tag:blogger.com,1999:blog-49138845102017477862024-03-08T13:46:31.959-08:00Jenny’s IC Party!An IC/low-oxalate friendly diet blog with tips, recipes, and fun ideas for meals and entertaining!Jenny Bettahttp://www.blogger.com/profile/16073897174863274157noreply@blogger.comBlogger11125tag:blogger.com,1999:blog-4913884510201747786.post-46748567018665851082012-03-25T16:25:00.000-07:002012-03-25T16:25:10.534-07:00Snack Attack!I usually try to avoid snacking as much as possible, not really to watch my weight or anything, but mainly because quite a few IC friendly snack ideas are high in oxalate. Well, except for cheese, which gets pretty boring after a while. Right now, however, I have no choice but to eat snacks since I'm pregnant! Oh, and this is why I dropped off slightly from the blog. Morning sickness and food blogging don't go together so well. I promise more fun blog posts soon! <o:p></o:p><br />
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I digress...back to the snacks! The first bit of advice you get when you're pregnant is to eat smaller, more frequent meals, which means more snacks rather than full meals. I have to admit this was a bit overwhelming at first since so many obvious snacks are so high in oxalate. Examples, baby carrots, potato chips, almonds. Celery with peanut butter, etc... I also had to scramble to find snack ideas on the go, for when I'm running errands or to take to work. Here a few of my favorite snacks that I've been depending on the past few months.<o:p></o:p><br />
<br />
1) Cheese Snacks-<o:p></o:p><br />
Yes I mentioned that I got bored with cheese above, but if you switch between cheese snacks and the other snacks I've listed below you won't get so sick of it. Recently I've come across multiple articles about how healthy cheese can be, especially string cheese (mozzarella cheese), low-fat cottage cheese, feta, parmesean, and swiss. The good news about this, three of these cheeses are IC friendly! Cheese also packs a punch of protien, which is better for energy than sugar, and will give you a longer boost. You can also easily throw string cheese in your lunchbox for a quick at-work snack. Here are some of my favorite cheese snack ideas...<o:p></o:p><br />
<br />
-1 package string cheese (this is really mozzarella cheese which naturally has a "string-like" nature)<o:p></o:p><br />
-1/3 cup low fat cottage cheese (make sure you buy 2% or less milkfat)<o:p></o:p><br />
-4-6 club crackers with cheese slices (I prefer monterry jack slices or mild cheddar) <o:p></o:p><br />
<br />
2) Crackers-<o:p></o:p><br />
I mentioned club crackers above with the cheese slices. Crackers are a great on the go snack since they don't require refrigeration. Be careful though of preservatives or irritating ingredients in most supermarket crackers. I prefer to buy my crackers at Whole Foods, they have a great "club" cracker that has no artificial ingredients. Also be careful to avoid whole wheat flour and malted barley flour if you are sticking with the low oxalate diet. Wheat flour is ok, this is just basic white flour. Here are some ideas for cracker toppers:<o:p></o:p><br />
<br />
-cheese slices (as mentioned above)<o:p></o:p><br />
-tuna (from the can) plain or your favorite homemade tuna salad<o:p></o:p><br />
-boursin (you can buy the real boursin in the store, or make your own faux-boursin spread, the recipe is at the bottom of this post)<o:p></o:p><br />
-Sunbutter and Pear or Apple Jam (sunbutter is "peanut butter" using sunflower seeds. Peanuts are high in oxalate so sunflower seeds are a great alternative. The pear and apple pie jam available on the IC network are both wonderful)<o:p></o:p><br />
-cream cheese with cucumber slices and a sprinkle of dill (this one is fancy!)<o:p></o:p><br />
<br />
3) Bagels<o:p></o:p><br />
A whole bagel is a bit too much for me for a snack, but I cut them in half and they make a great mid-morning snack. I prefer the plain, salt, or everything bagels. I usually top them with cream cheese, but you can also use butter, jam, sunbutter, or get creative and make your own cream cheese creation (like chive, or honey cream cheese). Make sure you use the cream cheese from the box, not from the tub. The "tub" cream cheese contains irritating ingredients.<o:p></o:p><br />
<br />
4) Popcorn<o:p></o:p><br />
This is actually high in oxalate, but you need 4 full cups to for this to be considered high. That's alot of popcorn, you really only need a handful or so for a snack, which only amounts to1-2 cups at most. Stick to a small amount, and you should still be able to get away with snacking on popcorn every so often. I buy the Whole Foods brand that only has salt added.<o:p></o:p><br />
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5) Veggies and Boursin<o:p></o:p><br />
There are a ton of veggies that are low in oxalate (and a few that aren't) Stick with cucumber slices, red bell pepper slices, fresh broccoli, cauliflower, snap peas and snow peas. Avoid the carrot and celery sticks, these are high in oxalate. For a great dip, you can water down the faux boursin ball by adding milk 1 Tbsp at a time and mix to desired creamy consistency and you have yourself a faux ranch dip! <o:p></o:p><br />
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6) Fruit<o:p></o:p><br />
-pear (either sliced or you can eat whole)<o:p></o:p><br />
-Gala or Fuji apples (just make sure you remove the skin, this is high in oxalate)<o:p></o:p><br />
-honeydew or watermelon slices (if you can tolerate-these are on the sometimes ok IC list)<o:p></o:p><br />
-top 1/3 cup lowfat cottage cheese with any of the fruit listed above, dice the fruit so it mixes better<o:p></o:p><br />
<br />
**Blueberries are listed as safe on the IC diet list. These are high in oxalates, so I would avoid if possible**<o:p></o:p><br />
<br />
6) Granola Bars<o:p></o:p><br />
I love Cascadian Farms White Chocolate Chip Chewy Granola Bars. They are organic and use all natural ingredients without preservatives. These are a great on-the-go snack since they are individually wrapped. <o:p></o:p><br />
<br />
7) Cowboy Caviar and Pita Chips<o:p></o:p><br />
This recipe comes from the low-oxalate cookbook and is really a lentil spread. Lentils a great for you, and are both IC safe and low-oxalate. You can buy pre-made pita chips (again I buy Whole Food brand since they use all natural ingredients) or you can make your own. I've included recipes for the cowboy caviar and homemade pita chips below.<o:p></o:p><br />
<br />
<em><b><u>Cowboy Caviar:</u></b></em><o:p></o:p><br />
<em><b>1/2 cup lentils (rinsed)</b></em><o:p></o:p><br />
<em><b>1/2 tsp salt</b></em><o:p></o:p><br />
<em><b>1/2 tsp pepper</b></em><o:p></o:p><br />
<em><b>1/2 tsp onion powder</b></em><o:p></o:p><br />
<em><b>1/4 tsp garlic powder</b></em><o:p></o:p><br />
<em><b>1 tsp olive or canola oil</b></em><o:p></o:p><br />
<br />
<em><b>Cover lentils with water and simmer until they are mushy, about 35-40 minutes. Add lentils to food processor along with remaining ingredients and process until smooth, this should only take a few seconds. Serve as a dip or spread.</b></em><o:p></o:p><br />
<br />
<br />
<o:p></o:p><em><b><u>Homemade Pita Chips:</u></b></em><o:p></o:p><br />
<em><b>4 pita breads, split horizontally in half</b></em><o:p></o:p><br />
<em><b>2 Tbls. olive oil</b></em><o:p></o:p><br />
<em><b>1 tsp dried oregano</b></em><o:p></o:p><br />
<em><b>1 tsp salt</b></em><o:p></o:p><br />
