This is actually a slow cooker chicken recipe where the chicken may be served with rice, pasta, potatoes, etc, but I usually serve it with rice because it's yummy and also quick and easy for me. I usually call it Chicken and Rice because when Scott asks what we're having for dinner I say, "Chicken and Rice."
The original recipe started out as that Italian Chicken recipe that I've seen on so many websites that is yummy, but didn't satisfy my cravings for something warm and creamy. THIS satisfies that craving and is my ultimate comfort food.
Creamy Slow Cooker Chicken (Chicken and Rice)
3 large chicken breasts, no skin, no bone -- 3-4 each
seasonings
1 can cream of chicken soup or alternative
6 ounces cream cheese -- to taste
chicken bouillon -- to taste
more seasonings -- to taste
Season chicken breasts and place them in a slow cooker (I use my 3.5-quart slow cooker) that has been sprayed with cooking spray (my seasoning consists of salt, pepper, onion powder, and garlic powder). Cook for several hours until cooked through.
After chicken is cooked, remove chicken from slow cooker and allow to rest for 10 minutes. Meanwhile, turn slow cooker to High and add cream of chicken soup to the warm juices. Whisk to combine. Add cream cheese to slow cooker and allow to sit for a few minutes, then whisk to combine. Taste and add more chicken bouillon and seasonings as desired.
Break chicken into bite-sized chunks or shred and return to slow cooker. Stir to combine. Continue to heat for another hour until everything is warmed through. Serve over rice, pasta, or potatoes.
VARIATIONS:
You can use whatever flavor condensed cream of ???? soup that sounds good.
CREAMY CHICKEN AND MUSHROOMS: My favorite is to pour an entire can of mushrooms on top of the chicken in the beginning and letting them cook together. Then sometimes I use a cream of mushroom soup. This is also good with chopped onions and a little bit of minced garlic added in the beginning.
BEEF AND MUSHROOMS: I have also made this with a roast beef, canned mushrooms, chopped onions, minced garlic, beef bouillon and cream of mushroom soup and it was delicious.
GLUTEN FREE and SOY FREE DIRECTIONS: Use gluten and soy free cream of chicken soup or alternative, cream cheese, and chicken bouillon.
DAIRY FREE DIRECTIONS: Use a dairy free cream of chicken soup or alternative. Omit cream cheese.
LOW IODINE DIET DIRECTIONS: Use LID-safe chicken. Use an LID-safe cream of chicken soup alternative. Omit cream cheese and chicken bouillon.
Thursday, April 7, 2011
Wednesday, April 6, 2011
Jen's Gluten Free Gravy and Cream Soup Substitute
Since I have had to go gluten free, it has been difficult to find gluten free recipes for a lot of the foods that I love. This chicken gravy satisfies that gravy niche for me. It's smooth but also creamy, and very easy to make. And one of the nice things about it is that it makes a good cream of ??? soup substitute, too.
Jen's Gluten Free Gravy and Cream Soup Substitute
2 cups broth, stock, and/or water (stock really tastes the best)
2 tablespoons cornstarch
2 tablespoons instant dry milk (1-2 Tblsp) -- optional, to taste
chicken bouillon or base -- to taste
salt -- to taste
black pepper -- to taste
Whisk broth, cornstarch, and dry milk in a saucepan. Heat until bubbling and thick. Add bouillon, salt, and pepper to taste.
CREAM OF ??? SOUP SUBSTITUTE DIRECTIONS: To make cream of ???? soup substitute, use about 3-4 Tblsp dry milk and 3-4 Tblsp cornstarch. To make cream of mushroom, throw in a can of finely minced mushrooms (processed in the food processor).
GLUTEN FREE and SOY FREE DIRECTIONS: Use gluten and soy free broth and chicken bouillon.
DAIRY FREE DIRECTIONS: Use dairy free chicken bouillon. Use a dairy free powdered milk substitute such as Vance's DairFree. If you do use Vance's DairFree, add it when the sauce is warm in order for it to dissolve better.
