Gevulde aardappel met sardines

 INGREDIENTS

• 4 medium sweet potatoes
• 1 tbsp solid fat (lard) + extra for the sweet potatoes
• 1 medium red onion, thinly sliced
• 5 oz brown mushrooms, chopped
• 2 plump garlic cloves, minced
• 6 anchovy fillets (from a can, rinsed)
• 1 tbsp oregano, finely chopped
• ½ cup green pitted olives, chopped*
• ½ bunch green kale, roughly chopped
• 2 cans sardines, packed in spring water or olive oil and drained
• Small handful flat parsley, chopped

INSTRUCTIONS

1. Preheat the oven to 400 degrees F. Prick each sweet potato several times and place them on a large baking sheet and bake for around 1 hour, depending on their size.
2. Meanwhile, heat a large sauté pan and add the fat.
3. Throw in the onion and sweat on a low heat for 6-8 minutes, until soft and translucent.
4. Now turn up the heat to medium, put the mushrooms into the pan, stir to coat them with the fat and cook for 3-4 minutes until golden around the edges.
5. Add the garlic, anchovies and oregano and cook a further minute or two.
6. Add the olives and kale to the pan, cook around 3-4 minutes until the kale wilts, then add the sardines and warm through, breaking them up into large mouthfuls with a wooden spoon.
7. Finally, throw in the parsley and combine everything.
8. Split the sweet potatoes lengthwise down the middle and drop a knob of solid fat into each one. Top with the sardine mixture and serve immediately.

Bron: https://autoimmunewellness.com/baked-sweet-potatoes-sardines-green-olives-kale/

Tom Kha Gai - Thaise kippensoep

 INGREDIENT

• SOUP BASE:
• 4 cups Chicken Broth
• 2 cups water
• 6 fresh or dried kaffir lime leaves, roughly torn, or grated zest of 1 lime
• 2 stalks lemongrass, white parts only, thinly sliced
• 2 inches galangal or ginger, peeled and coarsely chopped
• 2 boneless, skinless chicken breasts (about 1 lb total), thinly sliced
• 1 (14 oz) can full-fat coconut milk
• 6 oz mushrooms (straw, enoki, shiitake, oyster, or white; see note)
• 1 tbsp fish sauce
• juice of 1/2 lime (1 tbsp)
• 1 tsp coconut palm sugar or honey (optional – omit for Whole30)
• sea salt to taste (about 1 tsp)
• TO GARNISH:
• large handful of fresh cilantro, stems included, chopped
• Thai Chili Oil (omit for AIP)

INSTRUCTIONS

1. Combine the soup base ingredients in a stockpot and bring to a boil over high heat. Reduce the heat to medium-low and gently simmer for 15 minutes to allow the flavors to marry. Strain and discard the solids, returning the broth to the stockpot.
2. Add the chicken to the broth and bring to a simmer over medium heat, then reduce the heat to medium-­low and simmer until just cooked through, about 4 minutes. Stir in the coconut milk and mushrooms and simmer until the mushrooms are tender, about 2 minutes, then add the fish sauce, lime juice, and sugar. Taste and add salt and more fish sauce and lime juice if desired.
3. Serve garnished with cilantro and Thai Chili Oil.

NOTES

If using shiitake mushrooms, remove the stems before cooking—they are too tough to eat.
Optional ingredients to consider when adding the mushrooms: Chinese cabbage, bell pepper, and carrots.

Bron: https://gutsybynature.com/2015/06/22/tom-kha-gai-aip-review-paleo-takeout/

Gehakt met komkommer en rijst

 

INGREDIENTS

• 1/2 lb ground beef
• 4 Persian or 1 English cucumber, thinly sliced, bias cut
• 1/4 tsp sea salt
• 1 tbsp extra-virgin olive oil
• 1 bunch scallions, thinly sliced (green top only for low-FODMAP)

DIRECTIONS

• STEP 1In a large skillet, brown the ground beef. As the ground meat continues to cook, keep breaking it into smaller pieces. Once the meat has finished cooking, remove from the pan and set aside. Reserve 1/2 pound of beef for this dish.
• STEP 2Slice the cucumbers into thin 1/8″ slices on a bias cut. In a bowl, toss cucumber slices with sea salt. Let rest for 5 minutes.
• STEP 3In the same skillet, heat up the olive oil on medium-high. Once the oil is hot, add in the cucumber and immediately turn down the heat to medium-low and stir for roughly 5 minutes.
• STEP 4Add in the ground beef and scallions. Keep stirring until the ingredients are well combined for another 5 minutes.
• STEP 5Remove from heat and serve immediately.

Bron: https://theopencookbook.com/simple-cucumber-beef-stir-fry/

Broccoli uit de oven

Ingredients

• 8 cups broccoli cauliflower florets and cubed stems
• 1/4 cup olive oil
• 6 cloves garlic
• 1 tablespoon lemon zest finely grated
• 1/4 cup parsley finely chopped
• 1/4 teaspoon salt

Instructions

• Preheat the oven to 450F.
• In a casserole dish, toss the broccoli florets and stems with the olive oil, garlic, lemon zest, and salt.
• Roast for 25 minutes or more, until the broccoli is fully cooked, (it depends on how big your florets and how soft you like them), stirring once half-way through cooking.
• Remove from the oven and toss with the fresh parsley.
• Optional: for a little extra zing, reserve the juice from the lemon and squeeze over the broccoli right before serving.

https://nutrivore.com/recipes/roasted-broccoli/#recipe

Plantain Apple Fritters

Prep Time: 5 to 10 minutes

Cook Time: 17 to 20 minutes

Servings: 8

Ingredients:

2 ripe plantains, peeled

1 small apple, peeled, cored, and grated

½ teaspoon ground cinnamon

2 to 4 tablespoons coconut oil

Instructions:

Mash the plantains in a bowl with a fork or a wire potato masher (the fritters taste better if you leave some lumps and don’t overmash). Add the grated apple and cinnamon and mix to combine.

