4 boneless skinless chicken breasts
1 1/2 lbs Brown Rice Fusili Pasta
6 medium tomatoes
8 oz. frozen Artichoke Hearts (without citric acid)
1 onion (optional for migraine sufferers)
2 tsp garlic (optional for migraine sufferers)
2 tsp Oregano (or more, to taste)
* Remove artichoke hearts from freezer and allow to reach room temperature. May rinse under cold water to speed process. Then chop into bite-sized pieces.
* Chop tomatoes. Add 1 tbsp salt and the oregano. Toss. Allow tomatoes to juice while cooking chicken and pasta.
* Poach chicken breasts in salted water. When internal temp. reaches 160, remove chicken from water and allow to cool slightly. Then shred.
* If using onion & garlic, chop onion. Place 1 Tbsp olive oil in skillet. Add garlic and onion then turn on burner to medium heat. Saute, stirring constantly. When garlic begins to slightly turn brown, add shredded chicken and toss to combine flavors.
* In a separate large pot, add 1 Tbsp salt to 6 cups water and bring to boil. Add pasta and cook al dente, according to package directions.
* When pasta has finished cooking, drain well. Toss chicken (and garlic/onions), tomatoes and artichoke hearts together. Serve immediately with parmesan cheese (for non-migraine sufferers).
Wednesday, September 19, 2007
Friday, August 17, 2007
One Pot Mango or Peach Curry Rice & Chicken
(from the Spice Hunter Curry bottle)
1/4 cup canola oil
3 Tbls curry seasoning
1 1/2 cups chopped cauliflower
1 cup grated carrots
2 cups rice, uncooked
4 chicken breasts or 6 chicken thighs, diced
1/2 cup chopped onion
1 cup peas
2 cups frozen or fresh mangos or peaches
4 cups chicken broth
salt to taste
1/2 cup toasted almonds (optional)
* In large skillet over medium heat, place oil, chicken, curry seasoning and onion. Saute 5 minutes.
* Add vegetables and fruit and saute another 3 minutes.
* Pour in rice. Stir until opaque.
* Stir in chicken broth.
* When it simmers, reduce heat to low, cover and cook 20 minutes.
* Fluff with fork, then spoon into serving dish.
* Sprinkle with almonds, if desired.
1/4 cup canola oil
3 Tbls curry seasoning
1 1/2 cups chopped cauliflower
1 cup grated carrots
2 cups rice, uncooked
4 chicken breasts or 6 chicken thighs, diced
1/2 cup chopped onion
1 cup peas
2 cups frozen or fresh mangos or peaches
4 cups chicken broth
salt to taste
1/2 cup toasted almonds (optional)
* In large skillet over medium heat, place oil, chicken, curry seasoning and onion. Saute 5 minutes.
* Add vegetables and fruit and saute another 3 minutes.
* Pour in rice. Stir until opaque.
* Stir in chicken broth.
* When it simmers, reduce heat to low, cover and cook 20 minutes.
* Fluff with fork, then spoon into serving dish.
* Sprinkle with almonds, if desired.
Mediterranean Grilled Chicken and Quinoa
CHICKEN:
1 lg lemon
2 Tbls Olive Oil
2 Tbls Chopped Fresh Mint
1 1/2 tsp Kosher or Sea Salt
1 tsp Ground Pepper
1 tsp Ground Cumin
1 tsp Ground Coriander
1/4 tsp Ground Allspice
4 boneless skinless chicken breasts
* Clean lemon with soap and water. Zest then juice the lemon.
* Combine zest, juice and pulp with remaining ingredients except chicken.
* Spoon wet paste over top of chicken breasts. Allow to marinate in fridge for 1 to 24 hours.
* Turn on grill to medium. Preheat for 10 minutes.
* Place chicken on grill, seasoned side UP.
* Cook 12 - 15 minutes. Turn once. Grill 8 minutes more or until meat thermometer reads 160 in largest part of breast.
* Serve with rice and sauteed spinach or slice and serve over bed of fresh lettuce greens, orange peppers and grape tomatoes or serve with the following recipe.
QUINOA:
2 cups Quinoa
1 small Zucchini, chopped into 1/2 inch pieces
1 small Yellow Squash, chopped into 1/2 inch pieces
1/2 Red Onion, chopped into 1/2 inch pieces
4 medium Tomatoes
3 Tbls Olive Oil
1 Tbls + 1 tsp Kosher or Sea Salt
1/4 cup Chopped Fresh Basil
up to 4 cups Chicken Broth
* Cut tomatoes into large chunks, Combine in large non-metal bowl with 2 Tbls olive oil, 1 Tbls salt and basil. Allow to sit for 30 minutes to 1 hour. Drain liquid into measuring cup. Reserve tomatoes.
* Add chicken broth to measure 4 cups liquid. Pour into large sauce pan. Bring to a boil over high heat. Add quinoa. Cover and reduce heat to medium. Simmer 10 - 15 minutes until liquid is absorbed and quinoa germ has "popped."
