Saturday, December 19, 2009
Monday, September 21, 2009
I made very thin pancake batter-
I used 1/4 cup Cambrooke's Mixquick and 1/4 cup bisquick (or however much phe you need) and just added water, a dash of vanilla, and 12 grams very thinly sliced bananas. (Each pancrepe was around 29.3 phe)
You could just use mixquick for less phe. I cooked this up and it made 4 small thin "pancrepes"! I then covered each with a 1 tablespoon of sour cream (18 phe) and drizzled with honey.
I rolled them up and served! One entire pancrepe ended up being around 47 phe which is good for us right now but could be dcreased by a ton by just using mixquick. 1 tablespoon sour cream was more than enough-so 1/2 would work too if you don't want as much phe.
Wednesday, August 19, 2009
3 cups CBF quick mix
1 large box jell-o chocolate cook & serve pudding mix
1/2 cup brown sugar
1/4 cup melted margarine
1/4 cup canola oil
1 tsp vanilla
2 cups water
Preheat oven to 350 degrees. Mix first 3 ingredients until well blended. Then add margarine, oil, extract, d water. Mix with electric mixer until combined and smooth. Place cupcake liners in cupcake tin and spray with non stick cooking spray. Fill 2/3 way full. Bake for 20-25 minutes. Makes 24. Total phe/recipe= 137 mg PHE per cupcake= 7 mg phe
90 gm mushroom finely diced
30 gm tomato
30 gm V-8 Spicy
10 gm onion
1 tsp taco seasoning
1 tbsp butter
saute onion & tomato in oil (add serrano pepper & cilantro if desired) Increase heat to high. Add mushrooms, tossing constantly for 3-5 minutes. Add V-8 and seasoning, lower heat. Simmer for a few minutes. Add butter. Serve with lo-pro cheese, lettuce, tomato, salsa, avocado & sour cream (if allowed)
10 gm onion
50 gm lo-pro rice uncooked
30 gm V-8 Spicy
150 gm water
1/2 tsp seasoning
Saute onion in butter till translucent. Add rice, saute another 3 minutes. Add water & V-8, bring to boil. Cover & lower to a simmer. Cook for 5 minutes, add seasoning, cook another 5-10 minutes till water is absorbed & rice is tender.
28 g (about 9 tsp.) Shake 'N' Cheeze
1 cup non-dairy creamer
1 Tbs unsalted butter or margarine
62 g (dry) of any Aproten Pasta
Over medium heat, melt 1 Tbs of butter in pan. Add 1 cup of non-dairy liquid creamer and Shake 'N' Cheeze. Blend until smooth and velvety.
Cook the Aproten Pasta following package directions.
Entire 3-serving recipe (with Aproten pasta)
2 g protein
112 mg of phe
To make 1/3 of this recipe for a young child:
9.3 g (about 3 tsp). Shake N Cheese
1/3 cup (77 g) non-dairy creamer
1/3 Tbs (4.6 g) unsalted butter
20.6 g (dry) of any Aproten pasta
0.7 g protein
37 mg phe
1 pint mushrooms
1 pint cherry tomatoes
3 to 4 zucchinis
1 green bell pepper
1 red bell pepper
1/2 cup olive oil
1/2 cup lemon juice
salt and pepper to taste
1 tablespoon dried thyme
2 large garlic cloves, minced
Clean and prepare vegetables: remove mushroom stems, seed peppers and peel onions. Cut all veggies into bite sized chunks, except for cherry tomatoes. Blend marinade ingredients until mixed thoroughly, preferably in a food processor. Alternating vegetables, thread them onto skewers. Brush with the marinade. Coat grill rack with vegetable spray and place rack on grill over medium hot coals. Place kabobs on rack and cook 15 to 20 minutes or till done Grill 4 inches from the coals. Turn and baste frequently with the marinade. Cook for 10 to 15 minutes, until vegetables are tender
Maple Fruit Kabobs
1 tablespoon brown sugar
2 tablespoons maple syrup
1/4 teaspoon ground cinnamon
2 kiwi fruit, peeled and quartered
8 1 inch slices banana
8 1 inch cubes seeded watermelon
8 1 inch chunks fresh pineapple
vegetable cooking spray
Combine the brown sugar, maple syrup and cinnamon in a small bowl; stir well and set aside. Thread 2 kiwi quarters, 2 banana slices, 2 watermelon cubes and 2 pineapple chunks alternately onto each of 4 8 inch skewers. Brush kabobs with syrup mixture, reserving any remaining mixture. Coat grill with vegetable cooking spray; place on grill over medium hot coals. Place kabobs on rack and cook 3 minutes on each side. Remove from grill; drizzle remaining syrup mixture over kabobs. Serves 4.
