Three Squash Soup

3 squashes (butternut, buttercup, acorn squash, etc.)


1 cup plain soy milk or vegetable stock

½ cup cinnamon applesauce

2 Tbs. apple cider vinegar

2 Tbs. extra virgin olive oil

½ tsp. cayenne (optional)

1-2 Tbs. maple syrup (optional, for added sweetness)

salt & pepper (to taste)



Directions:

Wash each squash and slice in half; remove most seeds. Note: a few seeds are okay - they will actually add some toasted nutty flavor when blended into the soup.

Turn oven to 375 degrees; fill large glass casserole dish 1 inch high with water and place each squash face down in water; roast for 45 minutes or until tender.

Pull squash from the oven and drain hot water; rinse squash in cold water and scoop flesh into a large bowl; when scooped you should have around 4 cups. Note: a few soft skins are okay if they are scooped as well.

Place squash and remaining ingredients in a food processor and blend until smooth.

Serve immediately so soup is warm but not hot. Garnish with a few leftover squash slices and cayenne if desired. You can also store in the fridge and reheat as necessary or heat to boiling on the stove for a hot squash soup. Makes about 5-6 cups

Broccoli Cheese Soup

Broccoli Cheese Soup


Recipe: Start with about ½ C of water and Washington’s Golden Seasoning & Broth in medium pot. Have fresh broccoli steaming in meantime. Add Rich’s Non-Dairy Creamer as main liquid to pot. I add about 2 TB of heavy whipping cream. About 3 TB of Butter. On high and add cornstarch and Cambrooke’s ShakenCheese – stir frequently and fast with a whisk until blended (cheese never completely blends, don’t worry about it). Once broccoli is almost steamed, removed from heat while it is still al dente. Put a minced slice of onion into a pan to sauté, chop up broccoli and add to onion and slightly sauté together – add to pot with creamer. Mix. I also add Butter Buds Sprinkles for more flavoring. This recipe is to taste – add more creamer, butter, etc depending on taste and needed calories for the day.

BBQ Cabbage

Ingredients

1 onion, sliced
2 Granny Smith apples, peeled, cored and sliced

Salt and freshly ground black pepper 1 small head cabbage, cored and shredded (about 2 1/2 pounds) 1 1/2 cups veggie broth 1/3 cup apple cider vinegar 1/4 cup bbq sauce 1 tablespoons butter

Directions

Cook the red onions, apples, in a tablespoon of butter,salt and pepper, to taste. Saute until the mixture softens, about 5 minutes. Add the cabbage and stir until it begins to soften and wilt down; season again with salt and pepper, to taste. Add the veggie broth and the apple cider vinegar and reduce over medium-low heat. Cover and stir occasionally until the cabbage is tender.





Once cabbage is cooked, remove the lid and add the BBQ sauce. Turn heat to medium and let the liquid reduce until it's nice and syrupy. Serve hot.

Ranch Roasted Potatoes

This is a family favorite, and our PKU'er will eat it as his main course.

The phe depends on how much ranch powder you add, and how many potatoes you use.

8-10 red potatoes
3 TBS. dry ranch dressing powder
1/8 c. vegetable oil

Preheat oven to 425.  Cut potatoes into quarters (no need to peel). Toss in oil until coated.  Add dry ranch dressing powder, toss to coat.  Bake for 40-50  minutes until soft and browned on top.

Mexican Tacos & Rice

Taco/Burrito Filling
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)

Mexican Rice
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.

CBF Macaroni & Cheese

TO MAKE CHEESE SAUCE 3 - serving recipe using Shake N Cheese:

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

Vegetable Kabobs

Vegetable Kabobs

1 pint mushrooms

1 pint cherry tomatoes

3 to 4 zucchinis

2 onions

1 eggplant

1 green bell pepper

1 red bell pepper

Marinade:

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

Mexican Fajita Kabobs

Mexican Fajita Kebabs Recipe
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.
INGREDIENTS:
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
PREPARATION:
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.

Veggie Kabobs or Oven Roasted Sweet Veggies

Veggie Kabobs, or Oven Roasted Sweet Veggies
"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
DIRECTIONS:
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..

Surprise! It's Pumpkin Enchiladas

Surprise, It's Pumpkin! Enchiladas
*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

Cambrooke Lo Pro Meatballs

1 18-oz bottle Kraft Original barbeque sauce1 cup grape jelly
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)
Nutrition Facts
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

Lo Pro Meatballs

1 cup lo pro bread crumbs ( any lo pro bread crumb will work, I use CBF's artisan bread crumbs)
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!!!!!!

