Category Archives: I.C. Bladder Safe

Homemade Tasty Turkey Meatballs *

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Ok, meatballs don’t photograph well.  With that said, these taste great.  I came up with this recipe because I was sick of paying good money for a tiny bag of turkey meatballs that had additives.  Honestly, these taste better than the bagged ones.  It’s a very adaptable recipe so do what you like with it; this is one of those recipes where it’s hard to go wrong.   But I’m SURE you could go wrong, so don’t go crazy!  🙂

INGREDIENTS:

  • 1 container 1 lb. 93% lean ground turkey
  • Coarse salt
  • A few dashes of onion and/or garlic powder, you estimate how much you like**
  • 2 T. plain sour cream
  • 1/4 cup Panko bread crumbs
  • 2 T. jarred Parmesan cheese, or use freshly grated (I use jarred)
  • Dried or fresh parsley, you estimate how much you like
  • PAM or similar nonstick cooking spray

**Some IC sufferers do not tolerate onion well, tread carefully!

DIRECTIONS:

  • Heat oven to 375° F. 
  • Mix all ingredients together without over-mixing meat to make it tough.
  • Spray cookie sheet or spray aluminum foil on cookie sheet.
  • Use a cookie scoop for best uniform results, or estimate with a spoon, and scoop meat mixture into round balls, place onto cookie sheet.
  • Cook 20 minutes.
  • Spray the tops of meatballs with cooking spray, flip, and cook an additional 20-25 minutes until meat registers safe with a cooking thermometer (165° is safe).

Hush Puppies! *

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This was a spur-of-the-moment recipe to try something completely different.  It was really the best hush puppies we’ve had, even beats Long John Silver’s when we used to go there.  We haven’t gone there in many, many years as it’s a very unhealthy restaurant and we don’t like going to places where you have no idea how many times they’ve reused the oil or what other foods were in that oil.  We like to be in control of our frying, during the rare times we fry.  Our 7-year old liked them!  They are fun and quick to make.  We used a Dutch oven and it was really convenient and easy.  We did not have to have the oil at that high of temperature (365°).  Perfect texture and softness inside, and crispness outside.  Enjoy!

Ingredients

  • 1 cup yellow cornmeal
  • 1/4 cup all-purpose flour
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1 egg, lightly beaten
  • 3/4 cup milk
  • 1 small onion, finely chopped (We used onion powder instead)*
  • oil for deep-fat frying

*Onion can flare some patients, so please first know if you should use it or not.

Directions

  1. In a large bowl, combine the cornmeal, flour, baking powder and salt.
  2. Whisk the egg, milk and onion in a separate bowl; add to dry ingredients just until combined.
  3. In a deep-fat fryer or electric skillet, heat oil to 365°. Drop batter by teaspoonfuls into oil. Fry 2 to 2-1/2 minutes or until golden brown. Drain on paper towels. Serve warm.   Yield: 4-6 servings.
Originally published as Hush Puppies in Taste of Home April/May 1995, p35

America’s Test Kitchen Twice Baked Potatoes *

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This is from America’s Test Kitchen Healthy book.  When you have some calories to burn, this is a very tasty recipe.  Follow the directions exactly.  I used Idaho potatoes.  Add some dried chives or chopped scallions for color, or even parsley, like I did, when I ran out of chives.  Be sure to scoop out everything but an 1/8″ of potato for the best flavor.  If you leave too much potato in the shell, you will miss some of that creamy incorporated flavor throughout.  

INGREDIENTS:

  • 4 russet potatoes (about 8 oz each), scrubbed and patted dry
  • 1 tsp. canola oil
  • 1 T. unsalted butter
  • 1 onion, minced (I used powder, it was fine)**
  • 1 garlic clove, minced (I used powder, it was fine)
  • 1 cup shredded sharp Cheddar cheese, (about 4 oz.)
  • 1/2 cup sour cream, room temperature (can be lowfat)
  • 1/4 cup skim or 2% milk
  • 1/2 tsp. dry mustard (powdered)**
  • salt and pepper
  • 2 scallions, sliced thin**

**Known IC irritants, tread carefully!  Omit these and it will still be yummy.

DIRECTIONS:

