Malathy Ramanujam

 

Malathy Ramanujam graduated from University of Madras, India, in 1980, with a Bachelor of Science in Chemistry.  She joined her husband in London, U.K., in 1983.  In 1984, her son was diagnosed at the age of two with a rare metabolic condition called Homocystinuria.  She moved to the United States in 1989.

 

The treatment of Homocystinuria also requires a special diet similar to PKU.  Since there were not many options available for his diet she started experimenting with the limited resources to formulate various baking mixes and use them to prepare special meals for her son.  Since 1994, she has been teaching families with similar metabolic condition how to prepare special meals.  She graduated Magna Cum Laude from Bachelor of Arts (Liberal Studies major) from Cal State, Dominguez Hills in spring 1999. She created the website www.lowprotein.com in 2000 to share her recipes with everyone. She pursued Master’s degree in Nutritional Science in Fall 2000.  She graduated (Fall, 2004) in the top 1 % of the graduating class (included in the Dean’s List).  She started her company, Taste Connections in 2003 with just two kinds of mixes, TC-Bread Mix and TC-Multibaking mix. When she started her company she had 4 main goals- to make “Just Add Water” kind of mixes that are easy to use; to make them as inexpensive with a high quality of taste with minimum number of additional common ingredients; to make products that don’t have any artificial preservative, artificial colors or flavors; each mix should make various food products.

Over the years, she has added other products such as TC-Versa Mix, TC-Brownie Mix and ready-made cookies, Quick breads, Gift baskets that could be customized to different occasions and most recently low-protein breads, rolls, pizza crust, etc that are freshly baked and shipped out immediately.

She has been presenting workshops since 1994 on low protein cooking around the United States and Canada and still continues to do so, inspiring metabolic patients to stay on such life-saving diet.

She was one of the parents who had testified in a hearing during California’s Newborn Genetic Screening Policymaker’s Symposium in the Capitol, Sacramento, March 2004.  She is also a trained Resource Mother and is a member of California Coalition for PKU and Allied Disorders.

Hi all,

I have a new Blog:  http://blog.tasteconnections.com/ with recipes being posted periodically. I have 4-5 posts this week and a video on how to roll tortillas using rolling pin and non-stick baking sheet like Silpat to help roll the dough. The recipe for making tortillas will follow.

 We specialize in low-protein products such as bread mix, multi-baking mix, etc. breads, cookies, and other baked goods that are suitable for metabolic conditions such as Phenylketonuria, Homocystinuria, etc.  We are committed to providing best quality low-protein products to our customers at lowest possible price.  In the near future, we will be adding several new low-protein products for your convenience.

When placing an order, the payment will not be taken out until the order is processed and shipped out.

 

ALL MIXES ARE TRANS-FAT FREE AND ANY ARTIFICIAL PRESERVATIVES, FLAVORS OR COLORS.    .

COOKIES ARE MADE WITH NATURAL INGREDIENTS INCLUDING BUTTER, NO SHORTENING USED IN ANY PRODUCTS. ONLY NATURAL COLORS AND FLAVORS ARE USED IN COOKIES AND FROSTING.

ALL BREADS, COOKIES, QUICKBREADS, AND OTHER BAKED ITEMS ARE BAKED IN A COMMERCIAL KITCHEN, AFTER RECEIVING ENOUGH ORDERS OF EACH ITEM.

NONE ARE MADE AHEAD OF TIME, NOR ARE THEY SHIPPED FROM FROZEN.

NONE OF THESE BAKED PRODUCTS HAVE ARTIFICIAL COLORS, FLAVORS OR PRESERVATIVES.

 DISCLAIMERS:

 The information in this website is intended for general information only and not intended to offer personal medical advice, diagnose health problems or for treatment purposes. It is not a substitute for medical care provided by a licensed and qualified health professional. 

 Nutrient values are estimates only. Nutrition may vary based on methods of preparation, origin and freshness of ingredients. The nutritional analysis found in the recipes is calculated for the individual ingredients in each recipe, using the nutritional data found for those ingredients in the USDA Nutrients database reference guide.

 ABOUT Taste Connections...

"My son was diagnosed with Homocystinuria at the age of 2. He has been on low-protein diet since that time. Over the past 33 years (he is 35 now), I have been making many mouth-watering recipes for him. I have been trying to find short cuts and formulate easy-bake ready mixes so the thought of preparing a low protein meal is not daunting anymore. The results of my successful tries are these mixes, and I have packaged them for your convenience. Soon I will be adding more bake-ready mixes for preparing various everyday items which should take only a few minutes to put together. "

 

 TO ORDER -  CALL 310-413-6499

Malathy Ramanujam (always here to answer any questions via phone or email)

www.tasteconnections.com        This email address is being protected from spambots. You need JavaScript enabled to view it.

       This email address is being protected from spambots. You need JavaScript enabled to view it.; 310-413-6499 (pacific time 7 am- 7 pm)

HOW TO MAKE CAKES

TC-CAKE MIX (ANY FLAVOR) 325 G (appr. 3 CUPS)
CANOLA OR VEGETABLE OIL ¼ CUP
VANILLA OR OTHER FLAVORS 1 TSP
WATER 2/3 CUP + 1OR 2 TBS

Take 325 g (weighing is more accurate than measuring in cups) – which is approximately 3 cups of the mix. Add 1 teaspoon vanilla, ¼ cup oil and 2/3 cups of water. Beat until combined (an electric mixer would make it faster). The batter should be of cake batter consistency. If not, add water, 1 tablespoon at a time and beat until you get a cake batter consistency. (2/3 cups may be adequate). You could either spread in a 9-inch square pan that has been sprayed with spray-oil or you could add to oil sprayed mini muffin pans (2/3 full for each depression). The batter should fill at least 24 mini muffin pans. Bake in a preheated 350 deg oven for 15- 22 minutes depending on which pan you are using for baking or when tested with a skewer it should have no sticky batter. Let sit in the pan for 3-4 mins before cooling on a wire rack.

You could bake it in a 9- inch round cake pan (springform makes it easier to turn out). And bake just like before checking to see that it is baked thru around 15 minutes. Cool in pan for 5 minutes before turning out the cake.

Frost using any low-protein frosting.

The batter can be used in Cake-pop machines as well filling each depression 2/3 full to bake.

 NUTRIENT INFORMATION FOR THE WHOLE RECIPE

The Phe content for the whole recipe - 63 mg.

Protein content– less than 1 g

Phe content varies for each piece with how many pieces you cut out if using cake pan or how many mini muffins you bake.

 The cake can be decorated using store bought vanilla or chocolate frosting – adding a thin layer on top to make frosted piece of cake. But add 56 mg of Phe per 100 g frosting. But when spread thinly it shouldn’t add more than 1 – 2 mg phe per muffin or per piece.

 

 

 This cake is so easy to bake !!!!!! I made it with one recipe TC-Brownie mix and one recipe TC-Cake mix. The recipes are simple and come with the mixes you buy. 

                    

            1                                  2                                  3                                              4

1. Starting the batter: batter being added in the center always

2. Half the amount of batter in the pan

3. Both the batters in the cake pan

4. Baked cake cooled and a wedge sliced out.

TO MAKE THE CAKE:

 Make the batter for the cake mix according to directions (I used lemon cake mix) and transfer to a Quart size Ziptop bag and zip.

Make the batter for the brownie mix according to directions but add more water than what the recipe says, to make the consistency same as the cake batter mix. Transfer to another Quart size ziptop bag and zip.

Preheat oven to 350 ° F. Prepare a round 9" cake pan by spraying with oil spray and line with parchment paper and spray again.

Snip one bottom corner of the bags so you could squeeze the batter on the cake pan working with one batter at a time.

Add a small drop of either batter in the center of the pan (size of a quarter coin). Add same amount of the other batter in the center of the previous color. Continue repeating these two batters alternatively, always adding them in the center. The batter will spread toward the edge of the cake pan forming striped rounds.

