This recipe is similar to tuna noodle casserole with peas but that casserole doesn't appeal to me. This is a recipe that you can make quickly and is a comfort food for the cooler weather. I suggest you buy a cooked chicken at the grocery store. It makes preparation much faster.
Chicken and Noodle Casserole
1 cup uncooked noodles, your choice
3 tblsp. stick margarine
3 tblsp. flour
2 1/4 lactose free milk
1/4 tsp. salt
1/8 tsp. pepper
3/4 cup lactose free cheddar cheese, grated
1 cup raw carrots, peeled and chopped
1 tblsp. minced dried onion
1/2 tsp. dill
1 tsp. finely grated lemon zest
1/4 tsp. powdered lemon juice
1 cooked chicken breast, skin removed and chopped
1/4 cup panko crumbs
Preheat oven to 350F degrees.
Cook noodles to package directions, drain and set aside.
In a skillet sprayed with vegetable spray, melt the margarine and whisk the flour into it until they are a paste. Slowly pour in the milk and add the salt and pepper. Over medium heat continue whisking together until all the ingredients are mixed together and beginning to thicken.
Add in the cheese and once it has been thoroughly mixed in add all the other ingredients except the panko crumbs. Spoon into a 1.6 liter or 8 inch casserole dish that has been sprayed with vegetable spray. Sprinkle the panko crumbs on top. Place in the oven and bake for 10-15 minutes or until crumbs begin to brown and sauce is beginning to bubble on the sides. Makes 4 servings.
Monday, November 2, 2015
Saturday, October 3, 2015
Apple Muffins with an X on Top
I know it is still a little warm where I live but in some places there are signs of fall which means it is time to start making apple recipes with cinnamon and raisins and other such ingredients. I know people with digestive difficulties like I have are supposed to stay away from cinnamon, but there is only a small amount in this recipe and it didn't seem to cause any problems for me. These take some time to make but are so worth the effort when you smell them baking in the oven.
Apple Muffins with an X on Top
Dough
1 1/2 cups plus 2 tblsp. flour
2 tblsp. sugar (I used Splenda)
1/2 tsp. salt
1 tsp. baking powder
1/8 tsp. baking soda
1/2 stick (4 tblsp.) cold margarine, cubed
1 egg yolk
1/2 cup lactose free milk
1 tblsp. maple syrup
Filling
3/4 cup peeled, finely chopped tart apples
1/4 cup raisins
1 1/2 tsp. apple cider or apple juice
1/4 cup sugar or Splenda
1/1/2 flour
1/8 tsp. cinnamon
1/8 tsp. salt
1/4 cup finely chopped almonds
Topping
2 tblsp. sugar
1/8 tsp. cinnamon
1 1/2 tsp. stick margarine, melted
For the muffins mix the dry ingredients together and work the cold butter in until crumbly with a pastry mixer or two knives. In a separate bowl mix the egg, milk, maple syrup and flour mixture together just until the dough comes together. Refrigerate the dough for 5 minutes.
Meanwhile, in a large microwave safe bowl combine the apples, raisins, cider, sugar, flour, and salt mixing well and microwaving on high for 1 to 2 minutes until the apples are almost tender. Mix in the almonds and set aside to cool to room temperature.
To assemble, preheat the oven to 375F. Put muffin liners in twelve muffin tins. Generously flour a working surface and roll out the dough to 1/2" thick. Using a 3 1/2" biscuit cutter, cut twelve biscuits. You may need to roll out the left over dough several times to get twelve biscuits. Roll each biscuit into a 5" circle. Hold each circle in your palm and with the other hand top with a rounded tablespoonful of the apple mixture. Bring up the edges to enclose the filling and pinch the edges to seal tightly.
Place the seam side down and repeat until all the muffins are done. Brush each muffin with the melted margarine followed by the sugar/cinnamon mixture. With a pair of scissors, cut an X in the top of each muffin.
Bake a 375F for 20-30 or until golden brown. Cool before removing to a rack. Makes 12 muffins.
Apple Muffins with an X on Top
Dough
1 1/2 cups plus 2 tblsp. flour
2 tblsp. sugar (I used Splenda)
1/2 tsp. salt
1 tsp. baking powder
1/8 tsp. baking soda
1/2 stick (4 tblsp.) cold margarine, cubed
1 egg yolk
1/2 cup lactose free milk
1 tblsp. maple syrup
Filling
3/4 cup peeled, finely chopped tart apples
1/4 cup raisins
1 1/2 tsp. apple cider or apple juice
1/4 cup sugar or Splenda
1/1/2 flour
1/8 tsp. cinnamon
1/8 tsp. salt
1/4 cup finely chopped almonds
Topping
2 tblsp. sugar
1/8 tsp. cinnamon
1 1/2 tsp. stick margarine, melted
For the muffins mix the dry ingredients together and work the cold butter in until crumbly with a pastry mixer or two knives. In a separate bowl mix the egg, milk, maple syrup and flour mixture together just until the dough comes together. Refrigerate the dough for 5 minutes.
Meanwhile, in a large microwave safe bowl combine the apples, raisins, cider, sugar, flour, and salt mixing well and microwaving on high for 1 to 2 minutes until the apples are almost tender. Mix in the almonds and set aside to cool to room temperature.
