Category Archives: Recipes

June 17, 2012 · 7:47 pm

Sausage, Pepper, and Onion Risotto

As I get ready to move, I wanted to make a meal that would have leftovers I could grab in the middle of box packing and unpacking.  So I made a hearty Sausage, Pepper, and Onion Risotto and it was delicious!  I used kielbasa sausage for a smoky flavor, and a few different peppers for a pop of color.  Hope you enjoy… and I will be back in a couple of weeks or so once these boxes start moving and I can cook again!

Sausage, Pepper, and Onion Risotto

Pieces:

  1. 1 cup of risotto rice, cooked according to package directions (you will need 3 cups broth)
  2. 2 tbsp. vegan butter
  3. 1 tbsp. olive oil
  4. one half of an onion
  5. one half tsp. sugar
  6. one yellow pepper, green pepper, orange pepper, chopped
  7. one (lite) kielbasa link, about 1 lb.

Process:

  1. Cook the risotto rice according to package directions.  I toast the rice first in the pan for just a minute, then add salt and pepper.  Add the broth about a half cup at a time over low-medium heat, until it is all absorbed and the rice is cooked.
  2. While the rice is cooking, chop the onion.
  3. Saute the onion in a pan with 1 tbsp. butter and 1 tbsp. olive oil.  Add the sugar on top, and stir over low heat until the onion starts to caramelize.
  4. When the onion is just about cooked,  add the chopped peppers and other 1 tbsp. butter.  Continue to saute.
  5. When the peppers are just about cooked through, cut the kielbasa into bite sized pieces and add to the peppers and onions.
  6. Saute just until the kielbasa is heated. (I use the fully cooked links, so I don’t have to worry about waiting for them to cook through.)
  7. Add the cooked risotto and stir.
  8. Serve hot.

Happy Allergy Free Eating!

 

 

Leave a comment

Filed under Recipes

Tagged as , , , ,

June 10, 2012 · 6:13 pm

Sunday Breakfast

I usually eat half of an avocado and some gluten free granola with soy milk for breakfast.  But I like to get a little more creative and involved on the weekends.  I also try to eat one egg on the weekends, in hopes that my body will be “less” allergic to them in the future.  I can handle one egg, but am scared to try more.  So, with my one egg indulgence, I made a sausage and egg scramble that was scrumptious on this lazy Sunday morning!

Basil and Apple Sausage Scramble

Pieces:

  1. one quarter cup onion, chopped
  2. one tsp. vegan butter
  3. salt and pepper, to taste
  4. one chicken apple sausage (cooked), cut into small pieces
  5. one egg
  6. one half tsp. smoked paprika
  7. 2 tbsp. goat cheese
  8. 1 basil leaf, chopped

Process:

  1. In a saute pan, add the onion, butter, and salt and pepper over medium heat.  Saute until onion is soft.
  2. Add the sausage and saute just another minute or two, until the sausage is browned.
  3. Add the egg, and stir to get the egg scrambled and cooked.  Reduce heat to low.
  4. Sprinkle with smoked paprika.
  5. When cooked through, pour into serving bowl.
  6. Add the goat cheese and chopped basil.
  7. Give it a stir and serve hot.

Happy Allergy Free Breakfasting!

 

Leave a comment

Filed under Recipes

Tagged as , , , , ,

May 29, 2012 · 7:05 pm

Spring Rolls

Inspired by gluten free rice products found in Asian cuisine, I took on the challenge of making Spring Rolls in rice wrappers.  I made them with veggies, although putting grilled chicken in them would be just as good.  I think I got the basic wrap down, but it will definitely take more practice to master.  Those rice wrappers are tough!  Overall, the flavor was really delicious… I think it was a combination of all the ingredients an totally worth it!  I will definitely make these again.

Spring Rolls

Pieces:

  1. rice wrappers (I found them at a local Asian market)
  2. one yellow pepper, chopped into long thin strips
  3. one orange pepper, chopped into long thin strips
  4. one cucumber, peeled and chopped into long thin strips
  5. one cup frozen corn, defrosted
  6. one cup frozen edamame beans, defrosted
  7. half of an avocado, cut into pieces
  8. half of a cup of gluten free soy sauce
  9. juice of one orange
  10. juice of one lemon
  11. juice of one lime
  12. 1 tbsp. ginger
  13. 1 tsp. cumin
  14. 2 tbsp. chopped basil
  15. 2 tbsp. chopped cilantro
  16. 2 tbsp. chopped parsley

Process:

  1. Chop the peppers, cucumber, avocado, and defrost the corn and edamame.
  2. In a bowl, mix together the soy sauce, orange juice, lemon juice, lime juice, ginger, and cumin.
  3. Chop the basil, cilantro, and parsley and set aside.
  4. Fill a large saute pan with warm water.
  5. Dip each rice wrapper in the water for 13 seconds (the magic number!) and place on a plate.  Pat dry with a paper towel.
  6. At the bottom edge of the wrapper, place the peppers, cucumber, avocado, corn, and edamame.  Sprinkle with chopped herbs.  Drizzle one teaspoon of sauce over the mixture.
  7. Fold in the sides of the wrapper, then wrap up like a burrito.
  8. Eat as is, or dip in more sauce.  Enjoy!