17 ounce can peeled whole apricots, cut in half
3/4 cup reserved apricot syrup
8 ounce can chunk pineapple
1/4 cup reserved pineapple juice
2 apples, cut into chunks
2 medium bananas, thickly sliced
1/4 cup corn oil margarine
1 tablespoon honey
1/4 teaspoon ground cinnamon
Drain apricots, reserving 3/4 cup liquid; drain pineapple, reserving 1/4 cup liquid. Spear apple chunks, bananas, apricot halves and pineapple chunks on skewers. Combine reserved apricot and pineapple liquid, margarine, honey and cinnamon in a saucepan; heat, stirring occasionally, until margarine is melted. Marinate kabobs in margarine mixture for 30 minutes. Place under broiler for 5 to 7 minutes, basting often with marinade. If grilling, place kabobs over hot coals and cook until lightly browned and hot, basting often with marinade. Serves 4 to 6.
If you like fajitas, you'll love these kebabs flavored with cumin, cilantro, garlic, and lime marinade. Serve over rice with tortillas, salsa, guacamole for condiments. Plan ahead for marination time.
3/4 cup olive oil
1/2 cup balsamic vinegar
1/4 cup fresh lime juice
3/4 tsp ground cumin
1-1/2 tsp dried oregano, crushed
4 cloves garlic, pressed or finely minced
1/4 cup fresh cilantro, roughly chopped
1 serrano chile pepper, sliced into thin rings (optional)
1 red bell pepper (sweet capsicum), cut into 2-inch chunks
1 green or yellow bell pepper (sweet capsicum), cut into 2-inch chunks
1 medium sweet onion, cut into 2-inch chunks
2 pounds (1-1/2 inches thick) top round London broil beef steak, cut into 2-inch chunks (OBVIOUSLY MAKE SOME w/o London Broil for PKU'ers)
Tortillas, fresh salsa, guacamole, and sour cream for condiments
Additional fresh cilantro for garnish
In a large heavy freezer bag, combine the olive oil, balsamic vinegar, lime juice, cumin, oregano, garlic, and cilantro. Add the chile pepper, bell peppers, sweet onion, and London broil to the marinade.
"Use this sweet pineapple juice marinade with mushrooms, green & red peppers, chunks of onions, fresh pineapple chunks, baby sliced zucchini rounds, and cherry tomatoes, water chestnuts, 1/2 - 1 inch rounds of corn on the cob, etc,
It's great for grilled veggie kabobs."
1/4 cup canola or olive oil
1 tsp sesame oil
1/4 cup pineapple juice
2 tablespoons brown sugar
1 tablespoon lemon juice
3 garlic cloves crushed
1 Tbsp chopped ginger
Warm oils in a medium saucepan over medium heat. Mix in pineapple juice, brown sugar, lemon juice, garlic and ginger, salt & pepper if desired.
When thoroughly mixed, remove from heat and cool. Use to marinate vegetables as desired.
I have all my veggies washed, chunked etc, and put them all in a big bowl. Cover with marinade, and place in fridge overnight. Stir often.
before supper, thread on soaked skewers, and brush with marinade while cooking.
** If you choose not to skewer veggies, this still works great for oven roasted, or on the BarBQ in an appropriate pan.
*** If cooking in a foil pan on the BarBQ , watch as the sugar & juice will burn if temp is too high..
*You'll need to calculate the phe/protein based on what ingredients you use, use meltable lo pro cheese*
PER SERVING (1 enchilada): This wacky-sounding recipe was born after we accidentally used leftover pumpkin in place of refried beans. But it tasted FANTASTIC, so we perfected it, and now we're passing it on!
