Rising son: Every day is Mother's Day in the kitchen for Paula Deen and her boys

2013-05-08T00:00:00Z 2013-05-08T12:58:04Z Rising son: Every day is Mother's Day in the kitchen for Paula Deen and her boysBy Philip Potempa philip.potempa@nwi.com, (219) 852-4327 nwitimes.com

There's nothing wrong with brothers being competitive for a mother's attention, as long as the rivalry is in the kitchen.

Bobby Deen, star of the Cooking Channel's "Not My Mama's Meals," was in Chicago last month to conduct a Diabetes in a New Light cooking demonstration at the American Diabetes Association Expo April 13.

Besides chatting about his famous mother Paula Deen and brother Jamie, Bobby was in the Windy City to share practical tips and tricks for diabetes-friendly cooking, and prepare diabetes-friendly recipes, just in time for Mother's Day, that he, along with his mother and brother Jamie created in conjunction with diabetes experts.

His kitchen mission is part of a campaign which aims to demonstrate that type 2 diabetes management "doesn't have to stand in the way of enjoying life and delicious food."

In addition to sharing his story of why and how he decided to live healthier through smarter food choices and regular exercise, he said he's also continuing to set an example about the importance of family support as mom Paula manages her type 2 diabetes, along with the family's involvement in Novo Nordisk's Diabetes in a New Light campaign at DiabetesinaNewLight.com.

"Last year, it was Jamie who was in Chicago and he got to go to a Chicago Fire soccer game and even go out on the field," Bobby said.

"So I'm trying to one-up him and also get to a baseball game during my Chicago stay."

Bobby, who lives in Savannah and continues to help run his mom's popular The Lady & Sons restaurant admits he's been spending plenty of time in Chicago during the past year since his new fiance Claudia Lovera lives in the Windy City.

His mom's Mother's Day gift arrived early this year when on Wednesday, April 23, she was able to announce Bobby's wedding engagement to fans via her Facebook page.

"Y'all, please join me in congratulating Bobby on his engagement! Welcome to the family, Claudia!” the proud mama posted underneath a photo of the pair.

The announcement came just days before Bobby celebrated his 43rd birthday April 28.

And while growing up, he admits there were certain foods he never liked, but always tried just to know the taste.

"Sometimes, it wasn't by choice when I'd try a taste of something," he said.

"I remember one time, my mom served brains with scrambled eggs and my brother and I were suspicious about what it was and she said just try it. We did, and didn't like it. But at least we tried it."

It's the same philosophy he asks cooks to subscribe to while adapting favorite, traditional recipes for a healthier ingredient spin.

"The big message is you don't have to sacrifice flavor if you're creative," Bobby said.

"And everyone knows how creative my mama is in the kitchen and that's what she's passed on to myself and my brother. And when you taste the healthy versions of our favorite recipes, the taste and flavor speaks for itself."

Bobby's Vegetarian Gumbo in a New Light*

Bobby says: "Cuisine from the bayou will always have a special place in my heart; it's so full of spice and soul. This meatless version of a Cajun classic cuts down on the saturated fat and calories by replacing the meat with mushrooms and veggies and using a low sodium vegetable broth, but I promise y'all won't miss out on any of the flavor. Fix this stew on a chilly night for a dinner that's sure to warm you up."

* Adapted from Paula's original Gumbo recipe

2 tablespoons canola oil

4 tablespoons all-purpose flour

1 large yellow onion, chopped

1 large green bell pepper, chopped

2 stalks celery, chopped

8 ounces brown mushrooms, sliced

3 tablespoons garlic, chopped

4 cups low-sodium vegetable broth

1 (14.5-ounce) can low-sodium diced tomatoes, with juice

6 ounces vegetarian spicy sausage

1 cup okra (fresh or thawed frozen), chopped

1/2 cup roasted red pepper

1 1/2 teaspoons Cajun seasoning

Black pepper, to taste

4 green onions, chopped

1/4 cup fresh parsley, chopped

Hot sauce, for serving

DIRECTIONS: Heat oil in a heavy skillet (preferably cast-iron) over medium heat. Add flour and cook, stirring frequently, until flour turns golden-brown and smells toasty, about 5 minutes. Add onion, bell pepper, celery, mushrooms and garlic; cook, stirring, until vegetables are softened, about 2 minutes. Add broth, tomatoes, sausage, okra, roasted red peppers, Cajun seasoning and pepper to taste. Bring to a boil. Reduce heat and simmer, stirring occasionally, until gumbo begins to thicken and the flavors are blended, about 20 minutes. Stir in the green onions and parsley. Pass hot sauce at the table. (Gumbo is traditionally served over rice. You might try whole grain (brown) rice or barley. This has not been accounted for in the nutritional information listed below.) Makes 8 servings

Per serving (1 cup): 140 calories, 6 g fat (.5 g saturated, 0 g trans), 0 mg cholesterol, 450 mg sodium, 16 g carbohydrate, 3 g fiber, 7 g protein.

