Chocolate Candy

     I always felt left out, especially at Christmas and Easter when everyone else was eating chocolate candy and I wasn't.  I didn't want a whole box of chocolates, but one or two would have been nice, and then I got an idea when I was shopping for Halloween candy.  I always buy candy that my husband and I like so if we don't get very many trick or treaters, the candy won't go to waste.  This year I made a point of looking for candy without chocolate so I wouldn't be left out.  I bought the fun size Payday and had twelve left over.  Then I decided that between my husband and I, we could make one of my favorite candies which is chocolate covered almonds.  I think for our first time out we did very well.  My husband has made the chocolate coating for years to make his peanut butter balls only this year he used my dairy free chocolate.  Substituting the chocolate made no difference in how it reacted or how it tasted.
     You can use the basic chocolate coating on any fruit or nut or pretzel you want.

                                                                Chocolate Candy

2 10 oz. pkg. non-dairy semi-sweet chocolate chips
1/4 paraffin (This can be found in the baking aisle of the grocery store and in this small amount is safe to eat.               It is necessary to get the chocolate to set up.)
12-18 fun size candy bars that have no chocolate coating, cut in half
roasted whole almonds or nuts of your choice(I made a dozen candies using 48 almonds)
small paper cups

     Cut the the candy bars in half and have them close at hand so when the chocolate is melted you can begin covering them.  Cover two cookie sheets with waxed paper, foil or something else you can remove later.  This will keep you from having to wash the cookie sheets.  On one of the sheets set out rows of the small paper cups but don't put anything in them yet.
     In a double boiler, or one pan set in another with water in the bottom pan and chocolate chips in the top, stir the chocolate chips to begin melting.  Using a potato peeler, shave the paraffin into the pan with the chocolate.
     Once the chocolate and paraffin are melted you can begin the coating process.  This works better if you have a partner for help.  Put in one half candy bar, using a small slotted spoon-like a serving spoon-turn until it is coated and lift it out and place on your cookie sheet and repeat until you have finished your candy bars.
     Meanwhile, if you have a partner, with your cookie sheet on the other side of the pan, put 1-2 tsp. of chocolate in three paper cups,  Put 4 almonds on top and cover them with chocolate and repeat.
     When you have finished making candy, place the cookie sheets in the refrigerator for 1-2 hours or in the freezer for less time.  Your can put them in plastic bags in the refrigerator when they have completely cooled and set up.
     If you don't use all the chocolate, you can put it in a container and freeze for later use.  When you reheat it you may have to add a few drops of olive oil to it.

     I am going to be taking a holiday break to visit relatives but will be back the week of Dec. 30.  I will be sharing my recipe for grilled/broiled fish and homemade tartar sauce.
     I hope everyone has a very nice and safe holiday.  My prayers continue to go out to those victims of Sandy as I know their holidays will not be what they had hoped for.
     See you in two weeks.  Happy Holidays!!

Bavarian Mousse

     If you need an elegant company dessert that looks like you went to a lot of trouble, this is your recipe.  It works best if you spoon it into individual serving dishes rather than serving it from a serving bowl just because the presentation is nicer.  I always top it with non-dairy whipped topping you find in the freezer section of the grocery store.  I use this product in a lot of recipes calling for whipping cream when the whipping cream needs to be whipped.  You can make it taste more homemade by adding 1/4 tsp. vanilla extract to 1 cup non-dairy whipped topping.

                                                              Bavarian Mousse

1 1/2 envelopes of plain gelatin
3/4 cups very hot water
6 oz dairy free semisweet chocolate chips
2 tsp. sugar
1/2 tsp vanilla
1 cup ice cubes
1 8 oz. tub non-dairy whipped topping
extra non-dairy whipped topping for serving

     In a blender combine gelatin and very hot water.  Blend on high for 40 seconds.  Add chocolate, sugar, and vanilla.  Blend until chocolate is melted.  Add ice cubes.  Blend until ice cubes are dissolved.  (Sometimes by this point the ice cubes won't dissolve all the way and the small pieces need to be scooped out with a slotted spoon and discarded.)

     Pour gelatin mixture in a mixing bowl and gently combine with the non-dairy whipped topping.  Spoon into dessert dishes or into a serving bowl.  Cover and refrigerate.  Serve, if desired, with more non-dairy whipped topping with vanilla added (1/4 tsp. per 1 cup of topping), chocolate curls, sprinkles, chopped nuts, or cookies.

     Depending on the size of your servings, this recipe will serve 4-6.

     Next time I will share how to make chocolate candy you can eat for the holidays or really any time.  I don't want to eat a mountain of candy, but it would be nice when everyone else is have a treat if I could have one too and I will share how easy it will be for you to be included.

     See you next time.

Hot Chocolate and other hot beverages

     There's a cold wind blowing outside and you're all snuggled up by the fire drinking a cup of cocoa to keep you nice and warm inside.  Okay, that might be stretching it for those of us in Southern California, but it does get cold and damp, at least to us, and we want something hot to drink too.  But if you have eating disabilities, your options are limited: no coffee, no tea, no cocoa mixes, no alcoholic beverages.  Somehow a glass of water when everyone else has their favorite drink in hand doesn't hit the spot.
     I have found two solutions.  The first is portable.  I keep a small bag of individual instant portion packets of Splenda flavors that are usually mixed into coffee.  (Please note that I do not represent Splenda and am not being paid by them) Usually these are kept on hand in the coffee room in offices, but you can buy them online for thirty in a box if you can't find them in the grocery store.  I tried french vanilla, hazelnut and mocha and like mocha the best.  They are small enough for a man to keep a couple in a shirt pocket or his wallet.  When I go to a restaurant, I ask for a pot of hot water and a cup.  You would be amazed at how many waiters will bring you the pot and you will have to send them back for the cup.  Depending on how big the pot is you will need one or two packets.  Now when I go out I have something I can drink that is hot and I know I won't have any digestive problems.
     The second is my recipe for hot chocolate.

                                                                    Hot Chocolate

1 1/2 cups lactose free milk
3 tblsp. dairy free semi-sweet chocolate chips

Cook over a low-med. flame stirring frequently until the chips are melted.  This takes some time, so be patient.  It may be easier to chop the chocolate chips in the food processor first.   Makes 1 serving

Next time I will share my recipe for Bavarian Mousse.  It is easy, delicious, and can be served as a company dessert.  What could be better for the holidays?

See you next time.

