Butter – Diabetic Kitchen https://diabetickitchen.com Sat, 09 Sep 2017 18:20:40 +0000 en-US hourly 1 Shrimp Scampi with Cauliflower Rice and Shaved Brussels Sprouts https://diabetickitchen.com/shrimp-scampi-with-cauliflower-rice-and-shaved-brussels-sprout-rice/ https://diabetickitchen.com/shrimp-scampi-with-cauliflower-rice-and-shaved-brussels-sprout-rice/#comments Sun, 12 Feb 2017 07:13:05 +0000 http://diabetickitchen.com/?p=2638

Full of flavor and less than 30 minutes for a delicious meal.  You won’t miss the carbs from pasta.  I promise! My latest discovery is … wait for it … already prepared cauliflower rice and shaved brussels sprouts.  I was at Trader Joe’s and spotted the cauliflower rice and then the shaved brussels sprouts.  I ...

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Full of flavor and less than 30 minutes for a delicious meal.  You won’t miss the carbs from pasta.  I promise!

My latest discovery is … wait for it … already prepared cauliflower rice and shaved brussels sprouts.  I was at Trader Joe’s and spotted the cauliflower rice and then the shaved brussels sprouts.  I turned it over to check the ingredients.  Shocker.  It was only the vegetable.  Not one more thing.  Sold.   I have also seen them at Publix grocery stores as well. Check your local markets.  If they don’t have them ask the department manager if they can get them.  I will bet they can.

I have yet to master consistent cauliflower pieces for ‘rice’ in the food processor.  So it would be mushy and not rice like.  I have not gotten around to trying to shave brussels sprouts.  Now I don’t have to.

I absolutely love adding the shaved brussels sprouts to this cauliflower rice recipe for more flavor and texture.

I have also added them to my coleslaw recipe.  Delicious!

I have added them to Mason Jar Salads.  Yum!

Here is the rice recipe you will need with the Shrimp Scampi.

Mise in place.  Get all your ingredients ready because this is a quick recipe.  Once you start it is fast.

Start with the shrimp.  You will cook it and remove from the pan while you make the butter sauce in the same pan that you cooked the shrimp.  Layer all those flavors.

When the butter sauce is done, you put the shrimp back in the pan to finish cooking.  Now you can make your cauliflower rice with brussels sprouts.

 

Sometimes I just make this for two.  But I always make the entire recipe of the Cauliflower Rice with shaved Brussels Sprouts.  Store the extra CBS rice in a separate container.  I use it in other recipes like an Asian Stir Fry or Thai Coconut Soup.  It’s so good.

Now you are ready to serve.  Divide the CBS rice into four low dinner bowls.  Add the Shrimp Scampi.

Top with freshly grated Parmesan Reggiano!

This dish will not disappoint.

Shrimp Scampi with Cauliflower Rice and shaved Brussels Sprouts
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main Dish
Cuisine: American
Serves: 4
INGREDIENTS
  • 1¼ pound large shrimp, peeled and deveined (21-25 count)
  • 1 tablespoon pure extra virgin olive oil
  • 2 tablespoons garlic, finely chopped
  • 1½ cups chicken stock
  • ½ fresh lemon, juice only
  • 1 teaspoon Italian seasoning
  • ½ cup softened butter
  • 1 tablespoon parsley
  • ½ cup grated Parmesan cheese
METHOD
  1. Heat enamel coated cast iron skillet (LeCreuset or Staub) and add olive oil.
  2. Add shrimp and cook until tender and no longer translucent, reduce heat. Remove Shrimp and set aside.
  3. Add garlic and cook 1-2 minutes. Do not allow garlic to brown - it will make it bitter.
  4. Add chicken stock and lemon juice.
  5. Cook until chicken stock is reduced by one third. After it is reduced, add Italian seasoning.
  6. Reduce heat to low, and add butter. If pan is too hot, the butter will separate.
  7. Add shrimp back into sauce while you are making the "rice". Add fresh parsley and season to taste with salt and pepper.
  8. To serve, spoon Cauliflower Rice with shaved Brussels Sprouts into low dinner bowls. Top with Shrimp Scampi.
  9. Sprinkle with grated Parmesan Cheese.
  10. Enjoy!
DK NOTES
NUTRITIONAL INFO
Shrimp Scampi:
Calories 421 |Fat 32g |Carbs 4g |Protein 29 g