<em><b>1 tsp pepper</b></em><o:p></o:p><br />
<br />
<em><b>Heat oven to 400 degrees. Cut each pita half into 8 wedges. Arrange pita wedges evenly over a large baking sheet. Brush pitas with olive oil, then sprinkle with oregano, salt, pepper. Bake for 8 minutes, then turn over and bake until they are crisp and golden, about 8 minutes longer. </b></em><o:p></o:p><br />
<br />
<b><i><u>Faux Boursin Cheese Ball (Dip Variation):</u></i></b><o:p></o:p><br />
<b><i>1 8oz package cream cheese (use neufachel for a low-fat option) softened</i></b><o:p></o:p><br />
<b><i>1 tsp milk (and 4-8 Tbls more for dip variation)</i></b><o:p></o:p><br />
<b><i>1/4 garlic powder</i></b><o:p></o:p><br />
<b><i>3/4 tsp dried oregano</i></b><o:p></o:p><br />
<b><i>1/2 tsp dried thyme</i></b><o:p></o:p><br />
<b><i>1/4 tsp onion salt</i></b><o:p></o:p><br />
<b><i>1/4 dried basil</i></b><o:p></o:p><br />
<b><i>1/4 tsp dried marjoram</i></b><o:p></o:p><br />
<b><i>1/4 black pepper (or white pepper for low-oxalate option)</i></b><o:p></o:p><br />
<b><i>1/8 tsp dried sage</i></b><o:p></o:p><br />
<br />
<b><i>Blend together the cream cheese, milk, and remaining ingredients. Mix until smooth. Add 1Tbls. milk at a time, and blend to desired dip consistency. </i></b><o:p></o:p>Jenny Bettahttp://www.blogger.com/profile/16073897174863274157noreply@blogger.com0tag:blogger.com,1999:blog-4913884510201747786.post-58532012958512808992012-03-16T12:13:00.000-07:002012-03-16T12:13:57.735-07:00Shamrock Shake!I know we've all seen those McDonald's commercials for their seasonal Shamrock Shake. Every time I saw it my mouth watered and I would wonder what was really in those shakes, since they don't really say in their commercials. Well, as you may have already guessed, they are vanilla mint shakes dyed green. They're cool, minty and refreshing; but the best feature of all is they're IC friendly!! <br />
<br />
I came across a blog on yahoo yesterday with the official copycat recipe for the shake. While you can certainly run to the drive through and get your own, why not have the recipe on hand when McDonald's discontinues this yummy treat after St. Patrick's Day?! What better treat on a hot summer day than a cool minty shake? <br />
<br />
<div class="yiv2028846672msonormal" id="yui_3_2_0_1_13319250290191760" style="margin: 0in 0in 0pt;"><strong>McDonald's Shamrock Shake Copycat Recipe</strong> <br />
<em>(makes 1 giant shake, or 2 generously sized shakes)</em> <br />
<br />
<strong>Ingredients:</strong> <br />
3 cups good quality vanilla ice cream <br />
1 3/4 cups 1% milk <br />
1/2 teaspoon peppermint extract <br />
Green food coloring, if desired <br />
<br />
<strong>Directions:</strong> <br />
Blend all ingredients in a blender until completely thick and smooth. Pour into glasses and serve!</div>Jenny Bettahttp://www.blogger.com/profile/16073897174863274157noreply@blogger.com2tag:blogger.com,1999:blog-4913884510201747786.post-49769895727092277102012-02-15T15:54:00.000-08:002012-02-15T15:54:53.411-08:00Comfort FoodEven though it's been unseasonably warm this winter, I still find myself gravitating towards comfort food this time of year. My absolute favorite is macaroni and cheese. Nothing is better than a bowl of mac and cheese on a chilly evening snuggled under a blanket on your couch watching a good movie. I used to love making the packaged Velveeta shells and cheese, but it has so many artificial ingredients (and even paprika), I had to forget about that after being diagnosed with IC. I can sometimes get away with the boxed Kraft mac and cheese, but this is also loaded with artifical ingredients. And lets face it, it's powdered cheese! Here's a recipe that I found on the Velveeta cheese box that I changed slightly by substituting real cheese for the fake cheese. I find it satifies my mac and cheese craving, and it has to be better than consuming all that fake cheese! You can serve as a main dish, but it also makes a great side. <br />
<br />
<strong><em><u>Cozy Macaroni and Cheese:</u></em></strong><br />
<strong><em>3 cups medium elbows or shells (measure after pasta is cooked)</em></strong><br />
<strong><em>1/4 cup butter</em></strong><br />
<strong><em>1/4 cup flour</em></strong><br />
<strong><em>salt and pepper to taste</em></strong><br />
<strong><em>2 1/2 cups milk (2% is best-but skim also works)</em></strong><br />
<strong><em>1 cup shredded Jack Cheese</em></strong><br />
<strong><em>1 cup shredded mild cheddar cheese</em></strong><br />
<strong><em>homemade bread crumbs (optional)</em></strong><br />
<br />
<strong><em>1) preheat oven to 350. Cook and drain pasta.</em></strong><br />
<strong><em>2) over medium heat, melt butter in saucepan. wisk in flour, salt and pepper until golden.</em></strong><br />
<strong><em>3) Gradually pour in milk and stir with wisk to combine. Cook, stirring constantly until sauce thickens and mixture begins to boil. Add cheese and stir until melted.</em></strong><br />
<strong><em>4) Add pasta and stir. Pour into square pyrex baking dish. Top with breadcrumbs is desired. Bake for 30 mintues, covered with tin foil. Remove foil for last 5 minutes of baking so the top browns up.</em></strong><br />
<br />
My Mother used to make this fabulous baked chicken with honey mustard sauce when I was growing up. It was one of my favorite dishes, and I even started making it when I moved out on my own. After the IC, I could no longer think about eating mustard, but really wanted to make that chicken! So I removed the mustard and came up with my own version. While it's slightly different, it's just as tastey as the original, and it's actually lower in fat!<br />
<br />
<strong><em><u>Honey-Citrus Baked Chicken:</u></em></strong><br />
<strong><em>package chicken thighs with bones (each package has about 5 thighs)</em></strong><br />
<strong><em>honey</em></strong><br />
<strong><em>garlic powder</em></strong><br />
<strong><em>corriander (this will give the chicken a citrus taste with out the actual citrus!)</em></strong><br />
<strong><em>salt/pepper</em></strong><br />
<br />
<strong><em>1) preheat oven to 350.</em></strong><br />
<strong><em>2) remove and discard chicken skin. It should peel off easily, and you may have to cut the edges off with kitchen shears.</em></strong><br />
<strong><em>3) line 9x13 baking dish with tin foil. Place chicken in dish, squirt honey over each piece to cover, sprinkle with salt, pepper, garlic powder and ground corriander to taste. </em></strong><br />
<strong><em>4) bake for 1 hour-1 hour 15 minutes, or until done. Bake covered for first 30 minutes, baste with sauce in pan, and bake for remaining 30 minutes without the cover. Baste with sauce as needed when baking and before serving.</em></strong><br />
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I hope you're able to snuggle up and enjoy my favorite comfort food on the next chilly evening! <br />
<br />
Jenny Bettahttp://www.blogger.com/profile/16073897174863274157noreply@blogger.com0tag:blogger.com,1999:blog-4913884510201747786.post-87098516724270923042012-01-16T08:57:00.000-08:002012-01-16T08:57:37.420-08:00The Incredible EggI know when I've had a busy day, I get home and my dinner plan flies out the window. I just don't feel like cooking. My go-to quick dinner is usually breakfast. I always have eggs and cheese on hand, breakfast is quick and easy to cook, and I find it's easily the most IC safe meal I can eat. Also, a new FDA study has shown that eggs are lower in cholesterol than once believed, a good source of protein, and a good source of vitamin D as well. Another great reason to eat your eggs! So, instead of the usual scrambled eggs, why not try a breakfast burrito or creative omelet?<br />
