Following is a collection of delicious IC-friendly recipes that the site manager, an IC sufferer, has adapted to get more enjoyment out of food. If you have a recipe you would like to share, use the link above.
LIGHT PAN FRIED SQUASH & ZUCCHINI
Quick and easy squash dish is great mixed with rice pasta or by itself.
Recipe requires:
1 Crookneck yellow squash
1 Zucchini
1 Garlic Salt
1 Clove Garlic
Olive Oil
Sea salt
Pepper
Lightly peel zucchini and squash. Cut into straws about ½ inch thick and 2.5”
long. Mince the garlic clove.
In a skillet / frying pan or wok that has a cover, combine 1-2 tablespoons of olive
oil, ¼ cup water, minced garlic, 1-2 pinches of garlic salt, pepper (if tolerated),
and a sprinkling of sea salt. Put heat on 6-8 and allow to heat. Add zucchini and
squash and mix together. Add a little water or olive oil if needed to coat. Cover
for about two minutes. Open and stir. Repeat if necessary until veggies are a little
tender but not mushy and hopefully have a little browning. Whether they become
brown or not should not alter flavor.
Serve while hot. Serves three.
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IT’S PICNIC PORK!
If you eat pork, this is an incredibly easy, inexpensive and tasty meat dish. A truly
flavorful dish that is not over-powered by the garlic.
Recipe requires:
Picnic Pork Shoulder Quarter
1-3 cloves of garlic
Sea salt
Pepper
Place pork shoulder in roasting dish. If your shoulder has a huge piece of fat, cut it off but leave small pieces for flavoring. Peel garlic cloves and cut into quarters. Use a knife to punch a whole about ½-1” deep in the meat and stick in one of the garlic clove pieces. Repeat about every 3” along the surface of the meat. Space accordingly as a small shoulder will take about 8 pieces of garlic.
Lightly sprinkle with sea salt and pepper. Cover with foil and bake for 20 minutes per pound.
Great with oil and garlic broccoli.
A small shoulder quarter (typically about $4.95) will feed three.
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YUMMY LEMON-LESS PESTO
This is great over white flour pasta (or brown rice pasta) mixed with pan friend or grilled chicken and grilled squash and zucchini.
Recipe requires:
2 cloves garlic
1/3 cup dried basil
1/3 cup fresh parsley
2 tbs. raw nuts (preferably pine nuts
but you could try almond or pumpkin)
1/3-1/2 cup of olive oil
Combine all ingredients in a food processor and blend until relatively smooth. Add the extra olive oil if it is too dry. Flavor is very concentrated so use on food to taste. Lasts one week in the refrigerator and one month in the freezer. Serves a lot – enough for probably 3-4 meals for two people.
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OIL & GARLIC BROCCOLI
An Italian dish, it’s true, but also my absolute favorite way to prepare tasty broccoli.
Recipe requires:
1 head of broccoli
¼ cup olive oil (regular or garlic infused / flavored)
1 clove garlic
Sea salt / salt to taste
Pepper to taste
Cut broccoli florets off of the main stem keeping a little stalk on each one as it tastes good and you don’t want just the florets. Steam for three minutes. Remove from heat and in a small frying pan or sauce pan add about a ¼ cup of olive oil (regular can be used but I use olive oil infused for a richer flavor), one minced garlic
clove, sea salt and pepper (if tolerated). Heat on about 5-6 until garlic starts to brown. Remove from heat, add broccoli and stir to coat. Add sea salt and pepper to taste.
Delicious and still a little crisp to keep more of those nutrients.
Serves four as a side dish
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EAZE-Y GARLIC CHICKEN & POTATOES
Garlic is my friend as it’s one of the few items I tolerate well, and it figures heavily in this easy recipe. If you don’t eat any potatoes, then you might cook some brown rice or rice pasta as a side as well as a veggie of your choice.
Recipe requires:
1 chicken (fryer or stuffer) – 4-6 pounds
Minced (the dried kind) garlic
Sea salt / salt
Pepper
2 medium sized baking potatoes
Rinse chicken thoroughly inside and out. Rub a little sea salt on the inside of the carcass to remove fowl flavor. Place in baking pan. Cut up raw potatoes (leave skin on) into wedges about ½” or less thick. Stuff some into the bird and put the rest in the pan around it. Sprinkle potatoes and chicken with olive oil and be sure to get some inside the bird as well. Rub that olive oil all over the chicken skin. Finally sprinkle a liberal amount of the dried garlic all over the potatoes and in / out of the chicken. Also sprinkle sea salt and pepper.
Add about 1” of water to pan. Cover with aluminum foil. Bake at 350 for 20 minutes per pound.
Serves well with broccoli or squash dishes.
Depending on size of chicken, feeds 2-4
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SHRIMP SKEWERS ON THE GRILL / EASY MARINADE
Yummy and great with brown rice the zucchini and squash listed above!