To assemble, preheat the oven to 375F. Put muffin liners in twelve muffin tins. Generously flour a working surface and roll out the dough to 1/2" thick. Using a 3 1/2" biscuit cutter, cut twelve biscuits. You may need to roll out the left over dough several times to get twelve biscuits. Roll each biscuit into a 5" circle. Hold each circle in your palm and with the other hand top with a rounded tablespoonful of the apple mixture. Bring up the edges to enclose the filling and pinch the edges to seal tightly.
Place the seam side down and repeat until all the muffins are done. Brush each muffin with the melted margarine followed by the sugar/cinnamon mixture. With a pair of scissors, cut an X in the top of each muffin.
Bake a 375F for 20-30 or until golden brown. Cool before removing to a rack. Makes 12 muffins.
Tuesday, September 8, 2015
Spiced Chicken with Three Kinds of Rice
I especially like the texture of wild rice so I was looking for a dish I could incorporate it in. With three kinds of rice you are free to use the kinds of rice you prefer, you can use just one or any combination of any rice you like.
Spiced Chicken with Three Kinds of Rice
Spice Blend
1/2 can tomato soup with 1/2 can lactose free milk
1/4 cup dried mushrooms-shitake or morell-chopped
2 tblsp. dried minced onion
1/2 tsp. salt
3/4 tsp. dried thyme
2 cloves garlic
1/4 tsp. ground pepper
1/4 cup water
2 boneless chicken breasts
1/4 cup wild rice
1/2 cup brown rice
3/4 cup white rice
Combine all items in the spice blend. Brown the two chicken breasts in a pan that has been sprayed with cooking spray. Pour the spice blend over the chicken and cook until the chicken is done. Add more water if necessary. Keep an eye on this to make sure it doesn't burn.
Meanwhile, make the rice each according to the package directions.
When everything is done, serve the chicken with sauce over the rice. Makes 2 servings.
Spiced Chicken with Three Kinds of Rice
Spice Blend
1/2 can tomato soup with 1/2 can lactose free milk
1/4 cup dried mushrooms-shitake or morell-chopped
2 tblsp. dried minced onion
1/2 tsp. salt
3/4 tsp. dried thyme
2 cloves garlic
1/4 tsp. ground pepper
1/4 cup water
2 boneless chicken breasts
1/4 cup wild rice
1/2 cup brown rice
3/4 cup white rice
Combine all items in the spice blend. Brown the two chicken breasts in a pan that has been sprayed with cooking spray. Pour the spice blend over the chicken and cook until the chicken is done. Add more water if necessary. Keep an eye on this to make sure it doesn't burn.
Meanwhile, make the rice each according to the package directions.
When everything is done, serve the chicken with sauce over the rice. Makes 2 servings.
Thursday, August 27, 2015
Wedge Salad
I know I have taken another few weeks off for a vacation and to work on my first cookbook. I'm back now and hope to write in my blog more regularly.
I have chosen a wedge salad because they are so popular in restaurants and usually have one or more ingredients I can't have. If I ask for too many changes, the salad no more resembles what it set out to be so I decided to make it for myself at home. Here is my version which I hope you enjoy.
Wedge Salad
Dressing
2/3 cup mayonnaise
3 tblsp. lactose free milk
1/4 tsp. each herbes de Provence, dill weed, onion powder and garlic salt
Mix together and set aside
Cook 4 slices of regular or turkey bacon until crisp and drain on a paper towel.
Chop 1/4 cup of pecans.
Measure out 4 tsp. goat cheese crumbles or cut 4 tsp. off a roll of goat cheese and crumble.
To assemble 2 wedge salads cut a head of lettuce in half and cut one half in half again. Those halves will go on the serving plates. The remaining half head of lettuce can be wrapped and returned to the refrigerator.
On each wedge on the plate pour 3 tblsp. salad dressing, crumble 2 slices of the bacon, 2 tblsp. of the pecans and 2 tsp. of the goat cheese crumbles.
I have chosen a wedge salad because they are so popular in restaurants and usually have one or more ingredients I can't have. If I ask for too many changes, the salad no more resembles what it set out to be so I decided to make it for myself at home. Here is my version which I hope you enjoy.
Wedge Salad
Dressing
2/3 cup mayonnaise
3 tblsp. lactose free milk
1/4 tsp. each herbes de Provence, dill weed, onion powder and garlic salt
Mix together and set aside
Cook 4 slices of regular or turkey bacon until crisp and drain on a paper towel.
Chop 1/4 cup of pecans.
Measure out 4 tsp. goat cheese crumbles or cut 4 tsp. off a roll of goat cheese and crumble.
To assemble 2 wedge salads cut a head of lettuce in half and cut one half in half again. Those halves will go on the serving plates. The remaining half head of lettuce can be wrapped and returned to the refrigerator.
On each wedge on the plate pour 3 tblsp. salad dressing, crumble 2 slices of the bacon, 2 tblsp. of the pecans and 2 tsp. of the goat cheese crumbles.
Sunday, July 26, 2015
Mixed Berry Milk Shake
With the summer heat upon us a nice cool milk shake is a great way to cool down. While I watch everyone else enjoy theirs in a restaurant I'm having water or juice but I know as soon as I get home I'm having a milk shake too. This is one of my favorites with the berries and sorbet to intensify the flavor.