  1. Adjust the oven racks to the upper-middle and middle positions.  Heat oven to 400° F/ 
  2. Rub potatoes with the oil, place on upper oven rack, and bake until the skins are crisp and deep brown, and a skewer easily pierces the flesh, about 1 hour – after flipping them over halfway through baking.
  3. While the potatoes bake, melt the butter in a 10-inch skillet over medium heat.  Add onions and cook until softened and lightly browned, 5-7 mins.
  4. Stir in garlic and cook until fragrant, about 30 secs.  Transfer to a bowl and cover to keep warm. (SINCE I DIDN’T USE RAW ONION AND GARLIC, I JUST MELTED THE BUTTER, ADDED THE GARLIC/ONION POWDER, AND ADDED IT TO THE NEXT STEP).
  5. Transfer the potatoes to a wire rack and let cook slightly, about 10 mins.  Increase the oven temp to 500° F.
  6. Cut each potato in half lengthwise through the narrow curved side.  Using an oven mitt to hold the hot potato, scoop the flesh from each potato half into a medium bowl, leaving 1/8″ thickness of flesh in each shell.  Transfer the shells back to the wire rack.
  7. Mash the potato flesh with a potato masher or fork until smooth. 
  8. Stir in 1/2 cup of the cheddar, sour cream, milk, dry mustard, onion/garlic mixture, 3/4 tsp. salt, and 1/8 tsp. pepper.
  9. Spoon the mixture into the potato shells, mounding it slightly at center.  Sprinkle with remaining 1/2 cup (or more) of cheddar.
  10. Bake potatoes on middle rack until shells are crisp and the cheese is melted and spotty brown, 10-15 mins.
  11. Sprinkle with scallions/parsley/chives and serve.

Apple Scones *

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I saw this recipe and bookmarked it because it has no eggs, a smaller amount of sugar, and got great reviews.  It’s from Food.com.  I did it completely in the food processor. First, I shredded the apple (but only used 1/2 cup), then I removed the shredded apple, and mixed my other ingredients (flour, sugar, baking powder, baking soda, and salt).  Then I added back my apple and then put in the milk.  I even ‘kneaded’ it in the processor instead of on a cutting board.  Easy, just a little sticky recipe, so I added more flour and covered it in flour before shaping into a circle.  DELICIOUS!  Add some butter and preserves, serve with tea!  It goes great with Dutch apple preserves!

INGREDIENTS:

  • 2 cups flour
  • 1/4 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup butter, cold
  • 1/2 cup apple, shredded (1 medium)
  • 1/2 cup milk
  • to taste milk, for topping the scones
  • to taste sugar
  • to taste cinnamon**

**Known IC irritants, tread carefully!  Omit the cinnamon to make it IC safe.

DIRECTIONS:
  1. Preheat oven to 425 degrees.
  2. Measure flour, sugar, b. powder, soda, and salt into large bowl. Cut in butter until crumbly.
  3. Add apple and milk. Stir to form soft dough.
  4. Turn out onto lightly floured board; knead gently 8 to 10 times. Pat into two 6-inch circles. Place on greased baking sheet.
  5. Brush tops with milk; sprinkle with sugar and cinnamon. Score each top into six pie-shaped wedges. 
  6. Bake for 15 minutes or until browned and risen. Serve with warm butter and marmalade.
  7. Optional: Add 1/2 cup currants to batter.

 

 

Candy Cane Cookies *

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What a fun recipe this is!  I must have had these cookies as a child because I remember them!  Please reserve a few hours to make them.  When you’re twisting 1-2 teaspoon measurements of dough, it will take a while.  I made some small and for the next tray, I made them much bigger 6.5-7″. I found the twisted pattern was prettier with larger cookies. I ended up using 4 trays to make all the cookies.  I recycled my parchment paper for the 2nd batches.  I also recycled the peppermint topping for subsequent batches.  I suggest using a food processor to finely crush the peppermint candies.  You don’t want big chunks that could break someone’s teeth so I ground them very fine!  You could even do one dough in red and one in green!  That would be awesome too!  ENJOY!!

 

INGREDIENTS:

  • 1 cup sugar
  • 1 cup butter or margarine, softened
  • 1/2 cup milk
  • 1 teaspoon vanilla**
  • 1 teaspoon peppermint extract
  • 1 egg
  • 3 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon red food color
  • 2 tablespoons finely crushed peppermint candies
  • 2 tablespoons sugar

NOTES: Vanilla can irritate some IC sufferers. Please make sure you can have vanilla and peppermint.

DIRECTIONS:
  • Stir together 1 cup sugar, the butter, milk, vanilla, peppermint extract and egg in large bowl. Stir in flour, baking powder and salt. Divide dough in half. Stir food color into 1 half. Cover and refrigerate at least 4 hours.  (I did it overnight and it was fine.)
  • Heat oven to 375ºF.
  • Stir together peppermint candy and 2 tablespoon sugar; set aside.  (I used a food processor, prepare for a peppermint cloud when you open the lid).  🙂
  • For each candy cane, shape 1 rounded teaspoon dough from each half into 4-inch rope by rolling back and forth on floured surface. Place 1 red and white rope side by side; press together lightly and twist. Place on ungreased cookie sheet; curve top of cookie down to form handle of cane.
  • Bake 9 to 12 minutes or until set and very light brown. Immediately sprinkle candy mixture over cookies. Remove from cookie sheet to wire rack. Cool completely, about 30 minutes.