Cauliflower Rice with shaved Brussels Sprouts
Calories 143 |Fat 14g |Carbs 6g |Fiber 2g |Protein 2 g

INFORMATION:
If you do not have an enamel coated cast iron skillet use a stainless steel pan. You should not make a butter sauce in a non coated cast iron skillet.

 

 

 

 

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Cauliflower Rice with shaved Brussels Sprouts https://diabetickitchen.com/cauliflower-rice-with-shaved-brussels-sprouts/ https://diabetickitchen.com/cauliflower-rice-with-shaved-brussels-sprouts/#comments Sun, 12 Feb 2017 07:11:11 +0000 http://diabetickitchen.com/?p=2660

This is a keeper!  Easy, quick and delicious for all kinds of recipes. My latest discovery is … wait for it … already prepared cauliflower rice and shaved brussels sprouts.  I was at Trader Joe’s and spotted the cauliflower rice and then the shaved brussels sprouts.  I turned it over to check the ingredients.  Shocker. ...

The post Cauliflower Rice with shaved Brussels Sprouts appeared first on Diabetic Kitchen.

]]>
This is a keeper!  Easy, quick and delicious for all kinds of recipes.

My latest discovery is … wait for it … already prepared cauliflower rice and shaved brussels sprouts.  I was at Trader Joe’s and spotted the cauliflower rice and then the shaved brussels sprouts.  I turned it over to check the ingredients.  Shocker.  It was only the vegetable.  Not one more thing.  Sold.   I have also seen them at Publix grocery stores as well. Check your local markets.  If they don’t have them ask the department manager if they can get them.  I will bet they can.

I have yet to master consistent cauliflower pieces for ‘rice’ in the food processor.  So it would be mushy and not rice like.  I have not gotten around to trying to shave brussels sprouts.  Now I don’t have to.

Don’t be afraid of the shaved brussels sprouts even if you don’t like them. You will in this recipe. And they are good for you!

You can use this recipe with our Shrimp Scampi or any dish that needs rice.  Like an Asian stir fry or any soup that needs rice.

 


Cauliflower Rice with shaved Brussels Sprouts
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Side
Serves: 4
INGREDIENTS
  • 16 oz cauliflower rice
  • 6 oz Brussels sprouts, shaved
  • 3 tablespoons olive oil
  • 1-tablespoon butter, unsalted
  • ½ cup onion, finely diced
  • Kosher salt
METHOD
  1. Heat the oil in a large skillet over medium-high heat. At the first wisp of smoke from the oil, add the onions, and stir to coat. Continue cooking, stirring frequently, until the onions are golden brown at the edges and have softened, about 3-4 minutes.
  2. Add the shaved Brussels sprouts. Stir and cook about 1 minute.
  3. Add the cauliflower rice. Stir to combine. Season with salt and continue to cook, stirring frequently, until the cauliflower has softened, 2-3 minutes. Remove from the heat.
  4. Serve.
DK NOTES
NUTRITIONAL INFORMATION
Calories 143 |Fat 14g |Carbs 6g |Fiber 2g |Protein 2g
 

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Ribeye with Mayonnaise Marinade https://diabetickitchen.com/ribeye-with-mayonnaise-marinade/ https://diabetickitchen.com/ribeye-with-mayonnaise-marinade/#comments Wed, 12 Oct 2016 04:25:47 +0000 http://diabetickitchen.com/?p=2486

I didn’t believe it. But it’s true. Using mayonnaise as your marinade will produce a crisp and flavorful steak.   In your cast iron skillet! Here’s what happens. Mayonnaise is fat and it becomes a wet brine which helps the spice stay on the steak instead of ending up floating all over the pan. The ...

