A few weeks ago I was prescribed an antibiotic. I react really badly to antibiotics; I usually get nauseous and lose my appetite while I’m on them. While I was taking the medicine, I could only get myself to eat pasta and oatmeal. The week after, I started to regain my appetite, but was still only eating light soups etc. I found this recipe on New York Times when I was looking for something soothing to help me transition back to regular food. It was pretty easy. I think it would make a great weeknight recipe.
I added about 1.5 cups of broccoli along with the other veggies in the recipe, which seemed like the exact right amount. Because the noodles and gravy are made separately, you can keep them separate in the fridge and eat this as leftovers without the noodles going mushy. I used the wrong type of noodles though. The recipe calls for thick rice noodles. I used medium rice sticks. (the kind used for pad thai) They formed a mass when fried and were hard to pull apart immediately after cooking. As leftovers they were impossible to pull apart and I just had to chop them up. Next time I’d use a much wider noodle like shahe fen, chow fun, hor fun, or sen yai. You have to do a lot of stirring and scraping while frying the noodles to prevent them from sticking to the pan, but the flavor is great. I really liked the flavor of this dish. I thought it was just a tad too sweet. Next time I’d use 3/4 tsp sugar instead of 1 tsp. Make sure to be very careful to pour the egg very slowly. It’s easy to mess that part up. As you can see in the photo, I didn’t pour slowly enough and ended up with clumps of egg instead of strands.
This recipe was inspired by a recipe from New York times, but I made a lot of changes to the flavor profile and the greens and also made it low fodmap. This was possibly the best rice dish I have ever made. So so good, super easy, and all in one pot. A great weeknight dish. It also keeps really well for leftovers. Here’s the recipe:
2 cups long-grain rice, such as jasmine or basmati (I used white basmati)
½ cup unsweetened coconut flakes
1 tablespoon sesame seeds
2 tablespoons coconut oil
1 bunch wild onion or scallion, thinly sliced, white and green parts separated (I used the wild onion that grows in my yard)
1 inch piece of ginger, peeled and thinly sliced
2-3 cloves garlic, peeled
1 teaspoon ground dry turmeric
1/4-1/2 tsp grated fresh tumeric
1/4 tsp black pepper (or more to taste)
1(14-ounce) can full-fat coconut milk
3 strands of saffron
2 tsp kosher salt
2 bunches collard greens
1 lime, zested and juiced (keep zest and juice separate)
Rinse rice until water runs clear. Drain and set aside.
In a medium pot or Dutch oven, toast the coconut and sesame seeds over medium-low heat, stirring occasionally, until fragrant, 3 to 5 minutes. (Adjust heat as needed to prevent burning.) Transfer to a small bowl.
In the same pot, melt the coconut oil over medium-low. Add the scallion whites and garlic. Cook, stirring occasionally, until as dark as possible without being burned (4-8 minutes)
Use a slotted spoon to remove the garlic and scallions (If you don’t need this to be low fodmap you can skip steps 3 and 4 and just add the scallions and garlic in with the coconut oil in step 5)
Add the ginger and fresh tumeric to the oil. Cook for 3 minutes, stirring occasionally.
While the ginger is cooking, bloom the saffron in small bowl of very hot water.
Add the dry tumeric and black pepper and cook, stirring occasionally, for another 1-2 minutes
Add the rice and stir together. Cook for about 3 minutes.
Add the coconut milk, saffron with its water, and 1/2 tsp salt. Fill the empty can of coconut milk with water and add it to the pot. Give the mixture a good stir to separate any lumps and bring to a boil over medium-high.
Once boiling, cover, turn the heat to low, and simmer for 10 minutes.
As rice cooks, remove and discard the tough stems of the collards. Cut or tear the leaves into bite-size pieces.
When the rice has cooked for 10 minutes, arrange the greens on top of the rice in an even layer and add final 1/2 tsp salt.
Cover, and cook until the rice is tender, 5 more minutes. In the last minute of cooking, stir in the lime zest.
Remove from heat and let sit, covered, 5 minutes.
Stir in lime juice, coconut-sesame mixture, and the scallion greens.
