The Kitchen Diva’s Diabetic Cookbook: 150 Healthy, Delicious Recipes for Diabetics and Those Who Dine with Them by Angela Shelf Medearis (Andrews McMeel, $24.99)
This is a cookbook that features dishes that everyone can enjoy even if you aren’t diabetic. Angela Shelf Medearis, an Austin-based force of nature, has written six previous cookbooks, is a recognized culinary historian, and president of Diva Productions, a company that produces her cooking show, “The Kitchen Diva” for PBSHulu.com. Did I mention that she has also written more than 90 books for children?
Her latest project is a cookbook that is geared to help cooks of all skill levels create fun, easy, budget-friendly meals that are diabetic friendly. Medearis has build a national reputation for her cooking, a style that blends traditional comfort foods and ethnic dishes but with a healthy twist. Since 20 million Americans are diabetic, this cookbook is certain have wide appeal. The recipes are accessible and, like the diva herself, sassy.
This collection is divided into seven main chapters: Flavor Infusions – Dips, Dressings, Sauces, and Spice Mixes; Jump Start Your Day – Breakfast; Midmorning Snacks and Afternoon Energizers; Let’s Do Lunch; Delectable Dinners; Sensational Side Dishes; and Sweet Finishes and Nighttime Nibbles. Each time I encounter a diabetic cookbook, the proof in the pudding is, of course, the desserts. What a pleasant, tasty surprise to find recipes for a mouthwatering Cinnamon-Pecan Cake, a decadent Fudge Pudding Cake, and even a Pecan-Praline Sweet Potato Pie in this collection. How can a Pecan-Praline Sweet Potato pie be diabetic friendly, you ask? Skim milk and the magic of Splenda.
I spent a week testing this cookbook and eventually prepared six recipes. Since I am type 2, I had a special interest in this collection. I am pleased to report that every recipe I made was a success and, perhaps most important of all, delicious.
Micro-Wave Meat-Stuffed Peppers and Sweet and Sour Watermelon and Cucumber Salad were a snap to prepare. Fast Turkey Patties with Maple-Rosemary Sauce with Black-Eyed Peas Cakes were a perfect combination for a summer supper. My last two recipes were desserts. I chose a Pineapple Upside-Down Cake, a personal favorite, and Fudge Pudding Cake which is as delicious as the name sounds.
This is a cookbook that is highly recommended. Get a copy and let the fun meals begin!
FUDGE PUDDING CAKE
Makes 12 servings
¾ c pecan halves
1 c all-purpose flour
1/3 c Splenda no-calorie sweetener, granulated
¼ c plus 3 Tbs unsweetened cocoa powder
½ tsp salt
2 tsp baking powder
½ c nonfat milk
1 large egg, lightly beaten
2 Tbs canola oil
1 tsp vanilla extract
¾ c firmly packed Splenda brown sugar blend
1 ½ c, hot strong coffee (I used French Market Cajun coffee)
Preheat oven to 375F. Lightly coat an 8-inch sq baking dish with butter-flavored cooking spray.
Place the nuts on a rimmed baking sheet and bake, stirring once, until fragrant, about six minutes. Pour into a bowl to cool.
In a large bowl, combine the flour, Spenda, the ¼ c of cocoa, the baking powder, and salt and stir with a whisk to blend. In a glass measuring cup, combine the milk, egg, canola oil, and vanilla. Make a well in the center of the dry ingredients and gradually stir in the milk mixture until combined. Stir in the pecans. Spoon the batter into the prepared pan and spread evenly. Dissolve the brown sugar blend in the coffee and spoon over the batter.
Bake until the cake is almost set, 25 minutes. Remove from the oven and let stand for 10 minutes. Dust with the remaining 3 tablespoons of cocoa powder. Serve hot or warm.