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.

Slow Cooker Ratatouille

1 T. olive oil
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

Directions:

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.

Vegetable Stew/Mock Steak Soup

40 grams diced carrots
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.

Creamy Broccoli Soup by Marie D.

Healthy Creamy Broccoli Soup.. 100% Dairy free, but you will never know!You would never know there is no cream in this soup. Its 100% natural and very healthy and tasty. You can use all 100% organic veggies if you like. But it’s healthy and that is a step in the right direction.

You'll have to calculate the phe's.....

Ingredients:

1 large onion

1 clove garlic if you like garlic use more

2 stalks of celery

2 large carrots

1 bay leaf (optional, if you don't have this don't buy it)

1 large potato russet is best but use what you have on hand

1 Large Broccoli crown ( I have made this with 2 bags of frozen broccoli too and it works just as well, its not as thick with the fresh)

1 box chicken broth or vegetable broth if you prefer 100% vegan

Cut up the carrot, potato, celery and onion in to small pieces and sauté in a little olive oil in large soup pot or Dutch oven. Mince garlic and add to sautéed veggies as well as the bay leaf. Continue to cook down the veggies for about 10 minutes. Cut up the broccoli into small chunks, you can use as much of the stem as you want as long as it is tender, if you want to get more out of your stem you can peel the tough skin off. Continue to sauté all the veggies over low heat, add enough of the broth just to cover and put lid on pot. Steam veggies in broth for about 5 minutes and then add the broth slowly bringing back to a boil as you add. Simmer for about 5 more minutes, and then take the pot off the heat and let sit for a few minutes. Using a hand held blender, blend the soup until creamy. Be careful not to burn yourself as the soup is hot and will spatter. You can salt and pepper to taste. I also add a little celery salt.

Brenda's Thanksgiving Game Plan

The Game Plan
Up to 7 days before serving:
- Make the biscuits and freeze
- Do you have low protein bread for stuffing? If not, make, slice and freeze
Up to 5 days before serving:
- Make the cranberry-orange sauce
- Assemble the German Apple Cake up to step 3 and freeze
Up to 3 days before serving:
- Make the ice cream
Up to 2 days before serving:
- Dry bread for stuffing
- Blanch the string beans, transfer to a Ziploc bag and refrigerate
- Dice the vegetables for the stuffing
The day before serving:
- Assemble the string bean casserole, wrap in aluminum and refrigerate
- Assemble the butternut squash dish, wrap in aluminum foil and refrigerate
- Assemble the stuffing, wrap in aluminum foil and refrigerate
- Peel and prep vegetables for Roasted Vegetable Dish
Thanksgiving Morning:
- Bake the frozen German Apple Cake, prepare glaze while it is baking
- Marinate the mushrooms
2 hours before serving:
- Take the stuffing out of the fridge and let it come to room temperature
- Roast the vegetables and mushrooms – don’t forget to deglaze the pans for the gravy (see recipe for instructions)
- Make the mashed potatoes; keep warm in a slow cooker set on low
1 hour before serving:
- Put the stuffing in the oven
- Make the gravy
- Take butternut squash and string bean casserole out of the fridge
30 minutes before serving:
- Place butternut squash dish in the oven
- Place string bean casserole in the oven
15 minutes before serving:
- Bake the biscuits
- Reheat gravy and mushrooms on low simmer and put roasted veggies in oven to reheat
SIT DOWN, HAVE A GLASS OF WINE, ENJOY YOUR MEAL & YOUR COMPANY – YOU DESERVE IT!



The Recipes
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.
200
gm wheat starch, plus extra for the counter
30
gm cake flour
2 1/2
teaspoons baking powder
1/2
teaspoon xanthan gum
2
teaspoons granulated sugar
1/2
teaspoon table salt
6
tablespoons cold butter, cut into ¼ inch cubes
1/2
cup (120 gms) cold rice milk
1/4
cup (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).
Cranberry-Orange Sauce
Makes about 2 1/4 cups
3/4
cup orange juice
1
cup granulated sugar
1
tablespoon grated orange zest
1/4
teaspoon table salt
1 (12-ounce) bag cranberries , picked through
Bring orange juice, sugar, orange zest, and salt to boil in medium nonreactive saucepan over high heat, stirring occasionally to dissolve sugar. Stir in cranberries; return to boil. Reduce heat to medium; simmer until saucy, slightly thickened, and about two-thirds of berries have popped open, about 5 minutes. Transfer to nonreactive bowl, cool to room temperature, and serve. (Can be covered and refrigerated up to 5 days; let stand at room temperature 30 minutes before serving.)

