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

Archive for the ‘Recipes’ Category

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?

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!!

Asian Beef & Noodle Stir Fry

Beef stir fryI have a new yummy stir fry recipe that I’m sure you’ll all love! Usually, I make all my stir fries with chicken but I had some diced beef in the freezer so I decided to mix things up a bit. And I didn’t want another rice meal so I attempted to make rice stick noodles. They never look very appealing in the packaging in the supermarket but they are yummy when I eat them from my favourite stir fry take away outlet, so figured it was worth a shot. The verdict? Well, as long as you cook them long enough until they’re soft; yummo!

The sauce was inspired by another beef recipe I found on Taste.com.au. It doesn’t look too fancy in the photo, but I’m definitely using that sauce again!

Ingredients (Serves 4)

500g diced beef

250g rice stick noodles

2 cups beansprouts

2 carrots, finely diced

2 sticks of celery, finely diced

1/4 cup Sesame oil

Ginger paste

1/4 cup Gluten free soy sauce

 

Method

1. Cook the beef until lightly browned in a large wok on medium heat.

2. Add vegetables and sesame oil, ginger paste and gluten free soy sauce. Stir until combined.

3. Put the lid on the wok and turn it onto a low heat.

4. Boil the kettle and then pour the water into a large glass bowl.

5. Insert the rice stick noodles into the bowl and leave them to cook for 10 minutes until al dente. Drain the water from the bowl.

6. Serve the noodles with the beef – either separately or add to the stir fry- and enjoy!

Balsamic Glazed Chicken

Hi All!

Sorry it’s been so long in between posts! But the good news is: I now have a gorgeous 11 week old named Gabrielle and I have a new recipe to share. I didn’t get the chance to take a photo I’m afraid – but I’ll add an image at a later date when I make it again. I found the recipe in a cookbook with gluten free and lactose free meals. The heading at the top of the page said ‘Baked Garlic Chicken’ and I thought ‘Great, can’t make that one!’ But then further down the page it had the recipe for this meal and it tasted great!

Ingredients – Serves 4

2 boneless, skinless chicken breast halves

1/4 cup strawberry jam

2 tablespoons balsamic vinegar

1/2 teaspoon dried Italian herbs

Sea salt

Cracked pepper

Method

1. Pre-heat the oven to 180 degrees celsius.

2. Place baking paper on 2 baking dishes.

3. Cut the chicken breasts into smaller, thinner pieces.

4. Season the chicken breasts with the sea salt and cracked pepper on both sides and roast in the baking dishes for 6 minutes – turning the chicken over after 3 minutes.

5. In a small saucepan, heat the strawberry jam, balsamic vinegar and Italian herbs over low heat until the jam melts.

6. Brush the chicken liberally with the glaze and roast, turning over and brushing every 2-3 minutes, for 12 minutes, or until the chicken is golden glazed and cooked through.

6. Serve with rice, salad or veggies and enjoy!

Look forward to hearing your feedback. 🙂 I’m also perfecting a mince sausage roll recipe – so stayed tuned!

New sauce discovery!

Sorry I haven’t posted many recipes lately – I’ve been a bit tired and not really up for it….because I’m pregnant with our first baby! I’m now 17 weeks along and everything is going great – I just haven’t felt up to being very creative in the kitchen. Not with any new recipes anyway.

But tonight I was going to make a chicken stir fry and – alas! – I didn’t have much soy sauce left, which is the basis for my stir fry sauces. So my hubby and I made a delicious new sauce – what great team work!

This is the sauce we used!

This is the sauce we used!

Ingredients

1 jar Masterfoods teriyaki marinade

1/4 cup of sesame oil

1 can diced tomato

…and that was it! It was soo tasty and it wasn’t just my pregnancy tastesbuds – my hubby also loved it. Just ensure that you leave the teriyaki sauce bubbling in the wok for about 15-20 minutes to ensure that it’s well cooked before consuming.

