Pistachio Crusted Salmon with Mustard-Maple Cream Sauce

Fast and fancy, this was last night’s dinner.

For the salmon:

2 salmon filets

1 T. oil

1/3 – 1/2 c. pistachios

Shell 1/3 – 1/2 c. pistachios, and coarsely chop. I used my mini-chopper to chop the pistachios:

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Brush two salmon filets with 1 T. oil.  Sprinkle the filets with salt and pepper. Dump the pistachios onto a plate. Take each filet and turn upside down onto the pistachios to coat the top of the filet with pistachios. Press some pistachios onto the side of the salmon. The filets will look something like this:

 

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I cooked the filets “low and slow” in the oven – 325F for 20 minutes. The low cooking temperature, oil and pistachio crust all kept the salmon moist.

While the salmon was cooking, I made the sauce:

Maple Mustard Cream Sauce

1/4 c. 10% cream

1 T. soy sauce

1 T. mustard

2 T. maple syrup

1 tsp dried dillweed

salt and pepper

Combine above in a small pot. Cook and stir over medium heat until heated through and the mixture starts to bubble a little. Remove from heat.  Combine a teaspoon of cornstarch with a little cream in a small container and add to sauce to thicken. Makes 3/4 c. Serve over salmon.

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I served it with rice (which I started making in the rice cooker before I started the salmon) and pre-packaged coleslaw to which I added a pepper and an apple. The salad dressing I used on the coleslaw was a combination of bottled Poppyseed Dressing and–shhh don’t tell anyone–Miracle Whip.

The main dish is gluten free and, if one substitutes almonds for the pistachios,low fodmap. Substitute or leave the apple out of the coleslaw and use a different salad dressing to make the coleslaw low fodmap (the poppyseed dressing contains onions) and/or gluten free.

Serves two

 

 

Super Celiac’s Podcasts on Living Gluten Free

painlesslydelicious:

For my gluten free followers: some good information for celiac awareness month and information regarding contests and giveaways can be found on superceliac’s blog post and accompanying podcasts.

Originally posted on Super Celiac:

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In keeping with the theme of Celiac Awareness Month, I decided to do my podcasts on celiac disease.

Podcast 1 – Celiac Disease

My first podcast can be found at the following link:

http://superceliac.podomatic.com/entry/2014-05-10T11_26_51-07_00

The notes for this podcast can be found in my blog post titles May is Celiac Awareness Month.

Podcast 2 – Celiac Awareness

My second podcast is located at the following link:

http://superceliac.podomatic.com/entry/2014-05-10T13_30_12-07_00

In this podcast, I go over a few of the events and contests happening around Celiac Awareness Month.

May 30 – June 1/14
Canadian Celiac Association (CCA) National Conference and Gluten Free Market in Calgary, AB
calgaryceliac.com

June 14, 2014
Canada’s Gluten Free Market in Mississauga, ON
www.canadasglutenfreemarket.com

On Twitter

@GlutinoFoods
Tweet from May 6 – enter to win $10 online gift cards

@CCAceliac
Tweet from May 5 – celiac photo contest from May 15-22/14
Visit our Canadian Celiac Association Website at

View original 131 more words

Pasta with Sausage and Spinach in Tomato Sauce

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4 c. rotini (for low fodmap/gluten free, use rice or other gluten free pasta)

water

3 Italian pork sausages (gluten free)

1 T. oil

2 – 3 handfuls of fresh spinach

1 large 28  ounce can diced tomatoes

1 T. oregano

Parmesan cheese

Cook pasta in water in a large pot according to package directions.  Drain.  Return pasta to pot.   Add the oil to a frying pan. Squeeze the sausage out of their casings into the frying pan and cook until brown. Add to pasta.  Puree the tomatoes with the oregano, and add to pasta.  Return pot to the stove and heat on medium for a few minutes until the pasta is re-heated and the sauce is hot. Add the spinach and mix until the spinach wilts a little bit.  Serve with Parmesan cheese. Serves 4- 6. Note: the Italian sausage, while gluten free,  likely has garlic and onion added in so may not be suitable during the initial phase of a low fodmap diet.

Chicken Thighs with Potatoes and Peppers {Low Fodmap and Gluten Free}

photo via imagebase.net (totally free photos)

photo via imagebase.net (totally free photos)

 

4 chicken thighs

1 dozen mini potatoes, rinsed and scraped a bit

1 pepper, chopped

1/4 c. oil

2 T. each lemon juice and balsamic vinegar

1 T. chili power

1 tsp. each oregano, cilantro, paprika, salt and pepper

1/2 tsp. sugar

 

Preheat oven to 400 F.  Combine thighs, potatoes and pepper in a casserole dish.  Mix together the oil, spices, sugar and salt and pepper in a small jar; shake to combine. Pour over thighs, potatoes and pepper.  Stir to combine.  Bake at 400 F for 35-40 minutes until potatoes are tender. Serves 2, but is easily doubled or tripled.