Recipe requires:
30 shrimp, raw, peeled and deveined
6 bamboo or metal skewers
Garlic powder
Garlic salt
Olive oil
Black pepper (I prefer 4-5 Peppercorn Blends)
Place shrimp on skewers and either dip or brush with olive oil. Then sprinkle with garlic powder, garlic salt and pepper on both sides. Let sit for 15 minutes while grill is heating on a medium-high heat. Cook 4-5 minutes each side (they turn a frosty white-pink and if deveined begin to split on the backs).
Serves two.
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HONEY HAM
Tired of not being able to eat honey or maple hams due to the cloves or nutmeg? This is easy and almost instant!
Recipe requires:
½” slices of Boar’s Head Deluxe Ham (preservative free; available in some grocery store delis) – 1 slice serves 1.25 people.
Honey or Maple Syrup
Brown Sugar
Place slices in a baking dish and pour honey or maple syrup over them. Sprinkle liberally with brown sugar. Cover with aluminum foil. Heat oven to 350 degrees and bake for about 15 minutes until hot and syrupy.
Goes great with mashed potatoes (use syrup as a gravy) and green beans.
Each slice serves 1.25
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YOU WANT FISH? DELICIOUS TILAPIA
I searched and searched for a fish recipe that wasn’t fried, wasn’t bland, and didn’t require vinegar or blackening powder. This is it! The whole family loves it!
Recipe requires:
5 tilapia filets
1-2 cloves of garlic
Olive oil
Salt
Black Pepper or 4-5 Peppercorn Blend (my preference as it REALLY perks up the taste)
Sprinkle both sides of fish with salt and pepper. Peel garlic cloves and slice longways (julienne, I believe) so that you have little sticks. Heat a frying pan with 3 tablespoons of olive oil to about 7 on a dial of 1-10. Add garlic until it begins to lightly brown. Add fish. Cook for 1-3 minutes until it starts to turn white around the edges. Flip and cook until flaky (2-5 minutes depending on thickness).
Serves 3-4.
Goes great with brown rice and green beans.
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STEAK MARINADE
At my house, we like to eat strip steaks a lot and I had to drop my soy sauce, Italian dressing, horseradish and Worcestershire sauce once IC reared its ugly head. So, this is what we created instead (puts many steak houses to shame).
Recipe requires:
Steaks of your choice
Meat Tenderizer (Adolph’s is good)
Salt
Black Pepper or 4-5 Peppercorn Blend
Dried Garlic Flakes (Dried Minced Garlic)
Strip steaks, ribeyes, sirloins and even london broil do good this way:
Puncture each repeatedly on one side with fork. Sprinkle liberally with Adolph Meat tenderizer (is 100% papain and doesn't bother me). Apply olive oil across surface of steak. Sprinkle liberally with black pepper or 4-5 peppercorn blend, sprinkle with sea salt, and sprinkle liberally with dried garlic flakes. Repeat on other side and then let sit about 30 minutes then repeat on other side.
I cook on a George Foreman Grill, charcoal grill or gas grill. Delicious!
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BACONS & SCALLOPS PASTA (IF YOU CAN EAT BACON)
Recipe requires:
Spaghetti or angel hair pasta (I use brown rice pasta)
12 slices of bacon
1-1.25 pounds of scallops
Garlic salt
Olive oil
Boil angel hair pasta to taste consistency and drain.
In a large skillet, cook 12 slices bacon gently until partially cooked but not crisp and still very flexible. Remove to paper towels to drain. Break / cut into little pieces. Wash 1.25 lbs of fresh (or formerly frozen) scallops. In the same skillet, heat bacon grease to medium, add scallops, garlic salt, and black pepper. Saute/cook until done.
Add bacon pieces, scallops, and scallop sauce from pan to pasta. Mix up and serve.
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HAM LUNCH OR APPETIZER
Recipe requires:
Boar’s Head Deluxe Ham (As many slices as desired)
Cream Cheese
Crunchy Veggies – Optional
Tortilla - Optional
Cheese limitations can be frustrating! For an easy meal, take slices of Boar’s Head Deluxe Ham (preservative free) from the deli, lay flat and smear with cream cheese and roll up. You can also add your favorite crunchy veggies or add a wheat or corn tortilla to the outside before you roll it up. Eat the roll or slice into pinwheels for appetizers.
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HONEY GARLIC CHICKEN WINGS
I was tired of avoiding chicken wings until I found this yummy recipe!
Recipe requires:
Salt
1 teaspoon garlic powder
Black pepper or 4-5 peppercorn blend (my preference)
4 tablespoons butter
1 tablespoon honey
1 egg yolk
1 pound of chicken wings
Melt butter and whisk it together with the honey, egg yolk, salt, garlic powder and pepper. Rub mixture on chicken wings. Let sit for 30 minutes. Grill on medium heat until cooked or bake at 325 degrees.
