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.

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.

    

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.

Tomato Pasta Soup with Fresh Basil

     Knowing that I have to be very careful with any dish that has a tomato in it you are probably surprised to find a soup with a tomato base.  Because one of my favorite soups used to be tomato basil with pasta and vegetables, I decided to try different combinations until I found some way I could have this soup again.  I believe I have found it.  You can adjust this recipe if you like a thinner soup with more broth by adding an extra can of vegetable broth.  Increase the herbes to taste.  This will dilute the tomato soup, however.  You can also make your own choice of mixed vegetables.

                                                      Tomato Pasta Soup with Fresh Basil

1/2 cup elbow macaroni, cooked (measure out 1/2 cup of macaroni and cook it)
1 10 3/4 oz. can condensed tomato soup
2 14.5 oz. cans vegetable broth
1 cup mixed vegetables, canned, frozen, or fresh
1 cup carrots, peeled, sliced
1 tsp. oregano
1 tsp. Italian seasoning
2 tblsp. finely chopped fresh basil
salt and pepper to taste

     Prepare macaroni and set aside.  In a saucepan stir tomato soup, broth, and seasonings except basil.  Add in vegetables and simmer until the vegetables are crisp/tender. 
     Gently mix in macaroni and basil and heat thoroughly.  Serve with warm, crispy bread.
     Since it has been cold, next weeks recipe is another soup:  Cream of wild rice soup.  See you next time and keep warm.
 

Chicken Pot Pie

     Chicken pot pie is one of those comfort foods good on a cold winter night, but if you are lactose intolerant, it is off limits.  While I saw waiters pass our table with the aroma of pot pies going by, I knew I couldn't have one.  Enough of that! I thought to myself and decided to create a recipe that would rival any restaurant.  It took a few tries, but I have a chicken pot pie recipe that works and I have even successfully served it to company.  I hope you enjoy it as much as we have.

                                                               Chicken Pot Pie

2 chicken breasts, cooked and cubed
1 box sliced fresh mushrooms
1 1/2 tblsp. stick margarine
3 tblsp. Marsala wine
2 medium potatoes
1 cup carrots
1/2 stick margarine
1/4 cup flour
1 8 oz. container soy cream cheese, softened
4 cloves garlic, minced
1 tsp. each dill weed, thyme, herbes de Provence
1/2 tsp. salt
1/4 tsp. pepper
1 box of refrigerated pie crust, softened to room temperature

     Wash mushrooms and pat dry.  Break mushrooms into small pieces and saute in a saucepan with  1 1/2 tblsp. stick margarine, melted.  Once they have browned, turn off the flame and add the Marsala.  Turn the flame back on to low and simmer until the liquid is gone.  Set mushrooms aside.
     Peel potatoes and boil in salted water until just done.  Remove from hot water and cut into small bite size pieces.  Peel carrots and cut into bite size pieces.  Heat in microwave until crisp tender then drain.
     If the chicken breasts are not cooked, they can be cut in bite size cubes and sauted or you can buy a chicken which has already been cooked and use only the breasts and save the remainder of the chicken for another purpose.  Set the cubed cooked chicken aside.
     In a stock pot combine the half stick of margarine and melt it, then sprinkle over the flour.  Whisk it together and add the lactose free milk.  Whisk until the margarine/flour mixture is mixed in and smooth.  Whisk frequently so it doesn't burn.  Simmer on med-lo flame until it starts to thicken.  Add herbs and salt and pepper.  Combine thoroughly.  Mix in chicken, mushrooms, potatoes, and carrots.
     You can change the vegetables and include any combination you like.
     Spray four individual 1-cup baking  dishes.  Fill each dish to 1/4 of an inch of the top.  Unroll the pie crust and gently form a crust around the top of each dish pinching off the edges.  Put several vent holes in the top of each crust for air to escape.  If you have any filling left, freeze it to make more pies in the future.  Bake 450 for approximately 15 minutes.  Keep an eye on the crusts that they don't burn.
     Next time I will be sharing my recipe of tomato pasta soup with fresh basil.  Tomato soup with fresh basil is one of my favorite soups and I was pleased to find a way I could make it for myself.
Until next time.

Chicken Tortilla Soup

     I love Mexican food and living in Southern California I am constantly exposed to it.  Chicken tortilla soup has been on my to do list for a while.  I can never order it in a restaurant because it frequently has a tomato base and tomatoes floating around in it.  I researched many recipes for chicken tortilla soup and it can be made many ways including leaving out the chicken.
     I started with a can of condensed of bean and bacon soup as a way of introducing some added texture, some fiber and there is some tomato in the base of the soup but not enough to cause my acid reflux or gastritis to be upset.  As with all recipes with beans, I also include some ground savory to conteract the gas you can get after eating beans.
     The two chicken breasts I used were from a purchased roasted chicken at the grocery store.  I'm a big fan of these chickens.  Frequently they cost less than the fresh chickens, they are already cooked and seasoned so all you have to do is pull them off the bone and away from the skin.  The remaining chicken can be used for something else.  If no one in your household likes dark meat then you are going to have to cook the chicken breasts.

