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Category Archives: Main Dishes

Turkey Chili

It’s been almost 2 years since I’ve had Chili, and with the weather turning cold, I just had to try!  I know it’s a pretty simple thing…to make chili.  But when dealing with Crohn’s, or other digestive disorders, you have to be careful with every new recipe you try, and usually have to modify it to some extent in order to make it work.  After taking an online recipe and tweaking it, I will say that I ended up having a great big batch of yummy chili goodness!!!  I didn’t mean to make as big of a pot as I did, but that’s fine…..I’ll just freeze a bunch of it in single servings and save it for later this winter.  🙂

I wanted beans in my recipe, and since I can’t do canned beans, I went to the store and bought a handful of white beans, black beans, and kidney beans.  I prepared them the overnight way:  boil in plenty of water for 2-3 minutes, cover, and soak overnight.  The next day, drain the beans, fill with water again, and simmer for 2 hours-ish.  I’ve been told that making the beans this way takes a lot of the gassy-ness out of them, and it seems to have worked.  I didn’t have any bad reactions to the beans.  Hooray!!!

After the beans, here’s what I did:

  • Heat a tablespoon or two of olive oil in a big pot.  Add 4 or 5 finely diced garlic cloves and 1 medium diced white onion.  Cook for about 5 minutes.
  • Add spices.  I used 1 tbsp chili powder, 1 tsp cumin, 1 tsp dried oregano, 1/2 tsp paprika, 1/2 tsp salt, 1/4 tsp cayenne pepper.  (This was a bit too little spice for me, so I added a pinch more of each of these until it had the right flavor.  Use these measurements as a base-line and then add more of whatever you think it needs!)
  • Add 1 pound of ground meat (I used ground turkey this time) and cook until done
  • Pour in (2) 11.5 ounce cans of Campbell’s Tomato Juice from concentrate.  I find these at Winco for about $.75 each, and they are great to use in place of tomato sauce, which often has other stuff added that I cannot do.
  • Cut up about 5 tomatoes.  Throw them in the pot.
  • Dice up finely 2 stalks of celery.  Throw it in the pot.
  • Chop up one green pepper.  Throw it in the pot.
  • Drain and rinse the beans.  Throw them in the pot
  • Stir everything well, cover, bring to a simmer, and let cook for about an hour.  Stir occasionally.

I served this with plenty of cheese, dripped yogurt (for sour cream), garlic bread for the kids, and Quick Crackers for me.  When my husband came home he grabbed a bunch of my quick crackers, layered butter and garlic salt on top, and proceeded to use that as a spoon for the chili and cheese.  He didn’t waste any time putting away a big bowl of this!!!  Though the kids didn’t like this (they are not fond of new foods), my husband and I both felt very satisfied with the flavor and consistency of this chili.  It is one that I will come back to again the future, for sure!

And on the Crohn’s note….I had no gas, and no other adverse symptoms.  So…this recipe is a WIN for me!

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Posted by on October 22, 2011 in Crohn's Journal, Main Dishes, Recipes

 

Mexican Spinich Wraps

Last night I had some hamburger I needed to use up, and I was dying for a good-tasting Mexican dish.  Since 3 out of the 4 people in my family could not eat tortilla’s last night, I bought some fresh spinach leaves to wrap the meat and cheese up in.  The end result?  Amazing!  I just love dinners like this that are so simple yet oh so good.  🙂

The kicker that did it for me was the Boar’s Head brand Havartti cheese with jalapeno that I found at Fred Meyer.  That cheese is so delicious!  Of course, since this cheese is a treat for me, my family had to settle for regular cheddar for their wraps.  🙂

I cannot eat any pre-mixed spice mixes, and so I looked online and created my own Mexican spice mix that I added to the meat.  It was very mild but had a great Mexican flavor.  I like things a bit more spicy, so if I was cooking just for me I would probably add just a titch more of each spice.  But for my family who does not like overly spicy foods, this was perfect for them.  Here is what I did:

