Category Archives: Recipes

March 11, 2012 · 7:08 pm

Sweet Salmon Over Lemon Rice

I don’t usually cook fish because I would personally rather red meat.  But, I had a craving for salmon with a little zing… so I came up with Sweet Salmon over Lemon Rice.  It is sweet, savory, easy, and flavorful.  Enjoy!

Sweet Salmon Over Lemon Rice

Pieces:

  1. 2 salmon filets
  2. juice of one lime
  3. one quarter cup brown sugar
  4. 2 tbsp. freshly ground ginger
  5. 1 tsp. garlic salt
  6. 1 cup jasmine rice, cooked to directions
  7. 2 tbsp. grated lemon rind
  8. salt and pepper to taste

Process:

  1. In a bowl, combine the lime juice, brown sugar, ginger, and garlic salt and stir.
  2. Pour the lime juice mixture over 2 salmon filets (in a bowl) and let sit in the fridge to marinate for 2 hours.
  3. At 400 degrees, cook the marinated salmon on a cookie sheet for 18-20 minutes, until cooked through.
  4. While the salmon is cooking, cook jasmine rice according to directions.
  5. When rice is done cooking, add lemon rind and salt and pepper and stir to combine.
  6. Serve salmon over rice and enjoy!

Happy Allergy Free Eating!

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March 8, 2012 · 7:36 pm

Sizzzzling

Last week, I made fajitas at home and never had a chance to share them!  I like making fajitas at home because you can add so much variety to them and really personalize your favorite flavors.  I am also finding that ethnic foods fit well with my diet, so fajitas were a great weeknight meal for me.

First I made Smokey Corn and Beans:

Pieces:

  1. one can of drained black beans
  2. one half bag of frozen corn
  3. juice of one half of a lime
  4. 3 tbsp. smoked paprika
  5. a few handfuls of torn parsley

Process:

  1. In a large pan, add the beans, corn, lime juice, and paprika.
  2. Cover and put over medium heat.  Stir every few minutes, until warmed through.
  3. Toss with a few handfuls of torn parsley.
  4. Serve on the side of fajitas, or right in the tortilla!

 

Then I sauteed chicken tenders and sliced green pepper and onions in a large saute pan with some olive oil.  I added about 3 tbsp. lime juice, 2 tbsp. cumin, a sprinkle of salt, pepper, and garlic salt.  Stir and cover for about 10 minutes, until chicken is cooked through and pepper and onions are tender.

To assemble fajitas, I used warm white corn tortillas topped with smokey corn and beans, chicken with peppers and onions, mild salsa, and guacamole.  So tasty, I couldn’t stop at just one!  Ole!

Happy Allergy Free Eating!

 

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March 4, 2012 · 7:23 pm

The perfect gluten free grain

Risotto.  Risotto is so rich and creamy, and gluten free!  It’s a little different than traditional pasta or rice, and is a great blank canvas for various flavor combinations.  I usually like to put a little meat and veg into risotto, so this week I tried to combine Pea and Prosciutto Risotto with Honey Mustard.  It reminded me of a good ham and honey mustard sandwich!  (If you like dairy, add some of your favorite cheese to this ham sandwich!)

Pea and Prosciutto Risotto with Honey Mustard

Pieces:

  1. 2 tbsp. chopped shallot
  2. 1 tbsp. olive oil
  3. 3 tbsp. hot honey mustard
  4. 1 cup arborio rice
  5. 3 cups gluten free chicken broth
  6. 2 cups frozen peas
  7. one eighth of a pound prosciutto, torn into pieces
  8. 1 tbsp. dill
  9. salt and pepper to taste

Process:

  1. In a deep saute pan over medium heat, stir the shallot and olive oil for about 3 minutes, until shallot starts to soften.
  2. Add the hot honey mustard and stir for another minute.
  3. Add the arborio rice and stir for one minute, just to toast and coat the rice.
  4. Add one cup chicken broth and stir.
  5. Continue to add the chicken broth, one half cup at a time and stirring, until the liquid is absorbed.  It does require attention and stirring, but is worth it!
  6. When almost all of the liquid is absorbed, add the peas and prosciutto and stir.  Cover and let simmer about 3-4 minutes.
  7. Add the dill and salt and pepper.
  8. Give it a final stir and serve hot.

