Diabetic Recipe : Cold Artichoke Starter


Diabetic Recipe : Cold Artichoke Starter


This 5-minute recipe for Italian Cold Artichoke Dip is an ideal fast and simple favorite for gatherings. Using only a few essential pantry items, you can create a snack, appetizer, or, as we say in Italy, a delightful Aperitivo. 

One of my cherished Italian spreads is the artichoke dip, which has a flavor reminiscent of artichokes preserved in olive oil. So delicious and soothing, I always purchase an elegant (and pricey) jar to take home. And for some reason, I never considered creating it myself until now. 

One day I found a can of artichoke hearts in my pantry and considered preparing this creamy artichoke dip. I had absolutely no trust in it. I was optimistic that by drizzling it with quality olive oil and a bit of lemon juice to enhance the artichokes' flavor, it would be satisfactory. And wow, was I correct! It was a complete triumph! 

It’s ideal when served as a chilled appetizer or aperitivo, alongside crackers and bread. However, it can also serve as a spread on a tasty sandwich or be incorporated into a chilled pasta salad as artichoke pesto. This simple dip is a true favorite among guests and makes for a great party dip for any event. 

Components 

This easy recipe requires just a handful of basic ingredients: 
Artichokes: This recipe works great with canned artichoke hearts in water. They tend to be much less expensive than the artichokes preserved in oil. However, you can also utilize the latter and use the oil from the jar instead of incorporating additional olive oil. 

Lemon Juice: Freshly extracted lemon juice provides a more vibrant and fresh taste. Additionally, you can incorporate some lemon zest for an added zesty flavor. 

Olive Oil: For optimal taste, opt for high-quality extra-virgin olive oil. It will complement the subtle artichoke taste beautifully. 

Parsley: Whether fresh or frozen, parsley provides an excellent boost of fresh, aromatic flavor. Dried parsley can also be used if fresh or frozen is not on hand. 

Fresh artichokes versus canned artichoke hearts 

I understand it might appear ridiculous to contrast a fresh vegetable with a canned one. No match can be found. For this cold artichoke dip recipe specifically, I want to highlight a few main points, benefits, and drawbacks of both sides. 

Finding fresh artichokes is difficult. They are only accessible for a brief period, and when you do locate them, they are often quite costly (depending on your location). Canned artichokes, in contrast, can be found year-round at a consistent price. 

Canned artichokes are quite tender, and their flavor is quite mild. Thus, they are limited to a narrow range of recipes. Raw fresh artichokes can be consumed, cooked just enough to retain a crunch, or prepared until tender. In every instance, their taste will be robust and tasty, allowing them to be utilized in a wide variety of dishes. 

Cleaning fresh artichokes requires hours, and from a group of artichokes, you'll end up with only a small quantity of edible parts. Canned artichokes are prepared in 5 seconds. 

Alterations 

Cheesy Dip: Incorporate grated Parmesan cheese for a cheesy flavor in this dip. Parmesan and artichoke complement each other perfectly, as seen in this Shaved Artichoke Salad. 

Creamy Dip: To achieve a rich and smooth texture, you can prepare this artichoke dip using either cream cheese or sour cream. The flavor of artichoke and lemon will also be less intense. 

Spinach & Artichoke Dip: Spinach and artichoke dip is a popular and traditional appetizer. The original varies slightly from this recipe, but you can also include cooked fresh spinach or frozen spinach in the food processor for additional flavor. 

Garlic Artichoke Dip: Who could resist a dip made with garlic and artichokes? Incorporate minced fresh garlic for an intense garlicky taste, or use roasted garlic for a milder and tasty garlic essence. A pinch of garlic powder can enhance the flavor with a hint of garlic. 

How to Present: 

Using saltine crackers, pita chips, or tortilla chips. Any tiny and crispy item that can grab this tasty artichoke dip from the bowl. You might want to sample these Cumin Spelt Crackers as well. 

