Wednesday, January 16, 2019

Renal Ready Pancakes


Hello Darlings,

Let's bring a classic recipe up to date. Not only is this recipe renal diet ready, it is low sodium and low cholesterol ready as well
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I was craving pancakes this morning and like most things I eat lately I tend to think about what regular pancakes contains. The pancake recipe I had been using for decades is probably the same one most mothers and cooks are still using today. 

For my makeover recipe I omitted the egg yolk and the cow's milk, then substituted them with egg whites and rice milk. I also substituted the baking powder for a mixture of cream of tartar and baking soda to eliminate the monocalcium phosphate and the sodium aluminum sulfate, which are two of the main ingredients in regular baking powder.  

The recipe for the baking powder substitute is included in this article as a downloadable PDF.  It is a good substitute when baking food for a renal diet to reduce the phosphate, and there is no known pre-made phosphate free baking powder on the market as of yet. 

As for the taste of these pancakes, they were delicious with some homemade blueberry sauce, whip cream and a side of low sodium bacon. 


Renal Ready Pancakes

Ingredients

2 egg whites
1 1/8 cup all-purpose flour or whole wheat flour
1 tablespoon light brown sugar
1 teaspoon baking soda
2 teaspoons cream of tartar
1/4 teaspoon salt
3/4 cup rice milk, regular or unsweetened 
2 tablespoons vegetable oil (for this recipe I used Walnut oil
Unsalted butter or margarine

Directions 

In medium bowl, beat egg whites and oil with wire whisk until blended. Stir in remaining ingredients just until flour is moistened. Spray electric skillet or griddle with cooking spray. Heat to 350 degrees or if stove top skillet heat to medium-high. For each pancake, pour 1/4 cup batter onto skillet. Cook 2 to 3 minutes or until bubbly on top and dry around edges. Turn; cook other side until golden brown. 

Well there you are another recipe makeover for those of us who need to consider what we eat.

Until next time,
    
       Chow, Darlings!





  



Tuesday, January 1, 2019

Evelyn's Air Fried Cornbread


Happy New Years Everyone!

Today is the first day of 2019, and I just wanted to add my final update to my air fried cornbread recipe.

As I stated when I updated my muffin recipe. I eliminated the egg yolk, dropped the cow's milk and increased the sugar content.  Each of the items that was dropped was in turn substituted with ingredients more suitable for my renal diet. However, with this final update, I was more concern with  the moistness of the cornbread as the other recipe left it and the muffins, drier than I cared to eat.

To correct this dryness I dropped the vegetable oil and added unsalted butter in its place. The results were as I hoped. The cornbread was moister and the unsalted butter added the rich homemade flavor that we are use to eating. 

If you do not have a Big Boss air fryer, I am not sure if this recipe will work for you. However it should be easy to modified it for your own air fryer with some practice, or you can try baking it in your regular oven.

Air Fried Cornbread

Ingredients
  • 2 egg whites
  • 1 cup Martha White® Self-Rising Enriched White Corn Meal Mix
  • 3/4 teaspoon sugar
  • 3/4 cup sweet rice milk
  • 1 1/2 tablespoon melted unsalted butter
Instructions
  1. Mix all of the ingredients together.
  2. Then pour the Cornbread mix into a six inch greased Cornbread pan, and air fry at 320 degrees, for 11 - 12  minutes.
As recipes goes, this recipe is an adaptation of Martha White® Self-Rising Enriched White Corn Meal Mix original cornbread recipe, which is found of the back of the corn meal mix bag. From that recipe to my personal changes this recipe has come a long way.

As always, enjoy.

And until next, Chow! Darlings!
Widescreen Online Review®©2007-2019

Sunday, December 9, 2018

Who Said You Can't Make Air Fried Corn Muffins?!


Hello Darlings,

It is December 18, 2018 and this is a recipe update. As I stated when I posted this recipe I planned to eliminate the yoke of the egg because of it high cholesterol content. Well, I did. I made a 6 inch cake pan of corn bread, and the results were great. I added the two fresh egg whites, increased the sugar from 1/2 teaspoon to 3/4 teaspoon, and instead of spraying the pan I used, some Crisco shortening, which helped prevent sticking more than just spraying with cooking spray.

As great as I experience with air frying has been to date, I can truthfully say that  air frying is not 100% oil-free. However, there is a measurable decease in the amount of oil you do use, and for those foods that have high amounts oil in them already, unless you are breading them, such as with chicken, steak and other high fat meats, you do not need to apply oil at all. Therefore, I highly recommend air frying, and I am loving converting our favorites to air frying and finding recipes for some of the more common foods eaten regularly. 

I hope you enjoy this update.

Until next time,

Merry Christmas,

Darlings 

==========

Hello Darlings,

Today we are having my concoction of navy and black bean soup with white rice. However, today's recipe is about corn muffins. In my first post about air frying I mentioned that I would be converting as many of my regular and deep fried recipes into air fried. In addition, we are having muffins made with sweet rice milk instead of cow's milk.  This recipe also goes with my renal diet plan.  Well, I don’t really have a concrete plan, I just omit or limit the amounts of foods and meats that I know would in high quantities negatively  contributes to my high blood pressure and kidney function.  I am basely an on the fly cooker who uses some thought into what I am eating.

The recipe is for 6 muffins and in my Big Boss Air Fryer I have no problem baking these muffins.

Air Fried Corn Muffins

Makes 6 muffins

Ingredients
  • 1 large egg
  • 1 cup Martha White® Self-Rising Enriched White Corn Meal Mix
  • 1/2 teaspoon sugar
  • 3/4 cup sweet rice milk
  • 1 tablespoon Crisco® Pure Vegetable Oil
Instructions
  1. Greased muffin pan well enough so that the muffins will not stick in it. Set aside.
  2. In a small bowl whisk oil, rice milk and egg together until well blended
  3. In a medium size bowl mix the corn meal mix with the sugar.
  4. Then mixture all of the ingredients together in the medium bowl.
  5. Then pour the muffin batter into the well greased muffin pan.
  6. Air fry at 320 degrees for 12 minutes.
There you have it. If you are like me and have to be actively aware of what and how much you eat, try this recipe with some unsalted butter or margarine and your next pot of beans, greens and spring green beans. Your family will not believe that these muffins were air fried.

The next time that I make these muffins I will try baking them with 2 egg white instead of the one whole egg.  If doing this turns out well, then that will reduce the cholesterol contained in the muffins.

Why hesitate? Download the recipe.

 Until next time,
     Chow, Darlings!


Special Tip for Today!


When cooking very hard dry beans, instead of soaking for 8 hours or overnight, try this.  After cleaning the beans, microwave them in a medium size plastic mixing bowl for 30 to 40 minutes covered with a vented lid until the beans are partially soften. Then add the beans and four cups of the hot water from the microwave bowl to the pot with your other ingredients and cook as usual. 



This method also working with cooking fresh carrots for pot roast and stews. However for stews and soups, microwave the carrots for 25 minutes on high, then add the water from the bowl the carrots were cooked in to the pot. 


With squash microwave for 5 minutes, and then cut lengthwise to remove seeds and/or skin for further cooking.

  Chow, Darlings!