Changing the way we cook: Dialysis friendly recipes

1. Preheat oven to 350° F.
2. Coat a loaf pan lightly with nonstick cooking spray or oil (I used a muffin tin to make mini meat loafs since I was carrying them to the hospital for us to eat there on Thanksgiving.)
3. In large bowl, combine ground beef, egg, finely crushed crackers, onion, nondairy creamer and black pepper. Mix well.
4. Form into a loaf and place in loaf pan. Bake for 40 minutes.
5. To make topping sauce, mix catsup, brown sugar, vinegar and milk in a small bowl.
6. Remove cooked meatloaf from oven and cover with sauce.
7. Return pan to oven and bake for 10 additional minutes or until internal temperature reaches 160° F.
8. Slice into 6 portions before serving.

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Soft Ginger Cookies

THESE ARE AMAZING!!!  I didn’t change a single thing about the below recipe.  Not being a huge molasses fan, I was surprised I loved these so much.  They were good for a few days after, but were honestly best the first and second day.

Ingredients

• • 2-1/4 cups all-purpose white flour
  • 2 teaspoons ground ginger
  • 1 teaspoon baking soda
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 3/4 cup butter 
  • 1-1/8 cups granulated sugar(divided use)
  • 1/4 cup liquid low cholesterol egg substitute
  • 1/4 cup molasses

Preparation

1. 1. Preheat oven to 350° F.
   2. In a medium bowl combine the flour, ginger, baking soda, cinnamon and cloves. Set aside.
   3. In a large mixing bowl beat butter with an electric mixer on medium speed for 30 seconds. Beat in 1 cup sugar.
   4. Add liquid egg substitute and molasses; beat well.
   5. Stir flour mixture into egg mixture.
   6. Shape dough into 1-1/2″ balls, using about 1 heaping tablespoon of dough for each.
   7. Roll balls in the remaining sugar to coat.
   8. Place balls about 2-1/2″ apart on an ungreased cookie sheet.
   9. Bake for 10 minutes or until light brown and still puffed. (Do not over bake.)
   10. Cool cookies on cookie sheet for 2 minutes then transfer cookies to a wire rack and let cool.

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Cranberry  Muffins

I’ll be honest…these were ok.  Just ok.  The flavor was spot on, but instead of using sugar, I used Splenda.  That may have impacted how bad they stuck to the muffin liners.

Ingredients

• • 1-3/4 cups + 3 tablespoons all-purpose flour
  • 3 tablespoons brown sugar
  • 1/4 teaspoon ground cinnamon
  • 2 tablespoons butter
  • 7 tablespoons sugar 
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 egg, beaten
  • 3/4  cup cranapple juice
  • 1/4  cup cooking oil
  • 1 cup fresh or frozen cranberries coarsely chopped

Preparation

1. Preheat oven to 400° F. Grease twelve 2-1/2″ muffin cups or line with baking cups; set aside.
2. To prepare streusel topping, combine 3 tablespoons of the flour, brown sugar and cinnamon in a bowl. Cut in 2 tablespoons butter until mixture resembles coarse crumbs; set aside.
3. To prepare muffins, combine remaining flour, sugar, baking powder and salt in a medium bowl. Make a well in the center of the flour mixture; set aside.
4. In another bowl whisk egg, juice and oil together. Pour egg mixture all at once into flour mixture. Stir just until moistened (batter should be lumpy). Fold in chopped cranberries.
5. Spoon batter into prepared muffin cups, filling each 2/3 full. Sprinkle streusel topping over muffin batter in cups. Bake for 18 to 20 minutes or until golden and a wooden toothpick inserted in centers comes out clean. 
6. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups; serve warm. 

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Pancakes

That’s right….I said Pancakes.  These were absolutely perfectly fluffy and tasty!  I ended up with a  VERY happy Maw-Maw this morning for breakfast, and I was quite pleased myself.  Don’t be alarmed at allowing your milk to sour with the vinegar.  It was easy.  *smiles*

Ingredients

• 2 cups all-purpose white flour
• 1 teaspoon baking soda
• 1/3 teaspoon salt
• 1 tablespoon sugar
• 2 eggs
• 2 cups 1% low-fat milk
• 1 tablespoon vinegar
• 2 tablespoon vegetable oil

Preparation

1. Make sour milk: add 1 tablespoon vinegar to 2 cups milk. Let sit for about 5 minutes until soured.
2. Sift flour; add baking soda, salt and sugar.
3. Beat eggs with mixer until fluffy. Combine with “sour” milk and oil.
4. Add dry ingredients and beat until smooth.
5. Cook on a hot griddle or heated frying pan, greased with nonstick cooking spray until bubbly. Turn only once for fluffy, light pancakes.