Mixed Berry Milk Shake
1/2 cup mixed berries, defrosted if frozen
1 scoop of lactose free ice cream
1 scoop of raspberry sorbet
1/4 cup of lactose milk
Put all ingredients in a blender or a bowl with high sides so you can use a stick blender. Pulse until the ingredients are blended but not mushy. You want the malt to retain a thick consistency. Makes a milk shake for one.
Mixed Berry Milk Shake
1/2 cup mixed berries, defrosted if frozen
1 scoop of lactose free ice cream
1 scoop of raspberry sorbet
1/4 cup of lactose milk
Put all ingredients in a blender or a bowl with high sides so you can use a stick blender. Pulse until the ingredients are blended but not mushy. You want the malt to retain a thick consistency. Makes a milk shake for one.
Tuesday, June 30, 2015
Mango Peach Milk Shake for Two
I'm working on remaking my milk shake recipes since we are beginning to get warm weather and my previous recipes using Silk Fruit & Protein Mixed Berry drink is no longer available. Following is the beginning of my series of new milk shake recipes. I hope they keep you cool.
Mango Peach Milk Shake for Two
6 peach slices, peel removed
2 scoops lactose free vanilla ice cream
3 scoops mango sorbet scoops
Put the peaches, scoops of lactose free vanilla ice cream and two scoops of mango sorbet in a blender. Blend until smooth. Pour into two glasses. Put a scoop of mango sorbet on the top of each milk shake and a straw and serve.
Mango Peach Milk Shake for Two
6 peach slices, peel removed
2 scoops lactose free vanilla ice cream
3 scoops mango sorbet scoops
Put the peaches, scoops of lactose free vanilla ice cream and two scoops of mango sorbet in a blender. Blend until smooth. Pour into two glasses. Put a scoop of mango sorbet on the top of each milk shake and a straw and serve.
Thursday, June 11, 2015
Honey Mustard Dressing and Salmon Salad
I recently took an adventurous cross country train trip. Train travel is very different from plane or car travel, to say the least. It is life at a slow pace. You can see the country very close up and meet other people because in the dining car you sit four to a table so there were always two other people at our table that my husband and I didn't know. Usually that was good, sometimes we hurried through our meal. My suggestion if you are spending any nights on the train is to get at least a roomette. My husband and I were comfortable in that space although if you don't like to be in small spaces you might want to consider something larger. Sleeping in a real bed makes all the difference in how you feel about travel. Also there are bumps along the way sometimes. Remember these are the same tracks used by freight trains and they have priority over passenger trains.
The food on the train was surprisingly good. I, of course, was limited in what I could eat. However, they provided soy milk for cereal, no dairy in the scrambled eggs, and made other exceptions such as leaving off sauces. All in all it way as successful vacation.
Honey Mustard Dressing and Salmon Salad
Honey mustard dressing
2 cups mayonnaise
1/4 cup dijon style mustard
1/4 cup honey
Mix all ingredients together until smooth. Refrigerate. Makes 2 1/2 cups
Salmon Salad
7 1/2 oz. canned salmon, pink or red
3 tblsp. mayonnaise
1 tblsp. sweet pickle relish
1 head of butter lettuce
1/4 cup shredded carrots
Drain the canned salmon and pick out the bones and brown part of the salmon. Mix the remaining salmon with the mayonnaise and pickle relish.
On two luncheon plates arrange the cleaned butter lettuce. Put a large scoop of the salmon salad in the middle. Sprinkle the shredded carrots around the lettuce. Drizzle 1 to 2 tblsp. of the honey mustard dressing on the lettuce carrots. Serves 2.
The food on the train was surprisingly good. I, of course, was limited in what I could eat. However, they provided soy milk for cereal, no dairy in the scrambled eggs, and made other exceptions such as leaving off sauces. All in all it way as successful vacation.
Honey Mustard Dressing and Salmon Salad
Honey mustard dressing
2 cups mayonnaise
1/4 cup dijon style mustard
1/4 cup honey
Mix all ingredients together until smooth. Refrigerate. Makes 2 1/2 cups
Salmon Salad
7 1/2 oz. canned salmon, pink or red
3 tblsp. mayonnaise
1 tblsp. sweet pickle relish
1 head of butter lettuce
1/4 cup shredded carrots
Drain the canned salmon and pick out the bones and brown part of the salmon. Mix the remaining salmon with the mayonnaise and pickle relish.
On two luncheon plates arrange the cleaned butter lettuce. Put a large scoop of the salmon salad in the middle. Sprinkle the shredded carrots around the lettuce. Drizzle 1 to 2 tblsp. of the honey mustard dressing on the lettuce carrots. Serves 2.
Friday, May 1, 2015
Macaroni Salad
Mother's Day will soon be here and it will be a chance to honor those women in our lives who do so much for us. However, it doesn't mean you have to slave over a hot stove all day. You can make a nice lunch without all the fuss.
Macaroni Salad
1 1/2 cups uncooked elbow macaroni
2 tsp. margarine
1/4 cup mayonaisse
1/4 cup soy sour cream
2 tblsp. sweet pickle relish
2 tblsp. grated carrots
1 tblsp. red wine vinegar
1/2 tsp. garlic salt
Cook the macaroni according to package directions in water with the margarine. After it is cooked and drained, set aside and let it cool to room temperature.
Mix the remaining ingredients together and when the macaroni is at room temperature mix with the macaroni and refrigerate until ready to serve. This salad can be made a day or two ahead of when you want to serve it. The flavor will only improve.
