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A Seder Menu For Six Recipes from The Diabetes Holiday Cookbook ~ Year-Round Cooking for People with Diabetes.
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Tomato-Garlic Brisket with Horseradish Sauce
Seder is a special meal which is eaten on the first night of Passover. During that night, the story of Moses is always read and the table is set with an extra glass of wine for Elijah, the prophet who will foretell the Messiah's coming. Special foods are always eaten, including matzo, wine -- symbolizing hope for peace -- bitter herbs to represent the bitterness of slavery, and greens as a reminder that Moses freed the Jews during the spring of the year. The Seder Menu above incorporates all these traditions, although portion sizes may need to be adjusted to accommodate the person with diabetes. Regardless of your religious beliefs, this is a great time of year to teach your children or grandchildren about this holiday and about the beliefs of the Jewish people. On Passover, everyone can pray with the Jewish people for peace, freedom, and justice for all the people of the world. Source: The Diabetes Holiday Cookbook, Year-Round Cooking for People with Diabetes.
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The Feast of the Passover falls on the 15th day of the Jewish month of
"nisan," the seventh month of the lunar year, and continues for eight days. It
is also known in Hebrew as Pesach, and alludes to the story of an angel of death
who killed the first-born children of the Egyptians but -- thanks to God's earlier warning
to the Jewish people -- "passed over" the houses of the children of Israel that
had been marked with the blood of a lamb. Today, the story is remembered with a ceremonial meal called the Seder, at which lamb, unleavened bread, bitter herbs, and wine are served. Each food is eaten with the knowledge of its particular meaning according to the Seder, which means "order," or "narration." The unleavened bread (called matzo), for example, is eaten as a symbol of the Jewish people's hasty departure from Egyptian slavery soon after Passover. Bitter herbs symbolize the harsh life of slavery led by the Jewish people; and wine symbolizes the fruitfulness of the earth. Many Jewish, as well as some Christian, households continue to celebrate Passover today. Source: The Book Of Days ~ A Compendium of Celebrations, Common and Arcane, by Guen Sublette, ©1996 by Lamppost press and Guen Sublette.
GEFILTE FISH Fish Stock: 1 medium onion, chopped Place all the ingredients in a large pot. Bring slowly to a boil, turn the heat down, and simmer for 45 minutes. Strain, discard the solids, and put the liquid back on the stove. Bring to a boil to cook the Fish Balls (recipe follows). Fish Balls: 1-1/2 pounds whitefish, snapper, pike, or cod fillets Grind up the fish with the chopped onions in a meat grinder. Add the salt, pepper, Splenda, and egg substitute. Blend well. Mix in the matzo meal. Blend the mixture until it gets thick enough to handle easily. If it is too thick, add a little cold water; if too thin, add a little more matzo meal. Dip a small ice cream scoop or spoon into cold water. Fill the scoop with the fish mixture and with wet hands, shape the balls. Divide the mixture into a total of 12 balls. Drop the fish balls into the boiling stock. Cover and simmer for 1-1/2 hours. Fifteen minutes before they are done, add the carrot and finish cooking. Chill the fish balls with the stock in the refrigerator for up to 4 days. Serve with the sliced carrots and some of the stock that has now jellied. Makes 12 Servings. Note: Gefilte Fish should always be chilled before serving Per (1 Fish Ball) Serving: 122 Cal; 3 g Total Fat (1 g Sat Fat); 5 g Carb; 40 mg Cholesterol; 205 mg Sodium; 18 g Protein; 1 g Dietary Fiber. Exchanges: 2-1/2 Very Lean Meat; 1 Veg; 1/2 Fat.
MATZO BALL SOUP 1 Tbsp oil (i.e., olive oil) Blend together the oil and egg substitute. Add the salt and pepper. Add the matzo meal and parsley and blend just enough to incorporate. Cover and let rest in the refrigerator for 20 to 30 minutes. Remove the mixture from the refrigerator and, using a teaspoon, measure and form 16 slightly rounded balls. Meanwhile, bring 2 quarts of water to a boil. When the water is boiling, add the matzo balls, cover, turn the heat down, and let simmer for 20 minutes. While the matzo balls are simmering, bring the stock to a boil. Ladle 6 ounces chicken stock into each soup bowl and lift 2 cooked matzo balls out of the simmering water into each soup bowl. Serve at once. Makes 8 Servings. Sodium Alert! This recipe is not recommended for those on low-sodium meal plans. Per Serving (6 ounces Stock, 2 matzo balls): 64 Cal; 4 g Total Fat (1 g Sat Fat); 5 g Carb; 2 mg Cholesterol; 617 mg Sodium; 4 g Protein. Exchanges: 1 Veg; 1 Fat.
3 pounds chicken backs and necks *Optional salt not included in nutritional analysis Rinse the chicken backs and necks. Wash all the vegetables and chop roughly into about 1/2-inch pieces. Fill a large pot with the water, add the chicken backs and necks, and bring to a boil. Turn the heat down to a slow simmer for 30 minutes. Skim off and discard any impurities that float to the surface. Add all of the vegetables and all of the spices and continue to simmer for 1 hour. Do not let the stock come to a rolling boil, or it may be come cloudy. Strain through a fine strainer, cheesecloth, or coffee filter to remove all particles. Discard the bones and the vegetables. This stock should be clear, with a slight golden hue. Adjust the seasoning, if desired. Yield: 1-1/2 Quarts. Note: Freeze stock in small containers for use in other recipes, if desired. Per (5.33-ounce) Serving: 20 Cal; 1 g Total Fat; 1 g Carb; 00 mg Cholesterol; 129 mg Sodium (w/o optional salt; 516 mg with optional salt); 1 g Protein. Exchanges: FREE food.
