Category Archives: Recipes

September 4, 2012 · 5:07 pm

Pineapple Coconut Basil Chicken

Whenever I try to think of dishes to cook that can accommodate a gluten free lifestyle, I always laugh at the idea that American food is actually the worst for a gluten free diet.  Traditionally, American fare can be processed and/or fried and thus has a lot of gluten.  So, I often turn to ethnic flavors for a friendly meal.  Here, I took some Thai flavors for a chicken dish over rice, and it turned out great!

Pineapple Coconut Basil Chicken

Pieces:

  1. 2 chicken breasts
  2. 2 tbsp. olive oil
  3. salt and pepper to season
  4. 2 tsp. red chili powder
  5. 2 tsp. ground ginger
  6. 1 zucchini, cut into rounds
  7. 1 yellow squash, cut into rounds
  8. one half can lite coconut milk
  9. 7-8 fresh basil leaves
  10. one can pineapple rings or chunks
  11. cooked rice for serving

Process:

  1. In a large saute pan over medium high heat, pour the olive oil and let the pan and oil get hot for about 2 minutes.
  2. Add the chicken, and season both sides of the chicken with the salt and pepper, red chili powder, and ground ginger.  Let each side of the chicken sit in the pan and sear for about 3 minutes each side.
  3. Turn the heat down to medium.  Add the zucchini, yellow squash, coconut milk, and basil leaves.  Cover and let simmer until the chicken is just about cooked through, about 15 minutes.
  4. When the chicken is almost done, add the pineapple rings or chunks.  Cook uncovered until the chicken is fully cooked.
  5. Serve hot over rice, being sure the plate the chicken, zucchini, squash, pineapple, and sauce.

Happy Allergy Free Eating!

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August 30, 2012 · 5:00 pm

Smokey Garlic Lime Chicken

I am really loving having a grill and the summer to enjoy it in!  It is such an easy cooking method and perfect for summer foods.  Lately, I have been enjoying grilled corn on the cob and chicken.  Here is a smokey chicken rub that I tried and loved.  The chicken marinade makes it especially juicy and tender when served hot off the grill.  Yum!

Smokey Garlic Lime Chicken

Pieces:

  1. 2 chicken breasts
  2. 1 tsp. garlic salt
  3. 2 tsp. smoked paprika
  4. one half tsp. cinnamon
  5. 1 tsp. cumin
  6. one half tsp. nutmeg
  7. one half tsp. red chili powder
  8. 1 tsp. ground ginger
  9. the juice of one lime
  10. 1 tsp. chopped garlic

Process:

  1. In a large bowl, coat both sides of the chicken with the garlic salt, paprika, cinnamon, cumin, nutmeg, red chili powder, and ginger.
  2. Add the lime juice and garlic.  Let the chicken marinate for about 3 hours.
  3. Grill until chicken is cooked through and serve hot!

Happy Allergy Free Grilling!

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August 28, 2012 · 6:41 pm

Breakfast and Dinner Potatoes

Mom strikes again!  She found this great aioli recipe (in “For Cod and Country” by Barton Seaver) that is deep, smokey, and delicious.  Beyond flavor, I like how universal it is.  We served it over crispy garlic potatoes at dinner one night, and over hash brown potatoes the next morning at breakfast.  I could also see this dressing over grilled chicken or as a dipping sauce for hearty veggies.  Be creative!

Smokey Aioli

Pieces:

  1. 1 egg yolk
  2. 1 tsp. sherry vinegar
  3. 1 clove of garlic, finely grated
  4. 1 tbsp. smoked paprika
  5. juice of half of an orange
  6. 1 tsp. salt
  7. 1 cup canola or olive oil

Process:

  1. Whisk together the egg yolk, vinegar, garlic, paprika, orange juice, salt until well combined.
  2. Slowly pour in the oil while whisking, so that it is incorporated in a steady stream.  This will ensure the oil is mixed in thoroughly and won’t separate.  The sauce will thicken.
  3. Refrigerate until ready to use, and bring to room temperature when serving.

Happy Allergy Free Eating!

