Announcement

Collapse
No announcement yet.

Alfredo Sauce

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

  • Alfredo Sauce

    I've read many posts of people that use Alfredo Sauce. I would love something new to eat with my pasta, but the Alfredo Sauce I just bought seems to have too many ingredients that I'm afraid of. I'm extremely diet sensitive and was wondering if any of you have a good recommendation on an IC friendly Alfredo Sauce?
    Thanks,
    Kari
    Kari

    I'm 47 years old, married 27 years. I have two wonderful boys and two wonderful grandchildren. I was diagnosed in 1994. Life has certainly thrown me many many surprises, all of which I'm trying to stay positive and hopeful, and I try to think about my blessings not my misfortunes, when possible. Stay Strong!

  • #2
    I have noticed that the ones in the store seem to have a lot of preservatives in them. Maybe you want to try to make your own. I don't think there are many ingredients in it other than cream and parm. I think the box of fetticine I bought a couple of weeks ago had a recipe right on it for alfredo.
    Christine



    I have been diagnoised for 6 1/2 years now. I have taken a long break from the ICN but really miss helping out my fellow IC patients and want to get back into posting.
    1st hydro 4/07 showed no visible signs of IC but tons of mast cells in all my biopsy samples which did prove IC.
    2nd hydro 4/13/09 showed dark purple glomerulations and I had a capacity of 450 cc's. This hydro proved that my IC had progressed.
    I have tried every oral medication as well as rescue instills and DMSO.

    I have been lucky enough to see Dr Hanno, the top IC specialist in PA who has told me due to the fact that I have not responded to any "standard" treatments that I have a severe, end stage case of IC with a horrible quality of life (didn't have to tell me that last part!)

    Proud wifey of Shane, mommy to Griffin, and step-mom to Logan and Gage
    Also proud mom to the best Bullmastiff on earth, Claus

    Comment


    • #3
      Ok, I will look because I don't know how to make it myself. Thanks.

      Kari
      Kari

      I'm 47 years old, married 27 years. I have two wonderful boys and two wonderful grandchildren. I was diagnosed in 1994. Life has certainly thrown me many many surprises, all of which I'm trying to stay positive and hopeful, and I try to think about my blessings not my misfortunes, when possible. Stay Strong!

      Comment


      • #4
        I got this recipe from someone on this message board a while back and it is really good. I made a few changes and here it is:

        2 TB butter
        2 TB flour
        1 to 1 1/2 half & half (I just use skim milk)
        1 t thyme
        1/4 t oregano
        1/2 t garlic pwd
        1 T parsley
        1/2 cup grated parm cheese

        Melt butter in saucepan. Stir in flour. slowly add milk and spices. Stir in Parmeson cheese. I also add cooked chicken and mushrooms and serve over spagetti. Really good. Sometimes it is too thick so I dilute it some more with milk.

        Enjoy
        Robin
        The happiest people don't neccessarily have the best of everything, they just make the best of everything that comes their way!!



        Meds:
        IC: Elmiron, Tofranil, Hydroxyzine, Prosed DS, stool softener
        UC: Asacol

        Comment


        • #5
          Thanks Robin for the recipe, It sounds yummy, I'll have to give it a try.

          Kari
          Kari

          I'm 47 years old, married 27 years. I have two wonderful boys and two wonderful grandchildren. I was diagnosed in 1994. Life has certainly thrown me many many surprises, all of which I'm trying to stay positive and hopeful, and I try to think about my blessings not my misfortunes, when possible. Stay Strong!

          Comment


          • #6
            I use skim milk too but then drop in a couple of table spoons of cream cheese to make it a bit richer.

            Comment


            • #7
              Alfredo Sauce Substitute (Garlic Cream Sauce)

              I can't eat alfredo because of the parmesan cheese! I have a great garlic cream sauce recipe though!

              SHRIMP & PASTA IN GARLIC CREAM SAUCE

              I don’t remember where this recipe came from originally, but I’ve adjusted to my sub-cooking skills. Here goes:

              Recipe requires:
              3 cups of chicken stock
              1 pint heavy whipping cream
              Fresh garlic clove
              Garlic salt
              Olive oil
              Salt
              Pepper
              20+ cooked shrimp, peeled, deveined, and detailed
              Angel hair pasta or spaghetti (I actually use brown rice angel hair since I can't eat much white flour and no whole wheat)

              So, to get my chicken stock we have a cooked chicken meal using the Eaze-Y Garlic Chicken & Potatoes recipe (I'll paste that below). Afterward, we pour off all the liquid into a container and freeze it until we are ready to make this shrimp and pasta meal!

