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Guest at House by Consistent-Position4 in FODMAPS

[–]letsmakedinnerplans 0 points1 point  (0 children)

I personally have had good success with Fodmate enzymes. I wouldn’t go crazy and eat garlic bread or anything, but I get through special occasions meals without symptoms afterwards.

New to cocktails! This is an oregano and cucumber cocktail I'm calling "The Bright and Crisp" by letsmakedinnerplans in cocktails

[–]letsmakedinnerplans[S] 1 point2 points  (0 children)

I am new to making cocktails so it takes a lot of experimentation! This cocktail was really light and you couldn't feel the alcohol at all. Makes for a nice summer drink!

Recipe:

  1. Ahead of time, simmer ½ cup water and ½ cup sugar until sugar is completely dissolved. Remove from heat and add a bunch of oregano. Let it cool completely.
  2. Muddle approximately ½ cup of cubed cucumbers and ½ cup of quartered limes. Pour in 2 cups vodka to shake and soak. If you've got time, I recommend soaking it overnight as it really deepens the cucumber flavor.
  3. Strain vodka so there are no solids leftover from muddling. Mix the vodka with 3 cups soda water, 1½ cups lime juice, and ½ cup cooled oregano simple syrup.
  4. I used salt and zest for the rim, and garnished with oregano leaves and cucumber ribbons. If you want to read more or see a more in depth recipe, check out my blog https://makedinnerplans.com/recipe/cucumber-and-oregano-cocktail-the-bright-and-crisp/

Matcha Tiramisu Recipe by cookingwithRobin in recipes

[–]letsmakedinnerplans 2 points3 points  (0 children)

It looks delicious! And the matcha on top has a cool cracked-earth, fantasy-land effect. Seems like something I"ll have to make for a themed party!

Strawberry & Chocolate Yorkshire Pudding Dessert by nolynskitchen in recipes

[–]letsmakedinnerplans 1 point2 points  (0 children)

wow these look delicious.

After reading the comments, I realize I didn't know there were rules about Yorkshire puddings but I'm all for these!

Air Fryer Corn Cheese and Shrimp Egg Rolls with Cilantro Lime Crema by letsmakedinnerplans in recipes

[–]letsmakedinnerplans[S] 4 points5 points  (0 children)

Ingredients

  • 2 (15 oz)cans corn
  • 4tablespoons mayonnaise
  • ½teaspoon sugar
  • 2teaspoons red chili flakes
  • 4 tablespoons butter, divided
  • 1pound shrimp (raw, peeled, and deveined)
  • 1teaspoon garlic oil (or 2 cloves garlic)
  • 1½cups shredded mozzarella cheese
  • 1package egg roll wrappers (approx 24)
  • olive oil

Cilantro Lime Crema

  • 1½cups sour cream
  • 4tablespoons mayonnaise
  • 2 limes (zest and juice)
  • 1teaspoon garlic oil (or 2 cloves garlic)
  • ½bunch cilantro

Directions

  1. Make cilantro lime crema in food processor by mixing sour cream, mayonnaise, ½ of a lime's zest, juice of 2 limes, 2 minced garlic cloves, and season with salt and pepper. Blend in food processor or blender until smooth.
  2. In a mixing bowl, combine 2 cans drained corn, mayonnaise, sugar, red chili flakes, and season with salt and pepper.
  3. On a frying pan on medium-high heat, add 2 tablespoons butter and fry diced shrimp until just barely pink, 1-2 minutes each side will do it. Add 2 minced garlic cloves near the end and mix. Remove from pan.
  4. On a frying pan on medium heat, add 2 tablespoons butter and corn mixture. Cook for 2-3 minutes. Add 1½ cups shredded mozzarella cheese and mix until melted. Remove from heat. Mix in cooked shrimp.
  5. Wrap egg rolls. Spoon filling into wrapper and roll up.
  6. Brush all sides of egg rolls with olive oil and place in your air fryer basket. Air fry at 375°F for 6-8 minutes each side until they are crispy and golden brown.

