Tag Archives: tomatoes

April 16, 2013 · 6:10 pm

Potato Cobb Salad

After a few years, I have gotten to know my allergies pretty well.  I know that I am very sensitive to gluten and that I won’t risk it for any meal.  Dairy, on the other hand, I push around sometimes, but only with cheese.  I have found there just is no good enough substitute for cheese.  I have also heard that hard cheeses are easier for those with a dairy allergy to digest.  So, I know that goat cheese and I are friends… and this week I tried blue cheese.  In a small amount, we got along… and the intestinal side effects I could deal with.  So, here is a recipe for a great cobb salad that I made this week!  This recipe makes about 4 good sized salads.

Potato Cobb Salad

Pieces:

  1. 8 tiny white potatoes, cut into sixths
  2. 6-8 slices turkey bacon, cut into small pieces
  3. one fourth cup blue cheese crumbles
  4. one can corn niblets, drained
  5. 4 cups lettuce
  6. one small package cherry tomatoes
  7. 3 tbsp. olive oil
  8. 4 tbsp. white wine vinegar
  9. 2 tbsp. red onion, very finely diced
  10. 2 tbsp. Dijon mustard
  11. 1 tbsp. honey
  12. 1 tbsp. lemon pepper

 

Process:

  1. Cut the potatoes into sixths and steam them.  Steam just until fork tender, but not mushy.
  2. Drain the can of corn niblets.
  3. In a medium sauté the turkey bacon until desired crispness.
  4. On a plate, arrange lettuce and top with cherry tomatoes, potatoes, corn, turkey bacon, and blue cheese crumbles.
  5. To make Honey Dijon dressing, whisk together the olive oil, white wine vinegar, red onion, Dijon mustard, honey, and lemon pepper until combined.  Pour over the salad.
  6. Enjoy!

cobb saladHappy Allergy Free Eating!

 

 

 

 

 

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November 4, 2012 · 6:46 pm

Hurricane Stew

While the winds were whipping and the rain was coming down, I couldn’t think of a better meal than homemade beef stew.  It was warm, cozy, and smelled delicious as it cooked in the crockpot all day, while I kept my fingers crossed that the power wouldn’t go out!

Hurricane Stew

Pieces:

  1. 1 lb. beef tenderloin, cut into one inch cubes
  2. 28 ounce can of diced tomatoes, drained
  3. 3 cups baby carrots
  4. 4 celery stalks, cut into small pieces
  5. 1 lb. fingerling potatoes, cut into one inch cubes
  6. 2 apples, peeled and cut into one inch cubes
  7. one quarter cup chopped parsley
  8. one quarter cup chopped rosemary
  9. 1 cup red wine
  10. one half cup apple cider vinegar

Process:

  1. Layer all ingredients in a crockpot.
  2. Cook on high heat for 4.5 hours.
  3. Stir every hour to mix the ingredients.
  4. Serve hot.

 

Happy Allergy Free Eating!

 

 

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August 19, 2012 · 5:53 pm

Mediterranean Meatballs

Looking for something different?  How about this different flavor combination with traditional meatballs?  Unique, delicious, smokey, deeply flavored… I could go on.  But you really need to taste them to believe how great these Mediterranean Meatballs are!

Mediterranean Meatballs

Pieces:

  1. 1 lb. ground beef or lamb
  2. 1/2 red onion
  3. 2 garlic cloves
  4. 1/2 tsp ground cumin
  5. 1/2 tsp smoked paprika
  6. 1/2 tsp ground cinnamon
  7. 3 Tbsp parsley
  8. salt/pepper to taste
  9. one 28 ounce can of peeled whole Italian plum tomatoes plus juice (San Marzano preferred)
  10. 1/2 Tbsp olive oil

Process:

  1. In food processor pulse tomatoes and juice until smooth.  
  2. Pour into lidded tagine or lidded large saute pan.
  3. Stir in olive oil, one minced garlic clove, half of the parsley, 1/4 tsp each of cumin, paprika, cinnamon, and salt/pepper to taste.  
  4. Cook over low heat until thickened slightly, about 10 minutes. 
  5.  In food processor (no need to rinse) add onion, one garlic clove, half of the parsley and pulse until chopped.  
  6. Add meat and 1/4 tsp each of cumin, paprika, cinnamon, and salt/pepper to taste.  Pulse until smooth.  
  7. Roll mixture into balls, about 1 to 2 inches in diameter.  
  8. Gently place the meatballs into the tomato sauce, cover and cook over low heat until meatballs are cooked through, about 45 minutes to one hour. 
  9. Serve over rice, or rice with some saffron blended in.
Happy Allergy Free Eating!

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August 2, 2012 · 6:43 pm

Fresh Salsa Chicken

With my new house, I also got a new grill and have been loving it during these summer days!  It doesn’t heat up the kitchen the way an oven does, and is really easy to use.  Among burgers and hot dogs, I have been trying different grilled chicken recipes.  Here is a fresh salsa recipe to put over plan grilled chicken.

Fresh Salsa Chicken

Pieces:

  1. 3 tomatoes
  2. one half of an onion
  3. juice of one lime
  4. 3 tbsp. chopped cilantro
  5. 2 tbsp. olive oil
  6. diced jalapeno peppers, if you want to add a little spice
  7. salt and pepper
  8. 1 lb. chicken tenderloins

Process:

  1. Dice the tomatoes into small pieces, being sure to scoop or cut out the seeds and core.
  2. Finely dice the onion.
  3. In a large bowl, add the diced tomatoes, onions, lime juice, chopped cilantro, olive oil, and salt and pepper (and optional peppers).
  4. Stir to combine and let sit for at least an hour to let the flavors mingle.
  5. Grill the chicken tenderloins, about 3 minutes each side until cooked through.
  6. Serve the chicken hot with some fresh salsa spread on top.

Happy Allergy Free Eating!

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November 29, 2011 · 8:10 pm

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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October 27, 2011 · 7:35 pm

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.
  4. Cook 2 cups rice to package directions.
  5. 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.
  6. Stir and heat on low heat until heated through.
  7. Serve hot… preferably with a banjo player!

Happy Allergy Free Eating!

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