Showing posts with label recipes. Show all posts
Showing posts with label recipes. Show all posts

Tuesday, April 9, 2013

The Newest Segment of Identity Discovery #Recipes #GERD

As many of you know, I have acid reflux, or GERD. I have had it my entire life as a result of being born with a diaphragmatic hernia. That means that my stomach and esophagus have been being tortured for 31 years. I was officially diagnosed when I was 15 and went through various medications until I was put on Protonix. I have been on that drug for about ten years. It has made it so that I can eat things like peppers and tomatoes, but it did not make my issues go away completely. I don't think that it is possible for me to ever be able to eat lettuce or cucumbers without having to run to the restroom all the next day. Yes, it is that bad of a problem that one of the healthiest things a person can eat, salads, I am unable to eat. It certainly makes it very hard to keep my acid reflux under control and lose weight.

This brings me to why I am telling you about my issues. I recently had an Endoscopy done. It was meant to be a routine check up as well as to look at my vocal cords since my voice has been hoarse since this past December. The last one of these I had done was when I was officially diagnosed, so 16 years ago. I have had Upper GI's done that always came back saying that I could never go off my medication. I never thought that perhaps I needed the occasional scope to look for continuing damage. Well that is basically what they discovered. Tomorrow I will find out the extent of the damage, but the information that I received was just that. More damage has been done. As it turns out, I probably have Barrett's Esophagus. Honestly, when I look at the picture on the page I just linked to, I would say that I definitely have it. I have a picture from my scope that is WAY worse than that one. On my image, there was something that looked like a lesion. They took a biopsy of the lesion to test to see if I actually have Esophageal Cancer. The results I get tomorrow will tell me if I have cancer basically.

Barretts Esophagus

Pretty scary huh?

Well my husband and I have decided that no matter what the result is, I obviously am at a high risk of getting cancer. The only way to prevent it from getting worse is for me to get my acid reflux under control. Yesterday I took some huge steps in that direction. Here are the things that I have to do in order to help get it under control:

  • give up alcohol,
  • give up smoking,
  • give up caffeine,
  • give up carbonated beverages,
  • give up chocolate,
  • stop eating any foods that give me trouble (peppers, lettuce, cucumbers, tomatoes, celery, movie popcorn, etc.)
  • avoid fatty foods,
  • lose weight, and
  • get 8 hours of sleep at night.

Yup...That's my life now. We started Weight Watchers yesterday to help with the weight, but if you have ever done any diet plan, they all emphasize using things like red and green peppers as fillers. I can't do that. I will have to be super duper picky about the meals I cook. This leads me to the newest segment of my blog. I am going to post the Weight Watchers recipes I make with a short review of how badly they affected my acid reflux. If you have acid reflux, you know that it can take 24 hours before you know how much a meal will hurt you. I am going to give each meal 24 hours at least before posting it and rank them on a five point scale as to how badly they hurt me. Coming from someone with such an advanced case of acid reflux, I am hoping that maybe I can help prevent someone else from getting to the same point that I am at. I am calling my new section GERD-Friendly WW Recipes. I will even tell you the PointsPlus values for your planning as well. I hope that maybe someone will find this useful.

Weight Watchers

Sunday, March 10, 2013

Savory Sunday: Chili Hash

Savory Sunday

Chili Hash

I have been experimenting with lots of new recipes for dinner. I am trying anything I think my son might try to eat since he is the pickiest eater I have ever known. This was an attempt to get him to eat peas. He will eat things with ground beef that tastes like taco meat, and he will eat potatoes from time to time. This seemed like a reasonable thing for us to try. Sadly, I must report that he barely looked at it. I, on the other hand, thoroughly enjoyed it. It is not spicy, but that will depend on the can of Chili Starter.

1 lbs Medium potatoes, cubed
1/2 cup Water
1 lbs Ground Beef
1 can (15.5 oz) Chili Starter
1 cup Frozen Peas
2 tbs Minced fresh parsley
1/4 tsp Salt
Optional Sour cream
Chili Hash 1
1. Place potatoes and water in microwave-safe dish. Cover and microwave on high for 7 minutes or until tender.
2. In large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.
3. Drain potatoes and add to skillet.
4. Stir in the chili starter, peas, parsley, and salt.
5. Bring to a boil. Reduce heat; simmer, uncovered for 5 minutes.
6. Serve with sour cream if desired.