Surviving Thanksgiving Dinner

     Thanksgiving dinner is my favorite meal of the year.  But once I got my diagnosis, I felt like it had become a mine field.  There was butter and milk in the mashed potatoes, milk in the green bean casserole, milk in the pumpkin pie.  What was I to do?  Lucky for me, or unlucky for me depending on how you look at it, Thanksgiving dinner was always at our house.  One year we invite my family, the next year we invite my husband's family.  If they ask to bring something, I suggest something I know won't trigger any of my symptoms.
     Here are my suggestions on how to survive Thanksgiving dinner:
1.  Do everything ahead you can.  This goes for any dinner party.  Enough things will happen at the last minute you won't see coming so do anything ahead you can.
2.  I make my mashed potatoes one to two days ahead.  After your potatoes are peeled, cooked and mashed, add lactose free milk and stick margarine.  Add salt to taste.  I have been making my mashed potatoes like this for years and no one has noticed that I haven't used regular milk or real butter.  When they are cool, I put them in a plastic bag and refrigerate.  We serve our big dinners buffet style and keep the food hot in crock pots.  On Thanksgiving I take the bag out of the refrigerator.  When it is room temperature, I put it in a crock pot sprayed with vegetable spray and put it on low to heat up.  Add more milk and stick margarine if necessary.   Stir occasionally to make sure the potatoes are heating through but not burning, you may have to turn the heat up.
3.  Both of our families were divided on cooked vegetables, but the one vegetable I could get everyone to agree on was corn.  If you buy canned corn, drain almost all the liquid and heat with stick margarine.  If you buy frozen corn, rinse and then heat with stick margarine.  I've had people tell me with the frozen corn they couldn't believe they weren't eating fresh corn.
4.  Gravy was a problem for me.  Since we cook our turkeys on the rotisserie on our BBQ I didn't have enough pan juice to make gravy.  Reluctantly I looked at the gravies at the grocery store and while they were good on their own I couldn't resist my "improvements."  For every two jars of bottled gravy (I like Heinz the best) rinse the jars with 2 tblsp. Marsala wine and 1/4 tsp. poultry seasoning.
     As far as pumpkin pie goes, I don't have an answer on that yet.  Since I prefer pecan pie, I have been working on other recipes, but as soon as I have that one figured out, I will share it.
     Following is my stuffing recipe.  Even though we cook our turkeys on the BBQ we still stuff our turkeys.  If there is any stuffing left we bake it.  If you prefer your stuffing baked, you can do that too.

                                                                    Stuffing                                    

2 boxes sliced mushrooms
1/3 cup Marsala wine
2 12 oz. boxes seasoned corn bread stuffing mix (I like Mrs. Cubbison's the best)
2 cups celery chopped (It will be easier to digest if you take the strings off first)
1/4 cup dried minced onion
2 cups chicken broth
2 tsp. poultry seasoning
2 tsp. fresh chopped parsley
2 tsp. fresh chopped sage
2 tsp. fresh chopped chives

Break mushrooms into small pieces, cook in margarine and Marsala wine until browned.  Cool.  Mix with all other ingredients.  You will be able to stuff at least a 20-22 lb. turkey or two smaller turkeys. and probably have some dressing remaining to bake in a separate bowl.

     Next time I will share some of my suggestions for hot drinks.  These are non-alcoholic, but some you can make at home and one you can take with you so when you are eating out and everyone else has coffee or tea you can have something hot too.  See you next time and have a happy and safe holiday!

Beef Burgundy

     A hot beef stew on a cold winter night, what could be more cozy to warm up with?  And there are so many advantages:  because you can cook it so long you can buy a less expensive cut of meat and for time saving you can make the meal in the morning and put it in the crockpot and it will be waiting for you at dinner time.  You can also replace the beef with other kinds of meat and make a different type of stew.  This recipe can be doubled and frozen for future dinners.
     The instructions read to brown the meat twice and for the first time to dry the meat so it will brown.  This is a Julia Child trick and it works.  You brown the meat twice to make sure it is cooked.  If you cut it in small pieces and you are cooking it all day in the crockpot you don't need to cook it the second time because it will be too done.
     As I explained last week, if you saw the movie "Julie and Julia" you will remember the scene of the book editor carefully following the Julia Child recipe.  I have adapted that recipe for people with eating disabilities such as my own and also for the convenience of my life.  The Julia Child recipe took me all day to make and I didn't have that much time.  My hat is off to Julia and I admire what she has done for the world of fine cooking, but I had to make my own adaptations.

                                                        Beef Burgundy

2 boxes of fresh mushrooms                                       1 tblsp flour
1/3 cup Marsala wine                                                  1 cup red wine or beef broth
4 slices turkey bacon                                                   1 can beef broth
1 1/2 lbs. stewing beef                                                 2 cloves garlic, mashed
1/2 carrot, peeled, sliced                                             1/4 tsp. thyme
1/2 tsp. salt                                                                  1 whole bay leaf
1/8 tsp. pepper                                                             1 tblsp. corn starch
2 tblsp dried minced onion

     Wash and slice mushrooms.  Saute in Marsala and stick margarine until all the liquid is gone and the mushrooms are brown.  Remove to a plate.  Do not wash pan.  In the same pan cook the bacon until crisp, don't drain fat.  Set bacon on paper towel to cool, then crumble.  Cut the beef in chunks.  Pat dry so the meat will brown.  Brown the meat in the bacon fat and add olive oil if more oil is necessary.  Once browned, set on paper towels to cool, slice carrot and saute in bacon fat a few minutes, then drain on paper towels on a plate.  In a zip lock bag measure salt, pepper, flour and add beef.  Seal bag and shake.  Pour contents of bag in pan to brown the flour on the meat.  Once it has browned, remove from flame.
     In crockpot mix red wine, beef broth garlic and thyme. (do this in a stock pot if not using a crock pot) Once these are combined, add meat, carrots, onion, bacon.  Add bay leaf so that it remains whole.  Cook on low until about fifteen to thirty minutes before time to serve. (If cooking on the stove, cook for at least one hour.  Stir to make sure it doesn't burn on the bottom.  Check to make sure meat and carrots are to desired doneness before serving.)  Remove bay leaf.  Remove most of the liquid to a pan and about 1/2 cup to a small cup to add the courstarch to.  Once the cornstarch has been thoroughly mixed the with broth in th cup, whisk it slowly into the pan which has a low flame under it.  Continue to whisk it until it begins to bubble and thicken.  Cook another minute or two and then pour it back into the crockpot.  Mix with the meat and vegetables.
     Serve over mashed potatoes, noodles, or rice or in a bowl by itself.  Serves 4.

     Next week I will share some of my Thanksgiving recipes and how I survive Thanksgiving dinner.  My husband always host Thanksgiving, one year with his family, the next year with mine.  We can have anywhere from six guests to twenty.  We have plenty to be thankful for and I am grateful for that.  See you next time.

  

Nutmeg Banana Bread

     Originally this recipe started out as buttermilk cinnamon bread.  If you are lactose intollerant you can't have buttermilk even though it is a great ingredient in baking because you get the added benefit of milk and butter in one ingredient.  Several weeks ago I shared a recipe for banana cinnamon crumb cake.  This has a minimum of cinnamon.  Generally I try to avoid cinnamon and replace it with nutmeg wherever possible as I have done with this recipe.  In this recipe you can use egg substitute for real eggs if you want and because you are making two loaves you will use four bananas.  If you have some bananas which need to be used before they go bad, this is the perfect recipe.  If I have some bananas that are about to go bad and I don't have time to make the bread then, I put them in the freezer until I do.  If I don't need two loaves, I wrap one tightly and freeze it for up to one month.