Yield: 2 cups gravy
JEN'S NOTES: This makes a good creamy gravy, but you can leave out the dry milk if you would like.
Jen's Gluten Free Gravy and Cream Soup Substitute
2 cups broth, stock, and/or water (stock really tastes the best)
2 tablespoons cornstarch
2 tablespoons instant dry milk (1-2 Tblsp) -- optional, to taste
chicken bouillon or base -- to taste
salt -- to taste
black pepper -- to taste
Whisk broth, cornstarch, and dry milk in a saucepan. Heat until bubbling and thick. Add bouillon, salt, and pepper to taste.
CREAM OF ??? SOUP SUBSTITUTE DIRECTIONS: To make cream of ???? soup substitute, use about 3-4 Tblsp dry milk and 3-4 Tblsp cornstarch. To make cream of mushroom, throw in a can of finely minced mushrooms (processed in the food processor).
GLUTEN FREE and SOY FREE DIRECTIONS: Use gluten and soy free broth and chicken bouillon.
DAIRY FREE DIRECTIONS: Use dairy free chicken bouillon. Use a dairy free powdered milk substitute such as Vance's DairFree. If you do use Vance's DairFree, add it when the sauce is warm in order for it to dissolve better.
Yield: 2 cups gravy
JEN'S NOTES: This makes a good creamy gravy, but you can leave out the dry milk if you would like.
Wednesday, March 23, 2011
Bahama Mama Tortilla Soup Copycat from Rumbi's Island Grill
Bahama Mama Tortilla Soup Copycat from Rumbi's Island Grill
2 each chicken breasts, no skin, no bone, R-T-C -- or rotisserie chicken
6-7 cups chicken broth (I use a combination of canned broth and water with bouillon added)
1/4 teaspoon ground allspice
1/2 teaspoon dried thyme (the original recipe calls for 1/2 tsp FRESH thyme or 1 pinch DRIED thyme)
1/8 teaspoon ground cinnamon
1 tablespoon fresh ginger -- chopped (I use the bottled ginger)
1 tablespoon garlic clove -- minced (I usually use the bottle minced garlic)
1 cup shredded or matchstick carrots (I use the matchstick)
1 can coconut milk
1 cup tomato -- chopped
1 cup mozzarella cheese -- shredded
2 cups white tortilla strips or crushed tortilla chips (see Laura's notes below)
1 each lime -- cut into wedges
sea salt -- to taste
Laura's original recipe calls for you to grill the chicken, but I never do that, although it would be delicious. Instead I use leftover rotisserie chicken or heat some oil in a large pot, brown the chicken breasts on both sides, then add the chicken broth, allspice, thyme, cinnamon, ginger and garlic and bring to a light boil.
Once the chicken is cooked, remove it from the broth and set it aside to rest for 10 minutes. Meanwhile, turn to medium-low heat and add the carrots and coconut milk. Cut up chicken and add it to the soup, heating until the chicken is warm.
Get four soup bowls and place 1/4 cup of the tomato in each. Ladle broth mixture into bowls. Top with shredded mozzarella cheese and tortilla strips. Squeeze juice onto soup from lime wedges and add salt to taste. (JEN: The lime juice and sea salt really change the flavor of the soup dramatically, so I add just a little lime juice and sea salt before ladling into bowls.) Makes 4 bowls.
SLOW COOKER DIRECTIONS: 3/23/12 Lately I've been cooking this soup in the slow cooker and it has been really easy. Place chicken in a slow cooker and season with salt and pepper (I usually use 3 large chicken breasts in my 5-qt slow cooker). Top with allspice, thyme, cinnamon, ginger, and garlic. Top with matchstick carrots (I use more than the recipe calls for). Pour chicken broth down along the sides of the slow cooker so you don't wash all the seasonings off of the chicken. Cover and cook 4-6 hours on Low until chicken is cooked through. Once cooked, pull the chicken out of the slow cooker and let rest for 10 minutes. Meanwhile, add coconut milk to slow cooker and let it heat up while the chicken rests. Shred chicken and return it to slow cooker. Stir and serve. (I like to add lime juice and salt to individual servings because they change the flavor so much.)