Ingredients: 2 medium-large corn tortillas (like Mission Super Size)
3/4 cup enchilada sauce, divided
2/3 cup canned pure pumpkin
1/3 cup chopped onion
1/4 cup shredded lo pro cheddar cheese
1 slice lo pro cheddar cheese, halved
1 1/2 tbsp. taco sauce
1 tsp. dry taco seasoning mix
Optional: salt, black pepper, chopped scallions
Directions: Preheat oven to 400 degrees. Bring a pan sprayed with nonstick spray to medium heat on the stove. Add onion and, stirring occasionally, cook until it begins to brown, about 2 minutes. Transfer to a medium bowl. Add pumpkin, taco sauce, and taco seasoning to the bowl. Mix well. If you like, season to taste with salt and pepper. Set aside. Spray a small baking dish with nonstick spray and set aside. Warm tortillas slightly in the microwave. Lay tortillas flat on a clean, dry surface. Spread 2 tbsp. enchilada sauce onto each one. Place a half-slice of cheese in the center of each tortilla. Evenly distribute the pumpkin mixture between the centers of the tortillas. Wrap tortillas up tightly and place them in the baking dish with the seam sides down. Cover with remaining 1/2 cup enchilada sauce. Bake in the oven for about 8 minutes, until enchiladas are hot. Carefully remove dish from the oven, and sprinkle enchiladas with shredded cheese. Return to the oven and bake for another 5 minutes, or until the cheese has melted. Plate those babies and, if you like, top with scallions. Enjoy! MAKES 2 SERVINGS
Saturday, June 20, 2009
1 box Duncan Heinz super moist cake mix (I used yellow, but you can use white, strawberry or any other non-chocolate or nut-based flavor)
1 12 oz. can of sprite (I used store brand of lemon-lime soda)
Mix well. Pour into cupcake tins (makes about 18-24 regular size).
Entire recipe (if using non-chocolate/nut flavor) is only 60mg of phe!
They taste great!
Wednesday, April 8, 2009
CamBrooke Baking Mix, Loprofin, or other low protein baking mixes can be used here.
Tepid Water 200ml (about 3/4 Cup PLUS 1-1/2 Tbsp.)
Sugar and Ground Cinnamon to serve 5g and 5g
Loprofin Baking Mix 250g
Dried yeast 1 teaspoon
Bicarbonate of soda 1 teaspoon
Salt 1/2 teaspoon
Leave 5g of sugar and ground cinnamon for serving.
Put the Loprofin Mix in a bowl with the yeast,bicarbonate of soda, sugar, salt and tepid water. Blend together and leave to rise for 5 minutes. Heat oil in a deep fryer or chip pan. Drop 2 tablespoonfuls of the mixture into the hot oil. Cook until risen and golden brown. Toss in sugar and cinnamon and serve (best eaten fresh).
Tuesday, April 7, 2009
1 package CBF veggie meatballs
Oil or cooking spray
Mix BBQ sauce and grape jelly in small saucepan and bring to a boil. Once jelly is melted, remove from heat and set aside.
Heat small crockpot that has been greased with 1 Tbsp oil or cooking spray. Add veggie meatballs and sauté until lightly browned. Pour sauce over meatballs, cover, and heat through.
Serve on toothpicks as appetizers, on CBF artisan rolls or CFB Brookelyn Buns for a meatball sub, or mash and serve on CBF Camburger Buns for a sloppy joe.
Serving size: 2 veggie meatballs with sauce (Makes 8 servings)
Per recipe Per serving:
PHE: 240 mg PHE: 30 mg
LEU: 360 mg LEU: 45 mg
Pro: 4.8 g Pro: 0.6 g
Cal: 456 Cal: 57
1 cup chopped veggies ( zucchini, baby carrots, button mushrooms)
2 tbsp minced onion
1/2 cup Success Instant Brown Rice ( 58 mgs. phe prepared)
1 packet Lipton Cup-A-Soup Cream of Chicken mix dry
(40 mgs )
1 tsp. fajita mix
mix all together, rolls small meatballs, fry in lightly coated fry pan using canola oil ( lightly brown)
bake for 10-15 min on 350
serve and enjoy!
Add all ingredient phe's and divide by the number of meatballs you roll....
They really come out delicious, and at the same time you are giving your child complex carbs!!!!!!
