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Recipes.....Some of Matia's patients who can cook have given us a few of their recipes. Many thanks from those of us who cannot cook. Additional recipes gratefully received Please check the recipes carefully for ingredients, since everyone is at different stages and some ingredients may not be appropriate for you yet. The sections are divided as follows:
Soup Sorry, there is no dessert section :(
3 cups chopped asparagus
2 cups chopped broccoli
2 stalks celery- chopped
1/2 cup chopped onion ( if tolerated)
1 small can chicken broth
2 chicken breast halves- cut into
chunks-sprinkle w/salt
1/2 teas. salt
1/4 teas. basil
1/8 teas. pepper ( if tolerated)
1/8 teas. garlic powder
2 tbsp. olive oil
Place asparagus and broccoli in just
enough water to cover. Cook until tender. Pour everything( water included)
into a blender and blend until smooth. Put back into saucepan. While veggies
are cooking, sauté
chicken in oil, add onions and celery and cook until
tender. Add this to the of vegetables, with broth, salt, basil, pepper,
& garlic powder.
Stacy's Chicken Soup Boil up a chicken cut in pieces in a large pot 3/4 filled with water. Remove the "scum" as it cooks, and then put in onions, celery, parsnips (if you can tolerate them), lots of fresh dill, salt, and pepper. Let it cook a couple of hours. Strain everything so that you are left with the broth. Cut the chicken and veggies in pieces in put back in soup. You can add rice or whichever noodle you can handle. Joy's Chicken Soup Sauté chopped onion or leek, garlic, celery, and carrots in olive oil, dill and salt until onion is translucent. Add water or chicken broth (whichever is OK for us). Add chopped potato. Simmer until done. Add more salt as needed to taste. I sometimes add chicken and put spinach leaves in a bowl and pour hot soup over spinach. Katie's Cauliflower/Broccoli Soup Sauté onions or leeks in olive oil and add roughly chopped cauliflower or broccoli (you can chop up and use the tender parts of the stalk as well). Add enough water to just cover the veggies and simmer for 20 minutes. Blend in food processor saving some unblended bits of veggies to add back in for texture. Add salt to taste and any herbs you are allowed. You can vary this recipe by adding a carrot, potato or any other veggies you like to the pan at the beginning. If you want to serve to other members of your family you can add a dash of milk or yoghurt to their portions to make it even more creamy. I make a large pan of this and freeze it in portions so that I always have a meal to hand if I get in late from work. Blending the soup thickens it without adding any grain products. Carolyn's Roasted-Potato Fennel
Soup Fran's Chicken Soup Put a large pool of olive oil in the bottom of the pan and sauté onion and a small amount of garlic. Add a whole organic chicken breast with bones in. Add about two inches of water and let that simmer on low for quite a while. Then add about 5 cups of water and keep simmering until all of the chicken falls off the bone. Remove the bone. Add more water as it cooks away. I tend to put in all the vegetables I can eat closer to the time I want to eat the soup. I keep adding fresh vegetables each time I eat some. Add salt to taste. Whatever spices you can tolerate can be added as well I also always have a large pre-cooked bowl of brown rice in the refrigerator. I make it in the microwave and add it cold to the soups and stews which cools them down so they are always ready to eat......fast. Lisé's
Steak-and-Potato Soup Nicole's Potato Leek Soup (I also used to use this as a sauce) 3 tablespoons unsalted butter Bring to a boil, reduce heat and simmer until potatoes are soft ( approx 30 min) pure until smooth. Season with salt. To thin add more chicken stock. Karla's Quick Chicken Noodle Soup 1 can
Healthy Valley chicken broth (now, try this only a little at first because it
has some pepper in it and turmeric and may bother some) Julie's Cauliflower Soup Take whole cauliflower (add salt, 1.5 cups of broccoli, green onion, garlic, basil, thyme and chicken for flavor). Reserve 1/2 the cauliflower until the end. Cook that part for just a few minutes and puree everything. Simmer the pureed soup for a few minutes and voila!Catherine's Garden Vegetable Soup Melissa's Shrimp Primavera Chris's Sea Bass & Scallops 1 can of tuna (packed in water and nothing
else). Add chopped green onion, finely chopped red pepper (if you can tolerate
