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Directions
REDUCE CHOLESTEROL ~ Use vegetable oil or margarine instead of butter
~ Substitute 2 egg whites for 1 egg, or use egg substitute ~ Use more
vegetables and grains and less meat in recipe ~ Use soy-based product
to replace part of meat eg. tofu ~ Use nonfat milk products instead
of whole milk
REDUCE FAT CONTENT ~ Use reduced calorie mayonnaise and salad
dressing ~ Blend cottage cheese or yogurt with milk for sour cream
topping ~ Replace regular whipping cream with low-cal topping or
yogurt ~ Remove visible fat from meat and skin from poultry before
cooking ~ Decrease oil in marinades and salad dressing; increase
vinegar, water and seasonings ~ Use foods canned in their own juice
or water ~ De-fat meat drippings by refrigerating and skimming fat
off the top ~ Decrease the amount of fat used in baked goods by 1/3
to 1/2 and increase fluids called for to reach desired consistency. ~
Cheese that is finely grated or thinly sliced goes further ~ Pour
some of the fat off the top of "natural" peanut butters
REDUCE SODIUM CONTENT ~ Use low-salt or no-salt-added products ~
Increase your use of herbs and spices in place of salt in recipes ~
Use fresh foods whenever possible in place of canned or processed
(soup mixes, cured meats etc) or rinse canned foods (tuna) with water
~ Do not add salt to water when cooking pasta or other foods
REDUCE SUGAR CONTENT ~ Decrease the amount of sugar called for in
traditional recipes by at least 1/3; substitute fruit juices, nectars
or pureed fruits. ~ Use fruit canned in water or fruit juice ~ Use
non caloric sweeteners if needed to increase the sweetness of a
recipe without added calories. (Most baked desserts require at least
3/4 tsp. sugar per serving to achieve a desirable flavor.)
Adapted from Univ. of Calif. San Diego Healthy Diet For Diabetics c.
1990.
Servings: 1 servings
Adapt Your Own Recipe Recipe brought to you by Recipe Ideas
Categories: Diabetic
The History of Recipes
We are able to read the history of written recipes far back into ancient history, at least as far back as ancient Egypt, and maybe even further. Having said that, in the main part, these early records were just simple pictorial instructions for food preparation.
As we move into The time of the romans around 25BC a roman called Apicius compiled some scripts detailing recipes cooked by wealthy roman citizens. In his scrolls, he tells us how the meals of wealthy Romans were divided into hors d`oeuvres, main course and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also describes how the ancient Romans used a wide range of aromatic flavours, including a few you will know such as basil, mint and dill. During the next few centuries, the rich and powerful families of the West competed to offer the most exotic meals, and as a result chefs and their recipe collections were much in demand. Nevertheless, it wasn`t until the nineteenth century the formal cooking and cookery books became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, devoted their lives to assembling, trying out, and writing down popular recipes of the day. The revolution that is television gave us TV cookery programs and the recipe books that accompanied them. And that pretty much brings us to the present day and the internet revolution, permitting everyone to access thousands of recipes just like those on sites such as the one you are reading now. |
We hope you enjoy this Adapt Your Own Recipe recipe.
