1/4 c Peanut oil

1/4 lb Pork cut into matchstick strips

6 Shrimps, peeled and deveined

1 ts Crushed garlic

1 Egg

2 tb Water

2 tb Rice vinegar

1 tb Fish sauce

1 tb Sugar

1/4 c Chopped toasted peanuts

1/4 ts Ground dry shrimp

Freshly ground white pepper

1/4 ts Asian chili powder (to taste)

1 c Bean sprouts washed & drained

1/4 c Scallions, cut 3/4″ long

Fresh coriander

Wedges of fresh lime

Soak noodles in warm water for 60 minutes. Drain and set aside. Prepare all other ingredients and arrange near the wok. You will need to work fast. In the wok, fry the pork in the peanut oil at medium heat. When half cooked, add the shrimps and garlic and stir. Cook until shrimp and pork are done. Beat the egg and add it to the mixture. Cook, stirring, for about half a minute. Turn the heat to high. Add the drained noodles to shrimp mixture. Add water, vinegar, fish sauce, sugar, shrimp powder, and most of the peanuts. Sprinkle in white pepper and chili powder. Toss to combine. Let it cook on one side (Don’t stir; keep checking the underside as if it were a big pancake). Flip it over as best you can and repeat until nearly cooked, about 5 to 10 minutes. Add most of the sprouts and scallions. Stir and cook for another minute. Turn onto a plate. Top with the rest of the sprouts, scallions, and peanuts. Garnish with coriander and serve with a wedge of fresh lemon.

3/4 c Water

1/3 c Brown rice;

Simmer covered for 30 minutes. Remove from heat.

ADD
2 Figs; chopped

1/4 ts Nutmeg;

SERVE IN A SMALL BOWL WITH
1/4 c Milk or yogurt(low-fat)

Food Exchange per serving: 2 1/2 STARCH/BREAD EXCHANGES + 1 FRUIT EXCAHNGES + 1/2 MILK EXCHANGES; CAL: 282; PRO: 7gm; FAT: 1gm; CAR: 60gm;

Source: Vegetarian Cooking for Diabetics by Patricia Mozzer

2 c Water

1 ts Low-sodium bouillon granules

2 tb Almonds; silvered

-=OR=- 2 tb Pine nuts;

2 tb Grated lemon zest;

In a medium-size saucepan, bring rice and water to a boil. Turn off heat and let rice stand in water, covered, 6 hours. When ready to cook, add bouillin granules and brine to a boil. Cook 10 minutes until water is absorbed and rice is tender. Drain, if necesary. Add almonds and lemon zest. Let stand a few minutes, then fluff with a fork and serve. Food Exchanges per serving: 1 STARCH/BREAD EXCHANGE; CAL: 96; CHO: 0mg; CAR: 19g; PRO: 2g; SOD: 123mg; FAT: 1g; Source: Light & Easy Diabetes Cuisine by Betty Marks

1/3 c Safflower oil, melted chicken fat, or melted lard

3 tb Finely chopped white onion

2 Chilies poblanos, charred, peeled, and cut in strips

4 c Chicken broth

1 Garlic clove, peeled and roughly chopped

1 c Firmly packed, roughly chopped flat-leaf parsley

1/2 c Firmly packed, roughly chopped epazote or cilantro

Sea salt to taste

Green Rice

Put the rice into a bowl and pour very hot water over to cover; stir and set aside for 10 minutes. Drain in a strainer and rinse in cold water; drain again and set aside. Heat the oil in a heavy pan, stir the rice into it, and fry over fairly high heat, stirring and scraping the bottom of the pan, for about 5 minutes. Add the onion and chile strips and continue frying for 4 minutes or until the onion is translucent. Meanwhile, put 1 cup of the broth into a blender jar; add the garlic, parsley, and epazote and blend until smooth. Add this to the frying rice and continue frying and reducing the puree over quite high heat, stirring and scraping the bottom of the pan, until the rice is dry. Stir in the rest of the broth, add salt to taste, and cook over fairly high heat, uncovered, until the liquid has been absorbed and there are air holes in the rice. Cover with a towel and lid and continue cooking over low heat for 5 minutes. Remove from the heat and set aside, still covered, in a warm place for the rice to swell up. Before serving, turn the rice over with a fork from the bottom where a lot of the flavor and oil will have settled.