<br />
<b><i><u>Breakfast Burrito</u> (serves 1, but can easily be doubled or more!)</i></b><br />
<b><i>3 eggs (I use 1 full egg and 2 egg whites)</i></b><br />
<b><i>chopped red bell pepper</i></b><br />
<b><i>chopped mushrooms</i></b><br />
<b><i>chopped scallion (optional) or chives</i></b><br />
<b><i>shredded jack cheese (or whatever cheese you prefer)</i></b><br />
<b><i>1 flour quesadilla shell</i></b><br />
<br />
<b><i>1) Chop veggies and scallion, add to skillet and stir-fry with oil until soft and scallion is translucent.</i></b><br />
<b><i>2) Crack eggs, and whisk together. Add eggs to cooked veggies and top with cheese. Scramble eggs until cooked through and no longer runny.</i></b><br />
<b><i>3) Heat quesadilla shell as instructed on package. Add egg mixture to shell, roll up, and serve.</i></b><br />
<br />
Here's another easy egg recipe for a quick dinner, or even for those mornings when you don't have much time, but still want a hearty breakfast...<br />
<br />
<b><i><u>Microwave Coffee Cup Scramble:</u> (1 serving-can easily be doubled or more)</i></b><br />
<b><i>2 eggs</i></b><br />
<b><i>2 Tbsp. milk</i></b><br />
<b><i>2 Tbsp. shredded jack cheese (or cheese of choice)</i></b><br />
<b><i>salt and pepper (if desired)</i></b><br />
<br />
<b><i>1) coat 12oz. microwave safe coffee mug with cooking spray. Add eggs and milk. Beat until blended.</i></b><br />
<b><i>2) Microwave on high 45 seconds, stir. Microwave until eggs are almost set, 30-45 seconds longer.</i></b><br />
<b><i>3) Top with cheese and microwave 10 seconds longer until cheese is melted. Season with salt and pepper.</i></b><br />
<br />
What would breakfast be without sausage? I know what you're thinking, "please don't tease me, I can't eat sausage." A few years ago, I was hosting the family for a Christmas brunch. I came across a sausage recipe in the Better Homes and Gardens cookbook that was in fact IC friendly. I couldn't believe it. First, I had never thought of making my own sausage, that was always something you bought. Second, how good could it be without the spices? Well, it was excellent, my husband and entire family gobbled it down, and even asked for the recipe. I have since found another homemade sausage recipe that's a bit more traditional than the first, but still equally as good. I usually make these over the weekend (or whenever I have free time) and freeze them individually so I can thaw and reheat quickly for a nice compliment to my quick breakfast dinners.<br />
<br />
<b><i><u>Apple Sausage Patties:</u> (this is also low in fat if you use lean pork and egg whites!)</i></b><br />
<b><i>1 beaten egg white</i></b><br />
<b><i>1/4 cup finely chopped scallion (or onion if you can tolerate it)</i></b><br />
<b><i>1/2 cup finely chopped gala or fuji apple (can use pears if you can't tolerate apples)</i></b><br />
<b><i>3 Tbsp. quick-cooking oats</i></b><br />
<b><i>1 tsp. dried parsley</i></b><br />
<b><i>1/2 tsp. salt</i></b><br />
<b><i>1/2 tsp. ground sage</i></b><br />
<b><i>1/4 tsp nutmeg</i></b><br />
<b><i>1/4 tsp pepper (can use white pepper)</i></b><br />
<b><i>1/2 pound lean ground pork</i></b><br />
<br />
<b><i>1) chop and sautee the scallion or onion until translucent. Set aside.</i></b><br />
<b><i>2) In medium bowl, combine egg white, cooked onion, apple (or pear), oats, parsley, salt, sage, nutmeg, and pepper. Add ground pork, mix well. Shape mixture into eight 2" wide patties.</i></b><br />
<b><i>2) coat 10" non-stick skillet with cooking spray. Cook patties over medium heat for 8-10 minutes or until meat is no longer pink and juices run clear, turning once. Drain off fat and serve. </i></b><br />
<b><i>**You can also cool and wrap each patty individually and freeze**</i></b><br />
<br />
<u><b><i>Homemade Breakfast Sausage:</i></b></u><br />
<b><i>2 pounds ground pork</i></b><br />
<b><i>1/4 tsp. garlic powder</i></b><br />
<b><i>1 Tbsp. maple syrup</i></b><br />
<b><i>2 tsp. dried sage</i></b><br />
<b><i>1/2 tsp. dried thyme</i></b><br />
<b><i>1 tsp. salt</i></b><br />
<b><i>1 tsp. pepper (can also use white pepper)</i></b><br />
<b><i>2 Tbsp. butter</i></b><br />
<b><i><br />
</i></b><br />
<b><i>1) Combine pork, garlic powder, syrup, sage, thyme, salt, pepper in large bowl. Mix with hands until combined. Form mixture into 2 1/2" patties, about 1/2" thick. Makes about 16 patties.</i></b><br />
<b><i>2) Melt 1 Tbsp. butter in large nonstick skillet over medium heat. Cook half of patties until well browned and cooked through, 3-5 minutes per side. Transfer to paper towel-lined plate and tent with foil. Wipe out skillet and repeat with remaining butter and patties. Serve, or let cool and wrap individually to freeze for later use.</i></b><br />
<b><i><br />
</i></b><br />
You can even make one of the above sausage recipes, chop up the patty, and add to the breakfast burrito mixture for even more flavor. I know these yummy recipes will add new life and flavor to your typical breakfast, or breakfast-for-dinner meals!Jenny Bettahttp://www.blogger.com/profile/16073897174863274157noreply@blogger.com0tag:blogger.com,1999:blog-4913884510201747786.post-27775786438882980422011-12-11T14:16:00.000-08:002011-12-11T14:16:15.290-08:00Easy Fudge without the "Fudge"As you already know from reading my previous post, my mother and I love to bake around Christmas time. Every year my mother would make the most amazing dark chocolate fudge, but this fudge was special because it didn't take hours to make and didn't have to be heated to an exact temperature in order to turn out correctly. Every year I would make the dark chocolate recipe to give to family and friends as presents, and look longingly at it knowing I couldn't eat it. Sigh. One thought kept popping into my head every time I made the fudge, why couldn't I try this recipe with a different baking chip that I could eat, say white chocolate? Last week I finally gave it a go, and I ended up with two new great easy fudge recipes that I could even enjoy! These recipes are so simple, turn out great, and make perfect gifts, oh and we can eat them too! What more could you ask for in a fudge?!<br />
<div><br />
</div><div><u><i><b>Foolproof Fudge (White Chocolate Peppermint Variation):</b></i></u></div><div><b><i>3 cups (18oz.) white chocolate chips</i></b></div><div><b><i>14 oz. can Sweetened Condensed Milk (I use Eagle Brand)</i></b></div><div><b><i>1/2-3/4 cup crushed starlight peppermint candies, or crushed candy canes</i></b></div><div><b><i>1 1/2 tsp. peppermint extract</i></b></div><div><b><i><br />
</i></b></div><div><b><i>1) In microwave safe dish, melt chips and milk. Heat until melted (about 2 minutes on high) stirring every 30 seconds or so.</i></b></div><div><b><i>2) Remove from microwave once melted, and in same dish stir in peppermint extract and crushed peppermint candies. </i></b></div><div><b><i>3) Pour evenly into 9x9in square pan lined with wax paper. Chill 2 hours in fridge. </i></b></div><div><b><i>4) After chilled, turn fudge onto cutting board, peel off wax paper and cut into squares. </i></b><br />
<b><i><br />
</i></b><br />
<b><i><u>Foolproof Fudge (Salted Butterscotch Variation):</u></i></b><br />
