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Discussion Starter · #1 ·
DD and I both react very badly to large starch loads (diarrhea) and I have non-celiac gluten intolerance. So, modest amounts of potatoes & rice are fine, but they, or any other grains, can't be the basis of our meals. Large quantities of fruit are also out. Most veggies (so long as they're not too starchy in large quantities are fine) as are fish, eggs, chicken, meats, beans, cheese...<br><br>
So...any ideas? I usually do the meat/starch (modest portion)/frozen or fresh veggie, but I'm looking for any new/fun ideas.<br><br>
We're on a budget, so creative ways to stretch meat using veggies, or to base meals on eggs, for instance, are welcome.<br><br>
Thanks!
 

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Quiche<br><br>
You can use a crust if you want to, but you don't have too. You can just make a quiche type of casserole. Our favorite is spinach and bacon (or sausage).<br><br>
- 6 large eggs<br>
- small container of cottage cheese<br>
- shredded cheese of your choice<br>
- frozen spinach, thawed, water squeezed out<br>
- cooked and crumbled bacon<br>
- salt/pepper to taste<br>
- 3/4 cup whole milk or cream<br>
- diced medium onion<br><br>
In a pan with some oil, lightly sauté the onions until they become translucent, set aside.<br><br>
Beat the eggs until light in colour. Add the cottage and beat until incorporated. Stir in milk. Then fold in cheese, spinach, bacon, and onions. Salt and pepper to taste.<br><br>
Bake in a 350 oven for 45 minutes, then let stand for a few minutes before serving.
 

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We like spaghetti squash - and meat sauce.<br><br>
Bake the squash at 350 until soft to the touch. cut in half when cool enough to handle, scoop out seeds (save to toast for later!) and scrape out "noodles" with a fork. You should probably do this when the sauce is almost done.<br><br>
I do a slow simmered beef sauce with mushrooms: saute onions in oil until soft. Add chopped mushrooms (portabellas are lovely, but the white ones work too), continue sauteing until soft. add several cloves pressed garlic, saute just until fragrant. scrape out into a bowl. Saute beef until very little pink remains. add back in veggies; add salt, black pepper, red pepper flakes, and basil. add enough water to come to the level of veggies (a little thinner than final sauce) and half a can or so (2-3 oz) of tomato paste (more if you love tomatoes - DH doesn't).<br><br>
put a lid on and just barely simmer for 2-3 hours until beef is tender. sere over squash. Yum.<br><br>
Sorry no amounts, I do this by eye, and by what we have available.<br><br>
We also like stuffed squash, or peppers; this can be done with a meat type filling too.<br><br>
HTH.
 

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As a variation on quiche, I sometimes make chile relleno casserole.<br><br>
Basically, put a layer of roasted and peeled poblanos down (or use canned green chiles), then a layer of refried beans mixed with meat (ground beef, ground chicken, cooked chopped chicken all work fine), then top with cheese (monterey jack is best). Top all that with a quiche mixture (milk and eggs). Bake until set. It's a good, easy supper that's a little different.<br><br>
I don't know if TVP bothers you, but if it doesn't, you can easily substitute it for half of ground beef in well seasoned dishes like sloppy joes, spaghetti, chili, soup, without noticing a big difference.<br><br>
We're big egg salad fans in my house, and I often make it as "egg and olive". Just basic egg salad with green olives chopped up in it. It's really, really good.
 