The Art of Mexican Cooking From the collection of Jim Vorheis

1/2 c Water

3 ts Chili Powder

1 1/2 c Minute Rice

1/2 c Crushed Tortilla Chips

1/2 c Shredded Cheddar Cheese

Combine tomato sauce, water and chili powder in a medium sized saucepan. Bring to a full boil. Stir in rice. Cover, remove from heat and let stand for 10 minutes. Sprinkle with tortilla chips and cheese. Serve with shredded lettuce and sour cream if desired. From: Syd’s Cookbook.

Unrefined vegetable oil, as needed

3 c Thinly sliced mixed vegetables (whatever’s available; carrots, celery, broccoli, squash, cabbage, beans, mushrooms)

1/4 c Sesame seeds

1 tb Bragg’s Liquid Aminos

When rice is almost ready, toast sesame seeds in a dry, heavy skillet over medium heat until they brown and smell fragrant. Set them aside in a small bowl. In the same skillet saute vegetables in 1 tablespoon oil, beginning with those that take longest to cook. You can also stir-fry them with a small amount of liquid, covered. Do not overcook; vegetables are ready when heated through. Serve vegetables over rice, sprinkled with seasme seeds and topped with liquid aminos to taste.

1/4 c Sliced green onion

2 tb Sliced almonds, toasted

1 ts Low sodium soy sauce

1/4 ts Salt

Mix. Per 1 cup serving: 222 cal., 4.8g pro., 2.3g (9%) fat, 44.1g carb., 1.4g fiber, 0mg chol., 2.2mg iron, 185mg sodium, 47mg calcium. Cooking Light 9-95

Flour 4 tb Butter

1 ts Salt

1/2 ts Pepper

1/2 c Celery; finely chopped

1/2 c Carrots; finely chopped

1 md Onion; finely chopped

1 Garlic clove; minced

1/2 c Mushrooms; minced

1/2 ts Sage, crumbled

1/2 ts Rosemary

1 lg Ripe tomato; peeled, seeded and chopped

2 c White wine

1 Lemon; rind grated

2 tb Parsley; chopped

1 Anchovy (optional); mashed

6 Servings of cooked rice

Cut two veal shanks into 2-inch pieces. Roll shanks in flour and saute in butter over high heat until brown on all sides. Add salt, pepper, celery, onion, carrots, mushrooms, tomato, sage, and rosemary. Reduce heat, cover and braise for 10 minutes. Add white wine. Cover and gently simmer for 2 hours. The liquid should barely cover the meat. Just before serving, stir in the gremolada. This consists of the grated lemon rind, parsley, anchovy, and garlic. Serve with cooked rice.

Source: Bristol Farms

1/2 c Flour

1 ts Salt

Freshly ground black pepper

1 ts Oregano

3 tb Finely chopped parsley

2 ts Grated lemon rind

2 Cloves garlic, finely chopped

2 Carrots, finely chopped

2 Stalks celery, finely chopped

2 tb Tomato paste

1 c Dry white wine

2 tb Oil

1 tb Cornstarch dissolved in

2 tb Cold water

6 sl Lemon

Dishes which require a long cooking period are particularly successful when prepared in a clay pot. Soak the pot in water for 10 minutes. Dredge the veal in flour combined with salt, pepper, oregano, parsley and lemon rind. Place the veal in the pot and add the garlic, carrots, celery, tomato paste, wine and oil. Cover and place in a cold oven. Adjust the heat to 450F and cook for 1 1/2 hours. Combine the cornstarch with water and stir into the pot juices. Return to the oven, uncovered, and continue cooking for 10 minutes until the juices have thickened. Garnish with lemon slices and serve with rice. Makes 4 servings.

From “Cooking in Clay” by Irena Chalmers, Potpourri Press, Greensboro N.C., 1974.