If the pan is not on even surface the batter may start to slide toward one side of the pan. If that happens keep rotating the pan so the circles are more or less even.

Repeat until all the batter is finished squeezing the zip bag to use up all the batter.

Bake in the preheated oven for 20- 25 mins or until a toothpick inserted inside comes out clean.

Cool the cake in the pan for 8-10 mins and then turn out on a cooling rack and cool completely.

If desired the cake can be sliced in half horizontally and spread with strawberry or raspberry jelly. In order to showcase the stripes on top frosting the side of the cake would be better and just a small swirl of frosting on top would look great!!        Enjoy!!!!!!!! 

NUTRIENT INFORMATION FOR THE BROWNIE RECIPE: 

 

KCAL

PRO g

PHE mg

TYR mg

MET mg

LEU mg

ILE mg

VAL mg

Per recipe

1586.1

1.0

35.8

22.8

7.5

61.8

29.6

42.6

NUTRIENT INFORMATION FOR THE CAKE RECIPE:

 

KCAL

PRO g

PHE mg

TYR mg

MET mg

LEU mg

ILE mg

VAL mg

Per recipe

1650

1.0

  63

22

7

85

48

50

 

 

 

BEST “BEET” BURGERS

Summertime is always associated with grilling burgers, hot dogs and so on. Nobody needs to sacrifice smoke-flavored patties while being on the special metabolic diet. With the clever infusion of “Liquid smoke flavor”, the ordinary Veggie Pattie is transformed into the summer favorite.

This recipe is made using grated vegetables to add color and texture and smoky barbecue sauce and the Liquid smoke (available at Whole Foods Market or any place that sells Barbeque necessities). Addition of grated beets adds an authentic pink color to the patties. You could add other vegetables but make sure the correct amount of protein or amino acid values have to be added to the total nutritional information. Make sure the veggies are fresh for a great flavor and grated really fine so there is a homogenous mixture.

Ingredients

Finely grated raw beet

2 T (17 g)

Zucchini, grated

½ small (59 g)

Carrot, peeled and grated

½ small (50 g)

Granny Smith apple, peeled and grated

1 medium (182 g)

Onion, minced

2 T (1/4 small) (14.4 g)

Fresh garlic, minced

1 clove (3 g)

Tomato ketchup

1 T (15 g)

Barbecue sauce

2 T (31.2 g)

Liquid smoke

¼ tsp

Canola oil

3 T (42 g)

Salt and Black pepper

To taste (1/8tsp--0.75 g and 0.3 g)

Low-protein bread crumbs§

½ C§ made from 2 slices of low-protein bread (from TC-bread mix)(55.5 g)

TC-Multi baking mix

¼ C or more (27.5 g)

 ⃰ T = Tablespoon, tsp – teaspoon, C = Cup, g =grams

Directions: 

  1. If the grated vegetables have lots of water squeeze out excess moisture. In a food processor or in a big bowl blend onions, garlic, ketchup, barbecue sauce, salt, pepper, and canola oil until smooth.
  2. Add to shredded mixture.
  3. Add breadcrumbs and TC-multi-baking mix to bowl with vegetables.
  4.  Mix thoroughly until everything is blended well. Refrigerate for one hour.
  5. With wet hands, shape into 4-6 burgers.
  6. Cook 3 minutes on each side on grill lightly brushed with oil. Or you could cook the patties on stove top on a sauté pan or frying pan on medium heat 3 minutes on each side and then finish the cooking on the grill to give the patties grill marks. In order for the burger to cook thoroughly, close the frying pan with a lid initially for a minute and then cook the rest of the time without a lid.  
  7. The mixture can be made into hot dogs, by shaping the mixture into hot dogs and cooked on stove top just like the patties. 
  8.  The mixture can be cooked in cake pop machine into "meatballs" without the addition of too much oil for frying.  

NUTRIENT INFORMATION FOR THE WHOLE RECIPE: 

 

KCAL

PRO g

PHE mg

TYR mg

MET mg

LEU mg

ILE mg

VAL mg

Per recipe

896

3.5

130.8

88

41.1

212.9

133.0

164.7

 BY THE WAY, DID YOU KNOW: 

Americans on average eat 3 hamburger's a week. And McDonald's alone has sold 12 hamburgers for every person in the world. Nearly 7% on the United State's workforce had their first job at McDonald's. Hamburgers account for nearly 60% on all the sandwiches eaten. 

It is believed that the first hamburger was served up at the 1904 St. Louis World's Fair    . Another claim is that Louis’ Lunch in New Haven, Connecticut, served the first Burger in 1895 due to impatient customers’ need for a quick lunch.  There is also another claim that Hamburgers were available in fairs earlier by 1885. Who knows, it may have been available even before that.

Reference: 

http://bbq.about.com/cs/hamburgers/a/aa070597.htm

 

 

 

 TC-BROWNIE MIX  350 G ( 3 ¼ CUPS)
 CANOLA OR VEGETABLE OIL ¼ CUP
 VANILLA  1 TSP
 WATER  ¾ CUP + 2 TBS

Take 350 g (weighing is more accurate than measuring in cups) – which is approximately 3 ¼ cups of the mix. Add 1 teaspoon vanilla, ¼ cup oil and 3/4 cups of water. Beat vigorously with an electric mixer for 2 minutes. The batter should be of cake batter consistency. If not, add water, 1 tablespoon at a time and beat until you get a cake batter consistency. (3/4 cups may be adequate). You could either spread in a 9-inch square pan that has been sprayed with Pam or you could add to Pam-sprayed mini muffin pans (2/3 full for each depression). The batter should fill at least 24 mini muffin pans. Bake in a preheated 350 deg oven for 15- 22 minutes depending on which pan you are using for baking or when tested with a skewer it should have no sticky batter. Let sit in the pan for 3-4 mins before cooling on a wire rack.


NUTRIENT INFORMATION FOR THE WHOLE RECIPE
The Phe content for the whole recipe  - 38.5 mg.
Protein content– less than 1 g
Phe content varies for each piece with how many squares you cut out if using square pan or how many mini muffins you bake.
 

 

TC- VERSA MIX RECIPES 

 

PANCAKES

 

Ingredients:

 

TC- Versa Mix

1 C (110 g)

Apple sauce (unsweetened)

1/3 C (100 g)

Brown sugar

1 T (13.75 g)

Vanilla

½ tsp (2.5 g)

Vegetable oil

1 tsp (5 g)

Water (or club soda)

To mix

 

⃰ T = Tablespoon, tsp – teaspoon, C = Cups, g = grams 

 

Directions:

 

  1. Mix all the ingredients except the water.
  2. Mix well until all ingredients are combined thoroughly.
  3. Add enough water ( 2 Tbs or more) to make a thick pancake batter.  Mix well until you have a smooth batter. 
  4. Let rest for 5 minutes.  Spray some “non-stick” oil such as Pamâ on a frying pan and pour batter on . (the recipe will make 4-inch pancakes)
  5.  Let cook on one side for a minute or so until it browns slightly.
  6.  Turn to other side and cook until it browns. 

 

Makes 4-6 pancakes. Use the same mixture in a waffle iron to make waffles. 

 

NUTRIENT INFORMATION:

 

 

KCAL

PRO g

PHE mg

TYR mg

MET mg

LEU mg

ILE mg

VAL mg

Per Recipe

585.7

.5

20.8

11.7

5.7

38.1

19.5

25.9

Per Pancake(4)

146.2

.1

5.2

2.9

1.4

9.5

4.9

6.5

Per Pancake(6)

97.6

.08

3.5

2.0

1.0

6.4

3.3

4.3

 

 VARIATION:BLUEBERRY PANCAKES: You can add ½ cup fresh or frozen blueberries to the batter and proceed as above.

