kyrielle: A photo of kyrielle, in profile, turned slightly toward the viewer (Default)
Sunday, January 22nd, 2017 01:47 pm
Mmmmmmmm. Clam Chowder (Jake's, from a can...so sue me) was always among my favorite things growing up. YUM. And...then I had to go lactose-free. Clam Chowder generally doesn't work with that. And then I went low-FODMAP...onions, celery...oops.

So. Today I have GLORIOUS clam chowder, richer than what I was used to, but in a very good way.
I started with https://fructosefreeme.com/tag/clam-chowder/ and made the following changes:
  • Substitute Earth's Balance one-to-one for butter
  • Substitute lactose-free whole milk one-to-one for cream
  • Completely omit celery
  • Use only 1.5 turnips (because shredding turnips is a pain...)
  • Substitute 1/2 tsp dried thyme (because I had it)
  • Substitute 3 ounces of chopped cooked bacon intended for topping salads (because I'm lazy)


And thus, add the bacon/Earth's balance/turnip all at once initially and cook for 8-10 minutes, then move on with the recipe.

Oh MAN is it good. Ian liked it so much he asked for seconds. Scott and Andrew had taquitos, but I expected that.
kyrielle: A photo of kyrielle, in profile, turned slightly toward the viewer (Default)
Sunday, November 6th, 2016 06:31 pm
I haven't had KFC chicken in so long I can't actually comment how close this comes!

But since the "secret" recipe was splashed all over the press - whether it's accurate or not - I figured I'd adapt it to be low FODMAP suitable for my diet. It's yummy, whether it's accurate or not.

Half this recipe is sufficient for 12-13 chicken drumsticks (4+ pounds). You'll see in a moment why I didn't halve it, however... I might triple back to the original and just store it for use when I want some! O.o It'd be easier. (And anything that references 1/3 tsp or 2/3 tsp, I was totally estimating with sorta-heaping 1/4's....)

2/3 cup Bob's Red Mill 1-to-1 gluten-free baking flour (I suspect a plain rice flour would work fine here also)
2/3 tsp salt
1/2 tsp thyme
1/2 tps basil
1/3 tsp oregano
1 tsp celery salt (the level of celery exposure here should be low enough to be fine)
1 tsp black pepper
1 tsp dried mustard
1 Tbsp paprika
1 tsp ground ginger
1 Tbsp white pepper (yes, you really really need the white pepper)

The original also had garlic salt - I omitted and drizzled a little garlic-infused olive oil over some pieces and ate other pieces as was. I'll be honest, it's fine either way, so I'd skip the garlic-infused olive oil (that way, you don't have to try not to accidentally put too much on a piece). If you tolerate garlic well, add 2 tsp garlic salt to the recipe to get closer to the original, but at that point the only substitution is the gluten free flour

Pat the chicken legs dry. Coat lightly in the mixture (probably a shaking bag would be easiest, but rub it on, dip it, whatever method you prefer). Lay out on an oiled baking pan. Bake at 375 for 30 minutes, flip, and give it another 30 minutes or so, until well cooked / internal temperature of 160 (if you like to use a meat thermometer; I'm lazy about that).
kyrielle: A photo of kyrielle, in profile, turned slightly toward the viewer (Default)
Wednesday, August 10th, 2016 08:17 am
Courtesy of Facebook memories, I was reminded of this recipe: http://kyrielle.dreamwidth.org/2014/08/10/chicken-pineapple-slow-cooker-tagine.html

It was delicious and we loved it! But it's not FODMAP friendly. So I'm revisiting it. I am not making it this week (the meal planning is already done!), but I'm revising it to something I think will work and that I plan to try.

Read more... )
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Wednesday, June 29th, 2016 06:11 pm
This is adapted from this recipe: http://www.foodnetwork.com/recipes/emeril-lagasse/cabbage-and-potato-bake-recipe.html

It was adapted to use what I had in my CSA share, and also to be low-FODMAP. Sourcing notes for products I used at the end.

my recipe )

Verdict: I like this. It's a little mild, so if you want a stronger flavor you may have to adjust it, but I'm pretty pleased. Just finished it and Scott's not home with the boys yet, so I don't have the family verdict.
kyrielle: A photo of kyrielle, in profile, turned slightly toward the viewer (Default)
Wednesday, May 4th, 2016 05:54 pm
This...turned out really nice. And for those who don't know, most vegetable broths do not work well with low-FODMAP (celery is a minor issue, garlic and onion a bigger one), and the white part of leeks is also a no-go. (Which also makes this thing a lovely mid-green, more pea-soup in appearance than potato-leek.)

1/4 cup? olive oil, divided*
2 cups chopped leek parts (dark green leaves only)**
5-3/4 cup water and some salt, and a little bit of garlic-infused olive oil (1/2 tsp?)***
2 pounds potatoes, cut in cubes****
3/8 tsp cayenne pepper*****
some salt

Get your pot, put it over medium heat. When it's heated up, add some of the oil and the leek parts. Cook until they're tender, you're bored, or both - about ten minutes. Add oil as needed.

Pour in the water mix and add the potatoes. Bring it back to a boil, then reduce to a simmer and let simmer for about 25 minutes. (I actually arguably boiled it for 20 of those minutes, because hi, not paying enough attention. Worked fine. Anecdotally.)

Put mix in blender and puree until fine; you don't want to fill the blender more than about half full, so this will take more than one cycle. Once it's all pureed, stir the cayenne pepper and additional salt in, tasting as you go and adjusting as needed. Make sure you stir well.

