Mulligatawny Soup

1 - 1/2 pounds chicken, chopped into 1" pieces
1 T Earth Balance Buttery spread
1 T coconut oil
1 large onion, rough chopped
4 stalks celery, medium chopped
3-4 teaspoons curry
1/2 teaspoon salt
2 T rice flour
64 oz. gf chicken broth
2 medium sweet potatoes, medium chopped
2-3 Granny Smith apples, peeled, cored and chopped
15-16 oz cooked garbanzo beans, rinsed if canned
14 oz coconut milk

In Dutch Oven melt "butter" and coconut oil over medium heat.  Do not allow to brown.  Cook chicken in butter/oil until browned.  Remove from pan and set aside.  Add onions and celery.  Cook until soft but do not allow to become brown.  Add the curry and the salt to taste.  Cook and allow the curry to create a gooey mess.  :)  :) Add flour and cook for about 2 minutes. This will remove the "floury" taste of the soup.  Add a little broth as needed to keep mixture from browning and sticking to the bottom of the pan.  Slowly add the remaining broth.  Add the chicken back into the soup.  Add sweet potatoes.  Cover and bring to a boil.  Turn down to a simmer so that the sweet potatoes cook to fork tender.  Add apples and garbanzo beans.  Cook until beans are warmed and apples are fork tender.  Add coconut milk.  Heat until warm.  Serve warm with a crusty bread.

Bombay Chicken

This is a very yummy dish but requires a considerable amount of taste testing along the way to acquire the taste that your family will enjoy.  Please read the entire recipe before beginning as I have personally screwed this recipe up more times than I care to tell you.  :)

3 T olive oil
3 boneless, skinless chicken breasts or 1 1/2 pounds shrimp
1/2 c red onion (sweet yellow will also work)
1/2 t garlic
1/2 t slat
2 T fresh ginger root, minced
1/8 t chili powder or Tabasco sauce
1/8 t cayenne or 1/2 t paprika
1 t curry powder
1 c fresh tomatoes or peaches, chopped
1/2 c chicken broth, gluten free
1/4 c dry white wine or gluten free beer or apple cider vinegar
1/3 c milk
2 - 3 t cornstarch or arrowroot
Cooked rice or Coconut Rice


Cut chicken into 2 inch pieces.  Preheat cast iron skillet.  Add olive oil.  Heat over medium heat.  Brown chicken pieces.  Remove from skillet. Cook onion for 3 minutes.   Add garlic and cook for 1 additional minute.  Return chicken to pan along with broth, salt, ginger, chili powder, cayenne, curry, peaches and wine.  Simmer covered for 15 minutes on low heat.   Combine milk and arrowroot in small cup making sure to remove all clumps of arrowroot.  Stir into chicken mixture while bringing it to a boil.  Thicken sauce which should take about 1 - 3 minutes.  Serve over rice with garnish.

Garnish:

2 green onions, chopped including green stems
1/4 c chopped almonds, cashews or peg almonds (salted peanuts work too although not as good)
1/4 c shredded coconut (toasted coconut is really yummy)

While chicken is cooking mix onions, nuts and coconut.  Allow ingredients to sit for at least 20 minutes.

NOTES:

(1)  If using shrimp, do not add it with the broth, salt, ginger, spices, peaches and wine as shrimp does not need as long to cook.  You will over cook it.  Add it after 10 minutes.  Also I marinade the shrimp in the mixture of the broth, salt, ginger, spices and wine.  When it is time to add this mixture, add the liquid and then add the shrimp after cooking the liquid for 10 minutes.


(2) To keep this recipe dairy free, gluten free and soy free the following substitutions are made:  gluten free chicken broth for regular chicken broth, rice or coconut milk or Mimicreme for the milk, AND arrowroot for the cornstarch. 

Mustard BBQ Sauce

1/2 c Dijon mustard
2 T honey or coconut nectar
1 T brown sugar
3 T rice wine vinegar or cider vinegar
1 t Bragg's Liquid Aminos
Dash of Tabasco Sauce to taste
1/4 t salt
1/4 t ground pepper

Whisk together in bowl.  Store in airtight container in refrigerator between 1 hour and 24 hours.  Remember the longer a sauce rests, the better the flavors blend.  Bring to room temperature before using.