GLUTEN FREE and SOY FREE DIRECTIONS: Make sure your chicken, broth, coconut milk, cheese, and tortilla chips/strips are gluten and soy free.
DAIRY FREE DIRECTIONS: Omit cheese.
LOW IODINE DIET DIRECTIONS: Omit cheese. Make sure your chicken, broth, and tortilla chips/strips are LID-safe.
Source: Laura at Real Mom Kitchen
Internet Address: http://realmomkitchen.com/5170/copycat-rumbis-bahama-mama-tortilla-soup/
NOTES:
LAURA'S NOTES: You can find tortilla strips in your grocery store now. I have seen them in the produce dept, deli dept, or on the chip isle. If not, then crushed tortilla chips will work. They just aren’t as pretty.
JEN'S NOTES: I love to be able to just taste the flavor of this soup, so I never add cheese and rarely add tortilla chips. The lime juice and salt really change the flavor of the soup dramatically, so I add just a little lime juice and sea salt before serving.
The original recipe calls for 1/2 teaspoon fresh thyme, chopped, or a pinch of dried thyme. I accidentally put in 1/2 teaspoon DRIED thyme the first time I made this soup and thought it was so delicious that this is what I always do now. The original recipe also calls for 1 cup coconut milk, but I prefer the entire can. The original recipe also says to grill the chicken, but I don't have time for that.
2 each chicken breasts, no skin, no bone, R-T-C -- or rotisserie chicken
6-7 cups chicken broth (I use a combination of canned broth and water with bouillon added)
1/4 teaspoon ground allspice
1/2 teaspoon dried thyme (the original recipe calls for 1/2 tsp FRESH thyme or 1 pinch DRIED thyme)
1/8 teaspoon ground cinnamon
1 tablespoon fresh ginger -- chopped (I use the bottled ginger)
1 tablespoon garlic clove -- minced (I usually use the bottle minced garlic)
1 cup shredded or matchstick carrots (I use the matchstick)
1 can coconut milk
1 cup tomato -- chopped
1 cup mozzarella cheese -- shredded
2 cups white tortilla strips or crushed tortilla chips (see Laura's notes below)
1 each lime -- cut into wedges
sea salt -- to taste
Laura's original recipe calls for you to grill the chicken, but I never do that, although it would be delicious. Instead I use leftover rotisserie chicken or heat some oil in a large pot, brown the chicken breasts on both sides, then add the chicken broth, allspice, thyme, cinnamon, ginger and garlic and bring to a light boil.
Once the chicken is cooked, remove it from the broth and set it aside to rest for 10 minutes. Meanwhile, turn to medium-low heat and add the carrots and coconut milk. Cut up chicken and add it to the soup, heating until the chicken is warm.
Get four soup bowls and place 1/4 cup of the tomato in each. Ladle broth mixture into bowls. Top with shredded mozzarella cheese and tortilla strips. Squeeze juice onto soup from lime wedges and add salt to taste. (JEN: The lime juice and sea salt really change the flavor of the soup dramatically, so I add just a little lime juice and sea salt before ladling into bowls.) Makes 4 bowls.
SLOW COOKER DIRECTIONS: 3/23/12 Lately I've been cooking this soup in the slow cooker and it has been really easy. Place chicken in a slow cooker and season with salt and pepper (I usually use 3 large chicken breasts in my 5-qt slow cooker). Top with allspice, thyme, cinnamon, ginger, and garlic. Top with matchstick carrots (I use more than the recipe calls for). Pour chicken broth down along the sides of the slow cooker so you don't wash all the seasonings off of the chicken. Cover and cook 4-6 hours on Low until chicken is cooked through. Once cooked, pull the chicken out of the slow cooker and let rest for 10 minutes. Meanwhile, add coconut milk to slow cooker and let it heat up while the chicken rests. Shred chicken and return it to slow cooker. Stir and serve. (I like to add lime juice and salt to individual servings because they change the flavor so much.)
