tendto cookvery quickly, soreduce thecooking timebya minuteor two. The food counts wiU be the same. 2. A chiffonade cut is done by uniformly stacking the leaves of basU on top of one another, rolling them into a tight pendl shape, then sUcing into thin diagonal strips, kw
GRILLED SALMON WITH LEMON PEPPER BUTTER 1 serving Perserving; 1.3gm cho, 8.4 oz pro CHO (gm) PRO (gm) 8 oz salmon steak , 50.0 OU, to coat , Salt and black pepper to taste , Vi Tbsp lemon juice 0.65 0.05 2 Tbsp LemonPepperButter (page 396) 0.65 0.05
Preheat griU or broUer. Coat salmon with oU and season with salt andpepper. Place salmon onheated griU or broUer panandgriU about 4 minutes per side. When the salmon is ready to be turned over, be
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careful not to break themeat apart. After thesalmon isturned, pour Vi tablespoon of lemon juice over it and finish cooking. Remove fish from griU and place on a heated plate. Cover withLemon Pepper But ter and serve, ta
BLACK OLIVE CRUSTED SALMON 2 servings Per serving: 6.5gm cho, 4.5 oz pro CHO(gm) PRO(gm) 2 Wasa Fiber Rye crackers 10.0 2.0 6 smaU black olives, pitted 1.8 ,
3 Tbsp chopped scallions 1.2 0.3 2 Tbsp butter, softened , 2.0 Vi tsp salt ,
Va tsp black pepper ,
Canola oU for baking trayand oUing the top of the fish ,
2 small salmon steaks, 4 oz each , 50.0
Check to make sure that the workbowl of your food processor is completely dry, then add the crackers and process for 1-2 minutes, making coarse-textured crumbs.
Remove crumbs toamedium mixing bowl.
Add oUves, scaUions, and butterto your food processors work bowl (don't worry if there are stiU a few crumbs) and process for 1-2 minutes.
Add salt and pepper and blend again.
Transfer this mixture to thebowl with thecracker crumbs.
Blend these ingredients together evenly.
Refrigerate thismixture untilready to use.
Place salmon steaks on an oUed tray for broiling.
Lighdy oU the top of the salmon.
BroU salmon for 4-5 minutes.
Remove trayfrom broUer.
Turn salmonwith a spatula.
Remove black oUve mbcture from the refrigerator.
Gendy press the top surface of each salmon steak with3 Tbsp of black oUve coating.
Place salmon back under broUer.
Do not place it too close to the heat, because the crust wUl burn before the salmon cooks.
Cook an additional 4-5 minutes.
When the salmon is done it wiU easUy flake apart with a fork.
Serve warm.
The salmon wiU keep in the refrigera tor, covered,for 2-3 days, kw
STEAMED SCROD WITH WATERCRESS AND GINGER 4 servings Per serving: 5.1 gmcho, 4.7oz pro CHO (gm) PRO (gm) Wi cups thinly sUced (Va inch) daikon radish or white turnip 7.5 1.5 1 cup sUced yeUow squash 7.8 1.6
422 Your Diabetic Cookbook
16 oz fresh scrod fillet (Vi inch thick), cut into 4 pieces , 103.( % cup water ,
1Tbsproasted sesame oU (see Note 1,page 415) ,
Va tsp grated fresh ginger 0.08 ,
1 Tbsp soy sauce 2.0 2.0 1 tsp creamof tartar dissolved in Va cup cold water 0.6 ,
2 Tbsp sesameseeds 1.8 4.2 Vi bunch watercress, washed thoroughly and drained 0.6 1.2
In the bottom of a large skiUet, layer first the daikonand then the yel lowsquash.
Place the scrod on top of thevegetables.
In a smaU mixing bowl,combinethe % cup water, sesame oU, ginger, and soysauceand whisk together.
Pourthe mixture evenly over the fish and vegetables.
Cover the skiUet and bring the Uquid to a boU, then reduce the heat.
Simmer for 5-7 minutes.
Stir the dissolved cream of tartar into the cooking Uquid.
Keep the flame low as the Uquid thickens.
Add the sesame seeds and watercress, cover skiUet, and immediately remove from the heat.
AUow the watercress to cook in the accumulated heat of the coveredskiUet as it sits for 3-4 minutes before serving.Use a slot ted spoon or metalspatula to serve each portion of fish and vegeta bles.
