Tag Archives: lemon

Beet Salad with Goat Cheese

And here comes another home cooked side straight from my mother’s kitchen!  Beets are one of my all time favorite foods (not just vegetables… foods) and I am always looking for different ways to eat them.  Here, my mom has adapted a salad from a cookbook, adding her own flavors and zings.  Enjoy!

Beet Salad with Goat Cheese (adapted from “Cod and Country” by Barton Seaver)

Pieces:

  1. 2 lbs. red or golden beets, stems and greens removed
  2. Salt
  3. Lettuce leaves of your choice, about 1/4 head
  4. 1 bunch Italian parsley leaves
  5. 1 Granny Smith apple, cored and very thinly sliced
  6. 2 bunches scallions, thinly sliced
  7. 2 Tablespoons Chile Oil or Citrus Oil (recipes follow)
  8. Juice of one lemon
  9. 6 oz goat cheese of your choice 

 

Process:

  1. In heavily salted water, simmer the beets whole until soft, about 35 minutes.  
  2. Drain the beets.  
  3. While the beets are still fairly warm and using paper towels, gently rub the skins off the beets.  
  4. Slice the beets into 1/2 inch rounds and arrange over lettuce leaves.  
  5. Scatter parsley leaves, apple slices and scallions over top.  
  6. Drizzle with Chile or Citrus Oil.  
  7. Drizzle with lemon juice and crumble goat cheese over all before serving.
Citrus Oil 
1 cup extra virgin olive oil
Zest of one lemon, removed in large strips with a vegetable peeler
Zest of one orange, removed in large strips with a vegetable peeler
1 bay leaf 
In small saucepan, heat the olive oil over medium heat.  When oil reaches simmering point, remove 
from heat and add zests and bay leaf.  Let steep overnight in refrigerator in covered container.  About a half-hour before using, remove from refrigerator and remove the zests and bay leaf.  (The oil will keep in refrigerator, tightly covered, for about two weeks for future use.  Again let stand at room temperature for half-hour before using.)
Chile Oil 
1 cup extra virgin olive oil
1 teaspoon sweet smoked paprika
1 teaspoon red chile flakes
In small saucepan, heat the olive oil over medium heat.  When oil reaches simmering point, remove from heat and add spices.  When cool, stir and transfer to airtight covered container and let steep 24 hours at room temperature before use.  (The oil will keep at room temperature, tightly covered, for about two weeks for future use.)
beet salad
Happy Allergy Free Eating!

 

 

 

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Wild Rice and Mushroom Soup

Here is a recipe that my mom made over the holidays.  It is often hard to find soup that is gluten and dairy free, but she did it!  It was a great appetizer to our holiday meal, and served as great leftovers whenever we wanted a snack later on in the week.  I know that it looks long, but well worth the effort!  My mom and I were amazed at the idea to grind up dried mushrooms and use them as a spice in the soup..genius!

Wild Rice and Mushroom Soup

(adapted from Cooks Illustrated)

Pieces:

  1. ½ oz dried shiitake mushrooms, rinsed
  2. 4 ¼ cups water
  3. 1 sprig fresh thyme
  4. 1 bay leaf
  5. 1 garlic clove, peeled
  6. 4 garlic cloves, peeled & minced
  7. salt & pepper
  8. ¼ teaspoon baking soda
  9. 1 cup wild rice
  10. 4 tablespoons vegan butter
  11. 1 lb cremini or white mushrooms, trimmed & sliced ¼ “ thick
  12. 1 onion, chopped fine
  13. 1 teaspoon tomato paste
  14. 2/3 cup dry sherry
  15. 4 cups low-sodium gluten-free chicken broth
  16. 1 tablespoon gluten-free soy sauce
  17. ¼ cup cornstarch
  18. ½ cup coconut creamer
  19. ¼ cup chives, minced
  20. ¼ teaspoon lemon zest

Process:

