For each pan, use 1/3 of the bread recipe. Roll it out to about 12x14". Brush with melted butter, then top as desired, and sprinkle with salt and pepper. Roll up tightly. Slice about 1.5" thick, and place in a greased cake pan. Allow to rise for about 30 minutes, then bake at 375 for 45 minutes, or until golden brown. So good......
I've been making cheese again..... which means more whey, and more excuses to come up with new ideas. First up, I am sharing a modified version of our family bread recipe. This is somewhat different than what my Grandma used to make, but is a bari-friendlier version. Yes, I really do mean it when I say a handful- the original recipe predates the use of standardized measuring cups in the home. Just a loose handful is all that means. Warm for the whey is about 104 degrees, or as Grandma used to call it, warm to touch. I used GNC whey protein powder. This takes almost 5 pounds of flour, and I use King Arthur's bread flour. So.... for the bread....
Bread with protein
In a large bowl, place 1 cup warm (not hot) whey, 1 handful of sugar, and a rounded teaspoon of yeast. Let sit for about 5 minutes, or until bubbly. To this add:
4 cups warm whey
2 handfuls of sugar
1 handful of salt
A fist sized lump of shortening (Crisco, margarine, or butter. Grandma used lard....)
2 rounded scoops of unflavored protein powder
Enough flour to make a cake batter consistency. Beat well.
Continue to add flour until a ball forms. Turn out onto a floured surface, and knead well, until smooth and elastic. Place in a very large, well greased bowl, and then turn the ball over so that both sides have now been greased. Cover with a damp cloth and place in a warm spot to rise until at least double in bulk. “Punch it down”- squeezing it several times to remove most of the air. Divide the dough into 3 or 4 pieces, and then into pans for rolls or loaves. Allow it to rise again, or you can freeze it at this point. Bake at 375 for about 45 minutes, until golden brown. Enjoy.
3/4 stick of butter, melted
2/3 cup pumpkin puree
2 cups splenda
1 cup Carbquick
2tsp vanilla extract
1 cup dark chocolate morsels, divided
3/4 cup pecan pieces
Preheat oven to 350, and grease a 9x9 pan, set aside. In a mixing bowl, combine butter, pumpkin, and eggs, beat lightly. Add splenda, carbquick, and beat again. Stir in the vanilla, then 3/4 cup of chocolate, and the pecans. Pour into pan, and bake for 30-35 minutes, or until the top springs back when touched. Remove from oven and scatter remaining chocolate over the top. Once they have softened, use a butter knife to gently spread over the top of the brownies. Allow to cool, then slice and enjoy.
So anyway, I wanted to play with some ideas to get a guilt free pumpkin pie, and the hubster tells me I have nailed it with this.
2 large eggs, beaten lightly
1 scoop unflavored protein powder
1/2 cup splenda
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground ginger
pinch of salt
1 can fat free evaporated milk
1 can pumpkin puree
Preheat oven to 425, and spray a 1.5 qt casserole dish with Pam. Combine above ingredients, and pour into dish, place on center rack of oven and bake for 15 minutes. While this is baking, in food processor bowl combine 3/4 cup Carbquick, 3/4 cup splenda, 1 tsp ground cinnamon, 1/2 tsp ground nutmeg, 3/4 stick cold butter. Process until bread crumb consistency, then stir in 1 cup chopped pecans. Spread over pie mixture, reduce temp to 350, and bake for 35 minutes, or until a knife inserted in the center comes out clean.
Now if you have no need to make this bari-friendly, you can leave out the protein powder, replace the splenda with sugar, the carbquick with bisquick, and use full fat milk. However, I challenge you to serve this to non-ops without telling them it's healthy, and I doubt they would ever guess!
So- this is super simple, and oh so tasty.
In 1 TBS olive oil, saute 1 medium chopped red onion, 3 cloves minced garlic, 1 large green pepper, until soft. To this, add 8 cups roughly chopped fresh tomatoes, and reduce heat to simmer. After one hour, add 1 TBS each fresh basil, parsley, and thyme, and sea salt to taste. Stir occasionally, continuing to simmer for another hour. Use a hand held blender and puree. Serve with a dollop of greek yogurt, and/or cheese if desired.
