PANCAKES AmyZ. Kornfeldand Hank Kornfeld also suggested this substitute for traditional pancakes. 1 serving Perserving: 7 gm cho, 1.4 ozpro CHO (gm) PRO (gm) 2 G/G crispbreads 6.0 2.0 1 egg,beaten 0.6 6.0 Vs tsp nutmeg , Va tsp cinnamon , Vz tsp vaniUa extract , Artificial vaniUa, orange,or almond baking extract, to taste , 1 Tbsp cream 0.4 0.3 1 tsp vegetable oU , Melted butter to taste , 1 or more Equal tablets, ground, or pinch stevia powder ,
Grindcrispbreads in blender, food processor, or electric coffee grinder to a flourUke consistency.
Combine egg, nutmeg, cinnamon, vaniUa, baking extract, and cream in bowl.
Add ground crispbreads and mix.
Heat nonstickskiUet.
Whenhot, add oil to skiUet and spreadit around with a paper towel.
Add one-quarter of batter to skiUet.
Cook for 2 minutes.
Turn carefuUy and cook other side for another 2 minutes, to produce first pancake.
Repeat 3 timesto produce 3 more pancakes.
Cover with melted butter.
Sprinkle pancakes with ground Equal or stevia powder.
SOUPS
ACORN SQUASH BISQUE 4 servings, about 1 cupeach Per serving: 8 gm cho, <0.5 oz pro CHO (gm) PRO (gm) 1 smaU (1 lb) acorn squash (seeNote) 21.4 1.6 1 Tbsp butter , 2 stalkscelery, thinly sUced diagonaUy (set aside leaves for garnish) 3.0 0.6 1 smattleek, cleanedand thinly sUced diagonaUy 4.0 0.4 Vi tsp salt , Vi cup heavycream 3.3 2.5
402 Your Diabetic Cookbook
V/a cups water , Va tsp cinnamon 0.4 ,
Quarter the acorn squash and scrapeout the seeds.
Usesome caution when cutting the squash , the skin can be tough and the flesh is dense,so work your knife in graduaUy as you cut.
In a largesaucepan,bring 5 cups of water to a boU.
Add squash and simmer until tender,about 15minutes.Drain liquid from squash and aUow to cool.
Scoop pulp from the outer peel into the workbowl of your food processor.
Discard peel.
Puree cooked squash in the food processor untU liquefied.
This should yield about 1 cup of squash puree (any more wiU increase the carbohydrate count).
In the same saucepan, add butter and saute* celeryand leeks with salt for 5-7 minutes, or until wUted.
Add squashpuree, heavy cream, and water and stir weU.
Heat on a low flame for 10 minutes.
Stir in cin namon, garnish with the fresh celery leaves, and serve warm.
The bisque wiU keep in the refrigeratorfor 2-3 days.It may be stored in the freezer fori month.
This is a recipe that, because of its texture, can be fairly easfly di gested by those who suffer from gastroparesis.
Note Acorn squash has a wonderful flavor, very closeto sweetpotatoes, with lots of carotenoids but with considerablylessfast-actingcarbohydrate. Youcan sub stitute canned pumpkin for the squash, but be sure to read food labels and ensure that what you buy doesn't have added sugar (it doesn't as long as the only ingredient is pumpkin), kw
CUCUMBER SOUP 4 servings, about3A cupeach Perserving: 3.9 gm cho, <0.5 oz pro CHO (gm) PRO (gm) 1 whole cucumber, peeled and sUced 8.3 2.1 Vi cup chopped fennel 6.3 1.1 1 Tbsp whole-milk yogurt 0.75 0.75 Vi cup cold water , Vi tsp fresh diU , Lemon pepper seasoning to taste ,
In a blender combine sliced cucumber, fennel, yogurt, water, and diU. Puree untU smooth, season with lemon pepper seasoning, and serve, t a
Recipes for Low-Carbohydrate Meals 403
ZUCCHINI SOUP 3 servings, about1¥i cups each Per serving: 3.2gm cho, <0.5 oz pro CHO (gm) PRO (gm) 4 medium zucchini, cleaned and sliced 4.0 3.5 1lh Tbsp chopped onion 1.35 0.15 1 Tbsp butter , 0.1 3 Tbsp hot water , 1 cube Knorr's chicken bouiUon, crushed 2.0 0.8 Salt, blackpepper,and garUc powderto taste , xh cup heavy cream 2.2 1.63
In a 2-quart pan, saute zucchini and onion in butter until tender. Transfer vegetables to a blenderand puree.Addhot waterwith crushed bouiUon cube; blend for 1-2 minutes. Season with salt, pepper, and garUc powder to taste. Serve hot or cold. Add cream to individual por tions, about 2 tablespoonsper serving, ta
CHICKEN EGG-DROP SOUP WITH SCALLIONS 4 servings Per serving: 3.5gm cho, 2.3 oz pro CHO(gm) PRO (gm) 2 large eggs 1.2 12.4 4 cups CoUege Inn chicken broth , 4.0 Vi cup finely chopped scaUions 3.7 0.9 6 oz cooked chicken breast fiUet, shredded (see Note 1) , 54.0 1 Tbsp soy sauce 2.0 2.0 1 Tbsp arrowroot powder (see Note 2) 7.0 ,
2 Tbsp cold water ,
In a mixing bowl, crackopen eggs and whisk togetherwith Vi cup of the chicken broth.
Place this mixture in the refrigerator.
Place the re maining 3Vi cups chicken broth in a saucepan.
Bring liquid to a low boU.
Add scaUions, shredded chicken, and soysauce.
Reduce heat and simmer 3-5 minutes.
Remove egg mixture from the refrigerator.
Slowly add egg mixtureto the soup, while stirringthe soup constantly.
As you stir in the egg, it wiU feather out and thicken.
Dissolve arrow root powder in coldwaterin a smaU bowl.
Stirthisinto the soup.Cook for 3-5 minutes witha lid.
Serve warm.
This recipe wiU keep in the re frigerator for 4-5 days.
It may also be stored in the freezer for 2-3 months.
404 Your Diabetic Cookbook