SYL,Are you there?
#355585 - 02/11/10 01:36 PM
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still online? can u plz help me out with this recipe I want to make tonight?
Blackberry Tofu CHeesecake
Ingredients:
1 (12 ounce) package of tofu (Mori-Nu Silken Firm Tofu works great)
1 (8 ounce) package of soy cream cheese (Tofutti dairy-free cream cheese)
1 cup sugar 1 tbsp vanilla extract 1 (9 inch) prepared graham cracker crust 1 tbsp of arrowroot (or a thickening agent or your choice) (DON"T HAVE WHAT DO I USE?) Optional: Blackberries or fruit(s) of your choice (Strawberries would be nice too... or blueberries, I'm a big fan of those too.)
so I do have frozen blackberries..can I puree those into pie or must I use fresh?
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Sorry I don't know. I cannot eat soy products so I don't understand how they work in cooking and baking.
-------------------- STABLE: ♂, IBS-D 50+ years - Science of IBS
The FODMAP Approach to Managing IBS Symptoms
Evidence-based Dietary Management of Functional GI Symptoms: The FODMAP Approach
FODMAP Chart & Cheatsheet
The Role of Food & Dietary Intervention in IBS
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how about this then http://www.thibeaultstable.com/2009/07/raspberry-pie.html
will that work without the pie crust like that? just gram crackers on top and bottom or do u think that would taste weird?
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You can use fresh or frozen. But if frozen drain some of the water out.
You might be able to use cornstarch instead of the arrow root, by adding a little cornstarch mix with water, to create a slurry. Its a thickening agent.
-------------------- My website on IBS is www.ibshealth.com
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THANK YOU THANK YOU,now what about the rasberry pie? leaning towards that one..I have frozen rasberries though..may be able to find fresh..but I don't have time to wait for them to unthaw,unless like an hour..
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if you want something quicker, add the frozen raspberries in a small sauce pan, add some water, a little sugar and cook them for a coupe minutes, you can also tighten the mixture with the cornstarch sluury, but just use a little and you we see it thicken up, if it get to think add a little more water.
Then put it in a baking dish where they come up to about a half inch thick. Then top it with what you want to like streusel.
There are other ways to make good streusel, I personally use butter, but this one uses margarine and bisquick.
"For streusel, cut margarine into Bisquick, brown sugar and cinnamon until crumbly"
Top the fruit and bake until streusel is brown.
This is a type of fruit crisp.
-------------------- My website on IBS is www.ibshealth.com
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sorry about the spelling.
This is another one you can use to top it.
FRUIT CRISP TOPPING
2/3 c. all purpose flour 1/2 c. quick cooking rolled oats 1/4 c. chopped nuts 3 tbsp. brown sugar 1/2 tsp. cinnamon 1/4 tsp. nutmeg 1/4 c. butter
Combine flour, oats, nuts, brown sugar and spices in mixing bowl. Cut in butter with pastry blender. Cook on fruit crisp desserts.
-------------------- My website on IBS is www.ibshealth.com
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ok cook the rasberries like you said it goes in bottom with no crust and crust on top?,how much earth balance do I use for margarine so its non dairy, in the basqick,I use reduced fat bisquick,so how much of each.
btw "Then put it in a baking dish where they come up to about a half inch thick. Then top it with what you want to like streusel."
what are u talking about?
thinking about http://allrecipes.com/Recipe/Pastry-for-Double-Pie-Crust/Detail.aspx use crisco for shortening.
this looks great http://www.goodnplanty.com/good-n-planty/2009/3/24/raspberry-bread.html can I use earth balance and soy sour cream?
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aperson, you have never made a fruit crisp before?
-------------------- My website on IBS is www.ibshealth.com
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not that I remember. I really feel like making the rasberry bread tonight though..
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened (earth balance??) 1 cup sugar
1/2 teaspoon pure vanilla extract
1 1/2 tsp. lemon zest
2 eggs (4 egg whites?) 2 Tablespoons sour cream (have soy)
1 cup crushed fresh raspberries or strawberries or blueberries (have fresh ) Preheat oven to 325 degrees F. Spray or grease a 9 x 5-inch loaf pan.
In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
In a large bowl, using an electric mixer, cream the butter, sugar and vanilla extract until light and fluffy, about 3 minutes. Beat in the eggs one at a time, beating well after each addition. Mix in the flour and sour cream. Fold in the crushed fruit and lemon zest.
Spoon the batter into the prepared pan. Bake in the center of the oven for 55 to 60 minutes, or until a cake tester inserted into the center comes out clean.
Cool the bread in the pan for 20 minutes, then invert onto a wire rack, turn right side up and cool completely.
now did I modify it right?
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shawneric I followed the recipe..I used 4 egg white substitution,and soy sour creme,earth balance..I didn't know if I could go 1/2 applesauce and 1/2 earth balance..so I used a whole cup..Could you figure the math of the amount of cal. from fat??
