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Archives for April 2016

Thai Salad with Peanut Dressing

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Low FODMAP Thai Salad with Peanut Dressing is a modified signature starter of the Thai restaurant favorite. Be sure to use common cabbage and not savoy cabbage. Iceberg lettuce can be replaced with butter lettuce. If you can tolerate kale (while low FODMAP, some people have a difficult time digesting kale due to the high fiber content), it is a really refreshing twist to the classic salad.

Feel free to sprinkle the salad with crushed peanuts.

The peanut dressing can also be used as dips for the Thai Summer Rolls in the Appetizers & Soups section or steamed vegetables.

Use a true Garlic Infused Olive Oil without garlic bits or powder in them. 

Thai Salad

with Peanut Dressing

Created by on April 4, 2016

Low FODMAP Thai Salad with Peanut Dressing

    Ingredients

    Peanut Dressing

    • 2 tablespoons rice vinegar
    • 1/4 cup creamy peanut butter
    • 3 tablespoons garlic infused olive oil
    • 2 tablespoons juice from lime
    • 4 tablespoons maple syrup
    • 1 tablespoon soy sauce
    • 1 teaspoon salt
    • 1/4 teaspoon crushed red pepper flakes
    • 1 inch piece fresh ginger, peeled and roughly chopped
    • 2 tablespoons chopped cilantro (optional)

    Salad

    • 4 cups common cabbage or iceburg lettuce
    • 1 bell pepper, seeded, cut into 1 inch strips
    • 1 cup shredded carrots
    • 1 cucumber, sliced
    • 2 tablespoons scallions, green part only, chopped finely
    • 12 grape tomatoes, halved
    • 12 green beans, cut to 1 inch pieces
    • 2 tablespoons chopped cilantro (optional)

    Instructions

    Peanut Dressing

    1. Combine all of the ingredients minus the cilantro in a blender until smooth.
    2. Chop the cilantro finely and mix in.
    3. Refrigerate until ready for use. Serve at room temperature.

    Salad

    1. Combine all of the vegetables and toss. Plate and serve with dressing.

    Miso Seared Scallops

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    Low FODMAP Miso Seared Scallops can be served as an appetizer or main dish. The plate is the baby sister to the Miso Black Cod but quicker to prepare and do not need to be marinaded overnight.

    Miso is soy-based, and we know soy is a no-no on the FODMAP list. Although whole soy beans contain a significant amount of the galacto-oligosaccharides (GOS) stachyose, many products made from soy beans are actually low in FODMAPs. Miso is fermented which reduces the FODMAP content and 2 tablespoons of paste per serving has been classed as low FODMAP.

    Serve on a horizontal plate or scallop shell, or on a bed of greens. Garnish with parsley or chives if desired.

    Miso Seared Scallops

    Created by on March 27, 2016

    Low FODMAP Miso Seared Scallops

      Ingredients

      • 1 pound dry sea scallops or diver scallops (about 14)
      • 1/2 cup sake
      • 3 tablespoons white miso paste
      • 3 tablespoons maple syrup
      • 3 teaspoons olive oil

      Instructions

      1. Place the miso, sake, white miso paste and maple syrup in a large Ziploc bag.
      2. Clean the the scallops and cut out the white, tough muscle on the edges. Pat dry.
      3. Put scallops in the Ziploc bag. Make sure all scallops are sitting well in the sauce.
      4. Place the Ziploc bag in a bowl and refrigerate. Let it marinade for about 2 hours.
      5. Wipe excess marinade from scallops.
      6. Pour olive oil in a pan. Once the oil is hot, place scallops on the pan and cook each side for 1.5- 2 minutes until the edges are brown.
      7. Heat some of the marinade until the sake is evaporates into about half.
      8. Plate the scallops. Spoon a few drops over the scallops (taste first to make sure it's not too salty) and serve.

      Homemade Garlic Infused Oil

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      Low FODMAP Homemade Garlic Infused Oil is the way to go, if you want to pack some garlic flavor into your food without suffering the consequences. Garlic infused oil is acceptable because the fructans (the culprit) in the garlic is soluble in water but not oil.

      You can make your own using these simple instructions. But remember that bacteria can form in homemade version and make you very sick (botulism). Be sure to refrigerate the unused portion and toss out after a week.

      Store bought versions have been preserved appropriately and can last up to a year, and do not need to be refrigerated. If you want to buy one already infused like I usually do, please make sure it is truly garlic infused and not flavored with garlic powder! I went through several bottles labeled “garlic infused,” until I discovered that they had “garlic flavoring” as one of the ingredients or had tiny chopped garlic pieces and powder in them. My favorite one is the Baja Precious – Glorious Garlic Infused Extra Virgin Olive Oil (750ml Bottle).

      Homemade Garlic

      Infused Oil

      Created by on April 7, 2016

      Low FODMAP Homemade Garlic Infused Oil

        Ingredients

        • 6 cloves garlic peeled, whole
        • 1/2 cup olive oil
        • 1/2 cup walnut oil

        Instructions

        1. Pour oil in pan and add garlic cloves. Heat over medium heat until the oil bubbles.
        2. Feel free to add herbs and spices like rosemary or chili flakes.
        3. Lower heat slightly and let it cook for 10 minutes. Remove from heat and let cool for 30-45 minutes.
        4. Toss out the garlic and use immediately.
        5. Store unused portion in a jar in the refrigerator for up to one week. Once refrigerated, bring to room temperate (or run hot water over jar) before serving.

        Peanut Dressing or Dipping Sauce

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        This versatile Low FODMAP Peanut Dressing or Dipping Sauce can liven up a salad or steamed vegetables. It can also be used as a dipping sauce for the Thai Summer Rolls in the Appetizer & Soups section.

        Use a true Garlic Infused Olive Oil without garlic bits or powder in it).

        Peanut Dressing

        or Dipping Sauce

        Created by on April 6, 2016

        Low FODMAP Thai Salad with Peanut Dressing

          Ingredients

          • 2 tablespoons rice vinegar
          • 1/4 cup creamy peanut butter
          • 3 tablespoons garlic infused olive oil
          • 2 tablespoons juice from lime
          • 4 tablespoons maple syrup
          • 1 tablespoon soy sauce
          • 1 teaspoon salt
          • 1/4 teaspoon crushed red pepper flakes
          • 1 inch piece fresh ginger, peeled and roughly chopped
          • 2 tablespoons chopped cilantro (optional)

          Instructions

          1. Combine all of the ingredients minus the cilantro in a blender until smooth.
          2. Chop the cilantro finely and mix in.
          3. Refrigerate until ready for use. Serve at room temperature.