Party Food Honolulu HI
Iwilei (Oahu), HI
by Maureen Callahan, RD
Stringing up multicolored lights and decorating the house for the holidays just puts me in a good mood. I guess that’s because I like throwing parties and having the chance to cook for friends and family. We all have a lot to be thankful for, and there’s nothing better than good food and good conversation to underscore that theme.
As much as I love to concoct all kinds of delicacies in my kitchen though, it’s getting trickier and trickier to plan these party menus. Lately, everyone seems to be on a different food wavelength. I have a brother-in-law who is a strict vegetarian. One of my good friends is allergic to wheat. And I’ve come to expect that at least a few of my guests will be dieting or embracing some new food fad of the moment. Instead of agonizing about these culinary quirks and differences, I’ve learned to make appetizers, entrées, and desserts that suit many tastes and preferences. A vegetarian dish that is made with tofu and tempeh might not appeal to the masses, but a vegetarian-style roasted stuffed mushroom or vegetable loaf might. The key is to keep the flavors rich and varied so that no one thinks about what is missing but instead revels in the flavors that are already there.
My goal this year is to try to make all my party foods fit a holiday theme without screaming “special diet.” So for an appetizer I’m serving stuffed portobellos full of cashews, rice and nutty- flavored fontina cheese. Luckily, they’ll double as a perfect entrée for my friends who avoid wheat and gluten. For the main course I’m making a roasted vegetable loaf. It’s shaped with brown rice, nuts, cheese, breadcrumbs, herbs and roasted vegetables, so it’s packed with a lot of flavors that should suit both my vegetarian and meat-eating guests. I’ll probably dish up sides like garlic mashed potatoes and lemony green beans to go with the loaf. Dessert for everyone includes the traditional holiday pumpkin, but it comes as part of a vegan, dairy-free cheesecake. It’s sure to be a crowd pleaser with its rich, creamy blend of pumpkin and tofu dusted with a crunchy streusel topping. Happy Holidays!
Roasted Vegetable Loaf
This vegetarian entrée will be a hit with meat-eating partygoers since it’s stuffed with lots of flavorful ingredients including walnuts, two kinds of cheese and roasted vegetables. Toast the walnuts in a dry skillet on the stovetop to bring out their nutty flavor. Add leftovers of the loaf to chili, or use slices to make “mock meatloaf” sandwiches.
1 cup brown and wild rice blend (such as Lundberg)
2 tablespoons olive oil, divided
1 bay leaf
11/2 teaspoons salt, divided
2 slices whole-grain bread
11/2 cups chopped red and yellow bell pepper
11/2 cups chopped eggplant
1 cup chopped yellow or white onion
3 cloves garlic, minced
1 cup finely chopped walnuts, toasted
1/2 cup 1-percent reduced-fat cottage cheese
1/2 cup shredded reduced-fat white cheddar cheese
1/3 cup chopped fresh parsley
1/2 teaspoon fre...
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Gestational diabetes occurs because mother's tissues become resistant to a hormone called insulin. When you eat food, your body digests it and breaks down all the carbohydrates into sugar, or glucose. When glucose enters the bloodstream your brain signals your pancreas (a digestive- and hormone-regulating organ) to release insulin. Insulin helps glucose to leave the bloodstream and enter your muscles for energy. For pregnant women, the muscles and placenta (the sac surrounding the baby) become resistant to insulin so that glucose remains in the blood stream, ultimately creating a higher level of blood sugar (consistently higher than 120).
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Type 2 diabetes is typically diagnosed in late teens or adulthood for reasons still not completely known. Although chemical causes have not been solidly identified, the health community has been able to identify several risk factors for type 2 diabetes. Major risk factors include obesity, inactivity, age, and family history.
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