              Put chicken stock in blender and blend until smooth. Mince the garlic and sauté in frying pan until lightly browned. Add blended chicken stock and pint of heavy whipping cream and stir / simmer for about 20 minutes until sauce thickens. Add in shrimp and stir until shrimp are heated through. Serve over pasta.

              NOTE: There are always left overs of the shrimp and sauce. I eat it as a cream soup without the pasta on days two and three! YUMMY!

              Here's the chicken recipe for a delicous chicken dinner and then the stock which will be the base of this sauce or a chicken soup or even a fried rice dish!

              EAZE-Y GARLIC CHICKEN & POTATOES

              Garlic is my friend as it’s one of the few items I tolerate well, and it figures heavily in this easy recipe. If you don’t eat any potatoes, then you might cook some brown rice or rice pasta as a side as well as a veggie of your choice.

              Recipe requires:
              1 chicken (fryer or stuffer) – 4-6 pounds
              Minced (the dried kind) garlic
              Sea salt / salt
              Pepper
              2 medium sized baking potatoes

              Rinse chicken thoroughly inside and out. Rub a little sea salt on the inside of the carcass to remove fowl flavor. Place in baking pan. Cut up raw potatoes (leave skin on) into wedges about ½” or less thick. Stuff some into the bird and put the rest in the pan around it. Sprinkle potatoes and chicken with olive oil and be sure to get some inside the bird as well. Rub that olive oil all over the chicken skin. Finally sprinkle a liberal amount of the dried garlic all over the potatoes and in / out of the chicken. Also sprinkle sea salt and pepper.
              Add about 1” of water to pan. Cover with aluminum foil. Bake at 350 for 20 minutes per pound.

              Serves well with broccoli or squash dishes.
              Depending on size of chicken, feeds 2-4

              If you these, search the archives for my posts because I have posted a number of recipes. I also post more of them on my website (see link below).
              Laura D. in Florida

              Share your poems and art about living with IC, and your IC-friendly recipes at www.art4ic.com



              IC since 1994: primarily utilize herbal/natural treatments due to intolerance to many medications. Daily: Marshmallow Root Tea, Hormones, Cystoprotek, Desert Harvest Aloe Vera, Claritin, and relatively strict adherence to IC Diet.

              Comment


              • #8
                Another Alfredo Sauce Alternative

                I LOVE THIS. I took my cheese- and lemon-free pesto recipe and mixed it with heavy cream. It is so good with chicken and pasta or with chicken in a pita pocket.

                YUMMY LEMON-LESS PESTO

                This is great over white flour pasta (or brown rice pasta) mixed with pan friend or grilled chicken and grilled squash and zucchini.

                Recipe requires:
                2 cloves garlic
                1/3 cup dried basil
                1/2 cup fresh Italian parsley
                2 tbs. pine nuts
                1/2 cup of olive oil

                Combine all ingredients in a food processor (I love my Magic Bullet) and blend until relatively smooth. Flavor is very concentrated so use on food to taste. Lasts one week in the refrigerator and one month in the freezer. Serves a lot – enough for probably 3-4 meals for two people.

                Now, you can stop here and have a tasty sauce for pasta (really good with spiral pasta as the sauce gets in the spirals) or you can make it into a delicious cream sauce:

                Put a tablespoon of olive oil in a frying pan with heat around 7-8 and add 1 minced garlic clove. Brown it. Once browned, add 1 pint of heavy whipping cream and the pesto that you made in the recipe above. Stir and when it begins to boil, let it boil for 2-3 minutes and then turn it down to simmer. Stir frequently for about 5 minutes. Sauce will thicken a little and much more once you take off the heat. You might need/want to add a little additional garlic powder and garlic salt to taste. NOTE: I bought a roasted garlic spray at the Health Food Store made by Garlic Valley Farms and I typically give it two good squirts but it is still really good without it! It does have citric acid but doesn't bother me in that small quantity.

