This article was written long before the tragic day of September 11. As we put this month's issue into code for online publication, we'd like to share some of our thoughts about the importance of cooking at this time of stress and fear.
As we try to return to our normal, daily routines while still feeling the horror, sadness, and disbelief as to how the people who planned and carried out these terrible acts could be so evil, part of our recovery will come from returning to some of the patterns of our daily lives that make us feel comfortable and safe.
In her syndicated column, Marion Burros of the New York Times wrote about nibbling mindlessly on a piece of tasteless cold pizza while chatting by phone with a fellow food writer after the attack on the World Trade Center. Her friend, who generally sticks to fruit and lentils, confessed she'd been consuming shortbread cookies, doughnuts, a chocolate shake, and potato chips. These two intelligent women who write about healthy eating were responding to their feelings of stress in a time-honored fashion: eating.
For us with diabetes, this can spell disaster. Dr. Kelly Brownell, a professor psychology at Yale University and the director of Yale's Center for Eating and Weight Disorders, said that carbo foods are the kinds people reach for in stressful situations. Brownell further states, "but it may not be biology. It may just be that they taste good." It's important that we stick to our meal plans and count our carbohydrates at all times. Researchers advise those seeking stress relief to eat well and to exercise.
Frances was boarding the Radisson M/S Song of Flower in Lisbon, Portugal, when the attack began, and the captain announced it over the squawk box. From that moment on, the TV sets in most staterooms were tuned into CNN during the entire11-day cruise for reports from home. From the first time Frances sat down to a meal with fellow shipmates, conversation about food and its effects on people during a time of stress became a primary topic of discussion as the crew officers were aware that a diabetes website publisher and cookbook author with graduate work in dietetics was aboard, and the word soon spread to the passengers, many of whom have diabetes.
For us, some of our recovery has been through food. We were delighted to hear stories of New York and Washington, D.C. chefs near the disaster areas, opening their kitchens and cooking for the rescue workers and displaced residents. Many of these chefs contributed recipes to our forth-coming cookbook, Great Chefs Cook Healthy, A Joslin Diabetes Cookbook, to be published by Simon & Schuster in 2002. The very act of making and sharing food is a life-affirming gesture, and a means of providing immediate comfort to those around us.
As Americans, we heard our First Lady Laura Bush encourage us to return to our daily routines and stress the importance of sitting down to the table with our children, our loved ones, and our friends to gather strength for tomorrow. "Breaking bread" together demonstrates our faith that tomorrow will indeed come, and that together we will be here to meet it.
Long before, we had decided that this month's recipes would be "smart" in taste and "smart" in nutrition, providing the elements necessary to support our health and increased activity as we return to our hectic lives with work, school, and fall activities. Little did we realize that these very recipes would in a very small way affirm our American way of life and eating style.
Our first meal is comfort food from the git-go. A savory meatloaf reminds us of the best of the American spirit. Years ago, Pauline Phillips, author of the popular Dear Abby column syndicated by Universal Press, told us over a cup of coffee that of the millions of recipe requests she gets, meatloaf ranks #1. This meatloaf is particularly flavorful and has been tested with success on toddlers, older children, teens, and adults. With it we're suggesting a combination of fall vegetables that our family particularly likes. Feel free to substitute a simple potato and a steamed vegetable that your own family will eat. For dessert, it's scrumptious baked apple wedges coated with oats and spices for which we suggest a simple drizzle of sugar-free maple syrup. Those who have carbs left could also indulge in a scoop of fat-free, sugar-free frozen vanilla yogurt or ice cream with it. Just be sure to add the extra carbs to your daily total.
(for the recipes, click on the individual recipe above)
The second meal features a microwave casserole combining a mild-flavored white fish with familiar vegetables, and served with a vibrant sauce that's equally delicious with poultry or meat. Dessert is simple-small wedges of the last of the season cantaloupe and honeydew melon with a squeeze of lime juice. With this menu, dinner can be on the table in 30 minutes or less.
(for the recipes, click on the individual recipe above)
Our third menu features Bonnie's favorite way to prepare chicken. It is easy to make and she changes what's served with it from whole wheat pasta to brown rice to crostini. Some times, she adds wild mushrooms to the sauce, or red and green pepper slices. If you are allowed, a very small bit of prosciutto or capers brings elegance to the dish with little change to your exchanges. Dessert is Cafe Latte Granita, which is also easy to make and a wonderful way to finish this meal. Purchase biscotti at the store and you and your family can eat well with ease.
(for the recipes, click on the individual recipe above)
On the first cold evening in October, what tastes better than a hearty bowl of hot soup? Here we offer a favorite. The recipe makes enough soup to last for at least 2 days, but is so tasty that it will disappear as if those Halloween ghouls have invaded your refrigerator. Add some crostini to help sop up the broth-you'll find a recipe for crostini on www.diabetic-recipes.com. The salad is a combination of bitter radicchio and sweet oranges. Add to that the mint and balsamic vinegar and you have a happy taste surprise in every bite. We add crisp pears and low-fat cheese for dessert.
(for the recipes, click on the individual recipe above)
FTG and BSP
