Diabetes mellitus is a Greek term explaining the syndrome that is characterized by persistent hyperglycemia - that is, high blood sugar levels. Since this has struck a mark in the world as the most commonly recurring ailment, beware when you're invited to a Christmas dinner.
Christmas Carnivals offers information on Christmas Diabetic Recipes.
Fresh Cranberry and Wild Rice Stuffing
It comprises of ingredients like uncooked wild rice, water, dark or golden raisins, chopped scallions, canola oil, chopped celery or fennel bulb, cranberries, grated orange rind, dried thyme. Now for the procedure: put the wild rice in a saucepan. Add the water and raisins and cook over medium heat for an hour, or until the rice is tender. Drain. Sautee the onions and celery (or fennel bulb) in the oil until they are tender. Add the cranberries, orange rind, thyme and rice. Serve as a side dish; this stuffing goes great with poultry dishes such as Cornish game hen, as well as lighter pork dishes such as pan seared pork loin. The respective measures of calories, sodium, cholesterol, fat and carbohydrates are relatively low so as to cater to the diverse kinds of diabetic patients. The food can be had with exchanges of starch/bread. Best of all, you only need a quarter of an hour to prepare!
Cognac-Laced Truffles
These are prepared with cognac, heavy cream, chopped semisweet chocolate, baking chocolate, unsweetened chocolate, confectioners' sugar. For the coating, you need unsweetened cocoa powder and confectioners' sugar. Line the baking sheets with waxed paper. Heat the cognac in a small saucepan for simmering. Remove from heat. Add cream. Place all the chocolate and confectioners' sugar in a food processor and whirl until finely chopped. With machine running, add cream mixture in a steady stream. Process the mix until smooth. Scrape into a medium-size bowl. Refrigerate just until thick enough to hold shape. Drop by rounded teaspoonfuls onto prepared baking sheets. Place in freezer. Prepare the coating by sift cocoa powder and confectioners' sugar into a small bowl. Add truffles, toss to coat.
| |
