To mark this occassion, I thought I'd post a new, absurdly-easy and quick recipe I've found. I occassionally shop at Whole Foods, and I've become a big fan of the frozen fish section. One package of frozen (boneless, skinless) tuna steaks contains two perfect portions for myself and the non-allergic husband. I have a dairy-free, wheat-free recipe that takes a whole 10 minutes!
Here's how:
Please make sure you've defrosted the fish before doing this!
1 - Melt approx 2 large tablespoons of soy butter in a non-stick skillet
2 - Place the tuna steaks in the skillet on medium-high heat for 4 minutes
3 - Add 1/2 teaspoon of lemon pepper to the top of the cooking tuna steak
4 - Flip the tuna steak and cook an additional 4-5 minutes on the other side
It's that simple, and it sears in the flavor, cooks it completely while leaving a mildly pink center so your fish doesn't taste dried out. Enjoy! (you want your tuna steak to be white in color, flake easily with a fork, and be semi-opaque or mildly pink when cut into)
Showing posts with label recipes. Show all posts
Showing posts with label recipes. Show all posts
Wednesday, August 01, 2007
Wednesday, March 07, 2007
Chicken and Mushrooms in Garlic White Wine Sauce
I know, I know...it's been awhile. I apologize. Work is keeping me very busy these days!
Here's a recipe from one of my favorite cooking magazines, Cooking Light. It's dairy-free and it tastes like it was made in an italian restaurant. I will note my specifications at the bottom.
4 ounces uncooked medium egg noodles
1 lb. skinless boneless chicken breast halves
2 Tblsp. all-purpose flour, divided
1/2 tsp. salt, divided
1/4 tsp black pepper, divided
2 Tblsp. olive oil, divided
1 Tblsp. bottled minced garlic
1/2 tsp. dried tarragon
1 package presliced fresh mushrooms
1/2 cup dry white wine
1/2 cup fat-free, less-sodium chicken broth
1/4 cup grated parmesan cheese
1 - Cook noodles according to package directions, omitting salt and fat. Drain and keep warm.
2 - Cut chicken into 1-inch pieces. Combine 1 Tblsp. flour, 1/4 tsp. salt and 1/8 tsp. pepper, stirring well with a whisk. Sprinkle mixture over the chicken and toss to coat.
3 - Heat oil in nonstick skillet over medium-high heat. Add chicken to pan; saute 4 minutes or until browned. Remove chicken from pan. Add remaining 1 Tblsp. oil to pan. Add garlic, tarragon, and mushrooms to pan; saute for 3 minutes or until liquid evaporates and mushrooms darken. Add white wine to pan; cook 1 minute. Stir in remaining 1 Tblsp. of flour; cook 1 min stirring constantly. Stir in broth, remaining salt, remaining pepper, cook 1 min or until slightly thick, stirring frequently.
4 - Return chicken to the pan. Cover and simmer 2 minutes. Uncover; cook 1 min or until chicken is done. Stir in noodles; cook 1 minute or until thoroughly heated. Place about 1 1/2 cups chicken mixture on each of 4 plates and top each serving with 1 Tblsp. cheese
Yield -- 4 servings
TAD recommends: Swap the egg noodles for 6-8 ounces of angel hair pasta. Omit the tarragon. Omit the oil and use extra broth to saute the chicken (so much healthier for you!) Add 1 tablespoon of garlic to the recommended 1 tablespoon in the recipe(we like garlic). Enjoy!!
Here's a recipe from one of my favorite cooking magazines, Cooking Light. It's dairy-free and it tastes like it was made in an italian restaurant. I will note my specifications at the bottom.
4 ounces uncooked medium egg noodles
1 lb. skinless boneless chicken breast halves
2 Tblsp. all-purpose flour, divided
1/2 tsp. salt, divided
1/4 tsp black pepper, divided
2 Tblsp. olive oil, divided
1 Tblsp. bottled minced garlic
1/2 tsp. dried tarragon
1 package presliced fresh mushrooms
1/2 cup dry white wine
1/2 cup fat-free, less-sodium chicken broth
1/4 cup grated parmesan cheese
1 - Cook noodles according to package directions, omitting salt and fat. Drain and keep warm.
