Monday, August 5, 2013
Oven Baked Eggplant
I grew up eating a lot of southern cooking, pan fried, deep fried, whatever. Although I loathe frying anything (the mess!), I do hanker for the crispy outer crunch and squishy inner mush of fried eggplant. I have tried a few different oven baked recipes, but tonight I think I found the ONE at http://www.thriftyveggiemama.com/2013/01/cornmeal-crusted-baked-eggplant/. I used gluten free flour, rice milk, and yellow cornmeal, and seasoned it with salt and pepper. I baked for 15 minutes per side in a preheated 375 degree oven and served it with gluten free penne pasta and tomato sauce - yum!
Saturday, July 6, 2013
Low FODMAP Potato-No-Mayo Salad
This recipe is a low-FODMAP modification of the recipe found in Rachel Ray's Open House Cookbook. My mom REALLY likes this so I promised to post it for her.
18 small red potatoes
2 carrots, peeled and finely chopped
1/4 to 1/3 cup fresh chopped chives or onion greens
2 tablespoons chopped tarragon (I used fines herbes instead - I purchase it from Fry's)
Dressing
4 tablespoons extra-virgin olive oil
2 tablespoons white wine vinegar
2 pinches sugar
salt and pepper, to taste
Boil potatoes in deep pot of salted water till tender. Drain and cool the potatoes and quarter them. Combine dressing with whisk or fork and toss potatoes with finely chopped carrots, chives, and tarragon. Serve at room temperature or chilled.
18 small red potatoes
2 carrots, peeled and finely chopped
1/4 to 1/3 cup fresh chopped chives or onion greens
2 tablespoons chopped tarragon (I used fines herbes instead - I purchase it from Fry's)
Dressing
4 tablespoons extra-virgin olive oil
2 tablespoons white wine vinegar
2 pinches sugar
salt and pepper, to taste
Boil potatoes in deep pot of salted water till tender. Drain and cool the potatoes and quarter them. Combine dressing with whisk or fork and toss potatoes with finely chopped carrots, chives, and tarragon. Serve at room temperature or chilled.
Friday, April 5, 2013
Low Fodmap Comfort Chicken and Biscuit in a Pot
This is my favorite recipe for low fodmap comfort food! I'm not very precise with measurements or directions, but hopefully you can follow these instructions ...
4 1/2 cups frozen mixed vegetables, thawed (green beans, corn, carrots)
1 1/2 cups diced potatoes
2 1/2 pounds boneless, skinless chicken thighs
1/2 cup rice milk
2 teaspoons black peppercorns, ground
1 teaspoon thyme
1 teaspoon leaf marjoram
1/2 teaspoon rosemary
1 teaspoon salt
1/2 teaspoon ground mustard
1/2 teaspoon red pepper flakes
Biscuit:
1 1/2 cups Tom Sawyer Gluten Free Flour
1/2 teaspoon salt
2 1/4 teaspoons baking powder
1 egg
2 tablespoons olive oil
3/4 cup rice milk
Directions:
First, I use a mortar and pestle to grind the herbs and spices (my choice - you can buy yours pre-ground). Place chicken in bottom of enamel casserole dish, then sprinkle with seasoning. Cover with vegetables and diced potatoes. Pour milk over top, cover and bake for about 1 1/2 hours in a preheated 325 degree convection oven. After baking, the chicken should be thoroughly cooked and you should be able to break it up into smaller pieces by stirring contents with a large spoon or fork. Mix thoroughly, then combine the dry ingredients in a medium size bowl and the egg, oil, and milk in a smaller bowl. After beating lightly, pour the egg mixture in to wet ingredients and stir to mix with a spatula. Spoon the biscuit mixture over the chicken, and bake uncovered in the 325 degree oven for an additional 25 minutes. Serve!