* While quinoa cooks, saute peppers and onion in 1 Tbls olive oil and 1 tsp salt.
* To serve, alternately layer quinoa, sauteed vegetables and tomatoes in six total layers.
* Serve Hot!
1 lg lemon
2 Tbls Olive Oil
2 Tbls Chopped Fresh Mint
1 1/2 tsp Kosher or Sea Salt
1 tsp Ground Pepper
1 tsp Ground Cumin
1 tsp Ground Coriander
1/4 tsp Ground Allspice
4 boneless skinless chicken breasts
* Clean lemon with soap and water. Zest then juice the lemon.
* Combine zest, juice and pulp with remaining ingredients except chicken.
* Spoon wet paste over top of chicken breasts. Allow to marinate in fridge for 1 to 24 hours.
* Turn on grill to medium. Preheat for 10 minutes.
* Place chicken on grill, seasoned side UP.
* Cook 12 - 15 minutes. Turn once. Grill 8 minutes more or until meat thermometer reads 160 in largest part of breast.
* Serve with rice and sauteed spinach or slice and serve over bed of fresh lettuce greens, orange peppers and grape tomatoes or serve with the following recipe.
QUINOA:
2 cups Quinoa
1 small Zucchini, chopped into 1/2 inch pieces
1 small Yellow Squash, chopped into 1/2 inch pieces
1/2 Red Onion, chopped into 1/2 inch pieces
4 medium Tomatoes
3 Tbls Olive Oil
1 Tbls + 1 tsp Kosher or Sea Salt
1/4 cup Chopped Fresh Basil
up to 4 cups Chicken Broth
* Cut tomatoes into large chunks, Combine in large non-metal bowl with 2 Tbls olive oil, 1 Tbls salt and basil. Allow to sit for 30 minutes to 1 hour. Drain liquid into measuring cup. Reserve tomatoes.
* Add chicken broth to measure 4 cups liquid. Pour into large sauce pan. Bring to a boil over high heat. Add quinoa. Cover and reduce heat to medium. Simmer 10 - 15 minutes until liquid is absorbed and quinoa germ has "popped."
* While quinoa cooks, saute peppers and onion in 1 Tbls olive oil and 1 tsp salt.
* To serve, alternately layer quinoa, sauteed vegetables and tomatoes in six total layers.
* Serve Hot!
Chinese Savory Beef with Baked Brown Rice
The following recipe is fabulous for days when you will be super busy or out & about and need dinner ready when you get home. Serve with broccoli. (It is NOT migraine friendly.)
2-3 lb Beef Roast (can be frozen)
2 garlic cloves, crushed
1 tsp ground ginger
1 large onion, sliced
1/2 cup gluten-free tamari or soy sauce
2-3 lb Beef Roast (can be frozen)
2 garlic cloves, crushed
1 tsp ground ginger
1 large onion, sliced
1/2 cup gluten-free tamari or soy sauce
2 Tbls honey
2 cups water
Place roast in slow cooker by 8 a.m. Add all remaining ingredients in order. Turn on to low and cook until 5 p.m. Remove roast from cooker and shred. Place in serving bowl and pour over juices from slow cooker.
Baked Brown Rice
2 cups long grain brown rice (anything from Trader Joes in the 2/3 lb bags)
4 cups water
1 Tbls Kosher salt
Place all in oven-safe dish. Cover tightly with an oven-safe lid or with foil. Bake at 350 for 75 - 90 minutes. Remove from oven. Fluff with fork and serve. (Baking rice works especially well if you have a time bake feature on the oven.)
2 cups water
Place roast in slow cooker by 8 a.m. Add all remaining ingredients in order. Turn on to low and cook until 5 p.m. Remove roast from cooker and shred. Place in serving bowl and pour over juices from slow cooker.
Baked Brown Rice
2 cups long grain brown rice (anything from Trader Joes in the 2/3 lb bags)
4 cups water
1 Tbls Kosher salt
Place all in oven-safe dish. Cover tightly with an oven-safe lid or with foil. Bake at 350 for 75 - 90 minutes. Remove from oven. Fluff with fork and serve. (Baking rice works especially well if you have a time bake feature on the oven.)
Brown Rice Spaghetti and Meatballs with Tomato Sauce
Meatballs -
20 oz ground beef
1 Tbls Italian Seasoning
1 tsp oregano (optional)
1 tsp salt
1/4 tsp pepper
1 large egg
* Preheat oven to 400 F.
* Spray large cookie sheet (with sides) with nonstick cooking spray.
* Gently mix all ingredients together with fork (over-mixing will cause meatballs to be tough).
* Scoop 1-inch balls onto prepared cookie sheet.
* Bake 8 minutes then turn over.
* Meatballs are ready when internal temp reaches 160F.
