Showing posts with label Diabetic. Show all posts
Showing posts with label Diabetic. Show all posts
Tuesday, November 2, 2010
Diabetic Recipes: Date Haroset | Submitted By: Katy
1/2 pound chopped dates1 cup golden raisins1/2 cup red wine1/2 cup coarsely chopped walnuts1 teaspoon ground cinnamon1/2 cup confectioners' sugarPlace the chopped dates and golden raisins in a small saucepan with the wine. Cook over low heat, stirring occasionally, until the fruit thickens to a soft paste. Cool. Stir nuts and cinnamon into the cooled fruit mixture. Form paste into small, bite-size balls. Roll in confectioners' sugar. Amount Per Serving Calories: 47 | Total Fat: 1g | Cholesterol: 0mgUh-oh, looks like no one has created a custom version of this recipe yet. Be the first to do it - make changes to this recipe now! ![]()
Sunday, October 31, 2010
Diabetes cookbook, Diabetic Recipes, recipe diabetic, diabetic cookies
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Wednesday, October 27, 2010
Diabetic Recipes: Summer Bean Salsa | Submitted By: chobits1
1 (15.5 ounce) can black beans, rinsed and drained1 (14.5 ounce) can chopped tomatoes, drained1 (14 ounce) can corn kernels, drained1 red onion, chopped1/2 cup chopped mango1 tablespoon fresh lime juice1 teaspoon olive oil1 tablespoon fresh cilantro leavesStir together the black beans, tomatoes, and corn. Add the onion, mango, lime juice, and olive oil and stir. Garnish with cilantro to serve. Amount Per Serving Calories: 52 | Total Fat: 0.6g | Cholesterol: 0mg view all reviews » Uh-oh, looks like no one has created a custom version of this recipe yet. Be the first to do it - make changes to this recipe now! ![]()
Monday, October 25, 2010
Diabetic Recipes: Gingerbread Biscotti | Submitted By: Cristina Gomez
1/3 cup vegetable oil1 cup white sugar3 eggs1/4 cup molasses2 1/4 cups all-purpose flour1 cup whole wheat flour1 tablespoon baking powder1 1/2 tablespoons ground ginger3/4 tablespoon ground cinnamon1/2 tablespoon ground cloves1/4 teaspoon ground nutmegPreheat the oven to 375 degrees F (190 degrees C). Grease a cookie sheet. In a large bowl, mix together oil, sugar, eggs, and molasses. In another bowl, combine flours, baking powder, ginger, cinnamon, cloves, and nutmeg; mix into egg mixture to form a stiff dough. Divide dough in half, and shape each half into a roll the length of the cookie. Place rolls on cookie sheet, and pat down to flatten the dough to 1/2 inch thickness. Bake in preheated oven for 25 minutes. Remove from oven, and set aside to cool. When cool enough to touch, cut into 1/2 inch thick diagonal slices. Place sliced biscotti on cookie sheet, and bake an additional 5 to 7 minutes on each side, or until toasted and crispy. Amount Per Serving Calories: 70 | Total Fat: 2g | Cholesterol: 13mg view all reviews » 
These were pretty darn good. With a couple changes, the texture came out just perfect; they weren't too crunchy or too soft as other reviewers have stated. First, I replaced the oil with butter. I make a few different kinds of biscotti, and I've never seen a recipe call for oil. I figured the butter would be tastier. Second, to ensure a crucnchy yet not-too-hard texture, I mixed the ingredients according to most biscotti recipes I've tried. I mixed all the dry ingredients, incuding the sugar. Then I cut the butter into the dry ingredients until the mixture resembled course crumbs. In a seperate bowl, I lightly beat the eggs and the molasses together. I added this to the dry mix. I mixed this concoction until it was just combined. No overmixing! The dough should still be crumbly. I divided the dough in half and formed them into their log shapes on the cookie sheets. It's still pretty crumbly at this point, but it all firms up when you bake it. This looser dough allows the biscotti to cook up crunchy without being dense or hard. I think that's the reason some people ended up with tough cookies. You have to keep the dough kinda loose. Anyway, when I finsihed the baking process, I dipped them in white chocolate. Deliciousness. Was this review helpful? [ YES ]
276 users found this review helpful These were pretty darn good. With a couple changes, the texture came out just perfect; they... Reviewed on Jun. 15, 2009 by Baricat 
Nice crispy, crunchy, spicy little treats. I followed the recipe as written with the oil, because butter is not normally used in genuine Italian biscotti, which never have a buttery taste. Those who think these taste bland might benefit from the addition of 1/2 tsp salt. Also, adding 1/4 tsp baking soda will keep the spices from giving a slightly bitter edge. If you want the spiciness to have a kick, 1/4 tsp black pepper will accomplish what you're looking for. I baked for exactly the time specified (25 minutes,) sliced and baked another 7 minutes per side. They came out properly light, dry and crunchy. Also avoided overmixing, which kept them from turning out tough. Painted the bottoms with white chocolate. Also, used half Splenda and half sugar. Delicious! Was this review helpful? [ YES ]
