Strawberry Banana Cherry Milk Shake

     This recipe is similar to the raspberry mixed fruit milk shake and should give you an idea how to branch out on you own to create more milk shakes for yourself that are lactose free and can come in any flavor you can think of.  Enjoy!

                                          Strawberry Banana Cherry Milk Shake


1 1/2 cup lactose free vanilla ice cream
1/4 cup strawberry banana soy fruit and protein drink
3 tblsp cherry flavoring for coffee
1/4 tsp. vanilla extract
1/4 tsp. cherry extract
1/4 cup nondairy topping

     Place all ingredients except nondairy topping in a tall measuring cup or bowl with tall sides and and mix together with a stick blender just until the ingredients are incorporated but the ice cream isn't broken down.  If you don't have a stick blender, use a blender and carefully pulse to achieve the same result.  Gently fold in the nondairy topping.  Serve in a clear glass because this is a pretty pink color.
     Next time the recipe I will share will be for ham, asparagus, and mushroom quiche.  I made it for dinner, but you can also serve it for breakfast or a brunch.  Until next time.

Raspberry Mixed Berry Milk Shake

     I am so envious when I go out with my family or friends and they order a malt or milk shake and I can't have one, but soon after we get home I know I will be making one for myself.  This is one of my latest recipes.  You could change this into a smoothie for breakfast by leaving out the ice cream and nondairy whipped topping and substituting fruit.  Either way, enjoy!

                                             Raspberry Mixed Berry Milk Shake

1 1/2 cups lactose free vanilla ice cream
1/4 cup soy mixed berry fruit and protein drink
3 tblsp. raspberry flavoring for coffee
1/4 tsp. vanilla extract
1/4 tsp. raspberry extract
1/4 cup nondairy whipped topping

     Place all ingredients except the nondairy whipped topping in a bowl with tall sides or a blender.  If using a bowl, gently use a stick blender just until the ice cream is broken down enough to mix with the other ingredients.  If using a blender, combine just until you get the same result.  Gently fold in the nondairy whipped topping.  Be sure to serve this in a clear glass because it is a pretty pink color.
     Next week I will share another milk shake, strawberry, banana, cherry milk shake.  Until then.    

Kahlua Flavored Chocolate Cheesecake

     First I would like to explain my absence of the last two weeks.  After a valiant fight, my mother lost her fourth battle with cancer.  She was ninety-one and lived a very productive life in the community and her church in addition to raising a family and having a marriage that lasted for sixty-four years.  We will all miss her but we know that she is in a better place now and no longer suffering.
     This is one of the best cheesecakes I have ever made.  My husband is raving about it to everyone.  I used an 8-inch springform pan.  Usually since it is just my husband and me eating whatever I make I freeze half of the cheesecake because no matter how good they are, we get a little tired of eating them before they are gone.  Not so with this one, we were happy to continue to have a slice everyday until it was gone.  I hope you enjoy it as well.

                                            Kahlua Flavored Chocolate Cheesecake

Crust:
15 ea. Oreos, crushed
2 tblsp. stick margarine, melted

Filling
2 ea. 8 oz. soy cream cheese
2 ea. 5.5 goat cheese
3 eggs
1 tsp. vanilla extract
1 tsp. coffee extract
1 tsp. chocolate extract
1/4 cup sugar
2 tblsp. Kahlua flavoring for coffee
2 tblsp. chocolate flavoring for coffee

Topping
3/4 cup nondairy chocolate chips
2 tblsp. lactose free milk

     Crust:  Preheat oven to 375 degrees. Combine the crushed Oreos with the melted margarine.  Press into the bottom of a springform pan that has been sprayed with vegetable spray.  Bake for 7 minutes.  Remove from oven and set aside.

     Filling:  Lower the oven temperature to 350 degrees.  Combine all filling ingredients in a bowl and beat with an electric mixer and mix until smooth.  Pour over crust and smooth over the top.  Place in the oven with oven proof bowls of water around it.  This is to keep the cheesecake from cracking on top.  I know you are supposed to put your cheesecake pan in a bowl or pan of water but I have never done this successfully without ending up with a soggy cheesecake even though I had a new pan.
     Bake about 45 minutes.  Check throughout baking.  The center is supposed to be set when the cheesecake is done.  Turn off oven and leave cheesecake in oven for 10 minutes.  Meanwhile make the topping.

Topping:  In a microwave safe bowl melt the chocolate chips and the milk.  Mix together until smooth.  Take the cheesecake out of the oven after the 10 minutes and gently smooth the chocolate with an offset knife.  Let the cheesecake cool to room temperature and then refrigerate at least three hours before serving.

     Next week I will continue with flavored milk shakes in honor of the hot weather we have been having.  Until then.