2 - Cut chicken into 1-inch pieces. Combine 1 Tblsp. flour, 1/4 tsp. salt and 1/8 tsp. pepper, stirring well with a whisk. Sprinkle mixture over the chicken and toss to coat.
3 - Heat oil in nonstick skillet over medium-high heat. Add chicken to pan; saute 4 minutes or until browned. Remove chicken from pan. Add remaining 1 Tblsp. oil to pan. Add garlic, tarragon, and mushrooms to pan; saute for 3 minutes or until liquid evaporates and mushrooms darken. Add white wine to pan; cook 1 minute. Stir in remaining 1 Tblsp. of flour; cook 1 min stirring constantly. Stir in broth, remaining salt, remaining pepper, cook 1 min or until slightly thick, stirring frequently.
4 - Return chicken to the pan. Cover and simmer 2 minutes. Uncover; cook 1 min or until chicken is done. Stir in noodles; cook 1 minute or until thoroughly heated. Place about 1 1/2 cups chicken mixture on each of 4 plates and top each serving with 1 Tblsp. cheese
Yield -- 4 servings
TAD recommends: Swap the egg noodles for 6-8 ounces of angel hair pasta. Omit the tarragon. Omit the oil and use extra broth to saute the chicken (so much healthier for you!) Add 1 tablespoon of garlic to the recommended 1 tablespoon in the recipe(we like garlic). Enjoy!!
Wednesday, February 21, 2007
Recipe for a quick dinner...
As we continue on with this ever-so-stressful week (having Monday off seems to make people unable to budget their time and complete their work, enter yours truly), I am going to make an allergy-friendly, quick & easy meal this evening. I thought the readers of TAD might like the recipe. It's quite good!
Sesame Ginger Chicken
1 lb. boneless skinless chicken breasts, rinsed off
8 oz. fresh mushrooms
1 medium yellow onion, chopped into wedges
1 red pepper, cored and sliced
1 broccoli crown, stems cut off, cut into small sections
1 bottle of sesame-ginger marinade (I used to make my own, but this tastes just as good, still has no dairy, no tomato, and no bad oils/spices--Lawry's is delicious)!
Here's how it works: In a 9x13 pan, place the chicken breasts, then surround with cut & washed vegetables. Only place the onion on top of the chicken (not the other vegetables, they aren't thin enough to cook properly). Then, pour the bottle of marinade on top of the chicken and vegetables. Fill the marinade bottle at least 3/4 of the way with water and pour that over the already-poured marinade. Use a spoon to mildly mix the two and ensure that the sauce is spread evenly. Cover with tinfoil. Bake at 350 for 20-30 minutes or until chicken is not pink when cut into. Enjoy!
Sesame Ginger Chicken
1 lb. boneless skinless chicken breasts, rinsed off
8 oz. fresh mushrooms
1 medium yellow onion, chopped into wedges
1 red pepper, cored and sliced
1 broccoli crown, stems cut off, cut into small sections
1 bottle of sesame-ginger marinade (I used to make my own, but this tastes just as good, still has no dairy, no tomato, and no bad oils/spices--Lawry's is delicious)!
Here's how it works: In a 9x13 pan, place the chicken breasts, then surround with cut & washed vegetables. Only place the onion on top of the chicken (not the other vegetables, they aren't thin enough to cook properly). Then, pour the bottle of marinade on top of the chicken and vegetables. Fill the marinade bottle at least 3/4 of the way with water and pour that over the already-poured marinade. Use a spoon to mildly mix the two and ensure that the sauce is spread evenly. Cover with tinfoil. Bake at 350 for 20-30 minutes or until chicken is not pink when cut into. Enjoy!
Thursday, February 01, 2007
Warning: this post is potentially hazardous to anyone with an allergy...
I know, I know. This was supposed to be a blog for the allergic consumer. I am supposed to advocate things that everyone can eat (lactose free, gluten free, etc). I am failing miserably today. Ah, well...
Last night, after watching the non-allergic husband eat his THIRD bowl of another one of my quick & easy meal creations (long week), I decided that although it is not something I can eat, I would post this recipe in the hopes that some non-allergic person reading this blog would enjoy it.
