Gluten-Free and Low-FODMAP Fried Rice

I am doing back to back posts this week, which is a real rarity for me!  I am going to wrap up this focus on Chinese food with the complementary recipe from my last post (Gluten-Free and Low FODMAP Chicken with Broccoli) – Gluten-Free and Low-FODMAP Fried Rice.

Since I don’t like a post to go by without a quick glimpse into our NYC lives, I am sharing a moment from almost a year now at a family event  at the Children’s Museum of the Arts (CMA).  The access programs for children with disabilities there are absolutely amazing and give us both the opportunity to learn about art!

 

Now on to the food… 🙂

Gluten-Free and Low-FODMAP Fried Rice

Ingredients

2 tbsp sesame oil

1 egg, lightly beaten

1/2 tsp gluten-free soy sauce

1/2 tsp sesame oil

3/4 cup finely chopped carrots

4 cups cooked rice (I pre-cooked in a rice cooker earlier in the day)

4 scallions – green end only, chopped

2 tbsp gluten-free soy sauce

Directions

Heat 1 tbsp oil in frying pan or wok and add carrots, cooking until tender about 8 – 10 minutes.  Remove carrots from pan and set aside

Allow pan to cook slightly

Mix the 1/2 tsp of gluten-free soy sauce and 1/2 tsp of sesame oil with the egg

Add 1/2 tbsp oil to the pan, coating the entire surface.  Add egg mixture and working quickly, swirl the egg until it sets against the pan, flipping to to cook briefly on the other side.  Remove from pan and chop into small pieces

Heat 1 tbsp oil in the pan and add cooked carrots, rice and scallions, stirring for 3 – 4 minutes

Add 2 tbsp gluten-free soy sauce and chopped egg to the mixture, stirring for ~1 minute longer

Serve with a side of Chicken and Broccoli 🙂

 

 

 

 

Gluten-Free Egg Rolls

We have had a busy winter so far!  We had a trip to Connecticut to visit one of my besties where we had dinner at a great little Italian place Pasta Cosi.  Not only do they have a Paleo Eggplant Lasagna, but apparently one of the Hallmark Channel Christmas movies was filmed there.  Yes, I have a special place in my heart for the Hallmark Channel…

We try to make at least one trip to  Brooklyn Bowl each winter, where they have family friendly times that make it a lot of fun and quite a bit easier!

Sometimes when we get home from travels or even being out in the cold, I want to order Chinese food but it is so hard to find gluten-free and low FODMAP versions of the classics.  I have a few recipes that I will be sharing that get at the need for some FODMAP-friendly Chinese food!

Gluten-Free Egg Rolls

Ingredients – Gluten-Free Egg Roll Wrappers

3 cups gluten-free flour (I use Bob’s 1:1 baking flour)

1 tsp salt

2 eggs

1 cup water

Directions – Gluten-Free Egg Roll Wrappers

Combine flour and salt into a large mixing bowl

In a separate bowl, whisk together the eggs and the water until combined

Add the eggs and water mixture to the flour. Stir well until mixture comes together to form a ball – if the mixture is not coming together, you may need to add more water (start with a tsp at a time)

Coat your work surface and rolling pin with flour

Split the dough into thirds.  Spread one section out on the work surface and roll into out as thin as you can without it beginning to split

Cut the rolled dough into ~6×6 in squares (you will see mine ended up a bit more like rectangles 🙂 )

Lift squares up with a spatula and transfer to a baking sheet with wax paper or parchment paper on it

Cover the finished squares with a lightly damp cloth until use to keep them from drying out. Store this way for only 1 hour or so – more than that and they will begin to dry out

While those sit, you can move on to the filling

Ingredients – Gluten-Free Egg Roll Filling (Shrimp)

6 – 8 medium sized shrimp, peeled and de-veined

2 tsp chopped fresh ginger

3 oz bean sprouts

2 shredded carrots

2 cups shredded cabbage

4 tbsp peanut oil

Ingredients – Sauce

3 tbsp gluten-free soy sauce

3 tbsp rice vinegar

1/8 tsp sesame oil

1 tsp chopped ginger

2 scallions, chopped (green end only)