Saturday, March 7, 2009
Peppermint starlights - hard mints, white with red (I tried to do it with the soft ones, but it became rock hard after cooling)
Loprofin sweet biscuits
Mix 12 mints with 15 ml of water in a pot and melt. It will take a while, and in the end the last parts didn't seem to melt, just stuck together, so I took that piece out. I added a teaspoon of meringue powder, 12 white mini marshmallows, and +/- 5 ml of water. Mix untill it's a smooth mixture (thick enough to spread onto the cookie). I spread the mixture on Lopofin, sweet biscuits. I poured melted almond bark over them. Mick said it was the best cookie he'd ever had :-)
Wednesday, March 4, 2009
Mix the ingredients per instructions in the bread machine and allow it to go through the first mixing and rising process. Then after the second mixing,transfer the bread mix to a loaf pan that you have liberally greased with either margarine or Crisco, whichever you prefer. Place the uncovered loaf in a warm place for the second rising. I put mine on top of my stove with the stove hood light on-it's protected there and my kitchen is usually fairly warm. Once the loaf has risen to the proper height, it is ready for baking. Take a baking pan (I use an 8 inch cake pan) with about 3/4 inch of water in it and place it on the bottom oven rack then put your bread pan on the higher rack and allow it to bake. The steam will rise from the cake pan and it will give your loaf a very nicely browned top which will be crusty. Once the loaf has baked, remove it and allow it to cool. I find that moisture will collect inside the loaf pans (I use glass) so once the loaf has cooled, I turn them out on their sides on a paper towel to complete cooling as this prevents the lower part from getting damp. Once the loaf has cooled, I place it into the freezer for 20-25 minutes to start the freezing process then I bring it out and cut it with a long bread knife. The partial freezing makes it easier to cut and it won't crumble as much this way.
2 medium bananas, sliced
1 1/2 cups Soy Dream Classic Vanilla (Use Rice Dream)
2 teaspoons ground cinnamon or 1 1/2 tsp.
2 teaspoons vegetable oil (or more, as required)
8 slices bread (your choice)
Fresh fruit / maple syrup for serving
1. Combine bananas, soy milk and cinnamon in blender or food processor and blend until smooth.2. Pour mixture into shallow dish. 3. Brush a large nonstick skillet with 2 teaspoons oil and heat to medium. 4. Dip bread in soy milk mixture to coat both sides. 5. Add several coated bread slices to pan and cook until browned on bottom, 3 minutes. 6. Turn and cook until second sides are browned, about 2 minutes. 7. Transfer to plate. 8. Cook remaining bread slices the same way; adding more oil to skillet as needed. 9. Garnish with fresh sliced fruit and maple syrup and serve.
Rice Dream® French Toast
1 1/2 cups Rice Dream Original
4-6 slices whole wheat bread
3 Tablespoons arrowroot powder or 2 eggs
3-4 Tablespoon oleic safflower oil or butter
1 teaspoon cinnamon powder
1. In a wide bowl, whisk together Rice Dream, cinnamon, and eggs (or arrowroot).2. Cut bread into triangles and soak in the Rice Dream mixture until softened (1-3 minutes).3. Heat portions of the oil or butter in a frying pan or griddle, over medium - high heat. 4. Add several pieces of the soaked bread; do not overcrowd the pan.5. Cook evenly on both sides for 2-3 minutes or until each is browned. 6. Serve immediately with your favorite fruits, jam or maple syrup.
Monday, March 2, 2009
For pudding you can use: 1 1/4 C. Rice Dream with 3/4 C. whipping cream add a small box of instant pudding and beat. This yields 4 servings at 50 mgs phe per serving. You can also make frozen pudding pops. Just make pudding (cook or instant) with the rice milk. It won't get thick. Then, pour into a popsicle mold or small paper cups and freeze (a great thing for us right now, since my son is sick and only wants popsicles).
Make-Ahead Dinner Biscuits
Rich and delicious, and most importantly a cinch to make, these biscuits complete a home-cooked meal. Please note that the biscuit dough cannot be stored in the refrigerator -- it won't bake well. Either cook immediately or place formed uncooked biscuits in the freezer for later use.Makes about 11 2-Inch or 8 2 ½-inch biscuits at approximately 20mg or 30mg each respectively.200gm wheat starch, plus extra for the counter 30gm cake flour2 1/2teaspoons baking powder1/2teaspoon xanthan gum2teaspoons granulated sugar 1/2teaspoon table salt 6tablespoons cold butter, cut into ¼ inch cubes 1/2cup (120 gms) cold rice milk1/4cup (60gms) cold heavy cream
1. If making any biscuits for immediate use, adjust oven rack to upper-middle position and heat oven to 450 degrees. Line baking sheet with parchment paper.
