Salmon Risotto w/ Feta

 original recipe found here

4 cups chicken broth

2 TBSP butter

1 TBSP garlic infused olive oil

1 1/2 cups Arborio rice

1/2 cup white grape juice

1/2 cup crumbled Feta cheese

1/2 cup grated Parmesan cheese

1/2 tsp salt

6 oz raw salmon filets 

• Pour chicken broth into a small-medium saucepan and set over low heat. Bring it to a low simmer. Keep an eye on it as you cook to make sure it stays simmering and well-heated.
• Add the butter and the olive oil to a large pot set over low-medium heat. Swirl the pan around as the butter melts.
• Add the dry Arborio rice and salt to the pan and stir to coat. Toast the rice for 1 minute, stirring occasionally.
• Pour in the white grape juice and stir. Let the mixture simmer for a few minutes until the juice is almost all absorbed by the rice.
• Add about one cup of the hot chicken broth to the pan with the rice and continuously stir until the rice has just about fully absorbed the broth. This will take several minutes.
• Repeat the above step, adding one cup of broth and stirring, until all of the broth has been added. Focus on stirring consistently (it doesn't have to be a fast stir) and bringing up the rice that's on the bottom of the pot and mixing it into the rest of the rice.
• Remove the pot from the heat and stir in the Parmesan and feta. Replace lid. Sauté salmon filets in butter, cooling 3-5 minutes on each side. Crumble salmon and add it to risotto. Mix to combine and add more Parmesan and Feta if desired.
  

Low FODMAP Cocktail Sauce

 original recipe found here

• 2 lbs cooked shrimp, chilled
• 1 cup Fody Foods Ketchup
• 2 Tbsp prepared horseradish
• 1 Tbsp Worcestershire sauce
• 1 Tbsp + 1 tsp lemon juice
• 1 Tbsp hot sauce (Tabasco)
• ¼ tsp salt
• Black pepper, to taste

Mix your Fody’s Ketchup, horseradish, Worcestershire sauce, lemon juice, Tabasco and salt together in a large bowl. Then season the sauce with black pepper to taste and mix again.

Let the sauce chill in the refrigerator for at least 30 minutes or serve it immediately with your chilled shrimp.

Pumpkin Roll Pancakes

 Original recipe found here

Pancakes:

3/4 cup all purpose flour
3/4 cup whole wheat flour
1/4 cup brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon table salt
1 1/2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/2 teaspoons ground cloves
3/4 teaspoons ground ginger
1 1/2 cups buttermilk
1 1/2 teaspoons vanilla extract
2 tablespoons canola oil
2 eggs
2/3 cup pumpkin puree

Cream Cheese Whipped Cream

4 ounces cream cheese (low fat is fine, but not fat free)
1/4 cup powdered sugar
1 teaspoon vanilla extract
1/2 cup whipping cream (heavy or regular) whipped until medium peaks form
Real maple syrup for drizzling

1) Prepare whipped cream by beating cream cheese, powdered sugar and vanilla until smooth and creamy. Take 1/2 of the whipped cream (that you already whipped) and beat it in until smooth. Add the rest of the whipped cream and use a spatula to gentlyfold in (do not beat).  Cover and refrigerate until ready to use.   

2) Prepare pancakes. Whisk together flours, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Make sure to break up any clumps of brown sugar. In a separate bowl, whisk together buttermilk, vanilla, oil, eggs and pumpkin. Combine wet ingredients with dry and gently combine until mixed. Do not over-mix.

3) Heat a nonstick griddle to medium heat. When hot, use butter or nonstick spray to coat the pan. Drop 1/4 cup pancake batter to form each pancake and cook until edges set (if you wait until they bubble, it might be just a bit too long). Flip pancakes and cook remaining side.

Old Fashioned Rice Pudding

 original recipe found here

• 1 large egg
• 1/4 cup white or light brown sugar
• 1 tsp vanilla extract
• 1/8 tsp ground cinnamon
• 2 cups whole milk
• 1/2 cup heavy whipping cream
• 1/3 cup short grain white rice (I used arborio)
• Pinch of salt
• 
  
• 1) Whisk together the egg, sugar, vanilla and cinnamon in a small bowl. Set aside.
• 2)  Add the milk, cream, rice and salt to a medium-sized saucepan and bring to a boil over high heat.
• 3) Once boiling, reduce the heat to low and simmer until the rice is tender, about 20-25 minutes. Stir frequently to keep the rice from sticking to the bottom of the pan.
• 4) Slowly add about half a cup of the hot rice mixture to the egg mixture, whisking quickly, to temper the egg mixture.
• 5) Add the egg mixture to the saucepan with the remaining rice mixture. Stir everything together and continue heating on low heat for about another 5-10 minutes, or until thickened. Don’t boil. It will thicken quickly. Keep in mind that the mixture will continue to thicken as it cools, so you don’t want it to be too thick before you take it off the heat. A touch soupy still is ok.
• 6) Remove from heat and serve warm.

