Posted by community member babyzebra:

Ingredients

For the crust

• 3/4 cup graham cracker crumbs
• 1/2 cup finely chopped pecans
• 1/4 cup firmly packed light brown sugar
• 1/4 cup granulated sugar
• 4 tablespoons unsalted butter, melted and cooled

For the filling

• 1 1/2 cups solid pack pumpkin
• 3 large eggs
• 1 1/2 teaspoons cinnamon
• 1/2 teaspoon freshly grated nutmeg
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• 1/2 cup firmly packed light brown sugar
• three 8-ounce packages cream cheese, cut into bits and softened
• 1/2 cup granulated sugar
• 2 tablespoons heavy cream
• 1 tablespoon cornstarch
• 1 teaspoon vanilla
• 1 tablespoon bourbon liqueur or bourbon if desired

For the topping

• 2 cups sour cream
• 2 tablespoons granulated sugar
• 1 tablespoon bourbon liqueur or bourbon, or to taste

• 16 pecan halves for garnish

————————————————————————————————

Preparation

Make the crust:
In a bowl combine the cracker crumbs, the pecans, and the sugars, stir in the butter, and press the mixture into the bottom and 1/2 inch up the side of a buttered 9-inch springform pan. Chill the crust for 1 hour.

Make the filling:
In a bowl whisk together the pumpkin, the egg, the cinnamon, the nutmeg, the ginger, the salt, and the brown sugar. In a large bowl with an electric mixer cream together the cream cheese and the granulated sugar, beat in the cream, the cornstarch, the vanilla, the bourbon liqueur, and the pumpkin mixture, and beat the filling until it is smooth.

Pour the filling into the crust, bake the cheesecake in the middle of a preheated 350°F. oven for 50 to 55 minutes, or until the center is just set, and let it cool in the pan on a rack for 5 minutes.

Make the topping:
In a bowl whisk together the sour cream, the sugar, and the bourbon liqueur.

Spread the sour cream mixture over the top of the cheesecake and bake the cheesecake for 5 minutes more. Let the cheesecake cool in the pan on a rack and chill it, covered, overnight. Remove the side of the pan and garnish the top of the cheesecake with the pecans.

Gastric bypass diet: What to eat after weight-loss surgery

The gastric bypass diet outlines what you can eat and how much after gastric bypass surgery. Find out ways to establish new eating habits for successful weight loss.

What you eat, how you eat and how much you eat changes after gastric bypass surgery – surgery that alters the anatomy of your digestive system to promote weight loss.

With your stomach pouch reduced to the size of a walnut or small egg and portions of your small intestine bypassed, you’ll need to follow a specific diet after gastric bypass surgery. A registered dietitian can assist you in creating this gastric bypass diet, which includes what type and how much food to eat with each meal and the required consistency and texture of the food. Closely following your gastric bypass diet promotes healthier weight loss and better nutrition.

After surgery: The first three months

You won’t be allowed to eat for one to two days after the surgery. Then you consume specific foods according to a diet progression. The purpose of the gastric bypass diet progression is to help in the healing process, minimize stress on surgical sites and allow time for your body to adapt to the new eating patterns.

The following are common phases in the gastric bypass diet progression:

• Liquids - foods and fluids that are liquid or semiliquid at room temperature and contain mostly water, such as broth, juice, milk, strained cream soup and cooked cereal. In most cases, you stay on a liquid diet for one to two days.
• Pureed foods - foods with a consistency of a smooth paste or a thick liquid. Pureed foods contain no distinct pieces. The pureed diet is generally followed for three to four weeks, or as recommended by your dietitian or doctor.
• Soft foods - foods that are tender and easy to chew, such as ground or finely diced meats, canned or soft, fresh fruit, and cooked vegetables. You usually eat soft foods for eight weeks before progressing to eating foods of regular consistency with firmer texture as recommended by your dietitian or doctor.

During the diet progression, you eat many small meals a day and sip liquids slowly throughout the day (not with meals). You might first start with six small meals a day, then progress to four meals and finally, when following a regular diet, decrease to three meals a day. Typically, each meal includes protein-rich foods, such as lean meat, low-fat dairy products (yogurt, cheese) or eggs. Protein is important for maintaining and repairing your body after surgery.

