Recipes

Facebook iconTwitter iconGoogle icon

Although I don't read the forum, I can see the topics of conversation. I have been planning on updating my recipe page on this site by scooping up many recipes I posted on my blog instead of the recipe page and also asking that people submit any recipes that are not already there. This way everyone can have access to them.

Thank you helping in this!

Dr.M 

Comments

Christine222's picture
Christine222
12 years 4 months ago

More recipes are always great! I would still like to know what is safe and not safe after treatment, like using vinegar or avacado oil etc.

drbrizman's picture
drbrizman
12 years 4 months ago

your ability to tolerate foods increases with progress in treatment. As this happens, you will be able to tolerate things like vinegar. Although, I recommend using lemon at home and saving vinegar for restaurants because lemon offers vitamins that vinegar does not-its just healthier. I recommend always avoiding things like mushrooms, soy (except for occasional soy sauce or soy lecithin as an additive in many products), blue cheese and other such foods. These are things that I teach individually to each of you as time goes on. And, I will begin providing more such resources. This is a definitely a new year for me in many ways and I am going to focus on all of this.

cprince's picture
cprince
12 years 4 months ago

 

I don't think I saw a recipe for this. Delicious, egg noodles pretty time consuming, but a nice treat once in a while!:)
Beef Stroganoff and Egg Noodles
 Ingredients:

  • 1 to 2 pounds top sirloin roast, trimmed
  • 1 teaspoon salt
  • 2 tablespoons goat butter
  • 1 tablespoon olive oil
  • 1 tablespoon flour (whichever tolerated)
  • 1 cup homemade beef broth
  • 1 chopped onion, (if tolerated, I use celery instead)
  • 3 tablespoons plain goat yogurt (can leave out to make list 1 friendly)
  • If desired I also top with steamed broccoli

Cut beef into narrow 2-inch long strips about 1/2-inch thick. Sprinkle meat with salt. Melt 1 tablespoon butter in a medium saucepan. Blend in flour, stir in beef broth, stirring until thickened and smooth. Heat remaining 1 tablespoon of butter and 1 tablespoon olive oil in a small saucepan over medium heat; brown meat strips. Remove meat and set aside. In the same pan sauté onion (celery). Add meat and onions (celery) to beef sauce. Cover and cook on low for 10 minutes; stir in yogurt and heat through but do not boil. Serve over egg noodles, rice, or mashed potatoes.
Egg noodles
Ingredients:

  • 1 cup flour (whichever tolerated)
  • 1/2 tsp. salt
  • 2 large eggs

Mix flour and salt together in large bowl. Beat eggs and add to flour. Stir until dough forms, will be sticky. Knead dough with well floured hands, until smooth. Cover dough and place in refrigerator for at least 30 minutes. Once chilled, on well floured surface and rolling pin, roll out dough to desired thickness ¼ inch or less. (dough tends to stick to rolling pin, keep applying flour). Using pizza cutting wheel, cut desired length and shape of noodles. Place on cooling rack to dry. Cook pasta in large pot of boiling water until al dente.