Chicken, rice, and celery soup 

https://cooking.nytimes.com/recipes/1020898-chicken-and-rice-soup 

Bring 8 cups of chicken broth to a boil in a large stock pot or dutch oven.

Rough chop 1 head of Italian parsley. Set half aside for garnish.

To stock pot, add:
1 lb. boneless, skinless chicken thighs
3/4 cup jasmine rice
4 stalks of celery, thinly sliced (reserve leaves)
1/2 head of Italian parsley, rough chopped
1 bay leaf

Simmer for 25 minutes. 

While soup is simmering, zest and juice 2 lemons.

To create fresh garnish, combine:
zest of 2 lemons
1/2 head of Italian parsley, chopped finely (reserved)
chopped celery leaves
1 bunch of green onions, thinly sliced

Remove and shred chicken, then return to the pot.

Add to stock pot:
8 oz. of fresh spinach (stir to wilt)
juice of 2 lemons (reserved)
2 tbsp. garlic olive oil
salt & pepper to taste

Serve each bowl topped with a generous helping of fresh garnish.

Orange Teriyaki Seafood Marinade

Orange Teriyaki Seafood Marinade

Combine in a ziplock bag:

1/3 cup orange juice

1/3 cup soy sauce, reduced sodium

1/4 cup mirin (or white wine with a little sugar added)

2 Tbsp. neutral oil

1 Tbsp. grated fresh ginger (or 1 tsp. powdered ginger)

1 tsp. mustard powder

Marinate seafood about 30 minutes to 1 hour.

Low FODMAP Italian Sausage

A sausage recipe from my mother, modified by her from a cookbook version to delete the onion and garlic.

Low FODMAP Italian Sausage

1 pound

Combine all dry spices in large bowl:

2 tbsp. paprika

1 tsp. salt

1 tsp. pepper

1 tsp. fennel seeds

1 tsp. dried parsley (1 tbsp. fresh)

1 tsp. dried basil

1 tsp. dried oregano

Stir in:

1 tsp. sambal oelek (or to taste)

Add and work by hand until evenly combined:

1 lb. ground pork (80/20)

Dragon Noodles

 Shamelessly copied from Budget Bytes.

Dragon Noodles

Boil 4 oz. of linguine noodles.

In a small bowl, combine:
1 tbsp. brown sugar
1 tbsp. soy sauce
1 tbsp. sambal olek

Combine in a skillet on medium heat until butter is melted:
2 tbsp. butter
1/4 tsp. red pepper flakes

Add and cook until eggs are scrambled:

2 eggs

Off the heat, add to skillet and toss to combine:

cooked noodles
prepared sauce

Lemon Vinaigrette with Dill

Good for mixed greens, spinach salads, seafood main dish salads, and spinach and tortellini pasta salad.

Lemon Vinaigrette with Dill

1.5 cups

Whisk together:

1 cup olive oil

1/4 cup fresh lemon juice

1/4 cup white wine vinegar

Add and mix:

2 tbsp. minced parsley

1 tsp. dried dill (1 tbsp. fresh)

1/2 tsp. salt

Steakhouse style mushrooms

Steakhouse style mushrooms

Serves 4-5

In a large stock pot, stir to combine:

4 cups beef broth

2 cups chicken broth

1.5 sticks butter

1 Tbsp. BTB beef boullion

1 tsp. BTB chicken boullion

2 tsp. Worcestershire sauce

1 tsp. Marmite

1 tsp. tomato paste

1 tsp. freshly ground black pepper

Add:

4 pounds white button mushrooms, thoroughly washed

Bring to a boil, then reduce to a simmer. Simmer covered for 6 hours. Add water as needed if too much liquid evaporates.

Remove the lid and continue cooking, uncovered, for a further 3 hours.

Add salt to taste at the end of the cooking process. 

Thai pork salad

From the New York Times.

If you're feeling feisty, chop up the cucumbers a few days in advance and make quick pickles with rice wine vinegar, salt, and sugar.

Thai pork salad

serves 6

Create the marinade and dressing

Combine in a food processor:
5 tbsp. soy sauce
2 tbsp. peanut oil
6 tbsp. garlic olive oil
2 tbsp. fish sauce
3 tbsp. brown sugar
1 tbsp. sambal olek
juice of 4 limes (~6 tbsp.)
1 tsp. kosher salt

Add and puree until smooth:
3" fresh ginger, peeled and rough chopped
2 jalapeno peppers, seeded and rough chopped
2/3 cup cilantro, packed flat

Place 2 pork tenderloins in a gallon zip-lock bag. Add 1/3 cup of mixture as a marinade. Marinate in the refrigerator overnight (or at room temperature for 2 hours).

Save remaining marinade mixture for dressing the salad.


Cook & assemble salad
Broil pork for 20 minutes, turning the meat after 10 minutes.

Boil rice noodles for 5-7 minutes, until al dente.

Combine and let rest for 10 minutes:
1 head of Napa cabbage, shredded
half the remaining dressing

Add to salad and toss:
5 green onions, sliced
1 red bell pepper, sliced into strips
3 Persian cucumbers, sliced
1.5 cups cilantro leaves
1.5 cups mint leaves
1 cup basil leaves
all the remaining dressing
kosher salt, to taste

To plate, add rice noodles first. Top with dressed salad, then sliced pork.

Shopping list

2 pork tenderloins (1 package)

1 head Napa cabbage (or 8 cups pre-shredded)

green onions

red bell pepper

3 Persian cucumbers

2 jalapenos (or seranos, or Thai bird chilis)

4 limes

3" fresh ginger

2 bunches cilantro

1 bunch mint

1 bunch basil

Check the pantry

soy sauce
sambal olek
peanut oil
garlic olive oil
fish sauce
brown sugar