Tag Archives: Peppers

Confetti Corn & Pepper (low FODMAP)

I’m trying to soak up the very last bit of summer here in Boston. I went to the farmers’ market in Brookline near my office and bought some delicious corn and peppers in many colors.

The following recipe is quick and easy and can be paired with grilled chicken, fish, or even a burger.

Confetti ingredients

For those of you on the low FODMAP diet, you may know you can have corn in small amounts – half an ear. This recipe uses two cobs and serves four as a side dish.

First, dice the peppers into small pieces. Heat 2 tsp olive oil in a pan and start cooking the peppers.

Confetti peppers
While they cook, cut the kernels off two ears of corn. Once the peppers have cooked for a few minutes, add in the corn and cook just about 2-3 minutes longer. Fresh corn hardly needs to be cooked at all.

Peppers and corn

Add some lime juice, salt, pepper, a teaspoon of butter, and some hot pepper flakes if you like.

Confetti Corn & Peppers

Enjoy these veggies before they go out of season!

Confetti Corn & Peppers (low FODMAP)
Serves 4

Ingredients:
3-4 bell peppers (I used green, purple, orange, and red, but you can use whatever colors you find at your farmers’ market or grocery store)
2 tsp olive oil
2 ears of fresh corn
3 Tbs parsley or cilantro
1 tsp butter (optional – it adds some extra flavor)
Salt and pepper to taste
Red pepper flakes (optional)
4 lime wedges for serving

Instructions:
1. Dice the peppers into small pieces.
2. Heat the olive oil in a medium-sized pan and add the peppers.
3. While the peppers start to cook, cut the kernels off the corn. Make sure to stop and stir the peppers while you do this.
4. Once the peppers have started to soften, add the corn and cook for 2-3 more minutes.
5. Stir in the herbs, butter, salt, pepper, and optional red peppers flakes.
6. Serve with lime wedges.

 

Simple Spring Chopped Salad (low FODMAP)

My mother-in-law is here visiting this week and requested a fresh Greek salad. I usually make this all summer long – it has tomatoes, cucumbers, feta, olives, lemon, olive oil, and dill. I decided to switch it up this time and add a few more ingredients, so it’s not technically a Greek salad. My new version is made of tomatoes, cucumbers, feta, olives, peppers, chickpeas, lemon, and olive oil. This is a very versatile salad. Add or subtract whatever ingredients you want. Any kind of herbs will really freshen it up as well. Here’s a version for for those that don’t like chickpeas or olives:

chopped salad 1
Here it is with with no chickpeas – more of a Greek salad without the dill.

chopped salad 2
Here’s the final version with all the ingredients!

Simple Spring Chopped Salad

Simple Spring Chopped Salad (low FODMAP)

Ingredients:
4 tomatoes, diced
1 large English cucumber, peeled and diced
1 yellow pepper, diced
1 cup canned chickpeas, drained and rinsed well
1/3 cup feta cheese, crumbled
1/3 cup olives,
chopped Fresh herbs such as dill, parsley, or basil
Juice of 1 small lemon or 1/2 large lemon
1 Tbs olive oil

Instructions:
1.  Add all ingredients to a large bowl and mix it up. It’s that easy!

Rainbow Salsa

This recipe is much tastier in the warmer months  when tomatoes are delicious and in season. Some of you, who live in warmer climates can enjoy this all year round. Those of us in New England can settle for greenhouse tomatoes – don’t worry, it will still taste mighty fine.
(Recipe originally posted October 3rd 2013)
Pinterest and blog posts are exploding with pumpkin brownies, cakes, smoothies, and muffins, but I’m still hung up on summer! I know it’s October, but it’s almost 80 degrees today, and there are still a few fresh tomatoes out there.
For lunch I threw together a quick fresh rainbow salsa and served it on top of what I call egg tacos. What I do is fry an egg on top of a corn tortilla – it’s delish.
Egg Taco
For the salsa I chopped up a fresh tomato, cherry tomatoes, avocado, bell peppers, and cilantro. If you like spice you can add some hot pepper flakes.
Salsa Ingredients
 
I mixed everything together, then added fresh lime and salt. Easy!
Rainbow Salsa
If you’d like to make my egg tacos, add a little oil to a frying pan on medium-low heat. Place one or two corn tortillas on the pan, then crack eggs on top of the tortillas. When the whites start to cook, break the egg yolk and let it cook a few more minutes. Flip the tortillas  and cook until the egg is cooked through.
Rainbow Salsa

Ingredients:
1 medium tomato
10 cherry tomatoes
1/2 avocado
1/2 yellow bell pepper
1/2 green bell pepper
1/2 orange bell pepper
1/4 cup fresh cilantro, chopped
1/4 of a fresh lime, squeezed
Salt to taste
Instructions:
1.  Chop the tomatoes, avocado, and bell peppers into small squares.
2.  Mix all the veggies together and add the cilantro, lime juice, and salt.