Stir-Fry Chicken and Snow Peas

So, during the Christmas holiday and when I got to spend almost an entire week at home, my mom spoiled me with delicious food that I can't help but share. I'm trying to convince her to be a contributor on the blog as well, since she is such a whiz in the kitchen an has a little more time (not to mention the funds) to spend.

I always love the great Asian recipe, since they can be so hard to come by...

Stir-Fry Chicken and Snow Peas
Serves 4-6

2 Large Chicken Breasts cut into about 1” x 1” pieces
¼ Cup of cooking oil
¾ Cup of frozen but thawed snow pea pods
1 Carrot peeled and grated
1 small can of water chestnuts, drained and rinsed
1-can of baby corn, drained and rinsed
1 Package of stick rice (looks like a white bird nest in a bag and is in the Oriental section of the grocery store.

Sauce:
2 Tablespoons of Braggs Liquid Aminos
¼ Teaspoon of ground ginger
¼ Teaspoon of ground cinnamon
¼ Teaspoon of Curry Powder
1 Tablespoon of Honey
1 Teaspoon of Cornstarch
1/8 Cup water

• Mix all the ingredients of the sauce and set aside until later.
• Stir-fry chicken in oil until done (about 5 minutes on medium-high heat) then take out of pan and set aside.
• Add a little more oil to pan and sauté snow pea pods, grated carrot and water chestnuts for 3-5 minutes.
• Add chicken back into pan and then mix in the sauce.
• Stir for about 1 minute until sauce thickens.
• I use about ½ package of the stick rice, cooked in water for about 3 minutes. Drain and place on platter.
• Spoon the Stir-Fry Chicken and Snow Peas on top of the cooked stick rice and enjoy!

Dunking Platter Cookies

When I went home for the holidays, my mom cooked a feast for every meal. But a dessert that really stood out, were these delicious cookies!

Dunking Platter Cookies

Makes 3-4 dozen

1 cup melted butter

1 cup white sugar

1 cup brown sugar

2 eggs

1 tsp. vanilla

2 cups flour

1 tsp. baking powder

1 tsp. baking soda

1 cup rolled oats

1/2 cup coconut

1 cup chopped pecans

1 cup grape nut flakes

• Mix melted butter, brown sugar and white sugar.
• Add eggs and vanilla, cream together.
• Combine the rest of the dry ingredients, mix well, then add to mixture.
• Bake 10-12 minutes at 350 degrees.

Artichoke Mushroom Casserole

I wanted to share one of the recipies that was featured in the issue of the ICA update. It is a simple dish that is sure to warm taste buds in the cold weather.

Artichoke Mushroom Casserole
Serves 4 to 6

16 ounces mushrooms, halved
1/2 cup sliced leek
1/4 cup butter
2 tablespoons all-purpose flour
1/8 teaspoon salt
dash pepper
3/4 cup chicken organic broth (no preservatives)
1/4 cup milk
1/8 teaspoon ground nutmeg
1 package (10 ounces) artichoke hearts, cooked, drained
1/2 cup soft bread crumbs tossed with 2 teaspoons melted butter

Directions

• Cook mushrooms and leeks in the 1/4 cup butter until tender.
• Remove vegetables with a slotted spoon and set aside.
• Stir flour, 1/8 teaspoon salt, and a dash of pepper into the butter left in the pan.
• When mixture is smooth and bubbly, stir in 3/4 cup chicken broth, milk, and nutmeg. Cook, stirring, until bubbly.
• Add cooked mushrooms, leeks, and artichokes.
• Spoon into a 1-quart casserole; sprinkle buttered bread crumbs over the top.
• Bake at 350° for 20 minutes.

The IC Chef in ICA Update

I am so excited to share that the blog was featured in the fall 2009 issue of the ICA Update.

The ICA Update is a quarterly magazine that covers current trends, tips, recipes, and anything someone with IC might want to know.

This particular issue is all about loving food. It features great recipes suggested by chefs, IC experts, and ME!

To learn more about the ICA Update or to sign up to be a member of the Interstitial Cystitis Association you can visit: http://www.ichelp.com/Default.aspx?tabid=391

"Cafe ICA"

So, that recent post I did about the Interstitial Cystitis Network Newsletter generated some interest and I was recently informed that the Interstitial Cystitis Association also has a free e-newsletter called "Cafe ICA."

This newsletter offers IC medical highlights, self-help and coping strategies, ICA news, and a variety of resources that would be of interest to an IC patient.