Apply on a sandwich or focaccia. Apply a layer of this creamy artichoke dip onto sourdough or focaccia bread and combine it with prosciutto, ham, or roasted vegetables for a tasty sandwich. 

Within a pasta salad. Incorporate a couple of tablespoons into a chilled pasta salad and utilize it as artichoke pesto. Incorporate additional ingredients of your choice into the pasta salad, such as mozzarella cheese, fresh veggies, cherry tomatoes, and more. 

This artichoke dip can be enjoyed either cold or at room temperature for optimal flavor. 

Apparatus: 

The sole equipment required to prepare this simple 5-minute dip recipe is a food processor! Below is a compilation of my preferred food processors: 

  • Ninja 8-Cup Food Chopper 
  • Cuisinart Mini 3-cup Food Chopper 
  • KitchenAid 7-cup Food Processor 

Notes on the Recipe: 

When using artichokes in water, make sure to drain them thoroughly before putting them in the food processor. If you use artichokes in olive oil, you can include that olive oil in the food processor rather than adding it separately as stated in the recipe. 

Utilize freshly squeezed lemon juice for optimal taste. 

You may opt for fresh or frozen parsley. 

If the dip is too thick, incorporate more olive oil and blend once more until smooth. 

Present this delectably creamy chilled artichoke dip at your upcoming gatherings with friends or family, and watch it swiftly turn into the top dip for everyone. Prepare this simple appetizer to infuse a splash of vibrant flavors and a hint of sophistication into any event, enhancing treasured moments further. 

Observations 

If you utilize artichokes in water, ensure you drain them thoroughly prior to placing them in the food processor. If you use artichokes in olive oil, you can incorporate that olive oil into the food processor instead of adding it separately as indicated in the recipe. 

For optimal flavor, use freshly squeezed lemon juice. 

You can use parsley that is either fresh or frozen. 

If the dip is too thick, incorporate more olive oil and blend once more until it reaches a creamy consistency. 

It can be kept covered in the refrigerator for a maximum of 5 days. 


DIABETIC RECIPE INGREDIENTS:
  • 2 large artichokes, about 10 ounces (280 g) each
  • 1/4 cup (60 ml) white wine vinegar
  • 1 teaspoon (5 ml) mustard seeds
  • 1/2 teaspoon (2.5 ml) whole peppercorns
  • water
  • 2 shallots, minced
  • 1/2 cup (26 g) finely chopped flat-leaf parsley
  • 1/3 cup (20 g) finely minced fresh herbs -- all or 1 or the following: chervil, dill, thyme, or tarragon
  • 1 teaspoon (5 ml) capers, rinsed
  • 1 small clove garlic, minced
  • juice and grated zest of 1 lemon
  • 1 tablespoon (15 ml) olive oil
  • 1 hard-cooked egg white (optional)
  • freshly ground pepper
DIABETIC RECIPE INSTRUCTIONS
1. Remove coarse outer leaves from artichokes and trim stems flush with the base. Using a sharp knife, cut off top third of each artichoke. Trim thorny tips from remaining leaves and rinse under running cold water.
2. Place artichokes side by side in a pot just large enough to hold them securely. Add vinegar, mustard seeds, and peppercorns to the bottom of the pot. Fill with water to come about half way up the sides of the artichokes. Cover and bring to a boil over high heat.
3. Reduce heat and simmer, partially covered, until artichoke bottoms are tender when pierced, about 35 minutes. Drain. Transfer artichokes to a small metal pan and place in freezer for about 15 to 20 minutes, until chilled. Or, cover and refrigerate artichokes until the next day.
4. In a small bowl, combine the shallots, parsley, herbs, capers, garlic, lemon juice, lemon zest, and olive oil. Finely chop the egg white, if using, and set aside.
5. Using a sharp knife, cut chilled artichokes in half lengthwise. Remove sharp-pointed inner leaves and scoop out the fuzzy centers. Set each half on a salad plate and top with an equal portion of the shallot mixture. Sprinkle with some of the chopped egg white, if using, and season with pepper.