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I didn’t believe it. But it’s true. Using mayonnaise as your marinade will produce a crisp and flavorful steak.   In your cast iron skillet!

Here’s what happens.

Mayonnaise is fat and it becomes a wet brine which helps the spice stay on the steak instead of ending up floating all over the pan.

The mayonnaise helps create that thick crust with a char without burning the steak in the skillet.

First go to your butcher and have them cut a grass fed bone in rib eye 1 ½ inch thick. For me a thicker steaks means less chance of over cooking for me even though my hubby would eat it well done …. not me. Plus I wanted it to serve two people and keep our protein at around 6-8 ounce per person once the bone was gone and the fat rendered.

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Now for the marinade. What flavors do you like? I typically have used garlic granules, salt and pepper. Then I will finish the steak with a compound butter that usually has rosemary, lime zest and garlic in it. So I decided to start there.

I added fresh garlic, fresh thyme, salt and pepper to the mayonnaise.   Taste it. See if you want more of any spice or add your favorite spice. Then smear it on all sides of the rib eye. I let it sit for 30-45 minutes to make sure the steak was at room temperature before I started cooking it. While you are waiting prepare your sides.

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I have also found the Omaha Steaks has the best guidelines and almost foolproof guide on how long to cook each side of a steak, based on thickness to end up with the serving temperature you desire. I have yet to master the touch test.

I heated the cast iron skillet on medium high until very hot. Then I put the steak in the skillet. Then I didn’t touch it for 4 minutes. I just had to peak and wow the side that was cooking was golden brown. Why? Because the mayo and become the fat in the pan and it was glorious. In the past when I have tried to get this in my cast iron skillet, the combo of olive oil and butter definitely did not work as well as the mayonnaise.

Once I was ready to turn it over, I took the tongs and held the steak on its side to seared the edges of the steak.   Then I flipped it over.

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Next I added 1 tablespoons of butter, a clove of garlic, the fresh thyme and rosemary sprigs to the mayo butter in the pan. Tip the pan and baste the steak with the mayo herb butter. Do this ever 2 minutes or so.   You will cook the this side of the steak for six more minutes or until an instant read thermometer inserted into the center reads 130 degrees.   This will yield a medium rare steak.

Remove the steak to a cutting board and let it rest for 10 minutes. Cut the bone off the steak and slice it against the grain into slices.

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Place on your plate with your sides. Finish with Pink Himalayan Sea Salt.

Enjoy!

Steak with Mayo Marinade
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dinner
Serves: 2 servings
INGREDIENTS
  • 1 Bone-in Rib Eye (1½ inch thick)
  • ⅓ cup Mayonnaise
  • 2 tsp. fresh Thyme, chopped
  • 2 cloves Garlic, minced
  • Salt and Pepper
  • 2 TBL Butter, divided
  • 2 springs fresh Rosemary
  • 5-6 sprigs fresh Thyme
  • 1 clove garlic
METHOD
  1. Have your butcher cut your rib eye 1½ inch thick. This will give you 3 servings of 6 ounces each.
  2. Chop the thyme. You can use the stems. Chop fine. The stems have lots of flavor. Mince the fresh garlic.
  3. Mix mayonnaise, thyme, garlic, salt and pepper in a small bowl. Spread over all surface areas of the ribeye. Let rest for 30 minutes or until steak is room temp.
  4. Heat cast iron skillet on medium high heat. When hot place steak in the pan. Cook for 7 minutes. Then use tongs to lift and sear the sides of the steak. Once all the side are seared turn it over.
  5. Place 2 tablespoons of butter, garlic clove and the sprigs of rosemary and thyme in the pan. You will already of lots of liquid from the mayo in the pan. Once the butter has melted, tip the pan and spoon the butter liquid over the top of the steak. Do this ever 2 minutes. Cook the steak for a total of 6 minutes on this side or until a instant read thermometer reaches 130 degrees for a medium rare serving.
  6. Remove from the pan and place on cutting board to rest for 10 minutes. Place 1 tablespoon of butter on top of the steak and move it around to melt and cover the top of the steak.
  7. Prepare and plate your sides. Remove the bone from the meat. Slice the steak against the grain and split between two plates.
  8. Sprinkle the top of the steak and sides with your favorite finishing salt. Such as Pink Himalayan Salt.
  9. Serve immediately.
  10. Enjoy!
DK NOTES
NUTRITIONAL INFO
Calories 685 |Fat 67g |Carbs 1g |Protein 31g
Please note that most of mayonnaise you will not be eating as it will remain in the cast iron skillet once the steak is cooked. The approximate adjustment will be 135 calories and 15 fat grams LESS per serving.