Cherry Crumb Bars

 original recipe here

• 1 cup unsalted butter melted, cooled to room temperature
• ▢ 1 cup granulated sugar
• ▢ 3 cup all-purpose flour
• ▢ 1 tsp baking soda
• ▢ 1 tsp baking powder
• ▢ 1/2 tsp salt
• ▢ 4 cups fresh cherries, pitted, each sliced in half
• ▢ 2 TBSP cornstarch
• ▢ 2 TBSP lemon juice
• ▢ 2 tsp granulated sugar

1) Preheat oven to 375°

2) Spray 9x13" greased pan

3) In a medium mixing bowl, stir together cherries, cornstarch and lemon juice.

        4 cups fresh cherries, 

        2 Tablespoon cornstarch

        2 Tablespoon lemon juice

4) In a large mixing bowl, stir together melted butter and sugar. 

        1 cup butter, melted

        1 cup granulated sugar

5) Add flour, baking soda, baking powder and salt and stir with a fork until the mixture resembles crumbs.

        3 cup all-purpose flour

        1 tsp baking soda, 

        1 tsp baking powder

        1/2 tsp salt

6) Reserve 1 1/2 cups of crumb mixture.

7) Press remaining crumb mixture into the bottom of prepared pan. Spread cherry filling over the crust, then sprinkle remaining crumb mixture over cherries. Then, sprinkle 2 tsp of granulated sugar over top. 

8) Bake bars for 25-30 minutes OR until the top is golden.

Cinnamon Bread

 original recipe found here

FOR THE BREAD:

• ▢ 5 1/2 to 6 cups all-purpose flour
• ▢ 3 tablespoons granulated sugar
• ▢ 2 packets Fleischmann’s® RapidRise® Yeast 4 1/2 teaspoons
• ▢ 2 teaspoons salt
• ▢ 1 1/2 cups water
• ▢ 1/2 cup milk
• ▢ 2 tablespoons butter

FOR THE FILLING:

• ▢ 1 tablespoon butter melted
• ▢ 1/2 cup granulated sugar
• ▢ 1 tablespoon cinnamon

Instructions

• Combine 2 cups flour, sugar, dry yeast and salt in the bowl of a stand mixer and stir 
  until blended. Combine water, milk and butter in a microwave-safe bowl. Microwave 
  on HIGH for 45 seconds until very warm, but not hot to the touch. Add to flour 
  mixture.
• Beat 2 minutes at medium speed, scraping bowl occasionally. Add 1 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. Stir in just enough remaining flour 
  so that the dough will form into a ball (I ended up using 5 cup of flour total). Knead in stand mixer for 5 minutes. Put in greased bowl and cover with towel for 10 minutes.
• Cut dough into 2 equal pieces. Roll each piece of dough into a 12 x 7-inch rectangle 
  using a rolling pin. Brush each piece with melted butter. Stir together the cinnamon 
  and sugar for the filling and sprinkle on each rectangle.
• Beginning at short end of each rectangle, roll up tightly. Pinch seams and ends to seal. Place, seam sides down, in two 8-1/2 x 4-1/2 inch loaf pans that have been sprayed 
  with nonstick cooking spray. Cover with towel; let rise in warm place until doubled in 
  size, about 45 minutes.
• Bake in preheated 400ºF oven for 20 to 30 minutes or until golden brown. Remove 
  from pans by running a knife around the edges and invert onto wire rack.

 

• 
  

Cream of Chicken Soup Substitute

 original recipe found here

• 1 tablespoon flour
• ▢ 3 tablespoons butter
• ▢ 1/2 cup chicken broth
• ▢ 1/2 cup milk
• ▢ salt and pepper to taste
• 
  
• 1) Melt the butter in a small sauce pan over medium-low heat. When melted, whisk in the flour and continue whisking until smooth and bubbly.
• 2) Slowly whisk in the chicken broth and milk. Bring to a gentle boil, whisking constantly, until the soup thickens. Add salt and pepper to taste.