You can check out their Web site and join the mailing list here: http://www.ichelp.org/Newsroom/CafeICA/tabid/92/Default.aspx

Honey-Glazed Pork Chops

Honey-Glazed Pork Chops

Serves 4

4 bone-in pork loin chops, 3/4- to 1-inch thick
Salt and ground black pepper
2 Tbsp. packed brown sugar
2 Tbsp. honey

• Heat oven to 350 degrees.
• Sprinkle chops with salt and pepper.
• Heat skillet over medium heat.
• Add pork chops and cook until brown, turning once, then remove from the skillet.
• Place pork chops in 9x13 baking dish.
• Combine brown sugar and honey in small bowl. Microwave for 20 seconds; stir to combine.
• Spoon half of the honey mixture over tops of chops, spreading evenly.
• Bake, uncovered, for 15 minutes. Turn pork chops; spoon remaining honey mixture over chops, spreading evenly. Bake for another 15 to 20 minutes.
• Serve!

Interstitial Cystitis Network Newsletter

I wanted to share this resource that I use for interstitial cystitis news and updates. It is the newsletter from the Interstitial Cystitis Network Newsletter. It comes directly to my Inbox once a month or every two months and includes updates like:

• Breaking News
• Tips
• Latest Research
• Videos
• Helpful Resources
• Products
• And so much more!

It is really a great thing to have to skim through and keep updated on the topic.

To subscribe to the newsletter visit: http://www.ic-network.com/newsletters/. You can also choose to subscribe to their quarterly magazine or follow the IC-Network on Twitter.

Just check it out! It is easy to unsubscribe if you don't like it.

Tuna-Pasta Casserole

It has been awhile since I have made a casserole and I thought this would be a great recipe to add to my blog. It is almost like a broccoli and cheese casserole, but with tuna and pasta as well. This would also be a great dish to take to a pot-luck party too! You can also take these ingredients and mix and match with other veggies, like substitute the broccoli for green beans, etc. You can really have fun with this one. Anyway, ENJOY!

Tuna-Pasta Casserole
6 servings

Casserole
1 1/4 cups uncooked medium pasta shells (3 to 4 oz)
2 Tbsp. butter
2 Tbsp. flour
3/4 tsp. salt
2 cups milk
1 cup shredded American cheese
2 cups broccoli flowerets
2 cans (6 oz each) tuna in water, drained (if canned meats bother you, I would recommend using the equivalent serving of fresh tuna)

Crumb Topping
2/3 cup dry bread crumbs
1 Tbsp butter, melted

• Heat oven to 350 degrees
• Cook and drain pasta as directed on package
• Meanwhile, in a 1 1/2-quart saucepan, melt butter over low heat. Stir in flour and salt. Cook over medium heat, stirring constantly, until smooth and bubbly; remove from hat.
• Gradually stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute.
• Stir in cheese until melted. Stir in pasta, broccoli and tuna; mix well.
• Spoon into ungreased 2-quart casserole dish.
• Cover and bake about 25 minutes or until hot and bubbly.
• Meanwhile, in small bowl, mix topping ingredients.
• Sprinkle topping over casserole.
• Bake uncovered about 5 minutes longer or until topping is toasted.

  

Almond and Leek Mahi Mahi

Sorry I haven't posted anything in awhile! I just graduated in May and I got a job and moved to Austin. So I really haven't had time to cook anything, let alone anything good enough to put on my blog. But, I think you will like this one!

Almond and Leek Mahi Mahi
Serves 2

½ lb Mahi Mahi
¼ cup butter
¼ almonds
1 leek, cleaned and sliced
½ cup flour
1 tsp. salt
½ tsp paprika
1/8 tsp. pepper

• In 10-inch skillet, melt buter over medium heat
• Cook almonds and leek in butter, stirring occasionally, until leek is tender.
• Remove almonds and leeks from skillet and set aside; keep warm.
• In shallow dish, mix flour, salt, paprika and pepper.
• Coat fish in flour mixture.
• Cook fish in same skillet over media heat for 6 to 10 minutes, turning once, until fish is brown and flakes easily with a fork.
• Coat fish with almond and leek mixture and serve hot.
  

IC-Safe Shrimp Fried Rice

The other night my boyfriend made this delicious shrimp fried rice. It is normally very difficult for someone with interstitial cystitis to eat Asian foods and this recipe is IC-safe so I had to share it. Enjoy!

