italian diabetic recipes
by Alice Ann Pazzaglia
(return to food)
T
his month's' recipes are the result of a request from one of our
volunteers. She told me it is very difficult to find Italian recipes
for diabetics. She is right it is very difficult. So if any of our
readers has Italian diabetic recipes to share, please do so in the Food
Forum!
ANTIPASTO - APPETIZERS
Here are two delicious veggie ways to begin a meal.
Insalata di Pomodori - Tomato Salad
1/4 c Parsley, fresh; chopped
1/4 c extra
virgin olive oil
2 tb Vinegar, cider
2 ts Mustard, prepared
1 ts
Salt
1 ts Sugar
1/4 ts Pepper
1 Garlic clove; minced
6 sm Tomatoes; firm, ripe, sliced
Combine the first 8 ingredients, mixing well. Place
tomato slices in serving bowl, and pour dressing over all. Cover and let stand at room temperature 20
minutes before serving.
Insalata Calda di Spinaci con Limone e Pinoli -
Wilted Spinach with
Lemon and Pine Nuts
1 lg bunch spinach
2 cl garlic; peeled and
finely chopped
1 ts fresh lemon juice;
1 tb extra virgin olive;
1 tb
pine nuts; Toasted
Toast the pine nuts. The nuts can burn quickly, so
keep eye on the pan. Place nuts in dry skillet and toast them over very low dry
skillet and toast them over very low heat, stirring or shaking the
pan as needed until they're golden and fragrant, about 5
minutes.
Sort throught spinach, discarding stems and bruised or
yellow leaves.Wash spinach in plenty of cold water; if sandy, wash the second
time, then spin dry. (or dry on paper toweling. And water left on the
leaves will help it to wilt quickly.) Heat oil in large saute' pan
over medium heat. Add garlic and lemon juice. Saute' for 1 minute. Turn
heat to high. Add spinach, 1/4 ts salt and a few pinches of pepper. Wilt
spinach, tossing with tongs to coat leaves with hot oil and garlic. Toss in pine
nuts. Add more salt and pepper if desired. Serve immediately.
Food Exchange per serving: 1 VEGETABLE EXCHANGE + 1
FAT EXCHANGE
Serves 4
PRIMI PIATTI - FIRST COURSE
MINESTRE ED ZUPPE - SOUP
Chicken soup is said to have healing powers. That's
because we feel so good after eating it.
Minestra di Pollo con Riso - Chicken Rice
Soup
3 lbs chicken pieces
1 pn Pepper
8 c
water
1 bay leaf
1/2 c celery with leaves; chopped
1/4 tscCelery
seeds;
1/4 c fresh parsley leaves;chopped
1/2 c rice;
uncooked
1 sm onion;
1 c carrots; diced
Simmer the chicken in the water with the celery, parsley,
onion, pepper, bay leaf and celery seeds for 4 hours in a slow cooker or one
hour over low heat on the stove. Drain the chicken broth and remove chicken
pieces. (Discard bay leaf.) Bone the chicken and chop into bite-size
pieces. Combine the broth, chicken, rice and carrots in a saucepan.
Cook for 30 to 40 minutes or until the rice is
tender.
1 cup 3 lean meat, 1/2 bread exchange 11 grams
Serves 6
Minestra di Verdura - Vegetable Soup
1/2 c dry navy beans
water
4 c chicken
broth
3/4 c carrot, sliced, peeled
1/2 c Potato; sliced with
peel
1 tb extra virgin olive oil
1/2 c onion; sliced
16 oz can
Italian tomatos including liquid
2 c cabbage; sliced thinly
1
c zucchini; sliced
1/2 c Celery; sliced
1/2 c garbanzo
beans drained canned
1/2 c rotini or other small pasta
uncooked
1 tb parsly; finely minced fresh
2 ts dried basil;
crumbled
1/4 ts salt
1/4 ts freshly ground pepper
Cover navy beans with water in a large pot.
