"providing you with recipes to help make you the best cook in the neighborhood"

 Cella's News

June 2006

http://cellascookbook.com

 

Inspiration

She found great joy in simple tasks, well done.

Sang at her work from dawn "til set of sun.

No thought of self, for service was her creed.

Ever a thought for someone else, in need.

Her wash was always snowy on the line.

Her cookies, cakes and pies were extra fine.

Perfection was her aim, no task she'd slight.

Nor did she rest "til everything was right.

Some folks seek happiness in distant land,

She found contentment in her own dear hands.

Her noble life shall e"er a challenge be,

An inspiration, for eternity.

(This is a poem about my grandmother, Lulu Richards, dedicated to her in loving memory, written by her sister Ruth Tisdale.)

NO WHITE FLOUR OR WHITE SUGAR BENEFITS DIABETIC - REAPS NEW RECIPES

Let's face it, white flour and white sugar are addictive.  If I was not a diabetic controlling my sugar for the past two years on diet alone, and had not committed to trying a diet "How to Beat Diabetes in 25 Days," I probably would never have considered cutting white flour or white sugar totally out of my diet.  Going into the diet, I fully expected to lose lots of weight as it seemed every time I ate desserts in moderate amounts I gained two or three pounds the next day.  I knew from tracking my blood sugar readings that the elimination of the white flour and white sugar from my diet would indeed keep my sugar in the normal range (80 to 120), and I was right.  

On two occasions on the diet when I had two pieces of sprouted grain Ezekiel bread at a meal instead of one, my sugar readings went out of the normal range.  I slowly lost a few pounds.  I cheated once by having a small piece of chocolate cake with chocolate frosting on the last night of the diet.  I found that without eating white flour or white sugar, my blood sugar could tolerate better high glycemic corn and potatoes.  The diet was successful and I am continuing to weed out white sugar and white flour from my diet.  In this column I will share with you some of the new recipes I've adapted to this new way of eating.  My goal is to use Xylitol and Quinoa to lower the glycemic index of the foods I love, to lower my weight and control my blood sugar.  The recipes that I am sharing are good for diabetics.  I had a slice of my coconut cream pie and two hours later my sugar readings were 117, good. 

Benefits of Xylitol
Xylitol is an all-natural sugar alcohol.  It is 7 on the glycemic index compared to table sugar at 92.  Food values under 45 are considered low and good choices.  Xylitol absorbs more slowly in the body than white sugar, thus preventing insulin levels to spike.  Xylitol looks and tastes very much like white sugar and can be used in baking.  It has 2.4 grams of calories vs 4 grams of calories for white sugar.  A brochure from nowfoods.com says, "Unlike table sugar and HCFS (High fructose corn syrup), Xylitol does not promote cavities.  Studies have shown that when consumed in chewing gums, tooth pastes, oral rinses, mints and hard candies, Xylitol is a smart choice for individuals concerned with dental health.  Moreover, Xylitol has received official endorsements from 6 International Dental Associations."  Xylitol cannot metabolize in yeast so it is not recommended for yeast recipes.  Search the Internet for more information on Xylitol.

Homemade Xylitol Strawberry Jello
2 cups boiling water
2 packets Knox unflavored gelatin
1 packet Strawberry Kool-Aid, unsweetened
2 cups cold water
1/3 cup Xylitol (more or less to taste)
2 cups organic strawberries, sliced

Bring 2 cups of water to a boil in a medium-size saucepan.  Remove from heat and stir in unflavored gelatin until dissolved.  Stir in Kool-Aid and then cold water.  Add Xylitol to taste, stirring until absorbed.  Turn into serving bowl, stir in strawberries and refrigerate until set.

Rachel Ray's Mother's Chocolate Cups with Whipped Cream (Altered for Diabetics)

Note:  If you use the grain-sweetened chocolate chips, blood sugar levels should not spike.

1 cup grain-sweetened semi-sweet chocolate chips
1 large egg
2 tablespoons Xylitol
pinch salt
2/3 cup hot milk (just to boiling)

Place chocolate chips, egg, Xylitol, and salt in a blender.  Add hot milk and blend until smooth.  Pour into 3 dessert cups and refrigerate for 45 minutes to an hour to set.  Top with whipped cream.