2. Place the wheat starch, cake flour, baking powder, xanthan gum, sugar, and salt in a medium bowl or the workbowl of a food processor fitted with a metal blade. Whisk together or process with six 1-second pulses. 3. If making by hand, use two knives, a pastry blender, or your finger tips and quickly cut in the butter until the mixture resembles a coarse meal with a few slightly larger butter lumps. If using a food processor, remove the cover and distribute the butter evenly over the dry ingredients. Cover and process with twelve 1-second pulses. Transfer to a medium sized bowl.4. Combine the rice milk and heavy cream into a measuring cup. Stir the liquid mixture with a wooden spoon or rubber spatula into the "flour" mix until dough forms, about 30 seconds. Turn the dough out onto the counter that has been lightly dusted with the baking mix (or plain wheat starch) and gather into a ball. Knead the dough briefly until smooth, about 30 seconds.
3. Shape the dough into a 3/4-inch-thick circle. Using a biscuit cutter, cut biscuits into rounds. Lay the biscuits on the prepared baking sheet, spaced about ½ inch apart. Gather up the scraps of dough and re-knead briefly to combine, and pat down again to ¾ inch round, repeat process again if necessary for the third time. Gently pat remaining dough into a rustic hand-formed biscuit. 4. To store: Wrap the baking sheet in plastic wrap and freeze until frozen solid, about 6 hours. Transfer the frozen biscuits to a Ziploc freezer bag and freeze up to a month. (Do not thaw before baking.)5. To serve: Place desired number of biscuits on the parchment-lined baking sheet. Bake until golden brown, about 15 minutes, rotating baking sheet halfway through baking. If using frozen biscuits, bake 20 minutes (again do NOT thaw before baking).
I usually make several batches of the biscuits and then wrap them individually in plastic wrap and freeze them. When my daughter wants one, I just take them out and let them come to room temperature and they taste the same as the day I baked them.
The addition of heavy cream makes a rich mashed potato for everyone to enjoy. If the phe is too high, rice milk alone is still delicious. For smooth mashed potatoes, a food mill or potato ricer fitted with the finest disk is the best choice.Serves 8, approximately .8mg/gm1080gm russet potatoes (6), peeled and cut into large chunks 6tablespoons unsalted butter 180gm rice milk (3/4 cup) 60gm heavy cream (1/4 cup)1 1/2teaspoons table salt, or to taste Ground black pepper
1. Place potatoes in medium stockpot and add enough water to cover by 2 inches. Place over high heat and bring to a boil. Reduce to a simmer and cook until tender when pierced with the tip of a knife, 15 to 20 minutes. Drain cooked potatoes well. 2. In a small saucepan, combine rice milk, heavy cream and butter. Place over medium heat until milk is warm and butter is melted.3. Pass the potatoes through a ricer back into the stockpot, or use a potato masher. Add rice milk mixture and stir to combine. Season with salt and pepper.
Vegan Goldfish Crackers
In some toddler circles, Goldfish Crackers are one of the four major food groups. Now vegan kids and those with dairy allergies can enjoy them, too! Nutritional yeast and spices add a cheesy taste without the cheese. But how can we make the crackers orange without cheddar? Well, how about using the same thing real cheese crackers use: natural annatto food coloring. Annatto seed extract is used to color cheese and many other foods; of course, you can use any orange food coloring you wish or leave out the coloring for crackers that are white but just as tasty. Before you begin, you'll need to purchase a tiny fish cookie cutter or another tiny cutter. makes several dozen
2 ¾ cups white flour
2 tablespoons nutritional yeast flakes
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon paprika
1/8 teaspoon cayenne
½ teaspoon onion powder
½ cup canola oil, chilled in the freezer for at least 30 minutes
½ cup ice water
1 tablespoon apple cider vinegar
Orange food coloring, as desired
Olive oil cooking spray
Fine sea salt, to taste Preheat the oven to 375ºF. Line baking sheets with parchment paper and spray with nonstick spray. Combine the flour, nutritional yeast, baking soda, salt, paprika, cayenne, and onion powder in a medium mixing bowl and whisk to combine. Drizzle in the cold canola oil and toss with your fingers until the oil is incorporated and the flour has formed small to medium-sized clumps. Add orange food coloring to the flour mixture, if desired. Mix the ice water and apple cider vinegar together and drizzle it over the flour, stirring with your fingers until the dough holds together. Turn out the dough onto a lightly floured work surface. Knead a few times, adding a bit more water if needed to form a cohesive dough. Use a rolling pin to roll the dough out thinly, about 1/8-inch thick. Cut out fish shapes using a small cookie cutter. If you would like to make happy fishies, use the curved tip of a spoon to give them a smile and a toothpick to give them an eye. Place the fish on the baking sheets, spray with olive oil and sprinkle with fine sea salt. Bake for 10 minutes, or until lightly golden on the bottom. Slide the parchment paper covered with fish onto a wire rack to cool. Continue rolling, cutting, and baking little fish until you just can't take it anymore.
