Tag Archives: Cook

Chicken Fried Rice A-La FODMAP style

The other night I was at home and desperately digging through my fridge wanting to avoid a trip to the store (some days I am anti-market). Being FODMAPPY I was a little stressed since my usual meals were gone… so  I looked around and created this simple FODMAP friendly dish with leftovers. Not only was it delicious, my husband liked it so much he asked for it to be put into rotation!

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FODMAP Friendly Chicken Fried Rice

  • 1/2 Cup of cooked chicken (I also made this with Cubed ham)
  • 1 Cup of cooked Rice (I used white, but brown would be good too)
  • 1/2 C Green beans cleaned and cut into thirds
  • 1/4 C of shredded carrot
  • 1/4 C Chopped Spinich (or basil I’ve done both)
  • 1/4 cup of coarsely chopped red pepper
  • 1T sesame Oil
  • 1/4 C  Gluten Free Tamari or Soy Sauce (or to taste)
  • 2 Eggs (beaten)
  • 1 tsp Water
  • 1 chopped Jalapeno (optional)

Directions:

  1. Heat the Sesame oil in a frying pan
  2. Once hot, add the veggies (carrots, green beans, pepper, Spinich, jalapeno) Saute for 2-4 minutes until peppers are slightly soft
  3. Add chicken and Rice (add a splash of water to rice if it’s day old rice and is a bit dry) . Mix all the ingredients together well.
  4. Pour in the Tamari and mix well, rice should turn a little brown. Taste as you add it, different people like different salt levels
  5. Push the rice/veggie mixture to the side so you have  a part of the pan open to pour in the beaten eggs with the tsp of water. Scramble it off to the side
  6. Once the eggs are scrambled mix them into the rest of the mixture well.
  7. Voila, you have some FODMAP friendly Fried rice! It’s pretty yummy!

I hope you enjoy this dish, it’s pretty darned good!  If you try it and add other FODMAP friendly things I’d LOVE to hear about it.

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Stroganoff Brilliance

One of the many foods I have missed are my creamy delicious dinner. My mother made the best Beef Stroganoff. In fact I used to request that for my birthday dinner…in June. My mother refused since it was “off season” so I had to always come up with a second option or wait until it was cold out.

Turkey Stroganoff, I know it may look a bit…interesting but IT’S SO GOOD!

Now I can do whatever I want, but her recipe takes hours and has all kinds of gluten and Dairy… since I’m watching what I eat for both health and Gluten/Dairy issues this is something I skipped until I ran across a food blogger that was new to me…Skinnyms.com. I don’t know about you but I’m always hesitant with new recipe sites since some are…um..well… uh…how to put it delicately?  Ah forget delicate, some have “healthy” recipes that resemble cardboard more than meals. Horrible…but I gave Skinnyms.com a shot and WOW… she wasn’t kidding. This is great. I made a few modifications to her recipe since it had dairy in it and I always have to tinker…but wow.. it’s super super good! Check this out:

Ground Turkey Stroganoff

Ingredients

  • 1 pound ground lean turkey
  • 1 diced onion
  • 4 ounces sliced mushrooms
  • 1 cup fat free chicken broth
  • 1/2 C tomato sauce
  • 1 Tablespoon balsamic vinegar
  • 1/2 teaspoon black pepper (or more to taste)
  • 1 tsp onion powder
  • 1 tsp garlic salt
  • Seasoning Salt to taste
  • 1 cup dairy free sour cream (or she used plain greek yogert)
  • 2 tablespoons cornstarch

Directions

Put tomato sauce, chicken broth, salt, pepper, onion powder, balsamic and garlic salt into a crockpot and stir up. Turn crockpot on low.

 Spray a large skillet with nonstick spray and  cook ground turkey until it loses its pink color, drain off any fat and add to the slow cooker. Spray pan again with your nonstick spray  sauté mushrooms and onions with a sprinkling of Seasoning salt over medium-low heat until tender.

Add mushroom/onion mixture to the slow cooker the remaining. Cover and cook on low 7-8 hours. Combine Greek yogurt with cornstarch, add to Stroganoff and continue cooking 30 minutes. Serve over gluten free pasta, white or brown rice.

Serving size 1 cup of sauce. 6 Points per cup.  Rice or pasta is extra points.

Enjoy! So GOOD!

Chicken in the Crock!

It’s a bit chilly and gray here this fine Seattle morning. If I weren’t looking directly at a calendar for work already I would have guessed it may be March or April, but no, it’s not. It’s June… the snowing in the passes kind of June.