 

 

Happy Allergy Free Eating!

2 Comments

Filed under Recipes

Tagged as , , , , , , , , , , , ,

May 24, 2012 · 7:32 pm

Super Salads

I have been finding myself eating meatless (and often vegan) dishes for breakfast and lunch… not necessarily on purpose, just because it tastes good!  My new favorite breakfast is half of an avocado with some sea salt and balsamic vinegar, and a small bowl of gluten free granola with soy milk.  It has really been hitting the spot in the morning!

For lunch, I like to bring salad to school.  Instead of using meat as a protein, I have been incorporating quinoa and beans for some added fiber and protein.  Here are a couple of my favorite lunch salads lately:

Roasted Beet, Broccoli, and Mushroom Salad with Quinoa

Black and White Bean Salad with Celery, Scallion, and Cherry Tomatoes

Potato, Red Bean, and Baby Carrot Salad with Goat Cheese and Parsley

I use some mix of vinegar and olive oil for the dressing each day, but this dressing has been particularly tasty:

Raspberry Rosemary Dressing

In a shaker, combine:

  • 4 tbsp. raspberry vinegar
  • 3 tbsp. olive oil
  • 1 tbsp. mayo
  • 1 tsp. lemon juice
  • 1 tbsp. chopped rosemary
  • a few shakes of lemon pepper
  • a few shakes of smoked sea salt

Happy Allergy Free Eating!

Leave a comment

Filed under Healthy Ideas, Recipes

May 20, 2012 · 7:06 pm

Coconut Curry Soup

I came across this soup recipe on the Whole Foods website and the flavors of coconut and curry intrigued me.   I used this recipe’s flavor combo to make my own version.  It was so delicious!  More mild than I thought it was going to be, and perfect for lunch.  You could add some white rice if you wanted to make it a dinner meal.

Coconut Curry Soup

Pieces:

  1. one half of a sweet onion, chopped
  2. 3 tbsp. olive oil
  3. 2 bay leaves
  4. half of a bag of baby carrots
  5. 1 lb. chicken tenders, cut into bite sized pieces
  6. 1 box of frozen green beans, defrosted
  7. 1 roasted red pepper, cut into small pieces
  8. 2 cans of water chestnuts, drained
  9. 2 tbsp. curry powder
  10. 1 tbsp. ground ginger
  11. 2 tsp. chili powder
  12. half of a box of gluten free chicken broth
  13. 1 can of lite coconut milk
  14. salt and pepper to taste
  15. chopped scallions

Process:

  1. In a large pan over medium heat, saute the onions, olive oil, and bay leaf until the onions soften.
  2. Add the baby carrots and stir for another 3-4 minutes.
  3. Add the diced chicken and stir until the chicken is partially cooked through, about 4 minutes.
  4. Add the green beans, red pepper, water chestnuts, curry powder, ginger, and chili powder.  Stir for 2 minutes.
  5. Add the chicken broth and bring to a boil for 10 minutes.
  6. Add the can of coconut milk and heat for another 3 minutes.
  7. Add salt and pepper to taste.
  8. Serve hot, with scallions on top for garnish.

Happy Allergy Free Eating!

Leave a comment

Filed under Recipes

Tagged as , , , , , , , ,

May 17, 2012 · 6:22 pm

Magic Bars

I recently received a complimentary copy of a cookbook by the chef who cooks for Ellen Degeneres, Roberto Martin.

