Recipes: Labor day Picnic

the recipes

august 99

Labor day Picnic

Belgian Endive Stuffed with Lower Fat Goat Cheese

(Makes 8 servings)

1/4	cup (60 g) aged goat cheese
2	cups (480 ml) plain nonfat yogurt (made without gelatin)
2	tablespoons (30 ml) chives, minced
1	tablespoon (15 ml) finely chopped thyme
1	tablespoon (15 ml) finely chopped flat leaf parsley
	freshly grated pepper
2	heads of Belgian endive, about 12 leaves each
	extra chives for garnish

Combine the goat cheese and yogurt and spoon into a cheese cloth lined strainer and place over a bowl to drain. Cover with plastic wrap and refrigerate for up to 2 days for thicker cheese. Discard the whey.
Place the cheese in a medium size bowl. Add the chives, thyme, parsley and pepper and stir well to combine. Any cheese left over can be stored in the refrigerator, covered, for up to a week.
Arrange 24 Belgian endive leaves on a platter. Place a tablespoon of goat cheese on each and garnish with chives.

Per serving:	60 calories (26% calories from fat), 5 g protein, 2 g total fat (1.2 g saturated fat), 6 g carbohydrates, 1 g dietary fiber, 5 mg cholesterol, 76 mg sodium
Diabetic exchanges:	1/2 carbohydrate (1/2 skim milk)

Cold Salmon with Shrimp and Herb Sauce

(Makes 8 servings)

1	cup (240 ml) dry white wine
1	onion, chopped
1	carrot, chopped
1	stalk celery, chopped
1	teaspoon (5 ml) black peppercorns
2	bay leaves
1 1/2	king salmon, skin intact, about 3 pounds (1440 g)
1/2	pound (240 g) shrimp
herb sauce:
1/2	cup (120 ml) non-fat mayonnaise
	grated rind of 1 lemon
	juice of one lemon
1/4	cup (60 ml) nonfat plain yogurt
1/2	cup (120 ml) lowfat sour cream
1	clove garlic, minced
2	tablespoons (30 ml) flat leaf parsley, minced
2	tablespoons (30 ml) fresh tarragon, minced
1	tablespoon (15 ml) chives, chopped
1	cucumber, sliced thin for garnish
	extra tarragon, for garnish

Place the wine, onion, carrot, celery, peppercorns, and bay leaves in a poacher just big enough for the salmon. Bring to a boil and simmer for 3/4 of an hour. Slide the fish into the poacher and add boiling water just to cover the fish. Cover the poacher and barely simmer until the fish is cooked, about 13 minutes per inch of thickness. Add the shrimp in the last few minutes and poach until done. Remove from heat and cool salmon in the poaching liquid. Remove the shrimp, shell and devein and set aside.
Carefully lift the salmon from the poacher and place on a serving platter. Surround with cucumber slices and shrimp. Garnish with tarragon.
To make the herb sauce: Combine the mayonnaise, lemon zest, lemon juice, yogurt, and sour cream. Stir in the garlic, parsley, tarragon, and chives. Place in a small bowl and serve with salmon. Makes 1 1/3 cups (312 ml) sauce.

Per serving:	340 calories (49% calories from fat), 37 g protein, 18 g total fat (4.8 g saturated fat), 6 g carbohydrates, 0 g dietary fiber, 145 mg cholesterol, 240 mg sodium
Diabetic exchanges:	5 lean meat, 1/2 carbohydrate (1/2 bread/starch)

Cold Vegetables with Mustard Vinaigrette

(Makes 8 servings)

4	medium zucchini, cut into thin julienne
4	yellow squash, cut into thin julienne
1	red bell pepper, seeded and cut into thin julienne
1 1/4	pounds (600 g) fresh green beans, tipped and ends snapped
1 1/2	pounds (720 g) small new red potatoes or creamers
mustard vinaigrette:
2	scallions, minced, white part only
1	garlic clove, minced
2	tablespoons (30 ml) Dijon mustard
3	tablespoons (45 ml) boiling water
3	tablespoons (45 ml) olive oil
	juice of one lemon
2	tablespoons (30 ml) basil, chopped
	freshly ground pepper

Blanch the zucchini, squash, and red pepper for 2 minutes, until crisp-cooked. Refresh under cold water and dry on paper towels. Refrigerate.
Cook the beans until crisp cooked in salted simmering water for 4 -5 minutes. Refresh under cold water, dry on paper towel and refrigerate.
Boil the potatoes in lightly salted boiling water until cooked, about 8-10 minutes depending on size. Refresh under cold water and refrigerate until ready to make salad.
To make the vinaigrette: Place the scallions. garlic, and mustard in a small bowl. Whisk in the boiling water slowly . Add the olive oil, lemon juice, basil and pepper.
To serve: Toss the julienne vegetables with 3 tablespoons of vinaigrette. Place in the center of a platter. Place the potatoes and green beans around them and drizzle with the remainder of the dressing.

Per serving:	176 calories (28% calories from fat), 6 g protein, 6 g total fat (0.8 g saturated fat), 29 g carbohydrates, 7 g dietary fiber, 0 mg cholesterol, 109 mg sodium
Diabetic exchanges:	2 carbohydrate (1 bread/starch, 3 vegetable), 1 fat

Fruit and Cheese

Select fresh fruit and use this as a second center piece for desert. The beginning of September brings apples as well as melons so you can have an excellent selection of textures and colors. Add skim milk cheeses which are now available in Swiss, Cheddar, Goat, Feta, Munster, and others.

Macerated Cherries and Yogurt

(Makes 8 servings)

3/4	cup (180 ml) dry red wine
1/3	cup (80 ml) water
	sugar substitute equivalent of 1/2 cup (100 g) sugar
1/2	cinnamon stick
2	pounds (960 g) cherries, pitted
2	cups (480 ml) frozen vanilla yogurt

Combine the wine, water, sugar substitute and cinnamon stick in a sauce pan. Simmer for 15 minutes. Cool.
Macerate the pitted cherries in the cooled liquid for 2 hours. Drain.
Divide the cherries between 8 dessert cups and top with 1/4 cup vanilla yogurt.

Per serving:	145 calories (10% calories from fat), 4 g protein, 2 g total fat (0.6 g saturated fat), 27 g carbohydrates, 2 g dietary fiber, 3 mg cholesterol, 31 mg sodium
Diabetic exchanges:	2 carbohydrate (1 bread/starch, 1 fruit)

Legal

Recipes/Articles

All recipes and articles on this site are protected by United States Copyright Laws. This means that you may make a copy of any recipe and/or article for personal, non-commercial use only, provided our copyright notice is prominently displayed on your copy. HOWEVER, you may not download the recipes and/or articles to distribute, republish, post, or transmit for your own commercial purposes without prior written consent by Diabetic-Lifestyle.