Shrimp,Baby Bok Choy and Rice Noodle Soup

This recipe is always a go to for me for a yummy lunch, the servings in this recipe are for one but it is a large portion.

1/6 of a package of Brown Rice Noodles 

5-6 Shrimp

4-5 Pieces of Baby Bok Coy

Seasame Oil

1-2 Tbsp Miso Paste ( my favorite is Cold Mountain Miso, the flavor is so sweet)

2 Tbsp Soy Sauce

1 Tbsp Rice Wine Vinegar

1/2 Chicken /Veg Bullion Cube

Sprinkle of Sugar (to balance the flavors)

Fish Sauce (Optional)

1.Heat 2 cups of water in a pot,add miso and  bullion cube then stir. 

2. Add Soy Sauce and Rice Vinegar

3.Add Shrimp, cook and remove.

4.Add chopped up Bok Choy and let cook, when the shrimp cool remove their tails and keep on the side.

5.Add sugar and fish sauce (a few squirts) and adjust the vinegar, and soy to suit your tastes.

6. Add the noodles last, pushing them into the broth to coat so they cook evenly.

7. Once noodles are almost cooked take them off the heat and put into a large bowl. 

8.  Add shrimp back to soup then drizzle with sesame oil and serve.

  Here is a link to Cold Mountain Miso's site:

 http://www.coldmountainmiso.com/

Blueberry Rice and Corn Flour Muffins

 

I am fairly new to combining different types of gluten free flours so I gained some knowledge from using this recipe from a great gluten free blog: http://thebrightersideofglutenfree.blogspot.ca/2011/06/cornbread-muffins.html 

I substituted the sugar for 1/3 cup of maple syrup and 2 tsp stevia. I used 1 cup of cornflour instead of half cornflour half cornmeal and used almond milk instead of regular milk. Then I added 1 cup of fresh blueberries. I thought these would make a nice breakfast muffin or for a snack. If you wanted more of a sweet muffin taste I would put in 1/3 cup of brown sugar as well. As you know we gotta watch the sugar with IBS!!! 

Eggplant Crisps

Serve with my  Basic Tomato Sauce to dip in.

 

1/2 Eggplant, skin removed 

3/4 Cup Rice Flour

1 Egg

Salt and Pepper

Preheat oven to 400.

1. Cut Eggplant into 1cm slices, lay on a flat surface and salt them.

2. Wait about 10 minutes for a liquid to come out of the eggplant. The salt draws the bitterness out. 

3. Wipe the liquid off the eggplant with a paper towel.

4. Beat eggs in a bowl, add salt and pepper. 

5. Put rice flour on a plate, add s&p.

6. Lightly Oil a Baking pan 

7. Take individual slices of eggplant and put them in the egg first and then the rice flour.

8. Place the slices on the baking sheet and bake, flipping once, until the eggplant is soft in the middle and the outside it golden and crispy.

Smoked salmon souflee

 

2 -3 Tbsp Smoked Salmon Pate or Peices of Smoked Salmon Chopped 

1-2 Tbsp Fresh Dill (Chopped)

3 Eggs

Splash of Almond Milk

1-2 Tbsp Capers in Brine ( Halved)

1/2 Tsp Salt and Pepper

1. Mix all ingredients into a bowl, ensuring eggs are completed combined.

2. Pour mixture into a silicone muffin tin (Should fill 3 if deep and 4-5 if shallow)

3. Bake at 350 Until firm in the center. 

 

Cheesy Rigatoni

I was pleasantly surprised with the rich cheesy gravy like sauce that came out of this food experiment. I would like to try it with rice pasta too, the corn pasta can be a bit chewy but still delish!

1-2 Portions      Corn pasta 

1/4-1/2 Cup      Pasta water

1/4 Container    Daiya Jack Cheese Product

1 Tbsp              Sun Dried Tomato oil

1 Tbsp              Sun Dried Tomatoes (oil strained out)

6                       Button Mushrooms

1/4 -1/2            Vegetable Bullion Cube ( I like McCormick's)

1 tsp - 1 tbsp    Fish Sauce (or anchovy paste)

1.  Boil water in a pot and add corn pasta. Cook until tender and strain, leaving some pasta water.
2. While pasta is cooking, saute mushrooms with sun dried tomato oil.
3. When mushrooms are cooked add the sun dried tomatoes. 
4. Crumble the bullion cube and add some of  the leftover pasta water.
5. Slice, Dice and add the cheese. 
6. Stir until you start to see some creaminess. 
7. Add the Fish Sauce.
8. Add more cheese or more pasta water based to make the constancy right.
9. Add into sauce to coat and serve.

Gravy like consistency

Starchy pasta water

Combine, then enjoy!