Over medium heat, bring just to the boiling point. Remove pan
from heat, cover, and let stand for 1 hour. Drain. Add chicken
broth, carrot, and potato. Cover and cook over medium heat until vegetables are
almost tender, about 35 minutes. Heat olive oil in a small skillet and saute'
onion until tender. Add onion and all remaining ingredients to soup pot.
Cook 15 minutes or until pasta is cooked. Serve hot
Food exchanges per serving: 2 starch + 1
vegetable + 1 fat exchange.
Serves 6
PASTA
Fettucini ai Funghi - Fettucini with
Mushrooms
8 oz fettucini
2 tb fresh lemon juice;
1/4 ts
To 1/2 ts hot pepper flakes;
3 tb virgin olive oil;
1/4 tssalt;
2 lg g
garlic cloves; minced
1/2 ts pepper;
3/4 lb fresh mushrooms; sliced
1
ts chopped fresh parsley;
1/4 c dry white wine;
In a large non-stick skillet, heat 1 teaspoon of the oil
and cook garlic about 1 minute. Add mushrooms and cook,
strring about, about 5 minutes. Add wine, lemon juice, hot
pepper flakes and salt. Bring to a simmer and cook about 10 minutes
until has evaporated. Stir remaining oil, pepper and parsley. Remove from
heat. Bring a large kettle of water to a boil and cook pasta until it is al
dente, 8 to 12 minutes (see instructions on the package).
Drain in a colander add pasta to sauce in skillet, toss
and reheat over low heat.
Food Exchange per serving: 2 starch/bread exchanes +
1 fat exchange
Serves 2 or 3
Linguine alle Vongole - Linguine with Clam
Sauce
This is one of the best known and most favorite pasta
recipes. I have never met anyone who doesn't love to eat
this.
1/4 cup finely chopped onion
shallots finely
chopped
bay leaf (or 2) parsley stems
sprig fresh thyme or 1/4
teaspoon Dried thyme (or 5) peppercorns
1 cup white wine
3 quarts steamer
clams (24-30)
1 tablespoon olive oil
2 (or 3) garlic cloves
minced
1/4 teaspoon dry mustard
1/2 cupchopped parsley
dash
red pepper flakes
1 pound Linguine cooked & drained
Combine onion, shallots, bay leaf, parsley stems, thyme, peppercorns and
wine. Bring to a boil. Add scrubbed clams and steam for 4 to 5
minutes or until clams open. Remove clams, discarding any that haven't opened,
separate them from shells and chop coarsely. Strain and save liquid. Heat olive
oil and 1 tablespoon reserved clam juice in a medium-size non-stick frying
pan. Add garlic and mustard and cook for 1 minute. Add parsley and cook 1 to 3 minutes more. Add
1 cup reserved clam juice and
simmer for 5 minutes or until sauce is reduced by half. Add
chopped clams and cook for 1 to 2 minutes. Toss clam sauce with linguine,
garnish with lemon, if desired, and serve warm.
Serves 4
RISO - RICE
Baked Rice
A refreshing way to serve rice.
3 cubes chicken bouillion
1 c dry bread
crumbs
8 c Hot water
2 c Rice
8 green
onion; chopped
7/8 c celery
Dissolve bouillion in hot water. Add rice,
green onion, and celery;
cover. Cook for 5 minutes. Add bread
crumbs. Pour into small baking
dish. Bake at 350 F for 25 to 30 minutes
or until top is lightly
crusted.
Food Exchange per serving: 1 1/2 starch/bread
exchanges
Serves 8
VERDURA
This is a great alternative to pasta.
La Zucca di Spaghetti con Verdura - Zucchini
Squash with Vegetablesd (Almost Pasta Primavera)
3 1/2 lb spaghetti squash 1
medium
1 c broccoli flowerets fresh
1 c zucchini small, sliced
1
c mushrooms fresh, sliced
1 c carrot sliced
1 clove
garlic small, crushed
3/4 ts extra virgin olive oil
1 tb skim
milk
1/2 c part skim ricotta cheese
1 tb Parmesan cheese
1/2 ts
Imitation butter flavoring
1/4 ts Salt
1/2 ts Italian seasoning
1/8 ts
coarsely ground pepper
Wash squash; cut in half lengthwise and discard
seeds. Place squash, cut side down, in a Dutch oven; add 2 inches water.
