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Tuesday, December 6, 2016

Cranberry Orange Salad

 Categories: Diabetic, Low-fat/cal, Salads, Fruits, Vegetarian
      Yield: 6 servings

      1 md Orange                              1 pk Sugar free gelatin, red
    1/2 c  Raw Cranberries                   3/4 c  Boiling water
           Sugar substitute equal to 1       1/2 c  Cold water
           Tablespoon sugar                         Ice cubes

  Quarter the oragne and remove seeds, Combine orange and cranberries
  in food processor and chop finely. Add sugar substitute and set
  aside. dissolve gelatin in boiling water. Combine cold water and
  enough ice cupes to make 1 cup ice water. Add water to gelatin and
  stir. Set aside until ice cubes melt. Add fruit mixture. Pour into a
  2 cup mold or an 8 inch square pan which has been sprayed with Pam.
  Chill until firm.
  NUTRIENT ANALYSIS: 35 Calories per serving Recipe provided by EVMS
  (Eastern Virginia Medical School), Norfolk, VA. Submitted by Dick
  Miale and sampled at Diabetes Holiday Food Fest, Chesapeake General
  Hospital, Chesapeake, VA.

places to go

Monday, December 5, 2016

Diabetic Cooking from Around the World Hardcover – February, 1989

Vilma Liacouras Chantiles (Author) 

Product Details
Hardcover: 343 pages
Publisher: Harpercollins; 1st edition (February 1989)
Language: English

ISBN-10: 0060160578
ISBN-13: 978-0060160579
Product Dimensions: 6.1 x 1.1 x 11.1 inches
Shipping Weight: 1.4 pounds
Average Customer Review: 5.0 out of 5 stars See all reviews (1 customer review)
Amazon Best Sellers Rank: #6,341,973 in Books (See Top 100 in Books)
#2508 in Books > Cookbooks, Food & Wine > Special Diet > Diabetic & Sugar-Free

Collectible from $19.99

Faki (Hellenic Lentil Soup)

Categories: Diabetic, Soups/stews, Vegetarian, Main dish, Crockpot
      Yield: 8 servings

      1 c  Lentils                             4    Parsley sprigs
      1 md Onion; chopped                           Mint, fresh; basil or other
      2    Garlic cloves; up to 3                   -favorite herb
           -chopped                          1/4 c  Olive oil
      1    Celery stalk; chopped               1 pn -Salt
      3    Plum tomatoes, fresh; and           1 pn -Pepper
           -juices -OR-                        3 tb Vinegar
      5    -Italian type plum tomatoes              Oregano, dried; for garnish
      1    Bay leaf                      

  "This recipe also appeared in my cookbook, The Food of Greece".
  Wash lentils in a soup pot. Cover with 8 cups of cold water, and
  bring to a boil. Cover the pot, turn off the heat, and let stand for
  an hour. Bring to a boil, and stir in the onion, garlic and celery.
  Cover and simmer for 30 minutes. Add the tomatoes. bay leaf, parsley,
  your favorite herb and half the oil. Simmer for 30 minutes, stirring
  occasionally. Add enough water to make 8 cups. Remove the bay leaf.
  Season the soup, and add the remaining oil. Taste, and adjust the
  seasonings. Serve hot with the vinegar and garnished with oregano,
  rubbed between your palms.
  Nutrients for 3/4 cup Calories: 129 Exchanges: 1 starch/bread; 1 fat
      g                mg carbohydrate: 13 potassium: 282.5 protein: 5
  sodium: 21 fat: 7 cholesterol: 0 fiber: 2.5
  SOURCE: _Diabetic Cooking From Around the World_ by Vilma Liacouras
  Chantiles posted by Anne MacLellan

Marinated Celery, Hellenic Style

Categories: Diabetic, Vegetables, Vegetarian
      Yield: 3 servings

      1 bn Pascal celery; 4 cups                    -sprigs
    1/3 c  Olive oil                           2    Parsley, fresh, sprigs
      1    Lemon; juice of                          -chopped
      2 tb Fennel leaves, fresh;chopped             White pepper; freshly ground
      1    Thyme, fresh sprigs;up to 2  

