Menu #2

I’m back with another menu.  Menu #2 is Coconut Shrimp Curry, served with rice.

Menu #2
Menu #2

This dish is a nice mid-week recipe especially mid-winter – it’s warm and most of the ingredients are easy to pull from the pantry or freezer.

I usually stock up on the bags of pre-cooked, peeled and deveined shrimp when they come on sale as I find them really handy to have on hand.  I’ll thaw them overnight in the fridge (if I remember to pull them the day before), or just in a large bowl of cool water if (as usual) I am just trying to pull things together quickly.

The shrimp curry is just a variation of the recipe that I’ve posted before. I’ve found that it’s a very flexible recipe  – in this version, I’ve added some organic grated coconut to the coconut milk.

In a previous post I’ve talked about comparisons between different coconut milk, and I have to say that in a recipe like this, where some stronger spices are used, that the slight flavour differences between the brands that I’ve tried wouldn’t really matter.

3 types coconut milkOf course, the other differences (organic or not) play a factor as well.  I find that I reach for the Thai brand most often.

I love using coconut milk because it adds creaminess to dishes, without adding dairy.  It’s usually fairly well tolerated by those on a FODMAP free diet, and with my dairy intolerance it’s a godsend.

The rice, of course, could just as easily be switched out for pad thai noodles.  The noodles give it a different texture and are actually preferred by The Son, but we had the noodles with another dish the night before, so I switched it up.

I like this particular recipe, because I can add whatever veg is kicking around in my fridge or freezer.  Some diced peppers or tomatoes, or frozen chopped spinach all work well with the creamy sauce.

Menu # 2
Menu # 2

So, for the ratings, (with 1 star at the low end and 3 stars at the better end) I would say:

Ease of grocery shopping: * * *

Ease of preparation * * *

Family friendly * * (The Son ate the curry, but not the rice!)

I also like this recipe because it’s easily adjusted and is an excuse to eat seafood.  I find that without butter in my ingredient repertoire that traditional ways of eating shrimp and shellfish are out for me.

Happy Eating!  I hope you find Menu #2 easy to work into your menu rotation.

Menu #1

Sometimes meal planning with dietary issues can be a real drag… When I was new to following a FODMAP diet I really struggled to put a varied menu on the table.  The difficulty level went up a notch if I tried to make it appealing to The Husband and The Son –  and there were many evenings of intense frustration.  Or boredom from serving the same thing over and over again.

What's for Dinner?
What’s for Dinner?

That’s why I’m going to do a series of dinner menus, hopefully to help someone who is getting started, or just tired of thinking up the answer to:  ‘what’s for dinner?’.  The first one, appropriately, is Menu #1 :

Ham is one of the foods I found that by reading a label carefully, I could find one that had minimal additives  and ingredients – I particularly watch for garlic.  This one from Harvest meats I know my tummy can handle:

 

 

Always read the label!
Always read the label!

The slices were of nice size and easily grilled for a few minutes on the BBQ.  I didn’t brush them with a glaze – just kept it simple.

 

 

 

The Herbed pasta is really easy.  Mini Recipie:

Herbed Pasta

  • Cooked rice pasta
  • Olive Oil
  • Italiano blend (I make my own, without onion or garlic)
  • Salt and Pepper to taste

Toss and serve!  The trick, I found, was to use enough olive oil to prevent the pasta from cooling into a thick gooey mass.

Summer = Salads
Summer = Salads

I chose to have a Garden Salad as the veggie – my garden gave me a stellar crop of lettuce this year, and nothing says summer like a fresh salad.  Finding a salad dressing is really tough, so I make my own.  Here’s another Mini Recipe:

 

 

 

Salad Dressing

  • Orange Juice
  • Brown Sugar
  • Olive Oil
  • Salt and pepper

Shake and pour.

The salad dressing keeps for a while in the fridge, so probably the pasta takes the longest to cook and serve.  It all puts together to get this:

Menu #1
Menu #1

To rate this meal, out of 3 stars (3 being the most), I’d give the following:

Ease of grocery shopping: * * *

Ease of preparation: * * *

Family friendly rating * * *

The ease of grocery shopping is assuming that you’ve already found a place where you can buy your gluten free pasta – I have been pretty lucky and found my favourite brand in most grocery stores I’ve shopped in.  The bags of pasta (I buy Tinkyada) keep a long time and are easy to transport, so I can stock up if I think it will be difficult to find when I’m on the road.

Happy eating (yes!  even with IBS!)