THE ELECTRIC KITCHEN
Learn ways to control diabetes
THE Seventh Annual Taking Control of Your Diabetes Conference and Health Fair happens Saturday at the Hawaii Convention Center.
This conference is for people who have diabetes, their loved ones, health-care providers, attendants and those interested in the latest information on the prevention and control of this debilitating and life-threatening disease that affects more than 100,000 residents in Hawaii.
Frank DeLima will be the lunch speaker, sharing his story of living with diabetes through humor and laughter. Workshop and hands-on sessions will cover native Hawaiian healing, preventing heart attacks and strokes, even hula as exercise. The closing session, "Future Developments in Diabetes Management," will feature Dr. Steven V. Edelman, founder and director of the conference.
Pre-registration is recommended. On-site registration begins at 7:30 a.m., with the conference running from 8:30 a.m. to 5:30 p.m. Cost is $45, which includes lunch and snacks. A half-day conference will be held on Sunday on Molokai. Call (800) 998-2693 or (858) 755-5683 or go to www.tcoyd.org.
The American Diabetes Association is one of more than 30 service organizations, pharmaceutical and health-care companies participating in the fair. The association shares the tasty and simple recipes below. Visit www.vgs.diabetes.org/recipe/index.jsp for more recipes and tips on modifying recipes for people with diabetes.
Chicken Baked in Spicy Yogurt
3-1/2 pounds chicken legs, skinned
1 cup plain low-fat yogurt
1/2 teaspoon cumin
1/2 teaspoon dry mustard
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon ground ginger
1 clove garlic, minced
1/2 cup thinly sliced scallions (green onions)
Rinse chicken; dry with paper towels.
Stir together all other ingredients, except scallions. Add chicken and turn pieces to coat. Cover and refrigerate 8 hours or longer.
Preheat oven to 350 degrees. Spray a 13-by-9-inch pan with cooking spray.
Arrange chicken in pan. Cover with remaining sauce. Bake, uncovered, 1 hour. Garnish with scallions. Serves 8.
Approximate nutritional analysis, per serving: 177 calories 177, 5 g total fat, 1 g, saturated fat, 122 mg cholesterol, 149 mg sodium, 2 g carbohydrate, 2 g fiber, no sugars, 31 g protein.
Exchanges: 4 lean meat. Not appropriate for low-sodium diets.
1 cup shredded lettuce leaves
1 cup cooked rice
1/2 cucumber, peeled and sliced
1 tablespoon chopped fresh mint
1 tablespoon chopped fresh cilantro (Chinese parsley)
3 ounces lean pork, cooked and sliced
1 tablespoon chopped dry-roasted peanuts or cashews
1 teaspoon light soy sauce
2 tablespoons Nuom Chuc Sauce (recipe follows)
Place lettuce in small, deep bowl. In layers, add rice and cucumber. Sprinkle with mint and cilantro. Add pork, peanuts and soy sauce. Add Nuom Chuc sauce to taste. Serves 1.
Approximate nutritional analysis, per serving: 449 calories, 9 g total fat, 2 g saturated fat, 68 mg cholesterol, 645 mg sodium, 57 g carbohydrate, 3 g fiber, 6 g sugars, 33 g protein.
Exchanges: 4 starch, 3 very lean meat, 1/2 fat. Not appropriate for low-sodium diets.
Nuom Chuc Sauce
1 tablespoon rice wine vinegar
1 tablespoon lime juice
2 tablespoons fish sauce
2 tablespoons water
1 tablespoon sugar
1 teaspoon dry white wine
1 clove garlic, minced
1/4 teaspoon cayenne pepper
1 tablespoon finely julienned carrot
1 tablespoon finely julienned green onion
Combine all the ingredients in glass bowl and stir to dissolve sugar. Makes 1/2 cup.
Approximate nutritional analysis, per 2 tablespoons: 24 calories 24, no fat or cholesterol, 316 mg sodium, 6 g carbohydrate, no fiber, 5g sugar, 1 g protein.
Exchanges: 1/2 carbohydrate. Not appropriate for low-sodium diets.
Note: Prepare sauce 2 hours before serving for best flavor. Leftover sauce may be kept refrigerated in a glass container 1 week.
Hawaiian Electric Co. presents this weekly collection of recipes as a public service. Many are drawn from HECO's database of recipes, accessible online at www.heco.com