Announcements

Carol's latest book, Gluten-Free Cooking for Two, is now available. Designed for small households, each perfectly-proportioned recipe serves two people. You will eliminate unwanted leftovers and reduce waste when you cook right-size meals with the 125 recipes in this book. Enjoy!! Celebrate with me!!! Gluten-Free Cooking for Two has won two awards: named one of ten "Best Gluten-Free Cooking Books in 2017" by Healthline.com and won a Silver Medal in the 2017 Living Now Book Awards in the "Natural, Nutrition, Organic, Vegetarian" category.
Fill out my online form.

Where in the World is Carol?

Carol's in the kitchen, cooking up recipes for her next cookbook and www.CarolFenster.com

Watch for Carol on "Creative Living with Sheryl Borden," a PBS-TV show airing on your local PBS station during 2017-2018.

Join Carol at the National Western Complex, Expo Hall level 2 in Denver on April 21,10:30 am during the GFAF Expo Conference. See you there!

FODMAP-Friendly Gluten-Free Shrimp Risotto

There has been a lot written about FODMAP-friendly foods recently.

The Gluten-Free, Hassle-Free Cookbook by Marlisa Brown, MS, RD, CDE

The Gluten-Free, Hassle-Free Cookbook by Marlisa Brown, MS, RD, CDE

Just what are FODMAPS? The word itself is an acronym that includes: Fermentable Oligo-Di-
Monosaccharides and Polyols. FODMAPS are actually sugars and are found in many foods. It is believed that, for some people, sensitivity to FODMAPS is the source of their discomfort. If you believe you may be affected by FODMAPS, the question is “How do you prepare food that meets the requirement of this diet?

My friend and colleague, Marlisa Brown, a dietitian who practices in New York has the answer in the 2nd edition of her very helpful book, The Gluten-Free, Hassle-Free Cookbook. Marlisa is not only a registered dietitian, but also a certified diabetes educator and chef. Her company is called Total Wellness, Inc. and her clients include some of the most famous people and companies in the U.S., plus she studied at the Culinary Institute of America. So, I trust what she says and I’m glad to have Marlisa and her book as a guide to help people avoid FODMAPs if they (and their health professionals) think this is the right diet for them.

Here is what’s in Marlisa’s book:

• Over 100 Delicious Gluten-Free Recipes
• Allergy Information for Top Allergens on Every Recipe
• Vegetarian and Vegan Highlighted
• FODMAPs Recipes Highlighted
• Kid Friendly Snacks
• Comfort Food Classics
• Quick Weeknight Dinners
• Color Photos
• Holiday Recipes, Appetizers, Luscious Desserts, and more

For more information, go to Marlisa’s blog. I know you are anxious to try one of Marlisa’s delicious recipes so here it is:

 

Shrimp Risotto (FODMAP-friendly)

Shrimp Risotto (FODMAP-friendly)

Shrimp Risotto
Reprinted with permission from The Gluten-Free, Hassle-Free Cookbook, 2nd edition
By Marlisa Brown MS, RD, CDE, CDN
A classic Italian rice dish.

2 Tablespoons olive oil
1 pound large shrimp, peeled and deveined
¼ teaspoon sea salt
½ teaspoon black pepper
½ cup chopped onion
1 teaspoon minced garlic
1 cup uncooked Arborio rice
½ cup dry white wine (optional)
3 cups (24oz) gluten-free low sodium chicken broth
1 cup green peas
¼ cup grated Parmesan cheese
2 Tablespoons chopped fresh parsley
1 Tablespoon chopped fresh basil
1 teaspoon grated lemon zest

[1] Heat 1 tablespoon oil in a large saucepan over medium heat. Add the shrimp and sprinkle with salt and pepper. Cook until the shrimp are just opaque in the center, about 3 minutes. Transfer the shrimp to a bowl to cool.

[2] Return the pan to the heat. Add 1 tablespoon olive oil. Add onion and garlic and sauté for about 3 minutes.

[3] Add the rice and stir until coated about 1 minute. Add the wine and cook until the wine is absorbed.

[4] Add a ½ cup of the broth to the rice stirring constantly until liquid is absorbed. When the rice is almost dry, add another ½ cup broth and repeat the process. Continue adding broth until the rice is tender and all the liquid is absorbed.

[5] Stir in the peas, Parmesan cheese, parsley, basil and lemon zest and reserved shrimp. Serve immediately. Serves 6

Nutritional information: 238 calories, 15.3 grams protein, 29.1 grams carbohydrates, 6.6 grams fat, 69.6 milligrams cholesterol, 656.9 milligrams sodium, 1.8 grams fiber, 77 milligrams calcium, <1 milligram iron

FODMAPs: To make FODMAP-friendly, omit onion and replace with chopped green onions.
Omit the garlic and use garlic infused oil.

Allergy Tip: Gluten-Free, Egg-Free, Soy-Free, Nut-Free, Peanut-Free, Fish-Free. Double check the chicken broth for soy. To make milk free, use a milk free cheese substitute for the Parmesan cheese.

Tip: Risotto turns glutinous when held too long so you should serve it right away.

Leave a Reply

 

 

 

You can use these HTML tags

<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>