Recently we have been doing some travelling and when we came back I was beginning to think I had forgotten how to cook or bake. It seemed like everything I made ended up in the waste basket. One night for dinner I made lasagna and it just wouldn't set up. My husband and I began calling it lasagna soup. It tasted good but had to be served in a bowl. That got me to thinking, maybe there is such a thing as lasagna soup. So I began a search and it turns out there are several recipes for lasagna soup. I selected one and made some changes to work for my diet. I hope you enjoy it.
Lasagna Soup
6 oz noodles
1 1b. ground hamburger, turkey, sausage, or combination
3 tblsp. minced dried onion
4 cloves minced garlic
1 14.5 oz can chicken broth
2 10 3/4 oz. can tomato soup
2 tblsp. ketchup
2 tsp. balsamic vinegar
1 1/2 tsp. sugar
1 tblsp. plus 1/2 tsp. of the following: dried basil, parsley, oregano
2 bay leaves
1/2 tsp. salt
1/4 tsp. pepper
Garnish
Any combination of lactose free cheeses. I know many are not Italian but I'm just happy to find something I can eat. I used a combination of white and yellow cheddar lactose free cheese, lactose free jack cheese and goat cheese
Cook noodles according to package directions. Drain, drizzle a little olive oil over them and coat completely and set aside.
Brown meat and drain if necessary. Add all the other items and stir together. Simmer 20 to 30 minutes for the flavor to go through.
You can also cook this in the crock pot on low all day or high for half the day. Add the cooked noodles and when the soup is hot remove bay leaves and it is ready to serve with your choice of garnish.
If the soup is too thick, add more tomato soup or broth or both. Makes 4 servings
Tuesday, February 16, 2016
Sunday, January 31, 2016
Herb Olive Dip
I apologize for being away for so long. My husband and I have been traveling and working on our house (and anyone who has done that knows how consuming that can be) but I think we are home to stay for a while and our home and yard are finished so I can go back to testing recipes. I have to be honest and tell you that several I have tested went immediately in the waste basket they were so awful, but I have tested a few now that are winners and now I can get back on a schedule of sharing good recipes with you.
Next Sunday is the Super Bowl and time again to stare down the buffet table at probably nothing you can eat. The best way to solve this is to bring something you can eat and share with others. This dip is thick enough to mold into a ball and you can spread it on crackers. I also enjoy it when I have soup.
Herb Olive Dip
1 tsp. chopped green olives with pimientos
1 tsp. chopped capers with 1/2 tsp caper liquid from the bottle
6 kalamata olives, chopped
1/2 tsp. basil
1/2 tsp. oregano
1/2 tsp. lemon pepper
1/4 tsp. salt
2 tblsp. nuts
1 ea. 8 oz. soy cream cheese, softened
Place all ingredients in a food processor or blender. Process until all ingredients are combined. Scoop out into a small mold lightly sprayed with vegetable spray. Refrigerate at least one hour. Carefully turn out onto serving plate. Use a spatula to repair any damage from the transfer or if it completely didn't come out, respray the mold, put the dip back in and refrigerate at least two hours.
Next Sunday is the Super Bowl and time again to stare down the buffet table at probably nothing you can eat. The best way to solve this is to bring something you can eat and share with others. This dip is thick enough to mold into a ball and you can spread it on crackers. I also enjoy it when I have soup.
Herb Olive Dip
1 tsp. chopped green olives with pimientos
1 tsp. chopped capers with 1/2 tsp caper liquid from the bottle
6 kalamata olives, chopped
1/2 tsp. basil
1/2 tsp. oregano
1/2 tsp. lemon pepper
1/4 tsp. salt
2 tblsp. nuts
1 ea. 8 oz. soy cream cheese, softened
Place all ingredients in a food processor or blender. Process until all ingredients are combined. Scoop out into a small mold lightly sprayed with vegetable spray. Refrigerate at least one hour. Carefully turn out onto serving plate. Use a spatula to repair any damage from the transfer or if it completely didn't come out, respray the mold, put the dip back in and refrigerate at least two hours.
