Category Archives: Appetizers

Pineapple Salsa

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pineapple salsa

Ingredients:

1 cup finely chopped fresh pineapple
1/2 cup diced red bell pepper
1/2 cup diced green bell pepper
1 cup frozen corn kernels, thawed
1 (15 ounce) can black beans, drained and rinsed
1/4 cup chopped onions
2 green chile peppers, chopped
1/4 cup orange juice
1/4 cup chopped fresh cilantro
1/2 teaspoon ground cumin
salt and pepper to taste

Directions:

In a large bowl, toss together pineapple, red bell pepper, green bell pepper, corn, black beans, onions, green chile peppers, orange juice, and cilantro.
Season with cumin, salt, and pepper.
Cover, and chill in the refrigerator until serving.

PLEASE NOTE!!:

Fruit is very good for you, and as long as you’re eating a balanced diabetes diet you can have pineapple in moderation.

Keep in mind however that pineapple scores higher on the glycemic index than most other varieties of fruit. This means that eating pineapple may cause an undesirable increase in your blood glucose levels.

Eating too much pineapple may produce a negative effect on your blood glucose levels. This is because pineapple is higher in sugar than other fruits. A 1/2 cup of raw pineapple chunks contains 9.28 g total carbohydrate, most of it from sugar. You do gain fiber from pineapple, and there is no starch.

Corn is a starch, so keep that in mind when planning your meal.Your breakfast meals should be about half starchy foods, while your lunch and dinner meals should each have no more than 1/4 starchy foods.

Parmesan Crackers for Diabetics

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parmesan crackers

Ingredients:

3/4 cup whole wheat flour
1/4 cup cornmeal
1/4 cup grated Parmesan cheese
2 tablespoons dehydrated vegetable flakes
1 teaspoon baking powder
1/4 teaspoon salt
4 tablespoons cold reduced-fat margarine
1/4 cup skim milk
dash of cayenne pepper (optional)

Directions:

In a bowl, combine flour, cornmeal, Parmesan cheese, dehydrated vegetable flakes, baking powder, and salt.
Using a pastry blender or two knives, cut margarine into flour mixture until it resembles fine crumbs.
Make a well in the center and stir in the milk to form a stiff dough.
Gather the dough into a ball and chill, wrapped in plastic wrap, for 15 minutes.

Preheat oven to 375°F while the dough is chilling.

When you’re ready to bake, roll out dough on a lightly floured work surface to 1/8-inch thickness.
Cut out with small cookie cutters into desired shape. Transfer cut out crackers to a non-stick cookie sheet.
Prick surface of crackers with a fork.
Bake 4 to 5 minutes, until crackers are lightly browned on the bottom.
Using a wide spatula, turn cracker over and bake for another 3 to 5 minutes, until browned on the bottom.
Cool completely on a wire rack. Store in an airtight container.

Spring Rolls

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spring roll

This recipe isn’t as easy as some others, but well worth the extra bit of effort!

Ingredients:

4 pieces dried shiitake mushrooms, soaked in hot water to rehydrate, sliced thinly without stems
1 bunch spring onions, sliced
1 clove garlic, chopped
1 teaspoon fresh ginger, grated
1 piece red bell pepper, chopped
2 cups chinese cabbage, chopped
1/3 cup bamboo shoots, sliced thinly
1 teaspoon Light soy sauce
1 tablespoon chili sauce
1/2 teaspoon fish sauce
1/4 cup Wansuy chopped
1 cup togue
15 pieces lumpia wrapper
1 tablespoon olive oil
1 tablespoon cooking oil spray or olive oil

Sauce:

1/4 cup light soy sauce
1/4 cup Chili sauce
2 tablespoons calamansi juice
1 teaspoon muscovado sugar
1 tablespoon wansuy, chopped
1 piece siling labuyo, seeded and chopped

Preheat oven to 250-300F

Directions:

Heat frying pan and drizzle with olive oil.
Saute onions, garlic and ginger until slightly cooked.
Add mushrooms, bell pepper, cabbage, and bamboo shoots. Cook slightly.
Add soy sauce, chili sauce and patis. Cook until cabbage is slightly wilted.
Remove from heat and add wansuy and bean sprouts. remove excess liquid.
Get 1 piece lumpia wrapper and fill with 1 tablespoon vegetable mixture. Fold. Repeat with remaining wrappers.
Place spring roll on baking sheet sprayed with cooking spray or oil.
Bake 15 minutes or until lightly browned

Prepare sauce by combining ingredients and spooning over rolls.

Steamed Dumplings filled with Shiitake Mushrooms

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steamed dumplings

Ingredients:

3 c minced fresh shiitake mushrooms
3 Scallions – minced
1 1/2 c minced Chinese cabbage
2 tablespoons minced fresh ginger
1/8 teaspoon dark sesame oil
1/4 teaspoon five-spice powder
1/4 teaspoon crushed hot pepper flakes, or to taste
1 1/2 tablespoons minced cilantro
1 1/2 tablespoons reduced-sodium soy sauce
45 wonton wrappers
small leaves of flowering kale

Directions:

Combine all of the ingredients except wonton wrappers, kale and sauce.

Stir-fry in a well-seasoned wok or non-stick skillet over high heat until all liquid is absorbed.

Trim wonton skins to form circles. Moisten edges with water.

Place 1 tablespoon of the mushroom mixture on half the circle, fold over and seal the edges.

Place the dumplings on a damp cloth or piece of parchment paper in the bottom of a Chinese bamboo steamer placed over a wok, or lay on a piece of parchment paper over a wire rack set into a large skillet.

Steam over boiling water for 10 to 12 minutes.

Arrange on a heated serving platter.

Garnish platter with small leaves of flowering kale.

Carpaccio of Beef with Asparagus and Tomato Salad

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Carpaccio of Beef with Asparagus SaladCarpaccio of Beef is usually a raw beef appetizer, but in this recipe you can cook the beef to your likeness.

1 pound lean beef tenderloin
1/4 t salt
freshly ground pepper
1 pound thin asparagus
10 ounces tomatoes – chopped
1/4 c fresh basil, chopped
10 ounces baby lettuce
freshly ground pepper
3 T red wine vinegar
1 1/2 T olive oil
1 T water
1 t grained Dijon mustard
freshly grated pepper
Anchovy-Caper Dressing
4 ounces fat-free ricotta
1 c non-fat plain yogurt
1/4 c red wine vinegar
2 t capers
2 t anchovy paste
1 shallot, chopped
2 cloves garlic, chopped
1/4 c fresh basil leaves
1/4 c flat leaf parsley
freshly ground pepper

1. Preheat oven to broil
2. Salt and pepper the beef. Broil or grill until done to your desired degree. Set aside for at least 20 minutes.
3. Cook the asparagus in 2 tablespoons water in the microwave. Place in ice water to refresh. Drain and place in bowl. Add the chopped tomato and basil.
4. Make vinaigrette by whisking together the vinegar, oil, water, mustard, and pepper. Set aside.
5. Using a food processor with a metal blade, combine the ricotta, yogurt, vinegar, capers, anchovy paste, shallot, garlic, parsley, basil and pepper until smooth. Refrigerate until ready to serve.
6. Toss the asparagus with 1 tablespoon of the vinaigrette. Toss the tomato and chopped basil with 1 tablespoon of the vinaigrette. Toss the lettuce with the remaining vinaigrette and place in the center between the vegetables.
7. Slice the beef against the grain into paper thin slices. Arrange on the plate and drizzle each serving with 2 tablespoons (30 ml) of the Anchovy-Caper Sauce. Serve immediately.