NUTRIENT INFORMATION: (with frozen blueberries)

 

 

KCAL

PRO g

PHE mg

TYR mg

MET mg

LEU mg

ILE mg

VAL mg

Per Recipe

625.2

.8

32.5

15.6

11.2

57.4

29.6

39.9

Per Pancake(4)

156.3

0.2

8.1

3.9

2.8

14.4

7.4

10.0

Per Pancake(6)

104.2

.1

5.4

2.6

1.9

9.6

4.9

6.7

 

 NUTRIENT INFORMATION: (with fresh blueberries)

 

 

KCAL

PRO g

PHE mg

TYR mg

MET mg

LEU mg

ILE mg

VAL mg

Per Recipe

627.8

1.1

40.1

18.4

14.6

70.6

36.6

48.9

Per Pancake(4)

157

.3

10.0

4.6

3.7

17.7

9.2

12.2

Per Pancake(6)

104.6

0.2

6.7

3.1

2.4

11.8

6.1

8.2

 

 

 

MAPLE APPLESAUCE PANCAKES

Ingredients:

 

TC- Versa Mix

2 ½ C (275 g)

Brown Sugar

1T (13.75 g)

Cornmeal

1 T (9.81 g)

Ground cinnamon

½ tsp (1.3 g)

Apple sauce

¼ C (61 g)

Maple syrup

2 T (40 g)

Apple cider vinegar

½ tsp (2.5 g)

Vanilla

½ tsp (2.1 g)

Water or club soda

1-1 ½ C to make the batter

 

⃰ T = Tablespoon, tsp – teaspoon, C = Cups, g = grams

Directions:

 

  1.  Mix the dry ingredients together in a bowl.
  2. Mix applesauce, maple syrup, vinegar, vanilla and 1 cup of water or club soda together and add to the dry ingredients beating well to make a smooth batter. If it doesn’t have batter consistency add ½ cup more water or club soda to make it into a pancake batter.
  3. Make the pancakes on a buttered or oil sprayed fry pan. Makes 8 pancakes.

NUTRIENT INFORMATION FOR THE WHOLE RECIPE:  (8-10 pancakes)

 

 

KCAL

PRO g

PHE mg

TYR mg

MET mg

LEU mg

ILE mg

VAL mg

Per Recipe

1328

1.7

80.5

43.7

27.5

178.2

63.1

85.7

Per Pancake(4)

332

.4

20.1

11

6.9

45

15.75

21.43

Per Pancake(6)

221.3

.3

13.4

7.3

4.6

29.7

10.5

14.3

 

 BREAKFAST BLUEBERRY CAKES

 

Ingredients:

 

TC- Versa Mix

1 ½ C(165 g)

Brown sugar

1/3 C (67 g)

Instant Oats

1 T (14.6 g)

Vanilla

½ tsp (2.1 g)

Apple sauce

1/3 C (75 g)

Vegetable oil

1 tsp (5 g)

Water or club soda

¾ C

Blueberries, fresh or frozen

1 C (155 g)

 

⃰ T = Tablespoon, tsp – teaspoon, C = Cups, g = grams

Directions:

 

  1. Preheat oven to 400 degrees F.
  2. In medium mixing bowl combine TC-Versa mix, oats, and sugar. 
  3. In another bowl, combine vanilla, applesauce oil and Water/ or club soda.
  4. Pour this wet mixture into the dry mixture all at once. Stir and mix well to a smooth batter.
  5. Fold in the blueberries, spoon batter into a non-stick 8 x 8 baking pan.
  6. Bake 20 – 25 minutes, cool on rack 5 - 10 minutes, serve warm. ***Even though this is called breakfast cake, it is very yummy at any time of the day. Moist and chewy!!!

 

Nutrition information is given for the whole cake and the information for each piece depends on how many pieces you cut the cake into.

NUTRIENT INFORMATION FOR THE WHOLE CAKE (with fresh blueberries):     

 

 

KCAL

PRO g

PHE mg

TYR mg

MET mg

LEU mg

ILE mg

VAL mg

Per Recipe

1135.5

3.7

162.4

84.1

56.3

254.9

131.1

181.7

 

 

 

NUTRIENT INFORMATION FOR THE WHOLE CAKE (with frozen blueberries):   

 

 

KCAL

PRO g

PHE mg

TYR mg

MET mg

LEU mg

ILE mg

VAL mg

Per Recipe

1130.1

3.2

147.1

78.5

49.4

228.5

117.2

163.7

 

 

CORN MUFFINS/BREAD

 

Ingredients:

 

TC- Versa Mix

1 ¼ C (140 g) sifted

Corn meal

1 T (8 g)

Brown Sugar

2 T (30 g)

Butter (melted)

2 T (28.4 g)

Vegetable oil

1 T (13.6 g)

Cream-Style Corn

¼ C (40 g)

Water

2 – 3 T (To mix)

 

⃰ T = Tablespoon, tsp = teaspoon, C = Cups, g =grams

Directions:

 

  1. Heat oven to 375 °F. Spray “non-stick” oil such as Pamâ or grease mini-muffin pans.
  2. Sift the Versa mix to remove any lumps. 
  3. Mix all the ingredients except the water combining thoroughly. Add enough water (2 Tbs or more) and beat well with a spoon until you have a smooth batter. 
  4. Pour batter 2/3 full in each greased muffin cup. 
  5. Bake for 10-12 minutes. (If needed it can be baked for a minute or two longer).  Makes 12 mini muffins.

 

 NUTRIENT INFORMATION FOR MUFFINS:

 

KCAL

PRO g

PHE mg

TYR mg

MET mg

LEU mg

ILE mg

VAL mg

Per Recipe

1056.3

2.0

93.5

64.1

32.7

193.7

66

91.4

Per muffin

88.0

.2

7.8

5.3

2.7

16.1

5.5

7.6

 

 

CORN BREAD: the above batter can be spread in a greased 8-inch square baking pan and baked for 15-20 minutes or until when a cake tester inserted comes out clean.  Cut into squares and serve.  Nutrition information for each square of the cornbread changes with the number of squares cut.

NUTRIENT INFORMATION FOR THE WHOLE BREAD:

 

KCAL

PRO g

PHE mg

TYR mg

MET mg

LEU mg

ILE mg

VAL mg

Per Recipe

1056.3

2.0

83

64.1

32.7

193.7

66

91.4

PIZZELLE- Ice-cream cones

 

Ingredients:

 

TC-Versa Mix

2 ½ C (260 g)

brown sugar

½ C (100 g) tightly packed

butter

2 Tbs melted and cooled (do not use oil) (28.4 g)

grated rind from lemon

1 tsp

vanilla or anise or lemon extract

1 tsp (4.2g)

vanilla (or lemon) flavored instant pie and pudding mix

1 packet (96 g)

Enough water to make drop batter consistency

 

 

⃰ T = Tablespoon, tsp – teaspoon, C = Cups, g = grams

Directions:

1.      Beat melted butter and flavoring. 
2.      Then gradually add sugar, beating until mixture has a smooth consistency.
3.             Sift TC-versa mix and the instant pie and pudding mix; add to butter  mixture. Continue mixing until smooth batter results adding water 1 tablespoon at a time. Resulting dough should have consistency that is sticky enough to spoon-drop onto pizzelle plates.  
4.            Heat the pizzelle iron (until the light goes off if using electric)*. The best way to decide how much batter you should use for each cookie is by trial and error.
5.             Drop 1 tablespoon or more of the batter on the iron.  Bake pizzelle for 90 seconds or until golden brown, checking every 30 seconds to monitor progress.
6.          Remove carefully with a fork and cool flat, or roll into cones while warm. They will crisp up as they cool. 
These make great Cannoli shells too. When you remove the pizzelles from the iron fold (around cannolli tubes for perfect shape) and pinch the edges. Cool and fill with whipped non-dairy cream. 