Monday, November 2, 2015
Chicken and Noodle Casserole
This recipe is similar to tuna noodle casserole with peas but that casserole doesn't appeal to me. This is a recipe that you can make quickly and is a comfort food for the cooler weather. I suggest you buy a cooked chicken at the grocery store. It makes preparation much faster.
Chicken and Noodle Casserole
1 cup uncooked noodles, your choice
3 tblsp. stick margarine
3 tblsp. flour
2 1/4 lactose free milk
1/4 tsp. salt
1/8 tsp. pepper
3/4 cup lactose free cheddar cheese, grated
1 cup raw carrots, peeled and chopped
1 tblsp. minced dried onion
1/2 tsp. dill
1 tsp. finely grated lemon zest
1/4 tsp. powdered lemon juice
1 cooked chicken breast, skin removed and chopped
1/4 cup panko crumbs
Preheat oven to 350F degrees.
Cook noodles to package directions, drain and set aside.
In a skillet sprayed with vegetable spray, melt the margarine and whisk the flour into it until they are a paste. Slowly pour in the milk and add the salt and pepper. Over medium heat continue whisking together until all the ingredients are mixed together and beginning to thicken.
Add in the cheese and once it has been thoroughly mixed in add all the other ingredients except the panko crumbs. Spoon into a 1.6 liter or 8 inch casserole dish that has been sprayed with vegetable spray. Sprinkle the panko crumbs on top. Place in the oven and bake for 10-15 minutes or until crumbs begin to brown and sauce is beginning to bubble on the sides. Makes 4 servings.
Chicken and Noodle Casserole
1 cup uncooked noodles, your choice
3 tblsp. stick margarine
3 tblsp. flour
2 1/4 lactose free milk
1/4 tsp. salt
1/8 tsp. pepper
3/4 cup lactose free cheddar cheese, grated
1 cup raw carrots, peeled and chopped
1 tblsp. minced dried onion
1/2 tsp. dill
1 tsp. finely grated lemon zest
1/4 tsp. powdered lemon juice
1 cooked chicken breast, skin removed and chopped
1/4 cup panko crumbs
Preheat oven to 350F degrees.
Cook noodles to package directions, drain and set aside.
In a skillet sprayed with vegetable spray, melt the margarine and whisk the flour into it until they are a paste. Slowly pour in the milk and add the salt and pepper. Over medium heat continue whisking together until all the ingredients are mixed together and beginning to thicken.
Add in the cheese and once it has been thoroughly mixed in add all the other ingredients except the panko crumbs. Spoon into a 1.6 liter or 8 inch casserole dish that has been sprayed with vegetable spray. Sprinkle the panko crumbs on top. Place in the oven and bake for 10-15 minutes or until crumbs begin to brown and sauce is beginning to bubble on the sides. Makes 4 servings.
Saturday, October 3, 2015
Apple Muffins with an X on Top
I know it is still a little warm where I live but in some places there are signs of fall which means it is time to start making apple recipes with cinnamon and raisins and other such ingredients. I know people with digestive difficulties like I have are supposed to stay away from cinnamon, but there is only a small amount in this recipe and it didn't seem to cause any problems for me. These take some time to make but are so worth the effort when you smell them baking in the oven.
Apple Muffins with an X on Top
Dough
1 1/2 cups plus 2 tblsp. flour
2 tblsp. sugar (I used Splenda)
1/2 tsp. salt
1 tsp. baking powder
1/8 tsp. baking soda
1/2 stick (4 tblsp.) cold margarine, cubed
1 egg yolk
1/2 cup lactose free milk
1 tblsp. maple syrup
Filling
3/4 cup peeled, finely chopped tart apples
1/4 cup raisins
1 1/2 tsp. apple cider or apple juice
1/4 cup sugar or Splenda
1/1/2 flour
1/8 tsp. cinnamon
1/8 tsp. salt
1/4 cup finely chopped almonds
Topping
2 tblsp. sugar
1/8 tsp. cinnamon
1 1/2 tsp. stick margarine, melted
For the muffins mix the dry ingredients together and work the cold butter in until crumbly with a pastry mixer or two knives. In a separate bowl mix the egg, milk, maple syrup and flour mixture together just until the dough comes together. Refrigerate the dough for 5 minutes.
