food

I finally uploaded food pictures to Flickr. Eventually, I'll get around to putting up some more recipes. (Andrew has been really into grilling pizzas, and he just started making his own pasta.) For now, check out these highlights.

Here's another great meal prepared with recipes from How to Cook Everything Vegetarian. Pictured: Ricotta Dumplings with Quinoa and Sauteed Brussels Sprouts with Hazelnuts.

These two recipes together were absolutely perfect. This is my new favorite way to eat brussels sprouts!

Andrew is a big fan of food acclaimed foodie Mark Bittman and recently picked up his book How to Cook Everything Vegetarian. It's fantastic. There are pages and pages of great recipes that are either IC-friendly, or could be with just a little tweak of ingredients.

This recipe is similar is to recipe Andrew believes his Polish grandmother used to make the pierogie he remembers so well from his childhood.

Andrew makes tortilla espanola fairly often, but it was a total treat to have it served up in the middle of the forest.

Tortilla Espanola is a staple meal of Spain. Also called a frittata, it can be difficult to make. But once you master the process, it can be a great--and IC friendly--food.

In various IC communities, there's one question that new IC patients always ask: How do you deal with the anxiety of going out to eat?

Lucky for me, cooking well runs in Andrew's family. His mom Carolee picked out a few exceptional recipes for our recent visit to Utah. This recipe is for butternut squash risotto.

The absolute most effective way to master the IC diet is to become great friends with foodies. My good friend Ben has made some truly delicious food over the years, and I've been lucky to enjoy a sampling.

Ben understands diet restrictions -- he's deathly allergic to legumes -- and when Ben cooks for both of us, there are always interesting hurdles. But pecans are legume-allergy AND IC friendly. Who knew, right? Anyhow, thanks to Ben for the pie and the recipe!

Here's a delicious calzone recipe Andrew cooked up. He's been experimenting more with bread and dough, and he's made a few calzones over the last few months. This was the most recent, and I think the one that turned out the best. This calzone can be made with any filling you want, so be creative!

This is a quick recipe Andrew threw together. It's delicious!

Contents:

1 lb. Brussels sprouts
1 clove minced garlic
3 tbs. butter
1 tbs. dried sage
2.5 tbs. olive oil (approximate)
salt to taste

Directions:

Cut brussels sprouts in half lengthwise and boil in plenty of water for five to seven minutes. Drain and set aside.