Happy Allergy Free Eating!

 

 

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March 1, 2012 · 7:41 pm

Chicken Piccata

Lemon pepper has become my new favorite spice in the kitchen… on salads, in breakfast, on chicken… the possibilities are endless.  Fresh and easy to find, it is a great spice to use to add some great flavor to any dish.  Here, I used it in Traditional Chicken Piccata.

Chicken Piccata

Pieces:

  1. 2 chicken breasts
  2. one quarter cup gluten free flour
  3. 1 tbsp. vegan butter
  4. 2 tbsp. olive oil
  5. one half cup white wine
  6. one half cup gluten free chicken broth
  7. juice of two lemons
  8. 2 tbsp. lemon pepper
  9. 3 tbsp. chopped parsley
  10. 2 tbsp. capers, drained

Process:

  1. In a large saute pan, heat the butter and olive oil over medium heat.
  2. Put the flour in a large bowl, and dredge each chicken breast into the flour, covering both sides.
  3. Place the floured chicken breasts into the heated saute pan.
  4. After 3 minutes (or until the bottom of the chicken starts to brown), flip the chicken breasts and cook another 3 minutes.
  5. Remove the chicken from the pan.  Add the wine, chicken broth, and lemon juice.  Stir a few times, scraping up the browned bits from the bottom of the pan.
  6. Put the chicken back in the pan.
  7. Sprinkle the lemon pepper, and 2 tbsp. chopped parsley over the chicken.  (I also add the drained lemons to the pan for added flavor.)
  8. Cover and let simmer about 15 minutes, until chicken is cooked through.
  9. Serve with capers and remaining chopped parsley on top.

Happy Allergy Free Eating!

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February 28, 2012 · 7:36 pm

Simple Creamed Spinach

One of my favorite meals is a good steak and creamed spinach.  To me, there is something so comforting about creamed spinach… except for the word “cream” to someone who has a dairy allergy!  So of course I found it a personal mission to be able to make creamed spinach in a dairy free version.  This recipe is very tasty, simple, and quick.

Simple Creamed Spinach

Pieces:

  1. 2 tbsp. vegan butter
  2. 2 tbsp. chopped shallot
  3. 2 and one quarter cups of your favorite non dairy creamer (I use the Silk brand)
  4. one half cup of your favorite gluten free flour
  5. one half bag frozen spinach
  6. 2 tsp. nutmeg
  7. salt and pepper to taste

Process:

  1. In a deep saute pan on medium heat, add the butter and shallot.  Stir a few times just to soften the shallot.
  2. After just a couple minutes, add the creamer and flour.  Stir well to combine, about 4-5 minutes.
  3. Add the frozen spinach.  Stir and add the nutmeg and salt and pepper.
  4. Cover and let it continue to cook, stirring every few minutes until the spinach is creamy and hot.
  5. Serve with your favorite steak!

Happy Allergy Free Eating!

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February 26, 2012 · 6:35 pm

More Gluten Free Baking

More success on the baking front!  Oatmeal Chocolate Chip cookies… check.  Chocolate Cake with Homemade Vanilla Frosting… check.  Apparently my sweet tooth has gotten the better of me, and chocolate cake also found its way into my kitchen this week!  I made a chocolate cake recipe out of the following book, and only revised the dairy portions.  Instead of using milk, I used my favorite non dairy creamer and vegan butter… an easy switch!