Let me know how you go. 🙂

 

 

Tasty Turkey Rissoles + Guacamole

Turkey Rissoles

A few weeks ago, I was wondering what to have for dinner. Turkey mince was basically the only meat in the freezer and I didn’t feel like having stir fry (we’d eaten it earlier in the week) or spaghetti bolognaise (I’d prefer to save that meal for a Sunday night).

So I popped onto Taste.com.au for ideas and found a turkey rissole recipe. However, I almost completely changed the recipe – turkey mince was the only thing the same! To give you an idea of just how much I changed the recipe, here’s the original – http://www.taste.com.au/recipes/23280/asian+style+turkey+rissoles.

As you can see, the first ingredients are onion and garlic and it also contains peas and breadcrumbs, so I had to make a few changes… But the result was totally worth it! They were so moist and tasty (I think it was thanks to the Teriyaki sauce) and I made a simple, but lovely, guacamole to go with it. I used cucumber and celery because they were the only ingredients in my fridge that could have worked, but I think adding grated carrot or zuccini would have been nice.

Try it for yourself and let me know your thoughts!!


Ingredients

 Turkey Rissoles (Makes 8)

  • 500g turkey mince
  • 1/2 cucumber, grated
  • 1 celery stick, finely chopped
  • 1/4 cup gluten free Teriyaki sauce
  • Cayenne pepper
  • 1/2 cup gluten free corn crumbs

Guacamole

  • 1 avocado, diced
  • Lemon juice
  • Lime juice
  • Salt
  • Pepper

Method

1. Preheat oven to 200°C/180°C fan-forced. Spray a large baking tray with oil. Place mince, cucumber, celery and Teriyaki sauce in a bowl. Season with pepper. Using hands, mix to combine. Shape into 8 rissoles. Toss lightly in corn crumbs to coat. Place on a plate.

2. Heat oil in a frying pan over medium-high heat. Cook rissoles, in batches, for 3 to 4 minutes each side or until golden. Transfer to prepared tray. Bake for 20 to 25 minutes, turning halfway during cooking, or until browned and cooked through.

3.  Put the guacamale ingredients into a bowl. Using a fork, mix until combined.

4. Serve the rissoles and guacamole with a salad, noodles or anything you’d like!

Greek Chicken with Rice

Greek chicken with rice

Earlier in the week I was umming and ahhing about what we should have for dinner. I had defrosted some chicken breasts, but didn’t really feel like making a stir fry. So I checked out one of my ‘Love Food’ cookbooks and stumbled across this recipe. Of course, it included garlic and onion, so I made changes accordingly. The recipe also included olives and fetta cheese, which I didn’t add because my hubby hates olives and I didn’t want to risk my body’s reaction to the fetta!


Ingredients
– Serves 4

500g chicken breasts

200g long-grain rice

225g chicken stock

1 can chopped tomatoes

1/4 cup black olives, pitted and chopped

55g fetta cheese, crumbed (if you can handle fetta!)

2 cups mixed lettuce leaves

Italian herbs

Cayenne pepper

Vegetable oil

Method

1. Remove the fat from the chicken and cut into smaller pieces. Heat the vegetable oil in a large frypan and add the chicken, in batches if necessary, and cook over medium heat. Turn occasionally and cook for 8-10 minutes or until golden. Using tongs, carefully transfer to a plate lined with a paper towel.

2. Pour the chicken stock, rice, tomatoes and herbs into a saucepan (that comes with a lid).

3. Add the chicken to the saucepan, pushing them down into the rice. Bring to the boil, then reduce heat, cover and simmer for 25-30 minutes or until the chicken is cooked through and tender.

4. Stir in the olives and fetta cheese.

5. Serve with mixed lettuce leaves. Enjoy!

 

Low FODMAPs Potato Salad

Potato SaladI’ve made this potato salad once before from my mother’s recipe. Tonight I attempted to make it without the recipe (since it’s fairly straight forward) and it turned out great! I’ve tried using both mint and parsley in the recipe so far – both work really well. 🙂 But I’m sure there are many other herbs that would work too!

