January 22, 2012 · 7:16 pm

Eeeek! Leeks!

I have always been intrigued by leeks and yet have never cooked with them… until now.  I bought two intimidating looking leeks and thought long and hard about how to cook them and with what.  Chicken seemed like a natural choice, and something that I couldn’t mess up.

After chopping off the green stalks and slicing the leeks into small rounds, they seemed less intimidating.  To go with my new friends, I cooked two chicken breasts in white wine, dijon mustard, butter, and thyme… and added sliced mushrooms and the leek rounds in at the end.  I was pleasantly surprised at the result!  The mushrooms and leeks went very well together and it only took about 30 minutes total.  I see another leek recipe in my future.

Leek and Mushroom Chicken with White Wine Sauce

Pieces:

  1. two chicken breasts
  2. 2 tbsp. olive oil
  3. one and one half cups white wine
  4. 2 tbsp. dijon mustard
  5. 2 tbsp. vegan butter
  6. 1 tbsp. thyme
  7. 1 container sliced mushrooms
  8. 2 leeks, sliced into small rounds and rinsed

Process:

  1. In a large saute pan with some olive oil, start to cook the chicken breasts on medium heat.
  2. Flip the chicken after 2 minutes.
  3. Add half of each of the white wine, dijon mustard, butter, and thyme.  (You can estimate the measure, and just pour it in there… it will mix while cooking).
  4. Cover and let simmer for about 7 minutes.  Watch that the wine doesn’t totally evaporate, and if it does, just add more.
  5. After 7 minutes, flip the chicken again.  Stir up any browned bits in the bottom of the pan.
  6. Add the remaining wine, mustard, butter, and thyme as well as the mushrooms and leeks.
  7. Cover and let simmer 10 minutes, until the chicken is cooked through.
  8. Serve chicken with heaping spoonfuls of the leeks, mushrooms, and sauce on top.

Happy Allergy Free Eating!

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January 19, 2012 · 8:00 pm

Sick? Need Soup.

Feeling under the weather over the past couple of days, I was craving soup.  There is something comforting about the warmth, the hearty textures, and the ability to hold a whole meal in your hands.  Instead of making homemade soup that required my full energy, I made halfway homemade soup.  I had one of those soup mixes, gluten free of course, and added some of my own veggies to really make it hearty.  The mix was Red Pepper Corn Chowder.

Have you seen these mixes before?

Gluten Free!

I used its base, and then added my own chopped potato and red pepper pieces.  First, I simmered my potato pieces in gluten free chicken broth for about 15 minutes, until just tender.  I then added my red pepper pieces and the soup mix and let it bubble some more, about 10 minutes.  At the very end, I added soy milk creamer to really make it rich, and let combine for just another minute.  Stir, pour, and enjoy!  Topped with chives, it was the perfect way to get over the hump of being sick.  And, because my add ins added so much depth, there are leftovers for lunch!

These mixes are so great because you can add anything you have in your fridge and make new flavor combinations… or just enhance the ones they gave you.  To this one, you could also add chicken or seafood for some added protein.

Happy Allergy Free Eating!

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January 16, 2012 · 8:03 pm

Food Fotos

This weekend, I had the wonderful opportunity to spend some time with family.  It was the perfect way to spend a long and relaxing weekend.Not only was it nice to spend time together to share stories and laughter, but the food was just as great!  I am always so appreciative when people consider my allergies when bringing food to a gathering… and this weekend was no exception.  I could eat everything that was brought!  My family was so thoughtful in bringing and making food that I could share with them… they really went above and beyond.

So here are some drool worthy gluten and dairy free photos for future dish inspirations…

A salad starter topped with protein rich beans and sweet corn.

Slow cooked beans with BBQ bacon flavoring… so delicious!

Roasted broccoli with sea salt and garlic.

My cousin made my very own Ketchup and Mustard Meatballs!  So flattering!

Rice dish with red and green peppers in a tomato base…very flavorful.

Italian style marinated chicken kebabs… so refreshingly herby.

A sweet ending of black cherry sorbet!

Thank you for a wonderful and delicious weekend, cousins!

 

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January 12, 2012 · 7:26 pm

Bacon and Onion Twice Baked Potatoes

Bacon.  Onion.  Potatoes.  What a seriously delicious combination.  I was looking for something hearty to make for dinner during these cold winter nights, and nothing sounded better than a combination of bacon, onion, and potatoes.  Twice baked.  Mouth watering.