IC-Safe Shrimp Fried Rice

Serves 4-6

8 ounces small raw shrimp, peeled and deveined

1/2 tsp. salt

Ground black pepper

1/2 tsp. cornstarch

2 Tbsp. cooking oil

3 eggs, beaten

1 stalk of leek, minced

4 cups rice, cooked

3/4 cup frozen peas and carrots, defrosted

1 Tbsp Bragg's liquid aminos (to substitute for soy sauce)

1 tsp. sesame oil

• In a bowl, toss the shrimp with the salt, pepper and cornstarch. Let marinate for 10 minutes at room temperature. Heat a wok or a large saute pan on high heat. When the pan is hot enough for a bead of water to instantly sizzle and evaporate, add just 1 tablespoon of cooking out and swirl to coat pan.
• Add the shrimp, quickly spreading out around the cooking surface area so that they are not overlapping. Let fry, untouched for 30 seconds. Flip over and let the other side fry for 30 seconds, or until abut 80% cooked through. Remove the shrimp from the pan onto a plate, leaving as much oil in the pan as possible.
• Turn the heat to medium, let the pan heat up again. Add the eggs, stirring in a quick motion to break up and scramble the eggs. When the eggs are almost cooked through (they should still be slightly runny in the middle), dish out of the pan into the same plate as the cooked shrimp.
• Use paper towels to wipe the same wok or saute pan clean and return to high heat with the remaining 1 tablespoon of cooking oil, swirling to coat. When the oil is very hot, add the green onions and fry until fragrant, about 15 seconds. Add in the rice and stir well to mix in the green onions throughout. Spread the rice all around the wok surface area and let the rice heat up, untouched until you hear the bottoms of the grains sizzle, about 1-2 minutes. Use the spatula to toss the rice, again spreading the rice out over the surface of the wok.
• Drizzle the soy sauce all around the rice and toss. Add the peas and carrots, the cooked eggs, shrimp and sesame oil, tossing to mix the rice evenly with all the ingredients. Taste and add an additional 1 teaspoon of soy sauce if needed.

Shrimp, Mushroom & Asparagus Stir-fry

This deliciously fresh dish is a cinch to make! The variety of fresh ingredients compliment each other very well. You can make this stir-fry after a long day, because it only takes about 15 minutes to whip up!

Shrimp, Mushroom & Asparagus Stir-fry
Serves 4

2 Tbsp extra virgin olive oil
2 large Portobello mushrooms, sliced
1 lb large shrimp, peeled and deveined
1 lb asparagus, cut in 1 inch pieces
salt & pepper

• Heat oil in large nonstick skillet over medium heat.
• Add mushrooms and cook for 5 minutes, stirring often.
• Add shrimp and cook for 1 minute, stirring often.
• Add asparagus and season to taste with salt & pepper.
• Cook stirring for another 4 minutes
• Serve over rice or pasta (optional).

Chicken Broccoli Divan

This recipe tastes like one of those home cooked meals your grandma made when you were a kid. It makes the whole kitchen smell yummy when it's in the oven. Best of all, you can just throw this together, because most of these ingredients you should have in your pantry. It doesn't use very many ingredients and prep time is about 15 minutes!

Chicken Broccoli Divan
Serves 4-6

1 lb. fresh broccoli cut into spears, cooked and drained
1 1/2 cups of cubed chicken, cooked
1 can broccoli cheese soup
1/3 cup milk
1/2 cup shredded cheddar cheese
2 Tbsp. dry bread crumbs
1 Tbsp butter, melted

• Preheat oven to 400 degrees.
• Combine chicken and broccoli in a 2-quart baking dish.
• Mix soup and milk together and pour over chicken and broccoli and sprinkle with cheese.
• Mix bread crumbs with butter and sprinkle on top.
• Bake for 25 minutes or until topping is lightly browned.

Delicious Oatmeal Raisin Cookies

Delicious Oatmeal Raisin Cookies

Makes 2 dozen

1/3 cup sugar

1/3 cup packed brown sugar

1/2 cup butter

1/4 cup shortening

1/2 tsp baking soda

1 /2 tsp ground cinnamon

1 tsp vanilla

1/4 tsp baking powder

1/4 tsp salt

1 large egg

1 1/2 cups oats

1/2 cup flour

1/2 cup raisins

• Heat oven to 375 degrees.
• In a large bowl, beat all ingredients except oats, flour and raisins, with electric mixer on medium speed.
• Stir in oats, flour and raisins.
• On a cookie sheet, place rounded spoonfuls of of dough about 2 inches apart.
• Bake 9 to 11 minutes or until light brown.

