Tag Archives: peas

April 21, 2013 · 7:07 pm

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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March 21, 2013 · 5:10 pm

King’s Potato Pie

This winter is really dragging for me… 60 inches of snow in one season is a bit much.  In order to enjoy some part of the winter, I have still been cooking some hearty meals before springtime supposedly hits.  This week, I made sheperd’s pie… but obviously couldn’t eat the traditional dough crust on top, so I added my own gluten free twist!  The base is mashed potatoes, the middle is meat and veggies, and the top is crispy potatoes.

King’s Potato Pie

Pieces:

  1. 5-6 russet potatoes, peeled and chopped into one inch cubes
  2. 3 tbsp. vegan butter
  3. one cup coconut milk (I promise it has NO coconut flavor!)
  4. 3 tsp. lemon pepper
  5. 3 tsp. garlic salt
  6. 5 carrots, peeled and sliced into rounds
  7. one pound ground beef
  8. one cup frozen peas
  9. one quarter cup red wine vinegar
  10. one extra russet potato, washed but not peeled
  11. an olive oil mister
  12. 1 tbsp. dried parsley

Process:

  1. Peel and chop the 5-6 russet potatoes into one inch cubes.
  2. Boil several inches of water in a large pan.  Add the potatoes and boil until fork tender.  Drain.
  3. Put the potatoes back into the large pan.  Add the butter, coconut milk, 1 tsp. lemon pepper, 1 tsp. garlic salt.  Mash until desired consistency.
  4. In a large sauté pan with a half inch of water, simmer the carrot rounds just until tender. Drain any extra water.
  5. Add the ground beef, peas, red wine vinegar, 1 tsp. lemon pepper, 1 tsp. garlic salt.
  6. Saute until the beef is cooked through.  Drain any extra liquid.
  7. In a large baking dish, spread the mashed potatoes.  Layer the beef mixture on top.
  8. On top of the beef mixture, use a mandolin to shave potato slices from the extra russet potato.  Cover the beef mixture evenly with potato slices.
  9. Using an olive oil mister, spray the potato slices lightly with oil so they will crisp.
  10. Sprinkle 1 tsp. lemon pepper, 1 tsp. garlic salt, and dried parsley on top.
  11. Bake at 350 degrees about 20 minutes, until potatoes crisp on top.
  12. Serve hot.

king pie 1

Layer 1

king pie 2

Layer 2

king pie 3

Layer 3 and final king’s potato pie!

Happy Allergy Free Eating!

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January 8, 2013 · 7:50 pm

Orange Paprika Drummies

Sunday afternoons are when I clean the house, make lunches for the week, and enjoy some time to gear up for the always busy week.  I do love cooking, but sometimes I also love just throwing some ingredients in the crockpot and letting it simmer while I enjoy my Sunday afternoon.  So this week, I did just that.  The result was a delicious Sunday night dinner with very little effort!

Orange and Paprika Drummies

Pieces:

  1. 10 chicken drumsticks
  2. 1 cup gluten free chicken broth
  3. 2 tsp. chopped garlic
  4. juice of one orange plus 2 tbsp. orange zest
  5. one quarter cup gluten free soy sauce
  6. 2 tbsp. smoked paprika
  7. salt and pepper
  8. white rice, cooked to package directions
  9. one cup frozen peas
  10. one cup frozen corn

Process:

  1. In the crockpot, lay the chicken drumsticks in the chicken broth and smother the drummies with the garlic, orange juice, orange zest, soy sauce, smoked paprika, and salt and pepper.
  2. Cook on high for 3 hours.
  3. When the chicken is almost done, cook white rice according to package directions.
  4. When the rice is just about done cooking (with about 1-2 minutes left), add the frozen peas and corn and cook them in the rice.
  5. Serve the rice, corn, and peas in a bowl and top with the chicken drumsticks.

photo

 

Happy Allergy Free Eating!