4 1/2 cups frozen mixed vegetables, thawed (green beans, corn, carrots)
1 1/2 cups diced potatoes
2 1/2 pounds boneless, skinless chicken thighs
1/2 cup rice milk
2 teaspoons black peppercorns, ground
1 teaspoon thyme
1 teaspoon leaf marjoram
1/2 teaspoon rosemary
1 teaspoon salt
1/2 teaspoon ground mustard
1/2 teaspoon red pepper flakes
Biscuit:
1 1/2 cups Tom Sawyer Gluten Free Flour
1/2 teaspoon salt
2 1/4 teaspoons baking powder
1 egg
2 tablespoons olive oil
3/4 cup rice milk
Directions:
First, I use a mortar and pestle to grind the herbs and spices (my choice - you can buy yours pre-ground). Place chicken in bottom of enamel casserole dish, then sprinkle with seasoning. Cover with vegetables and diced potatoes. Pour milk over top, cover and bake for about 1 1/2 hours in a preheated 325 degree convection oven. After baking, the chicken should be thoroughly cooked and you should be able to break it up into smaller pieces by stirring contents with a large spoon or fork. Mix thoroughly, then combine the dry ingredients in a medium size bowl and the egg, oil, and milk in a smaller bowl. After beating lightly, pour the egg mixture in to wet ingredients and stir to mix with a spatula. Spoon the biscuit mixture over the chicken, and bake uncovered in the 325 degree oven for an additional 25 minutes. Serve!
Sunday, March 31, 2013
Easter Dinner
My dad saw this on Rachael Ray, so I modified by taking out the garlic and substituting green onions in the potato bake.
Boneless Lamb Roast and Potato Casserole
Boneless Lamb Roast and Potato Casserole
Saturday, March 2, 2013
FODMAPS and Inflammation Factor
I created a spreadsheet based on the current research for FODMAPS and inflammatory levels of foods. I have been trying to follow the low fodmap diet with a great deal of success, but I still have a few flare ups, so I would like to try to control my inflammatory response naturally. Hopefully this spreadsheet will prove to be helpful.
| FODMAP | ||||||
| Low | Medium | High | ||||
| Almond milk | 8 fl.oz. | Almond butter | 2 T. | Apple | Low | Inflammatory Factor |
| Bamboo shoots | 1/2 c. | Blueberries | 1/2 c. | Apricot | ||
| Beef | 3 oz. | Blueberry juice | 1/3 c. | Artichoke | ||
| Carrots | 1 medium | Cantaloupe | 1/2 c. | Asparagus | ||
| Celery | 1 stalk | Cranberries, raw | 1/2 c. | Avocado | ||
| Chamomile tea | 8 fl.oz. | Green beans | 1/2 c. | Beets | ||
| Cherry tomatoes | 1 c. | Green bell pepper | 1/2 c. | Cabbage | ||
| Chicken | 3 oz. | Green peas | 1/2 c. | Cauliflower | ||
| Chili pepper | 1 small | Honeydew | 1/2 c. | Cherries | ||
| Chives | 1/2 c. | Kiwi | 1 medium | Chicory root | ||
| Cucumber | 1/2 c. | Lemon juice | 1/3 c. | Cottage cheese | ||
| Dill pickle | 1 large | Lime juice | 1/3 c. | Dehydrated vegetables | ||
| Eggplant | 1/2 c. | Okra | 1/2 c. | Garlic | ||
| Fish | 3 oz. | Papaya | 1/2 c. | Leeks | ||
| Ginger tea | 8 fl.oz. | Peanut butter | 2 T. | Lentils | ||
| Green onions (greens only) | 1/2 c. | Pepitas | 2 T. | Mango | ||
| Herbs | Pine nuts | 2 T. | Mushrooms | |||
| Leaf lettuce | 2 c. | Pineapple | 1/2 c. | Nectarine | ||
| Margarine | 1 t. | Raspberries | 1/2 c. | Onions | ||
