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Diabetic - What Can I Bring To An Asian Potluck?

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I'm a gestational diabetic (34 weeks along) and am going to an Asian themed potluck dinner this Saturday. I can have a certain amount of carbs, but more than a minimal amount and my sugars will spike. The host is making sushi and I know another person is making soba noodles. There's one meat dish I know of....satay, and I'm thinking the sauce alone might put me over the edge sugar wise.

Since I'm pregnant I know I'll want to chow down and with all that yummy food around I'm liable to eat lots of carb-rich food if I don't come prepared. What can I make to bring and share? Suggestions with recipes appreciated.:)

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  1. Congratulations on the baby! :)
    How about bringing chinese broccoli quickly blanched and then sautéed in a bit of oil and lots of garlic? I just did that with rapini this weekend and it was great.

    1 Reply
    1. re: pâté chinois

      if you can (and you can because you're preggers) , I would ask if the host can make some sushi with brown rice... i would do a ma po tofu if you like it spicy. most chinese food can be made without sugar so i think you're ok. just limit rice and noodles or go brown and whole wheat... or even easier is a big heaping pile of edamame... ooh, my mom used to make stir fried hot and sour potatos. cut idahos into matchsticks, saute with oil, garlic, ginger, then add soy, vinegar, chili paste. yum. i'm thinking complex carbs for you...

    2. cucmber salad with tons of garlic, and hot pepper (a commercial prepared chili garlic sauce is easy for this)

      Sliced seeded cucmber (salt it to extract the water first if you wish)
      chili garlic sauce
      sesame oil
      soy sauce
      cilantro
      sesame seeds
      shredded carrot if you want - but that's added sugar.
      crushed peanuts
      This stuff is totally addictive.

      Boiled salted Edmame?

      2 Replies
      1. re: gordeaux

        I love all the ideas, but I'm hoping for a recipe that will fill me up! Broccoli would but I doubt I'd be satisfied for long.
        I should clarify a few things - I don't do soy unless it's fermented (like tofu) and because of digestive problems I can't do anything spicy. Spiced is fine, spicy with peppers is not.
        And, unfortunately even brown rice spikes my sugar - any kind of rice or grain. I could probably have one piece of sushi and be ok but not enough to call it a meal. I've been fine with carrots (I eat them like they're going out of style - a big craving for me) and even quinoa doesn't cause my sugar to go higher.

        I was also thinking some sort of soup - it's so filling! - but didn't necessarily want miso. Anyone have any Asian soup recipes?
        This is in addition to the broccoli and maybe another veggie dish. I don't mind making a few things to bring!

        1. re: isadorasmama

          A few of possibilities:

          Stuffed Cucumber
          http://www.chow.com/recipes/11291
          You can use a sugar substitute instead of sugar in the marinade.
          Fermented soy sauce would sub well also.

          Beansprout Soup
          http://www.chow.com/recipes/11411
          Just omit the red pepper in this one

          Korean Egg battered meat fry
          http://www.chow.com/recipes/11228
          Sub fermented soy sauce and sugar substitute as needed in the marinade.

      2. I've made this recipe from Mark Bittmans Minimalist Cooks at Home for an adaptation of negima. Traditionally you'd use a very thin beef steak, but I've made it with chicken cutlets and it was great, and it's be more budget-friendly, if that's an a issue. You could easily multiply it to make enough for a crowd, or slice them into thickish rounds to make potluck-friendly portions. You could also add an asparagus spear or some julienned, blanched carrots if you like. They'd also be good at room temperature.

        2 chicken breasts (boneless, skinless)
        soy sauce, or mixture of soy sauce and other sauce (your option) to make scant 1/4 cup
        green tops from about 12 spring onions/scallions
        2 tbs. vegetable oil

        Carefully cut the chicken breasts in half horizontally. Cover with plastic wrap or wax paper and carefully pound them flat until less than 1/4-in thin. (Of course you can skip this step if you buy thin cutlets)

        Trim 8 of the scallions in half so they are about the same length as the shorter dimension of the chicken. Brush or spread some of the soy sauce or sauce mixture over the surface. Place 4 scallions on one short end and roll the chicken up; secure with a toothpick or, more cosmetic but just as easy, tie with a full length of scallion.

        Heat the oil over high in a large skillet (ideally nonstick) with a lid. Once very hot, add the chicken bundles and cook, turning, just until the outsides have browned, about 3 minutes. Cover and remove from the heat; let sit 4 minutes more until cooked through. (Alternatively, you can run them under the broiler).

        Serve drizzled with any remaining sauce.

        1. Perhaps something along the lines of a chicken salad with the bagged spring mix, onions if you can handle them, some fruit like mango or apple or grapes or pomelo, some avocado, some diced pre-cooked chicken breast. Dressed with a dressing of mostly Dijon, fish sauce, vinegar or citrus juice, Splenda if you want some sweet, and then crushed dry roast peanuts over the top. This gives you lots of volume, chewing times and taste. Best wishes.

          1. how about some beancurd rolls? they're just like spring rolls except they use bean curd sheets instead of the flour/egg wrappers...

            http://chowtimes.com/2006/03/22/bean-...

            another option is asian lettuce wraps...you can customize it your tastes and add whatever ingredients you like. here's a good starting point:

            http://www.leitesculinaria.com/recipe...