2 whole chicken breasts
1 cup rice
1 1/4 cup chicken broth
1 small can green chiles
1 can diced tomatoes (I used only 1/3 can to keep it low FODMAP)
1 Tbsp. taco seasoning
With the Instapot on “saute”, add EVOO or bacon grease and lightly brown the chicken breasts, just enough to get some color. Remove. Add rice, chicken broth, green chiles, tomatoes with liquid, and taco seasoning, stir well. Lay chicken breasts on top of rice mixture, close lid and vent, cancel saute, and hit “rice”. Should be 12 minutes of cooking time. Natural vent. Serve with green salad.
Can substitute one can of Rotel for green chiles and tomatoes.
Serves 2 or 3.
10 large russet potatoes, cooked
3 eggs, beaten
1/2 cup potato starch (I use Manichevitz)
Salt
Cook the potatoes (you can microwave whole potatoes then peel them, or peel the potatoes and boil them), let cool. Start a large pot of water boiling. Rice the potatoes using a food mill. Add the beaten eggs, potato starch, and salt, mix well. It should be a very stiff and coherent dough. With wet hands, form dumplings about 1.5 inches in diameter. Drop into boiling salted water and cook for 10 minutes.
1 large sweet potato (peeled & cut into bite-sized pieces, should be about 1.5 – 2 cups)
3 carrots, peeled and pennied, or one can carrots
3 or 4 green onions, green part only, sliced. Original recipe has leeks.
2 tbsp shallot or garlic infused oil (Fody)
1 teasp ground cumin (I go heavy on these spices, you might want to start with 1/2 teasp. each then ramp it up according to taste.)
1 teasp. ground coriander
1 teasp. ground turmeric
1/4 teasp. red pepper
1 Tablesp grated/crushed fresh ginger or 1 teasp. ground ginger.
4 cups (one carton) low FODMAP chicken stock/vegetable stock
1 good spoonful of Better than Bouillon roasted chicken flavor
4 cups baby spinach (roughly chopped)
1 cup canned lentils, rinsed and drained (I used the whole can)
1 can coconut cream or coconut milk. If you use cream, original recipe calls for 1/2 cup of water, but if you use coconut milk, I don’t think you need to add water. I put about a third of the can of water in the coconut cream can and swirled it around to get all the goodness.
1 tbsp fresh lime juice
Optional: 1.5 lbs. boneless chicken cut into small pieces (original recipe was vegan)
Jasmine rice
Can use lime wedges for garnish.
Start the rice cooking. In a soup pot, heat the oil and saute the chicken, then add the sweet potato and carrots. If you use leeks instead of green onion, go ahead and add those, but the green onion doesn’t need much time to cook. Add the spices and stir until fragrant. Add the stock and simmer for about 20 minutes. Mash some of the sweet potato to thicken the stew, then add the lentils, coconut cream or milk, and spinach, heat through until spinach is wilted. Add salt and pepper to taste. Stir in lime juice right before serving over rice.
Serves about 4.
This is a really simple recipe, slicing the onions and peppers takes the most time but it is a big hit with the family.
It only takes twice as much to make two skillets worth!
Big U-shaped Polska Keilbasa Link – cut into peporoni sized slices we like pork but beef is fine, get the fully cooked variety
One bag of mini-sweet peppers, cut the tops and bottoms off , de-seed and cut into thin strips (bell peppers are OK but I like the sweet stuff better
2 small yellow or 1/2 small white onion (sweet is the key) cut into strips, longer the better like for fajitas)
Couple of fork fulls of mild banana peppers from a jar, plus a generous pour of the pepper juice
Couple of fork fulls of sweet salad peppers from a jar, plus a generous pour of the pepper juice
Pad of butter
Glop of olive oil
3 dashes of garlic powder
3 dashes of chili powder
4-5 shakes of Italian seasoning
4 shakes of Old Bay Seasoning
Put butter, pepper juice from jars and olive oil in a large skillet, turn heat on medium low
Toss in peppers and onions, add all the seasoning on top, mix together with wood utensils like tossing a salad*
Chuck in Polska slices, mix it all together again, cover and bring to a slow simmer, tossing occasionally to keep it rotated
Remove cover and begin to reduce the sauce, cook it down to next to nothing but don’t let anything burn or stick.