I had bought some pappardelle at the store and came up with this recipe to use it with some items I had in the fridge. It came out so tasty I had to record the recipe. If you aren’t eating low fodmap, you can chop the garlic and leave it in the sauce.
1 lb pappardelle
1-3 cloves garlic
3 tbsp butter
1.5 tbsp lemon juice
1-3 tsp salt
1/2 tsp black pepper
1 medium zucchini
2 medium eggs
4 oz arugula
Boil the water for the past
While the water is heating, melt the butter in a skillet on low heat. Add the garlic cloves whole. Leave the butter and garlic to cook on low.
Slice the zucchini lengthwise into very thin strips, halve the strips horizontally, then cut the strips lengthwise into thin ribbons.
Add the pasta to the boiling water. Cook for 10 minutes.
Remove the garlic cloves.
Add the zucchini and salt to the pan. Let cook for 3 minutes.
Turn off the heat on the pan. Let cool for a couple minutes.
Add the lemon juice and eggs to the pan, whisk together.
Reserve 1/2 cup of pasta water.
Drain the pasta. Let sit for 30 seconds
Returns the pasta to the pot and immediately stir in the sauce.
This is a super easy one pot recipe. And it’s totally low fodmap to boot! The recipe is made in layers so everything cooks the right amount of time. I made the dish at the beginning of the week, but just made one egg at a time as needed. I think this is a great basic recipe and I love the one pot idea, but the ratios were off. There was too much rice for the amount of veggies or eggs. I would double the amount of veggies. I also think this recipe probably calls for 5-6 eggs instead of 4.
I liked this and didn’t mind eating it all week (after adding more veggies) but I felt like the flavor was a bit on the bland side. I’d like to take this idea and play with it to add some complexity of flavor.
I’ve been sick so much of the time lately, I haven’t felt like cooking. But one thing I have been playing with is experimenting with ways to increase the soluble fiber in my diet. Since barley is one of the few low fodmap high soluble fiber foods, I was intrigued when I saw this recipe on a list saying it was good with barley instead of rice. The recipe is rather unusual for something calling itself “tabbouleh”. It uses a pickle juice base and incorporates a raw herb sauce instead of the standard chopped herbs and veggies you’d find in tabbouleh.
I wasn’t crazy about the dish overall. I found the pickle juice flavor weird and I didn’t love the barley in it. I also really missed the usual tabbouleh veggies. I added some cherry tomatoes and found they really enhanced it.
But oh my gosh, this toasted pumpkin seed sauce…it’s like nothing I’ve ever made before. And jeeze is it good. I won’t be making this dish again but I’ll definitely incorporate this sauce into some other dishes. Plus, pumpkin seeds are also high in soluble fiber. So win win!
Sprouted mung beans are one of the few forms of legume I can currently consume, but I don’t have much to do with them. I was excited to find a recipe for spiced mung beans in the Indian Vegetarian Cookbook. The recipe does contain lots of spices, but still wasn’t super flavorful. I left out the dried coconut to avoid the fructose, so maybe it would have been more flavorful with the coconut. However, since it is at least a somewhat interesting way to eat low fodmap sprouted beans, I’d make this again, possibly doubling the spices and adding something creamy at the end.
I’ve been sick a lot lately, so last week I decided just to make some simple carb dishes that would be easy on my digestion. The weather has been so weird this fall that I still had tomatoes ripening into mid October. I found this recipe for a raw tomato sauce on page 86 of Nonna’s Italian Kitchen. This was a really interesting concept and super easy. You just put all the ingredients in the blender and then add the sauce to the still hot pasta.
In order to make this low fodmap, I use wild garlic instead of fresh garlic, so the taste was definitely different than it would have been otherwise. But it wasn’t bad. The main issue with the sauce was that it was too liquidy. But after I refrigerated the dish, the issue was resolved. So this was much better the second day. I liked this but didn’t love it. Might try making it again once (if) I can eat garlic again.
