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Low Acid Recipes by Macarena Rose, inventor of the Propup Pillow
www.propuppillow.com
Managing your diet when you have occasional and severe heartburn and acid indigestion is now easier than ever. Sometimes you really don’t know which foods are aggravating your symptoms, but now you can expand your diet without worrying about acid discomfort. I am delighted to offer you my collection of wonderful recipes that addresses our desire for low-acid delicious meals. My recipes have been tested by many people with very positive results.
It is also helpful to know which foods are acid producing and which foods are
not. Please visit http://www.phsciences.com/health/food_chart.asp< for an extensive list of acid-producing foods and alkaline-producing
foods.
List of Recipes (Just click on any recipe name to jump to that recipe’s description.)
Cold Cucumber Soup
2 Cucumbers w/skin on, chopped
2 cups sour cream
1/2 medium onion, chopped
1 can chicken broth
fresh parsley, 1/2 cup
salt and pepper to taste
Put all ingredients in a blender and process well. Cover and chill. Keeps for several days.
Yield : 6 servings
Cheesy Vegetable Soup
3 tbsp. Chopped onion
1 clove garlic
1 tbsp. Olive oil
broccoli, peas, asparagus, spinach (1 cup of each of your choice)
1 cup potatoes
1 can chicken broth
1/2 tsp. Basil
1/2 tsp. Dried tarragon
1/2 cup cheddar cheese
Saute oil, garlic and onions. Add vegetables. Then add the rest of items.
Cook on Medium low for 20 minutes. Delicious and hearty.
Quick Minestrone
1 tbsp. Olive oil
1 carrot, chopped
1 stalk celery, chopped
1 clove garlic, chopped
2 tsp. Italian herbs
4 cups vegetable broth
15 oz. can white beans
1/3 cup small pasta shells
3 tbsp. Raw quick cooking rice
2 tbsp tomato paste
1 potato diced
10 oz. Mixed vegetables frozen
Heat oil in a large saucepan. Add onion, celery, garlic, and Italian herbs.
Cook, stirring for 5 minutes. Add rice, potato, mixed vegetables, and vegetable broth.
Cover and simmer for 10 minutes. Stir in beans, pasta and tomato paste. Bring to a boil.
Reduce heat and cover for 10 minutes. Add salt and pepper to taste.
Garnish with Parmesan if desired.
Vegetarian Chowder
2 tsp. Olive oil
small green pepper, minced
1 stalk celery, minced
small onion, minced
15 oz. can cream style corn
3-3/4 cups low-fat milk
1 tbsp yellow miso paste
3 tbsp. minced parsley
In a saucepan, heat oil on medium. Add green pepper, celery, onion and garlic. Cook, stirring constantly, until vegetables are soft. Add corn and milk, stir to mix. Add miso paste, salt and white pepper to taste. Cover and simmer over very low heat for 5 minutes. Stir in parsley and serve. Yield : 4 servings
Squash Bisque
1 large Butternut squash
2 tart apples, cored and cubed
1 small onion, chopped
2 slices white bread
4 cups chicken broth
1 tsp salt
1/4 tsp white pepper
1/4 tsp ground rosemary
1/4 tsp marjoram
2 egg yolks, beaten slightly
1/4 cup cream
Remove seeds from squash and cube. Add squash, apples, onion, bread, chicken broth, salt, pepper rosemary and marjoram in large saucepan. Bring to a boil. Lower heat to medium low, simmer uncovered for 30 minutes. Mix in blender in batches till all has been mixed. Reheat soup on low and add cream and egg yolks. Stir gently for 10 minutes. Yields 6 to 8 servings.
Macarena's Leek Soup
4 cups diced potatoes
3 tbsp. flour
5 tbsp. butter
4 cups milk
4 cups leeks, white part only, minced
1 cup chicken broth
salt
white pepper
pinch of chili pepper or cayenne
2 tsp. Parsley flakes
Cook potatoes till soft in 2 cups water. Mash with water still in pot, only mashing slightly. Saute leeks and flour in butter with salt and pepper to taste. Add the rest of ingredients. Cook on low for 30 minutes. Add grated cheese if so desired.
