Dry Brine Turkey Method
This was a big hit on Instagram so I figured I’d give it a more permanent spot on my website. If you are more of a video person, check out the saved story highlight “Turkey Time” on my home instagram page. Give More Love To …
Tag: Low-FODMAP
Carnitas Inspired Pork Roast
We used to (pre-COVID) spend most of our New Year’s Eve holidays at a rented cabin with a whole lot of friends. Generally a few people would sign up to cook for everyone each night. The year we rang in 2018, my friend Sara made …
Corn Risotto and Scallops
Fresh corn in the summer is one of my favorite vegetables. Fresh herbs on top of creamy rice is also one of my favorites. This corn risotto combines the two and it’s amazing. I paired it with seared wild scallops for the perfect summer dinner.
Risotto can be made many different ways. Amanda Frederickson makes her corn risotto using a corn stock. I use mine using a homemade chicken bone broth. I pretty much always keep bone broth in the freezer for times like these!
This risotto is also onion and garlic free to make it low-fodmap, but you can definitely add onions if you eat them. Risotto is traditionally made with arborio rice, but I have used jasmine in the past and it worked!
Corn Risotto Ingredients:
- 1 tbsp extra virgin olive oil
- 1 bell pepper, finely diced
- 1/2 cup dry white wine
- 1 cup arborio rice
- 4 cups warm bone broth
- 2 cups fresh corn (or frozen!)
- 1/2 cup parmesan cheese
- pinch of salt
- Fresh herbs like basil and mint
Instructions:
- Saute the bell pepper (or onion) in the olive oil until soft.
- Add in the rice and the white wine. Turn heat to medium-high. Stir until wine is absorbed.
- Slowly add in one cup of broth at a time. Stir until it each addition is absorbed. This may take up to 30 minutes. Never leave your risotto unattended.
- Once the last cup is added in, stir in the corn.
- Optional step: remove about 2 cups of the risotto and blend it in a high speed blender. Stir back into the risotto for a creamy effect.
- Stir in the cheese and salt, top with fresh herbs, and serve!
Scallops:
Pat them very dry. Melt about 1 tbsp butter and a splash of olive oil in a hot hot pan. Add in about 1 pound of scallops, making sure not to overcrowd. Cook for 1-2 minutes each side. They should not stick if the pan is hot enough. Remove and serve with the risotto.
Corn Risotto with Seared Scallops
The perfect summer dinner of fresh corn risotto with seared sea scallops.
Servings: 4 servings
Ingredients
Corn Risotto
- 1 tbsp extra virgin olive oil
- 1 bell pepper finely diced
- 1/2 cup dry white wine
- 1 cup arborio rice
- 4 cup bone broth warmed
- 2 cup fresh corn
- 1/2 cup parmesan
- pinch sea salt
- fresh mint and basil
Seared Scallops:
- 1 lb wild sea scallops
- 1 tbsp butter
- 1 tbsp extra virgin olive oil
Instructions
- Saute the bell pepper (or onion) in the olive oil until soft.
- Add in the rice and the white wine. Turn heat to medium-high. Stir until wine is absorbed.
- Slowly add in one cup of broth at a time. Stir until it each addition is absorbed. This may take up to 30 minutes. Never leave your risotto unattended.
- Once the last cup is added in, stir in the corn.
- Optional step: remove about 2 cups of the risotto and blend it in a high speed blender. Stir back into the risotto for a creamy effect.
- Stir in the cheese and salt, top with fresh herbs, and serve!
Scallops:
- Pat them very dry.
- Melt about 1 tbsp butter and a splash of olive oil in a hot hot pan. Add in about 1 pound of scallops, making sure not to overcrowd. Cook for 1-2 minutes each side. They should not stick if the pan is hot enough. Remove and serve with the risotto.
Roasted Herby Vegetables with Tahini Sauce
When plain ol veggies sounds boring, roasted herby vegetables with a tahini sauce should help make it interesting! I roasted carrots and broccoli to go with chicken last night but was feeling fancy so I made this versatile tahini yogurt sauce! See the notes how …
Tomato Soup with Homemade Gnocchi
Another pantry staple meal! I had never made homemade gnocchi and I’m amazed it’s so simple. I followed @pastasocialclub recipe on their website and ate it with this tomato soup I made up on the fly. Gnocchi is made with very minimal ingredients that you …
Spicy Low-FODMAP Tomato Sauce
Serve as-is for a vegetarian dinner or mix it with some ground beef or meat of choice for a meat sauce. Blend with an immersion blender if you want it to be smooth instead of chunky.
Ingredients:
-1 red bell pepper, diced
-1 jalapeno, minced (I used my microplane to zest it, but you can just chop it really fine)
-1 tbsp garlic infused olive oil
-1 28oz can organic crushed tomatoes
-1 6oz can tomato paste
-2 tbsp balsamic vinegar
-1 tap cayenne (optionally, more or less to taste)
-1 tsp chili flakes
-1 tsp dried oregano
-Salt and pepper to taste
I’d suggest sweet onion and garlic if you’re not low fodmap!
Instructions:
1. Saute the bell pepper and the jalapeno in the garlic infused oil until bells are softened.
2. Add in the tomatoes and remaining ingredients.
3. Stir well and let simmer on low for about 45 min to an hour to really let the flavors come together.
4. Add water if it’s too thick!
5. Mix it with cooked meat of choice if desired, serve with noodles of choice (I used gluten free rice spaghetti) and you’ve got dinner.