Macaroni Salad
1 1/2 cups uncooked elbow macaroni
2 tsp. margarine
1/4 cup mayonaisse
1/4 cup soy sour cream
2 tblsp. sweet pickle relish
2 tblsp. grated carrots
1 tblsp. red wine vinegar
1/2 tsp. garlic salt
Cook the macaroni according to package directions in water with the margarine. After it is cooked and drained, set aside and let it cool to room temperature.
Mix the remaining ingredients together and when the macaroni is at room temperature mix with the macaroni and refrigerate until ready to serve. This salad can be made a day or two ahead of when you want to serve it. The flavor will only improve.
Elegant Tuna Sandwich
Mother's Day will soon be here and it will be a chance to honor those women in our lives who do so much for us. While my own mother and mother-in-law are now gone I have two daughters, one who is celebrating her first Mother's Day and I want it to be special for both of them.
Elegant Tuna Sandwich
Sandwich mixture:
1 5 oz. can tuna, drained
2 tblsp. mayonnaise
1 tblsp. sweet pickle relish
Per sandwich:
2 slices of preferred bread
2 tblsp. tuna mixture
6 red grapes sliced in half
1 tblsp. chopped pecans
The sandwich mixture may hold together better for you if you mix it together then spread it on the bread.
You can make substitutions to suit your own tastes: canned chicken or salmon for the tuna, apples for the grapes, walnuts or almonds for the pecans.
My favorite bread to make this sandwich with is rosemary olive oil sourdough, but you are free to use your favorite. The sandwich will hold together with a heavier bread.
Elegant Tuna Sandwich
Sandwich mixture:
1 5 oz. can tuna, drained
2 tblsp. mayonnaise
1 tblsp. sweet pickle relish
Per sandwich:
2 slices of preferred bread
2 tblsp. tuna mixture
6 red grapes sliced in half
1 tblsp. chopped pecans
The sandwich mixture may hold together better for you if you mix it together then spread it on the bread.
You can make substitutions to suit your own tastes: canned chicken or salmon for the tuna, apples for the grapes, walnuts or almonds for the pecans.
My favorite bread to make this sandwich with is rosemary olive oil sourdough, but you are free to use your favorite. The sandwich will hold together with a heavier bread.
Hazelnut Hot Chocolate
I know spring is trying to display itself in all its many colors and the temperatures are trying to warm up, but a cup of hot chocolate in the morning or evening still tastes good and is comforting. In a month or two it will be too warm for this, but meanwhile, I'm going to enjoy a cup of hot chocolate.
Hazelnut Hot Chocolate
1 stick Splenda Flavor for coffee, Hazelnut flavor
3/4 cup lactose free milk
1 tblsp. dairy free chocolate chips
Put all ingredients in a small sauce pan. Over a low flame stir constantly until the chocolate chips melt. Pour into serving cup. Makes one serving.
Hazelnut Hot Chocolate
1 stick Splenda Flavor for coffee, Hazelnut flavor
3/4 cup lactose free milk
1 tblsp. dairy free chocolate chips
Put all ingredients in a small sauce pan. Over a low flame stir constantly until the chocolate chips melt. Pour into serving cup. Makes one serving.
Monday, April 20, 2015
Seared Scallops with Apple Slaw & Roasted Potatoes
This is a nice dinner to make for a special dinner for your family or for company. It takes some time to get the potatoes ready to cook, the bacon cooked, the apple and cabbage chopped and the scallops cooked, but the effort is worth it.
Seared Scallops with Apple Slaw & Roasted Potatoes
3 medium potatoes, scrubbed and cut in about 20 pieces
1/2 onion, peeled and diced
2 cloves of garlic
1/2 tsp. rosemary
5 tblsp. olive oil, divided
3 slices of bacon
1/2 of a small head of cabbage
1 Fuji apple
2 tsp. cider vinegar
1 lb. small sea scallops
1/2 tsp. poppy seeds
Fry the potatoes in the oil. When the potatoes are almost done, add the onion, garlic and rosemary. Add salt and pepper to taste before serving. While you may not want to eat the onion, it does flavor the potatoes nicely. Set aside and keep warm until ready to serve.
Cook the bacon to well done and set on paper towels to drain. In the same pan without draining add the cabbage that has been chopped. Stir in the Fuji apple that has been chopped and 2 tsp. cider vinegar. Cook until crisp tender. Remove from pan and keep warm.
Rinse one pound of sea scallops. Place in a resealable plastic bag with paper towels. Rinse the same pan, dry and spray with vegetable spray. Add 2 tblsp. olive oil. Add scallops. If there is a buildup of liquid, drain it off with a spoon so the scallops can brown. When the scallops are browned, place them on a serving plate with the apple slaw on one side and sprinkle with the crumbled bacon and poppy seeds on top. Serve with the potatoes. Serves 2-4 Enjoy!
Seared Scallops with Apple Slaw & Roasted Potatoes
3 medium potatoes, scrubbed and cut in about 20 pieces
1/2 onion, peeled and diced
2 cloves of garlic
1/2 tsp. rosemary
5 tblsp. olive oil, divided
3 slices of bacon
1/2 of a small head of cabbage
1 Fuji apple
2 tsp. cider vinegar
1 lb. small sea scallops
1/2 tsp. poppy seeds
Fry the potatoes in the oil. When the potatoes are almost done, add the onion, garlic and rosemary. Add salt and pepper to taste before serving. While you may not want to eat the onion, it does flavor the potatoes nicely. Set aside and keep warm until ready to serve.