------------------------FOR GARNISH-----------------------------
           Lemon slices                             Fennel leaves

  1. Scrape celery lightly. Using a sharp knife, cut stalks diagonally
  into 1 1/2 inch pieces. Cut larger pieces in half lengthwise.
  2. To make the marinade: In a saucepan, combine the oil, lemon juice,
  herbs, seasonings, and 1/2 cup water. Bring to a boil.
  3. Drop the celery into the marinade. Stir, and add only enough water
  to half cover the celery. Invert a dish over the celery. Cover pan
  and simmer for 10 minutes or until crisp-tender. Cool in the marinade.
  4. Store, marinade and all in a covered glass jar in the refrigerator.
  Serve cold, garnished with the lemon and fennel.
  Nutrients for 1/2 cup Calories: 37 Exchanges: 1/2 vegetable; 1/2 fat
  :          g            mg carbohydrate: 2 potassium: 122 protein:
  negligible       sodium: 38 fat: 3 cholesterol: 0 fiber: 1
  SERVES: 3 SOURCE: _Diabetic Cooking Around the World_ by Vilma
  Liacouras Chantiles posted by Anne MacLellan

Mock Pavlova

Categories: Diabetic, Desserts
      Yield: 4 servings

      4    Egg whites; at room temp            2 ts Cornstarch
           Sweetener; equivalent to            1 ts Vanilla
           -1 tsp                              1 ts Vinegar
      1 pn -Salt                               2    Kiwis

  From Murray V.F. Jones of the New Zealand Diabetes Association "Make
  sure that the eggs are fresh and at room temperature," he cautions.
  "Try kiwi fruit", he suggests, as a garnish. You'll need a piece of
  kitchen parchment.
  1. In a bowl, beat the egg whites until foamy. Add the sweetener and
  salt, and continue beating. Beat in the cornstarch, vanilla and
  vinegar until soft peaks form. Work quickly, and take care not to
  2. Rinse a piece of kitchen (grease proof) parchment with water.
  Place on a baking pan.
  3. Pile the egg white mixture onto the parchment in a 1 1/2 inch high
  circle. Bake at 250F for 1 hour or until firm.
  4. Remove from oven and cool in the pan. Invert on a platter and peel
  off paper. Peel and slice the kiwis crosswise into circles, leave
  some round or cut some in half. Arrange in attractive designs on the
  pavlova. Cut in four portion. Serve cold.
  Nutrients for 1 serving Calories: 48 Exchanges: 1/2 lean meat; 1/2
         g                   mg carbohydrate: 8 potassium: 196 protein:
  4 sodium: 79 fat: negligible cholesterol: 0 fiber: 1
  SOURCE: _Diabetic Cooking Around the World_ by Vilma Licouras
  Chantiles posted by Anne MacLellan From: Anne Maclellan


Categories: Diabetic, Vegetables
      Yield: 4 servings

      4    Taro corms                          2    Garlic cloves, crushed (opt)
    1/4 c  Chard, chopped (optional)                Oyster or other dip sauce (o

  Other names for taro are dasheen, elephant's ear, nampi, arum lily,
  cocoyam, yautia, malagna, eddo and kolokassi.  Asiatic people steam,
  boil or stew taro.  Hawaiians make poi from it and also stew the
  Peel the taro.  Soak in cold water until ready to cook. Boil in water
  to cover, or steam in a bamboo steamer.  Serve plain as you would
  boiled potato.
  To season taro, drain and cut into cubes while still hot.  Combine
  with chard and garlic.  Heat a wok or skillet with just enough
  vegetable oil to coat the bottom.  Stir-fry taro mixture for 1
  minute. Serve hot or cold with dipping sauce if desired.
  1/2 cup without any optional ingredients - 92 calories, 1 1/2 starch
  exch. 22 grams carbohydrate, 2 grams protein, 10 mg sodium, 319 mg
  Adapted from Diabetic Cooking from Around the World by V. Chantiles
  1989 Shared but not tested by Elizabeth Rodier Jan 94.