Diagnosed one year ago this month

One year ago this month I was officially diagnosed with interstitial cystitis/painful bladder syndrome.

My whole life I hadn't experienced symptoms of the disease (and if I did, they weren't severe enough to notice) until January 2008. My diet had always consisted of lemonade and everything spicy. Then during the month of January 2008, I went to a local clinic five times for a recurring bladder infection/urinary tract infection. I knew something was wrong because I had never had a UTI in my life.

I spoke to my mom, who had actually been suffering from IC off and on for a few years and she said my symptoms were very similar to the disease. I didn't want to believe her, because I saw her go through the pain and how she had to change her diet. With her advice, I changed my diet to one similar to hers, but my symptoms still worsened. In April 2008, I went to her specialist and after the long grueling tests the doctor walked back in the examination room and said, "It's not that bad, you'll be fine," and I was devastated. He went on to tell me how he's lactose intolerant (this was during a time when I had an ice cream addiction, so his lecture did make feel a little better).

Since my diagnosis, I haven't taken any medications, such as Elmiron, because I was afraid of the terrible side effects. When I experienced flares, I took Pyridium to help with the pain. But after a year of being on an interstitial cystitis diet and learning more about what my body can handle, I can actually say I feel a lot better. Not only my bladder health, but my general health as well.

The hardest part of having interstitial cystitis is having to change your diet. But after having the disease for a year, I have found that it is a lot easier dealing with the strict diet rules. Once you get creative in the kitchen, the possibilities are endless. That's the reason I wanted to start this blog, I wanted to give create fun and IC-safe meal options for someone suffering from the disease.

For more information about interstitial cystitis/painful bladder syndrome visit click here or check out the resources I have listed on this blog.

Lean Turkey Stroganoff

My boyfriend found this delicious stroganoff recipe online that called for lean ground turkey instead of the typical ground beef. It was delicious! The turkey brought in a whole new flavor and also made the dish feel a little lighter. If you like beef stroganoff, I definitely think you should try this recipe, you will be pleasantly surprised.

Lean Turkey Stroganoff

Serves 4

12 ounces egg noodles

1 lb lean ground turkey

1/2 tsp salt

1/4 tsp black pepper

1/2 cup chopped leeks
1 Tbsp. garlic powder

2 cups sliced white mushrooms

1 Tbsp. butter

24 ounces creamy mushroom soup

• Cook egg noodles as directed on package. Once done, drain and set aside.
• In a large skillet, brown ground turkey, with garlic powder and leeks. Season with salt and pepper.
• Meanwhile, saute mushrooms in butter until tender.
• Once everything is done, and pasta is drained, combine pasta, ground turkey and mushrooms in a large pot and add creamy mushroom soup and stir well.
• Cook for a few minutes and once hit and mixed well, serve.

Feline Interstitial Cystitis

I get google alerts for interstitial cystitis and related news so I can make sure I am up to speed on current trends in medical treatments and news. Something I have noticed more recently is the abundance of blog posts about cat owners dealing with their pet's interstitial cystitis. I think this is really a weird subject, and its almost humorous (but poor kitty).

Anyway, I saw a recent post about Holistic Cat Care mentioning feline interstitial cystitis and while it doesn't directly pertain to us humans, I thought it was an interesting article. I did enjoy reading it and identifying the link between feline IC and human IC. Who knows, maybe researchers can use this link to learn more about the disease to find cures.

If you would like to see the post click here.

Glazed Carrots

Here is a delicious side that is sweet and can be paired with just about any dish. The sweet flavors created when combing the carrots and the brown sugar resemble a sweet potato, however, the texture offered here is a little tougher and not quite as mushy.

Glazed Carrots

Serves 3-4

1 1/2 lb sliced carrots (you can also use julienne strips)

1/2 cup packed brown sugar

2 Tbsp butter

1/2 tsp salt

• In 2-quart saucepan, heat 2 cups water to boiling. Add carrots and reduce heat. Simmer uncovered for 6-9 minutes or until crisp-tender. Drain and reserve.
• In 12-inch skillet, cook remaining ingredients over medium heat, stirring constantly, until bubbly.
• Stir in carrots. Cook over low heat about 5 minutes, stirring occasionally until carrots are glazed and hot.