Careful with this one. It's a lovely, mild potato taste with just a little bit of onion/leek flavor to it. It's really very mild and calm. And just as you're realizing that it's friendly and tasty, the after-burners kick in. It's _nothing_ like a serious pepper and it won't threaten your taste buds' existence. But it can and probably will startle you. (I warned Scott and it still startled him. This soup has a serious second personality.)

* I didn't bother to measure this. I just put some in, and added when it seemed to need it.

** Just shy of two leeks in the case of the ones I had; if FODMAPs is not a concern, substitute two leeks here, it's easier.

*** Probably 1-2 tsp salt, but I just dropped it in. If FODMAPs aren't a concern, use 4 cups of vegetable broth and 1-3/4 cup water.

**** I left the skin on, and it worked fine.

***** I will be doing 1/4 tsp at most next time. Uff da. But I am a wimp.
kyrielle: A photo of kyrielle, in profile, turned slightly toward the viewer (Default)
Saturday, March 5th, 2016 03:03 pm
I'm lazy, so I Googled this and found: http://www.paleorunningmomma.com/pre-race-food-easy-paleo-and-low-fodmap-meatloaf/

And then, because I'm lazy, I further adapted it. What I did:

2 pounds ground turkey
1 whole egg
1/4 tsp salt*
2-3 tsp Italian seasoning**
1 tsp dried chives

Preheat oven to 400 degrees. Mix ingredients thoroughly. Spray a 9x5 baking pan and press mixture into it, pressing down a bit more in the center. Bake in the oven for 45 minutes / until no longer pink in the center. (I think I overcooked this slightly. I don't think it actually mattered. It was wonderful.)

* I was quite happy with this amount but you should be aware that I often find tasty what others call bland, and adjust your recipe accordingly. The original called for 3/4 tsp.

** I didn't have poultry seasoning handy and I couldn't find any at the store that was looked low FODMAP. As it happens, I'm glad I couldn't find it. Best substitution is best. I don't WANT poultry seasoning. I used McCormick's Italian mix. Since this already had oregano and basil, I added more than 2 but less than 3 teaspoons and called it good. It was.
kyrielle: A photo of kyrielle, in profile, turned slightly toward the viewer (Default)
Thursday, February 25th, 2016 07:02 pm
So, I love Qdoba's pulled pork. And honestly I tolerate it pretty well. But I confess to a desire to make it at home, and why would I _not_ convert it closer to low FODMAP?

So, I got the recipe I started with here: http://qdobaathome.blogspot.com/2013/04/pulled-pork.html

And I did this:

3 pounds pork*
1 bunch green onions, green portion, chopped
1-2 Poblano chilies, cut into thin strips
2 JalapeƱos, seeded and minced
0-2 Anaheim or Hatch green chilies, cut into thin strips**
2 cups tomatillos, husked, cut into large chunks***
garlic-infused olive oil (maybe 2-3 tsp?)
2-2.5 teaspoons salt
1/2 teaspoon black pepper

Wash and cut onions, tomatillos, and peppers. Place in bottom of crock pot. Place pork on top of vegetables. Sprinkle with salt, pepper, and garlic-infused oil.

Turn crock pot on low and cook for a minimum of six hours. (Per the original recipe, if your crock pot has a high setting you can cook on high for the first two hours, but don't leave on high too long as pork will become tough.)

After six hours, shred pork with tongs or forks, removing any fat prior to shredding.

* I used carnitas; pork chops and shoulder roast have both reportedly worked for others.

** I totally omitted these, I liked the milder flavor.

*** Hahaha I misremembered and only used 2 tomatillos, this would be much better.

...so so so SO good.
kyrielle: A photo of kyrielle, in profile, turned slightly toward the viewer (Default)
Saturday, February 20th, 2016 08:48 am
Low FODMAP, of course. I could just have hash browns, but I had leftover quinoa to use up.

These aren't horrible, but next time want more spicing.

1 cup cooked quinoa
1 large egg
salt/pepper to taste
Garlic and onion infused olive oils*

Mix the quinoa, egg, and salt/pepper. (It probably wants more salt than you think, but that can always be added after.)

Heat a pan on medium, add the oil after the pan's hot, and cook the mixture in thin patties (I used about half the mix per patty). Cook on the first side until the edges firm up.** Flip, and cook just slightly less time on the other side.

They were nicely edible but not yet delicious; on the other hand, they did neatly use up my leftover quinoa.

* If you don't follow the low FODMAP diet, maybe do something with garlic/onion and olive oil separately. And no, I didn't measure, just eyeballed it.

** If the patty is thin and you wait until the edges brown, you will burn other parts of the patty.
kyrielle: A photo of kyrielle, in profile, turned slightly toward the viewer (Default)
Monday, January 18th, 2016 07:03 am
I've posted the image for this before, but here is the written form since I wrote it up for a friend this morning. This is one of the recipes I got from Mom. This can be made low-FODMAP, with appropriate substitutions, so I've noted that in the tags.

Ingredients:
Butter the size of a walnut (I go for 1-2 tablespoons, but just eyeball it; substituting Earth's Balance works fine)
1/2 cup sugar
1 cup flour (gluten-free flour goes in fine)
1/2 tsp salt
1 tsp double acting baking powder
1/2 cup milk (lactose-free is fine)
2 cups berries (or other fruit - I've used peaches before and I think I'll try with bananas next)
1 cup boiling water or fruit juice
extra butter or sugar to taste (see instructions)
Oil or butter to grease dish.

Preheat oven to 400 degrees. Grease a baking dish (8x8 or 9x9 works fairly well).
Cream butter and sugar together.
Sift together flour, salt, baking powder.
Add flour mix alternately with milk, mixing well.
Cover the batter with the fruit, sugar to taste. Dot with butter.
Pour 1 cup boiling water or juice over all.
Bake for about a half hour, until the crust has browned nicely.
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