hello, lonely blog, would you feel better if i put a recipe in your tummy?
by request, and by my own excitement, i give you a sweet and sour chicken dish that is allergy-friendly (well, depending on your allergy because some of you all are super-freaks.) chinese takeout, once filled a hole in my soul, right up there with tator tot cassarole on the comfort food scale, but when soy became my nemesis, obviously EVERYTHING on that menu was OUT. so i spent some time, learning to make fried rice and beef with broccoli at home since it was something we could all eat. recently, mayan added eggs back into her diet with great success, and now more windows are opening up for us. i decided that a true crispy, sticky sweet and sour chcken was in order, since the nourishing traditions recipe didn't not possess that take-out quality that i so desire. this may not qualify as health food, but i made it as healthy as possible.
so it is gluten-free, soy-free, corn-free, dairy-free, and nightshade-free. check it:
2-4 chicken breasts, cut into 1-inch chunks
1-2 eggs
1/2 cup rice flour (i used brown but whilte might be finer, if gluten is not an issue just use wheat!)
1/2 tapioca flour
2 teaspoons salt
1 teaspooon garlic powder
black pepper
-add the flours, salt, garlic powder, and pepper to a large ziploc bag, and mix--set aside. beat the egg or eggs in a pie dish, then add the chicken chunks to coat. pick out the chicken pieces and throw into the flour mixture. seal up bag with a little air, and shake, baby, shake! make sure all of the pieces are well coated with flour.
-heat 1/2 inch of oil for frying (whatever you like: peanut, canola are my faves) and fry until the pieces are golden brown and cooked through, turning if you need to. (if the heat is med-high, the chicken will absorb less oil.) remove from oil and place on paper towels. keep warm until ready to serve.
while the pieces are frying, take a small saucepan and add:
(this should make enough for 2-3 chicken breasts, but double it if you are using 4)
3 TB apple cider or white wine vinegar
1 teaspoon sea salt
6 TB Rapadura (whole cane sugar--Rapunzel brand makes this) or mixture of brown and white sugar
1 TB tapioca flour
1/2 cup of water
1 1/2 TB oil of choice
-bring to a boil and stir until thick, about 5 minutes. the Rapadura gives it a nice dark color.
finally transfer your golden crispy chicken pieces to a platter and pour the sweet and sour sauce over, toss if you'd like or don't leaving some areas more saucy than others, so family members can choose how much they want. you can also keep a little extra sauce on the table for those that like it really saucy.
optional: sprinkle chopped green onions over the dish for a little crunch and presentation. serve over steamed or fried rice. also a GREAT time to make LUMPIAS, since you have the hot oil and dipping sauce already done:D
Showing posts with label recipes. Show all posts
Showing posts with label recipes. Show all posts
Wednesday, February 17, 2010
Wednesday, November 18, 2009
on the menu: 11-18-09
i just figured out a new regular feature i can do when inspiration (or time) is lacking--tell you what i'm eating for dinner! thrilling for some, mind-numbing for others.
tonight i will be out knitting so i need to have something warm and ready when blake gets home to feed three kids solo. sounds like a split pea soup situation with some tasty kids-will-love-it protein on the side.
simple split pea soup:
(there are never any leftover of this in our house, the kids go nuts for it)
maple and pepper pork chops (or in my case chicken thighs):
(this is swiped from the blog Eggs on Sunday and more detail including step-by-step pictures can be found here-- the best part other than how delicious it tastes is that the ingredients are pretty on-hand)
tonight i will be out knitting so i need to have something warm and ready when blake gets home to feed three kids solo. sounds like a split pea soup situation with some tasty kids-will-love-it protein on the side.
simple split pea soup:
(there are never any leftover of this in our house, the kids go nuts for it)
Ingredients
- 5 1/2 cups water
- 4 cups organic chicken broth
- 2 cups green split peas
- 3/4 cup finely chopped yellow onion
- 6 ounces diced ham, or cooked bacon, crumbled
- 1 cup finely chopped carrot
- 1 cup thinly sliced celery
- 1/2 teaspoon freshly ground black pepper
- 1/8 teaspoon salt
- 1 tablespoon fresh lemon juice
Preparation
Combine first 5 ingredients in a large Dutch oven over medium-high heat; bring to a simmer. Cover, reduce heat, and simmer 1 hour, stirring occasionally.
Stir in carrot, celery, pepper, and salt. Simmer, uncovered, 45 minutes or until peas are tender and soup thickens, stirring occasionally. Remove from heat; stir in juice. Serve immediately.
maple and pepper pork chops (or in my case chicken thighs):
(this is swiped from the blog Eggs on Sunday and more detail including step-by-step pictures can be found here-- the best part other than how delicious it tastes is that the ingredients are pretty on-hand)
Ingredients
4 pork chops, bone-in or boneless (I like ones that are about 1 inch thick, and as always, if you can find a local purveyor of humanely-raised meat, please do choose that.)
2 tablespoons olive oil
1 1/2 teaspoon whole black peppercorns, crushed in a mortar and pestle or a spice grinder
2 teaspoons coarse kosher salt
1 large shallot, minced
2 tablespoons chopped fresh thyme leaves
1/3 cup cider vinegar
1/2 cup pure maple syrup (I prefer Grade B or Dark Amber)
Directions
1. Preheat the oven to 350 degrees F.
2. Pat the pork chops dry and season them well with the 1 1/2 teaspoons kosher salt. Rub the salt into the surface of the meat.
3. Preheat an ovenproof skillet over medium-high heat. When it’s hot, add the 2 tablespoons of oil (it should shimmer.
4. Place the chops into the pan, presentation side down. Leave them to brown on this side for a few minutes. You can tell they’re ready to flip when the meat releases from the bottom of the pan when you gently lift up an edge.
5. Flip the chops over, insert a meat thermometer into the thickest part of one of the chops, and put the whole pan into the oven to finish cooking.
6. When the chops reach 145 degrees F, take the pan out of the oven and place the chops on a plate. Cover with foil and set aside.
7. Return the pan to the stove. You should have about 1-2 tablespoon of fat remaining in the pan; if there’s a lot more, pour it off before putting it back on the stove. Add the shallot, thyme, and another 1/2 teaspoon of kosher salt. Cook over medium-high heat until the shallot is softening and beginning to brown, about 2 minutes.8. Add the vinegar and stir with a wooden spoon to loosen the bits of fond on the bottom of the pan. Simmer for another 1-2 minutes, then add the maple syrup and ground peppercorns.
9. Simmer the sauce for about 8-10 minutes, until it’s been reduced by about half, to a syrupy/glaze consistency. Taste and adjust seasoning as needed.
10. Spoon over the pork to serve.
Thursday, November 5, 2009
lumpias!
.....are freaking delicious. ever had one? they are like lighter, crispier egg rolls packed usually with tender meat and tasty vegetables. these irresistible delights made their way into our family history at some point, and i did some asking around to find out exactly how by talking to my mom and sister.
i've always known that the mere word "lumpia" caused a sparkle in the eye or a lick of the chops whenever it was muttered by a family member. apparently, in ketchikan, the small island in southeast alaska, where my parents were raising their four children (me being the youngest), had a fair-sized filipino population. my mom's comparison was that the lumpia to filipinos are like what a taco is to hispanics. she was introduced to them by her brother kerry's wife, teresa, who was half-filipino. what my sister and i remember was that finding the lumpia wrappers, the ultra-thin crepe-like piece that holds all the filling, was a special treat because the wrappers were not available that we knew of on the island. so if someone in the family, like my dad or aunt, were going to visit seattle, they would try and bring back the wrappers, and then a lumpia feast would ensue. my mom and i wondered if either we didn't know about the "local lumpia wrapper source" or if the local filipino families were just making them from scratch. hard to believe because they are so incredibly thin and delicate to handle. my mom told me that when her brother passed away, and teresa remarried she was kind enough to invite our family to the wedding. there teresa's filipino relatives cooked all the food for the wedding, including piles and piles of lumpias which they fried right there in front of the hungry guests.
this was all just a mere memory for me though since i was five when we left alaska and six when we settled in bend--and remained for over 20 year. by the time i was grown, i was aware of what had become really "the legend of the lumpia" but had never made them myself, i assume since no markets in bend carried that rarity of the wrapper. i recall once, on a road trip in my late teens, stopping at a cafe on the coast for brunch, and seeing, amidst the normal omelette and benedict fare, a special sheet announcing the available lumpias! i excitedly explained to my traveling companion about the elusive fried treat. i can't remember actually eating them there, so either i ordered them and they were unremarkable or i stuck to my french toast and tight budget.