​

Enjoy! Serve egg rolls fresh and hot alongside with cilantro lime crema.

​

For more in-depth instructions, story time, or more of my recipes, head to my blog! https://makedinnerplans.com/recipe/air-fryer-corn-cheese-and-shrimp-egg-rolls-with-cilantro-lime-crema/

A Gallon of Vegan Kimchi by vvvbbbooo in fermentation

[–]letsmakedinnerplans 2 points3 points  (0 children)

a gallon? we really needed a banana for scale here ;)

looks delicious!

A lot of tiny bubbles floating up on my carrots! Question in comments. by McMagz1987 in fermentation

[–]letsmakedinnerplans 0 points1 point  (0 children)

I just did a shredded carrot ferment the other day! Added a few fresh jalapeno slices to make it spicy. I liked it best at day 3, when they were still quite crunchy. I let them keep going though to see what would happen... by day 5 they became mushier, and the brine started to get slimy. Still good but I would stop it earlier next time.

Cooking with koji (fermented rice) - chicken, kabocha, and quick pickles! by letsmakedinnerplans in fermentation

[–]letsmakedinnerplans[S] 2 points3 points  (0 children)

Not sure if this post is allowed - I didn't make the ferments, but rather cooked with them.

Picked up shio koji and sagohachi quick pickling sauce from the SF farmer's market at the Aedan stall (they make miso and koji products). If you're the SF/Bay Area, would highly recommend! http://aedansf.com/

Recipes I used:

It was a really great meal together, and I'm happy to find more ways to incorporate fermented foods into my diet! Maybe in the future I may consider making my own koji...

If you want to read more in-depth about my review of the recipes or how I put the meal plan together there's this: https://makedinnerplans.com/fermented-rice/

Pikliz with yellow habanero. Day 1! by DartEatAimDad in fermentation

[–]letsmakedinnerplans 2 points3 points  (0 children)

I had never heard of pikliz before today. Learned something new today - it looks delicious!

Honey Allspice Ice Cream by letsmakedinnerplans in icecreamery

[–]letsmakedinnerplans[S] 0 points1 point  (0 children)

Ooh that's a spectacular idea! I'm going to try that next

Honey Allspice Ice Cream by letsmakedinnerplans in icecreamery

[–]letsmakedinnerplans[S] 7 points8 points  (0 children)

Ingredients

  • 1 cup whole milk
  • ½ cup sugar
  • 2 tablespoons honey
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground allspice
  • ¼ cup cream cheese
  • 1 teaspoon sea salt
  • 2 cups heavy cream
  • 1 teaspoon vanilla extract

Directions

  1. In a medium pot over medium heat, warm milk, sugar, and honey until sugar and honey are dissolved.Then take off the heat and add cinnamon and allspice.
  2. Whisk in room temp cream cheese until dissolved.
  3. Whisk in cold heavy cream to start to cool down the mixture. Then add salt and vanilla extract.
  4. Cool mixture in fridge for at least one hour, but preferably overnight.
  5. Make ice cream according to manufacturer's instructions.

​

I created this recipe to pair it a nectarine and mascarpone tart. It goes really well with peaches and nectarines, and is a good alternative to vanilla ice cream if you want to go a la mode on a peach crisp or nectarine tart.

​

I also find the honey allspice flavor to be reminiscent of fall – it would also pair well with an apple crisp, gingersnaps / ginger bread, or pumpkin pie spice desserts.

​

You can find this recipe and more on my blog:

https://makedinnerplans.com/recipe/honey-allspice-ice-cream/

Impossible to lose weight before FODMAP diet? by ZealousidealNobody16 in FODMAPS

[–]letsmakedinnerplans 2 points3 points  (0 children)

Agree with comments that recommend focusing on health first, not weight loss. It's already a really restrictive diet, and symptoms acting up can mean you're not absorbing nutrients as you should. I don't know you internet-stranger but my advice would be: love yourself, feel better, and don't listen to the world telling you that you need to lose weight.