Quick & Easy Mexican Pasta Salad (compliments of Campbells cookbook)
1 lb ground beef
1 can beef broth
1 can Campbells condensed cheddar cheese soup
3/4 small jar salsa
2-2 and 1/2 cups of macaroni (your choice)
shredded cheddar cheese
Prep time: none
Start to finish: 20 minutes
Brown the ground beef in a large non-stick skillet. Add beef broth and macaroni, bring to a boil, and then reduce heat to low and simmer covered for 8-10 minutes or until pasta is tender. Remove lid. Add salsa and cheddar cheese soup, mix and heat through. Serve immediately, sprinkling with cheddar cheese.
As for me? Well, I just enjoy the smell!
Last night, after watching the non-allergic husband eat his THIRD bowl of another one of my quick & easy meal creations (long week), I decided that although it is not something I can eat, I would post this recipe in the hopes that some non-allergic person reading this blog would enjoy it.
Quick & Easy Mexican Pasta Salad (compliments of Campbells cookbook)
1 lb ground beef
1 can beef broth
1 can Campbells condensed cheddar cheese soup
3/4 small jar salsa
2-2 and 1/2 cups of macaroni (your choice)
shredded cheddar cheese
Prep time: none
Start to finish: 20 minutes
Brown the ground beef in a large non-stick skillet. Add beef broth and macaroni, bring to a boil, and then reduce heat to low and simmer covered for 8-10 minutes or until pasta is tender. Remove lid. Add salsa and cheddar cheese soup, mix and heat through. Serve immediately, sprinkling with cheddar cheese.
As for me? Well, I just enjoy the smell!
Tuesday, January 23, 2007
Not just for Thanksgiving
I told my non-allergic husband last night that if I were to ever leave him, it would be for stuffing. Now, stuffing cannot kiss me goodnight, or scrape the ice off my car in the morning, but it is just SO darn good. Especially on these damp, chilly days.
Homemade stuffing is by far the best, but on those nights where everyone at work has made you crazy all day, and you have to figure out something for dinner but have no mental capacity left to do so, enter the Stove Top. The nice, kind people at Kraft also go so far as to give you quick & easy recipes on their websites, which contrary to lots of popular cookbooks with the same title, ARE ACTUALLY QUICK & EASY!
Case in point: I did not get home from the supermarket until close to 6:30 last night, but I had a healthy, balanced, non-allergic meal on the table at 7:00 (and yes, the groceries were unpacked and put away by then as well).
My new, fabulous find for the quickest, yummiest recipe around... from the Kraft&Stove Top website, tweaked a bit for the allergic consumer....
1 package thin-sliced boneless/skinless chicken breast
1 cup. frozen peas/corn or other veggies as you like
1 box stove top chicken stuffing or stove top low sodium stuffing
1 can low sodium chicken broth
4 tbsp. margarine (substitute soy butter for lactose-free meal!)
In large skillet, melt 2 tbsp of margarine over medium heat and place chicken in pan. Saute in hot margarine for 2 minutes, then turn over and saute 2-3 min. on the other side. When chicken is sufficiently cooked (Note: it will NOT be cooked all the way) add 3/4 of the can of chicken broth and other 2 tbsp. of margarine, and frozen veggies and bring to a boil. Pour in stove top, stir well and cover, cooking over reduced heat for another 5 minutes.
It's that simple....you take the lid off the pan, and presto, a LOWFAT meal with starch, vegetable and protein is completely cooked AND all in one pan. On a busy night, it doesn't get much better than that! Thank you Stove Top for a wonderful non-allergic meal. Ahh, stuffing.
Monday, January 15, 2007
The best beef stew ever (a crock pot recipe)
This recipe is dairy free!
one 2 lb. roast (bottom round works wonderfully and is less expensive)
one can low-sodium beef broth
3 stalks celery, washed and thickly chopped
3/4 bag of baby carrots, washed
4 medium white or russet baking potatoes, peeled and cut into 1-inch thick pieces
1 large yellow onion, sliced (do NOT dice/chop)
8 oz. fresh mushrooms, washed
1/2 - 1 Tablespoon minced garlic (choose based on taste preference)
1 and 1/2 Tablespoons of cornstarch
Place the thick potato slices in bottom of slow cooker and cover bottom with potatoes. Then rinse the roast and place the meat directly on top of the potato slices. Around the sides place the carrots, and then the celery on top of the carrots. Then, pour ONLY HALF (equal to one cup) of the beef broth into the slow cooker. Dispose of the other half. Rub garlic into top and exposed sides of beef and top beef with onion slices (should cover the meat).Top with mushrooms and place lid on slow cooker. Cook for approximately 8 hours (may be faster or slower depending on your slow cooker) on LOW.
