Category Archives: Recipes

October 9, 2012 · 6:52 pm

Chicken with Rosemary, Bacon, Cream Sauce

Every now and then you have to splurge with a little bacon, right?  It makes the house smell great and it makes any meal taste better.  This week, I made a quick and easy chicken recipe with a rosemary, bacon, cream sauce.  It was delicious!  Hearty for these fall nights.  I put it over rice, but you could easily put it over quinoa or gluten free pasta instead.

Chicken with Rosemary, Bacon, Cream Sauce

Pieces:

  1. 2 chicken breasts
  2. 6 slices bacon
  3. 1 cup coconut milk
  4. 2 sprigs fresh rosemary
  5. 2 tsp. pepper

Process:

  1. Cut the bacon into small pieces, maybe a half inch by half inch.  Tip:  I use kitchen scissors!
  2. In a large saute pan on high heat, saute the bacon until it starts to sizzle, but isn’t fully cooked (about 3-4 minutes).
  3. Drain the bacon fat and put the bacon bits back into the pan.
  4. Push the bacon aside and place the chicken breasts in the pan.  Sprinkle the chicken generously with pepper on both sides.  Saute the chicken on high heat about 2 minutes each side, just to brown the outside.
  5. Turn the heat down to medium.  Add the coconut milk and rosemary.
  6. Cover and let simmer until the chicken is cooked through and the coconut milk cooks off, about 15-20 minutes.  You may take off the lid for the last few minutes.
  7. Serve hot over rice, quinoa, or pasta by adding the chicken and spooning a generous amount of bacon and sauce over it.  Garnish with rosemary.

Happy Allergy Free Eating!

 

 

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October 7, 2012 · 6:10 pm

Apple Cider Chicken with Rosemary, Leeks, and Fennel

Even though I don’t like the fact that it is a little cooler in the fall, I do enjoy all the flavors of fall cooking.  In addition to stocking up on pumpkin, my fridge is also full of apple cider.  I love having a warm mug of apple cider with some cinnamon on top, and I also love cooking with it.  Here is a fall dish where the chicken bathes in apple cider and cinnamon!

Apple Cider Chicken with Rosemary, Leeks, and Fennel

Pieces:

  1. 2 chicken breasts
  2. one leek, greens cut off and chopped into rounds
  3. one fennel bulb, greens cut off and chopped into rounds
  4. 3 tbsp. vegan butter
  5. 2 cups apple cider
  6. 1 tbsp. cinnamon
  7. 4 tbsp. chopped rosemary
  8. salt and pepper

Process:

  1. In a large sauté pan, heat 2 tbsp butter and chicken over high heat.
  2. Brown chicken for 3 minutes each side.
  3. Lower the heat to medium.  Add the leek and fennel slices. Sauté about 2 minutes.
  4. Add half the apple cider and half the rosemary.
  5. Sprinkle the chicken with cinnamon.
  6. Cover and cook over medium heat about 10 minutes.
  7. Add the rest of the apple cider and rosemary.
  8. Cover and cook another 10 minutes.
  9. Continue cooking until chicken is cooked through and apple cider is cooked off. Add water or more apple cider if needed to keep pan wet.

Happy Allergy Free Eating!

 

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October 4, 2012 · 5:56 pm

Mashed Pumpkin Sweeties

Pumpkins and apples and leaves, oh my!  Fall is upon us, and so is the abundance of canned pumpkin.  Pumpkin has a ton of fiber and not many calories, so I had to get my fill this time of year.  I made mashed sweet potatoes with pumpkin… what a great fall side dish!

Mashed Pumpkin Sweeties

Pieces:

  1. 2 sweet potatoes
  2. one half of a can of pumpkin
  3. one half cup apple cider
  4. 2 tbsp. vegan butter
  5. 2 tsp. pumpkin pie spice
  6. 2 tsp. cinnamon
  7. Salt and pepper

Process:

  1. Peel the sweet potatoes and chop into 1 inch cubes.
  2. Steam or microwave the sweet potato cubes until soft (about 10 minutes).
  3. In a large pan, add the soft sweet potatoes, pumpkin, apple cider, vegan butter, pumpkin pie spice, cinnamon, salt and pepper.
  4. Mash until desired consistency.
  5. Serve hot.

 

Happy Allergy Fall Eating!

 

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September 27, 2012 · 6:38 pm

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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September 23, 2012 · 6:47 pm

Goat Cheese, Beet, and Sunflower Salad

One of my favorite vegetables is the beet.  I think it is the woody taste that I love; it just tastes so hearty.  This week, I roasted my own beets and made a goat cheese, beet, and sunflower seed salad.  The sunflowers added a nice taste and texture, as did the honey dijon vinaigrette I made.  A great fall lunch!  Note:  This recipe makes four salads!

Goat Cheese, Beet, and Sunflower Salad

Pieces:

  1. 4 beets, either red or yellow
  2. 4 cups baby spinach leaves
  3. one half cup sunflower seeds
  4. 8 tbsp. goat cheese
  5. 1 tbsp. olive oil
  6. 3 tbsp. white wine vinegar
  7. 1 tbsp. honey
  8. 2 tbsp. dijon mustard
  9. salt and pepper

Process:

  1. Peel the skin off the beets and slice them into rounds.
  2. On a cookie sheet, place the beet rounds and sprinkle with salt and pepper.
  3. Bake the beets at 375 for about 45 minutes, until soft.
  4. Wash and dry the spinach.
  5. To make the vinaigrette, combine the olive oil, white wine vinegar, honey, dijon mustard, and a sprinkle of salt and pepper.  Shake or stir well to combine.
  6. In a large bowl, place spinach leaves and top with roasted beets, 2 tbsp. goat cheese, one eighth of a cup of sunflower seeds.  Dress with the vinaigrette.
  7. Enjoy cold!

