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Recipes
Crustless Spinach Quiche (Low FODMAP)
By aribear
Preheat oven and baking sheet to 450° F
- 8 ounces smoked gouda cheese, cut into 4 pieces
- 1 16 ounce package frozen spinach, thawed and squeezed dry
- 4 large eggs
- 2 cups cottage cheese
- 2 tablespoons GF flour
- 1/2 teaspoon freshly grated nutmeg
- 1 cup scallions, chopped (green part only)
- 1 tablespoon grated parmesan cheese
- 1 teaspoon paprika
Chicken Noodle Soup (Low FODMAP)
By aribear
1. Heat oil in a large stock pot or dutch oven over medium heat
- 2 Tsp. garlic-infused olive oil
- 1 cup carrot, sliced thin
- 1 bunch of green onions, greens only, chopped aprox. 3/4 t. salt
- 1/2 t. black pepper
- 1 1/2 T. tuscan-herb low-fodmap spice mix (or add other italian herbs like parsley, basil, oregano, thyme, or rosemary to your liking)
- 1/2 cup dry white wine (or whichever you have on hand)
- 4 cups low-fodmap chicken stock
- 2 cups chopped cooked chicken (leftovers from making chicken stock would be great)
- 2-3 oz. dry corn pasta (any shape), cooked
Apple or pear tart
By aribear
1. Defrost pastry 2. Slice fruit, put into a bowl and squeeze the lemon over
- 1 sheet of frozen puff pastry
- 3 apples or pears
- Half a lemon
- 1/2 cup brown sugar
- Nutmeg
- Cinnamon
Instant Pot Beef Stew (low FODMAP)
By aribear
1.Add the fat to the insert of an Instant Pot
- 2 Tbl solid fat (I used duck fat, but bacon drippings or lard could be substituted as well)
- 2 lbs Grassfed Beef Stew Meat
- 4 strips Bacon, cut into small pieces
- 2 heaping cups (approximately 140 g) chopped leek greens and/or scallion greens (I used a mix of the two)
- 2 heaping cups (approximately 425 g) chopped carrots
- 2 heaping cups (approximately 365 g) cubed rutabaga
- 1.5 c bone broth
- 1.5 c red wine (I’ve used both merlot and cabernet sauvignon)
- 2 dried bay leaves
- 1 Tbl salt
- Few sprigs of fresh thyme & parsley, plus additional for serving
Noodle, corn and bacon loaf
By aribear
How to make pan-roast chicken and vegetables How to make roast lemon and almond chicken How to beat binge eating ...
- Ingredients
- Nutrition
- 1/2 x 440g packet shelf-fresh Singapore noodles
- 1 tablespoon olive oil
- 1 small brown onion, finely chopped
- 2 garlic cloves, finely chopped
- 200 g middle bacon rashers, trimmed, chopped
- 1 small zucchini, grated
- 1 cup frozen sweet corn kernels
- 1/2 cup reduced-fat grated tasty cheese
- 1/3 cup self-raising flour
- 5 eggs, lightly beaten
- Mixed salad leaves, to serve
Slow cooker Rice Pudding
By aribear
1. Use some butter to grease the bowl of the slow cooker
- 110 g (4 oz) pudding rice
- 25 g (1 oz) granulated sugar
- 25 g (1 oz) margarine or butter
- 1.2 L (2 pt) milk
- ground cinnamon, nutmeg or vanilla extract (optional)
Slow Cooker Macaroni and Cheese
By aribear
In a large 4-quart slow cooker sprayed with cooking spray, mix the macaroni, evaporated milk, milk, butter, salt, p...
- Cooking spray
- 8 ounces cooked elbow macaroni
- One 12-ounce can evaporated milk
- 1 1/2 cups whole milk
- 1/4 cup (1/2 stick ) of butter, melted
- 1 teaspoon salt
- Dash of pepper
- 2 large eggs, beaten
- Two 10-ounce bricks sharp Cheddar cheese, grated (about 5 cups)
- Dash of paprika
Basil Pesto (no garlic)
By aribear
Wash basil leaves and dry thoroughly in a salad spinner
- 2 Cups of packed fresh basil leaves, washed thoroughly and spun dry.
- 1/2 Cup of Extra Virgin Olive Oil
- 3 TBSP of Pine nuts, toasted
- 1/4 TSP salt
- 1/4 Cup Freshly Grated (super fine) Parmesan
Parsley and quinoa salad (low FODMAP)
By aribear
Place quinoa and 1 1/2 cups cold water in a saucepan over high heat
- 3/4 cup quinoa, rinsed (see note)
- 1 1/2 tablespoons lemon juice
- 1 teaspoon extra-virgin olive oil
- 1/3 cup chopped fresh flat-leaf parsley leaves
- 1 small Lebanese cucumber, peeled, deseeded, diced
Beef Stroganoff (no onions)
By aribear
Heat a small bit (1/2 tbsp) olive oil on high in a frying pan
- 5 Tbsp butter
- 1 pound of beef, tri-tip works well
- 1/2 pound or so cremini mushrooms, sliced
- Salt to taste
- Pepper to taste
- a dash or 1/8 teaspoon nutmeg
- a pinch or two chopped fresh tarragon
- 1 cup of sour cream