I sure hope the weather gets better this summer, but to lighten up my mood I thought since it’ll be a busy work afternoon I’d get something going on the Crockpot. I dug around and combined some recipes from Gina and Skinnytaste, Allrecipes and the Food Network to come up with this nice Gluten and Diary free hopefully yummy dish.  Yes yes, it is a bit risky putting this up but the recipes I combined all had good comments so I’m confident. I’ll post a picture later today… It smells wonderful!

I added some salsa and put it over chopped lettuce. SO GOOD!

Spicy Crockpot Chicken

Main Ingredients:

  • 1- 15 oz can diced tomatoes with mild green chilies
  • 1.5 C black, navy, pinto or kidney beans (drained)
  • 1 C corn (frozen or canned- drained)
  • 1 can chicken broth (Fat Free)
  • 1/2 tsp Tapateo (or hot sauce of your choice)
  • 1/2 tsp Chipolte Chili powder
  • 1 Tbsp cumin
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp cayenne pepper (to taste)
  • 1.5 LBS chicken breast
  • Seasoning salt to taste (I love Lowreys but any will do)

Optional:

  • Cheese (for the dairy eaters or dairy free cheese of your choice)
  • Green onions chopped
  • Chopped Cilantro

Serve Over:

  • Chopped Iceburg lettuce
  • Rice (brown or white)
  • Pasta (Gluteny or GF?)

Mix all the ingredients except the chicken, Tapateo and the salt in the crockpot.  Season the chicken with the Seasoning Salt and Tapateo and place it in the crockpot.  Set on low for about 8-10 hours or High for 5-6.  If you like shredded chicken, pull it out and shred it about 1/2 hour before the end of your crockpot cooking or you can serve a full chicken breast over the lettuce, rice or pasta no problem.  Then top it with your favorite or all of the Cilantro, green onions and cheese. Viola – dinner is served!

Have a great day! 🙂

Nuts for Coconut Milk

It’s a miracle. Ever since I stopped with the Lactose I have missed dessert. Yes there are things I can enjoy like meringue or fruit, but there is something about a wonderful creamy mousse that I really love. Then I learned about Coconut Milk.   Seriously this is incredible. Completely lactose free super creamy mousse that takes about 5 seconds to make.   Are you ready?

Coconut Milk Chocolate Mousse!

What you need:

  • Can of full fat coconut milk
  • 1/4 cup of chocolate cocoa (the better the quality, the better the mouse)
  • 1 tsp Vanilla
  • Sugar or Stevia to taste (if you like) (or Jam or another topping)

Yup only four things.  Now take the following steps

  1.  Put the coconut milk in the fridge overnight (about 4 hours might do it, but I usually just leave it overnight )
  2. Open the can, and scoop out the solidified creamy goodness into a bowl. You can keep the watery stuff and use it in other recipes, or mix a Tablespoon or so back into the  creamy coconut milk if you want it a little thinner
  3. add the cocoa, stevia and sugar if you want it until fully mixed in and creamy (I use a mixer but I think by hand would work too)
  4. Put it back in the fridge for an hour if you can, the flavors seem to settle better.
  5. Eat and enjoy. I love to scoop out a small amount and put fresh berries or Jam on it. I’ve heard you can also use this as frosting!

Done! It’s a great dessert. The First time I made this I had company, my guest enjoyed it too! 🙂

Mardi Gras Cajun Chicken Pasta on the Lighter Side Please

Happy Fat Tuesday!!! I wish I could be down in New Orleans watching the parades and enjoying that amazing food, but alas I am here in Seattle watching the rain.  BUT I decided what I can do is make something fabulous for dinner. SO I altered a recipe for Chicken Cajun Pasta to make it lighter and without gluten and diary..guess what. It’s Awesome! Give this a go if you’re in the mood!

Gluten/Dairy free Cajun Chicken Pasta. YUM!

Cajun Chicken Pasta (Gluten & Dairy Free!)

Ingredients:

  • 8 ounces uncooked gluten Free linguine ( I chose Quinoa Linguine)
  • 1 pound chicken breast strips
  • 3 tsp Cajun seasoning (or to taste)
  • 1 tbsp olive oil
  • 1 medium red bell pepper, sliced into slivers
  • 1 medium yellow bell pepper, sliced into slivers
  • 8 oz fresh mushrooms, sliced
  • 1/2 red onion, sliced into slivers
  • 3 cloves garlic, crushed
  • 2 medium tomatoes, diced
  • 1 cup fat free low sodium chicken broth
  • 1/3 cup Lactaid
  • 1 tbsp Red Mill flour
  • 3 tbsp Tofutti cream cheese
  • fresh cracked pepper
  • 2 scallions, chopped
  • salt to taste
  • Cooking spray

Instructions:

Get all your ingredients sliced and prepared as above. Combine the milk, flour & cream cheese by hand or in a blender.  Then set that aside:

Season raw cubed chicken with the cajun seasoning & garlic salt. Then spay a pan with cooking spray and cook chicken in a pan until fully cooked. Put that on a plate off to the side for later use.

