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Category Archives: Recipes

Garlic Herb Crackers

A staple in my house is this recipe, which is for crackers made with almonds (I cannot eat any store-bought crackers).  This works great for me when I need a crunchy, salty treat.  I’ve also used these for taco night, pizza night, a quick snack with almond butter and honey, and a bunch of other things.  I love it that they are so versatile!!!  My husband also loves them, and my kids clamor for them whenever I make them.  A win-win recipe, for sure!

So last night my daughter mentioned garlic bread.  Since I cannot have your typical garlic bread, I decided to take my basic Quick Cracker recipe and modify it to see if I could get a garlicky-bread flavor.  I added some fresh parsley to it, but you could add whatever herb you want to mix the flavor up a bit.  I loved this version, though my husband likes them the normal way (he likes them simple, which just butter on top!).

Here’s the recipe:

  • 1 cup almonds, ground up (it’s okay if they are not ground fine)
  • 1 cup shredded cheese (cheddar is great for the basic recipe…it blends in with everything)
  • 1 egg
  • 2 cloves garlic, put through that little garlic tool that gets the juice out 🙂
  • 1/2 cup fresh parsley, finely cut up
  • 1 tsp sea salt
  • fresh ground pepper

Simply add everything together and mix well.  Then lay out a sheet of parchment paper cut to the size of your rectangle cookie sheet.  Put the mixture on the paper, then put another sheet of parchment paper on top.  Take a rolling pin and roll the mixture until it is pretty thin, but even, and is about the same size as the cookie sheet.  Take the top sheet of parchment paper off, place the other one with the rolled out mixture on it onto the cookie sheet, and pop it in the oven at 350 for about 10 minutes.  Check on it at 10 minutes.  You want the edges to be turning a good brown, so bake for another 2-3 minutes until they are brown and the middle looked slightly less brown.  Be careful though as this can get overdone easily, and isn’t as tasty.  If you undercook it, the crackers simply won’t be as crunchy.

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Posted by on November 16, 2011 in Breads, Crohn's Journal, Recipes, Sides

 

Turkey Chili

It’s been almost 2 years since I’ve had Chili, and with the weather turning cold, I just had to try!  I know it’s a pretty simple thing…to make chili.  But when dealing with Crohn’s, or other digestive disorders, you have to be careful with every new recipe you try, and usually have to modify it to some extent in order to make it work.  After taking an online recipe and tweaking it, I will say that I ended up having a great big batch of yummy chili goodness!!!  I didn’t mean to make as big of a pot as I did, but that’s fine…..I’ll just freeze a bunch of it in single servings and save it for later this winter.  🙂

I wanted beans in my recipe, and since I can’t do canned beans, I went to the store and bought a handful of white beans, black beans, and kidney beans.  I prepared them the overnight way:  boil in plenty of water for 2-3 minutes, cover, and soak overnight.  The next day, drain the beans, fill with water again, and simmer for 2 hours-ish.  I’ve been told that making the beans this way takes a lot of the gassy-ness out of them, and it seems to have worked.  I didn’t have any bad reactions to the beans.  Hooray!!!

After the beans, here’s what I did:

  • Heat a tablespoon or two of olive oil in a big pot.  Add 4 or 5 finely diced garlic cloves and 1 medium diced white onion.  Cook for about 5 minutes.
  • Add spices.  I used 1 tbsp chili powder, 1 tsp cumin, 1 tsp dried oregano, 1/2 tsp paprika, 1/2 tsp salt, 1/4 tsp cayenne pepper.  (This was a bit too little spice for me, so I added a pinch more of each of these until it had the right flavor.  Use these measurements as a base-line and then add more of whatever you think it needs!)
  • Add 1 pound of ground meat (I used ground turkey this time) and cook until done
  • Pour in (2) 11.5 ounce cans of Campbell’s Tomato Juice from concentrate.  I find these at Winco for about $.75 each, and they are great to use in place of tomato sauce, which often has other stuff added that I cannot do.
  • Cut up about 5 tomatoes.  Throw them in the pot.
  • Dice up finely 2 stalks of celery.  Throw it in the pot.
  • Chop up one green pepper.  Throw it in the pot.
  • Drain and rinse the beans.  Throw them in the pot
  • Stir everything well, cover, bring to a simmer, and let cook for about an hour.  Stir occasionally.