Happy Allergy Free Eating!

 

 

 

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September 18, 2012 · 7:49 pm

Put the Lime in the Coconut… Cocktail

In a last ditch effort to say goodbye to summer while the last few warm winds sweep through, I dreamt of a Goodbye Summer Cocktail with coconut and lime.  It tastes like an island!  At least I know I can make these and put little umbrellas in them to take a break from the coming winter weather.

Put the Lime in the Coconut… Cocktail

In a glass, combine:

  • 2 shots vanilla vodka
  • 1 tbsp. coconut syrup (or coconut rum)
  • one slice of lime, with a little squeeze
  • top off with zero calorie lemon lime soda
  • a couple ice cubes

 

Goodbye summer!

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September 16, 2012 · 5:58 pm

Bacon and Onion Meatloaf

I was actually in the mood for something hearty this weekend as the weather started to cool down (even though I am in total denial about summer ending).  So, I decided to make turkey meatloaf, and add the heartiness of bacon to it.  It was delicious!  I know that meatloaf has a bad reputation, but this turned out really well.  It is pretty healthy with the turkey meat, and the bacon added some flavor.  I will definitely make it again.  You could even make meatballs out of it if you wanted to.

Bacon and Onion Meatloaf

Pieces:

  1. 1 lb. ground turkey (or beef if you prefer)
  2. one half of an onion, finely chopped
  3. 7 slices of bacon, cut into small pieces (I use kitchen scissors)
  4. one half cup gluten free bread crumbs
  5. 1 egg and 1 egg white
  6. 1 tsp. smoked paprika
  7. 1 tsp. cumin
  8. 1 tsp. chopped garlic
  9. salt and pepper to taste
  10. 4 tbsp. ketchup
  11. 2 tbsp. honey

Process:

  1. In a large bowl, combine the turkey, onion, bacon, bread crumbs, eggs, paprika, cumin, garlic, salt, and pepper.  Use your hands to combine the mixture, but don’t handle it too much or make it too dense by squeezing too hard.
  2. Once combined, form it into a loaf shape.
  3. Place the loaf into a shallow and greased pan.
  4. Put the pan and loaf into the fridge for 10 minutes.
  5. Bake at 350 degrees for 65 minutes.  Halfway through baking, about 30 minutes in, drizzle the honey and ketchup on top of the loaf.
  6. When cooked, take the pan out of the oven and let it sit for about 5-7 minutes.
  7. Cut into slices and serve hot.

Happy Allergy Free Eating!

 

 

 

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September 13, 2012 · 6:06 pm

White Beans with Rosemary and Lemon

Over the summer, my mom and I went to a great little cafe for lunch.  I ordered a delicious Greek salad that came with a side of white beans.  The white beans were the best part of the lunch!  I just had to try to re-create them at home.  I think they turned out great, and would be a great side dish to any meal.  And, they only took about 10 minutes to make!

White Beans with Rosemary and Lemon

Pieces:

  1. one 15 oz. can white cannellini beans
  2. 2 tsp. chopped fresh rosemary
  3. 2 tbsp. olive oil
  4. 2 tbsp. lemon juice
  5. generous pinch of salt and pepper

Process:

  1. Drain the can of beans.
  2. In a large saute pan, pour half of the beans.  Mash them with a potato masher.
  3. Pour in the other half of the drained beans.
  4. Over medium heat, add the rosemary, olive oil, lemon juice, salt, and pepper.
  5. Cook just until heated through.
  6. Serve hot.

Happy Allergy Free Eating!

 

 

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September 11, 2012 · 6:23 pm

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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September 6, 2012 · 5:58 pm

Recipe Roll Over

In an attempt to continue to eat healthy despite the busy schedule of fall, I spent a lot of time in the produce section of the grocery store this week.  I bought a large eggplant.  I wasn’t exactly sure why, but I thought it would come in handy.  When I got home, I realized that I had some corn pasta and canned tomatoes in the cupboard, as well as some fresh basil in the front yard.  So, I made a mish mosh of recipes!

I cooked the corn pasta, made a quick tomato sauce, and sliced the eggplant to make crispy eggplant (oh, how I love this recipe!).  I served the pasta and sauce over the crispy eggplant for a perfect week night meal!

To make a quick tomato sauce… in a deep roasting pan, I put:

  • 1 large can san marzano crushed tomatoes
  • one half of a shallot, diced
  • generous seasoning of salt and pepper
  • 6-7 fresh basil leaves
  • 2 tbsp. tomato paste
  • pinch red pepper flakes
  • one half cup coconut creamer (optional)

I then put the roasting pan in the oven at 375 for about 20 minutes until heated through.  This recipe is similar to Mama’s Meat Sauce, and almost as tasty!  You could certainly use Mama’s Meat Sauce over the corn pasta and eggplant for a heartier meal.

Serve the corn pasta, crispy eggplant, and homemade sauce for a great recipe roll over meal.

Happy Allergy Free Eating!

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