Category Archives: Recipes

December 13, 2011 · 7:48 pm

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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December 11, 2011 · 10:01 pm

Tis the Season for Egg Nog

Egg Nog is one of those seasonal food items that I really miss being allergic to dairy.  But then I found this!

What a relief!  Bring on the egg nog martinis and egg nog in my morning coffee.  Better yet… bring on the egg nog pancakes!

Egg Nog Pancakes with Coconut Maple Syrup

Pieces:

  1. 1 cup gluten free flour
  2. one half cup sugar
  3. 1 egg or equivalent
  4. 1 tsp. baking powder
  5. one third cup egg nog
  6. 2 tbsp. cinnamon
  7. 3 tbsp. maple syrup and 1 tsp. coconut syrup, for topping

Process:

  1. Combine the flour, sugar, egg, baking powder, egg nog, and cinnamon in a large bowl.
  2. Mix well.
  3. Over a coated saute pan, spoon large clumps of batter and cook on medium heat.  Leave a little space in between each pancake.
  4. Flip each pancake after cooking for about 2 minutes on each side.
  5. Serve hot, with 3 tbsp. maple syrup and 1 tsp. coconut syrup as topping!

Happy Allergy Free Breakfasting!

 

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December 8, 2011 · 6:22 pm

Ketchup and Mustard Meatballs!

Yep, you read that right!

I haven’t made meatballs and tomato sauce in a while, so I gave it a whirl this week.  I made my mom’s simply fantastic homemade sauce recipe, and paired it with homemade meatballs that had a little zing to them… ketchup and mustard.  End result?  Delicious!  I think the ketchup and mustard held the meatballs together really well, and the flavor was great.  Then, I served the sauce and meatballs over gluten free pasta and to a very hungry stomach!

Mom’s Simply Fantastic Sauce

Pieces:

  1. 2 cans fire roasted tomatoes (Mom actually likes San Marzano tomatoes)
  2. 1 tbsp. chopped garlic
  3. 1 tbsp. sugar
  4. 1 tbsp. olive oil
  5. 2 tbsp. tomato paste
  6. one half of an onion, chopped into fine pieces
  7. 3 tbsp. chopped basil (or 1 tbsp. dried)
  8. salt and pepper to season
  9. 2 tbsp. pasta water (added at the end)

Process:

  1. Combine all ingredients (except pasta water) in a large roasting pan.
  2. Roast at 375 degrees for at least one hour.
  3. Add 2 tbsp. pasta water at end to thicken.
  4. This will give a chunky sauce.  Pulse with a blender or hand mixer if you want a smoother sauce.
  5. Serve over pasta and meatballs.

 

Ketchup and Mustard Meatballs

Pieces:

  1. 1.25 pounds ground meat (I used a beef and pork mix)
  2. one third cup gluten free bread crumbs
  3. 1 egg (or equivalent)
  4. 2 tbsp. chopped dried parsley
  5. 1 tbsp. ketchup
  6. 1 tbsp. dijon mustard
  7. salt and pepper to taste

Process:

  1. Combine all ingredients in a large bowl.  Mix together with hands.
  2. Using small pieces of mixture, roll into bite sized balls.
  3. Place balls into a pyrex dish, leaving space in between each ball.  About 11-13 will fit.
  4. Microwave on high 5-6 minutes, until cooked through. (This eliminates frying… or you can cook them in the sauce, or on a baking sheet)
  5. Repeat until all mixture is used up.
  6. Serve with Mom’s Sauce and gluten free pasta.

Happy Allergy Free Eating!

 

 

 

 

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December 4, 2011 · 8:37 pm

Coco Crazy Chicken

I love finding new spices and flavors for food, and often buy new spice combinations to try.  I have a bottle of “CocoLoco” chicken marinade that includes some spicy island flavors and is dairy free.  When I read the ingredient list, I realized that I could put my own loco combination of flavors together and make a similar marinade!  The bottled marinade is very spicy, but if you make it yourself, you can really tailor to spice and flavor level to your own personal taste.

Coco Crazy Chicken

Pieces:

  1. one half can coconut milk
  2. one half cup apple cider vinegar
  3. 2 tbsp. brown sugar
  4. 1 tbsp. agave nectar
  5. 1 tsp. garlic salt
  6. juice of one half of a lemon
  7. 1 tbsp. smoked paprika
  8. 1 tsp. red pepper flakes
  9. 2 chicken breasts

Process:

  1. Combine all ingredients in a bowl and stir to combine.
  2. Set aside a small portion of the sauce to pour over cooked chicken.  Using the remaining sauce, marinate the chicken breast for at least an hour. 
  3. In a baking pan, bake the marinated chicken at 350 degrees for 35-40 minutes, until done.
  4. Pour reserved sauce (not used to marinate) over the chicken and serve!