How quickly you move from one step to the next depends on how fast your body adjusts to the change in eating patterns and the texture and consistency of food. People usually start eating regular foods with a firmer texture three months after surgery, but it can occur sooner.

Lifelong changes: New eating habits

The changes in your digestive system restrict how much you can eat and drink with each meal. To avoid problems and to ensure you’re getting nutrients you need, closely follow these guidelines:

• Eat small amounts. Just after surgery, your stomach holds only about 1 ounce of food. Though your stomach stretches over time to hold more food, by the end of three months, you may be able to eat 1 to 1 1/2 cups of food with each meal. Eating too much food not only adds more calories than you need but also may cause pain, nausea and vomiting. Make sure you eat only the recommended amounts and stop eating before you feel full.
• Eat and drink slowly. Eating or drinking too quickly may cause dumping syndrome – when foods and liquids enter your small intestine rapidly and in larger amounts than normal, causing nausea, vomiting, diarrhea, dizziness and sweating. To prevent dumping syndrome, choose foods and liquids low in fat and sugar, eat and drink slowly, and wait 30 minutes before or after each meal to drink liquids. Take at least 30 minutes to eat your meals and 30 to 60 minutes to drink 1 cup of liquid. Avoid foods high in fat and sugar, such as regular soda, candy and candy bars, and ice cream.
• Chew food thoroughly. The new opening that leads from your stomach into your intestine is very small, and larger pieces of food can block the opening. Blockages prevent food from leaving your stomach and could cause vomiting, nausea and abdominal pain. Take small bites of food and chew them to a pureed consistency before swallowing. If you can’t chew the food thoroughly, don’t swallow it.
• Drink liquids between meals. Drinking liquids with your meals can cause pain, nausea and vomiting as well as dumping syndrome. Also, drinking too much liquid at or around mealtime can leave you feeling overly full and prevent you from eating enough nutrient-rich foods. Expect to drink at least 6 to 8 cups (48 to 64 ounces) of fluids a day to prevent dehydration.
• Try new foods one at a time. After surgery, certain foods may cause nausea, pain, vomiting or may block the opening of the stomach. The ability to tolerate foods varies from person to person. Try one new food at a time and chew thoroughly before swallowing. If a food causes discomfort, don’t eat it. As time passes, you may be able to eat this food. Foods and liquids that commonly cause discomfort include meat, bread, pasta, rice, raw vegetables, milk and carbonated beverages. Food textures not tolerated well include dry, sticky or stringy foods.
• Take recommended vitamin and mineral supplements. After surgery, your body has difficulty absorbing certain nutrients because most of your stomach and part of your small intestine are bypassed. To prevent a vitamin or mineral deficiency, take vitamin and mineral supplements regularly. These generally include a multivitamin-multimineral, calcium, iron, vitamin B-12 and vitamin D. Talk to your health care provider about recommended vitamin and mineral supplements following gastric bypass surgery.

Weight loss and weight gain

Within the first two years following surgery, you can expect to lose 50 percent to 60 percent of your excess weight, if you follow the dietary and exercise recommendations. If you continue to follow these recommendations, you can keep most of that weight off long term.

People who regain weight after gastric bypass surgery usually are consuming too many high-calorie foods and beverages and don’t exercise enough. And rather than eating three meals a day and perhaps a planned healthy snack, some people engage in a grazing-type eating pattern – eating food all day long. Grazing often leads to consuming too many calories, which causes weight gain.

• Successful weight management requires the following healthy habits:
• Limit or avoid high-sugar, high-fat foods, which provide many calories but few nutrients.
• Minimize unplanned snacking or frequent grazing, which increases calorie intake.
• Exercise regularly.
• Take the recommended vitamin and mineral supplements.
• Attend regular follow-up appointments with your health care provider to review your symptoms and progress and to make sure you don’t have any vitamin or mineral deficiencies.

If you aren’t losing weight or are regaining weight after surgery, see your doctor. He or she can help assess your eating behaviors and exercise habits and help you confront and overcome any weight-loss obstacles.

Though weight-loss surgery helps you shed the pounds, its success depends on your willingness to adopt lifelong healthy-eating and exercise habits. What you eat and how you eat changes after surgery, but the benefits of weight loss and your improved health are well worth these efforts.

