Fresh herbs can make or break a dish. In the past, we have often used dried herbs as a substitute for fresh herbs. We turned to the fresh variety when we felt it would truly enhance the taste, but we often substituted dried herbs because of the convenience factor, and because we could never use up the entire bunch of fresh herbs before it went bad. But now, after consistently cooking with fresh herbs for a few weeks, we may never turn back. Needless to say we thoroughly enjoy the fact that our refrigerator is constantly stocked with an assortment of fresh herbs, whether it be dill, parsley, cilantro, or thyme.
Archive for the ‘Chicken’ Category
Between attending classes, studying for classes, biking to classes, and thinking about classes, Marnina and I have had very little time to think about cooking. In the meantime, we are still alive and have not starved–a true accomplishment Ever since we moved to Brookline, Massachusetts, we have been invited over to new friends’ houses for meals more times than we can count. We have enjoyed several dozen types of challah’s (apple-pomegranate challah anyone???), and we have brought in the Jewish New Year with plenty of honey-infused food (carrot-japanese yam-apricot tzimmes anyone???). We actually made that tzimmes (we are very proud of it!), but for the most part, we have been thoroughly enjoying other people’s cooking since we moved here.
We are proud to present Part II of our IBD restaurant guide series! (To view Part I, click here!) The average American eats out several times a week, and those with IBD often have a more difficult time choosing IBD-safe foods at restaurants or even finding a restaurant that meets their dietary needs. In creating the guide, we wanted to provide the “average” IBDer with some practical knowledge of each cuisine, and to give tips on how to navigate a menu and order food when dining and exploring various cuisines. We hope the guide will become a tool for those with IBD to allow them to make smarter choices. We also hope to expand it to include additional information (by no means is this guide an exhaustive review of each cuisine!), and in the future we still plan to add more! Feel free to add your own thoughts about the guide, which cuisine you prefer, IBD-friendly restaurants that you recommend, or even certain dishes that you always order because they are “safe” for you.
Download a printable PDF of the entire IBD Guide To Eating Out by clicking here. (more…)
Marnina and I have been eating kosher poultry and beef for our entire lives, and so we profess to have a decent amount of knowledge when it comes to the typical kosher meat offerings. We have always been led to believe that the quality of kosher meat is superior to non-kosher meat because kosher meat goes through a kashering process, which involves salting the meat to extract the blood. Also, some people say that the kashering process and the specific diet they are fed, produces moister, more flavorful meat. (more…)
At I Be a fooDie, our goal is to deliver healthy food choices and sound nutritional advice for those who suffer from IBD. We often espouse the benefits of a certain food or a certain cooking technique, and we hope that our readers pick up on our tips. One food that we have not given enough attention is chicken. For many IBDers, chicken is a safe food when compared to other protein sources, such as red meat, nuts, and beans. The leanest part of the chicken is the chicken breast, and when eaten without the skin, the chicken has a much lower fat (and saturated fat) content than red meat (a lower fat content means less gastrointestinal distress and less digestive work for your intestines). It is also super versatile, and so it can be modified to fit almost anyone’s taste preferences. (more…)
Living in an apartment slightly limits the cooking techniques available to us. For obvious reasons we cannot grill or barbecue, unless we use those faux grilling machines (ie a George Foreman). Thanks to modern technology, indoor smokers are available that do a remarkably good job of mimicking a real smoker. A smoker is similar to a grill, but while grilling usually involves cooking the food over the heat and hot smoke of a fire of wood or charcoal, a smoker only uses heat from the burning of a plant material, such as wood. Meats and fish are the most commonly smoked foods, though the smoker used for the purpose of this blogpost states that it can also smoke cheeses, vegetables, and other foods. (more…)
I Be a fooDie recently had the unique opportunity to communicate with fellow Crohnie, Damion Moyer. While Damion has been struggling with symptoms of Crohn’s Disease throughout his life, he was officially diagnosed with the disease this past summer. In an effort to maintain his health, Damion has committed himself to following the SCD Diet (Specific Carbohydrate Diet). Below, you can learn about the diet and about Damion’s journey with SCD.
If you are interested in following Damion visit “My Cranky Gut” at http://mycrankygut.wordpress.com/.
Grilling has been a cooking method that we have sorely missed since moving out of our homes, especially during the D.C. Spring and Summer months. There have been numerous times when we have said “this dish would have been perfect if we had a grill,” or “we could have grilled this with X ingredient.” Well, thanks to Marnina’s co-worker, the proprietor of Grilling with Rich, a well-known grilling blog , we have finally caught on to the grilling madness. We recently purchased an indoor grill faux equivalent to the outdoor grill – a George Foreman electric grill. While the George Foreman does not offer the smoky flavor, the food still sits on grates that leave nice grill marks, and it provides some charred pieces of food that Marnina loves to nosh on.