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August 26, 2012 · 6:18 pm

Scallops in Pumpkin Sauce

Yes, you read that right… scallops and pumpkin!  I told you my mom was great at finding unique recipes!  This one you certainly might skip over in a magazine (Men’s Health is where this originally came from) if you read the title quickly, but trust me… it was beyond delicious!  The flavors were great, and perfect for the upcoming fall weather.  Mom served it over pasta (and added a few of her own flavors) to make it a heartier dinner meal.  Again, another fish recipe I will definitely keep.

Seared Scallops in Pumpkin

Pieces:

  1. 1 lb. scallops
  2. 1 can pumpkin puree
  3. 2 tbsp. chopped hazelnuts
  4. 2 tbsp. chopped pecans
  5. 3 tbsp. chopped chives
  6. 3 tbsp. chopped scallions
  7. 1 cup gluten free chicken broth
  8. 1 tbsp. lemon juice
  9. 1 tbsp. honey
  10. 1 tbsp. vegan butter
  11. 1 tbsp. olive oil
  12. salt and pepper to taste

Process:

  1. Toast the hazelnuts and pecans in a shallow saute pan over medium heat, just until they are lightly toasted and you can smell them.
  2. Combine pumpkin, honey, butter, broth in saucepan and heat over medium heat, until heated through.  Season with salt and pepper.
  3. Dry the scallops with a paper towel and sprinkle with salt and pepper.
  4. Heat a saute pan over medium high heat for a couple minutes.
  5. Add the olive oil, lemon juice, and then the scallops to the heated pan.  Cook the scallops about 2-3 minutes each side, until browned and firm.
  6. Pour the pumpkin mixture into a bowl, add the scallops on top.  Garnish with hazelnuts, pecans, chives, and scallions.  (Note: if serving with pasta… plate the pasta, then the pumpkin on top, then the scallops and garnish).
  7. Serve hot.

Or over pasta:

 

Happy Allergy Free Eating!

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August 23, 2012 · 6:06 pm

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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August 21, 2012 · 6:02 pm

Lemon Cake Martini

I certainly enjoy a cocktail now and then, especially on these hot summer nights.  I have a sweet spot for sweet cocktails, and this one won’t disappoint.  I particularly enjoy cocktails that taste like dessert, and this one certainly does!  So delicious.

Lemon Cake Martini

In a martini glass, pour:

  • 2 shots cake vodka
  • 1 shot limoncello
  • 3-4 ice cubes
  • fill the rest with lemon lime soda
  • garnish with a lemon wedge

 

Happy Allergy Free Cocktailing!

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August 19, 2012 · 5:53 pm

Mediterranean Meatballs

Looking for something different?  How about this different flavor combination with traditional meatballs?  Unique, delicious, smokey, deeply flavored… I could go on.  But you really need to taste them to believe how great these Mediterranean Meatballs are!

Mediterranean Meatballs

Pieces:

  1. 1 lb. ground beef or lamb
  2. 1/2 red onion
  3. 2 garlic cloves
  4. 1/2 tsp ground cumin
  5. 1/2 tsp smoked paprika
  6. 1/2 tsp ground cinnamon
  7. 3 Tbsp parsley
  8. salt/pepper to taste
  9. one 28 ounce can of peeled whole Italian plum tomatoes plus juice (San Marzano preferred)
  10. 1/2 Tbsp olive oil

Process:

  1. In food processor pulse tomatoes and juice until smooth.  
  2. Pour into lidded tagine or lidded large saute pan.
  3. Stir in olive oil, one minced garlic clove, half of the parsley, 1/4 tsp each of cumin, paprika, cinnamon, and salt/pepper to taste.  
  4. Cook over low heat until thickened slightly, about 10 minutes. 
  5.  In food processor (no need to rinse) add onion, one garlic clove, half of the parsley and pulse until chopped.  
  6. Add meat and 1/4 tsp each of cumin, paprika, cinnamon, and salt/pepper to taste.  Pulse until smooth.  
  7. Roll mixture into balls, about 1 to 2 inches in diameter.  
  8. Gently place the meatballs into the tomato sauce, cover and cook over low heat until meatballs are cooked through, about 45 minutes to one hour. 
  9. Serve over rice, or rice with some saffron blended in.
Happy Allergy Free Eating!