| Margarine | 1 t. | Rhubarb | 1/2 c. | Peach | ||
| Mung bean sprouts | 1/2 c. | Rutabaga | 1/2 c. | Pear | ||
| Olive oil | 1 t. | Sesame seeds | 2 T. | Pistachios | ||
| Olive oil | 1 t. | Strawberries | 1/2 c. | Plum | ||
| Olives | 9 large | Sunflower seeds | 2 T. | Pumpkin | ||
| Olives | 9 large | Swede | 1/2 c. | Snow peas | ||
| Peppermint tea | 8 fl.oz. | Sweet potato | 1/2 c. | Tomato paste | ||
| Popcorn, popped | 2 c. | Turnip | 1/2 c. | Watermelon | ||
| Potato | 1/2 c. | |||||
| Radishes | 10 small | |||||
| Red bell pepper | 1/2 c. | |||||
| Rice bran | 2 T. | |||||
| Rice cakes, plain | 3 large | |||||
| Rice milk | 8 fl.oz. | |||||
| Rooibos tea | 8 fl.oz. | |||||
| Seafood | 3 oz. | |||||
| Spinach, cooked | 1/2 c. | |||||
| Spinach, raw | 2 c. | |||||
| Summer squash | 1/2 c. | |||||
| Tahini | 2 T. | |||||
| Tahini | 2 T. | |||||
| Tomatoes, canned | 1/2 c. | |||||
| Tomatoes, fresh | 1 medium | |||||
| Winter squash | 1/2 c. | |||||
| Zucchini | 1/2 c. | |||||
| Coconut flour | 2 T. | Bok Choy | 1/2 c. | Beans | Medium | |
| Coconut oil | 1 t. | Corn | 1/2 c. | Chickpeas | ||
| Coconut water | 1 c. | Fennel bulb | 1/2 c. | Cow milk | ||
| Corn or tortilla chips | 1 oz. | Banana, ripe | 1/2 ripe | Dehydrated fruits | ||
| Corn tortillas | 6 in. | Clementine | 1 medium | Evaporated milk | ||
| Corn, rice, or quinoa pasta | 1/2 c. | Cane sugar | 1 1/2 T. | Fruit juice concentrate | ||
| Crackers, rice or corn | 14 small | Carageenan | Goat milk | |||
| Egg | 1 large | Cornstarch | Ice cream | |||
| Grits | 1/2 c. | Dragon fruit | 1/2 c. | Ricotta cheese | ||
| Lamb | 3 oz. | Durian | 1/2 c. | Sheep milk | ||
| Mayonnaise | 1 T. | Evaporated cane juice | 1 1/2 T. | Soft cheese | ||
| Millet | 1/2 c. | Grapefruit juice | 1/3 c. | Sorbitol | ||
| Pork | 3 oz. | Grapes | 1/2 c. | Soybeans | ||
| Quinoa | 1/2 c. | Guar Gum | Whey | |||
| Rice, brown or white | 1/3 c. | Jam or jelly | 1 1/2 T. | Yogurt | ||
| Soba noodles | 1/2 c. | Maple syrup | 1 1/2 T. | |||
| Tartar sauce | 1 T. | Nuts | 1/2 oz. | |||
| Tofu | 3 oz. | Orange | 1 small | |||
| Turkey | 3 oz. | Orange juice | 1/3 c. | |||
| Wild rice | 1/3 c. | Prickly pear fruit | 1 of | |||
| Sorbet | 1/2 c. | |||||
| Sucrose soft drink | 12 fl.oz. | |||||
| Tangelo | 1 medium | |||||
| Xantham gum | ||||||
| Amaranth | 1/2 c. | Maltodextrin | Barley | High or Unknown | ||
| Buckwheat | 1/4 c. | Modified food starch | Butter | |||
| Coconut cream | 2 T. | Rambutan | 1/2 c. | Cream cheese | ||
| Coconut milk | 1/4 c. | Resistant starch | Crystalline fructose | |||
| Cornmeal | 1/4 c. | Wheat starch | Fructo-oligosaccharides | |||
| Hard Cheese | 1 oz. | Fructose | ||||
| Oat bran | 1/2 c. | High fructose corn syrup | ||||
| Oat flour | 1/2 c. | Honey | ||||
| Oatmeal | 1/2 c. | Hydrogenated starch | ||||
| Potato chips | 1 oz. | Inulin | ||||
| Isomalt | ||||||
| Kamut | ||||||
| Lactitol | ||||||
| Maltitol | ||||||
| Mannitol | ||||||
| Molasses | ||||||
| Polydextrose | ||||||
| Rye | ||||||
| Spelt | ||||||
| Sweetened condensed milk | ||||||
| Wheat | ||||||
| Xylitol | ||||||
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