 

 Makes approx 30 pizzelle.

 

*Tip: Spray non-stick oil on the iron before baking (even for non-stick surface) to let the pizzelles come out without much effort. 

 

NUTRITION INFORMATION FOR THE BATTER:

 

KCAL

PRO g

PHE mg

TYR mg

MET mg

LEU mg

ILE mg

VAL mg

Per Recipe

1985.5

1.1

49.1

32.2

9.4

68.7

33.4

44.0

Per pizzelle (30)

66.2

.04

1.6

1.1

.3

2.3

1.1

1.5

 

 

HERB CREPES

 

Ingredients:

TC- Versa Mix (sifted)

½ C (55 g)

Herbs such as Cilantro, mint, parsley

1 T (1.5 g)

Tomato sauce

1 T (15.31 g)

Vegetable oil

1 T  (13.6 g)

Water

1/3 C or more to make batter

 

⃰ T = Tablespoon, tsp – teaspoon, C = Cups, g = grams

Directions:

 

1.      Place all the ingredients with 1/3 cup of water in a blender or food processor. Process for 20-30 seconds.  Scrape down the sides and blend for few more minutes.  Add more water (2 Tbs at a time) mix well until you have a smooth batter. 

 

2.      Spray some “non-stick” oil such as Pamâ on a frying pan.

 

3.      Pour ¼ cup of batter and using the back of a spoon spread the batter into a thin round crepe.

 

4.      Let cook on one side for a minute or so until it browns slightly. 

 

5.      Turn to other side and cook until it browns. Use your favorite filling (vegetable filling recipe options below). You can serve the filled crepe with the sauce on the side (optional, recipe below).

Makes 3-4 crepes 

 

NUTRIENT INFORMATION FOR THE CREPES ONLY:

 

KCAL

PRO g

PHE mg

TYR mg

MET mg

LEU mg

ILE mg

VAL mg

Per Recipe

348.3

.8

48.9

24.8

12.0

55.9

34.1

43.4

Per crepe (3)

116.1

.3

16.3

8.3

4.0

18.6

11.4

14.5

 

 CURRIED VEGETABLE FILLING

 

Ingredients:

Potatoes (cooked without skin)

2 medium, chopped (225 g)

Red Onion

2/3 C, chopped (100 g)

Green pepper (chopped)

½ C(75 g)

Green beans (sliced, frozen & boiled)

½ C (70 g)

Cabbage (Shredded)

1 ½ C (100 g)

Salt

½ - 1tsp or to taste (3g-6g)

Curry powder

½ tsp or to taste (1g)

Oil (Canola or other vegetable oil)

1 tsp to fry onion (5g)

 

⃰ T = Tablespoon, tsp – teaspoon, C = Cups, g = grams

Directions To Prepare the FILLING:

 

1. Heat 1 tsp oil in a pan and fry the onions until glassy.

 

2. Add all the prepared vegetables and the seasonings and sauté until the flavors are mixed well.

 

3. Turn off the heat and let cool completely. 

 

NUTRITIONAL INFORMATION FOR THE FILLING:

 

 

KCAL

PRO g

PHE mg

TYR mg

MET mg

LEU mg

ILE mg

VAL mg

Per Recipe

340.6

8

343.1

212.5

96.2

400.5

265.6

367.8

Per Tbs (24)

14.2

.3

 

14.3

8.9

4.0

16.7

11.1

15.3

TZATZIKI

 

This is a great side dish that can be eaten with tortillas or crepes in a combo dish like Combo burritos to add variety and spice. This is similar to Indian yogurt cooler dish called Raita but this has sour cream to substitute yogurt and hence is lower in protein.

 

Ingredients:

Cucumber

1 C, finely grated (52 g)

Mint

1 T, finely chopped (5.7g)

Garlic

1 clove, finely minced (3 g)

Salt

1/4 tsp or less (to your preference)(1.5g)

Lemon or lime juice

1 tsp (5.1 g)

Mocha Mix or other non-dairy creamer

1/4 C (60g)

Sour cream

2 T (24 g)

Olive oil

1 T (4.5 g)

Ground black pepper or red pepper flakes

1 tsp or less (optional)(2.3g)

 

⃰ T = Tablespoon, tsp – teaspoon, C = Cups, g = grams

Directions:

 

1.      Mix together grated cucumber, chopped mint, and garlic in a bowl.

 

2.      Beat the lemon or lime juice, mocha mix, olive oil and the sour cream together until well blended.

 

3.      Season with salt and pepper and add it to the cucumber mixture.

 

4.      Mix everything thoroughly, and leave it in the fridge for 30 minutes to an hour. Use it as a sauce for stuffed tortillas or crepes.

Serves 20 T  portions.

NUTRITION INFORMATION FOR THE WHOLE VEGETABLE FILLING:

 

KCAL

PRO g

PHE mg

TYR mg

MET mg

LEU mg

ILE mg

VAL mg

Per Recipe

306.9

4.5

210.2

170.6

86.8

359.0

214.0

253.1

 

PREPARATION : 10 MINUTES

CABBAGE-APPLE FILLING WITH LEMON SAUCE

 

Ingredients:

vegetable oil

2 T(27.2g)

Cabbage

1/8  head, (100 g- 1 ½  cups)

carrot

½ medium,  grated (35 g)

Onion

½ C (80 g) onion, chopped

Apple

1 medium, peeled and grated (125 g)

dried herb such as dill or parsley

1 tsp (0.5g)

water

½C

Salt and pepper

(2.3 g)

 

⃰ T = Tablespoon, tsp – teaspoon, C = Cups, g = grams

Directions:

 

1.      Sauté onion in oil until transparent. 

 

2.      Add cabbage, apple, carrots, and herbs.  Fry until some of the cabbage becomes golden brown.

 

3.      Add water and season to taste with salt and pepper.

 

4.      Bring to boil, cover and cook on low for 5-8 minutes while making the sauce.

 

5.       Remove cover and let the water evaporate.

 

6.      Fill crepes with 2 Tbs of the filling, fold and top with the sauce.

NUTRITION INFORMATION FOR THE WHOLE VEGETABLE FILLING:

 

KCAL

PRO g

PHE mg

TYR mg

MET mg

LEU mg

ILE mg

VAL mg

Per Recipe

384

3.2

99.7

63.4

27.0

150.2

91.8

120.6

LEMON SAUCE

 

Ingredients:

butter

3 T (42.6 g)

corn starch

1 tsp (2.67 g)

¼  cup non-dairy creamer + ¼ cup water

(60 g)

sugar

2 tsp (8.4 g)

3 T lemon juice + zest from ½ lemon

(46 g)

Salt and pepper

to taste

 

⃰ T = Tablespoon, tsp – teaspoon, C = Cups, g =grams

Directions:

 

1.      Melt butter in a small saucepan, add the corn starch and cook until butter and the starch is well mixed.

 

2.      Add the non-dairy creamer, water and sugar.

 

3.      Cook on low heat until mixture thickens.

 

4.      Remove from heat and add the lemon juice and the zest.

 

5.      Season.

 

NUTRITION INFORMATION FOR THE LEMON SAUCE:

 

KCAL

PRO g

PHE mg

TYR mg

MET mg

LEU mg

ILE mg

VAL mg

Per Recipe

496

2.0

92.2

89.8

40.2

142.3

83.8

103.5

DESSERT CREPES

SWEET  CREPES

Ingredients:

 

TC- Versa Mix (sifted)

½ C (55 g)

Vanilla + Orange flavoring

1 tsp (4.2g) + ¼ tsp

Apple sauce

¼ C (61 g)

Brown sugar

2 T (27.5 g)

Melted butter or Vegetable oil

1 T (13.6 g)

Water

¼  C or more to make batter

 

⃰ T = Tablespoon, tsp – teaspoon, C = Cups, g = grams

Directions:

 

  1. Place all the ingredients with 3/4 cup of water in a blender or food processor. Process for 20-30 seconds.  Scrape down the sides and blend for few more minutes.  Add more water (2 Tbs at a time) mix well until you have a smooth batter.
  2.  Spray some “non-stick” oil such as Pamâ on a frying pan.
  3. Pour ¼ cup of batter and using the back of a spoon spread the batter into a thin round crepe.
  4. Let cook on one side for a minute or so until it browns slightly.  Turn to other side and cook until it browns.
  5. Use your favorite filling. Canned apple-pie filling works great and is low in protein. Makes 3-4 crepes.