I was eager to get this cookbook because I have been finding some vegan dishes popping up in my diet (mostly breakfast and lunch).  And the title was intriguing- I am definitely a carnivore!  When I flipped through the book, I came across a recipe for “Magic Bars.”  Chocolate, coconut, and graham cracker crust sounded good to me.  I did have to revise the recipe just a bit to be gluten free, but it was easy to do.  Here is how I did it…

Magic Bars

Pieces:

  1. 2 cups crushed gluten free ginger snap cookies
  2. 12 tbsp. vegan butter, melted
  3. 2 cups non dairy condensed milk (simmer 2 tbsp. cornstarch, one half cup white sugar, 4 cups almond milk, dash of vanilla in a saucepan for about 45 minutes until reduced to 2 cups)
  4. one bag non dairy chocolate chips
  5. one and one half cups flaked coconut
  6. one and one half cups of your favorite nuts (like pecans or cashews)

Process:

  1. Crush the ginger snap cookies in a food processor.
  2. Combine the melted butter and ginger snaps in a bowl and pour them into a baking pan (13 x 9) to make a crust.
  3. Pour the condensed milk over the crust.
  4. Sprinkle the coconut, chocolate chips, and nuts over the condensed milk.
  5. Bake at 350 degrees for about 30 minutes.
  6. Let cool for at least a couple hours, and then cut into bars.

I would definitely give a thumbs up on this recipe!  The flavors were amazing, and I swear you would never know it was gluten and dairy free.  Although, I do have to make this again to really get the consistency right.  I think I needed a smaller pan to make them thicker and truly cut them into bars.  Also, I tried to use soy milk to make the condensed milk and the consistency was off… next time I will do what the recipe says and use almond milk (which is thinner and probably reduces better).  Overall, I was pleased!  I will definitely try other recipes in this book.

 

 

 

Leave a comment

Filed under Recipes

Tagged as , , , , ,

May 10, 2012 · 6:20 pm

Honey Orange Chicken with Goat Cheese Peas

I have a tendency to buy too much food at the supermarket… sometimes I have visions of meals that just never get made or sometimes I buy items that are on sale.  I decided to make dinner this week with what was already in my fridge.  I found some goat cheese, chicken tenders, an orange, and some almonds.  Random ingredients, but perfect for Honey Orange Chicken with a side of Goat Cheese Peas.  I was stunned at how quick and easy it was to make!

Honey Orange Chicken

Pieces:

  1. one package of chicken tenders, about 1 pound
  2. juice of one orange
  3. 3 tbsp. honey
  4. 1 tsp. nutmeg
  5. 2 tsp. parsley flakes
  6. 2 tsp. lemon pepper
  7. 2 tsp. “camp mix”- a blend of garlic salt, pepper, and celery seed

Process:

  1. In a greased cast iron skillet, put the chicken tenders over medium heat.
  2. Smother them with half of the orange juice and half of the honey.
  3. Sprinkle half of the seasonings on top.
  4. After about 4 minutes, turn the chicken tenders over and smother them with the other half of the juice, honey, and seasonings.
  5. After another 4 minutes, flip one more time and let cook until cooked through.

(Afterwards, I also thought you could serve with some craisins on top!)

Goat Cheese Peas

Pieces:

  1. one bag of frozen peas
  2. one quarter cup of water
  3. one half cup sliced almonds
  4. 3 tbsp. goat cheese
  5. 1 tsp. parsley flakes

Process:

  1. In a large sauce pan, pour the peas and water.
  2. Cover and cook over medium heat until they are tender, about 10 minutes.  Be careful not to overcook them.
  3. While the peas are cooking, spread the almonds over a saute pan.
  4. Heat the almonds on low heat for about 4 minutes, just until they toast.  Be careful they don’t burn.
  5. Toss the peas with the almonds.
  6. Serve with the goat cheese and parsley on top.

Happy Allergy Free Eating!

 

 

Leave a comment

Filed under Recipes

Tagged as , , , , , , , ,

May 1, 2012 · 5:53 pm

Oven Roasted Ribs

With my mouth still watering from my recent trip to North Carolina, I wanted to try to make my own BBQ ribs.  My mom and I love having lunch at a chain BBQ place, Sticky Fingers, because their ribs are sooooo good.  In between visits, I’ll have to just make my own Oven Roasted Ribs!  Still sticky, delicious, and sweet!

Oven Roasted Ribs

Pieces:

  1. one rack of pork ribs
  2. 2 tbsp. oil
  3. 1 cup ketchup
  4. 2 tbsp. hot honey mustard
  5. 2 tbsp. molasses
  6. one half cup brown sugar
  7. 4 tbsp, worcestershire sauce
  8. 2 tbsp. cinnamon
  9. 2 tbsp. smoked paprika, plus 2 more tbsp. for a dry rub
  10. 2 tbsp. cumin
  11. salt and pepper to taste

Process:

  1. Sprinkle 2 tbsp. smoked paprika and salt and pepper over the ribs.  (You may have to break the rack in half.)
  2. In a large skillet, heat the oil for 2 minutes.
  3. Add the racks, meaty side down, and let them sizzle for a few minutes until browned.
  4. In a bowl, mix together the ketchup, honey mustard, molasses, brown sugar, worcestershire sauce, cinnamon, remaining smoked paprika, and cumin.  Stir well.
  5. When the ribs are browned, place them on tin foil on a cookie sheet.  Slather the sauce over the ribs, leaving about one quarter cup of sauce for serving.  Fold the tinfoil over so the ribs are covered.
  6. Bake at 325 degrees, at least 4 hours.
  7. Serve hot, with an extra drizzle of sauce on top.

