Helping Diabetics Enjoy Food - what are the vietnamese dishes at restaurants

Millions of people with diabetes think they can no longer eat "normally.
Other services are expected from the Joslin Diabetes Center.
Their latest recipe, Joslin diabetes chef cooking healthy recipe, offers healthy, simple, and delicious recipes so that diabetics can share their food with their family again. Co-
Author Bonnie Pauline visited the morning show on Friday to share tips that people with diabetes need to consider and explain some of the dishes in the book.
Here are some of the recipes for "Joslyn diabetes big chef cooking healthy recipes": Connecticut google mom beach gunfight protesters interrupt Harris Rhode Island clear clam chowder Jasper White, summer sand goes to the Boston area every time, we all dine at a restaurant in Jasper White.
His latest adventure is the best for us.
We like seafood. Jasper is good at preparing all kinds of seafood.
Considered one of the best new restaurants in the country by the James Beard Foundation, Summer House (
Open year round, despite name)
The design looks like a clam hut, serving the best clams, oysters and lobsters in New England.
Like some of our chefs, chef White's first recipe includes raw seafood (or fish)
What we should avoid as diabetics.
He gracefully suggested that we adapt the recipe Jasper White first appeared in his 50 chowder.
We had a very good soup.
Scrub the clams clean.
Steam them out.
Discard any that is not open.
Filter the broth and remove the clams from the shell;
You should drink 4 cups of broth and 1 pound of clams.
Cover clams with plastic wrap and keep them refrigerated.
Keep clam broth.
After the clams have cooled a little, cut them into 1-to 2-inch pieces.
Cover again and refrigerate until ready for use. Place a 4-to 6-
Low-calorie quart heavy pan with bacon.
Once it gets fat, increase the heat to medium and cook until the bacon is crispy golden brown.
Pour out all the fat and leave the bacon in the pan.
Add olive oil, onion, celery, Baili, bay leaves, fennel seeds, red pepper flakes (if using)
, Then stir-fry under low heat and occasionally stir with a wooden spoon for 10 to 12 minutes until the onion is soft but not yellow.
Add potatoes, preserved clam meat soup and fish soup.
Continue to cook with medium heat until the thick soup starts sim.
If it starts to boil, fine tune the low heat a little so that it stays steady.
Cook for about 15 minutes until the potatoes are very tender.
Remove the pan from the fire, stir with chopped clams and season with black pepper and lemon juice. (
It is unlikely that you will need to add any salt;
Clams usually serve enough food. )
Discard the leaves of the bay.
If you do not supply thick soup within an hour, let it cool a little and then refrigerate;
Completely cool it on the back cover in the thick soup.
When ready for service, heat the chowder with low heat;
Don't let it boil.
Add coriander, leeks and coriander.
At the same time, heat milk with low heat;
Don't let it boil.
Pour the thick soup into a cup or bowl to ensure that clams, potatoes, onions and bacon are evenly separated;
No more than three cups or bowls-quarters full.
According to Rhode Island's convention, serve hot milk with a small pitcher so that everyone can add some to their chowder.
12 copies.
Joslin choice: 2 very-low-
Fat protein, 11 to 2 carbohydrates (bread/starch)
176 calories per serving (
16% calories fat)
3g of total fat (
1g saturated fat)
, 16g protein, 21g carbohydrate, 2g dietary fiber, 33 mg cholesterol, 235 mg sodium, 875 mg beef salad, noodles, scallions and red curry Mojo cafe in Cleveland, Ohio is one of the most popular dishes at Mojo cafe.
Sambal Oelek is almost a staple food for our chefs and is likely to be a staple in your own kitchen.
The recipe also requires potato noodles from Vietnam or Thailand.
You can find it in the Asian market.
The red curry vinegar sauce is delicious (about 3 cups)
So there's a lot more you can use.
We cooked some on the grilled shrimp and served it with rice. Delicious!
Ignite the grill or preheat the broiler.
Season the two sides of the steak with salt (if using)and pepper.
Bake each side for about 3 minutes and turn it around until both sides of the meat turn brown.
Take off the grill and rest for 5 minutes.
Cut the grain into thin slices and then Julianne. Set aside.
