Two amateur cooks explore the world of cooking for a Crohn's and Colitis diet

Archive for the ‘Eggs’ Category

Roasted Vegetable Enchilada Lasagna (It’s Gluten Free!)

Enchilada lasagna

I Be a fooDie has undergone some recent website changes and we are now back to our wonderful WordPress site. We have been busy cooking, studying, eating and doing everything BUT blogging.   Forgive us. We are in the process of moving over all of our recent blog posts but given how busy we are, it may take a little while.
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Eggscellent!

When limited to a restrictive diet, one must get creative with the foods that can be tolerated…digestively speaking.  Eggs and most vegetables (cooked of course!) are usually tolerated by the average person with IBD.  But despite the numerous ways of incorporating eggs as a main ingredient, the available dishes are not limitless.  There are only so many times you can eat plain eggs, an omelet or a quiche.  Eggs are extremely versatile, and so we wanted to reincarnate eggs as more than just a breakfast food.  For this blogpost we want to focus on frittatas.  A healthier alternative to a quiche, a frittata omits a pastry crust (high in saturated fats) and milk usually replaces cream.  The frittata filling is also less custard-like, and has more of the consistency of a hardened omelet.

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Sweet Potato Gnocchi…For Passover!

One of the (many) blessings of Passover is that we see some delicious dishes that are traditionally made only once a year….not from a lack of access to particular ingredients (who doesn’t keep matzah in their pantry year-round??), but because the dietary restrictions of Passover require us to utilize ingredients that we don’t generally use year-round.  For many, this means the holiday is the one time a year we see the Passover dishes that we remember our parents making since we were children.   This year, Marnina made her mom’s peach kugel that was so good that we were scraping the sides of the 9 x 13 baking dish to salvage all of the caked-on pieces.  And for the Seder, my mom made a flanken tzimmes with carrots, sweet potatoes, and prunes – the meat and veggies are slow-cooked with honey and sugar to the point where they are so tender and sweet that they just instantly melt in your mouth (don’t worry, we avoided the prunes at all costs). (more…)

The Passover Conundrum

Enter...the Exodus from Egypt!

For those with gastrointestinal issues, Passover presents a conundrum.  On the one hand, we are commanded to avoid eating leavened bread, and we are also not allowed to consume many types of additives, preservatives, and other artificial ingredients that are ubiquitous in today’s food supply.  As a result, Passover is almost like going on a detox diet.  We are essentially eliminating the wheat/gluten products from our diet, a boon to our health.  We toss everything that is made with white flour and loaded with sugar, and we fill our kitchen with fruits, vegetables, proteins, some matzah, and only a modest amount of artificial ingredients. (more…)

Blintz Soufflé…and Added Fiber

On numerous occasions, Marnina has declared that soufflés are her favorite food.  Soufflés combine some of her favorite aspects of food: a savory dish that is soft, easy to digest, has cinnamon (one of her favorite spices!), and is just fun to eat because of its multi-layered nature. The ingredients are almost always on-hand (who doesn’t stock their freezer full of cheese blintzes?!?), and the aroma that wafts out of the kitchen during the baking process is heavenly.  The soufflé is like an omelet on puffed-up steroids (PUN INTENDED 🙂 ); it has an egg base, and while the base provides the flavor, the beaten eggs provide the ‘lift’ during the cooking process. (more…)

Carrot-Mushroom Loaf

Marnina and I are obsessed with the Moosewood Cookbook.  It is a recipe book written by Mollie Katzen when she was a member of the Moosewood collective in Ithaca, New York.  The cookbook is literally a bible for vegetarian cooks.  Even though we are not vegetarians, our animal consumption is limited to Friday night Shabbat dinners and special occasions (mostly because of the high prices of Kosher meat).  Every single recipe from this cookbook that we have tried has been superb as are the creative names and illustrations attached to each recipe.  We once made a dish from the cookbook called Zucchanoes, which are onion, pepper, and cheese stuffed zucchinis that look nothing like canoes by the time they are out of the oven, but they do float you to food heaven.

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A Sweet Potato Breakfast

A strange thing happened last Tuesday.  Marnina and I looked out our window and noticed one lone tree that had a streak of orange leaves near its top branches.  During our four years at Brandeis University in Boston, the Fall foliage always seemed to quickly appear; within the span of a week or two, most of the leaves would be a beautiful mixture of yellow, orange, red, and every color in between. Here in Maryland, we had forgotten how slowly the foliage arrives.  It might take weeks for the foliage to really be noticeable.  At first we were saddened by the inevitable arrival of the Fall season, but our sadness quickly diminished when we thought of the many Fall-inspired dishes we would be cooking in the near future.  While Marnina will still go through peaches (peeling each one prior to eating them) and other late-summer fruit until the very last one is harvested, we wanted to cook a ‘transitional’ dish that incorporated some elements of both Summer and Fall.  In the end, the finished product definitely recalls the colors of Fall, which is appropriate as we must acknowledge the arrival of a new season.  We decided on a Sweet Potato-Apple Breakfast – there is nothing like breakfast for dinner!

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