Try it out for yourself!

Ingredients

6 washed potatoes, peeled and chopped in half

4 eggs

1/4 cup fresh parsley or mint, finely chopped

3 tablespoons egg mayonnaise

1 tablespoon lemon juice

Method

1. Place the potatoes in a  microwave dish, cover and heat in the microwave on High for 5 minutes to soften.

2. Fill 2 pots with water and boil on the stove. When they start to boil, add the potatoes to one pot and 4 eggs to the other pot. Boil for 10 minutes or until potatoes are soft and easy to cut through.

3. Empty the water from the pots into a colender. Run cold water over the potatoes and eggs.

4. Chop the potatoes into small squares and add to a salad bowl.

5. Remove shells from the eggs. Chop eggs into small pieces and add to the salad.

6. Add the parsley or mint, egg mayonnaise and lemon juice.

7. Toss the salad and serve.

Thai Basil Salad

Note to self: Cut up the vermicelli noodles next time!

Note to self: Cut up the vermicelli noodles next time!

I’ve had the ‘Gluten-free Cooking’ book by Sue Shepard for a while now, so I figured that it was about time that I made something from it!

I found this delicious recipe that looked really easy to make – and it was! The only issue was the vermicelli noodles. Note to self – next time, ensure you cut up the noodles before adding it to the hot water. Otherwise, it can be extremely hard to toss in with the salad and consume! But the salad itself and the dressing were amazing! I made some minor amendments to the recipe though, including the exclusion of 200g puffed tofu squares (since my hubby isn’t a fan). But I’ll have to try it out sometime.

Ingredients (Serves 4)

125 g vermicelli noodles

1 red capsicum (pepper), cut into pieces

1 yellow capsicum (pepper), cut into pieces

1 cup bean sprouts

1 cucumber, halved and sliced

1/2 cup unsalted cashews

1.5 cups of basil, chopped (or basil paste)

Dressing

3 tablespoons lime juice

1.5 tablespoons fish sauce

1.5 brown sugar

1 teaspoon sesame oil

Method

1. Cut up the noodles, then soak in a large bowl of hot water for about 2-3 minutes or until softened. Drain, rinse under cold water, drain again and set aside.

2. Place the noodles, capsicum, bean sprouts, cucumber, cashews and basil in a large bowl. Toss gently to combine.

3. Put the lime juice, fish sauce, brown sugar and sesame oil in a screw-top jar and shake well.

4. Add the dressing to the salad and toss to combine.

Tastes great with gluten free schnitzel

Tastes great with gluten free schnitzel

Yummy Vegetarian Frittata

Image taken from Taste.com.au

Image taken from Taste.com.au

I’ve made this recipe a couple of times now, but thought I’d share with you all. I originally found it on Taste.com.au and have made some amendments to make it FODMAPs friendly.

It’s so easy to make and fantastic when you have leftover salad.

Let me know what you think!

Ingredients

4 eggs

1/2 cup Zymil’s Lactose Free milk

Variety of vegetables – I recommend sundried tomatoes, corn, baby spinach, capsicum and celery. However, most leftover salad ingredients will work (minus lettuce!) You can also use frozen stir fry veggies.

Italian herbs

Salt and pepper

Method

Yummy!!

Yummy!!

1. Preheat oven to 180°C. Spray a 20cm (base measurement) square cake pan or quiche dish with oil. Line base and sides with non-stick baking paper, allowing the 2 long sides to overhang.

2. Heat oil in a large non-stick frying pan over medium-high heat. Simmer the vegetables for 3 minutes or until soft. Transfer to the prepared pan.

3. Whisk eggs and milk in a bowl until combined. Season with salt, pepper and Italian herbs. Pour over the vegetables. Bake for 25-30 minutes or until set and light golden.

4. Set aside for 10 minutes to cool slightly.

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