Barbecued Beef Steak with Orange Marinade

2 pounds top sirloin, 2 inches thick

1 tablespoon minced fresh ginger root

2 oranges, juiced

Directions

Make crisscross cuts on surface of meat on both sides, and place in a shallow dish. Reserve 1/2 cup orange juice. Mix remaining orange juice with ginger. Pour over meat, and marinate in refrigerator for at least 6 hours.

Preheat grill for medium heat.

Brush grate with oil, and place steak on grill. Cook for 10 to 12 minutes per side, or until done. Remove from grill, and rest for several minutes.

Meanwhile, heat reserved orange juice. Slice meat, and transfer to a serving platter. Pour heated orange juice over the meat.

Barbecued Beef Steak with Orange Marinade

Low FODMAP Gingered Sticky Rice

Serves: 4

Ingredients:

1/2 cup short-grain rice

5 quarter-sized slices fresh ginger

Pinch of kosher salt

Directions:

Combine all of the ingredients with 1 1/4 cups of water in a saucepan and cook over moderately low heat, covered, for 20 minutes, until the rice is tender. Remove the ginger slices and serve.

Gingered Sticky Rice at Wholeliving.com

Low FODMAP Cheddar Cheese Sauce

Ingredients:

1/4 cup Tom Sawyer Gluten Free Flour

2 cups lactose free milk
1 1/4 cups (5 ounces) shredded sharp cheddar cheese 

Directions:

Lightly spoon flour into a dry measuring cup; level with a knife. Place flour in a medium, heavy saucepan; gradually add milk, stirring with a whisk until blended. Place over medium heat; cook until thick (about 8 minutes), stirring constantly. Remove from heat; add cheese, stirring until melted.

Swiss Cheese Sauce: Substitute 1 cup (4 ounces) shredded Swiss cheese for the shredded cheddar cheese. Then proceed with the recipe.

Adapted from Cheddar Cheese Sauce on Myrecipes.com

Quick and Easy Broiled Turkey Burgers

Servings: 4

Ingredients:

1 lb ground turkey
3 tablespoons finely chopped green onions, green part only

3 tablespoons water

1 teaspoon Dijon mustard

½ teaspoon salt

¼ teaspoon ground pepper

Directions:
Mix ingredients thoroughly with hands. Shape into 4-5 patties, approximately 3/4" thick. Broil with burgers 3 inches from heat. Cook 5-7 minutes on each side (burgers should brown slightly).

Turkey Burgers on Food.com

Poached Chicken

Yield Makes 6 cups
Serves 8

Ingredients

1 whole chicken (about 4 pounds)

Chopped carrots, celery, and zucchini
2 teaspoons coarse salt

Directions

Place chicken, breast side down, vegetables, and salt in a large pot. Cover with water. Bring to a boil. Cover, reduce heat, and simmer for 40 minutes. Remove chicken from pot, reserving 1/2 cup cooking liquid. Let chicken stand until cool enough to handle. Shred meat, and mix with reserved cooking liquid.

Cook's Note

Reserve the cooking liquid and simmer it with the chicken carcass for an hour to make a simple homemade chicken stock.

Poached Chicken on Marthastewart.com

Low FODMAP Thai Chicken Rice Stick Soup

10 – 12 cups chicken broth

¼ cup grated (or pressed) ginger

Juice from one lemon or two limes

8 oz package rice sticks

1 – 2 bunches green onions, green parts only, chopped

Mint leaves for garnish

Mix together in large pot first three ingredients. Bring to a boil, then turn heat low to simmer. Add rice sticks and green onions, stirring occasionally. Serve when rice sticks are tender.

Nutrition Information

Cashew Cookie "Larabar" Recipe

8 oz seedless, pitted whole dates
1/2 cup whole raw unsalted cashews

Instructions:

Chop nuts in food processor blender until in small pieces. Pulse dates until there are no chunks left. Empty dates into the same bowl with the cashews. With clean hands or a big spoon mix the two together until all the nuts have been incorporated. The ball will be stiff. Place ball in gallon-size ziploc bag. Flatten to about 1-1/2 inch thickness with a rolling pin or your hands and even out sides (to be cut into bars). Refrigerator for at least 20 minutes before cutting.

I store the block in the ziploc bag and cut off the bars as I want them. My first batch was sticky, so I may increase the amount of cashews next time.

Recipe from "The Inner Gourmet"

Nutrition Information