Tag Archive: parsley


Creole Eggplant Eggs Benedict

  • Makes: 4 servings
  • Serving Size: 2 eggplant slices, one poached egg, 1/2 cup Creole sauce, and 1 tablespoon “hollandaise” topper
  • Carb Grams Per Serving: 20

Ingredients

  • 1/2 cup chopped onion (1 medium)
  • 1/2 cup chopped celery (2 stalks)
  • 1 clove garlic, minced
  • 5 teaspoons olive oil
  • 1 14 1/2 – ounce can no-salt-added diced tomatoes, undrained
  • 2 teaspoons Worcestershire sauce
  • 1/2 teaspoon sugar
  • 1/2 teaspoon dried thyme, crushed
  • 1/8-1/4 teaspoon cayenne pepper
  • 1 tablespoon snipped fresh Italian (flat-leaf) parsley
  • 1/2 cup panko (Japanese-style bread crumbs)
  • 1 teaspoon dried parsley flakes
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1/8-1/4 teaspoon ground black pepper
  • 1/8 teaspoon salt
  • 1/4 cup refrigerated or frozen egg product, thawed
  • 8 1/2-inch-thick slices peeled eggplant (2-1/2 to 3 inches in diameter)
  • 4 eggs
  • 1/4 cup plain fat-free Greek yogurt
  • 2 teaspoons lime juice
  • 1 teaspoon yellow mustard
  • 1/8 teaspoon ground white pepper
  • Paprika or ground black pepper (optional)

Directions

  1. Preheat oven to 200 degrees F. For Creole sauce,* in a medium saucepan cook onion, celery, and garlic in 1 teaspoon of the olive oil until tender. Add tomatoes, Worcestershire sauce, sugar, thyme, and cayenne pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Stir in the fresh parsley.
  2. In a shallow dish combine panko, the dried parsley, garlic powder, paprika, the 1/8 to 1/4 teaspoon black pepper, and the salt. Place egg product in another shallow dish.
  3. In a large nonstick skillet heat 2 teaspoons of the remaining olive oil. Dip each eggplant slice in the egg, then dip in the crumb mixture to lightly coat. Add half of the eggplant slices to the hot oil; cook for 12 to 14 minutes or until golden brown and tender (if eggplant browns too quickly, reduce heat slightly), turning once halfway through cooking. Transfer eggplant slices to a foil-lined baking sheet; place in oven to keep warm. Repeat with the remaining 2 teaspoons olive oil and the remaining eggplant slices.
  4. Meanwhile, in a large skillet bring 1 inch water to boiling; reduce heat to simmering (bubbles should begin to break the surface of the water). Break an egg into a cup and slip egg into the simmering water. Repeat with the remaining eggs, allowing each egg an equal amount of space in the water. Simmer eggs, uncovered, for 3 to 5 minutes or until whites are completely set and yolks begin to thicken but are not hard. Using a slotted spoon, remove eggs from water.
  5. To make “hollandaise” topper,** in a small bowl stir together Greek yogurt, lime juice, mustard, and the white pepper.
  6. For each serving, place an eggplant slice on a plate; top with 1/4 cup of the Creole sauce, one poached egg, another eggplant slice, another 1/4 cup of the Creole sauce, and about 1 tablespoon of the “hollandaise” topper. If desired, sprinkle with paprika or black pepper.

Make Ahead Tip

  • * The sauce can be made the day ahead. Refrigerate and reheat before serving.

Make Ahead Tip

  • ** The topper can be made the day ahead and refrigerated until needed.

Courtesy of Diabetic Weekly

Nutrition Facts Per Serving:

Servings Per Recipe: 4
PER SERVING: 229 cal., 12 g total fat (2 g sat. fat), 212 mg chol., 294 mg sodium, 20 g carb. (5 g fiber, 9 g sugars), 13 g pro.

Diabetic Exchanges

Medium-Fat Meat (d.e): 1; Fat (d.e): 1.5; Vegetables (d.e): 2; Starch (d.e): 0.5

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Cheddar Broccoli Soup

  • COOK TIME

    20 min

  • PREP TIME

    10 min

This makes a great soup for lunch or light dinner. To make the soup heartier, add in spinach, cooked chicken, rice and/or cauliflower.

INGREDIENTS

  • 4 c. vegetable stock
  • 4 c. milk
  • 1/4 tsp. paprika
  • 2 Tbsp. Clabber Girl Cornstarch
  • 2 Tbsp. all-purpose flour
  • 1/4 tsp. pepper to taste
  • 3 Tbsp. butter
  • 1 1/2 tsp. salt
  • 1 c. broccoli florets
  • 1/2 c. carrots
  • 1/2 c. celery
  • 1 Tbsp. parsley
  • 1 small onion
  • 8 oz. cheddar cheese shredded
  • 1/2 tsp. garlic powder
  • 1/2 tsp. Basil

Instructions

Chop onion, celery, carrots and broccoli. Add vegetables to a large sauce pan or dutch oven. Saute all together in 2-3 Tbsp. of butter until lightly browned.

Add all-purpose flour and blend well and cook until brown (2-3 minutes). Add milk and stock slowly, while stirring.

Add Clabber Girl Corn Starch, paprika, salt, pepper, garlic powder and basil. Bring to a boil, then simmer for 20 minutes. Keep stirring occasionally to prevent the milk from scalding on the bottom of the pan. Add cheese and parsley. Stir until the cheese is melted.

Preparation

Step 1: Prepare the garnish

Preheat oven to 210 ° C (th. 7). Chop the parsley and garlic and mix them with bread crumbs. Wash and cut the tomatoes in half.

Step 2: Tomato Cooking

In a large skillet, heat oil over medium heat. Place the tomatoes cut side against the bottom of the pan and let them caramelise without moving for 4 min. Remove them, turn them and put them in a baking dish next to each other. Pour over the cooking juices from the pan.


Serves 4

1 15-ounce can butter beans, with its liquid ([you can use your own garden canned butter beans )
1/4 pound venison sausage , sliced into 1/4-inch rounds
1 cup [or more] grape tomatoes, halved
1/2 medium red onion, sliced thin
1 cup flat-leaf parsley leaves [no stems, larger leaves torn in half]
3 tablespoons olive oil
1 tablespoon balsamic  vinegar

1/4 teaspoon smoked paprikia

salt and freshly ground pepper, to taste

Heat butter beans and smoked paprika  in a small sauce pan in their liquid. Whisk oil,  and vinegar together and toss with tomatoes, onion and parsley in medium serving bowl.

Sauté venison sausage in a heavy skillet with just a little oil over medium high flame until browned and  any  fat has been rendered—no more than 2 or 3 minutes is needed. While  venison sausage is cooking, drain butter beans and add to tomato mixture. Using a slotted spoon, transfer venison sausage to serving bowl with beans and tomato mixture. Toss gently, adjust seasoning and serve warm.

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