fast forward to last year, here in portland, where i decided i wanted to start a chinese new years feast tradition and have all of my favorite chinese-american dishes, which i am unable to eat now due to The Allergy. (my basic approach to cooking foods that normally contain soy is substitute it with a fraction of salt.) this led to an exploration of the vast array of asian food markets along S.E. Powell Boulevard. i found this to be an awesome cultural experience, if not somewhat dizzying due to the huge selection of products with unreadable labels. blake and i realized that (if you don't care about whether your food is organic) a $20 bag of groceries gets you days of delicious meals, our favorite being our homemade seafood ramen that we've been prefecting over the last year.
back to my original plan, the best market we found is called An Dong Market on S.E. Powell and 55th, and it has everything from two aisles of noodles, a clean and exotic (to us) meat department, and fresh produce popular to chinese cooking. while shopping for my chinese new year feast, i meandered past the freezer section, and lo and behold, what do my eyes land upon but a box of lumpia wrappers! i was tickled and for only three dollars a box, i snatched one up. since my mom and dad were the guest of honors to our first attempt at this new tradition, i was excited to show my mom what i'd found. she helped me through the process of the delicate wrapping and gave me tips about stacking them so they don't stick together, and even fried them up. they were just as good as everyone had remembered--it was very hard to stop eating them!!
three nights ago, when we were preparing to satisfy another ramen fix, i decided to grab another box, and whip up some lumpias to go along. this time, feeling more free about what should go into them. i have both the recipe my mother has passed on from teresa, and the recipe from the back of the box (including the sweet and sour sauce which is so good for dipping!). the recipe i have settled on is somewhat between the two, but this is one of those things that really, once you are comfortable, is a flexible, whatever-is-on-hand type of food, and doesn't require specific measurements.
*****
first i give you the original recipe that came through our family, from teresa:
*chicken breasts
-boil the breasts until done, then cool, and finely dice. set aside.
*vegetable oil for sauteing
*bean sprouts
*green cabbage, finely chopped or shredded
*carrots, grated
*green onion, chopped
-saute the vegetable in the oil. also add:
*dash of garlic salt
*soy sauce, to taste
-when soft, remove from heat, drain, add chicken to mixture, and let cool.
when the filling is cool, take your thawed wrappers, and one by one gently separate, fill with large spoonful of mixture, and wrap, wetting the last bit to seal. keep lumpias in single layers, using wax paper to add more layers, until you use up all the filling. deep fry in oil or fat on low controlled heat until golden brown.
teresa's sweet and sour sauce;
1 cup tomato juice
1/2 cup vinegar
1/2 cup brown sugar
1/2 cup white sugar
ginger root, julienned
3 Tbsp water
1 Tbsp corn starch
1 Tbsp soy sauce
--cook all ingredients in a pan until thick. serve warm with the lumpias!
********
and now my version, which is soy-free, and has the best part--a nice crunch inside provided by water chesnuts and also no pre-cooking required:
toss together in a large bowl the following:
*1 pound ground pork, sauted and drained
OR dark chicken meat, cooked and finely chopped
*1/2 cup carrots, grated
*1 cup mung bean sprouts AND/OR cabbage, shredded
*1/3 cup mushrooms, chopped
*1/3 cup yellow or white onion, finely chopped
*1/3 cup water chesnuts, chopped OR turnips, finely chopped
*3 cloves garlic, minced
*1/2 tsp rice wine vinegar
mix in a small bowl:
*2 large eggs
*3 tsp tapioca starch
add to meat-veggie mixture. season with:
*1/2 tsp pepper
*1 teaspoon salt
toss well! then begin rolling (my lumpia wrappers have a nice diagram on the back of the box to help you along) basically: fill, fold sides, and roll, wetting the last bit to seal it closed. place on a platter in layers, using wax paper bewteen each layer to prevent sticking. i fry them in canola oil, using about 1/2 inch of oil in the pan, so when submerged the lumpias are not quite covered and can be flipped, until both side are golden brown. set on paper towels briefly to absorb excess oil, and serve with sweet and sour sauce.
the sauce:
3 Tbsp vinegar (white wine or apple cider both work well)
1 tsp salt
6 Tbsp sugar
1 Tbsp tapioca starch
1/2 cup water
1 1/2 Tbsp oil
place in a small sauce pan and heat until thickened.
****
so tell me, readers, have you ever had a lumpia? got another recipe to share? also let me know if you try one of these and, of course, the result....
i've always known that the mere word "lumpia" caused a sparkle in the eye or a lick of the chops whenever it was muttered by a family member. apparently, in ketchikan, the small island in southeast alaska, where my parents were raising their four children (me being the youngest), had a fair-sized filipino population. my mom's comparison was that the lumpia to filipinos are like what a taco is to hispanics. she was introduced to them by her brother kerry's wife, teresa, who was half-filipino. what my sister and i remember was that finding the lumpia wrappers, the ultra-thin crepe-like piece that holds all the filling, was a special treat because the wrappers were not available that we knew of on the island. so if someone in the family, like my dad or aunt, were going to visit seattle, they would try and bring back the wrappers, and then a lumpia feast would ensue. my mom and i wondered if either we didn't know about the "local lumpia wrapper source" or if the local filipino families were just making them from scratch. hard to believe because they are so incredibly thin and delicate to handle. my mom told me that when her brother passed away, and teresa remarried she was kind enough to invite our family to the wedding. there teresa's filipino relatives cooked all the food for the wedding, including piles and piles of lumpias which they fried right there in front of the hungry guests.
this was all just a mere memory for me though since i was five when we left alaska and six when we settled in bend--and remained for over 20 year. by the time i was grown, i was aware of what had become really "the legend of the lumpia" but had never made them myself, i assume since no markets in bend carried that rarity of the wrapper. i recall once, on a road trip in my late teens, stopping at a cafe on the coast for brunch, and seeing, amidst the normal omelette and benedict fare, a special sheet announcing the available lumpias! i excitedly explained to my traveling companion about the elusive fried treat. i can't remember actually eating them there, so either i ordered them and they were unremarkable or i stuck to my french toast and tight budget.
fast forward to last year, here in portland, where i decided i wanted to start a chinese new years feast tradition and have all of my favorite chinese-american dishes, which i am unable to eat now due to The Allergy. (my basic approach to cooking foods that normally contain soy is substitute it with a fraction of salt.) this led to an exploration of the vast array of asian food markets along S.E. Powell Boulevard. i found this to be an awesome cultural experience, if not somewhat dizzying due to the huge selection of products with unreadable labels. blake and i realized that (if you don't care about whether your food is organic) a $20 bag of groceries gets you days of delicious meals, our favorite being our homemade seafood ramen that we've been prefecting over the last year.
back to my original plan, the best market we found is called An Dong Market on S.E. Powell and 55th, and it has everything from two aisles of noodles, a clean and exotic (to us) meat department, and fresh produce popular to chinese cooking. while shopping for my chinese new year feast, i meandered past the freezer section, and lo and behold, what do my eyes land upon but a box of lumpia wrappers! i was tickled and for only three dollars a box, i snatched one up. since my mom and dad were the guest of honors to our first attempt at this new tradition, i was excited to show my mom what i'd found. she helped me through the process of the delicate wrapping and gave me tips about stacking them so they don't stick together, and even fried them up. they were just as good as everyone had remembered--it was very hard to stop eating them!!
three nights ago, when we were preparing to satisfy another ramen fix, i decided to grab another box, and whip up some lumpias to go along. this time, feeling more free about what should go into them. i have both the recipe my mother has passed on from teresa, and the recipe from the back of the box (including the sweet and sour sauce which is so good for dipping!). the recipe i have settled on is somewhat between the two, but this is one of those things that really, once you are comfortable, is a flexible, whatever-is-on-hand type of food, and doesn't require specific measurements.
*****
first i give you the original recipe that came through our family, from teresa:
*chicken breasts
-boil the breasts until done, then cool, and finely dice. set aside.
*vegetable oil for sauteing
*bean sprouts
*green cabbage, finely chopped or shredded
*carrots, grated
*green onion, chopped
-saute the vegetable in the oil. also add:
*dash of garlic salt
*soy sauce, to taste
-when soft, remove from heat, drain, add chicken to mixture, and let cool.
when the filling is cool, take your thawed wrappers, and one by one gently separate, fill with large spoonful of mixture, and wrap, wetting the last bit to seal. keep lumpias in single layers, using wax paper to add more layers, until you use up all the filling. deep fry in oil or fat on low controlled heat until golden brown.
teresa's sweet and sour sauce;
1 cup tomato juice
1/2 cup vinegar
1/2 cup brown sugar
1/2 cup white sugar
ginger root, julienned
3 Tbsp water
1 Tbsp corn starch
1 Tbsp soy sauce
--cook all ingredients in a pan until thick. serve warm with the lumpias!