Creamy Rice Pudding *

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I haven’t made rice pudding in  years.  This was a great recipe I am keeping.  I found out I prefer my rice pudding cold versus warm.  I used dark raisins but that’s my preference.  Any amount of raisins will do.  I remade this in April of 2014 and I found that 1/3 cup of dark raisins suits us just fine.  Be sure to turn your heat off when you add the egg/milk/raisins, otherwise you may get scrambled eggs.  I stirred constantly while slowly adding the egg.  ENJOY!  (A dash of cinnamon on top when it’s done doesn’t hurt either.  Unless, of course, you’re allergic to cinnamon, which I have heard!).

  • 3/4 cup uncooked white rice
  • 2 cups milk, divided
  • 1/3 cup white sugar
  • 1/4 teaspoon salt
  • 1 egg, beaten
  • 1/3 to 2/3 cup golden or dark raisins**
  • 1 tablespoon butter
  • 1/2 teaspoon vanilla extract**
  • Dash of cinnamon, optional**

**Known IC irritants, tread carefully! Omit these to make it IC safe.

DIRECTIONS:

  1. Bring 1 1/2 cups water to a boil in a saucepan; stir rice into boiling water. Reduce heat to low, cover, and simmer for 20 minutes.
  2. In a clean saucepan, combine 1 1/2 cups cooked rice, 1 1/2 cups milk, sugar and salt.
  3. Cook over medium heat until thick and creamy, 15 to 20 minutes.
  4. Stir in remaining 1/2 cup milk, beaten egg, and raisins; cook 2 minutes more, stirring constantly.
  5. Remove from heat and stir in butter and vanilla.

Martha’s Sweet Potato Casserole *

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This is a really neat recipe.  You get that mashed sweet potato flavor with spices, added sweetness (optional), and beautiful golden marshmallows.  Next time I will half it for my family of three because it makes a lot (I forgot); it serves about 8 people.  The cinnamon and brown sugar are ingredients I added because I thought it’d be better with them.  I used about 3 large sweet potatoes, but weigh them please!  If you need a great masher that’s easy to clean, look here:  OXO Masher.  ENJOY!!!

INGREDIENTS:

  • 3 lbs. sweet potatoes, peeled and cut into 1-in. chunks
  • coarse salt
  • 1/2 cup whole milk (I used 2%)
  • 4 tablespoons butter
  • 1/2 teaspoon ground nutmeg**
  • 2 cups mini marshmallows
  • 1/8 tsp. cinnamon (optional)**
  • 1/4 cup brown sugar (optional)

**Known IC irritants, tread carefully! To make this IC safe, omit the cinnamon and be careful with all spices.

DIRECTIONS:

  1. Preheat oven to 375°.
  2. Place sweet potatoes in large saucepan or pot, and cover with cold water by 1 inch.  Salt generously.
  3. Bring to a boil, reduce to a simmer, and cook until easily pierced with the tip of a paring knife, 15-20 minutes.
  4. Drain, and return to pan.
  5. Heat over medium, stirring, until liquid has evaporated and a thin film covers the bottom of pain – about 2 mintues.
  6. Remove pan from heat, add milk, butter, nutmeg, and optional cinnamon and sugar.
  7. Mash until smooth, season with salt.
  8. Transfer mixture to a 2-qt. baking dish. (To make ahead, refrigerate up to 1 day).
  9. Top casserole with marshmallows, bake until center is warmed through and marshmallows are lightly browned, about 15-20 minutes.

Apple Bran Muffins With Flax Seed *

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This was a nice healthy recipe that also tasted good.  I liked how it used whole wheat flour, milled flax seed, and raisin bran (cereal) to add fiber and nutrition.  Thanks to my sister-in-law, Ann, for telling me about it.  The only changes I’d make a second time around is to further reduce the nutmeg and cloves, even though I already reduced them.  Next time I’d just do a dash of each, they can be overpowering to me. I used butter instead of margarine with no ill effects too  Otherwise, great recipe!

Prep time: 15 minutes
Total time: 30-45 minutes

Servings: Makes 10 muffins

Ingredients

  • 1 1/4 cup raisin bran**
  • 1 cup whole wheat flour
  • 2 1/2 teaspoons baking powder
  • 3/4 teaspoon nutmeg**
  • 1/4 teaspoon ground cloves**
  • 1 tablespoon milled flax seed
  • 3 tablespoons water
  • 1/3 cup milk
  • 1 egg
  • 3/4 cup brown sugar
  • 1/4 cup margarine
  • 2 apples, peeled and chopped

**To make this IC safe, maybe replace with plain bran.  Make sure it doesn’t have cinnamon, a known irritant, or other irritants in it.