it), basil (I have processed fresh basil with olive oil on hand in the fridge at
all times), homemade mayo, yoghurt Elise's Dover Sole Take about 1-2 lbs of sole and in a casserole dish put some olive oil on the bottom (this is like a fish lasagna of sort). Put a layer of sole and then sauté up whatever veggies you like, leek, yellow zucchini, etc. and place another layer on top of the sole. Place some cheese on top of that and so on until you have a stacked fish and veggie lasagna with cheese on the top. I like provolone, it has a nice bite to it. Bake at 350 degrees for about 40 minutes or until the top is nice and brown and bubbly like lasagna. Joy's Dover Sole In a saucepan I melt butter and sauté fresh basil, salt, and chopped garlic. (you can use olive oil instead of butter). Pour some of the mixture into baking dish, lay sole on top and pour the rest of the mixture over it. Bake or broil it until done, not very long at all. Maybe 8-12 minutes. After rinsing your fish try to get as much of the water out as you can (pat dry, etc.), otherwise the fish will stay rather soggy. Adrienne's Shrimp Snack De-shell shrimp and dip in egg, flour, egg again and flour again. Drop in pot of canola oil and cook. While still hot sprinkle with garlic and salt. Really yummy and crunchy. Probably not the healthiest but a nice change. Gayla's Salmon or Tuna Loaf Michelle's Seafood Salad Melt some butter in a skillet and add 3 cloves of chopped garlic and 2 tbsp chopped onion. Sauté for a couple of minutes. Add about 1/2 cup of baby shrimp (I buy the big frozen bag at the store) and cook in the butter/garlic/onion mixture until the shrimp are soft. Sprinkle with a little salt and pepper. I pour mixture on top of a salad mix and some cut up veggies (cucumber and green pepper).). Tastes like real dressing. Adrienne's Tuna Snack Chop up some onion, tomato and celery. Add some salt and then garlic powder and mix a couple of teaspoons of yogurt. I know all of you can't eat yogurt, but when you can you'll like this if you like tuna. Adrienne's Scallop Medley Chop up yellow squash, leeks, bok choy, zucchini, and put it aside. Put some bay scallops in a pan with butter, salt, garlic, oregano, and basil. After they cooked a while, add the vegetables and cook them together for a bit. Boil some spelt noodles. careful not to over cook them. Delicious! Melissa's Dill and Garlic Cod Chop up a few cloves of fresh garlic. Pour olive oil in pan. Begin to sauté cod. Season with dill and time. When you first flip cod, put some garlic on top. Season this side as well. Flip cod a few times until cooked. Good with tilapia too. Melissa's Basic and Garlic Red Snapper Same as above, just with basil and thyme instead. Jane's Easy Salmon This is an easy and delicious way to cook salmon. Put salmon in tin foil with vegetable oil and dill and bake in oven for 30 minutes. Around 250 degrees Melissa's Meatballs Melissa's Kabobs Place veggies on a stick and brush with butter and olive oil mixture and grill. We used zucchini, broccoli, cauliflower, red, orange and yellow sweet peppers, yellow squash. You could also add meat like beef or chicken too. Raw cut up potatoes brushed with butter and olive oil and grilled are very good too! Chris's Beef Pot Pie with Flaky
Crust
Rita's Roast Pork Loin
Top Loin Roast, boneless
Fresh or dried Basil
Fresh Garlic
Salt and Pepper
Olive Oil
meat thermometer
Preheat oven to 325 degrees. Place roast
on broiler pan. Brush with olive oil. Cut small slits all over, just big
enough to place a clove of garlic and sprig of basil in. Do this according to
taste. ( I use a lot ) If you want, you can sprinkle dried basil on the roast
instead. If you can tolerate Rosemary, it is delicious, also. Rosemary is
very pungent, so don't try it unless Matia says it's ok for you. Sprinkle
roast all over with salt and pepper. Place thermometer in center of roast.
Bake uncovered, until thermometer reaches 170 degrees. Let stand for 10
minutes before slicing.
Rita's Beef Stir Fry Round steak, cut in thin strips Sprinkle meat with spices. Put in a skillet and cook in a little oil until well browned. Add 1 cup of water or broth and cook on medium heat until the liquid in pan is dark and flavorful, about 10 minutes or so. Add a little more liquid if you need to and make a thin gravy, using whatever kind of flour you can have. Sauté the bell peppers and onion in a little oil and add to the meat. Serve over rice or pasta.
