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My own recipe, a family favorite, and all I can say is: Delish!
Pam spray the bottom and sides inside the crockpot. Preheat your crockpot to HIGH.
Peel, core and chop up 4 firm apples.
In a mixing bowl, stir together 1 C. flour, 1/4 C. sugar, 1 Tsp. baking powder, 1 Tsp. cinnamon, and 1/3 Tsp. salt. Add 1/2 C. Rice milk (for baking I like the Vanilla flavored Rice Milk) or Soy milk, then 3 Tbs. melted healthy type margarine. Just stir lightly until moistened. Spread across the bottom of the crockpot and toss the chopped apples evenly over the top. If you can tolerate nuts of any kind, throw some chopped nuts over the apples, maybe even raisins or cranraisins.
In a medium saucepan, put 1-1/2 C. unsweetened apple juice, 1/2 c. soft brown sugar, and 1 Tbs. healthy type margarine. Bring to a full boil and boil about 90 seconds. Pour slowly and evenly over the apples. Cover the crockpot and let cook for 2-1/2 hours, no longer. Uncover. Remove the ceramic crockpot insert with the pudding in it to cool for about 20-30 minutes on a rack.
Serves 4 very generously. And you cannot be too generous with this dessert, it is so satisfying especially in the fall and winter!
Double or triple the recipe to serve on holidays (be sure to add 1/2 hour more to the cooking time and check to see if the cake is almost firm but still a little moist before cooling). It can be served right from the crockpot ceramic insert. Try garnishing for a festive look with additional nuts or small hard red cinnamon candies, red and green well-drained maraschino cherries, or even candied apple and orange slices.
To serve, spoon the pudding into serving bowls, top with the caramel sauce that has formed on the bottom under the pudding cake, and top with a dollop of safe ice cream if desired.
Other fruit ideas for this dish:
Substitute firm fresh berries, well drained chunk pineapple, or peeled and chopped fresh pears/peaches for the apples. All are equally good. Why not try some of these or other variations for yourself? This is an easy recipe to serve during almost any season with local available fresh fruit.
Healthy eating,
Marianne
Many people who have IBS also have a wheat allergy and/or gluten intolerance, as I have discussed before on this blog. And of course, Celiacs must stay away from wheat and gluten at all costs. The latest thinking by researchers is that the reason there are questions about the safety of eating oats from the usual retail outlets for these patients is that commercial oats are often processed in the same plants as other grain products including wheat (and probably gluten) and often even coated with some wheat products. Dust, poor cleaning practices and other manufacturing lapses can also add to the likelihood that oats are contaminated. Please see a more in-depth article on this subject at www.ibstreatmentcenter.com in their current newsletter. Although they are primarily an IBS information center, they often offer the latest research on most digestive diseases at various times. Their free newsletter is well worth subscribing to. Always discuss these problems with your physician. But my honest opinion is: just stay away from oats and any products that even may remotely include them if you are gluten sensitive. Why take a chance?
This is a recipe I created from a family basting recipe plus adding ingredients that compliment the present season with autumn colors and tastes. It is very tasty and comforting. Serve over mounds of freshly cooked hot rice, and perhaps accompanied by some baked acorn squash.
Preheat the oven to 350F.
Oil a 10×13 baking dish with 1 Tbs. olive oil.
Place 4 skinless, boneless chicken breasts or turkey breast filets in the oiled pan.
Add these ingredients evenly over the breasts in the order given:
1 C. chicken broth
2 Tbs. Smart Balance or other healthy margarine, melted
1 Tbs. dried rosemary
1/2 can whole berry cranberry sauce, slightly mashed with a fork
1/2 C. orange juice
2 Tbs. honey
1/4 C. Soy sauce
Cover with foil. Bake about 45 minutes until the chicken is thoroughly cooked. Remove the pan from the oven and turn the heat up to 450F. Stir into the pan 3 Tbs. cornstarch or arrowroot already smoothly dissolved in 3 Tbs. cold chicken broth. Return the pan to the oven, uncovered, and bake about 10 minutes or so until the sauce has thickened and is beginning to bubble. Stir before serving. Serves 4.
Easy Baked Acorn Squash
Acorn squash are those cute dark green hard-shelled squash in the supermarket that are in the shape of a large acorn. Cut one in half, lengthwise. Scoop out the seeds. Place in a microwave dish. Prick the insides of each half with a fork several times around the sides and on the bottom. Sprinkle with salt and pepper, and place a small pat of healthy margarine into each. Cover loosely with wax paper or a paper plate. Microwave on high for 10 minutes or more until the inside flesh is soft. Spread the melted margarine all around inside each half with the back of a spoon. You can either serve a half per person, or cut each into halves again for 4 people.
