Safe sauces for UC diet??

[FortMacDuster]

safe sauces for UC diet??

Im finding it hard as heck to find any info on sauces,gravys, etc that are safe to eat for a person with uc....what to stay away from or look for.....Any help would be awsome!:thumleft:

 

[Rebecca85]

Often it's a personal thing! What foods do you find you can or can't eat?

 

[vonfunk]

It's true, what people can eat is really subjective. With UC the disease is entire held within the colon. And really the colon's main job is to reclaim water and act as a storage tank for waste.
I can give you some stuff that works with me. but it depends what can be tolerated.

If you give a list of what isn't tolerated it would be easy to give suggestions.

 

[FortMacDuster]

well ive had uc since 2005 and always ate whatever i wanted while in remission, but in the last 3 years ive have 2 good flare ups and an now on predinsone,imuran,asacol and remicade. So im looking to try everything in my powers to control my diet. So im starting fresh i guess. i was good with everything, just looking for safe ideas to start with...like sauces for pasta, spaghetti , anything to make the plain diet tastier!

 

[vonfunk]

okay.

One of my favourites, which works really well with any meat, as well as just with stir fried veg, and suprisingly mashed potatoes.

All the measurements are approximate as I've always done it by eye, it used to be served at a restaurant I worked at.

- sautee 2 cloves garlic, and half a small onion (or 3 green onions)
- when soften about 1/4 cup marmalade, and 1/4 soy sauce
-if you want it thinner, add more soy sauce
- adjust to taste with salt, pepper, sugar, lemon juice and orange juice.

If you can tolerate tomato skins.

-rehydrate about half a cup of sun dried tomatoes
- blend with an equal amount of roasted red peppers, and about a table spoon of balsamic vinegar, and about a 1/4 cup water, you may need to add more water to allow it to blend.
- add salt and pepper to taste.
to make this into a salad dressing add a bit more balsamic and some olive oil. Add some Parmesan cheese to help bind the lettuce and help the dressing stick.

It's a strong tasting but light sauce, can but tossed with pasta, used on pizza, works well with chicken and as a dressing cold pasta salad.

 

[FortMacDuster]

Thank u! Really appreciate it! I will definatly start with those and see what works! Any thoughs on packaged sauces? Better to stay away?

 

[vonfunk]

the closest I've really gotten to a packaged sauce has been pesto. I personally don't buy them just because when i was younger I went to cooking school.

When I'm not flaring I can eat close to anything, so I've never really had much experience. And i when i am flaring I almost immediately go low residue and load up on Boost.

 

[Rebecca85]

I like using passata as a base for pasta sauce. It's basically blended and sieved tomatoes, so the skins and seeds are removed. Even if you can't eat whole tomatoes, you might be able to have this. Then I just add cooked veg, herbs, black pepper and spices. You can experiment with what works for you.

 

[rygon]

vonfunk .. seeing that you know quite a bit about cooking fancy putting a few recipes on the food board

I normally make a roux. Butter, flour, milk. cinnamon goes well with that, so does cheese.

making proper chicken stock is great, not too sure how to make a great gravy out of that tho .. tried just adding cornflour but it doesnt taste quite there

as said pasata, with a few herbs, garlic onion etc goes well. Best thing to do is learn a few different types and experiment. Sweet and sour sauce for instance is so easy to make (either look it up on t'internet or pm me then i'll post it up..cant remember atm)

 

[vonfunk]

I had thought about it, however I technically don't have any recipes. Aside from the basics, I learned how to cook in a restaurant, and nothing is written down, measurements were based on how big the pile of something was in your hand. But I will see if I can figure out some of the staples that I make. Although it might just be easier to answer people's questions.

And as far as the gravy. There are a couple of ways to do it. Cornflour will thicken it, but it won't do much for the flavour or texture.

The first thing is while the stock might taste great, it probably doesn't have that that rich flavour. So you need to reduce that down a bit, most of the time gravy is made from the drippings of a roast. Which has not only reduced during the cooking, but also has the added bonus of being able to take the fat from the roast and use that to make a roux to thicken it. If you don't have the time or have limit stock you can always add some powdered bouillon or instant stock to it. That will boost the flavour but be careful about the salt content.

To thicken it there are a couple of methods.
You can make a basic roux out of butter/margarine/oil and flour and add the stock to that slowly and whisk constantly to avoid lumps. The longer you cook flour and fat together the less thicken power it will have, but the longer a roux is cooked the more flavour it will add and you won't need to simmer the gravy as long to remove the floury taste.

The other option is to either make a slurry out of oil and flour and slowly add that to the boiling liquid or you can mix flour and butter/margarine (about 50/50) together form into little balls and add those to the boiling liquid.

The big difference between using a wheat flour and cornflour is that corn flour thickens immediately while you need to cook wheat flour for the thickening ability to devlop and to get rid of the flour taste. You should always keep some of the stock aside just in case you've thickened too much and need to thin it out a little.

 

[FortMacDuster]

this help is great....i guess what i gotta stay away from most is the high fats, highly proccessed, garbage foods overall. while on the low residue diet its kinda hard to come up with things as per when i wasnt sick it was hot sauce all over, sausages, etc etc.
im sick of flares and only know they can rebuild the colon so manytimes with drugs before she jus packs it it, and i dont think im ready for surgery yet or just nieve. This website is great and will help me more than ever before with anything im looking for!