Return to top 2 cups COOKED chicken Adrienne's Stuffed Chicken Take chicken breast and slice in half. Roll chopped green pepper, onion, and/or whatever veggies you like in the chicken. Add a 1/2 slice of whatever cheese you are allowed. Add some breadcrumbs to keep the cheese from oozing out. I used spelt and just chopped it up into tiny crumbs and it worked pretty well. Roll up and use toothpicks to hold it together. Put salt, garlic or whatever spices you're allowed and pop in the oven until baked. Shannon's Oven Baked Chicken Split chicken breasts with bone and then put flour, salt and garlic powder on them. Bake over 45 minutes. If the flour does not brown take some of chicken juice and pour over flour to moisten. Rita's Chicken/Collard Wraps Sauté small pieces of chicken breast. Add chopped celery, onion, bell pepper, garlic, salt, pepper, basil; whatever is safe for you. Take a large leaf of collard green. Place chicken mixture in the middle of it and roll up like a burrito. You can't roll the stem end up, so just leave it open. Secure with toothpicks. Place in a skillet and pour a cup of chicken broth over it. Steam for a few minutes. Nicole's Turkey Pot Pie Pie Crust: Amaranth: Spelt: 3 cups spelt flour In a large bowl combine one of the flour mixes above with the salt. Add the oil and blend thoroughlyl with a pastry cutter. Add the water and mix the dough until it begins to stick together. Divide the dough in half. Filling: 2 cups cooked cubed
turkey Turkey Gravy: 3 tbs. rye of spelt flour. 3-4 tbs. turkey drippings. Cook mixture over medium heat, stirring for a few minutes. Gradually add 1 cup water while stirring mix. Cook until thick. Add salt if desired. For the spelt crust
put one half on a floured pastry cloth and put into pie dish. For the
amaranth press half into pie dish and add mixture. Lay top half on top and
crimp edges together and prick top of crust. Bake at 350 degrees for 45
minutes. Makes 1 -
10 pound roast Lisé's Herb-Baked Chicken 3 pound
whole broiler-fryer chicken Adrienne's Mediterranean Yogurt Chicken with Blackened Onions. Serves 4 Ingredients For chicken: 1lb hamburger Nicole's Beef Jerky Thinly slice lean roast. Place in a bowl add chicken broth or beef stalk just enough to marinate. Sprinkle with salt, pepper, onion powder, and garlic powder. Place in fridge for one hour. Place beef strips on baking sheet. Place in oven at 200 degrees or lowest setting for 8-10 hours. Karla's Chicken Dish Cut skinless/boneless chicken into strips and fry in a pan in canola oil. Add chicken broth (I found and bought some Healthy Valley brand. They make chicken and beef broth. The chicken has turmeric in it, but Matia told me to just try it and see. It hasn't bothered me yet and was very tasty) bits of asparagus, red onion, cauliflower, zucchini, broccoli, basil and salt. Simmer in the the skillet for maybe another 1/2 hour and at the very end, add in just enough flour and water combined to make it a tiny bit thick. Michelle's Breaded Pork Tenderloins Breadcrumbs; Cut up little squares of bread and toss with melted butter, olive oil and whatever spices you like. I use a little garlic and onion powder, salt, pepper, and basil. Then you spread them out on a cookie sheet and bake for 15 minutes or until they are toasted. I use them as croutons on salads or when a recipe calls for bread crumbs, I use a rolling pin and crush the croutons into small particles to bread things with. Another thing I use to bread things is those brown rice puffs. With a rolling pin I crush the rice puffs into tiny pieces. Pound out a pork chop so it's really thin, dunk it in egg, and then these crushed up rice puffs and fry it in canola oil. My husband loves this! He eats on a sandwich, and I just eat it plain but it so good! Michelle's Beef/Veggie Stew Brown
some ground beef in a BIG skillet, and then add chopped up onion, green
pepper, celery, Catherine's Beef and Broccoli Thin strips of round steak Catherine's Beef Stew with Potato Dumplings
Karla's Goulash Cook (2lbs) hamburger, (3 cloves) garlic, (1/2) green
peppers, (1/2) red onion onions and salt (to taste) together. After hamburger
is cooked through, add in 2 cans of beef broth and 1 cup of uncooked brown
rice. Then add in two tomatoes (diced) and 1/2 tsp basil. Cover and simmer
for another 45-50 minutes (to cook rice).
Karla's Mild "Chili"
Alyson's Lasagna
Sauté ground turkey in garlic.
Sauté 3 onions, 2 leeks and 1 package of
sliced mushrooms in olive oil with garlic. Add green and yellow squash and
sauté till soft.
Mix all the above together
Steam some broccoli, cauliflower and
spinach (if you can tolerate it)
Boil the lasagna pasta (you will only need
4 pieces)
Put 2 pieces of lasagna in the bottom of a
casserole dish
Spread a layer of the meat on top
Spread a layer of spinach
Put 2 slices of provolone cheese (or
mozzarella)
Repeat starting with the layer of lasagna
pasta
Pour about a cup of the water from the
steamed veggies into the casserole dish. This will help keep the dish moist.
Bake with lid on for 10 mins (to melt cheese), then take lid off and turn to
broil to brown top.
Eat and Enjoy!!!
