Category Archives: Recipes

April 17, 2012 · 6:15 pm

Walnut and Goat Cheese Pasta

 

I recently made a huge diet discovery… my body can tolerate goat cheese!  There is some “guess and check” when it comes to having food allergies and discovering what your body can and cannot tolerate.  Having a dairy allergy means that I avoid dairy, but goat milk is not often considered a traditional “dairy” in our diet.  So, I did some “guess and check” and tried goat cheese on a salad… no reaction.  Just to be sure, I tried it again and still had success!  This has re-opened several foods to me and I am eager to see what I can do with this rediscovered food.

To celebrate, my mom made a pasta side dish with goat cheese on top (among other wonderful flavors).  With this pasta base, there are so many possibilities… pair it with fish (as we did), chicken, pork, or even as a cold pasta salad.  The flavors are bold and delicious!

Walnut and Goat Cheese Pasta

Pieces:

  1. one box of your favorite gluten free pasta, reserving one cup of the pasta water
  2. one onion
  3. one half cup chopped walnuts
  4. one jar roasted red pepper, drained and cut into small pieces (or you can roast your own and chop)
  5. 2 tsp. crushed red pepper flakes
  6. one quarter cup chopped parsley
  7. 2 tbsp. lemon zest
  8. one quarter cup goat cheese
  9. rosemary, for garnish
  10. 2 tbsp. sugar
  11. 2 tbsp. olive oil
  12. salt and pepper to taste

Process:

  1. Cook the pasta according to package directions.
  2. While the pasta is cooking, chop the onion.  Add it to a saute pan with the olive oil, sugar, salt, and pepper.  Put over low heat, stirring until it caramelizes.
  3. Toast the chopped walnuts in another saute pan, just for a few minutes over low heat.  Just to bring out some flavor.
  4. When the pasta is done cooking and is drained, add the reserved pasta water, caramelized onion, chopped red pepper, toasted walnuts, and crushed red pepper.  Fold to combine.
  5. Plate the pasta, and add the parsley, lemon zest, and goat cheese on top.
  6. Garnish with rosemary and plate with your favorite protein!

 

Happy Allergy Free Eating!

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April 15, 2012 · 5:55 pm

Tarragon Potato Salad

I am visiting with my parents this week, and in addition to loving the warm weather, I have been loving my mom’s cooking.  She is such a fabulous cook, and I learn so much when I am with her!  This week she made Tarragon Potato Salad to go with grilled steak tips.  The potato salad is a fresh and light version of traditional potato salad, and doesn’t use any mayo.  Perfect for the summer weather!

Tarragon Potato Salad

Pieces:

  1. 1 bag fingerling potatoes, each cut into quarters
  2. one half of a red onion, diced
  3. 3 stalks celery, sliced very thin
  4. 3 tbsp. dijon mustard
  5. 2 tbsp. white wine vinegar
  6. one half cup olive oil
  7. 4 tbsp. parsley, chopped
  8. 1 tsp. tarragon
  9. one half tsp. grated lemon rind
  10. 2 tsp. salt
  11. 1 tsp. pepper

Process:

  1. Once the potatoes are washed and cut into quarters, steam them.
  2. Do not rinse the potatoes, but let them cool.
  3. In a large bowl, combine the red onion, celery, dijon mustard, white wine vinegar, olive oil, parsley, tarragon, lemon rind, salt, and pepper.  Whisk to combine.
  4. Add the cooled potatoes and stir to cover the potatoes with the dressing.
  5. Serve at room temperature.

 

Happy Allergy Free Eating!

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April 12, 2012 · 5:35 pm

Crispy Garlic Potatoes

My mom makes these perfectly crisped potatoes that are a great side to any meal, so I had to try them myself!  Potatoes are a great base that you can add so many different flavors to.  Here, I used garlic salt, lemon pepper, and paprika.  Great flavor combination!

Crispy Garlic Potatoes

Pieces:

  1. one bag of small white potatoes
  2. 3 tbsp. olive oil
  3. 1 tbsp. garlic salt
  4. 1 tbsp. lemon pepper
  5. 1 tbsp. smoked paprika
  6. 1 tbsp. dried rosemary

Process:

  1. Wash the potatoes and cut each one in half.
  2. Steam them… either in a steamer or with a steamer insert and covered over boiling water.  Steam about 8 minutes, until fork tender.
  3. Let them cool and dry out.  The drier the better.  (Mom is right about this… secret step to getting them crispy.)
  4. Coat a large saute pan with the olive oil over medium high heat.  Let the oil heat for 1-2 minutes.
  5. When the potatoes are very dry, put them in the large saute pan with the olive oil.
  6. Add the garlic salt, lemon pepper, paprika, and rosemary.
  7. Stir every couple minutes until they get to desired crispness, about 8-10 minutes.

