Tag Archives: fennel

Apple Cider Chicken with Rosemary, Leeks, and Fennel

Even though I don’t like the fact that it is a little cooler in the fall, I do enjoy all the flavors of fall cooking.  In addition to stocking up on pumpkin, my fridge is also full of apple cider.  I love having a warm mug of apple cider with some cinnamon on top, and I also love cooking with it.  Here is a fall dish where the chicken bathes in apple cider and cinnamon!

Apple Cider Chicken with Rosemary, Leeks, and Fennel

Pieces:

  1. 2 chicken breasts
  2. one leek, greens cut off and chopped into rounds
  3. one fennel bulb, greens cut off and chopped into rounds
  4. 3 tbsp. vegan butter
  5. 2 cups apple cider
  6. 1 tbsp. cinnamon
  7. 4 tbsp. chopped rosemary
  8. salt and pepper

Process:

  1. In a large sauté pan, heat 2 tbsp butter and chicken over high heat.
  2. Brown chicken for 3 minutes each side.
  3. Lower the heat to medium.  Add the leek and fennel slices. Sauté about 2 minutes.
  4. Add half the apple cider and half the rosemary.
  5. Sprinkle the chicken with cinnamon.
  6. Cover and cook over medium heat about 10 minutes.
  7. Add the rest of the apple cider and rosemary.
  8. Cover and cook another 10 minutes.
  9. Continue cooking until chicken is cooked through and apple cider is cooked off. Add water or more apple cider if needed to keep pan wet.

Happy Allergy Free Eating!

 

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Potato, Leek, and Fennel Casserole

Potatoes are easy to work with, and easy to mold into different side dishes with various flavors.  Here is a basic casserole that adds the unique flavors of leeks and fennel.  A great side dish to any hearty meal!

Potato, Leek, and Fennel Casserole

Pieces:

  1. 3 tbsp. vegan butter
  2. 3 leeks, the white parts sliced and rinsed
  3. 1 fennel bulb, sliced
  4. 5 russet potatoes, peeled and thinly sliced
  5. 1 cup gluten free chicken stock
  6. 1 cup white wine
  7. 2 tsp. chopped parsley
  8. salt and pepper to taste
  9. 3 tsp. parmesan cheese or dairy free equivalent

Process:

  1. Melt the butter in a large saute pan.
  2. Add the leeks and fennel and saute until tender, about 10 minutes.
  3. Add the potatoes, chicken stock, white wine, parsley, and salt and pepper.  Continue to saute another 15 minutes.
  4. Transfer to a deep oven safe dish and bake another 60 minutes, until the potatoes are soft.
  5. Serve hot, sprinkle with parmesan cheese.

Happy Allergy Free Eating!

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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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