  1. Preheat oven to 325 degrees.
  2. Grind dried mushrooms in spice grinder or coffee bean grinder to a powder, or reconstitute in ¼ cup warm water until soft and finely mince.
  3. Bring 4 cups water, thyme sprig, bay leaf, peeled garlic clove, ¾ teaspoon salt and ¼ teaspoon baking soda to a boil in medium saucepan.
  4. Add wild rice and return to boil. Cover and place in oven.
  5. Bake until tender, @45 minutes.
  6. Strain rice through fine mesh strainer set in 4 cup measuring cup.  Discard thyme sprig, bay leaf and garlic.  Add enough water to strained liquid to measure 3 cups.
  7. Melt butter in Dutch oven.  Add cremini or white mushrooms, onion, minced garlic, tomato paste, ¾ teaspoon salt and 1 teaspoon pepper.
  8. Cook until vegetables are browned, stirring occasionally, about 15 minutes.
  9. Add sherry, scraping up browned frond on bottom of pot.
  10. Cook until almost reduced, about 2 minutes.
  11. Add ground or reconstituted shiitake mushrooms, reserved rice liquid, chicken broth and soy sauce.
  12. Bring to boil, and then reduce heat and simmer, covered, until mushrooms and onions are tender, about 20 minutes.
  13. Whisk cornstarch and ¼ cup water in small bowl.
  14. Stir cornstarch into soup.
  15. Simmer soup until thickened, about 2 minutes.
  16. Remove pot from heat, stir in rice, coconut creamer, chives, lemon zest and salt&pepper to taste.
  17. Cover and let stand 20 minutes before serving.

Image

Happy Allergy Free Eating!

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Buttered Salmon over Lemon Quinoa

I had a request for a quinoa recipe the other day… so I found some salmon on sale at the store, some quinoa in my cupboard, and some pots and pans on the stove!  Quinoa is a great grain, boasting high fiber and protein… 6 grams of protein and 3 grams of fiber in a quarter cup dry serving.  It’s a great gluten free alternative… especially when rice is getting boring.

Buttered Salmon over Lemon Quinoa

Pieces:

  1. one cup dry quinoa grain
  2. 2 salmon steaks, boneless
  3. 3 cups mushrooms
  4. one half bunch asparagus stalks, rough ends cut off
  5. 2 tbsp. vegan butter
  6. 1 tbsp. olive oil
  7. one half cup lemon juice
  8. 2 tsp. grated lemon zest
  9. 4 dill stalks, or about 2 tbsp. chopped dill
  10. one half cup water
  11. salt and pepper

Process:

  1. In a large saute pan, cook the quinoa according to package directions.  (It is about 1 cup quinoa to 2 cups water… bring the water to a boil, add the quinoa, cover, and let simmer until the water is absorbed.)
  2. While the quinoa is cooking, saute the mushrooms and asparagus in the olive oil and salt and pepper.  Saute them on medium heat until tender.  Add one quarter cup water if needed.
  3. While the veggies and quinoa are cooking, saute the salmon.  Put the butter in a saute pan, and melt over medium heat.  Place the salmon steaks skin side up.  Add the dill and lemon juice.
  4. Let the salmon cook about 5-7 minutes.  Add one quarter cup water if the pan gets dry.  Heat until cooked through.
  5. Add the lemon zest and a dash of salt and pepper to the quinoa.  Fluff with a fork.
  6. Serve the quinoa on a plate, topping with the asparagus, mushrooms, and salmon on top.
  7. Enjoy hot!

Happy Allergy Free Eating!

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Drunken Grilled Chicken

As summer winds down and the air gets colder, I am still trying to grill as much as I can… with a sweatshirt on.  This weekend, I made Drunken Grilled Chicken, where the chicken literally sat in wine all day.  Yum!  It was a fresh, light, and flavorful marinade… perfect for the end of summer.

Drunken Grilled Chicken

Pieces:

  1. 2 chicken breasts
  2. one quarter cup white wine vinegar
  3. one half cup dry white wine
  4. 3 fresh rosemary sprigs
  5. one quarter cup fresh parsley
  6. 2 tsp. dried oregano
  7. 4 lemon slices
  8. one half tsp. cumin
  9. salt and pepper to taste

Process:

  1. In a large bowl, combine all ingredients.  Make sure the chicken is sitting well under the liquid, and not much chicken is exposed… really get it dunked with the herbs and lemon slices sitting on top.
  2. Let the chicken marinate in the fridge for at least 12 hours.
  3. Transfer the chicken breasts, lemon slices, and herb stems onto a large piece of aluminum foil.  Fold the foil up so that the chicken is covered, and in a loose package.
  4. Turn on the grill to medium heat.  Place the foil package onto the grill, and let the chicken steam in the foil for about 15-20 minutes.
  5. Take the chicken out of the foil, remove the herb stems and lemon slices, and let the chicken finish cooking on the grill grates.  This way, it will be juicy and still have those nice grill marks.
  6. Serve hot.

Happy Allergy Free Grilling!

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Salmon with Herby Mustard Sauce

I just got home from a great visit with my parents in North Carolina.  I love visiting my family, but especially since my mom is such a great cook.  She always find the most interesting flavors and dishes!  This next one is one that she found through her local fish market and is from Bon Appetit.  I don’t usually make fish myself purely because I prefer chicken and beef, but this salmon recipe is definitely a keeper.  It was so quick and easy, but certainly tasted fancy and rich!