The chocolate cake was so delicious!  It was moist and had great chocolate flavor…probably because of the melted chocolate you pour into the batter!  Most importantly, it was boyfriend approved.  Having a boyfriend who adores and knows his sweets, I was cautious to make gluten free chocolate cake… but he was in disbelief at how great a gluten free cake could taste!  Both of us didn’t speak until the cake disappeared from our plates.  I really think the secret to gluten free baking is xanthan gum, but also having a gluten free flour with the right texture.  Here is my favorite flour mixture that has worked for me in both cooking and baking:

Having a great chocolate cake also deserves a great vanilla frosting.  I made homemade frosting that is hard when refrigerated, but melts over the cake at room temperature.  I may have snuck a few tastes of this mouthwatering frosting without cake!

Homemade Vanilla Frosting

  • In a large bow, combine 1.5 cups confectioners sugar, 4 tbsp. softened vegan butter, 2 tbsp. coconut creamer, 1 tsp. vanilla.
  • Whisk until combined.
  • Refrigerate for 15 minutes.
  • Pour over your favorite cake.

Happy Allergy Free Baking and Spoon Licking!

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February 23, 2012 · 6:14 pm

Oatmeal Chocolate Chip Cookies!

Most people who have spent quality time in the kitchen would agree that you are either a cook or a baker.  I am a cook.  Baking is a challenge for me, but I am willing to try.  I made a first attempt at Oatmeal Chocolate Chip Cookies and was pleasantly surprised!  They definitely don’t taste gluten and dairy free… I think xanthan gum is the secret.  And the best part about baking is having sweet treats as leftovers!

Oatmeal Chocolate Chip Cookies

Pieces:

  1. 2 cups your favorite gluten free flour
  2. 1 tsp. xanthan gum
  3. 1 tsp. sea salt
  4. 1 tsp. baking powder
  5. one half tsp. baking soda
  6. 1 tsp. cinnamon
  7. 2 eggs or equivalent
  8. 4 tbs. vegan butter
  9. one quarter cup brown sugar
  10. three quarters cup white sugar
  11. 1 tsp. vanilla
  12. 2 cups gluten free oats
  13. 1 cup chocolate chips

Process:

  1. In a large bowl, combine the flour, xanthan gum, salt, baking powder, baking soda, and cinnamon. Stir.
  2. In a separate bowl, combine the eggs, butter, brown sugar, white sugar, and vanilla.  Whisk vigorously to combine.
  3. Pour the dry ingredients into the wet ones and stir to combine.
  4. Pour in the oats and the chocolate chips.  Stir well.
  5. Refrigerate the dough for 10 minutes; it will be easier to work with.
  6. On a greased cookie sheet, drop small handfuls (or large tablespoons) of dough, leaving an inch in between each cookie.
  7. Bake at 350 degrees for 15 minutes, until the edges start to brown.
  8. Enjoy!

Happy Allergy Free Baking!

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February 17, 2012 · 2:49 pm

Lemon Pepper Crockpot Chicken

Not wanting to put too much time into cooking this week because of a busy schedule, I busted out the crockpot.  So easy, quick, and minimal effort.  I don’t usually use the crockpot during the week because my school schedule starts so early, and the food ends up sitting for a little longer than it should.  But I did use it this week for a homemade Lemon Pepper Chicken… and I have a few suggestions on how I would do this differently again.

Lemon Pepper Crockpot Chicken

Pieces:

  1. 3 chicken breasts (although thighs would probably be better)
  2. one cup dry white wine
  3. 2 cups gluten free chicken broth
  4. 2 tbsp. dijon mustard
  5. 2 sprigs each of fresh rosemary and thyme (although dried would be fine, too)
  6. 1 tbsp. chopped garlic
  7. 3 tbsp. lemon pepper
  8. 2 cups rice
  9. one half package frozen peas
  10. 2 tbsp. olive oil
  11. 2 tbsp. champagne vinegar
  12. 2 tbsp. honey
  13. 2 more tbsp. lemon pepper

Process:

  1. Combine the chicken, wine, broth, mustard, rosemary, thyme, garlic, and 3 tbsp. lemon pepper in the crockpot.
  2. Cook on low for 7 hours. 
  3. When the chicken is almost done, cook 2 cups rice according to package directions.
  4. When the rice is just about done, add the frozen peas.  Cover and continue to simmer until the peas warm up and the rice is fully cooked.
  5. Make a vinaigrette by whisking together the oil, vinegar, honey, and rest of the lemon pepper.
  6. Serve the chicken over the rice, and drizzle the vinaigrette on top.