Step 2:
Chili Hash 2

Step 5:
Chili Hash 3

Step 6:
Chili Hash 4

Sunday, January 20, 2013

Savory Sunday: Peanut Butter Blossoms

Savory Sunday

Peanut Butter Blossoms

I have tasted a lot of peanut butter cookies and I have had versions of these cookies that weren't peanut butter. I am not sure which I prefer, but these are pretty awesome. The recipe comes from Hershey's website and calls for Reese's Peanut Butter. I use my off brand peanut butter. They taste pretty good with whatever you choose.

48 HERSHEY'S KISSES Brand Milk Chocolates
1/2 cup Shortening
3/4 cup REESE'S Creamy Peanut Butter
1/3 cup Granulated Sugar
1/3 cup Packed Light Brown Sugar
1 Egg
2 tsp Milk
1 tsp Vanilla Extract
1 1/2 cups All-Purpose Flour
1 tsp Baking Soda
1/2 tsp Salt
Additional Granulated Sugar
1. Preheat the oven to 375°. Remove wrappers from chocolates.
2. Beat shortening and peanut butter in large bowl until well blended.
3. Add 1/3 cup granulated sugar and brown sugar; beat until fluffy.
4. Add egg, milk and vanilla; beat well.
5. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.
6. Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet.
7. Bake 8 to 10 minutes or until lightly browned. Immediately press a chocolate into center of each cookie; cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely.
**Makes about 4 Dozen cookies**

Picture of Step 1
Peanut Butter Blossoms 2
Picture of Step 5
Peanut Butter Blossoms 1
Two Pictures of Step 6
Peanut Butter Blossoms 3
Peanut Butter Blossoms 4
Picture of Step 7
Peanut Butter Blossoms 5

Sunday, January 13, 2013

Savory Sunday: Coconut Macaroons

Savory Sunday

Coconut Macaroons

My mother-in-law LOVES coconut. I made her a coconut cream pie for Thanksgiving and decided that for Christmas I would try Coconut Macaroons. The recipe was in an old cook book she gave me and had this little red check mark next to it, so I believed that meant it was a favorite of hers. I will tell you that it took me two tries to make them. The first attempt resulted in something more like coconut patties...Yeah...They were gross. I realized when I looked at them that I hadn't whipped the egg whites enough for them to hold the macaroon shape. If you make this mistake when making them, you will know exactly what I am talking about.

2 Egg Whites
1 Dash Salt
1/2 tsp Vanilla
2/3 cup Granulated Sugar
1 1/3 cup Flaked Coconut
1. Preheat the oven to 325°.
2. Beat egg whites, salt, and vanilla till soft peaks form (Beat until it looks like there are little snowy mountains that when the mixer is turned off seem to melt back into themselves).
3. Gradually add sugar; beating till stiff peaks form (beat until the snowy mountains stay formed when you turn off the mixer).
4. Fold in the coconut flakes (don't use the mixer, instead stir in with a spatula or spoon).
5. Drop by rounded teaspoon onto greased cookie sheet.
6. Bake for 20 minutes.
**Makes about 1 1/2 dozen**

Picture of Step 2
Picture of Step 4
Picture of Step 5
Final Product

Sunday, January 6, 2013

Savory Sunday: Buckeyes

Savory Sunday


If you live in Ohio, you know about Buckeyes. They are more than just the state nut, they are also a type of cookie/ball. I never know what you should call them because to mean they aren't cookies, but you will find them listed among cookies. They are peanut butter balls dipped in melted chocolate. I have two different recipes for them. One recipe is actually called Chocolate Peanut Butter Balls (which is the version that comes from Florida) and then I have Ohio Buckeyes. My father-in-law apparently made amazing Buckeyes when he was still with us for Christmas, so this year I decided to try out the only recipe I have as a surprise for my family. If you have ever tasted a buckeye, you know that there are two types: the kind that actually taste like peanut butter and the kind that taste like powdered sugar. These lean more towards the peanut butter tasting ones.

