Gazpacho

Recipe By : http://www.diabetes.org/ada/rcptoday.html
Serving Size : 4 Preparation Time :0:00
Categories : Diabetic Chowder, Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 garlic clove — crushed
1 tablespoon olive oil
1 large onion — chopped
5 medium tomatoes — peeled
1 cup low-sodium chicken broth
2 tablespoons red wine vinegar
1 teaspoon hot pepper sauce
1/4 teaspoon paprika
1 large green or red pepper — chopped
1 cup peeled — seeded, and chopped
— cucumber
1/4 cup chopped scallions

Combine the garlic, oil, onion, and tomatoes in a food processor and process un
til smooth. Add the broth, vinegar, hot pepper sauce, and paprika; process aga
in. Transfer the mixture to a large soup tureen or bowl.

Add the red or green pepper, cucumber, and scallions. Chill in the refrigerato
r overnight. Serve the soup in bowls or large wine glasses. Top with croutons
if desired.

4 servings/Serving size: 1 1/2 cups

Exchanges: Starch Exchange — 1 Vegetable Exchange — 1 Fat Exchange — 1/2 Cal
ories — 136 Calories from Fat — 44 Total Fat — 5g Saturated Fat — 1g Choles
terol — 1mg Sodium — 412mg Carbohydrate — 20g Dietary Fiber — 5g Sugars —
14g Protein — 6g

Copyright © 1998 American Diabetes Association

Recipe for Thursday, 8/6/98

For your end-of-summer parties, try a recipe from The Complete Quick Hearty D
iabetic Cookbook, one of our newest publications, featuring dozens of simple, y
et elegant, recipes that your friends and family will adore.

You can order a copy of this and many other cookbooks from our online bookstore
or call 1-800-ADA-ORDER (1-800-232-6733).

Notes: Serve this cool, refreshing vegetable and tomato broth on hot summer day
s.

MC formatted by Barb at Possum Kingdom using MC Buster 2.0g SNT on 8/10/98

Converted by MC_Buster.

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TEMPEH CHIPS WITH DIPPING SAUCE

Recipe By :=20
Serving Size : 4 Preparation Time :0:00
Categories : Vegan

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Block (8 oz) tempeh — – (soy bean cake)*
1/2 cup Hot water
1/4 cup Tamari or soy sauce
2 tablespoons Lemon or lime juice
1/2 teaspoon Sea salt
1/2 teaspoon Finely chopped garlic
1/2 teaspoon Ground coriander
1 cup Canola oil
Ground red chili pepper — – (to taste)

Cut tempeh into 2 x 1/2 x 1/8-inch slices. In a bowl, combine hot water, 1
tablespoon each of the tamari and the lemon juice, the salt, garlic, and
coriander; stir until salt is dissolved. Add tempeh; marinate for 15 minutes.
In a skillet, heat oil. Fry tempeh until crisp; drain. To make dipping sauce,
combine the remaining 3 tablespoons tamari, the remaining 1 tablespoon lemon
juice, and the chili pepper. Makes 4 servings.

*Available at health food stores.

Guest Demonstrator: Paul Onishi
CHERRY BLOSSOM FESTIVAL RECIPES (FEBRUARY 1995)
Reprinted with permission from: The Electric Kitchen Hawaiian Electric
Company, Inc.

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Strapatsada (Mediterranean Vegetable-Egg Dish)

Recipe By : Diabetic Cooking from Around the World- Vi
Serving Size : 1 Preparation Time :0:00
Categories : Breakfast Mc
Eggs

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 teaspoon unsaturated oil
1 small onion — finely chopped
1 cup red peppers — or
green bell pepper — or
zucchini — and/or
green beans — and/or
mushrooms
1 medium tomato — finely chopped
6 egg — lightly beaten
1 slice halloumi (Cypriot)cheese — diced, optional
pinch salt — optional
pepper — freshly ground
Lemon wedges

Heat oil in non stick skillet. Saute onion until soft. Add 1 cup of choice
of vegetables. to “swerat” over low heat until tender but not mushy. Stir in
tomato with the beaten eggs. Add cheese now if you are using it. Season
lightly. No salt if using cheese. Stir until lightly scrambled. Divide into
6 servings. Serve hot with lemon wedges

Calories without cheese 71

1/2 medium fat meat
1/2 vegetable
1/2 fat
Diabetic Cooking from Around the World- Vilma Liacouras Chantiles

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Serving Ideas : Serve with leafy green salad.

Title: Peanut Butter Cookies #3
Categories: Cookies, Desserts, Diabetic
Yield: 42 Servings

1/4 c (60 mL) margarine
1/4 c (60 mL) creamy peanut butter
2 tb (30 mL) granulated sugar
Replacement
1 Egg
1/4 c (60 mL) water
1 ts (5 mL) vanilla extract
1 1/2 c (375 mL) flour
1 ts (5 mL) baking soda
1/2 ts (2 mL) baking powder

Cream together margarine, peanut butter and sugar
replacements. add egg, water and vanilla, beating
until fluffy. Combine flour, baking soda and baking
powder in sifter and sift dry ingredients into creamed
mixture. Stir to blend completely. Chill thoroughly,
at least 2 hours or overnight. Drop by teaspoonfuls
onto lightly greased cookie sheets, 2 to 3 in. (5 to 7
cm) apart. Press flat with a floured bottom of a small
glass. Bake at 375 degrees F (190 degrees C) for 12 to
15 minutes.