My sauce wasn’t as thick as the bottled marinade… something to improve for next time!

Happy Allergy Free Eating!

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November 29, 2011 · 8:10 pm

Easy Cheapsy Chicken Cacciatore

When I graduated college and money was tight on a first year teacher’s salary, I got pretty good at making easy and cheap chicken dishes.  Whatever was on sale was what I made.  Apparently one of them, Chicken Cacciatore, was good enough for my roommate Caitlin to ask for repeatedly during the three years we lived together.

Usually the conversation would go…

“Lauren, are you making dinner tonight?”

“Yes.”

“Good, I’m hungry.  Can it be chicken cacciatore?”

So, Caitlin… this one is for you!  Easy, cheap, and perfectly gluten and dairy free!

Easy Cheapsy Chicken Cacciatore

Pieces:

  1. One cup rice, cooked to package directions
  2. 1-2 pounds chicken tenderloins, or 1-2 chicken breasts
  3. 1-2 tbsp. olive oil
  4. 3 green peppers, sliced into strips
  5. one half of an onion, chopped
  6. 2 cans diced tomatoes, preferably garlic and onion flavored
  7. 1 package chopped mushrooms
  8. 1 tsp. each thyme, parsley, paprika, garlic salt, and pepper

Process:

  1. Cook rice according to package directions.  Set aside.
  2. In a large coated saute pan, add the chicken tenderloins.  Cook for a few minutes on each side, enough to sear each side, but not cook completely through.
  3. In a different saute pan, add the olive oil, green peppers, and onion and cook until tender.
  4. In the chicken pan, add the peppers and onion.  Also add the diced tomatoes, mushrooms, and spices.  Cook on medium heat, covered, until cooked through and all ingredients are tender (about 10-15 minutes).
  5. Serve chicken mixture over rice.

Happy Allergy Free Eating!

 

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November 27, 2011 · 5:21 pm

Stuffed?

I hope everyone enjoyed their holiday weekend!  I know that I certainly did, with my favorite foods and people.  Even though food holidays can be tough, I have learned to make smart food choices, and realize that I do actually have choices.  Even though my Thanksgiving plate didn’t look like everyone else’s, that didn’t mean that I didn’t enjoy it!  I had turkey and root vegetables, with my favorite starter of shrimp cocktail!  Nothing too shabby about that.

This year, my family and I went out to eat for Thanksgiving.  Although eating out in a restaurant can be tough, I still ended up with a delicious meal.  But, because I knew I wouldn’t be able to have my all time favorite Thanksgiving food, stuffing, my mom made me a gluten free batch to have in my fridge!  Now I can enjoy my favorite stuffing recipe for a few more meals than just last Thursday evening…

Mom’s Apple, Celery, and Sausage Stuffing

Pieces:

  1. 1 small onion, chopped
  2. 3-4 stalks celery, chopped
  3. olive oil for sauteing
  4. 2-3 chicken apple sausage links, chopped into bite sized pieces
  5. 2 green apples, peeled and cut into bite sized pieces
  6. 2 tbsp. parsley
  7. 2 tbsp. thyme
  8. 1 small jar of chestnuts, chopped
  9. 1 package of gluten free stuffing
  10. 2-3 tbsp. vegan butter
  11. 3 cups gluten free chicken broth
  12. salt and pepper for seasoning

Process:

  1. In a large pan coated with olive oil, add onion and celery.  Stir for a few minutes until they start to get tender.
  2. Add the sausage and apple bites, stirring to let the flavors mix and mingle.
  4. When the fruit and veggies start to really tenderize, and the sausage starts to cook, add the parsley, thyme, chestnuts, and stuffing bits.  Stir together to incorporate.
  5. Add vegan butter pads on top and pour in chicken broth.
  6. Bake covered for 45 minutes, until everything cooks through.
  7. Season with salt and pepper, and serve!

Well… I’m off to enjoy the best part of Thanksgiving… leftovers!  Happy Allergy Free Eating.

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November 15, 2011 · 7:21 pm

Sssssslurp!

Who doesn’t love a good soup when the fall weather comes?!  There are so many varieties, and one of my favorites is butternut squash.  I don’t think I have ever made a vegetable soup from the actual raw veggie, so I thought I would give it a whirl.  I bought 2 medium sized butternut squash from my local grocer, did some cooking and mashing and spicing… and out came soup!  It was pretty fulfilling to see it come to life from start to finish!

