Category Archives: Uncategorized

March 14, 2013 · 7:45 pm

Waldorf Chicken Bundles

I love Waldorf Chicken Salads… the combination of apple, walnuts, balsamic… so delicious!  I didn’t feel like making a salad for dinner because I have been eating salad for lunch, so I made Waldorf Chicken Bundles instead.  All the ingredients of one of my favorite salads in a dinner time meal!

Waldorf Chicken Bundles

Pieces:

  1. 2-3 chicken breasts
  2. one half of a green apple, cut into small pieces, with the skin on
  3. 1 celery stalk, cut into thin slices
  4. one half cup crumbled goat cheese
  5. one cup balsamic vinegar
  6. one quarter cup finely chopped walnuts
  7. pinch of salt and pepper

 

 

Process:

  1. Slice the green apple and celery into small pieces.
  2. Take each chicken breast and make a small slice lengthwise, not going through the entire breast.  Cut it open so it looks like a pita pocket.
  3. Stuff each chicken with the green apple, celery, and goat cheese.  Sprinkle salt and pepper over the top of each chicken breast.
  4. In a baking pan, bake the chicken at 375 degrees about 30 minutes, until chicken is cooked through.
  5. When the chicken is almost done, reduce the balsamic.  Pour the balsamic into a small pan, heat on medium high heat.  It will boil down to half and make a syrup.  Don’t let it sit as a syrup in the pan, make sure you make the syrup when the chicken is just about ready.
  6. When the chicken is cooked, pour the balsamic syrup over each chicken breast, sprinkle walnuts on top, and serve hot!

waldorf chickenHappy Allergy Free Eating!

 

 

 

 

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March 12, 2013 · 7:34 pm

BBQ Tofu Salad

I usually make my lunches for the week on Sundays, and usually make the same thing for the entire week.  I can put it together in the morning and don’t have to think about it because the prep work is already done.  This week, I made a BBQ Tofu Salad and it was SO good!  If you don’t like tofu, you could easily make this recipe with chicken.  It could also make for a healthy weeknight dinner.

BBQ Tofu Salad

Pieces:

  1. one package of cubed tofu, drained
  2. 4 tbsp. your favorite BBQ sauce + 1 tbsp. for dressing
  3. one can black beans, drained
  4. 1.5 cups frozen corn
  5. 2 tbsp. chili powder
  6. juice of one lime + 2 tsp. for dressing
  7. 2 tsp. lime zest
  8. 5 plum tomatoes (1 for each salad)
  9. one package of spring lettuce mix with herbs (more than enough for whole week)
  10. avocado slices (optional)

Process:

  1. Drain the tofu very well.
  2. In a large sauté pan, add the tofu and 4 tbsp. of your favorite BBQ sauce.  Saute the tofu over medium heat in the BBQ sauce until it starts to get crispy.
  3. In another large sauté pan, add the drained black beans and corn.  Add the lime juice, chili powder, and lime zest.  Stir the corn and beans on medium heat for 15 minutes.
  4. To make each salad, make a large bed of lettuce.  Top with corn and bean mixture, BBQ tofu, sliced tomato, and sliced avocado (if you wish).  Dress with extra 1 tbsp. of BBQ sauce and extra 2 tsp. lime juice.
  5. Enjoy!

BBQ tofuHappy Allergy Free Eating!

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March 10, 2013 · 7:44 pm

Honey Pecan Chicken

My dear friend Jen told me about a chicken recipe that she tried the other night, wondering if I could make it gluten free.  Seemed easy enough.  And it was… as well as delicious!  The prep work took me less than 10 minutes, so it is perfect for a busy weeknight meal that you want to taste homemade.  Thanks, Jen!

Honey Pecan Chicken

Pieces:

  1. 3-4 boneless chicken thighs (you could also use breasts)
  2. one cup raw pecans
  3. one half cup cornmeal
  4. 2 tsp. chili powder
  5. 4 tbsp. honey
  6. pinch of salt and pepper

Process:

  1. In a food processor or mini chop, combine the pecans, cornmeal, chili powder, and salt and pepper.  Finely chop.  Put mixture into a bowl.
  2. Coat both sides of the chicken with 3 tbsp. of honey and then coat the chicken on both sides again with the pecan, cornmeal, and chili mixture.
  3. Place coated chicken in a sprayed cooking pan and drizzle the last 1 tbsp. of honey evenly over the chicken.
  4. Bake at 350 degrees for 25-30 minutes, until chicken is done.
  5. Enjoy hot!

pecan chickenHappy Allergy Free Eating!

