GUESS WHO'S COMING TO DINNER?

     A couple years ago, my sister was the victim of a corporate re-organization.  In other words, her employer had to cut costs and determined that eliminating an entire department was the best way to do that.  Since then, it has been a struggle for her to land back on her feet and find a job that matched the position and salary she once had.  During this season of soul searching and re-evaluating her future, my sister developed a desire to be a business owner.    Having a background in business, I decided to have an informal meeting with my sister and her business partner, Naomi, to review their business plan.  Everyone knows, the best business decisions are made either on the golf course or at the dinner table.  Considering I have never played golf, I decided to invite them to dinner. 

     I quickly started to plan the dinner and theme.  I came up with a rich meal and decadent dessert and spirited cocktails:  Metropolitan Chic.  Then, my sister called; her friend was bringing her two teen boys to entertain my nephew.  There goes my metro dinner.  With a few changes, I came up with a hearty Italian entrée with a fun classic dessert:  Buon Appetito!  Before I could complete my shopping list, the phone rang again. “Oh, I forgot to mention, Naomi is diabetic.”  WHAT?  Now I was stumped.  I had to prepare a family style menu that was diabetic friendly as well as teen friendly.  Oh dear…

Diabetes is a disease in which the body produces too much insulin causing high levels of glucose in the blood.  The foods a diabetic should stay away from are starchy carbohydrates like pasta, potatoes and white rice.  Because of the sugar content, most desserts are also on the forbidden list of foods to eat.   I wanted to create a healthy and tasty dish that was also lighthearted and fun.  The winning theme: Soul Food.    

·         Oven-Fried Chicken-

o   Fried chicken is always a favorite but not always the best thing for you.  This recipe for oven fried chicken maintains the flavor and crispiness of fried chicken, but healthier.  

·         Roasted Garlic Mashed Cauliflower

o   Instead of mashed potatoes, this recipe uses cauliflower in a way that you would think you were eating potatoes.  Cauliflower is a staple in the diabetic menus.  It is a great alternative to potatoes. 

·         Healthy Collard Greens

o   Leafy vegetables in general are very nutritious but collard greens have are known to help prevent and possibly reverse diabetes.  Full of vitamins A, C and K, collard greens help in lowering cholesterol, boosting the immune system, and maintaining healthy bones.

·         No-Bake Pumpkin Cheesecake

o   This recipe for cheesecake uses very little added sugar and relies on the natural sweetness of the ingredients.  Combined all together, you get a delicious dessert that fits within the restrictions. 

I have a feeling there will be very little business talk happening when this dinner comes together later this week.   Try one or all of these recipes and let me know how it turns out! 

Mending Maria

Oven Fried Chicken

Ingredients

1 1/3 cups rice-corn crispy cereal, (recommended: Crispex)
2 1/4 cups broken bagel chips or melba toast
1 tablespoon canola oil
2 teaspoons kosher salt
1/2 teaspoon cayenne pepper
1/2 teaspoon sweet paprika
1/2 teaspoon freshly ground black pepper
1/2 cup light mayonnaise
1 teaspoon Dijon mustard
4 bone-in, skinless chicken pieces (about 6 ounces each)

Directions
Preheat the oven to 400 degrees F. Set a rack on a foil lined baking sheet. Spray the rack generously with cooking spray.  

Finely grind the cereal and toasts together in a food processor. Transfer crumbs to a large gallon size plastic bag. Add the oil, salt, cayenne, paprika, and ground pepper and toss to mix thoroughly. Whisk the light mayonnaise and Dijon mustard together in a medium shallow bowl. Add chicken to mayonnaise and turn to coat all the pieces evenly. Drop the chicken into the plastic bag, seal and shake until each piece is evenly coated. Place coated pieces on the prepared rack. Spray the chicken pieces evenly with cooking spray, and bake until the coating crisps and browns and an instant-read thermometer inserted in the thickest part of the pieces registers 160 degrees F, 35 to 40 minutes.  Transfer to a platter and serve hot or at room temperature.
http://www.foodnetwork.com/recipes/food-network-kitchens/oven-fried-chicken-recipe.html

Roasted Garlic Mashed Cauliflower

Ingredients

1 large head cauliflower

2 bulbs roasted garlic

olive oil

1/3 cup Silk unsweetened almond milk

3/4 teaspoon salt

1/8 teaspoon pepper

Directions

Slice off top of garlic bulb so that the inner cloves are exposed.  Drizzle with olive oil.  Wrap in foil and roast at 400 degrees for 25-30 minutes; set aside to cool.