1/2 cup Butter or Margarine, at room temperature
1 (1-pound) box Confectioners' Sugar
1 1/2 cupPeanut Butter
1 tsp Vanilla Extract
1 (12-ounce) pkg Real Chocolate Chips
1/4 stick
1. Cream the butter, confectioners' sugar, peanut butter, and vanilla.
2. Form into (buckeye-size) balls and refrigerate overnight.
3. Melt the chocolate chips and paraffin in the top of a double boiler.
4. Stick a toothpick in the candy ball and dip it into the chocolate mixture. Leave part of the ball uncovered so that it resembles a buckeye, but cover the toothpick hole (If you know how to do that, tell me!).
5. Place balls on wax paper to allow to cool and harden. These can be frozen if desired.
**Makes 3-4 dozen**

Picture of Step 1
Buckeyes 1
Picture of Step 2
Buckeyes 2
Picture of Step 5
Buckeyes 3

Sunday, December 30, 2012

Savory Sunday: Double Peanut Butter Cookies

Savory Sunday

Double Peanut Butter Cookies

Peanut butter is a staple in my family. My son LOVES it and so do (when it doesn't bug my acid reflux). I decided to try this recipe for my Christmas cookies this year. It's different from your normal peanut butter cookies because it is put together like a sandwich cookie with more peanut butter in the middle. I tell you what, if you love peanut butter, you will die for these cookies!

1 1/2 cup Sifted All-Purpose Flour
1/2 cup Granulated Sugar
1/2 tsp Baking Soda
1/4 tsp Salt
1/2 cup Shortening
1/2 cup Creamy Peanut Butter
1/4 cup Light Corn Syrup
1 tbsp Milk
Peanut Butter as wanted
1. Preheat the oven to 350°.
2. Sift together all dry ingredients.
3. Cut in shortening and peanut butter till mixture resembles coarse meal.
4. Blend in syrup and milk.
5. Shape into 2-inch roll and wrap in wax paper; chill at least an hour.
6. Slice 1/8 to 1/4 inch thick.
7. Place half the slices on ungreased cookie sheet; spread each with 1/2 tsp peanut butter (this is the additional ingredient).
8. Cover with remaining slices; seal edges with fork.
9. Bake for about 12 minutes.
10. Allow to cool for a few minutes before removing from cookie sheet.
**Makes about 2 dozen**

Two Images depicting Step 5
Double Peanut Butter Cookies 1
Double Peanut Butter Cookies 2
Two Images depicting Step 7
Double Peanut Butter Cookies 3
Double Peanut Butter Cookies 4
Image depicting Step 8
Double Peanut Butter Cookies 5

Sunday, December 23, 2012

Savory Sunday: Old Fashioned Sugar Cookies

Savory Sunday

Old Fashioned Sugar Cookies

I normally make sugar cookies for Halloween and Christmas. This year I was asked to make an array of Christmas cookies so of course I had to make sugar cookies. I decided though that I wouldn't make my normal recipe. I will save that for another day. Since I am making all these cookies for my in-laws I decided to make a more traditional recipe. I found this one in an old 1950's cook book. After making them, I think they need icing, but you tell me what you think!

Old Fashioned Sugar Cookies 2

2/3 cup Shortening
3/4 cup Granulated Sugar
1 tsp Vanilla
1 Egg
4 tsp Milk
2 cups Sifted All-Purpose Flour
1 1/2 tsp Baking Powder
1/4 tsp
Old Fashioned Sugar Cookies 1
1. Preheat the oven to 375°.
2. Thoroughly cream shortening, sugar, and vanilla.
3. Add egg; beat till light and fluffy.
4. Stir in milk.
5. In separate bowl, sift together flour, baking powder, and salt; blend into creamy mixture.
6. Chill at least one hour.
7. On lightly floured surface, half the dough out to 1/4-inch thickness.
8. Use desired cookie cutters to cut the dough and place on greased cookie sheet for 6-8 minutes.
**Makes approximately 2-3 dozen cookies**

Old Fashioned Sugar Cookies 3

Sunday, December 2, 2012

Savory Sunday: Banana Bread #Recipes

Savory Sunday

This is a recipe that I make fairly often. I lived on it while I was pregnant for breakfast because it settled my stomach. Now, it happens to be one of my son's favorite breakfasts as well as snacks.

