With Easter almost upon us (wasn't it just Christmas?), here is my last recipe in the March suggestions for an Easter breakfast or buffet. This is another opportunity for you to be creative. If you don't care for one of the ingredients I have used, leave it out. You can substitute something else or come up with your own combination of ingredients.
The one thing I did learn while making these was you need to have your filling made first. I was still making mine after I had taken the won ton cups out of the oven for the first baking. Because they had nothing to help them hold their shape, they had the tendency to collapse in on themselves and it made it more difficult to fill some of them.
Won Ton Appetizer Cups
4 slices turkey bacon
3 tblsp. frozen, defrosted spinach
10 green olives with pimento
3 tblsp. mayonaise
3 tblsp. rice mozzarella cheese
1 crushed clove garlic
12 won ton wrappers
Cook 4 slices of bacon until crisp, drain and chop into 1/4 inch pieces. Set aside. Squeeze liquid out of spinach, then thoroughly chop. Set aside with bacon. Drain and chop olives. Combine all ingredients.
Spray a mini muffin pan with vegetable spray. Carefully form a won ton wrapper into each cup. bake for 5 minutes.
Remove from oven and fill the won ton cups with the filling and bake 9-10 minutes. Keep an eye on them so they don't burn.
If you are making them ahead of the gathering, let them cool and then refrigerate. To reheat, put them in a 300 oven for 5 minutes. Check them to see if they are as warm as you need them but not getting too hot. Remember the parts of the won ton cup along the edge can still burn. These are really addictive so make sure you make enough for your guests to have several.
Next week I will be sharing my recipe for macaroni and cheese. This is such a home staple but I wasn't sure how to go about making a creamy rich sauce which tasted good and was still nondairy. But I have succeeded and now I can share with you. See you next time.
Tuesday, March 26, 2013
Sunday, March 17, 2013
Oreo Peanut Butter Balls
This is one time you are going to have a treat and everyone is going to want you to share. No one is going to realize you made it with dairy free ingredients. Not only will it look appetizing on your Easter table but you can have them at Christmas time or any time you need chocolate. They're easy to make and not time consuming. What could be better?
Oreo Peanut Butter Balls
4 oz. soy cream cheese, softened
12 Oreo cookies
3 tblsp. chunky peanut butter
3 tblsp. finely chopped almonds, optional
1 cup dairy free semi-sweet chocolate chips
1/3 cup parafin wax
Crush cookies in a food processor, blender, or between two pieces of parchment or waxed paper. In a mixing bowl combine soy cream cheese, crushed cookies, peanut butter and almonds until they are well blended.
Put a piece of parchment or waxed paper on a plate. Take about one tablespoon of dough and roll it into a ball and put it onto the plate. Continue until all the dough is used. Freeze for 10 minutes.
Meanwhile, in a small saucepan, place the parafin, then the chocolate chips on top of a low flame and stir frequently to make sure the two ingredients combine and don't burn. For those concerned about eating parafin, this is a common ingredient used to make chocolate stand up and not melt. We have been making candy in my family for years and haven't had any problems because of it. The amount you are eating is so small it's doubtful it could cause a problem. If you're concerned, try using a smaller amount and see if your candy still doesn't melt.
When the chocolate/parafin is melted and the balls have been in the freezer 10 minutes, remove the pan from the stove and put waxed or parchment paper on a small cookie sheet. Using two small forks, dip each ball into the chocolate. When it is covered, place it on the cookie sheet. If it is hard to cover, the chocolate mixture has cooled too much, it's alright to reheat it. If it pools too much around the ball once you set it on the cookie sheet, your chocolate mixture is too warm and you need to let it cool.
Once all the balls have been covered, set them in the refrigerator for one hour to set up. If you have left over chocolate, put it in a covered container, label it as having chocolate and parafin and freeze it. If it discolors in the freezer, don't worry about it. Once heated, it returns to the regular color, taste, and texture.
After the balls have set up, you can take them off the cookie sheet and put in a covered container in the refrigerator. Depending on the size balls you make, you should have about 20.
Next time I will share my final recipe in the Easter breakfast or brunch buffet series. They are call Won Ton Appetizer Cups. They look impressive and like you spent a lot of time making them (you won't), they taste good, and they are sensitive to all of our eating disabilities.
Until next time.
Oreo Peanut Butter Balls
4 oz. soy cream cheese, softened
12 Oreo cookies
3 tblsp. chunky peanut butter
3 tblsp. finely chopped almonds, optional
1 cup dairy free semi-sweet chocolate chips
1/3 cup parafin wax
Crush cookies in a food processor, blender, or between two pieces of parchment or waxed paper. In a mixing bowl combine soy cream cheese, crushed cookies, peanut butter and almonds until they are well blended.
Put a piece of parchment or waxed paper on a plate. Take about one tablespoon of dough and roll it into a ball and put it onto the plate. Continue until all the dough is used. Freeze for 10 minutes.