Chicken Corn Crock Pot Soup
1 chicken, cut up, boneless
1 small onion, diced
2 carrots, diced
3 stalks celery
1 potato, peeled and diced
2 zucchini, sliced thin
4 tbsp. parsley
1/4 cup tomato sauce
2 cans chicken broth
salt and pepper to taste
1 can cream style corn
In crock pot add all ingredients except corn and zucchini and cover. Cook on low for 7 hours. Skim fat from pot and add corn and zucchini. Cover and cook 15 minutes on high. Sprinkle with parsley and serve. Makes 6 to 8 servings.
Chicken Tortellini Soup
9 oz. pkg. Frozen cut broccoli, thawed
6 cups water
3 cans chicken broth
1 can condensed chicken soup
1 cup chopped onions
1 cup sliced carrots
1 garlic clove, minced
1/2 tsp basil
1/2 tsp oregano
7 oz pkg. cheese tortellini
2 cups cooked chicken, cut into small pieces
Cook everything except tortellini together on medium for 10 minutes. Then add tortellini and cook for 45 minutes. Serve with fresh bread. Very warm and hearty.
Lentil Soup
3 low acid tomatoes, diced
1 garlic clove, minced
1 tsp. Whole cumin seeds
2 parsnips, cut into strips
2 carrots, sliced thickly
2 tbsp. oil
3 cups chicken broth
1/2 cup lentils
1 cup chopped kale
white pepper to taste
In large pan saute garlic. cumin, parsnip and carrots in oil. Add tomatoes, broth and lentils.
Heat to a boil;. Reduce heat , cover and simmer for 20 minutes. Stir in kale and pepper.
Simmer 5 minutes.
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Cheesy Broccoli Soup
3 cups broccoli florets
1 small onion, minced
2 tbsp. parsley
2 cups milk
3 cups chicken stock
1/2 tsp white pepper
1/2 tsp ground ginger
3 tbsp flour
1/2 cup cream
1/8 tsp coriander
1/2 cup grated cheddar
Add all ingredients into saucepan and simmer for 15 minutes. Take a hand blender and mix into a soft texture. Add salt to taste
Vegetarian Paella
3 tbsp. olive oil
1 small onion, chopped
3 cloves garlic, minced
1 bay leaf
1 large can artichoke hearts, drained and quartered
2 cups chicken flavored vegetable broth
pinch saffron threads
1/8 tsp tumeric
1 large red pepper, sliced thin
1 large yellow pepper sliced thin
1-1/2 cups quick brown rice
1 fennel bulb, sliced thin
Heat oil in large pan, add onion and cook for 1 minute. Add garlic, stir for 1 minute. Add fennel and bay leaf, cook 3 minutes, stirring often. Add rice, peppers, broth, artichokes, tumeric and saffron. Add salt and pepper to taste. Bring to a boil, while stirring. Cover and simmer on low for 10 minutes. Yields : 5 servings.
Pasta with Salmon
1/4 cup olive oil
1 small onion
1/2 pound baked salmon
1 pint cream
1/2 cup parmesan cheese
salt and white pepper to taste
1 lb. rigattoni
In a large pan, heat oil on medium heat.. Add the onions and cook till soft. Add the salmon and cook for 2 minutes. Pour in the cream and simmer for 3 minutes. Add salt and pepper to taste. Add the pasta(cooked al dente) and toss to coat it. Add two tbsp. of water and mix. Serve with parmesan cheese sprinkled on.
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My Grandma's Tuna Casserole
1 can cream of mushroom soup
1-1/2 cups elbow macaroni
1/2 cup milk
1 can tuna
1 tsp parsley
1 tsp celery flakes
1/2 cup grated cheddar cheese
1 cup potato chips
optional- 1 small can peas
Cook pasta and drain. Place in baking dish. Add ingredients except cheese and chips. Top with cheese and crush the chips and sprinkle on top. Bake in oven on 350 degrees for 30 minutes.
