    Roll into a large round, 1cm thick.
    Place on greased tin, sprinkle cheese over, then spoon tomato mixture over cheese – covering it completely.
    Bake in a fairly hot oven 200C (400F, Gas 6) for about 30 mins.
    Serve in wedges with a green salad. :bigsmile:

    • CommentAuthorDray
    • CommentTimeApr 13th 2007
     

    Not strictly a diabetic recipe, but eggs are low in calories, 80 calories per egg, and the proportion of 'good' cholesterol to bad is high

    Note - If like me you keep your eggs in the fridge - take them out for use an hour before use to warm up to room temperature. If you're baking or doing something like Yorkshire Puds, they'll blend in much easier.

    With that in mind -

    Scrambled Eggs - In a Microwave (assumes 600-700 watts)

    Place a knob of butter in a microwaveable jug and cook on the highest setting for 20 secs

    Crack in 4 organic eggs (superb flavour!) with 35ml of milk (or cream if you aren't watching your waistline!). Beat together thoroughly.

    Microwave on the highest setting for 1.75 mins then remove from microwave, give it all another little whisk and cook for a further 1.5mins.

    Leave to stand for 2 mins as the eggs will continue to cook

    Voila! Perfect microwaved scrambled eggs! :bigsmile:

    •  
      CommentAuthorLankyman
    • CommentTimeApr 24th 2007
     

    oooh lovely - scrambled eggs with loads of freshky ground pepper is one of my favourites

    Here's a variation on 'piperade' that I love.

    Quantities are a bit of a variable as I tend to cook it by feel - It pretty much can't go wrong so you are safe busking it :)

    1 med onion finely chopped
    I large Bell Pepper chopped into approx 1.5 cm chunks
    1-2 cloves of garlic (your own preference)
    1-3 chilis finely chopped - again, your preference
    1-3 chopped tomatoes
    2-3 tbs Olive Oil (adjust up for taste, down down for health)
    3-4 eggs

    Fry Onion and Bell Pepper in Olive Oil until starting to soften, then add garlic and chili and fry some more until everything is 'done'
    Add the chopped tomatoes and 'cook out' some of the water.

    Add the eggs and stir/scramble the whole mixture until cooked.
    Ideally this should be slightly runny still, but I hate that so have mine more lik well cooked scrambled eggs.

    Serve with buttered toast (or whatever healthy spread you are substituting)

    • CommentAuthorDray
    • CommentTimeApr 27th 2007 edited
     

    Diabetic Carrot Cake

    Ingredients : -

    1/2 cup Grated carrot
    1 1/4 cup Chopped dates
    1 cup Raisins
    1 1/3 cup Water
    1/4 cup Apple sauce, unsweetened
    1 tsp Cinnamon
    1 tsp Ground cloves
    1 tsp Nutmeg
    2 cup Whole wheat flour
    1 tsp Baking powder
    1 tsp Baking soda

    Recipe Instructions :-

    Preheat oven to Gas Mark 4/ 180 C / 350 F. Place the carrots, dates, raisins,
    water, apple sauce, cinnamon, cloves and nutmeg in a saucepan.

    Cloves are optional :)

    Bring to the boil, reduce the heat, and simmer for 5 minutes. Cool.
    Stir the dry ingredients together. Combine the wet and dry mixtures
    and stir until well blended. spoon the batter into an 8x8" non-stick cake
    pan and bake for 45 to 50 minutes. As with most cakes, if you stick a knife
    into it, and it comes out dry, it's almost certainly done. :)

    VARIATION: Add 1/2 cup chopped nuts to the wet ingredients before combining with the dry.

    Makes 1 cake.

    • CommentAuthorpixie
    • CommentTimeNov 9th 2007
     

    This is a old recipe that i used to use when my mum was alive and she also was a diabetic.

    DIABETIC CRISPY CHICHEN SLICES SERVES 8-10
    4oz cornflakes 'crushed'
    1 tablespoon fresh chopped chives
    1 tablespoon fresh chopped tyme
    4 chicken breasts 'boned & skinned'
    1oz plain flour
    1/2 teaspoon garlic salt or 2 gloves of crushed garlic
    1 teaspoon each ground coriander & paprika
    1 egg beaten with 2 tablespoons milk
    METHOD
    1:Put the crushed cornflakes into a bowl together with the chives, parsley and tyme.
    2:Cut the chicken breasts into thin slices.
    3:Put these into a polthene bag together with the flour, garlic, coriander abd paprika, seal the top and shake well untill each piece of chicken is well coated with the flour and spices.
    4:Dip each chicken piece into the beaten egg and milk making sure that they are completely coated.
    5:drop them into the cornflakes and press to cover well.
    6:bake in a pre-heated oven on gas mark 5 for 15 - 20 mins or until well cooked and golden.
    7:serve dipped inti garlic mayonnaise or your fav dressing.
    COOKTIP:
    if you have time, chill the coated chicken for 30 mins before baking as this will ensure that the crispy coating stays on properly.
    :wink::wink:

    • CommentAuthormarykelly
    • CommentTimeNov 11th 2007
     

    Thanks for that Pixie
    I'll give it a try

    This is not so much a recipe, as a technique - how to do perfect soft boiled eggs :)

    I a love soft boiled eggs, but never seemed to get them right until I found this technique.
    It may need a little trial and error, as it depends on the size of the saucepan and the efficiency of your cooker ring.

    This timing works for a large-ish saucepan - about 8 inches across

    Pour enough cold water into the pan to cover 2 eggs with a cm to spare.
    Add two medium sized eggs to the cold water and turn on the heat.
    When the water starts to boil, turn the heat down to simmer and start timing - 2 minutes later, they will be done to perfection :wink:

    If the pan is smaller, you will need a longer time than 2 minutes - hence the trial and error.

    The other bnefit of this technique is that the eggs never crack in the pan - so you get soft boiled eggs instead of egg soup :bigsmile:

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