Recipes: A Shower for a Friend

the recipes

may 2000

A Shower for a Friend

Smoked Salmon Canapés

(makes 24 canapés)

1/2	pound (240 g) smoked salmon, sliced very thin
	fresh lemon slices
2	tablespoons (30 g) capers
	French bread toasts from 1 8-ounce (240 g) French bread

Place the smoked salmon slices on a platter in a decorative manner with thin slices of lemon and capers.
Surround the salmon with very thin slices of toasted French Bread. You can get 24 to 30 thin slices from each loaf of bread, depending on its length.

Per serving:	37 calories (17% calories from fat), 3 g protein, 1 g total fat (0.1 g saturated fat), 5 g carbohydrates, 0 dietary fiber, 2 mg cholesterol, 158 mg sodium
Diabetic exchanges:	1/2 carbohydrate (bread/starch)

Lobster, Corn and Zucchini Salad

(makes 16 servings)

2	zucchini, about 1 pound (480 g), diced
1	cup (150 g) fresh corn, cut from 2 medium ears
8	pounds (3,849 g) lobster tails
1/3	cup (67 g) fat free mayonnaise
1/3	cup (15 g) fresh basil, sliced
	juice of 1 large lemon
	Boston lettuce leaves
12	cherry tomatoes, quartered
	fresh basil leaves

Place the zucchini and corn in simmering water and cook for 2 minutes. Drain and cool.
Have your fish monger steam the lobster tails. When cool, remove from the shells and cut into 1/4-inch slices
In a small bowl, combine the mayonnaise, basil. and lemon juice.
Toss the lobster and vegetables with dressing. (This can be prepared up to 8 hours in advance and refrigerated.)
Before serving, place the lettuce leaves on a platter, mound the salad on the lettuce and surround with quartered cherry tomatoes. Decorate with basil leaves.

Per 1/2-cup serving:	154 calories (6% calories from fat), 30 g protein, 1 g total fat (0 saturated fat), 6 g carbohydrates, 1 g dietary fiber, 101 mg cholesterol, 579 mg sodium
Diabetic exchanges:	4 very lean protein, 1/2 carbohydrate (1 vegetable)

Chicken Salad with Walnuts

(makes 12 servings)

5	pounds (2,400 g) skinless, boneless chicken breasts
3/4	cup (150 g) nonfat sour cream
3/4	cup (150 g) nonfat mayonnaise
2	tablespoons (30 ml) white wine vinegar
4	celery ribs, strings removed, and cut into small dice
1/2	cup (75 g) walnuts
1/4	cup (12 g) chopped fresh tarragon
	freshly grated pepper
	extra tarragon for garnish

Poach the chicken breasts in simmering broth until cooked through, about 15 minutes. Drain, cool, and cut into bite-sized pieces.
In a small bowl, combine the sour cream, mayonnaise and vinegar.
Combine the chicken and dressing. (Can be made ahead and refrigerated to this point 1 day in advance.)
Before serving, add the celery, walnuts, tarragon and pepper to taste. Place mixture in a large serving bowl. Garnish with tarragon.

Per 1/2-cup serving:	271 calories (19% calories from fat), 46 g protein, 6 g total fat (0.9 g saturated fat), 7 g carbohydrates, 1 g dietary fiber, 111 mg cholesterol, 253 mg sodium
Diabetic exchanges:	6 very lean protein, 1/2 carbohydrate (bread/starch)

Wild Rice Salad

(makes 24 servings)

1 1/2	cups (225 g) raw wild rice, washed
6	cups (1,440 ml) water
4	tablespoons (60 ml) olive oil
1	pound (480 g) orzo
3	tablespoons (45 ml) fresh lemon juice
6	scallions, white part and 2 inches (5 cm) green, chopped
1/2	teaspoon (2.5 ml) kosher salt (optional)
	freshly grated pepper
1/2	cup (62) toasted slivered almonds

In a large pot, combine the rice with water and simmer, covered, for 40 to 45 minutes. Drain the rice well and transfer to a large salad bowl. Toss with half of the oil.
In a large pot, cook the orzo in boiling water until al dente. Drain and add to the rice. Drizzle with rest of oil, and lemon juice. Add the scallions. (Can be made to this point and refrigerated 1 day before using.)
Just before serving season with salt (if using) and pepper, and stir in the almonds.

Per 1/2 cup serving:	144 calories (25% calories from fat), 5 g protein, 4 g total fat (0.5 g saturated fat), 23 g carbohydrates, 1 g dietary fiber, 0 cholesterol, 3 mg sodium
Diabetic exchanges:	1 1/2 carbohydrate (bread/starch), 1/2 fat

Mesclun Salad

(serves 12)

1	pound mesclun (480 g) or baby salad greens, rinsed and crisped
1/4	cup (15 g) chopped fresh herbs of your choice
3	tablespoons (45 ml) olive oil
2	tablespoons (30 ml) water
3	tablespoons (45 ml) white wine vinegar
	freshly ground pepper
1/4	teaspoon salt (optional)

Place the mesclun in a large salad bowl.
In a small bowl combine the remaining ingredients. Toss with salad and serve immediately.

Per serving:	37 calories (80% calories from fat), 1 g protein, 4 g total fat (0.5 g saturated fat), 1 g carbohydrates, 1 g dietary fiber, 0 cholesterol, 10 mg sodium
Diabetic exchanges:	1 fat

Fresh Fruit Cups

( makes 12 servings)

2	1 1/2-pound (720 g) cantaloupes
2	1 1/2-pound ( 720 g) honeydew melons
3	kiwi fruits
2	pounds (960 g) mixed berries--strawberries (sliced), blackberries, raspberries, and blueberries
	juice of 2 limes
1/4	cup (15 g) minced fresh mint
12	small navel oranges, hollowed out (reserve orange flesh for another use)
	extra mint for garnish

Using a small melon baller, make cantaloupe and honeydew balls. Place in large bowl. Peel and slice kiwi. Clean and stem strawberries. Slice all but 12.best looking strawberries. Place sliced strawberries and other berries, and kiwis in the bowl. Toss with lime juice and fresh mint.
To serve, place 1 cup of fruit in hollowed-out orange cups. Garnish with extra mint and one perfect strawberry.

Per serving:	112 calories (4% calories from fat), 2 g protein, 1 g total fat (0 saturated fat), 28 g carbohydrates, 4 g dietary fiber, 0 cholesterol, 29 mg sodium
Diabetic exchanges:	2 carbohydrate (fruit)

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