Low fodmap Beef Tacos

This is an adaptation of the recipe located at motivatedbyfood.com

I have only really it as blogs have tendency to suddenly disappear and I don't want to lose it in the case that happens.

So here is my variation.

Seasoning Ingredients

• 4 Tbsp chili powder
• 2 tsp dried oregano
• 1 Tbsp smoked paprika (or regular if you don't have smoked, but smoked is so much better!)
• 2 Tbsp ground cumin
• 1 Tbsp sea salt
• 1 Tbsp black pepper
• (for my friends without IBS, add 1 tsp garlic powder and 1 tsp onion powder)

Instructions

Mix all ingredients together and store in an air tight container for future use.

Low FODMAP Taco Beef

Ingredients (4 servings)

• Low FODMAP Taco Seasoning (see above)
• 1 lbs mince beef
• 1 diced tomato (or 1/2 cup canned, diced tomatoes)
• 1 diced green bell pepper, and/or red pepper, and/or spinach leaves

Instructions

Brown ground beef over medium high heat.

Add all other ingredients including taco seasoning to your taste preference (I used about 1 Tbsp)

Serve on taco shells or on a taco salad.

Simple low-fodmap schnitzel parma (wheat free)

So, I was looking for a relatively easy, fodmap-friendly parma.
Combined a Chicken parmigiana recipe with a Speedy Bolognese sauce, some potatoes (cheaper than chips) and salad.
Here's my adjusted recipe. Apologies for the bad formatting, I'll fix it later when I have more time.  

Prep: 40 minutes? |Cook: 25 minutes? | Serves: 2 (with 2 smaller leftover portions)

The Sauce
This makes quite a bit, but if you have leftovers (I had about 1/4 cup left over)
Combine:

• 400g diced tomatoes (I used a can)
• ¼ cup tomato paste,
• Assorted herbs 
  • I used 1 tbsp dried basil leaves and, 1/2 tbsp a mix of oregano; marjoram; thyme and chilli flakes
• 1/3 cup water

Simmer for 5-10 minutes. I just waited for the bubbles as the sauce will cook longer in the oven.
 
The Parma

• 1/3 cup grated Parmesan cheese
• 1/2 cup dry wheat free breadcrumbs
• 2 egg whites
• 600g skinless, boneless chicken breasts
• olive oil
• Shredded mozzarella/tasty cheese
• thin slices of ham (about 8 slices)

Preparation method

1. Preheat the oven to 200°C.
2. Place the Parmesan on a sheet of greaseproof paper and the breadcrumbs on another sheet.
3. If you don't have flat chicken at this time, you will need to hammer them flat to look like a parma/ensure it cooks easily. 
4. Beat the egg white in a shallow bowl with 2 tablespoons water. Dip the chicken into the Parmesan, then into the egg whites, and then into the breadcrumbs.
5. Heat some oil over moderate heat in a large nonstick frying pan.
   Not high heat, otherwise the outside will burn and will take longer tp cook through in the oven.
6. Cook the chicken until browned and cooked through, adding more oil as necessary
7. Cover an oven tray with baking paper and place chicken on top
8. Sprinkle chicken with the mozzarella and spoon The Sauce on top
9. Bake for 5 minutes
10. Remove from oven and add slices of ham to each piece of chicken
11. Add more cheese on top
12. Cook for at least 5 more minutes until cheese melted, and chicken is cooked through. (I ended up cooking for about 20 minutes because I didn't fry them long enough to start with)

The Potatoes

• a few potatoes
• butter

Cook these while you're waiting for the chicken to finish cooking

1. Pierce potato skins all over with fork,
2. Cut a cross in them and place some butter on each one.
3. Cook in microwave on HIGH 10 minutes or until tender, stand

The Presentation
When the chicken is done, serve with the potatoes and some salad leaves.

Here's a photo to mine from the second time around (note: Added leftover tuna/egg salad instead of plain lettuce).

Keen's Chicken Curry w/ Vermicelli

 This recipe was ripped from here but to allow me to pin it to pinterest, I'm copying it out and adding some changes. I'll clean this up and add a photo the next time I cook it.

This is great when you've got half a chicken and you want something fairly easy to cook.

Here is my chicken curry recipe - it's a pretty standard one that lots of people use, but still a favourite in my household.

• 1 sml onion, finely chopped (I used spring onion for Low FODMAP)
• 4tbs butter
• 3tbs plain flour
• 2 cups milk
• Keen's Curry Powder



May not look too great, but tastes amazing!

• Shredded leftover chicken - approx half a large BBQ chook

1. Fry onion in 1tbs butter until soft and transparent. Transfer to a bowl.
2. Melt remaining butter over medium heat and add flour, whisking for a few seconds until all combined.
3. Remove pan from heat and add milk slowly, whisking swiftly until all combined and any lumps removed.
4. Put pan back on heat and continue whisking slowly for approx 5-10mins until sauce has thickened.
5. Add curry powder to taste.
6. Add chicken and onion into sauce and mix through.
7. Cook uncovered on low heat approx 10-15 mins until heated through.
8. Serve with rice or rice noodles - yummy!

On Leaving Posterous

Sadly, posterous is closing so I have to be move from cookingdeadbeef.posterous.com to here.
Will be importing the existing pages from posterous when I get time. Until then, here's the end of this sentence.