Category Archives: Uncategorized

Chicken with Goat Cheese, Sundried Tomatoes, and Tarragon

Here is another recipe from my mom’s kitchen!  She is such a fabulous cook and I love sharing her creations with you.  Here is her latest delicious offering from Mom’s Kitchen.  Enjoy!

Chicken with Goat Cheese, Sundried Tomatoes, and Tarragon

Pieces:

  1. 2 oz goat cheese
  2. 2 Tablespoons chopped sundried tomatoes (in oil and drained)
  3. 2 Tablespoons chopped fresh tarragon leaves
  4. 1 lb boneless, skinless chicken breasts
  5. 1/2 to 1 teaspoon salt
  6. 1/2 to 1 teaspoon freshly ground pepper
  7. 1 to 2 ounces chopped or diced pancetta
  8. 1 Tablespoon olive oil
  9. 1 chopped shallot
  10. 1/2 cup gluten-free chicken broth
  11. 1/2 cup dry white wine

 

Process:

  1. Rinse and dry chicken breasts.  Salt and pepper each side and refrigerate for at least one hour.  
  2. Combine goat cheese, sundried tomatoes and tarragon in a small bowl and set aside to soften.  
  3. Heat a large skillet over medium heat.  
  4. Add olive oil and pancetta and cook until pancetta is crispy.  
  5. Remove pancetta with slotted spoon and set aside.  
  6. Add the chicken to the pan with the pancetta drippings.  
  7. Brown each side, about 3 minutes per side, may need to add bit more olive oil.  
  8. Add chicken broth and cook chicken, covered, @30 minutes, turning over half-way, till chicken is cooked through.  
  9. Remove the chicken from the pan.  
  10. Add the shallot and saute till soft.  
  11. Add the pancetta and deglaze the pan with the white wine, scraping up any brown bits.  
  12. Add the chicken back to pan and simmer till sauce is reduced by half. 
  13.  Plate chicken with shallots, pancetta and pan sauce.  Top with goat cheese mixture before serving. 

pancetta chicken

Happy Allergy Free Eating!

 

 

Leave a comment

Filed under Uncategorized

Ginger, Orange, Cashew Stir Fry

I love cooking and spending time in the kitchen, but sometimes weeknights are hard even for someone who loves to cook!  Stir fries are always quick and easy, and this one is particularly flavorful.  I made it vegetarian, but you can add your favorite protein… cubed chicken, steak, or tofu.  Also, these are my favorite flavors, but feel free to create your own and enjoy!  Just make sure the veggies don’t get too mushy… that can totally ruin a flavorful stir fry.  This recipe makes several meals.

Ginger, Orange, and Cashew Stir Fry

Pieces:

  1. one cup white rice, cooked to package directions
  2. 3 stalks celery, cut into small slivers
  3. 3 carrots, peeled and cut into small rounds
  4. one quarter cup diced white onion
  5. 1 tbsp. olive oil
  6. one red pepper, sliced into thin strips
  7. one green pepper, sliced into thin strips
  8. one cup frozen snap peas
  9. one cup frozen green peas
  10. one cup frozen corn
  11. one quarter cup gluten free soy sauce
  12. 3 tbsp. ground ginger
  13. 2 tbsp. honey
  14. 4 tbsp. orange zest
  15. one quarter cup chopped cashews

 

Process:

  1. Cook rice according to package directions.
  2. While rice is cooking, add sliced celery, carrots, and onion to a large sauté pan with 1 tbsp. olive oil.  Let them sweat for a few minutes and start to soften.
  3. Add the red and green pepper strips and continue to sauté just until veggies are barely soft.
  4. Add the snap peas, green peas, and corn.
  5. Add the soy sauce, ginger, honey, and orange zest.  Stir to combine.  Continue stirring until well combined and heated through.
  6. When just about done, add the cooked white rice and stir through.
  7. Top with chopped cashews and enjoy!

cashew stir fry

Happy Allergy Free Eating!

 

 

 

Leave a comment

Filed under Uncategorized

Strawberry Sunflower Salad

Summer is coming… strawberries are fresh and on sale at my grocery store!  Taking full advantage of the slightly warmer temperatures and fresh strawberries, I dreamed up this salad.  Perfect for a spring or summer lunch.

