May 22, 2012 · 7:13 pm

Roasted Red Pepper Hummus

I decided to take on the challenge of making home made hummus to bring to a cookout this past weekend.  It was so easy!  I wouldn’t call it a challenge at all.  It was quick and easy to make, and definitely cheaper than buying hummus in the grocery store.  I will definitely make this again!

Roasted Red Pepper Hummus

Pieces:

  1. 1 red pepper, roasted in the oven for about 30 minutes and then skin peeled off
  2. 2 cans of chick peas, drained except for 2 tbsp. liquid from each can
  3. 4 tbsp. olive oil
  4. 1 tbsp. parsley flakes
  5. 1 tbsp. grated lemon rind
  6.  1 tsp. sea salt

Process:

  1. Combine all ingredients in a food processor.
  2. Pulse on high until smooth.
  3. Serve with your favorite gluten free chips!

Happy Allergy Free Snacking!

 

 

 

 

 

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May 20, 2012 · 7:06 pm

Coconut Curry Soup

I came across this soup recipe on the Whole Foods website and the flavors of coconut and curry intrigued me.   I used this recipe’s flavor combo to make my own version.  It was so delicious!  More mild than I thought it was going to be, and perfect for lunch.  You could add some white rice if you wanted to make it a dinner meal.

Coconut Curry Soup

Pieces:

  1. one half of a sweet onion, chopped
  2. 3 tbsp. olive oil
  3. 2 bay leaves
  4. half of a bag of baby carrots
  5. 1 lb. chicken tenders, cut into bite sized pieces
  6. 1 box of frozen green beans, defrosted
  7. 1 roasted red pepper, cut into small pieces
  8. 2 cans of water chestnuts, drained
  9. 2 tbsp. curry powder
  10. 1 tbsp. ground ginger
  11. 2 tsp. chili powder
  12. half of a box of gluten free chicken broth
  13. 1 can of lite coconut milk
  14. salt and pepper to taste
  15. chopped scallions

Process:

  1. In a large pan over medium heat, saute the onions, olive oil, and bay leaf until the onions soften.
  2. Add the baby carrots and stir for another 3-4 minutes.
  3. Add the diced chicken and stir until the chicken is partially cooked through, about 4 minutes.
  4. Add the green beans, red pepper, water chestnuts, curry powder, ginger, and chili powder.  Stir for 2 minutes.
  5. Add the chicken broth and bring to a boil for 10 minutes.
  6. Add the can of coconut milk and heat for another 3 minutes.
  7. Add salt and pepper to taste.
  8. Serve hot, with scallions on top for garnish.

Happy Allergy Free Eating!

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May 17, 2012 · 6:22 pm

Magic Bars

I recently received a complimentary copy of a cookbook by the chef who cooks for Ellen Degeneres, Roberto Martin.

I was eager to get this cookbook because I have been finding some vegan dishes popping up in my diet (mostly breakfast and lunch).  And the title was intriguing- I am definitely a carnivore!  When I flipped through the book, I came across a recipe for “Magic Bars.”  Chocolate, coconut, and graham cracker crust sounded good to me.  I did have to revise the recipe just a bit to be gluten free, but it was easy to do.  Here is how I did it…

Magic Bars

Pieces:

  1. 2 cups crushed gluten free ginger snap cookies
  2. 12 tbsp. vegan butter, melted
  3. 2 cups non dairy condensed milk (simmer 2 tbsp. cornstarch, one half cup white sugar, 4 cups almond milk, dash of vanilla in a saucepan for about 45 minutes until reduced to 2 cups)
  4. one bag non dairy chocolate chips
  5. one and one half cups flaked coconut
  6. one and one half cups of your favorite nuts (like pecans or cashews)

Process:

  1. Crush the ginger snap cookies in a food processor.
  2. Combine the melted butter and ginger snaps in a bowl and pour them into a baking pan (13 x 9) to make a crust.
  3. Pour the condensed milk over the crust.
  4. Sprinkle the coconut, chocolate chips, and nuts over the condensed milk.
  5. Bake at 350 degrees for about 30 minutes.
  6. Let cool for at least a couple hours, and then cut into bars.

I would definitely give a thumbs up on this recipe!  The flavors were amazing, and I swear you would never know it was gluten and dairy free.  Although, I do have to make this again to really get the consistency right.  I think I needed a smaller pan to make them thicker and truly cut them into bars.  Also, I tried to use soy milk to make the condensed milk and the consistency was off… next time I will do what the recipe says and use almond milk (which is thinner and probably reduces better).  Overall, I was pleased!  I will definitely try other recipes in this book.

 

 

 

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May 13, 2012 · 7:29 pm

Gluten Free Restaurant Fare

Happy Mother’s Day to all the wonderful women in my life!  In the spirit of taking Mom out to eat, I wanted to share a few recent restaurant visits that offered gluten free fare.

I recently went to the MetBar with my mom.  MetBar has a few locations, including Dedham, Chestnut Hill, and Back Bay.  I have enjoyed their gluten free menu at all locations.  In Dedham, they happily made me gluten free sweet potato fries… a true luxury for gluten free fare!