I served this with plenty of cheese, dripped yogurt (for sour cream), garlic bread for the kids, and Quick Crackers for me.  When my husband came home he grabbed a bunch of my quick crackers, layered butter and garlic salt on top, and proceeded to use that as a spoon for the chili and cheese.  He didn’t waste any time putting away a big bowl of this!!!  Though the kids didn’t like this (they are not fond of new foods), my husband and I both felt very satisfied with the flavor and consistency of this chili.  It is one that I will come back to again the future, for sure!

And on the Crohn’s note….I had no gas, and no other adverse symptoms.  So…this recipe is a WIN for me!

 
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Posted by on October 22, 2011 in Crohn's Journal, Main Dishes, Recipes

 

Chocolate Cake

Yes, this really does taste, at least to me, like a thick chocolate cake or brownies.  (It does not fluff up like regular cake, thus I equate this more to a brownie.)  Since I cannot eat chocolate or regular cake, this does the trick for me.  The only problem is trying to make it last more than a day!  This is one recipe that DOES require a food processor in order to make it turn out right.  Thanks goes to Marylynn from the Louisiana SCD list for creating this delicious dessert!

Ingredients:

  • 16 large Medjool dates
  • 6 oz. nut flour (I use pecan or almond)
  • 4 oz. melted cocoa butter (you can buy this at http://www.chocolatealchemy.com)
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper
  • 1 egg
  • splash of legal vanilla (no sugar added, just vanilla and alcohol)

In your food processor add the nut flour, salt and pepper and pulse until mixed.

Cut the dates lengthwise, taking out the nut.  Add the dates slowly to the nut mixture with the food processor on until the dates are well chopped and blended.

Add the vanilla and melted cocoa butter to the food processor.  Blend well, scraping down the sides when needed.  You need to just let this mix, and after about a minute it will start to form into a dough.

Add the egg and baking soda.  Mix until well blended.

Take a pie dish, 8″ square, or other pan and butter it well.  Pour the batter into the pan, smoothing out the top.  Bake at 325 for about 35 minutes, or until a toothpick comes out clean.

This dessert is great right out of the oven, but if you let it chill overnight, it has a richer chocolate flavor! Next time I make this, I’m going to add some almond butter on top and see if I can get a good chocolate/peanut butter flavor going on.  🙂

 
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Posted by on August 22, 2011 in Crohn's Journal, Dessert, Recipes

 

Mexican Spinich Wraps

Last night I had some hamburger I needed to use up, and I was dying for a good-tasting Mexican dish.  Since 3 out of the 4 people in my family could not eat tortilla’s last night, I bought some fresh spinach leaves to wrap the meat and cheese up in.  The end result?  Amazing!  I just love dinners like this that are so simple yet oh so good.  🙂

The kicker that did it for me was the Boar’s Head brand Havartti cheese with jalapeno that I found at Fred Meyer.  That cheese is so delicious!  Of course, since this cheese is a treat for me, my family had to settle for regular cheddar for their wraps.  🙂

I cannot eat any pre-mixed spice mixes, and so I looked online and created my own Mexican spice mix that I added to the meat.  It was very mild but had a great Mexican flavor.  I like things a bit more spicy, so if I was cooking just for me I would probably add just a titch more of each spice.  But for my family who does not like overly spicy foods, this was perfect for them.  Here is what I did:

