Thursday, February 16, 2017
Chili... in a healthy and IC friendly form. YES!!! From nikicooks.blogspot.com. I adapted this to make it gluten and lactose free.
White Chicken Chili
1 pound ground chicken
2 cans white cannelloni beans (one regular, one mashed for thickness)
1/2 cup chopped sweet onion (if tolerated)
1/2 cup chopped celery
1/2 chopped red bell pepper
1/2 chopped yellow bell pepper
2 cups chicken stock (gluten free without problem ingredients)
1 Tbsp minced garlic
1 Tbsp all purpose flour (gluten free)
1 tsp cumin (if tolerated)
1 tsp dried oregano
1 Tbsp olive oil
salt & pepper to taste (if tolerated)
*Garnish with friendly cheese (Mezzo or mild cheddar) and sour cream (all lactose free) if you can handle.
In a large pot over medium heat warm the oil. Add chopped veggies and sauté for 5 min. Add chicken and cook through (at least 5 minutes). Add the garlic, flour, cumin and oregano. Cook, stirring over low heat 2 minutes. Add the broth while stirring. Increase heat and bring to a boil stirring occasionally. Reduce heat to simmering and cook 10 minutes longer. Add the beans. Season with salt and pepper. Add garnishes if you wish.
Tuesday, February 14, 2017
It’s time to throw some chicken on the barbie! I can’t wait to make this! From icdietproject.com.
12 to 16 bamboo skewers
6 boneless, skinless chicken breasts cut into 1-inch cubes
1 green and 1 red bell pepper, cored, seeded, and cut into 1-inch square pieces
12 – 16 small cleaned mushroom caps
1/4 c. olive oil
1/4 c. pear juice (without problem ingredients)
2 t. garlic powder
2 t. onion powder (if tolerated)
2. t. dried rosemary leaves, crushed slightly
1 t. salt
1/2 t. pepper (if tolerated)
Soak skewers in water for at least 30 minutes. Arrange chicken pieces, peppers, and mushrooms on soaked skewers. In a small bowl, mix together the oil, pear juice, garlic powder, onion powder, salt, and black pepper. Place the kebabs in a 13 x 9 baking pan. Pour marinade over kebabs. Cover and refrigerate for a minimum of 30 minutes and up to 8 hours. Grilling: Set gas grill to medium-high. Place the skewers of chicken on the hot grill and grill for 6 to 10 minutes, turning frequently, on an uncovered grill. Chicken pieces should reach a temperature of 165°F. Serve immediately over rice or pasta.
*Grilled Steak Kebabs: Substitute 1-1/2 pounds round steak cut into 1-inch cubes for chicken.
Monday, February 13, 2017
Making a quiche seems rather daunting, but bakerbynature.com makes it easy and tasty too. I adapted this recipe to make it IC friendly, gluten and lactose free.
Crustless Quiche with Spinach, Sausage, and Sundried Tomatoes
(1) 8 ounce package ground sausage (without problem ingredients)
1 teaspoon olive oil
2 medium red onions, diced (if tolerated or try 1 T onion powder)
(1) 10 ounce package frozen chopped spinach, thawed and well drained
6 large eggs
2 cups shredded mozzarella cheese (gluten and lactose free)
1/4 teaspoon salt
1/4 teaspoon ground black pepper (if tolerated)
1/2 cup sundried tomatoes (if tolerated)
1. Preheat oven to 350 degrees (F). Lightly grease a 9" pie plate or quiche pan; set aside. In a medium-sized skillet over medium heat, brown sausage until no longer pink. Using a slotted spoon transfer the sausage to a bowl and set aside. In the same skillet add the olive oil (keep the sausage grease in there - it adds flavor!) and onions and sauté until tender, about 8 to 10 minutes.
2. Add in the spinach and cook until all of the excess moisture is evaporated, about 5 minutes. Remove pan from heat and set aside. In a large bowl vigorously beat the eggs for 1 to 2 minutes. Add in the cheese and beat well to combine. Stir in the spinach mixture, sausage, salt, pepper, and sundried tomatoes, mix well to combine. Spread evenly into prepared pie plate or quiche dish. Bake for 40 minutes, or until a knife inserted in center comes out clean. Slice and serve at once!
Tuesday, February 7, 2017
So many soup recipes have hidden problem ingredients, but this recipe does not have onions or paprika, and common soup/stew ingredients that may be problematic for IC bladders. This hardy soup is great on a cold night with French bread. From icdietproject.com.