DK NOTES
Read through the recipe. Gather your ingredients. Mise en place. A French culinary phrase, which means everything in place. Prep everything first before you begin.
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Waffles – Sugar-Free and Gluten-Free https://diabetickitchen.com/waffles/ https://diabetickitchen.com/waffles/#respond Wed, 10 Aug 2016 06:00:04 +0000 http://diabetickitchen.com/?p=2434

Oh. yes. you. can!  Diabetic Kitchen now has a NEW even lower carb pancake and waffle mix. My mom loves them plain.  My grandkids think they are the best pancakes and waffles they have ever had.  To top it all off they are healthy for you.  The pancake recipe is on the can … here ...

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Oh. yes. you. can!  Diabetic Kitchen now has a NEW even lower carb pancake and waffle mix.

My mom loves them plain.  My grandkids think they are the best pancakes and waffles they have ever had.  To top it all off they are healthy for you.  The pancake recipe is on the can … here is what you do to make waffles.

You can get the NEW Pancake & Waffle mix here or you can get it at Amazon. 

These waffles (or pancakes) are a canvas for your imagination. Add some spice to your batter, like cinnamon. Start with 1/4 teaspoon. Add more if you like a stronger flavor.

DK Waffle 16-12 wtext

Feeling like fall? Add some pumpkin spice instead.

Feeling nutty? Add some chopped pecans or walnuts. You can add to the batter or sprinkle some on top of the waffle before you close the lid.  That way those that want nuts can have them. Those that don’t won’t!

Feeling fruity? Add your favorite fruit like fresh blueberries to the batter or just sprinkle some on top the finished waffle with your butter and preferred topping.

Topping or not?  We personally use cinnamon whipped cream with real maple syrup or raw local honey. You won’t need a lot.   Don’t want to use topping?  Don’t!  I like my waffle dipped in butter!

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Cook according to your waffle iron instructions. Mine has an automatic timer so they are perfect every time.

DK Waffle 07-5 wtextThe size of your waffle iron will determine how many waffles you will get.

My waffle iron is 8 inches in diameter and will make 3 heart shape waffles (3 inches at the widest part). I use 2 tablespoons of batter for each one of the hearts. Spread the batter to the perimeters of each waffle – (no matter what iron you have). This recipe will make 8 of my heart waffles.

Just a side note:  If you are using 2 tablespoons of prepared batter, you will get 8 pancakes or waffles per recipe.  If you have a larger waffle iron and use more than 2 tablespoons of prepared batter per waffle, you will need to do the math for your nutritional information.

Now for the yummy part  …

Top with melted butter, fruit, nuts and/or cinnamon whipped cream if desired.   Enjoy!