Vegetable and Cheese Bake
4 oz hard cheese of choice
1 tbsp. of cornflour
14 oz can mushroom soup
5 oz cream
1 bag frozen mixed vegetables
Heat oven to 400 degrees, and grease a shallow casserole dish. Mix all ingredients together and top with grated cheese. Bake for 20 minutes, serve with warm bread.
Heavenly Fillets
2 lbs. Skinless fish fillets
2 tsp lemon juice
1/2 cup parmesan
1/4 cup margarine
3 tbsp. low-fat mayo
3 tsp chopped green onion
1/4 tsp salt
Thaw fish. Place in a single layer on well greased casserole dish. Spoon on lemon juice. Let sit for 10 minutes. Broil fish for 6 minutes. Combine ingredients and pour over fish. Broil 3 minutes longer, or till fish flakes. Serve with rice.
Macarena's Shrimp
1 tbsp sesame seeds
1 tbsp. oil
1 lb clean shrimp
1 can water chestnuts
1 pkg. frozen snow peas
1/4 cup scallions
soy sauce to taste
1/4 tsp ginger sliced very thin
quick cook brown rice
In a skillet cook sesame seeds in oil until light brown. Add the rest of ingredients. ( I also add sun-dried tomatoes as they are lower in acid).Shrimp is done when light pink. Serve over
cooked rice.
Macarena's Scallops
1 lb scallops cut in half if large
2 tsp lemon juice
1/2 lb fresh mushrooms
1/2 tsp Italian seasonings
1/4 cup green onions chopped
2 small
low acid tomatoes, chopped
1/4 cup sun-dried tomatoes
olive oil
Mix scallops and lemon juice in bowl. Saute mushrooms and onions in 2 tsp. Olive oil till tender. Stir in tomato, seasonings and cook for 5 minutes. Then add two tbsp. olive oil to mix and saute scallops for 5 minutes. Serve over linguini or rice.
Chicken Country Style in Crock Pot
2 Golden Delicious apples, peeled, cored and sliced
4 large skinless chicken breasts cut in half
1/2 tsp nutmeg
4 slices Havarti cheese
1/4 cup apple juice
salt and white pepper to taste
Lay apples in crock pot. Add chicken breasts. Sprinkle with salt and pepper, and nutmeg. Pour juice in pot. Cover and cook for 6 hours at low. Before serving take chicken out and arrange apple slices around them on a baking dish, laying the cheese on top of each piece. Spoon liquid from pot over them and broil for 8 minutes. Sprinkle with parsley and serve hot from the oven.
Tender Beef Stew... Grandmas Best
1 small onion, chopped fine
2 large carrots ,sliced
1 lb thin skinned potatoes, cut into quarters
8 oz. can mushrooms
1/4 cup flour
2 tsp. Thyme
2 low acid tomatoes sliced
1/2 cup red wine(optional)
1 pkg. frozen peas
2 lbs. Extra lean beef round, trimmed well, cut into small cubes
salt and pepper to taste
1/2 tsp oregano
1/2 tsp parsley flakes
In Crock pot add carrots, potatoes and mushrooms (undrained). Coat beef cubes with flour and place into crock pot then sprinkle with thyme. Add tomatoes and wine. (If not using wine use beef broth.)Cover and cook on low for 8 hours. Stir in peas and season with salt and pepper to taste. Heat with peas for 10 minutes then serve with warm bread or biscuits.
Ginger Bulgur Chicken
1 cup bulgur
2 tbsp. grated fresh ginger
3 tbsp soy sauce
1/4 cup thinly sliced green onions
1/2 cup chicken broth, low sodium
3 sprigs of cilantro
6 boneless, skinless chicken breast, cut in 1/2
1/4 cup cilantro leaves
1 tsp honey
In crock pot combine cilantro leaves, ginger, honey and 2 tbsp. of the onions. Lay chicken in pot. Pour soy sauce and broth over the chicken. Cook for 6 hours on low.. Lift chicken out of crock pot and set aside , keeping it warm. Stir in bulgur into the crock pot liquid and increase to the high setting. Cook 15 to 20 minutes then spoon bulgur on plate and place chicken on top. Garnish with cilantro sprigs.