Preparation

  1. Preheat oven to 350 F.
  2. Combine dry ingredients into large bowl.
  3. Combine wet ingredients into smaller bowl.
  4. Add wet ingredients to dry ingredients.
  5. Spoon into greased muffin tins up to the lip of the tin.
  6. Bake 15-30 minutes, depending on altitude (the higher the altitude, the longer you’ll need to cook them).

To keep the ultimate amount of moisture while storing, place the muffins into a ziplock bag immediately after removing them from the oven (while still piping hot).

Note: If you don’t have flax seed, add another egg and don’t add the 3 tablespoons of water.

Note: The brown sugar can be substituted with the same amount of maple syrup.

Read More http://www.epicurious.com/recipes/member/views/APPLE-RAISIN-BRAN-MUFFINS-WITH-FLAX-SEED-1275965#ixzz2jghlvNME

 

 

 

Chicken Cordon Bleu In The Slow Cooker *

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I have always wanted to make chicken cordon bleu myself and finally did it, this time in the slow cooker!  It is definitely not healthy for you, but I figured I’d make it about 1-2x a year and if I made it, I will have known the exact ingredients in it (no preservatives and fake chemicals) versus buying it frozen or in most restaurants.  This came out of my Crock Pot Favorite Slow Cooker Recipes Book (c) 2010.  It is really tasty.  It IS on the heavy side so just eat less of it! Makes 4 servings.  ENJOY!

INGREDIENTS:

  • 1/4 cup all-purpose flour
  • 1/2 tsp. salt
  • 4 boneless chicken breasts, lightly pounded
  • 4 slices ham (We used deli ham)
  • 4 slices Swiss cheese
  • 2 tablespoons olive oil
  • 1 cup chicken broth
  • 1/2 cup half-and-half
  • 2 tablespoons cornstarch

 

DIRECTIONS:

  1. Combine flour and salt in a resealable plastic bag and shake well, set aside.
  2. Place flattened chicken on cutting board, skin side down.  Please 1 slice ham and 1 slice cheese on each piece.  Fold chicken up to enclose filling and secure with toothpick.  Place in bag with seasoned flour and shake gently to coat.
  3. Heat oil in large skillet over medium-high heat until hot.  Add chicken, skin side down.  Brown on all sides.  Transfer to slow cooker.
  4. Remove skillet from heat and add chicken stock.  Cook and stir to loosen browned bits (A.K.A. Deglazing).  Pour into slow cooker.  Cover and cook on LOW 2 hours. 
  5. Remove chicken with slotted spoon.  Cover with aluminum foil to keep warm.
  6. Mix together half-and-half and cornstarch.  Add to cooking liquid.
  7. Cover, cook on LOW for 15 minutes longer or until sauce has thickened. 
  8. To serve, remove toothpicks, place chicken on plates and spoon sauce around chicken, with extra sauce if desired. 

Pumpkin Cookies *

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These are a great pumpkin treat for this time of year AND they get a vegetable in you and/or your children.  What is interesting is that they are not overly sugary, they almost taste a little too healthy without the icing, but they are great!  Baking on parchment paper is always something I recommend.  I froze the remainder since it made 2 dozen cookies.  This is from the book “The Food Allergy Mama’s Baking Book” by Kelly Rudnicki.

 

COOKIE INGREDIENTS:

  • 1/2 cup shortening**
  • 1 1/2 cups light brown sugar
  • 1/2 cup unsweetened applesauce
  • One 15 OZ. can pumpkin puree
  • 3 cups unbleached all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon ground cinnamon**
  • 1/4 tsp. ground nutmeg**
  • 1/4 tsp. ground ginger**
  • 1/4 tsp. salt
  • Classic icing recipe below

**Known IC irritants, tread carefully!  Omit spices that bother you. Shortening can have soy and other irritants, replace with butter.

DIRECTIONS:

  1. Preheat oven to 400° F.
  2. In the bowl of a stand mixer fitted with the paddle attachment, thoroughly combine the shortening, sugar, applesauce, and pumpkin.
  3. In a separate medium bowl, combine the flour, baking powder, cinnamon, nutmeg, ginger, and salt with a wire whisk.
  4. Add the flour mixture to the shortening mixture and stir until just combined.
  5. Line 2 baking sheets with parchment paper.  Use a cookie scoop to place batter onto the prepared sheets. 
  6. Bake for 12-15 minutes or until lightly browned.
  7. Remove from the oven, and cool on a wire rack. 
  8. Frost with icing recipe below.

ICING RECIPE:

  • 2 cups confectioner’s sugar
  • 1 teaspoon good-quality vanilla extract
  • 3-4 tablespoons milk, as needed to thin icing.

DIRECTIONS:

  1. Blend all ingredients together in a small bowl with a wire whisk.
  2. Drizzle over cookies or dip each cookie into icing bowl.