********
and now my version, which is soy-free, and has the best part--a nice crunch inside provided by water chesnuts and also no pre-cooking required:
toss together in a large bowl the following:
*1 pound ground pork, sauted and drained
OR dark chicken meat, cooked and finely chopped
*1/2 cup carrots, grated
*1 cup mung bean sprouts AND/OR cabbage, shredded
*1/3 cup mushrooms, chopped
*1/3 cup yellow or white onion, finely chopped
*1/3 cup water chesnuts, chopped OR turnips, finely chopped
*3 cloves garlic, minced
*1/2 tsp rice wine vinegar
mix in a small bowl:
*2 large eggs
*3 tsp tapioca starch
add to meat-veggie mixture. season with:
*1/2 tsp pepper
*1 teaspoon salt
toss well! then begin rolling (my lumpia wrappers have a nice diagram on the back of the box to help you along) basically: fill, fold sides, and roll, wetting the last bit to seal it closed. place on a platter in layers, using wax paper bewteen each layer to prevent sticking. i fry them in canola oil, using about 1/2 inch of oil in the pan, so when submerged the lumpias are not quite covered and can be flipped, until both side are golden brown. set on paper towels briefly to absorb excess oil, and serve with sweet and sour sauce.
the sauce:
3 Tbsp vinegar (white wine or apple cider both work well)
1 tsp salt
6 Tbsp sugar
1 Tbsp tapioca starch
1/2 cup water
1 1/2 Tbsp oil
place in a small sauce pan and heat until thickened.
****
so tell me, readers, have you ever had a lumpia? got another recipe to share? also let me know if you try one of these and, of course, the result....
Friday, March 27, 2009
its Mac tonight!
i have not eaten fast food in at least 3 years, since i discovered my soy allergy. its probably a good thing because i have always loved it and if there wasn't a medical reason keeping me from indulging in value meals, i'd probably eat them more than i should. although eating real fast food is only a good experience while its happening....the flavors, the evil, addictive, and filling flavors, is what keeps people going back, even though after you've eaten the meal you feel like crap. its no wonder, your body is hard at work processing the junk--that the part i've always resented. so when blake and i were first married i set out to create the "homemade Big Mac"--all the flavor of the McDonalds favorite but with the quality bumped up several notches. i laughed as i walked through our local market, singing the grocery list in my head: "2 all beef patties, special sauce, lettece, cheese....."
since bread products have also been restricted for me, i have not made this lesser-of-two-evils dinner in ages, since i cannot find a sesame seed bun without soy lecithin. but yesterday the stars seemed to be aligned for another Big Mac night. first i spotted a sesame speckled bun from my new favorite local bread company (all Lou friendly)--Gabriel Bakery. My first thought was, "oh I should make Big Macs!!" then i searched for a pickle that was Mayan-friendly, and i found one--most have paprika added, a nightshade, but New Seasons carries a local company's organic pickle without any nightshades. then in the produce department they are suffering from a "lettece gap"--the summer heads of leafy green lettece are not available yet and usual sources are in transition, so all they had was organic heads of iceberg lettece, the official lettece of fast food burgers!
and let me tell you, these are way better than the McD's version--all the flavor without the gutrot. still an extravagance to be sure, but when you are having that craving, serve these with some fries and cokes and you'll never go back the that drive-thru again.
here is how i capture that flavor, in order according to the song:
*two all-beef patties (organic grass-fed beef; make the patties large in diameter but pretty flat so they cook quickly and that having two in each burger won't make it too gigantic)
*special sauce (mayo and ketchup mixed, about half and half)
*lettece (iceberg is the most fast-food-like, but a leafier green like red-leaf would bump up the nutrient factor)
*cheese (Horizon organic american cheese slices--these are also key in getting that authentic flavor and texture, cheddar isn't the same--melted on your burger patties)
*pickles (chopped up into little cubes, and added into the special sauce is a good touch)
*onions (white onion, or yellow, chopped up finely and sprinkled on the burger)
*sesame seed bun (find the best you can, i highly recommend Gabriel's if available; the original Mac has a third bun slice in between the two patties but this is just TOO much, in my opinion)
the end result:
this is my "awwwww, YE-ah, its Mac tonight" face:
since bread products have also been restricted for me, i have not made this lesser-of-two-evils dinner in ages, since i cannot find a sesame seed bun without soy lecithin. but yesterday the stars seemed to be aligned for another Big Mac night. first i spotted a sesame speckled bun from my new favorite local bread company (all Lou friendly)--Gabriel Bakery. My first thought was, "oh I should make Big Macs!!" then i searched for a pickle that was Mayan-friendly, and i found one--most have paprika added, a nightshade, but New Seasons carries a local company's organic pickle without any nightshades. then in the produce department they are suffering from a "lettece gap"--the summer heads of leafy green lettece are not available yet and usual sources are in transition, so all they had was organic heads of iceberg lettece, the official lettece of fast food burgers!
and let me tell you, these are way better than the McD's version--all the flavor without the gutrot. still an extravagance to be sure, but when you are having that craving, serve these with some fries and cokes and you'll never go back the that drive-thru again.
here is how i capture that flavor, in order according to the song:
*two all-beef patties (organic grass-fed beef; make the patties large in diameter but pretty flat so they cook quickly and that having two in each burger won't make it too gigantic)
*special sauce (mayo and ketchup mixed, about half and half)
*lettece (iceberg is the most fast-food-like, but a leafier green like red-leaf would bump up the nutrient factor)
*cheese (Horizon organic american cheese slices--these are also key in getting that authentic flavor and texture, cheddar isn't the same--melted on your burger patties)
*pickles (chopped up into little cubes, and added into the special sauce is a good touch)
*onions (white onion, or yellow, chopped up finely and sprinkled on the burger)
*sesame seed bun (find the best you can, i highly recommend Gabriel's if available; the original Mac has a third bun slice in between the two patties but this is just TOO much, in my opinion)
the end result:
this is my "awwwww, YE-ah, its Mac tonight" face:
Wednesday, November 12, 2008
Smootches
Oh, blog world, I miss you! My computer is painfully slow right now and there seems to be OTHER things to do than sit at the computer and follow the lives of others. I have so many blog ideas rolling around in my brain right now and just not enough of a window to sit down and pound them out. So while my injured hubby relaxes on the couch (pinched nerve in his back) and a glass of wine waits for me on the kitchen counter I will quickly share my cookie of the week....one of the most simple cookies in the world yet I have never made them until the other day. Perfect cold weather cookie recipe and the ingredients are always there. This is from Nigella Lawsons's How to Be a Domestic Goddess:
Snickerdoodles:
Combine the following in a bowl:
1 2/3 cups all-purpose flour
1/2 teaspoon ground nutmeg
3/4 teaspoon baking powder
1/2 teaspoon salt
Cream together these in this order:
1/2 cup butter, room temperature
1/3 cup sugar
1 large egg
1 teaspoon vanilla extract
Mix dry into wet until smooth (can take some time, it's thicker than most cookie doughs) then squeeze off pieces of dough and roll between palms into walnut sized balls. Roll these little babies into a mixture of:
2 tablespoons sugar
1 tablespoon cinnamon
Place on a cookie sheet (I did not grease and it was fine but the recipe says "prepared") and bake at 350 degrees for 15 minutes. These are not meant to be flat, but more like a denser, drier doughnut hole. They are really irresistable and great with a cup of tea.
Hope to catch up with my "followers" soon.
XOXO
Snickerdoodles:
Combine the following in a bowl:
1 2/3 cups all-purpose flour
1/2 teaspoon ground nutmeg
3/4 teaspoon baking powder
1/2 teaspoon salt
Cream together these in this order:
1/2 cup butter, room temperature
1/3 cup sugar
1 large egg
1 teaspoon vanilla extract
Mix dry into wet until smooth (can take some time, it's thicker than most cookie doughs) then squeeze off pieces of dough and roll between palms into walnut sized balls. Roll these little babies into a mixture of:
2 tablespoons sugar
1 tablespoon cinnamon
Place on a cookie sheet (I did not grease and it was fine but the recipe says "prepared") and bake at 350 degrees for 15 minutes. These are not meant to be flat, but more like a denser, drier doughnut hole. They are really irresistable and great with a cup of tea.
Hope to catch up with my "followers" soon.