Spicy Low-FODMAP Tomato Sauce
An onion and garlic free tomato sauce that can be paired with meat or left as is to be vegetarian!
Servings: 4 servings
Ingredients
- 1 red bell pepper diced
- 1 jalapeno minced
- 1 tbsp garlic infused olive oil or normal EVOO
- 28 oz san marzano style tomatoes
- 6 oz tomato paste
- 2 tbsp balsamic vinegar
- 1 tsp cayenne
- 1 tsp chili flakes
- 1 tsp dried oregano
- salt and pepper to taste
Instructions
- Saute the bell pepper and the jalapeno in the garlic infused oil until bells are softened.
- Add in the tomatoes and remaining ingredients.
- Stir well and let simmer on low for about 45 min to an hour to really let the flavors come together.
- Add water if it's too thick. Blend with an immersion blender if you want it to be smooth instead of chunky.
- Mix it with cooked meat of choice, serve with noodles of choice (I used gluten free rice spaghetti) and you've got dinner.
Low-FODMAP Chimichurri Sauce
My father-in-law requested steak and chimichurri sauce for Father’s Day one year. I cannot eat garlic or onion, major components of a chimichurri, so I had to get creative to make my own. Garlic scapes are a late spring and summer produce staple that is …
Kung Pao Tofu and Veggies
I love getting take out from our favorite local Chinese restaurant Lucky Bamboo, all the onions and garlic involved often hurt my stomach. I tried my best to recreate the flavors in this Kung Pao Tofu and Veggies dish. Serves: about 2 Sauce Ingredients:-1/4 cup …
Low-FODMAP New Orleans Gumbo
I grew up in South Louisiana, as did my parents and their parents and even their parents’ parents. We take our food very seriously, especially our gumbo. I am a snob about it when I leave Louisiana, a flaw of mine, but I can’t help but compare to how it is back home. If it doesn’t start with a roux, I am probably not that interested. New Orleans gumbo is the best, in my opinion!
The word “gumbo” actually comes from an Angolan word “kingombo” which means okra! I actually really do not like okra in my gumbo so I leave it out, but it is a popular addition. This is an African dish that cajuns and creoles have adopted and adapted based on what they had on hand. The cajun “trinity” is onions, bell peppers, and celery. This differs from the French version of “mirepoix” which is onions, carrots, and celery, because way back in the day the settlers of south Louisiana did not have access to carrots! A little bit of food history for you.
People all over Louisiana have different methods of eating gumbo – some with okra, some with tomatoes, some with potato salad (yes, for real). Everyone has their own way – but this New Orleans gumbo way is the way I grew up eating it!
I have a pretty horrible stomach reaction when I eat onions and garlic, which is the base of SO many New Orleans recipes. I was so sad at first but I’ve learned to make all my favorite recipes without them.
Low-FODMAP Louisiana Gumbo
This is legit Louisiana gumbo but made without onions, garlic, or wheat. There is still a legit roux, just with gluten free flour. All subs are listed to make this even more traditional and not low-fodmap.
Ingredients
Roux Ingredients
- 1 cup neutral oil avocado, vegetable, or light olive
- 1 1/4 cup gluten free 1:1 all purpose flour sub normal flour if no wheat/gluten sensititvity
- 1 1/2 cup bell peppers diced
- 1 1/2 cup celery diced
Gumbo Ingredients
- 1 whole rotisserie chicken picked
- 1 lb andouille sausage sliced
- 8-10 cups water
- celery and carrots for stock
- 2-3 bay leaves
- Salt, pepper, cayenne to taste
- 8 cups cooked white rice
Instructions
Make your stock and cook the sausage:
- Shred and pick your rotisserie chicken and set aside. Place all bones, celery, carrots, and water in a very large stock pot. Add some salt, bring to a boil, cover, and bring down to a low simmer. I generally let this simmer a couple hours.
- Slice your sausage and brown in a cast iron skillet or large pan. Set aside.
- Strain out the bones and vegetables from your stock, keeping it simmering at a low heat while you make your roux.
Make your roux:
- Set your diced veggies next to the stove.
- Prepare to stand over your stove for quite a while.
- Bring a medium non-iron pot to medium/high heat and add the oil. Add in your flour as well, whisking constantly. Never step away from your roux!
- I alternate between a wooden spoon and a large whisk – moving in figure 8s, around in circles, swirls, back and forth… making sure the keep every inch of the roux moving. If any bits stick and burn, you must start over!
- Continue to stir and whisk on medium/high heat, bringing the heat down a little every 5-10 minutes. After about 5 minutes I often add a bit more flour, especially when working with gluten free flour.
- Continue on low heat for about 30 minutes, or until roux is thickened a bit and has a nice chocolately brown color.
- Once the roux is the color you desire, remove from heat (but keep stirring!) and once it has cooled down a little, add in your vegetables. It may spit and pop a good bit, so be careful! Continue stirring together. This is your roux.
Putting the gumbo together
- Slowly incorporate your roux into your simmering stock. Add in large spoonfuls at a time, making sure it is fully incorporated into the stock before continuing – you don't want big clumps of roux floating around. The gluten free flour in the roux can sometimes take a little extra effort to incorporate. Using a whisk helps.
- Add in your chicken and sausage to the roux/stock. Add in spices and bay leaf and allow to simmer for at least an hour, stirring occasionally.
- Serve over white rice with some Crystal hot sauce!
Notes
If you are not low-FODMAP, I’d highly suggest using 1 cup onion, 1 cup bell pepper, and 1 cup celery in your roux, as well as adding several minced garlic cloves.