<b><i>3 cups (18oz) butterscotch chips</i></b><br />
<br />
<div><b><i>14 oz. can Sweetened Condensed Milk (I use Eagle Brand)</i></b></div><div><b><i>1 1/2 tsp. vanilla extract</i></b><br />
<b><i>Kosher Salt</i></b><br />
<b><i><br />
</i></b><br />
<br />
<div><b><i>1) In microwave safe dish, melt chips and milk. Heat until melted (about 2 minutes on high) stirring every 30 seconds or so. (The butterscotch chips don't melt as well as others, I heated for 3 minutes and still had some chunks of chips, but it gave the fudge some texture, so I just left them. Just be careful not to overheat, chips will burn eventually) </i></b></div><div><b><i>2) Remove from microwave once melted, and in same dish stir in vanilla extract. </i></b></div><div><b><i>3) Pour evenly into 9x9in square pan lined with wax paper. Sprinkle top with desired amount of Kosher salt. Put into fridge immediately and chill 2 hours, to prevent salt from melting. </i></b></div><div><b><i>4) After chilled, turn fudge onto cutting board, peel off wax paper and cut into squares.</i></b><br />
<b><i><br />
</i></b><br />
<b><i><u>**You can store at room-temp, in fridge, or freeze to keep for later. If you freeze, be sure to defrost in the fridge to prevent too much moisture on fudge exterior.** </u></i></b></div></div><br />
<div><b><i><br />
</i></b></div><div><br />
</div></div>Jenny Bettahttp://www.blogger.com/profile/16073897174863274157noreply@blogger.com0tag:blogger.com,1999:blog-4913884510201747786.post-75121312225301550742011-12-04T14:05:00.000-08:002011-12-06T07:07:24.729-08:00Warm Christmas MemoriesWhen I think of Christmas traditions, the one that immediately comes to mind is my mother and I making Christmas cookies in the kitchen when I was growing up. The smell and warmth the baking cookies gave to the house was just heavenly. We still make it a point to bake cookies every year, although it's now Thanksgiving weekend instead of early December since we no longer live in the same state. This is a tradition that my mother shared with her mother, my mother shared with me, and something I plan on doing once I have children. <br />
<div><br />
</div><div>The first Christmas with my IC diagnosis was interesting. All the cookies containing chocolate just seemed to jump out at me. The funny thing about this was that I was always a vanilla and white chocolate fan, and never liked chocolate all that much. I guess this was the classic wanting something that you couldn't have. After sorting through my family recipe book, I started to see more and more of my favorite cookies that I could still eat, even with my IC. Here are a few of my favorites. I hope this will help you and your family start a Christmas cookie baking tradition that will last for years to come! </div><div><br />
</div><div><b><i><u>Swedish Spritz Cookies:</u></i></b></div><div><b><i>*note-for these you need a cookie press. You can get them at any home store, like Target and Bed, Bath, and Beyond. They come with multiple cookie shapes and recipes for you to try as well. It's a great investment if you love making cookies. My Mom still has her's from the 1970's*</i></b></div><div><b><i><br />
</i></b></div><div><b><i>1 cup butter softened (use the real stuff, it's Christmas!)</i></b></div><div><b><i>3/4 cup sugar</i></b></div><div><b><i>1 egg</i></b></div><div><b><i>1 tsp. vanilla extract</i></b></div><div><b><i>1 tsp. almond extract</i></b></div><div><b><i>2 1/2 cups flour (I prefer the unbleached all purpose variety)</i></b></div><div><b><i>1/2 tsp. baking powder</i></b></div><div><b><i>1/4 tsp. salt</i></b></div><div><b><i>1) preheat oven to 375. cream butter and sugar. beat in egg and extracts.</i></b></div><div><b><i>2) Sift together flour, baking powder, and salt. Gradually beat into egg mixture.</i></b></div><div><b><i>3) Pick your cookie shape, I usually the wreath shaped cutter, or the Christmas tree cutter. If using the Christmas tree cutter, you can add some green food coloring to the dough as desired. This is optional.</i></b></div><div><b><i>4) Place dough in cookie press and press onto cookie sheet lined with parchment paper. Decorate cookies as desired with sprinkles, nuts, etc... Place cookie sheet on middle rack in oven and bake for 8-10 minutes.</i></b></div><div><b><i>5) Keep unused batter in fridge, the press works better with cold dough.</i></b></div><div><b><i>6) Remove cookies from oven and place immediately on cookie rack to cool completely.</i></b></div><div><b><i>7) repeat with remaining dough.</i></b></div><div><b><i><br />
</i></b></div><div><b><i><u>Russian Tea Cakes:</u> This cookie is my all-time favorite!</i></b></div><div><b><i>1 cup butter softened (again use the real stuff, it's so much better!)</i></b></div><div><b><i>1/2 cup powdered sugar</i></b></div><div><b><i>1 tsp. vanilla extract</i></b></div><div><b><i>2 1/4 cups flour</i></b></div><div><b><i>1/4 tsp. salt</i></b></div><div><b><i>3/4 cups finely chopped almonds (optional)</i></b></div><div><b><i>extra powdered sugar</i></b></div><div><b><i>1) preheat oven to 400. Mix butter, 1/2 cup powdered sugar and the vanilla. Mix in flour, salt, and nuts until dough holds together.</i></b></div><div><b><i>2) shape dough into 1 inch balls. Place about 1 inch apart on parchment lined cookie sheet. Place on middle rack and bake until set but not brown, about 8-10 minutes. </i></b></div><div><b><i>3) roll in powdered sugar while warm. Cool completely on cookie rack then roll again once cool in powdered sugar. </i></b><br />
<br />
<strong><em>**note-almonds are high in oxalates, but safe for the IC diet. If you eat a couple cookies, the amount of almonds is minimal, and shouldn't irratate you. Also, you can omit the almonds if you are very sensitive to nuts and the cookie will still taste great!**</em></strong> </div>Jenny Bettahttp://www.blogger.com/profile/16073897174863274157noreply@blogger.com0tag:blogger.com,1999:blog-4913884510201747786.post-87529930094019251602011-11-20T12:00:00.000-08:002011-11-20T16:07:19.158-08:00Reinventing LeftoversThere's nothing I love more than the good 'ol open-face turkey sandwich smothered in gravy and stuffing the day after Thanksgiving, but even that can get old after a couple of days. Last year I came across a wonderful holiday leftover recipe for an easy turkey pot-pie. When I brought the pot-pie in for lunch at work, it smelled so good that my colleges asked for the recipe! <br />
<br />
<b><i><u>Leftover Herb-Crusted Turkey Pot Pie</u> </i></b><br />
<b><i>1 egg</i></b><br />
<b><i>1Tbsp. water</i></b><br />
<b><i>6 cups diced cooked turkey or chicken</i></b><br />
<b><i>5 cups frozen mixed veggies (I use green beans and corn)</i></b><br />
<b><i>2 Tbsp. butter</i></b><br />
<b><i>1/2 cup flour</i></b><br />
<b><i>2 cups Chicken Broth (I use Pacific Chicken Broth-it doesn't have celery or carrot juice which are high in oxalate like other brands)</i></b><br />
<b><i>1/4 tsp. pepper</i></b><br />
<b><i>1/2 of a 17.3ox pkg. Frozen Puff Pastry (1 sheet) Thawed (Pepperidge Farm makes a good puff pastry)</i></b><br />
<b><i>2 tsp.dried herbs of choice (parsley, thyme, oregano) or 2 Tbsp. fresh herbs chopped</i></b><br />
<b><i><br />
</i></b><br />
<b><i>1) heat oven to 400 degrees. Beat egg and water in small bowl.</i></b><br />
<b><i>2) Stir turkey and veggies in 13x9" baking dish.</i></b><br />
<b><i>3) Heat butter in skillet, add flour and stir until combined and golden. Stir in broth, and cook for 5 minutes stirring frequently until mixture boils and thickens. Stir in pepper. Pour stock mixture over turkey.</i></b><br />