                                                                Nutmeg Banana Bread

4 cups flour
2 tsp. nutmeg
2 tsp. baking soda
1/2 tsp. salt
1/4 cup vegetable oil
1 1/2 sugar
2 cups low-fat lactose free milk
1 egg or equivalent
4 mashed bananas
1/3 cup sugar
1/2 tsp. nutmeg
1/3 cup chopped nuts

In a large mixing bowl, combine flour, baking soda, 2 tsp. nutmeg and salt.  In a small bowl, combine oil and 1 1/2 cups sugar.  Add milk, bananas, and egg.  Mix well.  Stir into dry ingredients just until moistened.  Fill two baking pans 8 x 4 x 2 in., which has been sprayed with baking spray, about one-third full.  Combine 1/2 tsp. nutmeg and remaining sugar and nuts; sprinkle half over the batter.  Top with remaining batter and nutmeg-sugar-nuts.  Swirl batter with a knife.  Bake at 350F for 50 min., then 30 min. at 300F or until a toothpick inserted near the center comes out clean.  Cool  in pans for 10 min. before removing to a wire rack.

     Next time, my version of Beef Burgundy.  If you saw the movie "Julie and Julia" you saw the book editor try to faithfully follow Julia Child's recipe for Boeuf Bourguignon.  I have simplified the recipe.  No, I don't think I am Julia Child or better than her, I just don't think I have as much time to make dinner, so I had to find a way to make a really good beef stew and not be in the kitchen all day.
I'll share this when I see you next time.

Chocolate Chip Cookies

     Chocolate chip cookies are a favorite of everyone.  You can make them soft and chewy or crisp and crunchy.  You can have lots of chips or just a few, you can have nuts or leave them out.  You can add chocolate to the batter to make them double chocolate or substitute peanut butter, butterscotch, toffee, or white chocolate or a combination to make another kind of cookie all together.  You are limited only by your imagination.
     This is a recipe I was given years ago and have made multiple changes so it makes a good cookie and no one suspects it doesn't have butter or the regular chocolate chips.  I buy nondairy chocolate chips at a health food store.  If one is not available to you, look for them online.

                                                            Chocolate Chip Cookies

1 1/4 cups oatmeal
1 1/2 cup nuts
1 1/2 bags nondairy semi-sweet chocolate chips (16 oz. total)
1 cup stick margarine-2 sticks-softened
1 cup sugar
1 cup brown sugar
2 eggs
1 tsp. vanilla
2 cups flour
1/2 tsp. salt
1 tsp. baking powder
1 tsp. baking soda

      Preheat oven to 380 degrees.  Blend oatmeal, nuts, and 1/2 bag chocolate chips in food processor until chopped.  Set aside.  Cream margarine and both sugars with a mixer.  Add eggs and vanilla.  Mix the salt, baking powder, and baking soda with the flour in a separate bowl.  Add to the mixture in the mixing bowl slowly.  When it is all mixed together, add the mixture from the food processor.
     You may bake these cookies on a baking sheet sprayed with cooking spray or lined with a reusable liner or parchment paper.  The last two will keep you from having to wash the baking sheet.
     Roll about two teaspoons of dough in your hand or with a scoop into a ball.  If you want soft and chewy cookies, you can get fifteen cookies on a baking sheet.  If you want crispy cookies, flatten the ball and only put twelve cookies on the baking sheet.  Bake for 12 minutes.  Check that your cookies are golden brown, but not too light or not burned.  Remember every oven is different.
     If you want to make chocolate dough, instead of putting the half bag of chocolate chips in the food processor, melt them.  Let them cool as much as possible without hardening before mixing with the dough.
     This recipe makes about five dozen cookies, but if you wanted to make extra dough to freeze, it keeps well in the freezer for a month.


     Next time I'll share a remake of a recipe that was originally buttermilk cinnamon bread and is now nutmeg banana bread.  If you are lactose intollerant you can't have buttermilk and if you have GERD you can't have cinnamon.  I'm sure you're wondering how I made the changes to get from one recipe to the other, but I will explain that next time.  See you then.

Hungarian Goulash

     Hungarian goulash is one of my daughter's favorite dishes but when she made it my insides felt like they were on fire.  I had to find a way I could enjoy the dish and not want to call the fire department.  I managed to do this by using dried onions and reducing the paprika and cloves.  The goulash is still flavorful but not overpowering.

                                                            Hungarian Goulash

2 lb. London broil, cut in 1 inch cubes.
2 cups beef broth
1 1/2 tsp. dried onions
1 1/4 tsp. paprika
1/4  tsp. pepper
1/4  tsp. salt
2 bay leaves
3 whole OR
   1/4 tsp. ground cloves
1 pkg. noodles, cooked

     After beef is cut incubes, lightly flour and brown in oil.  Add broth and dried onion to beef in skillet along with seasonings.  Bring to a boil and simmer for 2 hours.  Add more liquid if necessary.(Instead of simmering in a skillet, you may cook in a crock pot.) Remove bay leaf and whole cloves before serving.  Serve over noodles that have been cooked to package directions.

     Next time I will share my recipe for chocolate chip cookies.  If you ask ten people for their recipe for chocolate chip cookies, they will tell you their's is the best.  I won't say mine is the best, but I will say I have worked for several years to refine my recipe.  If you are lactose intollerant you can't use butter, so I have worked to refine my recipe so I can make a delicious cookie with no butter and dairy free chocolate chips.  Your cookie can be soft and chewy or crisp and crunchy.  Everyone gets what they want.  See you next time

New England Clam Chowder

     New England clam chowder (white) sounded snug and cozy when I suggested it last week.  My daughter in Pittsburgh told me the temps were in the fifties and rainy and our temps  had dipped to the low seventies from the nineties so I was thinking soup.  Now, however, we are having another hot spell and the temps are in the high eighties so soup may not be on everyone's mind, but I did promise.
     I'm always envious when my husband orders clam chowder at a restaurant and I can't.  I always cheat and have a tiny taste.  It tastes rich and creamy.  I tried to duplicate it here for people like us.  This soup base can be used for other soups.  You can leave out the clams and make cream of potato soup or other vegetable soup.  You can add soy or rice cheese and make a cream cheese soup and add whatever other ingredients you want.

                                                       New England Clam Chowder

2 6.5 oz. cans minced clams and juice
3 medium potatoes, peeled and sliced
1 tblsp. olive oil
1/4 tsp. salt
1/8 tsp.  white pepper
3 tblsp. stick margarine
6 tblsp. flour
2 cups lactose free milk
1 8oz. soy cream cheese with herbs and chives
1/2 tsp. ea. Old Bay Seasoning, dill weed
2 tsp. dried minced onions

     After potatoes are peeled and sliced, put them in a stock pot that has been sprayed with vegetable spray and had the olive oil added.  Brown the potatoes.  Add the clams and juice and rinse the cans with water and add.  Simmer until most of the liquid is gone.  Stir frequently to make sure the potatoes don't stick to the bottom of the pan.
     Add the seasonings and margarine. Measure the milk and add the flour.  Whisk until the flour is combined.  Add milk and remaining ingredients to pan.  Mix to combine and simmer at least twenty minutes.  The longer it simmers the better it tastes.  If you prefer a thicker soup, let it simmer until it is thick.  If you prefer a thinner soup, add more milk.    Serves 4
     NOTE:  If you can't find soy cream cheese with herbs and chives, use plain soy cream cheese and add 1/2 tsp Italian seasoning.