Xylitol Whipped Cream
1/2 cup heavy whipping cream
2 tablespoons Xylitol

Use an electric mixer to whip cream, adding in Xylitol shortly before thickening.

Benefits of Quinoa (pronounced Keen wah)
Quinoa is considered a supergrain.  Technically it is not a grain.  It is a dried fruit of the Chenopodium herb family and a main staple of the diets of the Incas.  According to vegparadise.com, "Quinoa is gluten free and considered an ideal food for those prone to food allergies.  Common allergens include grains from the grass family such as corn and wheat.  Quinoa, a leafy grain, is not in the grass family, making it beneficial for people who cannot tolerate common grains like wheat, corn, rye, barley, and oats."  Diabetics can use Quinoa with a glycemic index of 7 as a substitute for brown rice (79), white rice (83), whole meal spaghetti (53), linguine (65), and macaroni (64).  I've used Quinoa to as a substitute in macaroni and cheese, Spanish Rice, Spaghetti and Meatballs, and in soups in place of barley (36).  Quinoa helps keep blood levels from spiking and is very filling.  According to quinoa.net, "Quinoa contains more protein than any other grain; an average of 16.2 percent, compared with 7.5 percent for rice, 9.9 percent for millet, and 14 percent for wheat.  Some varieties of quinoa are over 20 percent protein."  

Basic Quinoa
1 cup white Quinoa (seed, not flakes)
3 cups water

Soak Quinoa in 3 cups of water overnight. (Soaking the grains helps them to predigest and release more nutrients). Cook in the morning in soaked water for 15 minutes, covered over medium heat or bring water and Quinoa to a boil, turn off heat, cover and let sit until water is absorbed into Quoina.  Makes 4 cups.

To Serve Quoina
Serve Quoina hot or cold for breakfast with Xylitol sugar and 1/2 teaspoon cinnamon, topped with heavy cream, 1/2 and 1/2, or milk.  Add fruit as desired.

Coconut Pie Crust
(Sally Fallon)
2 cups unsweetened coconut, shredded
1/2 cup melted butter

Combine the coconut and melted butter.  Butter a 9-inch pie plate (I used glass one) and press coconut pie crust on bottom and up sides of pie plate.  Bake in 300 degree oven for 30 minutes or until crust is medium brown on sides and bottom of pie plate.  Cool.  Fill just before serving.

Xylitol Coconut Cream Pie Filling
2 cups milk, scalded
2 tablespoons Agar Agar (seaweed gel for thickening)
2/3 cup Xylitol
1/4 teaspoon salt
3 large eggs yolks (save white for meringue)
1/4 cup butter
1 teaspoon vanilla
1 cup unsweetened coconut, shredded

In a medium-size saucepan over medium heat, scald milk.  Whisk in agar agar (thickening), Xylitol, and salt.  Mix egg yolks in a small bowl, combine with a little hot mixture and then whisk into saucepan.  Simmer for 5 minutes (Mixture will thicken when cool).  Remove from heat and stir in the butter and vanilla.  Cool to lukewarm.  Stir in unsweeted coconut and refrigerate.  Fill coconut pie shell when mixture is thick.  Top with meringue.

Xylitol Meringue
3 large egg whites (saved from filling above) plus 2 large egg whites, discard yolks
1/3 cup Xylitol
1/8 cup unsweetened coconut, shredded

In a large mixing bowl, with an electric mixer beat the egg whites until almost stiff, add Xylitol and beat until meringue is stiff.  Place meringue on ungreased glass pie plate, sprinkle unsweetened coconut over and bake in a 350 degree oven until meringue and coconut are lightly browned.  About 12 minutes.  Let cool and use two spatulas to move meringue to top of pie filling when ready to serve. 