<b><i>4) Unfold pastry sheet on lightly floured surface. Roll pastry sheet into 13x9" rectangle. Place pastry over filling. Press pastry to rim to seal. Brush pastry with egg mixture and sprinkle with herbs.</i></b><br />
<b><i>5) Bake 25 minutes or until pastry is golden brown and filling is bubbling.</i></b><br />
<br />
Another great way to use your leftovers, is using them as filling for a quesadilla. Simply fill half a flour tortilla* with your favorite shredded cheese (mozzarella, jack, or mild cheddar). Add turkey or chicken, and any veggies you have on hand like corn and chopped red pepper. Fold quesadilla shell to close and place in skillet and heat until cheese is melted. Flip halfway through to allow to bake evenly. Slice with pizza slicer into 4 triangles, and serve with green salad or fruit of your choice.<br />
<i>*whole wheat is high in oxalate, so stick with a white flour burrito shell. I like Mission brand. When checking ingredients, wheat flour is the same as white flour, but steer clear of whole wheat flour.</i><br />
<br />
I usually find I have leftover pumpkin puree, but never enough to make another pie with, nor do I want to make another pie after eating one. Some pumpkin recipes use the entire can on puree, where others use only half. What to do with that other half so it doesn't go to waste? How about making a pumpkin spread, much like apple butter, to top toast and pancakes. <br />
<br />
<b><i><u>Leftover Pumpkin Breakfast Spread:</u></i></b><br />
<b><i>2 sticks unsalted butter (softened)</i></b><br />
<b><i>1/4 cup plus 2 Tbsp. pumpkin puree</i></b><br />
<b><i>3 Tbsp. real maple syrup</i></b><br />
<b><i>1/2 tsp pumpkin pie spice</i></b><br />
<b><i>1/2 tsp coarse salt</i></b><br />
<b><i>Beat all ingredients in a mixer on high speed until pale and fluffy. Store spread in fridge up to two weeks!</i></b><br />
<br />
Whatever you decide to do with your Thanksgiving leftovers, I hope everyone has a wonderful, pain-free holiday shared with family and friends!<br />
Jenny Bettahttp://www.blogger.com/profile/16073897174863274157noreply@blogger.com0tag:blogger.com,1999:blog-4913884510201747786.post-45395741624981812462011-11-13T14:59:00.000-08:002011-11-13T14:59:41.142-08:00Thanksgiving...On The SideEver since I was a teenager, my extended family gathers at my Aunt's house for our annual Thanksgiving feast. The eclectic group changes every year, but you can always count on amazing food, good conversation, and a warm inviting atmosphere. This to me is what the holidays are all about.<br />
<br />
<div>Like I said in my previous post, this time of year also creates anxiety for myself and my fellow IC'ers. Lucky for me, my Aunt loves for everyone to bring their own dish to contribute to the feast. Two years ago, I started bringing my classic green bean cassarole, which to my surprise my cousins had never had before. Prior to making the cassarole, I would plan on eating turkey and rolls since I didn't want to burden my Aunt with my special diet requests. It finally dawned on me after getting married that I too could now bring a dish, since I was no longer considered one of the kids. I'm glad I started doing this for two reasons, I could guarantee that I could eat more than just turkey and I was contributing a new dish to to mix!<br />
<br />
Most Thanksgiving dishes can be IC safe, like the turkey, pumpkin pie, and stuffing. However, not everyone makes things the same way, and something like stuffing can easily become a problem for IC'ers, especially if it's a sausage or cranberry stuffing. Another problem dish for those who also follow the low-oxalate diet is mashed potatoes, which have a high oxalate content, and the celery that is usually included in most stuffing recipes. So whether you are hosting Thanksgiving dinner or if you're planning on bringing a dish to someone else's feast, I want to share my favorite sides and dessert that are both IC safe and low-oxalate.<br />
<br />
<u><i><b>Jenny's Famous Green Bean Cassarole:</b></i></u><br />
<b><i>This recipe is actually based on the French's recipe that is printed on their French-Fried Onion box. I always felt it was too soupy, so I tweaked their recipe by adding more green beans, and decreasing the amount of milk used. Feel free to tweak to your liking!</i></b><br />
<b><i><br />
</i></b><br />
<b><i>10 3/4oz. can Campbell's Healthy Request Cream of Mushroom Soup</i></b><br />
<b><i>1/4-3/4 cup milk</i></b><br />
<b><i>1/8 tsp white pepper</i></b><br />
<b><i>4 cans green beans (14 1/2 oz. cans)</i></b><br />
<b><i>1 1/3 cup French's French Fried Onions</i></b><br />
<b><i><br />
</i></b><br />
<b><i>1) Mix soup, pepper, beans, and 1/4 cup milk in 1 1/2 qt. baking dish. Add additional milk for desired consistancy 1/4 cup at a time. Make sure milk does not exceed more than 3/4 cup total. Stir in 2/3 cup onions.</i></b><br />
<b><i>2) bake at 350 covered for 30 minutes.</i></b><br />
<b><i>3) Stir and top with remaining 2/3 cup onions. Bake uncovered 5 more minutes until onions are golden.</i></b><br />
<b><i>**I've never had a problem with French's Fried Onions, but if you feel you might, then omit onions from step 1, and top cassarole with breadcrumbs and some butter to help breadcrumbs brown. Bake as above**</i></b><br />
<br />
<b><i><u>Herb-Apple Oven Stuffin':</u></i></b><br />
<b><i>8 Tbsp (1 stick) unsalted butter</i></b><br />
<b><i>1/2-1 medium yellow onion (use as much as you desire)</i></b><br />
<b><i>4 gala or fuji apples, peeled, cored and diced</i></b><br />
<b><i>2 Tbsp dried parsley</i></b><br />
<b><i>1/2 tsp each dried sage, thyme, marjoram</i></b><br />
<b><i>1/2 tsp white pepper</i></b><br />
<b><i>12 cups (1 loaf) Pepperidge Farm White Sandwhich Bread, dried and cut into 1/2" cubes</i></b><br />
<b><i>2 cups chicken broth</i></b><br />
<b><i>3 egg whites, beaten</i></b><br />
<b><i>1 tsp salt</i></b><br />
<b><i>**To dry bread, place each slice in a single layer on baking sheets and let sit overnight, then cut into cubes**</i></b><br />
<b><i><br />
</i></b><br />
<b><i>1) preheat oven to 400 degrees and butter 9x13 baking dish</i></b><br />
<b><i>2) heat butter in large skillet over medium-high heat. Reserve 2 Tbls after melted and set aside. Add onion and cook until translucent. (about 8 minutes) Stir in parsley, sage, thyme, and marjoram and cook for 1 more minute. Stir in apples and cook until apples are warm, about 2 more minutes. </i></b><br />
<b><i>3) Add bread cubes, broth, eggs, and salt to large mixing bowl. Add onion, apple, herb mixture from pan. Gently toss to combine. Be careful not to over-stir, it can make the bread mushy.</i></b><br />
<b><i>4) transfer mixture to baking dish and spread evenly. Drizzle reserved butter over top, cover with foil, and bake for 25 minutes.</i></b><br />
<b><i>5) Remove foil an bake 15-20 minutes longer until top is golden brown.</i></b><br />
<b><i>**serves 10-12**</i></b><br />
<b><i><br />
</i></b><br />
<b><i><u>Pumpkin Caramel Cheesecake:</u></i></b><br />
<b><i><u>Crust:</u></i></b><br />
<b><i>1 1/2 cups (30 cookies) crushed gingersnap cookies (I like to use food processor to crush)</i></b><br />
<b><i>1/4 cup butter, melted</i></b><br />
<b><i><u>Filling:</u></i></b><br />
<b><i>3 8oz. pkgs cream cheese, softened (use neufchatel cheese for 33% lower fat option)</i></b><br />