     Next time is Hungarian Goulash.  This is one of my daughter's favorite dishers, but when she would make it I felt like my insides were on fire, so I have reworked the recipe for people like us and I hope you will enjoy it.  See you next time.

Chili

     Chili was my favorite junk food before my diagnosis.  I bought the one in the can without beans and put it on hot dogs, with tortilla chips and cheese and in eggs.  After my diagnosis I thought I had to say good-bye.  And I did have to say good-bye to the one in the can, but I experimented until I got a recipe I could make for myself and not spend the next few hours feeling like my insides were on fire.  My recipe has beans because I know most people prefer chili with beans, although I didn't use the usual kidney beans because I don't care for them.  Instead I used small white beans because I like those better.  If you prefer chili with no beans, just leave them out.
     This recipe is ideal for a crock pot.  The longer it simmers, the better.  If you don't have one, just let the chili simmer on the stove at least an hour, but longer if you have the time.  Just remember to stir occasionally and not have the heat up too high.
     I also recommend a chocolate dessert.  If you are lactose intollerant, eat dairy free chocolate.  Chocolate will calm the heat of any of the ingredients in the chili and keep you from suffering from any symptoms.  Just a few bites will do the trick.
     Also I have included some ground savory in this recipe.  Any recipe which has beans I include this spice because it will keep you from suffering the symptoms one normally has from eating beans.  Enough said.

                                                                          Chili

1 15 oz. can white beans, drained and rinsed
1/2 lb. hamburger
salt and pepper to taste
1 can of tomato soup and equal amount of lactose free milk
1/4 cup red wine
3 tblsp. chili sauce
1 clove minced garlic
1 tsp. dijon mustard
2 tblsp. dried minced onion
1/4 tsp. ea ground cumin, dill weed, oregano, ground savory, basil, paprika,
1/8 tsp. cayenne pepper

Brown hamburger and drain any fat.  Salt and pepper to taste.  Mix tomato soup and lactose free milk and add to hamburger.  Add remaining ingredients.  Cook for at least one hour on the stove or several hours in a crock pot.

Next week is New England Clam Chowder.  My daughter who lives in Pennsylvania tells me fall has definitely set in with cooler temps and the beginning of colored leaves.  Here in Southern California we are coming off a month of record heat and just beginning to cool so I thought the chili and clam chowder would be appropriate now.  See you next time

Orange Cake with Orange Frosting

     I love citrus flavors but after my diagnosis citrus fruit was no longer available for me.  What I needed to find was a way to have the flavor in a way that didn't upset my system.  I can usually get away with a little citrus juice in a dish if it is cooked, but I achieve a more intense flavor with zest from the peel or an equal proportion of vanilla and corresponding citrus extracts.  Instead of using just citrus extract, combine the same amount of vanilla extract and they work together to enhance the flavor.
     This recipe is very popular in my family and I often bring it to outings, usually as cupcakes.  I hope you enjoy it as well.

                                                                 Orange Cake

1 orange or lemon cake mix
zest of 1 orange
1/2 tsp. each vanilla and orange extract
other ingredients listed on the cake box
optional: 1 drop red and 2 drops yellow food coloring to make the batter orange

Mix all of the ingredients together as instructed on the box and bake as instructed.

                                                               Orange Frosting

1 tub of white or vanilla frosting
2 tsp. orange zest
1/8 tsp. ea. vanilla and orange extract
optional:  1 drop red and 2 drops yellow food coloring.
Add sifted powdered sugar if the frosting is too thin.


Next weeks recipe is for chili.  Ever since I was diagnosed I have been hungry for chili, but, of course, I couldn't have it. But now I have come up with a recipe so I can and I'm going to share it with you.

Take care,

                                                             

Stromboli Dinner for Two

     Stromboli dinner for two may sound restrictive, it can be made for any amount of people.  I made it for two since my husband and I are empty nesters, but you can make it for as many as you want by increasing the number of refrigerated pizza crusts you use; unless you are really ambitious and make your own pizza crusts.  You can also stop at your local pizza shop and they will sell you an unbaked pizza crust for a few dollars, I'm told, I've never done it personally.
     The meat you put in the sandwich half is your choice.  Just make sure it is chopped in small pieces because otherwise you can't fold the dough over it.
     In the second half of the sandwich I made a cherry chocolate filling.  About everything I've read about GERD and gastritis told me I couldn't have chocolate.  After some investigation I learned I could buy dairy free chocolate chips.  I buy them at the health food store.  These aren't carob chips, they really are chocolate and I have been baking with them for years without complaints from any of my skeptical family members.  I eat them in moderation, but at least I feel like chocoate is part of my life again.  If you can't find them in any local health food stores, try online.
      People with GERD and gastritis don't react well to too much sugar at a time, so I use the light cherry pie filling.  After you add the almond extract and chocolate chips, you won't mind that there is less sugar.

                                                           Stromboli Dinner for Two

Filling for sandwich part:
1 cup chopped meat
2 tsp. chopped capers
1 tsp. basil
1/2 cup soy cheddar, jack, mozzarella cheese

Filling for dessert part:
1/2 can light cherry pie filling
1/4 tsp. almond extract
3 tblsp. dairy free chocolate chips

Preheat oven to 375.  Spray baking sheet with baking spray

Unroll dough on lightly floured surface.  Pat into a 12-inch square.  Cut in half.  Place the sandwich filling on one half and roll up and the dessert filling on the other half and roll up.  Place on baking sheet with seams down.  You may have to stretch the dough to cover the fillings and get them sealed.  Bake 15 - 20 min.  Watch to make sure how they are browning in your oven.  When they are golden brown, they are done.  Let them cool for 10 minutes before slicing.

     Next time I'll share my recipe for Orange Cake with Orange Frosting.  I get requests for this and it's easy.  I crave citrus flavors and this is one of my go to recipes where I get the flavor but I don't have to worry about the burning of the citric acid.

     Take care

Alfredo Sauce/w Chicken, Artichoke Hrts, Mushroom

     Alfredo sauce is so versatile and I knew I was going to miss it when I got my diagnosis, so I knew I had to do something about it.  Since it is basically a white sauce with cheeses added to the roux, I knew I could make the roux substituting stick margerine for butter (stick margerine has more fat than tub margarine but is lactose free) and then you can add the soy and goat cheese plus milk to make the sauce.  If the sauce is too thin, just cook it a while and it will thicken up.  If it is too thick, add lactose free milk.
     The basic sauce is very versatile.  You can put it over pasta as is, substitute something else for the chicken such as seafood.  You can even make it vegan by putting in just vegetables.
     I even served this to company who have no digestive problems and they liked it.