Cook the bacon to well done and set on paper towels to drain. In the same pan without draining add the cabbage that has been chopped. Stir in the Fuji apple that has been chopped and 2 tsp. cider vinegar. Cook until crisp tender. Remove from pan and keep warm.
Rinse one pound of sea scallops. Place in a resealable plastic bag with paper towels. Rinse the same pan, dry and spray with vegetable spray. Add 2 tblsp. olive oil. Add scallops. If there is a buildup of liquid, drain it off with a spoon so the scallops can brown. When the scallops are browned, place them on a serving plate with the apple slaw on one side and sprinkle with the crumbled bacon and poppy seeds on top. Serve with the potatoes. Serves 2-4 Enjoy!
Wednesday, April 8, 2015
BBQ Turkey and Cheese Sandwich
This is a remake of an old Pillsbury Bake-Off recipe. I used to love to make it when I came home from work because it was quick and easy. When paired with a garden or fruit salad it was filling and everybody loved it. Then eating disorders came along and no more barbeque sauce. As time went on I missed barbeque sauce more and more. The last straw was going to a local restaurant famous for their barbeque and while everyone else was munching down ribs and chicken, I had my plain and uninteresting chicken. I thought to myself there must be some way I can make a barbeque sauce not based on tomatoes that tastes right and I can eat. After some trial and error, here is my recipe for barbeque sauce.
BBQ Turkey Cheese Pastry Sandwich
Sauce
1/4 cup plus 1tsp. water
1 tblsp. brown sugar
3/4 tsp. paprika
1/8 tsp. pepper
2 tblsp. cider vinegar
2 tsp. Worcestershire sauce
1/4 tsp. sugar
1 1/2 tsp. dijon mustard
1/2 tsp. onion powder.
1/2 tsp. garlic salt Makes about 1/2 cup of sauce
Mix ingredients in a small sauce pan and heat over low flame. In a cup mix 1 tblsp. corn starch and 2 tblsp. water. Slowly mix into the sauce and stir until the sauce is thickened. Remove from flame and set aside.
1/2 lb. ground turkey
1 tsp. dried onion
1/4 cup of the above sauce
(save the remaining sauce for another use)
1 pkg. refrigerated crescent rolls
3 lactose free harvati cheese slices
Preheat oven to 375 degrees. Brown the ground turkey. Add the dried onion, sauce and mix together.
Unroll crescent rolls on cookie sheet sprayed with vegetable spray. Split the crescent rolls into two sections. On one section spread the meat mixture leaving a half inch edge all around. Place the cheese slices on top. Bring the other crescent roll section down on top and press along the edges.
Bake for 20 to 25 minutes until crescent rolls are golden brown.
You can make changes in this recipe by changing the meat to hamburger or sausage, using any kind of cheese, and using puff pastry instead of crescent rolls.
See you next time.
BBQ Turkey Cheese Pastry Sandwich
Sauce
1/4 cup plus 1tsp. water
1 tblsp. brown sugar
3/4 tsp. paprika
1/8 tsp. pepper
2 tblsp. cider vinegar
2 tsp. Worcestershire sauce
1/4 tsp. sugar
1 1/2 tsp. dijon mustard
1/2 tsp. onion powder.
1/2 tsp. garlic salt Makes about 1/2 cup of sauce
Mix ingredients in a small sauce pan and heat over low flame. In a cup mix 1 tblsp. corn starch and 2 tblsp. water. Slowly mix into the sauce and stir until the sauce is thickened. Remove from flame and set aside.
1/2 lb. ground turkey
1 tsp. dried onion
1/4 cup of the above sauce
(save the remaining sauce for another use)
1 pkg. refrigerated crescent rolls
3 lactose free harvati cheese slices
Preheat oven to 375 degrees. Brown the ground turkey. Add the dried onion, sauce and mix together.
Unroll crescent rolls on cookie sheet sprayed with vegetable spray. Split the crescent rolls into two sections. On one section spread the meat mixture leaving a half inch edge all around. Place the cheese slices on top. Bring the other crescent roll section down on top and press along the edges.
Bake for 20 to 25 minutes until crescent rolls are golden brown.
You can make changes in this recipe by changing the meat to hamburger or sausage, using any kind of cheese, and using puff pastry instead of crescent rolls.
See you next time.
Friday, March 27, 2015
Chicken Tetrazzini
I was looking for something different to serve on Easter and this turns out to be perfect to serve with a green salad and a light dessert. I made two which kept in the refrigerator for several days. It was so good we didn't need to freeze it because we ate both of the casseroles within the week. If you prefer dark chicken meat, substitute chicken thighs.
Chicken Tetrazzini
1 8 oz. box of mushrooms
2 1/2 tblsp. stick margarine
3 tblsp. Madeira wine (you can use any wine or omit it)
3 chicken breasts
3 tblsp. flour
1/4 tsp. salt
1/8 tsp. pepper
3 tblsp. olive oil
8 oz. noodles, favorite type
1/2 cup dairy free harvati cheese
2/3 cup panko crumbs
3 tblsp. melted stick margarine
1 14oz. can chicken broth
6 tblsp. flour
4 oz. soy cream cheese
1 tsp. dried minced onion
1 tsp. herbes de Provence
4 oz. dairy free harvarti cheese
Heat oven to 425 F. Wash, dry and chop mushrooms. Brown in the melted 2 1/2 tblsp. margarine. When the mushrooms are brown, turn off the flame, pour in the wine, turn the flame back on med-low until the wine is gone. Put the mushrooms in a dish and set aside.
