Crohn’s Disease Recipe
Mary-Ann Williams |
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Sweet Cinnamon Zucchini Bread
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon soda
1 tablespoon cinnamon
¼ teaspoon baking powder
6 organic egg whites, beaten light and foamy
½ cup canola oil
1 ½ cups brown sugar
2 cups grated unpeeled zucchini
2 teaspoons vanilla
Preheat oven to 325F.
Whisk dry ingredients with a metal whisk until thoroughly blended. In a large bowl beat remaining ingredients well with an electric mixer.
Add dry ingredients to wet with a few swift strokes by hand just until well blended. Pour batter into two non-stick loaf pans sprayed with cooking oil. Bake for about 1 hour or until a toothpick inserted into the center of the loaf comes out clean. Cool on racks.
Taken from Help for IBS at www.helpforibs.com
Mushroom, Crab and Dill Omelets
2 organic egg whites
¼ teaspoon dillweed
2/3 cup finely chopped fresh mushrooms
1 tablespoon finely chopped fresh onion
2 tablespoons crab meat
French or sourdough toast for serving
In a small bowl combine egg whites with dill, whisking until lightly frothy. In a small nonstick skillet sprayed with cooking oil sauté the mushrooms and onions until tender and liquid from mushrooms evaporates. Transfer mushrooms and onions to a small bowl and mix with crab meat.
Wipe clean the skillet with a paper towel, spray with cooking oil, and heat over medium. Add egg mixture and immediately top with filling ingredients, forming a narrow line of filling across the center of the omelet. When edges of the omelet are slightly crisp, carefully roll omelet up from one side with a rubber spatula to completely enclose filling, turn omelet over, and cook on other side for an additional 1-2 minutes. Serve immediately with the toast.
Taken from Help for IBS at www.helpforibs.com
Apple Pancakes
4 concord apples
4 eggs
½ teaspoon cinnamon
lactose-free butter for frying
Peel and core apples. Grate apples in a food processor if possible. Mix w/ eggs and cinnamon.
Melt butter in a pan. Drop the apple and egg mixture as you would pancakes. Cook until brown on one side, and flip over. Once brown on the bottom, serve with lactose-free butter and your favorite syrups.
Taken from IBS/Crohn’s Recipes at www.ibscrohns.about.com
Beef Stew
2 pounds beef stew meat, cut into 1 1/2-inch cubes
2 tablespoons oil
1 bay leaf
1 onion, chopped
1/4 teaspoon pepper
2 teaspoons salt
1 teaspoon honey
6 carrrots, peel and sliced or quarterd
1 cup celery, sliced
12 small white onions
4 cups water
Heat oil in skillet, and brown meat on all slides. In slow-cooking pot, combine browned beef, bay leaf, chopped onion, pepper, salt, honey, and vegetables. Pour water over all. Cover and cook on low 8 to 10 hours.
Taken from SCD Diet & Recipes at www.scdrecipe.com
Potato Latkes
¼ cup vegetable oil
4 baking potatoes
1 egg
¼ cup all-purpose flour
½ cup onions, finely diced
½ teaspoon salt
½ teaspoon black pepper
1 tablespoon chopped parsley
Wash and peel the potatoes. Grate the potatoes into a mixing bowl. Press firmly on the grated potatoes to remove excess water. Add the egg, flour, diced onions, salt and pepper and mix thoroughly.
Preheat a large non-stick skillet over medium high heat. Add the olive oil to the pan. Wait for the oil to become hot before adding the pancakes. Drop approximately 2 tbs. of the mixture per pancake into the hot oil.
Fry the pancakes for 3-4 minutes per side. Remove them from the oil when they have become golden in color and have a crispy texture. Serve the pancakes with a dollop of soy sour cream substitute. Garnish with the chopped parsley.
"The Culinary Couple's Creative Colitis Cookbook" by Denise & Ross Weale; Nov. 2002 Front Burner Publishing, Inc.
Soy Cheese and Macaroni
1 tablespoon of soy margarine
1/8 cup of flour
1½ - 2 cups soy milk
1 cup of your favorite soy cheeses, shredded or cubed
1 package of your favorite pasta, fully cooked
Melt margarine and add flour, stirring and cooking until almost brown. Stir in milk and continue stirring until thick. Add cheeses to taste. Continue cooking until cheese has melted; add to cooked pasta.