Bacon and Onion Twice Baked Potatoes

Pieces:

  1. 1 potato
  2. 1 tbsp. olive oil
  3. 2 slices of bacon, cut into small pieces
  4. one quarter of an onion, cut into small pieces
  5. 2 tbsp. chives, chopped

Process:

  1. Cut the potato in half, length wise.
  2. Bake on a cookie sheet at 375 degrees for 45-60 minutes, until tender.
  3. While the potato is cooking, saute the bacon and onion bits in a saute pan until browned.
  4. When the potato is tender, scoop out the inside with a spoon… to leave just a hollow skin.  Put insides into a bowl.
  5. Combine the sauteed bacon and onion with the potato insides.  Stir to combine.
  6. Scoop the bacon, onion, and potato mixture back into the hollowed out potatoes.
  7. Sprinkle with chopped chives.
  8. Bake at 375 degrees for 5 minutes.
  9. Serve hot.

Happy Allergy Free Eating!

 

 

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January 10, 2012 · 6:52 pm

Blood Orange Quinoa Salad

Always looking for lunches that don’t involve a sandwich, I often turn to quinoa.  Quinoa is a grain that is gluten free and full of fiber and protein (about 5g fiber and 9g protein per serving).  It really is an underestimated (and under eaten!) grain.  You cook it like pasta, but it has much greater staying power than pasta does because of its high protein content.

This week, I cooked a pot of quinoa and roasted red peppers, zucchini, and eggplant in the oven to make roasted vegetable quinoa salad.  It is a filling lunch that gets me going through the day.  Just toss over lettuce and you have a variation on your regular standard salad.

But, my favorite part of my lunch this week was the vinaigrette that I tossed the salad with.  I used blood orange vinegar and fresh blood orange juice with some olive oil and ginger… yum!  It really added a nice zing to the salad.

Blood Orange Vinaigrette

In a bowl or salad dressing shaker, combine:

  1. 3 tbsp. blood orange vinegar (I easily found it at Whole Foods)
  2. juice of one half of a blood orange
  3. 2 tbsp. olive oil
  4. 1 tsp. ginger
  5. salt and pepper to taste

Whisk and pour over roasted vegetable quinoa salad or your favorite salad.

A delicious and spring like break to winter!

Happy Allergy Free Eating.

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January 8, 2012 · 6:23 pm

Sweets and Beets

Beets.  You either love them or hate them.  I found out that I love them a year ago when a close friend made me try a salad that had beets on it.  I was very skeptical, but took the first bite and couldn’t believe what I had been missing out on!  I love their smokey, woody taste because they are so different than any other vegetable.  I enjoy roasting my own beets in the oven, but wanted a beet recipe that didn’t take much time after a long work day.  And so came Sweets and Beets with Rosemary Garlic Sauce.  A great hearty side dish for any meal!

Sweets and Beets with Rosemary Garlic Sauce

Pieces:

  1. 2 sweet potatoes, peeled and sliced into quarter inch rounds
  2. 2 cans beets (cut in rounds), drained
  3. olive oil for misting
  4. salt and pepper for seasoning
  5. 3 tbsp. olive oil
  6. 1 tsp. lemon juice
  7. 1 tsp. chopped garlic
  8. 1 tsp. chopped rosemary (preferably fresh)

Process:

  1. On a cookie sheet, spread the sweet potato rounds and drained beet rounds.
  2. Mist with olive oil, and season with salt and pepper.
  3. Roast at 375 degrees for about 40 minutes, until the sweets are tender.
  4. While the sweets and beets are roasting, make the sauce by combining olive oil, lemon juice, garlic, and rosemary. Whisk to combine.
  5. When the sweets and beets are done cooking, toss them with the rosemary garlic sauce.
  6. Serve hot.

 

Happy Allergy Free Eating!

 

 

 

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January 5, 2012 · 6:56 pm

Simple Roasted Broccoli

Looking for simple dinners this week to ease back into the swing of things after the holiday, I baked a couple turkey breasts and wanted a smokey side to go with them.  So I made Simple Roasted Broccoli, flavored with 4 spices.  My smokey spice choices were a good combination with the turkey, and it was so easy to make!

