Table of Contents
IBD-Friendly Recipes for Easter or Passover
Has COVID-19 spoiled your holiday plans? Here are 2 yummy low-roughage dishes with a short-list of ingredients and pantry staples.
Ever since my husband and I started dating, we’ve celebrated Easter and Passover at our families’ homes. That’s when the world was normal, pre-COVID19. This year I’m the stand-in chef for our three-person gathering. So I’m keeping it simple. Simple ingredients, simple prep, simple clean-up.
If you want to join me in keeping your menu simple and non-traditional, here are two IBD-friendly recipes to make for Passover, Easter, or whenever you feel like it. All you need is a working oven, some basic cookware, and patience if you’re grating the potatoes by hand.
Both recipes are low roughage, grain-free and dairy-free.
- 4 pounds russet potatoes (about 5 to 7 potatoes), peeled
- 1 large yellow onion
- 6 large eggs
- 8 tablespoons neutral oil
- Kosher salt
- Freshly ground black pepper
- The original recipe calls for drizzling the top of the potatoes with 2 more tablespoons fat before placing them in the oven. We omitted this step to cut down on total fat content.
Instructions
Step 1
Heat oven to 425 degrees. Put 2 tablespoons oil in a 9- or 10-inch skillet or baking dish and place in oven while oven preheats.
Step 2
Using a box grater or the shredding attachment on the food processor (much faster!), grate the potatoes and onion into a colander fitted inside a large bowl (or in the sink).
Step 3
Using your hands and working with a bit at a time, squeeze as much water from the potatoes and onions as possible and transfer the dry potatoes to a large bowl (you can use that same bowl, just make sure it’s drained and dry). You can also do this with cheesecloth or a porous kitchen towel, if you like.
Step 4
Add eggs and 6 tablespoons oil to the potatoes, and season with salt and plenty of pepper, mixing well.
Step 5
Pour potato mixture into preheated pan or dish. Bake until the top of the kugel is golden brown, the edges are wispy and crispy, and the potatoes are completely and totally tender and cooked through, 45 to 50 minutes.
Rosemary Balsamic Chicken with Zucchini
Course: Main dish
Adapted from Ellie Krieger’s Whole in One: Complete, Healthy Meals in a Single Pot, Sheet Pan, or Skillet
INGREDIENTS
- 2 tbsp olive oil
- 1 ½ tbsp balsamic vinegar
- 1/2 tsp salt
- 1/4 tsp pepper, optional
- 1 sprig rosemary, chopped
- 4 pieces bone-in chicken breast (about 12 oz each)
- 1 tbsp honey
- 3 medium-size zucchini, quartered lengthwise, then cut into ½-inch chunks
- 8 medium-size garlic cloves, unpeeled
- 1 tsp finely chopped fresh rosemary or ½ tsp dried rosemary
IBD Tips:
- If you’re on a low-roughage diet for your Crohn’s or ulcerative colitis, peel the zucchini before you cut it into chunks.
Instructions
Step 1
Preheat the oven to 425F. Whisk together olive oil, balsamic vinegar, salt, and pepper in a medium bowl.
Step 2
Place the chicken on one side of the sheet pan, skin side up, and brush the tops generously with the balsamic mixture, using about 1/3rd of the mixture. Then, brush the tops of the chicken with the honey.
Step 3
Toss the zucchini, garlic and rosemary with the remaining balsamic mixture; place on the sheet pan with the chicken and roast until chicken is cooked through, with an internal temperature of 165F, and the zucchini and garlic are tender and nicely browned 30-40 minutes.
Step 4
To serve, place the chicken on the serving platter. Spoon zucchini on top, then drizzle the whole plate with the juices that have accumulated in the pan, adding a little hot water to the pan if more liquid is needed.