XOXO
Tuesday, September 9, 2008
Indian Summer RULES
I chose not to tend a garden this spring because I'd have a newborn and didn't feel up to it. I did grab a few tomato plants from the grocery store, more for ceremonial purposes, and thought "If they grow, they grow; if not, whatever." Then Blake was given a piddly little zucchini plant from a Lebanese couple who own the Mt. Scott plant nursery and I scoffed at it and told him it was compost. FOR SHAME. Blake planted it, tended it, all the while tying up the late-growing but heavy fruitful tomato plants....The zucchini plant has yielded many, many pounds of heafty, glorious zucs, as well as the heirloom tomatoes. I shall never scoff at a scrawny, non-organic give-away starter plant AGAIN. That plant has been feeding us countless nights this last month, and also provided us ziploc bags full of green goodness for freezing and enjoying during the winter months. Blake has teased me merciliessly for my lack of faith, and as well he should! I love you, my green thumbed and determined B!!!!!!
The tomatoes are Moskovich and Purple Cherokee. Also shown here: our dried oregano and lavender (which is mixed with oat groats for stuffing little sleepy time pillows.)
Hey, this is to show SCALE, sickos, so get your mind out of the gutter.I am sure many more of you out there are dealing with the onslaught of zucchinis so at the request of my neighbor-lovah here is the zucchini fritter recipe:
Zucchini Fritters (from Forever Summer by Nigella Lawson)
1 1/2 pound zucchini
5-6 scallions
9 oz feta cheese
small bunch parsley, chopped
small bunch fresh mint, chopped
1 Tablespoon dried mint
1 teaspoon paprika
scant 1 cup all-purpose flour
salt and pepper
3 eggs beaten
olive oil for frying
limes
Coursely grate the zucchini and spread on tea towels to absorb excess moisture.
Put chopped scallions in a bowl and add crumbled feta. Stir in the parsley and mint, and also dried mint and paprika. Add flour and season well with salt and pepper. Gradually add beaten egg and mix well before adding the grated zucchini.
Heat a few tablespoons of oil in a large pan and drop heaped spoonfuls of the lumpy batter into to hot oil, flattening down the little cakes as you go. Cook for about 2 minutes each side until golden, then transfer to plates.
Serve with lime wedges and more chopped mint sprinkled on top. These are good at room temperature as well, and awesome for brunch or merely stuffing in your face straight from the fridge before running out of the door. Great non-messy kid car food, too.
Saturday, July 5, 2008
it's so easy!
i have never made my own playdough before....until today! it's SO EASY! six years into motherhood and i wonder what took me so freakin' long?
1 cup flour (don't waste your good organic flour on this like i did)
1 cup warm water
2 teaspoons cream of tartar
1 teaspoon oil
1/4 cup salt
food coloring
huck all but the coloring in a pot and stir over medium heat:
keep stirring until it forms into a ball and looks doughy:
plop it onto the counter and knead it until blended--careful, its hot!
i had royal blue and ivory food coloring and these were the colors we made:
let it cool before handing it to your cute kids (or grandkids or neices and nephews...) to make cute stuff:
this is what you need:
1 cup flour (don't waste your good organic flour on this like i did)1 cup warm water
2 teaspoons cream of tartar
1 teaspoon oil
1/4 cup salt
food coloring
huck all but the coloring in a pot and stir over medium heat:
once it smooths then starts to chunk up add the coloring:
keep stirring until it forms into a ball and looks doughy:
plop it onto the counter and knead it until blended--careful, its hot!
i had royal blue and ivory food coloring and these were the colors we made:
let it cool before handing it to your cute kids (or grandkids or neices and nephews...) to make cute stuff:
keeps moist for a long time in airtight containers.
enjoy!
enjoy!
Friday, March 21, 2008
What CAN we eat?
Anyone that knows me, knows these two things: we have food allergies and that I am part of an online Mothering community in Portland. What do these two things have to do with each other? Well, as the birth of this child approaches, many moms have expressed their desire to cook us a meal in the weeks after the baby is born. I find this sweet, generous, and so tribal-like that it makes me SO happy that I moved here, although I know my community in Bend would have done (and has done!) the same. Being online, though, puts me in a much larger group of continual "contact" with little effort.
As a mother to a food allergic family though, it puts me in a hard position that really only other food allergic families can truly understand. I have learned how to cook for my family's special needs over years of practice (and many mistakes) and frequently cook two separate meals at the same time (one for Blake and I, and a tweaked version for the girls) and use ingredients that are only safe because they are very particular brand (like bacon, for example--there are only 2 brands that I know of that are safe, but I use it everyday) or make many things at home (like broth and mayo.) So eating out, or eating food made by others, is a major anxiety for me--either there are too many questions to even ask (literally needing to read every single label myself to look for the very hidden things like "stabilizers" and mono-and-di-glycerides) or the information isn't even available and the risk isn't worth it (pain, itching, nightmares...) But as part of a community, it important for me to be able to trust that someone CAN cook for my family if need-be, and there are definitely people who have put in the effort to understand and accommodate our diet--like Allison (who's husband had his own dietary issues so she absolutely knows what lurks in foods) and has provided many a safe meal for us. And Breana, who is always ready with labels for me to read and makes a damn great chocolate cake that is completely soy-free. Of course, my mom, who has been out to countless lunches with me and the girls, and has seen me every time whip out safe food from my purse, ALWAYS checks with me before giving to kids anything new. These things I appreciate more than I can express.
So by request, I have complied a list of recipes that I use regularly, and other dinner ideas that are Perlingieri-safe. I should have done this a long time ago just to have in my recipe binder. The following is 8 specific recipes and then a list of general ideas for anyone who is ever interested in making us a meal.
Dinners:
1)Coq au vin
Ingredients:
2 cups red wine
1 cup chopped yellow onion
1 cup chopped carrot
1 teaspoon sea salt
1 teaspoon dried thyme
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon freshly ground black pepper
2 (8-ounce) chicken breast halves, skinned
2 (4-ounce) chicken thighs, skinned
2 (4-ounce) chicken drumsticks, skinned
1/2 cup white or brown rice flour (about 2 1/4 ounces)
3 bacon slices, chopped (Applegate Farms “Sunday” bacon or Coleman hormome/antibiotic -free from Costco are the two safe nightshade-free bacons)
1/2 cup pitted dried plums, quartered
2 bay leaves
Chopped fresh parsley (optional)
Combine first 10 ingredients in a large bowl; cover and marinate in refrigerator at least 4 hours or up to 24 hours.
Remove the chicken from marinade, reserving marinade, and pat chicken dry. Place flour in a shallow dish. Dredge the chicken in flour; set aside.
Cook bacon in a large Dutch oven over medium-high heat until crisp. Remove bacon from pan, reserving drippings in pan; set bacon aside. Add half of chicken to pan; cook 4 minutes, browning on all sides. Remove chicken from pan. Repeat procedure with remaining chicken.
Remove onion and carrot from marinade with a slotted spoon, reserving marinade. Add onion and carrot to pan; sauté for 5 minutes or until softened. Stir in marinade, scraping pan to loosen browned bits. Add chicken, bacon, dried plums, and bay leaves; bring to a simmer. Cover, reduce heat, and simmer 1 hour and for 20 minutes or until chicken is tender. Discard bay leaves. Garnish with parsley, if desired.
***
2)Asian-style pork meatballs
(I have no measurments for this--i am a guess-timating...you can use your kitchen intuition!)
In a mixing bowl combine:
1 1/2 lbs ground pork
add about 1-2 Tbp maple syrup, 2-3 Tsp sea salt, and 1/4 cup rice flour
Mix with hands and form into 1-inch meatballs. Place on a baking sheet and cook at 325 for about a half hour until they are done.
Serve with long grain brown or white rice (with water or homemade broth) and stir-fry veggies (for example: garlic, onion, ginger with carrots, zuc, bok choy in sesame, sunflower, or safflower oil...)
***
3) Beef and broccoli stir fry
2-3 heads of broccoli
oil for sauteing (safflower, sunflower, canola)
1 1/2lbs beef cut-up for stir-fry (NS will do this for you if they don’t have some on-hand already but it needs to be unseasoned)
2 cloves of garlic, minced
1 cup yellow or white onion, chopped
2 cups beef of chicken broth (this must be homemade or with a “safe label”)
2 Tbs tapioca flour
2 Tbs maple syrup
1 Tbs sea salt
Wash broccoli and saute or steam with salt and pepper until tender-crisp--set aside.
Add oil to pan, saute some minced garlic, onion for a few minutes, then add the beef. Add some liquid (water or broth) if you like.
In a small saucepan, mix together broth, tapioca flour, syrup, and salt, and warm. When meat is almost done, add this mixture and bring to a simmer. Add veggies into the pan as well. TASTE! To get the "take-out" flavor--there should be a good balance of sweet to salty--so if you really taste the maple, add more salt and vice versa.