    
    

Maple Pecan Mug Cakes

     This sounds like a mug cake which would be perfect for fall, but it tastes so good you will want to try it before then.  You don't need to wait for deserrt, you could also serve it for brunch, expecially if you added some apples to it.  I made mine in four ounce canning jars, so remember if you add any more ingredients to use a larger container.

                                                        Maple Pecan Mug Cakes

1 large egg
2 tblsp. vegetable oil
1/4 tsp. vanilla extract
1/4 tsp. maple extract
1 tblsp. caramel flavored syrup
1/2 tsp. molasses
1 tblsp. lactose free milk
2 tblsp. packed brown sugar
6 tblsp. self-rising flour
pinch salt
2 tblsp. chopped pecans

     In a large measuring cup, whisk together the egg and oil with a fork.  Add the next five ingredients.  Stir in the flour and salt and beat batter until smooth.  Add nuts.  Divide the batter between two mugs.  Microwave separately for 1 1/2 to 2 1/2 minutes each.  They should rise and look firm.  You can top them with nondairy whipped topping and chopped nuts if desired.
     Next week I will be sharing my recipe for Kahlua-Flavored Chocolate Cheesecake.  It is nondairy and has no alcohol in it, but is very pretty and tasts yummy.  It would be just right to make for Father's Day.  See you next time.

                                                                                                         

Coffee Kahlua-Flavored Milk Shake

     This is one of the best things I've made in a long time.  I'm looking forward to hot days just for the excuse to make it.  It's easy, has no alcohol and you can serve it to everyone.  Cheers!

                                                     Coffee Kahlua-Flavored Milk Shake

3 tblsp. Kahlua non-alcoholic flavoring for coffee
1 1/2 cups lactose-free vanilla ice cream
1/4 cup lactose-free milk
1/4 tsp. coffee extract
1/4 tsp. vanilla extract
1/4 cup non-dairy whipped topping

     Put all ingredients except whipped topping in a large measuring cup.  Using a stick blender mix the ingredients just until blended and breaking down the ice cream down as little as possible.  You can also use a blender.  Gently fold in the whipped topping.  Garnish with more whipped topping and a cherry if desired.
     Next time I will be sharing a recipe for maple pecan mug cake.  See you next time.

Grilled Pizza

     The way you can get that "pizza flavor from a restaurant" is by grilling your own pizza.  At first when I heard of this it sounded a little daunting, but then when I heard my daughter and her husband had all the kinks worked out and all I had to do was change their recipe to suit my husband and I, I knew it wouldn't be difficult.
     For this recipe I made my own dough using the recipe from "The Bread Bible" by Rose Levy Beranbaum.  I added some dried oregano and basil to the dough which I recommend and some finely chopped Kalamata olives with the liquid pressed out which I don't recommend because they made the dough too wet and extra flour had to be added.
     After the dough has risen, gently form the dough into the size and shape you want it for the size pan or pizza stone you will be using because this will be par-baked before it goes on the grill.  You don't have to throw it up in the air like you see in the movies, but using your hands and gravity continue turning the dough until you have the desired shape and thickness.  Bake at 450 degrees in a preheated oven for 5 minutes.  If you are using a pizza stone, be sure to preheat it.  Some corn meal on the pizza stone may help you remove the pizza from the stone.  If you want a thinner crust, roll the dough out to the desired thickness.  Place the dough on a preheated pizza stone or in a pan.  Bake in a preheated oven at 450 degrees for 5 minutes.
     While the pizza is in the oven, preheat all the burners on the grill on high and leave the lid down.
After the pizza has been in the oven for 5 minutes, remove it and place all your ingredients on top.  Keep in mind that the more you put on top, the longer it takes to bake. 
     Take your pizza to the grill.  This is a lot easier if you have a pizza peel which will support the pizza and help make sure you don't burn yourself in the transfer.  Put the pizza in the center and turn off the center burners.  It can take another 10-20 minutes to bake your pizza depending on the thickness of your crust and how many ingredients you put on.  Using a spatula  to lift the edges of the pizza will help you see what is happening to the crust underneath. 
     When your pizza is done, all you have to do is cut it and serve and you have a custom pizza as good as you could get in a restaurant.
     Next week I will share another recipe in my series of milkshakes.  The temperatures last week were near 100 degrees and I was looking for a cool treat.  One of them was a Kahlua-flavored coffee milk shake.  It was very tasty and had neither alcohol nor coffee in it.  See you next time. 