                       Alfredo Sauce with Chicken, Artichoke Hearts, and Mushrooms

1 box mushrooms, sliced and cleaned
1-2 tblsp. stick margarine
3 tlbsp. Marsala
2 chicken breasts, cooked, cut in small cubes
1 7.5 oz. jar marinated artichoke hearts, drained, quartered
6 green olives, chopped
1 minced clove garlic
2 8oz. soy cream cheese with herbs and chives(if only plain soy cream cheese is available add 1 tsp    Italian seasoning to each tub.)
2 5 oz. chevre goat cheese(use whatever goat cheese you can find)
1 cup lactose free milk
1 tsp. Italian seasoning
favorite pasta shape cooked for 6 people

Brown mushrooms in margarine.  Turn off flame.  Add marsala.  Turn flame back on and cook until wine is absorbed.  Set aside.

Cook chicken, drain, and cut into cubes.  Set aside.

Combine soy cream cheese, goat cheese, and milk in a saucepan over low flame. whisk until smooth.  Add seasoning.

Add chicken, artichoke hearts, mushrooms, green olives, and garlic.  Heat thoroughtly.

Cook pasta as you prefer.  Serve pasta over it or mix the two together.  Serves 4-6

Next time is a recipe I have reworked I call Stromboli Dinner for Two.  This can be adapted to feed a family.  It has a main course and a dessert.  Take care

Banana Cinnamon Crumb Cake

     Cinnamon is one of my favorite spices, but if you have GERD or gastritis,you're told you can't have it.  I was sad.  I'm an avid baker and had to give up one of my go to spices.  What I usually substitute is nutmeg.  If a recipe calls for cinnamon, use the same amount of nutmeg instead.
     But I still missed cinnamon.  Using a cinnamon crumb cake mix and only using part of the cinnamon mixture I was able to create a coffee cake I could eat and still enjoy the taste of cinnamon.  I hope you enjoy it too.
                                                         Banana Cinnamon Crumb Cake

1 box cinnamon crumb cake mix
2 very ripe bananas, mashed
1/3 cup water
1 egg

     Mix above ingredients into the batter that comes in the cake mix until combined.  Don't over mix, the batter will be lumpy.  Spray a square baking dish with cooking spray. Spread half of the batter in the baking dish.

3/4 cup of the cinnamon mixture from the cake mix, set the remainder aside
2 tlbsp. brown sugar
1/2 tsp. nutmeg

     Mix the above ingredients and divide in half.  Sprinkle half over batter in baking dish.
     Drop by tablespoon the remaining batter, then sprinkle the remaining cinnamon mixture on top of the batter.  With a knife swirl the batter and cinnamon together.  Be careful just to swirl and not mix together.
     Bake at 350 for 40 min.  Use toothpick test to make sure it is done.
    
     I have also made this with 1 cup of fresh blueberries instead of the bananas for something different when the berries are in season.    

     Next week I have a recipe I have wanted to create for a while and finally got it perfected so I can share it:  Chicken Artchoke Mushroom Alfredo.  I was so pleased with the sauce, you could use the sauce alone to put over pasta for fettuccine alfredo. 

Take care and see you next time.

Beef Stroganoff

     Beef stroganoff turned out to be one of the friendliest recipe for me to change for my diet.  It is also a meat/sauce which once made can be put in a crock pot and set on low and not stirred again until you are ready to serve it.  This makes it convenient for our busy lives.
     You will notice I use real onions in this recipe.  I use them for flavor only.  Because they are in big pieces, I get the flavor but can find them and pull them to the side of my plate and not eat them.  If this doesn't appeal to you, use minced dried onion instead.
     My first instruction is to wash the mushrooms.  I have noticed on cooking shows they say to just rub the dirt off and not wash them but I can't tell that I have the dirt off, so I wash them.
     The meat instruction says to pat the meat dry before putting it in the bag with the flour, salt, and pepper.  This is a Julia Child trick.  No, I'm not comparing myself to Julia Child.


                                                                  Beef Stroganoff

1 box of mushrooms
1/4 cup marsala wine
1 Swiss or round steak, cut in cubes
1 tlbsp. flour
1/2 tsp. salt
1/4 pepper
1 onion, sliced and the slices cut in half and separated
1 pint lactose free sour cream
1 can tomato soup
1 can beef broth
1/4 cup Worcestershire sauce

Wash and slice mushrooms and saute in margarine until the mushrooms are brown.  Turn off flame and add marsala wine.  Turn flame back on and cook until wine is gone, stirring occasionally to keep the mushrooms from burning. Remove to a plate with a paper towel.
     Lightly saute onions and set aside.
     Place meat that has been patted dry in a bag with flour, salt and pepper, seal bag, and shake.  Pour entire contents in frying pan and brown.  Place meat, mushrooms, and onions in crock pot.  Mix sour cream substitute, tomato soup, broth, Worcestershire sauce and pour over meat mixture.  Stir to mix ingredients.  This is the only stirring you will do until you serving time.  Set the crock pot on low.  Serve over noodles, rice, or mashed potatoes.

Serves 4

     Next week is Banana Cinnamon Crumb Cake.  I know people with GERD and gastritis are supposed to stay away from cinnamon, but I have found a way to use a box mix of cinnamon crumb cake, make some subtractions and additions which will still be tasty and our digestive issues won't have an uprising.
     Take care and enjoy the rest of Labor Day!   

Spinach Artichoke Dip

     Spinach artichoke dip looks so good when I see it at a restaurant or at a buffet, but I know it is hands off.  The dairy products alone plus whatever else is hidden inside will cause hours of pain.  But I was determined not to be left out.  My husband (guinea pig) and I went through several attempts at the recipe before we settled on the winner.  I know most people are drawn by the overflow of bubbling cheese, but my recipe is more figure friendly but still retains the taste.  This is because I use nondairy products and they don't contain the same fat level.  Don't worry that the taste will be eliminated.  Between the marinated artichoke hearts, soy cream cheese with herbs and chives, chopped green olives, cheddar-jack-mozzarella soy cheese, onion and garlic powder and liquid from  the marinated artichoke hearts there will be plenty of taste.

                                                             Spinach Artichoke Dip

1 12 oz jar of marinated artichoke hearts, drain-save the liquid- and quarter
1 cup frozen chopped spinach, defrost
2 tblsp. chopped green olives
2 oz. soy cream cheese w/ herbs and chives (if not available, use plain and add 1/4 tsp. Italian seas.)
3/4 cup cheddar-jack-mozzarella soy cheese
1/2 tsp. ea. onion and garlic powder
3 tblsp. liquid from the artichoke hearts

     Save the liquid from the artichoke hearts and then quarter them.  Defrost the spinach and use paper towels to press out the liquid.  Then add them to the bowl with the artichoke hearts.  Chop the green olives and add them to the bowl.  Add the remaining ingredients and mix well without tearing up the artichoke hearts.  Spoon into a baking dish that has been sprayed with baking spray.  Bake at 375 for 10 to 15 min.  Check to make sure it doesn't burn.  The dip may need to bake longer, especially if you are baking it with other items for a party.