3 C Rich's Whipped Topping-blue can
1 C water
3/4 C sugar
1 tsp salt
Bubble gum flavoring-found from Lorann oils-to taste
pink food coloring
Combine the water and Rich's together. Add the rest of the ingredients -minus the gumballs-and stir with a spoon UNTIL THE SUGAR IS DISSOLVED. Using a hand mixer, whip all ingredients for about a minute and a half. Pour the mixture into the freezer cylinder of an ice cream maker and follow the directions for your machine. Fold the gumballs in when you put ice cream into a separate container to store.
Phe free except for the gumballs and those will need to be figured in the total. Enjoy!
1 (20 ounce) can crushed pineapple, drained
1/4 cup red cinnamon candies
2 cups miniature marshmallows
1 (8 ounce) carton frozen whipped topping (Cool Whip) , thawed
1. In a bowl, combine the drained pineapple and candies. Cover and refrigerate for 8 hours or overnight. Stir in the marshmallows and thawed cool whip. Cover and refrigerate until serving. Very tasty!
If it is too high, replace the cream cheese with Cambrooke's. You can replace egg with egg replacer, but the cookie is more fragile.
CUT OUT SUGAR COOKIES
Makes about 40 two inch cookies, at 10 mg each390gm wheat starch (3 cups)
3/4tsp xanthan gum
1/2teaspoon table salt
1teaspoon baking powder
25gm Jell-o vanilla instant pudding
8tablespoons unsalted butter (1 stick), cut into 8 1/2 inch pieces, at room temperature
4tablespoons vegetable shortening, at room temperature
2teaspoons vanilla extract
30gm cream cheese (2 tablespoons), room temperature
25gm mixed egg
1. In a medium sized bowl, combine wheat starch, xanthan gum, baking powder, salt and pudding mix, set aside. 2. In the bowl of standing mixer fitted with paddle attachment, add the butter, cream cheese, and shortening. Mix until combined, about 30 seconds. Add the sugar, creaming until light and fluffy. Add the egg, water and vanilla extract. Add the dry ingredients and mix until the mixture forms a dough.
2. Divide the dough in half, placing each half in a gallon sized Ziploc bag. With the top unsealed, lightly roll the dough with a rolling pin to 1 inch thick. Refrigerate until they begin to firm up, 20 to 30 minutes. (Can be refrigerated up to 3 days or frozen up to 2 weeks; defrost in refrigerator before using.)
3. Adjust oven rack to middle position; heat oven to 350 degrees. Roll out 1 dough disk to even 1/8-inch thickness between 2 large sheets parchment paper; slide rolled dough on parchment onto baking sheet and chill until firm, about 10 minutes. Meanwhile, repeat with second disk.
4. Using cookie cutters, cut shapes from one piece of dough and bake on parchment-lined baking sheet in 350-degree oven until light golden brown, 10 to 12 minutes.
5. Remove from oven and transfer (on the parchment paper) to a rack for 5 minutes. Remove from parchment and allow to cool completely
PKU Tomato Risotto w/Mozzarella
(you will have to figure out the phe, but this makes one serving)
Ingredients:1/2 Cup diced tomato (used Hunt's canned)
1 Tbl. chopped Basil
1 Tea Olive Oil
1/4 Tea salt
1/8 Tea crushed garlic
12 oz of either chicken broth or vegetable broth (we used chicken the Washington broth mix)
2 tea Olive Oil
2 Tbl finely chopped onion
1/3 C Dry (one serving) of Cambrookes Rice - cook for 10 mins as on rice instructions, rinse very well and spray with Olive Oil Spray
1/4 C Dry white wine or less
1/4 of Cambrookes Shredded Mozzarella Cheese
Step 1 - combine first 5 ingredients in a bowl and set aside.Start cooking rice.