News for Those Who Are Lactose Intolerant

     Thanks to an article my son-in-law Mike found, a whole new world of cheese has been opened up to me.  What he found was an online article by Melanie Pinola. (http://melaniepinola.kinja.com).  In the article she explains that lactose in dairy products is found in sugar which you can check by looking at the nutrition label.  For instance this past week I tried chicken Marsala with Parmesan cheese on it and made a pizza with mozzarella and Parmesan cheese on it.  I followed this up with a trip to the grocery store to check the nutrition labels of  romano, feta, gouda, mascarpone, gruyere, parmigiano regiano, cheddar, fontina, and brie cheeses and found they were all listed with zero sugar.  I checked ricotta and found it does have sugar so it remains on the list of cheeses lactose intolerant people can't eat.
     Everyone is different so go slowly with this and make sure each cheese agrees with you before going on to the next.  I also have a small serving the first time I try a new cheese to make sure it will agree with me.
     I'm really happy that a whole new world of cheese has been opened up to me.  This significantly expands the number of recipes I can now make.
     For those who want to read the entire article it can be found at http://lifehacker.com/the-best-cheese-to-eat-if-youre-lactose-intolerant-1563386663
     I hope this opens a world for you that you didn't know was available and makes eating so much more enjoyable.
     Next week I will be sharing tips on how to make a grilled pizza.  My daughter and her husband spent a summer experimenting on how to do this and then shared what they had learned with us.  They like a thicker crust than my husband and I do so I will share ideas on how to do both thick and thin. See you next time.

Caramel Almond Milk Shake

     This is my second in a series of milk shakes.  While it won't help when you are out with family and friends and they all order a milk shake, at least you know you can make one when you get home.  The recipe has some similarites to the chocolate milk shake and you can see between the two that you can be very creative and add different flavorings, ground nuts, fruit, etc.  I have tried making the milk shakes in the blender and with a stick blender and I like the stick blender better because the ingredients are combined and the ice cream hasn't completely melted giving it more the consistency of a milk shake.

                                                         Caramel Almond Milk Shake

3 tblsp. caramel flavored syrup for coffee
1/4 tsp. vanilla extract
1/4 tsp. almond extract
1 1/2 cups lactose free vanilla ice cream
1/4 cup lactose free milk
1/4 cup non-dairy whipped topping

     Put all ingredients except non-dairy whipped topping in a deep mixing bowl and blend with a stick blender or put ingredients in a blender and blend just until combined.  Gently fold in the whipped topping and pour into a tall glass.  Garnish with extra whipped topping, a cherry, and almonds if desired.  Makes one large or two small servings.
     Next week I will share some research my son-in-law Mike has been doing for me.  He is always on the lookout for food I can eat and is currently expanding the types of cheeses lactose intolerant people can eat.  I must say that so far it has had a possitive impact on my life and I hope it does for yours as well.  See you next time.

Chocolate Milk Shake

     Since I can't have tea or coffee I don't spend much time in that part of the grocery store.  What changed my mind were some advertisements for products you could add to coffee.  You only use a small amount for a cup of coffee so the flavor is concentrated which is perfect to make your own milk shake.  I will be experimenting with various flavors and sharing the recipes as I go.  I hope you enjoy them and that as the warm summer months come they give you some cool relief when everyone else has a cool drink.

                                                       Chocolate Milk Shake

3 tblsp. liquid favored syrup for coffee
1 1/2 cups lactose free vanilla ice cream, slightly softened
1/4 cup lactose free milk
1/4 cup non-dairy whipped topping

     Place all ingredients except non-dairy whipped topping in a blender or a container you can use a stick blender in.  Blend together on lowest speed until just combined.  Gently fold in the non-dairy whipped topping.  Pour in a tall glass.  Serve with more non-dairy whipped topping, a cherry, non-dairy chocolate chips, or nuts.  You can alter this recipe by adding a small amount of extracts for a different flavor also.
     Next week I will continue in my series for milk shakes with caramel almond.  See you then.

Cheese Enchiladas

     I knew that when I began having digestive problems Mexican food would be difficult for me but it was going to be a challenge I was going to have to meet head on because I love it too much to do without it.  Now that I have found some regular cheeses that are lactose free a whole new world has opened up to me.  I was having such a craving for a cheese enchilada and this really satisfied that craving.  You can make these with corn or flour tortillas.  I made mine with corn and the best corn tortillas I have found are at Whole Foods and are the sprouted corn tortillas.  They really made the difference in the taste of my enchiladas.