1 tsp chili powder

1/2 tsp paprika

1/4 tsp cumin

1/8 tsp cayenne pepper

1 tsp dried oregano

1 tsp salt

Dash of pepper

3-4 cloves of garlic, finely diced

1/4 cup white onion, finely diced

I cooked the onion and garlic over medium high heat in a cast-iron skillet for a minute or two to soften them and get some of the juices released.  I then just dumped the meat and all the spices in the pan, mixed well, and cooked until the meat was done.  For my son I simply put the cheese, meat, and spinach leaves in a tortilla.  For the rest of us, I took the best and biggest spinach leaves, put in some meat and cheese, rolled it up, and served.  It was great!  Next time I make this meat, I’ll probably make some homemade pico de gallo to add to it.  The dish didn’t need it, but I love a fresh pico de gallo and would love to add it to the flavor profile here.  🙂

 
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Posted by on August 14, 2011 in Crohn's Journal, Main Dishes

 

Citrus Chicken Stir-fry

I wanted to challenge my kids’ “view” of what food should look like tonight, so decided on a stir-fry.  I thought a combination of citrus fruit balanced out with honey and other things would work well for a marinade, and it did!  Both kids loved dinner, even thought it didn’t “look” like it normally does.  🙂  I think this summer the following marinade will be great with chicken on kabobs on the grill!  BTW….my measurements for the marinade are approximate.  I never measure with my marinades, instead going by taste and smell to determine if I should add more or less of something!

Here’s what I did:

2 pounds of boneless/skinless chicken breasts, cut up small

Carrots

Broccoli

Marinade:

Juice of one lemon and one orange

1 tbsp Apple Cider Vinegar

1/4 Olive Oil

1/8 cup honey (or more to taste)

Salt and pepper

Marinade chicken pieces in marinade for as long as you want (I did 3 hours).  Heat up oil and cook chicken until it’s no longer pink.  Add carrots, cover, and simmer for 2-3 minutes.  Add broccoli and continue to simmer for about 4-5 minutes.  Serve with whatever sides you want!

I served my dinner with whole-wheat noodles instead of rice (my kids still don’t like rice all that much) and baked apples.  All total, it took me just 20 minutes to make this dinner and get in on the table.  And with everyone liking it?  Success!!!

 
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Posted by on May 3, 2011 in Crohn's Journal, Main Dishes, Recipes

 

Jambalaya

I’ve been craving some good Jambalaya lately, but couldn’t find a recipe from an SCD legal source.  So, I just made one up!  I substituted red kidney beans for the rice (can’t have rice), and it really turned out quite nummy.  This is a good basic recipe, I think, that you could go and add or subtract to make it your own.  I add a few dolops of homemade dripped yogurt on top, and it’s wonderful!  I make mine spicy, but you can just tame the spicy ingredients down if you don’t want your sinuses cleared out that much.  🙂

Ingredients:

  • 1 medium white or yellow onion
  • 3 large cloves of garlic
  • 4 stalks of celery
  • 1 green pepper
  • 1 red pepper
  • 1-2 medium hot peppers, diced fine
  • 2 cups soaked red kidney beans (they will finish cooking in the pot)
  • 2 cups homemade chicken stock
  • 1 tsp sea salt
  • 1 tsp pepper
  • 1/4 tsp cayenne pepper
  • dash of dried oregano (optional)
  • dash of dried thyme (optional)

Preparation:

Dice the onion and garlic semi-fine and put in a large pot with some olive oil over medium heat while you cut everything else up.  Dice chunky the celery and peppers, and add them to the pot.  Finely dice the hot peppers and add them to the pot.  Add all other ingredients, and bring everything up to a simmer.  Simmer most of an hour, or until the majority of the liquid has been absorbed AND the beans are done.  You can add hamburger or chicken to this.  For non SCDers you could add a good sausage to this and/or serve it with rice.  Voila!