Meanwhile, in a small saucepan, place the parafin, then the chocolate chips on top of a low flame and stir frequently to make sure the two ingredients combine and don't burn. For those concerned about eating parafin, this is a common ingredient used to make chocolate stand up and not melt. We have been making candy in my family for years and haven't had any problems because of it. The amount you are eating is so small it's doubtful it could cause a problem. If you're concerned, try using a smaller amount and see if your candy still doesn't melt.
When the chocolate/parafin is melted and the balls have been in the freezer 10 minutes, remove the pan from the stove and put waxed or parchment paper on a small cookie sheet. Using two small forks, dip each ball into the chocolate. When it is covered, place it on the cookie sheet. If it is hard to cover, the chocolate mixture has cooled too much, it's alright to reheat it. If it pools too much around the ball once you set it on the cookie sheet, your chocolate mixture is too warm and you need to let it cool.
Once all the balls have been covered, set them in the refrigerator for one hour to set up. If you have left over chocolate, put it in a covered container, label it as having chocolate and parafin and freeze it. If it discolors in the freezer, don't worry about it. Once heated, it returns to the regular color, taste, and texture.
After the balls have set up, you can take them off the cookie sheet and put in a covered container in the refrigerator. Depending on the size balls you make, you should have about 20.
Next time I will share my final recipe in the Easter breakfast or brunch buffet series. They are call Won Ton Appetizer Cups. They look impressive and like you spent a lot of time making them (you won't), they taste good, and they are sensitive to all of our eating disabilities.
Until next time.
Tuesday, March 12, 2013
Mini Ham and Cheese Quiches
These quiches can be made and used in a variety of ways. You can put the filling in one pie shell and bake it for breakfast or dinner. For bite size appetizers you can make them in mini cupcake cake pans. If you are trying to cut back on calories, you can omit the crust and make sure you have sprayed each cupcake cup well so you won't struggle getting them out after they're baked.
You can switch out the ham for turkey bacon that has been cooked crisp and drained. If you are watching cholesterol you can use an egg substitute, but note that I haven't tested the recipe that way so use the egg substitute for four eggs first and then the other two if needed after the other ingredients are added. This will insure your batter isn't too watery.
Mini Ham and Cheese Quiches
Prepared pie crust, either purchased or homemade
6 eggs
1/3 cup lactose free milk
1/4 tsp. salt
1/4 tsp. pepper
1/2 cup chopped artichoke hearts from a jar
1/2 cup frozen spinach, defrost and squeeze out liquid
1 tsp. onion powder
2 cloves garlic, minced
1 tsp. basil
1 tsp. oregano
4 oz. softened soy cream cheese with herbs or
soy cream cheese and 1/2 tsp. Italian seasoning
1/2 cup finely chopped deli ham
2 tblsp. soy or rice cheddar cheese
Spray a muffin pan with vegetable spray. Roll out crust and with a 3 1/2 inch biscuit cutter or glass cut circles and fit twelve of them into the muffin tins. Mix all remaining ingredients and spoon into each muffin tin to about 1/8 inch of the top. Bake in a 400 oven for 18-20 minutes. The quiches are done when a knife in the center comes out clean.
Next time I will share my recipe for Oreo peanut butter candy. Candy is a tradition at Easter and even those of us with eating disabilities shouldn't be left out. When your friends and relativies see these candies, they'll will want them too. See you next time.
You can switch out the ham for turkey bacon that has been cooked crisp and drained. If you are watching cholesterol you can use an egg substitute, but note that I haven't tested the recipe that way so use the egg substitute for four eggs first and then the other two if needed after the other ingredients are added. This will insure your batter isn't too watery.
Mini Ham and Cheese Quiches
Prepared pie crust, either purchased or homemade
6 eggs
1/3 cup lactose free milk
1/4 tsp. salt
1/4 tsp. pepper
1/2 cup chopped artichoke hearts from a jar
1/2 cup frozen spinach, defrost and squeeze out liquid
1 tsp. onion powder
2 cloves garlic, minced
1 tsp. basil
1 tsp. oregano
4 oz. softened soy cream cheese with herbs or
soy cream cheese and 1/2 tsp. Italian seasoning
1/2 cup finely chopped deli ham
2 tblsp. soy or rice cheddar cheese
Spray a muffin pan with vegetable spray. Roll out crust and with a 3 1/2 inch biscuit cutter or glass cut circles and fit twelve of them into the muffin tins. Mix all remaining ingredients and spoon into each muffin tin to about 1/8 inch of the top. Bake in a 400 oven for 18-20 minutes. The quiches are done when a knife in the center comes out clean.
Next time I will share my recipe for Oreo peanut butter candy. Candy is a tradition at Easter and even those of us with eating disabilities shouldn't be left out. When your friends and relativies see these candies, they'll will want them too. See you next time.