Meanwhile, in a large microwave safe bowl combine the apples, raisins, cider, sugar, flour, and salt mixing well and microwaving on high for 1 to 2 minutes until the apples are almost tender. Mix in the almonds and set aside to cool to room temperature.
To assemble, preheat the oven to 375F. Put muffin liners in twelve muffin tins. Generously flour a working surface and roll out the dough to 1/2" thick. Using a 3 1/2" biscuit cutter, cut twelve biscuits. You may need to roll out the left over dough several times to get twelve biscuits. Roll each biscuit into a 5" circle. Hold each circle in your palm and with the other hand top with a rounded tablespoonful of the apple mixture. Bring up the edges to enclose the filling and pinch the edges to seal tightly.
Place the seam side down and repeat until all the muffins are done. Brush each muffin with the melted margarine followed by the sugar/cinnamon mixture. With a pair of scissors, cut an X in the top of each muffin.
Bake a 375F for 20-30 or until golden brown. Cool before removing to a rack. Makes 12 muffins.
Apple Muffins with an X on Top
Dough
1 1/2 cups plus 2 tblsp. flour
2 tblsp. sugar (I used Splenda)
1/2 tsp. salt
1 tsp. baking powder
1/8 tsp. baking soda
1/2 stick (4 tblsp.) cold margarine, cubed
1 egg yolk
1/2 cup lactose free milk
1 tblsp. maple syrup
Filling
3/4 cup peeled, finely chopped tart apples
1/4 cup raisins
1 1/2 tsp. apple cider or apple juice
1/4 cup sugar or Splenda
1/1/2 flour
1/8 tsp. cinnamon
1/8 tsp. salt
1/4 cup finely chopped almonds
Topping
2 tblsp. sugar
1/8 tsp. cinnamon
1 1/2 tsp. stick margarine, melted
For the muffins mix the dry ingredients together and work the cold butter in until crumbly with a pastry mixer or two knives. In a separate bowl mix the egg, milk, maple syrup and flour mixture together just until the dough comes together. Refrigerate the dough for 5 minutes.
Meanwhile, in a large microwave safe bowl combine the apples, raisins, cider, sugar, flour, and salt mixing well and microwaving on high for 1 to 2 minutes until the apples are almost tender. Mix in the almonds and set aside to cool to room temperature.
To assemble, preheat the oven to 375F. Put muffin liners in twelve muffin tins. Generously flour a working surface and roll out the dough to 1/2" thick. Using a 3 1/2" biscuit cutter, cut twelve biscuits. You may need to roll out the left over dough several times to get twelve biscuits. Roll each biscuit into a 5" circle. Hold each circle in your palm and with the other hand top with a rounded tablespoonful of the apple mixture. Bring up the edges to enclose the filling and pinch the edges to seal tightly.
Place the seam side down and repeat until all the muffins are done. Brush each muffin with the melted margarine followed by the sugar/cinnamon mixture. With a pair of scissors, cut an X in the top of each muffin.
Bake a 375F for 20-30 or until golden brown. Cool before removing to a rack. Makes 12 muffins.
Tuesday, September 8, 2015
Spiced Chicken with Three Kinds of Rice
I especially like the texture of wild rice so I was looking for a dish I could incorporate it in. With three kinds of rice you are free to use the kinds of rice you prefer, you can use just one or any combination of any rice you like.
Spiced Chicken with Three Kinds of Rice
Spice Blend
1/2 can tomato soup with 1/2 can lactose free milk
1/4 cup dried mushrooms-shitake or morell-chopped
2 tblsp. dried minced onion
1/2 tsp. salt
3/4 tsp. dried thyme
2 cloves garlic
1/4 tsp. ground pepper
1/4 cup water
2 boneless chicken breasts
1/4 cup wild rice
1/2 cup brown rice
3/4 cup white rice
Combine all items in the spice blend. Brown the two chicken breasts in a pan that has been sprayed with cooking spray. Pour the spice blend over the chicken and cook until the chicken is done. Add more water if necessary. Keep an eye on this to make sure it doesn't burn.
Meanwhile, make the rice each according to the package directions.
When everything is done, serve the chicken with sauce over the rice. Makes 2 servings.
