2012 az hcu (homocystinuria) cookbook · 2" " " basil&pesto& & &...

1

Pesto Pasta Muffins Makes 12 – 15

• 12 oz package lo pro pasta, cooked according to package direction • 1 cup pesto (see next recipe) • egg substitute – equivalent of 2 eggs • 1 cup grated Daiya mozzarella cheese substitute • vegetable oil spray

1. Have all ingredients ready before cooking the pasta. 2. Coat a muffin tin (or 2) with vegetable oil spray – 12 spaces. 3. Preheat oven to 350 F. 4. Return the drained just-‐cooked pasta to the pot. Add the egg substitute and pesto and stir

to incorporate. 5. Then, add half the mozzarella substitute and stir to incorporate. 6. Fill the muffin tin. Top with remaining mozzarella substitute. Note: The number of muffins

you can make will depend on the size of the muffin tin – you will get 12 -‐ 15. 7. Bake at 350 °F until top is golden and muffin is firm, about 20 to 25 minutes. Note: When cooled the muffins can be individually wrapped and frozen. Defrost overnight in the refrigerator and then reheat. They’re also good served cold – like a pasta salad. Place frozen in a lunch box and they should be defrosted by lunch. Nutrition Facts: Makes 12 muffins Per recipe Per muffin Met, mg 35 2.9 Protein, g 2.9 0.2 Calories 1803 150

Recipe by Andy Broder, www.andyfood.com Compiled and analyzed by Candice Candelaria, MS, RD and Melanie Colville, MS, RD Phoenix Children’s Hospital Division of Genetics and Metabolism

2

Basil Pesto Makes about 2 cups

• 1/2 cup olive oil • 1½ cups firmly packed fresh basil leaves • ½ cup green pimiento-‐stuffed olives (optional) • 2 tablespoons fresh lemon juice • 3 cloves garlic, roughly chopped • ½ teaspoon kosher salt, or to taste • ¼ teaspoon ground black pepper, or to taste 1. Place 1/3 cup olive oil and all remaining ingredients into the bowl of a food processor fitted

with the blade attachment. 2. Pulse several times and scrape down the bowl. 3. With the blade running drizzle reserved olive oil through the feed tube until the pesto has

the consistency of ranch dressing. Nutrition Facts: Makes 16 servings (2 Tbsp each) Per recipe Per 2 Tbsp serving Met, mg 14 0.9 Protein, g 1.3 0.1 Calories 520 32.5


3

Pasta with Chunky Fresh Tomato Sauce Makes approx 3 cups of sauce

• 3 tablespoons olive oil • 1 cup diced onion • 2 – 4 cloves garlic, minced (to taste) • ½ cup red wine • 2.5 cups diced roma tomatoes • 3 tablespoons fresh oregano, chopped • 1 tablespoon fresh rosemary, chopped • 2 tablespoons fresh basil, chiffonade cut • 1 tablespoon balsamic vinegar • salt and pepper, to taste • lo-‐protein pasta of choice, cooked according to package instructions

1. Heat a small stockpot over medium heat. When hot, add the oil and onion. Stir frequently

for 5 minutes. 2. Add the garlic and stir for 2 minutes. 3. Add the wine and stir occasionally until almost all liquid has evaporated. 4. Add all remaining ingredients except cooked pasta. Stir to incorporate. Cover and bring to

a boil over medium heat. 5. Remove cover, stir, and cook over medium heat for 3 or 4 minutes longer. 6. Place cooked pasta and 1 cup of the sauce in a bowl and toss to incorporate. Nutrition Facts: Makes 12 servings (1/4 cup each) Per recipe Per ¼ cup serving Met, mg 46 3.8 Protein, g 5.7 0.5 Calories 588 49

Recipe by Andy Broder, www.andyfood.com Compiled and analyzed by Candice Candelaria, MS, RD and Melanie Colville, MS, RD Phoenix Children’s Hospital Division of Genetics and Metabolism Division of Genetics and Metabolism

4

Zucchini Crust Pizza Makes 1 pizza

• 1 cup zucchini slices – as thin as possible – ideally sliced on a mandoline • 1 sheet rice paper • 1/2 cup Daiya mozzarella cheese substitute • 3 tablespoons fresh oregano (or 1.5 teaspoons dry oregano) • 1/2 cup diced tomato • 1 teaspoon granulated sugar • 1 teaspoon garlic powder • 1/4 teaspoon freshly ground black pepper

1. Preheat oven to 400 F. 2. On a parchment-‐lined baking sheet arrange half the zucchini in a circle the same size as a

sheet of rice paper. Sprinkle with 1/4 of the cheese. Top with the rice paper. Top the rice paper with the rest of the zucchini and then 1/4 cup cheese.