German Apple Cake
This recipe has been a Thanksgiving tradition with my family for more years than I care to admit. I knew it was one that had to be adapted. With a food processor, it is literally made in minutes, but there is no need to share that. I peel the apples first, quarter them and use the slicing blade of the food processor for even slices. If you have decided to assemble the cake in advance and freeze, bake for an additional 15 minutes. I hope you enjoy it as much as we do.
Approximately 430 mg for the entire cake. Serves 10 to 12, approximately 40 mg per serving.

180
gm wheat starch (1 ½ cups)
1/2
teaspoon xanthan gum
1/4
teaspoon salt
11/2
teaspoons baking powder
1
cup sugar
6
tablespoons butter, cut into 24 pieces chilled
1
large egg, separated
1
teaspoon vanilla
650
gm Granny Smith apples (4), peeled and thinly sliced
3
tablespoons sugar
1
teaspoon cinnamon
4
tablespoons butter, melted and slightly cooled
2
tablespoons apple cider

1. Preheat oven to 350 degrees. Generously grease an 9 inch spring form pan.
2. Pulse starch, xanthan gum, baking powder and sugar in the food processor to mix. Add the butter, egg yolk and vanilla and pulse in one second intervals for 20 times, until it resembles cornmeal.
3. Place mixture in pan. Do not pat down. Add the apple slices. (Freeze at this point if desired)
4. Bake for 45 minutes (1 hour if cake was frozen).
5. THE GLAZE: In the food processor fitted with the metal blade, combine the egg white, sugar, cinnamon, butter and apple cider. Mix for 30 seconds. Spoon on top of cake. Increase oven temperature to 375 and bake an additional 30 minutes.