Zucchini harvests are at their zenith right now, and here are some really delicious and easy recipes for you to use this wonderfully versatile veggie.
Zucchini Lemon Bread or Muffins
Preheat oven to 350F. For bread, lightly oil a regular sized loaf pan – For muffins, grease the muffin cups or line a 12 cup muffin tin with cupcake papers – fill 3/4 full.
In a large mixing bowl, combine 1-3/4 C. flour, 1/4 C. sugar, 1/2 Tsp. salt, 2 Tsp. baking powder and 1 Tsp. baking soda.
In a separate bowl, mix with a wooden spoon: 1-1/2 C. fineley shredded zucchini, egg substitute to equal 2 whole eggs, 1/3 C. Canola oil, 1/2 C. Rice or Soy milk, 4 Tbs. fresh lemon juice and 2 Tsp. grated lemon peel. Stir into the flour mixture until moistened. Do not overstir or beat, a few small lumps are okay. Spoon into the prepared loaf pan, or into the baking cups. Sprinkle a little granulated sugar over the top of each muffin.
For the bread, bake 40-60 minutes depending on your oven, testing the center of the bread with a toothpick after 40 minutes. Bake the muffins about 15-20 minutes. When done, remove the bread or muffins from the oven and cool on a rack for 20 minutes. *
Chocolate Zucchini Bread or Muffins
Using the recipe for Zucchini Lemon Bread, omit the lemon juice and grated peel. Instead, add 6 additional Tbs. water or non-dairy milk, 2 Tsp. vanilla and 3 Tbs. cocoa powder. Adding 1/3 package “safe” semi-sweet chocolate chips is a yummy flavor boost too! *
*I have not tried these recipes with any alternate flours. But watch for that recipe.
Zucchini Custard Pie
Preheat oven to 375F. Ccombine all ingredients and pour into an unbaked pastry pie shell. Place the pie plate on a cookie sheet when ready to bake. Bake 45 minutes until “set”. This is also good combined with other fresh chopped fruits such as peeled and cored apples, firm blueberries, sliced firm banana, well-drained crushed pineapple, etc: use 1 C.
3 C. grated zucchini – 2 Tbs. flour – 3/4 C. sugar – Eggbeaters equivalent to 5 whole eggs – 2 Tsp. fresh lemon juice – 1 Tbs. grated lemon rind – 4 Tbs. melted healthy margarine – 1/8 Tsp. salt.
Zucchini-Pineapple Marmalade
Zucchini and pineapple compliment each other extremely well. Combine the ingredients listed below in a medium saucepan, bring to a rolling boil, stirring constantly for 2 minutes. Reduce heat to medium-low, and simmer 5 minutes, stirring constantly until beginning to thicken. Pour into 1 or 2 pint-size hot sterilized jars, cap with a tight lid, cool two hours at room temperature,and then refrigerate for up to one week. This is really yummy on toast and Engish muffins.
2 C. peeled and chopped zucchini – 1/4 C. sugar – 2 Tbs. fresh lemon juice – 1 l6 ounce can crushed or chunk pineapple with the juice
Microwave Zucchini Soup
Cut a medium zucchini into 1″ slices and place in a large round glass casserole dish. Add 1-1/2 C. chicken or vegetable broth, 1/2 chopped onion, 1 stalk chopped celery, 1 peeled and well-chopped carrot, 1 small can crushed tomatoes, and garlic power to taste (optional). Cover tightly with a glass lid. Microwave on HIGH for 15 minutes or until the vegetables are cooked. Taste for seasoning.
Suggestions: When cooked, add some leftover rice, pasta, potatoes, bite-size pieces of cooked turkey or chicken, or other leftover meat and/or vegetables, cover and microwave a few minutes more until soup is hot again. When making this recipe, I particularly like to add pieces of cooked turkey sausage. Ladle from the cooking dish into individual bowls. Garnish with homemade croutons, and/or a non-dairy grated cheese. Instead of croutons, I often serve this meal with plenty of warmed crusty bread on the side to dip into the soup.
Zucchini Crust Pizza
Preheat oven to 425F.
Lightly oil a round pizza pan with olive oil.
