Chard with Bacon Veggie Delight
Note: Serves 4. Total Carbohydrates: 18. This simple veggie dish can also be made with mustard greens or rapini. It will compliment almost any simple meat or fish dish.
Ingredients:
1 lb. red (or green) Swiss chard, coarse stems removed, washed and drained
1 Tbsp. extra-virgin olive oil
2 slices bacon finely chopped
2 cloves garlic thinly sliced
1/3 cup white wine
1/8 tsp. salt
Pepper to taste
Coarsely chop the Swiss chard and put aside.
In a large pot, heat the vegetable oil over medium heat. Add the bacon and garlic and sauté until the bacon is crisp and the garlic is lightly browned. Add the Swiss chard, salt and white wine. Turn the heat to low, cover and cook until tender, approximately 10-12 minutes. Season with the pepper and serve.
Oriental-Style Tofu
Note: Serves 4. Total Carbohydrates: 25
Ingredients:
2 blocks firm tofu, drained, 350 grams each`
vegetable oil
1/4 cup soy sauce
1 1/2 tsp. sesame oil
1 Tbsp. Splenda
1 clove garlic, minced
1 Tbsp. toasted sesame seeds
1 Tbsp. hot red bean paste, or to taste
2 green onions, thinly sliced
Preheat the broiler. Cut the tofu into ½-inch slices. Lightly brushed a rimmed baking sheet(s) with vegetable oil, place the tofu in a single layer on the sheet(s) and lightly brush the top with oil. Broil, as close to the heat as possible until the tofu is lightly browned. Turn over and brown on the other side.
Combine the soy sauce, sesame oil, Splenda, garlic, sesame seeds and hot bean paste. Heat the soy mixture to a boil in a large pan over medium heat. Gently add the tofu in a single layer. Turn down to a simmer and cook for 2-3 minutes, spooning the mixture over the top of the tofu. Sprinkle with the green onions and serve.
Mushroom and Pepper
Note: Serves 4 . Total Carbohydrates: 34
Ingredients:
2 Tbsp. olive oil
1 large red pepper, cut into short, narrow strips
¼ lb. sliced mushrooms
2 blocks firm tofu, 350 grams each well drained and crumbled
3 Tbsp. green onions, thinly sliced
1 tsp. curry powder
Salt and black pepper to taste
1/2 cup ripe tomato, finely diced
1 Tbsp. coarsely chopped parsley or cilantro
In a large frying pan, heat the olive oil over medium heat. Add the pepper and mushrooms and cook, stirring occasionally until tender. Increase the heat and cook, stirring until any liquid in the pan evaporates. Add the tofu, green onions, curry powder, salt and pepper. Reduce the heat and cook until heated through. Stir in the tomato and parsley or cilantro. | |