Vanilla Ice Cream
You can substitute vanilla extract for the vanilla bean, but just add it to the blender. The small amount of alcohol prevents the ice cream from being rock solid and getting ice crystals. The macadamia nut oil adds an amazing richness and is available at most good supermarkets.
Serves 6, approximately .2 mg/gm
480
gm rice milk (2 cups)
1/4
cup dried coconut
1/2
vanilla bean, cut lengthwise
120
gm heavy cream (1/2 cup)
30
gm macadamia nut oil (2 tablespoons)
1/4
teaspoon xanthan gum
3/4
cup sugar
1/4
teaspoon salt
1/2
tablespoon Bailey’s Irish Crème
1. Pour rice milk, dried coconut and vanilla bean into small saucepan. Bring to a simmer, and remove from heat. Let steep overnight in the fridge, or at least three hours.
2. Strain coconut and vanilla pod from mixture. Scrape the seeds of the vanilla pod and add back to the rice milk. Add heavy cream, gum, sugar, salt, and Bailey’s. Blend for 60 seconds. While blending, add the macadamia nut oil gradually to emulsify.
3. Pour mixture into ice cream machine, and process according to manufacturer’s directions. Transfer to a container and freeze until firm, at least 4 hours or up to 3 days.
Green Bean Casserole
This casserole can be assembled ahead of time. Lars own (Larsown.com) imported crispy onions are worth hunting for, if not, substitute with durkee. Store the bread-crumb topping in an airtight container in the refrigerator and combine with the onions just before cooking. Combine the beans and cooled sauce in a baking dish, cover with plastic wrap, and refrigerate for up to 24 hours. To serve, remove the plastic wrap and heat the casserole in a 425-degree oven for 10 minutes, then add the topping and bake as directed.
Serves 10, approximately 870 mg phe total recipe, approximately .60 mg/gm
Topping
4
slices low protein bread , each slice torn into quarters
2
tablespoons unsalted butter , softened
1/4
teaspoon table salt
1/8
teaspoon ground black pepper
50
gm imported Lars own crispy onions canned fried onions (about ½ cup)
Beans and Sauce
Table salt
500
gm green beans , ends trimmed, and halved
6
tablespoons unsalted butter
170
gm onion (1), cut into ¼ inch dice
110
gm red bell pepper (1), seeded and cut into ½ inch dice
180
gm button mushrooms (10) , stems trimmed, and quartered
10
gm garlic (2 cloves) , minced
1/2
teaspoon ground black pepper
2
teaspoons salt
2
tablespoons cornstarch dissolved in 1/4 cup of the vegetable broth
360
gm vegetable broth (1 ½ cups), preferably Swanson, 1/4 cup set aside for cornstarch
120
gm heavy cream (1/2 cup)
pinch of cayenne pepper
pinch of grated nutmeg
1. FOR THE TOPPING: Pulse bread, butter, salt, and pepper in food processor until mixture resembles coarse crumbs, about ten 1-second pulses. Transfer to large bowl and toss with onions; set aside.
2. FOR THE VEGETABLES: In a large skillet over medium heat, melt 2 tablespoons butter. Add onion and garlic, sauté until it begins to soften, about 4 minutes. Add bell pepper and mushrooms, and cook until softened and most of the liquid has evaporated, about 8 minutes. Season with 1 teaspoon salt and 1/4 teaspoon pepper. Set aside to cool.3. FOR THE BEANS: Prepare an ice bath: Fill a large bowl with ice and water; set aside. Bring a saucepan of water to a boil. Add beans, and cook until bright green and just tender, 4 to 5 minutes. Drain, and plunge into ice bath to stop cooking. When cooled, toss drained beans with mushroom mixture; set aside.
4. FOR THE SAUCE: Melt the remaining 4 tablespoons butter in a medium saucepan over medium-low heat. Add broth and heavy cream. When almost at a boil whisk the cornstarch and water together, then pour into the saucepan and bring to a simmer, about 30 seconds. Stir in cayenne, nutmeg, and the remaining teaspoon salt and 1/4 teaspoon pepper. Remove from heat, and let cool to room temperature. Pour over beans and vegetable mix, and toss to combine.
5. Butter a 9-by-13-inch glass or ceramic baking pan. Spread the green-bean mixture over the bottom. Cover with foil, and refrigerate until just before serving.
6. Preheat oven to 425 degrees. Sprinkle topping and bake until golden brown, about 20 minutes.
Butternut Squash with Caramelized Apples
This is my low protein subsitute for your traditional sweet potatoes and marshmallows. The flavors are marvelous and once you have the apples, you will never go back to minimarshmallows again!
Serve 8, approximately 600 mg phe in recipe, approximately .47 mg phe/gm
1100
gm butternut squash (2)
1
teaspoon salt
460
gm Granny Smith apples (3), peeled and cored
1
tablespoon fresh lemon juice
9
tablespoons butter, plus more for the pan
90
gm heavy cream (1/4 cup plus 2 tablespoons)
60
gm brandy (1/4 cup)
60
gm orange juice (1/4 cup)

1. Heat oven to 425°. Bake squash until soft, 40 to 45 minutes. When cool enough to handle, peel and place flesh in a medium bowl; add salt, and mash with a fork.
2. Meanwhile, slice apples into 1/8-inch-thick wedges and place in a medium bowl. Add lemon juice and toss to combine.
3. In a medium skillet, melt 3 tablespoons butter over medium-high heat. Add 2 tablespoons brown sugar and cook, stirring, until sugar dissolves. Cook apple slices in the butter and sugar in 3 or 4 batches, until golden and caramelized, about 1 minute on each side. As they finish cooking, transfer to a plate and set aside.
4. In a medium skillet, melt 3 tablespoons butter over high heat. Add 2 tablespoons brown sugar and cook until sugar dissolves. Stir in 4 tablespoons cream and the brandy and cook until slightly thickened, about 1 minute. Remove from heat and add to the squash, mixing well to combine. Transfer squash mixture to a buttered 3-quart ovenproof casserole. Arrange apple slices over squash; set aside.
5. In a medium skillet, melt remaining 3 tablespoons butter over medium heat. Add remaining 2 tablespoons brown sugar and cook until dissolved. Add remaining 2 tablespoons of cream and cook, stirring, for 30 seconds. Stir in orange juice and cook for 1 to 2 minutes, until thickened and dark brown. Pour over the apples and cover with aluminum foil.
6. Bake for 15 minutes, remove foil and bake for another 15 minutes. Remove from oven and serve immediately, or let stand at room temperature for up to 30 minutes before serving.


