Inventive Ideas desperately needed

S

SomeStrangeMan

Über Member
Joined
21 Jan 2018
Local time
8:24 PM
Messages
21
Location
Bristol
So, the other half has been told by a dietician to really restrict her diet so they can get to the bottom of some health issues. However, between everything we already know she's definitely allergic or intolerant of, and the general rules of the diet, it's going to be extremely difficult to come up with workable recipes that will make it tolerable, so I'm here looking for ideas.

The fully exhaustive list of what she's going to be allowed to eat is:

Every form of meat & fish & seafood she's allowed: Turkey, Chicken
Veg: Cooked carrot, courgette, parsnip, cucumber, iceberg lettuce
Fruit: rhubarb, blueberries, cranberries, (fresh, frozen, tinned in their own juice or their juice)
Cereals, Grains & legumes: Long grain, basmati, short grain brown and white rice, rice flour, plain rice cakes, rice noodles, rice pasta, tapioca & tapioca flour
Fat & oil: Olive oil
Herbs & spices & stuff: sea salt, basil, cloves, allspice, star anise, sugar, golden syrup, pure maple syrup, bicarb of soda & cream of tartar
 
Last edited by a moderator:
Welcome to CookingBites @SomeStrangeMan. I hope we will be able to help!

So no dairy or eggs and chicken/turkey are the only proteins. Basil is the only herb. Hmm... its a tough one! Even a salad is difficult as there is no acid such as vinegar or lemon juice to make a dressing.

I'm thinking that chicken or turkey stir-fry is an obvious candidate with either rice or rice noodles. The difficulty is going to be getting any flavour into it. Normally soy sauce, black bean sauce etc would do the trick but that is not on the list!

SomeStrangeMan said:
sea salt, basil, cloves, allspice, star anise
Click to expand...

I must say I find this list of (one!) herb and spices rather strange. Why is basil OK but no other green herb? :scratchhead:Anyway - these are the key to getting flavour into a stir-fry (or any other savoury dish you make). How about marinating chicken strips in oil with salt, shredded basil leaves and star anise. Pop it in a freezer bag and leave overnight. Then make a stir-fry from julienned carrots and courgettes with the the chicken strips, pouring in the marinade and adding a little drizzle of maple syrup. Serve with rice or noodles
 
Last edited:
My brother has a similar situation, where his diet is restrictive, but not as easily-defined as saying "no carbs".

When I look at these ingredients, I think Stir Fry:

The Herbs section actually has some of the pieces of a Chinese 5 Spice (which normally consists of cloves, anise, fennel, cinnamon, and szechuan peppercorns). Note that allspice is made from cinnamon, while anise and fennel are very close cousins. You can get very close to the flavor profile of Chinese (or North African) cuisines with what you have here.

Here's me taking a swing at a recipe (exact proportions will be decided by the cook using the time-honored "making it up as you go along" method):

1. Create a sort of Chinese 3 Spice with equal quantities of anise, cloves, and allspice (if fennel and/or peppercorns are allowed, all ingredients are still in equal proportions). Grind in a spice grinder or coffee grinder. Mix with enough olive oil to create a marinade. Put the rest in a jar: you'll be using this blend again! Add grated garlic and blend thoroughly.

2. Cut the chicken into equal-sized chunks. Use enough marinade to cover all sides of the chicken. Place in refrigerator for at least an hour.

3. Fire up a wok. Cook marinaded chicken for about a minute, stirring constantly.

4. Add sliced carrots, parsnip, courgette, and rhubarb. Keep stirring all ingredients to fully coat with the marinade for 2-3 minutes.

5. Add (cooked) rice of your choice in the pan and stir thoroughly.

6. If the mixture seems too dry, add more marinade.

7. Season with sea salt to taste.

@SomeStrangeMan: I know this is an exhaustive list, but I do have to ask: is no pepper allowed?

NEXT RECIPE: using tapioca flour to make fried chicken!
 
Last edited:
@morning glory @ElizabethB : She started off with a list of allergies & intolerances that was fairly long, but her allergies are getting worse and she's reacting to more things that she didn't know that she reacted to, so she ended up seeing a specialist dietician who has recommended a process of eliminating all ingredients that are slightly "controversial", and then reintroducing them slowly. She's on the list of ingredients for 2 weeks, then she can try adding 1 thing per week from then on.

@Yorky, @Francesca Sadly, in this case, no. We don't have a complete list of what she reacts to, so she's being put on a specially designed diet to remove everything even remotely controversial.
 
SomeStrangeMan said:
We don't have a complete list of what she reacts to, so she's being put on a specially designed diet to remove everything even remotely controversial.
Click to expand...

OK - that makes sense.

One thing you could make is a roast chicken dinner! Roast the chicken, slathered in olive oil and sprinkled with salt and roast carrots and parsnips to accompany it. Then make a gravy from the strained chicken juices by adding a little rice flour to thicken. Serve with some steamed courgettes.

Another idea is a tray bake chicken dish using chicken thighs and fruit - this sort of thing:
https://www.cookingbites.com/thread...d-oranges-dates-olives-and-caperberries.9146/

IMGP1675-2.jpg



This one uses oranges, dates and olives - but you could do something similar using cranberries and/or rhubarb.

Line a baking tray with foil and non-stick baking paper (or use a large baking dish).

Ingredients: Chicken thighs (bone in, skin on), oil, salt, allspice, star anise, maple syrup or golden syrup, cranberries and/or rhubarb cut into chunks.

Method: Brown the skin side of the thighs in oil in a frying pan. Arrange the thighs in the baking tray (brown side up). Tuck the fruit and star anise between the thighs. Sprinkle with salt and allspice and drizzle over a little maple or golden syrup and bake at 180C for 40 mins

Serve with rice.
 
Oh - and if you cook the roast chicken you then have the carcass from which to make a stock. Easy-peasy - just strip off as much flesh as possible and break up the bones. Cover in water with some allspice berries and simmer for an hour or so - then strain. Then you can use the stock as a basis for soup.

Parsnip soup comes to mind. Parsnips and star anise have a great affinity (they share an aniseed flavour). Gently simmer some chopped up parsnips in the stock with a couple of star anise and some salt. Then puree in a liquidiser or with a stick blender. Delicious!
 
@SomeStrangeMan
You have stumbled upon a forum of Master Chefs. A roasted chicken or turkey has much potential. My fave is soup. Simmer a turkey or chicken carcass. Reserve some of the broth. Add whatever savories your wife is allowed. Reduce. Add allowed veggies. Add more broth if needed. A lovely soup. Meat can be removed and used in a salad. Broth can be reduced to a glaze consistency. Veggies can be strained and toasted in a skillet or an oven. Mash veggies for a smooth texture. I love braised chicken thighs.

My Hubbie has battled obesity, diabetes, and cardiovascular issues for most of his life. I have learned to make simple dishes taste wonderful with the use of herbs and spices. Use what is available to you. Try different cooking techniques - roasting and braising are my faves.
 
You must log in or register to reply here.
Back
Top Bottom