<b><i>1/2 cup butter, softened</i></b><br />
<b><i>1 cup sugar</i></b><br />
<b><i>1 cup canned pumpkin puree</i></b><br />
<b><i>1/2 caramel topping (I buy this from whole foods in a jar)</i></b><br />
<b><i>3 Tbls. flour</i></b><br />
<b><i>3 eggs</i></b><br />
<b><i><u>Topping:</u> (use recipe below to make topping, or you can use cool whip, or make without the topping)</i></b><br />
<b><i>1 cup whipping cream</i></b><br />
<b><i>2 Tbls brown sugar</i></b><br />
<b><i>1 tsp vanilla</i></b><br />
<b><i><br />
</i></b><br />
<b><i>1) heat oven to 350. Spray bottom of 9-in springform pan with cooking spray. Wrap foil on exterior of pan, make sure foil covers bottom and sides (this will prevent the water from seeping into pan during cooking).</i></b><br />
<b><i>2) In small bowl, stir crust ingredients until combined and press into bottom of pan. B</i></b><b><i>ake crust 10-12 minutes until set.</i></b><br />
<b><i>3) Meanwhile, in large bowl, beat cream cheese until smooth. Beat in butter until creamy. Gradually beat in sugar. Beat pumpkin until blended. Beat in caramel topping and flour. Beat in eggs one at a time until blended.</i></b><br />
<b><i>4) Reduce oven to 325. Pour filling into baked crust. Place springform pan in large roasting pan. Fill roasting pan 1/4 full with hot water. Bake 1 hour 15 minutes to 1 hour 25 minutes until edge of cheesecake is set at least 2 inches from edge. Center of cheesecake should still jiggle when moved.</i></b><br />
<b><i>5) cool in pan on cooling rack at least 30 minutes. With sharp knife, loosen cheesecake from side of pan. cover, and refrigerate at least 8 hours. </i></b><br />
<b><i>6) For topping, beat cream, brown sugar, and vanilla in small bowl on high speed until soft peaks form.</i></b><br />
<b><i>7) To serve, remove side of springform pan and cut into wedges. Serve with dollop of whipped cream topping on each wedge. </i></b><br />
<b><i> </i></b></div>Jenny Bettahttp://www.blogger.com/profile/16073897174863274157noreply@blogger.com2tag:blogger.com,1999:blog-4913884510201747786.post-29718581300429862752011-11-05T16:06:00.000-07:002011-11-06T07:14:29.874-08:00Chips 'n Dips & ThingsWith the holiday season quickly approaching, it's time for holiday parties, family gatherings, and what can easily be considered the "most wonderful time of the year." As if this season didn't come with enough stress, us IC'ers also have to deal with the big question of "what if they don't have anything there I can eat?"<br />
<br />
There are a couple of ways you can deal with this. First, you can eat something before you go. Last year I attended an engagement party where there was literally nothing I could eat, except rolls. The salad was already tossed with vinegrette, and the main courses all consisted of pasta or meat with tomato sauce. I snacked on rolls until I finally was dizzy with hunger, and we had to end up leaving so I could get a burger at the hotel bar. I'll never do that again! Before you go, eat something light. Heat up some leftovers, or make a cheese sandwich and have a sliced pear. At least you'll have something in your stomach before you go, and if they do have something you can eat, you can still indulge.<br />
<br />
Another option is asking the party host if you can bring something. Growing up, at most family gatherings the host would provide the main dish, and everyone would bring a side dish of their choice. This is a great way to not show up to a gathering empty handed, and you'll ensure that there is something you can eat. <br />
<br />
The last option is to host the party yourself. You can control the entire menu, and have as many IC safe/low-oxalate options as your heart desires! Why not host an appetizer party? The food is bite-sized, and you can serve multiple dishes instead of one full meal. The problem is, what to make that is safe for you and tasty for others? Here are a few of my personal appetizer favorites that have also been a hit with the guests:<br />
<br />
<b><i><u>Faux Boursin Cheese Ball:</u></i></b><br />
<i>This recipe is from Bev Laumann's "A Taste of the Good Life", which was one of the first book's I bought after being diagnosed with IC. This is a party staple for me, and has also become one for my friends and family. Every time I've served this, I've had at least 2 people ask for the recipe. Yes, it's that good!</i><br />
<b><i>1 8oz package cream cheese (use neufachel for a low-fat option) softened</i></b><br />
<b><i>1 tsp milk</i></b><br />
<b><i>1/4 garlic powder</i></b><br />
<b><i>3/4 tsp dried oregano</i></b><br />
<b><i>1/2 tsp drie thyme</i></b><br />
<b><i>1/4 tstp onion salt</i></b><br />
<b><i>1/4 dried basil</i></b><br />
<b><i>1/4 tsp dried marjoram</i></b><br />
<b><i>1/4 black pepper (or white pepper for low-oxalate option)</i></b><br />
<b><i>1/8 tsp dried sage</i></b><br />
<b><i>1/2 finely chopped almonds (optional)</i></b><br />
<b><i>Blend together the cream cheese, milk, and remaining ingredient, except the nuts. Mix until smooth. Wrap in plastic wrap in general shape of a ball. Chill for at least 1 hour. Remove from fridge, and roll in nuts to cover. Serve in a round platter with IC safe/low oxalate veggies or crackers, and spreading knives.</i></b><br />
<b><i>**you can also omit the nuts by serving the cheese ball right after chilling, before rolling in nuts**</i></b><br />
<br />
<b><i><u>Texas Caviar:</u></i></b><br />
This recipe is adapted from the VP Foundation's Low Oxalate Cookbook-Book Two. This dip tastes much better than it looks, trust me! <br />
<b><i>1/2 cup brown lentils, rinsed</i></b><br />
<b><i>1/2 tsp onion salt</i></b><br />
<b><i>1/4 tsp. black or white pepper </i></b><br />
<b><i>1/4 tsp garlic powder</i></b><br />
<b><i>1 tsp olive oil</i></b><br />
<b><i>Cover lentils with water and simmer until mushy, about 35-40 minutes. In a food processor, add the mushy lentils and remaining ingredients. Blend until combined. Serve with pits chips or tortilla chips.</i></b><br />
<br />
<b><i><u>Red Pepper Pinwheels</u></i></b><br />
<b><i>1 red bell pepper</i></b><br />
<b><i>4 medium flour tortillas (I like Mission white flour Tortillas for a low-oxalate option)</i></b><br />
<b><i>1/2 cup spreadable cheese (you can either use Boursin Garlic & Fine Herbs cheese spread, or you </i></b><b><i>can make </i></b><b><i>the faux-boursin cheese ball above, and use 1/2 cup for this recipe)</i></b><br />
<b><i>1/2 cup chopped fresh tarragon, basil, or mint</i></b><br />
<b><i>1) roast the red pepper. Preheat broiler, line baking dish with tin foil, place red pepper in dish. Broil about 10 minutes, turning the pepper every 2-3 minutes to bake evenly. Take out of oven, wrap broiled pepper with tin foil from baking pan, an let sit for 10 minutes. This steams the pepper, and makes removing the skin easier. Peel to remove blackened skin, core, and remove seeds. Slice into thin strips. </i></b><br />
<b><i>2) Stack tortillas on a plate, cover with damp paper towel then wax paper. Heat for 30 seconds in microwave until warm. </i></b><br />
<b><i>3) Spread 2 Tbls. cheese on tortilla. Top with about 1/4 of pepper slices. Sprinkle with herbs. Roll up tortilla gently but firm. Wrap in plastic wrap and chill for at least 1 hour, but not more than 4 hours. Repeat with remaining tortillas.</i></b><br />
<b><i>4) Unwrap tortillas and slice off ragged ends. Cut each wrap diagonally in about 5 slices, and serve on platter.</i></b><br />
<br />
<b><i><u>Coconut Chicken Skewers:</u></i></b><br />