Serve with long grain brown or white rice.
Variations:
-adding carrots and/or mushrooms to the broc or the rice
-doing a sliced up pork tenderloin instead of beef
***
4)Turkish Lentil-and-Vegetable Soup
(this one could be frozen)
Ingredients:
4 fresh thyme sprigs
4 fresh parsley sprigs
4 black peppercorns
1 bay leaf
1 1/2 pounds lamb shank
8 cups water
3 cups chopped onion
2 cups dried lentils (small french green work best)
2 cups thinly sliced celery
2 cups thinly sliced carrot
1 cup chopped leek
1 cup dry red wine
1 tablespoon fresh or 1 teaspoon dried thyme
3/4 teaspoon sea salt
1/2 teaspoon black pepper
8 teaspoons chopped fresh mint
8 teaspoons red wine vinegar
Place first 4 ingredients on a double layer of cheesecloth. Gather edges of cheesecloth together; tie securely.
Trim fat from lamb shank. Place cheesecloth bag, lamb, and next 11 ingredients (lamb through pepper) in a large Dutch oven. Bring to a boil; reduce heat, and simmer, uncovered, 2 hours or until lamb is tender. Discard cheesecloth bag. Remove lamb shank from soup. Remove lamb from bone, and discard bone. Cut meat into bite-size pieces, and stir meat into soup. Spoon into shallow bowls, and sprinkle each serving with 1 teaspoon mint and 1 teaspoon vinegar.
***
5)Roast chicken (broth-free method)
5lb roasting chicken
olive oil
1 lemon, cut in half
1 head of garlic, with the top cut off
any fresh herbs on hand (parsley, rosemary, thyme...)
sea salt and pepper
Preheat oven to 500. Rub the chicken with a lemon half and exposed garlic cloves, then stuff those inside the chicken (the whole lemon and the galic head) as well as the fresh herbs. Drizzle the outside of chicken with olive oil and season with salt and pepper. Tie the legs together with kitchen string. Place in a roasting pan and roast for 20 minutes (it will make lots of noise at this temperature--that is normal, don’t panic!) then turn oven down to 350 (dont open the door to do this, it might be smoky) and roast for another hour or 1 1/2 hour, turning 180 degrees halfway. Its done when the juices run clear. Pull out and let sit for 15 minutes.
Serve with any two side dishes.
***
6)Sauteed chicken tacos with black beans and cilantro pesto
Beans:
2 cups of dried black beans
lemon juice
2 cloves garlic, crushed
sea salt
Soak beans overnight in warm filtered water and the juice from one lemon. Drain and rinse and put in a pot--add water to cover and bring to a boil. Skim foam off of the top then add garlic. Simmer, covered, for anywhere between 4-6 hours (depending on the size of the bean.) When they are done, drain, and add salt to taste.
Chicken:
1 1/2lbs chicken boneless breasts or thighs or combo of both, cut up into bite sized pieces
1 tsp dried oregano
1 lime
Heat oil in a large skillet, and add the chicken. Season with salt and pepper and oregano (optional garlic powder too) and the juice from one lime. Done when cooked through.
Pesto:
2 cups fresh cilantro leaves
2-4 cloves are garlic
1/2 tsp sea salt
1/4 pine nuts
1/4 to 1/2 cup olive oil
Place cilantro in food processor and pulse until well chopped. Add garlic, salt and pine nuts and blend well. Slowly add oil (if you have that attachment to add liquids drop-by-drop, use that) with motor running until a good paste is formed.
Serve with warmed tortillas (check label for soy ingredients), ripe avocado, sour cream, grated cheese.....
***
7)Pesto with chicken, olives, artichoke hearts and two different pastas
Pesto:
as above but with basil instead of cilantro
Saute some pounded chicken breasts with olive oil and sea salt and pepper until done. Slice into strips. Add some olives (santa barbara brand is what I use--check other brands for hidden ingredients) and artichcoke hearts (same deal, check label) and toss with cooked penne or any pasta.
(NOTE: I usually cook a pot of normal wheat pasta and also a separate pot of gluten-free rice pasta, then divide up the meat and sauce, making a smaller kid batch with rice pasta and a bigger wheat batch for us adults.)
***
8) Sweet and Sour chicken (Nourishing Traditions style)
(this recipe is for 8 so it could be split between 2 families--or for one family, cut recipe in half)
8 boneless chicken breast with skin ON (butcher will do this for you)
1 cup orange juice
1 cup lemon juice
1 cup pple cider vinegar
2 Tbs fresh ginger, peeled and minced
2 Tbs fresh garlic, peeled and minced
3 Tbs oive oil
2 cups chicken stock
Pound chicken breasts lightly to make even. Combine oj, lemon juice, vinegar, ginger, and garlic in saucepan and bring to a boil. Reduce heat and simmer for several minutes. Allow to cool, then add the olive oil. Marinate the chicken in this for several hour or overnight. Remove from marinade, and broil breasts in oven for 7 minutes each side. Keep warm while making the sauce.
Place marinade in saucepan with the chicken stock and boil vigorously until reduced by half. for a thicker sauce you can take 2 tsp of tapioca flour and whisk in a small bowl with some water--when it's dissolved add to the sauce and simmer and stir until thickened. To serve, slice breasts across the grain and serve over rice, with spoonfuls of sauce. Great with steamed cabbage and sauted mushrooms, or veggie stir-fry.
***
Create-a-meal!
(meat-veggie-rice/potato dinners)
(ex: porkchops, applesauce, and greenbeans with mushrooms...chicken breasts, chard, and brown rice...)
Main dish:
*Any cut of pork, lamb, beef, or fish suitable for sauteing, grilling, broiling...prepared simply with salt, pepper, and olive oil, or any other ingredients/herbs found in the other recipes.
Side dishes:
*Green beans with mushrooms
(Cook 1 lb of green beand in boiling water for 4 minutes. Drain and plunge into ice water. Heat up 1 Tbs oil in skillet, add 1/4 cup thinly sliced shallot rings, saute for 2 minutes. Add 2 cups crimini mushrooms, 1/4 tsp sea salt, and 1/4 tsp pepper; saute 4 minutes. Add green beans back in, more sea salt to taste, and stir unitl heated about 1 minute.)
*Mashed sweet pots (I add a little maple syrup and salt at the end)
*Baked potatoes (some regular bakers and 2 sweets)
*Salad w/ vinaigrette
(Salad ideas: mixed greens, grated carrots or zucchini, cucumbers, radish, avocado, sunflower seeds, apples....)
(We can’t eat bottled dressing but homemade vinaigrette is so easy! In a small mixing bowl, combine minced garlic or shallots (about 2 tsp) with 2 Tbs good vinegar--red wine, balsamic, sherry, champagne....let sit for a few minutes. Slowly drizzle in 4 Tbs olive oil while whisking. When emulsified, taste add more oil or vinegar to taste, and sea salt and pepper. Serve on the side or salad will get soggy.)
*Steamed, roasted or sauteed veggies (carrots, zuccinni, broc, squash, chard, beets, mushrooms...),
*Apple sauce
*Basic rice
(brown or white long grain is our favorite, but basmati or any rice works well made
with water or homemade broth)
*Risotto with peas
Broth recipe:
You can use a whole raw chicken cut up (after a few hours pick off the meat for a dish like enchiladas) or you can use the carcass of a roasted chicken (but that chicken cannot have any spices, butter, etc.) Drop the meat in a large pot with 1-2 chopped onions, 2-3 chopped carrots, and 2 stalks chopped celery. Fill with filtered water leaving a few inches at the top, and add 1-2 Tbs raw apple cider vinegar if you have it. If adding vinegar, let sit for 1/2 hour, if not just bring to a boil, turn down heat and cover--simmering gently for 6-12 hours. Optional add a bunch of chopped parsley the last 10 minutes (imparts valuable minerals.) Let cool then, strain into containers. Sit in fridge for fat to rise to the top then skim off (great for cooking with!!)
Do a similar method for beef broth--roast a few pounds of meaty beef short ribs in the oven until brown, about 325 for a half hour. While this is roasting, put a few pounds of knuckle and marrow bones (usually available in the meat dept--ask the butcher) into a large pot and cover with water. Add 1/2 cup apple cider vinegar and let sit. When ribs are done add them along with some chopped onions, carrots, and celery--add water to cover, leaving a little space to the top. Bring to a boil, skim off the foam that forms at the top, and simmer covered for a good 12 hours. Strain, put into containers and skim the congealed fat off the tops after its cooled in the fridge. You can feed the remaining meat and bones to your dog!