When the peppers and onions are soft and floppy and the Polska is heated through you are done baby.
Serve over rice or noodles, can be eaten in a hoagie roll, we like it over jasmine rice.
Add diced jalapeno and or a dash of red pepper if you like some spice, we just like it sweet not spicy
*not like Xbrad in prison, like a regular salad I mean
Filling
1 carrot, finely chopped
3 green onions, green part only for low FODMAP, finely chopped
1/3 to 1/2 bell pepper (yellow, orange, or red), finely chopped
2 cups fresh spinach leaves, chopped
~ 2/3 cup gluten-free breadcrumbs
1 Tbsp. coconut aminos
1-2 teasp. Italian seasoning
salt
optional – 1/2 to 1 jalapeno, finely chopped.
This is enough for 3 large chicken breasts.
In pan, saute carrot, green onion, and bell pepper (and optional jalapeno) in bacon grease or olive oil, add spinach. Cook until tender. Add breadcrumbs and seasoning. Let cool.
Preheat oven to 375 F.
Cut large chicken breast in half, then cut large pocket in each half for the filling. Divide the filling among the chicken breasts, can use toothpicks to close pockets but not really necessary. Place on greased jelly roll pan or 9×13 pan or use parchment paper. Sprinkle with salt and smoked paprika. Bake for 25-30 minutes.
A Reversal Of The Usual PITA Recipe Blog, Because I Love You.
Laura’s Cassatta
This cake has best texture and flavor when made a couple days ahead. It needs to be kept chilled and well covered in plastic. Take it out and let sit at room temperature a couple hours before serving, to allow the frosting to soften.
Read more…Apple-Pear Pie from The Ashland (KY) Daily Independent Newspaper sometime in the 1980’s
Courtesy of Markie!
Pie pastries for the top and bottom of the pie (make your own or buy, the pastry recipe was included, but the focus here is on the pie)
I can’t really call it by the French name, because I took some liberties.
Ingredients:
– 1 belligerent rooster
– 8 oz salted butter
– 2 medium sweet onions
– 1 large carrot
– 1 large sweet potato
– 375 ml dry red wine
– salt and pepper
Steps:
Slaughter, eviscerate, and cool rooster until rigor has subsided. Roast rooster thoroughly and then cool to room temp if using immediately or store in refrigerator until ready to complete. De-bone rooster and chop meat to stew-size pieces. In an oven-safe saucepan or stew pot with a heavy lid, melt butter over low heat. While butter is melting, peel and finely dice onions. Add diced onion to butter in pan, then season generously with salt. While onions sweat in butter over low heat, peel and dice carrot. Pre-heat oven to 350F. Increase heat in pan to medium-low or medium, we want the onions to start to caramelize. Add carrot to saucepan. Peel and dice sweet potato while onions continue to cook, pausing to scrape onion and carrot around in pan to avoid burning. After onions are lightly browned, generously add pepper, then gently pour in wine to de-glaze the pan bottom, scraping bits up from pan with wooden spoon. Reduce wine, onion, and carrot sauce by about half on medium-low heat. Turn off burner, add sweet potato and meat to saucepan, stirring gently to combine. Lid pan and move to pre-heated oven for 2-2.5 hours. Remove pan from oven, turn off oven, serve stew hot.
Pickled vegetables, sriracha mayo, and beef with sauce, served on deli rolls or baguettes
Ingredients for pickled vegetables:
3 whole carrots
2 whole cucumbers
1 and 1/4 cup white vinegar
1 cup warm water
1 tsp salt
1/2 cup sugar
Steps
1- slice carrots, cucumbers (I do big matchsticks)
2- combine warm water, vinegar, and sugar until sugar dissolves
3- add to veggies
4- let sit overnight
Ingredients for sriracha mayo
1 clove garlic
1 cup mayo
3 tbsp sriracha
2 tbsp lemon juice
pinch salt
Steps
1- combine and refrigerate.
Ingredients for beef with sauce
1 lb beef (can be ground beef, chopped beef, sliced steak)
1/3 cup soy sauce
1/3 cup honey
1/4 cup brown sugar
4 cloves garlic
1/4 tbsp ginger
Steps
1- combine soy sauce, honey, brown sugar, garlic, ginger
2- brown beef (~5 min)
3- add sauce and allow to reduce
4- serve all on baguette
