Tag Archives: onion

Sizzzzling

Last week, I made fajitas at home and never had a chance to share them!  I like making fajitas at home because you can add so much variety to them and really personalize your favorite flavors.  I am also finding that ethnic foods fit well with my diet, so fajitas were a great weeknight meal for me.

First I made Smokey Corn and Beans:

Pieces:

  1. one can of drained black beans
  2. one half bag of frozen corn
  3. juice of one half of a lime
  4. 3 tbsp. smoked paprika
  5. a few handfuls of torn parsley

Process:

  1. In a large pan, add the beans, corn, lime juice, and paprika.
  2. Cover and put over medium heat.  Stir every few minutes, until warmed through.
  3. Toss with a few handfuls of torn parsley.
  4. Serve on the side of fajitas, or right in the tortilla!

 

Then I sauteed chicken tenders and sliced green pepper and onions in a large saute pan with some olive oil.  I added about 3 tbsp. lime juice, 2 tbsp. cumin, a sprinkle of salt, pepper, and garlic salt.  Stir and cover for about 10 minutes, until chicken is cooked through and pepper and onions are tender.

To assemble fajitas, I used warm white corn tortillas topped with smokey corn and beans, chicken with peppers and onions, mild salsa, and guacamole.  So tasty, I couldn’t stop at just one!  Ole!

Happy Allergy Free Eating!

 

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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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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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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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Easy Cheapsy Chicken Cacciatore

When I graduated college and money was tight on a first year teacher’s salary, I got pretty good at making easy and cheap chicken dishes.  Whatever was on sale was what I made.  Apparently one of them, Chicken Cacciatore, was good enough for my roommate Caitlin to ask for repeatedly during the three years we lived together.

Usually the conversation would go…

“Lauren, are you making dinner tonight?”

“Yes.”

“Good, I’m hungry.  Can it be chicken cacciatore?”

So, Caitlin… this one is for you!  Easy, cheap, and perfectly gluten and dairy free!

Easy Cheapsy Chicken Cacciatore

Pieces:

  1. One cup rice, cooked to package directions
  2. 1-2 pounds chicken tenderloins, or 1-2 chicken breasts
  3. 1-2 tbsp. olive oil
  4. 3 green peppers, sliced into strips
  5. one half of an onion, chopped
  6. 2 cans diced tomatoes, preferably garlic and onion flavored
  7. 1 package chopped mushrooms
  8. 1 tsp. each thyme, parsley, paprika, garlic salt, and pepper

Process:

  1. Cook rice according to package directions.  Set aside.
  2. In a large coated saute pan, add the chicken tenderloins.  Cook for a few minutes on each side, enough to sear each side, but not cook completely through.
  3. In a different saute pan, add the olive oil, green peppers, and onion and cook until tender.
  4. In the chicken pan, add the peppers and onion.  Also add the diced tomatoes, mushrooms, and spices.  Cook on medium heat, covered, until cooked through and all ingredients are tender (about 10-15 minutes).
  5. Serve chicken mixture over rice.

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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Colette’s Corn Salad

This past weekend, I was able to catch up with a few of my cousins and share a home cooked meal.  My cousin, Colette, lovingly made an entirely “Lauren friendly” meal.  It always touches me when friends and family tell me about gluten and dairy free products, articles, and restaurants they find… but my cousins went above and beyond.  They covered every angle of my restrictive diet without even blinking an eye, with the attitude of “it’s an adventure, and we are going to do it with you!”  That’s love.

There was perfectly cooked steak (thanks, Jim!), oven roasted potatoes, corn salad, tomato and avocado salad, and fruit sorbet with a gluten and dairy free treat for dessert (thanks, Diana!).  And they even got soy milk for my coffee the next morning, with my favorite Van’s waffles and turkey sausage!

The most interesting part of the meal was the corn salad… now known as “Colette’s Corn Salad.”  Colette had tried it in a restaurant and recreated the recipe from her own tastebuds.  So I, of course, had to have the recipe and recreate it!

Colette’s Corn Salad

In a large pan, saute chopped onion (I actually used a shallot that was on hand) and chopped bacon.  (I took about 5 bacon strips and cut them into small pieces.)  Add a little bit of olive oil, and stir frequently.

When the bacon is just about done cooking, add corn.  (Colette used sweet corn right off the cob, I used a bag of frozen that was on hand… the fresh was so much sweeter!)

Also add a few tablespoons of chopped rosemary (this is the secret, must have ingredient).  Stir in another tablespoon of olive oil and a few shakes of sea salt.

Stir and cover until cooked and heated through.

My new favorite side dish… seriously delicious!  Happy Allergy Free Eating.

 

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