 

Sweet and Sour Chicken {Low Fodmap and GF}

Image credit: simplyrecipes.com

Image credit: simplyrecipes.com

4 skinless chicken breasts

1 cup water

1⁄3 cup rice wine vinegar

1⁄3 cup brown sugar

1 tbsp wheat free soy sauce

1 tbsp  cornstarch

1⁄4 tsp  hot pepper flakes

1 red pepper, cut into strips

1 yellow pepper, cut into strips

1 tsp ginger

14oz can pineapple chunks

1⁄3 cup cashews (optional)

In a small bowl, combine 1⁄2 cup of water, vinegar, honey, soy sauce, cornstarch, ginger, and pepper flakes. In a nonstick skillet with 1⁄4 cup of water, cook chicken breast (or microwave). Cut into small pieces and set aside. In same skillet, add peppers and 1⁄4 cup of water. Simmer until peppers are crisp-tender. Add chicken, pineapple and sauce to skillet and stir-fry. Bring to boil and add more cornstarch if necessary to thicken sauce.

Spoon out onto a platter and sprinkle with cashews. Serve with rice. Makes 4 servings

A Note About Garlic

I find there is a bit of confusion amongst experts regarding whether garlic powder is tolerable on a low fodmap diet.  I read on Standford University Medical Center’s handout for the low fodmap diet that garlic powder is okay but fresh garlic is not. Other experts say no garlic except garlic infused oil. Personally, I’ve used garlic powder and been okay.  If you want to add garlic to this dish, you can do so with a little bit of garlic infused oil:  cook a garlic clove in a bit of oil until the garlic is browned, remove garlic, add oil to this dish.  Here is a recipe to make garlic infused oil in bulk:  http://fructosefreeme.com/2012/03/29/garlic-infused-olive-oil-that-keeps-for-months

Cornbread {Low Fodmap and Gluten Free}

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I adapted this recipe from:  http://glutenfreeonashoestring.com/old-fashioned-gluten-free-cornbread/ to make it low fodmap. I was a little nervous about baking with 100% cornmeal but it turned out beautifully.

 

2 cups cornmeal

1 tsp. salt

1 tsp. baking soda

2 tsp. baking powder

4 T. sugar

1 egg, beaten

4 T. oil

1 cup lactose free milk, soured with 1 T. vinegar (let stand for a few minutes before using)

1/2 c. lactose free plain yogurt

Preheat oven to 400 F.  Grease  a 9 x 9″ glass baking dish.

Combine dry ingredients in a large bowl.  Whisk together liquid ingredients in a smaller bowl.  Make a well in the middle of the dry ingredients and add the liquid ingredients. Stir until just blended.

Pour into prepared baking dish.  Bake for 25-30 minutes until browned around the edges and a toothpick inserted in the middle comes out clean.

 

Pasta with Chicken and Peppers in Peanut Sauce [Gluten and Dairy Free, and Low Fodmap]

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Image credit blogchef.net

With my doctors blessing, I’m trialing a new diet for irritable bowel syndrome (IBS) [which I've had for many, many years] called low fodmaps http://www.health.arizona.edu/health_topics/nutrition/handouts/FODMAPs%20diet.pdf which basically limits certain types of sugars found in foods, such as lactose, fructose, as well as sugars found in legumes, some vegetables such as broccoli, onions and garlic (that’s a tough one, onions and garlic are ubiquitous) and the sugar found in wheat, rye and barley. I’m in week two of this diet. It’s quite challenging.

Here is a low fodmap recipe I developed for supper yesterday.
3 chicken breasts
1 c. water (broth could also be used – but for low fodmap, needs to be wheat, onion and garlic free)
2 T. cornstarch
¼ c. peanut butter
1 T. coconut oil
2 T. wheat free soy sauce
2 T. hoisin sauce
3 Chives (green part of green onions), chopped
1 pepper, sliced
I package rice pasta, cooked according to package directions

For spices, I used about 1 T. of a curry type spice blend called Kitchen King from MDH. This spice blend is low in garlic and onion powders, and thus I believe it is low fodmap.  For spices, if following a low fodmap diet, read labels – ingredients are listed in descending order). In Canada , Kitchen King is available at Superstore.
Cook chicken breasts in oven in casserole dish – 400 for 30 minutes. Slice into small pieces. Brown pepper and chives in a small sauté pan with a little oil. Whisk together water, cornstarch, peanut butter, coconut oil, soy sauce and hoisin sauce and spices in a large pot and heat until thickened. (If sauce is too thick, add about ¼ c. water). Add chicken, pepper and chives to the peanut sauce. Serve over rice pasta (or other gluten or wheat free pasta). Serves 4.