from the Smith kitchen

from the Smith kitchen

Avatar of Kristi

from the Smith kitchen

March 1, 2010 in Uncategorized

With some good chunks of time off of work (yay, for the life of a nurse--working three days a week!), I have been able to spend some time in the kitchen. Some recipes are new, some are oldies but goodies. bread made from Taste Connections bread mix: alt alt I have gotten this bread to turn out pretty well. It's delicious white bread that if made right, is fluffy yet not crumbly and slices well with an electric knife. It took some work to figure out the trick to getting the bread to turn out well--sometimes it rose too much, sometimes it didn't rise enough, sometimes it was too fluffy and crumbly, etc. If you're wanting to try it and need some tips, I can give you what I've got. It's still not 100% great 100% of the time for me, but my odds are much better these days. With this bread, I have had several good batches of French Toast. It's actually pretty easy to make--a little Ener-G egg replacer, some non-dairy creamer (my creamer of choice is mocha mix), salt, and I like it with some cinnamon, sugar, and nutmeg, and wha-la! Throw on some syrup and/or other topping and this is what you've got: alt Yet another spin-off of the bread recipe: add a little garlic and use olive oil instead of canola oil and you've got pizza crust! I have used shredded low pro cheese for many years and have decided that it doesn't add enough flavor and certainly doesn't add to the "look" (because it doesn't melt) so not worth the money and effort to use it on my pizza. I am a black olive fiend, so that's always a staple on my pizzas. Also here, are red bell pepper, onions, and a simple sauce made of basic tomato sauce and spices/herbs of choice. I didn't brush the edges of the crust with olive oil, so it looks somewhat dry from the extra baking mix, but still delicious! alt For these cookies, we cheated. Matt pulled out a tub of cambrooke sugar cookie dough. The pictures are probably pretty self-explanatory. Matt seemed to have luck with this batch. In the past, I've had trouble with this dough, as it has always been runny and seemed extra greasy. The dough has never kept shape for me. Matt had better luck. I don't know what the secret was. Below are #1: a simple sugar cookie with fun sprinkles #2: a cookie with just a few chocolate chips added on top. Not too high in phe if you don't use many chocolate chips #3: a thumb print cookie. We didn't have any actual jam on hand, so used strawberry jelly, and it turned out well #4: a traditional snickerdoodle alt Last, but not least. The pasta that I bought at the store! Not only that, but I bought it in the produce department. I was actually first introduced to this by my best friend back in September. I was re-introduced to it at a cooking seminar up in Phoenix in January. This is actually spaghetti squash. I have tried it several times with regular pasta sauce, and it is okay. The nature/consistency of the spaghetti squash doesn't quite mimic actual pasta, so instead of pretending that it is, I try to treat it as its own category of food. So...I like this way of preparing it. It's simply olive oil and basil (a little salt and pepper to taste, if desired). The recipe used at the low pro cooking seminar used a different sauce, which used lemon juice, I believe. I may have to try that next time. Because it's squash, it's not too high in phe! alt haha. looking at the pictures (the spaghetti squash one, especially), I can't help but chuckle. Chef Anne from "Worst Cooks in America" would rip me a new one because my "dish is sloppy". Oh well, hopefully my friends on here will be more forgiving! :) I'm still working on making my "BBQ Eggplant" look good, and therefore photogenic. I recently became adventurous and made my first "meat" dish for Matt. I've always said that if I marry a guy who wants to eat meat, he's going to have to make it for himself. That's what happens when you have PKU and grow up in a vegetarian household your entire life I guess. (When I did move away from my parents, I shared an apartment with my best friend who had become a vegetarian in high school because she didn't like the taste of meat!) Fortunately, Matt DOES cook his own meat. I felt like being a good wife and giving it a shot. I decided in an effort to minimize my chances of screwing up, I'd follow the advice of some co-workers and friends who love crock-pot meals. I found an online recipe for BBQ chicken and made a little extra sauce and cooked up a slice of eggplant on the skillet. I'm not always a big fan of eggplant, but this turned out good! Maybe pictures will follow at some point... Happy cooking!

7 Reviews of from the Smith kitchen

  1. Registered: Feb 26, 2007

    Posts: 0

    Chicago, Illinois

    Your food looks so good! I haven’t baked or cooked in awhile…I’ve been getting lazy. It’s motivating me to get in the kitchen again. I’ll have spring break in awhile, maybe I’ll spend some time in the kitchen. I need something besides all the ready made Cambrooke stuff…it gets boring & loses variety really quickly. I have a few good really simple meat recipes I can share if you’re interested….my boyfriend is a HUGE carnivore & I need to cook meat for him when we eat at my place. I always try to find the really simple stuff that you can’t go wrong with.

  2. Registered: Feb 1, 2010

    Posts: 0

    Tucson, Arizona

    Meat is always scary to me, but I’d be willing to give them a try! For burgers, I usually do an adaptation of the broccoli burger recipe that’s in the Low Protein cookery (the one with the strawberry on it). I have done the taste connections nuggets a few times and they taste pretty good. Do you have any more to share?

  3. Registered: Apr 24, 2009

    Posts: 0

    Cornwall, New York

    yum the food looks great!

  4. Registered: Jan 20, 2010

    Posts: 0

    Charlottetown, Prince Edward Island

    Thank you for sharing all of this information and taking the time to post the pictures too… very much appreciated from someone who is just learning for our son.

  5. Registered: Feb 1, 2010

    Posts: 0

    Tucson, Arizona

    my pleasure! If you ever have any questions, feel free to ask. How old is your son, and have you gotten to the age yet where you’re making low pro foods?

  6. Registered: Jan 20, 2010

    Posts: 0

    Charlottetown, Prince Edward Island

    He’s 11 months and I just got some foods at the hospital yesterday. I got baking mixes for breads, pasta and crackers. I have so much to learn, but I’ve always liked cooking. Since we just found out for sure that special breads would be part of his diet I was happy to see what they look like from your posts. I have something called Juvela to make the bread and I think you can make it in the breadmaker. I’m hoping to find the instructions on the internet tonight!

  7. Registered: Nov 3, 2009

    Posts: 0

    , Massachusetts

    Whoa cool I didn’t realize we could put pictures up here! The spaghetti squash is one of the best things I look forward to in the winter. Soemtimes I cut a small squash in half and bake it with garlic salt, olive oil and italian seasoning and take it out, scrape it up while still in the skin so it acts as its own bowl and then add heated tomato sauce right in it… it is delicious if you ask me. Great taste connectiosn recipes, bread is always tough, that batch looks amazing! Do you have her multi mix? I make veggie nuggets from it all the time and I LOVE them! They are so easy and healthy… I don’t deep fry mine, though, i brush them with olive oil and pan fry them.. keep the pictures and ideas coming!!! (The taste connections veggie nuggets recipe is on my blog if you want to check it out: http://pkuandhealthytoo.wordpress.com/2009/11/23/veggie-frenzy-part-1/ )

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