FODMAP FREE for FOODIES

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Herb Roasted Striped Bass

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Low FODMAP Herb Roasted Striped Bass is a simple, rather fool-proof plate. The fish is very low in fat but has a rich taste when cooked on the bone. The herbs and roasting process bring out the naturally wonderful flavors of the fish.

According to Wikipedia, the striped bass is also called: Atlantic striped bass, striper, linesider, pimpfish, rock, or rockfish. It is is an anadromous Perciforme fish of the Moronidae family found primarily along the Atlantic coast of North America.

The striped bass could be replaced with European Striped Bass (Branzino) or red snapper, sea bream or Orata.

This recipe calls for Garlic Infused Olive Oil.

Herb Roasted

Striped Bass

Created by on April 3, 2016

low fodmap herb roasted striped bass

    Ingredients

    • 1 whole striped bass
    • 1 bunch thyme
    • 1 bunch rosemary
    • 1 bunch oregano
    • 1 teaspoon asafetida
    • 2 lemons sliced
    • 1/2 cup garlic infused olive oil
    • salt and ground pepper, to taste

    Instructions

    1. Clean the fish well, and remove gills and rinse body cavity. Preheat oven to 375 F degrees.
    2. Insert some of the herbs and lemon and 1/2 teaspoon asafetida into the body cavity. Place in roasting pan.
    3. Coat the fish with garlic oil, salt, pepper, the remaining herbs, lemons and 1/2 teaspoon asafetida.
    4. Cover loosely with foil and cook in oven until fish is done (about 45-75 minutes).
    5. Served over salad or grilled vegetables.

    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.

      Red Snapper En Papillote

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      Low FODMAP Red Snapper En Papillote is an elegant, light and heart friendly plate. The parchment paper steams the fish while trapping the flavors delicately into it. The process also keeps the fish moist and succulent. Red snapper is used here but you can use halibut, sole or striped bass.

      You can also get creative and add or substitute the carrots with sliced tomatoes or the basil with thyme or oregano. Serve with Lemon Garlic Oil Dressing in the Sauce & Others section.

      Use a true Garlic Infused Olive Oil and not ones that have garlic powder in them.

      Red Snapper En Papillote

      Created by on March 30, 2016

      Low FODMAP Red Snapper En Papillote    

        Ingredients

        • 4 (12 inch) square parchment paper or aluminum foil
        • 1 tablespoon garlic olive oil
        • 1 cup finely julienned carrots
        • 1 cup finely julienned red bell peppers
        • 1 bunch chives (1/2 cup)
        • 1/4 cup mined fresh basil
        • 1/4 minched fresh parsley
        • 4 (6 ounce) red snapper fillets
        • 1/2 cup white wine
        • salt and ground pepper, to taste

        Instructions

        1. Preheat the oven to 400 degrees F. Fold the square parchment paper in half and draw half-heart shapes and cut out. Open up and oil lightly. Do this with all four.
        2. In a bowl, mix together carrots, peppers, scallions, basil and parsley.
        3. Place the fish on one side of the parchment hearts. Top with 1/4 of the vegetable mixture. Sprinkle each fish with two table spoons of wine and salt and pepper to taste.
        4. Fold the other half of the paper over the vegetables. Seal the edges by making small, crimping pleats (as you'd do with a pie). Fold the ends of each piece, or wrap with strings if you want to get fancy.
        5. Place the parchment "purses" on a baking sheet and bake in oven for 15 minutes. Remove and serve with the Lemon Garlic Oil sauce.

         

         

        Miso Black Cod

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        Low FODMAP Miso Black Cod is a modified version of the Japanese style sable fish. 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. Yay for us!

        Okay, so now that we’ve gotten the technical business of things out of the way, let’s get excited about this dish. Many of you foodies are familiar with Miso Black Cod, made iconic by Nobu restaurants. I have modified the dish in several ways. First, there isn’t any info out there about Mirin, which is a Japanese condiment derived from sweet wine. While riced based and fermented, it still falls under sweet wine, so we are skipping for now to be safe. I have also reduced the amount of miso, although the recipe serves three portions and it should be well under the guidelines…even if you lick the sauce off the plate.