Using the same skillet, spray with vegetable spray. Put the chicken in a resealable bag with the flour, salt and pepper. Shake until the chicken is coated on all sides. Put the chicken in the skillet along with the remaining contents of the flour mixture in the bag. Brown on both sides and make sure the chicken is cooked through as the juices will run clear. Set aside to cool, then cut into cubes.
While the chicken is cooking, put on a pan of water to boil. When it does, add the noodles and cook to package directions. Drain and set aside.
To make the topping, combine the 1/2 cup finely grated harvati cheese, panko crumbs and 3 tblsp. melted margarine. At first it will seem like they won't blend together, but continue to mix with a fork and they will blend.
To make the sauce, put the chicken broth in a sauce pan and whisk in the flour. Add the soy cream cheese, spices, and harvati cheese. Make sure to keep all ingredients mixed together until they begin to bubble around the edges.
In a large bowl or pan combine the mushrooms, chicken, sauce and noodles. Spoon or pour into a 13x 9 in. or 2 each 9 in. baking dishes sprayed with vegetable spray. Top with the panko crumb mixture.
Bake at 425F for 10-15 minutes until heated through and the topping is brown. It is possible for the topping to brown and the casserole not to be warm in the center yet, if so, let it continue to cook and lay a piece of foil across the top so it doesn't burn. Makes 6 servings.
I am working on more recipes in all categories. Until next time.
Chicken Tetrazzini
1 8 oz. box of mushrooms
2 1/2 tblsp. stick margarine
3 tblsp. Madeira wine (you can use any wine or omit it)
3 chicken breasts
3 tblsp. flour
1/4 tsp. salt
1/8 tsp. pepper
3 tblsp. olive oil
8 oz. noodles, favorite type
1/2 cup dairy free harvati cheese
2/3 cup panko crumbs
3 tblsp. melted stick margarine
1 14oz. can chicken broth
6 tblsp. flour
4 oz. soy cream cheese
1 tsp. dried minced onion
1 tsp. herbes de Provence
4 oz. dairy free harvarti cheese
Heat oven to 425 F. Wash, dry and chop mushrooms. Brown in the melted 2 1/2 tblsp. margarine. When the mushrooms are brown, turn off the flame, pour in the wine, turn the flame back on med-low until the wine is gone. Put the mushrooms in a dish and set aside.
Using the same skillet, spray with vegetable spray. Put the chicken in a resealable bag with the flour, salt and pepper. Shake until the chicken is coated on all sides. Put the chicken in the skillet along with the remaining contents of the flour mixture in the bag. Brown on both sides and make sure the chicken is cooked through as the juices will run clear. Set aside to cool, then cut into cubes.
While the chicken is cooking, put on a pan of water to boil. When it does, add the noodles and cook to package directions. Drain and set aside.
To make the topping, combine the 1/2 cup finely grated harvati cheese, panko crumbs and 3 tblsp. melted margarine. At first it will seem like they won't blend together, but continue to mix with a fork and they will blend.
To make the sauce, put the chicken broth in a sauce pan and whisk in the flour. Add the soy cream cheese, spices, and harvati cheese. Make sure to keep all ingredients mixed together until they begin to bubble around the edges.
In a large bowl or pan combine the mushrooms, chicken, sauce and noodles. Spoon or pour into a 13x 9 in. or 2 each 9 in. baking dishes sprayed with vegetable spray. Top with the panko crumb mixture.
Bake at 425F for 10-15 minutes until heated through and the topping is brown. It is possible for the topping to brown and the casserole not to be warm in the center yet, if so, let it continue to cook and lay a piece of foil across the top so it doesn't burn. Makes 6 servings.
I am working on more recipes in all categories. Until next time.
Wednesday, March 18, 2015
Flourless Chocolate Cake
I'm often envious of other's when they order flourless chocolate cake knowing I can't have any so I was determined to find a way I could make it for myself. After tinkering with the recipe a few times I was very pleased and even my husband liked it. He's trying to cut down on sugar so I used some Splenda but you can use the same amount of sugar if you want. Increase the amount of instant coffee if you want more of a mocha flavor
Cake:
1/2 cup dairy free chocolate chips
4 tblsp. stick margarine
1/4 cup sugar plus 2 tblsp. Splenda
1/4 tsp. instant coffee
1/2 tsp. vanilla extract
1 egg plus 1 egg yolk
1/4 cup cocoa
Glaze:
1/2 cup dairy free chocolate chips
3 tblsp. lactose free milk
Cake: preheat oven to 375 degrees. Carefully melt the chocolate chips and margarine in the microwave or over low heat just until the chips are soft. Remove from heat and stir until combined. Stir in sugar, Splenda, instant coffee and vanilla, then add eggs, beating just until smooth. Sift cocoa powder over the mixing bowl and mix just until combined.
Pour into an 6 1/2 inch baking dish that has been sprayed with vegetable spray and has waxed paper or parchment paper on the bottom that has also been sprayed. I've tried doing this without the waxed paper and ended up glueing the pieces of my cake together with glaze.
