A few new recipes to post! These are totally TED friendly and pretty tasty!
I browned some ground lamb with some salt and pepper while boiling some potatoes that I had peeled and sliced. I had also peeled and sliced one green squash, cut it up finely and added it to the lamb while it cooked. When the meat was cooked I drained it, reserving the grease and juices. I used a very lean lamb, so there wasn’t a lot, but you need the fat to make a gravy. I returned the grease to the pan and whisked in some rice flour, about a tablespoon, and cooked it for a few minutes. Then I added some of the turkey stock I had made from the previous night’s dinner (put the bones in the crock pot, cover with water, let it run on low overnight, strain and refrigerate). You can also use water if you don’t have turkey stock. When you have a nice gravy, return the meat to the pan and stir together, then dump the whole thing out into a baking dish.
When the potatoes are cooked and fork tender, drain them, reserving some of the cooking liquid. In a bowl, mash them up and add some of the liquid to make them mash easier, or use turkey stock if you have it, and season with salt and pepper. Spread the mashed potatoes evenly over the ground lamb. Take a handful of rice crackers and crush them, sprinkle over the top of the potatoes. Bake the whole thing at 350 for about half an hour until the top is browned.
It wasn’t bad at all, and even my very picky 4yo ate a bowl full, as well as leftovers the next day.
RICE PASTA WITH TURKEY AND SQUASH
Okay, this was one of my favorite dishes. I boiled up some rice penne, then drained and reserved about a cup of the boiling liquid. Then I made a roux with some of the skimmed turkey fat from the stock and some rice flour (use a 1 to 1 ratio, whisk and cook for a few minutes). Then added the reserved cooking water and a few tablespoons stock, brought to a boil and let simmer until nice and thick. Added some chopped up leftover turkey from the breasts I cooked the night before. I also sliced some green and yellow squash very thinly into rounds, drizzled with olive oil, seasoned with salt and pepper, and broiled until crisp. Served the pasta in a bowl, added the turkey and gravy, topped with the squash chips. It was very good – my picky child stole it before I could finish it and gobbled it all up (pardon the pun). This would be good with other veggies too – peas and carrots for example, once they are cleared to return to your diet.
TURKEY MEATBALL AND WILD RICE SOUP
This one was an experiment, and I ended up reworking the leftovers before serving them the next night. I’ll tell you what I did first, and then how I “fixed” the leftovers. You can get two decent meals out of this one.
Again, this uses the turkey stock from before. Get it boiling on the stove, and make some turkey meatballs. In a bowl combine about one pound of ground turkey (I actually used my food processor on some boneless skinless turkey breasts, since I hadn’t planned on meatballs when I bought the meat and didn’t have ground turkey on hand) with one half cup of uncooked white rice. Meanwhile, slice one green and one yellow squash and broil until golden brown. Mash up half the squash with a fork and add to the turkey rice mixture – this will act as a binding agent since we can’t use eggs. Season with salt and pepper. Form small meatballs, and add them to the boiling stock. When the rice inside the meatballs is done, the meat is cooked. I added 1 cup of wild rice to the broth as well, and let it cook along with the meatballs. I served it in bowls with the rest of the squash divided evenly between them.
If I were to make it again, I would definitely brown the turkey meatballs before adding them to the soup to finish cooking. This is what I did for the leftovers. I removed the meatballs and browned them in some olive oil. In a sauce pan I added about 2 T olive oil and 2 T rice flour, whisking and cooking until a golden brown. Then I added the rest of the broth and rice, brought it to a boil and let it cook for a few minutes to thicken up. Added the browned meatballs, and I found it to have more flavor and a nicer texture than the original soup.
I was sad to realize I don’t really like lamb as much as I remember liking it. It has a strong odor, and is gamey, and I guess my post-partum super tasters are more sensitive. I didn’t end up making the lamb stew or the lamb chops I intended to make. For the stew I was planning on cutting the lamb off the bones and making lamb stock the same way I made the turkey stock. The next day I was going to cube the meat, dredge it in rice flour and brown it in olive oil, then cook it in the stock with some potatoes and carrots, salt and pepper. I just couldn’t stomach the lamb though, unfortunately.
I did, however, make Fried Turkey and Potato/Squash Mash
I took turkey cutlets, dipped them in a bowl of rice milk, then dredged them in a mixture of rice flour and seasoned salt. By now I was sick of the whole diet and feeling more adventurous, so I branched out. You can stick to rice flour, salt and pepper if you prefer. I also added about 2T of ground flax seeds, as I’m also battling a cholesterol issue. Pan fried in olive oil until done. Meanwhile, I roasted baby potatoes and a bag of butternut squash I picked up at Trader Joe’s, drizzled with some olive oil and sprinkled with salt and pepper. When they were golden and done I beat them with a mixer in a bowl, adding rice milk until they were fluffy. It wasn’t fried chicken and mashed potatoes, but it was pretty good. I had the leftover turkey today and it was still tasty.
I stuck to the diet strictly for a week, then started to add in low-allergenic foods. First was avocados, and I found some rice bread at Trader Joe’s that fit my restrictions, used half an avocado as the spread, and made turkey sandwiches. Served with a sliced pear and it made a pretty good lunch. I also started to add in sunflower butter, which was tasty spread on a rice cake and topped with the pear butter I made (pealed and diced about a dozen pears, tossed in a crock pot and let cook until very very brown, then blended until smooth). Then I added in blueberries and bananas, and those made a nice fruit salad with the pears.
I’m pretty sure it’s dairy that was causing his colic, and the colic was all but gone when he contracted a horrible respiratory virus. He’s been miserably sick for several days now, but at least the crying is more of the “I’m sad and don’t feel good” variety than the “ANGRY RAGEY WHY YOU EAT THE BAD THINGS?!” type. If you’re a mom, you know the difference. So I’ve reintroduced most foods back into my diet and I’m staying away from dairy, caffeine, carbonation, and high-acid foods like tomatoes, citrus, garlic, onions, etc. I have allowed myself some chocolate, so far it seems okay but it will have to be the first to go if he gets colicky again. And alcohol is right out, that also made him angry ragey screamy babyhulk. But eggs don’t seem to affect him, nor soy, nuts, wheat. I’ll avoid beef for a while, since beef proteins and dairy proteins are similar and I just don’t want to deal with it right now. But I’ve had chicken with success, and oatmeal, and a small amount of spices like onion and garlic salt.
I hope someone is able to find these recipes and get through the TED more easily. It’s very restrictive. I found a lot of great rice products, pasta and crackers and cereal and stuff. Unfortunately, rice cereal with rice milk is all carbs, and I’ve put on about three pounds in the last week because of the rice and pears. But my weight is the least of my concerns, I’m aiming for a happy baby, and now that I can add more variety to my diet I can have more healthy food choices.