Bring water to a boil, cover and cook 20 minutes or until squash is
tender. Drain squash and cool. Using a fork remove spaghetti-like
strands. Measure 3 cups of strands; set aside. Remove remaining strands
for other use. Steam vegetables 5 to 7 minutes or until
crisp-tender; drain well.
Combine squash strands and vegetables,
tossing gently. Cover to keep warm; set aside. Saute garlic in
olive oil in a small saucepan; remove from heat. Add milk, cheese, buter
flavoring, and seasonings to saucepan. Cook over low heat, stirring
constantly, until mixture is hot (do not boil). Spoon cheese mixture over vegetable mixture,
tossing gently.
Food Exchanges per serving: 1 food
exchange + some free vegetables,
1/2 high-fat meat
+ 1/2 fat exchanges.
Spaghetti Squash with ragu' alla
Bolognese
4 lb spaghetti squash
3/4 lb hot sausage, bulk
style
1 t extra virgin Olive oil
2 lg carrots chopped
2 garlic
cloves chopped
28 oz crushed tomatoes in puree
2 tb tomato
paste
1 1/2 ts basil crumbled
1/3 c Italian
parsley chopped
Place whole squash in microwave safe baking dish, 9x13".
Microwave on high for 10 minutes. Halve squash lengthwise. Remove seeds and
membrane. Place squash, cut side up, in same baking dish. Add 1/3
cup water. Cover with vented plastic wrap. Microwave on HIGH for 12
minutes, giving dish a half a turn once. Let stand, covered, for 2 minutes.
Scrape squash from shell with fork onto a platter, fluffing to
separate strands. Meanwhile, cook sausage in oil in large saucepan,
breaking up meat, 6 minutes until browned. Add carrot, garlic,
tomatoes, tomato paste, basil and 3 tbls parsley. Cover; simmer 15 minutes.Spoon
spaghetti squash onto plates. top with sauce. Garnish with parsley and grated Parmesan cheese.
SECONDI PIATTI - SECOND COURSE
POLLO - CHICKEN
Pollo alle Erbe al Forno - Baked
Herbed Chicken
1 lb skinned, boneless chicken breast
1/4
c Lemon juice;
2 ts leaf tarragon; dried
2 ts virgin olive oil;
2
ts leaf basil; dried
6 tb dry white wine;
1/2 ts hot red pepper
flakes;
Preheat the oven to 350 degrees. Trim any fat from
chicken breast and pound lightly between two sheets of waxed paper to
flatten. Coat with olive oil and place in a baking dish.
Add wine, lemon juice, herbs and and pepper flakes, turning chicken
to coat both sides. Cover dish with foil. Bake 25
to 30 munutes, until chicken is cooked through.
Food Exchange per serving: 4 low fat/meat
exchanges
Pollo al Rosmarino - Rosemary
Chicken
1 broiler-fryer chicken
1 ts dried
Rosemary
salt and pepper to taste
1/4 c dry white wine
4 cl
garlic
1/4 c chicken broth
Preheat broiler. Remove skin from chicken. Season
chicken with salt and pepper. Place in a broiler pan. Broil 5
minutes on each side until lightly browned; remove from broiler.
Place chicken, garlic, rosemary, wine and broth in a large saucepan. Cook
and cook over medium heat about 30 minutes or until
tender, turning once. Guests
Food Exchange per serving: 3 low/fat/meat
exchanges
Serves 4
MANZO - BEEF
Stufato di Zucchine con Polpettine -
Zucchini Meatball Stew
1 oz ground beef;
ds ground pepper;
1/2 c
ground zucchini;
1 c beef broth;
1 ts oOnion; finely chopped
1 lg
tTomato; diced
1 egg;
1 ts parsley; chopped
1/4 c rRice;
1 tb
Salt and pepper to taste
ds oregano, cumin, garlic powder
Combine ground beef, zucchini, onion, egg, rice, and
seasonings; mix thoroughly. Shape into small meatballs. Combine beef
broth, tomato, and parsley in saucepan; heat to boil. Drop meatballs into
hot broth, one at a time. Cover and simmer
30 to 40 minutes. Add salt and pepper.
