Recipes: In Front of the Fire Dinner Party

the recipes

january 99

In Front of the Fire Dinner Party

Hot Virgin Bloody Mary’s

(makes 6 servings)

1	32-ounce (960 ml) low-sodium spicy vegetable juice cocktail
1	tablespoon (15 ml) prepared horseradish
	juice and grated zest of 1 lemon
	juice and grated zest of 1 lime
2	teaspoons (10 ml) Worcestershire sauce
	dash Tabasco
	dash freshly ground pepper
6	celery sticks with small leaves

Put vegetable juice cocktail, horseradish, lemon juice and zest, lime juice and zest, Worcestershire, Tabasco, and pepper in a saucepan. Bring to a boil over medium heat. Lower heat and simmer for 5 minutes.
Pour into heated mugs and garnish each mug with a celery stick.

Per serving:	52 calories (0% calories from fat), 2 g protein, 0 total fat (0 saturated fat), 10 g carbohydrate, 2 g dietary fiber, 0 cholesterol, 155 mg sodium
Diabetic exchanges:	1/2 carbohydrate (2 vegetable)

Spicy Seafood and Chicken Gumbo with Rice

(makes 6 servings)

6	cups (1.4 l) fat-free no salt added canned chicken broth
1	14 1/2-ounce (435 g) no salt added plum tomatoes, coarsely chopped with juice
1	medium white onion, 6 ounces (120 g), finely minced
3	cloves garlic, minced
1	cup (107 g) chopped celery
1/4	cup (15 g) chopped parsley
2	bay leaves
1	teaspoon (5 ml) crushed dried oregano
1	teaspoon (5 ml) crushed dried thyme
1	pound (480 g) raw medium shrimp, peeled and deveined
4	ounces (120 g) crabmeat
1	cup (140 g) chopped cooked chicken
1	teaspoon (5 ml) Worcestershire sauce
1/4 to 1/2	teaspoon (1.25 to 2.5 ml) cayenne pepper to taste
1	pound (480 g) fresh okra, tops and stems removed, cut into rings
2	cups (316 g) cooked long grain rice
	scallions, chopped including some green
	Tabasco sauce, for passing

Put chicken broth, tomatoes with their juice, onion, garlic, celery, parsley, bay leaves, oregano, and thyme in a large pot. Bring to a boil; reduce heat and simmer for 10 minutes. Add shrimp, crabmeat, cooked chicken, Worcestershire, and cayenne.
Continue to simmer for another 10 minutes. Add okra and cook until okra is tender, about 5 minutes. Remove and discard bay leaves.
Ladle into soup bowls. Place 1/3 cup (55 g) of cooked rice on top of each serving and sprinkle with scallions.
Pass Tabasco separately to sprinkle over the gumbo.

Per serving:	255 calories (14% calories from fat), 26 g protein, 4 g total fat (0.9 g saturated fat), 28 g carbohydrate, 4 g dietary fiber, 128 mg cholesterol, 306 mg sodium
Diabetic exchanges:	3 very lean protein, 2 carbohydrate (1 bread/starch, 3 vegetable)

Pear Tart

(makes 6 servings)

	flour
1	sheet (47 g) frozen puff pastry dough, thawed
	water
3	small fresh pears, 9 ounces (270 g) total
	fresh lemon juice
2	teaspoons (8 g) sugar
1/4	teaspoon (1.25 ml) ground nutmeg
1/8	teaspoon (0.6 ml) ground pepper
1/4	cup (75 g) fruit-sweetened raspberry or apricot preserves, heated
	fat-free no sugar added vanilla ice cream (optional)

Working on a lightly floured surface, roll out dough to form a 6-inch by 12-inch (15 by 30 cm) rectangle. Cut a 3/4-inch (2 cm) strip off each side. Brush the edge of the pastry with water and ‘paste’ the strips along each edge of the square to form a raised border. With a fork, prick the bottom of the tart shell every 1/2 inch (1.25 cm). Do not prick edges. Chill thoroughly.
Preheat oven to 400°F (200°C), Gas Mark 6.
Peel, core, and thinly slice pears. Slightly separate the pear slices and lay each pear on the dough in an even and attractive pattern. Sprinkle a little lemon juice over the pears. Combine sugar, nutmeg, and pepper. Sprinkle evenly over the pears.
Bake for 15 to 20 minutes, until edges of pastry are puffed and brown and pears are tender.
Remove from oven and immediately brush with warmed preserves. Cool slightly before serving warm with fat-free no sugar added vanilla ice cream (if desired).

Per serving (tart) only:	91 calories (31% calories from fat), 3 g total fat (0.5 g saturated fat), 15 g carbohydrate, 2 g dietary fiber, 0 cholesterol, 21 mg sodium
Diabetic exchanges:	1 carbohydrate (fruit)

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