February 19, 2012 · 6:20 pm

Sweet Potato Hash Brown Beginnings

Weekend mornings are a time to sleep in, enjoy a big mug of coffee, and make a big breakfast… at least mine are!  This morning, I made hash browns with sweet potatoes, onions, and paprika and then started thinking about all the different combinations you could make with this base.  The sweet potatoes and onions are delicious on their own, but if you were making a big breakfast, there are plenty of add ins you could use.

Sweet Potato Hash Browns

Pieces:

  1. one sweet potato, peeled and chopped into matchsticks with a mandolin
  2. 3 tbsp. chopped onion
  3. 1 tbsp. olive oil
  4. one half teaspoon each, sea salt and pepper
  5. 1 tsp. smoked paprika

Process:

  1. Combine all ingredients in a saute pan.
  2. Stir 5-7 minutes over medium heat, until sweet potatoes and onion get tender.
  3. Serve hot with your favorite breakfast add ins.

 

Other ideas and combinations:

  • serve with ketchup or BBQ sauce
  • add brown sugar and a drizzle of honey
  • add your favorite sausage… mine is kielbasa
  • add chopped green and red peppers
  • serve with rosemary, thyme, and lemon juice
  • add white potato matchsticks
  • serve with a dollop of sour cream and chopped chives
  • put on top of a waffle with some maple syrup

Happy Allergy Free Breakfasting!

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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 12, 2012 · 6:18 pm

Friends, Food, and Fun

Last night, I had the pleasure of having dinner at a friend’s house.  In true friend fashion, Emma cooked an above and beyond gluten and dairy free meal!  I can’t express enough how much it means to me when friends and family cook not only something that I can eat, but something delicious.  I know that it is a challenge, but Emma did it with a smile!  I was so impressed with the meal that we all shared last night, and I had to show you.

We started with corn chips and sweet potato chips dipped in homemade red pepper bean dip… so delicious!

Grilled chicken with a genius glaze… whole grain mustard, apricot preserves, and salt and pepper combined in a food processor.  The sweet and spicy combination was perfect for grilled chicken.

Spinach salad with roasted red peppers and asparagus… all my favorites veggies, and so pretty.

Millets!  A gluten free grain we had never heard of before, but were brave enough to try.  I’m a new fan!  I can already see all the possibilities with these…

No meal is complete without dessert… gluten and dairy free peanut butter chocolate chip cookies, fresh fruit, and So Delicious ice cream.  I think we all had seconds on dessert.

I love cooking, eating, and discovering new allergy free recipes, but I love sharing the experience with close friends even more.  Thanks for a wonderful dinner!

 

 

 

 

 

 

 

 

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February 9, 2012 · 6:11 pm

Foodie 100!

I am so happy to tell you about my involvement in a great new food site!

www.foodie.com

The editors at Foodie.com emailed me a few weeks ago looking for bloggers and recipes to feature on their site in their “Foodie 100.” I submitted a bio, 3 original recipes, and 10 links to recipes already published on my site.  They asked 100 bloggers to participate, and the site launched today!

I have spent this afternoon looking around the site and getting to know all its features.  So impressive!  It is a community where you can share recipes, tips, discussions, and blogs all about food.  They already have so many great recipes featured, and many discussion topics going.  And you can find Balanced Fork, Healthy Life recipes as well!

I hope you sign up for the site and poke around… there is so much to look at.  When you sign up, you have to submit your name and email as well as a photo.  You can then search recipes, post on discussion boards, and “follow” other foodies.  Try to find me and my cranberry themed original recipes… Cranberry Peach Sparkling Cocktail, Prosciutto, Cranberry and Leek Risotto, and Cranberry Almond Quinoa Salad!

I am so proud to be a part of this site, and hope you enjoy it as much as I do!

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February 7, 2012 · 7:14 pm

Snacks!

I’ve been doing the leftover thing recently for dinner, so my kitchen hasn’t been cooking lately.  However, I wanted to share my favorite recent snacks that keep sneaking out of my cupboards.  A couple were discovered at my local grocery store, but I also made some great finds at Target!  (Really, what doesn’t that store have?!)  The snacks are all of the sweet or salty variety… enjoy!

Chips that taste like popcorn, and are gluten free!  I’m not the biggest fan of popcorn, but these are really good.  I have tried the sea salt and kettle variety, both delicious.

Sweet Potato Tortilla Chips!  A great way to add some more vitamins with sweet potatoes instead of just corn.  And gluten free!

I bought prepared guacamole at the grocery store to go with the Sweet Potato Chips.  This picture was taken a few days after opening… and no brown spots.  I hate it when guacamole goes bad so quickly.

Dairy free chocolate chunks… found at Target!  They are so good with some trail mix.  I can’t even tell the difference between them and “real” chocolate chips.

Can you read the fine print?  This is a jar full of peanut butter AND chocolate!  Good on a banana, toast, in oatmeal, or just on a spoon.  Also found at Target.

Happy Allergy Free Snacking!

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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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January 29, 2012 · 8:29 pm

Curried Sweet Potato Stir Fry

In the mood for something a little different this weekend, I made a curry stir fry.  I used tofu, sweet potatoes, and red peppers.  I know that tofu is not everyone’s favorite… so this recipe would be just as good with chicken.  And for those that are afraid of curry… this would be a good recipe to dip your toe into.  It has great curry flavor, but isn’t too overwhelming.  I think that is what is so great about stir fry… you can always tweak it to what your individual tastes are.

