Robyn Webb - The American Diabetes Association Diabetes Comfort Food Cookbook

Director, Book Publishing, Abe Ogden; Managing Editor, Greg Guthrie; Acquisitions Editor, Victor Van Beuren; Editor, Rebekah Renshaw; Production Manager, Melissa Sprott; Composition and Cover Design, pixiedesign, llc; Photographer, Rene Comet; Printer, Transcontinental Printing. 2011 by Robyn Webb. All Rights Reserved. No part of this publication may be reproduced or transmitted in any form or by any means, electronic or mechanical, including duplication, recording, or any information storage and retrieval system, without the prior written permission of the American Diabetes Association. Printed in Canada
1 3 5 7 9 10 8 6 4 2 The suggestions and information contained in this publication are generally consistent with the Clinical Practice Recommendations and other policies of the American Diabetes Association, but they do not represent the policy or position of the Association or any of its boards or committees. Reasonable steps have been taken to ensure the accuracy of the information presented.

However, the American Diabetes Association cannot ensure the safety or efficacy of any product or service described in this publication. Individuals are advised to consult a physician or other appropriate health care professional before undertaking any diet or exercise program or taking any medication referred to in this publication. Professionals must use and apply their own professional judgment, experience, and training and should not rely solely on the information contained in this publication before prescribing any diet, exercise, or medication. The American Diabetes Associationits officers, directors, employees, volunteers, and membersassumes no responsibility or liability for personal or other injury, loss, or damage that may result from the suggestions or information in this publication. The paper in this publication meets the requirements of the ANSI Standard Z39.48-1992 (permanence of paper). ADA titles may be purchased for business or promotional use or for special sales.

To purchase more than 50 copies of this book at a discount, or for custom editions of this book with your logo, contact the American Diabetes Association at the address below, at booksales@diabetes.org, or by calling 703-299-2046. American Diabetes Association
1701 North Beauregard Street
Alexandria, Virginia 22311 DOI: 10.2337/9781580404433 Library of Congress Cataloging-in-Publication Webb, Robyn. The diabetes comfort food cookbook / Robyn Webb. p. cm. Includes bibliographical references.

ISBN 978-1-58040-443-3 (alk. paper) 1. DiabetesDiet therapyRecipes. 2. Comfort food. Title. Title.

RC662W354 2011 641.56314dc23 2011022379
eISBN: 978-1-58040-481-5 DEDICATION To my mother, Ruth, who always makes everything comforting. Table of Contents Comfort food usually evokes images of many gathered around the table. Here are my many who gathered around my table and who made this book come to be. First, Id like to extend many thanks to Abe Ogden, Director of Book Publishing, for making sure this book happened. I thank him for his wisdom, support, and encouragement throughout my many long years as an author and food editor for the American Diabetes Association, and to Rebekah Renshaw, developmental editor, for her guidance overseeing and coordinating every piece of this project. Thanks go to the fabulous team of Renee Comet, Lisa Cherkasky, Carolyn Schimley, Matt Batista, and Marguerite Bottorff, who beautifully created my food in pictures.

Their meticulous commitment to detail and perfection is a rare quality and I am so grateful to have their tremendous talent on my team. Thanks to pixiedesign, llc, for the beautiful design and typesetting of the book. It really captures the essence of Comfort Food.a Always, thanks are extended to my agent, Beth Shepard, who has stood by me through many many years of creating interesting projects. Her insight and foresight into what showcases my talents best is what every cookbook author dreams about; Im grateful for her guidance every day. Gathering around my table is the best team of recipe testers and developers I have ever had for a cookbook project. These fine people tested and retested until a recipe was perfect.

All of them made the right judgments when it came to tweaking a recipe, so they are all more than just testers, they should be credited as recipe developers as well. Many thanks go to Anna Berman, Olga Berman, Pam Braun, Arianna Delorenzi, Donna Douglass, Ramzi Faris, Derek Lee, Amanda Markulec, Scott Naples, Kathy Pandol, Kristina Razon, and Cecilia Stoute. They worked tirelessly to make sure every recipe tastes delicious. I love having colleagues who share my enthusiasm for great tasting food. They generously contributed fabulous comfort foods to my book and I am ever indebted. Andy Bellatti, RD, Corinne Dobbas, RD, Aviva Goldfarb, Molly Morgan, RD, Janel Ovrut, RD, Alexandra Oppenheimer, Robin White, and Elisa Zied, RD, your recipes have made my comfort food book that much more scrumptious.

And finally to all my readers who have stuck by me for so many years knowing that food for people with diabetes means fabulous food at every meal. Many years ago, I made a commitment to travel around the world as much as I possibly could. Of course I was interested in the history and culture of the countries that I visited, but mostly I wanted to learn about the social aspects of each culture; particularly how food plays an integral part of daily life from everyday meals to holiday feasting and celebrations. Ive also had the opportunity to dine at some the worlds foremost restaurants and sample intriguing and exotic dishes. But when I think of my fondest food memories, I realize my favorite dishes are the simple ones prepared in quaint establishments where I was able to chat with the cook behind the stove. It was the comfort foods of each country: a rustic stew, pasta simply dressed with freshly pressed olive oil and garlic, and perfectly roasted potatoes that I swear I can still taste when I conjure up memories of my travels.

Comfort foods are truly the foods that bind us together. They have stories to tell and the ability to make everything seem just a little bit better on a cold and rainy day. But most of all, comfort foods are the foundation of great cooking. It was actually my moms perfect meatloaf, her crisp roast chicken, and even her paprikash straight from her Hungarian heritage that taught me the fundamentals of cooking. My mom, by the way, has had diabetes for the past 48 years and if she has learned to manage it by preparing comfort foods, it was time for me to write this book. When you think of comfort foods, typically rich, fattening, and forbidden foods come to mind.

When people are first diagnosed with diabetes, they fear that all of the foods they cherish will be eliminated in favor of sparse, bland food. Recognizing this, I saw the need for a cookbook filled with familiar foods that would meet the dietary needs of those with diabetes. The fact is I have had more success with my own nutrition clients when I tell them they can have their favorite comfort foods and all they need to do is tweak the kind of fat, and the quantity and type of sugar and sodium. And thats what The Diabetes Comfort FoodCookbook is all about. Here youll find Mac N Cheese, Meatloaf, Chicken Pot Pie, MashedPotatoes, Turkey Stroganoff, Brownies, and even a Fudge Pudding Cake