Cream of Potato Soup

Quiltingcat sent this version of cream of potato soup and says it doesn’t bother her IC. It's a nice comfort food when she feels bad and likes it best with some cheddar cheese sprinkled on top. She gives it: ★ ★ ★ ★ ★

Cream of Potato Soup


Ingredients:

6 peeled & chopped potatoes
2 tablespoons or so of butter
1 small sweet onion minced, about 1/2 cup (if tolerated)
2 or so minced garlic cloves
1 to 2 cups milk
2 tablespoons of dried parsley (if tolerated)
Shredded Cheddar Cheese (optional)


Directions:

Brown onions & garlic in 2 tablespoons or so butter until soft & transparent. Add potatoes to pot with water just covering and boil until soft. Mash potatoes leaving some chunks. Add 1 to 2 cups milk (boil milk first if bothered with lactose). Sprinkle with Cheddar Cheese and serve.

Optional: Add 1/4 - 1/2 cup heavy cream and cook until thick. The key is to keep the ratio of liquid to solids low. Add instant potato flakes if you need it thicker.

Cream Cheese Pound Cake

Easy to make and totally delicious! From nikicooks.blogspot.com.

Cream Cheese Pound Cake


Ingredients:

1 ½ cups butter, softened
1 (8 ounce) packages cream cheese, softened
3 cups sugar
6 large eggs
3 cups all-purpose flour
1/8 teaspoon salt
1 tablespoon vanilla extract


Directions:

1. Preheat oven to 300°F.

2. Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.

3. Combine flour and salt; gradually add to butter mixture, beating at low speed just until blended. Stir in vanilla. Spoon batter into a greased and floured 10-inch tube pan.

4. Bake at 300 degrees for 1 hour and 45 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 15 minutes; remove from pan, and let cook completely on wire rack.

Makes 12 servings



Snowy White Glaze


Ingredients:

1 10-oz pkg. powdered sugar
5 Tbs. milk
2 tsp. vanilla


Directions:

Stir together to make a thick glaze that won't drip all the way down the sides of the cake. Stir in an additional Tbs. or two of milk if you'd like a thinner glaze.

NOTE: This makes much more frosting than I used on my cake. You could half the recipe, if desired.

Mushroom Ravioli with Toasted Almonds

Need an easy, quick dinner that everyone will love? Add a salad or vegetable and dinner is served! From giovanniranausa.com.

Mushroom Ravioli with Toasted Almonds
Cooking Time: 10-15 minutes
Servings: 2


Ingredients:

One 10-ounce package Giovanni Rana Mushroom Ravioli (NOTE: I have eaten their mushroom ravioli many times and had no problems. Maybe you can give it a try?)
4 tablespoons extra virgin olive oil
1/2 cup sliced almonds
3 tablespoons chopped parsley, plus more for garnish (if tolerated)
1/2 cup finely grated Pecorino Romano cheese, plus more for garnish (if tolerated or use another cheese)
kosher salt and freshly ground black pepper to taste (if tolerated)


Directions:

1. Heat the oil in a large skillet over medium heat. Add the almonds and cook, stirring, until golden and fragrant, 4-5 minutes. Meanwhile, cook the Ravioli according to the package directions and drain, reserving 1/2 cup of the pasta cooking water.

2. Add the drained Ravioli to the almonds and oil with the parsley and toss, adding the reserved pasta cooking water by the tablespoon to loosen the sauce, if needed.

3. Add the grated Pecorino Romano cheese and season with salt and pepper to taste. Divide among bowls and top with additional cheese and parsley.

Spaghetti with Mushroom Herb Cream Sauce

The most amazing creamy mushroom sauce (made from scratch!) in less than 30 min! Use any pasta of your choice! From damndelicious.net.