At the end of cooking time, remove the roast and carve, then carve the slices you have in half. Put the cornstarch into the slow cooker WHILE THE MEAT IS OUT AND BEING CARVED (this will thicken the broth for stew-like consistency). Replace the meat and let sit for approximately 5 minutes (NO MORE OR MEAT WILL TOUGHEN). Serve immediately after. Enjoy!
one 2 lb. roast (bottom round works wonderfully and is less expensive)
one can low-sodium beef broth
3 stalks celery, washed and thickly chopped
3/4 bag of baby carrots, washed
4 medium white or russet baking potatoes, peeled and cut into 1-inch thick pieces
1 large yellow onion, sliced (do NOT dice/chop)
8 oz. fresh mushrooms, washed
1/2 - 1 Tablespoon minced garlic (choose based on taste preference)
1 and 1/2 Tablespoons of cornstarch
Place the thick potato slices in bottom of slow cooker and cover bottom with potatoes. Then rinse the roast and place the meat directly on top of the potato slices. Around the sides place the carrots, and then the celery on top of the carrots. Then, pour ONLY HALF (equal to one cup) of the beef broth into the slow cooker. Dispose of the other half. Rub garlic into top and exposed sides of beef and top beef with onion slices (should cover the meat).Top with mushrooms and place lid on slow cooker. Cook for approximately 8 hours (may be faster or slower depending on your slow cooker) on LOW.
At the end of cooking time, remove the roast and carve, then carve the slices you have in half. Put the cornstarch into the slow cooker WHILE THE MEAT IS OUT AND BEING CARVED (this will thicken the broth for stew-like consistency). Replace the meat and let sit for approximately 5 minutes (NO MORE OR MEAT WILL TOUGHEN). Serve immediately after. Enjoy!
Wednesday, January 10, 2007
Easy Risotto
A recipe for an easy risotto, great on a night you want a home cooked meal but don't have a lot of time!...makes 3-4 portions for a side dish; 1-2 for a main dish
2/3 chopped onion (from a medium onion)
1 small can mushrooms (cooks faster than fresh for this recipe)
2 tablespoons margarine (you can use soy butter to make this dairy-free)
2/3 cup uncooked arborio rice
2 cups of chicken broth (usually equivalent to 1 can - reduced sodium works just as well as regular)
salt/pepper to taste
In a medium saucepan, melt the margarine. When melted, add chopped onion and stir occasionally until tender. Add the rice and stir approximately 2 minutes with hot margarine and onion, or until rice begins to turn toasty color. Add the chicken broth and bring to boil.
Reduce the heat and simmer, covered, for approximately 20 minutes. 5 minutes before the rice is done, stir in mushrooms and then replace cover. You know its ready when the rice has a creamy consistency and has absorbed most of the liquid.
Let stand for a few minutes, then serve and enjoy!
(you can add many different kinds of vegetables to this recipe - if they're fresh, add them in the beginning. If frozen, add them about 10-12 minutes into cooking the rice. If canned, add them 5 minutes before the end)
2/3 chopped onion (from a medium onion)
1 small can mushrooms (cooks faster than fresh for this recipe)
2 tablespoons margarine (you can use soy butter to make this dairy-free)
2/3 cup uncooked arborio rice
2 cups of chicken broth (usually equivalent to 1 can - reduced sodium works just as well as regular)
salt/pepper to taste
In a medium saucepan, melt the margarine. When melted, add chopped onion and stir occasionally until tender. Add the rice and stir approximately 2 minutes with hot margarine and onion, or until rice begins to turn toasty color. Add the chicken broth and bring to boil.
Reduce the heat and simmer, covered, for approximately 20 minutes. 5 minutes before the rice is done, stir in mushrooms and then replace cover. You know its ready when the rice has a creamy consistency and has absorbed most of the liquid.
Let stand for a few minutes, then serve and enjoy!
(you can add many different kinds of vegetables to this recipe - if they're fresh, add them in the beginning. If frozen, add them about 10-12 minutes into cooking the rice. If canned, add them 5 minutes before the end)
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