 

 NUTRIENT INFORMATION FOR THE CREPES ONLY:

 

KCAL

PRO g

PHE mg

TYR mg

MET mg

LEU mg

ILE mg

VAL mg

Per Recipe

482.4

.3

11

6.2

3.1

20 .1

10.4

13.8

Per crepe (3)

160.8

.1

3.7

2.1

1.0

6.7

3.5

4.6

 

 

APPLE-PIE FILLING 

 

Canned apple-pie filling works great as a sweet filling.

 

NUTRIENT INFORMATION FOR THE CANNED APPLE-PIE FILLING FOR 100 GRAMS:

 

KCAL

PRO g

PHE mg

TYR mg

MET mg

LEU mg

ILE mg

VAL mg

Per Recipe

100

.10

2

2

2

5

3

4

BANANA-CREAM PIE FILLING

 

Ingredients:

Banana cream flavored instant pie and pudding mix

½ Packet (49.5g)

Non Dairy Creamer

¼ C (60g)

Water

¼  C or more to make batter

Very Ripe Banana

¼ C sliced banana (37.5 g)

 

⃰ T = Tablespoon, tsp – teaspoon, C = Cups, g =grams

Directions:

 

  1. Banana cream flavored instant pie and pudding mix can be used to make pudding with preferred non-dairy creamer. Mix in ½ packet of the pudding mix with ¼ cup of non-dairy creamer of your choice, + enough water ( ½  – ¾ cup) to make pudding consistency.
  2. Whisk with a fork or an electric mixer for 2 minutes. 
  3. Add ¼ sliced very ripe banana into the pudding. Use it to fill the crepes.

NUTRIENT INFORMATION FOR THE WHOLE RECIPE:

 

KCAL

PRO g

PHE mg

TYR mg

MET mg

LEU mg

ILE mg

VAL mg

Per Recipe

347

1.6

78.4

63.4

39.4

111.0

84.4

101.6


SORBET

 

BASIC SUGAR SYRUP

Ingredients:

Granulated sugar

1 ¼ pounds (570 g – 2 ¾ C +2 T)

Water

2 ½ C (600 g)

 

⃰ T = Tablespoon, tsp – teaspoon, C = Cups, g =grams

Directions:

 

  1. In a saucepan, mix sugar and water and heat while whisking until the sugar dissolves completely. 
  2. Heat to boiling for 2 minutes and cool.  Refrigerate until use. 

 

NUTRIENT INFORMATIONFOR BASIC SUGAR SYRUP:

 

KCAL

PRO g

PHE mg

TYR mg

MET mg

LEU mg

ILE mg

VAL mg

Per Recipe

2205.9

0

0

0

0

0

0

0

 

 LEMON SORBET

 

Ingredients:

Lemon juice

¼ C (61 g)

Basic sugar syrup (chilled)

1/3 C (67 g)

Water

1/3 C

Lemon extract (optional)

2-3 drops

 

⃰ T = Tablespoon, tsp – teaspoon, C = Cups, g = grams

Directions:

 

  1. In a bowl mix together all the above ingredients and place in the refrigerator for 1 hour or in the freezer for 15-25 minutes until the mixture is thoroughly chilled. 
  2. Pour the chilled mixture in an ice-cream machine and freeze according to the manufacturer’s instructions. 
  3. Using an ice-cream machine makes the sorbet creamy and light. OR Pour the lemon juice and other ingredients in a metal container and place it in the freezer for 1-2 hours until partially set.
  4. Take it out and using a fork whisk the partially frozen sorbet. This makes the sorbet less gritty. 
  5. Refreeze it until completely set (usually overnight works the best). Serves 4-6

 

 NUTRIENT INFORMATION FOR THE WHOLE RECIPE:

 

KCAL

PRO g

PHE mg

TYR mg

MET mg

LEU mg

ILE mg

VAL mg

Per Recipe

140.1

.2

5.5

1.2

1.2

8.5

1.2

5.5

 

 STRAWBERRY SORBET

Ingredients:

Fresh strawberries

½ pound (225 g)

Lemon juice

1 tsp (5.1 g)

Basic sugar syrup (chilled)

¾ C (150 g)

Vanilla

1/8 tsp (0.525 g)

 

⃰ T = Tablespoon, tsp – teaspoon, C = Cups, g = grams

Directions:

 

  1. Wash and blend the strawberries to a smooth puree.  If preferred, strain through a sieve to remove the seeds. 
  2. Mix with the other ingredients and chill as the previous recipe and proceed as above to make the sorbet. Serves 6-8.

 

 NUTRIENT INFORMATION FOR THE WHOLE RECIPE:

 

KCAL

PRO g

PHE mg

TYR mg

MET mg

LEU mg

ILE mg

VAL mg

Per Recipe

461.6

0.2

34.2

38.4

2.4

59.2

27.1

34.2

 

 FRENCH TOAST

 

Ingredients:

Ripe Banana
1/8 (15 g)
TC-Versa Mix
2 T (14 g)
Cinnamon
¾ tsp (2 g)
Vanilla
½ tsp (2.1 g)
Low-Protein Bread
3-4 slices

 

⃰ T = Tablespoon, tsp – teaspoon, C = Cups, g = grams

Directions:

1.      Blend all the ingredients except the bread.  
2.      Coat bread with mixture. 
3.      Cook on a griddle or a fry pan until golden brown.

NUTRIENT INFORMATION FOR THE BATTER RECIPE:

 

KCAL

PRO g

PHE mg

TYR mg

MET mg

LEU mg

ILE mg

VAL mg

Per Recipe

80.3

0.3

12.3

5.2

3.4

9.8

9.6

13.8

 

 NUTRIENT INFORMATION FOR LOW PROTEIN BREAD:

 

KCAL

PRO g

PHE mg

TYR mg

MET mg

LEU mg

ILE mg

VAL mg

Per Loaf

1504.6

3.9

179.2

 

141.7

56.7

298.2

176.4

226.1

14 slices (28g/slice)

107.4

0.3

12.8

10.1

4.1

21.3

12.6

16.2

 

 

 

 

 

 

TASTE CONNECTIONS MULTI-BAKING MIX

Tortillas

Ingredients:

TC Multi-baking mix

2 ½ C (260 g)

Taco seasoning (optional)

½ tsp (2.5g)

Water

½ - ¾ C (enough to make dough)

 ⃰ T = Tablespoon, tsp – teaspoon, C = Cups, g = grams 

Directions

 Combine the baking mix and the seasoning in a bowl; add enough water to make a stiff dough.

  1. Knead for 3 - 5 minutes to be soft enough to roll into circles.
  2. Divide the dough into 12 equal parts.
  3. Using a rolling pin roll each ball into a thin tortilla (dusting baking mix so that the dough doesn't stick), approximately measuring 8 inches in diameter.
  4. Heat a griddle or a frying pan and cook one tortilla at a time. Place one rolled tortilla on the hot pan and cook for 30 seconds on one side.
  5. Turn it to the other side and cook on the other side until small bubbles appear on the surface.
  6. Repeat the cooking and turning processes until both the sides of the tortilla are covered with small bubbles that indicate the tortilla is cooked.
  7. Remove from the pan and spread the cooked tortilla with melted margarine or vegetable oil keep it covered in a cloth towel or a tortilla warmer.
  8. Cook all the tortillas similarly and keep them wrapped in a cloth towel. Makes 12 tortillas. 