Tomato Sauce -
28 oz Cento or Pomi Crushed Tomatoes
2 tsp Olive Oil
1 large red pepper
1 tsp salt
1/4 tsp pepper
1 tsp oregano
* Heat olive oil in covered pan on medium high heat.
* Toss in red pepper and saute for several minutes, stirring constantly.
* Add seasonings and saute 30 seconds.
* Add crushed tomatoes, cover and reduce heat to medium low.
* Cook, stirring occasionally, for 10-15 minutes, being careful not to let sauce scorch.
Serve sauce over hot brown rice spaghetti and meatballs.
20 oz ground beef
1 Tbls Italian Seasoning
1 tsp oregano (optional)
1 tsp salt
1/4 tsp pepper
1 large egg
* Preheat oven to 400 F.
* Spray large cookie sheet (with sides) with nonstick cooking spray.
* Gently mix all ingredients together with fork (over-mixing will cause meatballs to be tough).
* Scoop 1-inch balls onto prepared cookie sheet.
* Bake 8 minutes then turn over.
* Meatballs are ready when internal temp reaches 160F.
Tomato Sauce -
28 oz Cento or Pomi Crushed Tomatoes
2 tsp Olive Oil
1 large red pepper
1 tsp salt
1/4 tsp pepper
1 tsp oregano
* Heat olive oil in covered pan on medium high heat.
* Toss in red pepper and saute for several minutes, stirring constantly.
* Add seasonings and saute 30 seconds.
* Add crushed tomatoes, cover and reduce heat to medium low.
* Cook, stirring occasionally, for 10-15 minutes, being careful not to let sauce scorch.
Serve sauce over hot brown rice spaghetti and meatballs.
Creamed Chicken over Biscuits
* Boil 4 chicken breasts or 6 chicken thighs with 2 bay leaves and 1 Tbls salt.
* When chicken reaches internal temp of 160, remove and cool.
* Reserve water ("broth") for the cream sauce.
* When cool, shred chicken with fingers/forks.
* Make biscuits from a mix.
* While they bake, make the cream sauce:
Cream Sauce
1/4 cup + 1 Tbls Rice Flour
1/4 Tbls Olive Oil
1 tsp Kosher or Sea Salt
1/2 tsp pepper (optional)
at least 1 cup reserved water ("broth")
Rice Milk to make smooth, creamy sauce (may be more than 1 cup, depending on how much broth you use.)
Add shredded chicken to cream sauce and serve over biscuits.
* When chicken reaches internal temp of 160, remove and cool.
* Reserve water ("broth") for the cream sauce.
* When cool, shred chicken with fingers/forks.
* Make biscuits from a mix.
* While they bake, make the cream sauce:
Cream Sauce
1/4 cup + 1 Tbls Rice Flour
1/4 Tbls Olive Oil
1 tsp Kosher or Sea Salt
1/2 tsp pepper (optional)
at least 1 cup reserved water ("broth")
Rice Milk to make smooth, creamy sauce (may be more than 1 cup, depending on how much broth you use.)
Add shredded chicken to cream sauce and serve over biscuits.
Chicken Nuggets or Fried Fish
2-3 lbs raw chicken breast, cut in nugget-sized pieces OR fish filets
1 cup cornmeal
1/2 tsp kosher or sea salt
1/2 tsp celery salt
3/4 tsp chipotle chili pepper
1 tsp baking soda
1 egg
2/3 cup Rice Milk
* Preheat 1 1/2 - 2 inches of canola & olive oils in electric skillet to 350F.
* Combine cornmeal, seasonings and baking soda in a mixing bowl.
* In separate bowl, whisk egg & rice milk.
* Place chicken or fish pieces first in egg/milk. Then place in seasoned cornmeal and cover with it.
* Gently place in electric skillet. Be sure no piece is touching another. Cover and cook several minutes until they turn crispy & brown. Remove lid and turn each piece.
* When chicken reaches internal temp of 160 or fish comes to 145, remove to rack covered with paper towels.
* Serve immediately or freeze each piece individually and store in freezer safe bag for up to 2 months.
1 cup cornmeal
1/2 tsp kosher or sea salt
1/2 tsp celery salt
3/4 tsp chipotle chili pepper
1 tsp baking soda
1 egg
2/3 cup Rice Milk
* Preheat 1 1/2 - 2 inches of canola & olive oils in electric skillet to 350F.
* Combine cornmeal, seasonings and baking soda in a mixing bowl.
* In separate bowl, whisk egg & rice milk.
* Place chicken or fish pieces first in egg/milk. Then place in seasoned cornmeal and cover with it.
* Gently place in electric skillet. Be sure no piece is touching another. Cover and cook several minutes until they turn crispy & brown. Remove lid and turn each piece.
* When chicken reaches internal temp of 160 or fish comes to 145, remove to rack covered with paper towels.
* Serve immediately or freeze each piece individually and store in freezer safe bag for up to 2 months.
Subscribe to:
Posts (Atom)
