help me please?

Question

My girlfriend is glucose intelorent, and my mother can't have milk and is a vegetarien, and they are coming to dinner does anyone have a three course meal i can serve them?

Answer 1

These recipes should be fine for lactose as well as glucose intolarance.

Garlic Cauliflower
* 1 small head of cauliflower
* 1 tablespoons virgin olive oil
* 2 large cloves garlic-minced
* 1 tablespoon toasted sesame seeds
* Dash paprika (optional)
* Pepper to taste (optional)
1. In a large kettle, bring 2 quarts of water to a boil.
2. Trim cauliflower and break into flowerets.
3. Drop into boiling water and cook about 2 minutes.
4. Drain in a colander.
5. In a large, non-stick skillet, heat oil and toast garlic.
6. Add cauliflower and sesame seeds and saute for 1 minute.
7. Dust with paprika and pepper before serving (optional).

Calories: 76, Protein: 3 g, Fat: 5 g, Carbohydrates: 6 g

Spinach and Citrus Salad
* 6-7 leaves leafy green lettuce, like Romaine, Boston, Bibb
* 1 6-oz. package baby spinach, stems removed
* 2 cups peeled and diced jicama or canned water chestnuts
* 1/2 yellow bell pepper, seeded and cut into bite-size wedges
* 1/2 orange bell pepper, seeded and cut into bite-size wedges
* 1/2 cup chopped red onion
* 1/4 cup chopped fresh cilantro
* 2 oranges, peel and white pith removed, quartered
* 1 Tbsp. fresh orange juice
* 4 tsp. Sherry or white wine vinegar
* 1-1/2 tsp. (1/2 Tbsp.) honey
* 1 tsp. fresh lime juice
* 1/4 tsp. chili powder, or to taste
* 12 Tbsp. olive oil
* Salt and freshly ground pepper, to taste
1. Tear lettuce into bite-size pieces. Place in large bowl. Mix in spinach, jicama, bell peppers, onion and cilantro.
2. Cut quartered oranges crosswise into 1/4-inch thick slices. With grapefruit knife, remove individual segments of fruit from halved grapefruit. Add fruit to bowl and toss to combine ingredients.
3. In separate bowl, whisk together orange juice, vinegar, honey, lime juice and chili powder. Gradually whisk in olive oil. Toss salad with enough dressing to coat lightly. Season to taste with salt and pepper.

Calories: 81, Protein: 1 g, Sodium: 30 mg, Fat: 3 g, Carbohydrates: 12 g

Spinach Ravioli in Herbed Tomato Broth

(Makes 6 servings)

olive oil cooing spray
2shallots, minced
110-ounce (285 g) box frozen chopped spinach, defrosted
1cup (236 ml) nonfat ricotta cheese
1large egg
3tablespoons (19 g) grated Parmesan cheese
1/4teaspoon (1.25ml) freshly ground pepper, or to taste
2tablespoons (30 ml) minced fresh basil
6dozen wonton wrappers, about 1 pound (450 g)
1tablespoon (8 g) unbleached flour, approximately
2cups (472 ml) dry white wine
1quart (1 l) chicken stock
1medium-size onion, peeled, sliced, and separated into rings
2tablespoons (30 ml) minced fresh jalapeño chilies
2tablespoons (30 ml0 minced fresh ginger
4quarts (3.75 l) water
1/4teaspoon (1.25ml) salt, optional
1/2cup (59 ml) loosely packed fresh basil leaves, shredded
1small fresh tomato, peeled, seeded, and chopped

1. Coat a heavy nonstick sauté pan with cooking spray and sauté the shallots until wilted, about 4 minutes. Squeeze as much liquid as possible from the spinach. Add to the sauté pan with the ricotta, yolk of egg, Parmesan cheese, pepper, and minced basil. Remove from heat, stir until well blended.
2. Place a wonton wrapper on a flat surface, covering the remaining wrappers with a dampened paper towel to prevent drying out. Place 1 rounded teaspoon (5ml) of spinach mixture in the center of the wonton wrapper. Beat egg white with fork. Brush edges of wonton wrapper with egg white. Cover with another wrapper and press edges to seal. Trim edges with a pastry wheel and place finished ravioli on a lightly floured cloth. Repeat until all filling is used.
3. In a large saucepan, bring wine, stock, onion, chilies, and ginger to a boil. Reduce heat to medium-low; simmer for 5 minutes.
4. Meanwhile in a large pot, bring water and salt (if using) to a gentle boil. Add raviolis. After they rise to the surface, cook until tender about 1 minute for al dente. Remove with a slotted spoon; drain well.
5. Stir basil and tomatoes into hot broth. Arrange 6 cooked raviolis on each of 6 heated plates. Ladle hot broth over the raviolis. Serve immediately.
370 calories (8 % calories from fat), 19 g protein, 3 g total fat (1.1 g saturated fat), 53 g carbohydrates, 4 g dietary fiber, 48 mg cholesterol, 264 mg sodium