Bake 20-25 min., when done, the top should have a thin crust and an instant-read thermometer inserted in the center should register a minimum of 200 degrees F.
Glaze: After the cake has cooled completely it can be glazed. Combine the the chocolate chips and milk and melt the same as with the cake. Spread the glaze over the cake and allow it to drip over the sides. The glaze should set for several hours before serving the cake. For a larger cake, use an 8" pan and double the ingredients, same temperature, start at 25 minutes and keep and eye on your cake.
Cake:
1/2 cup dairy free chocolate chips
4 tblsp. stick margarine
1/4 cup sugar plus 2 tblsp. Splenda
1/4 tsp. instant coffee
1/2 tsp. vanilla extract
1 egg plus 1 egg yolk
1/4 cup cocoa
Glaze:
1/2 cup dairy free chocolate chips
3 tblsp. lactose free milk
Cake: preheat oven to 375 degrees. Carefully melt the chocolate chips and margarine in the microwave or over low heat just until the chips are soft. Remove from heat and stir until combined. Stir in sugar, Splenda, instant coffee and vanilla, then add eggs, beating just until smooth. Sift cocoa powder over the mixing bowl and mix just until combined.
Pour into an 6 1/2 inch baking dish that has been sprayed with vegetable spray and has waxed paper or parchment paper on the bottom that has also been sprayed. I've tried doing this without the waxed paper and ended up glueing the pieces of my cake together with glaze.
Bake 20-25 min., when done, the top should have a thin crust and an instant-read thermometer inserted in the center should register a minimum of 200 degrees F.
Glaze: After the cake has cooled completely it can be glazed. Combine the the chocolate chips and milk and melt the same as with the cake. Spread the glaze over the cake and allow it to drip over the sides. The glaze should set for several hours before serving the cake. For a larger cake, use an 8" pan and double the ingredients, same temperature, start at 25 minutes and keep and eye on your cake.
Tuesday, March 3, 2015
Ham, Asparagus, Mushroom Quiche & New Products
Before I get to the recipe, I want to share some new lactose free products that are now available and will expand the possibilities for not only what you can eat but also what dishes you can make. There is now lactose free cottage cheese as well as a variety of ice cream flavors. Kraft also has a new line of block cheeses which if you look for the very small print says 0% lactose and comes in cheddar, white cheddar, harvati, and asiago flavors.
Today's recipe would make a nice dinner with a soup or salad or brunch with a fruit salad. If you don't care for asparagus, leave it out or substitute it for a different vegetable.
Ham, Asparagus, Mushroom Quiche
1 refrigerated pie crust
1 box mushrooms
2 tblsp. stick margarine
3 tblsp. Marsala wine
1/3 cup asparagus tips
1 cup chopped ham
1/8 tsp. each salt and pepper
1 tsp. herbes de Provence
1 egg
1 cup egg substitute
1/3 cup lactose free milk
1 tblsp. instant dried minced onion
3 slices each Muenster and light Swiss lactose free cheese
Preheat oven to 450 degrees. Line the inside of a pie plate with pie crust and pierce with a fork to keep it from bubbling up when baking. Bake for 10 minutes or when it is starting to brown. Remove from oven and set aside. Reduce the oven temperature to 375 degrees.
Clean mushrooms. In a frying pan melt the margarine. Brown the mushrooms until the margarine and liquid is gone. Turn off the flame and pour in the wine. Turn the flame back on and simmer until the liquid is gone. Turn the flame off and set the mushrooms aside.
Cook asparagus tips in the microwave for one minute. In a mixing bowl mix the remaining imgredients except the sliced cheese. Add the mushrooms. Pour into the crust. Break up the cheese slices and sprinkle over the top.
Bake at 375 degrees for 45 minutes or until the center is set. If the crust edge is getting too brown make a foil collar around it to keep it from burning.
See you next time
Today's recipe would make a nice dinner with a soup or salad or brunch with a fruit salad. If you don't care for asparagus, leave it out or substitute it for a different vegetable.
Ham, Asparagus, Mushroom Quiche
1 refrigerated pie crust
1 box mushrooms
2 tblsp. stick margarine
3 tblsp. Marsala wine
1/3 cup asparagus tips
1 cup chopped ham
1/8 tsp. each salt and pepper
1 tsp. herbes de Provence
1 egg
1 cup egg substitute
1/3 cup lactose free milk
1 tblsp. instant dried minced onion
3 slices each Muenster and light Swiss lactose free cheese
Preheat oven to 450 degrees. Line the inside of a pie plate with pie crust and pierce with a fork to keep it from bubbling up when baking. Bake for 10 minutes or when it is starting to brown. Remove from oven and set aside. Reduce the oven temperature to 375 degrees.
Clean mushrooms. In a frying pan melt the margarine. Brown the mushrooms until the margarine and liquid is gone. Turn off the flame and pour in the wine. Turn the flame back on and simmer until the liquid is gone. Turn the flame off and set the mushrooms aside.
Cook asparagus tips in the microwave for one minute. In a mixing bowl mix the remaining imgredients except the sliced cheese. Add the mushrooms. Pour into the crust. Break up the cheese slices and sprinkle over the top.
Bake at 375 degrees for 45 minutes or until the center is set. If the crust edge is getting too brown make a foil collar around it to keep it from burning.