On the harrowing quest to cook things that both Ian and I can eat, I found this salad, which could be made low fodmap and would use up my summer squash. I couldn’t find red rice so I used regular jasmine rice. I think I either mismeasured the dry rice or the picture for this recipe is quite dishonest. The picture shows a dish of mostly squash with a sprinkling of rice. As you can see from my photo, my dish was mostly rice with a smattering of squash. Despite this and my failure to find red rice, we enjoyed this recipe. It was super easy to make and would make a good weeknight dish when you already have summer squash or zucchini in the fridge.
I left out the garlic since Ian isn’t eating garlic. It only called for one clove so I can’t imagine it would have changed the dish a ton. I thought the 1/4 cup of olive oil called for was absurd and halve it. Without knowing this, Ian complained that the dish needed more olive oil and added more. I’m sure it would have tasted better with more, but I didn’t mind it as is. He also thought it needed more pine nuts. I would probably use 3 tbsp instead of 2 tbsp as called for, but I suspect he would still end up adding more. My main issue with the dish was that I thought it needed more dill and chives. I’d double those next time.
As the weather has begun to cool down at last in North Carolina, I’m finally ready for soups and stews again. Time to try Isa Chandra Moskowitz’ vegan take on clam chowder from Isa Does It. I’ve never had clam chowder, so I really have nothing to compare the recipe to. But I suspect this does not taste like clam chowder. Isa uses mushrooms and seaweed to add an umami and fishy flavor. I’m not sure I got enough of that though, as the flavor was a bit on the dull side. I suspect the seaweed and mushrooms weren’t in the broth long enough to give all their flavor. On the other hand though, I thought the potatoes were too soft, so I wouldn’t want to cook for any longer. I did use kombu instead of nori. I’m not sure if nori wouldn’t have given a lot more flavor since my seaweed knowledge is on the lighter side.
The recipe does have the requisite creaminess, thanks to cashew cream. But I found that the broth to veggie ratio was off. I ended up adding 2 cups of extra liquid, which seemed about right.
I’m non the fence about whether I will make this again. But if I do, I’ll tweak several things:
I’ll make special vegetable broth for the dish that includes sewaeed and dried mushrooms in it to up the sea flavor factor without overcooking the veggies.
I’d use 4 cups of vegetable broth when I put in the potatoes instead of 2.
I’d only cook the potatoes for 7 minutes instead of the 10-15 called for in the recipe. I prefer my potatoes to still have some bite to them.
Finding a recipe that both Ian and I can eat right now is nearly impossible, since we are both dealing with very restrictive medically prescribed diets. Add my vegetarian diet, his gluten free diet, plus both of our lactose intolerance, and there’s nearly nothing we can both eat. I was intrigued by this dish since it uses rice noodles instead of flour noodles, but incorporates Italian flavors rather than the usual Asian flavors I associate with rice noodles.
I’ve made it twice now. The first time I did quite a bit of tweaking based on what we had in the house and Ian’s restrictions. The second time I stuck to the recipe. I liked my first version much better. Both Ian and I really loved it and had multiple additional helpings. I think the original recipe is too low on veggies and I like a basil/mint mixture better than mint alone. I’ve also found it’s much better with cherry tomatoes than with large tomatoes or canned. Whatever version you make, this is a simple, quick, weeknight dish. I made simple pan fried tofu for a protein on the side and Ian ate it with chicken. Here’s my adjusted version:
2tablespoons extra virgin olive oil
1 to 2garlic cloves (to taste), minced (optional)
1.5 pound zucchini, cut in ¼-inch dice
1.5 cups cherry tomatoes, halved
Salt to taste (I use about 1.5 tsp)
freshly ground pepper to taste
7 to 8ounces thin rice sticks
2 tablespoons chopped fresh mint
2 tablespoons of fresh basil, torn
I follow the instructions from the original recipe. If I leave out the garlic for Ian, I just skip that step. I honestly didn’t notice a big flavor difference between having the garlic and not having it. I think the key to the flavor of this recipe is really high quality ingredients, since it’s so simple. Great olive oil and sweet cherry tomatoes really make the dish. I also like spaghetti style rice noodles better than the fettuccine ones for this dish because they have more bite.