Simple FODMAP

I have enjoyed lobster for a while. I love it cooked, steamed, boiled, and grilled it. I think low FODMAP isn’t about not enjoying food it’s about making the best of what you got. Well, lobster is amazing and well, it’s low FODMAP. I have tried to learn how specifically to cook it and I feel I finally have a handle on it. I have tried and failed multiple time but my friend I’ve finally arrive at how to make it to help you be more awesome.

First off.. let’s do frozen tails.

Wait a second. Frozen? Aren’t we supposed to love fresh….isn’t it better? Why do you say such sacrilege? I do love fresh, I just don’t cook fresh lobster tails. “The Keg” is my golden standard and is a canadian steak/lobster restaurant. They cook lobster tails that I’m forever trying to impersonate. They have an amazing allergy protocol so please tell them what you need on the plate to stay safe and enjoy. So for this article , No I don’t like fresh. (They won’t behave the same as I’m instructing so don’t use them.) Instead, I suggest got fresh? Eat fresh! Boil and eat my friends, boil and eat! The rest of this article is for us poor suckers that must eat previously frozen.

Wow, didn’t know that I’d find this, didn’t know anyone did this. I haven’t watched the entire channel, but I have watched some of it and I’m actually impressed.

Please check it out: Grit and Groceries

Check out their Garlic Oil video.

Really please support people that are willing to go all out to help us out. Support our own!!!

It was early on when I was testing out Spatchcocking a chicken that I broke scissors. Yes, the plastic scissors I was using broke. (It hurt.) You might notice this in the recipe that the photos mysteriously don’t show me cutting both sides of the spine. This is because the scissors broke mid recipe photo shoot. I’m really glad they did break. Now I have some amazing kitchen shears that work really well and clean really well. (They come apart for easy cleaning.) If you enjoy cooking this is one of those tools I have to recommend. They are purpose built, they’re made tough, and they’re easy to clean. Please consider picking up a pair if you like spatchcocking a chicken (Flattened Chicken).

I normally don’t like to lecture about safety, but the fact they easily come apart so you can clean all surfaces, is really a selling feature. The low FODMAP community has a hard enough time without getting sick due to bacteria. Protect your gut, by some shears that disassemble.

Here’s the one’s I use, but by all means buy any ones you want. (I don’t have affiliate links, i’m just trying to be helpful.)

Hey I see lot of great stuff on the r/FODMAPS group on reddit.

Actually a time sensitive issue has come up. If you are good with psyllium husks then this if for you

https://shop.schaer.com/us/en/p/catalog/low-fodmap-starter-kit-bundle-10099

This acutually came up on r/FODMAPS on reddit. I suggest reading this post which is full of great tips for doing a low FODMAP elimination

https://www.reddit.com/r/FODMAPS/comments/ld9ooi/tips_and_tricks_for_the_elimination_phase_that_i/

In general I find the reddit group very supportive. They often are very supportive of questions where the other may not really have done any research: (Is this low FODMAP?!? [Picture of ingredients]) So it’s a resource that you should be aware of if you are starting out your FODMAP journey. There is lots of recipes and support.

Check it out: https://www.reddit.com/r/FODMAPS/

If you are cooking a family meal, and you want to bring the flavours of home, nothing says family dinner like a whole roasted chicken. It’s simple but it really does speak to the home cooked meal. To this day I refuse to order chicken in a restaurant, (even if it is low FODMAP) only because it’s a home meal, not a going out meal. This is a compliment to chicken.

To add a little twist I suggest flattening your chicken. For extra laughs they call this spatchcocking a chicken. It’s now my favourite way to cook chicken. It makes for a simple yet pretty hard to screw up method to cook/eat chicken. This will bring the family dinner to your plate, and bring that wonderful smell of cooking meat to your home.

Add in a couple smashed potatoes and some roasted veg and you have a home cooked family dinner that will feed your soul. All simple to do and all with low FODMAPs.