This will also work well as a sauce over chicken or pork, to bake, covered with foil, in the oven.
I have spent the last week dealing with a family emergency (happy outcome, thank God!), so I came home to an overflowing garden. The squash are taking over the entire yard, and the tomatoes are way out of hand. So- zucchini bread, and tomato soup. Not to eat together..... but still so very good. First up, pumpkin- zucchini bread. This started as an idea from a recipe I saw posted on facebook, but knew it could be improved. Tiny slices for the bariatric eaters- bigger for anyone else. I am a firm believer that my surgery allows me to eat like a normal person. That means everything in moderation. I reduce or eliminate sugar and simple carbs wherever I can. I do not eliminate things like bread from my diet, but instead make sure it is as healthy as I can make it, and have very small amounts. It feeling fallish today makes this really appropriate- love the taste of pumpkin!
Preheat oven to 350, and grease a 9x5" loaf pan.
Preheat oven to 350, and grease a 9x5" loaf pan.
3 cups flour
1 tsp ground cinnamon
1/2 tbs ground nutmeg
1/4 tsp ground ginger
1 tsp salt
1 tsp baking soda
1 tsp baking powder
2 1/4 cups splenda
1 cup canned pumpkin
1 tbsp vanilla extract
2 1/2 cup shredded zucchini
1/2 cup semisweet chocolate chips (optional)
In a large mixing bowl, combine eggs, vanilla, splenda, and pumpkin. Add dry ingredients, and combine, then add zucchini, and chocolate chips (if desired). Pour into pan, and bake for 1 hour, or until toothpick comes out clean. Cool on wire rack before slicing.
This would be yummy with craisins or raisins substituted for the chocolate chips as well.... and if I had been able to find any, I may have tried this with the splenda brown sugar blend. This has fewer carbs this way, so I cannot argue too much. Enjoy!
There is more to do with the summer glut of zucchini and tomatoes then make zucchini bread. This is rather fabulous served with the cheesy zucchini bread, and it makes my vegetarian hubster a very happy man. I am convinced that whoever first came up with the idea to make ratatouille had a garden like mine. It always seems a good idea when you are planting 2 each of a variety of tomatoes, and 2 each of 2 different varieties of zucchini and yellow squash. Then the harvest starts.... yeah. I digress. This is the quintessential summer dish. It is essentially a big pot of whatever your garden is throwing at you. It should always include squash, tomatoes, and eggplant. Other than that- pick your own combinations.
In a large, preferably cast iron pot, over medium heat, saute one medium onion and 2 cloves minced garlic in 2 tbs olive oil, until translucent. To this add 8-10 cups cubed vegetables. Tonight's mixture included zucchini, yellow squash, eggplant, peppers, and tomatoes. Add 1 tbs each fresh chopped basil, thyme, and parsley, salt and pepper to taste. Stir well, cover and reduce heat, and allow to simmer for 1 hour.
That's it. So good they made a movie about it.....
Preheat oven to 350
Combine ingredients, and divide between 2 greased 9x5"loaf pans. Bake for 55 minutes, or until a toothpick comes out clean. Cool on a wire rack before slicing.
In a large bowl, combine the dry ingredients with the zucchini, cheese, scallions and peppers. Combine buttermilk and eggs in a measuring cup, and beat lightly. Pour over dry mixture, and stir to combine. Will be very thick. Pour into a greased 9x5" loaf pan, and bake for 1 hour, or until a toothpick comes out clean. Turn out on a wire rack and cool completely before slicing.
OK, so the cooling completely is the hardest part, honestly. Now for lunch I am having a thin slice of this, topped with a slice of fresh tomato, salt, pepper, and provolone cheese, run under the broiler. YUM!!!
So- in no particular order- in the fridge we have the giant pitcher of sugar free ice tea. There is protein chocolate/butterscotch mousse. Eggs, eggplant, zucchini, tomatoes, onions, celery, blueberries, cantaloupe, watermelon, both sweet and hot peppers, Chobani bites, Laughing cow cheese (light), low fat (NOT fat free) shredded cheese, fat free sour cream, fat free cottage cheese, low fat ricotta, Parmesan and feta cheeses, skim milk, half fat mayo, pickles, cukes, garlic, spinach, arugula, boneless, skinless chicken breast, bacon, Tofurkey beer brats, meatless sausages, fat free salad dressings, yeast, butter, mangos, and mustard.