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SHRIMP & PASTA IN GARLIC CREAM SAUCE
I don’t remember where this recipe came from originally, but I’ve adjusted to my sub-cooking skills. Here goes:
Recipe requires:
3 cups of chicken stock
1 pint heavy whipping cream
Fresh garlic clove
Garlic salt
Olive oil
Salt
Pepper
20+ cooked shrimp, peeled, deveined, and detailed
Angel hair pasta or spaghetti
So, to get my chicken stock we have a cooked chicken meal using the Eaze-Y Garlic Chicken & Potatoes recipe above. Afterward, we pour off all the liquid into a container and freeze it until we are ready to make this shrimp and pasta meal!
Put chicken stock in blender and blend until smooth. Mince the garlic and sauté in frying pan until lightly browned. Add blended chicken stock and pint of heavy whipping cream and stir / simmer for about 20 minutes until sauce thickens. Add in shrimp and stir until shrimp are heated through. Serve over pasta.
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HOMESTYLE FRIED CHICKEN
If you’ve done your homework, then you know you can’t find breadcrumbs or fried chicken outside your own home that don’t have something like paprika, vinegar, or molasses on them. I love this chicken as it is makes great comfort food and is even better as leftovers!
Recipe requires:
1 lb chicken strips or bites
Cornmeal (I buy coarse ground at the health food market)
Eggs
Garlic salt
Garlic powder
Salt / sea salt
Black pepper or 4-5 Peppercorn Blend
Olive oil
Pour crumbs on a plate or in a shallow dish and sprinkle with garlic salt, garlic powder, salt and pepper. Crack and whip two eggs and pour in a shallow bowl (you can add a splash of milk if desired). Dip chicken in egg and then coat with cornmeal. Add approximately .5-1” of olive oil to a frying pan, heat on medium-high, and then fry chicken strips / bites until browned.
Goes great with mashed potatoes. Serves four.
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CHICKEN FAJITA ROLL-UPS
Again, they’re always marinated in such a way that I can’t eat them so we created a version at home! NOTE: I buy canned beans and veggies at the health food store to ensure there are no hidden preservatives.
Recipe requires:
Black beans (canned or dried) – 1 can
Niblet corn (canned or frozen) – 1 bag or 1 can
1 lb chicken strips or bites
Tortillas
Garlic salt
Garlic powder
Dried minced garlic
Salt
Black pepper or 4-5 Peppercorn Blend (my preference)
Olive oil
Cream cheese
Shredded mozzarella cheese (optional)
If using dried beans, prepare ahead of time according to directions. I prefer dried beans because you end up with a nice sauce from the beans being cooked but canned beans are a major time-saver.
In a skillet add approximately 3 tablespoons of olive oil on medium-high heat. Add chicken and sprinkle liberally with the garlic salt, garlic powder, dried minced garlic, salt and pepper. Pan fry until cooked through.
Rinse beans if canned. Heat corn and beans. Put tortilla on plate and add chicken, beans and corn (quantity as desired). Slice up 1 tablespoon of cream cheese and scatter on top. Scatter one ounce of mozzarella, if desired, as well. Microwave until cheese begins to melt. Add additional salt, pepper and or garlic salt to taste as needed.
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ALMOND CANDY CRUSTED CHICKEN
The truth is, this is as close as you will probably get to General Tsao’s Chicken with IC. But, it’s so sweet and delectable it covers a main course and a dessert!
Recipe requires:
4 boneless chicken breasts halves
½ - 1 cup of almond flour
1 cup of brown sugar
1 teaspoon garlic salt
Preheat over to 400 degrees. Combine brown sugar, garlic salt and almond flour in a bowl. Coat each chicken breast halve in the flour mixture and place on a baking sheet. Pack / pat on the extra flour mixture to tops and sides of chicken. Bake for 18 minutes or until cooked through.
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CREAM CHEESE CARAMEL APPLE PIE
Recipe requires:
2 pie shells
¾ cup white sugar
3 tablespoons cornstarch
½ teaspoon ground cinnamon
1 teaspoon vanilla extract
1 teaspoon almond extract
6 cups thinly sliced and peeled Gala apples
½ cup caramel topping (or 1 round caramel apple sheet)
2 6-ounce packages of cream cheese (allow to soften)
Milk
Preheat over to 400 degrees. Stir together sugar, cornstarch and cinnamon. Toss mixture with apples, vanilla and almond extract. Press softened cream cheese into bottom of one pie shell. Pour in apple mixture on top of cream cheese. Drizzle melted caramel on top (or pinch pieces of caramel candies or lay one round caramel apple caramel sheet on top – I stock up on these sheets at Halloween).
Take second pie shell out of tin and use to create top crust. Flute edges by pinching with fingers or using a fork. Sprinkle top of pie with milk and then sprinkle liberally with cinnamon and white sugar. Cut four 1” long slices in top of pie to vent. Cover edges with aluminum foil to prevent burning. Bake 45 minutes.
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