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May 10, 2012 · 6:20 pm

Honey Orange Chicken with Goat Cheese Peas

I have a tendency to buy too much food at the supermarket… sometimes I have visions of meals that just never get made or sometimes I buy items that are on sale.  I decided to make dinner this week with what was already in my fridge.  I found some goat cheese, chicken tenders, an orange, and some almonds.  Random ingredients, but perfect for Honey Orange Chicken with a side of Goat Cheese Peas.  I was stunned at how quick and easy it was to make!

Honey Orange Chicken

Pieces:

  1. one package of chicken tenders, about 1 pound
  2. juice of one orange
  3. 3 tbsp. honey
  4. 1 tsp. nutmeg
  5. 2 tsp. parsley flakes
  6. 2 tsp. lemon pepper
  7. 2 tsp. “camp mix”- a blend of garlic salt, pepper, and celery seed

Process:

  1. In a greased cast iron skillet, put the chicken tenders over medium heat.
  2. Smother them with half of the orange juice and half of the honey.
  3. Sprinkle half of the seasonings on top.
  4. After about 4 minutes, turn the chicken tenders over and smother them with the other half of the juice, honey, and seasonings.
  5. After another 4 minutes, flip one more time and let cook until cooked through.

(Afterwards, I also thought you could serve with some craisins on top!)

Goat Cheese Peas

Pieces:

  1. one bag of frozen peas
  2. one quarter cup of water
  3. one half cup sliced almonds
  4. 3 tbsp. goat cheese
  5. 1 tsp. parsley flakes

Process:

  1. In a large sauce pan, pour the peas and water.
  2. Cover and cook over medium heat until they are tender, about 10 minutes.  Be careful not to overcook them.
  3. While the peas are cooking, spread the almonds over a saute pan.
  4. Heat the almonds on low heat for about 4 minutes, just until they toast.  Be careful they don’t burn.
  5. Toss the peas with the almonds.
  6. Serve with the goat cheese and parsley on top.

Happy Allergy Free Eating!

 

 

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April 29, 2012 · 7:28 pm

Crockpot Cashew Chicken

 

I recently received a complimentary copy of “Everyday Gluten- Free Slow Cooking.”  I was not only enticed by the title, but also by the variety of recipes that have dairy free versions.  Bonus!  I am sure there will be many recipes that I will make from this delicious cookbook!  The first one I tried was “Cashew Chicken.”  Cashew Chicken used to be my staple dish in a chinese restaurant, so I was particularly intrigued by how to make it gluten free, and in the slow cooker!

 

From “Everyday Gluten- Free Slow Cooking” by Kimberly Mayone and Kitty Broihier:

Cashew Chicken

Pieces:

  1. one half of an onion, chopped
  2. one half cup gluten free chicken broth
  3. 3 tbsp. Bragg Liquid Aminos (I actually used apple cider vinegar)
  4. 2 tbsp. cornstarch
  5. 1 tbsp. rice vinegar
  6. 1 tbsp. minced garlic
  7. 2 tsp. brown sugar
  8. one half tsp. salt
  9. one half tsp. ground ginger
  10. one quarter tsp. red pepper flakes
  11. one and one half pounds chicken thighs, trimmed of fat
  12. one half package snow peas
  13. 1 orange pepper, cut into small pieces
  14. 2 cups cooked rice
  15. 2 scallions, chopped
  16. one half cup salted cashews

Process:

  1. Stir together the first 10 ingredients (onion through red pepper) in the slow cooker.
  2. Add the chicken thighs (I put them in whole, but you can chop them into pieces too).
  3. Stir to coat the chicken with the sauce.
  4. Cook on low for 3 hours.
  5. Add the snow peas and peppers and cook for another 30 minutes.
  6. Serve by spooning the chicken mixture over a bowl of rice.  Garnish with scallions and cashews.

This recipe is definitely a keeper.  It was delicious!  The cashews added a nice crunch.  Next time, I might amp up the spice combination… but it was a great recipe!  And very easy in the slow cooker, too.