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Discussion Starter · #5 ·
<div style="margin:20px;margin-top:5px;">
<div class="smallfont" style="margin-bottom:2px;">Quote:</div>
<table border="0" cellpadding="6" cellspacing="0" width="99%"><tr><td class="alt2" style="border:1px inset;">
<div>Originally Posted by <strong>North_Of_60</strong> <a href="/community/forum/post/10690728"><img alt="View Post" class="inlineimg" src="/community/img/forum/go_quote.gif" style="border:0px solid;"></a></div>
<div style="font-style:italic;">Quiche<br><br>
You can use a crust if you want to, but you don't have too. You can just make a quiche type of casserole. Our favorite is spinach and bacon (or sausage).<br><br>
- 6 large eggs<br>
- small container of cottage cheese<br>
- shredded cheese of your choice<br>
- frozen spinach, thawed, water squeezed out<br>
- cooked and crumbled bacon<br>
- salt/pepper to taste<br>
- 3/4 cup whole milk or cream<br>
- diced medium onion<br><br>
In a pan with some oil, lightly sauté the onions until they become translucent, set aside.<br><br>
Beat the eggs until light in colour. Add the cottage and beat until incorporated. Stir in milk. Then fold in cheese, spinach, bacon, and onions. Salt and pepper to taste.<br><br>
Bake in a 350 oven for 45 minutes, then let stand for a few minutes before serving.</div>
</td>
</tr></table></div>
Thanks for this! I made it, with broccoli instead of spinach and it was a hit! I had forgotten about quiche, but I'm putting it back into the rotation.
 

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Discussion Starter · #6 ·
<div style="margin:20px;margin-top:5px;">
<div class="smallfont" style="margin-bottom:2px;">Quote:</div>
<table border="0" cellpadding="6" cellspacing="0" width="99%"><tr><td class="alt2" style="border:1px inset;">
<div>Originally Posted by <strong>Gigi's Mommy</strong> <a href="/community/forum/post/10691723"><img alt="View Post" class="inlineimg" src="/community/img/forum/go_quote.gif" style="border:0px solid;"></a></div>
<div style="font-style:italic;">We like spaghetti squash - and meat sauce.<br><br>
Bake the squash at 350 until soft to the touch. cut in half when cool enough to handle, scoop out seeds (save to toast for later!) and scrape out "noodles" with a fork. You should probably do this when the sauce is almost done.<br><br>
I do a slow simmered beef sauce with mushrooms: saute onions in oil until soft. Add chopped mushrooms (portabellas are lovely, but the white ones work too), continue sauteing until soft. add several cloves pressed garlic, saute just until fragrant. scrape out into a bowl. Saute beef until very little pink remains. add back in veggies; add salt, black pepper, red pepper flakes, and basil. add enough water to come to the level of veggies (a little thinner than final sauce) and half a can or so (2-3 oz) of tomato paste (more if you love tomatoes - DH doesn't).<br><br>
put a lid on and just barely simmer for 2-3 hours until beef is tender. sere over squash. Yum.<br><br>
Sorry no amounts, I do this by eye, and by what we have available.<br><br>
We also like stuffed squash, or peppers; this can be done with a meat type filling too.<br><br>
HTH.</div>
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</tr></table></div>
This sounds great. So I cook the squash whole, correct, and then open it?
 

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<div style="margin:20px;margin-top:5px;">
<div class="smallfont" style="margin-bottom:2px;">Quote:</div>
<table border="0" cellpadding="6" cellspacing="0" width="99%"><tr><td class="alt2" style="border:1px inset;">
<div>Originally Posted by <strong>BusyBeeMom</strong> <a href="/community/forum/post/10715337"><img alt="View Post" class="inlineimg" src="/community/img/forum/go_quote.gif" style="border:0px solid;"></a></div>
<div style="font-style:italic;">This sounds great. So I cook the squash whole, correct, and then open it?</div>
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We love spaghetti squash! When I make it I cut in in half, scoop out the seeds, prick the skin all over with a fork, and then bake it cut side down with a few tablespoons of water in the pan for 40 to 60 minutes at 375 degrees.
 

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I'm big on making, meat and two veggies on the plate type meals, we don't do so much grains or starches at meals, not like we used to.<br><br>
I just mix up what foods we have, and use seasonings/herbs/spices to flavor up and excite the meal.
 

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We're big fans of "black bean gush." It tastes better than it sounds. <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/smile.gif" style="border:0px solid;" title="smile"> Mix black beans (canned or soaked) with salsa (store-bought or homemade.) Smush the mixture with a potato masher until it is similar to chunky refried beans. Eat it hot with lots of cheddar cheese, olives, etc. and corn tortilla chips. You can also eat it over rice or use it as a filling for burritos.
 
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