Posted by community member DotcomCowgirl:

These are great when you want to make a simple, yet elegant cookie for holiday gift giving.  I make mine with all organic ingredients as well.

INGREDIENTS

• 1/3 c        Salted Butter, softened
• 2/3 c        Brown Sugar, packed
• 1/4 tsp     Salt
• 1/2 tsp     Baking Powde
• 1 cup       Rolled oats
• 1/2 c        Chopped pecans
• 1 T           Milk – whole, 2% or half n half
• 1 tsp        Vanilla Extract  OR  1/4 tsp Lemon extract

DIRECTIONS

Cream butter and sugar until light and fluffy.  Stir in salt, baking powder, oats, pecans, milk and vanilla (or lemon) extract, blending well.

Drop by teaspoons about 2 inches apart on an ungreased baking sheet.

Bake at 350F abut 8 minutes.  Cool 2 to 3 minutes then remove from sheet promptly.  If cookies harden before they can be removed from the baking sheet, reheat in the oven a few minutes to soften them.

Cookies will be very very thin and lacy.  If desired, while cookies are still warm you can roll them into cornucopia shapes for an extra fancy look.

Yield: About 30 cookies.

Posted by community member JennCadd:

This faux mini beer is a lush after dinner drink, made to look like a tiny pint of Guinness! I’m not a beer drinker, so this is the closest pint-like drink I’ll enjoy!!

INGREDIENTS

• Kahlua… or your favorite coffee liqueur.
• Bailey’s Irish Cream… or your favorite Irish Cream.
• One or more clear standard shot glass.
• Teaspoon

DIRECTIONS

• Fill a little over half of each shot glass with the coffee liqueur. The idea is to look like a glass of Guinness, so fill approximately 3/4 of the shot glass. (2 parts Kahlua to 1 part Bailey’s)

• SLOWLY & GENTLY pour the Bailey’s over an inverted teaspoon on top of the coffee liqueur. This resembles the head of the Guinness, so be careful not to mix the two ingredients. (I have tried just pouring the Baileys in straight but it ends up looking very cloudy! The spoon trick will work!)

• Serve with an Irish Smile;) ….and always remember eye contact!

Posted by community member jfield:

Risotto with Garlic Shrimp

Serves 3-4

Ingredients:

1 LB 16-20 count shrimp – Peeled and deveined tail-on

1 cup (8 oz) Arborio rice

2 cups chicken stock*

1 cup clam stock*

2 tbsp butter or margarine

3 tbsp extra virgin olive oil (separated)

1 medium onion – diced small

¼ cup grated Parmesan (fresh if possible)

2 cloves fresh garlic – minced

½ Lemon juiced

2 Tbsp fresh parsley – chopped

Salt and Pepper

Directions:
In a medium saucepan, combine stocks and heat to a boil.  Reduce heat but keep just below a boil.
In a separate large saucepan, sauté onion in 2 tbsp olive oil and butter over medium heat for about 3 minutes.  Add rice and stir for about 2 minutes.  Stir in 1 cup of stock and stir continually until absorbed.  Continually cook, and stir in remaining stock ½ cup at a time. Make sure that all the stock is absorbed before adding the next ½ cup.  This should take about 30-40 minutes in total.  While the risotto is cooking (when you have 1 cup of stock left), sauté garlic in 1 tbsp olive oil over medium heat in a large fry pan.  Add shrimp and lemon juice.  Salt and pepper shrimp to taste and sauté until shrimp are bright pink and just start to curl, about 3 minutes.  Remove from the heat.  Do not overcook, as they will continue to cook in the pan.

As the shrimp are finishing, the final ½ cup of stock should be absorbed into the rice.  Lightly salt and pepper the risotto.  Remember that salt is already contained in the stock and on your shrimp so make sure you taste as you season.  Portion the rice into individual serving dishes and grate the Parmesan over the top.  Place the shrimp onto each dish, garnish with parsley and serve immediately.