The tortilla can be cooked in an electric tortilla press or flatbread maker 

 NUTRIENT INFORMATION: 

 

KCAL

PRO g

PHE mg

TYR mg

MET mg

LEU mg

ILE mg

VAL mg

Per recipe

993.2

0.8

34.3

20.5

7.8

66.0

27.0

32.5

Per tortilla

82.8

0.07

2.9

1.7

0.7

5.5

2.3

2.7

  

Taste Connections Chocolate Chip Cookies 

Ingredients: 

TC Multi-baking mix

2 ¼ C (260 grams)

Butter or margarine

½ C (1 stick—114g)

Vanilla instant pudding mix

1 package (3.5 oz-99g)

Baking powder

1 ½ tsp (6.9g)

Brown sugar

½ C – ¾ C firmly packed (110 -165g)

Vanilla

1 tsp (4.2g)

Chocolate chips, semi-sweet

¼ C (38 grams)

Water

To make stiff dough

 ⃰ T = Tablespoon, tsp – teaspoon, C = Cups, g = grams 

Directions 

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. In a bowl measure the baking mix baking powder, add instant pudding mix and mix well with a wire whisk.
  3. Spoon brown sugar into a mixing bowl, add margarine or butter, vanilla, and beat well until fluffy. 
  4. Add the dry ingredients and mix thoroughly. 
  5. Add water slowly until you get a stiff dough*. 
  6. Mix in the chocolate chips to the mixture. 
  7. Roll into walnut size balls, place on ungreased cookie sheet 2 inches apart. 
  8. Bake for 12 - 15 min.       Makes 2 dozen cookies 

Hint: * Add water slowly until you get really stiff dough. If it is too stiff to form the dough add extra water, ½ teaspoon at a time until you get the right consistency. Using an electric mixer speeds up the beating process.  

Variation: You can also make pressed cookies if you don’t mix the chocolate chips to the dough and use the plain dough in a cookie press. It makes 60- 75 pressed cookies if made in a press. You can add chocolate chips for each cookie after pressing the shape. The protein value decreases considerably if you use cookie press without the chocolate chips. 

NUTRIENT INFORMATION: FOR WHOLE RECIPE  

 

KCAL

PRO g

PHE mg

TYR mg

MET mg

LEU mg

ILE mg

VAL mg

Per recipe

3008.8

3.6

158.6

127.7

26.9

173.2

95.2

135.5

Per cookie (hand rolled-24)

125.4

0.2

6.6

5.3

1.1

7.2

4.0

5.7

 

Taste Connections Apple Chunk-Cinnamon Cookies 

Ingredients: 

TC Multi-baking mix

2 ¼ C (260 g)

Butter or margarine

½ C (1 stick—114g)

Vanilla instant pudding mix

1 package (3.5 oz—99g)

Baking powder

1 ½ tsp (6.9g)

Brown sugar

½ C – ¾ C firmly packed (110g-165g)

Ground Cinnamon

1 tsp (2.6g)

Dried Apple (Chopped into small pieces)

100 g

Water

To make stiff dough

 ⃰ T = Tablespoon, tsp – teaspoon, C = Cups, g = grams  

Directions 

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. In a bowl measure the baking mix baking powder, add instant pudding mix and mix    well with a wire whisk.
  3. Spoon brown sugar into a mixing bowl, add margarine or butter, cinnamon and beat    well until fluffy.
  4. Add the dry ingredients and mix thoroughly. 
  5. Add water slowly until you get a stiff dough*. 
  6. Mix in the apple chunks to the mixture. 
  7. Roll into walnut size balls, place on ungreased cookie sheet 2 inches apart. 
  8. Bake for 12 - 15 min. 
Makes 2 dozen cookies 

Hint: * Add water slowly until you get really stiff dough. If it is too stiff to form the dough add extra water, ½ teaspoon at a time until you get the right consistency. Using an electric mixer speeds up the beating process.  

NUTRIENT INFORMATION:FOR THE WHOLE RECIPE: 

 

KCAL

PRO g

PHE mg

TYR mg

MET mg

LEU mg

ILE mg

VAL mg

Per recipe

3063.8

3.0

110.9

87.8

21.2

139.1

73.7

87.8

Per cookie (hand rolled-24)

127.7

0.1

4.6

3.6

0.9

5.8

3.1

3.7

 

 

APPLE STREUSEL BARS 

Ingredients: 

TC- Multi-baking mix

1 ¼ C(130g)

sugar cookies crumbs

1 ¼ C(150g)

packed brown sugar

¾ C, divided(165g)

granulated sugar

¼ C (50g)

ground cinnamon

1 tsp (2.6g)

margarine or butter

½ C, melted(114g)

apples

2 C, chopped (about 2 medium apples)(218g)

Glaze from recipe below

as desired

 ⃰ T = Tablespoon, tsp – teaspoon, C = Cups, g = grams 

 Directions 

  1. Preheat oven to 350 F. Grease a 13x9 baking pan.
  2. Combine the cookie crumbs, baking mix, ½ cup brown sugar, ¼ cup sugar and cinnamon in a large bowl.
  3. Stir in the melted butter. Reserving 1 cup of this mixture, press the rest of the crumb mixture in a prepared pan.
  4. Bake for 5-7 minutes until set.
  5. Mix apples with the remaining ¼ cup brown sugar and arrange over the baked crust.
  6. Sprinkle the reserved crumb on top of the apples.
  7. Bake for 20-30 minutes more or until apples are cooked through. Cool in pan and drizzle glaze on top. Cut into bars. 

 GLAZE: 

Combine ½ cup confectioners sugar and 1 Tbs lemon juice in a small bowl until well combined.  

 NUTRITIONAL INFORMATION: 

 

KCAL

PRO g

PHE mg

TYR mg

MET mg

LEU mg

ILE mg

VAL mg

Per recipe

2933.1

2.8

92.7

83.2

13.6

100.5

46.7

66.6

 

 

Taste Connections “Chicken” Nugget 

Ingredients: 

Onions, red, chopped fine

25 g

Carrots, grated

25 g

Cucumber, peeled and grated

100 g

Flat-leaf parsley or cilantro, chopped

¼ tsp (0.95g)

Ground Cumin or fennel or chicken flavored vegetarian stock powder

1/8 tsp (0.26g)

Turmeric powder

Pinch (1/8 tsp—0.28g) adds color

Chili powder (optional)

Pinch (1/8tsp-0.34g)

Salt

To taste (TC mix has salt, so use sparingly

Taste Connections Multi Baking Mix

¾ - 1 C (110g)

Vegetable or Canola oil

To fry

 ⃰ T = Tablespoon, tsp – teaspoon, C = Cups, g = grams 

 Directions 

  1. Combine all prepared vegetables, spices, salt together until everything is well-blended. Do not squeeze out the water that is in the vegetables. (You are going to use the water from the vegetables to make the batter. This makes the nuggets stay really crispy for a very long time).
  2. Add enough oil to a small saucepan or other frying pan about 2 inches in depth in order to fry the nuggets.
  3. Heat the oil to 375°F.
  4. In a mixing bowl add the baking mix. Add the vegetables (with the water that is being released from the vegetables) a little at a time.
  5. Make a stiff mass which is just moist and not too runny. DON’T SHAPE THE NUGGET BATTER.
  6. Pick up a tablespoon of the mixture and drop into the hot oil. Add as many of these nuggets at a time that the pan can hold without crowding too much. 
  7. Fry until golden brown and drain in paper towel. Serve with ketchup, hot sauce or any of your favorite dipping sauces.

 Tips:

Shaping the batter doesn’t allow steam to escape while the nuggets are cooking in oil. They may not cook in the inside properly or they may try to split while cooking in oil.