DK Waffle 09-6 wtext

 

Waffles
 
Prep time
Cook time
Total time
 
Yummy! Guilt free Waffles!
Author:
Recipe type: Breakfast
Cuisine: American
Serves: 8 mini
INGREDIENTS
  • ¾ cup Diabetic Kitchen Pancake & Waffle mix
  • ¼ cup Heavy Whipping Cream
  • 2 TBL of unsalted butter, melted
  • 1 TBL + 2 tsp water
  • 2 eggs, large
METHOD
  1. Place Diabetic Kitchen dry mix in mixing bowl. Set aside.
  2. Melt butter. (Melt a little extra for your finished waffles, if desired).
  3. Break eggs into a small bowl and whisk with a fork. Add heavy cream, water and melted butter. Stir to combine.
  4. Pour wet ingredients into dry ingredients. Use rubber spatula to get all the wet ingredients into the mixing bowl. Stir to combine wet and dry ingredients.
  5. Heat waffle iron according to your waffle iron directions. Add appropriate amount of batter (according to iron instructions) in the waffle iron. Close lid and wait for the automatic timer to ring.
  6. Lift lid and gently remove waffles from waffle iron. Use a fork or a chopstick to help remove them.
  7. The size of your waffle iron will determine how many waffles you will get.
  8. My waffle iron is 8 inches in diameter and will make 3 heart shape waffles (3 inches at the widest part). I use 2 tablespoons of batter for each one of the hearts. Spread the batter to the perimeters of each waffle – (no matter what iron you have). This recipe will make 8 of my heart waffles.
  9. Top with melted butter, fruit, nuts and/or cinnamon whipped cream if desired.
  10. Enjoy!
DK NOTES
DK NOTES
Every hand is different. While we recommend 2 TBL of batter for each pancake, depending on if you are measuring scant or rounded or exactly right for each pancake you will have a different number of finished pancakes. The upteen-dozens of times we have made this the average has been SEVEN pancakes per recipe using our two tablespoon scoop. Obviously we are rounding the scoop of batter instead of leveling it off. That is why we are providing more information so that you can see the difference in nutritional value each size pancake you might be making.

This would be the same for waffles. If your waffle iron is bigger, then see how many tablespoons you are using to fill it. Remember 4 level tablespoons batter = 1 serving.
DK waffle 23-1 wtext

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Eat Butter! https://diabetickitchen.com/eat-butter/ https://diabetickitchen.com/eat-butter/#respond Wed, 01 Oct 2014 05:01:40 +0000 http://www.diabetickitchen.com/?p=1589

It may sound strange to you to be encouraged to eat more butter. After all, many of us grew up being told that butter is bad for us, it’s full of fat, it’ll clog our arteries, and so on. However, that is all changing now as more and more research is beginning to prove that ...

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It may sound strange to you to be encouraged to eat more butter. After all, many of us grew up being told that butter is bad for us, it’s full of fat, it’ll clog our arteries, and so on. However, that is all changing now as more and more research is beginning to prove that butter is ACTUALLY good for us! How so? The answer lies in one word…fat (and the right kind of fat is good!)

Fat is good for you!  Seriously.

Time.com gives a fantastic explanation in a video that explains how times have literally changed in the way Americans should eat, as opposed to thirty+ years ago.

 

 

The previous video explained how consuming more saturated fats is actually good for us. The next video from the Today Show gives another explanation of why we should eat more saturated fats. They got their information from a Time magazine article declaring to “Eat Butter.”

 

 Margarine is like butter, right?

So what’s wrong with the margarine we have been told to eat all these years? It’s like butter, right? No way! Margarine contains a laundry list of junk that is terrible for your health including trans fats (these are the bad ones), free radicals and bleach (to name a few). PreventDisease.com provides an excellent breakdown of how margarine is manufactured:

 

margarine_production

 

Choosing the right brand

Ok, so now that we know that butter is the way to go in regards to overall health, which kind is the best? Organic and Grass fed of course.  The less work our body has to do because of less than stellar foods the better. FoodBabe.com breaks it down for us below:

Food_Babe_choosing_butter

Have you ever tried it in your coffee instead of cream?  Yum.  Make sure it is organic grass fed and unsalted. No “coffee mouth” and its good for your brain health too.

Kicking old habits can be difficult, especially habits that were developed at an early age. The good news is that the information is out there, and you can make a change at any time to get healthier. Great butter is a good place to start, as it is a staple in many American households.

Make that simple change, your food will taste better and your body will thank you!

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