Cooking For Diabetics

Just thought I'd open a new thread for recipes that are healthy and recommended for diabetics! (I'm one!).

Was given a book of recipes for diabetics by my daughter (for fathers day) so if any of them REALLY work out well, I'll post them in here!

Any other cooks out there with diabetics to cook for, and recipes to die for??

I am diabetic too, I grill almost everything. I eat a tremendous amount of fish. Love it anyway it's done!

Will wait anxiously for those recipes!

Fair enough! I'll 'test-drive' the recipes in the book, and where I find REALLY GOOD ones, I'll post! Beardedhighlander has set the goalposts! Fish first! That's not a problem, I'm very fond of the fruits of the sea!

Anyone else with tried and tested recipes, PLEASE let's have 'em!

I not only grill the fish, chicken, veggies, everything! Frying is BAD for ya to begin with. I occassionally bake some things when the weather won't let me out ta the grill.

Trying out the recipe for the Scottish pies on me grandson tomorrow, that I got from the site last evening.

Hey Phil...my 7 year old daughter has had Juvenile Diabetes since she has been 14 months so we always cook with that in mind. Any low carb recipe book can also substitute as a diabetic cook book (usually).

I'll start posting my faves.

Are you a carb counter? (as my daughter is to judge insulin)
Do you have a carb range?

Chilli herb seared scallops

Tender succulent scallops, marinated in fresh chilli, fragrant mint and aromatic basil, then quickly seared in a piping hot wok.

Serves 4:
20-24 king scallops
60ml/4tbsp olive oil
Finely grated rind and juice of 1 lemon
30ml/2 tbsp finely chopped mixed fresh mint and basil
1 fresh chilli, seeded and finely chopped
Salt and ground black pepper
500g/1½lb pak choi (or purple broccoli).

Place the scallops in a shallow non-metallic bowl in a single layer. In a clean bowl, mix together half the oil, the lemon rind and juice, the chopped herbs and the chilli, and spoon over the scallops. Season well with salt and pepper, cover and set aside.

Using a sharp knife, cut each pak choi lengthways into four pieces. Heat a wok over a high heat. When hot, drain the scallops (reserving the marinade) and add to the wok. Cook the scallops for 1 minute on each side, then pour the marinade over the scallops.

When the marinade has sizzled for a minute, remove the wok from the heat. Transfer the scallops and juice to a plate and keep warm. Wipe the wok with kitchen paper.

Reheat the wok. When all moisture has evaporated, add the remaining oil, then add the pak choi and stir fry for 2-3 minutes, until the leaves wilt.

Divide the greens among 4 plates, top with the scallops and juices. Serve immediately.

Not exactly cheap, but was DELICIOUS!!

Thanks, Dayle. I probably SHOULD count carbohydrates, but as I'm (so far) tablets only, I just try to keep aware of whether a foodstuff makes my blood sugars rise significantly or not. The obvious ones (sugar, milk chocolate, cakes etc) I avoid completely, but I just CAN'T manage without large quantities of rice, pasta, and boiled/baked potatoes!