July 5, 2012 · 7:23 pm

Crockpot Burrito Bowls

The corn tortilla is a small round mystery to me.  I love going out for Mexican food because corn tortillas are gluten free.  In restaurants, the corn tortillas are an easy alternative to flour ones.  But at home, I find that they just fall apart.  So, I attempted one dish served two different ways to see which was best for the corn tortilla.  Turns out, the bowl shape was best!

Crockpot Burrito Bowls

Pieces:

  1. one pound chicken tenderloins
  2. one half of an onion, chopped
  3. 2 peppers chopped, whichever colors are your favorite
  4. 4 tbsp. green verde sauce (I used a jar version found in the ethnic food section), plus about 2 tbsp. more for dressing
  5. 3 tsp. cumin
  6. one bag of frozen corn
  7. one can of black beans, drained
  8. juice of one lime
  9. 1 tsp. red chili flakes

Process:

  1. In the crockpot, put the chicken, onion, peppers, 1 tsp. cumin, and 4 tbsp. green verde sauce.
  2. Cook on high for 2.5 hours.
  3. When the chicken is done, take it out of the crockpot and shred with two forks.
  4. In a saute pan over medium heat, combine the corn, beans, 1 tsp. cumin, and lime juice.  Cook just until heated through.
  5. To serve, you can wrap the chicken mixture in a corn tortilla with an extra sprinkle of cumin and red pepper, place over a bed of corn and beans, and spread green verde sauce on top.  Or, you can line a bowl with a corn tortilla, place corn and beans in it with the chicken mixture on top, and then dress with green verde sauce and a sprinkle of cumin and red pepper.

In a wrap.

In a bowl.

Happy Allergy Free Eating!

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July 1, 2012 · 6:06 pm

Tomato, Dill, and Goat Cheese Panini

Hello again!  Well, I am in my new house, which is very exciting… but more importantly, the kitchen is just about done!  It was one of my priorities, and I couldn’t get wait to get back in there.  My new kitchen has much more room than my old one, and I am already off and using it.  In these hot summer days, I wanted to be in the kitchen but not create a lot of heat.  So, I made a Tomato, Dill, and Goat Cheese Panini.  Delicious, and the closest thing to a grilled cheese I have had in a while!

Tomato, Dill, and Goat Cheese Panini

Pieces:

  1.  2 slices gluten free bread (my favorite is Canyon Bakehouse)
  2. 2 slices tomato, cut thin
  3. 1 tbsp spreadable goat cheese
  4. 1 tsp. freshly chopped dill
  5. 1 tbsp. vegan butter

Process:

  1. Spread the goat cheese on one slice of bread.
  2. Sprinkle the dill on top of the goat cheese.
  3. Layer the tomato and put the other piece of bread on top.
  4. Butter both outside sides of the bread, and cook on a panini grill or stovetop until done.
  5. Enjoy hot!

I paired it with red bliss potatoes sauteed with some dill and hot honey mustard.  Great combo!

Happy Allergy Free Eating!

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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!

 

 

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June 14, 2012 · 6:20 pm

Local Restaurant Raves

In the process of moving, I have been eating a few meals out in an effort to clean out the fridge.  Or maybe it is just an excuse to sample some local flavor!  Either way, I have come across some great restaurants with gluten free fare.  I have mentioned a couple before, but they need to be mentioned again for their outstanding dishes.

The Met Bar in Dedham, MA.  (They also have other locations).  A bunless burger, topped with avocado, bacon, and veggies…. along side gluten free sweet potato fries!

Joes’ American Bar and Grill in Braintree, MA.  (Also have other locations).  A burger topped with carmelized onions, on a gluten free bun with gluten free sweet potato fries!  I usually don’t have so many options for my side, but Joe’s has so many potato sides that are gluten free.

Gennaro’s Italian Restaurant in Quincy, MA.  Gluten free pasta with chicken, eggplant, proscuitto, and a pesto marinara sauce.  It’s been so long since I have had pasta in a restaurant!

Easy Pie in Braintree, MA.  Gluten free pizza topped with a mound of goat cheese, onions, chicken, red peppers, sun dried tomatoes, and pesto.  Amazing flavor combo.

Happy Allergy Free Eating Out!

My posts will be a little sporadic as I move, so I apologize in advance.  I’ll be back soon!

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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!

 

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June 5, 2012 · 6:45 pm

Orchard Bars

I recently received a complimentary sample of Orchard Bars, a fruit and nut snack bar.  The bars are gluten free and vegan, so they are also dairy free!  They are loaded with fruit, nuts, and various seeds, giving them great nutritional content.  They have about 200 calories and 5 grams of protein… very filling for an afternoon snack.  And what enticing flavors!  Strawberry Raspberry Walnut… Cherry Almond Crunch… Banana Mango Macadamia… Pineapple Coconut Macadamia… and Blueberry Pomegranate Almond.

I was excited to try them, and even shared a few with friends.  The texture was a little too fruity for my personal taste (I have a weird tongue for fruit), but the taste was really good!  You can tell that the ingredients are pure and healthy.  My friends gave them the thumbs up and said that they were a good sweet treat.  A must try if you like a natural, healthy snack that is sweet and fruity.

Happy Allergy Free Snacking!

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June 3, 2012 · 6:09 pm

Inside Out Pesto

While fresh basil is in season, I try to use it in any dish I can.  Instead of making the usual pesto with fresh basil, I tossed pasta with some of the traditional pesto ingredients for a summer fresh dish.  Flavorful and fresh, as well as super easy to make on a hot summer night!

Inside Out Pesto

Pieces:

  1. half of a bag of gluten free pasta (I used rice pasta)
  2. 2 tbsp. vegan butter
  3. 2 tbsp. soy creamer
  4. one quarter cup crushed walnuts
  5. 1 tbsp. grated lemon zest
  6. 2 tsp. finely chopped garlic
  7. 5-6 basil leaves, cut into small strips
  8. one half cup grape tomatoes, cut in half
  9. 4 tbsp. goat cheese, crumbled
  10. salt and pepper to taste

Process:

  1. Cook the pasta according to package directions.
  2. While the pasta is cooking, toast the crushed walnuts over a saute pan and medium heat, just for 3-4 minutes.
  3. Drain the pasta and toss it with the vegan butter and soy creamer.
  4. Plate the pasta.
  5. Sprinkle some of the lemon zest, garlic, basil strips, grape tomatoes, goat cheese, walnuts, and salt and pepper.
  6. Toss and serve hot.

Happy Allergy Free Eating!

 

 

 

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May 31, 2012 · 8:40 pm

Gluten Free Goodies

I just wanted to share some gluten free goodies I have recently found and enjoyed!  The more gluten free products I find, the more choices I have and the less it feels like a compromise… and the more tastes I can enjoy.

I love those KIND bars that are full of nuts and seeds… and recently found granola!  Perfect in the morning with some soy milk.  There are so many flavors, too.

I LOVE sweet potatoes and sweet potato fries… but fries are so hard to find gluten free.  These don’t say gluten free right on the package, but are make with rice flour and oil…. and taste delicious.

My new favorite afternoon snack is a gluten free caramel rice cake with some dark chocolate peanut butter spread… which is also gluten and dairy free.  Also perfect for dessert!

And the best find of all (from the recommendation of a good friend)… dairy free JP Licks ice cream!  I tried some for the first time tonight and really enjoyed it.  I had the coffee lace flavor, and can’t wait to try the others… chocolate fudge, cow trax, and other fruity ones.

 

Happy Allergy Free Snacking!

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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!

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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!

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