Two amateur cooks explore the world of cooking for a Crohn's and Colitis diet

Posts tagged ‘Brown sugar’

Pumped Up for Pumpkin

As Fall sets in and the leaves begin to change colors, the chilly weather signals one thing: really really really cold weather is coming. In a gloomy and sometimes arctic region like New England, it is necessary to find the bright spots that accompany the arrival of Fall. For us foodies, that would be apple picking, the abundance of certain root vegetables, and of course, our favorite group of foods: winter squash. If you can recall, we once packed a stuffing into a pumpkin, baked it until it was soft, and then took a trip to food heaven as we enjoyed one of the best meals ever (Happiness in a Pumpkin). Marnina jokes that I am so much in love with squash, especially butternut and buttercup, that I should have her engagement ring resized so that it can be given to a squash. 

We have recently gone on a pumpkin craze, and we would like to share two recipes that have been indulgent but still relatively healthy due to pumpkin’s nutritional content. For dinner on Friday night we made a dairy-free pumpkin custard, a light dessert that takes like pumpkin pie filling. Then, for Sunday morning brunch, we cooked up a baked pumpkin french toast dish that was off the charts good. While we enjoyed the smell of our apartment during the cooking process of both of these dishes, we REALLY enjoyed the buttery pumpkin sweetness that infused our custard and french toast.

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Slow-Cooker Meets Turkey

For those with IBD, owning a crockpot (AKA a slow cooker) should be a necessity.  Crockpots can be a time saver — you can set them up to cook while you are at work and then come home to meals without having to slave away in the kitchen. Crockpots are especially useful for making stews, because they cook vegetables, meat and potatoes “to death” while still providing a wholesome and nutritious meal. The slow cooking breaks down the fiber and connective tissues in foods, making them softer and more digestible.  This cooking method also allows the seasoning and sauce to infuse into the cooked veggies, meat, etc.  The final product is always moist (as long as there is enough liquid), and incredibly flavorful.  If you are cooking meat, a crockpot will yield fall-apart meats, which not only sound good, but taste good.  Slow cooking on relatively low heat tenderizes meat, and since Marnina and I often cook with lean meats that are inherently less tender (less fat = less tenderness), we often use the crockpot to tenderize our ground turkey or ground beef. (more…)

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