 
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Posted by on October 14, 2010 in Crohn's Journal, Main Dishes, Recipes

 

Bacon-wrapped salmon skewers

Well, the other night I had a hankering’ for bacon, and salmon, so decided to see what I could make up.  I looked up some stuff online, and this is what I ended up doing:

  • 1 package bacon (I use Hempler’s Uncured….it is SCD legal)
  • 1+ lb salmon fillet, cut into 1 inch chunks
  • 1/2 cup olive oil
  • 1 tsp salt
  • 1 tsp pepper
  • juice of one lemon

First, combine the olive oil, salt, pepper, and lemon juice in a bowl.  Toss in the salmon chunks until they are all well coated.  Set it in the fridge for at least 30 minutes, tossing one or two times more. 

While the salmon is marinating, blanche the bacon in water for 3 minutes.  This is supposed to help pre-cook the bacon so it doesn’t get overdone on the BBQ.  Once blanched, take the bacon out and pat it dry.

Take one piece of salmon and wrap it in one piece of bacon.  You can cut the bacon pieces in half if they are long.  Once the salmon is wrapped, place it on a skewer in a way that will hold it together.  Once all the salmon is on the skewers, baste with the olive oil mixture, and then spray well with PAM.

Preheat the BBQ to around 350-400 degrees.  Either spray it with high-heat PAM, or wipe the BBQ well with olive oil on a cloth.  Place the skewers on the BBQ and let cook about 4 minutes per side.  Watch carefully as the fat from the bacon can make the BBQ flare, thus burning your bacon.  I like my bacon done, so I turned mine often so all sides of the bacon were cooked.  You can baste the skewers throughout the cooking process to help.

That’s it!  These were simply amazing!  They had that smoky flavor of both the bacon and the BBQ, plus the tang of the lemon juice.  I had some salmon left-over after all the bacon was used, so I just stuck those on a skewer and cooked them up.  They were fantastic as well!  In fact, I would use this recipe minus the bacon anytime.  This would make a great appetizer and certainly would impress anyone you serve it to.  🙂

 
 

Breaded Salmon

No, this recipe is not SCD legal.  BUT….when I do salmon for the family this is the one that is requested most often.  That, and it’s super easy!  I’ll post later one of my favorite SCD legal salmon recipes:  Bacon-Wrapped Salmon Skewers.  🙂

  • 1 lb. salmon filet, skin off
  • Keebler Club crackers, Original or Buttery Garlic
  • 1 stick of butter

All I do (oh, this is soooooo hard!), is melt the butter and pour a small amount on the bottom of a baking pan.  Then, crush one sleeve of the crackers and add it to the rest of the melted butter.  Add more crackers if it’s too runny.  Place the salmon in the buttered baking pan, and firmly pat the cracker/butter mixture all over the top.  Last, cook the salmon at 350 degrees, 10 minutes per inch of thickness.  A full fillet will usually take me 15-20 minutes to bake all the way.  To test if it’s done…take a fork  to the thickest part of the fillet and gently lift up.  If it flakes easily, then it’s done! 

I think the Buttery Garlic crackers give a richer taste, according to the comments of my family.  But the Original are great as well.  Enjoy!

 
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Posted by on June 12, 2010 in Crohn's Journal, Main Dishes, Recipes

 

Pizza

Oh, I love my Quick Crackers!  They are so versatile, and really do the trick when I want something crunchy and salty.  🙂

Tonight I made the family english muffin pizzas for a family night dinner.  For me, I used a recipe of quick crackers and topped it with shredded cheese, olives, and pineapple.  Then I just put it in the oven for a few minutes to melt the cheese.  Wonderful!  The crackers didn’t stay as crisp as I like, but it was still a great dinner.

I like being able to make a SCD version of what the family is having to eat so that it feels like we are all eating the same thing!