21 users found this review helpful Nice crispy, crunchy, spicy little treats. I followed the recipe as written with the oil,...![]()
These were pretty darn good. With a couple changes, the texture came out just perfect; they weren't too crunchy or too soft as other reviewers have stated. First, I replaced the oil with butter. I make a few different kinds of biscotti, and I've never seen a recipe call for oil. I figured the butter would be tastier. Second, to ensure a crucnchy yet not-too-hard texture, I mixed the ingredients according to most biscotti recipes I've tried. I mixed all the dry ingredients, incuding the sugar. Then I cut the butter into the dry ingredients until the mixture resembled course crumbs. In a seperate bowl, I lightly beat the eggs and the molasses together. I added this to the dry mix. I mixed this concoction until it was just combined. No overmixing! The dough should still be crumbly. I divided the dough in half and formed them into their log shapes on the cookie sheets. It's still pretty crumbly at this point, but it all firms up when you bake it. This looser dough allows the biscotti to cook up crunchy without being dense or hard. I think that's the reason some people ended up with tough cookies. You have to keep the dough kinda loose. Anyway, when I finsihed the baking process, I dipped them in white chocolate. Deliciousness. Was this review helpful? [ YES ] 276 users found this review helpful These were pretty darn good. With a couple changes, the texture came out just perfect; they...
Reviewed on Jun. 15, 2009 by Baricat Nice crispy, crunchy, spicy little treats. I followed the recipe as written with the oil, because butter is not normally used in genuine Italian biscotti, which never have a buttery taste. Those who think these taste bland might benefit from the addition of 1/2 tsp salt. Also, adding 1/4 tsp baking soda will keep the spices from giving a slightly bitter edge. If you want the spiciness to have a kick, 1/4 tsp black pepper will accomplish what you're looking for. I baked for exactly the time specified (25 minutes,) sliced and baked another 7 minutes per side. They came out properly light, dry and crunchy. Also avoided overmixing, which kept them from turning out tough. Painted the bottoms with white chocolate. Also, used half Splenda and half sugar. Delicious! Was this review helpful? [ YES ] 21 users found this review helpful Nice crispy, crunchy, spicy little treats. I followed the recipe as written with the oil,...
Monday, October 4, 2010
Diabetic Recipes: Summer Bean Salad I | Submitted By: sakoch
1 (15 ounce) can light red kidney beans, drained and rinsed1 (15 ounce) can black beans, drained and rinsed1 small green bell pepper, chopped1 small yellow bell pepper, chopped1 1/2 cups chopped fresh tomatoes2 green onions, finely chopped1 cup chunky salsa1/2 cup red wine vinegar2 tablespoons chopped cilantroIn a bowl, gently toss together the kidney beans, black beans, green bell pepper, yellow bell pepper, tomatoes, and green onions. In a separate bowl, mix the salsa, vinegar, and cilantro. Pour dressing over the bean mixture, and gently stir to coat. Chill at least 1 hour in the refrigerator before serving. Amount Per Serving Calories: 69 | Total Fat: 0.4g | Cholesterol: 0mg view all reviews » ![]()
Tuesday, September 28, 2010
Diabetic Recipes: Lemon-Orange Orange Roughy | Submitted By: Brian Ehrler
1 tablespoon olive oil4 (4 ounce) fillets orange roughy1 orange, juiced1 lemon, juiced1/2 teaspoon lemon pepperHeat oil in a large skillet over medium-high heat. Arrange fillets in the skillet, and drizzle with orange juice and lemon juice. Sprinkle with lemon pepper. Cook for 5 minutes, or until fish is easily flaked with a fork. Amount Per Serving Calories: 140 | Total Fat: 4.3g | Cholesterol: 67mg view all reviews » ![]()
Saturday, September 25, 2010
Diabetic Recipes: Gingerbread Biscotti | Submitted By: Cristina Gomez
1/3 cup vegetable oil1 cup white sugar3 eggs1/4 cup molasses2 1/4 cups all-purpose flour1 cup whole wheat flour1 tablespoon baking powder1 1/2 tablespoons ground ginger3/4 tablespoon ground cinnamon1/2 tablespoon ground cloves1/4 teaspoon ground nutmegPreheat the oven to 375 degrees F (190 degrees C). Grease a cookie sheet. In a large bowl, mix together oil, sugar, eggs, and molasses. In another bowl, combine flours, baking powder, ginger, cinnamon, cloves, and nutmeg; mix into egg mixture to form a stiff dough. Divide dough in half, and shape each half into a roll the length of the cookie. Place rolls on cookie sheet, and pat down to flatten the dough to 1/2 inch thickness. Bake in preheated oven for 25 minutes. Remove from oven, and set aside to cool. When cool enough to touch, cut into 1/2 inch thick diagonal slices. Place sliced biscotti on cookie sheet, and bake an additional 5 to 