*May be substituted with vegetarian/chicken stock if desired

Posted by community member jfield:

Jerk Rubbed Pork Chops

Serves 4

Ingredients:
4 boneless pork chops
2 tbs. Jamaican Jerk seasoning*
⅓ cup soy sauce
¼ cup honey
Juice of ½ lime

Directions:
Mix together Jerk seasoning, soy sauce, honey, and lime juice in a bowl.  Place pork chops in a large container (you can use a Ziploc type bag if you wish) and cover with sauce.  Refrigerate at least three hours, turning once.  Grill on med-high heat for about 4 minutes per side, turning once (or until desired doneness).  Remember thinner chops will cook much quicker.  Serve with Caribbean inspired sides, such as black beans and rice and sautéed sweet plantains.

*May be purchased at most grocery or specialty food stores or made with a simple mix of the following:
1 tablespoon onion flakes
1 tablespoon onion powder
2 teaspoons ground thyme
2 teaspoons ginger
2 teaspoon dried chives
2 teaspoons salt
1 teaspoon ground allspice
1 teaspoon black pepper
1 teaspoon cayenne
1 teaspoon paprika
¼ teaspoon mustard seed
¼ teaspoon fennel seed
¼ teaspoon ground cloves
¼ teaspoon ground cinnamon

Posted by community member jfield:

Spice Rubbed Salmon with Thai Green Curry Sauce

Serves 4

INGREDIENTS:

4 Boneless Salmon Filets
3 tbsp olive oil
½ lime (cut in sections to squeeze)

RUB

1 tsp salt
1 tsp ground ginger
1 tsp dried basil
½ tsp black pepper
½ tsp cayenne pepper
½ tsp paprika
½ tsp ground cumin
½ tsp ground coriander

GREEN CURRY SAUCE

2 tbsp Thai green curry paste
1 15 oz can coconut milk
1 Cup chicken broth
2 tbsp fish sauce
2 tsp brown sugar
2 tbsp fresh basil (chopped)
Juice of ½ lime

DIRECTIONS:
1.  Preheat grill to med-high heat.

2.  Make a tray out of aluminum foil large enough to hold the salmon fillets, shiny side down.  Grease with olive oil, and place the salmon fillets (skin side down) in the tray.

3.  Squeeze half a lime over the fillets.

4.  Mix together the ingredients for the rub (salt through coriander) in a small bowl.  Sprinkle evenly over fillets.

5.  Place the tray onto the hot grill, and cook about 10 minutes (or until desired temperature).  Do not overcook salmon, as it will be dry and rubbery if you do

6.  While the salmon is cooking, mix all curry sauce ingredients (curry paste through basil) in a small saucepan, and simmer for about 5 minutes.

7.  Plate salmon with jasmine or basmati rice and spoon green curry sauce over salmon.

*May be baked in an oven at 475°F for about 15 minutes, if a grill is not available

Posted by community member jfield:

Easy Beef Stroganoff

Serves 3-4

Ingredients:

1 Lb of beef sirloin or tenderloin

4 Tbsp flour

4 Tbsp (half stick) of butter

⅓ Cup chopped shallots (onion may be substituted)

½ Lb white mushrooms – sliced

¼ Cup dry red wine

3 Cup beef stock or broth

1 Cup sour cream

2 Tbsp tomato paste

2 Tbsp Dijon mustard

Salt and pepper

4 Tbsp fresh parsley – chopped

Directions:

1.    Remove fat and cut beef into ½ inch wide by 2 inches long strips

2.    In a large bowl, salt and pepper the beef and sprinkle evenly with flour.

3.   Heat 2 Tbsp butter in a large sauté pan over high heat.  Cook the beef (in batches if necessary) until browned on each side, remove from heat and set aside.

4.   In the same pan, melt the rest of the butter.  Add the shallots and mushrooms and sauté for 2 minutes.  Add the wine, and use the liquid to help scrape any browned pieces off the bottom of the pan.

5.  Mix in the tomato paste and mustard and cook for a minute.
Add the beef stock and beef slices, bring to a boil, and then let it simmer until reduced by ½.

6.  Stir in the sour cream and season to taste with salt and pepper.
Serve over egg noodles or rice, and sprinkle parsley on top, right before serving.

