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

Soy ginger dressing

Recipe slightly modified from My Recipes, to swap out the fresh ginger and add sesame oil.

Soy ginger dressing
makes 1/2 cup

Combine:
1/3 cup soy sauce
3 tbsp. lime juice
2 tbsp. rice vinegar
2 tbsp. peanut oil
1/2 tsp. sesame oil
1/4 tsp. powdered ginger

Caesar salad dressing

Avoiding garlic has made buying commercial salad dressings impossible. Fortunately, it's easy to make your own.

I've adapted the Caesar salad recipe from Once Upon A Chef to be low FODMAP. I swapped in garlic olive oil for whole garlic, and swapped soy sauce for Worcestershire. To compensate for the lost tang from the Worcestershire, I added one additional teaspoon of Dijon mustard.

Parmesan cheese varies greatly in salt content. Be sure to add the cheese first before adjusting the salt level to your taste.

Caesar salad dressing
1.5 cups

In a medium bowl, whisk together: 

2 Tbsp. lemon juice (juice of one lemon)

2 tsp. garlic olive oil

2 tsp. smooth Dijon mustard 

1 tsp. anchovy paste

1 tsp. soy sauce

1/4 tsp. black pepper

Add and whisk until homogeneous:

1 cup mayonnaise

Fold in:

1/2 cup finely grated Parmesan

Adjust salt to taste (up to 1/2 tsp).

Chicken soup from leftover roast chicken

Chicken soup from leftover roast chicken
serves 8

Strip remaining meat from chicken carcass and reserve it for the finished soup.

Stock:
Using a cleaver or kitchen scissors, break up the carcass into several smaller pieces so that they will fit in an even layer in the bottom of a large pot or Dutch oven.

Roast in Dutch oven over medium-high for ~8 minutes:
1 tbsp. olive oil
chicken carcass pieces

Turn pieces occasionally, until lightly browned all over.

Add and simmer for 1.5 hours:
12 cups water
1 medium carrot
1 medium celery stalk
1/2 medium yellow onion
2 fresh thyme sprigs, coarsely chopped
1 bay leaf
1/2 teaspoon whole black peppercorns

Soup:
Strain the stock, then bring the clarified stock back to a simmer over medium-high heat.

Add and simmer 20 minutes:
2 carrots, diced
2 stalks celery, diced
1/2 medium yellow onion, diced
1 tsp. salt
1 tsp. fresh thyme
fresh ground black pepper

Meanwhile, cook 1 cup dried egg noodles if desired.

When the vegetables are tender, add reserved shredded chicken and cooked egg noodles. Simmer until the flavors meld, about 5 minutes more. Taste and season with salt and pepper as needed.

Roasted chicken over potatoes and kale

This is my first stab at a low FODMAP recipe from The Quiet Gut Cookbook. Savory cooking without garlic or onion is quite tricky, and it's nice to have some base recipes to riff on.

Roasted chicken over potatoes and kale
serves 4-8

Combine in a large stock pot:
3/4 cup Morton's kosher salt (or 1/2 cup table salt)
8 cups cold water
4-8 chicken leg quarters

Brine in the refrigerator for 30 minutes.

Preheat the oven to 450.

In a large roasting pan, combine:
1.5 pounds Yukon gold potatoes, sliced with a mandolin to 1/4" thick
1.5 pounds kale, lightly chopped after the central stems are removed

Add and stir to evenly coat the vegetables:
1/3 cup olive oil
2 tsp. salt
fresh ground black pepper

Pull the brined chicken out of the refrigerator.

Combine in a small bowl:
1/8 cup olive oil
1 tsp. paprika
1 tsp. salt
1/2 tsp. black pepper

Rub spice mixture under the skin of brined chicken leg quarters. Then place the leg quarters on top of the bed of potatoes and kale.

Seal the roasting pan with foil, and bake at 450 for 20 minutes. Remove the foil and cook for a further 30 minutes, or until the chicken reaches an internal temperature of 165.

To finish, squeeze the juice of one lemon over the roasting pan.


To buy:
4-8 chicken leg quarters
1.5 lb. Yukon gold potatoes
1.5 lb. kale (~2 bunches)

Mashed potatoes with dill (dairy free)

The New York Times recently published a dairy-free mashed potatoes recipe, and I took it upon myself to make it fully FODMAP-compatible. I brought some to Easter supper and they were a big hit.

The dill is optional, but adds a buttery-like quality and a nice zing.

Mashed potatoes with garlic and dill
serves 6-8

Cut 2 pounds Yukon Gold potatoes into 1-inch chunks.

Bring water to a boil in a large saucepan. Add potatoes and 2 tsp. salt, and cook at a brisk simmer until potatoes are tender, about 15 minutes.