Happy Allergy Free Eating!

 

 

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March 4, 2012 · 7:23 pm

The perfect gluten free grain

Risotto.  Risotto is so rich and creamy, and gluten free!  It’s a little different than traditional pasta or rice, and is a great blank canvas for various flavor combinations.  I usually like to put a little meat and veg into risotto, so this week I tried to combine Pea and Prosciutto Risotto with Honey Mustard.  It reminded me of a good ham and honey mustard sandwich!  (If you like dairy, add some of your favorite cheese to this ham sandwich!)

Pea and Prosciutto Risotto with Honey Mustard

Pieces:

  1. 2 tbsp. chopped shallot
  2. 1 tbsp. olive oil
  3. 3 tbsp. hot honey mustard
  4. 1 cup arborio rice
  5. 3 cups gluten free chicken broth
  6. 2 cups frozen peas
  7. one eighth of a pound prosciutto, torn into pieces
  8. 1 tbsp. dill
  9. salt and pepper to taste

Process:

  1. In a deep saute pan over medium heat, stir the shallot and olive oil for about 3 minutes, until shallot starts to soften.
  2. Add the hot honey mustard and stir for another minute.
  3. Add the arborio rice and stir for one minute, just to toast and coat the rice.
  4. Add one cup chicken broth and stir.
  5. Continue to add the chicken broth, one half cup at a time and stirring, until the liquid is absorbed.  It does require attention and stirring, but is worth it!
  6. When almost all of the liquid is absorbed, add the peas and prosciutto and stir.  Cover and let simmer about 3-4 minutes.
  7. Add the dill and salt and pepper.
  8. Give it a final stir and serve hot.

Happy Allergy Free Eating!

 

 

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February 17, 2012 · 2:49 pm

Lemon Pepper Crockpot Chicken

Not wanting to put too much time into cooking this week because of a busy schedule, I busted out the crockpot.  So easy, quick, and minimal effort.  I don’t usually use the crockpot during the week because my school schedule starts so early, and the food ends up sitting for a little longer than it should.  But I did use it this week for a homemade Lemon Pepper Chicken… and I have a few suggestions on how I would do this differently again.

Lemon Pepper Crockpot Chicken

Pieces:

  1. 3 chicken breasts (although thighs would probably be better)
  2. one cup dry white wine
  3. 2 cups gluten free chicken broth
  4. 2 tbsp. dijon mustard
  5. 2 sprigs each of fresh rosemary and thyme (although dried would be fine, too)
  6. 1 tbsp. chopped garlic
  7. 3 tbsp. lemon pepper
  8. 2 cups rice
  9. one half package frozen peas
  10. 2 tbsp. olive oil
  11. 2 tbsp. champagne vinegar
  12. 2 tbsp. honey
  13. 2 more tbsp. lemon pepper

Process:

  1. Combine the chicken, wine, broth, mustard, rosemary, thyme, garlic, and 3 tbsp. lemon pepper in the crockpot.
  2. Cook on low for 7 hours. 
  3. When the chicken is almost done, cook 2 cups rice according to package directions.
  4. When the rice is just about done, add the frozen peas.  Cover and continue to simmer until the peas warm up and the rice is fully cooked.
  5. Make a vinaigrette by whisking together the oil, vinegar, honey, and rest of the lemon pepper.
  6. Serve the chicken over the rice, and drizzle the vinaigrette on top.

 

The few changes that I would make would be to use chicken thighs instead of breasts because they stay juicier for longer.  I would also not cook it for more than 8 hours, and not let it sit as long as I did, which was a few hours.  Nothing is worse than dry chicken!  Also, in this recipe, I used peas… which was not my original idea.  I did use broccoli, but it didn’t hold up in the crockpot and I had to improvise with frozen peas I had on hand!

Happy Allergy Free Eating!

 

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