In the freezer is a variety of fish, frozen fruits and veggies from the garden, frozen fat free/sugar free yogurt, Cornish game hens, zucchini bread, pre-made veggie meals for the hubster, and chicken.
In the pantry- whole wheat and bread flour, quinoa, sugar free/fat free pudding mix, Bariatric advantage protein powder, Splenda, Bisquick, spices, chick peas, canned tomatoes, canned chicken, bouillon, broth, baking powder, baking soda, grits, couscous, cereal, spaghetti squash, olive oil, raisins, dried cranberries, and an assortment of nuts.
On the deck is my herb garden, in pots- basil, dill, rosemary, thyme, parsley, cilantro, and sage. Currently in the garden I have yellow neck and zucchini squash, tomatoes, and peppers. Long term plants are sunchokes and rhubarb.
This list is adjusted, all the time. However, from this I can make almost anything my little heart desires. No beef is included in my kitchen, nor is pasta (not true- hubby is a vegetarian, and he eats pasta! I just don't use it)- I find my sleeve does not approve. Fat free cheese I find does not melt/bake well, not to mention the fact I find I hate the taste. I am a bit of a cheese snob.
I am off to start shredding zucchini, and will share the recipes. I am going to up the protein on my reduced sugar zucchini bread today, and make a zesty one as well. Recipes to follow.
Second thing? Unless you dig into your soil and find it rich and black, it probably could use some improvement. If you have a lot of clay, mix in some peat moss, and remove as much clay and rocks as you can. Early on, you are probably going to have to buy compost, but check Craigslist. You will often find someone offering manure, or a manure/hay mixture. This is perfect. Start now preparing your garden for your first planting, next spring. Remove grass from your chosen area. You can create raised beds if you like (landscape timbers work well for building the boxes), but we find that they require more watering. You can of course, dig by hand a small plot, making sure to turn the soil at least 6 inches down. For larger areas, you can hire someone to plow your patch. Once this is accomplished, mix in some of the compost/manure. Add some more on top, and let it rest until spring. You can cover it with landscape fabric or black plastic to speed killing off the weeds that will come, but other than weed control, let it rest. Come spring, plow/dig it in again, and you will be ready to plant.
Now is the time to start composting as well. There are gadgets you can buy to make this a bit more sophisticated, but I am a big fan of my mother's method, and keep it simple. All fruit and veggie scraps, egg shells, coffee grounds, tea bags, - go into a small container I keep on my kitchen counter. After dinner, that goes out to the compost pile, where grass clippings are added. My pile is in the woods behind my house. Mom's was just beside the garden. When plants die down, they are pulled and added to the pile as well. We have a fish pond, so the goop from the filter, and muck from cleaning the pond, goes in as well. Every month, the pile is turned. Eventually this all gets very warm, and starts to rot. This is a very good thing! You can start new piles every so often and let them rot down completely- but again, I keep it simple. After about 3 months, you have compost at the bottom of the pile, it just needs to be scooped up and added to the garden.
Once your plants are up and growing, this is great for "top dressing". Shovel some compost around the base of each plant. It will not only provide great fertilizer (organic, natch!), but will help with weed control.
That is enough for today, I think. What do you want to know about next?
Easy peasy- one of my favorite bari-friendly summer meals. One chicken breast can go a really long way when you are have a baby sleeve. I'm a year out and still don't eat but about half of one roulade.
To serve- slice the roulade, and spoon sauce over top.
Now, as a friend of mine says, play with your food. Adjust the veggies according to what you have available, or just prefer. Add some crookneck squash, and or broccoli, etc. Change up the herbs. I use all fresh from the garden veggies, and I swear it just makes it taste even better. This is super low fat, high in protein, and low in carbs. Enjoy!
Preheat oven to 350. Combine all ingredients in a mixing bowl, and pour into a 9x5" greased loaf pan. Bake for 1 hour. Cool in pan for 10 minutes, then turn out onto a wire rack to finish cooling before slicing and enjoying.