Drain potatoes and mash.

Stir in:
1/4 cup of garlic-infused olive oil
1/2 cup water (to achieve a creamier consistency)
salt and pepper to taste
1/4 cup chopped fresh dill (or about 1 Tbsp. dried)

Salmon with cumin and cilantro

Taken from a New York Times recipe.

Salmon with cumin and cilantro
serves 6

Combine in a small bowl:
2 tsp. ground cumin
1/2 tsp. smoked paprika
1/8 cup olive oil

Place whole salmon fillet on a foil-lined baking sheet. Season with salt and pepper, then rub liberally with spiced olive oil mixture.

Cook at 350 for 15-18 minutes.

Combine in a food processor:
2 bunches cilantro, rough chopped
1/2 cup sliced green onions or chives
2 tbsp. fresh lime juice
1/2 cup olive oil + garlic-infused olive oil (3:1 ratio recommended)

After sauce is blended, add salt and pepper to taste.

Serve salmon with cilantro sauce spooned over top.

Braised cabbage with bacon

Taken from a Serious Eats recipe, in which the chicken was lackluster but the cabbage was delicious.

Braised cabbage with bacon
6-8 servings

Shred 1 head of green cabbage in a food processor using a slicing disk, as for coleslaw, then set aside.

In a large Dutch oven, brown for about 3 minutes:
8 oz. (1/2 lb.) thick cut bacon, cut into 1/2 inch lardons

Add and cook for 4 minutes, until softened:
1 medium onion, thinly sliced

Add and cook for 4 minutes, until softened and starting to brown:
1 head green cabbage, finely shredded

Add and deglaze:
1/2 cup apple cider vinegar
2 Tbsp. whole grain Dijon mustard

Add:
3 cups chicken stock
3 Tbsp. sugar
2 bay leaves
6 sprigs of thyme

Place into a 350* oven. Cook uncovered for 45 minutes, until liquid is reduced by half.

Finish with 2 Tbsp. butter.

Thumbprint cookies

Thumbprint Cookies
30 cookies

Use an electric mixer to cream together until fluffy:
3/4 cups unsalted butter, softened (1.5 sticks)
2/3 cups sugar

Beat in just until incorporated:
1 egg
1 tsp. vanilla
1/4 tsp. lemon extract (optional)

Whisk together and add slowly to the butter mixture:
2 cups all purpose flour
1/2 tsp. baking powder
1/2 tsp. salt

Refrigerate the dough for about 1 hour.

Roll the dough into 1" balls using your palms, then flatten them into fat disks.  Place about 2" apart on baking sheets lined with baking parchment or silicone mats (2 across x 4 down in a half sheet baking pan).

Use a finger to shape an indentation in each disk. A wide, shallow basin makes for the best ratio of jam to cookie.  Fill each with 1/2 tsp. of jam (about 1/3 cups jam total).

Bake 15 minutes at 350, until golden but not browned.  If baking two pans at once, rotate them from top to bottom halfway through.

Remove to wire rack to cool.

Catfish with farro and kale salad

A Blue Apron recipe. The original calls for another element - a grape relish - but the combination of grapes, almonds, and fried rosemary just ended up producing a "peanut butter and jelly" like topping that didn't harmonize with the rest of the dish.

Catfish with farro and kale salad
serves 2

Add 1/2 cup semi-pearled farro to a pot of boiling salted water.  Cook uncovered 16-18 minutes, until tender. Drain and return to the pot.

Season 2 catfish fillets with salt and pepper, then coat in flour. In a non-stick skillet, pan fry in 2 tbsp. butter, 5-6 minutes on the first side, 1-2 minutes on the second.

In a second pan, saute for 2-3 minutes:
2 tsp. olive oil
1 bunch kale, destemmed and rough chopped
2 cloves garlic, minced
salt and pepper

Add and cook for 3-5 minutes, stirring occasionally:
1/2 c. water

Stir to combine:
cooked faro
cooked kale mixture
2 tsp. lemon zest
juice of 1/2 lemon
drizzle of olive oil
salt and pepper to taste

Five-spice chicken over noodles

Via Blue Apron. The original recipe calls for the chicken to be cooked first, then the same pan used to create the sauce. This makes a tedious sauce prep even longer, so here I've swapped that for cooking the collard greens in chicken stock. I also excised the mushrooms that were to be cooked along side the collard greens, but feel free to toss 3 oz. back in.

