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

Posts tagged ‘salt’

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!!

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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!

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