Tag Archives: celery

Fancy BLoT

My childhood summers consisted of many trips up to Maine beaches, which always also included Maine lobster.  YUM!  So to me, nothing says summer more than some red hot lobster.  After a very filling recent lobster dinner, I took some leftovers and made a Fancy BLT open sandwich the next day.  Even better the second day!

Fancy BLT

Pieces:

  1. the leftover claw and tail meat of 1 lobster
  2. 2 slices bacon
  3. 15-20 cherry tomatoes
  4. 1 tbsp. (vegan) mayo
  5. 2 celery stalks
  6. 1 tsp. lemon pepper
  7. 2 slices of your favorite gluten free bread
  8. 1 tbsp. vegan butter

Process:

  1. Strip the claw and tail of the lobster to get all possible meat.  Shred with your fingers or a fork and put into a bowl.
  2. Cut the bacon into small bite sized pieces and saute on medium heat for about 5-7 minutes, until crispy.
  3. Slice the cherry tomatoes into quarters.
  4. Chop the celery into the same size pieces as the tomatoes.
  5. Add the sauted bacon, cherry tomatoes, celery, lemon pepper, and mayo to the lobster meat and stir to combine. 
  6. Toast and butter the bread to your liking.
  7. Create an open sandwich by scooping lobster salad on the toast.
  8. Enjoy!

lobster blt

Happy Allergy Free Eating!

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Ginger, Orange, Cashew Stir Fry

I love cooking and spending time in the kitchen, but sometimes weeknights are hard even for someone who loves to cook!  Stir fries are always quick and easy, and this one is particularly flavorful.  I made it vegetarian, but you can add your favorite protein… cubed chicken, steak, or tofu.  Also, these are my favorite flavors, but feel free to create your own and enjoy!  Just make sure the veggies don’t get too mushy… that can totally ruin a flavorful stir fry.  This recipe makes several meals.

Ginger, Orange, and Cashew Stir Fry

Pieces:

  1. one cup white rice, cooked to package directions
  2. 3 stalks celery, cut into small slivers
  3. 3 carrots, peeled and cut into small rounds
  4. one quarter cup diced white onion
  5. 1 tbsp. olive oil
  6. one red pepper, sliced into thin strips
  7. one green pepper, sliced into thin strips
  8. one cup frozen snap peas
  9. one cup frozen green peas
  10. one cup frozen corn
  11. one quarter cup gluten free soy sauce
  12. 3 tbsp. ground ginger
  13. 2 tbsp. honey
  14. 4 tbsp. orange zest
  15. one quarter cup chopped cashews

 

Process:

  1. Cook rice according to package directions.
  2. While rice is cooking, add sliced celery, carrots, and onion to a large sauté pan with 1 tbsp. olive oil.  Let them sweat for a few minutes and start to soften.
  3. Add the red and green pepper strips and continue to sauté just until veggies are barely soft.
  4. Add the snap peas, green peas, and corn.
  5. Add the soy sauce, ginger, honey, and orange zest.  Stir to combine.  Continue stirring until well combined and heated through.
  6. When just about done, add the cooked white rice and stir through.
  7. Top with chopped cashews and enjoy!

cashew stir fry

Happy Allergy Free Eating!

 

 

 

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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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Apple, Celery, Grape, and Honey Tofu Salad

Knowing that big meals often come with the holiday season, I have been trying to make some light meals to maintain some sort of balance.  This past week, I made a very filling but lightly flavored salad.  It has easy and fresh ingredients.  And, if you don’t like tofu, you could easily use grilled or baked chicken pieces.  The recipe and ingredients here are enough for several days of salads!

Apple, Celery, Grape, and Honey Tofu Salad

Pieces:

  1. 1 head romaine, chopped
  2. 8 celery stalks, chopped
  3. 1 pound of red grapes, sliced in half
  4. 4 green apples, chopped into bite sized pieces
  5. 4 tbsp chopped scallions
  6. 1 package diced firm tofu (or dice a block yourself)
  7. cooking spray
  8. 4 tbsp. honey
  9. 2 tbsp. sesame seeds
  10. 2 tbsp. olive oil
  11. 3 tbsp. white wine vinegar
  12. 2 tbsp. apple cider
  13. salt and pepper to taste

Process:

  1. Drain the diced tofu and place the pieces in between two dish towels to dry, about 30 minutes.
  2. Chop all your salad produce- the lettuce, celery, grapes, apples, and scallions.
  3. In a large skillet lined with cooking spray and over medium heat, place the dried tofu.
  4. Drizzle 2 tbsp. honey and the sesame seeds over the tofu.
  5. Stir the tofu every 4 minutes, making sure to cook all sides evenly.  You will know that the tofu is done when it starts to brown to your liking.
  6. When the tofu is done cooking, assemble the salads by plating the lettuce and adding a handful each of celery, grapes, and apples.  Top with a handful of tofu and a pinch of scallions.
  7. For the dressing, combine 2 tbsp. honey with the olive oil, white wine vinegar, apple cider, and salt and pepper.  Shake well.
  8. Pour 2-3 tbsp. of dressing over your salad.
  9. Enjoy!

apple celery salad

 

Happy Allergy Free Eating!

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Hurricane Stew

While the winds were whipping and the rain was coming down, I couldn’t think of a better meal than homemade beef stew.  It was warm, cozy, and smelled delicious as it cooked in the crockpot all day, while I kept my fingers crossed that the power wouldn’t go out!