And nothing is better to feed your soul but chicken soup for the soul…. which you can now make! With the bones of the chicken dinner you just ate! Low FODMAP chicken stock. This gives me immense happiness to fully use the chicken and make stock from the bones. This makes stock plentiful in my house and one of the major reasons I enjoy cooking whole chickens.

Ok I have had the carbon steel pan for about 6 months now. Here’s my take on it:

I’m still super happy to move away from the Teflon non stick. Carbon steel from that perspective keeps my family safe.

My pan is finally seasoned. It took a while as it was my first time doing it, but finally I can cook eggs without being concerned they’ll stick. I’m sure other can season a pan faster but I finally have mine well seasoned.

It can totally “burn a steak”. This is my test for most BBQs. Can you sear the outside while keeping the inside pink. Can you push out concentrated heat? Carbon steal pans can get Extremely hot and keep their heat. This is a big difference compared to my old non stick pans. They could maybe sear one side then loose they’re heat. Carbon steel doesn’t. You can sear both sides without an issue. This is actually the part that makes me the happiest.

Clean up is a breeze. I thought I’d really dislike the hand cleaning. I actually don’t mind it at all. I use a clean cloth or paper towel while it out and we are good to go.

My over all opinion is they are worth it. Find someone that knows how to season and you will really like this pan.

Like many out there Covid 19 has taken effect on my life. I ordered all my Christmas gifts this year off of Amazon. After making some amazing meatballs I was getting low on gluten free bread crumbs. I have also started to look to Amazon for other things like getting gluten free panko/bread crumbs. This time when I went shopping for the gluten free bread crumbs I also so I could purchase gluten free Gnocchi. (Pronounced No-key) I have had them before but never made them myself. For some reason this Gnocchi was extremely cheap. ($2 CDN for 500 grams of Gnocchi.) It was also Extremely FODMAP friendly. Well with a match like this, appealing to my cooking side, my frugal side, and ordering from Amazon I was destined to make some Gnocchi. I had never made it before so I searched out for an recipe I could adapt. I found something that really spoke to me. I made some minor adjustment to make it low FODMAP and now I’m super happy with how this turned out.

Please checkout this Tuscan Gnocchi. It’s got huge flavour, and it’s vegetarian without making a big deal about it. If you have a carnivore, just serve the gnocchi with a side of steak. That always makes carnivore feel better.

October is here, so it seems super relevant that we talk pumpkin and squash. Winter to me has always had these flavours, so it’s a natural one to discuss. Normally, I’d do the research myself but someone has already done a great job of digging up the info. Please give a quick read here: https://www.evilonions.com/home/a-pumpkin-primer

It is a good article that jump starts you knowledge on what you can eat and what might be more risky to eat.

I also found a posting on reddit which may also be a good place to ask questions if you have any questions on the topic of squash/pumpkins and FODMAPs.

I have been working on a pumpkin spice pudding dessert but haven’t gotten off the ground with it yet so I’ll update about that once I have made some progress.

I’ve been watching a lot of video’s on youtube recently. Here is a cultivated list of videos for you to help understand what it is and how to make gluten free bread.

• Gluten: What is gluten?
• The science behind excellent pizza dough, that happens to be gluten free.
  • FYI the exact recipe isn’t given but it’s alluded to and we will try and ‘make it’ stay tuned. (Or subscribe to Cooks Illustrated)
• Sourdough bread with Babish
• How to make a yeast starter for sourdough.
• How to make yeast, if you can’t buy any. It’s stupid easy.

Here are some pizza recipes to help inspire you:

• If you can’t wait and you’re looking for some pizza today here are some ideas
  • Here’s a Gluten Free Calzone, but it still needs some substitutes to make it gluten free. (I’d remove onion/garlic powder and just use 1/2 tsp of garlic unfused oil)
  • Here’s a great base recipe that still needs some low FODMAP tweaks. (again replacing garlic powder with garlic infused oil) This is likely what I’ll base my recipe off of to start experimenting. As the Test Kitchen video says, use both the yeast and the baking powder.