Banana Bread
2 1/2 cupFlour
1 cupSugar
3 1/2 tspBaking Powder
1 tspSalt
3 tbspSalad Oil (Vegetable Oil)
3/4 cupMilk
1 cupBananas, smashed
Optional 1 cup
finely Chopped Nuts
1. Preheat the oven to 350°.
2. Grease a 9x5x3 inch pan (loaf pan).
3. Measure all ingredients into large mixer bowl and beat until smooth on medium speed.
4. Pour into greased pan and bake 65-80 minutes (until wooden pick inserted in center comes out clean).
5. Remove from pan immediately for a moister result.

Banana Bread 1
Banana Bread 2
Banana Bread 3

Sunday, November 11, 2012

Savory Sunday: Cowboy Coffee Cake #Recipes

Savory Sunday

I have decided to add a new element to my blog. This why I love the name of my blog so much. My Identity is changing yet again and therefore, so is my blog. =) So what am I adding? Well the title of this post should tell you what you want to know. I am going to occasionally add recipes. Why am I adding this you might ask? Simply because my son is a terribly picky eater and I am constantly trying to figure out something new to make for him. He's really a pretty typical two year old when it comes to his food. He wants sweet stuff and won't touch most vegetables or real fruit. He will eat fruit *in* things, but I am not so lucky about the vegetables. It's a texture thing I am told. Anyway...We also have ran into him getting tired of eating the same things all the time. I tend to make things over and over when I actually discover something he will eat. This has led me to buying random boxed foods that won't spoil immediately or are very easy/quick to make in order to keep him fed. Of course those types of foods are not helping me out when it comes to my weight. The result? I need to find recipes to make healthier food and get him to eat better.

Today's recipe isn't healthy, but I also am making it for my hubby for our six year wedding anniversary instead of for my son. Drake is with his grandparents today which is partly why I decided to start this segment now. (Lots of time to iron out how I want to start my recipe blogging!) This recipe is called "Cowboy Coffee Cake." My brother used to make it when we were in high school and it has probably been ten years since I made it last. We'll see how it turns out!

Cowboy Coffee Cake 1

2 1/2 cupFlour
1/2 tspSalt
2 cupBrown Sugar
2/3 cupShortening
2 tspBaking Powder
1/2 tspBaking Soda
1/2 tspCinnamon
1/2 tspNutmeg
1 cupSour Milk (make it with 1 cup milk and 1 tbsp vinegar
2Eggs, well beaten
Chopped Nuts, More Cinnamon
1. Preheat the oven to 375°.
2. Combine Flour, Salt, Brown Sugar, and Shortening until the mixture in crumbly.
3. Reserve 1/2 cup of the crumbly mixture for use later.
4. Add Baking Soda, Baking Powder, Cinnamon, and Nutmeg to the mixture and mix well.
5. Add Sour Milk and Eggs and mix until nearly smooth.
6. Pour into greased 8x8x2 pan and sprinkle with reserved mixture.
7. (Optional) Sprinkle with Cinnamon and/or Chopped Nuts.
8. Bake for 45-60 minutes. (original recipe says to bake 25-30 minutes but mine wasn't even close to being cooked through after 30 minutes)

Cowboy Coffee Cake 2

Overall Impressions:
I will say that I was disappointed at how long it actually took to cook. I am a little worried that it was because of my oven. I would love for someone else to make this and tell me if they actually had theirs cooked all the way through in 30 minutes like my original recipe called for.

Also, I think it needs more cinnamon and nutmeg in the actual coffee cake instead of on top. The top had lots of yummy flavor, but the inside of the cake seemed a little bland. It's definitely something to play around with. Overall I would give it a 4 out of 5 on the yumminess scale. Let me know your impressions!