Slow-Cooked Beef Soup
1 lb. beef stew meat, cut in bite sized chunks
2 Tbsp. flour
2 Tbsp. olive oil
1 14-oz can beef broth (see note below)
1 cup water
1-1/2 cups baby carrots, cut in half
2 large boiling potatoes, peeled and cut in chunks
1 cup frozen peas
2 cloves garlic
1 bay leaf
1 Tbsp. flour, cornstarch, or arrowroot
1 tsp. brown sugar
1/2 tsp. salt
1/4 tsp. ground allspice
1 pinch ground cardamom
1/4 tsp. orange extract (optional)
1/4 cup cold water
In a brown paper bag or plastic food storage bag, shake beef chunks with the 2 tablespoons of flour to coat. In a large skillet, brown the beef in olive oil. Remove beef to the slow cooker. Add beef broth and 1 cup of water to the hot skillet, scraping up the browned bits. Pour into the slow cooker. Add carrots, potatoes, peas, garlic, and bay leaf to the slow cooker
In a small bowl or a cup combine the tablespoon of flour, the brown sugar, salt, allspice and ground cardamom. Gradually stir in the cold water and orange extract to make a smooth mixture. Pour over the meat and vegetables. Put the lid on and cook until meat is tender, usually about four hours if set on high. (Time may vary. Check the instructions for your slow-cooker and use the time recommended for soups or stews.)
Note: The kind of beef broth you use is very important– it needs to be free of monosodium glutamate (MSG). MSG is a common ingredient of most beef bouillon cubes and canned beef broth. Health Valley makes an excellent fat-free canned beef broth. The only drawback to the brand is that it contains a smidgen of white pepper. White pepper is milder than black pepper and the tiny amount in this soup is generally not a problem for most IC bladders. Those with oxalate sensitive vulvodynia may want to check it out carefully though.
Sunday, February 5, 2017
This recipe can’t be any easier and it’s so good! Only 2 ingredients! I make it all the time and it is so tender and juicy and full of flavor. Hubby can’t stand chicken, but he likes this. I give it: ★ ★ ★ ★ ★
Easy Baked Chicken
• Market Pantry Chicken Sea Salt & Olive Oil- Boneless, Skinless Chicken Breast (Target); thawed (check for problem ingredients)
• 2 T gluten and lactose free butter, melted
1. Preheat oven to 375 degrees F.
2. Spray 9 x 13 inch pan with cooking spray.
3. Place chicken in pan and drizzle butter on top of chicken. Bake uncovered for 1 hour.
Thursday, February 2, 2017
chickennugget’s son found this recipe and she says they are dang good! Believe it or not, you make these cookies without flour! Note: She also says you can probably use other nut butters and to leave the cookies on the cookie sheet for a bit after baking. chickennugget gives them: ★ ★ ★ ★ ★
Picture from: pbs.org
Four Ingredient Peanut Butter Cookies
1 c. peanut butter, smooth or crunchy (gluten free and without problem ingredients)
1 tsp. vanilla
1 c. sugar
Combine above ingredients. Drop by spoonful into lightly greased cookie sheet. Bake at 350 degrees until done (about 5-7 minutes).
Monday, January 30, 2017
Who says you can’t eat pizza when you have IC and are gluten and lactose free? Well, here is a recipe from glutenfreespinner.com I adapted to make it IC friendly and lactose free (it was already gluten free). Make as directed or you can change it up a bit and make it your own (use fresh or frozen spinach that is thawed, and thoroughly drained, add artichokes, olives, cooked chicken, crumbled bacon, or a pinch of garlic, rosemary, etc.).
Crust of choice (see notes in directions)
4 Tbsp olive oil
2 cloves of pressed garlic 1 cup Mozzarella or 6 cheese Italian finely shredded blend cheese (gluten and lactose free and without problem ingredients)
½ cup Ricotta part-skim cheese (gluten and lactose free and without problem ingredients)
4 thin slices of red onion (if tolerated or omit)
½ cup fresh basil leaves – divided
½ tsp oregano
½ tsp Kosher salt
Fresh ground black pepper (if tolerated)
Parmesan Cheese (if tolerated, gluten and lactose free)
Crushed red pepper (optional and if tolerated)
Use the crust of your choice. You can buy many varieties of gluten free baking mixes specifically for pizza or you can purchase ready made crusts in the freezer section of your coop or Whole foods store. Today I am using a frozen pizza crust from Whole Foods and the brand is “Against the Grain Gourmet – gluten free – three cheese pizza shell”.
In a medium sauté pan over medium heat, add 4 Tbsp olive oil. Reduce heat to medium low and add 2 cloves of garlic (with outer peeling removed and pressed in a garlic press – adding all the garlic after pressing),1 Tbsp fresh basil – julienne, 4 thin slices of red onion, ½ tsp dried oregano, ½ tsp fresh black pepper, ½ tsp kosher salt. Sauté, until flavors meld, about 3-4 minutes. Remove from heat.
On prepared crust, pour the garlic/oil over the surface of the pizza…don’t pour all of it right away. Pour some, brush on with pastry brush, and add more until the entire surface is covered. Next, with a spoon, smear ½ cup ricotta over top of oil, smearing around to blend into all areas. Add Mozzarella or the 6 cheese Italian blend, and top with Parmesan cheese and fresh black pepper. Next is when you will add the cooked chicken if you are using. Finally, add julienned basil to the top – reserving some for garnish.
Bake 375 degrees for 18-22 minutes or until brown and bubbly to your liking. Garnish with more fresh basil, Parmesan cheese, and red pepper flakes.