Recipes: Indian Summer Gourmet Group Dinner Party

the recipes

september 98

Indian Summer Gourmet Group Dinner Party

White Bean Spread with Crostini

(makes about 3 cups)

6	ounces (180 g) dried white beans
	water
	olive oil cooking spray
4	large shallots, chopped
1 1/2	tablespoons (22.5 ml) chopped fresh rosemary or 1 1/2 teaspoons (7.5 ml) crushed dried
1	tablespoon (15 ml) chopped fresh oregano or 1 teaspoon (5 ml) crushed dried
1/2	tablespoon (7.5 ml) fennel seed
6	garlic cloves, peeled
3 3/4	cups (900 ml) fat-free, no-salt-added canned chicken or vegetable broth
1/3	cup (80 ml) to 1/2 cup (120 ml) fresh lemon juice
	chopped flat-leaf parsley

1.	Put the beans in a large pot with water to cover. Bring to a boil, remove from heat, cover, and let stand at room temperature for 1 hour. Drain the beans and set aside.
2.	Lightly coat the bottom of the pot with cooking spray. Add the shallots and cook, stirring, over medium heat until shallots wilt, about 5 minutes. Add the rosemary, oregano, and fennel. Cook, stirring, for 1 minute more.
3.	Add the beans and garlic, stir, and cook 2 minutes. Pour in the broth, stir, and bring to a boil. Reduce heat and simmer on low for 30 to 40 minutes, until beans are tender. Remove from heat and let cool in the liquid.
4.	When cool, transfer the beans, shallots, and garlic to the workbowl of a food processor or blender. Puree to desired consistency, adding lemon juice as needed to thin.
5.	Transfer mixture to a serving bowl and garnish with chopped parsley. (May be made up to 1 day ahead.) Offer Crostini alongside for spreading onto.

Per 3-tablespoon serving:	45 calories (0% calories from fat), 3 g protein, 0 total fat (0 saturated fat), 8 g carbohydrate, 3 g dietary fiber, 0 mg cholesterol, 12 mg sodium
Diabetic Exchanges:	1/2 carbohydrate (bread/starch)

Crostini:

(makes 20 pieces)

1	1-pound (480 g) narrow loaf of Italian or French bread
	olive oil cooking spray
2	garlic cloves, peeled and cut in half

1.	Preheat oven to 350°F (180°C), Gas Mark 4. Slice the bread into 20 1/4-inch thick slices, discarding the ends. Arrange the bread in a single layer on a large baking sheet. Lightly spritz each slice with cooking spray.
2.	Bake until lightly browned, about 10 to 15 minutes, turning once. Remove from oven and immediately rub each slice with the cut garlic. Set aside.
3.	Store in an airtight container at room temperature to use within a day.

Per piece:	62 calories (12% calories from fat), 2 g protein, 1 g total fat (0.2 g saturated fat), 11 g carbohydrate, 1 g dietary fiber, 0 mg cholesterol, 133 mg sodium
Diabetic exchanges:	1 carbohydrate (bread/starch)

Last of the Summer Tomato Soup

(makes 8 servings)

1	tablespoon (15 ml) olive oil
2	medium onions, about 1 pound (480 g) total, chopped
2	shallots, chopped
2	large cloves garlic, minced
2	small carrots, peeled and finely diced
2	ribs of celery, diced
1	large red bell pepper, 8 ounces (240 g), seeded and diced
2	tablespoons (45 ml) fresh lemon juice
1	tablespoons sugar
3	cups fat-free, no-salt-added canned chicken broth
3	pounds (1440 g) very ripe fresh plum tomatoes, peeled, seeded, and diced
1	tablespoon (15 ml) gin or extra lemon juice
	shredded fresh basil leaves for garnish

1.	Heat olive oil in a large soup pot. Add the onion, shallots, and garlic. Sauté over medium heat, stirring occasionally, for 5 minutes. Add carrots, celery, red bell pepper, lemon juice, sugar, and chicken broth. Cover and simmer for 15 minutes.
2.	Strain out vegetables, returning broth to the pot. Puree vegetables in a food processor or blender; return to soup pot. Add tomatoes and gin. Simmer for 10 minutes, stirring often, until soup beings to chicken. Watch carefully at this point and don't allow the bottom to burn.
3.	When ready to serve, ladle the soup into small soup bowls. Garnish each serving with some shredded basil.

