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

Posts tagged ‘eggs’

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?

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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.

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.

Gluten Free Chicken Schnitzel

Chicken schnitzel is one of my all-time favourite meals and one of those ‘safe meals’ I’d choose if I was eating out at a pub or restaurant and didn’t know what else to get.

That all changed when I started on the Low-FODMAPS diet. Since then, I’ve had to sadly skip over the schnitzel on the menu and choose a steak and salad instead.

While I used to help my Mum make chicken schnitzel from scratch when I lived at home, since living with my husband I had yet to attempt it on my own. Finding a gluten free recipe on a website, I thought I’d finally give it a go.

In the end, I didn’t end up following the recipe I found – I simply replaced the flour with GF flour and breadcrumbs with crispy corn crumbs and worked the rest out from there.

The result? A really yummy meal that tastes exactly like the ‘real’ thing!

Gluten free chicken schnitzel

(Serves 2 people)

  • 2 Chicken breasts
  • 2 Eggs
  • 1 cup Gluten free flour
  • 1 cup Crispy Corn Crumbs
  • Vegetable or canola oil
  • Lemon juice
Method
  1. Separate GF flour, eggs and crispy corn crumbs into three bowls.
  2. Cut up chicken into lean pieces and flatten as much as possible.
  3. Cover one of the pieces with flour.
  4. Soak the chicken in the eggs (whisked).
  5. Cover with crispy corn crumbs.
  6. Place on a plate until ready to cook and repeat the process.
  7. Fry in oil.
  8. Serve with lemon juice with salad or vegies.
  9. Enjoy!! 🙂

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