The Diabetic Gourmet Cookbook: More Than 200 Healthy Recipes from Homestyle Favorites to Restaurant Classics

242 Pages·2004·3.285 MB·English

by  Editors of Diabetic Gourmet Magazine

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The Diabetic
Gourmet Cookbook
More Than 200 Healthy Recipes from
Homestyle Favorites to Restaurant Classics
Editors of
Diabetic Gourmet Magazine
John Wiley & Sons, Inc.
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ffirs.qxd 3/18/04 9:15 AM Page i
The Diabetic
Gourmet Cookbook
More Than 200 Healthy Recipes from
Homestyle Favorites to Restaurant Classics
Editors of
Diabetic Gourmet Magazine
John Wiley & Sons, Inc.
ffirs.qxd 3/18/04 9:15 AM Page ii
Copyright © 2004 by CAPCO Marketing. All rights reserved
Published by John Wiley & Sons, Inc., Hoboken, New Jersey
Published simultaneously in Canada
Design and production by Navta Associates Inc.
Diabetic Gourmet is a registered trademark of CAPCO Marketing.
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in any form or by any means, electronic, mechanical, photocopying, recording, scanning, or
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Library of Congress Cataloging-in-Publication Data
The diabetic gourmet cookbook : more than 200 healthy recipes from homestyle
favorites to restaurant classics / editors of the Diabetic Gourmet Magazine.
p. cm.
Includes bibliographical references and index.
ISBN 0-471-39326-6 (paper)
1. Diabetes—Diet therapy—Recipes. 2. Diabetes—Diet therapy. I. Diabetic
Gourmet Magazine.
RC662.D537 2004
641.5'6314—dc22
2004003681
Printed in the United States of America
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To our families, cherished readers, and the
millions of people living with diabetes
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Contents
Preface vii
1 Diabetes Basics 1
2 The Diabetic Pantry and Kitchen 6
3 Healthy Cooking Techniques 19
4 Meal Planning 23
5 Breakfast and Brunch 28
6 Appetizers, Soups, and Salads 50
7 Entrées 92
8 Side Dishes 149
9 Desserts and Snacks 177
10 Sauces and Condiments 203
Appendix A: Health Care Professionals 218
Appendix B: Organizations and Resources 222
References 225
Recipe Index 226
Index 228
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Preface
F
irst of all, don’t let the title of this book scare you.
While The Diabetic Gourmet Cookbook has been designed to meet the
needs of people living with diabetes, it really is a cookbook for everyone
who appreciates great food. With over 200 recipes that are perfect for
everyday meals, as well as for entertaining, The Diabetic Gourmet
Cookbook makes a wonderful, thoughtful addition to any cookbook
collection.
The recipes we have prepared are carefully portioned original cre-
ations, as well as modified versions of traditional favorites. They were
created with a close eye on fat, calories, sodium, carbohydrate, and—
last but definitely not least—taste. Complete with detailed nutritional
information that includes diabetic food exchanges, the recipes allow
readers to effectively and safely adhere to their meal plans or diets
while enjoying delicious food. Even if you don’t have diabetes or special
dietary needs, you’ll be able to feel good knowing that the food you’re
eating or serving to your family is as healthful as it is delicious.
Here at Diabetic Gourmet Magazine, we have long operated with the
belief that the diabetic diet should be seen as selective, not restrictive.
Wealso understand that while it is necessary for people living with dia-
betes to regulate their eating habits, it is unrealistic to expect them to
suddenly not have a taste for certain types of food. By including health-
ier versions of the types of dishes that some would say helped them
down the road to developing diabetes in the first place, The Diabetic
Gourmet Cookbook addresses realistic food preferences in addition to
healthy eating guidelines. After all, how many other health-oriented
cookbooks have recipes for onion rings, pot roast, and baklava?
In The Diabetic Gourmet Cookbook we intend to focus on recipes while
providing only the most basic information about diabetes, health,
and meal planning. There are plenty of fantastic books and resources
vii
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dedicated to diabetes and nutrition that provide in-depth, practical, and
clinical information. We strongly advise anyone living with diabetes to
buy a comprehensive book about the disease, preferably one that is
endorsed by the American Diabetes Association.
The recipes provided in this cookbook were analyzed by Christine
Capece using Professional Computer Planned Menus. When necessary,
additional data was added using actual food labels from products and
the USDA National Nutrient Database for Standard Reference.
Unless noted otherwise in a specific recipe, analysis was determined
as follows:
• The larger number of servings was used when a range of servings
was given.
• Suggested accompaniments are not included in analysis.
• When more than one ingredient is offered, such as “1 teaspoon
nonfat mayonnaise, or 1 teaspoon light mayonnaise,” the first
ingredient was used for analysis.
• Optional ingredients were not included in analysis.
• Cooking sprays are either olive oil or canola oil based.
• Meat and poultry are considered fat-trimmed prior to cooking.
For those of you who still haven’t seen Diabetic Gourmet Magazine,visit
our Web site at DiabeticGourmet.com to find out what you’ve been
missing. There are millions of other readers waiting to greet you!
Finally, I would like to thank our valued readers, our compadres, our
partners in diabetes culinaria over the past several years for helping us
do the things we love to do most. I hope you enjoy what we have pre-
pared for you as much as we enjoyed preparing it.
Kirk N. Capece
Editor-in-chief,
Diabetic Gourmet Magazine
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