                                                                Cheese Enchiladas
                                       

Sauce
10 3/4 oz. can tomato soup and
   1 can of water
1/2 tsp. cumin
1/4 tsp. pepper
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/4 tsp. garlic salt

12 corn or flour tortillas
2 2.5 oz. cans sliced black olives, drained
1/2 cup soy cheddar, jack, mozzarella style cheese
3 slices each muenster and Swiss lactose free slices
(If you can't find the cheese slices, increase the soy cheese amount)

     Put all the sauce ingredients in a pan and simmer over low heat about 15 minutes.  When you are finished making the enchiladas you will probably have about 2/3 cup left to make enchiladadas the next time.
     Prepare a 9-inch baking dish by spraying with cooking spray.  Preheat oven to 350F.  Heat two tortillas in the microwave for 30 seconds to make them flexible.  I like to wrap them in a damp paper towel first to keep them from drying out.  Spoon some sauce over the bottom of the baking dish.  Take out the first tortilla and lay it in the baking dish.  Spoon a little sauce in it, a little soy cheese, 1/4 slice each of the lactose free slices and some black olives and roll up.  Push the enchilada to the side and continue until all the tortillas have been filled.  Spoon some sauce over the top, sprinkle on the remaining cheese and olives.  Bake 20-30 minutes until bubbling and heated through.
     Next week I will be sharing my recipe for an easy chocolate milk shake.  Until then.

Seasoned Oven Fries

     Everyone likes fries but not the calories and frequently how hard they are to digest for delicate digestive systems.  My solution was to make my own fries and bake them.  I could put seasoning on them and control the amount of spiciness.  I could also make them out of white potatoes or yams.  My husband who is watching his weight enjoyed these as much as I did.

                                                          Seasoned Oven Fries

                                          

1 large yam
2 medium white potatoes
4 tblsp. olive oil
1/2 tsp. garlic salt
1/2 tsp. onion powder
1/2 tsp. garlic powder

     Preheat oven to 450F.  Peel the yam and wash the white potatoes.  Cut potatoes into the size fries you want.  Wash the white potatoes and dry them.  Mix the seasonings together in a small bowl.  Pour them together with the olive oil into a large zip bag.  Add the potatoes and mix them until the potatoes are completely covered with oil and seasoning.  Put the fries on a cookie rack that is on top of a cookie sheet.  This will allow heat to get all around the potatoes.  Depending on how large your fries are cut it can take from 15 to 30 minutes for them to bake.  Check to make sure that yours are done but not burned.  If you prefer more seasoning you can always sprinkle on more.
     Next week I will be sharing my recipe for cheese enchiladas.  I have been craving and found a way to make them that I'm very happy about.  In the coming weeks there will be more recipes for mug cakes and with summer coming more milk shake recipes.  See you next time.

Chocolate Cake with Sauce

     From the moment I saw this original recipe I knew I had to find a way to adapt it so I could eat it.  A cake that makes its own sauce while it bakes in a single serving is perfect.  The result is similar to the recipe from Hershey that has been around for years.  This recipe has a wonderful almond taste to it from the almond extract and almond flour.  If you can't find almond flour in any store in your area, I bought mine through the King Arthur Flour catalog and is available through their website.  This cake is different from the previous mug cakes in that it isn't baked in the microwave but rather in the oven.  I used 4 oz. canning jars and this recipe will make four servings.

                                                          Chocolate Cake with Sauce

Cake
1/4 flour
2 tblsp. sugar
2 tblsp. cocoa
2 tblsp. almond flour
1/8 tsp. salt
1/2 tsp. baking powder
1/4 tsp. vanilla extract
1/4 tsp. almond extract
1 1/2 tblsp. canola oil
1 egg yolk
1/4 cup lactose free milk

Topping:
3 tblsp. sugar
1 tblsp. cocoa
pinch of salt
1/2 cup hot lactose free milk

     Preheat oven to 350 degrees.  Spray four 4-oz. canning jars with vegetable spray. (You can make this recipe in two oven proof mugs.)  Make the cake by mixing the flour, sugar, cocoa, almond flour, salt, and baking powder in a large measuring cup.  Whisk in the vanilla and almond extracts, canola oil, egg yolk and lactose free milk.  Pour the batter evenly between the jars or mugs.
     Make the topping by mixing the sugar, cocoa, and salt.  Sprinkle the mixture evenly over the batter.  Place the containers on a cookie sheet with sides to make them easier to move into the oven and back out when they have finished baking.   Heat the lactose free milk in the microwave until hot but not boiling.  Pour even amounts over the jars or mugs.  Put the cakes in the oven.  Depending on whether you are baking four 4-oz. jars you would start checking the cakes at 12 minutes or if you are baking two cakes you would start checking at 16-18 minutes. The cakes should be puffy and some liquid should be boiling around the edges.  You can serve these warm or cold, with ice cream or whipped topping.  If you are having a craving for chocolate, this should fix it.
     Next week I'll share my recipe for seasoned oven fries.  Usually I tend to shy away from oven fries because they aren't as crispy as the deep fried ones, although I know they are better for me.  But I have found a way to make them crispy and tasty using both Idaho potatoes and yams.  See you next time.

