The Super Diabetes Site

Tag: italian

  • Strawberries With Balsamic Glaze, Black Pepper, and Tarragon

    Strawberries With Balsamic Glaze, Black Pepper, and Tarragon

    How to Make Strawberries With Balsamic Glaze, Black Pepper, and Tarragon

    Balsamic vinegar and black pepper may seem like odd additions to strawberries, but your taste buds will be delighted! The acidity of balsamic glaze, which is just concentrated balsamic vinegar, brings out the sweetness of the strawberries, while the black pepper adds a touch of heat. These strawberries are great on their own, or use them to top vanilla yogurt. Or, serve on top of a bed of spinach as a side dish with dinner.


    10 min prep time


    8servings


    1/2 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. In a large serving bowl, combine the strawberries and balsamic glaze. Grind the black pepper on top and gently mix. Garnish with sprigs of tarragon.
    2. * Balsamic glaze (sometimes called balsamic syrup) can be found where vinegars are sold. To make your own, heat 3 Tbsp. of balsamic vinegar in a saucepan. Bring to lightly boiling and cook, stirring occasionally, until the vinegar is thickened and reduced to half its volume.
    CKD Dialysis
    CKD Non-Dialysis
    Kidney-Friendly
    Low Sodium
    Low Carb
    Mediterranean
    Italian
    Sides
    Quick & Easy
    No Cook
    Holidays & Entertaining
    Foodie
    Dessert
    Vegetarian
    Snacks
    Vegan
    pinterestfacebooktwittermail

    Nutrition facts

    8 Servings



    • Serving Size

      1/2 cup


    • Amount per serving



      Calories





      20

    • % Daily value*

    • Total Fat
      0g

      0%

      • Saturated Fat
        0g

        0%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      0mg

      0%

    • Total Carbohydrate
      5g

      2%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        3g
      • Added Sugars
        0g

        0%

    • Protein
      0g

    • Potassium
      90mg
      2%

    Ingredients

    fresh tarragon
    1

    black pepper
    1 pinch

    balsamic glaze
    1 1/2 tbsp

    strawberries (stemmed and halved)
    16 oz

  • Seasonal Heirloom Tomato Salad

    Seasonal Heirloom Tomato Salad

    How to Make Seasonal Heirloom Tomato Salad


    10 min prep time


    4servings


    10 tomato slices

    Print Recipe >

    Step-By-Step Instructions:

    1. Arrange the tomatoes on a platter in an overlapping style. Scatter the onion on top of the tomatoes.

    2. In a small bowl or liquid measuring cup, whisk the vinegar and oil. Drizzle the vinaigrette over the tomatoes. Sprinkle with the salt, pepper, and basil, and serve.

    Veggie Rich
    Low Carb
    Italian
    Salads
    Vegetarian
    Sides
    No Cook
    Quick & Easy
    pinterestfacebooktwittermail

    Nutrition facts

    4 Servings



    • Serving Size

      10 tomato slices


    • Amount per serving



      Calories





      90

    • % Daily value*

    • Total Fat
      5g

      6%

      • Saturated Fat
        1g

        5%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      165mg

      7%

    • Total Carbohydrate
      10g

      4%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        7g

    • Protein
      2g

    • Potassium
      470mg
      10%

    Ingredients

    fresh basil (thinly sliced)
    1/4 cup

    black pepper
    1/4 tsp

    salt
    1/4 tsp

    olive oil
    1 1/2 tsp

    balsamic vinegar
    2 tbsp

    red onion (thinly sliced)
    1/2 whole

    tomato(es) (thinly sliced (about 10-12 slices each))
    4 med

  • Pizza Dough

    Pizza Dough

    How to Make Pizza Dough

    Chef’s Secret: I use my food processor with steel blade to prepare the dough. The food processor does the kneading. Try to find the white whole-wheat flour, as it is lighter in color, texture, and taste than the traditional red whole-wheat flour. Measure the temperature of the water with your meat thermometer. When working with yeast, water temperature is critical for proper rising. The correct temperature is 110–120ºF.

