It’s coming up to summer and it’s time to get the BBQ going! To celebrate summer we have a couple BBQ inspired recipes to share with you. I have to say the weather is really changing here, and I have already fired up the old BBQ FODMAP style to test out some recipes to make sure they’re 100% ready for prime time. If you aren’t in the know this also means everything is gluten free!
Bacon is low FODMAP so it’s a wonderful world. But what the secret to cooking amazing bacon?
Well, start it actually start in the store. Don’t buy cheap bacon. The next key is to look at the bacon in the store. Look at the meat to fat ratio. Some packages you can clearly see what the bacon fat to meat ratio by looking at the package. Sometime you can flip the package over and look at the meat to ratio on the back. Yes, they actually make packaging with windows so you can see the meat/fat ratio.
Cut your bacon in half to cook it. This may sound crazy but it actually enables better cooking by giving you more space in the pan and more ability to move it around in the pan.
As an added bonus you, don’t need to heat the whole package at once, saving some calories. I typically bag up the other half and freeze it for another day. I find it less messy to cut the entire package in half and just squeeze the package into a zip lock.
Start by turning the pan on to just under medium and laying the bacon flat on the pan. Here you can see cutting it in half has given us a little more room.
Bacon won’t cook evenly on it’s own. Every 2-3 minutes rotate more cooked bacon from the center to the outside edge, and less cooked bacon to the middle of the pan. This is the key to evenly cooked bacon. After bacon has shrunk a little it’s time to flip it. When on piece is done remove it. You don’t have to remove all the bacon at once. Just remove bacon as it finishes. Look at the picture below you can see some is ready to be taken off an others need a little longer. I like to take my bacon off when I see some caramelization (darker colour) and let it finish cooking off the pan.
Finishing the bacon after cooking. Finally, on top of a plate, place a long piece of paper towel. Long enough to cover the plate twice. (Don’t double it up.) . Place the left side on the plate, and let the rest hang off. Place the bacon on the plate covered with paper towel. When all the bacon is cooked fold the extra paper towel over and gently pat the bacon. This will mop up the extra bacon grease
Voila! Amazing bacon cooked perfectly:
Now if I have got you in the mood to eat bacon. Why not try FODMAP Poutine?
Sometime you crave what you can’t have. Sometime you need some comfort food. Here’s a way to enjoy Poutine without having to worry. It’s low FODMAP. It uses lactose free cheese to this is good for Lactose Intolerant people as well!
1packagefries~610 grams is what we used. (2/3 a large package). Tradition says to use straight cut fries, but you can see we don’t always follow tradition)
1 1/2cupFODMAP cheesewe used aged havarti, but you could use any fodmap cheese
1literbeefy stockRead the ingredients or make your own. Costco sells a low FODMAP beef stock.
2tbspbutterIf you like a thick gravy use 3 tbsp
3tbspcorn starchif you like a thich gravy use 4 tbsp
Gravy spices
1tspblack pepper
1pinchsaltto taste
1/2tsporegano
1/4tspbasil
1tspWorcestershire sauce
1tspsoy sauce
Instructions
Pre-heat oven as specified by fry instructions. (425f-500f)
Put Fries in the oven, cook to package instructions. Don’t forget to stir 1/2 way through.
Cut Cheese into 1/2 inch ‘curds’ (1/2 inch squares is fine)
Cook bacon
Cut bacon up into 1/4 inch pieces.
Making the Gravy
I highly suggest you read the rest of instructions before attempting the recipe. This is always a good idea, but here you are going to be stirring continuously so it would be a good idea to have already read through the steps to make your life stress free.
In a small pot, add the butter to melt on medium heat.
Once butter is melted stir continually!!! Add the cornstarch
Cooke until the “Floury smell” is gone. (~ 3 minutes) . (This is called making a roux)
Slowly add the stock, whisking continuously. Don’t worry it gets thick or chunky as you add stock initially. This happens, nothing is wrong. It does thin out as you add more stock
Add remaining ‘Gracy spices’ to the gravy.
Lower heat on gravy to simmer. Taste, and adjust as needed. No really, get two spoons out. One is for transfering to the one that goes in your mouth to taste. (This avoid cross contamination.) This is cooking. You should always taste it before you serve it! Adjust salt/spices until you like how it tastes.
Poutine Time!
When fries are done, salt and add fries to bowl
Add a layer of ‘cheese curds’ and bacon
Add a layer of fries
Add a layer of ‘cheese curds’ and bacon
Pour ~2 ladels of gravy over fries
Cover and let stand for the longest 5 minutes of your life. This is important as it allows the cheese to soften/melt.
This is a good recipe if you are having people over as there are lots of choices.
Prep Time10 minutesmins
Cook Time40 minutesmins
Total Time50 minutesmins
Course: Side Dish
Cuisine: American
Keyword: roasted, vegetables
Servings: 4people
Calories: 331kcal
Ingredients
Seasoning
¼cupvegetable oil
1tbspfresh thymefresh is better but dried works in a pinch
2tbspfresh rosemaryfresh is better but dried works in a pinch
2tbspred wine vinegar
1tspwhite sugar
3 shakes salt
3shakes black pepper
Vegetables (here’s a suggestion but use what’s in the fridge)
1eachred pepper
2smallbok choy stemscut of the greens, fine to eat just don't fit in with roasted
2cups baby carrots
4smallparsnip or use 2 large ones (~ 1 cup)
1.5cupcherry tomatoes
Instructions
pre-heat oven to 400f
Make the seasoning
Combine all the seasoning ingredients into a blender and blend. I totally suggest this if you are using dried rosemary as it will make it so *you don't get it stuck in your teeth*, and evenly coats the vegetables.
Cut up the veg
You want small pieces of the veg. Small enough so 3 of them will fit on a fork and in your mouth at the same time.
vegetable cutting tips – cherry tomotos
To cut cherry tomatoes in 1/2 quickly. Place them on a small plate. Place another plate on top and cut them in half horizontally.
Vegetable cutting tips – red peppers
Cut the peppers in half. Cutting through the stem.
Rip out the core with the seeds, Do it over the sink if you don’t want to make a mess.
chop up the red pepper in 1 inch pieces
Vegetable cutting tips – potatos
To cook properly you want to make sure that the potatoes are cut up into 1 inch pieces but also so they don’t stick to each other. If they stick together they won’t cook properly.
Lets cook
Place everything in 1 or 2 baking dishes. If it fits in a single layer in 1 baking dish you are good to go. (No vegetables should be overlapping). If they do not fit in a single layer use 2 baking dishes.
Pour on seasoning and mix well.
Throw the baking dish(es) in the oven for 40 mins. Stir 1/2 way through.