Peanut Butter and Jam Mug Cake

     If you still have fond memories of carrying peanut butter and jam sandwiches in your school lunches, this is the perfect adult version of a mug cake for you.  So simple to make and warm and comforting right out of the microwave, you can have it within moments of being hungry for it.
     You can make changes to fit your own tastes.  I like the crunch of crunchy peanut butter, but you can substitute smooth.  I chose raspberry jam because it is one of my favorites and because the red color makes it stand out against the yellow cake.  But you can use whatever is your favorite jam or put in a curd such as lemon.  You can use honey but it would be folded into the batter rather than topped onto the batter like the jam.  However you choose to make this it is sure to be delicious.

                                                     Peanut Butter and Jam Mug Cake

2 tblsp. crunchy peanut butter
1 large egg
1 tblsp. vegetable oil
1/4 cup lactose free milk
1/4 tsp. vanilla extract
2 tblsp packed brown sugar
1/3 cup self-rising flour
pinch salt
2 tblsp. raspberry or strawberry jam

     In a large measuring cup mix together the peanut butter and the egg until well combined.  Stir in the oil, lactose free milk, vanilla extract, and sugar.  Stir in the flour and salt.  Beat the batter until it is smooth.  Pour the batter evenly into two microwave proof mugs.  Top each with a generous tablespoon of jam.  Microwave separately for 1/1/2 to 2 1/2 minutes.  Start with 1 1/2 minutes and add more time if necessary.  Cakes are done when risen and firm.  Also the toothpick test works.
     Next week I will share my recipe for chocolate cake with sauce.  This chocolate cake makes its own sauce as it bakes in its own container in the oven.  See you next time.

Banana Mug Cake

     My love of mug cakes goes on.  With this one I have something else to do with those extra ripe bananas besides make banana bread.  Mug cakes are another one of those things you are limited to only by your imagination.  You can top them with whipped topping, frostings, nuts or dairy free chocolate chips.
     I have learned the hard way that it is easy to overbake mug cakes.  Start by baking for 1 1/2 minutes.  If the cake doesn't test done with a toothpick or isn't risen and firm, you can put it back in the microwave for a few more seconds.
     You also don't have to make a mug cake in a mug.  If you have two microwave proof containers that hold about the same amount as a mug they can also be used for mug cakes.  Just remember when they come out of the microwave the containers will be hot if they don't have a handle.

                                                              Banana Mug Cake

1/2 overripe banana
1 large egg
1 tblsp. vegetable oil
2 tblsp. lactose free milk
1/2 tsp. vanilla extract
1/2 tsp. banana extract
2 tblsp. brown sugar
1/2 cup self-rising flour
1/8 tsp. nutmeg
pinch salt
2 tblsp. chopped pecans


     In a large measuring cup place the banana and mash with a fork.  Whisk in egg and oil.  Add milk, extracts, brown sugar.  Whisk in flour, nutmeg and salt and beat batter until smooth.  Stir in pecans.
Divide the batter between two mugs.  Microwave separately for 1 1/2 minutes to 2 1/2 minutes until it tests done with a toothpick or is risen and firm.
     Next week I will share my recipe for peanut butter and jam mug cake.  See you next time.

Devil's Food Mug Cake with Chocolate Chips and Almonds

     Mug cakes are gaining in popularity now because they answer everything our society wants in a dessert made at home:  quick to make, you don't have a large cake to eat, and you probably have all the ingredients in your cupboard including the mug to make this right now. 
     I have learned a few things.  First, bake your cake in the microwave the shortest amount of time which is 1 1/2 minutes so it doesn't dry out.  Take it out and test it with a toothpick.  If the toothpick is clean, you are done, if not put the cake back in for a few more seconds.  Don't worry that the cake looks like it was risen in the microwave and then falls when you take it out, the texture is fine.  If you don't finish your cake, they can be reheated for just a few seconds. Enjoy!

                                   Devil's Food Mug Cake with Chocolate Chips and Almonds

1 large egg
3 1/2 tblsp. vegetable oil
3 1/2 tblsp. lactose free milk
1/4 cup sugar
1/8 tsp. vanilla extract
1/8 tsp. almond extract
1/4 cup flour
2 tblsp. unsweetened cocoa powder
1/8 tsp. baking powder
pinch salt
2 tblsp. dairy free chocolate chips
2 tblsp. chopped almonds

     In a large measuring cup or medium size bowl, whisk the egg and oil with a fork.  Stir in lactose free milk, sugar and extracts.  Add the flour, cocoa, baking soda, and salt.  Beat batter until smooth.  Stir in chocolate chips and almonds.  Pour equal amounts of batter between two mugs.  The batter should only fill about half the mug.  Microwave separately for 1 1/2 minutes to 2 1/2 minutes.  Cake is done when it is risen in the microwave and it is firm.  You can also use the toothpick test.
     Next week I'll share my recipe for banana mug cake.  See you then

  

Breast of Chicken Rustica

     You can never have too many chicken recipes.  They are healthy and this one comes together quickly.  If you prefer dark meat you can make it with chicken thighs; if you don't like green beans you can substitute a different vegetable or leave out the vegetable all together.