GLUTEN FREE and SOY FREE DIRECTIONS: Make sure your chicken, broth, coconut milk, cheese, and tortilla chips/strips are gluten and soy free.
DAIRY FREE DIRECTIONS: Omit cheese.
LOW IODINE DIET DIRECTIONS: Omit cheese. Make sure your chicken, broth, and tortilla chips/strips are LID-safe.
Source: Laura at Real Mom Kitchen
Internet Address: http://realmomkitchen.com/5170/copycat-rumbis-bahama-mama-tortilla-soup/
NOTES:
LAURA'S NOTES: You can find tortilla strips in your grocery store now. I have seen them in the produce dept, deli dept, or on the chip isle. If not, then crushed tortilla chips will work. They just aren’t as pretty.
JEN'S NOTES: I love to be able to just taste the flavor of this soup, so I never add cheese and rarely add tortilla chips. The lime juice and salt really change the flavor of the soup dramatically, so I add just a little lime juice and sea salt before serving.
The original recipe calls for 1/2 teaspoon fresh thyme, chopped, or a pinch of dried thyme. I accidentally put in 1/2 teaspoon DRIED thyme the first time I made this soup and thought it was so delicious that this is what I always do now. The original recipe also calls for 1 cup coconut milk, but I prefer the entire can. The original recipe also says to grill the chicken, but I don't have time for that.
Thursday, March 17, 2011
Recipe Review: Chicken Gyros
This is what we had for dinner last night:
Chicken Gyros from Mel's Kitchen Cafe
They were so good - a nice change from my usual flavors. I used these Gluten Free Whole Grain Sandwich Wraps instead of pitas and they were so yummy! However, my garlic must have been really fresh because I did put WAY too much garlic in the sauce - that's okay because they were still delicious!
Chicken Gyros from Mel's Kitchen Cafe
They were so good - a nice change from my usual flavors. I used these Gluten Free Whole Grain Sandwich Wraps instead of pitas and they were so yummy! However, my garlic must have been really fresh because I did put WAY too much garlic in the sauce - that's okay because they were still delicious!
Recipe Review: Gluten Free Whole Grain Sandwich Wraps
I made these Gluten Free Whole Grain Sandwich Wraps (from Gluten Free Gobsmacked) for dinner last night to wrap my chicken gyros in and they were delicious! I did cook them longer than the recipe calls for and they were still a bit underdone, so next time I will just cook them longer. These would be wonderful wrapped around just about anything - grilled chicken, veggies, sandwiches, peanut butter and banana, maybe even Mexican food. I've almost eaten all of them already and will be making some more today so I can have some ham and veggie wraps in the next couple of days. Yum!
Saturday, February 26, 2011
Sweet & Spicy "Dump" Chicken
The idea behind "dump" chicken is that it has few ingredients that you can just "dump" into a skillet or slow cooker or baking pan or freezer bag - so easy. I've had this recipe on my new recipe list for a long time, but never tried it until now. It was surprisingly tasty. We ate it rice bowl style (over rice with toppings like black beans, corn, cheese, green onions, tomatoes, etc.), but it would make delicious tacos or burritos, too.
Sweet & Spicy "DUMP" Chicken
Recipe By: Soopermom at http://oamc.8m.com/
Servings: 6
1 Package Taco Seasoning Mix (I used Karla's recipe)
8 oz Apricot Jam
12 oz Salsa
1 1/2 Pounds Chicken Pieces
Preheat oven to 350 F. Place all ingredients into a large baking dish, turn chicken to coat. Bake until chicken juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts). Or grill or cook in a skillet or slow cooker.
FREEZER DIRECTIONS:
PREPARATION: Place all ingredients into a 1 Gallon freezer bag. Lay flat to freeze.
TO SERVE: Thaw. Follow the above cooking instructions.
