Tag Archives: roasted red pepper

Red Pepper and Corn Salad: 3 ways

While thinking of new fresh summer veggie combinations, I started cooking with corn and roasted red pepper.  I really love the combination!  It is so much cheaper to roast your own red pepper than buying the jarred kind… and really easy.  This week, I roasted my own red peppers, chopped them up, added them to some frozen corn, and came up with three great side dishes!

To roast red peppers:

  • Cut the red peppers lengthwise, into fourths.  That is, cut around the core.
  • Lay each slice on a cookie sheet, with the skin facing up.
  • Lightly drizzle with olive oil, or mist with olive oil.
  • Lightly sprinkle salt and pepper.
  • Bake at 375 degrees for about 40 minutes, until the edges begin to char.
  • Let them cool, then peel off the skin with your fingers.  It should peel off easily.

Using the freshly roasted red peppers, I chopped them into small bit sized pieces.  I then added the red pepper pieces to a bag of frozen corn, in a large pan.  Heat over medium for about 20 minutes, until the corn thaws and heats.

Add your favorite add ins, and you have a great summer salad!

Corn and red pepper with goat cheese and dill.

Corn and red pepper with avocado and chick peas.

Corn and red pepper with spicy cajun sausage.

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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Walnut and Goat Cheese Pasta

 

I recently made a huge diet discovery… my body can tolerate goat cheese!  There is some “guess and check” when it comes to having food allergies and discovering what your body can and cannot tolerate.  Having a dairy allergy means that I avoid dairy, but goat milk is not often considered a traditional “dairy” in our diet.  So, I did some “guess and check” and tried goat cheese on a salad… no reaction.  Just to be sure, I tried it again and still had success!  This has re-opened several foods to me and I am eager to see what I can do with this rediscovered food.

To celebrate, my mom made a pasta side dish with goat cheese on top (among other wonderful flavors).  With this pasta base, there are so many possibilities… pair it with fish (as we did), chicken, pork, or even as a cold pasta salad.  The flavors are bold and delicious!

Walnut and Goat Cheese Pasta

Pieces:

  1. one box of your favorite gluten free pasta, reserving one cup of the pasta water
  2. one onion
  3. one half cup chopped walnuts
  4. one jar roasted red pepper, drained and cut into small pieces (or you can roast your own and chop)
  5. 2 tsp. crushed red pepper flakes
  6. one quarter cup chopped parsley
  7. 2 tbsp. lemon zest
  8. one quarter cup goat cheese
  9. rosemary, for garnish
  10. 2 tbsp. sugar
  11. 2 tbsp. olive oil
  12. salt and pepper to taste

Process:

  1. Cook the pasta according to package directions.
  2. While the pasta is cooking, chop the onion.  Add it to a saute pan with the olive oil, sugar, salt, and pepper.  Put over low heat, stirring until it caramelizes.
  3. Toast the chopped walnuts in another saute pan, just for a few minutes over low heat.  Just to bring out some flavor.
  4. When the pasta is done cooking and is drained, add the reserved pasta water, caramelized onion, chopped red pepper, toasted walnuts, and crushed red pepper.  Fold to combine.
  5. Plate the pasta, and add the parsley, lemon zest, and goat cheese on top.
  6. Garnish with rosemary and plate with your favorite protein!

 

Happy Allergy Free Eating!

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Balsamic Chicken Kebabs

Just like everyone else this time of year, I had a Christmas party to go to in the few final days of December.  I wanted to make something festive for the season, as well as a finger food that I could eat.  So, I made Balsamic Chicken Kebabs… easy, flavorful, and quick.  I skewered them with artichoke hearts and roasted red pepper, to incorporate the colors of the season… but chicken kebabs have so much potential for any time of year… just change up the vegetables.

Balsamic Chicken Kebabs

Pieces:

  1. 2 pounds chicken tenderloins, cut into bite sized pieces
  2. 1 jar roasted red peppers, cut into bite sized pieces
  3. 4 small jars artichoke hearts
  4. 1 cup balsamic vinegar
  5. one half cup brown sugar
  6. 3 tbsp. dijon mustard
  7. 2 tbsp. smoked paprika
  8. salt and pepper to taste
  9. 20 wooden skewers, soaked in water for at least an hour.

Process:

  1. Marinate the bite sized chicken pieces in the balsamic vinegar, brown sugar, dijon mustard, paprika, salt and pepper, for at least 2-3 hours.
  2. On the skewers, thread artichoke hearts, roasted red pepper pieces, and marinated chicken bites in an alternating pattern.
  3. Bake on a cookie sheet at 350 degrees for 25 minutes.
  4. Serve hot, with an extra drizzle of balsamic vinegar on top.

Happy Allergy Free Eating!

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