Stromboli Dinner for Two

     Stromboli dinner for two may sound restrictive, it can be made for any amount of people.  I made it for two since my husband and I are empty nesters, but you can make it for as many as you want by increasing the number of refrigerated pizza crusts you use; unless you are really ambitious and make your own pizza crusts.  You can also stop at your local pizza shop and they will sell you an unbaked pizza crust for a few dollars, I'm told, I've never done it personally.
     The meat you put in the sandwich half is your choice.  Just make sure it is chopped in small pieces because otherwise you can't fold the dough over it.
     In the second half of the sandwich I made a cherry chocolate filling.  About everything I've read about GERD and gastritis told me I couldn't have chocolate.  After some investigation I learned I could buy dairy free chocolate chips.  I buy them at the health food store.  These aren't carob chips, they really are chocolate and I have been baking with them for years without complaints from any of my skeptical family members.  I eat them in moderation, but at least I feel like chocoate is part of my life again.  If you can't find them in any local health food stores, try online.
      People with GERD and gastritis don't react well to too much sugar at a time, so I use the light cherry pie filling.  After you add the almond extract and chocolate chips, you won't mind that there is less sugar.

                                                           Stromboli Dinner for Two

Filling for sandwich part:
1 cup chopped meat
2 tsp. chopped capers
1 tsp. basil
1/2 cup soy cheddar, jack, mozzarella cheese

Filling for dessert part:
1/2 can light cherry pie filling
1/4 tsp. almond extract
3 tblsp. dairy free chocolate chips

Preheat oven to 375.  Spray baking sheet with baking spray

Unroll dough on lightly floured surface.  Pat into a 12-inch square.  Cut in half.  Place the sandwich filling on one half and roll up and the dessert filling on the other half and roll up.  Place on baking sheet with seams down.  You may have to stretch the dough to cover the fillings and get them sealed.  Bake 15 - 20 min.  Watch to make sure how they are browning in your oven.  When they are golden brown, they are done.  Let them cool for 10 minutes before slicing.

     Next time I'll share my recipe for Orange Cake with Orange Frosting.  I get requests for this and it's easy.  I crave citrus flavors and this is one of my go to recipes where I get the flavor but I don't have to worry about the burning of the citric acid.

     Take care

Alfredo Sauce/w Chicken, Artichoke Hrts, Mushroom

     Alfredo sauce is so versatile and I knew I was going to miss it when I got my diagnosis, so I knew I had to do something about it.  Since it is basically a white sauce with cheeses added to the roux, I knew I could make the roux substituting stick margerine for butter (stick margerine has more fat than tub margarine but is lactose free) and then you can add the soy and goat cheese plus milk to make the sauce.  If the sauce is too thin, just cook it a while and it will thicken up.  If it is too thick, add lactose free milk.
     The basic sauce is very versatile.  You can put it over pasta as is, substitute something else for the chicken such as seafood.  You can even make it vegan by putting in just vegetables.
     I even served this to company who have no digestive problems and they liked it.

                       Alfredo Sauce with Chicken, Artichoke Hearts, and Mushrooms

1 box mushrooms, sliced and cleaned
1-2 tblsp. stick margarine
3 tlbsp. Marsala
2 chicken breasts, cooked, cut in small cubes
1 7.5 oz. jar marinated artichoke hearts, drained, quartered
6 green olives, chopped
1 minced clove garlic
2 8oz. soy cream cheese with herbs and chives(if only plain soy cream cheese is available add 1 tsp    Italian seasoning to each tub.)
2 5 oz. chevre goat cheese(use whatever goat cheese you can find)
1 cup lactose free milk
1 tsp. Italian seasoning
favorite pasta shape cooked for 6 people

Brown mushrooms in margarine.  Turn off flame.  Add marsala.  Turn flame back on and cook until wine is absorbed.  Set aside.

Cook chicken, drain, and cut into cubes.  Set aside.

