Diatbetic Recipes

Indian Lemon Chicken:

Put the ginger, garlic, and water in a food processor or blender. Process to a smooth paste. Set aside
Lightly coat a heavy nonstick skillet with cooking spray. Add oil and place over medium-high heat. Add chicken thighs in a single layer and brown on both sides, about 4 to 5 minutes per side. Transfer chicken pieces to a heated plate
To the skillet, add the cilantro, chile, cumin, coriander seed, turmeric, and salt (if using). Stir constantly until herbs and spices become fragrant, about 1 minutes
Stir in reserved ginger paste, lemon juice, and lemon zest
Return thighs to the skillet and spoon sauce over the tops. Cover and simmer for 5 minutes. Turn chicken pieces over and simmer, covered, for another 5 minutes, until chicken is cooked through when tested with the tip of a knife
Transfer chicken pieces to a serving platter, spooning sauce over the top
Serve at once

Lightly spay a nonstick covered pot with cooking spray
Add the onions, garlic and celery. Sauté for 5 minutes over medium heat, stirring occasionally
Raise the heat to medium-high. Add the beef. Stir until the beef is browned on all sides, about 5 minutes
Sprinkle on the flour and paprika. Cook, stirring, for 1 minute
Add the beef stock. Cover and simmer for 1 hour
Stir in the tomatoes, cabbage, and caraway seeds. Cover again, and simmer for 45 minutes, until the beef is tender
Taste for seasoning and add pepper to taste
Meanwhile, cook the noodles according to package directions. Drain
To serve, made a bed of the noodles in the center of a deep platter. Top with the goulash. Serve immediately

Can also be served on top of rice
Other cuts for beef can be used
Hungarian goulash (guly�s) is the traditional stew of Hungary. Its origins can be traced back to the ninth century Magyar shepherds. Originally it consisted of chunks of meat and onions, slowly cooked until all the liquid was boiled away, and then dried in the sun. The meat could then be used to prepare a stew by boiling it in water. Paprika was added to the recipe in the 18th-century

Pound each piece of veal to 1/4-inch thickness
In a shallow dish, combine flour, thyme, rosemary, salt (if using) and pepper. Use to dredge pounded veal pieces
Lightly coat a heavy 4-quart pot with cooking spray. Add olive oil and place over medium heat
Working in batches, brown the veal pieces, turning once. Remove and set aside
When all veal is browned, add the wine to the pot, stirring and scraping the bottom to release any browned bits
Add remaining ingredients and stir in the browned veal. Simmer, uncovered, for about 45 to 55 minutes, until veal is fork-tender
If stew seems too dry, add up to 1/2 cup additional water as needed to reach desired consistency. Remove and discard bay leaves
Serve hot. Pass the Tabasco sauce bottle to allow people to add to taste

4 Halibut steaks
2 Egg whites, lightly beaten
1 C. Fresh breadcrumbs, seasoned with herbes de Provence (thyme, oregano, rosemary, and basil)
Olive oil cooking spray
1 T. Olive oil
1 Shallot, finely minced
1/2 C. White wine
1/4 C. Fresh lemon juice
1 C. Chicken stock
1 T. apers, well rinsed and minced
2 T. Fresh parsley, chopped
1 T. Cornstarch, mixed with 1 T. Water

Lightly rinse the halibut steaks and pat dry with paper towels
Place each steak between two sheets of plastic wrap and flatten to about 1/2-inch thick
Dip each steak into the beaten egg white, then into the breadcrumbs. Set aside
Lightly coat a cast iron skillet or a heavy nonstick skillet with cooking spray. Place over high heat and add the halibut steaks. Cook for 2 to 3 minutes per side, turning once, until golden brown and fish flakes easily when prodded with a fork
Remove halibut steaks; keep warm
Heat olive oil in a heavy saucepan; add shallot and sauté for 4 minutes, stirring frequently
Stir in the wine and lemon juice. Cook over medium-high heat until sauce is reduced by half
Add the chicken stock, capers, parsley, and cornstarch mixture. Bring sauce to a boil
Arrange halibut steaks on heated serving plates. Nap each with some of the sauce

In a large pot, place 1 cup stock, oil, onion, bell pepper, cumin and coriander. Bring to a boil, reduce heat, and simmer, uncovered, until vegetables are tender and most of the liquid is absorbed, about 15 minutes
Stir corn into the above mixture and set aside
Meanwhile, in a separate saucepan, bring remaining 1 1/2 cups stock to a boil. Add couscous and stir briefly. Cover and set aside until liquid has been absorbed, about 5 minutes
Fluff couscous with a fork and stir in onion-corn mixture, cucumber, radishes and lemon juice
Add cayenne pepper to taste. Transfer mixture to a serving bowl and garnish with parsley
Serve cold or at room temperature

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