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Diabetic Salad Dressing |
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4 garlic cloves -- mashed |
| 2
egg yolks |
| 1/8
teaspoon salt |
| 1
cup olive oil |
| 1
teaspoon vinegar |
| 1
teaspoon fresh lemon juice |
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Beat
eggs until very thick and lemon colored. Beat in mashed garlic
and salt. Beating constantly, add olive oil VERY SLOWLY -- literally
drop by drop. After about half the oil has been added and the
mixture is thickening, add vinegar and lemon juice. Then continue
adding olive oil slowly, beating until a thick emulsion is formed.
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Aioli
may be used as a garlicky alternative to mayonnaise, but is delicious
on its own as a sauce or dip for seafood or vegetables.
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| Diabetic Brown
Sauce |
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| 2
1/2 pounds beef skin with meat |
| 1
small veal knuckle |
| salt
and pepper -- to taste |
| cooking
oil -- for braising meat |
| 8
tablespoons butter |
| 1
large carrot -- diced |
| 1
bay leaf |
| 1
large onion -- diced |
| 2
stalks celery -- diced |
| 1
pinch thyme |
| 1
clove garlic -- cut in half |
| 8
tablespoons flour |
| 3/4
cup tomato puree |
| 4
cups beef stock |
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2 cups water |
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| Step
1: |
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In
a large, thick-bottomed pot place a little cooking oil. Place
in a 425-degree oven and get it smoking hot. Add beef shin and
veal knuckle (have butcher break shin and veal knuckle into medium
size pieces), salt, and pepper, and cook to a golden brown.
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| Step
2: |
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Add
butter and all remaining ingredients except tomato puree and liquids.
Blend thoroughly and continue to brown until vegetables are almost
tender and flour is a deep brown.
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| Step
3: |
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In
the meantime, mix tomato puree, beef stock, and water; bring to
a boil. Stir into hot bones and vegetables, and add salt and pepper
to taste. Reduce heat to 275 degrees and cook covered for at least
2 hours. Stir frequently.
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| Step
4: |
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Strain
sauce through a medium strainer, place on stove, and bring to
a slow simmer. Skim off excess fat (or cool overnight and remove
fat). Refrigerate until needed. This healthy dressing recipe makes
approximately 1 quart.
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| Diabetic
BBQ Sauce |
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| 1
sm. onion, minced |
| 1
(8 oz.) can tomato sauce |
| 2
c. water |
| 1/4
c. wine vinegar |
| 1/4
c. Worcestershire sauce |
| 1
tsp. salt (optional) |
| 2
tsp. paprika |
| 2
tsp. chili powder |
| 1
tsp. pepper |
| 1/2
tsp. cinnamon |
| 1/8
tsp. cloves |
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Combine
all ingredients; bring to full boil. Simmer 20 minutes. Serving
size of the diabetic BBQ sauce = 1/4 cup, free food.
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Diabetic Thousand Island Dressing |
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| 4
oz. tomato juice |
| 2
tbsp. vinegar |
| 1/4
c. finely chopped green pepper |
| 1
tsp. Worcestershire sauce |
| 1/2
tsp. salt |
1/2
tsp. dry mustard
Garlic salt to taste |
| 3
tbsp. finely diced dill pickle |
| 3
tbsp. finely diced pimento |
| 2
tsp. finely minced parsley |
| 1/4
tsp. liquid sugar substitute |
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| Blend
and store in refrigerator. Use as needed. |
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| Diabetic Italian
Dressing |
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| 1/4
c. plus |
| 2
tbsp. water |
| 1/4
c. vinegar |
| 2
tbsp. chopped fresh parsley |
| 1
tbsp. plus |
| 1
tsp. grated Parmesan cheese |
| 2
tbsp. vegetable oil |
| 2
tsp. dry pectin |
| 1/4
tsp. salt |
| 1/4
tsp. pepper |
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1/4 tsp. dried whole Italian seasoning |
| 1
lg. clove garlic, peeled |
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Combine
all ingredients except garlic in a jar. Cover tightly and shake
vigorously. Press a wooden pick through garlic clove; add to dressing
mixture. Cover and refrigerate until thoroughly chilled. To serve,
remove and discard garlic. Cover and shake dressing well. Yields
3/4 cup. Amount 2 tablespoons. Exchange free. 25 calories.
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No Calorie Diabetic Dressing |
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| 1/2
c. water |
| 1/2
c. white vinegar |
| 1/2
tsp. salt |
| 1/2
tsp. dry mustard |
| 1/8
tsp. pepper |
| 1/16
tsp. paprika |
| Artificial
sweetener to substitute |
| for
4 tsp. sugar |
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Combine
and refrigerate. Yield: 1 cup. 1 serving = 1-2 tablespoons. *Diabetics
- this is a free exchange. Sodium value 133 mg/2 tablespoons (low
sodium diets omit salt). No cholesterol, protein fat or calories.
These healthy dressing recipes are just what you need to
stick to a diabetic sugar free diet.
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