Irritable Bowel Syndrome Message Boards | Heather's Recipes from the Board/her Book

Hope this gives you some ideas! These are all from this web-site and Heather's book, Eating for IBS.... it is filled with FABULOUS recipes for EVERY season... check it out.

Candied Sweet Potatoes
>
> These are rich and tender with a chewy caramelized
> crust. Their luscious sweetness is offset by just a
> hint of spiciness for the cayenne. This recipe is a
> favorite Thanksgiving side dish. More good news,
> sweet potatoes are also a great source of soluble
> fiber.
> Makes 6 Servings
>
> 2 tablespoons canola oil
> 3 large sweet potatoes, peeled and cut into 1/4 inch
> slices
> 1 cup water
> 1/2 cup packed brown sugar
> dash salt
> dash cayenne, or to taste
>
> Heat the oil in a well-seasoned large cast iron
> skillet over medium low heat. Add the sweet
> potatoes. Stir together the water, sugar, salt, and
> cayenne, and pour over potatoes. Cover and cook for
> about 20 minutes without stirring. Turn the potatoes
> over, cover, and cook for about 15 minutes more,
> turning occasionally to coat each piece with syrup
> and taking care that the potatoes caramelize evenly.
> Continue to cook and turn potatoes in this manner
> until they are fork-tender. Transfer to serving
> platter immediately.
>
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>
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>
> Rosemary Raisin Bread Stuffing
>
> This is a wonderfully old-fashioned stuffing with a
> hint of spice and a light sweet note from the
> raisins. The savory herbs give a tantalizing
> fragrance and flavor! High in soluble fiber.
>
> Makes 8-10 servings.
>
> 2 cups onion, finely chopped
> 2 tablespoons canola oil
> 1 cup finely chopped fresh cranberries
> 2 tablespoons packed brown sugar
> 2 teaspoons dried rosemary, crushed
> 1/2 teaspoon dried sage
> 7 cups raisin bread, cut into 1/2" cubes and toasted
> (about 12 slices)
> 1/2 cup fresh orange juice
> 1/2 cup vegetable or chicken broth
>
> Preheat oven to 325F. In a large non-stick skillet
> cook the onion in the oil over medium heat until
> softened. Add cranberries, brown sugar, rosemary,
> sage, and salt and pepper to taste. Cook, stirring,
> for 5 minutes. Transfer mixture to a large bowl, add
> toasted bread cubes and orange juice, and stir
> gently but thoroughly until well combined. Spoon
> stuffing into a 3-quart casserole dish, drizzle with
> the broth, and bake, covered, for 30 minutes.
> Uncover and bake 30 minutes more.
>
>
>
>
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>
> Five Minute Pumpkin Pie
>
> For the creamiest, most luscious results, blend the
> pie filling in a blender or food processor instead
> of by hand.
>
> Makes one 9 inch pie, 8 servings
>
> Preheat oven to 350F.
>
> Spray a 9 inch pie plate lightly with cooking oil
> spray.
>
> Crust:
> 1 1/2 cups finely crushed graham crackers or dry
> plain bread crumbs
> 3 T canola oil
>
> Combine the crumbs and oil in a small bowl until
> well blended. Press mixture firmly and evenly into
> prepared pie plate, across the bottom and just
> slightly up the sides. Spray crumb surface lightly
> with cooking oil spray. Bake for 5-8 minutes, until
> just golden brown around edges. Remove from oven and
> add filling.
>
> Raise oven temperature to 425F while you make
> filling.
>
> Filling:
> 2 cups canned pumpkin (not pumpkin pie filling)
> 1 1/2 cups soy milk
> 3/4 cup brown sugar
> 1/4 t salt
> 1 t cinnamon
> 1/2 t ground ginger
> 1/4 t ground nutmeg
> 1/8 t ground cloves
> 4 egg whites
> 1 T vanilla extract
>
> Combine all ingredients in a blender or food
> processor and blend until very smooth. Alternately,
> combine all ingredients in a large bowl and whisk by
> hand until smooth. Pour filling into baked crust
> (crust does not have to be cool). Bake for 425F for
> 15 minutes, then reduce oven temperature to 350F and
> bake for an additional 35-45 minutes, until a knife
> inserted into the center of the pie comes out clean.
> Cool pie on a rack.
>
>
>
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> Green Beans with Onion, Garlic & Tomato
>
>
>
> 1/2 pounds green beans -- fresh
> 2 medium onions -- sliced thin
> 4 cloves garlic -- minced
> 1 pound Italian plum tomatoes -- red- ripe
> 2 teaspoons olive oil
> 1 1/2 teaspoons salt
> 1/2 cup cold water
> 1/2 teaspoon oregano
> fresh ground pepper
>
> -Cut the stems (but not the tails) off the beans,
> and cut them into 1inch pieces. If you want to peel
> the tomatoes drop them into boiling water for 15
> seconds, remove to a bowl of ice water, then peel.
> -Chop the tomatoes into 1/2 inch pieces. (You can
> use one large can of diced plum tomatoes, in a
> pinch, or if you're feeling lazy.)
> -Heat the oil in a non-stick pan, and stir-fry the
> garlic for 30 seconds, or so.
> -Add in the onions, and stir-fry over medium heat
> for 2-3 minutes, being sure not to burn the garlic
> or color the onions.
> -Add in the tomatoes, beans, salt, pepper, oregano
> (if desired) and water, and bring to a boil.
> -Cover, lower heat, and simmer for 10-15 minutes
> (depending on how done you like the beans), then
> uncover,
> increase the heat, and then reduce the liquid until
> it's thick.
> -Adjust seasonings.
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Sweet-Tart Orange Cranberry Bread
>
>3 c flour
>1 T baking powder
>� t salt
>� c sugar
>2 T cornstarch
>1 c vanilla soy milk
>1 T apple cider vinegar
>2 T orange zest
>� c fresh orange juice
>� c canola oil
>1 c chopped fresh or dried cranberries
>
>1. Preheat oven to 350 degrees F.
>2. In a large bowl, sift together dry ingredients, and stir well
>with a wire whisk or fork to thoroughly blend. Set aside.
>3. In a small bowl, combine vinegar and soy milk and set aside.
>4. In a medium bowl whisk together orange juice, zest, oil, and
>vinegar/soy milk mixture. Blend well.
>5. Stir cranberries into wet ingredients.
>6. Add wet ingredients to dry with a few swift strokes of a wooden
>spoon just until blended.
>7. Pour into a non stick 9x5 loaf pan sprayed w/ cooking spray.
>Smooth batter evenly with a rubber spatula.
>8. Bake for about 1 hour or until a toothpick or cake tester
>inserted into the center of the loaf comes out clean.
>9. Cool on rack
>

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"The most wasted of all days is one without laughter." -- e e cummings

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