This is a nice dish for supper on a cold night. I had two partially used packages of ground meat in my freezer, so that’s what I used for this recipe. I had carrots freshly picked from my garden and green beans that I had blanched and frozen earlier in the season.
2 large russet potatoes, peeled and cubed
1 tablespoon salt
6 tablespoons clarified butter
1/2 cup lactose-free milk
1 cup grated sharp cheddar or other hard cheese
olive or vegetable oil
2 leeks, washed and sliced, green parts only
1 1/4 lbs ground beef, lamb, or a mixture of the two
2 -3 carrots, diced
1 heaping cup cut green beans, frozen is fine
1 tablespoon minced fresh rosemary
1/4 cup minced fresh parsley
salt and pepper
Preheat oven to 375F. Put the potato chunks in a large saucepan, cover with water, add salt, and bring to a boil. Simmer until the potatoes are tender 10 – 20 minutes depending on the size of your chunks. Drain and mash the potatoes together with the butter and milk. Stir in the cheese then taste and adjust seasoning.
While the potatoes are boiling, heat about a tablespoon of oil in an oven-proof skillet. Add the leeks, and give them a couple of stirs around the pan until they just begin to soften. Add the meat and cook, breaking up clumps, until it is no longer pink. Add the remaining ingredients, cover, turn the heat down to low and simmer for 5 – 10 minutes until the carrots start to soften. There should be a little liquid in the pan but it should not be soupy. Add water if necessary. Taste and add salt and pepper as needed. Remove from the heat and spread the mixture out evenly in the pan; top with an even layer of the potato mixture. Pop into the oven uncovered and let it bake 25 – 30 minutes or until the potatoes just begin to brown. Serve hot, hot, hot!
Last week, Melissa Clark of the New York Times published a recipe for a homemade noodle (spaetzle) made with rye flour and served in a simple gratin with some quickly braised cabbage. I have my favorite way of fixing cabbage so I combined that with some wheat-free spaetzle. It was delicious and perfect for a supper on a chilly fall evening. Clark used a colander with large holes for making her spaetzle; I used a potato ricer. My batter was a bit thicker than hers (watch her video) and it worked perfectly. I used King Arthur Flours gluten free blend. Common green cabbage is allowed on the low FODMAP diet.
1/4 cup clarified butter or ghee
2 leeks, washed and sliced, green parts only
3 cups sliced green cabbage
freshly grated nutmeg
salt and pepper
1/3 cup lactose-free milk
1 1/2 cups King Arthur gluten free flour, divided
1 cup grated hard cheese (parmesan, romano, asiago, cheddar, whatever)
Preheat oven to 425F and put a large pot of salted water on the stove over high heat. In a large, oven-safe skillet, melt the butter. Add the leeks and saute for a few minutes until the leeks start to soften then add the cabbage. Put a lid on the pan and cook over medium low heat, stirring every few minutes until the cabbage is cooked through and the leeks are starting to brown. While the cabbage is cooking, mix together the egg and milk. Add a pinch of salt. Whisk in 1 cup of flour and combine thoroughly. Let it sit for a minute. If the mixture is very thin, add a bit more flour, a tablespoon at a time until you achieve a batter that won’t just run right through the holes of your colander or potato ricer. When the batter is thick enough and your large pot of water is boiling, hold the colander or ricer over the water and push the batter through the holes. Give the water a stir. The noodles are done when they float to the surface. Remove the noodles with a slotted spoon and reserve them in a bowl.
When the cabbage is cooked, remove the lid from the pan. Season with salt and pepper and plenty of nutmeg. This dish should be highly seasoned. Taste and add more s&P and nutmeg as needed. Add the noodles to the pan and stir gently to combine with the cabbage. Spread the mixture out in the pan, top with the grated cheese and pop into the oven for 15-20 minutes. Serve hot with more pepper.
I was inspired to make a minestrone-like soup when I heard about the passing of Marcella Hazan recently. I didn’t dare actually call this a minestrone because it is not authentic. But it sure is tasty and quick! To prepare the leeks, I cut the white bottom ends off and then split the green parts in half length-wise. Separating the layers of green leaves, I rinsed them thoroughly under running water. Leeks can get really dirty and need to be washed carefully. Then I sliced the leek greens up into half-rounds. I planted the white ends in my garden where they are starting to grow new leaves. I didn’t measure all of the vegetables; my amounts are estimates.