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March 7, 2013 · 7:40 pm

Product Review

I was doing my usual Target shopping last week… cards, house cleaner, shampoo… when I came across something I have never seen before.  Betty Crocker makes gluten free products?!

bc products

I have tried my fair share of gluten free flours, cookies, and breads… but there is something so reassuring about Betty Crocker… you just know it is going to be good.  So, I bought the Betty Crocker gluten free brownie mix and decided to give it a try.

gf brownie

It was about $5… pretty average for gluten free products.  I only had to add 2 eggs (or egg replacer) and one quarter cup butter… which I used vegan butter.  I also added some dairy free chocolate chips because I love a chocolate chip brownie.  Throw them in the oven, bake for 35 minutes, and ta da!  Literally perfect brownies.  I actually checked the box again because I didn’t believe that they were gluten free.  I was amazed.  I will definitely buy this mix again, and probably will have to soon because I can’t stop eating them…

brownie

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March 5, 2013 · 7:13 pm

Lemon Pepper Chicken over Pea Risotto

When I feel like something hearty for dinner, I tend to think of rice and pasta.  Risotto is a great alternative to pasta and is gluten free because it is really a rice.  And, you can come up with so many different variations!  This week, I sautéed a lemon pepper chicken breast and put it over risotto mixed with peas and lemon zest.  It was a great hearty winter meal, and gave great leftovers.

Lemon Pepper Chicken over Pea Risotto

Pieces:

  1. 1 cup risotto rice, cooked according to package directions
  2. 3 cups gluten free chicken broth
  3. 2 tbsp. minced shallots
  4. 2 tbsp. vegan butter
  5. 2 cups frozen peas
  6. 2 tbsp. lemon zest
  7. 2 chicken breasts
  8. 2 more tbsp. vegan butter
  9. 3 tbsp. lemon juice
  10. one half cup white wine
  11. 3 tbsp. freshly chopped parsley
  12. 1 tbsp. lemon pepper
  13. pinch of sea salt
  14. a pinch more fresh parsley and lemon zest for garnish

Process:

  1. In a large pan, combine the vegan butter and minced shallot.  Saute for about 3 minutes.
  2. Add the risotto rice and sauté for 2 minutes.
  3. According to package directions, slowly add the gluten free chicken broth, one half cup at a time, continuing to stir until all of the broth has been absorbed by the rice.
  4. When the risotto rice has just a few minutes left to cook, add the frozen peas and lemon zest.  Continue to stir until done.
  5. While the risotto is cooking, put the chicken breasts in another sauté pan with 2 tbsp. vegan butter.  Saute each side for 2 minutes, just until each side is browned.
  6. Add the lemon juice, white wine, parsley, lemon pepper, and salt.  Cover and let simmer for about 20 minutes, until chicken is cooked through.  If you notice the chicken starting to get dry, add more wine or gluten free chicken broth
  7. Serve chicken over lemon pea risotto, garnish with fresh parsley and lemon zest and enjoy!

leom pea risotto

Happy allergy free eating!

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March 3, 2013 · 7:04 pm

Herbed Cod

I made a quick visit to my parents’ house during my school vacation week recently, and my mother once again came up with some great gluten and dairy free recipes to try!  She based this one off of a recipe from Bon Appetit online, and it was perfection.  Here is the recipe link.  I don’t often make fish for myself, so this was a nice change.  Simple, refreshing, and perfect after the big girls lunch out that she and I had that day.  Enjoy!

