Homemade Marshmallow Crème

Lots of recipes call for marshmallow crème, but many of the ingredients are a no-no for people with IC. Here is a substitute for the store-bought marshmallow fluff that is IC friendly. This makes 7 ounces, equivalent to 2 cups. From allrecipes.com.

Homemade Marshmallow Crème
Makes 8 servings, 138 calories

Ingredients:

1 egg white at room temperature
3/4 cup light corn syrup
1/4 teaspoon salt
3/4 cup sifted confectioner’s sugar
2 1/4 teaspoon vanilla extract


Directions:

Beat egg white, corn syrup, and salt in a large bowl with an electric mixer on high speed until mixture is thick and doubled in volume, about 5 minutes. Reduce mixer speed to low and beat in confectioners' sugar until thoroughly combined. Beat vanilla extract into marshmallow creme just until incorporated. Can be refrigerated in a covered container up to 2 weeks or frozen for 1 month.

Roasted Red Pepper Turkey Meatloaf

A new twist to the classic meatloaf that is a must to try! Since IC demands the stopping of meat mixed with ketchup, tomato paste, and Worcestershire, Kristina therefore played in the kitchen and came up with a yummy substitute that looks like a real winner! From niceats.blogspot.com.

Roasted Red Pepper Turkey Meatloaf


Ingredients:

1 1/4 lb. ground turkey
1 1/3 c. bread crumbs (without problem ingredients)
1 egg
1/2 tsp. dried thyme
1/2 tsp. ground garlic
1 tsp. salt
1/2 tsp. pepper

3 roasted red peppers
1 Tbl. olive oil
1/2 tsp. salt
1/2 tsp. Italian seasoning
1 tsp. sugar


Directions:

1. Preheat oven to 350 degrees.

2. In food processor, mix roasted red peppers, olive oil, salt, Italian seasoning, and sugar until well blended and smooth. Put 1/3 cup of this mixture aside for topping.

3. Using your hands, squish and combine turkey, bread crumbs, egg, thyme, garlic, salt, pepper, and (all but 1/3c.) roasted red pepper mixture. When mixed, spread into a loaf pan. Top with reserved 1/3 cup of roasted red pepper mixture.

4. Bake for 1 hour and 15 minutes or until internal temperature reaches 160 degrees F... Enjoy!

Pumpkin Pie

Many traditional foods for Thanksgiving and Christmas are IC friendly, but sometimes pumpkin pie recipes have cloves which are on the “Caution” list. Here’s a recipe that might do the trick for you for the holidays. You can make your own crust (recipe below) or use a premade crust without problem ingredients. From nikicooks.blogspot.com.

Pumpkin Pie


Ingredients:

Crust:
1 1/3 cups all-purpose flour
½ teaspoon salt
1 stick of butter, chilled and cut into pieces
5 to 8 tablespoons of ice water
(or just buy pre-made crust without problem ingredients)

Filling:
2/3 cup sugar
1 teaspoon cinnamon (if tolerated)
½ teaspoon salt
¼ teaspoon nutmeg (if tolerated)
¼ teaspoon allspice
1 teaspoon vanilla extract
2 large eggs
1 (15 oz.) can pumpkin puree (not pumpkin pie filling), (without problem ingredients)
1 (12 oz.) can evaporated milk
whipped cream or vanilla ice cream (for serving), (without problem ingredients)


Directions:

Preheat oven to 425 degrees.

Crust:
To make the pie crust, put the flour and salt into a food processor and pulse several times. Put cold butter into the mixture several pieces at a time, pulsing several times for each addition and taking care that the butter remains chilled. The butter should be thoroughly incorporated. Add the first 5 tablespoons of ice water and mix until just moistened. Then add the remaining tablespoons of water one at a time, mixing thoroughly after each addition. Don’t add too much water! Only add as much as needed for the dough to form a ball in the mixer and almost clean the sides of the bowl. When it does this, turn the food processor off and remove the dough from the bowl. Form the dough into a ball and flatten it into a disk. Chill a few minutes in the freezer, until cold from still pliable. Remove from freezer and place on a well-floured piece of wax paper. Using floured hands and a floured rolling pin, roll the dough out into a 12 inch circle. Fold the circle in half, then in half again, and place the point in the center of a 9 inch pie pan. Carefully unfold the dough and fit in into the pan. Trim any overhanging pastry, and if desired, press the tines of a fork into the rim of the crust, to create a pattern.

Filling:
To prepare filling, combine sugar, salt, cinnamon, ginger, nutmeg, allspice and vanilla extract in a small bowl. Whisk the eggs lightly in a large bowl. Stir in the pumpkin and sugar-spice mixture, and gradually stir in evaporated milk. Pour into pie shell. Bake for 15 minutes, and then reduce the temperature to 350 degrees and bake for another 45-50 minutes, or until a knife inserted into the center of the pie comes out clean. Cool on a wire rack and serve with whipped cream or a scoop of vanilla ice cream.

Sweet Potato Soufflé

Thanksgiving is almost here and many enjoy sweet potato casserole during dinner. Here is a Sweet Potato Soufflé I like to make for our Thanksgiving dinner or bring to someone’s home.
I give it: ★ ★ ★ ★ ★

Sweet Potato Soufflé

3 cup sweet potato (cooked and mashed or 29 oz. can sweet potato), drained
1 cup sugar
2 eggs, well beaten
1 teaspoon vanilla
½ cup milk
½ cup butter, melted
1 teaspoon vanilla (optional)

Mix potato ingredients together until well blended and spread in a 13 x 9 inch pan.