Creamy Pork and Apples
1 small onion, chopped fine
2 cloves garlic, minced
2 large tart apples, sliced
2 tsp dry sage
2 tsp sugar
1/4 tsp nutmeg
1/4 tsp white pepper
1/3 cup whipping cream
1/2 cup white wine (optional)
3 tbsp. flour
1-1/2 tsp cornstarch
2 pounds of pork loin, trimmed and cut into 1 inch cubes
salt to taste
In crock pot combine onion, garlic, apples, sage, sugar, white pepper and nutmeg. Coat the pork cubes with flour and place in crock pot. Pour in wine, or apple juice if not using wine. Serve with cornmeal yogurt biscuits as an added bonus. Recipe follows...When pork is almost done and while biscuits are baking, mix cornstarch and cream in a bowl and pour over pork.
Cornmeal-Yogurt Biscuits
1 1/2 cups all purpose flour
1/2 cup yellow cornmeal
1tbsp baking powder
1 tsp sugar
1/2 tsp salt
1/3 cup cold butter
3/4 cup non fat yogurt
Mix flour, cornmeal, baking powder, sugar and salt in a bowl. Dice butter until small crumbles. Add yogurt and mix till it forms a sticky dough. Gather dough and knead on a floured plate. Using a floured cutter, small preferably, cut out two inch biscuits. Place 1 inch apart on baking sheet, ungreased. Bake at 450 degrees for 10 minutes, or until brown.
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Easy Oatmeal Muffins
1 cup flour
1 cup milk
2 tsp baking powder
1 egg, beaten
1/2 cup brown sugar
1 cup uncooked oatmeal
1/2 tsp baking soda
1/4 cup melted butter
1/2 tsp cinnamon
1 cup shredded carrot
pinch of salt
Preheat oven to 375 degrees. Add flour, baking powder, baking soda, cinnamon and salt in a large bowl. Mix well. Then add sugar, egg, milk and butter. Mix well. Add Oats and carrots, stir again. Grease the bottom of the muffin trays and bake for 25 minutes. Yields a dozen muffins.
Apple Pie Bake
4 large apples cored, sliced thick
1/4 cup walnuts, chopped fine
1 tbsp brown sugar
1/4 tsp grated lemon rind
pinch of cinnamon
1 tbsp light butter, melted
Heat oven to 375 degrees. Place apples in a buttered baking dish. Add walnuts, sugar, lemon rind and cinnamon. Cover with butter . Cover with foil and bake 30 minutes. Yields 6 servings.
Ginger Cookies
1 cup shortening
1 cup sugar
1 egg
2 tsp ginger
2 tsp cinnamon
2 tsp baking soda
2-1/4 cups flour
4 tablespoons light molasses
Mix by hand sugar shortening. Then add egg and molasses. Mix flour, baking soda, cinnamon and ginger. Then add the rest of ingredients. Roll into a ball and pat out onto baking sheet. Press down with a glass, sprinkle with sugar. Bake for 10 minutes at 350 degrees.
Homemade Blueberry Pie
1 cup no fat sour cream
3/4 cup sugar
5 tablespoons flour, divided
1/3 cup chopped walnuts
1-1/2 tbsp butter
2-1/2 cups fresh blueberries
1 beaten egg
1 tsp vanilla
Mix sour cream, sugar, 2 tbsp flour, egg, vanilla and a pinch of salt. Fold in blueberries. Pour into pie shell and bake at 400 degrees for 25 minutes. Mix butter, 3 tbsp of flour and walnuts. Crumble mixture over pie and bake another 10 minutes. Chill before serving.
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