Knowing that I have to be very careful with any dish that has a tomato in it you are probably surprised to find a soup with a tomato base. Because one of my favorite soups used to be tomato basil with pasta and vegetables, I decided to try different combinations until I found some way I could have this soup again. I believe I have found it. You can adjust this recipe if you like a thinner soup with more broth by adding an extra can of vegetable broth. Increase the herbes to taste. This will dilute the tomato soup, however. You can also make your own choice of mixed vegetables.
Tomato Pasta Soup with Fresh Basil
1/2 cup elbow macaroni, cooked (measure out 1/2 cup of macaroni and cook it)
1 10 3/4 oz. can condensed tomato soup
2 14.5 oz. cans vegetable broth
1 cup mixed vegetables, canned, frozen, or fresh
1 cup carrots, peeled, sliced
1 tsp. oregano
1 tsp. Italian seasoning
2 tblsp. finely chopped fresh basil
salt and pepper to taste
Prepare macaroni and set aside. In a saucepan stir tomato soup, broth, and seasonings except basil. Add in vegetables and simmer until the vegetables are crisp/tender.
Gently mix in macaroni and basil and heat thoroughly. Serve with warm, crispy bread.
Since it has been cold, next weeks recipe is another soup: Cream of wild rice soup. See you next time and keep warm.
Tuesday, February 26, 2013
Wednesday, February 20, 2013
Chicken Pot Pie
Chicken pot pie is one of those comfort foods good on a cold winter night, but if you are lactose intolerant, it is off limits. While I saw waiters pass our table with the aroma of pot pies going by, I knew I couldn't have one. Enough of that! I thought to myself and decided to create a recipe that would rival any restaurant. It took a few tries, but I have a chicken pot pie recipe that works and I have even successfully served it to company. I hope you enjoy it as much as we have.
Chicken Pot Pie
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2 chicken breasts, cooked and cubed
1 box sliced fresh mushrooms
1 1/2 tblsp. stick margarine
3 tblsp. Marsala wine
2 medium potatoes
1 cup carrots
1/2 stick margarine
1/4 cup flour
1 8 oz. container soy cream cheese, softened
4 cloves garlic, minced
1 tsp. each dill weed, thyme, herbes de Provence
1/2 tsp. salt
1/4 tsp. pepper
1 box of refrigerated pie crust, softened to room temperature
Wash mushrooms and pat dry. Break mushrooms into small pieces and saute in a saucepan with 1 1/2 tblsp. stick margarine, melted. Once they have browned, turn off the flame and add the Marsala. Turn the flame back on to low and simmer until the liquid is gone. Set mushrooms aside.
Peel potatoes and boil in salted water until just done. Remove from hot water and cut into small bite size pieces. Peel carrots and cut into bite size pieces. Heat in microwave until crisp tender then drain.
If the chicken breasts are not cooked, they can be cut in bite size cubes and sauted or you can buy a chicken which has already been cooked and use only the breasts and save the remainder of the chicken for another purpose. Set the cubed cooked chicken aside.
In a stock pot combine the half stick of margarine and melt it, then sprinkle over the flour. Whisk it together and add the lactose free milk. Whisk until the margarine/flour mixture is mixed in and smooth. Whisk frequently so it doesn't burn. Simmer on med-lo flame until it starts to thicken. Add herbs and salt and pepper. Combine thoroughly. Mix in chicken, mushrooms, potatoes, and carrots.
You can change the vegetables and include any combination you like.
Spray four individual 1-cup baking dishes. Fill each dish to 1/4 of an inch of the top. Unroll the pie crust and gently form a crust around the top of each dish pinching off the edges. Put several vent holes in the top of each crust for air to escape. If you have any filling left, freeze it to make more pies in the future. Bake 450 for approximately 15 minutes. Keep an eye on the crusts that they don't burn.
Next time I will be sharing my recipe of tomato pasta soup with fresh basil. Tomato soup with fresh basil is one of my favorite soups and I was pleased to find a way I could make it for myself.
Until next time.