Roasted Butternut Squash Soup

Pieces:

  1. 2 medium sized butternut squash
  2. 5 carrots
  3. salt and pepper for seasoning
  4. one half of an onion, chopped into small pieces
  5. 3 tbsp. vegan butter
  6. one half cup apple cider
  7. 4-5 cups gluten free chicken broth (or more if you like it more soupy)
  8. 1 tsp. garlic salt
  9. 3 tbsp. cinnamon
  10. 2 tbsp. nutmeg
  11. 2 tbsp. dairy free creamer or sour cream

Process:

  1. Cut the butternut squash lengthwise, scoop out the seeds, and peel the carrots.
  2. Place the squash and carrots on a baking sheet, sprinkled with salt and pepper.  Cook at 375 degrees for 60-90 minutes, until tender.
  4. Let the squash and carrots cool, about 30 minutes.
  5. Chop the carrots into small pieces, and scoop out the flesh of the squash, leaving the skin behind.  Add to a large pot.
  6. Add chopped onions, butter, apple cider, chicken broth, garlic salt, cinnamon, and nutmeg and use a mixer to combine.  I use a hand mixer… but you could also add them to a food processor and get the same results.
  7. Beat on high until well blended and smooth… to your soup texture liking!
  8. Serve with a swirl of dairy free creamer or sour cream, and salt and pepper.

Happy Allergy Free Ssssslurping!

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November 13, 2011 · 8:18 pm

Dirty Rice

Always looking for new lunch recipes to bring to school each day, I was craving some Mexican flavor.  So, I combined the traditional elements of rice, beans, and spice in this rice recipe.  It’s easy to make, easy to store, and easy to put together each morning before school.

Dirty Rice

Pieces:

  1. 1 cup of rice, cooked by package directions
  2. juice of one lime
  3. 3-4 tbsp. chopped cilantro
  4. 2 tbsp. olive oil
  5. 2 chicken breast, chopped into bite sized pieces
  6. 2 green peppers, chopped into bite sized pieces
  7. one half of an onion, chopped into bite size pieces
  8. 3 tbsp. poultry seasoning
  9. 2 cans drained black beans
  10. one avocado and guacamole mix
  11. salsa, for topping

Process:

  1. Cook the rice, according to package directions.
  2. When the rice is cooked, add the chopped cilantro and juice of one lime.  Let marinate while the next few steps cook.
  4. In a large saute pan, add the olive oil, chopped peppers, onions, and chicken.  Sprinkle with poultry seasoning (mine is a mix of paprika, salt, pepper, garlic, onion powder) and cook on medium heat, covered, until chicken is cooked through.
  5. Add the rice mixture to the chicken mixture, and add drained beans.
  7. Stir to mix thoroughly.
  8. Make guacamole by combining the avocados, chopped and mashed, with the guacamole mix.
  9. Top Dirty Rice with guacamole and salsa and enjoy!

Happy Allergy Free Eating!  Ole!

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November 10, 2011 · 8:20 pm

Potato Potato Beef Stew

Fall is the time to bring out the crock pot!  I love coming home to a meal cooking in the crock pot… the savory smells, the prep work that was already done, and the knowing that a hot meal is only minutes away.  Here is my hearty beef stew that is perfect for a cool fall night…

Potato Potato Beef Stew

Pieces:

  1. 1 lb. small white potatoes, cut into bite size pieces (quartered)
  2. 2 sweet potatoes, peeled and cut into bite size pieces
  3. 6 carrots, peeled and cut into bite size pieces
  4. 6 parsnips, peeled and cut into bite size pieces
  5. one half cup chopped onion
  6. 2 cans garlic and onion canned tomatoes, drained
  7. 2 lbs. sirloin meat tips
  8. one half cup red wine
  9. one half cup apple cider
  10. 2 tbsp. chopped rosemary, thyme, parsley
  11. 2 tbsp. cumin
  12. 1 tsp. garlic salt and pepper

Process:

  1. Put all pieces in the crockpot and heat on low for 5-5.5 hours.
  2. Stir occasionally.
  3. Serve hot!

Before…

And after a day of cooking with just a little heat and time…

Ready to eat!

Happy Allergy Free Eating… and stewing!

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November 8, 2011 · 7:07 pm

Food Fotos

My friends and family have done it again…

I happily went over a friend’s house for dinner the other night for some warm company and good food after a tough week.  On the menu was EVERYTHING Lauren friendly.  It was such a nice treat, both the food and the kindness, so I had to share:

There was hummus and rice crackers…

Prosciutto wrapped melon…

Raspberry walnut salad…

Sweet garlic corn on the cob…

Roasted sweet potatoes…

Cauliflower mashed potatoes (like Fake Outs)…

Honey mustard crusted chicken…

Coconut milk chocolate ice cream…

Topped on gluten free brownies!

What a meal, and what a great dose of company.  I cannot thank all of my friends and family enough for the thought and care they put into meals when they know I am coming over…I certainly never feel deprived!  Happy Allergy Free Eating!

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