        Be sure you are using black cod, which is an entirely different fish from cod. Regular cod fish will disintegrate from the long marination process. You can also substitute with fatty flaky fish like salmon or Chilean sea bass. Finally, the recipe calls for both grilling and baking but you can skip the oven or just pan roast it like I do when I get lazy.

        (adapted from Nobu: The Cookbook)

        Miso Black Cod

        Created by on March 27, 2016

           

          Ingredients

          • 4 black cod fillets (1 lb)
          • 1/2 cup sake
          • 3 tablespoons white miso paste
          • 3 tablespoons maple syrup

          Instructions

          1. Mix the sake, miso paste and maple syrup thoroughly in a bowl and pour into a plastic container or large Ziploc bag.
          2. Pat the fish dry with paper towels and insert in container or Ziploc bag. Marinade overnight in fridge.
          3. Preheat oven to 400 degrees.
          4. Grill the fish on both sides until brown. You can wipe up some of the excess sauce if it's dripping.
          5. Place in oven and bake for 10-15 minutes.
          6. Heat 1/2 cup of the marinade in a saucepan. until it evaporates into half.
          7. Plate the fish and spoon a bit of sauce over each fish.
          8. Serve hot.

          Salmon Tartare

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          The Low FODMAP Salmon Tartare is similar to the Tuna Tartare on FODMAP Free for Foodies. The seasoning is bolder and great for bringing out the fresh flavors of salmon. If preferred, you can also  use tuna or Hamachi (yellowtail).

          It is a terrific starter dish but you can serve as Hors D’oeuvres with gluten free crackers or bread. Feel free to get creative with the presentation. You can serve on a circular bed of julienne cucumbers or even seaweed.

          My favorite FODMAP friendly garlic oil is Baja Precious – Glorious Garlic Infused Extra Virgin Olive Oil (750ml Bottle)

          Salmon Tartare

          Created by on March 29, 2016

          Low FODMAP Salmon Tartare        

            Ingredients

            • 1 pound sashimi grade salmon fillet, finely diced
            • 1/2 cup cucumber, finely dice
            • 3 tablespoons chives, finely minced
            • 2 teaspoons juice from lime
            • 1 teaspoon jalapeno, seeded and minced
            • 2 teaspoons scallions, green part only, minced
            • 3 teaspoons garlic infused olive oil
            • 1/2 teaspoon Asian sesame oil
            • 1/2 teaspoon Worcestershire sauce

            Instructions

            1. In a medium bowl, combine salmon, cucumber, chives, jalapeno. scallions, garlic oil and sesame oil, Worcestershire sauce and lime juice. Season with salt and pepper.
            2. Refrigerate until ready to serve, for up to 4 hours.
            3. On an individual serving plate, place the 2 inch ring in the center. Fill the mold with the salmon mixture to the top. Pat down gently with a wooden spoon to even out the top.
            4. Push the tuna onto the plate gently while removing the ring. Adjust any loose salmon pieces and clean the plate around the salmon. Repeat with the others.
            5. Place on serving plate. Garnish with chives, parsley or lime wedges.

            Cioppino

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            Low FODMAP Cioppino is a hearty Italian-American seafood stew originating from San Francisco. There are hundreds of ways to make this but usually chock full of FODMAP “foe” ingredients like onion and garlic. Feel free to omit or add different varieties of seafood like calamari or crab legs. I’m not a huge fan of mussels so I often replace all or half of them with clams. Keep in mind though, even if you’re not a fan of certain shellfish, they do add to the overall broth flavor. Obviously be mindful if you have shellfish allergies.