                                                           Breast of Chicken Rustica

1 6 oz. box of mushrooms
1 1/2 tblsp. stick margarine
3 tblsp. Marsala wine
2 tblsp. stick margarine
4 boned, skinned chicken breast halves
1 cup boiling water
1 cup lactose free milk
1 10 3/4 oz. can tomato soup
1 tsp. basil
1 tsp. fresh rosemary, minced or 1/2 tsp. dry rosemary
1 clove garlic, minced
2 cups dry noodles
1 8.5 oz. can artichoke hearts, drained and halved
1 8 oz. pkg. frozen whole green beans

     Clean and slice the mushrooms.  Spray a large skillet with cooking spray, then melt the 1 1/2 tblsp. margarine in the pan.  Add the mushrooms and cook over a medium heat.  Stir occasionally.  When the mushroons are browned, turn off the flame, add the Marsala wine, then turn the flame back on to low.  When the liquid is gone, remove the mushrooms to another bowl.
     Using the same pan, spray with vegetable spray and melt the 2 tblsp. margarine.   Add the chicken smooth side down and cook about 3 minutes over a medium-low heat until brown making sure the chicken browns but doesn't burn.
     Turn the chicken over.  In a separate bowl mix together the water, milk, soup, spices and garlic.  Pour over the chicken.  Sprinkle the noodles over the top and stir to cover with liquid.
      Add remaining ingredients and cover.  Bring to a boil and reduce heat.  Simmer 7 to 9 minutes, stirring several times.  Continue to cook until the chicken is no longer pink in the center and the juices run clear and the noodles are tender.
     Next week I will begin my periodic series on mug cakes.  These are popular now because you can make them quickly, cook them in minutes in the microwave, and you can make just a serving or two.  I will start with a recipe called devil's food mug cake with chocolate chips and almonds.  See you next time.
     

Apricot Almond Chicken with Rice

I think everyone likes an easy meal to put on the table and I am no exception.  Even though I don't have a job outside the home, I have plenty to do so an easy and tasty recipe is welcome in my collection.  I hope you find this one the same for you.

                                                       Apricot Almond Chicken with Rice


1 14.5 oz. can chicken broth plus enough water to make 2 cups
1 6 oz. package long grain and wild rice mix with seasoning pack
2 tblsp. instant minced onion
1/4 tsp. thyme
4 chicken breasts, skin and bones removed
1/3 cup almonds, chopped
6 tblsp. apricot preserves

     Combine broth-water, rice-seasoning, minced onion and thyme in a 13in.x9in.x2in. baking dish that has been sprayed with vegetable spray, mix well.  Top with chicken.  Loosely cover and bake at 350F for 50-60 minutes or until rice is tender.  Uncover, stir the rice and add the almonds.  Check to make sure the juices in the chicken are running clear.  If not, bake a little while longer until they are. Spoon 1 1/2 tblsp. preserves on each chicken breast.  Bake, uncovered, 5 minutes longer.  Let stand 5 minutes before serving.  Makes 4 servings
     Next week I have another quick dinner you can make called breast of chicken rustica.  Everything is cooked in one pan and with the edition of a salad and bread you have dinner.  See you next time.

Multi-Colored Cheese Spread

     This is recipe good not just for entertaining, but I also like to spread something on crackers when I'm having soup.  The spread also makes a good snack while you cheer on our athletes at the Olympics in Sochi.

                                                           Multi-Colored Cheese Spread

1 8 oz. container soy cream cheese, softened
1 tsp. dried basil
1 tsp. dill weed
1 tsp. chopped fresh chives
1/4 tsp. garlic powder
1/4 tsp. lemon pepper
1/4 tsp. onion powder
1/8 tsp. garlic salt
2 tblsp. finely chopped toasted almonds
1 tblsp. chopped fresh parsley
2 tblsp. chopped sunflower seeds
Serve with assorted crackers or
     bagette slices

     In a large bowl combine soy cream cheese and the next seven ingredients.  Beat well to make sure these are combines. Stir in the remaining ingredients and spread into a three-cup serving dish.  Cover and store in refrigerator.  Serve with crackers or bagettes.
     Yields about three cups of spread.
     Next week I'll share my recipe for apricot almond chicken with rice.  See you then.

