Need Italian recipe suggestions
#96775 - 08/09/04 11:40 AM
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We're celebrating my mom's birthday on Friday (same day as Ashley's, by the way), and everyone's coming over for an Italian-themed dinner. So far everything on the menu is either a definite or a possible trigger.
Does anyone have Italian IBS-safe meal suggestions that you've tried and enjoyed? I'm looking for a hot main dish.
Thank you!
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Christine
Those who can do; those who want it done better teach.
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Chicken Marsala
Serves 4
This chicken recipe is not only delicious and quick to prepare, it is also healthy as it uses only a minimal amount of oil. Imported porcini mushrooms can now be found in many grocery stores, and certainly at Italian specialty stores. To complete this meal, I might serve it with an herb-flavored rice, or garlic mashed potatoes. A tasty sautéed green such as spinach or broccoli rabe would round out the meal nicely.
1 oz. Dried Porcini Mushrooms
8 oz. Fresh White Mushrooms
4 Chicken Breast Halves, Skinned
Flour For Dredging
Salt & Pepper
3 Tablespoons Olive Oil
2/3 Cup Dry Marsala Wine
1/4 Cup Fresh Chopped Parsley
Re hydrate the porcini mushrooms in 1 cup warm water for about 30 minutes. Remove from the water, pat dry with paper towels, and chop coarsely. Strain the porcini water, and set aside to use later. Slice the fresh mushrooms thinly. Dredge the chicken breasts in flour seasoned lightly with salt and pepper, and then brown in a skillet with the oil over medium heat. Once well browned, remove the chicken and set aside.
Cook the sliced mushrooms in the same pan until tender and golden brown. If the pan becomes too dry, use a little of the porcini liquid to moisten it. Return the chicken pieces to the pan with the mushrooms, and add the porcini, the Marsala wine and 1/4 cup of the porcini liquid. Taste, and season with salt and pepper if needed. Turn down to medium low heat, cover, and cook for about 20 minutes. If the juices begin to evaporate too much while cooking, add a few tablespoons of the porcini water. When completed, the sauce should be thick and creamy. To serve, place chicken pieces on a platter, spoon over the juices, and sprinkle with the fresh parsley.
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Penne With Artichokes And Shrimp
Serves 4
This easy pasta dish combines two of my favorite ingredients, artichokes and shrimp. I added some ripe cherry tomatoes, a pinch of red pepper flakes, and some chopped fresh parsley and mint. The only trick to making this dish sensational, is to be careful not to overcook the shrimp. If you were in a rush, you could use canned or frozen artichokes, although you would lose something in the flavor. You could also add other vegetables in as well if you chose to.
1 Pound Penne Pasta
4 Medium Artichokes, Cleaned, Choke Removed, Cut Into Quarters And Dropped In A Lemon Water Bath
1 Lemon
2 Large Cloves Garlic, Minced
1/4 Cup Good Quality Olive Oil
16 Large Shrimp, Peeled, Deveined And Cut Into 2 Or 3 Pieces
16 to 20 Ripe Cherry Tomatoes, Washed And Cut In Half
2 Tablespoons Finely Chopped Mint
2 Tablespoons Finely Chopped Parsley
Salt & Pepper
Red Pepper Flakes As Desired
Place the artichokes in a pot, and cover with enough of the lemon water to just cover them. Bring this to a boil, and then reduce the heat to a simmer, and cook just until fork tender, about 10 minutes. Drain. Heat half the oil in a saucepan, and add the garlic. Heat for a minute or two until sizzling, but do not burn. Add the artichokes with half of the fresh, chopped herbs, and saute 3 to 4 minutes. Add the tomatoes, shrimp, salt and pepper to season. Add a small amount of red pepper flakes and cook for 2 to 3 minutes, or just until the tomastoes begin to soften, and the shrimp turn pink. Taste and add additional pepper flakes if you would like more heat.
Cook the pasta in boiling salted water until al dente. Drain, and return to the pot, keeping a small cup of the pasta water aside. Add the sauce ingredients, the olive oil, and a few teaspoons of pasta water if needed to moisten to the pot and cook a minute or two until combined. Add the rest of the fresh herbs, and serve, topping each serving with some of the remaining sauce.
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Thanks, Shell. Did you make these? If so, where do I find marsala wine? Also, how do you clean and remove the choke from an artichoke?
The recipes sound super-yummy if I can figure them out! 
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Christine
Those who can do; those who want it done better teach.
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Quote:
Thanks, Shell. Did you make these? No, I just searched for ya!  If so, where do I find marsala wine? MARSALA WINE - A sweet Sicilian wine that adds a special flavour to meat dishes and desserts. (I would look at your local groc first) Also, how do you clean and remove the choke from an artichoke? cleaning artichoke
The recipes sound super-yummy if I can figure them out!
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www.myspace.com/shellmarr
Edited by Shell Marr (08/09/04 12:35 PM)
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Thanks, Shell! I should start paying you a salary for doing all my work for me!
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Christine
Those who can do; those who want it done better teach.
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Nah, that is ok...my boss is already paying me!!  Did I really type that? I better be careful... LOL
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If you want to go with something super easy and less formal, try the recipe for Parmigiana Chicken Packets. web page They're very tasty!!
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~ Rachel (IBS-C)
If life hands you lemons, make lemonade!!
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Thanks, Rachel. These look good. I'm having a momentary brain lapse, though. Do you peel the zuccini?
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Christine
Those who can do; those who want it done better teach.
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I didn't, and didn't have any problems. If you're worried though, I'm sure it will work fine if you do peel them. One note...I also added mushrooms for extra soluble fiber. It worked really well since I had forgotten to spray the foil with cooking spray. 
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~ Rachel (IBS-C)
If life hands you lemons, make lemonade!!
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