Strawberry Sunflower Salad

Pieces:

  1. two cups lettuce greens
  2. 4-5 strawberries, greens cut off and sliced into thirds
  3. one eighth of a cup of crumbled goat cheese
  4. one eighth of a cup of sunflower seeds
  5. 3 tbsp. dark chocolate balsamic vinegar

 

Process:

  1. Wash the lettuce and wash and cut the strawberries.
  2. In a large bowl, add the lettuce and top with strawberries, goat cheese, and sunflower seeds.
  3. Drizzle dark chocolate balsamic vinegar and enjoy!

strawberry goat salad

Happy Allergy Free Eating!

 

 

 

 

Leave a comment

Filed under Uncategorized

Potato Cobb Salad

After a few years, I have gotten to know my allergies pretty well.  I know that I am very sensitive to gluten and that I won’t risk it for any meal.  Dairy, on the other hand, I push around sometimes, but only with cheese.  I have found there just is no good enough substitute for cheese.  I have also heard that hard cheeses are easier for those with a dairy allergy to digest.  So, I know that goat cheese and I are friends… and this week I tried blue cheese.  In a small amount, we got along… and the intestinal side effects I could deal with.  So, here is a recipe for a great cobb salad that I made this week!  This recipe makes about 4 good sized salads.

Potato Cobb Salad

Pieces:

  1. 8 tiny white potatoes, cut into sixths
  2. 6-8 slices turkey bacon, cut into small pieces
  3. one fourth cup blue cheese crumbles
  4. one can corn niblets, drained
  5. 4 cups lettuce
  6. one small package cherry tomatoes
  7. 3 tbsp. olive oil
  8. 4 tbsp. white wine vinegar
  9. 2 tbsp. red onion, very finely diced
  10. 2 tbsp. Dijon mustard
  11. 1 tbsp. honey
  12. 1 tbsp. lemon pepper

 

Process:

  1. Cut the potatoes into sixths and steam them.  Steam just until fork tender, but not mushy.
  2. Drain the can of corn niblets.
  3. In a medium sauté the turkey bacon until desired crispness.
  4. On a plate, arrange lettuce and top with cherry tomatoes, potatoes, corn, turkey bacon, and blue cheese crumbles.
  5. To make Honey Dijon dressing, whisk together the olive oil, white wine vinegar, red onion, Dijon mustard, honey, and lemon pepper until combined.  Pour over the salad.
  6. Enjoy!

cobb saladHappy Allergy Free Eating!

 

 

 

 

 

Leave a comment

Filed under Uncategorized

Vanilla Pineapple Cocktail

This week is school vacation week and hopefully the real beginning of spring, so I celebrated with a spring cocktail!  Fresh and delicious for those extended sunlight nights.

Vanilla Pineapple Cocktail

Pieces:

  1. 1 oz. vanilla vodka
  2. one half cup pineapple juice
  3. juice of one half of a lime, plus a slice for garnish
  4. 3 drops grapefruit bitters
  5. ice

Process:

  1. Put all ingredients in a shaker and shake it up!
  2. Pour and enjoy.

 

vanilla pine lime cocktailHappy Allergy Free Eating!

 

 

 

 

Leave a comment

Filed under Uncategorized

Pasta Floren-bean

I had one of those crazy-get-home-late-and-don’t-know-what-to-make-for-dinner nights.  So, I looked in the cabinets and settled on just plain gluten free pasta with tomato sauce.  But then I looked a little deeper into the cabinets and decided to jazz it up a bit with some canned white beans, frozen spinach, and onion I had lying around.  It turned out wonderfully delicious!