Spiced Chicken with Three Kinds of Rice
Spice Blend
1/2 can tomato soup with 1/2 can lactose free milk
1/4 cup dried mushrooms-shitake or morell-chopped
2 tblsp. dried minced onion
1/2 tsp. salt
3/4 tsp. dried thyme
2 cloves garlic
1/4 tsp. ground pepper
1/4 cup water
2 boneless chicken breasts
1/4 cup wild rice
1/2 cup brown rice
3/4 cup white rice
Combine all items in the spice blend. Brown the two chicken breasts in a pan that has been sprayed with cooking spray. Pour the spice blend over the chicken and cook until the chicken is done. Add more water if necessary. Keep an eye on this to make sure it doesn't burn.
Meanwhile, make the rice each according to the package directions.
When everything is done, serve the chicken with sauce over the rice. Makes 2 servings.
Thursday, August 27, 2015
Wedge Salad
I know I have taken another few weeks off for a vacation and to work on my first cookbook. I'm back now and hope to write in my blog more regularly.
I have chosen a wedge salad because they are so popular in restaurants and usually have one or more ingredients I can't have. If I ask for too many changes, the salad no more resembles what it set out to be so I decided to make it for myself at home. Here is my version which I hope you enjoy.
Wedge Salad
Dressing
2/3 cup mayonnaise
3 tblsp. lactose free milk
1/4 tsp. each herbes de Provence, dill weed, onion powder and garlic salt
Mix together and set aside
Cook 4 slices of regular or turkey bacon until crisp and drain on a paper towel.
Chop 1/4 cup of pecans.
Measure out 4 tsp. goat cheese crumbles or cut 4 tsp. off a roll of goat cheese and crumble.
To assemble 2 wedge salads cut a head of lettuce in half and cut one half in half again. Those halves will go on the serving plates. The remaining half head of lettuce can be wrapped and returned to the refrigerator.
On each wedge on the plate pour 3 tblsp. salad dressing, crumble 2 slices of the bacon, 2 tblsp. of the pecans and 2 tsp. of the goat cheese crumbles.
I have chosen a wedge salad because they are so popular in restaurants and usually have one or more ingredients I can't have. If I ask for too many changes, the salad no more resembles what it set out to be so I decided to make it for myself at home. Here is my version which I hope you enjoy.
Wedge Salad
Dressing
2/3 cup mayonnaise
3 tblsp. lactose free milk
1/4 tsp. each herbes de Provence, dill weed, onion powder and garlic salt
Mix together and set aside
Cook 4 slices of regular or turkey bacon until crisp and drain on a paper towel.
Chop 1/4 cup of pecans.
Measure out 4 tsp. goat cheese crumbles or cut 4 tsp. off a roll of goat cheese and crumble.
To assemble 2 wedge salads cut a head of lettuce in half and cut one half in half again. Those halves will go on the serving plates. The remaining half head of lettuce can be wrapped and returned to the refrigerator.
On each wedge on the plate pour 3 tblsp. salad dressing, crumble 2 slices of the bacon, 2 tblsp. of the pecans and 2 tsp. of the goat cheese crumbles.
Sunday, July 26, 2015
Mixed Berry Milk Shake
With the summer heat upon us a nice cool milk shake is a great way to cool down. While I watch everyone else enjoy theirs in a restaurant I'm having water or juice but I know as soon as I get home I'm having a milk shake too. This is one of my favorites with the berries and sorbet to intensify the flavor.
Mixed Berry Milk Shake
1/2 cup mixed berries, defrosted if frozen
1 scoop of lactose free ice cream
1 scoop of raspberry sorbet
1/4 cup of lactose milk
Put all ingredients in a blender or a bowl with high sides so you can use a stick blender. Pulse until the ingredients are blended but not mushy. You want the malt to retain a thick consistency. Makes a milk shake for one.
Mixed Berry Milk Shake
1/2 cup mixed berries, defrosted if frozen
1 scoop of lactose free ice cream
1 scoop of raspberry sorbet
1/4 cup of lactose milk
Put all ingredients in a blender or a bowl with high sides so you can use a stick blender. Pulse until the ingredients are blended but not mushy. You want the malt to retain a thick consistency. Makes a milk shake for one.
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