Stuffed Meatloaf

This recipe is from an IC Safe Cookbook. From callieknutrition.com.

Stuffed Meatloaf


Ingredients:

Meatloaf
In a large bowl assemble the ingredients below then set aside.
1 1/2 lbs of ground beef
1 egg
2/3 cup IC friendly bread crumbs (without problem ingredients)
1/4 cup milk
1/2 tsp garlic
1/2 tsp oregano
1/2 tsp basil
1/2 tsp thyme
1/2 tsp black pepper (if tolerated)
1 small chopped onion or chives (if tolerated)

Filling
In a medium bowl assemble the ingredients below.
3 cups sliced mushrooms
1 tbsp butter
3 tbsp flour
1/2 a block of cream cheese cut into chunks


Directions:

Blend all above ingredients together then take 2/3 of the meat mixture and mold into the loaf pan. Make a tunnel down the center like a hollow log. Fill the hollow center with the filling spreading evenly. Add remaining meat mixture on top making sure center is well sealed. Bake at 350 for 1 hour. Let cool slightly then cut and serve.

*Feel free to add roasted red pepper or IC Friendly ketchup or tomato sauce.

White Chocolate Buckeyes

These White Chocolate Buckeyes are a small spin on traditional peanut butter Buckeyes. They’re dunked in a white chocolate bath and topped with a peanut butter drizzle! White chocolate and peanut butter together are the BEST combo, and these White Chocolate Buckeyes totally deliver on that! From thegoldlininggirl.com .

White Chocolate Buckeyes


Ingredients:

1/2 cup stick Butter, Softened
1 1/2 cups Creamy Peanut Butter
3 cups Powdered Sugar
24 ounces White Chocolate Almond Bark, or white chocolate baking chocolate, coarsely chopped (check for problem ingredients)
1/2 cup Peanut Butter Chips (without problem ingredients for drizzling, if desired)


Directions:

1. In a large mixing bowl, beat butter, peanut butter, and powdered sugar.

2. Line a large baking sheet with parchment paper.

3. Roll the dough into 1-inch balls, and place on the baking sheet.

4. Freeze for at least 2 hours, or ideally overnight.

5. In a medium microwave-safe bowl, heat the chocolate at 45-second intervals until melted and smooth.

6. Using a toothpick or candy-dunking tool, dip each Buckeye into the chocolate, tapping off the excess.

7. Place on the parchment paper and allow to set.

8. In a small microwave-safe bowl, heat the peanut butter chips for 30-60 seconds, or until melted and
smooth.

9. Drizzle over the Buckeyes, and allow to set.


*Makes about 30 buckeyes. Store in refrigerator for about a week.

Butter Cake

One bite of this rich, soft, and fluffy Butter Cake, and your mouth will start watering. It’s delightfully sweet and will melt in your mouth as you soak the cake with a tasty buttery glaze. With a beautiful golden crust, this cake is impressive on its own and only requires a few simple ingredients to make. From preppykitchen.com.

Butter Cake


Ingredients:

For the Cake:

3 cups all-purpose flour (360g)
1 teaspoon salt
¾ teaspoon baking powder
½ teaspoon baking soda
1 cup unsalted butter softened (227g)
2 cups granulated sugar (400g)
4 large eggs
1 cup whole milk (240ml)

For the Glaze:

5 tablespoons unsalted butter (70g)
¾ cup granulated sugar (150g)
¼ cup water (60ml)
1½ teaspoons vanilla extract


Directions:

For the Cake:

1. Preheat the oven to 325°F. Butter and flour a 10- to 12-cup Bundt pan.

2. In a large bowl, whisk together flour, salt, baking powder, and baking soda.

3. In a large mixing bowl or a stand mixer fitted with a paddle attachment, beat the butter and sugar at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl occasionally. With the mixer on low, add the eggs, one at a time, beating well after each addition.

4. With the mixer on low, gradually add the flour mixture to the butter mixture alternately with the milk, beginning and ending with flour mixture, beating just until combined after each addition. Spoon the batter into the prepared pan.

5. Bake for 1 hour or until a wooden pick inserted near the center comes out clean.


For the Glaze:

1. Right when the cake is out of the oven, combine the butter, sugar, and water in a small saucepan. Bring to a simmer over medium heat, stirring constantly. Cook, stirring constantly, until opaque and slightly thickened, about 2 minutes. Remove from heat, and stir in the vanilla.

