Hoping to open a FODMAPS cafe one day with delicious food that people with intolerances, like me, can actually eat!

Archive for January, 2015

Recipe for leftover…pasta – Tuna and Corn Pasta

TunandCornPastaAfter making my tasty Chicken Arrabiata the other day, I found myself with all of this leftover gluten free pasta. Grrr. At least the San Remo brand tastes okay once re-heated, unlike many other brands I’ve tried! I thought I’d use the leftover pasta for an easy lunch dish. And all I needed was a couple of ingredients from the cupboard and fridge…it’s so simple, yet so yum!

You can also cook the pasta fresh – the recipe will still work perfectly. 🙂

Ingredients (Serves 2)

2 cups of cooked San Remo gluten free pasta

1 x 310 gram can of corn kernels, drained

1 x 95g can of tuna in springwater, drained

2 tablespoons of Praise egg mayonnaise

1 tablespoon of lime juice

Method

1. Re-heat the leftover pasta in the microwave for 1 minute. (Gluten free pasta never tastes good when cold!)

2. Throw the pasta into a large bowl along with the corn, tuna, mayonnaise and lime juice.

3. Mix everything together and serve.

So easy, right? What do you do with your leftover pasta?

Recipe for leftover rice… Fried Rice

FriedRiceDon’t you hate it when you over-estimate how much rice you’ll need for a meal and find yourself with heaps of leftover plain cooked rice afterwards? I hate throwing food away, so I have a great solution – make yourself a delicious bowl of fried rice! They say it’s best to use pre-cooked rice for a good fried rice recipe, so this is perfect.

I personally prefer a vegetarian version, but there’s nothing stopping you from adding leftover chicken or sliced and diced cold meats to the dish. And it’s all so simple to make!

The number of servings for this recipe will vary based on how much leftover rice you are dealing with. But as a rough estimate, one cup of cooked rice plus additional ingredients is the equivalent of one serving. So obviously you will double/triple the recipe accordingly. 🙂

Ingredients (Serves 1)

1 cup of cooked rice

1 egg

1 stick of celery, chopped finely

1 carrot, grated, chopped finely

4 cherry tomatoes, chopped finely

1/4 cup gluten free soy sauce

Salt and pepper

Vegetable oil

Method

1. Heat up the oil on medium heat in a frying pan and add the cooked rice.

2. Throw in the celery, carrot, tomatoes, soy sauce and salt and pepper to season. Stir to combine and then stir occasionally. (If you wish to add meat, you can do so during this step)

3. Crack the egg in another frying pan and fry it on a low heat. Flip after 2 minutes and cook for a further 2 minutes.

4. Slice the cooked egg into smaller pieces and add it to the rice mixture. Stir.

5. Serve your delicious fried rice!

What do you do with your leftover rice?

Chicken Arrabiata

IChickenArrabiata pulled out some chicken thighs from the freezer this morning and needed some inspiration…so I looked through my cookbooks and found a delicious-sounding pasta recipe called ‘Chicken Arrabiata’ in my Hamlyn ‘200 Chicken Recipes’ book. As usual, I had to make a few adjustments to make it FODMAPS friendly (i.e. remove the onion and garlic) but the final product was very tasty and my husband licked his bowl clean – which is always a good sign! Our 15 month old daughter also gobbled it all up, so you know it’s also family friendly.

I did a quick Google search for what ‘arrabiata’ means – and apparently it means ‘angry’ because the dish packs a nice punch of heat and spice. The dish I made this evening wasn’t too spicy, but I guess it comes down to the Cook and how much spice you add!

Ingredients (Serves 4)

4 chicken thighs, boned, skinned, cut into cubes

1 teaspoon Portuguese Chicken spice or Paprika, to taste

1/2 teaspoon Cayenne Pepper (or dried crushed chilies), to taste

400g (13oz) can chopped tomatoes

250ml Massels Salt Reduced Liquid Chicken Stock

4 cups of San Remo Gluten Free pasta

Olive oil

Salt and pepper

Method

1. Heat the oil in a large saucepan and add the chicken. Fry for 5 minutes until lightly browned.

2. Mix in the Portuguese Chicken spice and Cayenne Pepper and cook for 1 minute, then stir in the tomatoes, chicken stock and a little salt and pepper. Bring to the boil, then cover and simmer for 20 minutes until the chicken is tender. (And it was oh-so-tender tonight!)

Meanwhile…

3. Fill a second saucepan with water, bring to the boil, then add the pasta. Simmer for 10 minutes until just tender, then drain.

4. Divide the pasta among four bowls and pour in the Chicken Arrabiata sauce.

5. Enjoy!!

Happy new year!

Hello fellow low-FODMAPPERS!

Welcome to 2015. Hopefully it’s a year filled with happy, non-bloated tummies! One of my resolutions for the new year is to place more focus on this blog and expand my range of recipes for you to try out. There’s a couple that I have played around with a few times but haven’t yet uploaded here – but I’ll get onto that very soon.

However, to kick off the new year I wanted to get some input from you, my followers, in regards to what kind of recipes you are looking for. Are you after main meals to cook for your family and/or guests? EntrĂ©es, desserts, or snacks? I know that my sauce post has been particularly popular – would you like more sauce inspiration? Or is there anything else? Please comment below and let me know!

I’ve been on the low-FODMAPs diet for a while now and I’m lucky that I have family and friends who try to cater for me where possible. But if anyone you know is struggling, feel free to point them in the direction of this blog. Cooking without gluten, lactose, onion or garlic etc IS possible!

Speak soon,

Leanne

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