Happy Allergy Free Eating!

 

 

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April 3, 2012 · 6:11 pm

Dressed Up Broccoli

Looking for a side to go with Boyfriend Chicken this week, I noticed some broccoli in the fridge.  I usually love simple roasted broccoli, but wanted to dress it up a little.  So I made a Walnut and Shallot Dressing to add to the broccoli.  Delicious!  And you really could add it to any veggie for a little dressed up flavor.

Broccoli with Walnut and Shallot Dressing

Pieces:

  1. one head of broccoli, chopped so only the heads remain
  2. sprinkle of sea salt and black pepper
  3. 2 tbsp. oil
  4. 3 tbsp. white wine vinegar
  5. one quarter tsp. chopped garlic
  6. one quarter tsp. chopped shallot
  7. one quarter cup chopped walnuts
  8. 1 tbsp. agave sweetener

Process:

  1. On a large cookie sheet, add the broccoli and salt and pepper.  Roast at 375 degrees for about 20 minutes, until the edges start to crisp.
  2. While the broccoli is cooking, combine the oil, vinegar, garlic, shallots, walnuts, and agave in a small bowl.
  3. When the broccoli is done cooking, smother it with the dressing and toss to combine.
  4. Serve hot.

Happy Allergy Free Eating!

 

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April 1, 2012 · 6:30 pm

Fiesta Chili

Always looking for lunch ideas, I decided to make a light version of chili using turkey, white beans, and nutrient rich vegetables.  It is colorful, festive, and full of flavor.  A great spring time twist on the hearty winter meal.  It definitely spiced up my day!

Fiesta Chili

Pieces:

  1. 1 pound ground turkey meat
  2. 3 tbsp. olive oil
  3. 2 tsp. cumin
  4. 2 tsp. smoked paprika
  5. one half of an onion, chopped
  6. salt and pepper, to taste
  7. 1 tsp. red pepper flakes
  8. 2 green peppers, chopped
  9. 2 yellow peppers, chopped
  10. 1 zucchini, chopped
  11. 2 cans diced tomatoes with chilies
  12. 1 can small white beans
  13. 1 can black eye peas

Process:

  1. In a large deep saute pan, add the turkey, oil, cumin, paprika, onion, salt and pepper, and red pepper flakes.
  2. Stir constantly, mixing the flavors and breaking up the turkey into small chunks.
  3. When the turkey is almost cooked through (about 5-7 minutes), add the chopped green peppers, yellow peppers, zucchini, diced tomatoes, white beans, and black eye peas.
  4. Cover and let simmer about 30 minutes on medium-low heat.
  5. Cook for the last 10 minutes uncovered.
  6. Serve hot!

Happy Allergy Free Eating!

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March 27, 2012 · 7:47 pm

Simple Steak Dinner

Having a couple nights this week where I have to be at school, I was looking to make a quick and easy dinner combo.  Steak with peppers and onions is perfect in a pinch, but also great for when the grilling days really get going.  The steak can be marinated overnight or for a few hours, whichever works best for your schedule.

I marinated a flank steak with:

  • one quarter cup red wine
  • one quarter cup worchestire sauce
  • 2 sprigs fresh rosemary
  • 1 tbsp. lemon pepper
  • 1 tsp. garlic salt

Using a cast iron pan, I seared the steak on high heat for about 3 minutes each side and then put it in a 400 degree oven for about 12 minutes (cooked for a medium rare taste).

While the steak was cooking, in a large saute pan I combined:

  • 1 tbsp. olive oil
  • 1 red pepper, sliced lengthwise into strips
  • 1 yellow pepper, sliced lenthwise into strips
  • 1 orange pepper, sliced lengthwise into strips
  • one half of an onion, sliced into strips
  • 3 tbsp. worchestire sauce
  • 1 tbsp. lemon pepper

Saute the peppers and onions by stirring, just until they are tender (8-10 minutes).  Their flavors will mimic the steak.

When done cooking, let the steak rest for about 5 mintues and then slice against the grain.