I use this sauce for either chicken or salmon although beef, pork or shrimp would also taste good.  I will either grill under the broiler or on the grill.  Both are delicious!  When grilling or broiling, continue to brush the chicken or salmon with the sauce every few minutes.  Serve with some sauce on the side.

Italian Marinade

1/2 c. Italian salad dressing (Make sure it is gluten, dairy and soy free)
1/4 t salt
1/4 c lemon juice
1/8 t pepper
1 t oregano

Mix thoroughly and use either as a marinade or a basting sauce.  I will use this to marinade chicken breasts that will alter be done on the grill.  I have even marinated chicken breasts overnight and then frozen them in the sauce.  I have heard that this is also a great marinade for white fish or shrimp.  I plan on using this recipe over the summer.

Camping Menu Tip:  Right before leaving for the camping trip, place the frozen chicken breasts in the bottom of the cooler and pile the ice on top of it.  Continue to pile ice on top of the chicken breasts to keep them frozen until about a day before you plan on cooking them.  Move the package to the top of the cooler which allows them to thaw out enough for cooking but stay cold enough to be safe.  :)

Tangy Marinade

1/3 c Bragg's Liquid Aminos
2 T. rice vinegar or apple cider vinegar
1/3 c. ketchup
1 t. thyme
1/4 c olive oil or salad oil
1 t  dry or prepared mustard

Mix thoroughly.  Marinade for 24 hours in refrigerator.  Cook as usual.

This is a good marinade for pork or beef particularly London Broil or flank steak.  I will occasionally use this with boneless, skinless chicken breasts as well.  Then I will make chicken kabobs.

Hawaiian Crockpot Chicken

2 pounds of chicken breasts, thighs or legs
1 can pineapple chunks, drained
1 can mandarin oranges, drained
1/4 c cornstarch or arrowroot
1/3 c brown sugar
2 cloves garlic, minced
2 T lemon juice
1/2 tsp powdered ginger
1/2 tsp salt

Put chicken into crockpot.  Combine other ingredients and pour over chicken.  Turn on high for about 3 hours or low for about 4-5 hours depending on your individual crockpot.

Garnish:

2 green onions, chopped
3-4 T shredded coconut

Combine and refrigerate until serving

Serve Hawaiian chicken over rice (white or brown).  Garnish with onions and coconut mixture as well as cashews.

Smoked Salmon Pasta

I have not made this in a long time primarily because we have not had any smoked salmon.  But if you received some as a gift for Christmas and have no idea what to do with it, well here is your recipe.

Smoked Salmon Pasta
(If Mimicreme is used, this will be dairy free)

ONLY serves between 3 to 4

8 oz gf spaghetti, capellini or linguine, cooked per directions
1/4 c pine nuts
2 T olive oil
1/3 c shallots, chopped (can substitute white or yellow onions)
2 cloves garlic, minced
1/3 c dry white wine (can substitute pasta cooking water with 1 T lemon juice)
1/4 c cream (we use Mimicreme)
1 T lemon juice
2 T lemon zest (divided)
2 T fresh parsley or dill, chopped
4 oz smoked salmon, cut into bite size pieces
fresh ground pepper to taste

Directions:
- Cook pasta per package directions for al dente.  If not using white wine, reserve 1/3 c pasta water for sauce.
- Heat large skillet on medium heat for 30 seconds.  Add pine nuts in single layer.  Stir occasionally until fragrant and lightly brown.  Remove from heat and set aside.
- Add olive oil.  Heat for 30 seconds.  Add garlic and shallots.  Cook for 2 minutes but do not allow garlic to burn.  Add white wine, lemon juice and 1 T of lemon zest.  Increase heat to a boil, reduce liquid by half.  Add cream and boil for an additional minute.
- Add cooked pasta, salmon, toasted pine nuts, parsley and lemon zest.  Season to taste and serve.

Notes:
(1) As previously stated, if Mimicreme is used, this will be a dairy free pasta.  You can also make this dairy free by omitting the cream altogether.  I have done both and it is delicious either way.
(2)  We have made this with shrimp or precooked chicken pieces as well.
(3)  Precooked broccoli or peas can also be added at the end.
(4)  If you would like to add mushrooms, do so before sauteing the garlic and shallots so that the garlic does not burn.
(5) Pine nuts are actually a seed; however, some experience cross-reactivity after consuming pine nuts.  Exercise caution.