GLUTEN FREE and SOY FREE DIRECTIONS: Use gluten and soy free taco seasoning, jam, salsa, and chicken.
LOW IODINE DIRECTIONS: Use LID-safe taco seasoning, jam, salsa, and chicken.
Internet Address: http://oamc.8m.com/
Serving Ideas : Serve as is, or shred and serve as tacos, burritos, or rice bowls.
Sweet & Spicy "DUMP" Chicken
Recipe By: Soopermom at http://oamc.8m.com/
Servings: 6
1 Package Taco Seasoning Mix (I used Karla's recipe)
8 oz Apricot Jam
12 oz Salsa
1 1/2 Pounds Chicken Pieces
Preheat oven to 350 F. Place all ingredients into a large baking dish, turn chicken to coat. Bake until chicken juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts). Or grill or cook in a skillet or slow cooker.
FREEZER DIRECTIONS:
PREPARATION: Place all ingredients into a 1 Gallon freezer bag. Lay flat to freeze.
TO SERVE: Thaw. Follow the above cooking instructions.
GLUTEN FREE and SOY FREE DIRECTIONS: Use gluten and soy free taco seasoning, jam, salsa, and chicken.
LOW IODINE DIRECTIONS: Use LID-safe taco seasoning, jam, salsa, and chicken.
Internet Address: http://oamc.8m.com/
Serving Ideas : Serve as is, or shred and serve as tacos, burritos, or rice bowls.
Thursday, February 24, 2011
Taco Seasoning Mix (Karla's)
I found this taco seasoning mix on a Yahoo group for allergen-free recipes that I'm new to. Couldn't find the recipe in their recipe database (http://recipecircus.com/recipes/Writermom77/) to post the link, so I will include it here.
I've found it's nice to have a few taco seasoning recipes, otherwise every recipe that calls for a taco seasoning mix tastes the same. This recipe makes enough seasoning for 4 packets. I didn't make any *changes* to Karla's recipe - it's really good as is. However, I do always add bouillon granules or Better than Bouillon (about 1 tsp) to whatever I'm making in the flavor of meat that I'm making (for chicken add chicken bouillon, etc). It just adds another layer of flavor that I love. Anyway, here's the recipe!
Taco Seasoning Mix (Karla's)
6 tsp chili powder
5 tsp paprika (smoked paprika is yummy)
4 1/2 tsp ground cumin
2 1/2 tsp onion powder
2 1/2 tsp garlic powder
2 tsp dried oregano
3 tsp cornstarch
1/2 tsp cayenne pepper
In a jar with a tight fitting lid, combine chili powder, paprika, cumin, onion powder, garlic powder, cayenne pepper and cornstarch. Close lid securely, and shake well to mix contents.
7 teaspoons equals 1 package of taco seasoning. Makes about 28 tsp.
Source: Karla on the Yahoo GFCF Recipes group
Yield: 4 packets
KARLA'S NOTES: Here is the recipe I use. If I want to scale back the heat, I reduce the cayenne pepper to 1/8 tsp and increase the chili powder by 1/4 tsp.
JEN'S NOTES: I don't think I put any cayenne pepper in, maybe just a dash, and the heat was just right.
I've found it's nice to have a few taco seasoning recipes, otherwise every recipe that calls for a taco seasoning mix tastes the same. This recipe makes enough seasoning for 4 packets. I didn't make any *changes* to Karla's recipe - it's really good as is. However, I do always add bouillon granules or Better than Bouillon (about 1 tsp) to whatever I'm making in the flavor of meat that I'm making (for chicken add chicken bouillon, etc). It just adds another layer of flavor that I love. Anyway, here's the recipe!
Taco Seasoning Mix (Karla's)
6 tsp chili powder
5 tsp paprika (smoked paprika is yummy)
4 1/2 tsp ground cumin
2 1/2 tsp onion powder
2 1/2 tsp garlic powder
2 tsp dried oregano
3 tsp cornstarch
1/2 tsp cayenne pepper
In a jar with a tight fitting lid, combine chili powder, paprika, cumin, onion powder, garlic powder, cayenne pepper and cornstarch. Close lid securely, and shake well to mix contents.