  • Drop rough lumps in oil to get even cooking.

  • You can cook in small batches to make the batter not too runny. Prepare the vegetables in a bowl. Mix the batter in a separate bowl by taking small amounts of baking mix and adding enough vegetable mixture.

  • Adding various spices make the nuggets taste different. You can add taco seasoning or ground black pepper or other spices according to your taste. 

 NUTRIENT INFORMATION:FOR THE BATTER RECIPE (not including fat from frying oil) 

 

KCAL

PRO g

PHE mg

TYR mg

MET mg

LEU mg

ILE mg

VAL mg

Per recipe

538

1.6

59.1

35.7

16.3

94.7

59.1

63.6

  

LOW PROTEIN REFRIED BEANS 

Ingredients: 

zucchini OR Chayote squash

2 C grated (248g)

onion

1/2 C finely chopped (57.5g)

salt

1/4 tsp(1.5g)

olive oil

1 T(13.5g)

taco seasoning

1 tsp(5g)

tomato sauce

¼ C (60g)

 ⃰ T = Tablespoon, tsp – teaspoon, C = Cups, g = grams 

Directions 

  1. Heat the oil in a pan and fry the onions until glassy looking.
  2.  Add the grated zucchini and fry for few more minutes
  3. . Add the salt, the taco seasoning and the tomato sauce.
  4. Cover and cook on a low heat until the zucchini is soft.  Serves 15 tablespoons

NUTRITIONAL INFORMATION: 

Zucchini 

 

KCAL

PRO g

PHE mg

TYR mg

MET mg

LEU mg

ILE mg

VAL mg

Per recipe

197.2

4.4

181

99.4

50.6

190.5

133.4

162.2

Chayote 

 

KCAL

PRO g

PHE mg

TYR mg

MET mg

LEU mg

ILE mg

VAL mg

Per recipe

207.7

3.6

198.5

104.5

8.6

217.7

140.4

194.6

PEROGI 

Ingredients: 

Water

1 C

TC- Multi-Baking Mix 

1 C (100g)

Vegetable oil

1 T (13.6g)

Butter for frying

1 T (14.2g)

Chopped onion

2T For flavor (20g)

 ⃰ T = Tablespoon, tsp – teaspoon, C = Cups, g = grams 

Directions 

  1. In a small combine, the water, vegetable oil and heat until comes to boil.
  2. Add all the mix at once stirring vigorously.
  3. Once it comes together as a dough, take of the heat. Let cool until it can be handled.
  4.  Knead the dough until soft and smooth.
  5. Pinch a golf ball sized dough and hand shape into a circle.
  6. Fill with any favorite filling and steam for 5- minutes.
  7. Heat 1 Tbs butter in a fry pan and add the chopped onion and fry until transparent.
  8.  Add the steamed perogis and fry on each side for a minutes until coated with butter mixture. Serve warm. Serves 5 

NUTRITIONAL INFORMATION FOR THE DOUGH: 

 

KCAL

PRO g

PHE mg

TYR mg

MET mg

LEU mg

ILE mg

VAL mg

Per recipe

612.0

0.6

24.0

16.5

3.7

31.6

13.9

17.5

CABBAGE STUFFING 

Ingredients: 

Sauerkraut, drained
2 1/3 C, 340g
Oil
2-3 T (40.8g)
Onion, minced
1 onion (70g)
Dried Black Mushrooms, softened
2 pieces(7.5g)
Salt and Pepper
To Taste(1/8tsp each—0.75g&0.3g)

 ⃰ T = Tablespoon, tsp – teaspoon, C = Cups, g = grams

Directions:

Saute onion in oil or bacon fat until transparent.  Add mushrooms, sauerkraut, and fry until some of the sauerkraut becomes golden brown. Season to taste with salt and pepper.

 NUTRITIONAL INFORMATION FOR THE FILLING: 

 

KCAL

PRO g

PHE mg

TYR mg

MET mg

LEU mg

ILE mg

VAL mg

Per recipe

476.2

4.6

133.5

83.1

45.7

170.1

112.7

154.8

ASSEMBLING PIEROGI

Take one square of dough and place one teaspoon of filling in center. Fold and pinch to seal.  Cook in boiling water with a little oil until they rise to the surface.  Drain and cool on waxed paper. (At this point the pierogi can be refrigerated or frozen.)  When ready to serve, fry pierogi with onions until golden brown and serve with melted butter or sour cream.

 

 

 

 

 

 

 

 

Bread Mix

Basic Mixture: 

Ingredients: 

These are the ingredients for all of the following recipes.  Directions will vary.

Water, warm

1 C (225 ml) + ¼ C

Brown sugar

1T (15 g )

Molasses

¼ tsp (improves color) (1.7g)

Active dry yeast

1 package (1 ½ tsp or 7 g)

Taste Connectionsä Bread Mix

3 ¼ C (350 g)

Olive oil

1 T(13.5g)

Herbs of choice-Basil (optional – great for pizza dough)

½ tsp(0.7g)

Garlic powder (optional – great for pizza dough)

½ tsp (1.4g)

⃰ T = Tablespoon, tsp – teaspoon, C = Cups, g = grams

 

ALL METHODS:

  1. Combine ½ cup warm water, dry yeast, brown sugar, molasses, and mix well.
  2. Leave it to get frothy, about 5 minutes.
  3. Add the rest of the water to the frothy mixture. 

Bread

After following the recipe for the basic mixture; choose one of the following methods

 

BREAD MACHINE METHOD: Removable bread-pan

  1. Add the dry ingredients and the wet ingredients into the bread-baking pan according to the bread machine manufacturer's instruction. The dough should be really sticky, if not add more water.
  2. Set the machine at dough cycle and switch it on with the dough in the pan. Preheat the oven to 375 - 400 ° F.
  3. Once the dough cycle is complete take out the pan from the machine (if it is removable) and brush the top of the risen dough with melted butter (it improves color of the crust)
  4. Place bread pan itself in the center of the preheated oven. Bake for 20 - 25 minutes. (bread is baked if it sounds hollow when tapped).
  5. Remove the bread from the pan and leave it to cool covered with a towel. The bread slices even better if sliced after a few hours. 

BREAD MACHINE METHOD: Fixed bread-pan

1.      If the bread machine pan is not removable, take the dough out of the bread pan  after 20 minutes into the dough cycle.

2.      Fill a greased 1-pound bread pan with the dough, cover and leave it to rise for approximately 45 – 60 minutes or until the dough is risen to the top of the loaf pan. Brush the top of the risen loaf with melted butter (it improves color of the crust)

3.      Preheat oven and bake at 375 - 400 deg F for 22 – 25 minutes (bread is baked if it sounds hollow when tapped).

4.      Remove from pan, cover with a cloth towel immediately, and leave it to cool completely. (If cooled inside a plastic bag it makes the bread very soft)

 

MANUAL METHOD:

  1. In a large bowl, combine bread mix, oil, herbs and garlic powder (if using), and the frothy yeast mixture. Beat with a wooden spoon or dough hook until mixture forms a very sticky and not dry or stiff dough. If the dough is not sticky add more warm water. It should be so sticky that you can’t handle it by hand.
  2. Cover the bowl with saran wrap tightly and let the dough rise for 20 minutes in a warm place.
  3. Remove the dough and fill a greased 1-pound bread pan with it, cover loosely and leave it to rise for approximately 45 – 60 minutes or until the dough is risen to the top of the loaf pan. Brush the top of the risen loaf with melted butter (it improves color of the crust)
  4. Preheat oven and bake at 375 - 400 deg F for 22 – 25 minutes (bread is baked if it sounds hollow when tapped).
  5. Remove from pan, cover with a cloth towel immediately, and leave it to cool completely. (If cooled inside a plastic bag it makes the bread very soft). The bread can be sliced and frozen for longer storage. Makes 12-14 slices.