Served with a side of Colette’s Corn Salad!

Happy Allergy Free Eating!

1 Comment

Filed under Recipes

Tagged as , , , ,

April 29, 2012 · 7:28 pm

Crockpot Cashew Chicken

 

I recently received a complimentary copy of “Everyday Gluten- Free Slow Cooking.”  I was not only enticed by the title, but also by the variety of recipes that have dairy free versions.  Bonus!  I am sure there will be many recipes that I will make from this delicious cookbook!  The first one I tried was “Cashew Chicken.”  Cashew Chicken used to be my staple dish in a chinese restaurant, so I was particularly intrigued by how to make it gluten free, and in the slow cooker!

 

From “Everyday Gluten- Free Slow Cooking” by Kimberly Mayone and Kitty Broihier:

Cashew Chicken

Pieces:

  1. one half of an onion, chopped
  2. one half cup gluten free chicken broth
  3. 3 tbsp. Bragg Liquid Aminos (I actually used apple cider vinegar)
  4. 2 tbsp. cornstarch
  5. 1 tbsp. rice vinegar
  6. 1 tbsp. minced garlic
  7. 2 tsp. brown sugar
  8. one half tsp. salt
  9. one half tsp. ground ginger
  10. one quarter tsp. red pepper flakes
  11. one and one half pounds chicken thighs, trimmed of fat
  12. one half package snow peas
  13. 1 orange pepper, cut into small pieces
  14. 2 cups cooked rice
  15. 2 scallions, chopped
  16. one half cup salted cashews

Process:

  1. Stir together the first 10 ingredients (onion through red pepper) in the slow cooker.
  2. Add the chicken thighs (I put them in whole, but you can chop them into pieces too).
  3. Stir to coat the chicken with the sauce.
  4. Cook on low for 3 hours.
  5. Add the snow peas and peppers and cook for another 30 minutes.
  6. Serve by spooning the chicken mixture over a bowl of rice.  Garnish with scallions and cashews.

This recipe is definitely a keeper.  It was delicious!  The cashews added a nice crunch.  Next time, I might amp up the spice combination… but it was a great recipe!  And very easy in the slow cooker, too.

Happy Allergy Free Eating!

 

 

1 Comment

Filed under Recipes

Tagged as , , , ,

April 19, 2012 · 6:30 pm

Lemon Hollandaise with Shrimp and Asparagus

There was an enticing recipe in the Wall Street Journal this past weekend for “Butter Braised Asparagus with Shrimp and Lemon Hollandaise.”  Just the title is mouth watering.  Of course Mom took on the challenge of making the recipe dairy free!  With just a couple changes, she made the Hollandaise dairy free (although it does have eggs).  All I can say is “wow.”  Our dinner table was silent for a few moments as we savored the perfect sauce.

In the recipe, the shrimp was poached in vegetable broth, lemon juice,  and white wine while the asparagus was sauteed in a little bit of butter.  But I really want to share the Hollandaise Sauce and how Mom made it dairy free.  You could certainly use this sauce over chicken or other fish, or even for breakfast!

Non Dairy Hollandaise Sauce

Pieces:

  1. 2 large egg yolks
  2. 1 tbsp. champagne vinegar
  3. one half tsp. salt
  4. one quarter cayenne pepper
  5. one stick of vegan butter
  6. juice of one lemon

Process:

  1. Bring a pot of water to a boil then reduce heat to low so the water just simmers.
  2. Whisk yolks and vinegar in a medium bowl.  Season with salt and cayenne pepper.
  3. Put the bowl over the simmering water and stir aggressively until the yolks and vinegar become thick.  Watch the mixture so it doesn’t curdle, moving it off heat if needed.
  4. Whisk in 1 stick of vegan butter, in small pieces, until each piece is melted in.
  5. Add the lemon juice and salt, carefully whisking so it doesn’t curdle.
  6. Serve hot over poached shrimp and asparagus, or your favorite protein and veggies.

Thank you, Chef Brock and the Wall Street Journal!

Happy Allergy Free Eating!

 

Leave a comment

Filed under Recipes

Tagged as , , , ,