Chicken Pot Pie
2 chicken breasts, cooked and cubed
1 box sliced fresh mushrooms
1 1/2 tblsp. stick margarine
3 tblsp. Marsala wine
2 medium potatoes
1 cup carrots
1/2 stick margarine
1/4 cup flour
1 8 oz. container soy cream cheese, softened
4 cloves garlic, minced
1 tsp. each dill weed, thyme, herbes de Provence
1/2 tsp. salt
1/4 tsp. pepper
1 box of refrigerated pie crust, softened to room temperature
Wash mushrooms and pat dry. Break mushrooms into small pieces and saute in a saucepan with 1 1/2 tblsp. stick margarine, melted. Once they have browned, turn off the flame and add the Marsala. Turn the flame back on to low and simmer until the liquid is gone. Set mushrooms aside.
Peel potatoes and boil in salted water until just done. Remove from hot water and cut into small bite size pieces. Peel carrots and cut into bite size pieces. Heat in microwave until crisp tender then drain.
If the chicken breasts are not cooked, they can be cut in bite size cubes and sauted or you can buy a chicken which has already been cooked and use only the breasts and save the remainder of the chicken for another purpose. Set the cubed cooked chicken aside.
In a stock pot combine the half stick of margarine and melt it, then sprinkle over the flour. Whisk it together and add the lactose free milk. Whisk until the margarine/flour mixture is mixed in and smooth. Whisk frequently so it doesn't burn. Simmer on med-lo flame until it starts to thicken. Add herbs and salt and pepper. Combine thoroughly. Mix in chicken, mushrooms, potatoes, and carrots.
You can change the vegetables and include any combination you like.
Spray four individual 1-cup baking dishes. Fill each dish to 1/4 of an inch of the top. Unroll the pie crust and gently form a crust around the top of each dish pinching off the edges. Put several vent holes in the top of each crust for air to escape. If you have any filling left, freeze it to make more pies in the future. Bake 450 for approximately 15 minutes. Keep an eye on the crusts that they don't burn.
Next time I will be sharing my recipe of tomato pasta soup with fresh basil. Tomato soup with fresh basil is one of my favorite soups and I was pleased to find a way I could make it for myself.
Until next time.
Tuesday, February 12, 2013
Chicken Tortilla Soup
I love Mexican food and living in Southern California I am constantly exposed to it. Chicken tortilla soup has been on my to do list for a while. I can never order it in a restaurant because it frequently has a tomato base and tomatoes floating around in it. I researched many recipes for chicken tortilla soup and it can be made many ways including leaving out the chicken.
I started with a can of condensed of bean and bacon soup as a way of introducing some added texture, some fiber and there is some tomato in the base of the soup but not enough to cause my acid reflux or gastritis to be upset. As with all recipes with beans, I also include some ground savory to conteract the gas you can get after eating beans.
The two chicken breasts I used were from a purchased roasted chicken at the grocery store. I'm a big fan of these chickens. Frequently they cost less than the fresh chickens, they are already cooked and seasoned so all you have to do is pull them off the bone and away from the skin. The remaining chicken can be used for something else. If no one in your household likes dark meat then you are going to have to cook the chicken breasts.
Chicken Tortilla Soup
1 11-1/2 oz can condensed bean and bacon soup
2 14.5 oz. cans vegetable broth
2 chicken breasts, cooked and cut in bite-size cubes
1 cup peeled and sliced carrots
1/2 tsp. ground savory
1/2 tsp. cumin
1 tsp. onion powder
1 tsp. garlic powder
1/2 tsp. garlic salt
2 corn tortillas
1 avocado
3 tblsp. chopped cilantro
sour cream if you aren't lactose intolerant
tortilla chips
Combine the first nine ingredients in a crock pot and simmer on low if you are going to be gone all day or on high if you plan to eat in a few hours. This can be done on the stove top if you want to eat within the hour.
About 10 minutes before serving, cut the tortillas into strips 1/2 inch by 2 inches and stir gently into the soup.
