Side Dish: Grilling book shoots for health, flavor

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“Sizzle & Smoke: The Ultimate Guide to Grilling for Diabetes, Prediabetes, and Heart Health” by Steve Petusevsky

American Diabetes Association, $24.95

157-page paperback

I don’t own an outdoor grill and rarely pull out my little George Foreman, so why do I find “Sizzle & Smoke,” the latest cookbook from chef consultant and author Steve Petusevsky, so appealing?

The cookbook, which Petusevsky says is the first grilling book designed specifically for those with diabetes or prediabetes, not only offers grilling recipes with bold flavor, but plenty of other options sure to please everyone in the family. There are marinades, rubs, Over the Top recipes for garnishing the grilled entrées, vegetarian dishes, creative salads and side dishes. Its dessert recipes are mostly fruit-based.

Among its recipes are Grilled Athenian Burger with Greek Yogurt Spread, Spicy Pork Tenderloins With Chili and Black Vinegar, Grilled Chicken Salad With Candied Pecans With Triple Citrus Vinaigrette, Grilled Pizza a Few Ways, Basil Walnut Ricotta Pesto, Rainbow Confetti Quinoa, Mac N Cheese Salad, and Grilled Bananas Foster.

In addition to the easy-to-follow recipes, he offers tips and techniques for getting plenty of flavor from lean meats and vegetables. He also includes suggestions for pairing beer and wine with grilled foods.

Each recipe includes an extensive nutritional breakdown plus exchanges. The book is illustrated with numerous color photographs, but not every dish is accompanied by a photo.

The recipe for Cuban black beans in the book’s Sidekicks section seems like a good, quick choice for a back-to-school weeknight.

Cheramie Sonnier is The Advocate’s food editor. Her email address is csonnier@theadvocate.com. Cuban Black Beans With Cracked Cumin and Lime

Serves 3. Recipe is from “Sizzle & Smoke: The Ultimate Guide to Grilling for Diabetes, Prediabetes, and Heart Health” by Steve Petusevsky, who writes, “Living in South Florida makes having a ‘go to’ black bean recipe a necessity. I like them simmered and left whole, while some cooks purée them.”

3 1 tbl. canola or olive oil 1 cup chopped red onion 1 cup canned chopped tomatoes 3/4 cup chopped green bell pepper 2 garlic cloves, minced 1 tsp. crushed cumin seeds 1 (15-oz.) can black beans, undrained 1/4 cup minced fresh cilantro 1 tbl. fresh lime juice

3 T3oppings (Optional)

Reduced-fat sour cream or fat-free Greek yogurt

Pickled jalapeños

Shredded low-fat cheddar cheese

3

3

41. Heat canola or olive oil in a large sauce pot over medium heat. Add red onion, tomato, bell pepper, garlic and cumin. Cook 4 minutes, stirring constantly, until tender.

2. Add beans, reduce heat to medium-low, and cook for 10 minutes.

3. Add cilantro and juice. Serve. Garnish with Greek yogurt, jalapeños and shredded cheese, if desired.

Nutritional analysis per serving: 155 calories, 35 calories from fat, 4.0 grams total fat, 0.4 grams saturated fat, 0.0 grams trans fat, 0 milligrams cholesterol, 390 milligrams sodium, 575 milligrams potassium, 23 grams total carbohydrate, 6 grams dietary fiber, 5 grams sugars, 7 grams protein, 150 milligrams phosphorus.

Exchanges: 1 starch, 2 vegetable, 1/2 fat