This recipe is from the cookbook I made for my sister-in-law's bridal shower.
*Potatoes, Snap Peas and Mushrooms*
This side dish is a great standby. I made it up a long time ago and have made it many times since. There is no formal recipe, it is very versatile. In a 2 quart covered casserole add a few red potatoes, cut into halves or quarters depending on size, peeled or unpeeled, 1-2T. margarine, pinch of pepper and a generous amount of salt. Bake at whatever temperature your oven is at or 400º until the potatoes are piercable but not soft (about 45 minutes). Add 1-1 1/2 c. snap peas (or a bunch of asparagus, cut into thirds) and a package of crimini mushrooms, quartered or halved. Stir. Bake for an additional 15 minutes or so, depending on how hot the oven is. The peas and mushrooms will cook at the same rate, when the peas are tender everything should be done just right and there will be a sort of gravy from the mushroom liquid that gets thickened by the potato starch. I like to serve this with a roasted whole chicken and rolls. If it gets done too fast it can sit for a long time while the chicken cooks or if it is not done fast enough, put it in the microwave.
IBS-A for 20 years with terrible bloating and gas. On the diet since April 2004. Remember this from Heather's information pages:
"You absolutely must eat insoluble fiber foods, and as much as safely possible, but within the IBS dietary guidelines. Treat insoluble fiber foods with suitable caution, and you'll be able to enjoy a wide variety of them, in very healthy quantities, without problem." Please eat IF foods!