Sautéed Cod with Garlic Herb Vinaigrette

 

Ingredients

Vinaigrette

  • 1                 whole head of garlic
  • 1 1/2           tablespoons Sherry wine vinegar
  • 1 1/2           teaspoons Dijon  mustard
  • 1 1/2           teaspoons chopped  fresh chives
  • 1 1/2           teaspoons chopped  Italian parsley
  • 1                  teaspoon minced  shallot
  • 1                  teaspoon chopped  fresh tarragon
  • 1/2              cup extra-virgin olive oil
  • Fine sea salt

Mushrooms

  • 4                4- to 5-inch-diameter portobello  mushrooms, stemmed
  • 1/3             cup extra-virgin olive oil
  • 2                 garlic cloves, chopped
  • 8                 fresh rosemary sprigs
  • 8                 fresh thyme sprigs

Fish

  • 4                 7- to 8-ounce skinless cod  fillets
  • Quick-cooking flour (we used gluten free of course!)
  • 2                  tablespoons canola  oil

Preparation

Vinaigrette

  • Preheat oven to 400°F. Wrap garlic in foil. Place foil packet  directly on oven rack and roast garlic until tender, about 40 minutes. Cool  garlic. Peel and finely mash enough garlic cloves to measure 1 tablespoon  packed. Place mashed garlic in heavy small saucepan. Add vinegar, mustard,  chives, parsley, shallot, and tarragon. Gradually whisk in olive oil. Season  vinaigrette to taste with sea salt and pepper. DO AHEAD Vinaigrette  can be made 1 day ahead. Cover and  refrigerate.

Mushrooms

  • Preheat oven to 400°F. Brush mushrooms all over with olive  oil. Place mushrooms, rounded side down, on foil-lined baking sheet. Sprinkle  with sea salt and pepper, then chopped garlic. Arrange 2 rosemary sprigs and 2  thyme sprigs on each. Roast mushrooms until tender, about 25  minutes.

Fish

  • Sprinkle fish with sea salt and pepper; dust lightly with  flour. Heat canola oil in heavy large skillet over medium-high heat. Add fish  and sauté until brown and just opaque in center, about 5 minutes per side.
  • Whisk vinaigrette over low heat to warm slightly. Thinly slice  each mushroom on slight diagonal; overlap slices in row on 1 side of each plate.  Spoon vinaigrette onto opposite side of plate; top with  fish.

herby fish

 

 

Read More http://www.bonappetit.com/recipes/2006/09/sauteed_cod_with_garlic_herb_vinaigrette_and_baked_portobello_mushrooms#ixzz2MVdY8IsH

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February 19, 2013 · 7:42 pm

Honey Goat Cheese Dressing

I love reading menus, naturally.  I get ideas on what I can make in my own kitchen, and often find combinations that I haven’t thought of yet.  Recently, I went to a local gluten free pizza place and read through their salad offerings.  They had a beet said with goat cheese that sounded delicious (I LOVE beets)… but I instantly shook my head and told myself to save the $8 because I knew could make my own version.  So here goes!

Beets with Honey Goat Cheese Dressing

Pieces:

  1. 2 tbsp. goat cheese
  2. 2 tbsp. olive oil
  3. 1 tbsp. white wine vinegar
  4. 1 tbsp. lemon pepper
  5. pinch of salt
  6. 1 tbsp. honey
  7. 1 tsp. dried or fresh parsley
  8. 1 can beets, drained
  9. one quarter cup chopped walnuts

Process:

  1. In a bowl or salad dressing canister, combine the goat cheese, olive oil, white wine vinegar, lemon pepper, salt, honey, and parsley.  Use a fork to stir and combine until creamy.
  2. Drain beets and plate. (You could also put over a bed of lettuce for a greener salad.)
  3. Top the beets with the dressing and a sprinkle of walnuts.
  4. Enjoy!

beets

Happy Allergy Free Eating!

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February 14, 2013 · 7:30 pm

Curry Chicken Braised in Coconut Milk

I LOVE curry chicken… the kind from your favorite local Thai restaurant.  I love the color, flavor, and the sauce that just goes perfectly over white rice.  Here is my first attempt at my own version.  Not perfect, but decent flavor.  I want to try again soon… any suggestions are welcomed!