Kim's Shrimp Pasta (You can substitute
olive oil for the butter) I have yet to find a person who does not
find this simple dish to be delicious! I usually serve it with steamed
broccoli or a salad of greens/bell pepper/avocado. Cook about half a cup of fried rice. Sauté a lot of celery, mushrooms, onions, and cooked chicken or pork in a little olive oil and salt (this way the meal has more veggies and proteins than carbs). Once the veggies are tender and the chicken/pork is warm, add the cooked fried rice and sauté it together for about 5-10 minutes. Beat an egg and pour it over the mixture and STIR CONTINUOUSLY for 5 minutes (important: once I sautéed it less and I think the egg was still a little raw, which can be irritating, and not good for you in general). Add salt to taste and pepper if O.K. (I add a lot of salt). Melissa's Veggie Pizza I use French Meadows Spelt Pizza Crusts. I found them at the health food store. They are very flat (have no yeast of course). When you bake them they get very crispy. I put grilled chicken pieces, zucchini, pepper, broccoli and cheese on it with some of the salad dressing we can use (olive oil, dill, garlic and basal) on the crust for some "sauce". Joy's Rice Sauté the uncooked rice with onions, garlic, celery and carrots and other approved spices before you boil it. It adds a lot of flavor and tastes almost toasted. Alyson's Pizza Make the dough by using 1 cup flour, 1/4 teaspoon of salt and 2 tablespoons olive oil. Mix together then add water (small amount at a time) while mixing. When the dough is not soggy/sticky but not dry i.e.: not crumbly it is ready. If you put too much water in and it is soggy and sticky, add a handful of flour and knead with your hands. Roll out and place on to a pizza tray. Base: Mix ½ cup olive oil, 1/4 teaspoon salt, crushed garlic, pepper (if tolerated) and fresh basil (if tolerated). Spread onto the dough. Toppings: I put a layer of spinach on top of the base so that it cooks and doesn’t dry out. Then I put a thin layer of cheese on top of the spinach (I use mozzarella cheese (grated) but use the cheese (or cheese combinations) you can tolerate). Don’t put too much on or it will be greasy. I then add a layer of onions and ground turkey (I sauté the onions and ground turkey together first in olive oil, salt and garlic). If you can eat tomatoes you can add slices to the top. At a heat of 400 this usually
takes about 30-40 min. to cook depending on the thickness of your crust. Karla's Asparagus Ravioli Cook asparagus and chop into very fine pieces (about 2 bunches). Chop up mozzarella, provolone or any other type of cheese tolerated. I used 5 pieces. Mix together and set aside. Can add basil or cooked onions, if desired and tolerated.
Pasta: 3 cups flour 4 x-large eggs 2 tsp olive oil salt
Put 3 cups of flour on pastry board or counter top. Make "hole" in the flour and add in rest of ingredients, stirring with a fork in the middle until well blended. Continue stirring while adding in flour, slowly. When dough is no longer wet and there is about 5 tablespoons of flour left, start kneading. Knead for 10-12 minutes. When finished kneading, use rolling pin to roll out dough. Dough will be very tough to roll out. It may help to roll dough onto rolling pin and using fingers, knead it against the pin to stretch and then continue rolling out on board. Roll out until pasta dough is at least 1/16" thick, occasionally flipping over and dusting with left over flour.
Cut dough into 2" x 2" pieces. Take a teaspoon of stuffing and put in the center. Fold over and pinch edges to seal. Set aside to dry out or you can cook them right away.
Heat 4-5 cans of chicken broth. I use Healthy Valley. When it comes to a boil, drop in raviolis and cook until desired tenderness (5-10 minutes). Serve hot.
With this I served sautéed pieces of chicken in olive oil and basil as a side dish.
Note: stuffing can be altered. You can use cooked ground chicken, broccoli, cauliflower, ground beef (then boil in beef broth) cooked fish or any other combination you can think of. If you can eat potatoes, make mashed potatoes and add cheese and onions, then stuff into raviolis.
Enjoy!
Michelle's Pizza Crust or Homemade Taco Shells
2 cups flour (I use 1 cup white and 1 cup either brown rice or whole wheat, just to be a little healthier). 1 tsp. baking powder 1 tsp. salt 2 tbsp. butter 1/2-3/4 cup warm water (start with half cup and then add more to get the ball of dough consistency that looks right) Mix all together with hands until you get a ball of
dough. Then let sit in a sealed container for about 20 minutes. To make
pizza crust, roll out dough on floured surface with floured rolling pin until
the size you want. Then I put the dough on my pizza stone and put the
toppings on. For sauce: I have only found one brand of tomato paste that the
only ingredient is tomatoes so I buy that kind and mix a little bit of that
with water, season it and it makes a great pizza sauce. Then I top with lots
of veggies, ground beef and mozzarella cheese. Then I pop in a hot oven for
10 minutes or so (Karla's Variation) Substitute 2 tbsp olive oil for butter. I put in dry ingredients, mix with spoon. Then I take a pastry cutter and cut in oil. Next I add water and mix into dough. I then put it in an oven proof bowl, pour a little olive oil over the top, cover it with a cloth and then turn oven on warm, letting it sit for about 20 minutes until it rises (or until the rest of my toppings are chopped up). I use Contadina's tomato paste. It is pure tomatoes,
nothing else. I mix it with water and basil. I fry hamburger (with onions/garlic if tolerable) I then
cut up whatever I have, usually, more tomatoes, broccoli, asparagus, ochre,
spinach whatever available and sounds good to you. IC Quiche Recipe: Pre-heat oven to 375.