Thai Chicken & Coconut Rice

I found this recipe via my friend Bethany's cooking blog:  For the Love of Grub.  It is delicious. I have included Bethany's notes at the bottom as well as a few of my own.

Thai Chicken and Coconut Rice
~ Waiting For The Day - Sonlight Forums

2 14 oz. cans coconut milk
2 c. water
1 t. salt
2 c. uncooked long grain rice
6 T. creamy peanut butter
4 T. Bragg's Liquid Aminos
1-4 t. chili garlic paste (depends on how spicy you like things) **
1/4 c. sesame oil
4-6 boneless, skinless chicken breasts, cubed or sliced
6 green onions, sliced
2 medium red bell peppers, sliced thinly

Bring 2 cups coconut milk, water and salt to boil. Stir in rice; cover and reduce heat. Simmer 20 minutes.

OR

Put 2 cups of the coconut milk, water, salt and rice in rice cooker and start cooking.

Meanwhile, whisk remaining milk, peanut butter, Bragg's Aminos and chili garlic paste until blended. Heat sesame oil in large skillet over med-high heat for 2 minutes. Add chicken and stir-fry 5 minutes or until browned. Add onions and bell pepper. Cook, covered, stirring occasionally, for 10 minutes. Add peanut butter mixture and bring to boil. Cook, stirring constantly, for 3 minutes. Serve over rice.

Bethany's Notes: You could easily cut this recipe in half and use as much chicken as you want. Some people add carrots, green beans, broccoli, pineapple, cashews and/or peanuts for flavor or to stretch the dish a little farther. 

*****

Notes:

(1) For us, the addition of the red bell peppers needs to be later in the recipe as they become too soft if cooked for 10 minutes.  We like ours to have a snap to them.  I suggest adding these after the peanut butter mixture is added and begun to boil.  These only need about 2-3 minutes of cooking.


(2)  If adding bamboo shoots, water chestnuts, baby corn or canned bean sprouts, DRAIN, DRAIN, DRAIN for a long time.  Then pour them out onto a couple of layers of paper towels and pat dry.  The high water content will ruin this recipe if you skip this step.


(3) Chili garlic paste will keep in the fridge for a long time.  Do not skip this ingredient.  We use only 1 1/2 tsp so that it is not too spicy for the younger members of the family.  You can also add some to your individual plate when you eat it.


(4) We will also substitute shrimp for the chicken to change it up.  You could probably also use pork chunks but I have not tried it yet.

Tuscan White Bean and Southern Greens Chicken Soup

• 4 tablespoons extra-virgin olive oil
• 1 large onion, diced
• 3 stalks celery with leaves on, diced
• 1 1/2 teaspoons sea salt, freshly ground
• 2 15.5-ounce cans cannellini beans, drained and rinsed
• 4 cups gluten free chicken broth
• 1 12-ounce jar roasted red peppers, drained and coarsely chopped
• 4 cloves garlic, minced or chopped
• 1/4 cup chopped fresh cilantro(optional)
• 10 ounces of southern greens, thoroughly rinsed and roughly chopped
• 2 cups chicken or turkey pieces, precooked

Directions

Heat olive oil in Dutch oven over medium-high heat. Add the onion, celery and 1 1/2 teaspoons salt and cook until golden brown, about 5 minutes. Add drained beans, broth and chicken.  Bring to a simmer and cook 15 minutes.

In saute pan heat olive oil in a large skillet over medium heat. Add the roasted peppers, minced garlic and cilantro.  Cook until the garlic is soft, about 2 minutes. Stir in the southern greens , cover and cook until wilted, 1 to 2 minutes. Scrape the contents of the skillet into the pot and simmer until heated through, about 5 minutes. Season with salt and pepper.desired.

NOTES:

(1)  This can be made in the crock pot IF you leave the addition of the roasted peppers and the southern greens until right before you serve the soup.

(2) Southern greens:  I purchase mine from Trader Joe's.  The package includes, spinach, collard greens, kale and turnip greens.  However, you can pick up what you would like at any grocery store.  I started using these because Trader Joe's was out of kale one day.

(3)  This is a great soup for leftovers but only if you add the greens prior to serving them.  When I am going to do this I do not saute the southern greens.  I just throw them into the soup and cook for a few minutes.