Roast Salmon with Mustard, Tarragon, and Chive Sauce from Bon Appetit

Pieces:

  • 2/3 cup mayonnaise
  • 1/2 cup spicy brown mustard (such as Gulden’s)
  • 6 tablespoons chopped fresh tarragon
  • 6 tablespoons chopped fresh chives
  • 2 tablespoons (packed) golden brown sugar
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons finely grated lemon peel
  • 1 3 1/2- to 3 3/4-pound whole side of salmon with skin (about 1 1/2 inches thick at thickest part)

Process:

Position rack in center of oven and preheat to 450°F. Line large rimmed baking sheet with parchment paper. Mix first 7 ingredients in medium bowl. Season mustard sauce lightly with salt and generously with pepper. Place salmon, skin side down, on diagonal on prepared sheet. Spoon 1/2 cup mustard sauce atop salmon, then spread over, covering completely. Sprinkle salmon generously with salt and pepper. Roast just until salmon is opaque in center, about 15 minutes. Using parchment as aid, transfer salmon to platter. Cut crosswise into pieces and serve with remaining mustard sauce.

Happy Allergy Free Eating!

 

 

 

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Lemon Basil Chicken

Have you entered the Slim Kicker Giveaway yet?  You could win a free slow cooker.  It is 6 quarts, stainless steel, and FREE!  Just go to Tuesday’s post, share your idea for a healthy tip, and SlimKicker will pick the winner.  I will notify the winner next Tuesday.  Good luck, and can’t wait to hear your ideas.

On another note… living in a house means I can grow my own fresh herbs.  Right now, I have dill, basil, and parsley.  I have been trying to cook with these fresh ingredients (and be thankful that I don’t have to spend extra money at the grocery store).  So, I made a very mild chicken dish… Lemon Basil Chicken.  It is slightly sweetened with brown sugar, and is a quick and easy summer dish.

Lemon Basil Chicken

Pieces:

  1. 2 chicken breasts
  2. 1 lemon
  3. about 6 basil leaves
  4. 3 tsp. brown sugar
  5. 2 tbsp. olive oil
  6. salt and pepper to taste

Process:

  1. Thinly slice 4 lemon slices.
  2. In a saute pan with the olive oil and 1 tsp. brown sugar, saute the lemon slices for about 2 minutes each side.  This will sweeten them.
  3. Cut each chicken breast in half, like a pita pocket, making sure not to slice all the way through.
  4. Stuff the each chicken breast with 3 basil leaves and 2 sweetened lemon slices.
  5. Squeeze the rest of the lemon juice over the chicken, sprinkle the rest of the brown sugar, and season with salt and pepper.
  6. Bake at 375 for about 25 minutes, until chicken is done.
  7. Enjoy hot!

Happy Allergy Free Eating!

 

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Pecan Fried Zucchini with Lemon Aioli

 

Last week I ventured out to my local farmer’s market to support my local community.  I bought a few tomatoes, zucchini, and some strawberries.  This week, the zucchinis were looking a little sad, so I made fried zucchini sticks… crusted in pecans… and dipped in homemade lemon aioli.  Super delicious combination!

Pecan Fried Zucchini with Lemon Aioli

Pieces:

  1. 2 zucchini
  2. one bottle vegetable oil
  3. one cup pecan meal (or just finely chop pecans in the mini chop)
  4. 2 egg whites
  5. 4 tbsp. mayo (or vegan alternative)
  6. one half tsp. finely chopped garlic
  7. the juice of one half of a lemon
  8. one tsp. lemon zest
  9. sprinkle of salt and pepper

Process:

  1. Fill a deep pan with the oil and put over high heat.  (Don’t worry… it doesn’t all get absorbed!)
  2. Cut the zucchini into sticks, about a half inch wide and two inches long.
  3. Put the egg whites and pecan meal into separate bowls.
  4. When the oil starts to simmer, dip each zucchini stick into the egg whites and then the pecan meal.  Then drop it into the oil.
  5. Do about 6-7 sticks at a time, let them simmer in the oil about 10 seconds, then take them out with a slotted spoon and let cool on a paper towel.  Repeat with another 6-7 sticks.  You might want to use new oil halfway through because it starts to get dark, personal preference.
  6. When all the zucchini are fried, make the aioli.  Combine the mayo, garlic, lemon juice, lemon zest, and salt and pepper in a bowl.  Stir to combine.
  7. Serve the zucchini hot with the aioli dipping sauce.

Happy Allergy Free Eating!