Grate 2 medium zucchini into a bowl, and add 1/4 C. Eggbeaters, salt and pepper. Mix well and spread over the pizza pan. Bake 10 minutes. Remove from the oven. Spread onto the pizza 1-1/2 C. thick pizza or spaghetti sauce mixed with 1 Tbs. olive oil. Then scatter your desired toppings over the sauce. I prefer well drained canned mushrooms, chopped red onion and thin slices of cooked turkey sausage or kielbasa. Sprinkle with non-dairy grated mozzarella cheese. Return to oven and bake until topping is bubbly.
Healthful eating,
Marianne
“Vegetables are a must on a diet. I say carrot cake, zucchini bread and pumpkin pie.”
…Jim Davis in I’m in the Mood for Food: In the Kitchen with Garfield.
Watch for my tummy-friendly recipes for all of the above!
Healthy eating,
Marianne
Besides the great taste, this recipe is gut friendly and does not require refrigeration for several hours, so it is perfect for a home buffet or on a picnic. Try to use as many organic ingredients as possible for a good immune boost. SERVE WARM or at room temperature. Do not refrigerate before eating or precook the potatoes a day ahead.
10 med. size red potatoes (do not peel)
6 slices turkey bacon
4 Tbs. canola oil
2-1/2 Tbs. flour
6 Tbs. cider vinegar
1-1/2 c. lukewarm water
3 Tbs. honey mustard
Salt and pepper to taste
Boil the potatoes in well salted water until tender. Meanwhile fry the bacon in the oil until very crisp. Reserve 4 Tbs. bacon pan drippings. Drain bacon well on paper towels, and crumble, set aside. In a saucepan. put the reserved bacon drippings, heat over medium heat, and whisk in the flour quickly until smooth. Add the vinegar and water to the flour mix and stir with a whisk over medium heat until slightly thickened and smooth. Remove from heat and whisk in the honey mustard and seasonings. Set aside.
Drain the potatoes, make sure there is no water on them. Cool slightly. Cut-up into bite-size chunks in a large bowl. Add the warm dressing and mix well. Sprinkle with the reserved crumbled bacon and stir. Garnish with a good sprinkle of paprika and then 1 Tbs. parsley, if desired. Cover and serve warm. Serves 8 generously.
Healthy eating,
Marianne
All through this blog, I have mentioned my favorite site for people with IBS or other digestive problems: www.helpforibs.com as a terrific source for information, and also the site that helped me get my life back. There is another valuable site that has a free newsletter and publishes a lot of medical findings, etc. for IBS, Celiac disease and other digestive diseases:
www.ibstreatmentcenter.com – currently they have several informative articles, including one on people with non-Celiac gluten intolerances.
If you are suffering from a chronic digestive and/or bowel problem, first consult a knowledgeable physician. However, there are many medical people who do not totally understand all the problems or causes of these intolerances and/or diseases. But also do your internet research with reputable sites that may offer some insight to you on what may be causing your particular problem. Since about 50 million people in just this country suffer from some sort of digestive and/or bowel discomfort from mild to severe, many new medical studies are being conducted all over this country, and in other countries, that are shining light on more possible and probable causes, and helpful regimens. In fact, in one study just recently completed with people previously diagnosed with IBS, they found after clinical allergy and intolerance testing, that the most common problem foods were beef, pork, lamb and wheat. And I am sure dairy could be added as the 5th food group.
As I have suggested in other articles on this blog, if you are having to deal on a daily basis with almost incapacitating symptoms, try giving your digestive track a real rest by simply eating several small meals of organic vegetarian baby foods without wheat or dairy in them. Read labels very carefully. Use the internet to check out the ingredients on the organic baby food manufacturers’ sites, and what they mean. Drink unsweetened apple and papaya juices, half and half with water, no ice. Make “safe” homemade soups with well-washed organic carrots and potatoes, and/or rice, and organic broth. Ask your physician or pharmacist if any prescription or over-the-counter medications you are currently taking could be adding to the discomfort. And shop for vitamins and other supplements that are certified organic and vegetarian. Also please ask your physician if you should be taking iron and B-complex vitamins that are usually needed for good health on a vegetarian or animal-meat free product diet.
The successful solution for coping with, or overcoming, any medical problem that adversely affects your life, really is taking responsibility for yourself and seeking all possible knowledge on that subject. The internet has given us a truly wonderful opportunity to do just that. I have also learned a great deal from talking to others with similar problems and their experiences. Look for chat rooms on trusted sites. They can be an eye-opener.
Healthy eating,
Marianne
Fresh hot bread can rarely be easier or faster to make than this!
Preheat oven to 400F.
Oil a large cookie sheet. Sprinkle with a little yellow cornmeal if desired.
