Recipe Corner

Recipe Corner

RECIPE CORNER

Send your great food ideas to the editor. Your recipes will
be evaluated by dietitians, and if necessary, adjusted to make them more diabetically
appropriate. Then he gets to taste them...

Cucumber Soup

from Rosemarie Ventura of Buffalo, NY

1 large cucumber, peeled and shredded

1 cup non-fat plain yogurt

1 small onion, diced

2 cloves garlic, diced

lemon juice

salt and pepper to taste (optional)

diced tomato (optional)spinach (optional)

3 oz chicken or beef strips (optional)

Throw cucumber, yogurt, onion, garlic in a

blender or food processor and blend it for a while to combine

throughly. Put in lemon juice to taste. I start with 1

tablespoon. Give it a little blend to mix and taste. When you

balance out the lemon, salt and pepper to your liking, you're

done. Don't blend the tomatoes (if you use them), they need to

stay solid.

If you want to add spinach or meat, steam the

spinach lightly first to keep the leaves a little crisp but not

raw. Broil the meat, then quickly sear it on both sides in a hot

frying pan to give it the right finished flavor. Dice the meat

and toss it in the soup.

The soup can be served hot or cold, with a pita

bread for dunking on the side. (Remember to count the pita bread

if you use it.) Makes 2 Servings. "Optionals" not

counted in servings.

Per serving: 100 calories; 16 grams carbohydrate; 8 grams protein;
< 1 grams fat; 1 exchange.

Beef and Bean Stew

from Dave Griffith of London, Ontario, Canada

2 tsp canola oil

1 lb lean ground beef (or TVP, for the non-carnivores in our

group)

1/2 cup chopped onion

2 cloves of minced garlic

1/2 tsp salt

1/4 tsp freshly ground black pepper

1/4 tsp ground thyme

1 cup diced carrots

1 cup diced turnip (or potatoes, if you are not a turnip person)

1/2 cup sliced celery

1/2 cup chopped green pepper

1 can crushed tomatoes3 cups cooked kindey beans

Heat oil at medim heat and cook ground beef,

onion, garlic, salt, pepper and thyme. Cook until the meat is no

longer pink. Remove any excess fat. Add carrots, turnip, celery,

green pepper, tomatoes, and beans. Bring to a boil, reduce heat

and simmer until the vegetables are tender. Makes 8 servings.

Per serving: 283 calories, 10 grams total fat, 3 grams saturated
fat, 31 mg cholesterol, 20 grams protein, 29 grams carbohydrate, 275mg sodium,
892mg potassium. Exchanges: 2 starch, 2 lean meats.

Sandy's Strudel-Style Apple Pie
from "Straight Talk about Diabetes" by P.J. Nebergall, in preparation

(9-inch pie)

Filling:

1-1/2 lbs Golden Delicious Apples (about 4 medium apples)
2 tbsp lemon juice
6 oz water
Stew vigorously for 10 minutes until moisture reduces to one
half. While it's going, prepare the pastry:

8 oz flour

2 tsp baking powder

4 oz low-fat, no-salt margarine

Cut in margarine with a pastry blender until

dough forms; roll out pastry, thinly.Line 9-inch piepan, place

stewed apple and juice onto pastry. Sprinkle one rounded tbsp

seedless raisins, and 1/2 tsp cinnamon onto apple. Top with

pastry lid. Brush top with milk, and bake at 375 for about 35

minutes until lightly browned.

Yes, apple pie without sugar! I use lemon juice

to keep fruits from discolouring, and to prepare apples for

recipes. After I had stewed the apples with water and lemon

juice, I tasted this, and it was most certainly not sour. Some of

the starches contained in the apples had been converted whilst

cooking with the acid lemon juice. So I thought by adding the

raisins this would increase the sweetness level somewhat. This is

exactly what it did. Cinnamon was added just to complete the

taste. If you like your food not saturated with sweetness, you

will enjoy this (Sandra Nebergall). Makes 6 Servings.

Per serving: 215 calories; 34 grams carbohydrate; 2.5 grams
protein; 8 grams fat; exchanges: 2 carbohydrates, 1 fat.

Mock Fruit Butter
from Ms. Belver Ladson of New York, NY

Ingredients:

10 dried apricots

1/2 cup raisins

2 medium apples (peeled and sliced)

1/2 teaspoon cinnamon

Place the apples in a blender and blend for

about 30 seconds. You should see some liquid. Add the raisins and

apricots. Blend until the mixture is thick and smooth. Store in

the refrigerator until ready to use.

One serving: (one tablespoon): 20 calories; 5 grams carbohydrates,
0 grams protein; 0 grams fat. Exchanges: 1/3 fruit.

(Recipe courtesy of Diabetic Friends Action

Network. For more information, send e-mail to: [email protected])