     Next week Beef Stroganoff.  This recipe is a tribute to a relative who has passed on.  Her kitchen smelled good the moment you walked in.  I imagined that when I grew up my kitchen would be the same.  I don't know that I have pulled that off, but I have remade her recipe so I can now eat it and I hope she would be pleased.

How to Make Guacamole

     I love guacamole.  Before I was diagnosed with GERD and gastritis I had the best recipe which called for onion juice, lemon juice and chili powder.  After my diagnosis, bye-bye guacamole.  Well, not exactly, I knew I just had to recreate the recipe so I could eat it again.  My three new friends to spice up recipes but not cause problems later on are onion powder, garlic powder and garlic salt.  Be especially sparing with the garlic salt because if you use it too heavy handed your dish will be too salty.
     I have made the proportions using half an avocado.  Since my husband and I are empty nesters and don't always eat the same dishes for dinner, I have given the recipe for guacamole for one person.  Just multiply if you are serving it to a larger group.
     Don't limit yourself to using guacamole just for dip with tortilla chips, it can also be used on tacos (beef, chicken, and fish) and seven layer dip or vegetables.
     Remember to make this close to the time you are going to serve it or mix all the ingredients except the mayonaise.  Place all the mixed ingredients together and cover with the mayonaise and mix completely at the time guacamole will be served.  This way the avocado won't turn brown.

                                                                    Guacamole

1/2 avocado
1tblsp + 1 tsp. mayonaise
1/2 tsp onion pwdr.
1/4 tsp garlic pwdr.
1/8 tsp. garlic salt

Cut avocado in half, twist and use the half without pit.  Return the half with the pit to the refrigerator.  Peel the avocado half without the pit and mash it.  Mix in the onion and garlic powder and garlic salt.  If serving soon, mix in mayonaise, if not, cover avocado and seasonings with mayonaise and return to refrigerator.  Mix at time of serving.  Serves 1

Next time, a favorite dip of mine: Spinach artichoke dip.  When I see people in restaurants have this I want to join them, but I know there are too many dairy products for me to eat without feeling awful later on.

How To Make Pizza

With football season upon us, most people equate that with pizza season.  Those of us with eating disabilities waiting on the sidelines are wondering when it will be our chance to be put in the game.  None of the traditional ingredients are on our acceptible list:  pepperoni, tomato sauce, cheese, onions, peppers and sausage.  It appears all we're left with is the dough which isn't very interesting.  I love pizza and was determined to get it back on my list of acceptible foods. 
     The crust is a very individual taste.  Some people want it thin and crispy, others want it thick and chewy.  Chicago and New York battle over which city has the best pizza.  Personally I like a crispy crust.  If you have a favorite crust that agrees with your system, feel free to use it, particulary if you eat gluten-free.  I like the corn meal crust at Whole Foods market.  It is thick enough to hold the ingredients but still has a crunch to it.  They come two to a package so I make two pizzas at a time.  I eat one and freeze the other.  Then when I am ready for pizza again, I don't have to make it.
     My second challenge was the sauce.  Tomato sauce was out so I decided to use artichoke antipasto.  To get all the liquid out of it, I spread it on several paper towels.  This keeps the pizza from getting soggy.
     For meat I use Canadian bacon, but you could also crumble turkey bacon which has been cooked until it is crispy.  This, of course, is not as spicy as pepperoni or sausage, but a few hours after eating the pizza you will be glad you didn't have the pepperoni or sausage.
     The toppings are a matter of personal choice.  I like black olives, green olives (cut in half or else the roll all over the place-I learned from experience-use the sparingly) artichoke hearts-also well drained, rice mozzarella cheese and soy cheddar-jack-mozzarella flavor cheese.  If you have learned that you can eat cheese made from goat's or sheep's milk you could also use that.
     Pizza for people with our eating issues is more about being creative with the ingredients available than focusing on what we can't have.  I have made this pizza for my husband who has no eating issues and he likes it just fine and I hope you will too.

                                                                      Pizza

2 ea. corn meal pizza crusts from Whole Foods or pizza crusts of your choice
12 oz.jar artichoke antipasto
1 pkg. Canadian bacon and/or 8 turkey bacon strips (cook bacon crispy and drain)
2 ea.  2.25 oz. can sliced black olives
16 ea green olives cut in half, and divided between pizzas
12 ea artichoke hearts, drained and quartered, and divided between pizzas
2/3 cup soy, rice, goat's or sheep's cheese

Preheat oven to 475 and place pizza stones, if available, in oven.  Drain artichoke antipasto on paper towels to get as much liquid out as possible.  Divide the antipasto between the two crusts and bake for 4 minutes.  Remove from oven and add meat, olives, artichoke hearts, and cheeses.  Return to oven.  Bake until all ingredients are hot and cheeses are melted, about 5-7 min.  Watch to make sure nothing burns.
     If you don't have pizza stones reduce heat to 375 and use baking sheets with a baking rack set on top.  This allows heat to circulate all around the pizza but you must still watch to make sure nothing burns.  The pizza will probably take longer to bake.

     My apologies for being away last week.  I was planning a family reunion for my mother's ninetieth bithday party.  It was a great success and she was really pleased we had all gathered in her honor.

     Next week, an appetizer you can also serve at a football party and one of my favorites: guacamole.
I had this great recipe and once I had all these eating issues I thought I was going to just have a mashed up avocado, but I will be able to show you how you don't have to resort to that.  See you next time.

The Challenge of Eating in a Restaurant

I love to eat out, but since my diagnosis of GERD, gastritis and lactose intolerance, it certainly has become more challenging.  When I cook at home I'm in control and since I like to cook I don't mind the extra work to change recipes to suit my needs.  But I realize not everyone likes to cook or their work lives don't allow them time to cook at home, so this blog is for you.

No matter what meal you are having, the first question you're asked is what beverage you would like and here is where you are the most limited.  Coffee, tea-iced or hot, alcoholic beverages and citris juices are out.  Carbonated beverages, apple and cranberry juice, and hot chocolate can also cause problems.  Unless fruit punch is on the menu, which I actually like, I order water with no lemon.  The citric acid in the lemon isn't going to help me any.  What I have found I can have on cold mornings when I want something hot to drink is hot water mixed with individual flavor packets for coffee.  If you can't find them in the store you can find them online.  They don't have anything that have bothered me and allow me to have a hot drink to start my day.

Next is breakfast.  This meal can be tricky depending on what you want.  If you just want eggs, bacon and toast you don't have a problem except you might have some difficulty digesting the bacon.  Order turkey bacon if possible, it is easier to digest than any of the other breakfast meats.  Ham can go either way, depending on how spicy it might be and whether it was cooked in a lot of grease or not.
If you want your eggs scrambled, ask for them to be scrambled without adding any milk or cream.  Pancake and waffle batter is going to have milk or cream in it, so unless you can take a couple of dairy pills to prevent the problems of eating them, make your own at home.  Avoid putting butter on toast or pancakes because it is a dairy product.