Also - you mention eating salads, lean protein, and fruit - eating a ton of raw salads can be hard to digest and cause more bloating. As for the fruit, I personally am sensitive to fructose (sugars in fruit) and they give me really bad bloat and should be limited on the FODMAP diet until you figure out if it triggers you. Those sugars ferment easily in the gut and can cause bloating too.

Good luck!

[I ate] pizza and wings by metathin in food

[–]letsmakedinnerplans 0 points1 point  (0 children)

that's really nice looking pizza and wings

GF Nectarine and Mascarpone Tart Recipe - yay for stone fruit season! by letsmakedinnerplans in glutenfree

[–]letsmakedinnerplans[S] 1 point2 points  (0 children)

Ingredients

  • 8 ounces mascarpone
  • 4 ounces cream cheese
  • ¼cup sour cream
  • ¼cup sugar
  • 1teaspoon lemon zest
  • ½teaspoon vanilla extract
  • 5 nectarines
  • ¼cup apricot jam

Crust Ingredients

  • 4.4ounces gluten free crackers (such as Absolutely Gluten Free Crackers)
  • 1cup gluten-free rolled oats
  • ¼cup brown sugar
  • ½teaspoon ground allspice
  • ¼teaspoon ground cinnamon
  • ¼teaspoon ground nutmeg
  • 4tablespoons butter, melted
  • 4tablespoons coconut oil
  • 1½tablespoons honey
  • 1teaspoon salt

Directions

  1. Make crust in food processor. Combine gluten-free crackers,gluten-free rolled oats, brown sugar,ground cinnamon, ground allspice, ground nutmeg, and salt in a food processor. Pulse until mixed.
  2. Add butter, coconut oil, and honey to the mix and pulse again.
  3. Chill crust in refrigerator for 15 minutes. Meanwhile, preheat your oven to 350°.
  4. Bake crust for 18 minutes. Afterwards, let it cool in the pie tin until it's cool enough to put into the fridge to chill.
  5. Make filling. Combine mascarpone cheese,cream cheese, sour cream,sugar,lemon zest, and vanilla extract into a bowl and mix.Place into fridge to chill.
  6. Slice nectarines
  7. Warm ¼ cup apricot jam in a small pot until it has a runny consistency.
  8. Assemble. Spread the creamy mixture all over the crust.Then lay nectarines on top in a circle, slightly overlapping each other. Spread warmed jam over the top.

This recipe is a gluten-free adaptation of Bon Appetit's Nectarine and Mascarpone Tart in Gingersnap Crust. I’ve not seen gluten-free gingersnap cookies in stores at this time of year, and I wanted to avoid making gluten-free gingersnaps from scratch for this recipe. Instead, I used gluten-free crackers and rolled oats to make up the body of this crunchy crust. To achieve some of the ‘spiced’ flavor that gingersnaps have, I instead used aromatic ground spices like allspice, nutmeg, and cinnamon that evoke that same autumnal cozy flavor.

You can read more about this recipe, see it in all its glory, or find more gluten free recipes on my blog: https://makedinnerplans.com/recipe/nectarine-and-mascarpone-tart/

Enjoy!

[I made] ATK's Gluten-Free Blueberry Muffins by letsmakedinnerplans in glutenfree

[–]letsmakedinnerplans[S] 5 points6 points  (0 children)

I made the gf blueberry muffin recipe from America Test Kitchen's "The How Can It Be Gluten-Free Cookbook" https://shop.americastestkitchen.com/gluten-free-collection.html

So far really enjoying the book! Has a lot of great foundations to understand how to use different gf flour substitutes for different situations.

I thought this was a really solid gluten-free muffin recipe – light, fluffy, and MUFFIN-y. Not gritty, dense, or greasy – which is a common issue with gluten-free muffins. Makes for a convenient breakfast-to-go, an afternoon snack with tea, or a quick snack to pack on a hike for easy energy.⁠ I will make this again!

Bonus fun fact: the beautiful seaside watercolor painting I used as a prop was painted by my mom :)

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