Serve the steak hot, with the peppers and onions on top!

Happy Allergy Free Eating!

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March 25, 2012 · 6:25 pm

Almond Poppy Seed Bread

My mom’s poppy seed bread was always a favorite of mine growing up.  Her recipe always made two loaves- one to give away and one to keep.  It is the perfect weekend treat!  This weekend, I took on the challenge of making it gluten and dairy free… and succeeded.  It has great texture as well as taste.  This recipe makes one loaf.

Almond Poppy Seed Bread

Pieces:

  1. one and one quarter cups soy flour
  2. one half tsp. salt
  3. one half tsp. baking powder
  4. 1 cup sugar
  5. 2 tbsp. poppy seeds
  6. 1 egg or substitute
  7. one half cup soy creamer
  8. three quarters cup canola oil
  9. 1 tsp. vanilla extract
  10. 1 tsp. almond extract
  11. one half tsp. xantham gum
  12. 2 tbsp. melted butter

Process:

  1. Combine all ingredients in a large bowl.
  2. Mix thoroughly.
  3. Pour into a greased bread pan.
  4. Bake at 350 degrees for about an hour, until edges turn brown and a toothpick comes out clean.

 

Happy Allergy Free Baking!

 

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March 22, 2012 · 5:45 pm

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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March 20, 2012 · 6:31 pm

Roasted Eggplant Greek Salad

Gearing up for a long full week, my lunches will be big portions of Roasted Eggplant Greek Salad.  I love spending Sundays cooking some basics for the week, namely my lunches.  This week I’m making pumped up Greek Salad with roasted eggplant, chickpeas, and homemade dressing.  Very filling and easy to put together in the morning after a Sunday of brief cooking and chopping!  This recipe will provide salads for the whole week, so adjust accordingly.

Roasted Eggplant Greek Salad

Pieces:

  1. one eggplant, washed and cut into bite sized pieces
  2. one half of a red onion, cut into strips
  3. a few shakes of garlic salt
  4. a few shakes of lemon pepper
  5. 2 cans chick peas, drained
  6. grape tomatoes, cut in half
  7. two cucumbers, peeled and cut into bite sized pieces
  8. one jar kalamata olives, drained
  9. read leaf lettuce, washed and torn
  10. 3 tbsp. olive oil
  11. 4 tbsp. red wine vinegar
  12. one sprig rosemary
  13. 3 basil leaves
  14. salt and pepper, to taste

Process:

  1. On a cookie sheet, toss the eggplant and red onion pieces and sprinkle with garlic salt and lemon pepper.
  2. Bake at 375 degrees for about 35 minutes, until tender.
  3. For the dressing, mix together the olive oil, red wine vinegar, rosemary, basil leaves, and salt and pepper.  Shake well and let sit for a couple hours to let the herbs infuse.
  4. Over a bed of red leaf lettuce, toss grape tomatoes, cucumbers, chick peas, olives, eggplant, and red onion. (If you are a dairy person, you could add feta cheese.)
  5. Dress to your liking and enjoy!
  6. You could also bake some chicken tenders with lemon pepper at 375 degrees, cut into bite sized pieces, and toss with the salad for extra protein.

Happy Allergy Free Lunching!

 

 

 

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March 18, 2012 · 5:54 pm

Spring has sprung… time for pesto!

Happy spring to all those enjoying these wonderfully warm days!  In my mind, winter is officially over… but I will only bring out the flip flops one day at a time until we all really believe it.

In the summertime, I enjoy making pesto with fresh basil.  Basil is available this time of year, but it is not as good as it is in the summer… so I made Spring Pesto.  Spring Pesto uses a basil base, but other in season ingredients to boost its flavor.  It is very rich and easy to make.

Spring Pesto

Pieces:

  1. 1 cup basil leaves
  2. one quarter cup chopped walnuts
  3. one half of an avocado
  4. 1 cup spinach leaves
  5. 3 tbsp. olive oil
  6. one quarter cup non dairy creamer
  7. one half tsp. garlic salt
  8. 1 tsp. lemon pepper

Process:

  1. Combine all ingredients in a food processor.
  2. Chop on high until well blended.

Normally, pesto is served on pasta.  Instead, I stuffed chicken breasts with red peppers and smothered them with the pesto.  Then I baked them at 375 degrees for about 35 minutes, until done.  Delicious!

Happy Allergy Free Eating!

 

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