7 teaspoons equals 1 package of taco seasoning. Makes about 28 tsp.
Source: Karla on the Yahoo GFCF Recipes group
Yield: 4 packets
KARLA'S NOTES: Here is the recipe I use. If I want to scale back the heat, I reduce the cayenne pepper to 1/8 tsp and increase the chili powder by 1/4 tsp.
JEN'S NOTES: I don't think I put any cayenne pepper in, maybe just a dash, and the heat was just right.
Tuesday, September 28, 2010
Chicken Carbonara
I added chicken to the recipe on the back of the Oscar Mayer Real Bacon Pieces package and came up with this meal that my husband really likes. It is tasty and quick and easy.
Chicken Carbonara
8 ounces fettuccine or other pasta
olive oil -- to taste
2 large boneless, skinless chicken breasts -- cut into bite-sized pieces
1/3 to 1/2 cup real bacon pieces
1 cup frozen peas -- partially thawed
1 cup Alfredo sauce
reserved starchy water from pasta
Pull the peas out of the freezer so they can thaw a bit. Cook pasta according to package directions, reserving some starchy liquid.
Heat olive oil in a skillet. Brown chicken and bacon until chicken is cooked through. Add partially thawed peas, stir, and cook for a couple minutes. Add Alfredo sauce and stir. Cook until bubbly, then add drained pasta and heat through. Add some reserved water from pasta if it is too thick. If desired, sprinkle with black pepper and garnish with Parmesan cheese.
GLUTEN FREE DIRECTIONS: Use gluten free pasta and gluten free Alfredo sauce. If you use the Our Best Bites recipe for Alfredo sauce, you can substitute 1 Tblsp cornstarch for the 2 Tblsp flour.
JEN'S NOTES: For this recipe I usually use the Alfredo sauce recipe at Our Best Bites.
Chicken Carbonara
8 ounces fettuccine or other pasta
olive oil -- to taste
2 large boneless, skinless chicken breasts -- cut into bite-sized pieces
1/3 to 1/2 cup real bacon pieces
1 cup frozen peas -- partially thawed
1 cup Alfredo sauce
reserved starchy water from pasta
Pull the peas out of the freezer so they can thaw a bit. Cook pasta according to package directions, reserving some starchy liquid.
Heat olive oil in a skillet. Brown chicken and bacon until chicken is cooked through. Add partially thawed peas, stir, and cook for a couple minutes. Add Alfredo sauce and stir. Cook until bubbly, then add drained pasta and heat through. Add some reserved water from pasta if it is too thick. If desired, sprinkle with black pepper and garnish with Parmesan cheese.
GLUTEN FREE DIRECTIONS: Use gluten free pasta and gluten free Alfredo sauce. If you use the Our Best Bites recipe for Alfredo sauce, you can substitute 1 Tblsp cornstarch for the 2 Tblsp flour.
JEN'S NOTES: For this recipe I usually use the Alfredo sauce recipe at Our Best Bites.
Thursday, June 24, 2010
Build Your Own No-Bake Chewy Granola Bars
I LOVE this recipe! You can make these granola bars as healthy or "naughty" as you would like.
Build Your Own No-Bake Chewy Granola Bars
Categories: Cookies & Candies, Low Iodine Diet
CHOOSE YOUR GLUE:
4 tablespoons butter
1/2 cup brown sugar -- firmly packed
1/4 cup honey (or corn syrup)
OR
1/2 cup brown sugar -- firmly packed
1/2 cup corn syrup (or honey)
1/2 cup peanut butter
ALSO (optional)
1 teaspoon vanilla
1 dash salt (if not using pretzels as a mix-in)
cinnamon -- to taste
CHOOSE YOUR GRAINS - 4 cups total
4 cups granola, oats, Rice Krispies, or any kind of cereal (Jeannette likes 2 cups oats and 2 cups Rice Krispies. You can also add healthy stuff here: flax seed, wheat germ, etc.)