            This stew requires a lot of different ingredients so pay attention to labels. Below are my favorite brands:

            Korean Red Chili Flakes, Gochugaru (1 Lb) By Tae-kyung, which is just chili flakes (many common chili powders like McCormick’s contain garlic powder); Muir Glen Organic Crushed Tomato with Basil, 28-Ounce Cans (Pack of 12) (I buy it by the case) and Garlic Infused Olive Oil.

            Cioppino

            Created by on March 27, 2016

            Low FODMAP Cioppino    

              Ingredients

              • 2 teaspoons asafetida
              • 2 bunches of scallions, green part only, chopped
              • 1 teaspoon dried oregano
              • 1 teaspoon hot red pepper flakes
              • 1 teaspoon sea salt
              • 1/2 teaspoon black pepper
              • 1/4 cup garlic infused olive oil
              • 1 green bell pepper, diced
              • 2 tablespoons tomato paste
              • 1 28 oz. can of crushed tomatoes
              • 1 pinch of saffron
              • 1 1/2 pounds firm white fish (snapper, sea bass, flounder or cod)
              • 1 cup dry white wine
              • 1 cup clam juice (only water, clams, salt)
              • 1/4 cup fresh lemon juice
              • 1 pound king crab leg, thawed and hacked into 4-5 inch pieces
              • 1 1/2 pounds clams in shell like littlenecks; option to replace half with mussels
              • 1 pound large shrimp (can de-vein but keep the head and bottom shell intact)
              • 1 pound dry sea scallops (tough muscled removed)
              • 1/4 cup chopped parsley
              • 1/4 cup chopped basil

              Instructions

              1. In an 8-quart heavy pot, cook scallions in garlic infused olive oil over medium heat until tender, about 2-3 minutes.
              2. Add bell pepper and tomato paste and cook for another minute.
              3. Pour wine and boil until reduced by half, about 5 minutes.
              4. Add can of tomatoes, clam juice, asafetida, 1 teaspoon salt, pepper, red chili pepper, saffron, oregano and bay leaf. Simmer for 30 minutes.
              5. Add crab pieces, clams and lemon juice to stew and let it simmer covered for another 5-10 minutes until the clams open. Remove clams as they open and place in bowl. Discard clams that don't open in 10 min.
              6. Sparingly salt fish fillet, shrimp and scallops and add to stew. Cover and simmer for only another 5-6 minutes.
              7. Taste to see if additional salt is need.
              8. Place the clams back in the stew; add parsley and basil. Cover partially and turn off stove.

              Crab Cakes

              By 1 Comment

              Low FODMAP Crab Cakes — just like the fan favorite! They can be eaten as a weeknight dinner course or served as a starter with garnish and elegant presentation. There is an optional Roasted Red Pepper Sauce in the Sauce & Others section to accompany the crab cakes (it’s another step to make but tastes incredible).

              Make sure to use gluten free breadcrumbs which are also free of lactose and other culprits. Three good brands include: Gillian Bread Crumbs Wheat Free Gluten Free Dairy Free, 12-Ounce (Pack of 4), Ian’s Gluten Free Panko Bread Crumbs [ Original ] 6 Pack and Glutino Gluten Free Breadcrumbs Original — 12 oz Each / Pack of 3.

              Crab Cakes

              Created by on March 28, 2016

              Low FODMAP Crab Cakes

                Ingredients

                • 3 tablespoons mayonnaise
                • 2 tablespoons Dijon mustard
                • 1 egg, beaten
                • black pepper to taste
                • 1 pinch of cayenne pepper
                • 1 1/2 pounds fresh, lump crabmeat (cooked)
                • 1/2 cup gluten free bread crumb
                • 3 tablespoons chopped chives
                • 2 tablespoons chopped fresh tarragon
                • 1/4 cup canola oil
                • 1 1/2 cups corse cornmeal

                Instructions

                1. In a bowl, mix mayonnaise, mustard, egg, black pepper and cayenne. Add crabmeat, breadcrumbs, chives, tarragon and 1/2 cup cornmeal. Divide into 10-12 portions and form 2 1/2 to 3 inch cakes.
                2. Place the rest of the cornmeal on a plate and coat the crab cakes.
                3. In a saute pan, heat the oil to moderately hot. Saute cakes in the oil, about 3 min each side until golden brown.
                4. Serve with Roasted Red Pepper Sauce (Sauce & Others) and crossed chive garnish.