Lunch is probably the easiest meal to eat out because you can order a sandwich or a salad and no one else at your table will notice you have ordered anything unusual.  If you sandwich comes with tomato, onions, or pickles request they be left off.  Be prepared to remake your sandwich.  In my experience even though I make that request, seldom does anyone follow through.  Avoid anything deep fried or spicy.  I might sound good now.  In about two hours it won't.  This might be where your tablemates are all ordering a chili burger with onions and cheese.  Go ahead and let them.  I'm sure in a few hours even they will regret that decision.  You can have the hamburger with just lettuce and thousand island dressing-no cheese, it's a dairy product.  I know this sounds like why bother to have the hamburger at all but I the best hamburger I ever had was just meat, mayo and lettuce on a bun.  If you have a salad you have to be specific about what you do and don't want on it.  Tell the waitress to leave off the tomato, onions and put the dressing on the side so you can control it.  Also tell her to leave off the cheese.  I have found that even though I can't eat dairy cheeses, I can eat goat's milk and sheep's milk cheese.

Dinner is probably the most challenging but also has the most options.  Since I never wanted to be left at home because the rest of the group didn't think I could eat at a particular restaurant, I made it my priority to find something at each restaurant in our area that I could eat.  My favorite is Mexican and while I would have rather ordered the tacos and enchiladas I used to order, I now order a grilled chicken salad.  It has pieces of avocado and pepita seeds in it and I request no cheese on the top.  I order my own guacamole separate from the group which is just plain mashed avocado.  My other favorite is a grilled fish taco on a corn tortilla, hold the cabbage. 

My go to meal at an Italian restaurant is chicken marsala.  Even though it is not traditionally made with cream in the sauce, ask the waiter, I found out once when it was too late and I was at a concert that the chicken marsala I had eaten at a new restaurant had cream in it.  It is a tasty dish and all the alcohol is cooked out of it before it is served.  I try to order dishes that I can take home what I don't eat.  People with GERD are supposed to eat 4-6 small meals a day rather that three large meals a day so I try not to overeat.

BBQ restaurants can be difficult if the sauce is already applied to everything before you get there.  We have found one in our area that will allow you to order a sandwich with no sauce on the meat.  This way everyone can have what they want and I don't have to have just a salad.

Chinese food is the one cuisine I haven't figured out.  Even before my diagnosis I didn't digest Chinese food well.  My problem is the soy sauce.  You can request that the soy sauce be left out, but it means all the dishes you order have to be made from scratch and you will have to wait for them to be finished.  The compromise we have reached in my family is Thai food.  I can eat Thai food without any problem as long as I stay away from the spicier dishes and I felt fine afterward.

Eating dessert out is always special, but I rarely have room for it.  The choices for someone with my eating disabilities limits what I can have.  Cheesecake, ice cream and pudding are out.  Tiramisu is out because of the alcohol that is poured over the cake.  If a syrup is poured over the cake, make sure it doesn't contain coffee.  The best choices are sorbet, fresh fruit and certain pies.  Make sure if you order fresh fruit that it is a fruit you can eat.  With pie, a fruit filling is probably best but be careful of the crust as it is made of lard and can be hard to digest.

This is what I have learned eating at restaurants.  Order something you can take home because you probably won't be able to finish it.  Be specific when you order and when your food is delivered, if you can't fix it yourself like remaking your sandwich, send it back.  We live in a world which is becoming increasingly aware of vegan, gluten-free, and allergy sensativity.  We also have our sensativities and we have to be vocal to get what we want.

Next week, in honor of the upcoming football season: PIZZA

Lemon Cheesecake

I love dessert.  I always secretly thought you should have dessert before the main course to make sure you had room for it.  For some reason when I was growing up my parents didn't agree with this.

When I found out I was lactose intolerant, cheesecake was the first recipe I worked on.  It is my favorite dessert and I was determined not to live without it.  If you are looking for New York cheesecake, using soy cream cheese is probably not going to satify you, but if you are willing to make flavored cheesecakes, you are limited only by your imagination.  You can even make savory cheesecakes as appetizers.  Lemon and chocolate are my favorite cheesecakes.  The following recipe is very easy to adapt to whatever flavor you want.  Just take out the lemon zest and lemon extract from the filling and the lemon curd in the topping and then make whatever additions you want.

If you have issues with GERD, gastritis, and lactose intolerance as I do, I have been able to eat dairy free chocolate.  If you can't find it at a health food store it is available online.  I use it in all my baking, I get it in the semi-sweet flavor, it is the same price as the grocery store, and my family doesn't know the difference.  I have been using it for years.  Instead of a graham cracker crust I use a chocolate graham cracker crust.  That is less expensive than the chocolate wafers.  I melt 1/3 cup of the chips and mix in the filling.  For the topping, melt 1/4 C chips with 1 tlbs stick margarine and follow the directions below.  It may seem you don't have enough chocolate, but remember, people with these eating disorders have to watch how much chocolate they eat, even if it is dairy free.

Two more tips about crusts.  First, I always put some nuts in mine, toasted almonds if possible, (Make sure none of your guests are allergic) They add a nice crunch to the crust when the graham cracker may have lost it crunch.   Second, I always bake my crust, it makes it more crunchy and when it comes out of the oven, I spray it with cooking spray.  This puts a calorie free water proof seal on your crust.  Your guessed it!  I don't like soggy crusts.

                                                                 Lemon Cheesecake

Crust
14 graham cracker squares
6 tlbs. stick margarine, melted
3 tlbs. toasted almonds.
Mix together and press in the bottom and sides of a pie pan that has been sprayed with vegetable spray.  Bake at 375 for 7 min. 

Filling
11 oz. soy cream cheese, softened
2 tlbs. plus 2 tsp sugar
1/2 tsp. vanilla
1/2 tsp. lemon extract
zest of 1 lemon
2 eggs
Whip soy cream cheese until fluffy.  Gradually add in sugar, vanilla, lemon extract, and lemon zest.  When combined, add eggs one at a time.  When all ingredients have been thoroughly combined, pour into pie pan and bake at 350 for 30-35 min or until firm.  Check to make sure center is firm but not over baked.

Topping
1 C soy sour cream
1/2 tsp. vanilla
1 tsp. sugar
1 C lemon curd
When pie is cooled, combine soy sour cream, vanilla and sugar in one bowl.  In another bowl measure out lemon curd and whip until light and fluffy.  With alternating dollops, drops spoonfuls on lemon curd and soy sour cream mixture around pie until it is completly covered.  Gently shake pie to even out the top of the pie.  Whit a knife swirl the two mixtures around.  Refrigerate several hours or overnight before serving.  6-8 servings.

Because my husband I are emptynesters now, I don't make big desserts any more.  If you want to make this cheesecare in a springform pan, double or triple the filling recipe and adjust the baking time.

Next time:  How I relearned to eat in a restaurant or how what I did to make sure I wasn't the one left at home.