Easy Gluten-Free Salmon Fritata
4 eggs
6 ounce can salmon, drained
14 ounces frozen corn kernels
1 onion, halved and then sliced
2 large tomatoes, chopped
1 bell pepper, chopped
several sprigs fresh mint or basil, chopped
freshly ground black pepper
herb salt
1 teaspoon olive oil
In a heavy frying pan, heat the olive oil and cook the chopped onion till it softens. Add the corn, salmon, tomatoes and bell pepper. Stir to combine but don't be too vigorous, you don't want the salmon mashed -- try to keep it in small pieces. Sprinkle with pepper, herb salt and chopped mint.
Beat the eggs lightly and pour over the mixture. Cook at very low heat until the eggs are cooked, which will be about 12 minutes.
Serve with fresh green salad.
Best Gluten-Free Recipes; http://members.ozemail.com.au/~coeliac
Ensure Quiche
9-inch baked pie shell
1 ½ cups cooked chopped ham or turkey
1 cup shredded soy Swiss or Cheddar cheese
3 eggs
1 cup mayonnaise
1 can (8 fl oz.) vanilla Ensure
In a medium bowl, mix ham or turkey, and cheese. In a small bowl, whisk together the eggs, mayonnaise, and Ensure. Combine Ensure mixture with meat and cheese mixture. Pour into the pie shell and bake at 375° for 50 minutes or until a knife inserted comes out clean. Makes 6 servings
Taken from the Teens with Crohn’s Disease website at http://pages.prodigy.net/mattgreen/
Lactose-Free Pizza
Tomato Sauce
Pre-made Pizza Crust
Soy mozzarella cheese (shredded)
Soy parmesan cheese
Your favorite toppings
Top pizza crust with sauce followed by parmesan cheese, toppings, and finally mozzarella cheese.
Bake plain crust for 10 minutes at 400º F or until cheese is melted and crust is golden brown.
Options: Before you add the sauce and toppings to the crust, take some of the shredded cheese and place it on the perimeter of the dough. Then fold the dough over the cheese as to form a "pouch", but still leaving open surface area available for toppings.
Taken from the Teens with Crohn’s Disease website at http://pages.prodigy.net/mattgreen/
Rachel’s Parmesan Chicken
4 Boneless, skinless chicken breasts
½ cup Lactose-free butter/margarine
1 cup Bread crumbs
¾ cup Lactose-free parmesan cheese
Melt about 1/2 cup of butter/margarine and pour it onto a plate.
On a separate plate mix together an equal amount of parmesan cheese and bread crumbs (maybe a little more bread crumbs). Coat each piece of chicken in the butter and then roll it in the parmesan cheese mixtures until it is coated.
Place the chicken on a baking sheet covered with foil. Cook the chicken at 350º F for about half an hour, or until the chicken is thoroughly cooked.
Cheese-Spinach Puffs
1 ½ packages frozen, chopped spinach, thawed and drained
1 small onion, minced
3 eggs, lightly beaten
¾ cup grated Parmesan cheese
¾ cup shredded cheddar cheese
¾ cup gluten-free mayonnaise
6 tablespoons butter or margarine, melted
1/4 teaspoon garlic powder
1 package gluten-free Cornbread Mix
Cook the spinach and onion together in a saucepan or microwave in a glass bowl for 5 minutes. Drain extra liquid. Set aside to cool.
In a large bowl, combine the eggs, cheeses, mayonnaise, butter, and garlic powder. Fold in the cornbread mix and stir until completely moistened. Fold in the spinach mixture and chill 1-2 hours.
Shape into 1-inch balls. Chill or freeze for later use, or bake at 350 degrees for 10-12 minutes or until golden brown. Serve hot.
Note: Freeze uncooked spinach balls and pop directly into 350° oven for 12-15 minutes for a quick hors d’oeuvre anytime.
Best Gluten-Free Recipes; http://members.ozemail.com.au/~coeliac
Avocado Dip
1 ripe avocado, peeled, pitted, mashed
½ cup yogurt
2 teaspoons chopped onion
1/8 teaspoon hot Tabasco Sauce
Combine all ingredients in a small bowl. Mix thoroughly. Add more hot sauce for "bite." Serve immediately with taco chips.
Taken from SCD Diet & Recipes at www.scdrecipe.com
Pumpkin Frozen Yogurt
2 cups vanilla yogurt
1 cup pumpkin - cooked, drained and cooled
½ cup honey
2 teaspoons cinnamon
1 teaspoon nutmeg
½ teaspoon ground cloves
Blend ingredients in a blender. Pour into an ice cream maker and process for the specified time. Serve with a dollop of lactose-free whipped cream.
Taken from SCD Diet & Recipes at www.scdrecipe.com
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