+ Metabolics - Low Protein Living

Worst recipe ever?

2010-09-26T16:02:58+00:00

I always am seeing all these recipes for foods for those of us on low protein diets, and how people rave about how good they are. Is there any specific recipes you have tried that have turned out tasting terrible?

Creating New Recipes With Nutricia Products

2010-09-28T10:42:45+00:00

I would like to learn new recipes that has Nutricia products. I looked at the recipes on their main site (http://uk.nutricia.com/recipes) but there are only a few recipes listed there. I guess I need to order the products first and then try to cook a recipe with it.

Penne a la Vodka

2010-08-15T22:42:24+00:00

Hey guys this is a new recipe I tried over the weekend that I found on the internet. It was a really yummy dish we served it with a salad. I think next time we may sprinkle a little parmesean cheese on top .

■1 (28 ounce) can diced or whole tomatoes (preferably San Marzano)

■2 tablespoons olive oil

■4 tablespoons of butter

■9 gm (3 medium cloves) garlic , minced or pressed through garlic press

■1/4 teaspoon hot red pepper flakes

■Table salt

■80 gm vodka (1/3 cup)

■60 gm heavy cream (1/4 cup)

■2 tablespoons minced fresh basil leaves

■fresh ground pepper

1.If using whole tomatoes, dice into ½ inch pieces, discarding cores. Set aside.
2.Heat butter and oil in large saucepan over medium heat. Add garlic and pepper flakes; cook, stirring constantly, until fragrant, about 30 seconds.
3.Remove the saucepan from the flame and add vodka. Return to flame and cook over medium high heat until the alcohol fumes have cooked off and it is reduced to half, about 5 minutes.
4.Stir in tomatoes and a teaspoon of salt. Cook for 10 to 15 minutes, stirring frequently. Stir in cream and cook until hot, about 1 minute.
5.Meanwhile, bring two large pots with 4 quarts water to boil. Add 1 tablespoon salt to each pot and the pastas. Cook until just shy of al dente, then drain pasta, reserving 1/4 cup cooking water, and transfer pasta back to pot. Add sauce to pasta and toss over medium heat until pasta absorbs some of sauce, 1 to 2 minutes, adding reserved cooking water if sauce is too thick. Stir in basil and adjust seasoning with salt and freshly ground black pepper. Serve immediately.

Low protein cheese

2010-09-21T17:11:21+00:00

I would love to know of any lower protein cheese recipes if anyone has them. I know how to stretch regular cheese but want to be able to make my own cheese. Thanks.

Smoothies

2010-09-16T08:38:36+00:00

I just saw this fabulous recipe for a black raspberry smoothy! http://www.myspecialdiet.com/blackraspberry.aspx Don’t be put off by the name, the raspberries you use are red! I find having fruity drinks to be a really easy way to add vitamins to my diet.

Carrot soup

2010-07-27T19:50:31+00:00

It’s been so hot here lately I decided to try some cold soup recipes. This is one that I found for carrot soup and it turned out pretty good.

•3/4 lb. carrots, peeled and cut into thick slices
•1-1/2 cups orange juice
•1 cup apricot nectar
•1/4 cup lemon juice
Place carrots in a steamer basket over boiling water. Cover saucepan and steam 15 minutes or until carrots are very tender. Transfer carrots to a blender. Add remaining ingredients and purée. Serve soup chilled or at room temperature.

Bubble Gum Ice Cream!

2010-09-13T20:41:57+00:00

I know we have a few younger members that may enjoy this recipe, and maybe even some of the adults. Afterall, who doesn’t like ice cream?

Bubble Gum “Ice Cream”

3 C Rich’s Whipped Topping-blue can
1 C water
3/4 C sugar
1 tsp salt
Bubble gum flavoring-found from Lorann oils-to taste
Gum balls
pink food coloring

Combine the water and Rich’s together. Add the rest of the ingredients -minus the gumballs-and stir with a spoon UNTIL THE SUGAR IS DISSOLVED. Using a hand mixer, whip all ingredients for about a minute and a half. Pour the mixture into the freezer cylinder of an ice cream maker and follow the directions for your machine. Fold the gumballs in when you put ice cream into a separate container to store

Butternut Squash with caramelized apples

2010-08-15T22:56:16+00:00

I can’t believe I haven’t put this recipe up on here before. We always have this a lot in the Fall and it’s one of our family’s favorite Thanksgiving dishes.