                As I said, this is really good mixed with chicken and pasta and also really good in a pita with chicken. I want to try it on Mahi but haven't yet.
                Laura D. in Florida

                Share your poems and art about living with IC, and your IC-friendly recipes at www.art4ic.com



                IC since 1994: primarily utilize herbal/natural treatments due to intolerance to many medications. Daily: Marshmallow Root Tea, Hormones, Cystoprotek, Desert Harvest Aloe Vera, Claritin, and relatively strict adherence to IC Diet.

                Comment


                • #9
                  Final alfredo sauce alternative

                  I don't like this as much as the other two, but it is really rich.

                  1/2 stick of butter
                  block of cream cheese
                  dash of heavy cream (you can actually get away without it or with a touch of milk just be careful as milk can thin it out)
                  garlic salt, sea salt, garlic powder, dried basil to taste. If you can tolerate, a dash of onion salt or onion powder.

                  Heat on medium until melted.

                  I actually did it in a crockpot one day with chicken, corn and black beans and it made a strange stew. I didn't love it that way. My chubby family loved it with pasta and chicken though.

                  You can also just melt cream cheese in the microwave for a basic sauce. We do soft tacos that are pan fried chicken chunks (cooked in olive oil and dried garlic flakes), black beans, corn on a soft taco topped with a pinch of mozzarella cheese and a tablespoon of cream cheese that is chopped into little cubes on top. I then microwave a minute and smash the cheese down to cover the top. It is good!
                  Laura D. in Florida

                  Share your poems and art about living with IC, and your IC-friendly recipes at www.art4ic.com



                  IC since 1994: primarily utilize herbal/natural treatments due to intolerance to many medications. Daily: Marshmallow Root Tea, Hormones, Cystoprotek, Desert Harvest Aloe Vera, Claritin, and relatively strict adherence to IC Diet.

                  Comment


                  • #10
                    Thanks for the recipes Laura, they sound yummy, I will definitely try them!

                    Kari
                    Kari

                    I'm 47 years old, married 27 years. I have two wonderful boys and two wonderful grandchildren. I was diagnosed in 1994. Life has certainly thrown me many many surprises, all of which I'm trying to stay positive and hopeful, and I try to think about my blessings not my misfortunes, when possible. Stay Strong!

                    Comment


                    • #11
                      I don't understand--can we have parmesan cheese or not?









                      Originally posted by RobinD View Post
                      I got this recipe from someone on this message board a while back and it is really good. I made a few changes and here it is:

                      2 TB butter
                      2 TB flour
                      1 to 1 1/2 half & half (I just use skim milk)
                      1 t thyme
                      1/4 t oregano
                      1/2 t garlic pwd
                      1 T parsley
                      1/2 cup grated parm cheese

                      Melt butter in saucepan. Stir in flour. slowly add milk and spices. Stir in Parmeson cheese. I also add cooked chicken and mushrooms and serve over spagetti. Really good. Sometimes it is too thick so I dilute it some more with milk.

                      Enjoy
                      Robin

                      Comment


                      • #12
                        Parmesan Cheese

                        Aged hard cheeses, molds and fermented food are typically triggers for IC. Parm is an aged cheese. They are for me. I only tolerate cream cheese, ricotta and mozerella (non-aged cheeses).

                        I see a lot of people on these lists using parmesan so it's hard to say whether you will tolerate it or not.

                        Health food stores sell a parmesan substitute made from rice which isn't bad but does have citric acid as a preservative.
                        Laura D. in Florida

                        Share your poems and art about living with IC, and your IC-friendly recipes at www.art4ic.com



                        IC since 1994: primarily utilize herbal/natural treatments due to intolerance to many medications. Daily: Marshmallow Root Tea, Hormones, Cystoprotek, Desert Harvest Aloe Vera, Claritin, and relatively strict adherence to IC Diet.

                        Comment


                        • #13
                          I can't tolerate Parmesan cheese either, unfortunately because I love it and really miss it on so many things. But a lot of people do seem to be able to tolerate it, I'm just not one of them...

                          Kari
                          Kari

                          I'm 47 years old, married 27 years. I have two wonderful boys and two wonderful grandchildren. I was diagnosed in 1994. Life has certainly thrown me many many surprises, all of which I'm trying to stay positive and hopeful, and I try to think about my blessings not my misfortunes, when possible. Stay Strong!

                          Comment

                          Working...
                          X