This will make 3-4 bowls of soup depending on the size of bowl you use. Garnish with avocado, chopped cilantro and sour cream if you aren't lactose intolerant. This is one time when the garnish is more than just to make the soup look attractive. Mixing the avocado and cilantro especially into the soup as you eat it really enhances the flavor, unless, of course, if you don't like avocado or cilantro.
Serve with tortilla chips.
Next week I will be sharing my recipe for chicken pot pie. My husband, who has no eating disabilities and is an expert, he says, on what a good chicken pot pie is, has proclaimed mine to be delicious. Now what better compliment could I ask for?
See you next time.
I started with a can of condensed of bean and bacon soup as a way of introducing some added texture, some fiber and there is some tomato in the base of the soup but not enough to cause my acid reflux or gastritis to be upset. As with all recipes with beans, I also include some ground savory to conteract the gas you can get after eating beans.
The two chicken breasts I used were from a purchased roasted chicken at the grocery store. I'm a big fan of these chickens. Frequently they cost less than the fresh chickens, they are already cooked and seasoned so all you have to do is pull them off the bone and away from the skin. The remaining chicken can be used for something else. If no one in your household likes dark meat then you are going to have to cook the chicken breasts.
Chicken Tortilla Soup
1 11-1/2 oz can condensed bean and bacon soup
2 14.5 oz. cans vegetable broth
2 chicken breasts, cooked and cut in bite-size cubes
1 cup peeled and sliced carrots
1/2 tsp. ground savory
1/2 tsp. cumin
1 tsp. onion powder
1 tsp. garlic powder
1/2 tsp. garlic salt
2 corn tortillas
1 avocado
3 tblsp. chopped cilantro
sour cream if you aren't lactose intolerant
tortilla chips
Combine the first nine ingredients in a crock pot and simmer on low if you are going to be gone all day or on high if you plan to eat in a few hours. This can be done on the stove top if you want to eat within the hour.
About 10 minutes before serving, cut the tortillas into strips 1/2 inch by 2 inches and stir gently into the soup.
This will make 3-4 bowls of soup depending on the size of bowl you use. Garnish with avocado, chopped cilantro and sour cream if you aren't lactose intolerant. This is one time when the garnish is more than just to make the soup look attractive. Mixing the avocado and cilantro especially into the soup as you eat it really enhances the flavor, unless, of course, if you don't like avocado or cilantro.
Serve with tortilla chips.
Next week I will be sharing my recipe for chicken pot pie. My husband, who has no eating disabilities and is an expert, he says, on what a good chicken pot pie is, has proclaimed mine to be delicious. Now what better compliment could I ask for?
See you next time.
Monday, February 4, 2013
Pulled Pork Sandwiches
One of the dishes I missed when I was diagnosed was barbeque. But how to make barbeque without a tomato base? There are plenty of recipes for rubs, but many are spicy. I try to be a neat eater at the table (my family can tell you of my frequent failings), but there is something about good barbeque that if you are not fully immersed in the eating at least up to your wrists, you're not involved enough. This meant I needed to create a sauce without tomato and wasn't too spicy but still was tasty and a bit messy. I think I have a winner here. Again, I have used my husband as the test subject even though he has no eating restrictions and he thought it tasted great and was happy to have leftovers since we couldn't finish all the sandwiches at one meal and the meat and sauce actually tasted better the next day. There is 1/4 cup cider vinegar in the recipe. I usually try to stay away from that much vinegar because of how acidic it is on the stomach. But in proportion with the other ingredients it doesn't seem to be a problem.
I hope you enjoy this as much as we did and it fills a void you thought you couldn't have.
Pulled Pork Sandwiches
Lemon-pepper or garlic-lemon marinated pork roast (about 2 lb.)