Curry Chicken Braised in Coconut Milk

Pieces:

  1. 4 chicken thighs
  2. 2 tbsp. olive oil
  3. 2 tbsp. rice vinegar
  4. salt and pepper
  5. one half of an onion, diced
  6. 5 tbsp. yellow curry powder
  7. 2 tbsp. chili powder
  8. 1 tbsp. ginger
  9. 3 tbsp. brown sugar
  10. 1 tbsp. dried parsley
  11. 1 cup frozen corn
  12. 1 cup frozen snap peas
  13. 2 cups frozen pepper strips
  14. 1 can lite coconut milk
  15. 1 tbsp. lime zest

 

Process:

  1. In a large sauté pan, add the oil, rice vinegar, and diced onion on medium heat.  Stir for a few minutes to get hot.
  2. Add the chicken thighs.  Season with salt and pepper.  Crisp each side about 3 minutes, just to get the chicken browned.
  3. Add the curry powder, chili powder, ginger, parsley, and brown sugar to evenly to each side of the chicken.
  4. Add the corn, snap peas, pepper strips, and coconut milk.
  5. Cover and let simmer about 20 minutes, until chicken cooks through.
  6. Serve hot, over rice, and with grated lime zest on top.

curry chicken

 

Happy Allergy Free Eating!

 

 

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February 12, 2013 · 7:23 pm

Coconut Blizzard Cookies

So I’ve been stuck inside for a few days because of Blizzard 2013.  Thankfully I did have power the entire time… which gave me an excuse to try a few things in the kitchen!  Out came Coconut Blizzard Cookies.  I love a good chocolate chocolate cookie, so here is a gluten and dairy free version.  Delicious warmed up on a snowy day.

Coconut Blizzard Cookie

Pieces:

  1. 2 cups gluten free flour (preferably one with xantham gum, and if not, add some xantham gum)
  2. one half tsp. baking soda
  3. one half cup vegan butter, softened
  4. one third cup oil
  5. one third cup brown sugar
  6. two thirds cup white sugar
  7. 1 egg
  8. one third cup cocoa
  9. 1 tsp. vanilla
  10. one half cup shredded coconut, plus 3 tbsp. for topping
  11. one cup vegan chocolate chips
  12. pinch of salt

 

Process:

  1. Combine all ingredients in a bowl (minus the 3 tbsp. coconut topping).  Put the dry ingredients in first, then the wet ones and stir well.
  2. On a greased cookie sheet, drop small rounded balls of dough, about two inches apart.
  3. Bake at 350 degrees about 16 minutes.
  4. Take out of the oven and sprinkle extra coconut on top.
  5. Eat hot!

blizzard cookies

 

Happy Allergy Free Eating!

 

 

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February 7, 2013 · 7:24 pm

Candied Chocolate Crackers

Ready for something sweet?!  After being diagnosed with allergies, I was determined to find alternatives to chocolate that still actually tasted like chocolate… I just couldn’t give it up!  To my surprise, there are many dairy free and vegan chocolate chips out there that truly taste like the real thing, and actually are more chocolatey because they are made from actual cocoa.  So, I recently made a sweet treat that I hope you enjoy.

Candied Chocolate Crackers

Pieces:

  1. 6 ounces plan gluten free crackers…. I used one box of Glutino brand, like Ritz crackers
  2. 5 tbsp. vegan butter
  3. 2 tbsp. brown sugar
  4. 2 cups vegan chocolate chips
  5. 4 tbsp. shredded coconut
  6. 2 tsp. sea salt

Process:

  1. Melt the vegan butter and sugar in a bowl in the microwave, about 30 seconds.
  2. On a cookie sheet, break up the crackers with your hands so they are small pieces but not finely ground.  Make sure they stay close together, with no gaps in between the pieces.
  3. Pour the brown sugar butter evenly over the crackers.
  4. Bake at 375 degrees about 15 minutes, just until edges of the crackers start to brown.
  5. Pour the chocolate chips evenly over the crackers.
  6. Put back in the oven for 2 minutes.
  7. Using the back of a spoon, spread the chocolate over the crackers so it melts and covers.
  8. Sprinkle the sea salt and coconut on top.
  9. Put in the fridge to cool for 45 minutes.
  10. Once it is cooled, take it out and break it up into pieces.
  11. Try to eat just one!

coco choc candyHappy Allergy Free Eating!

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