Wash and cut cauliflower into medium chunks, removing all leaves and green parts.

Place cauliflower in large saucepan; cover with water and bring to a boil. Place lid on saucepan and boil for 8 minutes.  Drain Cauliflower and pat dry with paper towel.

Place cauliflower, Silk almond milk, salt, and pepper in bowl of large food processor.

Add roasted garlic. Process until cauliflower is a smooth puree, close to the texture of mashed potatoes. Serve immediately or place in refrigerator to serve later.

To reheat, bake in oven at 375 degrees for 30 minutes.

 http://www.livingwellspendingless.com/2013/11/13/roasted-garlic-mashed-cauliflower/#UoBCWeGVfhogLYzg.32

Healthy Collard Greens

Ingredients

1 tablespoon olive oil

1 large white onion, chopped

2 garlic cloves, minced

2 smoked turkey wings or legs or 1 tablespoon liquid smoke (vegetarian/vegan option) or 2 whole

dried chipotle chiles or ancho chiles (and omit the chili flakes or cayenne later)

1 teaspoon salt

1 teaspoon freshly ground black pepper

3 cups chicken stock or vegetable stock, low sodium preferred

1 tablespoon cider vinegar (optional)

2 bunches (about 2 pounds) fresh collard greens

Directions

Prepare the collard greens by first removing the stems. Pull them off by hand or cut them out with a knife.  Wash the leaves in a very large bowl of water or clean sink filled with water, allowing the soot from the greens to sink to the bottom of the container. Repeat by cleaning the container, and re-submerging in clean water. To test a leaf for no grit, simply bite into one. Never dump the leaves into a strainer with the water, or the leaves will get dirty.

Stack the leaves and cut across into about 1- inch sized ribbons. In a large pot over medium high heat, add oil and onions. Saute onions for 5 minutes over medium high heat until softened and translucent. Add the garlic and saute quickly for an additional 30 seconds or so,

just until golden and fragrant. Add the turkey wings, the stock, the greens, and the salt and pepper and bring just to a boil.

Reduce the heat to low. Cover, and simmer for 45 minutes, until the greens are tender.

Remove the smoked turkey wings(if used) from the liquid. Remove the skin and bones from the turkey wing and tear the meat into bite-sized pieces. Remove the chilies and discard. Add the turkey meat back to the liquid. Stir the vinegar into the greens, if using, just prior to serving or serve on the side, to be sprinkled in as a condiment.

http://skinnyms.com/healthy-collard-greens/

No Bake Pumpkin Cheesecake

Ingredients

1 recipe Graham Cracker Crust (see recipe below)

1 envelope unflavored gelatin

1/4 cup water

1 1/2 8 - ounce tub light cream cheese

1 15 - ounce can pumpkin

2 tablespoons sugar or sugar substitute* equivalent to 2 tablespoons sugar

1 teaspoon ground cinnamon

3/4 of an 8-ounce container frozen light whipped dessert topping, thawed

Frozen light whipped dessert topping, thawed (optional)

Ground cinnamon, chopped pecans, and/or pomegranate seeds** (optional)

Directions

Prepare Graham Cracker Crust; set aside. In a small saucepan, stir together gelatin and the water; let stand for 5 minutes to soften. Cook and stir over low heat until gelatin dissolves; set aside to cool slightly.

In a large bowl, beat cream cheese with an electric mixer on medium speed until smooth. Add pumpkin, sugar, the 1 teaspoon cinnamon, and the gelatin mixture; beat until well mixed. Fold in the three-quarters container of dessert topping. Spread mixture into crust in springform pan. Cover and refrigerate for 4 to 24 hours or until set.

Using a thin metal spatula or table knife, loosen the cheesecake from the side of the springform pan. If desired, use a wide spatula to remove cheesecake from bottom of pan and place on a serving plate. Cut into wedges to serve. If desired, top with additional whipped topping. If desired, garnish with additional cinnamon, chopped pecans, and/or pomegranate seeds.

Graham Cracker Crust  

Ingredients

3/4 cup finely crushed graham crackers

3 tablespoons canola oil 

2 tablespoons sugar or sugar substitute equivalent to 2 tablespoons sugar.

Directions

Preheat oven to 350 degrees F. In a small bowl, combine crushed graham crackers, canola oil, and sugar. Mix well. Spread evenly in bottom of an 8- or 9-inch springform pan; press firmly onto bottom. Bake for 5 minutes. Cool on a wire rack.

http://www.diabeticlivingonline.com/recipe/cheesecake/no-bake-pumpkin-cheesecake/