Serve warm, kw
PAN-FRIED SWORDFISH WITH GINGER SCALLION BUTTER 1 serving Per serving; 7.6gm cho, 4.8 oz pro CHO (gm) PRO (gm) Va cup soysauce 4.0 4.0 2 Tbsp dry white wine 1.2 0.1 Va tsp minced garUc 0.25 0.05 1 tsp minced freshginger 0.3 0.2 2 scaUions, minced 0.93 0.03 Vi Tbsp lemon juice 0.65 0.05 4 oz swordfish steak , 24.0 Salt and pepper to taste , 2 Tbsp butter , 0.3 1 Tbsp Ginger ScaUion Butter (page 397) 0.25 0.3
Combine first 6 ingredients (soy sauce through lemon juice) in a shal low glass bowl and place swordfish steak in it, turning to coat both
Recipes for Low-Carbohydrate Meals 423
sides. AUow the fish to marinate for 30 minutes. Remove swordfish and blot dry. Season withsaltand pepper. Heat butter in a saute pan over medium-high heat. When butter starts to foam, add fish and cookto desired doneness. Remove fish from pan and place on a heated plate. Serve withpatsof Ginger ScaUion Butter on top. ta
TROUT AMANDINE 1 serving Per serving: 3.4gm cho, 5.2 oz pro CHO (gm) PRO(gm) 5 oz trout fiUet , 30.0 Saltand blackpepper to taste , 2 Tbsp butter , 0.3 2 Tbsp sliveredalmonds 1.72 1.68 1 Tbsp lemon juice 1.3 0.1 2 tsp chopped parsley 0.4 0.2
Season trout on both sides with salt and pepper. Saute* the trout in 1 tablespoon butter until almost cooked. Remove to a warm plate and keep warm(fish wiU continue cooking). Pourexcess butter fromsaute* pan. Add remaining tablespoon butterandletbrown sUghtly. Add the almonds and brown them. Just before serving, stirin lemon juice and parsley,and pour sauce over trout, ta
BLUEFISH WITH SPICY MUSTARD SAUCE 1 serving Per serving: 2.3 gm cho, 4 oz pro CHO (gm) PRO (gm) 2 TbspSpicy Mustard Sauce (page 397) 2.3 0.11 4 oz bluefish steak , 24.0 OU to coat bluefish , Salt and black pepper to taste ,
Preheat griU or broUer. Make Spicy Mustard Sauce and keep warm. Lightly coatbluefish withoU andseason withsalt and pepper. Cook to desired doneness and serve nappedwith mustardsauce, ta
424 Your Diabetic Cookbook
VEGETABLE ENTREES AND SIDE DISHES
MOUSSAKA A LA BERNSTEIN 6 servings Perserving: 8.4 gm CHO, 3.7OZPRO CHO(gm) PRO(gm) 3 Tbsp oUve oU, approximately ,
1 medium eggplant, about 1 lb, peeled and sliced into Vi-inch rounds 20.0 3.2 Salt and black pepper to taste ,
1 Tbsp minced garUc 3.0 0.6 Vi cup diced red beU pepper 4.6 0.6 1 lb ground beef , 75.2 1 tsp dried oregano 0.5 0.1 1 tsp ground cumin 0.9 0.4 2 Tbsp butter ,
Vi cup thinly sUced turnip 4.1 0.6 1 cup whole-milk ricottacheese 8.0 24.0 1 cup heavycream 6.6 4.8 Vi tsp paprika 1.2 0.3 2 eggs,Ughtiy beaten 1.2 12.6 Vi cup grated Parmesan cheese , 11.0
Preheatovento 375°F.
In a large skiUet, heat 2 Tbsp of the oUve oU over a mediumflame.
Addeggplant slices, working in batches if necessary to avoid overcrowding the pan.Sprinkle the eggplant withsaltand pepper and brown for 5 minutes on a side.
Remove from skiUet.
If working in batches, youmaywantto add a Uttle moreoU to the skiUet before each new batch.
When aU the eggplant sUces have been browned and re moved, add 1 Tbsp oUve oU to the skUlet, alongwith the garUc and red pepper.
Saute* for 2-3 minutes.
Add groundbeef, oregano, cumin,salt, andpepper.
Brown evenly.
Inanother large skiUet heat2Tbsp butteron a lowtemperature.
Layer turnips in skiUet, sprinkle with salt and pep per.
Brown for5 minutes on each side.
Use a spatula to flip turnips.
In a medium mixing bowl combine ricotta cheese, heavy cream, salt, and paprika.
Add eggs andblend together.
In a Ughtiy buttered 9x13 bak ingdish, layer eggplant, ground beef, and turnips.
Pour ricotta cheese mixtureoverlayered ingredients.
Sprinkle casserole with gratedParme san cheese.
Place casserole in the oven and bake for 45 minutes.
Serve moussaka warm.
It wiU keep in the refrigerator for 3-4 days.
It mayalso be storedin the freezer for 2-3 months.It is convenient to package the casserole in individual servings if you are going to freeze it.
KW
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CREAMED SPINACH WITH NUTMEG 4 servings Per serving: 8.6gm cho, <0.5 oz pro CHO (gm) PRO (gm) 2 lbs fresh baby leaf spinach (see Note) 27.2 0.9 1 Tbsp butter , Vi tsp salt , Va tsp black pepper , Vi tsp nutmeg 0.6 , 1 cup heavy cream 6.6 4.8