                                                                     Chicken Tortilla Soup

1 11-1/2 oz can condensed bean and bacon soup
2 14.5 oz. cans vegetable broth
2 chicken breasts, cooked and cut in bite-size cubes
1 cup peeled and sliced carrots
1/2 tsp. ground savory
1/2 tsp. cumin
1 tsp. onion powder
1 tsp. garlic powder
1/2 tsp. garlic salt
2 corn tortillas
1 avocado
3 tblsp. chopped cilantro
sour cream if you aren't lactose intolerant
tortilla chips

     Combine the first nine ingredients in a crock pot and simmer on low if you are going to be gone all day or on high if you plan to eat in a few hours.  This can be done on the stove top if you want to eat within the hour.
     About 10 minutes before serving, cut the tortillas into strips 1/2 inch by 2 inches and stir gently into the soup.
     This will make 3-4 bowls of soup depending on the size of bowl you use.  Garnish with avocado, chopped cilantro and sour cream if you aren't lactose intolerant.  This is one time when the garnish is more than just to make the soup look attractive.  Mixing the avocado and cilantro especially into the soup as you eat it really enhances the flavor, unless, of course, if you don't like avocado or cilantro.
Serve with tortilla chips.
     Next week I will be sharing my recipe for chicken pot pie.  My husband, who has no eating disabilities and is an expert, he says, on what a good chicken pot pie is, has proclaimed mine to be delicious.  Now what better compliment could I ask for?
     See you next time.

Pulled Pork Sandwiches

     One of the dishes I missed when I was diagnosed was barbeque.  But how to make barbeque without a tomato base?  There are plenty of recipes for rubs, but many are spicy.  I try to be a neat eater at the table (my family can tell you of my frequent failings), but there is something about good barbeque that if you are not fully immersed in the eating at least up to your wrists, you're not involved enough.  This meant I needed to create a sauce without tomato and wasn't too spicy but still was tasty and a bit messy.  I think I have a winner here.  Again, I have used my husband as the test subject even though he has no eating restrictions and he thought it tasted great and was happy to have leftovers since we couldn't finish all the sandwiches at one meal and the meat and sauce actually tasted better the next day.  There is 1/4 cup cider vinegar in the recipe.  I usually try to stay away from that much vinegar because of how acidic it is on the stomach.  But in proportion with the other ingredients it doesn't seem to be a problem.
     I hope you enjoy this as much as we did and it fills a void you thought you couldn't have.

                                                             Pulled Pork Sandwiches

Lemon-pepper or garlic-lemon marinated pork roast (about 2 lb.)
2 tblsp. brown sugar
1 1/2 tsp. paprika
1/2 tsp. salt
1/2 tsp. pepper
1/4 cup cider vinegar
4 tsp. Worcestershire sauce
1/2 tsp. sugar
1 tblsp. dijon mustard
3/4 tsp. onion powder
3/4 tsp. garlic salt
2 cloves minced garlic
1 cup water
2 tblsp. corn starch
6 tblsp. water
6 buns, hamburger, crusty rolls, your choice

     Place the pork in a crockpot which has been sprayed with vegetable spray.  In a bowl combine brown sugar, paprika, salt, pepper, cider vinegar, Worcestershire sauce, sugar, dijon mustard, onion powder, garlic salt, minced garlic and water.  After whisking together, pour over the pork.  Cut the roast in several pieces if necessary to make sure the pork is completely covered with liquid.
     Cook in high for five hours or on low if you need to be away all day.  When the meat begins to fall apart, drain the liquid into a sauce pan.  Shred the meat and and put on an oven proof plate.  Cover it with foil and place in a low temperature oven.
      Turn the heat on low under the sauce.  In a cup combine the corn starch and keep adding the water 1 tblsp. at a time until it is combined.  While whisking, slowly drizzle the corn starch mixture into the sauce and continue whisking until the corn starch mixture is mixed in and the sauce thickens. Turn up the heat if the sauce doesn't seem to be thickening.
     Toast the buns.  Serve the meat and sauce separately or combine them.  Refrigerate any leftovers.
     Next week I'll share my recipe for chicken tortilla soup.  It's very comforting on chilly nights.
     I also wanted to announce that my first novel has been published.  This was a day I thought would never happen but here it is.  The book is called "The Secret in the Romanov Vest."  It is a mystery/historical drama/with some humor thrown in to keep it light.  At the moment it is only available as an ebook so you will need some type of electronic reader to read it like a kindle, nook, or tablet.  I know you can find it at Amazon.com, Barnes and Noble.com and if you Google the title you can find other websites as well. 
     I appreciate the support you have given my blog and I hope I have been helpful to all of you who have been checking out my recipes.  Until next time.