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not really and you should do that
The fruit crisps are extremely easy, fast and delicious.
aperson just for some ideas latter.
I am posting a bunch of recipes. Some are IBS friendly and some you might need to delete an ingredient or two to make them IBS friendly. Some you can perhaps cook for your family.
http://www.ibsgroup.org/forums/index.php?showtopic=5408
http://www.ibsgroup.org/forums/index.php?showtopic=21150
-------------------- My website on IBS is www.ibshealth.com
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everything I cook for them no one except my mom will touch I always offer,and she only eats certain things. once in a while I bring something to a guy I work with. I don't say they are "ibs" recipes he just eats what I cook and likes it. I will look. If I see a good recipe want me to let u know? the rasberry bread was quite good and I think I will make rasberry pie next week.
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aperson, you know I am a tranied Chef? I don't post to many recipes because I am trained in french, swiss and NW America cooking and a lot of my recipes use fats.
I had an article in the local paper a while ago. I am not presently cooking in a resturant though. I am doing some work in restaurant consultation.
End Zone chef upping the ante
Photo By John Gervais Shawn Case (in white) cuts through a piece of prime rib during a typical evening at the End Zone in Woodburn.
By John Gervais
WOODBURN -- If you would like to sample the cuisine of some of the better restaurants in Portland or New York, all you need to do is go to the Endzone Restaurant in Woodburn where one of the better chefs in the state resides three days a week. Shawn Case has been at the restaurant for three years, however, only under the new ownership of Bert Jones, has he been elevated to head chef/kitchen manager and persuaded to work the three busiest days of the week, Friday through Sunday. "We love his food and when we know that he is working, we drive over to have a wonderful meal," said Aurora residents Bill and Janet Meulemans. The couple has experienced foods from all over the world and have compared to Case with the best. Born and raised in Hyde Park, N.Y., Case has lived in Oregon about 35 years. His first career was in silviculture and fire fighting for the U.S. Forest Service in the Siuslaw National Forest on the coast. Federal cutbacks forced him in a new direction and he went to work for his brother, Marcel, the head chef at the renowned Portland restaurant Jakes, near 12th and Burnside. He was then assigned to the sister restaurant of McCormick and Schmick's at 1st and Oak and began as a prep cook and worked his way up to expediter. That included cooking on the broiler, saute chef, pasta chef, baker and kitchen line supervisor. After several years, Case went back to his home state and worked for the four star restaurant, Plumb Bush in Westchester County as the lead saute chef. He also spent two years as saute chef at the Hudson House on the Hudson River, the oldest continuous inn operation in the state of New York. When he returned to Oregon, he worked for five years for Jake's Grill as kitchen supervisor and the master baker and as the number two person to the catering department at Jake's Grill. "I would describe the Portland restaurants as upscale fine dining that features northwest foods and seafood," said Case. Three years ago, Case and another friend began a computer web site design business and maintenance of the sites and currently have 350 sites that they have developed and maintain. "A lot of our work is in the area of musical and medical web sites, however, we even have one for divers in Puerto Rico," said Case. Case moved to Woodburn to be close to his parents and a year ago married Sandy, a local woman. When Bert Jones took over the Endzone about eight months ago he made drastic changes in the whole building, adding another large screen TV and raising the quality of ingredients that are used in food and other items. "Our menu is American, but we have specials that may be Swiss or French or Cajun and we have added luncheon specials and a wider line of appetizers," said Case. One thing that he really enjoys is for customers to come in and ask him to surprise them. They are not sure what they want to eat and they know that Case has the knowledge and ability to go many delectable directions and they are not disappointed. "Cooking is a little bit of science, art and design," said Case. He talks of blending just the right ingredients and the right spices and the art comes in when the meal is displayed in a pleasing way on the plate.
"If I see a good recipe want me to let u know?"
yes and glad the bread was good.
-------------------- My website on IBS is www.ibshealth.com
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yes I do know your a chef..and that much of your cooking wasn't ibs safe..btw I have problems with rolled oats,even when cooked by following the directions,always find them in my stools and seem to give me d
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they are fiber.
-------------------- My website on IBS is www.ibshealth.com
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I thought they would be fine since they are half SF and half IF? anyway I'm trying Equalactin,have u tried it or what do u think about it?
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Equalactin
http://www.gicare.com/MEDICATIONS/Medications.aspx?CID=5&ID=71
-------------------- My website on IBS is www.ibshealth.com
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Minor: bloating diarrhea rumbling sounds nausea mild abdominal cramps
if it is good for d then why would it cause d?
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Its insoluble and usually used for C.
-------------------- My website on IBS is www.ibshealth.com
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then Equalactin is misleading because it says for all symptoms loose bowels and irregularity is on the "Realives list." I am stopping this product right now as i've already taken 8 tablets since yesterday
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