NOTE: If sliced by electric knife you can get 20  thin slices per loaf of bread.

 NUTRIENT INFORMATION FOR THE DOUGH: Per Loaf

 

KCAL

PRO g

PHE mg

TYR mg

MET mg

LEU mg

ILE mg

VAL mg

Per Recipe

1504.6

3.9

179.2

 

141.7

56.7

298.2

176.4

226.1

14 slices (28g/slice)

107.5

0.3

12.8

10.1

4.1

21.3

12.6

16.2

20 slice (19g/slice)

75.2

0.2

9.0

7.1

2.8

14.9

8.8

11.3

 Pizza

The same dough as the above bread can be used to make pizza shells when the dough after the first rise is shaped into 3-4 pizza shells, left to rise for 15-20 minutes, and baked for 3-4 minutes without topping or the tomato sauce in a preheated oven at 450 deg F. Adding the herbs and the garlic powder makes dough taste great. If you have a pizza stone it makes the crust taste really great. Once you’ve tasted pizza that was baked on a stone you wouldn’t want to taste pizza baked on baking tray. These shells can be cooled and frozen tightly wrapped in foil and stored in a zip lock bag. Or for immediate use, baked shells can be spread with tomato sauce, favorite vegetables and low protein cheese and baked again for 5 more minutes until the toppings are warmed through.

NUTRIENT INFORMATION FOR THE DOUGH: Per Whole Pizza

 

KCAL

PRO g

PHE mg

TYR mg

MET mg

LEU mg

ILE mg

VAL mg

Per Whole Pizza

1511.1

4.3

196.2

149.9

63.6

325.5

192.9

246.2

 Rolls

Same dough as above can be used to make rolls. When the dough has risen once for 20 minutes in Step 2, divide the dough into 12- 14 balls and shape them into rolls by rolling between your hands. Leave them to rise for approximately 30 minutes or until well risen to double the size. Bake them in a preheated oven at 400 deg F for 10 - 15 minutes until brown. If you use a pizza stone instead of a baking tray, it makes the rolls taste really great. Once you’ve tasted rolls that were baked on a stone you wouldn’t want to eat rolls baked on baking tray. Nutrient information per slice or roll varies according to how many pizza slices or rolls are made from the dough.

NUTRIENT INFORMATION FOR THE DOUGH: Per Whole Recipe

 

KCAL

PRO g

PHE mg

TYR mg

MET mg

LEU mg

ILE mg

VAL mg

Per Whole Recipe

1511.1

3.9

179.2

141.7

56.7

298.2

176.4

226.1

  

ENGLISH MUFFIN RECIPE: (MAKES APPROXIMATELY 20 MUFFINS)

Water (lukewarm)

1 ¼ - 1 ½ C

Dry yeast

1 Packet (7 g)

Brown sugar

1 T (15g)

Molasses

¼ tsp (1.7 g)

Honey

1 T (21 g)

Instant potato flakes

1 T (3.75 g)

Non-Dairy Creamer (dry Powder)

1 T (15 g)

TC- Bread Mix

3 ½ C(350 g)

Butter (softened)

1 tsp for the dough + for brushing the fry pan (4.8 g)

⃰ T = Tablespoon, tsp – teaspoon, C = Cup, g =grams


Dissolve brown sugar, molasses, honey and yeast in ¼ cup of warm water for few minutes.  Mix the non-dairy creamer, potato flakes, 1 tsp butter and the TC-bread mix together.  Gradually beat in the dry bread mixture into the liquid ingredients until smooth and sticky dough is formed. Do not mix for too long, only just until the dough is smooth. Cover with saran wrap and let rise in a warm area, for about 20 minutes.  Press dough to a thickness of 1/2 inch and cut out with muffin rings. Let them stand on lightly greased cookie sheet until dough has doubled in bulk (about 40-45 minutes). Carefully slip a thin pancake turner under the muffin rings -and transfer to a medium hot, well-buttered griddle. Remove rings. Cover with a lid and reduce the heat to low.  Cook for 5-6 minutes until light brown on one side. Turn once and cook for 5-6 minutes on the other side. Cool on rack. Serve with butter and marmalade.
Crumpets Recipe:
Follow recipe for English Muffins, but increase water to 2 cups and grease muffin rings before using.

 Egg McMuffin

 English Muffin           1 split and lightly toasted

Low-Protein eggs       cooked according to manufacturer’s instruction for scrambled eggs

Low-Protein cheese    1 slice

 Toast the muffin lightly and add the “egg” and the cheese on top of one half and cover with the other half. Serve warm.

 NUTRIENT INFORMATION FOR THE DOUGH:

 

KCAL

PRO g

PHE mg

TYR mg

MET mg

LEU mg

ILE mg

VAL mg

Per Whole Recipe

1529.4

4.6

217.0

168.8

66.5

329.3

197.3

250.9

 

HAMBURGER OR HOT DOG BUN

Ingredients: 

 

Water, warm

1 C (225 ml) + ¼ C

Brown sugar +honey

1 T (13.75g) +1 T (21g)

Molasses (optional, improves color)

¼ tsp (1.7g)

Active dry yeast

1 package (1 ½ tsp or 7 grams)

Taste Connectionsä Bread Mix

3 C (330 grams)

Butter, melted

1-2 T(14.2 g-28.4g)

Extra virgin olive oil

1 T (13.5 g)

Instant potato flakes

1 tsp (dried flakes)(5 g)

Non-dairy creamer

1 tsp (dry powder)(5 g)

⃰ T = Tablespoon, tsp – teaspoon, C = Cup, g =gram

Directions

           ALL METHODS:

  1. Combine ½ cup warm water, dry yeast, brown sugar and the honey, and mix well.
  2. Leave it to get frothy, about 5 minutes.
  3. Add the rest of the water to the frothy mixture. 

BUNS

After following the above recipe for the basic mixture; choose one of the following methods

BREAD MACHINE METHOD

Put ingredients ( except butter) into bread pan. Set machine on dough cycle and start. Remove dough  after 20 minutes into the dough cycle and divide into 8 – 10  pieces. Shape each piece into a smooth round ball and flatten the balls with the palm of your hand till they are 4-inches in diameter. Keep tops smooth. Place the rolls on a lightly greased sheet. Cover lightly and set aside to raise till they are very puffy - about 40 minutes. Spread some melted butter on top for a more tan colored top. Bake at preheated 350F oven for 15-20 minutes. Watch carefully because each oven and baking pan is different. Remove and cover the rolls in a kitchen towel (cloth) and place them in a gallon-size zip lock bag to cool.  Cooling inside the plastic bag makes the buns really soft.

MANUAL METHOD:

In a large bowl, combine baking mix, oil, non-dairy creamer and Potato powder.  Now add

the frothy yeast mixture. Beat with a wooden spoon or dough hook until mixture forms a sticky and not dry or stiff dough. If the dough is not sticky add more warm water.

Cover the bowl with saran wrap tightly and let the dough rise for 20 minutes in a warm place.

 

Divide into 8-10 pieces. Shape each piece into a smooth round ball and flatten the balls with the palm of your hand till they are 4-inches in diameter. Keep tops smooth. Place the rolls on a lightly greased sheet. Cover lightly and set aside to rise till they are very puffy - about 40 minutes. Spread some melted butter on top for a more tan colored top. Bake at preheated 350F oven for 15-20 minutes. Watch carefully because each oven and baking pan is different. Remove and cover the rolls in a kitchen towel (cloth) and place them in a gallon-size zip lock bag to cool.  Cooling inside the plastic bag makes the buns really soft.

NUTRIENT INFORMATION FOR THE DOUGH:           

 

KCAL

PRO g

PHE mg

TYR mg

MET mg

LEU mg

ILE mg

VAL mg

Per Whole Recipe

1619.6