Combine soy cream cheese, goat cheese, and milk in a saucepan over low flame. whisk until smooth.  Add seasoning.

Add chicken, artichoke hearts, mushrooms, green olives, and garlic.  Heat thoroughtly.

Cook pasta as you prefer.  Serve pasta over it or mix the two together.  Serves 4-6

Next time is a recipe I have reworked I call Stromboli Dinner for Two.  This can be adapted to feed a family.  It has a main course and a dessert.  Take care

Banana Cinnamon Crumb Cake

     Cinnamon is one of my favorite spices, but if you have GERD or gastritis,you're told you can't have it.  I was sad.  I'm an avid baker and had to give up one of my go to spices.  What I usually substitute is nutmeg.  If a recipe calls for cinnamon, use the same amount of nutmeg instead.
     But I still missed cinnamon.  Using a cinnamon crumb cake mix and only using part of the cinnamon mixture I was able to create a coffee cake I could eat and still enjoy the taste of cinnamon.  I hope you enjoy it too.
                                                         Banana Cinnamon Crumb Cake

1 box cinnamon crumb cake mix
2 very ripe bananas, mashed
1/3 cup water
1 egg

     Mix above ingredients into the batter that comes in the cake mix until combined.  Don't over mix, the batter will be lumpy.  Spray a square baking dish with cooking spray. Spread half of the batter in the baking dish.

3/4 cup of the cinnamon mixture from the cake mix, set the remainder aside
2 tlbsp. brown sugar
1/2 tsp. nutmeg

     Mix the above ingredients and divide in half.  Sprinkle half over batter in baking dish.
     Drop by tablespoon the remaining batter, then sprinkle the remaining cinnamon mixture on top of the batter.  With a knife swirl the batter and cinnamon together.  Be careful just to swirl and not mix together.
     Bake at 350 for 40 min.  Use toothpick test to make sure it is done.
    
     I have also made this with 1 cup of fresh blueberries instead of the bananas for something different when the berries are in season.    

     Next week I have a recipe I have wanted to create for a while and finally got it perfected so I can share it:  Chicken Artchoke Mushroom Alfredo.  I was so pleased with the sauce, you could use the sauce alone to put over pasta for fettuccine alfredo. 

Take care and see you next time.

Beef Stroganoff

     Beef stroganoff turned out to be one of the friendliest recipe for me to change for my diet.  It is also a meat/sauce which once made can be put in a crock pot and set on low and not stirred again until you are ready to serve it.  This makes it convenient for our busy lives.
     You will notice I use real onions in this recipe.  I use them for flavor only.  Because they are in big pieces, I get the flavor but can find them and pull them to the side of my plate and not eat them.  If this doesn't appeal to you, use minced dried onion instead.
     My first instruction is to wash the mushrooms.  I have noticed on cooking shows they say to just rub the dirt off and not wash them but I can't tell that I have the dirt off, so I wash them.
     The meat instruction says to pat the meat dry before putting it in the bag with the flour, salt, and pepper.  This is a Julia Child trick.  No, I'm not comparing myself to Julia Child.


                                                                  Beef Stroganoff

1 box of mushrooms
1/4 cup marsala wine
1 Swiss or round steak, cut in cubes
1 tlbsp. flour
1/2 tsp. salt
1/4 pepper
1 onion, sliced and the slices cut in half and separated
1 pint lactose free sour cream
1 can tomato soup
1 can beef broth
1/4 cup Worcestershire sauce

Wash and slice mushrooms and saute in margarine until the mushrooms are brown.  Turn off flame and add marsala wine.  Turn flame back on and cook until wine is gone, stirring occasionally to keep the mushrooms from burning. Remove to a plate with a paper towel.
     Lightly saute onions and set aside.
     Place meat that has been patted dry in a bag with flour, salt and pepper, seal bag, and shake.  Pour entire contents in frying pan and brown.  Place meat, mushrooms, and onions in crock pot.  Mix sour cream substitute, tomato soup, broth, Worcestershire sauce and pour over meat mixture.  Stir to mix ingredients.  This is the only stirring you will do until you serving time.  Set the crock pot on low.  Serve over noodles, rice, or mashed potatoes.