Mix in a bowl in this order:
2 Tbs. sugar
4-1/2 Tsp. baking powder
1-1/2 Tsp. salt
3 C. flour
Now pour in:
1 – 12 ounce can or bottle of regular beer
Stir well. It will be sticky.
Flour your hands and sprinkle the dough with a little flour. Divide in half, and shape each half into a bagette almost the length of the pan. Place the bagettes on the cookie sheet, leaving some room between them.
Bake 45 minutes.
They will be crusty and very good.
Healthy eating,
Marianne
After I made this recipe for dinner, we all loved it so much I had to make it again the next night! This bread has a rather unique taste and dense consistency that is almost like a peasant bread. It is both yummy and lower in calories than most white breads. Makes 2 regular size loaf-pan loaves, 1 large loaf-pan loaf or 1 large round casserole loaf. Serves 6-8 generously.
Heat your oven to its lowest temp (usually on “warm” ,or set at 175F., for 5 minutes). Turn oven off but keep the door closed.
Put 2 C. warm water from the tap in a large metal, glass or ceramic bowl. Sprinkle with 1 pkg. fast-acting yeast, then sprinkle 1 Tbs. sugar (not sweetener) over it. Let sit 2 minutes. With a wooden or plastic spoon or spatula, lightly mix the yeast water. With the same spoon. stir in 2 C. good white or organic white flour. Blend until pretty much free of lumps.
Dump 1 C. more flour on top, spoon in 1/2 Tbs. table salt over the flour, then dump another C. flour on top. Using the same spoon, mix well and be sure to scrape down the sides of the bowl. Without covering the bowl, place it into the back of the oven, close the door and let it rise 1 hour. Stir down. Spoon the dough into greased (preferably using a healthy margarine) pan(s) – no need to smooth it out. Place the pan(s) back in the oven, setting them in place on the center of the 2nd rack above the bottom of the oven, where they will bake later. Let rise 1 hour.
Without opening the oven, turn the oven on to 400F. (no preheating) and bake 30 minutes for regular loaf pans, and 35-40 minutes for the larger pans. Remove from oven and let cool on a rack for 1 hour. Cut bread right in the pans for serving, or run a butter knife around the edges to coax the bread out onto a serving plate. Most delicious served still warm or at room temperature.
Healthy eating,
Marianne
Not only is the weather more comfortable in the fall, but so is the wonderful and comforting produce that is available, just waiting for us to make the most of it. With vegetables and fruit, the deeper the color and the more colorful they are, the more nutrients they offer us. That is why fall and winter squash varieties are so healthful, as well as versatile. For additional information, see my July 5, ‘06 entry “BE A SAVVY SEASONAL EATER”.
New Wave Minestrone
This recipe is loosely based on a recipe published in the Diabetes Forecast magazine for October 2006.
1 Tb. olive oil
1 yellow or white onion, peeled and chopped
1 stalk celery, chopped
5 C. any broth or stock
1 C. peeled and cubed butternut squash*
1 med. carrot, peeled and chopped fine
4-6 large very ripe tomatoes, well chopped in a bowl to save the juice
OR
1 16-ounce can crushed or chopped tomatoes
1 Tsp. chopped fresh basil or 1/2 Tsp. dried basil (crushed)
1/2 Tsp. garlic powder
1 can drained, cook white beans (optional)
1 C. cooked or leftover rice or pasta
Salt and pepper to taste
Any leftover cooked vegetables you wish to add (also optional)
Over medium heat in a large saucepan or stew pan, saute the onion and celery in the olive oil until soft. Add the broth, squash, carrot, tomatoes, basil and garlic powder. Bring to a boil, reduce heat, cover and let simmer over low heat 20-30 minutes until the squash is soft. Add the remaining ingredients and simmer, uncovered, 5 minutes more. Sprinkle with an acceptable grated Parmesan or other cheese, if desired. Serves 6.
*To save time, you can substitute 1 c. canned pumpkin, or a package of frozen winter squash, thawed, for the butternut squash. Reduce cooking time by 10 minutes.
Orange and Beet Salad
Mix in a salad bowl:
2-3 Valencia oranges, peeled and chopped in a bowl to save the juice–add the oranges and reserve the juice
1 can sliced beets, drained, coarsely chopped
1 head Romaine lettuce, well washed, dried and coarsely chopped
In a small bowl, whisk these salad dressing ingredients and toss into the salad:
1/4 c. saved orange juice
1 Tb. honey
1 Tb. olive oil
2 Tb. Honey Mustard
Salt and pepper if desired
Healthy eating,
Marianne
