The Incredible Egg

I 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?

Breakfast Burrito (serves 1, but can easily be doubled or more!)
3 eggs (I use 1 full egg and 2 egg whites)
chopped red bell pepper
chopped mushrooms
chopped scallion (optional) or chives
shredded jack cheese (or whatever cheese you prefer)
1 flour quesadilla shell

1) Chop veggies and scallion, add to skillet and stir-fry with oil until soft and scallion is translucent.
2) Crack eggs, and whisk together.  Add eggs to cooked veggies and top with cheese.  Scramble eggs until cooked through and no longer runny.
3) Heat quesadilla shell as instructed on package.  Add egg mixture to shell, roll up, and serve.

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...

Microwave Coffee Cup Scramble: (1 serving-can easily be doubled or more)
2 eggs
2 Tbsp. milk
2 Tbsp. shredded jack cheese (or cheese of choice)
salt and pepper (if desired)

1) coat 12oz. microwave safe coffee mug with cooking spray.  Add eggs and milk.  Beat until blended.
2) Microwave on high 45 seconds, stir.  Microwave until eggs are almost set, 30-45 seconds longer.
3) Top with cheese and microwave 10 seconds longer until cheese is melted.  Season with salt and pepper.

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.

Apple Sausage Patties: (this is also low in fat if you use lean pork and egg whites!)
1 beaten egg white
1/4 cup finely chopped scallion (or onion if you can tolerate it)
1/2 cup finely chopped gala or fuji apple (can use pears if you can't tolerate apples)
3 Tbsp. quick-cooking oats
1 tsp. dried parsley
1/2 tsp. salt
1/2 tsp. ground sage
1/4 tsp nutmeg
1/4 tsp pepper (can use white pepper)
1/2 pound lean ground pork

1) chop and sautee the scallion or onion until translucent.  Set aside.
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.
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. 
**You can also cool and wrap each patty individually and freeze**

Homemade Breakfast Sausage:
2 pounds ground pork
1/4 tsp. garlic powder
1 Tbsp. maple syrup
2 tsp. dried sage
1/2 tsp. dried thyme
1 tsp. salt
1 tsp. pepper (can also use white pepper)
2 Tbsp. butter


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.
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.


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!

Easy 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?!

Foolproof Fudge (White Chocolate Peppermint Variation):

3 cups (18oz.) white chocolate chips

14 oz. can Sweetened Condensed Milk (I use Eagle Brand)

1/2-3/4 cup crushed starlight peppermint candies, or crushed candy canes

1 1/2 tsp. peppermint extract

1) In microwave safe dish, melt chips and milk.  Heat until melted (about 2 minutes on high) stirring every 30 seconds or so.

2) Remove from microwave once melted, and in same dish stir in peppermint extract and crushed peppermint candies.  

3) Pour evenly into 9x9in square pan lined with wax paper.  Chill 2 hours in fridge.  

4) After chilled, turn fudge onto cutting board, peel off wax paper and cut into squares.  


Foolproof Fudge (Salted Butterscotch Variation):
3 cups (18oz) butterscotch chips

14 oz. can Sweetened Condensed Milk (I use Eagle Brand)

1 1/2 tsp. vanilla extract
Kosher Salt

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)  

2) Remove from microwave once melted, and in same dish stir in vanilla extract.  

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.  

4) After chilled, turn fudge onto cutting board, peel off wax paper and cut into squares.


**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.**  

Warm Christmas Memories

When 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.

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! 

Swedish Spritz Cookies:

*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*

1 cup butter softened (use the real stuff, it's Christmas!)

3/4 cup sugar

1 egg

1 tsp. vanilla extract

1 tsp. almond extract

2 1/2 cups flour (I prefer the unbleached all purpose variety)

1/2 tsp. baking powder

1/4 tsp. salt

1) preheat oven to 375.  cream butter and sugar.  beat in egg and extracts.

2) Sift together flour, baking powder, and salt.  Gradually beat into egg mixture.

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.

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.

5) Keep unused batter in fridge, the press works better with cold dough.

6) Remove cookies from oven and place immediately on cookie rack to cool completely.

7) repeat with remaining dough.

Russian Tea Cakes:  This cookie is my all-time favorite!

1 cup butter softened (again use the real stuff, it's so much better!)

1/2 cup powdered sugar

1 tsp. vanilla extract

2 1/4 cups flour

1/4 tsp. salt

3/4 cups finely chopped almonds (optional)

extra powdered sugar

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.

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. 

3) roll in powdered sugar while warm.  Cool completely on cookie rack then roll again once cool in powdered sugar. 

**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!**