2 tablespoons clarified butter
1 cup sliced leeks, green parts only
1/2 lb. ground beef
2 cups fire roasted tomatoes, preferably homemade
1/2 cup dry red wine
1/2 cup finely diced carrot
1 cup shredded green cabbage
1 cup chopped green beans
1 small zucchini, diced
a few sprigs each of whatever fresh herbs you have on hand – I used parsley, rosemary, oregano and chives
about 1 cup parsley leaves
about 1/4 cup freshly grated parmesan cheese
about 1/4 cup best quality garlic oil
Melt the clarified butter in a large saucepan. When it is hot, add the leeks. Fry until they start to turn brown. Add the ground beef and stir over high heat until it loses its pink color. Add the tomatoes, wine, carrots, cabbage, and green beans. Bring to a simmer over high heat. Create a bouquet garni with the herbs. Tie them up with kitchen twine. When the soup is simmering, lower the heat, place the bouquet in the pot and put a lid on it. Simmer, stirring every once in awhile, until the vegetables are almost soft. Check the liquid level and add a bit of water if your soup is not soupy. About 10 minutes before serving, remove the bouquet and add the zucchini. Put the lid back on and cook until the zucchini is just tender. Season with salt and pepper to taste. Put a tablespoon of pistou on each serving.
Put the parsley in a food processor and pulse until finely chopped. Add roughly the same about of parmesan cheese to the bowl as you have chopped parsley. Pulse a few more times. With the motor running, add some oil until you have a pesto-like consistency. Serve with soup!
Recently, I was at my farmers’ market looking for Roma tomatoes to roast and can, but there were none to be found. I got to talking to one of the vendors and he had about 8 lbs of “unsellable” tomatoes; those that were too blemished or ugly to sell. I bought them for 75 cents per pound and ended up with about 7 pints of tomatoes. Score! I highly recommend using homemade roasted tomatoes. I served this over rice.
3 small tilapia filets, cut into chunks
1 medium zucchini, cubed
1 pint fire roasted tomatoes, preferably homemade
2 tablespoons vegetable oil
1 teaspoon mustard seeds
2 Serrano peppers, minced
1/4 teaspoon turmeric
1/2 teaspoon cumin
1 teaspoon ground coriander seed
1/2 teaspoon garam masala
In a large saute pan, heat the vegetable oil and mustard seeds. When the seeds start to pop like popcorn, add the zucchini and Serrano peppers and saute, stirring frequently, until the zucchini has just started to soften. Add the tomatoes and all of the remaining spices. Bring to a boil and simmer for about 5 minutes. Place the fish on top of the sauce, put a lid on the pan, and simmer gently for another 5 minutes or until the fish is cooked through. Give it all a stir and serve over rice.
Okra season is in swing! This makes me happy. According to the Monash University Low Fodmap Diet app, 3 pods of okra are acceptable on a low FODMAP diet. I have no idea what that means because okra pods range in size from tiny to gigantic. I assume that a serving is somewhere in the neighborhood of 1/4 to 1/2 cup chopped okra.
The traditional American approach to okra is to either stew it, put it in gumbo, or coat it with cornmeal and fry it. Those can all be good but I am a huge fan of roasting it. It is delicious just tossed with olive oil, salt, and pepper. But it can also be tossed with any number of other spices. One of my favorites is chaat masala. The brand I have in my cupboard is Shan and it is a blend of different peppers and spices. It does not contain any garlic or onion.
For roasting, I always buy the smallest okra I can find. I don’t use any that are bigger than my pinky finger.
salt and pepper
Preheat oven to 425F. Toss okra with just enough olive oil to coat it. Spread it out in a single layer on a rimmed baking sheet or in a large, flat bottomed roasting pan. Sprinkle it with salt and pepper. Roast in a hot oven for 15 minutes or until browned in spots. You might want to check it about half way through and give the pan a shake. Remove from the oven and sprinkle with any other spice mixture you might like. Or not. Serve hot.
I’M USING ALL CAPS BECAUSE THIS PIE IS SO GOOD. AND IT IS SUPER EASY.
What a great way to indulge in blueberries. The cookie crumb crust is easy and delicious. I use Mi-Del brand arrowroot cookies; I find them in the health food section of my supermarket. If you are very sensitive to lactose, just leave off the whipped cream. Believe me, the pie is still delicious without it. Or you could try and find a non-dairy whipped topping that you like and can tolerate. Some folks swear by whipped coconut milk but I haven’t tried it.
For the crust
2 cups arrowroot cookies
2 tablespoons sugar
5 tablespoons melted clarified butter or ghee
1 teaspoon pure vanilla extract
For the filling
3 tablespoons cornstarch
1/2 cup plus 2 tablespoon water
4 cups blueberries
1/2 cup sugar
2 teaspoons lemon juice
lightly sweetened whipped cream or low FODMAP alternative
Make the crust:
Preheat oven to 350F. Lightly grease a 9 inch pie plate. Put the cookies and sugar in a food processor and pulse until you have fine crumbs. Add the melted butter and vanilla and pulse a few times until thoroughly combine. Dump the mixture into the pie plate and pat it out with your hands across the bottom and up the sides. Try to get it as evenly distributed as possible. Bake for 8 – 10 minutes, until it starts to look golden. Remove from the oven and let cool completely.