• Courtesy of A Diabetes in a New Light Original Recipes. Diabetes in a New Light is a registered trademark of Novo Nordisk A/S.

Paula's Banana Cream Pudding in a New Light

Bobby says: "Who doesn't love a big ol' serving of banana pudding? Y'all should see the folks in our restaurant that clamor over Mama's classic recipe – it's almost as popular as the sweet tea! This version tastes every bit as good as the original, but with a few low-fat or no-fat changes, you can feel a little bit better about having dessert."

1/4 cup sugar

3 tablespoons all-purpose flour

Pinch salt

1 1/2 cups fat-free or low-fat (1percent) milk

1/4 cup fat-free egg substitute

1/4 teaspoon vanilla extract

Pinch freshly ground nutmeg

1/4 cup white baking chips

1 medium banana, chopped

1/2 cup frozen fat-free whipped topping, thawed

DIRECTIONS: Whisk together sugar, flour, and salt in a medium saucepan. Whisk in milk and egg substitute and set over medium-high heat. Cook, stirring constantly, until tiny bubbles begin to form around the edges of the pan. Reduce heat to medium and cook, stirring constantly, until the mixture thickens and coats the back of a spoon, about 3 – 4 minutes. Remove the saucepan from heat. Stir in vanilla and nutmeg, then stir in white baking chips until chips are melted and smooth. Transfer the pudding to a medium bowl and gently stir in banana. Place a piece of plastic wrap over the pudding to prevent a skin from forming. Refrigerate until chilled, about 2 hours. Fold in the whipped topping until blended. Divide the pudding among 4 parfait glasses or dessert bowls. Serve at once or cover and refrigerate up to 2 days. Makes 4 servings.

Per serving (1/2 cup): 210 calories, 3.5 g fat (2 g saturated, 0 g trans), 5 mg cholesterol, 85 mg sodium, 38 g carbohydrate, 1 g fiber, 6 g protein.

• Courtesy of A Diabetes in a New Light Original Recipes. Diabetes in a New Light is a registered trademark of Novo Nordisk A/S.

Bobby's Green Chili Corn Muffins in a New Light*

 

Bobby says: "Lookin' for bread with a little bite to it? Then you're going to fall in love with these chili corn muffins in a new light. I was able to reduce the fat and sodium by using egg whites and reduced-fat cheese and fat-free buttermilk. They're great for a grilling night."

* Adapted from Paula’s original Green Chili Corn Muffins recipe

1 1/4 cups stone-ground cornmeal

1/2 cup whole-wheat flour

2 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1 (8-ounce) can no-salt-added cream-style corn

1/2 cup canola oil

1 (4-ounce) can chopped green chilies, undrained

1/2 cup fat-free buttermilk

1 egg

2 egg whites

1/2 cup shredded reduced-fat cheddar cheese

3 tablespoons Parmesan cheese, freshly grated

DIRECTIONS: Preheat the oven to 400 degrees. Spray miniature muffin tins with vegetable oil cooking spray. In a small mixing bowl, whisk together cornmeal, flour, baking powder, baking soda, and salt. In a large bowl, whisk together corn, oil, chilies, buttermilk, egg, and egg whites until blended, then stir in the cheddar and Parmesan cheeses. Stir in the dry ingredients, just until lightly combined (do not over mix). Place a scant tablespoon of batter into each muffin cup. Bake until puffy and lightly browned along the edges, about 15-20 minutes. Serve warm. Makes 48 muffins to serve 24.

Per serving (2 muffins): 100 calories, 6 g fat (1 g saturated, 0 g trans), 10 mg cholesterol, 140 mg sodium, 9 g carbohydrate, 2 g fiber, 3 g protein.

• Courtesy of A Diabetes in a New Light Original Recipes. Diabetes in a New Light is a registered trademark of Novo Nordisk A/S.

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