Spaghetti with Mushroom Herb Cream Sauce


Ingredients:

8 ounces spaghetti (without problem ingredients)
1/4 cup unsalted butter
4 cloves garlic, minced
16 ounces cremini mushrooms, thinly sliced
2 tablespoons all-purpose flour
1 cup vegetable broth, or more, as needed (without problem ingredients)
1 teaspoon dried rosemary
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
1/2 cup heavy cream
1/4 cup crumbled goat cheese (Ricotta, cream cheese or mascarpone can be substituted, if tolerated)
1/4 cup freshly grated Parmesan (if tolerated)
Kosher salt and freshly ground black pepper, to taste (if tolerated)
2 tablespoons chopped fresh chives (if tolerated)


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 mushrooms, and cook, stirring occasionally, until tender and browned, about 5-6 minutes. Whisk in flour until lightly browned, about 1 minute.

3. Gradually whisk in vegetable broth, rosemary, thyme and basil. Cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in heavy cream, goat cheese and Parmesan until slightly thickened, about 1-2 minutes. If the mixture is too thick, add more vegetable broth as needed; season with salt and pepper, to taste.

4. Stir in pasta and gently toss to combine.

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

Banana Cream Pops

Here is a dessert that you can eat morning, noon and night with no guilt what-so-ever! There are only good healthy ingredients in this treat. From grandmotherskitchen.org.

Banana Cream Pops
Makes six 4 oz. pops


Ingredients:

4 very ripe bananas
1 cup plain whole milk yogurt (without problem ingredients)
1 teaspoon cinnamon (if tolerated)
1 teaspoon vanilla extract
1/4 cup honey
1/4 cup natural organic cane sugar


Directions:

Place all the ingredients into blender. Pulse until well combined then pour into your popsicle molds (small plastic cups will also work for this). Place plastic wrap over each cup and poke your stick into the middle. The plastic wrap will hold the stick in place. Place into the freezer overnight (or for at least 6 hours). These will be fine up to 6 months frozen in a sealed bag.

Rich Rice with Mushrooms and Spinach – IC Friendly Side Dish

Here is a side dish that will surely get rave reviews from everyone and can go with so many main dishes. From icdietblog.wordpress.com.

Rich Rice with Mushrooms and Spinach
Makes 6 servings


Ingredients:

4 cups cooked brown rice, divided
2 tablespoons butter or margarine
1 sweet onion, chopped (if tolerated)
8 ounces fresh mushrooms, sliced
1 cup pure sour cream
1 cup finely chopped spinach (packed), may use fresh or well-drained frozen spinach
1 cup grated Swiss (if tolerated) or cheddar cheese
salt and pepper (if tolerated) to taste


Directions:

Spoon half the rice into shallow 2-quart greased baking dish. Melt butter in large skillet. Add onion, mushrooms and seasonings. Cook over medium heat until onions are soft but not brown. Remove from heat; stir in sour cream. Spread mixture over rice. Cover with spinach. Top with remaining rice; sprinkle with cheese. Bake at 350 degrees for 30-35 minutes.

Stuffed Cheddar Bacon Burgers

Fire up your grill and get ready to rock your next barbecue with these patties made with bacon, chopped green onions (optional) and Cheddar Cheese. They're the most savory and flavorful burgers you've ever tasted! From sargento.com.

Stuffed Cheddar Bacon Burgers
Makes 4

Ingredients:

1 cup (4 oz.) Cheddar Cheese, divided
1/4 cup minced green onions (if tolerated)
2 Tbsp. real bacon bits or crumbled cooked bacon (4 strips fully cooked), if tolerated
1-1/2 lbs. ground beef chuck
1/2 tsp. salt
1/4 tsp. freshly ground black pepper (if tolerated)


Directions:

1. Preheat grill to medium-high heat or preheat broiler. You can also cook these on a large nonstick skillet on MEDIUM heat.

2. Combine 1/2 cup cheese, green onions and bacon; mix well and set aside. Combine meat, salt, pepper and remaining 3/4 cup cheese, mixing well. Shape mixture to form 8 thin patties 4-1/2 to 5 inches in diameter. Divide cheese and green onion mixture over 4 of the patties; top with remaining patties. Pinch edges together well to seal.

3. Grill or broil 5 to 6 minutes per side or until internal temperature of meat is 160°F. Serve in rolls with desired toppings.