Step 2 - simmer broth in small pan to keep hot.
Step 3 - saute onions and 2 Tea of olive oil in a sauce pan. Add wine. Then stir in pre-cooked rice stir constantly until liquid is absorbed - can take several minutes. Then add the broth to the rice 1/4 C at a time, stirring constantly until absorbed before adding next 1/4 C. Once all liquid is absorbed then add the bowl of mixture (from step 1). Heat for 2 mins, stirring constantly then add the cheese. Remove from heat and let rest to set-up and serve.Good luck - this recipe does take time, but is very, very tasty.
CRACKER CRUST PIZZA
makes 4 crusts
750 g water
2 T. olive oil
440 g CBF baking mix (.05) = 22 mg phe
600 g Wel-Plan baking mix (.02) = 12 mg phe
80 g Metamucil
20 g salt
35 g baking powder
1 T. pizza seasoning
Put wet ingredients in bowl of KitchenAid mixer with dough hook attached. Mix dry ingredients separately, and add to bowl until all dry ingredients are incorporated. This dough is very thick and somewhat sticky.
Preheat oven to 350° F. Spray each of four 14 inch pizza pans – and your hands – with non-stick cooking spray and divide dough into 4 balls (475-485 g dough each). Flatten each dough ball on its pizza pan with hands, and flip flattened dough to coat with non-stick cooking spray. Roll dough to edges of pan using a rolling pin; finish edges with hands. Dock the pizza crust with a dough docker (or prick thoroughly with a fork) to prevent large air bubbles from forming. Bake two crusts at a time in a 350° F oven for 16 minutes total, switching the crusts halfway through cooking time for even cooking. If eating immediately, dress the crust with your choice of toppings and bake until toppings are warm. If saving for later, shortly after removing the crusts from the oven, remove from pan to cooling rack to prevent bottom of crust from getting soggy. After crust is cooler, you can put it back on the pan to freeze, or dress with toppings then freeze. Total phe for recipe AS WRITTEN is 34/4 = 8.5 mg phe per crust (1 mg phe per slice)
1 lg. can petite diced tomatoes, well drained & squeezed (~285 g) (.13 mg phe/g) = 37
1 t. chopped garlic (5 g)(1.67) = 8
½ t. dried basil
goodly sprinkle of salt
Mix ingredients together. Use about 100 g margarita topping per pizza crust.
Total phe for topping recipe is 45 mg, or .15 mg/g (15 mg phe/100 g). We use the topping over 75 g pizza sauce and top with 50 g Cambrooke mozzarella cheese shreds.
Monday, February 9, 2009
1 large onion, chopped
6 large garlic cloves, minced
1 green bell pepper, cut into strips
1 red bell pepper, cut into strips
1 medium eggplant, cubed
2 C. mushrooms, thickly sliced
4 tomatoes, cubed
1 C. low-sodium tomato puree
1/4 C. dry red wine or wine vinegar
1 T. lemon juice
2 tsp. dried thyme
1 tsp. dried oregano
1 tsp. ground cumin
1/2 tsp. salt
1/2 tsp. black pepper
4 T. fresh basil, minced
1/4 C. fresh parsley, chopped
Turn crockpot/slow cooker on high for 2 minutes. Pour oil into crockpot/slow cooker, and add all ingredients except parsley and basil. Cover; cook on high 2 hours, then low 4-5 hours. When fully cooked, stir in fresh basil, sprinkle with parsley, and serve.
10 grams diced onion
20 grams frozen green beans
160 grams canned diced tomatoes
dash of pepper
46 grams rough chopped fresh mushrooms
2 TB corn starch
2 TB butter/margarine
1 can Swanson Vegetable broth
Melt butter in saucepan. Stir in cornstarch until smooth. Cook and stir over medium heat 1 minute. Add can of broth all at once. Cook and stir until bubbly. Add carrots, onion, green beans and pepper. Bring to a boil. Reduce heat and simmer covered for 10 minutes.
Meanwhile, in a skillet in a small amount of olive oil, "brown" mushrooms. I just cooked them a little, not real soft. (I cooked mine in the oil/steak fat from the pan I browned the steak for my families soup.) Add mushrooms and tomatoes to soup mixture. Cover and simmer for 5-10 minutes. Mine seemed a little thick, so I added a small amount of water, maybe a 1/4 cup.