Along side my delicious fries, I had a bun-less burger with avocado and bacon.  Yum!

I also had a great meal at The Fours.  The Fours is known for their sandwiches, which I usually just glance over, but the fine print said that they had gluten free bread!  It wasn’t crumbly like normal gluten free bread.

My other gluten free favorite restaurants:

  • PF Changs
  • Legal Seafood
  • Burton’s
  • Joe’s American Bar and Grill

Happy Restaurant Dining!

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May 10, 2012 · 6:20 pm

Honey Orange Chicken with Goat Cheese Peas

I have a tendency to buy too much food at the supermarket… sometimes I have visions of meals that just never get made or sometimes I buy items that are on sale.  I decided to make dinner this week with what was already in my fridge.  I found some goat cheese, chicken tenders, an orange, and some almonds.  Random ingredients, but perfect for Honey Orange Chicken with a side of Goat Cheese Peas.  I was stunned at how quick and easy it was to make!

Honey Orange Chicken

Pieces:

  1. one package of chicken tenders, about 1 pound
  2. juice of one orange
  3. 3 tbsp. honey
  4. 1 tsp. nutmeg
  5. 2 tsp. parsley flakes
  6. 2 tsp. lemon pepper
  7. 2 tsp. “camp mix”- a blend of garlic salt, pepper, and celery seed

Process:

  1. In a greased cast iron skillet, put the chicken tenders over medium heat.
  2. Smother them with half of the orange juice and half of the honey.
  3. Sprinkle half of the seasonings on top.
  4. After about 4 minutes, turn the chicken tenders over and smother them with the other half of the juice, honey, and seasonings.
  5. After another 4 minutes, flip one more time and let cook until cooked through.

(Afterwards, I also thought you could serve with some craisins on top!)

Goat Cheese Peas

Pieces:

  1. one bag of frozen peas
  2. one quarter cup of water
  3. one half cup sliced almonds
  4. 3 tbsp. goat cheese
  5. 1 tsp. parsley flakes

Process:

  1. In a large sauce pan, pour the peas and water.
  2. Cover and cook over medium heat until they are tender, about 10 minutes.  Be careful not to overcook them.
  3. While the peas are cooking, spread the almonds over a saute pan.
  4. Heat the almonds on low heat for about 4 minutes, just until they toast.  Be careful they don’t burn.
  5. Toss the peas with the almonds.
  6. Serve with the goat cheese and parsley on top.

Happy Allergy Free Eating!

 

 

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May 6, 2012 · 6:44 pm

Lemon Water

When I visited my parents a couple of weeks ago, I came downstairs in the morning to my mother making a seriously sour face.  I looked at her quizzically, and she responded “lemon water.”  She heard that drinking hot water with the juice of one lemon in the morning has some serious health benefits.  Although sour sounding, the benefits seemed worth it.  So, I have been drinking hot water with the juice of one lemon in the morning… and after a couple weeks, I have to admit that I feel great.  I feel healthy, I am sleeping really well, and I feel energized.

So, I started researching the topic and found…

1)  Hot water in the morning revs up your metabolism for the day.  It gets the fire going after an entire night of sleep. (I haven’t slept so soundly or had so much energy, despite a tiring few work weeks.)

2) Lemon juice flushes toxins out of your body.  It is a natural cleanser. (We all know lemon juice can clean around the house.)

3) While flushing toxins out of your body, it is cleaning your liver and flushing out fat… thus aiding weight loss. (I admit that my pants feel pretty good… with the lemon water and my exercise routine.)

4) Vitamin C in lemon juice boosts your immune system.  (No colds yet this season!)

5) Lemon juice aids in allergy relief and breathing easily.  (Despite the pollen, my runny nose has been actually dry!)

 

Sounds pretty good to me!  All great reasons to pucker up in the morning.  I admit that I actually crave it in the morning!  I would rather it than a cup of coffee.  Although, I did start drinking the lemon water through a straw so I don’t hurt my tooth enamel.  Hope you find great benefits, too!

Resources:

http://lajollamom.com/2011/01/drink-warm-lemon-water-in-the-morning/

http://www.livestrong.com/article/215380-drinking-hot-water-lemon-in-the-morning/

http://www.freedrinkingwater.com/water_health/health1/1-putting-warm-lemons-in-water.htm

http://www.lifemojo.com/lifestyle/top-10-health-benefits-of-lemon-water-1422542

 

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May 1, 2012 · 5:53 pm

Oven Roasted Ribs

With my mouth still watering from my recent trip to North Carolina, I wanted to try to make my own BBQ ribs.  My mom and I love having lunch at a chain BBQ place, Sticky Fingers, because their ribs are sooooo good.  In between visits, I’ll have to just make my own Oven Roasted Ribs!  Still sticky, delicious, and sweet!