Cool and stop the cooking process by briefly boiling in light salt water and then electric shock in ice water, re-making potato noodles.
Drain and reserve.
Cut the scallions vertically into thin strips. Set aside.
Prepare the red curry sauce: mix the roasted scallions, red curry sauce, brown sugar, Sambal Oelek, red wine vinegar and soy sauce in a blender.
Stir until smooth.
The mixer is still in operation, adding sesame oil and blending oil to form the sauce.
Transfer to a container and cold.
About 3 cups. (
Any unused sauce can be covered and refrigerated within 3 days. )
In a big stainless steel
Mix 1 cup of sauce, roast beef strip, potato noodles and scallions in a steel mixing bowl. Mix well.
Divide into 8 bowls and sprinkle some roasted sesame seeds in each bowl. Serve at once.
Joslin selection: 2-
Fat protein, 2 carbohydrates (bread/starch)
1 fat: 352 calories (
46% calories fat)
18g of total fat (
4 grams of saturated fat)
Protein 18g, carbohydrate 29g, dietary fiber 1g, cholesterol 50 mg, Sodium 300 mg, potassium 257 mg
Every 1 cup of red curry vinegar
One tablespoon.
: 1 Fat: 63 calories (
82% calories fat)
6g of total fat (
1g saturated fat)
, 0 protein, 3g carbs, 0 dietary fiber, 0 cholesterol, 126 mg sodium, 10 mg potato baked peach and blueberry connecticutThis is a beautiful cake, on very special occasions, it deserves your best cake base.
Thank you to this talented chef for recognizing that people with special dietary needs like desserts-
What a delicious dessert!
Preheat the oven to 500 degrees F.
Place peaches, blueberries, 1 to 2 cups of sugar and lemon juice in a large bowl;
Toss the coat.
Reserve 2 cups of fruit;
Pour the rest into 9x13-
An inch baking tray.
Refrigerate the predetermined fruit cover.
Scrape off the seeds of vanilla beans for backup.
Bury the empty pods in the fruit in the baking tray and place 2 tablespoons of butter on it.
Bake for 30 minutes and stir after about 15 minutes.
Cool on the shelf;
Discard vanilla pods.
Reduce the oven temperature to 350 degrees F.
Grease and flour one 8-
Round cake plate.
In the bowl of an electric mixer with paddle accessories, whisk the remaining 1 to 2 cups of sugar and 4 tablespoons of butter to very smooth.
Add eggs, vanilla extract and preserved vanilla seeds.
Mix flour, baking powder and salt in a small bowl.
At low speed, the flour mixture is alternately added to the batter in three stages with milk.
Pour the batter into the prepared pan and bake for 25 minutes until the tester inserted in the middle is clean.
It's cold, then take the cake out of the pan.
Cut the cake horizontally into 3 layers with a long jagged knife. Line a clean 8-
Inch cake plate with plastic wrap, leaving a lot of plastic wrap.
Put the bottom of the cake in the pan and cut the side up.
With a slotted spoon, apply half the cooled fruit to the cake.
There is the middle layer of the cake on the top, and there is a spoon on the remaining fruit;
Keep the juice.
Cover with the cake layer at the top and cut down.
Gently press on the cake and cover it with an extended plastic wrap.
Refrigerate the cake for at least 8 hours, preferably overnight.
When preparing to serve, turn the cake over to the cutting board and discard the plastic wrap.
Cut into 16 wedges and place each on the dessert board.
Decorate each piece with a large amount of reserved juice and some preserved raw fruit, and apply mint on the top.
Selection: 2 carbohydrates (
1 bread/starch and 1 fruit)
1 fat: 191 calories (
25% calories fat)
5g of total fat (
3g saturated fat)
, 3 grams of protein, 34 grams of carbohydrates, 3 grams of dietary fiber, 39 mg of cholesterol, 134 mg of sodium, 201 mg of potato recipe "by Frances Tauna Polin Giedt and Bonnie Sanders, ph. D.
Nutrition Service staff at Joslin Diabetes Center.
All rights reserved©2002 by Frances Tauna Polin Giedt and Bonnie Sanders, Ph. D.
And the Jocelyn diabetes center.
Simon & Schuster, Inc. , published in October 2003
All rights reserved.