Pasta Floren-bean

Pieces:

  1. one half box/bag of gluten free pasta (any size, any shape!)
  2. one half bottle tomato sauce
  3. one quarter of an onion, diced
  4. 2 cups frozen spinach
  5. one can drained white beans
  6. 2 tbsp. olive oil
  7. 1 tsp. dried oregano or parsley
  8. salt and pepper to taste

Process:

  1. Cook pasta according to package directions.
  2. While the pasta is cooking, sauté the diced onion in the olive oil over medium heat.
  3. When the onion is tender, add the spinach and drained white beans.  Sprinkle with dried oregano or parsley, and salt and pepper.
  4. Continue to sauté until spinach is cooked through.
  5. Add the jarred tomato sauce and stir to combine.
  6. When the pasta is done and drained, add your floren-bean sauce to the pasta and serve hot!

pasta florenbean

Happy Allergy Free Eating!

 

 

 

Leave a comment

Filed under Uncategorized

Beet Salad with Goat Cheese

And here comes another home cooked side straight from my mother’s kitchen!  Beets are one of my all time favorite foods (not just vegetables… foods) and I am always looking for different ways to eat them.  Here, my mom has adapted a salad from a cookbook, adding her own flavors and zings.  Enjoy!

Beet Salad with Goat Cheese (adapted from “Cod and Country” by Barton Seaver)

Pieces:

  1. 2 lbs. red or golden beets, stems and greens removed
  2. Salt
  3. Lettuce leaves of your choice, about 1/4 head
  4. 1 bunch Italian parsley leaves
  5. 1 Granny Smith apple, cored and very thinly sliced
  6. 2 bunches scallions, thinly sliced
  7. 2 Tablespoons Chile Oil or Citrus Oil (recipes follow)
  8. Juice of one lemon
  9. 6 oz goat cheese of your choice 

 

Process:

  1. In heavily salted water, simmer the beets whole until soft, about 35 minutes.  
  2. Drain the beets.  
  3. While the beets are still fairly warm and using paper towels, gently rub the skins off the beets.  
  4. Slice the beets into 1/2 inch rounds and arrange over lettuce leaves.  
  5. Scatter parsley leaves, apple slices and scallions over top.  
  6. Drizzle with Chile or Citrus Oil.  
  7. Drizzle with lemon juice and crumble goat cheese over all before serving.
Citrus Oil 
1 cup extra virgin olive oil
Zest of one lemon, removed in large strips with a vegetable peeler
Zest of one orange, removed in large strips with a vegetable peeler
1 bay leaf 
In small saucepan, heat the olive oil over medium heat.  When oil reaches simmering point, remove 
from heat and add zests and bay leaf.  Let steep overnight in refrigerator in covered container.  About a half-hour before using, remove from refrigerator and remove the zests and bay leaf.  (The oil will keep in refrigerator, tightly covered, for about two weeks for future use.  Again let stand at room temperature for half-hour before using.)
Chile Oil 
1 cup extra virgin olive oil
1 teaspoon sweet smoked paprika
1 teaspoon red chile flakes
In small saucepan, heat the olive oil over medium heat.  When oil reaches simmering point, remove from heat and add spices.  When cool, stir and transfer to airtight covered container and let steep 24 hours at room temperature before use.  (The oil will keep at room temperature, tightly covered, for about two weeks for future use.)
beet salad
Happy Allergy Free Eating!

 

 

 

Leave a comment

Filed under Uncategorized

Italian Spinach

I recently got to visit my parents in NC… where the weather was nicer than this extended Northeast winter, and my mom’s food was just as perfect!  She really has a knack for beyond delicious cooking, and takes my gluten and dairy allergies with ease.  Here is one recipe I just had to share from her kitchen!

Italian Spinach with Pine Nuts

Pieces:

  1. 1 Tablespoon olive oil
  2. 1 shallot, chopped
  3. 1 clove garlic, minced (optional)
  4. 1/4 cup pine nuts
  5. 6 cups baby spinach, rinsed
  6. 1 Tablespoon sherry or red wine vinegar
  7. 1/2 Tablespoon vegan butter
  8. 1/2 teaspoon salt
  9. 1/2 teaspoon red pepper flakes 
  10. 1/3 cup golden raisins (soaked till soft then drained)

Process:

  1. In large saute pan, heat the olive oil.  
  2. Add shallot and saute till soft over low heat, about 2 to 3 minutes.  
  3. Add garlic, if using, and saute about 1 minute.  
  4. Add pine nuts and saute about 1 minute.  
  5. Add spinach,   vinegar, butter, salt and red pepper flakes.  
  6. Stir to combine ingredients and saute covered till spinach is wilted and dark green.  If needed, raise heat to medium high to reduce any excess water from the spinach.
  7. Stir in raisins before serving. 

italian spinach

Happy Allergy Free Eating!