                Pan Roasted Chicken with Spiced Maple

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                Low FODMAP Pan Roasted Chicken with Spiced Maple Syrup is adapted from celebrity chef Matthew Kenney’s recipe. Kenney is an American chef, author and entrepreneur known for his plant and nutrition based culinary arts.

                Cooking Low FODMAP Pan Roasted Chicken with Spiced Maple

                Make sure to cook the chicken with its skin on, as it helps retain the flavor and juiciness. You can remove the skin afterwards. You can also get experimental and use monkfish or quail instead.

                This calls for two pieces of sun dried tomatoes per serving, which most FODMAP Foodies can tolerate. Fresh tomatoes are low-FODMAP but all dried fruit or vegetables should be consumed with caution and moderation. You can also skip the sun dried tomatoes completely or replace with grape tomatoes.

                Pan roasting is a two-stage process of cooking first over a stove, which helps sear the chicken and give it a golden brown crust. Next, the pan is transferred to an oven. This helps  meats on bones cook more evenly without over-browning, while maintaining moistness.

                Be sure to use 100 percent red chili pepper like Korean Red Chili Flakes, Gochugaru (1 Lb) By Tae-kyung.

                Pan Roasted Chicken

                with Spiced Maple

                Created by on March 27, 2016

                Low FODMAP Pan Roasted Chicken with Spiced Maple

                  Ingredients

                  • 1/4 cup olive oil
                  • 4 teaspoons maple syrup
                  • 1 teaspoon ground cumin
                  • 1/2 teaspoon ground cardamom
                  • 1/4 teaspoon cayenne pepper
                  • 1/2 teaspoon Korean Chili Powder (or 100 percent red chili pepper)
                  • 4 chicken breast halves, about 1/2 pound each with bone and skin
                  • salt and pepper
                  • 1/4 cup pecans, chopped
                  • 4 pieces of sun dried tomatoes (limit 2 pieces per serving), chopped
                  • 8 small fresh coriander sprigs or 4 rosemary sprigs

                  Instructions

                  1. Season the chicken breasts with salt and pepper and add them to bowl. Coat both sides with marinade. Cover and refrigerate overnight, or minimum of two hours.
                  2. Preheat oven to 425F. Toast the pecans over a skillet for about 4 minutes, until fragrant.
                  3. Heat an oven proof skillet over medium high heat. Remove the chicken from the marinade and add to skillet with the skin-side up. Cook until brown, 2 min on each side.
                  4. Spoon off excess fat and transer skillet to the oven. Roast the chicken for 18-20 minutes until cooked through.
                  5. Transfer chicken to plates, garnish with pecans, sun dried tomatoes and coriander or rosemary sprigs.

                  String Bean Soup with Truffle Oil

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                  Low FODMAP String Bean Soup with Truffle Oil has been adapted from Thomas Keller, the world renowned chef and restaurateur. Many of you are probably familiar with his Napa Valley restaurant French Laundry in Yountville, California. Among many  recognitions, French Laundry and Keller’s NY-based Per Se have been award three stars by the Michelin Guide.

                  In this variation of Keller’s soup, we are using string beans instead of high FODMAP sugar snap peas. Make sure you are NOT using peas in shells. About 12 string beans per serving has been classified as low FODMAP by Monash University. However, if you have high sensitivity to string beans, it might be best to skip this one altogether.

                  Cooking Low FODMAP String Bean Soup with Truffle Oil

                  Don’t be alarmed by the large amount of sugar and salt in the recipe — most of it will be discarded with the water which boils the string beans. By the same token, use plain table salt in the boiling water…no need to waste fancy Himalayan sea salt!