TOMATO-GARLIC BRISKET
WITH Brisket: 3 pounds beef brisket, first cut, lean Preheat oven to 325°F. Trim off any exterior fat from the brisket. With the bottom of a small pot, crush the peppercorns and rub on both sides of the brisket to season. Heat a large fry pan coated with cooking spray over high heat. Brown both sides of the brisket. Place the onion, carrot, and celery in the bottom of a roasting pan. Place the browned beef on top. Add 4 cups of water, cover, and place in the middle of the oven. Roast for 2-1/2 to 3 hours. Using a meat thermometer, check the internal temperature of the meat periodically after 2 hours. When the temperature reaches 165°, remove the pan from the oven. Increase the oven temperature to 375°F. Mix together the tomato paste and garlic and smear this mixture over the brisket. Add another cup of water to the roasting pan if the bottom is dry. Return the pan to the oven, uncovered, for approximately 30 minutes more, or until the brisket has reached an internal temperature of 180°. Remove the pan from the oven and let the brisket rest for 20 minutes. Then slice thinly, against the grain. Reserve the juice from cooking the brisket for the Horseradish Sauce (recipe follows). Makes 8 Servings. Per (3-ounce) Serving: 177 Cal; 8 g Total Fat (3 g Sat Fat); 3 g Carb; 70 mg Cholesterol; 104 mg Sodium; 23 g Protein. Exchanges: 3 Lean-Meat; 2 Fat. HORSERADISH SAUCE Sauce: 1 cup of juice from cooking brisket Skim off any fat from the brisket juice and bring the juice to a boil. If the roast did not yield enough fat-skimmed juice, add water to bring up to 1 cup. Thicken with the cornstarch mixture and simmer slowly for 4 minutes. Take the mixture off the heat and add the prepared horseradish. Stir and serve on the side. Makes 6 Servings. Per (3 Tbsp) Serving: 13 Cal; 00 g Total Fat; 2 g Carb; 00 mg Cholesterol; 117 mg Sodium; 1 g Protein. Exchanges: FREE food.
1-1/4 pounds of baking potatoes, peeled Preheat oven to 375°F and coat a 9-inch baking dish with cooking spray. Grate the potatoes using the large holes on a grater and then mix quickly and thoroughly with all the other ingredients. Pour into the prepared baking dish. Smooth out to ensure even thickness. Bake for 50 minutes, or until browned on top. Take the kugel out of the oven and let it rest for 5 minutes before serving. Makes 6 Servings. Per (3/4-Cup) Serving: 123 Cal; 2 g Total Fat; 20 g Carb; 00 mg Cholesterol; 235 mg Sodium; 5 g Protein; 2 g Dietary Fiber. Exchanges: 1 Starch; 1 Veg.
2 medium carrots Wash, peel, and slice the carrots and parsnips, 1/8-inch thick. Bring the water to a boil. Add the salt and dill. Add the carrots and parsnips, cover, and simmer for 3 to 5 minutes, depending on how crunchy you like your vegetables. Drain the water and serve the vegetables hot. Makes 6 Servings. Per (3/4-Cup) Serving: 52 Cal; 00 g Total Fat; 13 g Carb; 00 mg Cholesterol; 112 mg Sodium; 1 g Protein; 3 g Dietary Fiber. Exchanges: 2 Veg.
TCHATCHOUKA 1 cup eggplant Preheat oven to 375°F. Peel and cut the eggplant into 1/2-inch cubes. Place the cubes in a bowl and sprinkle them lightly with salt. Set aside. Heat the olive oil in a 4-quart pot and sauté the onion and garlic for 2 minutes. Add the zucchini, peppers, and eggplant. Stir in the spices and mix well. Add the tomatoes with the juice. Bring to a boil, cover, and cook in the oven for 30 minutes. Makes 8 Servings. Per (3/4-Cup) Serving: 48 Cal; 1 g Total Fat; 9 g Carb; 00 mg Cholesterol; 213 mg Sodium; 2 g protein; 3 g Dietary Fiber. Exchanges: 2 Veg.
HONEY CAKE 1/3 cup matzo meal Preheat oven to 325°F. Spray a 10-inch Bundt pan well with cooking spray and set aside. Combine the matzo meal, potato starch, Splenda®, cinnamon, and nutmeg in a large mixing bowl. Make a well in the center of the dry ingredients. Place the egg yolks in the well and beat them in with a rubber spatula. Add the oil and honey and beat until smooth. Put the egg whites in a separate bowl and use an electric mixer to whip them until they're stiff and shiny. Gently fold one third (1/3) of the egg whites into the matzo mixture. Then fold in the remaining whites. Combine thoroughly, but do not overmix. Pour batter into the prepared Bundt pan; bake for 1 hour. When the cake is ready, a cake tester inserted in the center will come out clean and the cake will be golden brown on top. Note: This cake will rise to the top of the pan but settle back down about a third of the way. Allow it to cool in the pan for 15 minutes before turning out onto a serving plate. Makes 16 Servings (One 10-inch Bundt Cake). Per (1 Slice) Serving: 132 Cal; 6 g Total Fat (1 g Sat Fat); 17 g Carb; 106 mg Cholesterol; 34 mg Sodium; 3 g Protein; 13 g Sugars. Exchanges: 1 Starch; 1 Fat.
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