I ended up with 3 servings, 3/4 cup each. Total phe, about 100. Each serving was 33 phe.
Tuesday, January 20, 2009
3 C Rich's Whipped Topping
1 C water
3/4 C sugar
1 tsp salt
2-3 tsp vanilla (or you can use other flavorings)
2-3 drops yellow food coloring
Combine the water and Rich's together. Add the rest of the ingredients and stir with a spoon UNTIL THE SUGAR IS DISSOLVED. Using a mixer, whip all ingredients for about a minute and 1/2 ( this makes the texture much better). Pour the mixture in a freezer cylinder and follow the directions for your particular cylinder.
I have to add that all of this wouldn't fit into our cylinder but I put the rest in a glass pan and froze it with success. This is by far the creamiest recipe I've found for ice cream.
10 oz. white chocolate almond bark cut in pieces (kroger brand phe free)
1/3 C. light corn syrup
food coloringassorted candies to decorate
line 8 in. pan with foil; spray with non-stick cooking sprayplace almond bark in microwave safe bowl. Microwave on high for 1 minute. Stir. Continue to heat for 15 seconds at a time until smooth.Add corn syrup; blend well. Spread into foil lined pan let stand at room temp for 20- 60 minutes or until firm enough to handle. Divide into sections (1 per color you want to make) Squeeze each section until workable. to color put in ziptop bag sprayed with non-stick spray add food coloring and knead until blended. let stand 15- 30 minutes. sculpt clay as desired and decorate as you wish. We made snowmen....
18 (2 1/2-inch) peppermint candy canes unwrapped ( free)
5 oz almond bark (free)
2 tsp. crushed peppermint candy canes (free)
line cookie sheet with waxed paper. Arrange candy canes on waxed paper in groups of 2 with end touching to form heartplace almond bark in microwave safe bowl and microwave on high for 1 minute stir. continue melting for 30 seconds at a time until smooth. Spoon or pipe into center of hearts sprinkle with candy cane pieces and let stand for 30 minutes or until set.
1/4 C. maraschino cherries finely chopped (approx 12 mg phe)
1 1/4 C. CBF all purpose baking mix (1.25 mg phe)
1/4 C. sugar (free)1/2 C. butter (again i used parkay)
(free)2 oz. white chocolate almond bark finely chopped ( i used Kroger brand which is free)
1/4 tsp. almond extract
combined baking mix and sugar cut in butter until crumbly (like making a pie crust)stir in cherries and white chocolate and almond extract. knead into a doughheat oven to 325 degrees F. Roll into 3/4 in balls place on lightly greased cookie sheet use a glass dipped into sugar to flatten them bake 10-12 minutes or until lightly golden brown
To decorate you can dip in melted white almond bark and put sprinkles on them.
Total phe for recipe 13.25 mg phs
1/4 + 1/8 c. corn starch (phe free)
1/2 of 1/3 or 1/6 c. powder sugar (not sure how to measure it i just measured out 1/3 c and took out half)
1/2 c. cbf all purpose baking mix (1mg phe)
Beat butter with mixer until light and fluffy. add corn starch and powder sugar, beat on low speed until moistened. beat on high till light and fluffy. Add baking mix, mix until dough forms. cover in plastic and chill for at least an hour.
Preheat oven to 350 degrees F. Shape dough into 1 in. balls. Bake for 9-15 minutes or until light golden brown. cool 1 minute
In small bowl combine 1.5 TBS powder sugar 1 TBS green and 1 Tbs red decorator sugar mix well. carefully roll cookies in mixture.
total phe for recipe 1 mg.
1 1/2C. cranberries (12 oz. package)
1 apple- peeled, cored, sliced
1/2C. apple juice
1/2t. apple pie spice
Bring all ingredients to a boil in a saucepan. Reduce to low heat and simmer for 10 minutes. Chill or serve warm.
1 small pkg. Jello French Vanilla Pudding
1 8 oz. container Cool Whip
1 tsp pumpkin pie spice (or use a combination of cinnamon, nutmeg, all spice or whatever you would put in a pumkin pie)
1. Whip all ingredients together preferrably when Cool Whip is half thawed.
2. Put mixture in individual parfait glasses or dessert bowls.
Makes 8 servings.
Per recipe 200 mg
Per serving 25 mg