     


    2 hr and 5 min prep time


    12servings


    1 slice

    Print Recipe >

    Step-By-Step Instructions:

    1. Place all dry ingredients in the bowl of your food processor. Pulse a few times to blend well.

    2. With the machine running, add 1 cup of water in a slow and steady stream. The dough should form a ball and clean the sides of the food processor. If it seems too dry, add more water, 1 tablespoon at a time. The dough is perfect when it is no longer sticky and feels smooth. If it is too sticky or wet, you can add more flour 1 tablespoon at a time.

    3. Place dough in a large bowl with extra virgin olive oil. Turn dough to completely cover with oil and then cover tightly with plastic wrap and a cloth towel.

    4. Let dough rise in a warm place for at least one hour. A good place to rise is in the oven with the oven off and the oven light on.

    5. After the dough doubles in size, punch it down and let it rise again for as long as possible, at least one hour. I am a huge fan of the longer rise for lighter dough, especially when using whole-wheat flour.

    Kid Friendly
    Italian
    Comfort Food
    Vegetarian
    Holidays & Entertaining
    Foodie
    Dinner
    Lunch
    pinterestfacebooktwittermail

    Nutrition facts

    12 Servings



    • Serving Size

      1 slice


    • Amount per serving



      Calories





      115

    • % Daily value*

    • Total Fat
      1g

      1%

      • Saturated Fat
        0.2g

        1%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      185mg

      8%

    • Total Carbohydrate
      21g

      8%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        0g

    • Protein
      4g

    • Potassium
      90mg
      2%

    Ingredients

    olive oil
    1 tsp

    water
    1 cup

    salt
    1 tsp

    active dry yeast
    1 packet

    whole wheat flour
    1 1/2 cup

    all-purpose flour
    1 1/2 cup

  • Braised Brussels Sprouts With Pancetta

    Braised Brussels Sprouts With Pancetta

    How to Make Braised Brussels Sprouts With Pancetta


    10 min prep time


    10 min cook time


    4servings


    1/2 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Trim the stem ends of the Brussels sprouts and remove outer leaves. Wash Brussels sprouts. Thinly slice the Brussels sprouts vertically (from stem end).
    2. Place extra virgin olive oil in large sauté pan. Add garlic, shallots, pancetta, and Brussels sprouts. Cook 3-5 minutes until vegetables begin to soften and pancetta begins to brown.
    3. Add 1/2 cup stock and cook until tender. Add more stock as necessary. Season with salt and pepper, if desired.
    Low Carb
    Veggie Rich
    Italian
    Dinner
    Foodie
    Lunch
    Quick & Easy
    Sides
    pinterestfacebooktwittermail

    Nutrition facts

    4 Servings



    • Serving Size

      1/2 cup


    • Amount per serving



      Calories





      95

    • % Daily value*

    • Total Fat
      6g

      8%

      • Saturated Fat
        1.5g

        8%
      • Trans Fats
        0g

    • Cholesterol
      5mg

      2%

    • Sodium
      340mg

      15%

    • Total Carbohydrate
      6g

      2%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        1g

    • Protein
      4g

    • Potassium
      265mg
      6%

    Ingredients

    salt (optional)
    1/4 tsp

    black pepper (optional)
    1/4 tsp

    chicken or vegetable broth
    1 cup

    pancetta (finely chopped)
    1 1/4 oz

    shallots (thinly sliced)
    2

    garlic (minced)
    2 clove

    olive oil
    1 tbsp

    fresh Brussels sprouts
    2 cup

  • Basic Tuscan Bean Soup

    Basic Tuscan Bean Soup

    How to Make Basic Tuscan Bean Soup


    10 min prep time


    28 min cook time


    9servings


    1 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. In a saucepot over medium heat, heat the olive oil. Add the onions, celery, and carrots and sauté for 5 minutes. Add the garlic and rosemary and sauté for 1 minute. Add the remaining ingredients, except the vinegar and basil. Bring to boiling. Reduce the heat and simmer, partially covered, for 20 minutes.
    2. Add the vinegar. Top with the basil before serving.
    Kidney-Friendly
    CKD Non-Dialysis
    CKD Dialysis
    Veggie Rich
    Fiber Focused
    Italian
    Comfort Food
    Dinner
    Lunch
    Main Dish
    One Pot
    Quick & Easy
    Soup
    Vegetarian
    pinterestfacebooktwittermail