Serves 4

     Next week is Banana Cinnamon Crumb Cake.  I know people with GERD and gastritis are supposed to stay away from cinnamon, but I have found a way to use a box mix of cinnamon crumb cake, make some subtractions and additions which will still be tasty and our digestive issues won't have an uprising.
     Take care and enjoy the rest of Labor Day!   

Spinach Artichoke Dip

     Spinach artichoke dip looks so good when I see it at a restaurant or at a buffet, but I know it is hands off.  The dairy products alone plus whatever else is hidden inside will cause hours of pain.  But I was determined not to be left out.  My husband (guinea pig) and I went through several attempts at the recipe before we settled on the winner.  I know most people are drawn by the overflow of bubbling cheese, but my recipe is more figure friendly but still retains the taste.  This is because I use nondairy products and they don't contain the same fat level.  Don't worry that the taste will be eliminated.  Between the marinated artichoke hearts, soy cream cheese with herbs and chives, chopped green olives, cheddar-jack-mozzarella soy cheese, onion and garlic powder and liquid from  the marinated artichoke hearts there will be plenty of taste.

                                                             Spinach Artichoke Dip

1 12 oz jar of marinated artichoke hearts, drain-save the liquid- and quarter
1 cup frozen chopped spinach, defrost
2 tblsp. chopped green olives
2 oz. soy cream cheese w/ herbs and chives (if not available, use plain and add 1/4 tsp. Italian seas.)
3/4 cup cheddar-jack-mozzarella soy cheese
1/2 tsp. ea. onion and garlic powder
3 tblsp. liquid from the artichoke hearts

     Save the liquid from the artichoke hearts and then quarter them.  Defrost the spinach and use paper towels to press out the liquid.  Then add them to the bowl with the artichoke hearts.  Chop the green olives and add them to the bowl.  Add the remaining ingredients and mix well without tearing up the artichoke hearts.  Spoon into a baking dish that has been sprayed with baking spray.  Bake at 375 for 10 to 15 min.  Check to make sure it doesn't burn.  The dip may need to bake longer, especially if you are baking it with other items for a party.

     Next week Beef Stroganoff.  This recipe is a tribute to a relative who has passed on.  Her kitchen smelled good the moment you walked in.  I imagined that when I grew up my kitchen would be the same.  I don't know that I have pulled that off, but I have remade her recipe so I can now eat it and I hope she would be pleased.

How to Make Guacamole

     I love guacamole.  Before I was diagnosed with GERD and gastritis I had the best recipe which called for onion juice, lemon juice and chili powder.  After my diagnosis, bye-bye guacamole.  Well, not exactly, I knew I just had to recreate the recipe so I could eat it again.  My three new friends to spice up recipes but not cause problems later on are onion powder, garlic powder and garlic salt.  Be especially sparing with the garlic salt because if you use it too heavy handed your dish will be too salty.
     I have made the proportions using half an avocado.  Since my husband and I are empty nesters and don't always eat the same dishes for dinner, I have given the recipe for guacamole for one person.  Just multiply if you are serving it to a larger group.
     Don't limit yourself to using guacamole just for dip with tortilla chips, it can also be used on tacos (beef, chicken, and fish) and seven layer dip or vegetables.
     Remember to make this close to the time you are going to serve it or mix all the ingredients except the mayonaise.  Place all the mixed ingredients together and cover with the mayonaise and mix completely at the time guacamole will be served.  This way the avocado won't turn brown.