Curried Sweet Potato Stir Fry

Pieces:

  1. one block of tofu, cut into bite sized pieces and dried on towels
  2. 2 tbsp. olive oil
  3. 2 sweet potatoes, peeled and cut into bite sized pieces
  4. 1 large red pepper, cut into bite sized pieces
  5. one half of an onion, cut into bite sized pieces
  6. 2 tbsp. yellow curry powder
  7. 2 tsp. cinnamon sugar (or 1 tsp. of each)
  8. 2 tsp. smoked paprika
  9. salt and pepper to taste
  10. one half cup dried cranberries

Process:

  1. To prep the tofu… cut into small blocks and set in between two towels for an hour to dry out.
  2. In a large saute pan, add the olive oil and tofu pieces.
  3. Let sit on medium high heat for about 4 minutes…then flip the tofu to brown the other sides.
  4. Add the sweet potatoes, red pepper, onion, curry powder, cinnamon sugar, paprika, and salt and pepper.
  5. Stir every few minutes to make sure that all sides get browned.
  6. When everything is just about tender, add the dried cranberries and stir for the last couple minutes.
  7. Serve hot.  Can also serve over rice.

Happy Allergy Free Eating!  Try something new.

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January 26, 2012 · 4:55 pm

Chocolate Dipped Coconut Macaroons

I have always been a big fan of dessert, but when you take wheat and dairy out of your diet… sweets become tougher to come by.  I have slowly found my favorite sweet treats… such as allergy free homemade peanut butter chocolate chip cookies and coconut milk ice cream.  My venture this week was a coconut cookie… chocolate dipped coconut macaroons.  They do have egg whites in them, but I don’t seem to have a reaction.  Major plus!  Although tempting to eat the whole batch, I won’t push my limits!  In addition to being delicious, they are also super easy to make.

Chocolate Dipped Coconut Macaroons

Pieces:

  1. 3 cups flaked coconut
  2. two thirds cup white sugar
  3. one quarter cup gluten free flour
  4. 3 egg whites
  5. 1 tsp. vanilla
  6. one quarter tsp. almond extract
  7. 2 cups dairy free chocolate chips

Process:

  1. In a large bowl, combine the coconut, sugar, flour, egg whites, vanilla, and almond extract.  Stir well to combine.
  2. In a greased cookie sheet, drop rounded spoon fulls of the batter.  You can use your hand to shape them.
  3. Bake at 325 degrees for about 20 minutes, until the tops start to turn golden brown.
  4. Let them cool completely.
  5. In a double boiler or similar, melt the chocolate chips over medium heat.  Stir the melted chocolate until smooth.
  6. Dip half of each macaroon into the chocolate.
  7. Let sit, cool, and harden on wax paper.

Happy Allergy Free Desserting!

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January 24, 2012 · 7:11 pm

Oodles of Thai Peanut Noodles

I love Thai food… there are so many meat and vegetable possibilities for someone with food allergies, and the spices offer amazing flavor. When eating out, my favorite Thai dish is Pad Thai… with anything “honey sesame” close behind.  But at home, I love making Thai Peanut Noodles.  They are rich, filling, and exploding with those great Thai flavor combinations… peanut oil, soy sauce, lime juice, ginger… yum!

I took an existing Peanut Sauce recipe that I have under my Recipes section, tweaked it a little (cooking is always an experiment in progress!), and made it noodle ready.  The result?  A delicious dish that I could enjoy at my own table!  It is also very, very easy… just cook some pasta, stir the sauce ingredients together, and combine.

Thai Peanut Noodles

Pieces:

  1. one and a half cups smooth peanut butter (I like Skippy Natural)
  2. 4 tbsp. rice vinegar
  3. 2 tbsp. honey
  4. 2 tbsp. sesame oil
  5. 2 tbsp. wheat free soy sauce
  6. juice of one lime (put it in the microwave for 10 seconds to get it really juicy)
  7. 1 tbsp. chopped garlic
  8. 1 tsp. red chili flakes
  9. 2 tbsp. ginger
  10. rice noodles (or your favorite pasta)
  11. one half cup of the water the pasta cooked in
  12. chopped scallions, about 2 tbsp.
  13. one carrot, shredded into fine strips using a vegetable peeler.

Process:

  1. Cook the pasta according to package directions.  (When the pasta is done cooking, be sure to reserve one half cup of the water that the pasta cooked in.)
  2. In a large bowl, combine the peanut butter, rice vinegar, honey, sesame oil, soy sauce, lime juice, garlic, red chili flakes, and ginger.  Stir well.
  3. When the pasta is done cooking, pour the one half cup of pasta water into the peanut sauce.  Stir to combine.
  4. Add more warm water if you want to thin out the sauce even more, to your liking.  If you don’t have any pasta water left, regular warm water is fine.
  5. Stir well and pour over the pasta.
  6. Top with chopped scallions and shredded carrot.
  7. Serve hot… or cold the next day!

You could also top with chopped peanuts, or shredded chicken.

Happy Allergy Free Eating!

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