Apple Sage Stuffing
What I do is prepare two slices of low protein bread by drying the slices in a 225-degree oven until brittle but not brown, 30 to 40 minutes. Then I cut them into cubes. I then use either prepared dried bread cubes or dry out ¾ loaf of high protein bread for the rest of the family. The vegetable mixture listed below is then divided appropriately between the two stuffings.
Serves 10 to 12 as a side dish, approximately .25 mg/gm
8
tablespoons unsalted butter (1 stick), plus extra for baking dish
250
gm onion (1), cut into ¼ inch dice
140
gm celery stalk (2) , cut into ¼ inch dice
60
gm shallots (2), cut into ¼ inch dice
310
gm granny smith apples (2), peeled, cored and cut into ¼ inch dice
6
fresh sage leaves, chopped
1/2
cup fresh parsley, minced
120
gm apple cider (1/2 cup)
120
gm dried cranberries (1/2 cup)
1/2
teaspoon ground black pepper
2
slices of dried low protein bread
3/4
loaf French bread , or potato or challah bread, dried
480
gm vegetable broth (2 cups), preferably Swanson’s Organic
1
teaspoon table salt
1. Melt butter in a large skillet. Add onions, shallots and celery, and cook over medium heat until onions are translucent, about 10 minutes. Add sage, stir to combine, and cook 3 to 4 minutes. Add 1/2 cup stock, and stir well. Cook for about 5 minutes, until liquid has reduced by half.
2. While vegetables are cooking, boil cranberries and cider in a saucepan, stirring occasionally until the cider is absorbed, 6-8 minutes. Add apples to cooked vegetables along with the spices, stirring occasionally until the apples begin to soften.
3. Transfer ¼ mixture into a medium sized bowl. Add the low protein bread and about ½ cup of vegetable stock. Transfer the remaining mixture to a large mixing bowl. Add the high protein dried bread and remaining stock; mix to combine.
4. Transfer stuffing to a buttered shallow baking dish. Bake covered, 30 minutes at 325.
Roasted Root Vegetables
Serves 8
40
gm garlic (9 cloves), left in skin
300
gm cauliflower broken into florets (1 head)
250
gm carrots (4) , peeled and cut into 1 1/4-inch pieces
120
gm parsnip (3), peeled and cut into 1 1/4-inch pieces
240
gm shallots (8), peeled
2
tablespoons olive oil
sea salt and ground black pepper
1. Heat oven to 450 degrees. Place a large rimmed baking tray in the oven (large enough to hold all of the vegetables in a single layer -- otherwise they get steamed instead of roasted)2. Toss vegetables in olive oil and sea salt. Carefully pour onto hot baking tray. Roast, stirring or shaking vegetables every 15 minutes, until tender and evenly browned, 45 to 50 minutes. Add unpeeled garlic cloves during final 20 minutes. Sprinkle with pepper; taste and adjust seasonings. Serve hot or at room temperature.
3. At the bottom of the pan is all of the browned bits that have amazing flavor. It is a shame to waste it, so while the pan is still hot (and the veggies are set aside), add ½ cup vegetable broth and scrape up the bits – set aside for your gravy.
Oven Roasted Portabellas in Sherry Gravy
Marinating mushrooms allows them to absorb the flavors beautifully. Roasting reduces the water in the mushroom creating a wonderful texture. The gravy is heaven over mashed potatoes, pour a little extra so you can sop it up with the biscuits.
Serves 2, approximately 70 mg
134
gm portabella caps (2), stems removed
2
tablespoons olive oil
5
gm garlic (1 clove), minced
2
teaspoon fresh rosemary, chopped
1/2
teaspoon salt
1/4
teaspoons fresh ground black pepper
1/4
cup dry sherry
1/2
cup vegetable broth, preferably Swanson
1
teaspoon cornstarch dissolved in water
2
tablespoons butter, cut into 2 pieces and chilled
1
tablespoon minced fresh parsley
Salt and pepper

1. Toss the portabellas in a small Ziploc bag with the olive oil, garlic, 1 teaspoon of the rosemary, salt & pepper. Allow to marinate for at least 3 hours.
2. Preheat oven to 500 degrees. Place the mushrooms in a lightly oiled oven safe skillet rounded side up. Roast for 6 minutes. Turn and roast for another 6 minutes.
3. Carefully remove pan from the oven. Carefully reserve the liquid on top for the gravy and set mushrooms aside on a cutting board. Once cooled slightly, slice on a bias into ½ inch thick slices.
4. FOR THE GRAVY: Add the sherry to the skillet to deglaze the pan (see oven roasted vegetable recipe for full explanation), stirring up any browned bits. Cook until the sherry has been reduced in half. Add the vegetable broth (if you reserved it from the deglazed roasted vegetable pan, use it now). Simmer for five minutes. Stir in accumulated mushroom liquid and remaining chopped rosemary. Whisk in the cornstarch mixture, allow to thicken. Turn the heat to low and whisk in the butter, 1 tablespoon at a time. Add sliced mushrooms. Season to taste with salt and pepper.

