Laura

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.

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).

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.

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.

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.

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

[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.

I have uploaded more of Mom's recipes to my LJ Scrapbook account - all the ones I have scanned so far and plan to upload (some are clippings from books or commercial stuff; those I'm not uploading unless I have strong childhood memories of them).

All the recipes so far up can be found in this gallery.

Items of special interest (to me, anyway) among the new uploads:

• Fudge - the fudge Mom made at Christmas was EXCELLENT, and we almost never got to keep nearly as much as young-me thought we should. It is based on the Joy of Cooking but is richer than that recipe (even in Mom's copy of the book, which is 40 years old - and I believe the recipe in the revised isn't even as rich as that one). It's excellent, and it's probably not on any diet except as an indulengence. :)
• Spice Biscuits - very spicy, very tasty, and I loved them growing up in part because of the neat spice biscuit mold Mom had (and which I now have). When not in use, it hung on her wall (and hangs on ours) because it's pretty also.
• Buttery lemon squares - a delicious dessert from my childhood. Yummy.
• The fanciest cinnamon toast I've personally encountered, courtesy of my grandmother, Ruth Davidson. I don't remember having it much, or what I thought of it; the recipe just amuses me, and it was my grandmother's originally, so that makes it extra-special.


There's a fair bit of Mexican recipes in there, mostly on the last page. I was in the middle of that section when I left off the scanning, which I still need to resume.