3. Place in the oven for 12 minutes. 4. Remove from the oven and, in the following order add the oregano, tomatoes, sugar, garlic

powder, pepper, and remaining cheese. 5. Return to the oven for 12 more minutes. Nutrition Facts: Makes 1 serving Per recipe Per serving Met, mg 34.5 34.5 Protein, g 3.4 3.4 Calories 132 132


5

Spring Rolls Makes 8

• 2 cups grated jicama • 1 cup grated apple (tossed with 1 tablespoon rice or cider vinegar) • 1/2 cup grated carrots • 1/4 cup fresh basil leaves, chiffonade cut • 2 tablespoons fresh mint, chiffonade cut • 2 tablespoons olive oil • 1 tablespoon soy sauce • 2 tablespoons rice vinegar • 8 sheets rice paper

1. Place all ingredients except rice paper into a large bowl. Toss to combine. 2. Place 1 sheet of rice paper into a bowl of cool water for about 20 seconds. 3. Immediately transfer to a lint free kitchen towel. 4. Place 1/2 cup of the filling on the rice paper and roll/fold (like a burrito) 5. Repeat with remaining ingredients

Nutrition Facts: Makes 8 servings Per recipe Per roll Met, mg 103 12.9 Protein, g 7.5 0.9 Calories 663 83


6

Jicama Hash with Brussels’ Sprouts Makes 16-‐ ¼ cup servings

• 3 tablespoons butter • 1/2 cup diced onion • 1/4 cup diced green chilies (Anaheim or Hatch) • 2 cloves garlic, minced • 2 cups quartered Brussels’ sprouts • 2 cups diced jicama • 1/2 teaspoon kosher salt • 1/2 teaspoon freshly ground black pepper • 1/4 cup apple juice

1. Heat a large skillet over medium heat. When hot add butter and onion. Stir for 2

minutes and add garlic and green chilies. Stir for 2 minutes longer and add all remaining ingredients – EXCEPT apple juice.

2. Cook ever medium high heat until all excess liquid has evaporated and the vegetables begin to brown (about 12 more minutes). Stir gently every 2 – 3 minutes.

3. Add the apple juice and stir constantly for 1 minute longer. Serve. Nutrition Facts: Makes 16 servings (1/4 cup each) Per recipe Per ¼ cup serving Met, mg 111 7 Protein, g 11.6 0.7 Calories 596 37


7

Braised Red Cabbage Makes 8-‐ ¼ cup servings

• 2 tablespoons butter • 1/2 cup died small onion • 4 cups shredded red cabbage (one small cabbage) • ½ cup balsamic vinegar • 2 tablespoons dark brown sugar • salt and pepper 1. Heat a large covered skillet over medium heat. Add the butter and onions and stir to coat. Stir occasionally until the onions are translucent, about 5 minutes. 2. Add the cabbage, vinegar, and sugar. Stir to coat. Cover for 3 to 4 minutes, and stir again. Repeat several times until the cabbage is tender, about 20 minutes. 3. Remove cover and stir constantly until all excess liquid has evaporated. Season to taste with salt and pepper. Nutrition Facts: Makes 8 servings (1/4 cup each) Per recipe Per ¼ cup serving Met, mg 47 6 Protein, g 5.1 0.6 Calories 451 57


8

Cheddar Biscuits Makes 12

• 2 cups lo pro baking mix • 2 tablespoons sugar • 1 tablespoon baking powder • 1/2 teaspoon salt • 6 tablespoons cold butter • 1/2 cups Daiya shredded cheddar cheese substitute • 1/2 cup rice milk

1. Preheat oven to 425F. 2. Mix together the flour/lo pro baking mix, sugar, baking powder, salt, and dried

cranberries. 3. Cut in the cold butter. Stop when you have pea-‐sized bits. 4. Add the shredded cheddar substitute – and gently mix in. 5. After the cheese has been incorporated add the rice milk, and stir just to incorporate.

Then knead about 10 times or less. Do not overwork. Divide the dough in half.

6. Form each half into a flattened circle about 6 inches in diameter. Cut the circle into 6 wedges.

7. Bake on a parchment-‐lined baking sheet until golden brown – about 14 minutes. Nutrition Facts: Makes 12 servings Per recipe Per biscuit Met, mg 23.1 1.9 Protein, g 3.8 0.3 Calories 1664 139


9

Pear Crumble Serves 16-‐ ½ cup servings

• 8 pears, peeled, quartered, and cored • 1/2 cup granulated sugar • 1/2 teaspoon ground cinnamon • 1/4 tsp ground cloves • 1 cup crushed lo pro cookies, such as butterscotch • 4 tablespoons melted butter • Rice Whip as topping (optional)

1. Preheat oven to 350 F. 2. Place pears in a 9 x 9 casserole dish 3. In a small bowl whisk together sugar, cinnamon, and cloves. Add to the casserole and

toss with pears until combined. 4. In a small bowl thoroughly combine cookie crumbs and butter. Sprinkle over pears. 5. Bake at 350 F until pears are soft and topping is golden brown – about 30 minutes. 6. Serve the warm crumble with the Rice Whip on top (optional).

Nutrition Facts: Makes 16 servings (1/2 cup each) Per recipe Per ½ cup serving Met, mg 168 10.5 Protein, g 11.2 0.7 Calories 3135 196


2012 az hcu (homocystinuria) cookbook · 2" " " basil&pesto& & &...

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