I live with IBS...(Irritable Bowel Syndrome), but I don't let that stop me from eating foods I should stay away from.. mainly being dairy (Which I LOVE!).
Yesterday I made Cream of Cauliflower and Broccoli Soup using fresh veggies from a veggie tray Aunt Grace gave me which was left over from Saturday's Homecoming Dinner at the old school (Historical Society). There was probably one cup of each and I knew no one would eat them so I proceeded to boil the veggies in some water. After about 10 minutes I added a can of chicken broth and half a chopped onion. When all was good and tender I added some whole milk and thickened it with margarine rue. As you can see it wasn't exactly a gourmet soup, now was it? I plan on adding some shredded mild cheddar cheese when I heat it up for supper tonight. I know I AM am going to have a major gas and bloating attack tonight.. But I CRAVE these foods once in a while! : (
CREAM OF BROCCOLI and/or CAULIFLOWER SOUP
1 Cup of Broccoli
1 Cup Cauliflower
1 12 OZ can chicken broth
1/2 small onion chopped
2 TB Margarine or Butter melted OR any Veggie Oil
2 rounded TB Flour.
Salt and pepper and any other seasoning to taste.
Garlic might be a great addition also.
Wednesday, August 25, 2010
Roasted Sweet Potatoes- IBS
Peel a sweet potato or two and cut into 3/4 -1 inch cubes. Toss with 3 TB Canola or Olive oil, salt and pepper and bake on a jelly roll pan at 425 degrees for 25 minutes. Remove from oven and flip the potatoes over and bake another 15-20 minutes to help caramelize the potatoes.
This is a favorite IBS menu item.. it's full of antioxidants and soluble fiber.
This is a favorite IBS menu item.. it's full of antioxidants and soluble fiber.
Tuesday, August 24, 2010
Balsamic Marinade for Chicken
BALSAMIC ITALIAN DRESSING
I packet GOOD SEASON'S Italian Dressing Mix (or use store brand which is cheaper)
1/2 Cup Canola Oil
1/4 Cup Balsamic Vinegar
3 Tb Water
Shake up well and pour over chicken.
Add 2 Tb Soy Sauce and 2 Tb Brown Sugar to the marinade if you want to and mix well.
Cut the chicken breasts in half lengthwise. Poke the chicken with a nail type tenderizer and place in the marinade. Let marinate at least two hours, or even 4 or more. Turn chicken over after an hour and spoon marinade on top.
After placing the chicken on the grill pour the marinade in a small saucepan and add the 2 tsp sugar and stir. Let simmer for at least 5 minutes and use as a dipping sauce with the meal.
I packet GOOD SEASON'S Italian Dressing Mix (or use store brand which is cheaper)
1/2 Cup Canola Oil
1/4 Cup Balsamic Vinegar
3 Tb Water
Shake up well and pour over chicken.
Add 2 Tb Soy Sauce and 2 Tb Brown Sugar to the marinade if you want to and mix well.
Cut the chicken breasts in half lengthwise. Poke the chicken with a nail type tenderizer and place in the marinade. Let marinate at least two hours, or even 4 or more. Turn chicken over after an hour and spoon marinade on top.
After placing the chicken on the grill pour the marinade in a small saucepan and add the 2 tsp sugar and stir. Let simmer for at least 5 minutes and use as a dipping sauce with the meal.
Saturday, August 21, 2010
Scotch Bannock Bread (Oatcakes)- IBS
I just read a book about life on a Scottish island and the Clans were eating BANNOCKS at every meal. Then out of curiosity I found this recipe. In fact that is the reason I was inspired to make oatmeal bread.
Traditional Scottish Recipes
- Oatcakes/Bannocks
Oatcakes are a very traditional part of the Scottish diet. They were cooked on a griddle (a flat iron pot placed over the fire) but nowadays a heavy frying pan is used.
Ingredients
4 oz (125g) medium oatmeal
2 teaspoons melted fat (bacon fat, if available)
2 pinches of bicarbonate of soda
Pinch of salt
3/4 tablespoons hot water
Additional oatmeal for kneading
Method
Mix the oatmeal, salt and bicarbonate and pour in the melted fat into the centre of the mixture. Stir well, using a porridge stick if you have one and add enough water to make into a stiff paste. Cover a surface in oatmeal and turn the mixture onto this. Work quickly as the paste is difficult to work if it cools. Divide into two and roll one half into a ball and knead with hands covered in oatmeal to stop it sticking. Roll out to around quarter inch thick. Put a plate which is slightly smaller than the size of your pan over the flattened mixture and cut round to leave a circular oatcake. Cut into quarters (also called farls) and place in a heated pan which has been lightly greased. Cook for about 3 minutes until the edges curl slightly, turn, and cook the other side. Get ready with another oatcake while the first is being cooked.
An alternative method of cooking is to bake them in an oven at Gas5/375F/190C for about 30 minutes or until brown at the edges. The quantities above will be enough for two bannocks about the size of a dessert plate. If you want more, do them in batches rather than making larger quantities of mixture. Store in a tin and reheat in a moderate oven when required.
Return to the Index of Traditional Scottish Recipes
Traditional Scottish Recipes
- Oatcakes/Bannocks
Oatcakes are a very traditional part of the Scottish diet. They were cooked on a griddle (a flat iron pot placed over the fire) but nowadays a heavy frying pan is used.