Things we can’t have:
Soy (includes lecithin--found in some choc and coconut milk, vitamin e--found in some oils, cooking spray, braggs, “natural flavors”--found in most things with labels, “veggie oil”, mono- and di-glycerides, “stabilizers”, condiments, margerine...it goes on and on!)
Mayan cannot eat any:
*nightshades (tomatoes, potatoes--sweet pots and yams are NOT nightshades, bell and chile peppers, “spices”, paprika, cayenne, curry blends, eggplant)
*corn (also hidden in everything--including possibly iodized table salt--use sea salt instead)
*eggs
*gluten
*dairy (butter, cheese, yogurt, milk)
Other notes:
*Cheese/dairy, corn and nighshades can all be served on the side though! Crumbled cheese, brie, crusty bread from New Seasons, buttery mashed potatoes....
*Also you can make up your own recipes from ingredients from the provided recipes:-)
*Sea salt, herbs like thyme, parsley, rosemary, etc, garlic, onion, ginger are all the basic safe foods I use to flavor our food.
Phew! Maybe over the years I can expand on these and create a whole book....thanks to everyone who has made the offer to provide us with a meal, the gesture itself is very much appreciated.
As a mother to a food allergic family though, it puts me in a hard position that really only other food allergic families can truly understand. I have learned how to cook for my family's special needs over years of practice (and many mistakes) and frequently cook two separate meals at the same time (one for Blake and I, and a tweaked version for the girls) and use ingredients that are only safe because they are very particular brand (like bacon, for example--there are only 2 brands that I know of that are safe, but I use it everyday) or make many things at home (like broth and mayo.) So eating out, or eating food made by others, is a major anxiety for me--either there are too many questions to even ask (literally needing to read every single label myself to look for the very hidden things like "stabilizers" and mono-and-di-glycerides) or the information isn't even available and the risk isn't worth it (pain, itching, nightmares...) But as part of a community, it important for me to be able to trust that someone CAN cook for my family if need-be, and there are definitely people who have put in the effort to understand and accommodate our diet--like Allison (who's husband had his own dietary issues so she absolutely knows what lurks in foods) and has provided many a safe meal for us. And Breana, who is always ready with labels for me to read and makes a damn great chocolate cake that is completely soy-free. Of course, my mom, who has been out to countless lunches with me and the girls, and has seen me every time whip out safe food from my purse, ALWAYS checks with me before giving to kids anything new. These things I appreciate more than I can express.
So by request, I have complied a list of recipes that I use regularly, and other dinner ideas that are Perlingieri-safe. I should have done this a long time ago just to have in my recipe binder. The following is 8 specific recipes and then a list of general ideas for anyone who is ever interested in making us a meal.
Dinners:
1)Coq au vin
Ingredients:
2 cups red wine
1 cup chopped yellow onion
1 cup chopped carrot
1 teaspoon sea salt
1 teaspoon dried thyme
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon freshly ground black pepper
2 (8-ounce) chicken breast halves, skinned
2 (4-ounce) chicken thighs, skinned
2 (4-ounce) chicken drumsticks, skinned
1/2 cup white or brown rice flour (about 2 1/4 ounces)
3 bacon slices, chopped (Applegate Farms “Sunday” bacon or Coleman hormome/antibiotic -free from Costco are the two safe nightshade-free bacons)
1/2 cup pitted dried plums, quartered
2 bay leaves
Chopped fresh parsley (optional)
Combine first 10 ingredients in a large bowl; cover and marinate in refrigerator at least 4 hours or up to 24 hours.
Remove the chicken from marinade, reserving marinade, and pat chicken dry. Place flour in a shallow dish. Dredge the chicken in flour; set aside.
Cook bacon in a large Dutch oven over medium-high heat until crisp. Remove bacon from pan, reserving drippings in pan; set bacon aside. Add half of chicken to pan; cook 4 minutes, browning on all sides. Remove chicken from pan. Repeat procedure with remaining chicken.
Remove onion and carrot from marinade with a slotted spoon, reserving marinade. Add onion and carrot to pan; sauté for 5 minutes or until softened. Stir in marinade, scraping pan to loosen browned bits. Add chicken, bacon, dried plums, and bay leaves; bring to a simmer. Cover, reduce heat, and simmer 1 hour and for 20 minutes or until chicken is tender. Discard bay leaves. Garnish with parsley, if desired.
***
2)Asian-style pork meatballs
(I have no measurments for this--i am a guess-timating...you can use your kitchen intuition!)
In a mixing bowl combine:
1 1/2 lbs ground pork
add about 1-2 Tbp maple syrup, 2-3 Tsp sea salt, and 1/4 cup rice flour
Mix with hands and form into 1-inch meatballs. Place on a baking sheet and cook at 325 for about a half hour until they are done.
Serve with long grain brown or white rice (with water or homemade broth) and stir-fry veggies (for example: garlic, onion, ginger with carrots, zuc, bok choy in sesame, sunflower, or safflower oil...)
***
3) Beef and broccoli stir fry
2-3 heads of broccoli
oil for sauteing (safflower, sunflower, canola)
1 1/2lbs beef cut-up for stir-fry (NS will do this for you if they don’t have some on-hand already but it needs to be unseasoned)
2 cloves of garlic, minced
1 cup yellow or white onion, chopped
2 cups beef of chicken broth (this must be homemade or with a “safe label”)
2 Tbs tapioca flour
2 Tbs maple syrup
1 Tbs sea salt
Wash broccoli and saute or steam with salt and pepper until tender-crisp--set aside.
Add oil to pan, saute some minced garlic, onion for a few minutes, then add the beef. Add some liquid (water or broth) if you like.
In a small saucepan, mix together broth, tapioca flour, syrup, and salt, and warm. When meat is almost done, add this mixture and bring to a simmer. Add veggies into the pan as well. TASTE! To get the "take-out" flavor--there should be a good balance of sweet to salty--so if you really taste the maple, add more salt and vice versa.
Serve with long grain brown or white rice.
Variations:
-adding carrots and/or mushrooms to the broc or the rice
-doing a sliced up pork tenderloin instead of beef
***
4)Turkish Lentil-and-Vegetable Soup
(this one could be frozen)
Ingredients:
4 fresh thyme sprigs
4 fresh parsley sprigs
4 black peppercorns
1 bay leaf
1 1/2 pounds lamb shank
8 cups water
3 cups chopped onion
2 cups dried lentils (small french green work best)
2 cups thinly sliced celery
2 cups thinly sliced carrot
1 cup chopped leek
1 cup dry red wine
1 tablespoon fresh or 1 teaspoon dried thyme
3/4 teaspoon sea salt
1/2 teaspoon black pepper
8 teaspoons chopped fresh mint
8 teaspoons red wine vinegar
Place first 4 ingredients on a double layer of cheesecloth. Gather edges of cheesecloth together; tie securely.
Trim fat from lamb shank. Place cheesecloth bag, lamb, and next 11 ingredients (lamb through pepper) in a large Dutch oven. Bring to a boil; reduce heat, and simmer, uncovered, 2 hours or until lamb is tender. Discard cheesecloth bag. Remove lamb shank from soup. Remove lamb from bone, and discard bone. Cut meat into bite-size pieces, and stir meat into soup. Spoon into shallow bowls, and sprinkle each serving with 1 teaspoon mint and 1 teaspoon vinegar.
***
5)Roast chicken (broth-free method)
5lb roasting chicken
olive oil
1 lemon, cut in half
1 head of garlic, with the top cut off
any fresh herbs on hand (parsley, rosemary, thyme...)
sea salt and pepper
Preheat oven to 500. Rub the chicken with a lemon half and exposed garlic cloves, then stuff those inside the chicken (the whole lemon and the galic head) as well as the fresh herbs. Drizzle the outside of chicken with olive oil and season with salt and pepper. Tie the legs together with kitchen string. Place in a roasting pan and roast for 20 minutes (it will make lots of noise at this temperature--that is normal, don’t panic!) then turn oven down to 350 (dont open the door to do this, it might be smoky) and roast for another hour or 1 1/2 hour, turning 180 degrees halfway. Its done when the juices run clear. Pull out and let sit for 15 minutes.
Serve with any two side dishes.
***
6)Sauteed chicken tacos with black beans and cilantro pesto
Beans:
2 cups of dried black beans
lemon juice
2 cloves garlic, crushed
sea salt
Soak beans overnight in warm filtered water and the juice from one lemon. Drain and rinse and put in a pot--add water to cover and bring to a boil. Skim foam off of the top then add garlic. Simmer, covered, for anywhere between 4-6 hours (depending on the size of the bean.) When they are done, drain, and add salt to taste.