In the pan you cooked the chicken, add more cooking spray, then saute the peppers, onions and garlic. Once the onion is transparent add the mushrooms & tomatos.  Cook for 1-2 minutes.

Next add the chicken broth and stir. Cook about 1 minute, then add the milk/cream cheese mixture and stir well. Once all ingredients are combined, add the warm cooked linguine into a serving bowl and top and mix with the chicken and veggies off the stove. Combine so that pasta is fully covered, then add salt, pepper and chopped scallions to taste. Voila! This makes 6 delicious servings at 8 points plus points each.

Delicious! Enjoy and have a fantastic Fat Tuesday!

Not Shrimpy on Flavor

I adore my time with my girlfriends more than I can say. This weekend we had our bi-yearly get away but because we are in the NW we got snowed in, unable to make it over the penninsula. SO, we made the best of it and stayed at one of our lovely homes…on a houseboat! Every time we do one of these weekends, all 5 of us each make a different meal/course and we all share food, drink wine, play games, laugh, chatter, discuss and did I mention laugh?

Image & Recipe courtesty of Ocean Garden Products

Well lucky me, I have fantastic friends that also work with me on my dietary issues and always make things I can eat as well which is no easy feat. This weekend had three lovely treats involved, but I only have one recipe at this point. I’ll share the others because they were all fabu. We had Banana Bread, Mojito Sorbet and Shrimp Scampi! Yeah, seriously… my friends are AWESOME.

So, if you are up for cooking an incredible yet fairly easy dish, this shrimp is the bomb (and was gobbled up right away!)

Shrimp Scampi
Ingredients:
1.5 lbs of raw peeled, deveined shrimp
1/4 C Olive Oil
2 small garlic cloves minced
2 small red peppers cut into strips
1 C onion thinly sliced
2 small green peppers cut into strips
1/2 C tomato sauce
1/4 C choped parsley
1/8 C capers
Salt and pepper to taste

Heat oil in a large pan then add the garlic, cook until fregrant (about 30 Seconds) Add the shrimp tossing it occaisionally. When the srhip are done (when they turn pink), remove them and put to the side. (Do not overcook!)

Add peppers and onion to skillet, saute them together until the onion is trasclucent and the peppers are tender. Add tomato sauce and parsley and stir them in well.

Return the shrimp to the pan, cover and simmer for two to three minutes, Sprinkle with salt, pepper and capers.

Great served over rice! Makes about 6 servings (although we 5 girls at it all!)

Captain Picky Pants Eats Out

Last night was girls night out. So, I had to take on the eating out challenge on again.  We walked into Daniels in South Lake Union with my girlfriends with some hesitancy in having to deal with food outside of my home. I have been to Daniels many times and enjoy their food, but never when I was paying any attention to my allergies or weight. I always worry since I really hate being a bother and seeming like Captain Picky Pants. But because of this blog, I got some courage and I decided to give it a gluten/dairy free go again.

The waitress came to our table flipping her long brown hair over her shoulder and my stomach turned into a knot. It was my time to step up and ask my “picky pants” gluten and dairy free question.  To my surprise, not only did the waitress smile and say “Of Course!” But she also rambled off exactly what on the menu was and was not gluten and dairy free. I looked at her in awe, then I tested her knowledge because this seemed WAY too easy.  I asked “What about the Steak Tar Tar?” And she got a big smile on her heart shaped face and said “No, that won’t work for you.  It has soy sauce in it.” Again, curious I asked “But the Tuna you mentioned has ponzu. Doesn’t that have gluten.” Again, she clarified that she knew their menu inside and out, their ponzu had no gluten.

Seared Tuna! *Image from slowfoodkitchen.com

Done and done! I got the wonderful low calorie seared tuna and, as my waitress mentioned, removed the won ton wrappers to the side of the plate. It was not only a fantastic, low calorie meal and a fun evening with my friends, but it was yet another great experience.  Now I can not help but wonder, was I just overly sensitive before or has public view changed so much that I am no longer seen as picky, but as someone they wish to help? I’m not sure but I love the help and the ease of eating out!