Melissa's Scalloped Potatoes
Alyson's Veggie Casserole
Sauté onions, fresh crushed garlic and leeks in olive oil.
Steam spinach, bok choy, and any other
leafy greens.
Boil 1/2 cup pasta or rice
Put the pasta into a casserole dish.
Lay 2 slices of Provolone cheese on top
Pour the sautéed mix on top
Drain the veggies and place on top.
Lay 2 more slices of Provolone cheese on
top
Bake in oven for 20 mins.
Eat and enjoy!!
Rita's Spring Vegetables
Yellow squash
Zucchini squash
Broccoli
Cauliflower
Leeks ( if you can tolerate )
Salt and pepper to taste
Dill ( to taste ) I use fresh
Canola oil - as much as you like
I don't have amounts of everything
because I modified this from one of the dishes at the Whole Foods Market. I
read the ingredient list and made it at home, leaving out foods we can't
have. It is easy to make. Just use as many vegetables as you want and put
everything else in according to taste.
Cut squash in lengthwise pieces, not too
thin. Cut broccoli and cauliflower in bite size pieces. Chop the leek.
Steam everything lightly. They need to still be crunchy after cooking.
Cool the veggies in ice water to prevent them from cooking any more. Drain
and put in bowl. Chop the dill. Add salt and pepper and toss dill and oil
with veggies. This dish tastes wonderful cold and will be great for summer.
Elise's Leek-Fennel and Cheese
Casserole Lisé's Garlic
Oven Fries Melissa's Fried Squash/Zucchini/Onion Slice them up and dip in egg, flour, garlic and salt mixture. Fry in olive oil until both sides are brown. Melissa's Yummy Chard Use any kind of chard: green, red, rainbow, etc. Cut up a few fresh cloves of garlic. cut off stems. Cut leaves into manageable pieces. Sauté garlic in pan. Put heat on low, add chard. In 3-4 minutes, sauté the chard and try to evenly cook it, and get the garlic and olive oil evenly distributed. I recommend a sizable spatula for logistical reasons. DO NOT OVERCOOK!. Add sea salt to taste (not much!). This is great over brown rice as a side or as breakfast. Chard is amazing for nutrition. Seriously, it is a powerhouse of vitamins and minerals. Melissa's Yummy Bok Choy Cut up a few fresh cloves of garlic. Wash and cut up bok choy, including stems. Boil 1/2 in. water in pan. Once boiling, turn heat down and throw in bok choy. Cover with lid. Boil the bok choy in the water for ONLY 2 minutes. DO NOT OVERCOOK!. Dump bok choy into colander. Don't rinse. Heat olive oil in pan, sauté garlic for 2 minutes. Reduce heat to low and throw in boy choy. Very quickly, stir around and try to evenly distribute olive oil and garlic. Sea salt to taste (not much). May also be served with brown rice. Incredibly nutritious. Rita's Cheesy Squash Bake 2 pounds yellow crookneck summer
squash or zucchini Slice squash to make 6 cups. Cook, covered, in a small amount of salted water until tender. Drain well, sprinkle with salt. Mix together egg yolks, yoghurt, and flour. Fold in egg whites. IN a baking dish layer half the squash and half the egg mixture, and half the cheese. Repeat layers of squash, egg mixture and cheese. Combine butter and crumbs, sprinkle around edge. Bake in 350 degree oven for 20-25 minutes. Carolyn's Zucchini Fritters
1
pound zucchini, cut in 1/4-inch cubes
Sauté
zucchini and scallions in olive oil until brown but still firm. Place in
bowl and stir in cheese, dill, and pepper. Add egg yolks and flour to
zucchini mixture and stir until just blended. In a separate bowl, beat egg
whites with salt until stiff peaks form, and then gently fold into zucchini
mixture. Drop 1/4 cup of mixture into hot skillet with a thick layer of
cooking oil. Fritters are done when the outside is brown and the inside is
moist. Lisé's Artichokes Rinse it off. Pull all the little brown leaves off. Trim the bottom of the artichoke until there is about 1/2 inch left on the step. Trim all the sharp points off the leaves with kitchen scissors. Then trim a good portion off the top leaves (where the artichoke opens up later after it is cooked. Steam it in a big pot of simmering water covered for about 45 minutes. When it is soft, pull it out of the water and drain upside down to get all the extra water out. The outer leaves tend to be tougher, especially the ones towards the bottom. You might want to ditch these before you start. Dip the leaves in butter and scrape the soft inside off with your teeth. Once you are finished with the thicker leaves and are getting towards the really soft inner leaves, pull them all out (be careful - it is HOT inside). The what you have left is the fluffy part that covers the artichoke heart (it's kind of flowery looking and silky). Yank all that off and scrape out with a spoon. What you have left is the most delicious part of the artichoke. Quarter it, dip it in butter and enjoy! You can also microwave them in a much shorter time. Nicole's Artichokes Add one
frozen on bag artichoke hearts, 12 oz is what I use. Put in blender.
