Another two recipes ticked off this evening. Both were from Lean In 15 (second book) by Joe Wicks.
The first was this one. In the book it’s made with Sea Bass but I don’t like fish so this is a butterflied chicken breast. It’s basically a warm salad of tender stem broccoli (Joe’s infamous midget trees), broad beans, peas and courgettes which are mixed with butter, mint & walnuts. The chicken (or sea bass) is grilled and added to the top.
It was really quick to make (15 minutes in fact!) and was really tasty. I didn’t use the full quantities in the book and it was still a bit too much. He really does make massive portions! I’ll definitely make this one again. It was delicious.
The second recipe is Potato salad with Butterflied Chicken (you can see why I made them at the same time!) This is one for Mark for his lunches. It has chicken, eggs, new potatoes and spring onions all mixed up with creme fraiche. It’s to be served with a green salad. This mammoth box is supposed to be one helping! Needless to say, it’s going to be two…..
I’m a little bit behind here so bear with me. A few weeks ago my Mum gave me some gooseberries out her garden. Now, I do like gooseberries but I do find them a bit sour. So I decided to make them into a fool….
I did a quick google search for a recipe to get an idea of quantities. Some recipes use only custard, some only cream and others use a bit of both. Being a pig, I went for that option! Firstly I stewed the gooseberries with a bit of sugar until they were soft, then I pureed them. Then I lightly whipped some double cream, mixed it into some custard and then swirled the gooseberry puree through them both.
Oh my goodness, it was bloody gorgeous. Very sickly but luckily I’d made small portions so it was manageable. Sadly, it *really* didn’t agree with my tummy but that’s not really surprising – nothing does!
And on that note……
I am now following the low FODMAP plan to try and give my tummy a bit of a break. It’s designed primarily for IBS sufferers and the idea is that you don’t eat any foods that can’t be broken down by the small bowel. That way, they don’t travel undigested into your large bowel and cause all the issues. I am on my fourth day on the plan so far and I can’t say it’s worked miracles, but I do feel less bloated. So I’ll keep at it and hope that combined with my medication I’ll start to see a real improvement. This recipe is from the FODMAP diet book – Cream of Parsnip & Potato soup. It’s parsnip & potato (I know, what a shock!) cooked in chicken stock until soft. Then almond milk added along with some crumbled feta cheese and then whizzed up with a blender. It’s quite nice actually – the feta makes it nice and creamy and it’s a nice alternative to my normal veggie soup which I can’t eat because it has onions & leeks in it!
Dinner this evening was Chicken Enchiladas. I’ve never eaten these before. I’m not really into spicy food and have never been to a Mexican restaurant or anything so this was a step into the unknown. It was born out of a desire not to waste stuff. Mark bought corn tortillas a while ago by mistake and they’ve been lurking in the pantry. I discovered that they were allowable on the FODMAP plan so I decided I’d try the recipe on the back of the packet. I couldn’t buy the El Paso spice mix as directed because it has onion & garlic in it, which is *strictly* forbidden. So google came to my rescue again…. I found a dry spice mix recipe and left out the onion powder, garlic powder and cumin (I didn’t have any) and had to substitute crushed chillis for mild chilli powder. I used half the amount but it was a bit on the strong side even so! It turned out really nicely, if a bit dry. The recipe used tomato puree which didn’t really seem to make a saucy enough sauce. So I have the other half of the packet to use later in the week and I might try making it with tinned tomatoes instead and see if that improves it. Even so, it was a tasty dinner and Mark really enjoyed it so I think it’s something we’d have again. Provided my tummy agrees!