7 minutes on each side, or until toasted and crispy. Amount Per Serving Calories: 70 | Total Fat: 2g | Cholesterol: 13mg view all reviews » These were pretty darn good. With a couple changes, the texture came out just perfect; they weren't too crunchy or too soft as other reviewers have stated. First, I replaced the oil with butter. I make a few different kinds of biscotti, and I've never seen a recipe call for oil. I figured the butter would be tastier. Second, to ensure a crucnchy yet not-too-hard texture, I mixed the ingredients according to most biscotti recipes I've tried. I mixed all the dry ingredients, incuding the sugar. Then I cut the butter into the dry ingredients until the mixture resembled course crumbs. In a seperate bowl, I lightly beat the eggs and the molasses together. I added this to the dry mix. I mixed this concoction until it was just combined. No overmixing! The dough should still be crumbly. I divided the dough in half and formed them into their log shapes on the cookie sheets. It's still pretty crumbly at this point, but it all firms up when you bake it. This looser dough allows the biscotti to cook up crunchy without being dense or hard. I think that's the reason some people ended up with tough cookies. You have to keep the dough kinda loose. Anyway, when I finsihed the baking process, I dipped them in white chocolate. Deliciousness. Was this review helpful? [ YES ]
276 users found this review helpful These were pretty darn good. With a couple changes, the texture came out just perfect; they... Reviewed on Jun. 15, 2009 by Baricat Nice crispy, crunchy, spicy little treats. I followed the recipe as written with the oil, because butter is not normally used in genuine Italian biscotti, which never have a buttery taste. Those who think these taste bland might benefit from the addition of 1/2 tsp salt. Also, adding 1/4 tsp baking soda will keep the spices from giving a slightly bitter edge. If you want the spiciness to have a kick, 1/4 tsp black pepper will accomplish what you're looking for. I baked for exactly the time specified (25 minutes,) sliced and baked another 7 minutes per side. They came out properly light, dry and crunchy. Also avoided overmixing, which kept them from turning out tough. Painted the bottoms with white chocolate. Also, used half Splenda and half sugar. Delicious! Was this review helpful? [ YES ]
21 users found this review helpful Nice crispy, crunchy, spicy little treats. I followed the recipe as written with the oil,...![]()
These were pretty darn good. With a couple changes, the texture came out just perfect; they weren't too crunchy or too soft as other reviewers have stated. First, I replaced the oil with butter. I make a few different kinds of biscotti, and I've never seen a recipe call for oil. I figured the butter would be tastier. Second, to ensure a crucnchy yet not-too-hard texture, I mixed the ingredients according to most biscotti recipes I've tried. I mixed all the dry ingredients, incuding the sugar. Then I cut the butter into the dry ingredients until the mixture resembled course crumbs. In a seperate bowl, I lightly beat the eggs and the molasses together. I added this to the dry mix. I mixed this concoction until it was just combined. No overmixing! The dough should still be crumbly. I divided the dough in half and formed them into their log shapes on the cookie sheets. It's still pretty crumbly at this point, but it all firms up when you bake it. This looser dough allows the biscotti to cook up crunchy without being dense or hard. I think that's the reason some people ended up with tough cookies. You have to keep the dough kinda loose. Anyway, when I finsihed the baking process, I dipped them in white chocolate. Deliciousness. Was this review helpful? [ YES ] 276 users found this review helpful These were pretty darn good. With a couple changes, the texture came out just perfect; they...
Reviewed on Jun. 15, 2009 by Baricat Nice crispy, crunchy, spicy little treats. I followed the recipe as written with the oil, because butter is not normally used in genuine Italian biscotti, which never have a buttery taste. Those who think these taste bland might benefit from the addition of 1/2 tsp salt. Also, adding 1/4 tsp baking soda will keep the spices from giving a slightly bitter edge. If you want the spiciness to have a kick, 1/4 tsp black pepper will accomplish what you're looking for. I baked for exactly the time specified (25 minutes,) sliced and baked another 7 minutes per side. They came out properly light, dry and crunchy. Also avoided overmixing, which kept them from turning out tough. Painted the bottoms with white chocolate. Also, used half Splenda and half sugar. Delicious! Was this review helpful? [ YES ] 21 users found this review helpful Nice crispy, crunchy, spicy little treats. I followed the recipe as written with the oil,...
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