      

Chicken Enchiladas

       I love Mexican food.  We would have it every night for dinner, but my husband Jay doesn't like it that much nor does my stomach.  I thought with my diagnosis of GERD, gastritis, and lactose intolerance one of my favorites was gone forever.
        Once I figured out how to make la sagna, I was on my way to chicken enchiladas with just a few changes.  First, I put fresh cilantro in each enchilada as I am assembling it.  If you aren't familiar with cilantro, it's in the produce section and it is an acquired taste.  Make sure you like it before you put it in a dozen enchiladas.  Second, I cut the onion in slices and cut the slices in half and then saute them.  I leave the onion in big pieces so I can find them after the enchiladas are baked and can remove them.  I like the flavor of them cooked in the enchiladas but I can't eat them.  If even having the real onions is going to bother you, substitute 2 tsp. dried minced onion.  If it isn't, cut them in smaller pieces.  Third, there are many soy and rice cheeses you can use.  They really look and taste like the real thing and melt on top.  My favorite is the soy cheddar, jack, mozzarrella.  I leave a few black olives to sprinkle on top to make it look nice.    

                                                           Chicken Enchiladas

1 dozen corn tortillas(You can substitute flour if you want)
2 cans tomato soup
equivalent of 1 can lactose free milk
1 tsp. cumin
3 small cans or 1 large can of sliced black olives, drained
3 tblsp. fresh cilantro, finely chopped
4 chicken breasts (you can save time by using leftover chicken or using cooked chickens from the      grocery store.)
1/2 onion sliced and each slice cut in half
3 cloves minced garlic
2 cups soy or rice cheddar or cheddar, jack, mozzarrella cheese combination

     Cook chicken and cut in small cubes.  Set aside.
     Saute onions.  When they are nearly done, add garlic.  (If you are using dried onion, just add the dried onion and garlic to the next step.) When they are cooked add soup, milk, and cumin.  Stir and let simmer.
     In small amounts, steam the tortillas in damp paper towels in the microwave oven. 
     Spray a 9 in. square baking dish.  Spoon a small amount of sauce in the bottom of the dish.  In the center of each tortilla spoon a little sauce, some chicken, cilantro, olives, and cheese.  Roll tortilla and continue until you have one layer of the dish filled.  Spoon sauce over the enchiladas then continue with another layer until all the tortillas are used.  Finish with a layer of sauce, sprinkling of cheese and a sprinkling of olives.                 Bake at 375 for 30 min.    Check to make sure it doesn't burn.

See you next week for my favorite dessert:  Cheesecake  It was the first recipe I converted after my diagnosis because I knew I couldn't live without it.  Bye.

How to Make La Sagna

     I love watching cooking shows.  The host enthusiastically comes on and says, "Today I am going to show you how to make a spicy dinner your family will love."  Did you hear that word?  SPICY If you have GERD (gastroesophageal reflux disease) or gastritis, spicy is not in your vocabulary.  But the host is never going to come on and say, "Today I am going to show you how to make a bland dinner your family will love."  Who would make that dish or watch that show?
     Even though there is a growing number to the millions of people who already have GERD and gastitis, I can't find a single show that caters to people like me.  Add lactose intolerance on top, and my restrictions can seem overwhelming.  Lactose intolerance means no milk, cream, butter, sour cream, cream cheese, ricotta, cottage cheese, and yogurt.
     Put this together with the other two eating disorders and it appears the only foods I can eat are soda crackers and water.
     But fear not, I was determined to find a solution to my problem.
     First I decided to tackle la sagna.  My first problem was the marinara sauce.  I can't have tomatoes because of the acid.  I've tried them in every form:  fresh, canned, I even grew my own low acid tomatoes.  Nothing worked, I was stumped.  Them I thought of cream of tomato soup.  If I dilute it with lactose free milk I can have tomato soup. 
     If you think the tomato soup/lactose free milk combination is a poor substitute for marinara sauce ingredient, remember I was facing a life with no Italian food.
     What really makes the marinara sauce with the tomato soup base work are the spices and herbs.  Here you can use my recipe or what you traditionally use in your own recipe.
     The meat selection can also be your own choice.  I use hamburger and drain the fat after browning to keep the la sagna as fat free as possible because that can be a problem for people like me.
      If you aren't lactose intolerant you can use whatever cheese or combination you want.  If you are, there is a large selection of soy cheeses made to look and taste like mozarella cheese.  As a sub for the ricotta between the layers I mix soy cream cheese with herbs and spices.
     Following is the recipe I developed for la sagna for those of us who suffer from GERD, gastritis, and lactose intolerance.  It works for me and even my husband likes it.  I hope it allows you to have la sagna when you thought you wouldn't be able to have an Italian favorite without reprecussions later.

                                                               La Sagna

1 box fresh mushrooms, cleaned
1.3 C Marsala wine or chicken broth
1 lb. hamburger
2 cans cream of tomato soup
1 can lactose free milk
1 tlbs.dried minced onion
1tsp. oregano, Italian seasoning, basil, 2 tsp. minced garlic
2 8 oz. container soy cream cheese, softened
1 tsp. oregano, Italian seasoning, herbes de Provence
6 partially cooked la sagna noodles
1/4 C rice or soy mozarella cheese
     Brown mushrooms in margarine, then add wine or broth and simmer until liquid is gone.  Set aside.  In same skillet, brown hamburger, salt and pepper to taste, drain fat.  Add soup milk, onion, and first set of seasonings and simmer about twenty minutes until it thickens. 
     In a food processor blend soy cream cheese and second set of seasongs.
     In a 9-in. square baking dish sprayed with vegetable spray, alternate layers of meat sauce, noodles, soy cream cheese mixture ending with meat sauce on top.  Bake at 350F for 20-30 min. when noodles are almost done.  Sprinkle soy or rice mozarella cheese on top and bake about 10min. more.  Check to make sure it doesn't burn.    9 servings.

See you next week when I will share a recipe for Mexican food.  Bye.

    
1tlbs milk

Relearning How to Eat

      My name is Joan Oaks-Clark and I am a fellow GERD (gastro esophageal reflux disease) sufferer.  I was first diagnosed over twenty years ago.  Since then gastritis and then lactose intolerance have been added to the list.  I have seen many doctors, had many tests and taken many drugs.  I have a pile of books telling me what I can't eat and mostly what they do is make me depressed.

     I am on several medications still and under the care of a doctor.  What I noticed while reading some of these books is that what they were saying didn't seem to apply to me.  I have a friend with similar symptoms and some things I can eat she can't and vice versa, so I have come to the conclusion the GERD, gastritis, and lactose intolerance are all like snowflakes, everyone is different.  Each person has to figure out what works for them.  Now I am NOT a doctor or nutritionist so don't take my word as medical advice, I am just saying what I have learned works for me.

     I decided instead of reading these books and focusing on what I couldn't eat, I would focus on what I could eat.  Cooking and baking are two of my passions so I was sure I could come up with tasty dishes.  Mexican and Italian foods are two of my favorites, but how do you make them if you can't have tomatoes or cheese?  In future blogs I will share some of my recipes.

     All of the books I read said NO chocolate.  What's the point of living?  I have found if I don't have it in large quantities or frequently I can have nondairy chocolate.  This can be found at health food stores or on the internet.  My family can't tell the difference if I use nondairy chocolate in all my baking.

     Look for more next time on how I handle the triple threat of GERD, gastritis, and lactose intolerance.