 

 

 

 

 

 

 

 

Leave a comment

Filed under Uncategorized

King’s Potato Pie

This winter is really dragging for me… 60 inches of snow in one season is a bit much.  In order to enjoy some part of the winter, I have still been cooking some hearty meals before springtime supposedly hits.  This week, I made sheperd’s pie… but obviously couldn’t eat the traditional dough crust on top, so I added my own gluten free twist!  The base is mashed potatoes, the middle is meat and veggies, and the top is crispy potatoes.

King’s Potato Pie

Pieces:

  1. 5-6 russet potatoes, peeled and chopped into one inch cubes
  2. 3 tbsp. vegan butter
  3. one cup coconut milk (I promise it has NO coconut flavor!)
  4. 3 tsp. lemon pepper
  5. 3 tsp. garlic salt
  6. 5 carrots, peeled and sliced into rounds
  7. one pound ground beef
  8. one cup frozen peas
  9. one quarter cup red wine vinegar
  10. one extra russet potato, washed but not peeled
  11. an olive oil mister
  12. 1 tbsp. dried parsley

Process:

  1. Peel and chop the 5-6 russet potatoes into one inch cubes.
  2. Boil several inches of water in a large pan.  Add the potatoes and boil until fork tender.  Drain.
  3. Put the potatoes back into the large pan.  Add the butter, coconut milk, 1 tsp. lemon pepper, 1 tsp. garlic salt.  Mash until desired consistency.
  4. In a large sauté pan with a half inch of water, simmer the carrot rounds just until tender. Drain any extra water.
  5. Add the ground beef, peas, red wine vinegar, 1 tsp. lemon pepper, 1 tsp. garlic salt.
  6. Saute until the beef is cooked through.  Drain any extra liquid.
  7. In a large baking dish, spread the mashed potatoes.  Layer the beef mixture on top.
  8. On top of the beef mixture, use a mandolin to shave potato slices from the extra russet potato.  Cover the beef mixture evenly with potato slices.
  9. Using an olive oil mister, spray the potato slices lightly with oil so they will crisp.
  10. Sprinkle 1 tsp. lemon pepper, 1 tsp. garlic salt, and dried parsley on top.
  11. Bake at 350 degrees about 20 minutes, until potatoes crisp on top.
  12. Serve hot.

king pie 1

Layer 1

king pie 2

Layer 2

king pie 3

Layer 3 and final king’s potato pie!

Happy Allergy Free Eating!

Leave a comment

Filed under Uncategorized

Peppermint Patties

This weekend, I enjoyed some quality time with close friends.  In keeping with the green theme of the weekend, I went searching for gluten free St. Patrick’s Day themed food.  It was tougher than I thought, but I came across this AMAZING recipe for homemade peppermint patties from Elena’s Pantry.  I was a little skeptical… that is, until I tasted the final product.  It was a real peppermint patty!  I couldn’t believe how real these tasted, and how easy they were to make.  Thanks, Elena!

Homemade Peppermint Patties from Elena’s Pantry

Pieces:

  1. one half cup coconut oil
  2. one quarter cup honey
  3. 1 tsp. peppermint extract
  4. one cup dark chocolate chips, vegan

 

Process:

  1. In a small bowl, combine the coconut oil and honey.  Mix with a spoon until smooth and well combined.
  2. Freeze for 5 minutes.
  3. Roll the mixture into small balls and flatten them into patties.  Put them onto a wax paper covered plate.
  4. Freeze for 1 hour.
  5. Melt dark chocolate in a bowl.
  6. Drop each patty into the chocolate and use spoon to make sure it is covered in chocolate.  Return the chocolate covered patties to the wax paper.
  7. Freeze again for another hour, at least.
  8. Keep cold until ready to serve.

peppermint pattiesHappy Allergy Free Eating!

 

 

 

 

2 Comments

Filed under Uncategorized