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

Posts tagged ‘capsicum’

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.

Chilli Basil Turkey Stir Fry

Turkey stir fryOh my gosh! This is the most amazing recipe!

I recently bought turkey mince when I stumbled across it at the supermarket. For some reason, you can always find beef, lamb, pork and even chicken mince – but turkey mince is really rare!

I felt like it for dinner tonight, but needed a recipe. After a quick search on my Taste.com.au app, I found a yummy-looking stir fry recipe. I made a few changes to make it FODMAPs friendly and voila! A tasty recipe for the sensitive tummy with very limited leftovers.

Please note that the picture featured is from the original recipe.  My plate looked a little bit different. I really need to start taking photos of my dishes! But I’m usually so hungry and excited to dig in that I always seem to forget!

Ingredients (Serves 4)

  • 3 cups of Basmati rice
  • 500g turkey mince
  • 1 red capsicum, chopped
  • 2 cups baby spinach
  • 2 cups bean sprouts
  • 1 small chilli or cayenne pepper, to taste
  • Ginger, to taste (I used ginger paste)
  • Basil, to taste (I used basil paste – alternatively, you can use 1/2 cup basil leaves)
  • 2 tablespoons gluten free soy sauce
  • 1 tablespoon brown sugar

Method

1. Prepare your rice – whether it’s in a rice cooker, stove or microwave.

2. Cook the turkey mince in a large wok until brown.

3. Add the ginger, basil and chilli (or cayenne pepper), to taste. (I used big dollops of ginger and basil paste and got an amazing result! Keep tasting the meal to check whether the quantities suit you.)

4. Add the capsicum, bean sprouts and baby spinach. Stir until combined.

5. Add soy sauce and brown sugar.

6. Serve with rice.

7. Enjoy!! 🙂

I look forward to hear your feedback and any alterations you make!

Delicious Low-FODMAP Sauces

So two of the foods I’m intolerant to are onion and garlic. Oh, lucky me! They are only the most commonly found ingredients in a restaurant kitchen. But somehow, I usually manage to get around it – I simply ask for salads without onion and opt for the steak rather than the pasta dish.

But what about when you’re cooking at home and trying to keep your meals interesting?

I’ve found that it’s almost impossible to find a jar of pre-made sauce at the supermarket that doesn’t contain either ingredient. You also have to be weary of the jars that claim to have ‘tomato and mixed spices’, where garlic and onion often make a guest appearance.

So I’ve started getting creative in the kitchen with my sauces. They are easy to make and are all gluten free, lactose free and onion and garlic free. Oh but they’re not taste-free! They are actually really yummy!

They are:

Gluten free Peanut Satay Stir Fry Sauce (Serves 4)

One of my husband’s favourites, I often use this sauce for stir fries and have also used it to marinate chicken skewers.

  • 6 rounded tablespoonfuls crunchy peanut butter
  • 6 tablespoons gluten free soy sauce
  • 6 tablespoons maple syrup
  • Small serving of ginger paste (according to taste)
  • 1 teaspoon cayenne pepper (according to taste)

Simply combine in a small saucepan and simmer over low heat.

Pour over cooked chicken and vegetables or however you like!

Serving suggestion – Serve on a bed of plain Basmati rice.

Spaghetti Bolognaise Sauce (Serves 4)

Really delicious and proof that you don’t need onion in your spaghetti sauce!

  • 1 can diced tomato
  • 1 small can tomato paste
  • ½ finely chopped capsicum
  • Handful of baby spinach
  • Oregano and/or Italian Herbs (according to taste)
  • 1 teaspoon cayenne pepper (according to taste)

Combine in a small saucepan and simmer over low heat. Just add pasta!

Lemon & Herb Mayonnaise Pasta Dressing

I threw together this sauce for the first time the other day when making a pasta salad. Was happily surprised how well it turned out! The quantities of each ingredient depends on the size of your salad and how much dressing you prefer.

  • Egg mayonnaise
  • Lemon juice
  • Oregano

And that’s it! So simple, yet tasty. 🙂

Capsicum and Macadamia Pesto  (Serves 4)

I got the original recipe from my dietician and I’ve now played around with it to suit my tastes. Great for a pasta dish!

  • 1/4 macadamia nuts
  • 1 medium green capsicum (chopped)
  • Handful of small tomatoes (chopped)
  • Basil
  • 2 TBSP extra virgin olive oil
  • 1 1/2 tsp balsamic vinegar
  • 1 avocado (chopped)

1. Place macadamia nuts in a food processor and pulse until they resemble coarse bread crumbs and are still loose.

2. Add the capsicum, tomatoes, basil, olive oil and vinegar plus salt and pepper to taste.

3. Cover and refrigerate until required.

4. When ready to add the pesto to your cooked pasta, stir in your avocado. It makes the pesto creamier and absolutely delicious!

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