Maria's PKU Risotto

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

Black Pepper

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.

Mollie's Cracker Crust Pizza & Topping

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)

MARGARITA TOPPING

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.

CBF Wheat Pizza Crust

3 1/2 loosely filled cups (350g) CBF Whet Starch
1/3 cup Metamucil
1 1/2 tsp yeast
1/2 tsp salt
3 tsp baking powder
2 Tbsp sugar
1 1/4 cups water
2 Tbsp veggie oil
1/2 cup non-dairy creamer
Heat oven to 115-120 degress. Mix liquid ingredients together in a bowl. Mix dry ingredients in a separate bowl and incorporate into liquid ingredients and mix vigorously. Dough will stiffen quickly. remove from bowl abd knead for just a few minutes, return to lightly oiled bowl. Cover and let dough sit i warm oven for 10 minutes or more until it doubles in size. remove from oven and press in to a16 to 18 inch pizza pan Bake approximately 7 minutes at 400 degrees. Add favorite sauce and toppings. Bake pizza for 10 more minutes.
Servings: makes 1 pizza, 1/8 slice pizza= 1 serving
Protein per serving=.54 g
Phe per serving = 16 mg
We used our bread machine on the dough cycle and it turned out great. We also made like personal sized crusts instead of one big pizza