2. Pour over the cake in the pan. Let cool for 15 minutes. Invert the cake onto a wire rack, and let cool completely before serving. Store the cooled cake covered at room temperature for up to 5 days.


Notes:

• I recommend bringing the eggs to room temperature so they incorporate into the batter without overbeating. If you forgot to bring the eggs out, place them in a bowl of warm tap water to help warm them up.

• Double-check the amount of flour used, as adding too much flour will lead to the cake becoming dense. The best and easiest way to measure the flour is using a kitchen scale. If you don’t have one, then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it.

• Even if you have a non-stick bundt pan, I recommend still buttering and flouring the pan. Doing so helps the cake slide out smoothly and lowers the risk of the tops of the cake being stuck and ripping when turned out. Make sure to grease every nook!

• Use a small spatula or spoon to push the batter into the nooks of the bundt pan. Lightly tap it on the counter after filling to remove air bubbles at the base, which could mar the surface of your cake.

• Avoid opening the oven to check on the cake. You will release the hot air built up that can cause your butter cake to cook unevenly and fall.

Garlic Dipping Oil

Garlic Dipping Oil for bread is a classic combination of lovely dried herbs, fresh garlic, and flavorful olive oil to dip crusty bread in for an easy appetizer. Just as good as any restaurant! From lifecurrentsblog.com.

Garlic Dipping Oil


Ingredients:

1 garlic clove peeled
¼ cup good quality extra virgin olive oil
½ teaspoon dried oregano
½ teaspoon dried basil
1/8 teaspoon kosher salt
1/8 teaspoon coarse ground black pepper (if tolerated)


Directions:

1. Moisten the garlic grater with a little cold water. Hold the grater with one hand, and with the other hand, hold the garlic clove between your fingers while holding the root end. Move the garlic around on the grater making sure not to make contact with your fingers. Discard the root end of the garlic.

2. Add the oil to the garlic in the dish, and mix in the remaining ingredients.

3. Dip crusty bread of your choice into the dipping oil.

Sausage and Rice

Indulge in the savory flavors of our quick Sausage and Rice, a one-pot wonder that’s perfect for busy weeknight dinners. This dish features a hearty blend of aromatic smoked sausage and tender rice combined with the subtle sweetness of caramelized onions and bell peppers. Experience the rich and delicious taste of this flavorful Sausage and Rice dish, ideal for those evenings when time is short – it’s done in under 30 minutes! – but the craving for a delicious, home-cooked meal is strong. From diethood.com.

Sausage and Rice


Ingredients:

2 tablespoons olive oil, divided
14 ounces smoked turkey sausage, cut into 1/2-inch slices (uncured and without problem ingredients)
1 small yellow onion, diced (if tolerated or omit)
1 green bell pepper, diced
salt and fresh ground black pepper, to taste (if tolerated)
2 cloves garlic, minced
1½ cups low-sodium vegetable broth (without problem ingredients)
2 cups Minute White Rice, you can also use Minute Brown Rice
chopped fresh parsley, for garnish


Directions:

1. Heat 1 tablespoon olive oil in a large skillet.

2. Add the sliced sausage to the skillet and cook over medium-high heat for 5 minutes, or until nicely browned, stirring frequently.

3. With a slotted spoon, remove the sausages from the skillet and set aside.

4. Add the remaining olive oil to the skillet. Stir in onions and green pepper; season with salt and pepper and continue to cook for 4 minutes, stirring occasionally.

5. Add garlic and continue to cook for 1 more minute.

6. Pour in the vegetable broth and bring to a boil.

7. Stir in the rice and previously prepared sausages.

8. Turn down the heat to medium-low, cover with a lid and cook for 5 minutes.

9. Remove from heat and stir.

10. Garnish with parsley and serve immediately.

Creamy Red Pepper Dressing

This sauce is amazing for anything! Salads, sandwiches, or even as a dip! This IC safe recipe was created by Kerri Cole (@icfood4u). From callieknutrition.com.

Creamy Red Pepper Dressing


Ingredients:

1/2 cup cottage cheese
2 tablespoons plain Greek yogurt (if tolerated)
1/4 cup milk
1 teaspoon Just Five Homestyle Ranch mix (check for problem ingredients)
1/4 teaspoon salt
1/2 teaspoon roasted red pepper juice
1/8 teaspoon sugar
1/2 roasted red pepper


Directions:

Blend all in a blender or food processor and use on salads or as a sauce on sandwiches, wraps, chicken, or burgers.