Prepare the artichoke if it is fresh. Rinse it off. Pull all the little
brown leaves off and the one layer of outer leaves. Trim the bottom of In a pan sauté the garlic with butter. I love garlic so I use 8 cloves. You can use less if you like. Make sure to use a low heat so you do not burn the garlic or the butter. They should be soft and toasty. Then take a half a stick of butter and put it in the blender. Add 1/4 teaspoon salt and 1/4 teaspoon of pepper. Now blend it all together until it is a creamy texture spread on toast or dip with your favorite chips. I have also put it on top of pasta. Just a spoonful melts on to it and adds great flavor. Carolyn's Cauliflower Purée 1 head (1 3/4 lbs.) cauliflower, stem
and tough stalks trimmed, florets roughly chopped Karla's Potato Cakes 2 tbs. finely chopped onions
(optional) Karla's Rice Cakes 2 cups of
cooked rice (these are
approximations because I just put stuff together). Lisé's Zucchini Patties Zucchini Patties Lisé's New Potatoes with Chicken Stock 1-1/4
lbs. small new potatoes, scrubbed Prep: 5 min, Cook: 20 min. Lisé's Baked Zucchini Fans Yield: 12
servings Nicole's Stuffed Zucchini 4 zucchini squash Cut off stems of zucchini. Cut them in half and length wise if they are long. Scoop out the seeds and chop 1/2 of it. Mix pulp with cracker crumbs, cheese, salt and garlic. Grease baking sheet Place zucchini cut side up and fill them with the pulp mixture. Bake for 45 min. Catherine's Roasted Garlic Trim top off bulb to just
expose garlic cloves Miscellaneous - Snacks, Bread, etc. Chris's Waffles (Editor's note:
You may want to check with Matia regarding the recipe above as it contains milk) (Editor's note: I would substitute olive oil for sesame oil as sesame oil is from seeds - not allowed) Alyson's Snack Take 2 egg whites, 1 cup shredded cheese
(I like provolone but you can use whatever you can eat), 1/2 tsp garlic powder,
pinch of salt, trace of black pepper (if you can tolerate). Froth the eggs,
then add everything else and mix together. Jeanne's Irish Soda Bread
Carolyn's Spinach and Mozzarella
Rolls
These rolls are reminiscent of pizzeria fare. For the stuffing: olive oil 1 lb. baby spinach several garlic cloves, minced salt mozzarella, thinly sliced For the rolls: 3 cups whole wheat flour 4 tsp. baking powder 1 tsp. salt 1 1/2 cup spring water 1/4 cup olive oil To make the stuffing, heat a small amount of olive oil over medium heat. Add garlic and sauté until lightly browned; add spinach (working in batches, if necessary), and sauté until wilted. Sprinkle with salt, and set aside. To make the rolls, mix flour, baking powder, and salt in a bowl. In a separate bowl, combine the spring water and the olive oil. Add the liquids to the flour mixture, and mix with a spoon or with your hands until a ball is formed. Using a rolling pin, roll a handful of dough into a circle. Top with some spinach and mozzarella slices, and roll up, sealing the seam with your fingers. Continue until all dough is gone. Lay rolls on a non-stick baking sheet, and bake at 350F until rolls are firm or starting to brown, about 30 minutes.