Chicken:
1 1/2lbs chicken boneless breasts or thighs or combo of both, cut up into bite sized pieces
1 tsp dried oregano
1 lime
Heat oil in a large skillet, and add the chicken. Season with salt and pepper and oregano (optional garlic powder too) and the juice from one lime. Done when cooked through.
Pesto:
2 cups fresh cilantro leaves
2-4 cloves are garlic
1/2 tsp sea salt
1/4 pine nuts
1/4 to 1/2 cup olive oil
Place cilantro in food processor and pulse until well chopped. Add garlic, salt and pine nuts and blend well. Slowly add oil (if you have that attachment to add liquids drop-by-drop, use that) with motor running until a good paste is formed.
Serve with warmed tortillas (check label for soy ingredients), ripe avocado, sour cream, grated cheese.....
***
7)Pesto with chicken, olives, artichoke hearts and two different pastas
Pesto:
as above but with basil instead of cilantro
Saute some pounded chicken breasts with olive oil and sea salt and pepper until done. Slice into strips. Add some olives (santa barbara brand is what I use--check other brands for hidden ingredients) and artichcoke hearts (same deal, check label) and toss with cooked penne or any pasta.
(NOTE: I usually cook a pot of normal wheat pasta and also a separate pot of gluten-free rice pasta, then divide up the meat and sauce, making a smaller kid batch with rice pasta and a bigger wheat batch for us adults.)
***
8) Sweet and Sour chicken (Nourishing Traditions style)
(this recipe is for 8 so it could be split between 2 families--or for one family, cut recipe in half)
8 boneless chicken breast with skin ON (butcher will do this for you)
1 cup orange juice
1 cup lemon juice
1 cup pple cider vinegar
2 Tbs fresh ginger, peeled and minced
2 Tbs fresh garlic, peeled and minced
3 Tbs oive oil
2 cups chicken stock
Pound chicken breasts lightly to make even. Combine oj, lemon juice, vinegar, ginger, and garlic in saucepan and bring to a boil. Reduce heat and simmer for several minutes. Allow to cool, then add the olive oil. Marinate the chicken in this for several hour or overnight. Remove from marinade, and broil breasts in oven for 7 minutes each side. Keep warm while making the sauce.
Place marinade in saucepan with the chicken stock and boil vigorously until reduced by half. for a thicker sauce you can take 2 tsp of tapioca flour and whisk in a small bowl with some water--when it's dissolved add to the sauce and simmer and stir until thickened. To serve, slice breasts across the grain and serve over rice, with spoonfuls of sauce. Great with steamed cabbage and sauted mushrooms, or veggie stir-fry.
***
Create-a-meal!
(meat-veggie-rice/potato dinners)
(ex: porkchops, applesauce, and greenbeans with mushrooms...chicken breasts, chard, and brown rice...)
Main dish:
*Any cut of pork, lamb, beef, or fish suitable for sauteing, grilling, broiling...prepared simply with salt, pepper, and olive oil, or any other ingredients/herbs found in the other recipes.
Side dishes:
*Green beans with mushrooms
(Cook 1 lb of green beand in boiling water for 4 minutes. Drain and plunge into ice water. Heat up 1 Tbs oil in skillet, add 1/4 cup thinly sliced shallot rings, saute for 2 minutes. Add 2 cups crimini mushrooms, 1/4 tsp sea salt, and 1/4 tsp pepper; saute 4 minutes. Add green beans back in, more sea salt to taste, and stir unitl heated about 1 minute.)
*Mashed sweet pots (I add a little maple syrup and salt at the end)
*Baked potatoes (some regular bakers and 2 sweets)
*Salad w/ vinaigrette
(Salad ideas: mixed greens, grated carrots or zucchini, cucumbers, radish, avocado, sunflower seeds, apples....)
(We can’t eat bottled dressing but homemade vinaigrette is so easy! In a small mixing bowl, combine minced garlic or shallots (about 2 tsp) with 2 Tbs good vinegar--red wine, balsamic, sherry, champagne....let sit for a few minutes. Slowly drizzle in 4 Tbs olive oil while whisking. When emulsified, taste add more oil or vinegar to taste, and sea salt and pepper. Serve on the side or salad will get soggy.)
*Steamed, roasted or sauteed veggies (carrots, zuccinni, broc, squash, chard, beets, mushrooms...),
*Apple sauce
*Basic rice
(brown or white long grain is our favorite, but basmati or any rice works well made
with water or homemade broth)
*Risotto with peas
Broth recipe:
You can use a whole raw chicken cut up (after a few hours pick off the meat for a dish like enchiladas) or you can use the carcass of a roasted chicken (but that chicken cannot have any spices, butter, etc.) Drop the meat in a large pot with 1-2 chopped onions, 2-3 chopped carrots, and 2 stalks chopped celery. Fill with filtered water leaving a few inches at the top, and add 1-2 Tbs raw apple cider vinegar if you have it. If adding vinegar, let sit for 1/2 hour, if not just bring to a boil, turn down heat and cover--simmering gently for 6-12 hours. Optional add a bunch of chopped parsley the last 10 minutes (imparts valuable minerals.) Let cool then, strain into containers. Sit in fridge for fat to rise to the top then skim off (great for cooking with!!)
Do a similar method for beef broth--roast a few pounds of meaty beef short ribs in the oven until brown, about 325 for a half hour. While this is roasting, put a few pounds of knuckle and marrow bones (usually available in the meat dept--ask the butcher) into a large pot and cover with water. Add 1/2 cup apple cider vinegar and let sit. When ribs are done add them along with some chopped onions, carrots, and celery--add water to cover, leaving a little space to the top. Bring to a boil, skim off the foam that forms at the top, and simmer covered for a good 12 hours. Strain, put into containers and skim the congealed fat off the tops after its cooled in the fridge. You can feed the remaining meat and bones to your dog!
Things we can’t have:
Soy (includes lecithin--found in some choc and coconut milk, vitamin e--found in some oils, cooking spray, braggs, “natural flavors”--found in most things with labels, “veggie oil”, mono- and di-glycerides, “stabilizers”, condiments, margerine...it goes on and on!)
Mayan cannot eat any:
*nightshades (tomatoes, potatoes--sweet pots and yams are NOT nightshades, bell and chile peppers, “spices”, paprika, cayenne, curry blends, eggplant)
*corn (also hidden in everything--including possibly iodized table salt--use sea salt instead)
*eggs
*gluten
*dairy (butter, cheese, yogurt, milk)
Other notes:
*Cheese/dairy, corn and nighshades can all be served on the side though! Crumbled cheese, brie, crusty bread from New Seasons, buttery mashed potatoes....
*Also you can make up your own recipes from ingredients from the provided recipes:-)
*Sea salt, herbs like thyme, parsley, rosemary, etc, garlic, onion, ginger are all the basic safe foods I use to flavor our food.
Phew! Maybe over the years I can expand on these and create a whole book....thanks to everyone who has made the offer to provide us with a meal, the gesture itself is very much appreciated.
Tuesday, December 25, 2007
merry ___________.
we had a handmade, thrift shop holiday.
those plastic store-bought crowns are not only cheap and ill-fitting, they are probably toxic (ours was flaking gold paint)--so i decided to design a pattern and make them from gold fabric. next time i might add "jewels"...who knows, but they turned out great!
Breana and i went to Red, White, and Blue in Gladstone last week. i wasn't looking for anything in particular (except books, which they bag up and sell for cheap)...and i scored some great costumes (which all went with the crowns!), and a small red "doll" radio flyer wagon, and two huge stacks of book. also a vintage star trek game for Blake and a sailing book.
The only thing i bought new was a kitty calendar for Isadore--or "titty" as she would say. Lol!
what luck! a cowardly lion costume...as most of you know Mayan is a huge Wizard of Oz fan.....
well, portland enjoyed a somewhat "white christmas"--it snowed here for a good hour. of course, as ex-central oregon-ers this was not a huge thrill for us, but i guess the kids and most longtime pdx-ers were pleased!
i made my traditional egg and bacon pie this morning, as well. it's a nigella lawson recipe that i have made every dec 25th for the last five years. it's delish for breakfast or a lazy dinner (she suggests it with cornichons and beer and some television)...it's even good cold. give it a try!
pastry:
1 2/3 cup all-purpose flour (i used 1 cup whole wheat pastry and 2/3 cup white)
1/4 cup shortening
1/4 butter
3-5 Tbs ice water (it took more for my crust)
freeze fats and flour in the freezer for 10 minutes. then put in the food processor and blend into a "flaky rubble." add the ice water, one tablespoon at a time, until ball forms. divide into two discs and wrap each in plastic wrap--refrigerate for 20 minutes.
filling:
2 1/2 cups, or 18 oz of pancetta or bacon, cut up or chopped up into small squares
1 cup onion, chopped
pepper
2 or 3 large eggs
1 green onion, finely chopped
2 Tbs chopped italian parsley
in a saute pan, cook up the bacon and onion, peppering well. in a small bowl whip up the eggs, green onion, and parsley.
when discs are ready roll them out, and line a pie plate with one. fill up with the bacon mixture, then pour the egg mix over (it will puff up quite a bit.) top with the other rolled out pastry, and cut slits for steam to escape.
put on 300 degree oven for 30 minutes. remove and let cool--it's best just above room temperature.
those plastic store-bought crowns are not only cheap and ill-fitting, they are probably toxic (ours was flaking gold paint)--so i decided to design a pattern and make them from gold fabric. next time i might add "jewels"...who knows, but they turned out great!