Heat 1 to 2 tablespoons of the coconut oil in a skillet over medium heat. Drop heaping spoonfuls of the plantain batter into the pan and flatten with the back of a spoon. The fritters should be 2 to 3 inches in diameter, or about the same size as your spatula; otherwise, they can be tricky to flip. Depending on the size of your skillet, you may have to cook the fritters in batches.

Cook for 10 to 12 minutes, until golden brown on the bottom. Add a little extra coconut oil if the fritters absorb it all. If they are browning too fast, turn down the heat.

Carefully flip the fritters and cook for 7 to 8 minutes on the other side. Again, add a little extra coconut oil if the fritters absorb it all. Enjoy!

Tips:

Ripe plantains should be covered in black spots, if not almost completely black. The blacker the peel, the better! If cooking in batches, you can keep the finished fritters warm on a baking dish in a 200°F oven.

Overnight oats

• view/print Mango Almond Refrigerator Oatmeal recipe
• view/print Blueberry Maple Refrigerator Oatmeal recipe
• view/print Apple Cinnamon Refrigerator Oatmeal recipe
• view/print Banana Cocoa Refrigerator Oatmeal recipe

• view/print Banana Peanut Refrigerator Oatmeal recipe

• 1/4 cup uncooked old fashioned rolled oats
• 1/3 cup skim milk
• 1/4 cup low-fat Greek yogurt
• 1-1/2 teaspoons dried chia seeds
• 1 tablespoon peanut butter (may substitute PB2 powdered peanut butter)
• 1 teaspoon honey, optional (or substitute any preferred sweetener)
• 1/4 cup diced ripe banana, or enough to fill jar (approx. half of a small banana)

• view/print Raspberry Vanilla Refrigerator Oatmeal recipe

• 1/4 cup uncooked old fashioned rolled oats
• 1/3 cup skim milk
• 1/4 cup low-fat Greek yogurt
• 1-1/2 teaspoons dried chia seeds
• 1/4 teaspoon vanilla extract
• 1 tablespoon raspberry jam, preserves, or spread
• 1/4 to 1/3 cup raspberries (cut each berry in half), or enough to fill jar

https://www.theyummylife.com/Refrigerator_Oatmeal

Pureersoepen van het forum

 Gerdine's doperwtensoep:

(zoete) aardappel, ui en knoflook opbakken. 

Bouillon, schepje suiker en tijm, peper en zout naar smaak. 

Pakje doperwtjes uit de vriezer. 

30 min koken en pureren. 

Lekker met een schep crème fraiche en uitgebakken spekjes.

Ingrid's linzensoep: https://soepteksten.nl/linzensoep/

Pauline's broccolisoep: 

Als je broccoli kookt, vang dan het vocht op als je het afgiet. Je kunt het (en eventuele restjes en stronken) later gebruiken voor broccolisoep.

Kook wat verse broccoli met de in stukjes gesneden stronk (niet te houtig, beetje bijsnijden). Giet het af bij het vocht dat je bewaard had. Vul het vocht aan met water tot een liter. Giet een scheut terug bij de gekookte broccoli in de pan, met de eventuele restjes van de vorige keer en twee of drie overgebleven gekookte aardappelen of vers gekookte. Pureer tot een gladde massa. Doe de rest van het vocht erbij en breng aan de kook met twee groente- of kippenbouillonblokjes. Of gebruik zelf getrokken bouillon.

Als het kookt roer je er versgeraspte kaas door. Als dat gesmolten is een flinke snuf nootmuskaat en kerriepoeder naar smaak. Proef. Voeg peper naar smaak toe en eventueel nog wat kerriepoeder. 

Scheut slagroom erin ( kan ook op je bord of in je kom). Eet smakelijk.

Yv's aardappelsoep:

Mijn basis is groentebouillonblokjes, ui en knoflook. 

Voor zoete aardappelsoep gooi ik daar zoete aardappel en chilipeper bij

Voor leekpotatosoep evenveel prei als aardappel en na het pureren room en zwarte peper

Marielle's wortel-linzensoep:

https://www.thetastychilli.com/nl/rode-linzensoep-met-wortel/

Cindy's bloemkoolsoep:

Wij eten graag bloemkoolsoep. Daar gaat een bloemkool (in roosjes) in, bleekselderij (officieel twee stengels, bij ons meestal het hele struikje), een uitje. Wordt wel eens uitgebreid met prei en als variatie kun je ook nog broccoli gebruiken. Neem een grote pan, fruit daarin de ui, gevolgd door de bleekselderij. Daarna voeg je de bloemkool toe en (minimaal) een liter water en bouillon (wij hebben altijd een poeder, daar 3 el van). Als de bloemkool gaar is, pureer je de soep. Hij is heel romig, zonder room! Naar smaak kun je op het einde nog wat peper en/of zout toevoegen.