Recipes: Come For Drinks and Wear a Costume

the recipes

october 2003

Come For Drinks and Wear a Costume

Hot Spiced Witches Brew

(makes about 32 1-cup servings)

1	cup (208 g) dried sugar-free orange-flavored breakfast drink mix
1/2	cup (12 g) sugar-free iced tea mix
1/4	cup (52 g) sugar-free lemonade-flavored drink mix
1/2	teaspoon (2.5 ml) ground cinnamon
1	tablespoon (15 ml) whole cloves
1	continuous spiral peel of 1 orange
1	continuous spiral peel of 1 lemon
2	gallons (7.5 l) water
	2-inch(5 cm) cinnamon sticks for swizzles

In a large pot, slowly bring all ingredients except cinnamon sticks to a boil. Stir and reduce heat to a low simmer. Serve hot in cups with cinnamon stick swizzles.

Per 1-cup (236 ml) serving:	19 calories, 0 protein, 0 total fat (0 saturated fat), 4 carbohydrate, 0 dietary fiber, 0 cholesterol, 0 sodium
Exchanges:	free

Halloween Gorp

(makes about 3 quarts, 3 l)

3	tablespoons (45 ml) reduced-fat margarine, melted
1/2	teaspoon (2.5 ml) chili powder
1/2	teaspoon (2.5 ml) ground cumin
1/2	teaspoon (2.5 ml) garlic powder
1	teaspoon (5 ml) hot pepper sauce
2	quarts (2 l) hot popped corn (popped with a hot-air popper)
1	cup (45 g) fat-free tiny pretzel sticks
1	cup (145 g) golden raisins
1/2	cup (73 g) dry roasted peanuts
1/2	cup (60 g) dry roasted sunflower seeds

1.	In a small skillet, combine melted margarine, chili powder, cumin, garlic powder, and hot sauce. Heat for 1 minute over medium-high heat, stirring constantly.
2.	Place remaining ingredients in a large paper bag. Pour on margarine-spice mixture. Close bag tightly and shake vigorously to coat evening.
3.	Pour popcorn mixture into a large bowl.

Per 1-cup (45 g) serving:	195 calories (42% calories from fat), 5 g protein, 8 g total fat (1.0 g saturated fat), 22 g carbohydrate, 3 g dietary fiber, 0 mg cholesterol, 69 mg sodium
Exchanges:	1 1/2 carbohydrate (1 1/2 bread/starch), 2 fat

Ghoul's Breath Dip

(makes about 4 cups, 1 l)

1	pound (450 g) firm-ripe tomatoes, cored, seeded, and cut into 1/2-inch (1.25 cm) dice
1/4	cup (59 ml) finely chopped red onion
1	serrano chile pepper, seeded and minced
1	garlic clove, minced
3	tablespoons (45 ml) minced fresh cilantro
3	tablespoons (45 ml) fresh lemon juice
1/8	teaspoon (0.625 ml) hot pepper sauce, or to taste
1	cup (236 ml) fat-free sour cream

In a medium bowl, combine all ingredients except sour cream. Cover and refrigerate for at least 1 hour. Fold in sour cream and let stand for at least 30 minutes before serving with Raw Vegetables.

Per 1/4-cup (59 ml) serving:	24 calories (4% calories from fat), 1 g protein, trace total fat (0.0 g saturated fat), 5 g carbohydrate, trace dietary fiber, 0 cholesterol, 14 mg sodium
Exchanges:	1 vegetable

Raw Vegetable Baskets

Fill several small baskets with 3 or 4 kinds of raw vegetables, bunching vegetables of one kind together, decorating the baskets with a sprig of herbs and a small bowl (or hollowed out vegetable) of the dip.

Vegetable Combination Suggestions:

carrots--cut on the diagonal by giving the carrot a quarter turn after each cut; red bell pepper chunks; snow peas--top and sting removed and blanched in boiling water for 30 seconds, then plunged into ice water to stop the cooking process

florets of cauliflower, cherry tomatoes, and thins rounds of Kirby cucumber

strips of celery; zucchini--sliced on the diagonal; sugar snap peas

Exchanges:

6 pieces of raw vegetable=1 vegetable exchange

Crab Claws with Cocktail Sauce

(makes about 48 pieces)

3	pounds snow crab claws, about 16 crab claws per pound
1	12-ounce bottle tomato-based chili sauce
3 to 4	tablespoons fresh or bottled horseradish, or to taste
3 to 4	tablespoons (45 to 60 ml) fresh lemon juice
1 1/2	tablespoons Worcestershire sauce
2 to 3	drops Tabasco sauce

If crab claws are frozen, defrost overnight in the refrigerator or for 2 to 3 hours at room temperature. Chill thoroughly.
Combine remaining ingredients, using the lemon juice to rinse any remaining chili sauce from the bottle. Place the mixture in a small serving bowl. Cover and refrigerate until ready to serve.
To assemble, arrange claws in a bed of chopped ice, accompanied with the bowl of sauce for dipping.

