Breakfast, lunch, dinner or snack – something everyone can enjoy!!

MV4828

IC PIZZA – EGGS, CHEESE and SAUSAGE

For the crust:

1 3/4 cups Bisquick (all IC friendly except for a small amount of “try it” list soybean oil)
* a homemade, soybean oil-free “Bisquick” recipe follows
** or substitute a homemade 12″ pizza crust recipe – prepared crusts may contain irritating ingredients
1/4 cup grated Parmesan cheese (if tolerated)
1/2 teaspoon onion powder (if tolerated) or substitute garlic powder
1/3 cup water
2 tablespoons olive oil

For the filling:

3 large eggs
1 cup pure sour cream (Daisy brand is good but is a “try it” ingredient)
1 1/2 teaspoons fresh dill or 1/2 teaspoon dried dill or substitute basil if desired
1/4 teaspoon salt
1 cup shredded mozzarella or mild cheddar cheese
1/3 cup each of sweet onion (if tolerated) and fresh or roasted red bell pepper, chopped or sliced
1 crushed garlic bulb section (about 1 teaspoon minced) optional
8 ounces sliced sweet Italian chicken sausage links (Al Fresco brand available at Meijer is I.C. friendly) or substitute grilled, shredded fresh chicken breast

To make the crust:

Heat oven to 425 degrees. Coat a 12-inch pizza pan with non-stick cooking spray. Combine Bisquick, Parmesan cheese and onion powder in medium bowl, stirring until blended. Stir in water and olive oil until dough forms. Press dough onto bottom of prepared pan to form a crust, building up outside edge to form a rim. Bake for 7 minutes.

For the filling:

Whisk eggs, sour cream, dill and salt in medium bowl. Stir in cheese, onion, bell pepper and/or garlic. Pour over hot crust, spreading evenly. Place sliced sausage or chicken over egg mixture. Reduce oven to 350 degrees. Bake 20-25 minutes until egg mixture is set in center. Cool 5 minutes before cutting. Good for breakfast, lunch or dinner!

* Homemade Bisquick mix substitution recipe: Mix in a large bowl – 2 cups flour, 3 teaspoons baking powder, 1 teaspoon salt, and 2 tablespoons butter. Cut butter into flour with a fork or a whisk until mixture resembles fine crumbs. Store in an airtight container in a cool, dry place up to 2 months.

Many other vegetables can be added or substituted such as spinach leaves, mushrooms, black olives, steamed broccoli or asparagus.

Advertisements


With Spring finally here vary your daily salad and vegetable servings with these raw and cooked  10 great arugula ideas. These recipes will work with any tender spring green; try spinach, watercress, mesclun, dandelion, or young mustard greens.

Eat It Raw:
Use about 9 oz (8 cups) arugula for each salad and add the other ingredients to taste. Dress lightly with herb-infused olive oil, lemon zest (if tolerated), and salt and pepper (if tolerated), or use your favorite IC friendly homemade dressing.

1. Italian
Arugula, sliced radicchio, Parmesan cheese shavings (if tolerated) or fresh sliced mozzarella, quartered artichoke hearts, pitted black olives

2. Summer 
Arugula, diced sweet red bell pepper, fresh corn kernels, fresh basil

3. Steakhouse 
Arugula, sliced steak, cucumber, chopped scallions, crisp bacon (if tolerated)

4. Sweet and Salty 
Arugula, diced fresh pears, crumbled feta cheese, toasted, lightly salted cashews

5. California 
Arugula, crumbled Feta, toasted candied almonds, dried or fresh blueberries

Try It Cooked:

1. Pesto
Puree 2 garlic cloves, 2 cups packed arugula, ½ cup olive oil, and ¼ cup cashews or pinenuts. Add 1 Tbsp lemon zest (if tolerated); season with salt and pepper. Serve on grilled fish or chicken.

2. Pilaf
Sauté 1 diced onion (if tolerated) or garlic in 2 Tbsp canola oil in a pot. Add 1½ cups rice, 2½ cups water, and salt to taste. Bring to a simmer. Stir in ¼ cup raisin (if tolerated)s and ¼ cup ­slivered almonds. When rice is tender, stir in 2 cups packed arugula.

3. Sandwich
Layer slices of ripe peach (if tolerated) or fresh sliced fuji apples, thin slices of Gruyère cheese, and a handful of arugula between 2 slices of whole wheat bread. Bake until cheese melts.