CHOOSE YOUR "MIX-INS" - 1 1/2 cups total
1 1/2 cups dried cranberries, coconut, nuts, raisins, pretzel sticks, choc chips, etc. (Jeanette likes to use 2-3 types.)
DIRECTIONS:
Choose your "Glue."
Choose your "Grains" - 4 cups total.
Choose your "Mix-ins" - 1 1/2 cups total.
In a medium saucepan, combine your "glue." Bring the mixture to a boil then lower the heat to medium-low and simmer until the sugar dissolves. Remove the saucepan from the heat. Add vanilla, salt, and cinnamon if desired.
Add the "grains" and "mix-ins" (except chocolate chips if using) to the saucepan and fold the ingredients to evenly coat with the "glue". Transfer the granola mixture to a 9-by-13-inch baking pan and press firmly to evenly fill. if using, gently press the chocolate chips onto the top of the granola. Let the granola mixture set in the refrigerator until firm, about 15 minutes, then cut into bars.
LOW IODINE DIET DIRECTIONS:
Use the peanut butter glue. Make sure your corn syrup is LID-safe. Use non-iodized salt. Make sure all of your "grains" and "mix-ins" are LID-safe (you probably want to use very basic ingredients like oats and dried fruits and nuts).
Source: Jeanette
JEANETTE'S NOTES: TIP...line your pan with saran wrap so the bars can easily be lifted out for cutting. Also make sure you pack the bars down well so they stay together. I usually double this recipe and press it into a jelly roll pan. After they are set and cut, wrap them individually in plastic wrap.
JEN'S NOTES: I prefer to mix the "grains" and "mix-ins" in a big bowl, then pour the "glue" over the top (instead of adding the "grains" and "mix-ins" to the saucepan). Be careful! The glue is like molten sugar and it is very hot after it has been cooked. I also like 2 cups of oats and 2 cups of rice krispies for my grains. You kind of have to have some kind of cereal like Rice Krispies in there to give it some air and a little lift or else the bars turn out to be very dense. For mix-ins, my favorites so far are marshmallows, broken pretzels, and Kraft Carmel Bits with the butter "glue" - we like these so much I haven't tried much of anything else.
Build Your Own No-Bake Chewy Granola Bars
Categories: Cookies & Candies, Low Iodine Diet
CHOOSE YOUR GLUE:
4 tablespoons butter
1/2 cup brown sugar -- firmly packed
1/4 cup honey (or corn syrup)
OR
1/2 cup brown sugar -- firmly packed
1/2 cup corn syrup (or honey)
1/2 cup peanut butter
ALSO (optional)
1 teaspoon vanilla
1 dash salt (if not using pretzels as a mix-in)
cinnamon -- to taste
CHOOSE YOUR GRAINS - 4 cups total
4 cups granola, oats, Rice Krispies, or any kind of cereal (Jeannette likes 2 cups oats and 2 cups Rice Krispies. You can also add healthy stuff here: flax seed, wheat germ, etc.)
CHOOSE YOUR "MIX-INS" - 1 1/2 cups total
1 1/2 cups dried cranberries, coconut, nuts, raisins, pretzel sticks, choc chips, etc. (Jeanette likes to use 2-3 types.)
DIRECTIONS:
Choose your "Glue."
Choose your "Grains" - 4 cups total.
Choose your "Mix-ins" - 1 1/2 cups total.
In a medium saucepan, combine your "glue." Bring the mixture to a boil then lower the heat to medium-low and simmer until the sugar dissolves. Remove the saucepan from the heat. Add vanilla, salt, and cinnamon if desired.
Add the "grains" and "mix-ins" (except chocolate chips if using) to the saucepan and fold the ingredients to evenly coat with the "glue". Transfer the granola mixture to a 9-by-13-inch baking pan and press firmly to evenly fill. if using, gently press the chocolate chips onto the top of the granola. Let the granola mixture set in the refrigerator until firm, about 15 minutes, then cut into bars.