<b><i>1 pkg. boneless chicken breasts (about 1lb.)</i></b><br />
<b><i>1 cup flour</i></b><br />
<b><i>2 eggs, beaten</i></b><br />
<b><i>1 cup breadcrumbs (use white breadcrumbs for low-oxalate option)</i></b><br />
<b><i>1 cup shredded coconut</i></b><br />
<b><i>1 Tbls. brown sugar</i></b><br />
<b><i>1/4 tsp. cinnamon (cinnamon is high in oxalate, but use in a low enough amount in this recipe)</i></b><br />
<b><i>salt and pepper (white pepper for low-oxalate option)</i></b><br />
<b><i>4 Tbls. Butter</i></b><br />
<b><i>1) Slice chicken into thin strips or in bite-size chunks.</i></b><br />
<b><i>2) Combine breadcrumbs, coconut, brown sugar, salt and pepper in a wide bowl. </i></b><br />
<b><i>3) Dip chicken first in flour, then egg mixture, then roll in breadcrumb mixture until coated.</i></b><br />
<b><i>4) over medium high heat, melt 2-4 Tbls. butter to coat pan. Add chicken and pan fry in butter until golden and chicken is cooked through.</i></b><br />
<b><i>5) Add chicken to skewers, or add toothpicks to each chicken bite. Serve on platter with pear sauce. </i></b><br />
<br />
<b><i><u>Pear Sauce:</u></i></b><br />
<b><i>1 cup pear jelly (you can order pear jelly from the IC network, or Braswells makes a low-acid pear jelly)</i></b><br />
<b><i>2 Tbls. pear juice (I use organic Knudsen's pear juice)</i></b><br />
<b><i>1/8 tsp garlic powder</i></b><br />
<b><i>salt and pepper to taste</i></b><br />
<b><i>Combine all ingredients. For a chunkier sauce, stir with spoon and serve. For a smoother sauce, place in blender or food processor and blend until combined.</i></b><br />
<br />
Whether you decide to have your own party or bring a dish to someone else's, I hope you enjoy all your holiday gatherings and have a wonderful holiday season!Jenny Bettahttp://www.blogger.com/profile/16073897174863274157noreply@blogger.com0tag:blogger.com,1999:blog-4913884510201747786.post-55769987288309465312011-10-29T13:44:00.000-07:002011-10-29T13:49:59.802-07:00Maple Syrup...not just for pancakes anymore!There's nothing better on a crisp fall morning than hot pancakes with real maple syrup. I love maple syrup so much, I even top my oatmeal with it rather than brown sugar, and maple sugar candies were my favorite purchase at the local Fall Farm Days event. Yum! The great thing about maple syrup, other than it's sugary goodness, is it is naturally organic, a great source of antioxidants, it's IC safe, and low in oxalates. Maple syrup didn't just jump on the organic band-wagon, it has always been there. Maple syrup is made by tapping maple trees to extract the sap, then the collected sap is boiled without any added ingredients. Maple syrup naturally contains manganese and zinc, which promote energy and antioxidant production in the body, as well as protect your heart and boost your immune system. Who knew?<br />
<br />
What's up with those grades? According to the Official Vermont Maple Syrup Website, there are four grades of maple syrup, and most are available in your local grocery store. Vermont Fancy has a mild flavor and light color. This is used as a topping for things like ice cream. Next is Grade A Medium Amber, which is darker in color and has a pronounced maple flavor. This is commonly used as table syrup. There is also a Grade A Dark Amber which has an even more pronounced maple flavor. I personally prefer this grade. It is strong enough to be used for cooking, but not so strong where you can not use it as table syrup. Grade B is the darkest most concentrated grade, and is mostly only used for cooking. <br />
<br />
A couple years ago, my brother who is very creative in the kitchen, challenged his friends to come up with their best recipes using maple syrup. The results proved that maple syrup isn't just for pancakes anymore!<br />
<br />
<b><i><u>Maple Vinaigrette:</u></i></b><br />
<i><b>1/2 tsp dried basil</b></i><br />
<i><b>1/4 cup pear juice (I use Knudsen's Organic Pear Juice)</b></i><br />
<i><b>1/2 cup Pure Maple Syrup (I use Grade A Dark)</b></i><br />
<i><b>1/4 tsp garlic powder</b></i><br />
<i><b>1 cup olive oil (I've found that extra virgin is too strong-try a milder olive oil for this dressing)</b></i><br />
<i><b>1 tsp salt</b></i><br />
<i><b>1/4 pepper (can use white pepper for low-oxalate option)</b></i><br />
<i><b><br />
</b></i><br />
<i><b>In a bowl whisk together pear juice, maple syrup, and olive oil. Add basil, garlic powder, and season with salt and pepper. Mix together until combined. Can store in the refrigerator for 1-2 weeks. To make in a salad dressing shaker, pour all ingredients in, put top on, then shake to combine. Can also be store in the fridge.</b></i><br />
**I love this dressing over a romaine salad with feta and pears, but works on almost any salad** <br />
<br />
<b><i><u>Maple-Glazed Squash:</u></i></b><br />
<b><i>2 acorn squash</i></b><br />
<b><i>2 Tbls veggie oil</i></b><br />
<b><i>2 tsp sugar</i></b><br />
<b><i>3/4 tsp salt</i></b><br />
<b><i>1/2 tsp pepper (white pepper for low-oxalate)</i></b><br />
<b><i>5 Tbls. maple syrup (either Grade A Dark or Grade B)</i></b><br />
<b><i>4 Tbls. unsalted butter</i></b><br />
<b><i><br />
</i></b><br />
<b><i>1) Preheat oven to 475. </i></b><br />
<b><i>2) Halve squash, remove seeds, then cut each half into 4 equal wedges. Toss with oil, sugar, salt, and pepper in bowel. Arrange cut side down on a baking sheet. Bake about 25 minutes until deep golden brown color.</i></b><br />
<b><i>3) Bring syrup to boil in saucepan over medium-high heat. Reduce to medium-low and simmer until thickened, about 3 minutes. Off heat whisk in butter until smooth. Cover to keep warm.</i></b><br />
<b><i>4) Remove cooked squash from oven. Flip and brush with 6 Tbls. glaze. Put back in oven and bake another 15 minutes until golden all over.</i></b><br />
<b><i>5) Brush with remaining glaze and serve warm.</i></b><br />
<br />
**I like to serve this dish as a side to a roasted chicken**<br />
<br />
<b><i><u>Maple Salmon:</u></i></b><br />
<b><i>1/4 cup maple syrup (Grade A Dark or Grade B)</i></b><br />
<b><i>2 Tbsp soy sauce (use Kikkoman's low-sodium. I don't have a problem with this type)</i></b><br />
<b><i>1/4 tsp garlic powder</i></b><br />
<b><i>salt/pepper (or white pepper for low-oxalate)</i></b><br />
<b><i><br />
</i></b><br />
<b><i>1) in small bowl, mix maple syrup, soy sauce, garlic powder, salt and pepper.</i></b><br />
<b><i>2) Place salmon in shallow baking dish and coat with syrup mixture. Cover and marinate for 30 minutes.</i></b><br />
<b><i>3) Preheat oven to 400. Bake salmon with the marinade uncovered for 20 minutes, until fish flakes easily with a fork. </i></b><br />
<b><i><u>Note: you can also discard marinade before baking if soy sauce bothers you.</u></i></b><br />
<br />
**I serve this dish with white sticky rice and cooked brocoli**<br />
<br />
<b><i><u>Chicken with Maple Sauce:</u></i></b><br />
<b><i>1 pkg dried pasta (fettuccine or linguinie)</i></b><br />
<b><i>3-4 boneless skinless chicken breasts (1 1/2 lbs)</i></b><br />
<b><i>salt and pepper (white pepper for low-oxalate)</i></b><br />
<b><i>1 Tbsp olive oil</i></b><br />
<b><i>2 red bell peppers</i></b><br />
<b><i>3/4 cup chicken broth (I use Pacific organic broth. it's the only broth that doesn't contain celery which is high in oxalates)</i></b><br />
<b><i>1 Tbsp. cornstarch</i></b><br />
<b><i>1 tsp dried rosemary</i></b><br />
<b><i>1/4 cup maple syrup (Grade A Dark or Grade B)</i></b><br />