Hurricane Stew

Pieces:

  1. 1 lb. beef tenderloin, cut into one inch cubes
  2. 28 ounce can of diced tomatoes, drained
  3. 3 cups baby carrots
  4. 4 celery stalks, cut into small pieces
  5. 1 lb. fingerling potatoes, cut into one inch cubes
  6. 2 apples, peeled and cut into one inch cubes
  7. one quarter cup chopped parsley
  8. one quarter cup chopped rosemary
  9. 1 cup red wine
  10. one half cup apple cider vinegar

Process:

  1. Layer all ingredients in a crockpot.
  2. Cook on high heat for 4.5 hours.
  3. Stir every hour to mix the ingredients.
  4. Serve hot.

 

Happy Allergy Free Eating!

 

 

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Shrimp, Peppers, and Onions over Arugula Pasta

My family has an inside joke to hide any shrimp at holiday gatherings because I will eat it all.  I do really love shrimp!  Grilled… with cocktail sauce… or over pasta.  Here is a great mom- inspired shrimp over pasta recipe that is easy and full of flavor.  Perfect for summer!

Shrimp, Peppers, and Onions over Arugula Pasta

Pieces:

  1. one half of an onion, chopped
  2. three celery stalks, chopped
  3. 3 peppers, cut into long strips… your favorite colors
  4. one pound of shrimp, peeled
  5. 4 tbsp. olive oil
  6. 2 tsp. chopped garlic
  7. one half cup white wine
  8. 2 tbsp. lemon juice
  9. 2 tbsp. red wine vinegar
  10. 2 tsp. red pepper flakes
  11. 4 cups arugula
  12. one box of gluten free pasta
  13. salt and pepper to taste

Process:

  1. In a large saute pan, add the onion, celery, garlic, and 2 tbsp. olive oil.  Saute just until tender.
  2. Add the pepper strips and 2 tbsp. olive oil.
  3. When the onion, celery, and peppers are soft, add the peeled shrimp, white wine, lemon juice, red wine vinegar, and red pepper flakes.  Saute until the shrimp are cooked through and pink.
  4. Cook the gluten free pasta according to package directions.
  5. Serve in a layer… pasta in a bowl, a handful of arugula, and then the shrimp mixture on top.  Season with salt and pepper to taste.

Happy Allergy Free Eating!

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Tarragon Potato Salad

I am visiting with my parents this week, and in addition to loving the warm weather, I have been loving my mom’s cooking.  She is such a fabulous cook, and I learn so much when I am with her!  This week she made Tarragon Potato Salad to go with grilled steak tips.  The potato salad is a fresh and light version of traditional potato salad, and doesn’t use any mayo.  Perfect for the summer weather!

Tarragon Potato Salad

Pieces:

  1. 1 bag fingerling potatoes, each cut into quarters
  2. one half of a red onion, diced
  3. 3 stalks celery, sliced very thin
  4. 3 tbsp. dijon mustard
  5. 2 tbsp. white wine vinegar
  6. one half cup olive oil
  7. 4 tbsp. parsley, chopped
  8. 1 tsp. tarragon
  9. one half tsp. grated lemon rind
  10. 2 tsp. salt
  11. 1 tsp. pepper

Process:

  1. Once the potatoes are washed and cut into quarters, steam them.
  2. Do not rinse the potatoes, but let them cool.
  3. In a large bowl, combine the red onion, celery, dijon mustard, white wine vinegar, olive oil, parsley, tarragon, lemon rind, salt, and pepper.  Whisk to combine.
  4. Add the cooled potatoes and stir to cover the potatoes with the dressing.
  5. Serve at room temperature.

 

Happy Allergy Free Eating!

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Stuffed?

I hope everyone enjoyed their holiday weekend!  I know that I certainly did, with my favorite foods and people.  Even though food holidays can be tough, I have learned to make smart food choices, and realize that I do actually have choices.  Even though my Thanksgiving plate didn’t look like everyone else’s, that didn’t mean that I didn’t enjoy it!  I had turkey and root vegetables, with my favorite starter of shrimp cocktail!  Nothing too shabby about that.

This year, my family and I went out to eat for Thanksgiving.  Although eating out in a restaurant can be tough, I still ended up with a delicious meal.  But, because I knew I wouldn’t be able to have my all time favorite Thanksgiving food, stuffing, my mom made me a gluten free batch to have in my fridge!  Now I can enjoy my favorite stuffing recipe for a few more meals than just last Thursday evening…

Mom’s Apple, Celery, and Sausage Stuffing

Pieces:

  1. 1 small onion, chopped
  2. 3-4 stalks celery, chopped
  3. olive oil for sauteing
  4. 2-3 chicken apple sausage links, chopped into bite sized pieces
  5. 2 green apples, peeled and cut into bite sized pieces
  6. 2 tbsp. parsley
  7. 2 tbsp. thyme
  8. 1 small jar of chestnuts, chopped
  9. 1 package of gluten free stuffing
  10. 2-3 tbsp. vegan butter
  11. 3 cups gluten free chicken broth
  12. salt and pepper for seasoning

Process:

  1. In a large pan coated with olive oil, add onion and celery.  Stir for a few minutes until they start to get tender.
  2. Add the sausage and apple bites, stirring to let the flavors mix and mingle.
  3. When the fruit and veggies start to really tenderize, and the sausage starts to cook, add the parsley, thyme, chestnuts, and stuffing bits.  Stir together to incorporate.
  4. Add vegan butter pads on top and pour in chicken broth.
  5. Bake covered for 45 minutes, until everything cooks through.
  6. Season with salt and pepper, and serve!

Well… I’m off to enjoy the best part of Thanksgiving… leftovers!  Happy Allergy Free Eating.

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