    Nutrition facts

    9 Servings



    • Serving Size

      1 cup


    • Amount per serving



      Calories





      140

    • % Daily value*

    • Total Fat
      3g

      4%

      • Saturated Fat
        0.5g

        3%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      210mg

      9%

    • Total Carbohydrate
      22g

      8%

      • Dietary Fiber
        6g

        21%
      • Total Sugars
        6g

    • Protein
      7g

    • Potassium
      460mg
      10%

    Ingredients

    fresh basil (minced)
    2 tbsp

    balsamic vinegar
    2 tbsp

    chickpeas (garbanzo beans) (rinsed and drained)
    30 oz

    canned diced tomatoes
    14 oz

    chicken or vegetable broth
    5 cup

    fresh rosemary (minced)
    2 tsp

    garlic (minced)
    4 clove

    carrot(s) (diced)
    2

    celery (diced)
    2 stalks

    onion(s) (diced)
    1

    olive oil
    1 tbsp

  • Everyday Herb Oil

    Everyday Herb Oil

    How to Make Everyday Herb Oil

    This herb infused olive oil makes a great base for a vinaigrette or a simple seasoning for fish, chicken, or vegetables. For this recipe, I use a combination of parsley, oregano, rosemary, and thyme, but you should feel free to experiment with whatever herbs you have on hand or growing in your herb garden.

    Find this recipe and more in our cookbook Whole Cooking and Nutrition!


    10 min prep time


    32servings


    1 tbsp

    Print Recipe >

    Step-By-Step Instructions:

    1. Bring a medium pot of water to a boil. Fill a medium bowl with ice water and set it nearby.
    2. Add the parsley, oregano, rosemary, and thyme leaves to the boiling water. Blanch the herbs for 10-15 seconds, then immediately remove the herbs with a slotted spoon and transfer them to the ice water. After a few seconds, remove the herbs from the ice water with a slotted spoon and pat them dry with paper towels.
    3. In a blender or food processor, puree the blanched herbs with the olive oil.
    4. Pour the herb oil into a dark-colored glass bottle or jar with a tight-fitting lid, seal the container, and set in a cool, dark place (such as your pantry) to infuse for at least 5 days. After it has been fully infused, keep the oil in the refrigerator for up to 1-2 weeks. Or freeze the herb oil in ice cube trays for future use. (Note that each ice cube is 2 tablespoons of oil.)
    Kidney-Friendly
    CKD Non-Dialysis
    CKD Dialysis
    Low Sodium
    Low Carb
    Italian
    Mediterranean
    Budget Friendly
    Foodie
    Gluten-Free
    Salad Dressings & Condiments
    Sauces
    pinterestfacebooktwittermail

    Nutrition facts

    32 Servings



    • Serving Size

      1 tbsp


    • Amount per serving



      Calories





      120

    • % Daily value*

    • Total Fat
      14g

      18%

      • Saturated Fat
        1.9g

        10%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      0mg

      0%

    • Total Carbohydrate
      0g

      0%

      • Dietary Fiber
        0g

        0%
      • Total Sugars
        0g

    • Protein
      0g

    • Potassium
      5mg
      <1%

    Ingredients

    extra-virgin olive oil
    2 cup

    fresh thyme (stems removed and discarded)
    6 sprig

    fresh rosemary (stems removed and discarded)
    2 sprig

    fresh oregano (stems removed and discarded)
    4 sprig

    fresh parsley
    1 cup

  • Zucchini Lasagna Skillet

    Zucchini Lasagna Skillet

    How to Make Zucchini Lasagna Skillet

    This is a great low-carb version of traditional lasagna. You can also serve this dish over whole grain pasta.


    10 min prep time


    20 min cook time


    4servings


    1 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Bring the water to a boil in a large sauce pan over high heat. Add the zucchini and boil for two minutes. Drain well and set the cooked zucchini aside in a colander to continue draining.
    2. In a large sauté pan, add the olive oil over medium heat. Add the turkey, Italian seasoning and garlic and sauté, breaking up the turkey to crumble it. Sauté for 5-6 minutes or until the turkey is just cooked through.
    3. Add the marinara sauce and bring to a simmer. Simmer for two minutes, then stir in the drained zucchini. Continue to simmer for 2 more minutes.
    4. Stir in both cheeses and stir until melted.
    Low Carb
    Italian
    Foodie
    Dinner
    pinterestfacebooktwittermail