Mashed Potatoes
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/gm
1080
gm russet potatoes (6), peeled and cut into large chunks
6
tablespoons unsalted butter
180
gm rice milk (3/4 cup)
60
gm heavy cream (1/4 cup)
1 1/2
teaspoons 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.

MARSHA MAGOL'S WHEAT STARCH PIZZA DOUGH

MARSHA MAGOL'S WHEAT STARCH PIZZA DOUGH (from Iowa PKU site)
1 1/4 Cup of Water
1/2 cup of liquid Coffee-mate or Coffee Rich
2 TBS. Vegetable Oil
1 1/2 tsp. Yeast
3 cups plus 2 TBS. Wheat Starch (or 350 grams)
1/3 cup Metamucil (or 53 grams)
3 tsp. Baking Powder
1/2 tsp. salt
2 TBS. Sugar
Mix water, Coffee-mate, and oil and heat to 110 degrees (microwave for 1 min. on High)
Add to dry (mixed) ingredients and let dough sit for 10 minutes in warm oven.
Remove from oven and knead, then press to pizza pan 16" to 18" diameter.
Bake for 7 minutes at 400 degrees, remove and add toppings, then return to oven for 7
minutes.
350 grams Wheat Starch=35 mg PHE
1 1/2 tsp. Yeast=72 mg PHE
1/2 cup Coffee Rich=28 mg PHE
135 mg PHE divided by 8 slices=16.9 mg/slice
(makes four 8-inch personal pizza crusts at 34 mg PHE each).
I have found that it is even easier if all the liquids are put in a big measuring cup. Then put all
of the dry ingredients in a very BIG bowl that can be put in a warm oven. I then add the liquids
to the dry ingredients and mix everything in the big bowl. The big bowl is placed into the warm
oven.
Very fast and easy to clean up. This recipe is also great for breadsticks, bagels, and soft
pretzels.
For rolls, after the dough rise, form a snake with the dough, cut into the size needed, then put
the dough on a cookie sheet and let it rise again. Then bake. Can put margarine and sprinkle
garlic powder on the rolls if desired.

Lo-Pro Crepes

We thought these were great - and even had an "eggy" texture...without any eggs in the mix! We served ours with fruit and powdered sugar...Or you can follow the directions in the red/white PKU recipe book (p.237) for savory dinner crepes
7 TBS. wel plan baking mix
1.5 TBS. cake flour
1 tsp. baking powder
1/4 tsp. salt
2 tsp. sugar
1 TBS.+1 tsp. vegetable oil
3/4 c. water + 1 drop yellow food coloring
3 TBS. butter/margarine

Combine all ingredients and beat with hand mixer until very smooth. In hot 7" skillet, add 2 tsp. butter, pour about 2 TBS. batter into the bubbling butter. Swirl pan around quickly letting the batter spread into a circle. Cook about 45 sec on one side. Flip and cook 30 sec on other side.

Makes 9 crepes. 8mg/phe per crepe, 71mg/phe per recipe.

SPRITE POTATOES

1 medium onion, chopped
1/2 lb. bacon, chopped
Cook in big pot/skillet until onion is translucent and bacon is starting to crisp. -*STRAIN BACON MEAT- leaving only grease and onions in pot.
Then add:(I usually use my food processor to slice the potatoes and carrots)
5-6 potatoes, peeled and sliced thin (more or less depending on how much you want)
9-10 baby carrots sliced thin
Stir and season to taste with the following:
seasoned salt
onion salt
garlic salt
salt
pepper
Add:1-2 cans sprite, enough to just cover the potatoes.
Cover and bring to a boil, simmer for about 15-20 minutes or until potatoes and carrots are tender and most of the liquid has reduced.
Cover generously with PKU cheese shreds and cook about 3-5 more minutes - or go without the cheese at all
*Sometimes we add a little more sprite to keep them from drying out before the potatoes and carrots are all the way done. We also leave a little liquid in the bottom when we put the cheese on so it's not to dry).