                                                                    Guacamole

1/2 avocado
1tblsp + 1 tsp. mayonaise
1/2 tsp onion pwdr.
1/4 tsp garlic pwdr.
1/8 tsp. garlic salt

Cut avocado in half, twist and use the half without pit.  Return the half with the pit to the refrigerator.  Peel the avocado half without the pit and mash it.  Mix in the onion and garlic powder and garlic salt.  If serving soon, mix in mayonaise, if not, cover avocado and seasonings with mayonaise and return to refrigerator.  Mix at time of serving.  Serves 1

Next time, a favorite dip of mine: Spinach artichoke dip.  When I see people in restaurants have this I want to join them, but I know there are too many dairy products for me to eat without feeling awful later on.

How To Make Pizza

With football season upon us, most people equate that with pizza season.  Those of us with eating disabilities waiting on the sidelines are wondering when it will be our chance to be put in the game.  None of the traditional ingredients are on our acceptible list:  pepperoni, tomato sauce, cheese, onions, peppers and sausage.  It appears all we're left with is the dough which isn't very interesting.  I love pizza and was determined to get it back on my list of acceptible foods. 
     The crust is a very individual taste.  Some people want it thin and crispy, others want it thick and chewy.  Chicago and New York battle over which city has the best pizza.  Personally I like a crispy crust.  If you have a favorite crust that agrees with your system, feel free to use it, particulary if you eat gluten-free.  I like the corn meal crust at Whole Foods market.  It is thick enough to hold the ingredients but still has a crunch to it.  They come two to a package so I make two pizzas at a time.  I eat one and freeze the other.  Then when I am ready for pizza again, I don't have to make it.
     My second challenge was the sauce.  Tomato sauce was out so I decided to use artichoke antipasto.  To get all the liquid out of it, I spread it on several paper towels.  This keeps the pizza from getting soggy.
     For meat I use Canadian bacon, but you could also crumble turkey bacon which has been cooked until it is crispy.  This, of course, is not as spicy as pepperoni or sausage, but a few hours after eating the pizza you will be glad you didn't have the pepperoni or sausage.
     The toppings are a matter of personal choice.  I like black olives, green olives (cut in half or else the roll all over the place-I learned from experience-use the sparingly) artichoke hearts-also well drained, rice mozzarella cheese and soy cheddar-jack-mozzarella flavor cheese.  If you have learned that you can eat cheese made from goat's or sheep's milk you could also use that.
     Pizza for people with our eating issues is more about being creative with the ingredients available than focusing on what we can't have.  I have made this pizza for my husband who has no eating issues and he likes it just fine and I hope you will too.

                                                                      Pizza

2 ea. corn meal pizza crusts from Whole Foods or pizza crusts of your choice
12 oz.jar artichoke antipasto
1 pkg. Canadian bacon and/or 8 turkey bacon strips (cook bacon crispy and drain)
2 ea.  2.25 oz. can sliced black olives
16 ea green olives cut in half, and divided between pizzas
12 ea artichoke hearts, drained and quartered, and divided between pizzas
2/3 cup soy, rice, goat's or sheep's cheese

Preheat oven to 475 and place pizza stones, if available, in oven.  Drain artichoke antipasto on paper towels to get as much liquid out as possible.  Divide the antipasto between the two crusts and bake for 4 minutes.  Remove from oven and add meat, olives, artichoke hearts, and cheeses.  Return to oven.  Bake until all ingredients are hot and cheeses are melted, about 5-7 min.  Watch to make sure nothing burns.
     If you don't have pizza stones reduce heat to 375 and use baking sheets with a baking rack set on top.  This allows heat to circulate all around the pizza but you must still watch to make sure nothing burns.  The pizza will probably take longer to bake.

     My apologies for being away last week.  I was planning a family reunion for my mother's ninetieth bithday party.  It was a great success and she was really pleased we had all gathered in her honor.

     Next week, an appetizer you can also serve at a football party and one of my favorites: guacamole.
I had this great recipe and once I had all these eating issues I thought I was going to just have a mashed up avocado, but I will be able to show you how you don't have to resort to that.  See you next time.