Potato Leek Soup

     I was concerned about making potato leek soup for myself thinking a leek was part of the onion family, but after some research, I learned it is it part of the lily family.  The leeks added wonderful flavor and didn't cause any digestive difficulties.

                                                                  Potato Leek Soup

                                       
3 potatoes, peeled and sliced in thin slices
3 tblsp. olive oil, divided
1 leek, washed thoroughly and chopped
1 clove minced garlic
1 14.5 oz. can chicken broth
1/8 tsp. Old Bay Seasoning
1/4 tsp. celery salt
1/8 tsp. pepper
2 tblsp. stick margarine
1/4 cup flour
3 cups lactose free milk

    Spray a frying pan with vegetable spray.  Add two tablespoons of olive oil.  Fry the potatoes until they are browned.  They don't have to be cooked through.  Add the remaining olive oil, the leek and garlic.  Continue cooking all ingredients until they are cooked through.  In a separate bowl add the chicken broth, seasonings and flour.  Mix with a whisk until all are combined and then add to the potato leek pan mixing thoroughly.  Add the  margarine and the milk.  Continue cooking until the margarine melts and the milk is hot and the soup begins to thicken.  Depending on serving size this soup will serve 2-4.
    Next week I will share a recipe for muli-colored cheese spread.  This can be served at a party, office get-to-gether, or at home for a snack.  See you next time.

Pizza with Tomato Based Pizza Sauce

     With the Super Bowl coming up I wanted to provide another snack food for people like me.  It is official snack food day and if you have food restrictions you can walk down a whole buffet table and not see a single thing on it to eat except maybe a carrot stick.  This is why I always volunteer to bring something I can eat.  I hope you enjoy this pizza.

                                             Pizza with Tomato Based Pizza Sauce
                                                        

1 ea. 14 oz. frozen pizza crust, defrosted
1 tblsp. corn meal
1 box of mushrooms, washed and sliced
2 tblsp. stick margarine
3 tblsp. Marsala
8 oz. mild turkey breakfast sausage
1/3 cup tomato soup
14/tsp. basil
1/4 tsp. herbes de Provence,
1/4 tsp. oregano
1 2.5 oz. can sliced black olives, well drained
1/4 cup Kalamata olives, cut in half
2 slices lactose free muenster cheese slices, torn
2 slices lactose free gouda cheese slices, torn

     Heat oven to 450F with pizza stone in it or just preheat the oven if using a pizza pan.
     Cook mushrooms in margarine until browned.  Turn off flame and add Marsala.  Turn flame back on and cook until Marsala has been absorbed by mushrooms.  Set mushrooms aside in a separate bowl.
     Spray the same pan with vegetable spray.  Brown the sausage until no longer pink.  Drain on a paper towel.
     Make a pizza sauce in a bowl of the tomato soup, basil, herbes de Provence and oregano.
     Once the oven has preheated to 450F, spread the corn meal on the pan and spread the crust all the way to the sides.  Brown the crust with nothing on it for 5-7 minutes.  Remove from oven and pop any bubbles that have appeared.  Spread the sauce, then sausage, then other ingredients ending with the cheese over the crust.  Return to the oven and bake 10-15 minutes until heated through and the cheese melts making sure the edges of the crust don't brown too much.  Depending on how you cut it you can have six to eight slices.
     Next week I will share my recipe for potato leek soup.  I thought the leek was a relative of the onion and I might have trouble digesting it, but it turns out the leek is a member of the lily family and I had no trouble at all so I plan to use them more in the future.  See you next time. 

 

 

 

Pasta with Eggplant, Sausage and Goat Cheese

     I have been missing Italian food.  One of my favorite dishes used to be eggplant Pamesan.  After some thought I came up with an idea of how I could make it for myself.  I hope you enjoy it as much as my husband and I did.

                                             Pasta with Eggplant, Sausage and Goat Cheese

     Preheat oven to 350F degrees.  Wash a small eggplant and cut off both ends.  Slice the eggplant in thin slices (1/8 to 1/4 in thick).  Dip each slice into a bowl with 2 eggs that have been whipped and then dip onto a plate with 1 3/4 cup of panko bread crumbs or seasoned bread crumbs.  Bake in a single layer on a cookie sheet that has been sprayed with vegetable spray for 5 minutes.  Remove from the oven, turn the slices over and return to the oven bake for 5 minutes longer.  Remove from the oven.  Stack on a plate and place foil over the top so they will stay warm while you prepare the remainder of the dinner.
     Sauce:
8 oz. turkey sausage
2 tblsp. olive oil
1 box of fresh mushrooms
1 tblsp. stick margarine
3 tblsp. Marsala wine
2 ea. 11 oz. cans of tomato soup plus one can of water
4 1/2 tsp. chopped fresh basil of 2 tsp dried basil
2 cloves garlic
1 tblsp. dried onion
1 tsp. oregano
1/8 tsp. salt
1/8 tsp. pepper
1/4 cup goat cheese