Make the filling:
Dissolve the cornstarch in 2 tablespoons water and set aside. Combine 1/2 cup water, 2 cups blueberries, and sugar in a saucepan and bring to a boil. As soon as it boils, stir in the cornstarch mixture, lemon juice, and salt. Remove from the heat and stir in the remaining blueberries. Pour into the prepared pie shell. Let cool and then refrigerate until cold. Serve with or without whipped cream.
I made the Aloha Skewers the other day, substituting shrimp for chicken. They were fantastic. I served this slaw alongside.
4 cups thinly sliced cabbage (Napa or regular)
1 serrano chile, finely minced
1 bunch scallions, green parts only, chopped
1/2 cup minced fresh cilantro
1/4 cup white wine vinegar
2 teaspoons sugar
1 tablespoon freshly grated ginger
2 tablespoons vegetable oil
Toss together the first four ingredients. To make the dressing, whisk together the next four ingredients in a separate bowl. Combine the dressing with the salad, add a little salt to taste, and let sit 10 minutes before serving.
Blueberries are in high season; I picked quite a few from bushes I helped plant at our local community garden. They are delicious. This recipe for a gluten free muffin came from a cookbook I have, Gluten Free Every Day. If you have an all-purpose, wheat-free flour that you like, you could probably substitute it without any problems. The muffin batter for this recipe was quite stiff; almost like a drop cookie dough but not quite.
1/2 cup sorghum flour
1/2 cup white rice flour
1/2 cup brown rice flour
1/4 cup tapioca starch
1 1/2 teaspoons baking powder
1 teaspoon xanthan gum
1/2 teaspoon salt
2 tablespoons King Arthur Flour cake enhancer (optional)
6 tablespoons clarified butter or ghee, melted
1/2 cup sugar
1/2 cup packed brown sugar
1/4 cup milk (lactose-free)
1/4 cup Greek style yogurt
1 large egg
2 cups blueberries
1/2 cup sugar
1/4 cup packed brown sugar
1 teaspoon cinnamon
1 tablespoon clarified butter or ghee, melted
Preheat oven to 400F and line a 12 cup muffin pan with cupcake liners.
Whisk dry ingredients together. In a separate bowl, whisk butter, sugars, milk, yogurt, and egg together until thoroughly combined. Gradually whisk the dry ingredients into the wet ingredients. Fold in the blueberries. Divide the batter among the 12 muffin cups. Combine the topping ingredients and sprinkle it over the tops of the muffins. Use all of it! Bake the muffins for about 25 – 30 minutes. Let cool in the pan for a few minutes before removing them to a cooling rack.
I might try substituting shrimp for the chicken in this recipe. I bet it would work well. Store bought teriyaki sauce often contains some FODMAP ingredients. You can easily make your own, leaving out the offenders. Here’s one recipe; just leave out the garlic.
7 cups cold water
1 1/2 cups soy sauce
1/4 cup sugar
2 tablespoons kosher salt
2 lbs. boneless, skinless chicken breast, cut into large cubes
1/2 lb thin sliced bacon, pieces halved cross-wise
1 pineapple, peeled, cored, and cubed (I buy it already peeled and cored from the supermarket)
1/2 cup teriyaki sauce (preferably homemade to avoid FODMAP ingredients)
Combine brine ingredients until salt and sugar are thoroughly dissolved. Put the chicken pieces in the brine and refrigerate for an hour. When ready to grill, preheat the grill or light the fire. Remove chicken from brine and pat dry. Roll a half slice of bacon around each piece of chicken. Skewer the chicken pieces alternating with the pineapple pieces. Grill over a hot fire, basting with the teriyaki. Grill time should be about 8 – 10 minutes.
New potatoes are in season. I found some tiny gems at my local farmers’ market. I have copious amounts of parsley, chives, and dill in my garden. Use whatever fresh herbs you can get your hands on. Be sure to use clarified butter as it has had the FODMAP ingredients removed.
1/3 cup clarified butter or ghee
1 quart tiny new potatoes (I bought a quart-size basket at the farmers’ market; maybe it weighed about 1 1/4 pounds?)
1/2 cup minced fresh herbs (I used parsley, chives, and dill)
salt and pepper
Heat the butter in a large sauce pan with a lid. When it is starting to shimmer, drop in the potatoes and put on the lid. Keep the heat on high until the butter is bubbling around the potatoes then turn it down to low. Braise the potatoes for 20 – 30 minutes until they are cooked through; give the pan a shake every 5 minutes or so. Toss in the herbs, put the cover back on, and remove the pan from the heat. Let is sit for about 5 minutes before serving. Season with salt and pepper.