Topping:

1 cup light brown sugar
½ cup flour
1 cup nuts, chopped (if tolerated)
1/3 cup butter

Mix well. Ingredients will be stiff and crumbly. Crumble over top of sweet potato. Bake in 350 degree F. oven for 30 minutes.


NOTE: This may also be put into 2 pie shells and served as a desert. Bake in 350 degree oven for 30 minutes.

Roasted Maple Cinnamon Sweet Potatoes

These roasted maple cinnamon sweet potatoes are seasoned with cozy flavors and roasted to perfection until crispy on the outside and soft on the inside! YUM! From pumpkinnspice.com.

Roasted Maple Cinnamon Sweet Potatoes


Ingredients:

3 large sweet potatoes, peeled and diced into 1 inch cubes
2 tablespoons olive oil
2 1/2 tablespoons pure maple syrup
2 teaspoons cinnamon (if tolerated)
Salt and pepper, to taste (if tolerated)


Directions:

1. Preheat oven to 400F. Lightly coat a baking pan with non-stick cooking spray, or line with parchment paper. Set aside.

2. In a medium bowl, combine the olive oil, maple syrup, cinnamon, salt and pepper.

3. Add potatoes and toss to coat.

4. Spread potatoes in an even layer onto prepared pan.

5. Roast for 30-35 minutes, or until browned and crispy.

6. Remove from the oven and let cool for 5 minutes.

7. Serve immediately.

8. Enjoy!

Four Cheese Spaghetti

AMAZINGLY creamy and so velvety with literally 4 different types of cheeses here! It’s quick/easy and perfect for company too! From damndelicious.net.

Four Cheese Spaghetti


Ingredients:

8 ounces spaghetti
4 tablespoons unsalted butter
3 cloves garlic, minced
3 tablespoons all-purpose flour
1 1/2 cups milk, or more, as needed
1/2 cup heavy cream
2 teaspoons Italian seasoning
1/2 cup shredded mozzarella cheese
1/2 cup shredded fontina cheese (if tolerated)
1/4 cup shredded Gruyere cheese (if tolerated)
1/4 cup freshly grated Parmesan cheese (if tolerated)
Kosher salt and freshly ground black pepper, to taste (if tolerated)
2 tablespoons chopped fresh parsley leaves (if tolerated)
2 tablespoons chopped fresh chives (optional)


Directions:

1. In a large pot of boiling salted water, cook pasta according to package instructions; drain well.

2. Melt butter in a saucepan over medium heat. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. Whisk in flour until lightly browned, about 1 minute.

3. Gradually whisk in milk, heavy cream and Italian seasoning. Cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in cheeses until slightly thickened, about 1-2 minutes. If the mixture is too thick, add more milk as needed; season with salt and pepper, to taste.

4. Stir in pasta and gently toss to combine.

5. Serve immediately, garnished with parsley and chives, if desired.

Baked Mushrooms With Cheese

This baked mushrooms with cheese makes an excellent appetizer or is a delicious side dish to a steak dinner and salad. From grandmotherskitchen.org.

Baked Mushrooms With Cheese


Ingredients:

8 large brown mushrooms
2 tablespoons olive oil
Salt and pepper, to taste
1 cup cheddar cheese, grated
1/3 mozzarella cheese, grated


Directions:

Preheat your oven to 425 degrees F.

Place a baking dish into the oven to preheat as well.

Cut the stems off the mushrooms.

Give the mushrooms a little scrub with a mushroom brush.

With an oven mitt, remove the warm/hot pan and place it onto an pot holder or heat resistant pad.

* Just a little tip: it can be dangerous to place a hot pan on cold surface, as sometimes they can shatter.

Put the mushrooms on the pan cup side up.

Drizzle with olive oil and season with salt and pepper.

Bake for 8-10 minutes until just tender.

Remove and sprinkle with cheeses.

Return dish to the oven and bake 3-4 minutes until cheese is melted.

Garnish with fresh herbs.

Maple-Roasted Sweet Potatoes

Roasting sweet potatoes is even easier than boiling and mashing them. Maple syrup glaze transforms this ultra-simple dish into something sublime. From eatingwell.com.

Maple-Roasted Sweet Potatoes


Ingredients:

2½ pounds sweet potatoes, peeled and cut into 1½-inch pieces (about 8 cups)
⅓ cup pure maple syrup
2 tablespoons butter, melted
1 tablespoon lemon juice (substitute with Kefir Lime Leaves, Lemon Zest, Lemon Oil, Lemon Essence, Lemon Extract, Amchur / Amchoor Powder or mango powder)
½ teaspoon salt


Directions:

1. Preheat oven to 400°F. Arrange sweet potatoes in an even layer in a 9-by-13-inch glass baking dish. Combine maple syrup, butter, lemon juice, salt and pepper in small bowl. Pour the mixture over the sweet potatoes; toss to coat. Cover and bake the sweet potatoes for 15 minutes.

2. Uncover, stir and cook, stirring every 15 minutes, until tender and starting to brown, 45 to 50 minutes more.

3. Make Ahead Tip: Cover and refrigerate for up to 1 day. Just before serving, reheat at 350°F until hot, about 15 minutes.