Cooking with Eowyn
Oct. 1st, 2010 03:25 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
next_to_normalWhat the hell, we'll go with the old name for now.
Anyway, I managed to get off my ass and do some actual cooking last weekend - I reached a point last week where I was so totally out of food that I found myself pulling out hot dogs that had been in the freezer since God knows when (I generally don't eat processed meat anymore, which means they were probably almost a year old), and I decided I'd hit rock bottom and I needed to do something before I descended into dietary madness (not to mention the gross side effects from eating things I shouldn't).
I pulled out some oldies but goodies, including the Apricot Pork Chops and Asparagus with Parmesan, and then I tried a new recipe from my Crohn's cookbook. Which seems like more of just a regular cookbook, but with a consciousness of low fat, low dairy, and low preservatives, rather than being particularly Crohn's-specific. There's a LOT of stuff in there I won't eat and a focus on things that aren't a problem for me (like dairy), but Crohn's is one of those things that affects everybody differently, so it's probably hard to write a cookbook where any single person will be able to eat every recipe. I did find the introduction helpful, since it provides a summary of what your body needs and which foods provide it (so if you can't eat certain foods, you can substitute less troublesome ones). It also explains the different foods that are likely to cause digestion problems in normal people, and therefore will probably be worse for someone with Crohn's.
Chicken Linguini with Tomato Cream Sauce
From How to Cook for Crohn's and Colitis by Brenda Roscher
8 oz. linguini, cooked to package directions
1/2 cup chicken broth
1/2 cup sun-dried tomatoes (not oil-packed)
1 tablespoon olive oil
1 cup diced onion (about 1 medium onion)
1/2 teaspoon minced garlic (about 1 medium clove)
1 pound boneless, skinless chicken breast, cut into 1 to 1 1/2-inch strips
1/2 teaspoon Italian seasoning
1/2 cup fat-free half and half or soy milk
1 tablespoon fresh basil leaves, sliced thin
salt and pepper to taste
While the pasta cooks, heat chicken broth to boiling in a small saucepan. Remove from heat, add sun-dried tomatoes, and set aside.
Heat olive oil in a skillet over medium-high heat. Add onion and cook about 5 minutes. Add garlic and cook 1 minute more. Add chicken strips, Italian seasoning, salt, and pepper and cook until chicken is browned, about 5 minutes.
Chop the sun-dried tomatoes and add to skillet along with the broth and bring to a boil. Reduce heat, cover, and simmer about 10 minutes, until chicken is no longer pink inside.
Stir in half and half and simmer 3-5 minutes, until sauce has slightly thickened.
Serve over hot linguini and garnish with sliced basil.
*****
The recipe turned out pretty tasty. I am one of those weird people who hates tomatoes, but likes everything made with tomatoes, so I can be iffy about sun-dried. But it turned out that I liked it, although I think it would also taste good with red roasted peppers or some kind of mushroom (I dunno, I don't eat them) instead. It's supposed to serve four, I think. I definitely had a huuuge tupperware container of leftovers, lol.
Anyway, I managed to get off my ass and do some actual cooking last weekend - I reached a point last week where I was so totally out of food that I found myself pulling out hot dogs that had been in the freezer since God knows when (I generally don't eat processed meat anymore, which means they were probably almost a year old), and I decided I'd hit rock bottom and I needed to do something before I descended into dietary madness (not to mention the gross side effects from eating things I shouldn't).
I pulled out some oldies but goodies, including the Apricot Pork Chops and Asparagus with Parmesan, and then I tried a new recipe from my Crohn's cookbook. Which seems like more of just a regular cookbook, but with a consciousness of low fat, low dairy, and low preservatives, rather than being particularly Crohn's-specific. There's a LOT of stuff in there I won't eat and a focus on things that aren't a problem for me (like dairy), but Crohn's is one of those things that affects everybody differently, so it's probably hard to write a cookbook where any single person will be able to eat every recipe. I did find the introduction helpful, since it provides a summary of what your body needs and which foods provide it (so if you can't eat certain foods, you can substitute less troublesome ones). It also explains the different foods that are likely to cause digestion problems in normal people, and therefore will probably be worse for someone with Crohn's.
Chicken Linguini with Tomato Cream Sauce
From How to Cook for Crohn's and Colitis by Brenda Roscher
8 oz. linguini, cooked to package directions
1/2 cup chicken broth
1/2 cup sun-dried tomatoes (not oil-packed)
1 tablespoon olive oil
1 cup diced onion (about 1 medium onion)
1/2 teaspoon minced garlic (about 1 medium clove)
1 pound boneless, skinless chicken breast, cut into 1 to 1 1/2-inch strips
1/2 teaspoon Italian seasoning
1/2 cup fat-free half and half or soy milk
1 tablespoon fresh basil leaves, sliced thin
salt and pepper to taste
While the pasta cooks, heat chicken broth to boiling in a small saucepan. Remove from heat, add sun-dried tomatoes, and set aside.
Heat olive oil in a skillet over medium-high heat. Add onion and cook about 5 minutes. Add garlic and cook 1 minute more. Add chicken strips, Italian seasoning, salt, and pepper and cook until chicken is browned, about 5 minutes.
Chop the sun-dried tomatoes and add to skillet along with the broth and bring to a boil. Reduce heat, cover, and simmer about 10 minutes, until chicken is no longer pink inside.
Stir in half and half and simmer 3-5 minutes, until sauce has slightly thickened.
Serve over hot linguini and garnish with sliced basil.
*****
The recipe turned out pretty tasty. I am one of those weird people who hates tomatoes, but likes everything made with tomatoes, so I can be iffy about sun-dried. But it turned out that I liked it, although I think it would also taste good with red roasted peppers or some kind of mushroom (I dunno, I don't eat them) instead. It's supposed to serve four, I think. I definitely had a huuuge tupperware container of leftovers, lol.
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Date: Oct. 1st, 2010 08:47 pm (UTC)no subject
Date: Oct. 1st, 2010 10:44 pm (UTC)no subject
Date: Oct. 2nd, 2010 03:10 am (UTC)no subject
Date: Oct. 2nd, 2010 03:51 am (UTC)I don't know how you feel about cheese, but one thing I was surprised to learn from this book is that certain cheeses have less lactose than others, which I suppose could come in handy for substitutions. Of course, I am a cheese fiend and wouldn't know how to live without it, lol.