Roasted Apple Chicken

1 whole chicken (5 to 7 pounds), cleaned inside and out, patted dry inside and out
6 stalks of celery, cleaned and trimmed
1 sweet apple, sliced
1 semi sweet apple, quartered
1/2 an onion, cut into chunks
4 - 5 garlic cloves, skins on
1 - 2 tsp freshly ground salt
1 tsp thyme
1 tsp ground pepper

Combine salt, thyme and pepper.  Rub the inside cavity of chicken with this mixture.  Loosen the skin from the breast of the chicken, lay the sliced apple between the skin and the breast meat.  Fasten the skin to the breast of the chicken with toothpicks so that the skin does not recede back during the breast meat as this will dry the chicken out during the roasting process. Stuff the cavity with the remaining ingredients:  celery, quartered apple, chunked onions, garlic cloves.

Roast at 425 for approximately 90 minutes.  An instant read thermometer should read 170 when checking the thigh.  Juices should run clear.

Remove from oven and allow to rest for 10 minutes before carving.

Chicken Adobo

While living in the Philippines in 1990 I fell in love with Filipino food!  Here is one of my favorites which we have not been able to use for sometime because of the soy sauce.  BUT since finding out that our precious girl is not allergic to non-GMO soy that is found in Bragg's Amino Acids, we can make this and many other things again.

(Please note:  I  am not in anyway supporting the health claims espoused on this website.  I just know that for us this is a good alternative to the regular soy sauce found in American grocery and specialty food stores.) 

Chicken Adobo

(Dairy, Egg, Gluten and Soy Free)

(Note:  Only gluten free if GF Soy sauce is used)

2 lbs of chicken legs with skin on
2 T oil - peanut or sesame is traditionally used although I use olive oil
2 bay leaves
3 garlic cloves, minced
1/4 c soy sauce
1/2 tsp black pepper
1 small onion, sliced - we use a sweet onion
1/2 c rice vinegar - occasionally I will use cider vinegar
2 T brown sugar

Heat pan and add oil.  Add chicken, bay leaves and garlic.  Saute chicken for approximately 5 minutes or until lightly browned on all sides.  Remove any excess oil.  Add all remaining ingredients, cover and bring to boil.  Reduce heat and simmer for 20 minutes.  Stir chicken occasionally to cook evenly.  Serve over hot rice.

Other options:

- Boneless, skinless chicken pieces cut into 2 inch pieces and also be used BUT do NOT overcook.  This will cook much faster.


- Chicken thighs can also be used following the above directions.

-Pork chops or pork loin can also be used.  I use the pork chops without making them smaller.  I cut the pork loin into 2 inch pieces.

-Adding additional vegetables works GREAT although traditionally adobo is served without vegetables in the mix!  Add them toward the end of the cooking time.  Broccoli, celery and carrots are good options as well as green and red bell peppers.  They take about 10 minutes to cook in the pan OR steam them separately and add them before serving.

- Can also add some julienne ginger with the garlic for additional flavor

Lemon Ginger Chicken Thighs

From Better Homes and Gardens, September 2010
35 minute cook time

1 lemon
1 tbsp grated fresh ginger
1/2 tsp salt
2 tbsp honey
2 tbsp water
1 tbsp Bragg's Liquid Aminos
8 chicken thighs, bone in
2 tsp vegetable oil
sliced green onions and lemon wedges (optional)

(1) Finely shred peel from lemon and juice lemon.  In bowl combine the lemon peel, ginger, and salt.  In another bowl combine lemon juice, honey soy sauce, and water.

(2) Rub lemon peel mixture under the skin of the chicken thighs.  In 12-inch skillet, heat oil over medium high heat.  Place chicken, skin down, in the hot oil.  Cook 7 minutes or until well-browned; turn chicken and add lemon juice mixture.  Reduce heat; cover and cook 14 to 18 minutes longer or until no pink remains (180 degrees).

(3) Transfer chicken to plates.  Skim fat from pan juices, if desired.  Drizzle chicken with some of the pan juices.  Top with green onion and serve with lemon wedges.

Serves 4.

Notes: 

(1) I freeze my ginger as I cannot use it fast enough.  When I need fresh ginger, I just take the ginger out of the freezer and grate it with the peel.  A nice rule of thumb is 1 tablespoon = 1 inch of the ginger root.