Per serving: 72 calories (40% calories from fat), 3 g protein, 4 g total fat (0.5 g saturated fat), 10 g carbohydrate, 4 g dietary fiber, 0 cholesterol, 83 mg sodium
Diabetic exchanges: 2 vegetable, 1 fat
Diabetic Recipes: diabetic-fruit-cake.

Diabetic : Asian Lemon Chicken


Diabetic : Asian Lemon Chicken

This Chinese lemon chicken features crispy battered chicken breast chunks coated in a sweet and sour lemon sauce. A reimagining of the takeout favorite that is just as delicious as what you would find in a restaurant! 

I frequently order lemon chicken at Chinese eateries, yet it's really simple to prepare at home! Include some steamed rice and vegetables for a full meal that the entire family will enjoy. 

I am aiming to prepare all my favorite Chinese dishes at home. Thus far, I've mastered a few of the classics such as beef with broccoli, kung pao shrimp, and spring rolls. Coming up is this crunchy Chinese lemon chicken, and it’s a delicious choice! 

What is the process to prepare Chinese lemon chicken? 

The initial step for preparing Chinese lemon chicken is to coat and fry your chicken pieces. I utilize pieces of boneless, skinless chicken breasts, though chicken thighs will also be perfectly acceptable. The pieces of chicken are immersed in a spiced egg mixture, then covered in a combination of flour and cornstarch. 

The chicken pieces are then placed in hot oil and fried until they are perfectly crispy. I utilize canola or vegetable oil for frying, and I consistently use a thermometer to monitor the oil's temperature. The oil needs to be within the 350-375 degrees Fahrenheit range. 
If the oil heats up too much, the coating will char before the chicken is fully cooked. If the oil is overly cold, the chicken coating will soak up significantly more oil and become greasy. 

What constitutes a lemon sauce? 

As the chicken fries, I prepare my lemon sauce, which consists of a basic blend of fresh lemon juice, sugar, water, and cornstarch. Resist the urge to use bottled lemon juice in this case; freshly squeezed lemon juice is essential. 
The sauce might appear slightly lighter in hue compared to the chicken at your Chinese eatery. This is due to certain restaurants adding yellow food coloring to improve the sauce's color, which I have not included in this recipe. 

The chicken is covered in lemon sauce and then garnished with lemon zest, green onions, and sesame seeds. 

What pairs nicely with lemon chicken? 

I enjoy serving Chinese lemon chicken atop steamed rice. I also provide a basic steamed vegetable such as broccoli or asparagus. This lemon chicken can also be accompanied by a serving of Chinese noodles like chow mein. 

This Chinese lemon chicken is ideally enjoyed right away, since the crunchy coating on the chicken will begin to lose its crispness after being mixed with the sauce. 

Everyone in your family will adore this crunchy lemon chicken! You don't have to order takeout when preparing your own Chinese food at home is so simple. 


Fixings
  • 2 every medium lemons
  • 2 tbsp canola oil
  • 4 each boneless skinless chicken bosoms
  • 1/2 tsp salt
  • 1/8 tsp dark pepper
  • 1 cup new mushrooms
  • 1/2 each slashed green ringer peppers
  • 1/2 every medium red chime peppers
  • 1/2 cup new hacked green onion
  • 1/2 tsp new ginger root
  • 1/2 cup low fat unsalted chicken stock
  • 2 tbsp cooking sherry
  • 2 tbsp low sodium soy sauce
  • 2 tsp cornstarch
  • 1 1/2 tsp sugar

 Headings:

Strip the lemon and cut into 1/8 inch pieces. Press the two lemons to make 3 tbsp of juice and afterward set that to the side.Low-calorie-lamb-shoulder-chops.
In an enormous skillet, pour the oil and afterward heat for 2 minutes. Sprinkle the chicken with salt and pepper (discretionary) and add to the skillet. Pan sear for two minutes.
Eliminate the chicken. Add the other fixings (mushrooms, ringer pepper, green onion and gingerroot) to the skillet. Pan sear briefly.
Consolidate the lemon juice, chicken stock, sherry, soy sauce, cornstarch and sugar into a little bowl and blend. Add the blend to the skillet and pan fried food for 3 minutes.
Place the chicken back into the skillet briefly. Serve. Appreciate it !!!Real-meatballs-and-spaghetti.

