I’ve long admired syndicated columnist/cookbook author/cooking
teacher Angela Shelf Medearis for the multitude of her
accomplishments, not to mention the fun and sassy attitude with which
she invites readers and television viewers into the kitchen.
I was
pleased when her new diabetic cookbook landed in my inbox because I
thought if anyone could make preparing foods for the diabetic diet
both engaging and flavorful, it would be Angela. Turns out, I was
right.
My initial read-through did present some personal stumbling blocks,
however. Many of the recipes contain soy products, to which I’m
allergic, and many others depend on cooking in the microwave, which I
just don’t do. On the other hand, I had to acknowledge that the book
was really written for busy families and there is a wealth of helpful
information about setting up a kitchen and pantry in order to make
preparing healthy, flavorful meals for the diabetic much easier. I
realized that a working Mom with a diabetic child or husband would
probably be thrilled with suggestions for adding more protein to
family meals and be grateful for quicker methods for getting food on
the table. The Kitchen Diva serves up plenty of both function and
flavor.
The second time I picked up the book, I was determined to see if there
were some recipes I would prepare, and I found several that
engaged my interest. The Hot-from-Texas Hummus (p. 8) is a delightful
dip and works equally well with poblano or jalapeno peppers, depending
on how hot you like it. Both the Soul Food Spread (p. 52) and the
Crunchy Chili Beans (p.53) are right up my alley, as are the
Taco-Spiced Pumpkin Seeds (p. 68). I’m eager to try the Diva version
of salad Nicoise where sunchokes replace the potatoes (p. 86) as well
as the Southern Salad (p.75) with black-eyed peas, chicken, and mixed
greens. I’ve enjoyed the Shrimp and Bulgur Risotto (p. 169) and the
Orange Pepper Shrimp with Texmati Rice (p. 175). The chapter on Sweet
Finishes and Nightime Nibbles has me intrigued because many of the
recipes include Splenda and I’ve never baked with it. But with the
Kitchen Diva’s inspiration, I may just give it a shot!
This article appears in June 1 • 2012.