(2) I used some Bragg's Liquid Aminos.  The main ingredient is non-GMO soy sauce which did not effect my daughter negatively.  Be very careful if you are allergic to soy.  I am not endorsing that you use this.  I am just saying that it worked for us.

Chicken Saltimbocca

1/4 c fresh basil leaves, coarsely chopped
2 T fresh chopped chives
2 t olive oil
1 clove garlic, minced
1/2 t dried oregano
1/2 t dried sage
4 boneless, skinless chicken breasts
2 slices gluten free smoked ham, cut in half
1/2 c gluten free chicken broth
1 c pasta sauce

Combine basil, chives, oil, garlic, oregano and sage in small bowl.  Lightly pound chicken breasts between two pieces of plastic wrap with flat side of meat mallet to 1/2 to 3/4 inch thickness. Spread one quarter of herb mixture over each chicken breast.  Place ham slice over herb mixture; roll up to enclose filling.  Secure with toothpicks.

Heat skillet over medium-high heat.  Add 1 - 2 teaspoons olive oil to pan.  Heat oil for 30 seconds.  Cook chicken breasts, seam side up for two to three minutes or until browned.  Turn chicken and brown all other sides.  Add chicken broth; reduce heat to medium -low.  Cover and simmer 20 to 25 minutes or until chicken is cooked through.

Remove chicken to cutting board, leaving liquid in the skillet.  Let chicken rest for five minutes.  Add pasta sauce to skillet; cook over medium-low heat until heated through, stirring occasionally.

Remove toothpicks from chicken and slice crosswise into slices.  Serve chicken with pasta sauce on top.

Notes:  I did not have any dried sage when I made this.  I substituted some summer savory which worked fine.  Another option is to use Italian Seasoning.


I used some lunch meat ham that we bought from the deli counter.  It was not smoked but still very yummy.
To keep this recipe gluten free, serve with a side of spaghetti squash.  We served this with Tri-Color Couscous Salad

Garlic Chicken Stir Fry with Quinoa

This recipe can be found on the back of the Trader Joe`s Organic Quinoa box.  It is quite delicious and an easy introduction to quinoa if you have never tried it before now.

1 cup organic quinoa
2 cups chicken broth
1 1/2 lb boneless skinless chicken breast
4 tbsp olive oil
1 small onion, thinly sliced
1 red bell pepper, seeded and thinly sliced
1 yellow pepper, seeded and thinly sliced
5 cloves garlic, thinly sliced
20 leaves fresh sweet basil, julienne
Pecarino romano cheese, grated
Salt and pepper

Rinse quinoa in cold water and drain, repeat.  In 2 quart saucepan, add 2 cups chicken broth and 1 cup quinoa.  Bring to a boil, cover and simmer for 15 minutes until liquid is absorbed.  Quinoa will appear translucent and will be soft.  The germ ring will be visible along the outside edge of the grain.

While quinoa is cooking, cut chicken into 1 inch pieces.  Heat large skillet over high heat and add oil.  Add chicken and saute for 5 minute until golden brown.  Add onions and bell peppers, saute for 1 to 2 minutes until peppers become slightly limp but still bright in color.  Season with salt and pepper.  Remove from heat; add basil and quinoa.  Toss until basil wilts.  Sprinkle with Pecarino romano cheese.  Serve hot.  Will serve approximately four.

Note:  I also added some toasted pine nuts to what I served at home.  For those of you unfamiliar with Pecarino romano cheese it is made from sheep's milk (Pecarino) and is a great substitute for romano.  It is somewhat more salty so I typically do not add salt to the recipe.  We are able to use it in place of a cow's romano due to a dairy allergy in the family.

Pineapple Curried Chicken

I created this recipe to use up the leftover Pineapple Curried Dipping Sauce from the Coconut Curried Shrimp that we had the other night.

1 butterflied chicken breast
1/3 to 1/2 cup Pineapple Curried Dipping Sauce

Rinse and pat chicken breast dry so that it will not slip on the cutting board when you cut it. Cut chicken into 1 inch strips. Place on an aluminum foil cookie sheet or the top of the broiler pan which I use. Place a scoop of the Pineapple Curried Dipping Sauce on each piece of chicken. Spread the sauce over the chicken until all is covered.

Bake at 375 until done. About 5-10 minutes. DO NOT OVERCOOK!

Serve with rice and a vegetable. We had this with the Baked Kale which balances out the tastes.