Per 4-claw serving + 2 tablespoons sauce:	72 calories (7% calories from fat), 10 g protein, trace total fat (0 saturated fat), 8 g carbohydrate, 0 dietary fiber, 28 mg cholesterol, 544 mg sodium
Diabetic exchanges:	1 very lean protein, 1/2 carbohydrate (1 vegetable)

Steamed Dumplings filled with Shiitake Mushrooms

(makes 45 dumplings)

Adapted from The Joslin Diabetes Gourmet Cookbook (Bantam Books)

3	cups minced fresh shiitake mushrooms
3	scallions, white part and 1 inch green, minced
1 1/2	cup minced Chinese cabbage
2	tablespoons minced fresh ginger
1/8	teaspoon dark sesame oil
1/4	teaspoon Chinese five-spice powder
1/4 to 1/2	teaspoon crushed hot pepper flakes, or to taste
1 1/2	tablespoons minced cilantro
1 1/2	tablespoons reduced-sodium soy sauce
45	wonton wrappers
	small leaves of flowering kale
	Hot Mustard Dipping Sauce (recipe follows)

Combine all ingredients except wonton wrappers, kale and sauce. Stir-fry in a well-seasoned wok or nonstick skillet over high heat until all liquid is absorbed.
Using kitchen shears or a sharp knife, trim off corners of each wonton skin to form a circle. Moisten the edges of 1 wrapper with water. Place 1 tablespoon of the mushroom mixture on half of the circle, leaving a 1/4-inch border. Fold the other half of the wrapper over the filling and seal the edges. Make pleats around the edge by folding over tiny sections of the sealed edge to form a border. Repeat, filling remaining wonton wrappers.
Place the dumplings on a damp cloth or piece of parchment paper in the bottom of a Chinese bamboo steamer placed over a wok, or lay on a piece of parchment paper over a wire rack set into a large skillet. Steam over boiling water for 10 to 12 minutes.
Arrange on a heated serving platter. Garnish platter with small leaves of flowering kale. Set a bowl of the Hot Mustard Dipping Sauce nearby.

Per 2-dumpling serving:	45 calories (<1% calories from fat), 2 g protein, trace total fat (0 saturated fat), 9 g carbohydrates, trace dietary fiber, 0 cholesterol, 110 mg sodium
Diabetic exchanges:	1/2 carbohydrate (bread/starch)

Hot Mustard Dipping Sauce

(makes about 3 cups)

3/4	cup powdered Chinese mustard
1	cup water
1/2	cup + 1 tablespoon white wine vinegar
1/2	cup + 1 tablespoon reduced-sodium soy sauce
6	cloves garlic, minced

In a small bowl, combine all ingredients, mixing well to form a smooth sauce. Let sit for at least 1 hour before serving at room temperature.
Transfer to a serving dish and offer a small spoon for serving the sauce. Serve alongside the steamed dumplings.

Per 1-tablespoon serving:	8 calories (< less than 1% calories from fat), 1 g protein, trace total fat (0 saturated fat), 1 g carbohydrates, 0 dietary fiber, 0 cholesterol, 114 mg sodium
Diabetic exchanges:	FREE

Fresh Fruit Wrapped in Smoked Turkey

(makes 45 pieces)

3/4	pound thinly sliced smoked turkey breast
45	pieces of fresh fruit-offer an assortment of apple slices, dipped in lemon juice; ripe pear slices, dipped in lemon juice; firm ripe peach or nectarine slices; peeled orange slices; and pitted dried prunes
	flowering kale

Cut the turkey slices into strips about 1/2" by 4" .
Wrap the turkey slices around each piece of fruit and arrange on a serving platter atop a bed of flowering kale. Cover and refrigerate until ready to serve.

Per 2-piece serving:	35 calories (9% calories from fat), 3 g protein, trace total fat (0 saturated fat), 5 g carbohydrates, 1 g dietary fiber, 6 mg cholesterol, 146 mg sodium
Diabetic exchanges:	1/2 carbohydrate (fruit)

Basket of Fresh Strawberries

Arrange a basket or glass bowl with luscious fresh strawberries.

Diabetic exchanges (5 berries):

1/2 carbohydrate (fruit) exchange

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