THE ELECTRIC KITCHEN
Teams invited to join diabetes walk
PUT on your sneakers and join the Seventh Annual Walk for Diabetes on March 18 at Kapiolani Park. Mike May, president and CEO of Hawaiian Electric Co., will lead the way as the corporate chair of this year's walk, along with Mayor Mufi Hannemann, honorary chair.
As many as 111,000 people in Hawaii have diabetes, but at least 25 percent do not know they have the condition, according to the Hawaii Department of Health.
"Hawaii's families and businesses have strongly supported the fight against diabetes, and with their help we expect another outstanding walk this year," said Majken Mechling, executive director of the Hawaii chapter of the American Diabetes Association.
Walkers will gather at the Kapiolani Park Bandstand at 7:15 a.m. for entertainment and a round of warm-ups. The walk starts at 8 a.m. with one lap around Kapiolani Park and the Honolulu Zoo.
Afterward, walkers will enjoy free fruits and snacks, Crystal Light from Kraft Foods Hawaii, Jamba Juice smoothies, sugar-free treats from Pint Size, entertainment, a health fair, keiki activities and more.
Walkers are encouraged to form teams and find sponsors; prizes will be given to the top fundraisers. All money raised goes toward diabetes education, awareness, advocacy and the search for a cure. To register, call 947-5979 or visit www.diabetes.org/walk.
Sign up as part of a team. Be a team captain. Walk as an individual. Sponsor a walker. However you do it, please join the Walk for Diabetes.
THE ADA shares these tasty and simple-to-prepare recipes that the whole family can enjoy.
Traditionally, crab cakes are very rich, made with lots of butter and eggs. This recipe keeps the flavor and texture of the original without all the added fat.
1/2 pound lump crab meat (fresh, frozen or canned and drained), flaked
1 tablespoon Dijon mustard
1 tablespoon margarine, melted
1 egg, beaten, or 1/4 cup egg substitute
2 teaspoons lemon juice, fresh
1 teaspoon Worcestershire sauce
1/8 teaspoon salt
1 pinch crushed red pepper flakes
2 dashes hot pepper sauce
3/4 cup soft bread crumbs
1 lemon, cut into wedges
Preheat oven to 400 degrees. Spray a cookie sheet with nonstick spray.
Combine crab meat, mustard, margarine, egg, lemon juice, Worcestershire sauce, salt, pepper and pepper sauce. Add 1/4 cup of the bread crumbs; mix well. Chill 1 hour or more.
Shape into four patties about 3/4-inch thick (about 1/2 cup mixture each). Pat the remaining bread crumbs on all surfaces of crab cakes; place cakes on prepared cookie sheet. Bake 20 to 25 minutes, until lightly browned, turning midway through. Serve with lemon wedges. Serves 4.
Approximate nutritional analysis, per serving: 123 calories, 5 g total fat, 1 g saturated fat, 101 mg cholesterol, 364 mg sodium, 5 g carbohydrate, no fiber, 1 g sugar, 12 g protein. Exchanges: 1/2 starch, 2 very lean meat, 1/2 fat.
THIS SALAD is brimming with bright, colorful vegetables and the earthy flavor of mushrooms. It's delicious hot, as a dinner entrée or as a cold salad for lunch.
Asian Noodle Salad
8 ounces Japanese udon noodles or vermicelli, uncooked
4 ounces fresh pea pods, cut into thin strips
2 tablespoons dark roasted sesame oil
1 tablespoon peanut oil
2 tablespoons light soy sauce
2 tablespoons rice wine vinegar
1/2 ounce dried mushrooms, such as Chinese tree ear, shiitake, porcini or morels, soaked in warm water 15 minutes, drained and sliced
1 small carrot, thinly sliced
2 green onions, sliced diagonally
1 cup bean sprouts
2 tablespoons chopped dry-roasted peanuts or cashews
Cook noodles according to package directions, omitting salt. Add pea pods 30 seconds before noodles are cooked. Drain pasta and pea pods.
Mix sesame oil and peanut oil in a small bowl.
In another small bowl, combine soy sauce and vinegar. Whisk in 2 tablespoons of oil mixture.
Put hot noodles in large bowl. Mix remaining tablespoon of oil mixture into noodles. Add mushrooms, pea pods, carrot, onions and bean sprouts. Add soy sauce dressing; toss well. Sprinkle with chopped nuts. Serve hot or cold. Serves 6.
Approximate nutritional analysis, per serving: 243 calories, 9 g total fat, 1 g saturated fat, no cholesterol, 213 mg sodium, 35 carbohydrate, 4 g fiber, 5 g sugars, 7 g protein. Exchanges: 2 starch, 1 vegetable, 1-1/2 fat.
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