Directions – Sauce

Whisk ingredients together until well combined

Directions – Gluten-Free Egg Roll Filling (Shrimp)

Add 1 tbsp of oil to a frying pan, heating for a few minutes

Add the shrimp and cook until it begins to firm up and is cooked through

Remove the shrimp from the pan and set aside

Add the ginger, carrots and cabbage to the frying pan and cook until the carrots and cabbage are tender

Remove from heat and set aside

Add the gluten-free soy sauce,

Heat a wok or a deep drying pan to medium high heat.  Add remaining oil and heat for several minutes

Retrieve the gluten-free egg roll wrappers and fill with cabbage and carrots, shrimp and bean sprouts.

Wet edges of wrapper with a little water and fold 3 points to the middle like an envelope. Then wet last point with water and roll closed.

Place the egg rolls in the heated oil, flipping every 30 second to 1 minute until golden brown ( 2- 3 minutes)

Remove from oil and serve with dipping sauce while still hot – enjoy!

 

 

Summer Snacking

We spent a lot of time this summer looking at art and adding new decorations to our apartment – both homemade crafts and new art purchases.  One of the exhibits we saw that we both loved was at the Rebecca Hossack gallery in SoHo.  These little guys are made of toy parts and concrete!

 

 

It was great we came upon this gallery when we did. After a morning of SoulCycle and wandering in the city heat, I was feeling some intense hunger exacerbated by the fact we were steps away from our amazing lunch destination of Rubirosa.   I should have packed a snack, but I was running low on exciting snack options, which has prompted me to look into some new recipes.

Low-FODMAP Chocolate Almond Bars

Ingredients

3/4 cup raw almonds

1/2 tsp. sea salt

 1 tsp. cinnamon

1 1/2 cups rolled oats

2 tsp. cocoa powder

1/3 cup maple syrup

Directions

Grease a cookie sheet or square pan with coconut oil or another non-stick agent.

Pour the almonds into the food processor along with the salt. Process until the mixture becomes like almond butter, which will take several minutes.

Add the oats, cocoa, cinnamon and maple syrup and process until smooth.

Press the mixture onto the cookie sheet or pan using the back of a spoon and refrigerate for at least 20 minutes before cutting.

Store any uneaten bars in an airtight container in the refrigerator.

Using My Urban Garden

I have enjoyed my little fire escape garden more than I expected this summer.  I used the basil, oregano and thyme nearly every weekend and made a few meals of chicken and potatoes with the fresh sage.  It really made the city summer feel a little less oppressive having access to my own fresh herbs!

 

 

 

The other new fun of this summer was tandem bike riding.  We had an awesome time on Governor’s Island riding around for hours on the bike – it was a great way to get my son practicing riding while still comfortable that I am in control.

 

 

After a nice day out like that, it’s great coming home to my little garden and making a hearty dinner using fresh herbs.  I have missed pesto a lot lately in my FODMAP diet.  I used to love a heavy garlic pesto, adding cream to make a nice thick cream sauce – YUM.  Well, I decided it was time to come up with an alternative recipe so I no longer need to feel like I’m missing out.

Low-FODMAP Creamy Pesto Chicken and Pasta

Ingredients – Pesto

2 cups fresh basil leaves (no stems)

2 tbsp. toasted almond slivers

1/2 cup garlic-infused olive oil

1/2 cup freshly grated Parmesan cheese

Directions – Pesto

Combine basil leaves and almonds in a food processor and combine until finely minced.

If possible, leave the machine running slowly and drizzle the oil in until the mixture is smooth.  Otherwise, add the oil in 2 – 3 sections until smoothly processed.

Add the cheese and process for a few seconds, long enough to combine.

Store the pesto in the refrigerator if serving on its own.  Otherwise, place to the side while you make the cream sauce.

