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.
Tuesday, August 28, 2012
Monday, August 20, 2012
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.
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.
Tuesday, August 14, 2012
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 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.
Monday, August 6, 2012
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
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
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