Ingredients
4 oz (125g) medium oatmeal
2 teaspoons melted fat (bacon fat, if available)
2 pinches of bicarbonate of soda
Pinch of salt
3/4 tablespoons hot water
Additional oatmeal for kneading
Method
Mix the oatmeal, salt and bicarbonate and pour in the melted fat into the centre of the mixture. Stir well, using a porridge stick if you have one and add enough water to make into a stiff paste. Cover a surface in oatmeal and turn the mixture onto this. Work quickly as the paste is difficult to work if it cools. Divide into two and roll one half into a ball and knead with hands covered in oatmeal to stop it sticking. Roll out to around quarter inch thick. Put a plate which is slightly smaller than the size of your pan over the flattened mixture and cut round to leave a circular oatcake. Cut into quarters (also called farls) and place in a heated pan which has been lightly greased. Cook for about 3 minutes until the edges curl slightly, turn, and cook the other side. Get ready with another oatcake while the first is being cooked.
An alternative method of cooking is to bake them in an oven at Gas5/375F/190C for about 30 minutes or until brown at the edges. The quantities above will be enough for two bannocks about the size of a dessert plate. If you want more, do them in batches rather than making larger quantities of mixture. Store in a tin and reheat in a moderate oven when required.
Return to the Index of Traditional Scottish Recipes
Margie's Shortbread Cookies
1 Pound Salted Butter softened
1 Cup Sugar
4.5 Cups Flour
(I would add a tsp vanilla)
Cream butter and sugar stir in flour. Roll out to 1/4 " thick then cut out shapes. Bake at 325 degrees for 20-25 minutes.
1 Cup Sugar
4.5 Cups Flour
(I would add a tsp vanilla)
Cream butter and sugar stir in flour. Roll out to 1/4 " thick then cut out shapes. Bake at 325 degrees for 20-25 minutes.
Monday, August 16, 2010
English Muffin Bread
2 Cups Milk (warm)
1/2 Cup Water (warm)
2 pkg dry Yeast
1 TB Sugar
2 tsp Salt
1/4 tsp Baking Soda
6 Cups Bread Flour (Plus Extra)
2 Tb Cornmeal
Proof yeast in 1/2 cup warm water with a tsp sugar added.
Meanwhile warm the milk. In a large bowl mix 3 cups flour, sugar, baking soda and salt. Pour yeast mixture and milk into the flour mixture. Mix for 5 minutes before adding the remaining flour- one cup at a time. Mix well and divide dough into 2 greased and cornmeal sprinkled 8" X 4" approx. loaf pans. Sprinkle more cornmeal on top and let rise to top of pans at least if not more. This is a very soft sticky dough.
Bake in preheated 375 degree oven for 35-40 minutes.
NOTE: I knead in more flour so it's like regular bread dough.
1/2 Cup Water (warm)
2 pkg dry Yeast
1 TB Sugar
2 tsp Salt
1/4 tsp Baking Soda
6 Cups Bread Flour (Plus Extra)
2 Tb Cornmeal
Proof yeast in 1/2 cup warm water with a tsp sugar added.
Meanwhile warm the milk. In a large bowl mix 3 cups flour, sugar, baking soda and salt. Pour yeast mixture and milk into the flour mixture. Mix for 5 minutes before adding the remaining flour- one cup at a time. Mix well and divide dough into 2 greased and cornmeal sprinkled 8" X 4" approx. loaf pans. Sprinkle more cornmeal on top and let rise to top of pans at least if not more. This is a very soft sticky dough.
Bake in preheated 375 degree oven for 35-40 minutes.
NOTE: I knead in more flour so it's like regular bread dough.
Oatmeal Bread - IBS
3 Cups Bread Flour or Unbleached Flour
1 Cup Rolled Oats
2 TB Oil or Butter
1 & 1/2 tsp Salt
3 TBS Honey or Brown Sugar
2 tsp or 1 pkg yeast
1 and 1/4 Cup Milk (I used water for IBS diet)
Proof yeast in the water with a little honey or sugar added.
In a large bowl add the sugar or honey, salt, fat, yeast water and oatmeal. Mix well before adding the flour a half a cup at a time until knead-able.
Knead the dough at least 100 turns, adding more flour to the board as needed so it's not too sticky. I usually knead my white bread dough 200 turns, but I get lazy sometimes.
Now oil spray a large bowl and place the dough in it and spray the top of the dough and let it rise at least 1 hour until doubled.
Punch down dough and form into a loaf and place in oiled bread pan to rise until an inch above top of pans.
Bake in preheated oven for 35-40 minutes at 375 degrees.
NOTE: I doubled this recipe except for the yeast. It just takes longer to rise. This bread turned out very soft and beige in color. This bread is very crumbly and soft.
1 Cup Rolled Oats
2 TB Oil or Butter
1 & 1/2 tsp Salt
3 TBS Honey or Brown Sugar
2 tsp or 1 pkg yeast
1 and 1/4 Cup Milk (I used water for IBS diet)
Proof yeast in the water with a little honey or sugar added.
In a large bowl add the sugar or honey, salt, fat, yeast water and oatmeal. Mix well before adding the flour a half a cup at a time until knead-able.
Knead the dough at least 100 turns, adding more flour to the board as needed so it's not too sticky. I usually knead my white bread dough 200 turns, but I get lazy sometimes.
Now oil spray a large bowl and place the dough in it and spray the top of the dough and let it rise at least 1 hour until doubled.
Punch down dough and form into a loaf and place in oiled bread pan to rise until an inch above top of pans.
Bake in preheated oven for 35-40 minutes at 375 degrees.
NOTE: I doubled this recipe except for the yeast. It just takes longer to rise. This bread turned out very soft and beige in color. This bread is very crumbly and soft.
Subscribe to:
Posts (Atom)