Laura

Low FODMAP New England Clam Chowder

2017-01-22T21:49:00Z

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.

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Cinnamon roll popcorn

2017-01-01T19:31:05Z

1/3 cup powdered sugar, 1/2 tsp cinnamon, 1/2 tsp vanilla extract, hot water until just runny, add to 6 cups popcorn.

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Low FODMAP KFC chicken clone (?)

2016-11-07T02:38:08Z

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).

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Time to revisit a slow-cooker tagine

2016-08-10T15:23:51Z

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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Low FODMAP Meatloaf

2016-03-05T23:03:34Z

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.

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Low-FODMAP variation of Qdoba pulled pork

2016-02-26T03:08:19Z

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 Jalapeños, 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.

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Quinoa patties

2016-02-20T16:54:33Z

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.

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Opal McGhie's Floating Pudding

2016-01-18T15:05:08Z

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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Recipe: Chicken taco soup (crock pot, freezable)

2014-09-09T02:08:58Z

I declare victory. Scott, I, and Ian all liked tonight's chicken taco soup. (Drew didn't, but he tried it, so.) So I record it and shared it.

1 can low sodium pinto beans, drained and rinsed.
1 can low sodium kidney beans, drained and rinsed.
1/4 cup McCormick original taco seasoning.
1.5 pounds boneless skinless chicken breasts, cut into chunks.
1 can creamed corn.
2-3 cups water.

If preparing ahead of time, take everything but the water, seal inside a gallon freezer bag appropriately labeled, and freeze.

Thaw overnight, and drop in the crockpot - adding the water. Cook on low for ten hours. (May be done sooner - we were gone for long enough that it needed to be ten hours.)

If you're not freezing it, it probably won't need to cook as long and/or you could cook on high, but otherwise I assume about the same results/steps.

You may want to add a bit of salt - it's on the light side for salt, though I found it quite tasty.

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Two dip recipes

2013-05-11T23:42:18Z

Why? Because I'm lazy and I can.

Sweet Yam Dip

I'm not sure this even qualifies. Bake a big yam in the oven at 425 for about 45 minutes - until it's soft, whatever that takes. (Scrub and pierce it first.) Strip the skin off. Puree it - if it's soft enough, you may be able to just mash it with a fork. Add 1-2 TBS maple syrup and a dash or two of cinnamon. Mix well.

Spicy Sweet Potato Dip

Bake a big sweet potato in the oven at 425 for about 45-60 minutes, until it's soft. (Scrub and pierce IT first, too.) Strip the skin off. Puree it. Add 1/3 cup nut or seed butter (I used sunflower seed butter, but the original recipe was for almond butter), a clove of garlic, about 1/4-1/2 teaspoon each of smoked paprika and cayenne pepper, and a squirt or two of lemon juice. Blend well. The original recipe also called for "salt to taste" but I didn't think it needed any in this case.

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Vegetable korma

2011-11-17T03:08:46Z

Mmm. So, someone else posted about their chicken korma, and I went 'hey, I could do that....'

Except I'm trying to up my vegetables, so I went with a veggie one. And omitted the nuts. And of course no dairy so I omitted serving it with yogurt. Can I still use the name after that? Honestly, I don't care. It was tasty. Curry, yes, but mild and sweet, no bite at all. I might actually increase the spiciness a tiny bit next time...but I might not.

In the crockpot, because I am not up to standing over the stove right now for some odd reason.

( The recipe.... )

Drew picked the raisins out and ate them. Not a total win, but Scott and I were happy. And at least Drew didn't mind the curry overtones to his raisins. :P

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Lentil stew

2011-11-12T00:05:56Z

Speaking of the lentil stew I made earlier this week, in the slow cooker, here's what went in for my notes (and anyone who's curious):

1 cup of lentils
1 can of diced tomatoes (not drained!)
2 cups beef broth (I'd do twice that next time, I had to add water)
2 cups water (see previous!)
a 7-ounce package of pre-diced white onion (yes, I'm that lazy, and onions make me cry)
a bag of mixed frozen veggies (this one happened to be corn, carrots, lima beans, peas, and I think green beans)
Spices to taste - I used a pre-mixed Italian because, again, lazy.

(You will note the lack of salt on this list. That's because the broth was NOT low salt and contributed plenty!)

Toss all that in on low, and about 5-6 hours later add maybe 2/3 to 3/4 of a bag of baby spinach, shredded. Give it a chance to wilt good (a half hour or more on low).

Then, spoon off enough (in my case a cup) of the juices, and use it to prepare a cup worth of brown rice. Mix the rice back in with the rest. You can serve now or let it sit, whichever is more convenient.

Note: this is only barely a "stew" instead of a casserole - most of the liquid has been absorbed by the rice and lentils.

It was good, but mild. I think it needed more spices, more salt, or possibly more fat. I've seen variations that mix in a flavored sausage (and forego the spices) for strong flavor, and I just might try that at some point.

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In search of recipes....

2011-07-30T02:07:35Z

[Not my usual use of this icon, but it seemed ironically appropriate!]

Looking for recipes for savory breakfast muffins. However...I'm hoping for a recipe you've tried and liked (or liked a variant on) that meets the following criteria:

1. Must be nut-free. It's okay if you had it with nuts as long as they are optional, but no almond flour required recipes, please!

2. Ideally, it will either be dairy-free or have little dairy besides milk and a small amount of butter. This one is highly negotiable, though, and I realize cheese is used in a lot of these.

3. Shouldn't require a food processor or blender. (Or six arms, or six hours of prep time per muffin....)

4. Added bonuses that are not strictly required:
* Low carb (avoiding white flour and high-carb substitutes)
* Veggie content
* Not too much total salt (this does include meat if used)
* Easy / quick to prepare would be a bonus, however I'm willing to spend time as long as I get enough muffins in return to freeze and enjoy later. :)

Google is turning up some possibilities, I'm just hoping someone I know can recommend a recipe or recipes they've used. :) Internet recipes: kind of hit or miss, actually.

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