I’m thinking about balance…

Every day this week, I’ve gotten into one extended discussion after another about diets; how much beef would one include in a “normal” diet? Zone? South Beach? Atkins? Which will take off the most in the least amount of time?

“Diet junkies” are everywhere, always hoping the diet du jour would offer the short term solution to what is a long term problem. Diets knock you out of whack, starting with “thou shalt not eat” as they do.

When I take on serial dieter, I move them closer to a diabetic diet. Smaller portions, watching the sugars, starches and fat, in short keeping everything in balance, will help them live better and feel better. 

This recipe can be made in minutes from ingredients you’ll find at any good supermarket.

CHINESE STEAMED CLAMS

Serves 4

1T vegetable/canola oil

2 green onions, finely chopped

1T peeled, minced fresh ginger

1 garlic cloved, finely chopped

2 dozen cherrystone or littleneck clams, scrubbed, or mussels, scrubbed and debearded

1/2C water

3T dry sherry

2T soy sauce

2T chopped fresh cilantro

In an 8 quart saucepot, heat the oil over high heat.

Add green onions, ginger and garlic; cook until green onions are tender, about one minute.

Add onions, water, sherry and soy sauce; heat to boiling.

Reduce heat, cover and simmer 5-10 minutes. Transfer the clams to a platter as they open, discarding any that don’t.  Pour cooking liquid over the clams, sprinkle with cilantro, and serve.

I like to serve this over a simple bed of lettuce greens, but you really have to have carbs, try a small portion of linguine, or two slices of fresh crusty bread.

And and cold beer.

Calories, 131; protein, 14g, sodium, 576mg (lower if you use low sodium soy sauce), cholesterol, 36mg, fat, 4g, carbs, 5g.

Recipe, compliments of   “The All New Good Housekeeping Cookbook”

Kent McDonald is a Certified Personal Chef, living and working in Phoenix, AZ. All rights reserved, (c) 2011.

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