Diabetic : Asian Lemon Chicken VIDEO





Diabetic Recipe: Banana Yogurt Pancakes



Diabetic Recipe: Banana Yogurt Pancakes


Greek Yogurt Banana Pancakes – a simple and nutritious breakfast, these Greek Yogurt Banana Pancakes offer a flavorful, protein-rich beginning to your morning. 

We really enjoy pancakes in this place. On days when I struggle to manage my time to prepare dinner, we occasionally have a VERY late breakfast, and I typically whip up pancakes since they’re quick and simple. 

I have experimented with countless recipes, seeking either the ideal fluffy-but-crispy-at-the-edges pancakes (my favorite recipe for those is here), OR the ultimate healthier pancake. 

Locating pancakes prepared with healthier components that remain tasty has truly proven to be difficult. Following numerous unsuccessful tries, I chose to mix the elements I enjoyed from several recipes and create my own variation. 

Absolutely, you can whip up incredibly tasty, protein-rich pancakes using Greek Yogurt! These are an excellent way to begin your day, and they will surely satisfy you until lunch. 

You might also experiment with a different variety of Greek yogurt for a distinct variation. I sampled it with strawberry banana Greek yogurt and found it quite delicious as well. Feel free to omit the bananas if you prefer. At our home, we are somewhat obsessed with bananas and consume them almost every day. My daughter genuinely sampled bananas for the first time last night! 

This is her second experience with solid food, and she appeared to handle it well. We sampled avocado initially, and she wasn't particularly impressed. We will continue to make efforts, however. I felt she would adore avocado since I had a constant craving for it during my pregnancy with her. Perhaps she simply requires a bit more time. And a bit of salt. Along with tortilla chips. 

These diabetic recipe of pancakes are tender and tasty, sure to be a hit with the children. You can serve them with sugar free syrup, or better yet, sautéed fresh berries or other favorite fruit. Just make sure to count all of your carbohydrates. Add coffee, tea, or skim milk and you have very special breakfast to wake up lazy morning appetites..great taste...enjoy !

DIABETIC RECIPE INGREDIENTS
  • 2 cups (280 g) unbleached all-purpose flour, sifted
  • 1 packet sugar substitute
  • 1 tablespoon (15 g) baking soda
  • 8 ounces (240 ml) fat free plain yogurt
  • 1 large very ripe banana, mashed
  • 1/2 cup (240 ml) skim milk
  • 1/2 tablespoon (7.5 ml) canola oil
  • 1 teaspoon (5 ml) vanilla extract
  • 4 egg whites, beaten to soft peaks
  • refrigerated butter-flavored cooking spray
DIABETIC RECIPE INSTRUCTIONS
1. Combine the flour, sugar substitute, and baking soda in a large bowl. Stir to combine.
2. Add the yogurt, banana, milk, oil, and vanilla. Stir until just moistened.
3. Gently fold in the beaten egg whites to complete the batter.
4. Lightly coat a nonstick skillet with cooking spray. Working in batches and using a ladle, make 4 inch pancakes. Cook until the bottom is browned and bubbles come to the top of the cakes. Turn and continue to cook until browned. Keep warm while you cook the rest of the pancakes.

Per serving: 76 calories (7% calories from fat), 3 g protein, 1 total fat (0.1 saturated fat), 14 g carbohydrates, 1 g dietary fiber, 0 cholesterol, 236 mg sodium
Diabetic exchanges: 1 carbohydrate (bread/starch)
diabetic-low-fat-baby-shrimp-tarragon