Per serving:	101 calories (19% calories from fat), 3 g protein, 2 g total fat (0.2 g saturated fat), 19 g carbohydrate, 4 g dietary fiber, 0 cholesterol, 47 mg sodium
Diabetic exchanges:	1 carbohydrate (bread/starch), 1 vegetable

Grilled Tuna Steaks with Lemon and Capers

(makes 8 servings)

4	8-ounce (240 g) 1-inch thick fresh tuna steaks, cut in half
1/2	cup (120 ml) fresh lemon juice
	grated zest of 1 lemon
2	shallots, finely minced
2	teaspoons nonpareil (small) capers, rinsed
1/4	cup (15 g) minced fresh flat-leaf parsley
	salt (optional) and freshly ground pepper to taste

1.	Rinse tuna steaks and pat dry with paper towels. Arrange steaks in a shallow glass baking dish. In a small bowl, combine lemon juice, lemon zest, shallots, capers, and parsley. Pour over fish, turning tuna to coat. Marinate at room temperature for 15 minutes or covered in the refrigerator for 1 hour.
2.	Prepare a ridged cast-iron stove top grill or outdoor grill. Season the tuna with salt (if using) and pepper to taste. For medium-rare, grill tuna about 3 minutes per side, turning once, until flesh begins to pull apart. For medium cook 2 minutes more until the flesh flakes when prodded with a fork. Remove to a cutting board to rest.
3.	Meanwhile in a small saucepan, bring the marinade to a rapid boil. Arrange the tuna steaks on warmed dinner plates and spoon 1 tablespoon of the marinade over each steak. Serve at once.

Per serving:	126 calories (8% calories from fat), 26 g protein, 1 total fat (0.3 g saturated fat), 2 g carbohydrate, 0 dietary fiber, 49 mg cholesterol, 68 mg sodium
Diabetic Exchanges:	3 very lean protein (meat)

Couscous with Arugula

(makes 8 servings)

3	cups (720 ml) fat-free, no salt added canned chicken broth
2	cups (368 g) couscous
4	ounces (120 g) fresh arugula leaves, trimmed
1	tablespoon (15 ml) olive oil
	freshly ground pepper

1.	In a large saucepan, bring chicken broth to a boil. Stir in couscous and arugula. Cover and remove from heat. Let stand 5 minutes.
2.	Fluff with a fork and stir in olive oil and pepper. Serve at once.

Per serving:	193 calories (12% calories from fat), 7 g protein, 3 g total fat (0.3 g saturated fat), 35 g carbohydrate, 1 g dietary fiber, 0 cholesterol, 22 mg sodium
Diabetic Exchanges:	2 carbohydrate (bread/starch), 1 vegetable

Lemon Pudding Cake

(makes 8 servings)

Adapted from The Joslin Diabetes Gourmet Cookbook (Bantam Books)

3	tablespoons (45 g) margarine, melted
5	tablespoons (60 g) fructose, whirled in a food process or blender for 10 seconds
6	tablespoons (90 ml) egg substitute
	grated zest of 1 lemon
1/2	cup (120 ml) fresh lemon juice
1	cup (240 ml) skim milk
1/3	cup (47 g) unbleached all-purpose flour
3	large egg whites, at room temperature
	pinch cream of tartar

1.	Preheat oven to 325°F (160°C), Gas Mark 3. In a medium bowl, beat melted margarine, fructose, and egg substitute until creamy and light. Add lemon zest, juice, and milk. Gradually stir in flour, mix until well blended.
2.	In a clean medium bowl, beat egg whites with cream of tartar until egg whites hold stiff peaks. Stir one-quarter of the beaten egg whites into lemon mixture to lighten it. Gently fold in remaining egg whites, mixing until just incorporated. Pour batter into a 1-quart (1 l) soufflé dish. Set dish in a larger baking dish and pour hot water into pan to reach halfway up sides of soufflé dish. Bake until set, about 35 to 40 minutes.
3.	Serve warm, spooning some pudding over cake.

Per serving:	109 calories (39% calories from fat), 4 g protein, 5 g fat (0.9 g saturated fat), 12 g carbohydrate, trace dietary fiber, 1 mg cholesterol, 117 mg sodium
Diabetic exchanges:	1 carbohydrate (bread/starch), 1 fat

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