just for kids

january 99

Having lived in Connecticut within an easy walk to several excellent ponds for ice skating, and planning several ice skating parties for my then teenage sons and their friends, I can truly say that a skating party can be one of the most fun, and easy, ways for teens to entertain. Thankfully, one doesn’t need to have access to a private ice-covered pond -- most towns and cities in snow areas have municipal areas for ice skating, or you can move the party indoors to either a ice skating rink, or a roller skating rink. The point is to have fun with activities for all levels of skating proficiency. While some skaters may be practicing tight figure eight’s, other may be more in the mood for a game of ice hockey. Of utmost importance is to have a responsible, and knowledgeable, adult check the ice the day before and again on the day of the party. Better to have an off-ice snowball fight with refreshments than a skating party which ends up with a mishap on shallow ice. You need at least a week of below freezing days and nights to insure that the ice is thick enough for skating. Provide some portable wooden (picnic-style) benches so the skaters have a place to sit down to change from snow boots to ice skates. Our favorite skating pond had a firepit designed for the roaring bonfire that’s needed to warm fingers. Be careful when starting an open fire -- even snow-covered trees and brush can catch fire. Best to bring along a portable charcoal grill (kettle-style) in which to build your fire than to start a fire on the open ground without a proper fire ring. Plan the party for the afternoon, bringing along tiki-style torches to light the area as dusk approaches. Invitations can be made by phone, with a follow-up call the day before the party so you have a final head count. For eight to twelve skaters, we suggest that you have another couple of adults along to help keep order, one of whom knows first-aid. Be sure to pack a first-aid kit with your supply of extra mittens, gloves, wool scarves, ski caps, and warm blankets. Also bring along a couple of heavy-duty trash bags so that you leave the area free of any trash. Have glucose tablets and high-carbo snacks handy if any youngster develops low blood sugars. After an hour or two of skating the youngsters will be ready to eat. We suggest you keep the menu simple and kid tested such as a bowl of Nacho Popcorn for pre-meal snacking, and for the meal, cups of hot Cream of Tomato Soup, Turkey and Cheese Sandwiches that you roast at the party, and Low-Fat Brownies. Have plenty of drinking water (a plastic bottle of spring water per person with their name written on the label with a marking pen) and mugs of Hot Orange Spice Cider. For the soup and cider, you need heat-proof Styrofoam cups and for the sandwiches and brownies, large paper napkins. No eating utensils are needed at this party. An old wagon can tote everything to the party site, or you can pack the back of a truck or 4-wheel-drive sports vehicle with the party foods and serve from there. You’ll cook the sandwiches on a grill, so take along a small portable grill or hibachi. The popcorn and spiced cider recipes are adapted from our earlier book, The Joslin Diabetes Gourmet Cookbook (Bantam Books). Discuss the menu with your diabetic child before the party so he/she is clear on just how much to eat. Pack their filled insulin syringe/medications as well as glucose tablets should they become hypoglycemic with all of the good exercise, fresh air, and fun. Nacho Popcorn (makes 12 servings) 4 quarts (4 l) air-popped corn refrigerated butter-flavored cooking spray 2 teaspoons ground cumin 2 teaspoons garlic powder 2 teaspoons onion powder 2 teaspoons Worcestershire sauce 1/4 teaspoon Tabasco (optional) Preheat oven to 300°F. Spread popped corn in a large baking pan. Lightly coat with cooking spray. Toss and coat again. Combine cumin, garlic powder, and onion powder. Sprinkle over popcorn. Toss to coat evenly. Drizzle with Worcestershire sauce and Tabasco (if using). Toss again. Bake for 10 minutes, tossing once. Wrap tightly in a pouch made from a double sheet of heavy-duty aluminum foil. Per serving: 45 calories (10% calories from fat), 2 g protein, 1 g total fat (0 saturated fat), 9 g carbohydrate, 2 g dietary fiber, 0 cholesterol, 11 mg sodium Diabetic exchanges: 1/2 carbohydrate (bread/starch) Easy Cream of Tomato Soup (makes 12 servings) 1 tablespoon (9 g) reduced-fat margarine 1 tablespoon (15 ml) canola oil 1 medium onion, 6 ounces (180 g), finely chopped 1/2 teaspoon (2.5 ml) crushed dried thyme 1/4 teaspoon (1.25 ml) crushed dried oregano 3 14 1/2 -ounce (435 g) cans no salt added diced tomatoes with their juice 5 cups (1.2 l) fat-free no salt added canned chicken broth pinch cayenne pepper (optional) salt (optional) freshly ground pepper to taste 2 12-ounce (360 ml) cans evaporated skim milk In a heavy soup pot, heat margarine and oil over medium-low heat. Add onion and cook, stirring frequently, until onion is very limp, about 10 minutes, taking care to not let the onion brown. Add thyme, oregano, tomatoes with their juice, and chicken brown. Bring to a boil; reduce heat to low and simmer, partially covered, for 20 minutes. Taste soup, adding cayenne and salt (if using) and pepper. Stir in evaporated milk and heat through. Do not let mixture actually boil. Transfer hot soup to pre-heated thermos containers. At the site, pour into cups and serve. Per serving: 94 calories (19% calories from fat), 7 g protein, 2 g total fat (0.3 g saturated fat), 13 g carbohydrate, 1 g dietary fiber, 2 g cholesterol, 112 mg sodium Diabetic exchanges: 1 carbohydrate (1/2 milk, 1 vegetable) Roasted Turkey and Cheese Sandwiches (makes 12 servings) 24 1/2-inch (1.25 cm) sliced bread, preferably whole wheat, oatmeal, etc. 1/3 cup (80 g) country-style mustard 3/4 pound (360 g) thinly sliced deli white turkey meat 1/2 pound (240 g) thinly sliced skim milk Swiss or mozzarella cheese Spread one side of each slice of bread with some of the mustard. Assemble 12 turkey and cheese sandwiches. Wrap each in a piece of foil. At the site, place sandwiches on a medium-hot grill. Roast for about 5 to 7 minutes, turning once. Bread should be lightly toasted and cheese melted. Per serving: 222 calories (24% calories from fat), 15 g protein, 6 g total fat (2.4 g saturated fat), 28 g carbohydrate, 4 g dietary fiber, 22 g cholesterol, 859 mg sodium Diabetic exchanges: 3 lean protein, 2 carbohydrate (bread/starch) Hot Orange Spice Cider (makes 12 servings) 1 cup (240 ml) fresh orange juice 5 whole cloves 6 cups (1.4 l) apple cider 6 apple cinnamon spice tea bags In a large saucepan, combine all ingredients. Simmer for 10 minutes. Strain out whole cloves and tea bags. Transfer hot cider to pre-heated thermos containers. Serve hot. Per serving: 68 calories (less than 1% calories from fat), 0 protein, trace fat (0 saturated fat), 17 g carbohydrate, 0 dietary fiber, 0 cholesterol, 4 mg sodium Diabetic exchanges: 1 carbohydrate (fruit) Golden Door Brownies Adapted from the Golden Door Cookbook by Michel Stroot (Broadway Books) (makes 12 brownies) vegetable cooking spray 3/4 cup (105 g) unbleached all-purpose flour 1/2 cup (128 g) natural cocoa powder 1 teaspoon (5 ml) baking powder 1/2 teaspoon (1.25 ml) baking soda 1 banana, 3 1/2 ounces (105 g) after peeling 6 tablespoons (65 g) light brown sugar 6 tablespoons (7.5 g) spoonable brown sugar substitute 1/2 cup (120 ml) unsweetened apple juice 1 teaspoon (5 ml) pure vanilla extract 1/2 teaspoon (2,5 ml) chocolate extract 4 large egg whites, at temperature 1/2 teaspoon (2.5 ml) salt 1/4 cup (60 g) chocolate chips Preheat oven to 350°F (180°C), Gas Mark 4. Lightly coat a 8-inch (20 cm) square baking pan with cooking spray. In a bowl, combine the flour, cocoa, baking powder, and baking soda. In a blender or food processor, combine the banana, brown sugar, apple juice, and vanilla and chocolate extracts; process until smooth. Using a rubber spatula, fold into the dry ingredients. In the bowl of an electric mixer set on medium-high speed, beat the egg whites and salt until foamy. Increase the speed to high and beat until soft peaks form. Fold half of the egg whites into the batter. When incorporated, fold in remaining whites just until incorporated. (There may be a few specks of white still showing.) Scrape into the pan and spread evenly. Bake in center of oven for 30 to 35 minutes, until brownie springs back when gently pressed in the center. Cool in the pan on a rack. Cut into 12 squares. Heat chocolate chips in a 2-cup 480 ml) glass measuring cup in the microwave for about 30 seconds. Stir until chocolate is melted. Drizzle a little of the chocolate over each brownie. Per serving: 101 calories (14% calories from fat), 3 g protein, 2 g total fat (0.9 g saturated fat), 20 g carbohydrate, 2 g dietary fiber, 0 cholesterol, 213 mg sodium Diabetic exchanges: 1 1/2 carbohydrate (bread/starch)