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August 16, 2012 · 5:34 pm

Potato, Leek, and Fennel Casserole

Potatoes are easy to work with, and easy to mold into different side dishes with various flavors.  Here is a basic casserole that adds the unique flavors of leeks and fennel.  A great side dish to any hearty meal!

Potato, Leek, and Fennel Casserole

Pieces:

  1. 3 tbsp. vegan butter
  2. 3 leeks, the white parts sliced and rinsed
  3. 1 fennel bulb, sliced
  4. 5 russet potatoes, peeled and thinly sliced
  5. 1 cup gluten free chicken stock
  6. 1 cup white wine
  7. 2 tsp. chopped parsley
  8. salt and pepper to taste
  9. 3 tsp. parmesan cheese or dairy free equivalent

Process:

  1. Melt the butter in a large saute pan.
  2. Add the leeks and fennel and saute until tender, about 10 minutes.
  3. Add the potatoes, chicken stock, white wine, parsley, and salt and pepper.  Continue to saute another 15 minutes.
  4. Transfer to a deep oven safe dish and bake another 60 minutes, until the potatoes are soft.
  5. Serve hot, sprinkle with parmesan cheese.

Happy Allergy Free Eating!

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August 14, 2012 · 5:49 pm

Shrimp, Peppers, and Onions over Arugula Pasta

My family has an inside joke to hide any shrimp at holiday gatherings because I will eat it all.  I do really love shrimp!  Grilled… with cocktail sauce… or over pasta.  Here is a great mom- inspired shrimp over pasta recipe that is easy and full of flavor.  Perfect for summer!

Shrimp, Peppers, and Onions over Arugula Pasta

Pieces:

  1. one half of an onion, chopped
  2. three celery stalks, chopped
  3. 3 peppers, cut into long strips… your favorite colors
  4. one pound of shrimp, peeled
  5. 4 tbsp. olive oil
  6. 2 tsp. chopped garlic
  7. one half cup white wine
  8. 2 tbsp. lemon juice
  9. 2 tbsp. red wine vinegar
  10. 2 tsp. red pepper flakes
  11. 4 cups arugula
  12. one box of gluten free pasta
  13. salt and pepper to taste

Process:

  1. In a large saute pan, add the onion, celery, garlic, and 2 tbsp. olive oil.  Saute just until tender.
  2. Add the pepper strips and 2 tbsp. olive oil.
  3. When the onion, celery, and peppers are soft, add the peeled shrimp, white wine, lemon juice, red wine vinegar, and red pepper flakes.  Saute until the shrimp are cooked through and pink.
  4. Cook the gluten free pasta according to package directions.
  5. Serve in a layer… pasta in a bowl, a handful of arugula, and then the shrimp mixture on top.  Season with salt and pepper to taste.

Happy Allergy Free Eating!

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August 9, 2012 · 6:39 pm

Whippy ‘Tatoes

As someone who loves to cook, I admit that I haven’t ever really made mashed potatoes.  I guess it is a dish left to someone who really knows how to do it, like Mom.  So, I decided that it was time to give it a whirl.  Mashed potatoes… garlicky, perfectly whipped, and dairy free!

Whippy ‘Tatoes

Pieces:

  1. 6 Russet potatoes
  2. 1 cup coconut milk, plus a few tbsp. more for blending if needed
  3. 4 tbsp. vegan butter
  4. 2 tbsp. chopped garlic
  5. 2 tsp. each sea salt and lemon pepper
  6. parsley for garnish

Process:

  1. Clean the potatoes and cut them into one inch cubes.  I like keeping the skins on, but you can peel them if you rather.
  2. Steam the potatoes until a little more than fork tender.
  3. In a large saute pan over medium heat, add the potatoes, coconut milk, vegan butter, garlic, salt, and lemon pepper.
  4. Using a hand blender or immersion mixer, blend the mixture until finely whipped and smooth.  Add more coconut milk until desired consistency, if needed.
  5. Garnish with parsley and serve hot.

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