1 tsp chili powder

1/2 tsp paprika

1/4 tsp cumin

1/8 tsp cayenne pepper

1 tsp dried oregano

1 tsp salt

Dash of pepper

3-4 cloves of garlic, finely diced

1/4 cup white onion, finely diced

I cooked the onion and garlic over medium high heat in a cast-iron skillet for a minute or two to soften them and get some of the juices released.  I then just dumped the meat and all the spices in the pan, mixed well, and cooked until the meat was done.  For my son I simply put the cheese, meat, and spinach leaves in a tortilla.  For the rest of us, I took the best and biggest spinach leaves, put in some meat and cheese, rolled it up, and served.  It was great!  Next time I make this meat, I’ll probably make some homemade pico de gallo to add to it.  The dish didn’t need it, but I love a fresh pico de gallo and would love to add it to the flavor profile here.  🙂

 
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Posted by on August 14, 2011 in Crohn's Journal, Main Dishes

 

Yogurt Treat

For almost 18 months my main after-dinner treat has been homemade yogurt with blueberries.  Thankfully, I still love it!  Yesterday though I realized I needed to eat up some bananas, and decided to try something different.  It turned out so good, my picky daughter even ate it!

This is what I did:

Take one banana, slice it up and put it in a bowl

Put about 1/2 cup of homemade yogurt on top of the banana

Drizzle honey (I put about a tablespoon) on top of the yogurt

Top liberally with toasted pecan pieces (I bought mine from Trader Joe’s)

This can work for a treat, or even for a meal if you add something else with it.  I call it dessert because I cannot eat regular ice cream or cakes or stuff like that, so this is a sweet treat for me.  Enjoy!

 
 

Sausages

Oh, this is yummy!  I found this recipe for homemade “Jimmy Dean” sausages on one of my Crohn’s sites, tried it, and fell in love!  Because of possible preservatives and unkown ingredients, I can’t have commercially prepared sausage, but these ones do the job just fine!  This morning I just about tripled this recipe, and made enough to last me for a couple of weeks.  I’ll put most of the cooked patties in the freezer, and just pull out one or two at a time for breakfast.  Finally, something more than just eggs and veggies for breakfast!!!

Sausages

16 oz. ground pork

1 egg

1 tsp salt (less if you think it might be too salty)

1/2 tsp dried parsley

1/4 tsp dried sage

1/4 tsp dried thyme

1/4 tsp dried cayenne pepper (sounds like a lot but has the exact bite the Jimmy Dean’s do!)

1/4 tsp dried coriander

Mix everything together, form into patties, and fry in coconut or olive oil.

Enjoy!!!

 

 
 

Energy Bites

This is my new favorite recipe.  With being on the go so much lately, it’s been hard to keep my energy up because of a lack of food that I can take with me, non-refrigerated.  I took a recipe from Elana’s Pantry and made it my own.  These are quick little bites of energy that I can take anywhere I go, and they provide just enough yummy goodness to keep me running on a full tank!

Here’s what I did this time:

2 cups mixed nuts (I usually use about 1 cup almonds, 1/2 cup walnuts, and 1/2 cup pecans)

App. 1 cup pitted majool dates

Unsweetened coconut (I just toss in however much I have lying around.  Today it was about 1/4 cup.)

Chocolate (Again, I just toss in what I have.  Today it was about 5 oz. of frozen chocolate chips.)

Put the nuts in your food processor and process until well ground but not to the point of nut flour.  Add any other ingredients you want and mix until well blended and chopped up.  Add the dates, a few at a time.  Keep adding dates until the mixture is somewhat sticky.  If you can take a small handful and squish it into a ball that holds, it is done.  If it falls apart, add a few more dates.

That’s it!  I love the versatility of this recipe.  One time I added about 1/2 cup of dried cranberries, and it was delicious!  Really, you could add just about whatever you want to the nuts and dates (that’s the “glue” that holds everything together), and it will probably be great.  Be creative!!!

For Crohnies….we are not supposed to have chocolate, and I know I’m pushing the boundary on this one.  But give me a break!  🙂  It’s been 18 months since I’ve had chocolate.  It seems like I’m doing okay, and so I’m willing to risk it on this one.  The chocolate adds a wonderful flavor dimension to these, and I am going to try to have some self-control in how often I make these.  This recipe also won’t really work for you if you can’t digest nuts or dates.  Sorry!

 
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Posted by on May 12, 2011 in Crohn's Journal, Recipes, Snacks