Posted by community member jfield:

Vietnamese Summer Rolls – (gỏi cuốn)

Makes 8 rolls – Serves 6-8 as appetizer

Ingredients:

8 – 8½ inch Rice Paper Wrappers (I suggest getting a few extras for breakage)

1  Seedless Cucumber – Julienne cut

1  Avocado – peeled and sectioned into 16 thin wedges

8 oz carrot – Extra fine julienne cut

3 heads bib lettuce

16 large fresh Thai basil leaves – cut in half lengthwise

1 cup loosely packed fresh mint leaves (can use cilantro if preferred)

2 oz cellophane noodles (can use thin spaghetti if preferred)

4 Scallions – thin sliced and cut into 4-inch sections

Sriracha  hot chili sauce

Directions:

Soak cellophane noodles in hot lightly salted water until tender (about 20-30 mins).  Drain and cut noodles into 3-inch sections using a knife or kitchen shears and set aside.

Set aside enough bib lettuce leaves to cover your serving tray.

Lay a large damp kitchen towel down on your work surface and then place your ingredients, in separate bowls, within reach.

Fill a large mixing bowl with warm water and place it on the back of your towel.

Dip one wrapper into the bowl of water for 20 to 30 seconds and then lay it flat on your towel.

Leaving 1-inch open on each end of the rice paper, layer the following ingredients evenly down the middle of the wrapper; 3 tbsp cellophane noodles, a few scallions, some cucumber, some carrots, some mints leaves, some lettuce and 2 pieces of avocado.

Fold the two ends in and roll the bottom around the ingredients.  Before closing the top and finishing the roll, place two basil leaves inside the seam and run one squirt of Sriracha inside the length of the wrapper.  Complete by rolling towards the top.

If serving immediately, place the rolls onto a cutting board and cut in half with an angled slice.  Cover your serving tray with the extra bib lettuce leaves and place the cut rolls onto the tray.  Serve with Mae Ploy (Sweet Chili Sauce) and/or Peanut Dipping Sauce.

If serving later, do not cut rolls until served and store refrigerated in a container large enough that rolls do not touch and place a damp paper towel under them to keep them from drying out.

Posted by community member babyzebra:

Ingredients

For the crust

• 3/4 cup graham cracker crumbs
• 1/2 cup finely chopped pecans
• 1/4 cup firmly packed light brown sugar
• 1/4 cup granulated sugar
• 4 tablespoons unsalted butter, melted and cooled

For the filling

• 1 1/2 cups solid pack pumpkin
• 3 large eggs
• 1 1/2 teaspoons cinnamon
• 1/2 teaspoon freshly grated nutmeg
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• 1/2 cup firmly packed light brown sugar
• three 8-ounce packages cream cheese, cut into bits and softened
• 1/2 cup granulated sugar
• 2 tablespoons heavy cream
• 1 tablespoon cornstarch
• 1 teaspoon vanilla
• 1 tablespoon bourbon liqueur or bourbon if desired

For the topping

• 2 cups sour cream
• 2 tablespoons granulated sugar
• 1 tablespoon bourbon liqueur or bourbon, or to taste

• 16 pecan halves for garnish

————————————————————————————————

Preparation

Make the crust:
In a bowl combine the cracker crumbs, the pecans, and the sugars, stir in the butter, and press the mixture into the bottom and 1/2 inch up the side of a buttered 9-inch springform pan. Chill the crust for 1 hour.

Make the filling:
In a bowl whisk together the pumpkin, the egg, the cinnamon, the nutmeg, the ginger, the salt, and the brown sugar. In a large bowl with an electric mixer cream together the cream cheese and the granulated sugar, beat in the cream, the cornstarch, the vanilla, the bourbon liqueur, and the pumpkin mixture, and beat the filling until it is smooth.

Pour the filling into the crust, bake the cheesecake in the middle of a preheated 350°F. oven for 50 to 55 minutes, or until the center is just set, and let it cool in the pan on a rack for 5 minutes.

Make the topping:
In a bowl whisk together the sour cream, the sugar, and the bourbon liqueur.

Spread the sour cream mixture over the top of the cheesecake and bake the cheesecake for 5 minutes more. Let the cheesecake cool in the pan on a rack and chill it, covered, overnight. Remove the side of the pan and garnish the top of the cheesecake with the pecans.