    Nutrition facts

    4 Servings



    • Serving Size

      1 cup


    • Amount per serving



      Calories





      210

    • % Daily value*

    • Total Fat
      10g

      13%

      • Saturated Fat
        2.4g

        12%
      • Trans Fats
        0.1g

    • Cholesterol
      55mg

      18%

    • Sodium
      330mg

      14%

    • Total Carbohydrate
      11g

      4%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        6g

    • Protein
      18g

    • Potassium
      590mg
      13%

    Ingredients

    water
    4 cup

    medium zucchinis (shaved into strips with a peeler, omitting center seeds)
    2

    olive oil
    1 tsp

    lean ground turkey
    8 oz

    Italian seasoning
    1 tbsp

    garlic (minced or grated)
    3 clove

    reduced-sodium marinara sauce
    1 1/2 cup

    skim ricotta cheese
    1/2 cup

    Parmesan cheese (freshly shredded)
    3 tbsp

  • Zucchini Noodles with Turkey Meatballs

    Zucchini Noodles with Turkey Meatballs

    How to Make Zucchini Noodles with Turkey Meatballs

    Try this low carb, heart-healthy version of spaghetti and meatballs! Replacing spaghetti noodles with spiralized zucchini more less carbs, more fiber, and more servings of vegetables.


    20 min prep time


    4servings


    1 cup zucchini noodles + 3 meatballs

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the oven to 375 degrees F. Coat a baking sheet with cooking spray.
    2. Mix the turkey, garlic, oregano, parsley, dried onion, parmesan cheese, egg, and oatmeal in a bowl and mix well.
    3. Scoop the meat mixture into 12 meatballs and lay them on the baking sheet.
    4. Bake the meatballs for 25-30 minutes or until cooked through and they reach an internal temperature of 165 degrees F.
    5. While the meatballs are cooking, use a julienne peeler, a spiralizer, or mandolin set on the julienne setting and cut the zucchini into “noodles”. Place the noodles in a large microwave dish with a lid and microwave for 2 minutes.
    6. Heat the marinara sauce in a large sauce pan. Add the cooked meatballs to the hot sauce and pour over zucchini noodles.
    Fiber Focused
    Italian
    Dinner
    Budget Friendly
    pinterestfacebooktwittermail

    Nutrition facts

    4 Servings



    • Serving Size

      1 cup zucchini noodles + 3 meatballs


    • Amount per serving



      Calories





      400

    • % Daily value*

    • Total Fat
      20g

      26%

      • Saturated Fat
        4.4g

        22%
      • Trans Fats
        0.2g

    • Cholesterol
      155mg

      52%

    • Sodium
      420mg

      18%

    • Total Carbohydrate
      19g

      7%

      • Dietary Fiber
        4g

        14%
      • Total Sugars
        11g

    • Protein
      35g

    • Potassium
      1320mg
      28%

    Ingredients

    nonstick cooking spray
    1

    lean ground turkey
    1 1/4 lbs

    garlic (minced)
    2 clove

    dried oregano
    1 tbsp

    fresh Italian parsley (finely chopped)
    1/4 cup

    dried minced onion
    1 tsp

    eggs (slightly beaten )
    1

    almond flour
    3 tbsp

    lower-sodium marinara sauce
    2 cup

    medium zucchini
    4

  • Whole-Wheat Cracker Rings with Black Pepper and Fennel Seeds (Taralli Integrali con Pepe e Finocchio)

    Whole-Wheat Cracker Rings with Black Pepper and Fennel Seeds (Taralli Integrali con Pepe e Finocchio)

    How to Make Whole-Wheat Cracker Rings with Black Pepper and Fennel Seeds (Taralli Integrali con Pepe e Finocchio)

    The southern Italian provinces of Lazio, Molise, Puglia, Basilicata, Campania, Abruzzo, and Calabria all share the tradition of serving taralli—crunchy, cracker-like breads—with appetizers. In the old days, drying out these crackers was a way of preserving them. Today, they are a matter of taste and tradition. In Calabria, these crackers are prepared for the feast of St. Anthony. Traditional shapes for these crackers include rings, ropes, braids, sticks, and horseshoes. Wrapped in clear cellophane bags with a pretty tie, taralli make elegant gifts.


