Two More Recipes for Nursing Moms

Shiphrah still has a hard time with flatulence, particularly when I eat dairy. Yesterday my Mom made this wonderful strawberry trifle (Paula Dean Christmas recipe) with cream cheese, whipped cream and sweetened condensed milk. Afterwards, Shiphrah screamed for at least an hour. :-( Bad, Mommy, bad!

Garlic and onions are unavoidable in almost every prepared food, except meat and plain white bread. However her reaction is much less severe, she only spits up (a lot) when I eat these foods. So I'm still finding ways to prepare foods without those gas causing ingredients. Here are two more recipes:

Maple-Glazed Spiced Carrots

3 medium carrots (8 oz. total), peeled, diagonally cut into 1/4" slices

1/4 cup water

2 tbs unsalted butter

2 tsp maple syrup

3/4 tsp fresh lemon juice, plus more to taste

1/4 tsp curry powder

1/4 tsp kosher salt, plus more to taste

pinch of cinnamon

pinch of cayenne pepper

Combine the carrots, water, butter, syrup, lemon juice and spices in a small nonstick saucepan over high heat. Bring to a boil. Then reduce heat to medium-high and cook, stirring frequently, for 5 minutes. Reduce heat to low and cook until the liquid has reduced to a glaze and the carrots are tender, about 8 minutes. Just before serving, taste and adjust the seasonings by adding more lemon juice and salt, if necessary. Makes 2 servings.

Notes: To save time, you may use 8 oz. packaged peeled baby carrots. After reducing the heat to low, cook for about 10 minutes.

To make it non-dairy, eliminate the butter and use 1 tbs olive oil and 1 tbs sifted flour for the fat and thickener. I tripled the recipe for 2 lbs. of carrots for our Christmas meal and it was great. When cooked using the time guidelines, the carrots will have a more al dente texture, not completely soft in the center. Adjust the cooking time until you reach the texture you desire.

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Campbell's Tomato Vegetable Soup

1 can Campbell's condensed tomato soup

2 stalks of celery, diced very thin

2 carrots, diced very thin

2/3 can Leseuer peas

1 and 1/2 to 2 cans of water

1/4 tsp oregano

salt & pepper to taste

In a non-stick pot combine soup, celery, carrots and water on high heat. Allow to boil for 5 minutes stirring constantly. Reduce heat to medium-high and simmer for another 10 minutes or until the carrots and celery are the desired texture. Once your texture is reached, add the peas and spices and cook for another 1 or 2 minutes. Allow to cool before serving. Makes a little more than two 8 oz. servings.

This was really good, easy and off-the-cuff.

Notes: If you don't have a non-stick pot, first boil the celery and carrots in about 3 cups of water until you get the texture you want, then add the rest of the ingredients. We still had the maple carrots left over, so I just rinsed them in water and added them to the pot. Super easy.