Breana and i went to Red, White, and Blue in Gladstone last week. i wasn't looking for anything in particular (except books, which they bag up and sell for cheap)...and i scored some great costumes (which all went with the crowns!), and a small red "doll" radio flyer wagon, and two huge stacks of book. also a vintage star trek game for Blake and a sailing book.
The only thing i bought new was a kitty calendar for Isadore--or "titty" as she would say. Lol!
what luck! a cowardly lion costume...as most of you know Mayan is a huge Wizard of Oz fan.....
well, portland enjoyed a somewhat "white christmas"--it snowed here for a good hour. of course, as ex-central oregon-ers this was not a huge thrill for us, but i guess the kids and most longtime pdx-ers were pleased!
i made my traditional egg and bacon pie this morning, as well. it's a nigella lawson recipe that i have made every dec 25th for the last five years. it's delish for breakfast or a lazy dinner (she suggests it with cornichons and beer and some television)...it's even good cold. give it a try!
pastry:
1 2/3 cup all-purpose flour (i used 1 cup whole wheat pastry and 2/3 cup white)
1/4 cup shortening
1/4 butter
3-5 Tbs ice water (it took more for my crust)
freeze fats and flour in the freezer for 10 minutes. then put in the food processor and blend into a "flaky rubble." add the ice water, one tablespoon at a time, until ball forms. divide into two discs and wrap each in plastic wrap--refrigerate for 20 minutes.
filling:
2 1/2 cups, or 18 oz of pancetta or bacon, cut up or chopped up into small squares
1 cup onion, chopped
pepper
2 or 3 large eggs
1 green onion, finely chopped
2 Tbs chopped italian parsley
in a saute pan, cook up the bacon and onion, peppering well. in a small bowl whip up the eggs, green onion, and parsley.
when discs are ready roll them out, and line a pie plate with one. fill up with the bacon mixture, then pour the egg mix over (it will puff up quite a bit.) top with the other rolled out pastry, and cut slits for steam to escape.
put on 300 degree oven for 30 minutes. remove and let cool--it's best just above room temperature.
Thursday, December 13, 2007
Our humble 8th day dinner
well we couldn't find the mennorah. and i decided to just make some steamed cabage instead of stuffed cabbage. but it was a sweet feast nonetheless--and everyone pitched in!
Yield: 8 servings
the latkes-to-be
lots of great family repices here in Payson's book! and look, Mayan gave me a card while I was cooking dinner and she had taped a dollar to it--that girl definitely has some Jew in her! Hahahahaa....
nuthin' like Jewish-style home cookin!
we found 8 normal candles, and then streamed some really bad Hanukkah music on the laptop while we ate (oh yeah, don't forget the homemade applesauce and sour cream!)
uh oh, Flopsy be hittin' the wine...
now THAT is a pregnant belly full of latkes!
Israeli Orange Chicken (thank you, Nicole!)
Yield: 8 servings 5 lb Chicken, roasting
2 Oranges, whole
1 lg Onion, cut in large slices
1/2 c Orange juice, fresh
2 tb Ginger, freshly grated
2 tb Honey
1/2 c Wine
Rinse and dry chicken. Sprinkle with salt and pepper. Insert one whole orange in the chicken. Place in roasting pan, breast side down. Surround with onion slices.
Mix juice with the ginger, and pour over the chicken. Roast uncovered at 350 degrees F for 1/2 hour.
Remove chicken from the oven, turn over, and smear with honey. Surround the chicken with the second orange, sliced, and return to the oven. After five minutes, baste with wine and pan juices. If browning too quickly, cover with foil. Baste again, after 1/2 hour. continue cooking until drumsticks are removed easily, about 1 more hour.
Remove the orange from the chicken, and slice it. Garnish with herbs, as per taste.
the latkes-to-be
lots of great family repices here in Payson's book! and look, Mayan gave me a card while I was cooking dinner and she had taped a dollar to it--that girl definitely has some Jew in her! Hahahahaa....
Blake took this picture then told me it looked like I shaved my eyebrows. i had to see and we had nice long laugh--i still laugh when i see this. what is up with my eyebrows?
nuthin' like Jewish-style home cookin!
we found 8 normal candles, and then streamed some really bad Hanukkah music on the laptop while we ate (oh yeah, don't forget the homemade applesauce and sour cream!)
uh oh, Flopsy be hittin' the wine...
now THAT is a pregnant belly full of latkes!
Thursday, July 19, 2007
can you guess what this is?
* hint: it's NOT tomato sauce....
give up?
it's MOCK tomato sauce! i just *whipped* up a batch for Mayan's birthday--i want to make her a pizza so this will make a great red base. i stress *whipped* b/c it is actually kind of a pain to make so i only do it once or twice a year. this batch will give me enough for her pizza, some spaghetti later in the week and a few containers to freeze. so what gives it the rich red color? Beets! it has a very vegetable-y flavor, pretty yummy really, but it has a pinky color unlike real red sauce. she loves it though! for this batch i went heavy on the italian herbs, but i have also given it a less-italian flavor to use for enchiladas. got the recipe from a vegan book years ago:
mock tomato sauce:
steam 7 cups of orange yams or butternut squash (peeled and cubed) and 2 medium beets (peeled and chopped--i use rubber gloves to protect my hands from beet stains)
meanwhile saute 1 yellow or white onion (chopped) and 2 or more garlic cloves (minced) in olive oil until transcent.
other ingredients:
6 cups of stock or water
2-3 Tbsp of soy sauce (i DON'T use this--i use 1 Tbsp of fish sauce since we can't eat soy)
2 tsp liquid sweetener (maple syrup, honey...)
2 tsp apple cider vinager
1 strip of Kombu sea weed washed and minced (this is too hard so i didn't do it and added some salt instead)
3 tsp chopped parsley
chopped herbs: rosemary, marjoram, basil, oregano, thyme
blend all of this together--i use a food proccessor so i split it into two batches. then put the red sauce into a big pot with 1 bay leaf or two and simmer for 20 minutes or so, until it is heated through and the flavors can "mingle." keep close to stir frequently, b/c it tends to bubble and "pop!" leaving nice reddish-pink splotches on everything:-) don't forget to take out the bay leaves when done.
give up?
it's MOCK tomato sauce! i just *whipped* up a batch for Mayan's birthday--i want to make her a pizza so this will make a great red base. i stress *whipped* b/c it is actually kind of a pain to make so i only do it once or twice a year. this batch will give me enough for her pizza, some spaghetti later in the week and a few containers to freeze. so what gives it the rich red color? Beets! it has a very vegetable-y flavor, pretty yummy really, but it has a pinky color unlike real red sauce. she loves it though! for this batch i went heavy on the italian herbs, but i have also given it a less-italian flavor to use for enchiladas. got the recipe from a vegan book years ago:
mock tomato sauce:
steam 7 cups of orange yams or butternut squash (peeled and cubed) and 2 medium beets (peeled and chopped--i use rubber gloves to protect my hands from beet stains)
meanwhile saute 1 yellow or white onion (chopped) and 2 or more garlic cloves (minced) in olive oil until transcent.
other ingredients:
6 cups of stock or water
2-3 Tbsp of soy sauce (i DON'T use this--i use 1 Tbsp of fish sauce since we can't eat soy)
2 tsp liquid sweetener (maple syrup, honey...)
2 tsp apple cider vinager
1 strip of Kombu sea weed washed and minced (this is too hard so i didn't do it and added some salt instead)
3 tsp chopped parsley
chopped herbs: rosemary, marjoram, basil, oregano, thyme
blend all of this together--i use a food proccessor so i split it into two batches. then put the red sauce into a big pot with 1 bay leaf or two and simmer for 20 minutes or so, until it is heated through and the flavors can "mingle." keep close to stir frequently, b/c it tends to bubble and "pop!" leaving nice reddish-pink splotches on everything:-) don't forget to take out the bay leaves when done.
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