 

 

 

 

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Pumped Up Pasta Primavera

With the spring weather coming (or already here?), you can start to see the increase in vibrantly colored vegetables available.  To someone who’s diet is half fruits and vegetables, this excites me!  So this week I made full use of the vegetable section at the grocery store, and made a healthy, vegetarian, and pumped up pasta primavera.

Pumped Up Pasta Primavera

Pieces:

  1. 2 zucchini, washed and chopped into bite size pieces
  2. 2 yellow squash, washed and chopped into bite size pieces
  3. 1 red pepper, washed and chopped into bite size pieces
  4. 2 handfuls green beans, ends cut off and beans cut in half
  5. 1 package chopped mushrooms
  6. 2 handfuls snap peas, ends cut off
  7. 2 sprigs rosemary
  8. 5 large basil leaves
  9. juice of one half of a lemon, plus a little rind
  10. 3 tbsp. olive oil
  11. 1 tsp. sea salt
  12. 1 tbsp. lemon pepper
  13. half package of gluten free pasta
  14. 3 tbsp. vegan butter
  15. 3 tbsp. chopped parsley
  16. 1 tbsp. chopped chives, for garnish
  17. salt and pepper, to taste

Process:

  1. In a large saute pan over medium heat, saute the chopped zucchini, yellow squash, red pepper, and green beans with olive oil, sea salt, lemon pepper, and lemon juice.
  2. Saute until barely tender (about 7 minutes), stirring every few minutes.
  3. Add the mushrooms, snap peas, lemon rind, rosemary, and basil.
  4. Saute for another 5 minutes, until vegetables are crisp but tender.  Remove the rosemary and basil when done cooking.
  5. While the vegetables are cooking, cook pasta according to package directions.
  6. When the pasta is done and drained, put it back in the pan with the butter and parsley.  Stir until butter is melted.
  7. Add the vegetables and stir until combined.
  8. Serve hot, with chopped chives and salt and pepper on top.

I love this recipe because there are so many variations and you can really make it your own… choose your favorite vegetables, spices, protein sources.  Hope you enjoy!

Happy Allergy Free Eating!

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Sweet Salmon Over Lemon Rice

I don’t usually cook fish because I would personally rather red meat.  But, I had a craving for salmon with a little zing… so I came up with Sweet Salmon over Lemon Rice.  It is sweet, savory, easy, and flavorful.  Enjoy!

Sweet Salmon Over Lemon Rice

Pieces:

  1. 2 salmon filets
  2. juice of one lime
  3. one quarter cup brown sugar
  4. 2 tbsp. freshly ground ginger
  5. 1 tsp. garlic salt
  6. 1 cup jasmine rice, cooked to directions
  7. 2 tbsp. grated lemon rind
  8. salt and pepper to taste

Process:

  1. In a bowl, combine the lime juice, brown sugar, ginger, and garlic salt and stir.
  2. Pour the lime juice mixture over 2 salmon filets (in a bowl) and let sit in the fridge to marinate for 2 hours.
  3. At 400 degrees, cook the marinated salmon on a cookie sheet for 18-20 minutes, until cooked through.
  4. While the salmon is cooking, cook jasmine rice according to directions.
  5. When rice is done cooking, add lemon rind and salt and pepper and stir to combine.
  6. Serve salmon over rice and enjoy!

Happy Allergy Free Eating!

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Sweet Lemon Pepper Chicken

I came home tonight later than I thought I would, so I had to think fast when making dinner.  I ended up using one cutting board, one knife, 2 baking pans, and only about 45 minutes!  Out came Sweet Lemon Pepper Chicken and Italian Zucchini Rounds.  Both added some great flavor to a busy evening.

Sweet Lemon Pepper Chicken

Pieces:

  1. 2 chicken breasts
  2. 1 tbsp. honey
  3. juice of one half of a lemon plus 4 lemon slices
  4. 1 tbsp. pepper
  5. 1 tsp. sea salt

Process:

  1. Drizzle honey over the chicken breasts.
  2. Pour lemon juice over chicken, then season with salt and pepper.  Add more pepper if you like a kick!
  3. Place 2 lemon slices on top of chicken breasts and bake at 375 degrees for 30-35 minutes.

 

Italian Zucchini Rounds

Pieces:

  1. 2 zucchinis, cut into small rounds
  2. 1 tbsp. olive oil
  3. 1 tbsp. red wine vinegar
  4. 1 tbsp. dried parsley
  5. 1 tsp. garlic salt
  6. 1 tsp. sugar
  7. salt and pepper to season

Process:

  1. Toss zucchini with olive oil, red wine vinegar, parsley, garlic salt, sugar, and salt/pepper.
  2. On a baking sheet, bake at 375 degrees for 35 minutes.

Happy Allergy Free Eating!

 

 

 

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