Tag Archives: chili powder

Pineapple Grilled Chicken

Oh I don’t know how summer has gotten away from me already!  We have had a heat wave in Boston, which makes me not want to heat up the stove.  Well hello there, grill!  I made some grilled chicken this week that was perfect for summer… it has a fruit juice base which makes for great flavor.  Hope you enjoy it!

Pineapple Grilled Chicken

Pieces:

  1. one cup pineapple juice
  2. one half cup raspberry vinegar
  3. 2 tbsp. olive oil
  4. 2 tsp. chopped garlic
  5. one quarter cup chopped green onion
  6. 2 tsp. chili powder
  7. salt and pepper to taste
  8. 2-3 chicken breasts

 

Process:

  1. Combine all ingredients in a large plastic bag or bowl and mix well.
  2. Add 2-3 chicken breasts and marinate about 3-5 hours.  Turn to ensure that all surfaces of chicken are covered.
  3. Grill on medium heat about 15 minutes, until chicken is cooked through.
  4. Serve hot.

marinated grill chicken

 

 

Happy Allergy Free Eating!

 

 

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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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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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A Taste of New Orleans…

Still dreaming about the fresh Cajun meals I enjoyed while in New Orleans this summer, I decided to make my own version of Jumbalaya for some friends I am having over tomorrow night.  It is pretty inexpensive to make, easy to serve a large group of people, and definitely a crowd pleaser.  The best part was that I used a Cajun spice I bought while in New Orleans this summer, appropriately named “Slap Ya Mama” spice mix!  Although a simple blend of chili powder, garlic, salt, and pepper… it was delicious… and the name made it even more so!

Jumbalaya for a crowd

Pieces:

  1. 2 pounds chicken tenders
  2. 2 tbsp. olive oil for sauteing
  3. 2 cans chopped tomatoes
  4. 1 package Andouille sausage
  5. 2 cups of rice
  6. 1 package frozen corn and red pepper mix
  7. 2 tbsp. Slap Ya Mama seasoning (or your own spicy mix)
  8. 2 tsp. cumin
  9. 2 tsp. smoked paprika
  10. 1 tsp. parsley

Process:

  1. Chop the chicken tenders into bite sized pieces.
  2. In a shallow saute pan with olive oil, saute the chicken tender pieces until cooked through.  While they are cooking, add 1 tbsp. Slap Ya Mama seasoning, 1 tsp. cumin, 1 tsp. smoked paprika, and 1 tsp. parsley and stir frequently.
  3. Cook 2 cups rice to package directions.
  4. In a large pan, add the rice, chicken, canned chopped tomatoes, sausage links (cut into bite size pieces), package of corn and pepper mix, 1 tbsp. Slap Ya Mama seasoning, 1 tsp. cumin, 1 tsp. smoked paprika.
  5. Stir and heat on low heat until heated through.
  6. Serve hot… preferably with a banjo player!

Happy Allergy Free Eating!

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Honey Sesame Tofu

I ordered some Chinese take out with a friend this weekend, and my indulgence of choice was Honey Sesame Tofu.  I never had it before, and it was pretty good.  I liked the sweet flavor and thick tofu pieces.  Then I started thinking…. wait, I could make this…and make it healthier…

Honey Sesame Tofu

Pieces:

  1. 1 block of firm tofu
  2. 3 tbsp. oil for sauteing
  3. 2 tbsp. gluten free soy sauce
  4. 1 tbsp. sesame oil
  5. 6 tbsp. honey
  6. 2 tbsp. agave nectar
  7. 3 tbsp. plum sauce
  8. 3 tbsp apple cider vinegar
  9. 1 tsp. chili powder
  10. 1 tbsp. soy flour
  11. sesame seeds for sprinkling

Process:

  1. Make crispy tofu pieces, like I did in Sweet and Salty Stir Fry.  Follow steps 1-6 to dry, slice, and saute the tofu in hot oil in a shallow pan until they start to brown.
  2. While the tofu is cooking, make the honey sauce by combining soy sauce, sesame oil, honey,  agave nectar, plum sauce, apple cider vinegar, and chili powder.
  3. Heat the sauce on low until it starts to bubble, whisking thoroughly.
  4. Then add 1 tbsp. soy flour to thicken, and stir for just another minute.
  5. Pour the sauce over the tofu, sprinkle some sesame seeds, and serve over rice and/or vegetables.

Here is the take out version with rice:

Here is my version with snap peas:

Pretty close… and I am sure my version is healthier!

Happy Allergy Free Eating.

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