O ctober II. 2 0 0 6
p n rtlitn ù (Obseruer
F ood
Page A3
is to provide our readers with great tasting healthy recipes and useful
and (Observer respectfully requests all com m ents, and/or family recipes
is are addressed ineniail to: w w w .foods@ portlandobserver.com
Cookbook for People with Diabetes
You can adjust the
veggies and
spiciness to your
personal prefer­
ence and you can
substitute firm tofu
fo r chicken. Serve
over jasmine rice.
Adjust the amount
o f chili garlic paste
fo r preferred heat.
Authentic Thai Cashew Chicken
Recipe Originated in Bangkok
Original recipe yield: 4 servings
Prep Time: 15 Minutes
Cook Time: 15 Minutes
Ready In: 30 Minutes
Servings: 4
Tips on eating
healthier
information for each recipe us well as a
handy chart of exchanges and substitu­
tions, suggesting, torexample. using pork
tenderloin in place of pork chops, plain
yogurt instead of sour cream, and smoked
turkey in place of salt pork.
The cookbook also offers other basic
hints for modifying one's diet, including
tips for controlling portion sizes, such as
using smaller plates and serving dishes in
the kitchen instead of on the table, how to
get the most from reading food labels, how
keeping a food diary can help you better
understand your eating style and how to
set specific goals and introduce small
changes one at a time
I he New Soul lixxl Cookbook for
People with Diabetes is available at
store.diabetes.org, book stores nation­
wide or by calling I -8(X)-ADA-ORDER.
The American Diabetes Association
has published a new edition of The New
Soul food Cookbook for People with
D iabetes by w ell-know n dietitians
Eabiola Demps Gaines and Roniece
Weaver, creators of the popular Soul
Food Py ramid.
“Given the spectacular success of
the first edition, w e've been eagerly
anticipating the second edition for the
New Soul Food Cookbook for People
w ith Diabetes, states Abe Ogden, man­
aging editor of the American Diabetes
Association's Book Publishing divi­
sion. "Roniece and Fahiola have man-
INGREDIENTS:
anu cook tne onion and yellow bell pepper
until tender. Mix in the ketchup, oyster
sauce, soy sauce, chicken broth, sugar,
and Chile paste. Place the chicken, zuc­
chini, squash, broccoli, and mushrooms in
the skillet. Continue to cook and stir 10
minutes, until vegetables are tender and
chicken juices run clear. Mix in the cash­
ews just before serving.
I tablespoon canola oil
1 large yellow onion, chopped
1 large yellow bell pepper, chopped
3 tablespoons ketchup
2 tablespoons oyster sauce
1 tablespoon soy sauce
1/3 cup chicken broth
I teaspoon white sugar
1 teaspoon Thai garlic Chile paste
4 skinless, boneless chicken breast
halves - cut into bite-size pieces
I zucchini, chopped
I yellow squash, chopped
6 ounces broccoli, chopped
8 ounces fresh mushrooms, quartered
1/2 cup unsalted cashew nuts
UgoR for the
SAFEWAY O
Ingredients for life.
circled prices
in this ad
and
■ • in ■ store
so you can...
whatyg»
RANCHERS
R eserve ■
Kenya Chocolate Cake Recipe
Corps published a recipe hook fo r the
hocolate cake recipe that is special
ked in one pot, over a charcoal brazier.
Rancher's Reserve
Angus Beef Chuck
Pot Roast
Boneless.
SAVE up Io $2 00 lb.
C a p ta in 's C hoice
Cooked S h rim p
Boneless
31 to 40-ct. Tail-on
Frozen/thawed
SAVF up lo $2 50 lb
SAVE up to $2 00 lb
Cake ingredients:
• 3 cups all purpose Hour
• I 14 tsp salt
• % tsp baking powder
• 1 14 tsp baking soda
• 2 2/3 cups sugar
• I cup + 2 Tbsp cocoa
• I cup + 2 Tbsp water
• I cup + 2 Tbsp canola oil
• 5 large or 4 extra large/jumbo eggs
• % cup water
• I 14 tsp vanilla
Pour into three 10" cake pans, bake at
350 F for 25-35 minutes (adjust for con­
vection); test by placing and removing a
toothpick through the center at 25 min­
utes. When toothpick comes out clean,
loosen from pans and then put back in the
pans. Let cakes cool for 15 minutes. Keep
in the pans, wrap in foil, and put in the
freezer for at least 2 hours.
Frosting ingredients:
• I box powdered sugar ( I pound or 454
grams)
• 3/4-cup cocoa
• A flavoring liquid (water, vanilla, rum,
cognac, kirseh, or amaretto)
• I 1/2 cup butter-firm , not cold, not too
soft
Cake instructions:
Preheat oven to 35O°F.
In a large bowl, sift or whisk together
Hour. salt, baking powder, baking soda,
sugar, and cocoa
Add I cup and 2 tablespoons of water
and I cup and 2 tablespoons of canola oil.
Mix for I minute.
Add eggs, 3/4 cup of water, vanilla. Mix
5-6 minutes with a whisk, 3-4 minutes w ith
a hand mixer, or 2 minutes with an electric
mixer
Subscribe!
Frosting instructions:
I his part is a little harder as it is really
done to taste.
Put powdered sugar and 3/4 cup cocoa
whisk together thoroughly
Drizzle in, until about the consistency
ol firm butter, several tablespoons of fla­
voring liquid I water if you aren't looking
lor flavor beyond the cocoa and butter).
To not put in too much liquid, but if you do,
add cocoa or sugar. Taste. When the
flavor and consistency is right,
add I 1/2 cup of butter (firm, not cold
and not too solt). A good rule of thumb is
that both the butter and the sugar mixture
should be slightly firmer than you would
want it to be to spread it, since the mixing
action of the food processor will warm it
slightly. Pulse until blended.
Club Price $1.00 lb
i " " : SubscriPtions-
Portland OR 97208
sub scrip tio n s are ju st $ 6 0
Club Price SI 00 lb
Imported
Club Price St OOea.
BIG CATCH! BIG BUYS!
R e tre s h e
D o ritos
W a te r
T re e Top
T o rtilla Chips
24+6-pack.
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Ice Cream
6lo 11 50-oz
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1 75 qt
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Plus deposit in
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iM lo p
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FREE ,
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Coffee
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18-ct
Grade AA
OCTOBER
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item p u n k a w l. the régulai prue appi,o M >n«f«tui
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Super Colossal
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6 to 9 ft rrozwVthawFd
ar
L arg e Hass
A vocados
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(JTMfflOK
Box 3137
Bose. Bartlett or
Red Pears
Better value
Assembling the cake:
Remove the cakes from theirpans. Stack,
frosting each layerasyou go. Let sit for an
hour before serving.
“k“
llortlanb Obaerorr
Red Seedless
Grapes
on you r first online
o rd er o f $ 1 5 0 or m ore