Rita's Kamut/Spelt Bread
Mix try ingredients, add oil, water and egg. Stir until just blended. Pour into a greased pan (I use a 9" pie pan or 9" cake pan or muffin cups )makes about 8 muffins). Bake at 400 degrees, about 20-25 minutes. Barb's Grilled Cheese Sandwiches I use the spelt/kamut bread recipe that Rita gave us made in a cake pan. I split one slice of the bread in half lengthwise then put a small amount of olive oil into a nonstick skillet and put in one half of the slice. Then I put in cheese (I like provolone) on the slice and then top it with the other half slice of bread. I grill it until the bread is brown on both sides and the cheese is melted. It is so yummy. Rita's Spelt Tortillas 2 1/2 cups spelt
flour Mix flour and salt together. Mix butter and water, then stir into dry ingredients until just mixed. Scoop it up in hands and shape into a ball. Knead it for 2 or 3 minutes. Cover with a damp cloth and let it rest for 30 minutes - very important, as letting it rest will make it easier to roll out. Divide dough into 8 pieces. Flatten a little with your hand, then roll each piece out on a lightly floured board, flipping over every few strokes. Cook in an ungreased, hot frying pan on each side. Mine turned out the best when I used medium/high heat. Tip: lift up edge of tortilla, and if the underside is bubbly and lightly browned, it is ready to turn. Conversion for other flours: Whole wheat 2 cups ( I
haven't tried this one) 3 cups brown
rice flour Pre-heat oven to 400 degrees. Mix dry ingredients in one bowl and liquid ingredients in another. Then pour the liquid into the dry and mix together. I then form the dough into small, round biscuits and put them on a cookie sheet. Bake for 40 minutes. They are very crumbly biscuits) not like real bread. Pop in oven for one minute before eating. Nicole's Saltines 2 cups spelt
flour Combine the flour, salt and baking soda. Add oil until it is thoroughly mixed in to form small crumbs. Add water two tbs. at a time, mixing well after each addition. Knead the dough on a lightly floured board for 1-2 minutes. Divide the dough in half and roll each half out on an oiled baking sheet with an oiled rolling pin to about 10" by 14" rectangle. The dough should be very thin, about 1/16" to 1/18" thick. Cut the dough in 2" squares and prick each square 3 times with a fork. Sprinkle with additional salt if desired. Bake at 350 degrees 10-15 minutes. Turn over for 5 minutes more. Makes 2-3 dozen wafers. Nicole's Rye Pancakes 2 cups rye flour Mix together the flour and baking
soda. Combine the oil and water and stir them into the flour mixture with
a wire whisk, adding a few more tbs. water to make thinner. (This batter
may thicken as it stands and may require the addition of more water after
some of the pancakes have been cooked). Heat a lightly oiled griddle over
medium heat and pour batter. Cook until dry around the edges and flip. There is something about the
yeast-free bread on a sandwich that just does not cut it. I had the idea
of making pancakes for a bun. They are soft and they don't crumble
apart. Here is what I did: Whisk together. Grease pan with canola oil. I use a spray between pancakes. Pour mixture into pan. Sprinkle with garlic and onion powder. Let bubble until it creates a crust wall then flip. This makes about 6 pancakes. I like to make them ahead of time and heat them in the oven while I make the burger, but ifyou can't wait you can do both. I put garlic powder, salt, pepper and onion powder in the burger too, then grill. For a topping I used some butter and avocado. I mashed in a bowl and spread it on the pancake. You can also melt your choice of cheese on the burger. This was good. I served it up with a side salad or grilled summer squash. For those of you wanting to gain weight, here it is. It is so fattening and filling you are found to feel full after. Natalie's Pretzels 1 tsp. salt Mix dry ingredients together. Add water. Mix together until dough forms into a ball. Divide into golf ball-sized balls. Roll until about 12 inches long. Shape into pretzel form. Lay on cookie sheet. (Iused an air bake cookie sheet). Brush with egg and sprinkle with salt. Bake about 15-20 minutes until golden brown at 425 degrees. Makes about 24 pretzels. Catherine's Bruschetta Bread 1/4 cup Spelt flour Julie's Eggs Benedict Hollandaise* *(This is tricky. You have to whisk it under very low heat. Lemon juice is added, but not for us). 1 poached egg. Boil water, and take the pan off the burner. then when the water is resting, drop the egg in gently and let it sit off 4-5 minutes. Remove it and trip any "strings" off the egg. 1 piece of toasted spelt Place poached egg on top of the spelt toast. Pour your hollandaise on top and bon appetit. Michelle's Potato Rice Sponge Bread 6 large eggs, separated Preheat oven to 350 degrees. Lightly grease a bread pan with canola, olive oil or butter. Separate eggs. In large bowl, beat egg whites until mounds form. In another bowl, beat egg yolks until light, creamy and fluffy (about 4-5 minutes at high speed). Then sift together the flour, salt and baking powder in a separate bowl. Sprinkle about 1/3 of the flour mixture over the egg whites and fold together gently until well mixed. Repeat this 2 ore times until you are out of flour. Carefully6 fold beaten egg yolks into flour mixture until well blended. Pour batter into prepared pan. Bake 45-50 minutes. Cool a while before removing from pan. Yield = 1 loaf. This bread is really good with a lot of butter and is not quite as many carbs per slice because of the eggs Michelle's Yogurt Muffins 1 ¾ cup flour (I