LOW IODINE DIET DIRECTIONS:
Use the peanut butter glue. Make sure your corn syrup is LID-safe. Use non-iodized salt. Make sure all of your "grains" and "mix-ins" are LID-safe (you probably want to use very basic ingredients like oats and dried fruits and nuts).
Source: Jeanette
JEANETTE'S NOTES: TIP...line your pan with saran wrap so the bars can easily be lifted out for cutting. Also make sure you pack the bars down well so they stay together. I usually double this recipe and press it into a jelly roll pan. After they are set and cut, wrap them individually in plastic wrap.
JEN'S NOTES: I prefer to mix the "grains" and "mix-ins" in a big bowl, then pour the "glue" over the top (instead of adding the "grains" and "mix-ins" to the saucepan). Be careful! The glue is like molten sugar and it is very hot after it has been cooked. I also like 2 cups of oats and 2 cups of rice krispies for my grains. You kind of have to have some kind of cereal like Rice Krispies in there to give it some air and a little lift or else the bars turn out to be very dense. For mix-ins, my favorites so far are marshmallows, broken pretzels, and Kraft Carmel Bits with the butter "glue" - we like these so much I haven't tried much of anything else.
Tuesday, December 15, 2009
Mr. Yoshida's Original Gourmet Sweet & Savory Sauce
Although this recipe does not taste exactly like what you buy in the store, it is a tasty Asian-style sauce that's easy to whip up when you don't or can't have the real thing. It is very sweet. Next time I make it I might try cutting down on the sugar a little.
Mr. Yoshida's Original Gourmet Sweet & Savory Sauce
Categories: Marinades, Seasonings, & Rubs, Soups, Sandwiches, & Sauces, Low Iodine Diet
2 cups soy sauce
3/4 cup brown sugar -- divided
3/4 cup white sugar -- divided
8 each green onions -- cut into 1 1/2 inch sections
4 slices fresh ginger root
1 clove garlic -- minced
1 cup honey
Combine soy sauce, 1/2 cup brown sugar, 1/2 cup white sugar, green onions, ginger and garlic in a 2 quart saucepan. Bring the mixture to a slight boil. Reduce the heat to low and simmer for 15 minutes.
Pour the remaining white and brown sugar and the honey into the saucepan. Bring to a boil. The mixture will rise and foam, when it does this and doubles in size remove the pan from heat and cool.
Yields 5 cups.
SOY FREE and LOW IODINE DIET DIRECTIONS:
Use a soy sauce substitute instead of soy sauce. Make sure to use real brown sugar, not white sugar with molasses added to it.
Source: http://www.recipelink.com/mf/14/29777
Internet Address: http://answers.yahoo.com/question/index?qid=20080709164051AAZ7wCj
Mr. Yoshida's Original Gourmet Sweet & Savory Sauce
Categories: Marinades, Seasonings, & Rubs, Soups, Sandwiches, & Sauces, Low Iodine Diet
2 cups soy sauce
3/4 cup brown sugar -- divided
3/4 cup white sugar -- divided
8 each green onions -- cut into 1 1/2 inch sections
4 slices fresh ginger root
1 clove garlic -- minced
1 cup honey
Combine soy sauce, 1/2 cup brown sugar, 1/2 cup white sugar, green onions, ginger and garlic in a 2 quart saucepan. Bring the mixture to a slight boil. Reduce the heat to low and simmer for 15 minutes.
Pour the remaining white and brown sugar and the honey into the saucepan. Bring to a boil. The mixture will rise and foam, when it does this and doubles in size remove the pan from heat and cool.
Yields 5 cups.
SOY FREE and LOW IODINE DIET DIRECTIONS:
Use a soy sauce substitute instead of soy sauce. Make sure to use real brown sugar, not white sugar with molasses added to it.
Source: http://www.recipelink.com/mf/14/29777
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