<b><i><br />
</i></b><br />
<b><i>1) cook pasta according to directions on pacakge. Drain and set aside.</i></b><br />
<b><i>2) season chicken with salt and pepper. In skillet, heat oil over medium heat. Add chicken and cook for 10-12 minutes until chicken is no longer pink (170 degrees). Remove chicken from skillet and tent with foil to keep warm.</i></b><br />
<b><i>3) meanwhile seed and core red peppers and cut into thin long strips. After removing chicken, increase heat to medium-high and add red pepper to skillet and stir fry for 6-8 minutes until crisp.</i></b><br />
<b><i>4) In small bowl combine broth, cornstarch, rosemary, salt and pepper. Add to skillet, cook and stir until thickened and bubbly. Stir for 1 minute longer, then stir in maple syrup.</i></b><br />
<b><i>5) Serve chicken over warm pasta, then top with maple red pepper sauce. Add your favorite veggie or salad to complete the meal.</i></b>Jenny Bettahttp://www.blogger.com/profile/16073897174863274157noreply@blogger.com0tag:blogger.com,1999:blog-4913884510201747786.post-39871236114498790372011-10-09T14:48:00.000-07:002011-10-09T14:48:39.610-07:00Are You Ready for Some Football?!It's football season again, and that means entertaining friends and family for the big game. When hosting a super bowl party a few years ago, I was challenged with creating an IC friendly menu along with keeping non-IC's happy with your typical football foods. How do you make IC friendly nachos, wings, or salsa?<br />
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First I concentrated on the nachos, and thought about the ingredients that were IC safe, beef, cheese, lettuce, tortilla chips, etc... Most restaurants add jalapenos peppers, black beans, and salsa to their nacho creations, but are those ingredients really necessary? I quickly found the answer to be NO! My nacho recipe has become a favorite at family gatherings, and I've even had non-IC'ers ask for this recipe to make at their own parties!<br />
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<u><em><strong>IC-Safe Nachos</strong></em></u><br />
<strong><em>1lb. ground beef</em></strong><br />
<strong><em>1 red bell pepper</em></strong><br />
<strong><em>small yellow onion (can use green onions if you can tolerate or omit onion all-together)</em></strong><br />
<strong><em>1 pkg. Velveeta Cheese, cut into small cubes</em></strong><br />
<strong><em>2 cups shredded Monterrey jack cheese (I use Sargento)</em></strong><br />
<strong><em>1/2 head iceburg lettuce, chopped</em></strong><br />
<strong><em>1 bag tortilla chips</em></strong><br />
<strong><em>oil, salt, and pepper</em></strong><br />
<strong><em>sliced black olives, chopped fresh or dried chives (both optional) </em></strong><br />
<br />
<strong><em>1) preheat oven to 375.</em></strong><br />
<strong><em>2) add 1Tbsp. oil to skillet and brown ground meat. season with salt and pepper as desired. remove to separate bowl when browned, and tent with foil.</em></strong><br />
<strong><em>3) dice red pepper and onion. Add 1Tbsp. oil to empty saute pan, saute pepper and onions until onions are translucent. Add meat back to pan, and mix well.</em></strong><br />
<strong><em>4) In 9x13 glass baking dish layer tortilla chips, then meat mixture, then two-thirds of the cheese, lettuce, then top with remaining cheese. You can add sliced black olives to the top if you can tolerate. (black olives are high in oxalate but are IC safe) You can also add fresh chopped or dried chives to the top as well for extra flavor. </em></strong><br />
<strong><em>5) Back at 375 degrees for 10-15 minutes until cheese is melted and browned slightly.</em></strong><br />
<br />
What are nachos without sour cream? For IC'ers sour cream is a big no-no. I know I really miss it and found that the cottage cheese substitutions just didn't fill the void. I tried using cream cheese, and found it had more of a bite like real sour cream does, and had a creamier, thicker texture. <br />
<br />
<strong><em><u>Sour Cream Substitute</u></em></strong><br />
<strong><em>4oz. cream or neufachel cheese (1/2 package) chopped into cubes</em></strong><br />
<strong><em>3-6 Tbsp. skim milk</em></strong><br />
<br />
<strong><em>In a food processor, add cream cheese cubes and 2 Tbsp milk. Blend until smooth (about 1 minute). If mixture is too thick, add 1 Tbsp. of milk at a time until it becomes your desired consistency. Add dollops on top of the nachos after baking, or serve as a side dish. The recipe can be easily doubled</em></strong>. <br />
<br />
My next goal was to make an IC-friendly wing. In college, after a big game we would go to a local wing place called Sharky's. They had over 100 varieties of wings, varying from ultra spicy to sweet wings. I decided to concentrate on the sweet wings, and try to re-create them at home. I had come across a recipe for maple-ginger glazed chicken, and decided to try to sauce on wings. The sauce is so yummy, you don't even miss the blue cheese dip!<br />
<br />
<strong><em><u>Maple-Ginger Glazed Wings:</u></em></strong><br />
<strong><em>1 1/2-2 lbs chicken wing pieces</em></strong><br />
<strong><em>3/4 cup real maple syrup</em></strong><br />
<strong><em>3 Tbls. low-sodium soy sauce (make sure it is MSG-free)</em></strong><br />
<strong><em>1 tsp. dried ginger</em></strong><br />
<strong><em>salt and pepper to taste</em></strong><br />
<br />
<strong><em>1) preheat oven to 374 degrees</em></strong><br />
<strong><em>2) place chicken on lined 9x13 baking dish, add salt and pepper to taste, bake for 20 minutes.</em></strong><br />
<strong><em>3) mix maple syrup, soy sauce, and ginger in small bowel and set aside.</em></strong><br />
<strong><em>4) with pastry brush, brush glaze on chicken and bake 10 minutes.</em></strong><br />
<strong><em>5) flip chicken and brush with glaze from baking dish. Bake for an additional 5-10 minutes until done.</em></strong><br />
<strong><em>**You can also serve with the sour cream substitute to dip the wings in**</em></strong><br />
<br />
My last goal was to tackle (get-it!!) salsa and chips. While most salsa recipes are not IC-friendly, avocado is. So why not have some jarred salsa for the guests and some IC-safe guacamole for your and any other IC'ers at the party?!<br />
<br />
<strong><em><u>IC-Safe Guacamole</u></em></strong><br />
<strong><em>1 ripe avocado (you might want to buy a few days early so it's soft enough on the day you want to make it)</em></strong><br />
<strong><em>2 Tbsp. Pear Juice (I use Knudsen's Organic Pear Juice)</em></strong><br />
<strong><em>onion salt to taste</em></strong><br />
<strong><em>lemon zest (these are high in oxalate, and you can omit from dip)</em></strong><br />
<br />
<strong><em>1) peel and core avocado</em></strong><br />
<strong><em>2) in a food processor, blend avocado, 2 Tbsp pear juice, and onion salt until creamy. You can add more pear juice if desired.</em></strong><br />
<strong><em>3) Place in serving bowl and add lemon zest on top if desired. </em></strong><br />
<strong><em>**serve immediately, the dip will turn brown in a few hours. Keep the pit in the guacamole to help prevent browning**</em></strong><br />
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Adding these dishes to your Sunday football line-up is a great way to please your guests, and please your bladder as well!! ;)Jenny Bettahttp://www.blogger.com/profile/16073897174863274157noreply@blogger.com0