Food Exchange per serving: 2 meat exchanes + 1 vegetable exchange +
1
starch/bread exchange
VERDURA
Cipolle al Forno - Baked Onions
4 lg onions
2 tb butter
1/4 c garlic breadcrumbs
freshly
ground pepper
salt
Cut onions down to the root end in 8 wedges. Do
not cut through the root so onion stays together. Divide butter in 4 pats
and place one on top of each onion. Wrap each onion separately in
foil. Sprinkle with crumbs and salt and lots of freshly ground pepper to
taste. Bake at 350 degrees for 45 minutes or until onions are soft.
Food Exchange per serving: 1 vegetable exchange + 1
fat exchange
4 servings
Carote al Basilico - Basil Carrots
6 medium carrots;
1 tb butter; melted
1/4 ts salt
1/4 tbs basil
leaves crushed
Slice carrots. Simmer, covered, in salted water
until tender, about 10 to 15 minutes; drain. Combine remaining ingredients, toss with
carrots.
Food Exchanges per serving: 1 vegetable exchange
5 servings
Melanzane ai Pomodori - Eggplant with
Tomatoes
2 thin slices eggplant
2 ts butter
1/4 c fresh or canned
tomatoes
2 cloves of garlic
1/2 ts chives, chopped
Salt and pepper to
taste
Brown the eggplant and garlic in butter. Add salt
and pepper. Heat tomatoes in a separate pan and pour over
eggplant. Sprinkle with chopped chives.
Serves 1
Patatine Fritte al Forno - Baked French
Fries
2 lg potatoes
1 tb olive oil
1/2 ts salt
1/8 ts paprika
Preheat oven to 450 degrees F. Peel potatoes and cut into slices
4
inches long and 1/4 inch wide; place in a bowl of iced water to
crisp.
Just before cooking, turn onto paper towel and pat dry. Spread pieces
in
one layer of a shallow baking pan. Sprinkle with the vegetables
oil.
Shake pan to spread oil evenly over potatoes. Bake 30-40
minutes,
turning frequently, until golden brown. Empty potatoes onto
paper
towels. Sprinkle with salt and paprika.
Food Exchange per serving: 1 starch exchange + 1/2 fat
exchange
Serves 5
Fagiolini con Funghi e Pomodoro - Green
Beans with Mushrooms and Tomato
1 lb green beans;
1/2 c shallots; chopped
1 c fresh tomato;
diced
4 oz (1 c) fresh mushrooms; sliced
2 tb butter
2 tb Olive
oil;
Salt and freshly ground pepper
Remove ends from beans. Leave beans whole or cut
crosswise into 1" pieces. Place beans in 1" salted water (1/2
ts salt to 1 c water). Bring to a boil and cook uncovered for 5 minutes.
Cover and cook until tender, 5 to 10 minutes longer. Drain beans, turn
into a warm bowl, and set aside. Cook and stir shallots, tomato and
mushrooms in butter and oil until mushroom are tender, about 4 minutes.
Season with salt and pepper to taste. Add vegetable mixture
to beans and toss.
.
Mashed Turnips with Roasted Garlic
You may be amazed to hear me say that this could be the
most surprisingly delicious recipe here. Not long ago, I went out to lunch
with colleagues. Mashed turnips accompanied each and every entree and
everyone was wild about them. We talked about the turnips for days
afterwards! This is a great alternative to mashed potatoes.
1 1/2 lb Small turnips, peeled and quartered
1 ripe bartlett pear, about 6
-oz. peeled, cored, and chopped
4 cl garlic, roasted and
peeled
1 tb butter
2 tb Skim milk - optional
1/4 ts Salt -
optional
Freshly ground pepper to taste
Steam turnips over boiling water until fork tender,
about 15 minutes.Drain turnips and place in a food processor or
blender along with pear, garlic, and butter. Process until smooth, adding skim
milk as needed. Season with salt and pepper.
Exchanges: 1 vegetable.
Serves 8