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Saturday, July 17, 2010

Kosher Diabetic Food's....of love

I wanted to share an email I received from a new friend Shlomo Juster. I did cause me to give his question some kitchen time.

Dear DC,
I am a diabetic of long standing and live in Israel. I use insulin twice a day. I am 78 years old (not bad). However, I feel it is never too late (unless you're dead, of course) to try improving your situation.
My problem is that we keep kosher. This is no problem if we aren't eating meat. Do you have any recipes that would be appropriate for a kosher table? Assuming (a dangerous exercise) that you are not experienced with this situation - it would simply mean that the meat would have to be kosher (no pig meat) and could not be mixed with dairy (coq au vin, for example). I apologize if I am being too simplistic.
Thank you for any and all suggestions.
Shlomo Juster

For those not up to speed on just what does Kosher mean...heres a little info.

Kosher food is food that meets Jewish dietary laws, or kashrut, which comes from the Hebrew word for "fit" or"proper." Any food can be called kosher food if it adheres to Jewish law, or halacha. Conversely, foods typically labeled as "Jewish" aren't necessarily kosher.

According to the Torah (also known as the five books of Moses, the Old Testament, or the Pentateuch) cloven hoofed, cud-chewing mammals are kosher. Deer, sheep and goats, for example are all kosher, while pig and rabbit, for example, are not.

Only certain birds are considered kosher in the United States. This includes chicken, duck, goose, and turkey.

Lobster lovers might be dismayed to find that for seafood or fish to be kosher, it must have fins and easily removable scales. Shellfish generally, and lobsters, shrimp, and clams, specifically are not kosher.

Fish, on the other hand, such as Tuna and herring, are kosher, but only if they are prepared by a kosher fish monger with kosher cutting implements and machines. There's more. In most cases, scales must be present on the fish in order to be purchased by the consumer.
Fish and meat cannot be served together.

There are many other rules to be followed for anything to be considered kosher food. To make identification easier on the consumer, kosher food is often identified as such by its kashrut certification on the food's package. Kashrut certification is generally indicated by an identifiable symbol that includes the letter K, or by the wordpareve, which means the food is neither dairy nor meat, but rather neutral.


Chef Robert's Salmon Skewers of Love

Salmon is truly a fish for all seasons. It can be prepared in so many tasty ways, and this is one of my favorites. Baked or grilled, the light marinade makes this dish unforgettable. It's easy and quick to prepare, but your friends will think you cooked all day.


2 medium-size fresh salmon filets
2 Tbsp fresh garlic
1/4 cup extra virgin olive oil
1 tsp fresh basil
2 Tbsp fresh lemon juice
1 red pepper
2 green peppers
1 red onion
1 large Portobello mushroom
4 bamboo skewers


Skin salmon and cut it into 1-inch pieces. Mix garlic, oil, basil and lemon juice in a bowl. Combine with salmon and refrigerate for 2 hours.

Place skewers in cold water for 10 minutes before building the skewers. (This will keep them from burning.)

Alternate peppers, onions, mushrooms, and salmon on skewers.

Place on a hot grill for 8 to 10 minutes, turning often, or place on a baking sheet in a 375-degree oven for 10 to 12 minutes.

Nutrition at a Glance (per serving)

Calories 226
Total fat 26.5g
Carbohydrate 9.31g
Protein 40


Chef Robert's Mediterranean Chicken of Love

If you've ever traveled to Greece, you know all about the healthy eating habits of the locals. This dish is a rich and full-flavored sample of their cuisine, heavy with aromas from the Mediterranean.

The tender chicken, garlic, and tomatoes create a delicious combination that your friends and family will not soon forget, and it's just as good if you substitute shrimp for the chicken. This recipe is easy to prepare… and remember, it was made with love!


2 teaspoons extra virgin olive oil
1/4 cup white wine
1 pound skinless, boneless chicken breast halves, sliced
2 cloves of garlic
3 roma tomatoes, diced
2 tablespoons chopped fresh basil
1 tablespoon rosemary
1 tablespoon oregano
10 pitted kalamata or black pitted olives
1/4 cup chopped fresh parsley
salt and pepper to taste


Heat oil in a large skillet over medium heat. Add sliced chicken and sautè about 4 to 6 minutes, until golden. Remove chicken from skillet and set aside.

Sautè garlic in pan drippings for 30 seconds, then add tomatoes and sautè for 3 minutes. Lower heat, add white wine, and simmer for about 5 minutes. Add oregano, rosemary, and basil, and simmer for 2 to 3 more minutes.

Return chicken to skillet and cover. Cook over low heat until chicken is cooked through and no longer pink inside. Add olives and parsley to the skillet and cook for 1 minute. Season with salt and pepper to taste, and serve.

Servings: 4

Nutrition at a Glance (per serving)

Calories 336
Total fat 17.75g
Carbohydrate 4.92g
Protein 34.58g


Teriyaki Salmon with Scallion


4 6-ounce center-cut salmon filets, skin on
1 cup teriyaki sauce
3 bunches scallions


Remove any bones from the salmon and discard. Place salmon in a bowl or shallow casserole. Cover with the teriyaki sauce. Marinate for 20 min.

Meanwhile, trim roots from the scallions. Trim 2 bunches of scallions so that each scallion has only 1 inch of green. Place the trimmed scallions in a non-stick skillet with enough water to cover. Bring to a boil, lower heat, and cook until scallions are soft (about 5 minutes). Keep warm.

Remove the salmon from the marinade. Reserve marinade. Season each salmon filet with fresh cracked pepper. Heat 1 large non-stick skillet until very hot. Put the salmon skin-side up in the pan and cook over medium-high heat for 3-5 minutes. Turn over and cook for 3-6 minutes.

The salmon will start to flake when done.

Finely dice remaining scallions so you have 1/2 cup. Add to the reserved marinade. Add marinade and 1/4 cup water to the salmon. Heat for 1-2 minutes, until well coated. Serve with the boiled scallions.

Servings: 4

Nutrition at a Glance (per serving)

Calories 370
Total fat 17.7g
Carbohydrate 8.9g
Sugar 8.4g
Protein 38.4g

Taste for Life:
Recipes for eating and living better from “The Happy Diabetic”

We’re changing the way you eat one recipe at a time.


  1. I was just diagnosed withe type 2 diabetes and I keep a kosher home, I am glad to see that there are some favorites that I can still make.
    Steve Byer

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