Sesame Pork with Garlic and Butter Cream Sauce

I must say, this was my first time to broil something and it turned out quite nicely. The pork has a sort of crisp texture after being broiled with the sesame seeds. The cream sauce is unexpected, but very satisfying. This dish is very easy to make and takes only about 20 minutes total!

Sesame Pork with Garlic and Butter Cream Sauce.

Serves 2-4

1 1/2 lb pork tenderloin

2 Tbsp vegetable oil

1/4 cup sesame seed

1 Tbsp butter

2 cloves of garlic, chopped

1 pkg cream cheese, cubed and softened

1/2 cup milk

1 tsp chives

• Set oven control to broil.
• Brush oil on both sides of pork and place on rock in broiler pan.
• Sprinkle with half of the sesame seed.
• Broil pork 4 to 6 inches from heat for 6 minutes. Then sprinkle with remaining sesame seed and boil for 5 minutes longer until pork is no longer pink in center.
• Meanwhile, in a 10-inch skillet, melt butter over medium heat. Cook garlic in butter about 1 minute, stirring occasionally.
• Reduce heat and add cream cheese and milk. Cook 2-3 minutes, stirring constantly or sauce will scorch, until smooth and hot. Stir in chives.
• Serve sauce over pork.

Blueberry Pie

If you are looking for excuses to eat sweets, a delicious blueberry pie is the perfect dessert for you. Blueberries are among the fruits with the highest antioxidant levels. Antioxidants help the body fight against the damaging effects of free radicals and chronic diseases associated with the aging process.

One of the things I find most interesting is that researchers have identified compounds in blueberries called proanthocyanidins that promote urinary tract health and reduce the risk of infection by preventing bacteria from adhering to the cells that line the walls of the urinary tract. So not only are blueberries included in the interstitial cystitis diet, but they can actually promote good bladder health. How's that for an excuse to eat a dessert? Click here to read more about the health benefits of having blueberries a part of your diet.

Blueberry Pie
Serves 8

3/4 cup white sugar
3 Tbsp cornstarch
1/4 tsp salt
1/2 tsp ground cinnamon
4 cups fresh blueberries
1 recipe pastry for a 9 inch double crust pie
1 tablespoon butter

• Preheat oven to 425 degrees.
• Mix sugar, cornstarch, salt, cinnamon and sprinkle over blueberries.
• Line pie dish with one pie crust.
• Pour berry mixture into the crust, and dot with butter.
• Place remaining pastry over the pie. Crimp and flute edges. (You can also cut lattice the pastry).
• Cut four slits at the top of the pastry.
• Bake pie on lower shelf of oven for about 50 minutes, or until crust is golden brown.

IC in the news

A reader from the St. Augustine Record wrote to Dr. Donohue in the paper's Health Wathch section asking for more information on interstitial cystits. The question and answer was published last friday. Dr. Donohue gave a pretty good description of interstitial cystitis and I thought I would share his comments with my readers. Also you can follow the link below to see the origional posting.

Bladder issue usually overlooked

DEAR DR. DONOHUE: I am writing to ask if you would give me information on interstitial cystitis. I was told I had this after I had a polyp removed from my bladder. I know it has to do with the lining of the bladder wall. What causes it? What's the treatment? Does it get worse? -- J.M.

ANSWER: Interstitial cystitis is also known as painful bladder syndrome. It's a fairly common condition that is commonly misdiagnosed. It affects more women than men. It occurs at any age, but typically, the onset is around age 40.

Frequently, a woman has symptoms for years and years and is told she has repeated bladder infections. Antibiotics, however, provide no relief. Trips to the bathroom are numerous, and nighttime urination disrupts sleep. Bladder pain can be severe. Urination often relieves the pain temporarily. Intercourse also can be painful.

One explanation says the protective covering of the bladder lining has thinned or has disappeared, and urine irritants come in contact with the sensitive bladder lining to produce pain. How this comes about is something that isn't known with certainty.

Symptoms can get worse, but treatments exist. One is the oral medicine Elmiron. Amitriptyline and gabapentin are also used for pain control.

If you find that a particular food causes increased pain, stay away from it. Spicy foods, citrus fruits and juices, tomatoes, chocolate, coffee, tea, carbonated drinks and alcohol are some things on the list of irritants for many with this problem.

If you feel lost about the diagnosis and its treatment, contact the Interstitial Cystitis Association at (800) 435-7422 or www.ichelp.org for information on treatment and support for this mystifying ailment that can completely throw life into turmoil.