Ingredients – Cream Sauce

3 tbsp. butter

3 tbsp. gluten-free flour

1 1.2 cups milk (I use almond)

salt and pepper to taste

Directions – Cream Sauce and Final Dish

Melt the butter in a small saucepan over medium heat.

Whisking constantly, add the flour to make a roux.  Cook for about 2 minutes.

Slowly add the milk, whisking to fully incorporate.  Bring to a simmer and cook until the sauce is thickened.

Stir in the pesto you made earlier and season with salt and pepper as needed.

Pour over cooked pasta and chicken and serve with herb garnish. Enjoy!

Basil Pesto Low FODMAP

Low FODMAP creamy pesto sauce

Welcome the new year – January 2, 2017

Happy New Year!  I hope you all had a wonderful holiday and spent time with family and friends. I had time with both and enjoyed some quiet time in the city as well.  Below is a snap of my favorite mulled wine from Jamie Oliver; friends of mine make this every year at our Christmas gathering, and I love it!

A few pics from city wandering and a trip to the Whitney to check out some art.

As for New Year’s Eve itself, it looks like one of two options for me – attempting to make a difficult, new recipe or ordering gluten-free Domino’s :).  This year was the new dish option, and I am so glad I did that!  I made gluten-free, low-FODMAP Pork and Shrimp Spring Rolls and gluten-free, low-FODMAP Shrimp Pad Thai.  I’ll share the Pork and Shrimp Spring Rolls today; look out for the Pad Thai later this week.


Gluten-Free, Low-FODMAP Pork and Shrimp Spring Rolls

Makes 10 – 15 rolls

Ingredients

   

Spring Roll

1 large carrot

4 -5 scallions, green end only

1 inch ginger, chopped finely

3 garlic cloves

1 1/2 cups red cabbage

1/4 lb. pork

1/4 lb. cooked, de-shelled, de-veined shrimp

1 tbsp. canola oil

1 tbsp. rice vinegar

1 1/2 tbsp. gluten-free soy sauce

1 tsp. sesame oil

1 tsp. sugar

salt and pepper to taste

Rice paper wrappers / spring roll skin

10 -12 basil leaves

Dipping Sauce

1/4 cup gluten-free soy sauce

1/4 cup rice vinegar

1/4 cup brown sugar

2 tsp. chopped ginger

1 chili pepper

Directions

Spring Roll Filling

Shred carrots, chop scallions and ginger and slice garlic cloves in half.

Heat wok or frying pan over medium hear.  Add canola oil and warm through.  Add scallions, ginger and garlic to the oil and cook for 1 – 2 minutes.

Add the pork to the frying pan and cook through completely.

Remove the garlic from the frying pan, and add carrots and cabbage to the mix.  Cook for several minutes until the cabbage wilts and carrots soften.

Add the shrimp and heat through.

     

Add rice vinegar, soy sauce, sesame oil, sugar per measurements above.  Add salt and pepper to taste. Cook for several minutes until the flavors come together and some of the sauce is absorbed into the vegetables and meat.

Set the filling aside while making the dipping sauce and preparing the spring roll skin.

Dipping Sauce

Slice chili thinly, removing seeds if desired to cut back on the heat. Place in a small mixing bowl.

Add remaining ingredients into the bowl and whisk together until fully combined.

Spring Roll

This may take some trial and error to get the feel of the spring roll skin.  I would encourage making 2 spring rolls at a time to ensure the paper maintains its form.

Slowly dip a spring roll skin into hot water, covering the entire surface. The spring roll skin should begin to soften and become pliable.

Place on a cotton dish towel for ~30 seconds.

Slowly peel the spring roll skin from the dish towel and bring to your serving plate for creation of the roll.

Place 1 – 2 basil leaves (depending on size) in the lower part of the spring roll skin.

Add about 1 1/2 tbsp. of the filling into the spring roll skin, on top of the basil leaves.

Roll the skin, folding in the sides as you go.

Serve with dipping sauce.  Enjoy!  Let me know how you like it 🙂