    15 min (plus 2 1/2 hr rising time) prep time


    20 min cook time


    3 bread rings

    Print Recipe >

    Step-By-Step Instructions:

    1. In a small bowl, dissolve yeast with 1/4 cup lukewarm water.
    2. Place the flour, pepper, fennel seeds, chile flakes, and salt in a large bowl. Add the yeast mixture, an additional 1/2 cup lukewarm water, and 3 tablespoons. olive oil. Mix well to combine and form a dough.
    3. Turn dough out onto a lightly floured surface. Knead energetically, adding a little more flour if needed, for about 8–10 minutes, until the dough is smooth and elastic.
    4. Oil a large bowl with remaining 1/2 teaspoon olive oil and place the dough inside. Turn dough to coat with oil, and cover with plastic wrap and clean kitchen towels. Allow to rise until doubled in size, approximately 1 1/2 hours.
    5. Preheat oven to 375°F.
    6. Remove dough from bowl and break off a small chunk. Roll into a 6-inch rope that is approximately the width of a pencil, and form into a circle. Pinch the ends together tightly, and place ring on an ungreased baking sheet. Repeat with the rest of the dough. Cover rings with a clean kitchen towel and allow to rise until doubled in size, approximately 1 hour.
    7. Brush tops of the rings with the egg white and bake until light golden, 15–20 minutes. Remove, cool on a rack, and store in a tightly covered container for up to a month.
    Low Sodium
    Italian
    Appetizers
    Snacks
    pinterestfacebooktwittermail

    Nutrition facts



    • Serving Size

      3 bread rings


    • Amount per serving



      Calories





      160

    • % Daily value*

    • Total Fat
      6g

      8%

      • Saturated Fat
        0.8g

        4%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      160mg

      7%

    • Total Carbohydrate
      23g

      8%

      • Dietary Fiber
        4g

        14%
      • Total Sugars
        0g

    • Protein
      5g

    • Potassium
      160mg
      3%

    Ingredients

    active dry yeast
    2 1/2 tsp

    lukewarm water (divided)
    3/4 cup

    whole-wheat flour or gluten-free baking mix, plus extra for work surface
    2 cup

    freshly ground black pepper
    1 tbsp

    fennel seeds
    2 tsp

    crushed red chile flakes
    1/4 tsp

    unrefined sea salt
    1/2 tsp

    Extra Virgin Olive Oil (divided)
    3 1/2 tbsp

    egg white, lightly beaten
    1

  • Venetian Shrimp With Garlic (Schie Aglio Olio)

    Venetian Shrimp With Garlic (Schie Aglio Olio)

    How to Make Venetian Shrimp With Garlic (Schie Aglio Olio)

    This dish is one that is typically served in Venice in the cicchetti bars.


    15 min prep time


    3 min cook time


    8servings


    2 ounces shrimp

    Print Recipe >

    Step-By-Step Instructions:

    1. Bring a 4-quart pot filled with water to a boil. Boil the shrimp until they are pink outside and opaque inside, about 3 minutes. Remove from pot with slotted spoon. Toss with lemon juice, garlic, extra virgin olive oil, parsley, and salt.
    2. Serve with some cooked polenta or top a green salad with this mixture.
    CKD Dialysis
    CKD Non-Dialysis
    Kidney-Friendly
    Low Carb
    Italian
    Seafood
    Main Dish
    Foodie
    Dinner
    pinterestfacebooktwittermail

    Nutrition facts

    8 Servings



    • Serving Size

      2 ounces shrimp


    • Amount per serving



      Calories





      65

    • % Daily value*

    • Total Fat
      2.5g

      3%

      • Saturated Fat
        0.4g

        2%
      • Trans Fats
        0g

    • Cholesterol
      75mg

      25%

    • Sodium
      240mg

      10%

    • Total Carbohydrate
      2g

      <1%

      • Dietary Fiber
        0g

        0%
      • Total Sugars
        0g

    • Protein
      8g

    • Potassium
      110mg
      2%

    Ingredients

    small shrimp (peeled and deveined)
    1 lbs

    large lemon (juiced)
    1

    garlic
    2 clove

    Extra Virgin Olive Oil
    1 tbsp

    fresh parsley (chopped)
    1 cup

    fine sea salt
    1/4 tsp