CocoNut Cookies

This recipe was taken from the IBS for Dummies Cookbook. I omitted the currents and almond flour because I didn't have any on hand and added more cashews than walnuts.. They are delicious! The book says they are supposed to stifle tummy upset for IBS-D. Definitely more fun than eating white rice!

http://books.google.ca/books?id=ADCJDNtWqfUC&pg=PA229&lpg=PA229&dq=ibs+for+dummies+coconut+currant+cookies&source=bl&ots=2Tkxi_yldR&sig=3-7Uv2hLKa4zUMssSairECUGofw&hl=en&sa=X&ei=Ify0UevfDKWsywHd24Ew&ved=0CC8Q6AEwAA#v=onepage&q=ibs%20for%20dummies%20coconut%20currant%20cookies&f=false

1                 Egg

1/2 Cup      Honey

1/4 tsp        Salt

1/2 Cup      Rice Flour

1 1/2 Cups  Shredded Unsweetened Coconut

1/2 Cup      Mixed Walnuts and Cashews

1. Preheat oven to 350.

2. Blend nuts in blender until they are in smaller pieces.

3. Add honey,salt and egg, blend.

4.Transfer mixture to bowl and add coconut, mix.

5. Add rice flour.

6. Drop tbsp size cookies onto parchment paper and bake for 10-12 minutes at 350. 

7. When the bottom has some brown, remove and let cool.

Not Too Sweet Banana Bread

I adapted the recipe Banana Bread V http://allrecipes.com/recipe/banana-bread-v/ and made it more IBS friendly. I omitted the refined sugar and nuts ( I just don't like nuts in banana bread) and added vanilla.

This version does not use much sugar. If you want a more true tasting banana bread I suggest adding 1/2 cup brown sugar. Sometimes I make a cinnamon maple butter ( vegan margarine, maple syrup and cinnamon) to go along with the bread when i want a piece a little sweeter. The bread is also great for making french toast!

3                   Ripe Frozen Bananas Defrosted 

5 Tbsp          Almond Milk

1 Tsp            Vanilla

1                   Eggs

1/3  Cup       Both Honey and Pure Maple Syrup

3 Squeezes    Liquid Stevia

 1/2 Tsp        Baking Soda

1 Tsp            Baking Powder

2 Cups          Bob's All Purpose Baking Flour

1/2 Tsp          Xanthan Gum

1/2 Tsp          Salt

1/2 Cup         Vegan Margarine Substitute

                      Parchment Paper

1. Sift together flour, baking soda, baking powder, and salt.
2. In a large bowl, cream sugar and butter or margarine.
3. Add egg and milk into the wet mixture.
4.  Add wet ingredients into dry and mix until combined.
5.  Spread batter into a loaf pan that has been lined with parchment paper.
6. Bake at 350 degrees F (175 degrees C) until top is brown and cracks along the top.

Bob's All Purpose Flour, Almond Milk and Xanthan gum

Borscht

This vegan soup is thick and hearty. I pureed it a blender to make it even easier to digest. Chunky is great too if you like. If you are not sensitive to Onions or garlic they would be a great addition sauteed with some a strip of bacon.  I suggest making your own stock with vegetables that you are able to digest easily.

 

 1 can       Canned Beets (chopped ) or Fresh pre cooked and cut

 2             Carrots (chopped) 

 2              Potatoes (cubed)

 1              Bay Leaf

 1 tsp        Red Wine Vinegar

 1-2 cups     Tomato Juice ( Depending on how thick you want it)

 1 cup          Vegetable stock (or chicken; homemade or bought)

  Few stalks  Fresh Dill

 Season with salt and pepper

1. Put stock, carrots, potatoes into a pot and let cook till almost soft
2. Add beets,bay leaf and 1 cup of tomato juice to the mixture
3. Cook until all vegetables are tender
4. Add salt and pepper to taste
5. Transfer to a blender and puree until the soup reaches a thick but smooth consistency
6. Serve with fresh dill on top

Sesame Soy Tofu

    

I love the taste of sesame oil and soy sauce together. Definitely some Umami going on there.

Completed dish with a blend of different rice and boiled carrots.

 

The stuck on bits are the most delicious!

1 Package                 Mori Nu Tofu 

3 tbsp (or to taste)    Braggs Liquid Aminos

1 tbsp                         Sesame Oil 

2 Drops                      Liquid Stevia

Enough to coat          Rice Flour

A sprig                       Cilantro for garnish

1 tbsp                         Oilve Oil

1. Cut tofu in 6-8 chunks ( although they rarely stay that way)
2. In a bowl mix the Braggs, sesame oil and stevia. 
3. Add cut up tofu to bowl, cover and refrigerate 20 minutes
4. Heat frying pan on just over medium and add oil. 
5. Drain liquid
6. On a plate sprinkle rice flour and coat the tofu in it.
7.  When the pan is hot add tofu. Let one side brown then flip. Be gentle as tofu will fall apart very easily. When both sides are brown take off of stove.
8. Serve with fresh cilantro leaves.