 

The few changes that I would make would be to use chicken thighs instead of breasts because they stay juicier for longer.  I would also not cook it for more than 8 hours, and not let it sit as long as I did, which was a few hours.  Nothing is worse than dry chicken!  Also, in this recipe, I used peas… which was not my original idea.  I did use broccoli, but it didn’t hold up in the crockpot and I had to improvise with frozen peas I had on hand!

Happy Allergy Free Eating!

 

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February 2, 2012 · 7:09 pm

Buffalo Chicken Bites

On a roll this week with chicken tenders, I also made Buffalo Chicken Tenders.  Frank’s Red Hot Sauce is always a fan favorite, and the red hot flavor just makes you beg for more.  These Buffalo Chicken Bites aren’t fried, but are definitely smothered in sauce and very easy to make.  And dairy and gluten free!

Buffalo Chicken Bites

Pieces:

  1. one pound chicken tenders
  2. cooking spray
  3. one and one half cup Frank’s Red Hot Buffalo Sauce
  4. 2 tbsp. vegan butter
  5. one quarter cup soy flour
  6. salt and pepper to taste

Process:

  1. In a bowl, combine the hot sauce, butter, and soy flour.
  2. Microwave the sauce for 15 seconds to melt the butter.  Stir to combine.
  3. Reserve one quarter cup of the sauce for serving.
  4. Spray a large saute pan with cooking spray and put it over medium heat.
  5. Dip each chicken tender into the sauce and put on the pan.  Sprinkle with salt and pepper.
  6. Flip the chicken tenders and pour sauce over them every 3-4 minutes until the chicken is cooked through.
  7. Serve hot, smothered with the reserved sauce.

Happy Allergy Free Eating!  Go Patriots! 🙂

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January 31, 2012 · 8:34 pm

Honey BBQ Chicken Tenders

Anyone who knows me knows that I am not a sports fan… like, I-can’t-tell-which-way-each-team-is-running type of fan.  But that doesn’t mean I can’t appreciate some game day food.  Chicken tenders are usually at the top of most game day lists, so I tried my own allergy free Honey BBQ Chicken Tenders.  Success!  Sweet, spicy, tender, and moderately healthy without any frying.

Honey BBQ Chicken Tenders

Pieces:

  1. 6-8 chicken tenders
  2. cooking spray
  3. 2 tsp. paprika
  4. 2 tsp. cumin
  5. salt and pepper to taste
  6. 2 tbsp. dijon mustard
  7. 4 tbsp. apple cider vinegar
  8. 2 tbsp. worcestershire sauce
  9. 3 tbsp. honey
  10. one half tbsp. molasses
  11. 1 tbsp. brown sugar
  12. 1 tbsp. tomato paste

Process:

  1. In an oven safe saute pan sprayed with cooking spray, begin to sear the chicken tenders on medium heat.  Sprinkle with 1 tsp. each paprika, cumin, and salt and pepper. Flip after 3 minutes and sear the other side.
  2. Put the tenders in the oven at 375 degrees for about 15 minutes, until done.
  3. In a small saucepan over medium low heat, add the dijon mustard, apple cider vinegar, worcestershire sauce, honey, molasses, brown sugar, tomato paste, and rest of the paprika and cumin.
  4. Let the sauce bubble, but not boil over.  Stir with a whisk every few minutes until the chicken is done.  Be sure to stir well to make sure the sugar dissolves.
  5. Serve the chicken tenders smothered with sauce!

Happy Allergy Free Eating!

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