Diabetes Cooking 101: Master Diabetes Cooking with 101 Great Recipes
by Perrin Davis
This new series continues with an all-new everything-you-need-to-know guide to making diabetic-friendly meals. This cookbook features 101 delicious, diverse, and accessible recipes, all of which have been thoroughly kitchen tested. Diabetes Cooking 101 will also feature a simple, contemporary-looking design that’s as practical as it is elegant, with measures calculated using both traditional and metric quantities. Scattered throughout are beautiful full-color photographs that enhance each books utility and visual appeal. These practical, hands-on kitchen resources also look great on the kitchen bookshelf–and because their durable flexi-binding is sewn, they are extremely easy to keep open and lay flat on your kitchen counter while you’re cooking from their pages. Every home cook can appreciate how a life-flat binding makes a cookbook much easier to use!
Diabetes Cooking 101 starts off with a detailed introduction that covers the basics of the book’s topic and provides plenty of helpful how-tos, insider tips, and keys to best results. The idea is to provide everything a reader needs to know in order to make these recipes successfully. The 101 recipes included feature a breadth of different dishes drawn from a wide range of culinary traditions, all of them featuring clear, straightforward directions, and all of them delicious. The 101 series is perfect both for beginners and more experienced cooks looking to broaden their kitchen horizons.
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Many of my friends are gluten-free and/or vegetarian. We have even decided to go vegetarian twice a week so we are always looking for awesome new recipes to keep mealtime exciting. Raw zucchini noodles is something I have wanted to try for a while. I recently got a spiral slicer (see picture below) just for this and I was so impressed with how it came out! Many of you may be skeptical but if I can get my 8 year old to love it, it is certainly something worth trying.
8 zucchini (peeled or unpeeled, either is fine)
2 TBSP salted butter
1-2 clove(s) fresh garlic
8 chopped vine ripe tomatoes
3 TBSP rinsed nonpareil capers
6-12 chopped fresh basil
Garlic and herb feta crumbles (optional)
Use a spiral slicer* for the zucchini to make it the shape of spaghetti noodles. Add zucchini to a colander set over a bowl and sprinkle about 1/2 tsp of salt on the noodles. Toss gently to make sure all zucchini is salted. Let it sit for 15-20 minutes. The salt will leech much of the water from the zucchini. Rinse the zucchini in the colander to remove the salt. Shake as much water off as possible. Use a tea towel to dry the zucchini. Divide the raw zucchini between 4 plates or bowls.
In a large skillet, melt butter over medium-high heat. Remove pan from heat momentarily and add garlic to the melted butter by using a garlic press. Stir and return to heat. Do not brown the garlic. After about 10-15 seconds, add the tomatoes, capers and basil. Salt to taste. Cook for about 10 minutes, stirring occasionally. Spoon over zucchini and top with feta if desired.
*Note: You can cut the zucchini with a mandolin slicer or by hand. I prefer the spiral slicer because the “noodles” are longer and mimic pasta so much better.
This recipe is one of the first from the Dining Downloads kitchen. It has a long history in our family and is lovingly called “Hairy Guacamole”. Try it and let us know what you think!
5 ripe Hass avocados cut into medium chunks
1/2 Vidalia onion finely chopped
3 Roma/plum tomatoes, seeded and diced
2 large cloves of garlic, minced
1/2 TBSP of fresh lime juice (can use more if needed)
salt to taste
hot sauce to taste (we use Cholula or Intensity Academy brand)
chopped cilantro – optional
Put all ingredients in a bowl and stir. Serve with tortilla chips.
It is THAT easy!