Five-spice chicken over noodles
serves 2

In a saute pan, cook for 8-10 minutes:
1/2 bunch collard greens, destemmed and sliced into ribbons
3/4 c. chicken stock

Add and cook 2-4 minutes more until softened: 
4 cloves garlic, minced
1" fresh ginger, minced
1 green onion, sliced
1 baby fennel bulb, diced small (discard stems and root end)

Add and cook 6-8 minutes, until liquid volume has reduced by half:
1.5 tbsp. hoisin sauce
1 tbsp. soy sauce
1.5 cups water

Meanwhile, prepare chicken and noodles.

Season two chicken breasts with 1 tsp. five spice powder each, plus salt and pepper. Cook ~4-6 minutes per side.

Boil 4 oz. linguine until al dente. After draining, toss with 1 tbsp. sesame oil.

Serve in bowls, with linguine on the bottom. Divide vegetables and broth between the bowls. Top with a sliced chicken breast.

Shopping list
collard greens, 1 bunch
fresh ginger, 1"
green onions
baby fennel bulb

Check the pantry
five spice powder
linguine
garlic
hoisin sauce
soy sauce
chicken broth

Salmon with Three-Lemon Creme Fraiche

This recipe takes a lot less time and effort than its fancy name implies. Impress your guests! It comes courtesy of Serious Eats, with the "quick" preserved lemon cheat recipe from Mark Bittman.

Creme fraiche can be easily swapped with Mexican crema or in a pinch with sour cream, although you might want to water down sour cream to loosen it up a bit.

Salmon with Three-Lemon Creme Fraiche
Serves 6

Create preserved lemon in an acid-proof vessel and let rest at least 30 minutes:
1 whole lemon, diced small
2 tsp sugar
1 tsp salt

To create sauce, stir together:
2 tsp. fresh thyme leaves
1 tbsp. lemon juice
1 tsp. lemon zest
2 tbsp. preserved lemon
1/2 cup crème fraîche
salt and pepper to taste

Place on a rimmed baking sheet with aluminum foil:
1 bunch fresh thyme leaves
1/2 lemon, thinly sliced
1 whole salmon filet, covered in olive oil and seasoned with salt and pepper

Roast at 350 until the internal temperature registers 130, about 15-25 minutes.

Shrimp in Green Sauce

Shrimp in Green Sauce
serves 6

Boil in salted water:
1 lb. fresh cheese tortellini (e.g. Buitoni)

Meanwhile, combine in the food processor:
1 bunch of green onions, tops only
1 bunch flat-leaf parsley, rough chopped
1 bunch cilantro, rough chopped
3 tbsp. garlic olive oil
1/8 c. lemon juice
1/8 c. white wine vinegar
1/4 tsp. red chilli flakes
1/2 tsp. salt
1/4 tsp. black pepper

Add to pan and saute for ~5 minutes, until shrimp are just cooked:
the pureed green sauce
1/4 c. white wine
1 pound of shrimp, peeled

Springerle with Fiori di Sicilia

My husband's family has German roots, and makes traditional Springerle cookies every Christmas. We've collectively worked our way through several variations of the recipe: we started with his grandmother's, moved on to the Joy of Cooking, and then stumbled across this gem from King Arthur Flour.

The King Arthur version steers clear of the traditional anise flavor and instead uses a floral and citrus extract called Fiori di Sicilia. We didn't want to invest in a bottle of fancy extract just for one recipe, so I whipped up a close approximation from extracts we already had on hand. The rose water adds a nice floral note, but is optional.

Springerle with Fiori di Sicilia
makes 2-3 dozen cookies

Combine to create home-made Fiori di Sicilia:
1/2 tsp. vanilla extract
1/4 tsp. orange extract
1/4 tsp. lemon extract
1/8 tsp. rose water

Beat together for 5-6 minutes, until the mixture falls in thick ribbons from the beater:
3 large eggs
3 cups (12 oz.) powdered sugar
1/2 tsp. salt
1 tbsp. lemon or orange zest
1/4 tsp. Fiori di Sicilia flavoring

Slowly add in 3 cups (12 oz.) of cake flour to form a stiff dough. (AP flour is an okay substitute, but results in a denser cookie.)

Wrap the dough in plastic wrap, and allow it to rest at room temperature for 30 minutes.

Flour your rolling surface and Springerle molds. Working with half the dough at a time, roll it out 1/4" thick. Press the mold firmly into the dough, then remove. Cut around the design and transfer the cookies to a greased baking sheet.

Allow the unbaked cookies to dry at room temperature, uncovered, for 24 hours. Turn them over once after 12 hours.

Bake at 250 for 35-40 minutes, until firm but not browned. Transfer them to a cooling rack.

Shopping list
3 large eggs
1 lemon or orange for zest

Check the pantry
3 cups powdered sugar
3 cups cake (or AP) flour
vanilla extract
orange extract
lemon extract
rose water