4. Pasta
Combine ¾ lb cooked whole wheat spaghetti, 1/2 cup steamed mushrooms, 1/2 cup steamed carrots, with 2 cups packed arugula,  ¼ cup chopped parsley, 3 Tbsp pine nuts, 1 Tbsp olive oil, and salt and pepper to taste. Warm.

5. Pizza
Top a whole wheat pizza crust with ­basil pesto, a handful of arugula, sautéed broccoli, and shredded mozzarella. Bake at 425°F until cheese melts.

Ideas adapted from Parade Magazine Sunday April 21, 2013 by Elizabeth Braun, MS, RD for the Interstitial Cystitis Diet

http://www.parade.com/6201/parade/10-fresh-ways-to-use-arugula/

Ingredients:

  • 3 slices white or wheat bread, toasted
  • 1 bell pepper (any color) cut into pieces
  • 1 can (2.25oz.) sliced black olives
  • 1/2 teaspoon sugar
  • 1 1/2 tablespoons flour
  • 2 1/2 cups shredded mozzarella cheese
  • 2 eggs
  • 1/2 cup milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Instructions:

  1. Cut bread into cubes; spread into greased 8 x 8 inch pan or round pie plate.  
  2. Place bell pepper & drained, sliced olives over bread cubes.  
  3. Sprinkle all with sugar & flour.  Place cheese over all.  
  4. Beat eggs, milk & seasonings.  Pour over all.  
  5. Bake at 350 degrees for 35-45 minutes.  
  6. Cut into squares or slices (if in pie plate) and serve warm.

Chickpea & Broccoli Pasta

August 15, 2012

Yield: Makes 4 main-course servingschickpea broccoli pasta salad
Active Time: 15 min
Total Time: 25 min

Ingredients:

  • 6 garlic cloves, chopped (about 1/4 cup)
  • 1 small chopped onion, if tolerated
  • 1/2 teaspoon dried hot red pepper flakes, if tolerated
  • 1/4 cup extra-virgin olive oil plus additional for drizzling
  • 2 (10-ounce) packages frozen chopped broccoli (not thawed)
  • 3/4 teaspoon salt
  • 1 (15-ounce) can chickpeas, rinsed and drained
  • 1/2 pound whole-wheat fussili, or favorite pasta noodle
  • grated parmesan, for topping before serving

*Alternatives — in place of or in addition to chickpeas, try navy or great northern beans

Instructions:

  1. Cook garlic and optional onion and red pepper flakes in oil in a 12-inch heavy skillet over moderate heat, stirring, until garlic is golden, about 1 minute.
  2. Add broccoli and salt and cook, breaking up frozen chunks and stirring occasionally, until broccoli is thawed and crisp-tender, 5 to 7 minutes.
  3. Stir in chickpeas and cook until heated through.
  4. Cook pasta in a 6- to 8-quart pot of boiling salted water until al dente.
  5. Reserve 1/2 cup pasta cooking water, then drain pasta in a colander.
  6. Add pasta and reserved cooking water to broccoli and chickpeas in skillet and cook over moderate heat, tossing, until combined well.
  7. Serve drizzled with additional olive oil, and optional parmesan.
  8. If not sure of your tolerance for red pepper flakes or onion, do not use. If others who will be eating with you would like red pepper flakes, they can always be added with the parmesan at the end.

 *This recipe has been adapted from http://www.ic-network.com/forum/showthread.php?55168-chickpea-amp-broccoli-pasta

 Ingredients:

  • 1 cup dry pearl couscous or orzo pasta, cooked & drained
  • 1 – 2 cups cubed unpeeled Fuji apples
  • 1/2 cup chopped dates
  • 1/2 cup brown raisins
  • 1/4 cup chopped almonds or cashews
  • 1/4 cup olive oil
  • 1/2 cup pear or mango juice (honey works too)

Directions:

  1. In a bowl, mix the first five ingredients together.  
  2. Whisk the olive oil & juice or honey together & pour over all.  
  3. Chill & serve plain or on a bed of greens.  More dressing may be added if additional moisture is desired.

Thank you Marcia for another great recipe!

IC Friendly pasta fruit salad variations: Possible additions or substitutions based on your taste and tolerance include pine nuts, chickpeas, broccoli, shredded carrots, mozzarella or feta cheese, and pears. Let us know if you try this recipe with alternate ingredients 🙂