Oven Roasted Ribs

Pieces:

  1. one rack of pork ribs
  2. 2 tbsp. oil
  3. 1 cup ketchup
  4. 2 tbsp. hot honey mustard
  5. 2 tbsp. molasses
  6. one half cup brown sugar
  7. 4 tbsp, worcestershire sauce
  8. 2 tbsp. cinnamon
  9. 2 tbsp. smoked paprika, plus 2 more tbsp. for a dry rub
  10. 2 tbsp. cumin
  11. salt and pepper to taste

Process:

  1. Sprinkle 2 tbsp. smoked paprika and salt and pepper over the ribs.  (You may have to break the rack in half.)
  2. In a large skillet, heat the oil for 2 minutes.
  3. Add the racks, meaty side down, and let them sizzle for a few minutes until browned.
  4. In a bowl, mix together the ketchup, honey mustard, molasses, brown sugar, worcestershire sauce, cinnamon, remaining smoked paprika, and cumin.  Stir well.
  5. When the ribs are browned, place them on tin foil on a cookie sheet.  Slather the sauce over the ribs, leaving about one quarter cup of sauce for serving.  Fold the tinfoil over so the ribs are covered.
  6. Bake at 325 degrees, at least 4 hours.
  7. Serve hot, with an extra drizzle of sauce on top.

Served with a side of Colette’s Corn Salad!

Happy Allergy Free Eating!

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April 29, 2012 · 7:28 pm

Crockpot Cashew Chicken

 

I recently received a complimentary copy of “Everyday Gluten- Free Slow Cooking.”  I was not only enticed by the title, but also by the variety of recipes that have dairy free versions.  Bonus!  I am sure there will be many recipes that I will make from this delicious cookbook!  The first one I tried was “Cashew Chicken.”  Cashew Chicken used to be my staple dish in a chinese restaurant, so I was particularly intrigued by how to make it gluten free, and in the slow cooker!

 

From “Everyday Gluten- Free Slow Cooking” by Kimberly Mayone and Kitty Broihier:

Cashew Chicken

Pieces:

  1. one half of an onion, chopped
  2. one half cup gluten free chicken broth
  3. 3 tbsp. Bragg Liquid Aminos (I actually used apple cider vinegar)
  4. 2 tbsp. cornstarch
  5. 1 tbsp. rice vinegar
  6. 1 tbsp. minced garlic
  7. 2 tsp. brown sugar
  8. one half tsp. salt
  9. one half tsp. ground ginger
  10. one quarter tsp. red pepper flakes
  11. one and one half pounds chicken thighs, trimmed of fat
  12. one half package snow peas
  13. 1 orange pepper, cut into small pieces
  14. 2 cups cooked rice
  15. 2 scallions, chopped
  16. one half cup salted cashews

Process:

  1. Stir together the first 10 ingredients (onion through red pepper) in the slow cooker.
  2. Add the chicken thighs (I put them in whole, but you can chop them into pieces too).
  3. Stir to coat the chicken with the sauce.
  4. Cook on low for 3 hours.
  5. Add the snow peas and peppers and cook for another 30 minutes.
  6. Serve by spooning the chicken mixture over a bowl of rice.  Garnish with scallions and cashews.

This recipe is definitely a keeper.  It was delicious!  The cashews added a nice crunch.  Next time, I might amp up the spice combination… but it was a great recipe!  And very easy in the slow cooker, too.

Happy Allergy Free Eating!

 

 

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April 19, 2012 · 6:30 pm

Lemon Hollandaise with Shrimp and Asparagus

There was an enticing recipe in the Wall Street Journal this past weekend for “Butter Braised Asparagus with Shrimp and Lemon Hollandaise.”  Just the title is mouth watering.  Of course Mom took on the challenge of making the recipe dairy free!  With just a couple changes, she made the Hollandaise dairy free (although it does have eggs).  All I can say is “wow.”  Our dinner table was silent for a few moments as we savored the perfect sauce.

In the recipe, the shrimp was poached in vegetable broth, lemon juice,  and white wine while the asparagus was sauteed in a little bit of butter.  But I really want to share the Hollandaise Sauce and how Mom made it dairy free.  You could certainly use this sauce over chicken or other fish, or even for breakfast!

Non Dairy Hollandaise Sauce

Pieces:

  1. 2 large egg yolks
  2. 1 tbsp. champagne vinegar
  3. one half tsp. salt
  4. one quarter cayenne pepper
  5. one stick of vegan butter
  6. juice of one lemon

Process:

  1. Bring a pot of water to a boil then reduce heat to low so the water just simmers.
  2. Whisk yolks and vinegar in a medium bowl.  Season with salt and cayenne pepper.
  3. Put the bowl over the simmering water and stir aggressively until the yolks and vinegar become thick.  Watch the mixture so it doesn’t curdle, moving it off heat if needed.
  4. Whisk in 1 stick of vegan butter, in small pieces, until each piece is melted in.
  5. Add the lemon juice and salt, carefully whisking so it doesn’t curdle.
  6. Serve hot over poached shrimp and asparagus, or your favorite protein and veggies.

Thank you, Chef Brock and the Wall Street Journal!

Happy Allergy Free Eating!

 

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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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