2 tblsp. brown sugar
1 1/2 tsp. paprika
1/2 tsp. salt
1/2 tsp. pepper
1/4 cup cider vinegar
4 tsp. Worcestershire sauce
1/2 tsp. sugar
1 tblsp. dijon mustard
3/4 tsp. onion powder
3/4 tsp. garlic salt
2 cloves minced garlic
1 cup water
2 tblsp. corn starch
6 tblsp. water
6 buns, hamburger, crusty rolls, your choice
Place the pork in a crockpot which has been sprayed with vegetable spray. In a bowl combine brown sugar, paprika, salt, pepper, cider vinegar, Worcestershire sauce, sugar, dijon mustard, onion powder, garlic salt, minced garlic and water. After whisking together, pour over the pork. Cut the roast in several pieces if necessary to make sure the pork is completely covered with liquid.
Cook in high for five hours or on low if you need to be away all day. When the meat begins to fall apart, drain the liquid into a sauce pan. Shred the meat and and put on an oven proof plate. Cover it with foil and place in a low temperature oven.
Turn the heat on low under the sauce. In a cup combine the corn starch and keep adding the water 1 tblsp. at a time until it is combined. While whisking, slowly drizzle the corn starch mixture into the sauce and continue whisking until the corn starch mixture is mixed in and the sauce thickens. Turn up the heat if the sauce doesn't seem to be thickening.
Toast the buns. Serve the meat and sauce separately or combine them. Refrigerate any leftovers.
Next week I'll share my recipe for chicken tortilla soup. It's very comforting on chilly nights.
I also wanted to announce that my first novel has been published. This was a day I thought would never happen but here it is. The book is called "The Secret in the Romanov Vest." It is a mystery/historical drama/with some humor thrown in to keep it light. At the moment it is only available as an ebook so you will need some type of electronic reader to read it like a kindle, nook, or tablet. I know you can find it at Amazon.com, Barnes and Noble.com and if you Google the title you can find other websites as well.
I appreciate the support you have given my blog and I hope I have been helpful to all of you who have been checking out my recipes. Until next time.
I hope you enjoy this as much as we did and it fills a void you thought you couldn't have.
Pulled Pork Sandwiches
Lemon-pepper or garlic-lemon marinated pork roast (about 2 lb.)
2 tblsp. brown sugar
1 1/2 tsp. paprika
1/2 tsp. salt
1/2 tsp. pepper
1/4 cup cider vinegar
4 tsp. Worcestershire sauce
1/2 tsp. sugar
1 tblsp. dijon mustard
3/4 tsp. onion powder
3/4 tsp. garlic salt
2 cloves minced garlic
1 cup water
2 tblsp. corn starch
6 tblsp. water
6 buns, hamburger, crusty rolls, your choice
Place the pork in a crockpot which has been sprayed with vegetable spray. In a bowl combine brown sugar, paprika, salt, pepper, cider vinegar, Worcestershire sauce, sugar, dijon mustard, onion powder, garlic salt, minced garlic and water. After whisking together, pour over the pork. Cut the roast in several pieces if necessary to make sure the pork is completely covered with liquid.
Cook in high for five hours or on low if you need to be away all day. When the meat begins to fall apart, drain the liquid into a sauce pan. Shred the meat and and put on an oven proof plate. Cover it with foil and place in a low temperature oven.
Turn the heat on low under the sauce. In a cup combine the corn starch and keep adding the water 1 tblsp. at a time until it is combined. While whisking, slowly drizzle the corn starch mixture into the sauce and continue whisking until the corn starch mixture is mixed in and the sauce thickens. Turn up the heat if the sauce doesn't seem to be thickening.
Toast the buns. Serve the meat and sauce separately or combine them. Refrigerate any leftovers.
Next week I'll share my recipe for chicken tortilla soup. It's very comforting on chilly nights.
I also wanted to announce that my first novel has been published. This was a day I thought would never happen but here it is. The book is called "The Secret in the Romanov Vest." It is a mystery/historical drama/with some humor thrown in to keep it light. At the moment it is only available as an ebook so you will need some type of electronic reader to read it like a kindle, nook, or tablet. I know you can find it at Amazon.com, Barnes and Noble.com and if you Google the title you can find other websites as well.
I appreciate the support you have given my blog and I hope I have been helpful to all of you who have been checking out my recipes. Until next time.
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