Simple Roasted Broccoli

Pieces:

  1. one head of broccoli
  2. olive oil for misting/drizzling, about 1 tbsp.
  3. 1 tsp. smoked sea salt
  4. 1 tsp. lemon pepper
  5. 1 tsp. smoked paprika
  6. 1 tsp. chili powder

Process:

  1. Cut the stems off of the broccoli so only the florets remain.
  2. Spread out the broccoli florets on a cookie sheet.
  3. Mist the broccoli with olive oil, or drizzle.  (I like misting because it lessens how much you use, and it spreads evenly.)
  4. Sprinkle the smoked sea salt, lemon pepper, smoked paprika, and chili powder over the florets.
  5. Bake at 375 degrees, about 20 minutes, until the florets start to brown and crisp.
  6. Serve hot.

Happy Allergy Free Eating!

 

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January 3, 2012 · 8:27 pm

Holiday Drool….

Holidays = food.  I had a wonderful time over the holidays spending time with family, and eating my way through a week long vacation!

Here are some of the allergy free food highlights that I just had to share:

Our annual Christmas Eve meal… fresh lobster over (corn) pasta, highlighted with spicy arugula.

Christmas salad… roasted pear and fennel.

Christmas beef tenderloin with parsley butter, peas, and crispy roasted potatoes.

Asparagus coins cooked in parsley water.  Serious flavor.

Shrimp over leek risotto.

Chicken taco in a gluten free shell!

Gluten free steak tips with spicy lime beans and orange glazed carrots.

Red curry tofu.

Nothing like washing down some southern meals with sweet tea!

I hope everyone had a wonderful holiday season… now it’s back to the kitchen for me after a week of wonderful meals cooked by Mom!  New recipes coming this week…

 

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December 20, 2011 · 8:22 pm

Egg Nog Sweets

About this time of year, I buy more coconut milk eggnog than I can actually drink… purely because I can only buy it once a year.  So, looking for ways to use it, I made Baked Egg Nog Sweet Potatoes.  I love sweet potatoes, and the eggnog was a great seasonal way to enjoy them!

Baked Egg Nog Sweet Potatoes

Pieces:

  1. 2 sweet potatoes, peeled and cut into very small pieces.  I cut them into disks, and then each disk into fourths.
  2. three quarters cup coconut milk egg nog
  3. three quarters cup brown sugar
  4. 1 tbsp. cinnamon
  5. 1 tsp. vanilla
  6. 2 tbsp. vegan butter

Process:

  1. Microwave the sweet potatoes pieces on high for 4 minutes to tenderize them.
  2. In a baking pan, combine the sweet potatoes, egg nog, sugar, cinnamon, and butter.
  3. Bake, uncovered, at 375 degrees for 45-60 minutes.
  4. Stir together and serve hot.

(If you want more of a casserole or souffle dish, add 2 tbsp. gluten free flour and 1 beaten egg)

 

Happy Allergy Free Eating!

 

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December 18, 2011 · 6:36 pm

Balsamic Chicken Kebabs

Just like everyone else this time of year, I had a Christmas party to go to in the few final days of December.  I wanted to make something festive for the season, as well as a finger food that I could eat.  So, I made Balsamic Chicken Kebabs… easy, flavorful, and quick.  I skewered them with artichoke hearts and roasted red pepper, to incorporate the colors of the season… but chicken kebabs have so much potential for any time of year… just change up the vegetables.

Balsamic Chicken Kebabs

Pieces:

  1. 2 pounds chicken tenderloins, cut into bite sized pieces
  2. 1 jar roasted red peppers, cut into bite sized pieces
  3. 4 small jars artichoke hearts
  4. 1 cup balsamic vinegar
  5. one half cup brown sugar
  6. 3 tbsp. dijon mustard
  7. 2 tbsp. smoked paprika
  8. salt and pepper to taste
  9. 20 wooden skewers, soaked in water for at least an hour.

Process:

  1. Marinate the bite sized chicken pieces in the balsamic vinegar, brown sugar, dijon mustard, paprika, salt and pepper, for at least 2-3 hours.
  2. On the skewers, thread artichoke hearts, roasted red pepper pieces, and marinated chicken bites in an alternating pattern.
  3. Bake on a cookie sheet at 350 degrees for 25 minutes.
  4. Serve hot, with an extra drizzle of balsamic vinegar on top.

Happy Allergy Free Eating!

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