Exchange 1 cookie: 1/3 bread Calories 1 cookie: 34

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Title: Chili With Five Kinds Of Peppers
Categories: Veg-cook, Sept.
Yield: 1 servings

1 Big jalapeno
2 Cuban frying peppers
1 Hot hungarian,
1 Long cheese pepper
x And a little paprika)
1 c Dried black beans
1 c Dried pinto beans
1 c Dried kidney beans
2 Onions (white and yellow?)
3 Garlic cloves
x Tomatoes (3 big beefsteak or
About 8 roma)
x Cumin, coriander, oregano,
Salt, pepper to taste
x Olive oil

Soak the beans overnight, then simmer until tender (1 to 2 hours) I tend to
add some seaweed while cooking (dump in a bowl so you can use the bean pot
for frying) roast the cumin in a frying pan (optional, but valuable) I used
about 2 to 3 tsp chop onions and garlic, saute in oil chop peppers, saute
with onion garlic add chopped tomatoes, cook a until soft Add the beans,
and some bean liquid Add the spices and cook for another hour or so

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Mexican Chicken Casserole

Recipe By : Nancy Shour
Serving Size : 8 Preparation Time :0:01
Categories : American Classics Casseroles
Mexican Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 pounds chicken breast halves — boned, skinned
1 large onion — chopped
1 can mild chiles — diced
1/2 teaspoon garlic powder
1 large can whole tomatoes — drained and diced
1 can cream of chicken soup
1 cup cheddar cheese — shredded

Cut the chicken into cubes. Mix up everything else, adding 1/2 cup of the
tomato liquid. Pour into a 3 quart casserole dish, and top with more
grated cheese if you want.

Bake at 350 for 50-60 minutes.

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Serving Ideas : Over rice with green salad

NOTES : This dish reheats and freezes well. As if it wasn’t easy enough,
I have also substituted a large jar of salsa for everything except the
soup (with the salsa’s liquid) and it still works just fine.

Garlic Grits

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Creole Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

2 c Hominy grits,uncooked

1 1/2 ts Salt

2 qt Water,boiling

6 oz American cheese,grated

3 Garlic cloves,pressed

1/2 c Butter or margarine

3 Eggs,lightly beaten

2 c Milk

Parmesan cheese,grated

1. Cook grits in boiling salted water until tender but still pourable.

2. Remove from heat; add American cheese, garlic and butter, stirring until

melted.

3. When cool, mix in eggs and milk; pour into two well-greased 2-quart

casseroles.

4. Bake in preheated 325’F. oven 50 to 60 minutes.

5. Remove from oven and sprinkle with Parmesan cheese; bake 10 minutes

longer and serve immediately.

NOTE: This may be prepared ahead. Refrigerate until ready to bake.

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Title: PIQUANT SOUR ORANGE MARINADE*
Categories: Marinades, Sauces
Yield: 15 servings

1 c Olive oil
4 Garlic cloves finely minced
1/2 ts Salt

1 t black pepper
1 c juice pulp of sour oranges
1 t ground oregano
1 t basil fresh chopped
3 T chopped onion

Mix all ingredients in a bowl. Pour over pork,
venison, or poultry. Cover and refrigerate for 12-24
hours. When cooking the meat use this as a basting
suace as well.

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BERRY TEATIME MUFFINS

Recipe By :
Serving Size : 36 Preparation Time :0:00
Categories : Muffins Breakfast
Fruits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/3 c All purpose flour
3/4 c Rolled oats
2 ts Baking powder
1/2 ts Baking soda
1/4 ts Salt
1 Egg, beaten
3/4 c Milk
1/2 c Brown sugar, packed
1/4 c Cooking oil
1/2 ts Vanilla
3/4 c Fresh or Frozen Blueberries
Or raspberries

: Grease twelve 2 1/2-inch or thirty six 1
3/4-inch muffin cups or line with paper bake cups; set
aside. In a large bowl stir together flour, oats,
baking powder, baking soda, and salt. Make a well in
center.
: In a small bowl combine the egg, milk, brown
sugar, oil, and vanilla. Add to flour mixture all at
once. Stir JUST TILL MOISENED (batter should be
lumpy). Gently fold berries into batter.
: Spoon batter into prepared muffin cups,
filling each 3/4 full. Bake in a 400 degree oven for
16 to 18 minutes for 2 1/2-inch muffins (10 to 12
minutes for 1 3/4-inch muffins) or till golden. Cool
in muffin cups on a wire rack for 5 minutes; remove
muffins from cups. Serve warm.
: Makes twelve 2 1/2-inch or thirty-six 1
3/4-inch muffins.
: Recipe from “Old-Fashioned Favorites from
Clabber Girl”.

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Title: ORANGE GLAZED WINTER SALAD
Categories: Salads, Appetizers, Vegetables
Yield: 6 servings

3 md Carrots
2 md Parsnips
2 ea Broccoli stalks, florets
— removed
2 c Cauliflower florets
1/2 c Orange juice
2 tb Lemon juice
3 tb Maple syrup
1 tb Corn oil
1/2 tb Grated ginger
Salt pepper
1 tb Sesame seeds, toasted

Peel carrots, parsnips broccoli stalks, then halve
vegetables lengthwise. Roll-cut the vegetables then
steam with the cauliflower florets until tender-crisp.

In a large skillet, cook remaining ingredients, except
the salt, pepper sesame seeds, over moderately high
heat until thick syrupy, about 5 minutes. Add
vegetables, season gently toss to mix. Serve hot or
ot room temperature sprinkled with sesame seeds.

Yamuna Devi, “Yamuna’s Table”

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