See you next time
Sunday, March 1, 2015
Blackberry Raspberry Cheesecake
I realize I have been absent for many months. After my mother passed away, my husband and I decided we needed a change of scenery and decided to move. We found a house we liked that was under construction which meant we were in a time constraint to sell our home. Apparently that wasn't a problem because our home sold in three days. The only problem was after living in our home for 29 years there was much purging to be done and limited time to do it. The couple who bought our home generously rented our home back to us for one month so that we could finish packing and our new house could finish being built.
If this was all that was going on in our lives that would have been enough, but of course it wasn't. Just before we moved we attended a destination wedding for one of our nieces and two days after we moved we attended another destination wedding.
When we came back we had one month to get our home presentable for guests staying with us for the shower of our second grandchild.
Several days after everyone went home we left on a month long vacation to spend birthdays with our first grandchild and our daughter.
By the time we got home my husband and I were exhausted. It had been five months since we had sold our home until we returned from our vacation and we felt displaced. Now we were finally going to have the chance to feel like we were home.
Most of our boxes are unpacked now and I have found most of what belongs in the kitchen. I have been testing recipes. Most have been a success, some after I remade them. Some were hopeless. But I have been working on quite a few to round out a fairly even number in all categories in the hope of making a cook book of them. More about that later.
Today's recipe is blackberry raspberry cheesecake. You will notice that I will be including Splenda in future recipes. My husband and I have both been told by our doctor that we need to watch certain parts of our diets and cutting down on sugar will help.
Blackberry Raspberry Cheesecake
Crust 9 in. springform pan
2 1/2 tablespoons stick margarine, melted
7 Oreos
8 squares graham crackers
Filling
2 ea. 8 oz. soy cream cheese, softened
2 ea. 5.5 oz. goat cheese, softened
2 eggs
1/4 cup Splenda
2 tblsp. blackberry spreadable fruit
2 tblsp. raspberry spreadable fruit
1 tsp. vanilla ext.
1 tsp. raspberry ext.
1 tsp. blackberry ext.
Topping
1/4 cup each blackberry and raspberry spreadable fruit
To make the crust, spray the inside of the pan with vegetable cooking spray. Crush the Oreos and graham crackers together and mix with the melted margarine. Press in the bottom of the pan. Bake in a preheated 375 degree oven for 7 minutes. Set aside.
To make the filling put the soy cream cheese and goat cheese in the bowl of an electric mixer and beat until combined and smooth. Add eggs and beat until smooth. Add the remaining ingredients and mix until blended and smooth. Pour over crust. Bake in a preheated 350 degree oven for 45 minutes or until center is set.
To make topping, let cheesecake cool for 10 minutes. Mix the two flavors of spreadable fruit together and spread evenly on the cheesecake. When the cheesecake is thoroughly cooled, cover and put in the refrigerator at least 3 hours before serving.
I have several recipes I have been working on for my next writing and I haven't decided which to do next so I guess it will be a surprise for all of us. See you next time.
If this was all that was going on in our lives that would have been enough, but of course it wasn't. Just before we moved we attended a destination wedding for one of our nieces and two days after we moved we attended another destination wedding.
When we came back we had one month to get our home presentable for guests staying with us for the shower of our second grandchild.
Several days after everyone went home we left on a month long vacation to spend birthdays with our first grandchild and our daughter.
By the time we got home my husband and I were exhausted. It had been five months since we had sold our home until we returned from our vacation and we felt displaced. Now we were finally going to have the chance to feel like we were home.
Most of our boxes are unpacked now and I have found most of what belongs in the kitchen. I have been testing recipes. Most have been a success, some after I remade them. Some were hopeless. But I have been working on quite a few to round out a fairly even number in all categories in the hope of making a cook book of them. More about that later.
Today's recipe is blackberry raspberry cheesecake. You will notice that I will be including Splenda in future recipes. My husband and I have both been told by our doctor that we need to watch certain parts of our diets and cutting down on sugar will help.
Blackberry Raspberry Cheesecake
Crust 9 in. springform pan
2 1/2 tablespoons stick margarine, melted
7 Oreos
8 squares graham crackers
Filling
2 ea. 8 oz. soy cream cheese, softened
2 ea. 5.5 oz. goat cheese, softened
2 eggs
1/4 cup Splenda
2 tblsp. blackberry spreadable fruit
2 tblsp. raspberry spreadable fruit
1 tsp. vanilla ext.
1 tsp. raspberry ext.
1 tsp. blackberry ext.
Topping
1/4 cup each blackberry and raspberry spreadable fruit
To make the crust, spray the inside of the pan with vegetable cooking spray. Crush the Oreos and graham crackers together and mix with the melted margarine. Press in the bottom of the pan. Bake in a preheated 375 degree oven for 7 minutes. Set aside.
To make the filling put the soy cream cheese and goat cheese in the bowl of an electric mixer and beat until combined and smooth. Add eggs and beat until smooth. Add the remaining ingredients and mix until blended and smooth. Pour over crust. Bake in a preheated 350 degree oven for 45 minutes or until center is set.
To make topping, let cheesecake cool for 10 minutes. Mix the two flavors of spreadable fruit together and spread evenly on the cheesecake. When the cheesecake is thoroughly cooled, cover and put in the refrigerator at least 3 hours before serving.
I have several recipes I have been working on for my next writing and I haven't decided which to do next so I guess it will be a surprise for all of us. See you next time.
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