■1100 gm butternut squash (2)

■1 teaspoon salt

■460 gm Granny Smith apples (3), peeled and cored

■1 tablespoon fresh lemon juice

■9 tablespoons butter, plus more for the pan

■90 gm heavy cream (1/4 cup plus 2 tablespoons)

■60 gm brandy (1/4 cup)

■60 gm orange juice (1/4 cup)

■6 tablespoons brown sugar

1.Heat oven to 425°. Bake squash until soft, 40 to 45 minutes. Decrease oven to 350 degrees. When cool enough to handle, peel and place flesh in a medium bowl; add salt, and mash with a fork.
2.Meanwhile, slice apples into 1/8-inch-thick wedges and place in a medium bowl. Add lemon juice and toss to combine.
3.In a medium skillet, melt 3 tablespoons butter over medium-high heat. Add 2 tablespoons brown sugar and cook, stirring, until sugar dissolves. Cook apple slices in the butter and sugar in 3 or 4 batches, until golden and caramelized, about 1 minute on each side. As they finish cooking, transfer to a plate and set aside. Wipe down skillet.
4.In the skillet, melt 3 tablespoons butter over high heat. Add 2 tablespoons brown sugar and cook until sugar dissolves. Stir in 4 tablespoons cream and the brandy and cook until slightly thickened, about 1 minute. Remove from heat and add to the squash, mixing well to combine. Transfer squash mixture to a buttered 3-quart ovenproof casserole. Arrange apple slices over squash; set aside. Wipe down skillet.
5.In the skillet, melt remaining 3 tablespoons butter over medium heat. Add remaining 2 tablespoons brown sugar and cook until dissolved. Add remaining 2 tablespoons of cream and cook, stirring, for 30 seconds. Stir in orange juice and cook for 1 to 2 minutes, until thickened and dark brown. Pour over the apples and cover with aluminum foil.
6.Bake for 15 minutes, remove foil and bake for another 15 minutes. Remove from oven and serve immediately, or let stand at room temperature for up to 30 minutes before serving.

Smashed Potatoes

2010-08-15T22:49:58+00:00

Well since everyone seems to like potatoes around here I thought I would share another potato recipe I found online. We have tried it a couple of times now and everyone likes it at our dinner table.

■3 tablespoons olive oil

■480 gm celery root (3 cups), peeled and cut into 1-inch pieces

■480 gm red bliss potatoes (2 cups), scrubbed and cut into 1-inch pieces

■15 gm garlic (3 cloves), cut in half

■1 1/2 teaspoon table salt

■1/2 teaspoon fresh ground black pepper, or more to taste

■1 cup vegetable stock, preferably Swanson , with possible addition of up to ½ cup

■1 1/2 teaspoons fresh lemon juice

■1 tablespoon butter, optional

1.Warm the olive oil in a large skillet until shimmering. Add the celery root, potatoes and garlic. Sprinkle with the salt and pepper, and sauté until it begins to brown, about 7 minutes.
2.Add 1 cup of the vegetable broth, scraping up any of the browned bits stuck to the pan. Cover and simmer until the vegetables are completely tender, about 12 minutes.
3.With a potato masher, smash the vegetables, adding in extra vegetable broth if too dry.
4.Add the lemon juice and butter. Taste and add additional salt and pepper if desired

Potato Au Gratin

2010-08-02T17:33:25+00:00

I tried this recipe over the weekend and it is really great. So good in fact I am making it again tonight. Hope you enjoy nit as much as I did!

■4 gm garlic (1 clove), minced

■45 gm onion (1/2 small), minced

■2 tablespoons butter

■360 vegetable broth (1 ½ cups), preferably Swanson

■120 heavy cream (1/2 cup)

■1 1/2 teaspoons salt

■1/4 teaspoon ground black pepper

■Pinch fresh grated nutmeg

■Pinch cayenne pepper (optional)

■550 gm all-purpose potatoes (4), peeled and sliced 1/8-inch thick

1.In a 10 inch oven proof skillet, melt 2 tablespoons of butter. Over medium heat sauté onion until translucent, about 5 minutes. Add garlic, sauté 1 minute. Add vegetable broth, heavy cream, salt, pepper, nutmeg and cayenne pepper. Bring mixture to a boil. Add sliced potatoes, reduce heat to medium low. Cover and let simmer for 10 to 15 minutes until potatoes are slightly tender.
2.Meanwhile preheat oven to 400 degrees. Bake for 30 minutes. Let rest 10 minutes and serve.