Potato, Spinach & Tomato Salad - low FODMAP

Here's another low FODMAP recipe for those who suffer from IBS like myself. This was absolutely beautiful. I served it at a party on the weekend, then finished it off the next day. I must admit - I'm not a huge spinach fan (or Silverbeet as some people call it) but this will now be a regular salad for us - as will buying spinach!

Ingredients:

• 1kg new chat potatoes, halved and unpeeled
• 250g tomatoes, cut into wedges
• 15 black olives, pitted, halved lengthways 
• 100g spinach, washed and stalks removed, torn into large pieces
• 1 tablespoon capers, rinsed
• Juice of half a lemon
• 2 tablespoons olive oil
• Freshly ground pepper

Method:

1. Boil the chat potatoes until you can stick a knife in them and they are just soft
2. Place the spinach ontop of the potatoes for only one minute just to wilt
3. Remove potatoes and spinach from the stove, drain the water, and let cool
4. While the potatoes and spinach are cooling, add the lemon juice, olive oil and pepper to a large serving bowl and whisk
5. Add the tomatoes, olives and capers to the serving bowl
6. Once the potatoes and spinach have cooled, gently add them to the serving bowl, being careful not the break the potatoes
7. Stir gently so the dressing coats the potatoes
8. Serve warm or cool...D-E-L-icious  XD

Chicken with rosemary and tomato - low FODMAP

I had grabbed some chicken breast from the freezer this morning, for tonight's dinner, with the intention of making a simple stir fry. However by the time the kids came home and asked what was for dinner - they were disappointed that I was making yet another stir fry!

'Fair enough' I thought. I admit it - I make a lot of stir fries...because they are quick, easy and versatile. But I caved in and began hunting for a chicken recipe which a) I already had the ingredients for; and b) was low FODMAP - suitable for my irritable bowel.

I found a chicken in tomato sauce recipe, which needed adapting for low FODMAP by removing the garlic and onions. Not only is this low FODMAP, it is also low-fat, tasty and easy. This serves 4 and is best served with either pasta, rice, cous cous or mashed potato. Why? Because it has THE BEST SAUCE you've ever tasted!!! We had sauce left over so we grabbed some slices of sour dough and literally plonked the bread into the sauce pan to soak up the juices...then ate it! Yep...it's that kind of sauce.

Ingredients:

• 500g chicken breast
• 1 x 400g can diced tomatoes (no garlic or onion added)
• 1 tablespoon rosemary (I used dried)
• 1 tablespoon capers, drained
• 10-12 black olives, pitted and left whole
• 75ml red wine (optional)
• 1 tablespoon olive oil

Method:

1. Heat the oil in a large saucepan and brown the chicken all over
2. Add half the rosemary, stir to coat, then set the chicken aside on a plate
3. In the same pan add the diced tomato, capers, olives, wine and the rest of the rosemary and bring to the boil
4. Return the chicken to the pan, cover and turn down to simmer for about 20mins, or until the chicken is cooked through
5. Serve with something which will mop up the sauce...pasta, rice, cous cous or mashed potato. I used gluten-free pasta and also added vegetables...D-E-L-icious  XD

Spaghetti with Squashed Tomatoes

Because we are currently doing the $120 Food Challenge, this recipe is courtesy of said book. I had to adapt it slightly because I don't like anchovies, so it is a little different, but it turned out extremely nice. It's a very affordable meal when cherry tomatoes are in season (spring) and serves 4. Admittedly the portion sizes are smaller than we are used to so we ended up going back for seconds (lucky I made a little more spaghetti)!

Ingredients:

• 250g cherry tomatoes
• 2 tablespoons olive oil
• 350g dried spaghetti or other long pasta
• 1 clove garlic, thinly sliced
• 4 anchovies (we used about 12 whole pitted olives instead)
• A handful of fresh basil leaves (whole)
• Freshly ground pepper
• Shaved or grated parmesan

Method:

1. Preheat oven to 180 degrees celsius
2. Place cherry tomatoes on a baking try and drizzle with 1 tablespoon olive oil
3. Roast for 20mins or until slightly wilted
4. Cook the spaghetti as per packet instructions
5. Drain the spaghetti, reserving 1/2 cup of the water
6. Return it to the pan and keep warm
7. Heat a frying pan over medium heat, add remaining oil and cook the garlic for 1 minute only
8. Mash the anchovies (or olives) with a fork, then add the roast tomatoes and gently squash them so they split and release their seeds and juices
9. Add the anchovies (or olives) along with the tomatoes to the frying pan and warm gently for about 5mins
10. Remove from heat
11. Toss the tomato and anchovies (olive) mixture through the spaghetti, then add the basil leaves and toss again briefly
12. Divide among 4 bowls, top with freshly ground pepper and parmesan

Note: Serve with home made garlic, herb or parmesan bread.  D-E-L-icious XD

Greek Salad

I had never made Greek salad before because I couldn't find a recipe which I liked. So I made up my own. This serves 4 people as a side dish.

Ingredients:

• 3 roma tomatoes, halved lengthways then cut into thirds
• 1 red or green capsicum, halved, then sliced 
• 1 shallot, roughly chopped
• 5 or 6 sun dried tomatoes, cut into 1cm pieces
• 1/4 cup whole Kalamata olives, pitted
• 1/2 cucumber, roughly chopped into chunks
• 200g low-fat fetta cheese, roughly cut into cubes
• 1/4 teaspoon dried oregano

Dressing:

• 1 tablespoon olive oil
• 1 tablespoon balsamic vinegar
• Freshly ground pepper

Method:

1. Place the fetta on paper towel to soak up any moisture before cubing
2. Toss all salad ingredients into a large bowl (except the fetta)
3. Mix the dressing ingredients well (shaking in a glass jar works best)
4. Pour the dressing over the salad, toss gently
5. Just before serving, add the fetta cubes and toss very lightly.

D-E-L-icious  XD