Cheesy Zucchini Quiche

On Jakk’s blog he states: Like many people just diagnosed with Interstitial Cystitis, the IC diet seemed very daunting and being a vegetarian made it even harder. I was quite scared to eat any food as my bladder was at its most upset and I felt the effects of trigger foods either very shortly after eating them or the very next day. Not wanting to incur the wrath of my bladder, I tried not to experiment with cooking and only followed recipes that I found online that were either IC specific or had little to no problem ingredients. This recipe for Cheesy Zucchini Quiche, which fell into the later list if only because of the onions (which I do not think that I am sensitive to), was one of those first recipes that I had tried and it was so good that it spurred a small period where I was obsessed with trying different Quiches. I always seemed to have pie dough ready to defrost in the freezer and there were even a couple of times that I put all of the ingredients together for this quiche over the weekend and froze it for use later in the week! Both Andrew and myself absolutely loved this recipe! (In fact, as I am sitting here typing this, I am becoming more and more tempted to get up and run to the store for some zucchini!).

Before I leave you with the recipe, I do want to give you a couple of tips. First off, pre-made pie dough from the grocery store will seem very tempting for this recipe. If you do go this route, don't forget to first check the ingredients to make sure there are no problem ingredients; I'm sure store-made dough must have some preservatives that may bother your bladder. For that reason, I use a homemade 3-2-1 pie crust that I found and it is included below as part of the recipe. Secondly, this recipe is much easier to make if you have a mandolin; it makes it easier to finely slice the veggies. If you don't have a mandolin, try to cut as thin as you can. Also, I have found that once cooked, the zucchini and onion create a lot of liquid. Each time I have made this quiche I have forgotten about that and my end product becomes extra liquidy (even though draining the liquid is in the recipe). I imagine that if you were to follow the recipe the right way and you drain some of the liquid from the vegetables before adding the rest of the ingredients, it would prevent this from happening and your end result will be much more quiche-like. And lastly, if you are sensitive to onions, remember that you can either leave them out or substitute with either chives or scallions. Anyway, enjoy and happy cooking! From theicveggie.blogspot.com.

Cheesy Zucchini Quiche


Ingredients:

Pie Crust
1 1/2 cups All Purpose Flour
1/4 tsp salt
1 tsp sugar
1 stick (8 Tbsp) cold, unsalted butter, cut into small pieces
4-5 Tbsp ice water

Filling
3 Tbsp butter
4 cups thinly sliced zucchini (about 3 medium)
1 large onion, thinly sliced (if tolerated or substitute with chives or scallions or leave out)
2 large eggs
2 tsp dried parsley
1/2 tsp dried oregano
1/2 tsp dried basil
1/4 tsp black pepper (if tolerated)
2 cups part skim shredded Mozzarella


Directions:

Pie Crust
Combine the flour, salt, and sugar in a large bowl and stir briefly until the mixture is aerated. Using a pastry blender or your fingers, cut the butter into the dry ingredients until it’s in pea-size pieces that are slightly yellow in color, about 4 to 5 minutes. Drizzle in 4 tablespoons of the ice water and mix just until the dough comes together. (Add the last tablespoon of ice water if necessary, but don’t overwork the dough or it’ll become tough). Shape the dough into a flat disk, cover it in plastic wrap, and refrigerate for at least 30 minutes, then use it in the pie or tart recipe of your choice.

Filling
Preheat your oven to 400°. On a lightly floured surface, roll pie crust into a 1/8-in.-thick circle before transferring to a 9-inch pie plate. Trim the crust to 1/2 inch beyond the rim of the plate and flute the edge. Refrigerate the crust while preparing the filling.

In a large skillet, heat the butter over medium heat until melted and beginning to bubble. Add the zucchini and the onion; cook, stirring frequently, until both are tender - the onion will become translucent and the zucchini will change color slightly. Drain the liquid off as best as you can and let the mixture cool for a bit. In a large bowl, whisk together the eggs and seasonings until they are well blended. Stir in the cheese and then mix it with the cooked zucchini and onion. Once everything is well mixed, add the completed filling to the prepared crust. Bake on a lower oven rack for 35-40 minutes or until a knife inserted near the center comes out clean and the crust is golden brown. Cover the edge of the quiche loosely with foil during the last 15 minutes of cooking, only if needed to prevent over-browning. Let stand 10 minutes before cutting.

This recipe will make 8 servings.