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

Archive for the ‘Zucchini squash’ Category

Turkey: A Culinary Destination

I Be a fooDie takes a cooking class in Istanbul!

As foodies, we enjoy learning about different cuisines.  Our ethnic culinary adventures have ranged from experimenting with a traditional Greek food to popular Korean dishes.  Food was a big part of our travels this past July in Turkey and Israel.  We encountered new ingredients and new flavors, and we gained a new perspective on cooking, as well as a renewed respect for specific ingredients.  In Turkey, ingredients are simple and unadulterated.  There are hardly any incredibly complicated dishes.  The natural state of food is heavily emphasized, and this brought us back to the basics of cooking: using fresh ingredients.  The Turks often love to take seasonal and local ingredients and cook them with some olive oil and a few spices. This method of cooking brings out the flavors in a way that is not complicated or overwhelming, but just perfectly balanced. (more…)

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Curried Pesto Zucchini Linguine

In a previous salad post, Marnina lamented about how she had not eaten a real salad in many years.  For the most part, the only salads that she can eat must consist of cooked veggies and a bit of iceberg lettuce if she feels like her intestines are up to the task.  She gets overwhelmingly excited when she finds a salad recipe she can eat, which is exactly what happened when we found a pasta salad made of zucchini instead of real pasta.  Zucchini is one of Marnina’s safer veggies, especially because of its soft outer layer and its low-residue nature.   Marnina aims for an intake of less than 3 grams of fiber per food item, which is generally considered a low residue/low fiber diet. (more…)

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