                  Be sure to “shock” the string beans with ice water. This will help the soup maintain the bright appetizing green color, instead of pea-brown.

                  Use the homemade low-FODMAP Vegetable Stock in the Sauces & Others section.

                  Finally, use a truffle oil without garlic pieces or powder in it, like the Roland Black Truffle Oil, 3.4-Ounce Bottle.

                  String Bean Soup

                  with Truffle Oil

                  Created by on April 3, 2016

                  FODMAP String Bean Soup with Truffle Oil

                    Ingredients

                    • 2 pounds string beans
                    • 6 quarts water
                    • ice
                    • 1 cup sugar
                    • 1 cup coarse table salt
                    • 2 cups home Vegetable Stock
                    • 1/4 cup truffle oil
                    • salt and pepper, to taste

                    Instructions

                    1. Trim string beans of stems and strings. Place them in bowl of ice water.
                    2. Pour 6 quarters of water in a stockpot with sugar and salt. Bring to boil.
                    3. Remove string beans from ice water and drain, then plunge string beans in the stockpot. Bring to boil and cook uncovered until tender (7-10 minutes)
                    4. Transfer string beans into a coriander set in a bowl of ice water. "Shock" the peas until they are chilled.
                    5. Drain the string beans well. Puree them in batches in food processor. Strain the mixture. Add homemade Vegetable Stock.
                    6. Season with salt and pepper. Add truffle oil and serve.

                     

                    Pan Seared Sea Scallops with Vinaigrette

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                    Low FODMAP Pan Seared Sea Scallops with Vinaigrette is a simple yet, well put together dish that is good for a Tuesday night dinner or entertaining. Modify the vinaigrette according to taste.

                    Cooking Low FODMAP Pan Seared Sea Scallops with Vinaigrette

                    Pan searing is a technique in which the protein is cooked in a pan over high heat, until a caramelized crust forms. Due to the speedy nature of the process, be sure not to overcook the scallops, as they will become tough and chewy. The best searing pan is one made of stainless steel or a cast iron pan.

                    Here are additional tips for cooking scallops. First, remove the tough side muscles which secure the scallops to the shells. Gently pat the scallops dry with paper towels. Make sure the oil in the pan is hot enough that it sizzles on contact with the scallops. Separate the scallops on the pan about an inch apart and do not layer. Cook the scallops on both sides, until they are seared golden brown and no longer translucent on the sides.

                    Use a true garlic infused oil (without garlic pieces or powder in it) like Baja Precious – Glorious Garlic Infused Extra Virgin Olive Oil (750ml Bottle).

                    Pan Seared Sea Scallops

                    with Vinaigrette

                    Created by on April 3, 2016

                    FODMAP Pan Seared Sea Scallops with Vinaigrette

                      Ingredients

                      • 1 pound small potatoes (like fingerling)
                      • 2 tablespoons garlic infused olive oil
                      • 2 tablespoons sunflower or safflower oil
                      • 2 tomatoes, julienned
                      • 1 package spinach
                      • 1 pound large sea scallops, cleaned
                      • 1 bunch chives, chopped

                      Vinaigrette

                      • 1/4 cup white wine vinaigrette
                      • 1 teaspoon mustard
                      • 1/2 cup walnut oil

                      Instructions

                      1. Boil the potatoes until done and cut in half. Roast in a pan with a tablespoon of garlic infused olive oil.
                      2. Toss in tomatoes and spinach and cook for two minutes. Set aside.
                      3. In a large saute pan, heat one tablespoon of garlic olive oil and two tablespoons of canola oil.
                      4. Cook scallops over high heat until both sides are golden brown.
                      5. On a serving plate, spoon the mixed vegetables on the center. Lay a serving of scallops on top.
                      6. Drizzle with the vinaigrette and serve.

                      Vinaigrette

                      1. Mix the vinegar with the mustard. Whisk in 1/2 cup canola or walnut oil.