     In a frying pan that has been sprayed with vegetable spray, add the olive oil and turkey sausage.  Break up the sausage and cook until no longer pink.  Drain on a plate with a paper towel and set aside.
     In the same frying pan, add the washed and sliced mushrooms and the stick margarine.  Stir the mushrooms periodically until they are browned.  Turn off the flame.  Add the wine and turn the flame back on and stir periodically until the wine is gone.
     In a separate bowl mix the soup, water, fresh basil, sausage, garlic, dried onion, oregano, salt and pepper.  Pour this into the frying pan with the mushrooms and mix.  Allow to simmer about 10 minutes for the flavors to come together.

Pasta
     Cook 6 oz. of angel hair pasta according to package directions.  You can change this to whatever type of pasta you prefer.

     To serve:  On four dinner plates or pasta bowls divide the pasta, spoon the sauce over or mix the sauce in, whichever you prefer, arrange the eggplant slices arround the top and sprinkle with goat cheese.
     Next week in honor of the Super Bowl coming up, I wanted to make another pizza.  This time I figured out how to make tomato based pizza sauce and I'm anxious to share the recipe.  Till next time.

Chicken and Rosemary Roasted Potatoes in Red Wine Sauce

     This isn't a very original idea for a recipe.  I saw it on a menu at a restaurant, but of course I couldn't order it there, I had to go home and make it for myself.  The result was improved by the fact that I was able to use fresh rosemary.  I grow my own but if you can't find fresh rosemary at the grocery store, you can use dried.

                            Chicken and Rosemary Roasted Potatoes in Red Wine Sauce
                          

                                                                                        
Potatoes:
1 potato washed and cut in bite size wedges
1 tblsp. olive oil
1/4  tsp. garlic powder
1/4 tsp. onion powder
1 sprig fresh rosemary, washed and leaves removed from stem or
    1 tsp. dried rosemary
     Preheat oven to 400 degrees.  Put all ingredients in a plastic bag.  Seal the bag and shake until the potatoes are covered with the oil and spices.  Empty the bag on a cookie sheet that has been sprayed with vegetable spray and bake for 20-25 min.  Check to make sure potatoes to not overbake.

Chicken:
1 chicken breast
1/2 cup red wine of choice
salt and pepper to taste
     Flour, salt and  pepper chicken and brown on both sides.  Add wine and simmer until chicken is cooked through.  When the potatoes are done, add them to the pan and continue to cook until the wine reduces by half.  Add more wine if necessary.
     This recipe serves one.  Multiply quantities by the number of people being served.
     Next weeks recipe is a version of eggplant parmesan.  I've been hungry for this for a long time but couldn't figure out how make it so I could eat it.  I made some adjustments and next week I'll share the result.  Until next time.

Split Pea Soup with Rosemary

     I'll have to admit that when my husband pointed out a recipe for split pea soup I was less than enthusiastic.  I didn't mind making it for him, but I didn't want any.  Once I looked this recipe over and saw that if I made the necessary changes, I might have a good tasting soup, I decided to give it a try.  I must say I was pleasantly surprised and look forward to making this soup again on a cold night.

                                                          Split Pea Soup with Rosemary
                                                        

2 tsp. olive oil
1 celery rib, strings removed, chopped (removing the strings makes the celery easier to digest)
1/2 cup chopped carrots
1 minced garlic clove
3 slices Canadian bacon, edges trimmed, diced
4 cups chicken broth
1/4 cup dried onion
1 cup dry split peas
1 bay leaf
1 tsp. chopped fresh rosemary or 1/2 tsp. dried rosemary
1/8 tsp. salt
1/8 tsp. white pepper

     Heat oil in a large pan and add celery and carrots.  Cook long enough until crisp tender.  Add Canadian bacon and garlic and stir frequently to prevent the garlic from burning.  Cook about one minute.  Add broth, dried onion, peas, bay leaf, rosemary, salt and pepper.  Bring all ingredients to a boil over med-high heat.  Reduce heat to simmer and continue cooking until the soup has thickened. 
     Depending on how high your heat is, the soup can thickened in 30 to 60 minutes.  Also, if you don't want to use Canadian bacon, you can substitute turkey bacon.  This recipe can serve 2-4 people depending on serving size.
     Next week I'll share my recipe for Rosemary Chicken and Roasted Potatoes in Red Wine Sauce.  This is very simple to make, doesn't take a lot of time and can even be served for company.  See you next time.