Spoonful of Ginger Celebrates 9 years of Progress in the Fight Against Diabetes in the Asian Community

Monday March 18, in the beautiful Art of the Americas wing of the Museum of Fine Arts, the Joslin Diabetes Center's Asian American Diabetes Initiative will gather to honor key supporters. Nationally recognized local chefs including Joanne Chang, Andy Husbands, Ming Tsai, and Jasper White will share gourmet bites in this eagerly anticipated annual fundraiser. The Joslin Diabetes Center’s Asian American Diabetes Initiative (AADI), strives to enhance the quality of life and health outcomes for the rising number of Asian Americans living with diabetes, as well as working with Joslin in their commitment to finding a cure.

With an incidence of diabetes far higher than that of the general population (nearly twice the rate in the general population and we're gaining faster than other minorities in acquiring it), the Asian American community is especially at risk for this disease, making the work of the Joslin and AADI even more crucial.

Visit the Joslin website for tools, tips, recipes and more.

Living with Diabetes

Living with Diabetes doesn't have to mean living with boring food loaded with artificial sweeteners and substitutes. Here's a cookie recipe from Sue George of Harvard Sweet Boutique, who has Type 1 Diabetes herself, and following it, a meatloaf recipe from Ming Tsai. Both have been approved by the nutritionists at Joslin as diabetes-friendly.

Lo Carb Peanut Butter Chocolate Chip Cookies

Low-Carb Peanut Butter Chocolate Chunk Cookies

Sue George, owner of Harvard Sweet Boutique

Nutritional information: 12g carbohydrates per 1 oz. serving

Yields approx. (36) 1 oz. cookies.

 

Ingredients:

  • 8 oz (1 stick) unsalted butter (room temperature)
  • 1/2 c peanut butter (creamy)
  • 1/2 c light brown sugar
  • 1/2 c sugar
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 1 ¼ c flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 c semisweet chocolate chunks

 

Directions:

  1. Preheat oven to 350 degrees
  2. Prepare baking sheets with parchment paper
  3. Cream butter, peanut butter, light brown sugar and sugar with mixer
  4. Add egg and vanilla and mix well
  5. Sift together flour, baking soda and salt and whisk to mix
  6. Add flour mixture to peanut butter mixture and stir until just blended
  7. Add chocolate chunks and mix well
  8. Bake 12-14 minutes until golden brown

Peanut butter chocolate chunk cookies

Ming Tsai's Chicken-Onion Meatloaf with Sambal-Worcestershire Gravy

 Honoree Chef Ming Tsai also shares a recipe for this savory meatloaf.

Chef Michael Schlow, Chef Ming Tsai, Me

Chef Michael Schlow, Chef Ming Tsai, and me at the Farmers' Market one rainy day.

Says Ming: "Everyone loves meatloaf—when it’s done right. This meatloaf recipe features dark chicken meat, which not only delivers great taste but is better for you than the usual beef. The gravy is flavored with Worcestershire, an underused condiment that’s a tart foil for the sambal. I often make this dish just for the leftovers—a sandwich of the sliced loaf on toasted bread with crisp lettuce and hot Dijon mustard will make you very, very happy."

Serves 4

  • 1 tablespoon plus 1 teaspoon
  • canola oil, plus more for oiling the pan
  • 3 large onions, diced
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons minced garlic
  • 2 pounds ground dark chicken meat
  • 1 cup cooked brown or white rice
  • ½ cup chopped parsley, plus about
  • 12 leaves for garnish
  • 2 cups diced celery
  • 1 tablespoon sambal or other chile seasoning
  • ¼ cup organic Worcestershire sauce
  • 2 cups fresh chicken stock or low-sodium bought
  • 1 tablespoon cornstarch mixed with 1 tablespoon water

Directions:

  1. Preheat the oven to 350°F. Oil a 9-by-5-inch loaf pan.
  2. Heat a large sauté pan over medium-high heat. Add 1 tablespoon oil and swirl to coat the pan. When the oil is hot, add the onions, season with salt and pepper, add the garlic and sauté, stirring, until caramelized, about 10 minutes. Transfer two-thirds of the mixture to a large bowl and let cool.
  3. Add the chicken, rice and parsley, blend and season with salt and pepper. Test the seasoning by sautéing 1 tablespoon of the mixture in a little hot oil or in a microwave for 20 seconds on high power. Adjust the seasoning with salt and pepper, if necessary.
  4. Transfer the mixture to the pan without packing it tightly and pat the top smooth. Bake until cooked through, about 45 minutes, or until a knife inserted in the middle of the loaf comes out clean. Let stand for 10 minutes, then unmold, and slice. Transfer the slices to a platter or individual plates.
  5. Meanwhile, heat the pan with the remaining onion mixture over medium-high heat. Add the 1 teaspoon of oil and swirl to coat the pan. Add the celery, season with salt and pepper and sauté, stirring, until soft, about 3 minutes. Add the sambal, Worcestershire sauce, stock and meat drippings, bring to a simmer, and cook to reduce by one-quarter, 3 to 4 minutes. Whisk in three-quarters of the cornstarch slurry in a thin stream, season with salt and pepper, and simmer until lightly thickened, about 3 minutes. Spoon the sauce over the meatloaf, garnish with the parsley leaves, and serve.

Ming’s tip:

The recipe directs you to test the loaf mixture for seasoning by cooking a bit of it. This may seem fussy, but it’s really necessary to ensure best flavor.

To Drink:

A spicy California Zinfandel, like Ridge East Bench.

© Simply Ming in Your Kitchen: 80 Recipes to Watch, Learn, Cook & Enjoy by Ming Tsai with Arthur Boehm, Kyle Books, 2012.

Spoonful of Ginger Fundraiser

WHEN: Monday, March 18th, 2013 6:30 – 9:30 p.m.

WHERE:

Museum of Fine Arts, Boston Art of the Americas Wing 465 Huntington Avenue Boston, MA 02115

FOR TICKETS:

Call 617.309.2512, e-mail Kevin.Hudson@joslin.harvard.edu or visit: www.joslin.org/ginger

Tickets are $250 each.