Last night we had two of our favorite people over for dinner. This was the first time since my diagnosis we have had people other than family over for dinner. For dinner I made a simple roasted chicken with potatoes and carrots. As a side I made a roasted cauliflower dish. Since my DFI is tends to have a more moderate effect, the cauliflower did not cause my symptoms to appear.
The cauliflower dish was inspired by one of my favorite dishes at a local restaurant. It is roasted cauliflower in an orange sauce with gnocchi. I had a head of cauliflower and some oranges so I thought why not. Here is the recipe.
Orange Roasted Cauliflower
1 head of cauliflower chopped into bite size pieces
The juice and zest of one naval orange
approx a tsp of red pepper flakes (I pinch and eyeball)
drizzling of olive oil (again this is an eyeball technique) approx 4 TBSP
salt and pepper to taste.
Preheat the oven at 375. In a roasting pan, mix all the ingredients together. Put in the oven for 30 to 45 minutes until the cauliflower begins to brown.
I also experimented with dessert. In the past I have made my Lemon Mascarpone tart with shortbread crust and fruit, but this would be the first time making is GF & DFI friendly. Since the original used a lot of wheat and fruits that may not agree with the DFI diet, it was a bit of a challenge for me. Luckily it was a success and nobody seemed to realize it was GF or DFI friendly. I did use raspberries to top the tart. If you are a low tolerance DFI you may wish to omit and find another fruit which will work for you.
Lemon Mascarpone Tart - GF DFI Addition
Tart Shell
7.25 oz box of Lemon Short Bread (I used Pamela's Products not an overpowering taste)
1/2 stick of soften butter
2 oz Filberts
Preheat the oven to 350. Combine all the ingredients in a food processor until it blends. Spread the mixture into a lightly greased tart pan (I used a 9 inch) and blind bake for 10 to 15 minutes. Remove and cool.
Tart Filling
8 oz mascarpone
1 tsp vanilla
1 TBSP Powder Sugar (for DFI - use an organic blend since it is the right glucose to fructose ratio)
2 tsp lemon zest
2 TBSP Lemoncello
1 TBSP lemon juice
Topping
Raspberries & Slivered Almonds
Mix all the ingredients in a bowl until blended. (you can use a hand mixer for this) Once mixed, pour into the cooled (very important) tart shell. Top with fresh raspberries and slivered almonds. Place in the fridge for a about 2 hours or until time to serve.
The cauliflower dish was inspired by one of my favorite dishes at a local restaurant. It is roasted cauliflower in an orange sauce with gnocchi. I had a head of cauliflower and some oranges so I thought why not. Here is the recipe.
Orange Roasted Cauliflower
1 head of cauliflower chopped into bite size pieces
The juice and zest of one naval orange
approx a tsp of red pepper flakes (I pinch and eyeball)
drizzling of olive oil (again this is an eyeball technique) approx 4 TBSP
salt and pepper to taste.
Preheat the oven at 375. In a roasting pan, mix all the ingredients together. Put in the oven for 30 to 45 minutes until the cauliflower begins to brown.
I also experimented with dessert. In the past I have made my Lemon Mascarpone tart with shortbread crust and fruit, but this would be the first time making is GF & DFI friendly. Since the original used a lot of wheat and fruits that may not agree with the DFI diet, it was a bit of a challenge for me. Luckily it was a success and nobody seemed to realize it was GF or DFI friendly. I did use raspberries to top the tart. If you are a low tolerance DFI you may wish to omit and find another fruit which will work for you.
Lemon Mascarpone Tart - GF DFI Addition
Tart Shell
7.25 oz box of Lemon Short Bread (I used Pamela's Products not an overpowering taste)
1/2 stick of soften butter
2 oz Filberts
Preheat the oven to 350. Combine all the ingredients in a food processor until it blends. Spread the mixture into a lightly greased tart pan (I used a 9 inch) and blind bake for 10 to 15 minutes. Remove and cool.
Tart Filling
8 oz mascarpone
1 tsp vanilla
1 TBSP Powder Sugar (for DFI - use an organic blend since it is the right glucose to fructose ratio)
2 tsp lemon zest
2 TBSP Lemoncello
1 TBSP lemon juice
Topping
Raspberries & Slivered Almonds
Mix all the ingredients in a bowl until blended. (you can use a hand mixer for this) Once mixed, pour into the cooled (very important) tart shell. Top with fresh raspberries and slivered almonds. Place in the fridge for a about 2 hours or until time to serve.
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