used brown rice) Adjust rack to center of oven and preheat to 375 degrees. In bowl whisk flour, baking powder, baking soda, & salt; set aside. In larger bowl, cream butter and egg. Beat in dry ingredients alternating with yogurt a little at a time starting and ending with the dry ingredients. Oil bottoms of 8 muffin tins. Spoon in batter. Bake about 25-30 minutes or until light brown. Madeleine's Spring Cabbage Snack Cut into strips and deep fry for few seconds until hard and crispy. A little greasy but just like the crispy seaweed you get in Chinese restaurants.. Jane's Matzo Rolls I had these at a seder I went to. They are delicious. 1 cup water Bring water, salt and oil to a quick boil in a medium saucepan. Remove from heat and add matzo meal. Stir well and return to heat for 3 minutes on low flame, stirring continuously. Remove from heat and let stand for 10 minutes. Add eggs, one at a time, and mix vigorously after each egg. Oil hands and take approximately 2 tbsp of dough. Shape into a ball. Put on a greased cookie sheet. Bake at 400 degrees for about 40 minutes or until nicely brown. Karla's variation on above: I added grated provolone cheese and powdered garlic to the batter. Next, when plopping spoonfuls down, I used about half, put some asparagus and tomatoes (raw) in the middle, squished them down and then plopped some more batter on top to cover. Baked normal time. (You can also add chicken, onions, lettuce and tomato). They were very good. The following day, I cut one in half and put a piece of chicken in it for a sandwich. Twas really good. :-) Gayla's Spinach and Zucchini Frittata 8 eggs Teresa's Hot Pockets Dough: 3 cups of flour Mix just enough water in to make a nice dough. Filling: Green peppers, onions, your choice of meat. I use chicken and shrimp. Just whatever I have. You put this mixture on the dough. Then you add mozzarella or provolone cheese to the filling and roll it up. Put a little olive oil on each one. Bake at 350 until they are done. You can use whatever veggies you can have. I just like using these. They are really yummy. Lani's Frittata I keep on hand a dispenser of olive oil infused with a few garlic cloves and basil, for flavor. I use it for any pan sautéing for spinach, or zucchini or any allowed vegetable.
Microwave a whole cauliflower, broccoli or whatever
vegetables you want till tender. Chop into small pieces. Sauté
a few cloves of garlic in that olive oil
mixture I keep on the sink. Beat 6 eggs till frothy add vegetables and
garlic. Pour it into a greased (with olive oil mixture I keep on sink) large
pie plate. Grate your preferred cheese. I use mozzarella (maybe 1/2 cup).
Preheat the oven to 425. Bake in the oven for 25 - 35 minutes till the top is
golden brown and firm. Don't over bake. It's fabulous and can be taken
anywhere. You can eat it all week if you make one big enough . That's it.
Enjoy. ( I also am somewhat sensitive now so I found rice pasta and cooked as
directed. Do not let it get mushy. Drain and add olive oil mixture, or
butter or both. Mix in some of those chopped vegetables, its great!
Karla's Snack French Meadow sourdough bagels (if wheat is intolerable,
they make a spelt bagel also)
Karla's Yeast/Dairy-Free Bread A yeast & dairy
free recipe especially for sufferers of Candida albicans yeast, gas,
heartburn, digestive upsets, nausea, indigestion, food allergies 3 cups whole grain flour (preferably organic) Batter Preparation and Cooking: Place in greased and floured 9" x 5" loaf pan or 9"
x 9" cake pan. Bake at 400 F (pre-heated oven) 35 minutes. When bakers pick
comes out clean and top is lightly browned, bread is ready to cool on rack.
Let cool in pan for at least 1/2 hour. Note1: For a lighter bread, use 3 cups unbleached
white VitaSpelt flour or use 1 1/2 cups unbleached white VitaSpeltÒ flour
mixed with 1 1/2 cups whole grain flour.
Alyson's Ranch-Style Dressing 1 cucumber, grated. Put into a colander and sprinkle with 1 tsp. salt. Put into fridge for about 3 hours. Drain juice and add about a cup of yogurt. Mix together with about 1/2 tsp. of garlic powder. Serve COLD!!! (Please check with
Matia on the yoghurt, mint, pepper and garlic) Take about 3-4 red peppers if you can eat them and sauté with leek or onion in a lot or some olive oil |
