"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).