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Chargement... The New Family Cookbook for People with Diabetespar American D* Association
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Prepared jointly by the American Diabetes Association and The American Dietetic Association, The New Family Cookbook for People with Diabetesis the most authoritative and comprehensive cookbook available for people with diabetes and their families. With more than 375 recipes that taste as good as they are good for you, this book makes it easy to prepare satisfying and delicious meals that the whole family will enjoy.If you are a person with diabetes, you know you have to be careful about what you eat. But healthful food doesn't have to be dull, and reducing fat and calories doesn't mean giving up flavor. Why feel deprived when you could start the day with Scrambled Eggs with Ham and a hot Buttermilk Biscuit? Company coming? Everyone will enjoy a savory Cheddar Cheese Dip served with crisp raw vegetables and apple slices. Grilled Orange-Mustard Chicken with Apple-Pecan Wild Rice and steamed broccoli make a perfect family dinner, or try Shrimp and Asparagus with Fettuccine in Mustard Cream Sauce for a weekend supper. Have a hankering for something sweet? Port-Poached Pears are an elegant fat-free dessert, or indulge in heavenly Angel Food Cake with Cocoa Whipped Cream.The recipes in The New Family Cookbook for People with Diabetesare consistent with the latest diabetes recommendations and make the best use of the new lower-fat ingredients available today. Each recipe is accompanied by a nutritional analysis and the most current diabetes exchange information; recipes containing more than 400 milligrams of sodium per serving are flagged.A winning combination of the most recent nutritional recommendations and contemporary culinary tastes, The New Family Cookbook for People with Diabetesis the one book all those with diabetes should have in their kitchen library. Aucune description trouvée dans une bibliothèque |
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Yes, yes. But what does it taste like? Pretty good. Only two recipes of the seven I attempted yielded disappointing results. The potato soup (page 106) was very watery and bland. It's a high sodium dish and yet I thought it could use more salt. Thickening the soup with a little cornstarch and refrigerating it overnight helped some, but the soup still lacked the creamy-potato-y-chive-y goodness I was seeking. The pumpkin soup (page 107) was less disappointing. It had a better consistency and, while a little bland, was easily doctored by adding extra gloves and ginger.
The other five dishes were perfect: We had "New Potato and Green Bean Salad" with grilled marinated steak for dinner one night and it stole the show. The vegetables were perfectly cooked, the dijon-cider vinaigrette gave everything a wonderful tang and counterbalanced the crumbled blue cheese quite nicely.
"Stuffed Peppers with Ground Lamb" (page 214) was a wonderful autumn supper. The recipe isn't much different from my mother's tried-and-true, but the use of lamb instead of beef gives the dish a whole new edge. I served the peppers with mashed potatoes, garlicky green beans, and extra tomato sauce ... it was a complete nostalgia meal. All I needed to were a pair of footie pajamas and I could have been eight years old and eating Saturday night supper at my mother's table.
"Heartland Stuffed Peppers" (page 268) use turkey instead of beef and rice as well as corn kernels in the filling. They are much spicier the lamb peppers and made me think of pizza (could be the mozzarella cheese). Made with an assortment of red and yellow peppers, they are very colorful on the plate and make a mouth happy. At this rate, I may never go back to my mother's recipe.
I admit the low fat fried chicken recipe from Cook's Illustrated's Best Light Recipe is tastier, but "Low Fat Oven-Fried Chicken" (page 260) is faster and easier to prepare. More healthful, too. It makes a good simple supper when paired with a nice garden salad and some fresh corn on the cob.
A bowl of "Spinach with Bacon and Mushrooms" (page 337) would make a nice bed for grilled salmon (minus the bacon) or a simple dinner if paired with some hearty bread and a dash or two of hot pepper sauce. If you like bacon as much as I do, you will probably want to double up it as two crumbled slices is a little skimpy. This dish goes together very quickly and all the flavors combine most deliciously in the pan. This recipe makes 4 side dish servings -- about 2 main dish -- and is on my repeat list.
"Moussaka with Lamb" (page 218) is my favorite recipe out of this collection. It's everything I want in a moussaka and 100% eggplant free. It is a bit time consuming to prepare, but well worth the effort. The servings are very generous and could easily be stretched to serve 6 rather than 4. I would recommend using Greek yogurt, if available, for the extra tang it gives the faux béchamel. Truly, I would make this every week -- it is that good.
The New Family Cookbook for People with Diabetes is one of my favorite cookbooks and, one of these days, I intend to get my hot hands on a copy of my own. It is that good. ( )