Sunday, March 3, 2013
Cream of Wild Rice Soup
As I have written, there is nothing so soothing as a nice bowl of hot soup and a piece of crusty bread on a cold night. So many prepared soups have some ingredient in them that don't agree with my digestive system so I have developed my own recipes so I can create my own comfort.
This recipe is different from my New England clam chowder recipe in that while both have a milk base created with lactose free milk, this cream of wild rice soup is thickened by a can of white beans. They are blended in a food processor or blender, or you can mash them if you don't have these appliances. As always I have included some ground savory to counteract the unpleasantness the beans can cause.
When choosing the vegetable or chicken broth and also when adding salt to the soup, if you are monitoring your salt intake, make adjustments accordingly. For instance, if you need to lower your salt intake, you can buy lower sodium broth and salt your soup to taste. You can add more herbs and spices for extra flavor rather than adding extra salt.
While I'm not a practicing vegan, this recipe would work for someone who is. If you need meat in everything you eat, it would be easy to add bacon or ham.
Cream of Wild Rice Soup
1/4 cup wild rice
2 cups water
1/4 tsp. salt
1 cup chopped carrot
1 cup chopped celery, strings removed
2 cloves minced garlic
1/2 tsp. poultry seasoning
1 tblsp. fresh rosemary, finely minced or 1 1/2 tsp dried rosemary
1/2 tsp. ground savory
1 tsp. onion powder
1/2 tsp. each salt and pepper
1 15 oz. can white beans, drained and rinsed
1 14.5 oz. can vegetable or chicken broth
2 cups lactose free milk
In a saucepan combine wild rice, water and salt. Bring to a hard boil. Reduce heat, cover tightly and gently boil 30 minutes. Shut off heat, let stand on burner 25-30 min or until wild rice reaches desired texture. Drain. Set aside.
In the same saucepan, in a tablespoon of oil, saute carrot, celery and garlic until lighty brown. Pulverize the beans in a food processor, blender or by hand until thoroughly mashed. Add the broth, milk, herbs, seasonings and beans. Simmer 15 to 30 minutes which will not only heat the soup but also further break the beans down. Taste to see if you want to add more herbs or salt. If you want a thicker soup, let it simmer longer. If you want a thinner soup, add more broth or milk but you will probably have to adjust the herbs and seasoning.
About 5 minutes before serving, add the wild rice. This will give it time to heat thoroughly without breaking down while the rest of the soup simmers. Depending on serving size, this soup should serve 4 people.
The month of March will be dedicated to recipes you can use for Easter. They will consist of recipes for an Easter brunch or buffet and also homemade candy. Next week I will share my recipe for mini quiches. See you next time.
This recipe is different from my New England clam chowder recipe in that while both have a milk base created with lactose free milk, this cream of wild rice soup is thickened by a can of white beans. They are blended in a food processor or blender, or you can mash them if you don't have these appliances. As always I have included some ground savory to counteract the unpleasantness the beans can cause.
When choosing the vegetable or chicken broth and also when adding salt to the soup, if you are monitoring your salt intake, make adjustments accordingly. For instance, if you need to lower your salt intake, you can buy lower sodium broth and salt your soup to taste. You can add more herbs and spices for extra flavor rather than adding extra salt.
While I'm not a practicing vegan, this recipe would work for someone who is. If you need meat in everything you eat, it would be easy to add bacon or ham.
Cream of Wild Rice Soup
1/4 cup wild rice
2 cups water
1/4 tsp. salt
1 cup chopped carrot
1 cup chopped celery, strings removed
2 cloves minced garlic
1/2 tsp. poultry seasoning
1 tblsp. fresh rosemary, finely minced or 1 1/2 tsp dried rosemary
1/2 tsp. ground savory
1 tsp. onion powder
1/2 tsp. each salt and pepper
1 15 oz. can white beans, drained and rinsed
1 14.5 oz. can vegetable or chicken broth
2 cups lactose free milk
In a saucepan combine wild rice, water and salt. Bring to a hard boil. Reduce heat, cover tightly and gently boil 30 minutes. Shut off heat, let stand on burner 25-30 min or until wild rice reaches desired texture. Drain. Set aside.
In the same saucepan, in a tablespoon of oil, saute carrot, celery and garlic until lighty brown. Pulverize the beans in a food processor, blender or by hand until thoroughly mashed. Add the broth, milk, herbs, seasonings and beans. Simmer 15 to 30 minutes which will not only heat the soup but also further break the beans down. Taste to see if you want to add more herbs or salt. If you want a thicker soup, let it simmer longer. If you want a thinner soup, add more broth or milk but you will probably have to adjust the herbs and seasoning.
About 5 minutes before serving, add the wild rice. This will give it time to heat thoroughly without breaking down while the rest of the soup simmers. Depending on serving size, this soup should serve 4 people.
The month of March will be dedicated to recipes you can use for Easter. They will consist of recipes for an Easter brunch or buffet and also homemade candy. Next week I will share my recipe for mini quiches. See you next time.
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