Cream Yogurt (need a thermometer)
(Gayle Thorpe)

1 quart heavy cream
1/3 cup yogurt culture
vanilla and organic sugar (or Xylitol) to taste or leave out and top with Fruit Pie Filling sweetened with Xylitol for a low-glycemic yogurt)

Place heavy cream in a medium-size saucepan.  Heat over medium heat, stirring often, until 200 degrees.  Cool to 110 degrees.  Stir in yogurt culture.  Pour into glass quart jar with lid screwed on tight.  Place in cooler that has been filled with hot tap water (no hotter).  Don't have the water higher than the lid.  Close cooler and let sit for 5 to 6 hours to thicken.  Remove from cooler.  Add vanilla and organic sugar (or Xylitol) to taste and refrigerate.

Xylitol Fruit Filling (for pies or yogurt topping)
4 1/2 cups blueberries (or other berries)
1 cup Xylitol
3 tablespoons lemon juice
1/4 teaspoon salt
4 tablespoons Agar Agar (seaweed gel for thickener)

In a medium-size saucepan, combine berries, Xylitol, lemon juice, salt, and Agar Agar.  Stir until mixture is hot, simmer 5 minutes, stirring often.  Cool to lukewarm.  Refrigerate.  Agar Agar will thicken the filling as it cools.  Use as a pie filling or to mix in with cream yogurt.

Frozen Banana Smoothie
1 frozen banana, sliced
1 cup milk
1/2 cup double chocolate protein powder

Mix above ingredients together in blender.  Process until thoroughly mixed.  Drink.  Tastes like a chocolate milkshake.

Steak,Portabella Mushroom Salad with Roasted Red Peppers and Yam Fries

This salad is designed after a similar salad that I had with my mother for Mother's Day dinner at Molly' Mill in Titusville, Pennsylvania.  Their steak and portabellas were grilled, but my recipe makes use of the meat juices as the only dressing for the salad.  I've served it to others and they love it.  I've even made it with hamburger patties (ground chuck 80/20).  Cook the yam fries while you are making the steaks.  By the time the steaks are cooked (10 minutes) the yam fries should be ready to place on top of the salad.  Have everyone ready to eat as soon as this salad is assembled.  This is my favorite new salad and is excellent with deboned venison chops.
Serves 4.

2 tablespoons of Canola vegetable oil
frying pan full of venison chops or tender steak in single layer
Montreal Steak Seasoning (contains lots of garlic and black pepper)
8-oz. container of baby portabella mushrooms, sliced
2 handfuls of jarred roasted red bell peppers in large chunks
2 handfuls of Parmesan/Romano Cheese
bag of spring mix lettuce
cooked yam fries (to place on top of salad)

In a large frying pan over medium-heat, place 2 tablespoons of vegetable oil and meat.  Sprinkle meat heavily with Montreal Steak Seasoning.  Fry 2 to 3 minutes.  Turn steaks over and sprinkle heavily with Montreal Steak Seasoning.  Place portabella mushrooms on top and cover with lid.  Fry 2 to 3 more minutes until meat is cooked through, stir in roasted red bell peppers just until heated through and quickly mix in Parmesan/Romano cheese just until melted.   Place spring mix lettuce on each plate, top with meat mixture and juices, and then yam fries.  Eat and enjoy.  To cook yam fries, peel 1 large yam and cut into French fries.  Over medium heat, bring 2-quart saucepan 1/3 full of Canola oil to hot temperature (not smoking) and slowly add fries.  Fries should be cooked through in 10 minutes to a light brown.  

A quote from H. Leon Abrams from "Your Body Is Your Best Doctor"gave me the idea that Quoina could help me give up grains as a weight loss tool:  "Most people are prone to think that eating fat makes fat; however, fat does not make fat in the body.  A healthy body must have fat to carry on its vital processes.  Carbohydrates - the grains, bread, starches, and sugar - are the foods that make fat - and it is these foods that must be curtailed for the person who has great difficulty with obesity.  People who wish to lose weight should give up grains, sugar and starches until their desired weight is attained, then they should eat grains and starches only moderately."

Excellent Book I highly recommend:  Nourishing Traditions, The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats," by Sally Fallon.    

Mail your family's favorite recipes to Marcella Stockin, 5200 Riceville Road, West Valley, New York 14171 or to marcellastockin@yahoo.com.  "Providing you with recipes to help make you the best cook in the neighborhood."  Visit http://www.cellascookbook.com for more great recipes and archived newsletters.