Asian Style Lemon Chicken with Vegetables

One of my favorite Italian dishes is Lemon Chicken. I also love Asian chicken and looked on-line for a recipe but of course, with all my allergies, I didn’t find one that would work. So here’s my own recipe. I added a bunch of vegetables so that it’s a balanced meal. It can be served with either rice or noodles. Serves 4 generously.

Cut into chunks:

1 1/2 pounds boneless, skinless chicken breasts

Put the pieces into a large food storage bag and add:

1/4 cup arrowroot

Shake to cover the chicken completely with the arrowroot, adding a little more if necessary. You may need to separate the pieces during this process to be sure they are completely covered with the arrowroot. Let sit in the refrigerator for about a half hour. In a large skillet, heat over medium heat:

2 tablespoons olive oil

1 tablespoon sesame oil

When hot but not smoking, saute:

1 medium onion, diced

6-8 stalks celery, sliced on the diagonal (I use celery hearts so if using a whole celery, you might use less stalks)

8 ounces of sliced mushrooms

3/4 cup grated carrot (or 2 carrots thinly sliced on the diagonal)*

Reduce heat to low medium and continue to saute until the onion is translucent. While the vegetables cook, combine in a 3-4 cup bowl:

grated lemon rind from 2 lemons

1/2-2/3 cup fresh lemon juice (about 2 1/2 lemons)

1 cup chicken stock

1/4 cup date sugar (or agave or coconut nectar, honey)

1 tablespoon garlic puree (or 2 teaspoons minced garlic)

2 tablespoons arrowroot

Whisk until well combined and set aside. Heat in a deep skillet over medium high heat:

2-3 inches oil (I use a combination of olive and avocado oil)

Add to the vegetables:

1 cup bean sprouts (I used canned and drained the liquid before adding them)

1 can chopped or sliced water chestnuts

1 can sliced bamboo shoots

Stir to combine and add the sauce mixture, after whisking again. Stir as the sauce thickens, about 1 minute. Reduce heat to simmer or remove from heat. In 2 batches, fry the chicken pieces being sure to separate them into individual chunks before frying. Fry until browned on each side, about 4-5 minutes depending on the size of the pieces. You will probably need to reduce the heat to medium as the frying continues or the oil will get too hot to completely cook the chicken before it’s too brown on the outside. Drain each batch on paper towels and salt before adding to the vegetable mixture. After stirring in the second fried batch of chicken, the dish is ready to serve and should still be hot but if it’s cooled, reheat for 1-2 minutes over medium. Serve over rice or noodles. Garnish with sesame seeds and/or sliced scallions.

*Of course, other vegetables can be used such as bok choy, pea pods, string beans, etc.

Fish Casserole

I baked a beautiful halibut fillet yesterday but it was too much for just me. I’ve had a craving for tuna casserole for several weeks now so decided to mix the leftover halibut in with the tuna and wow, what a delicious, warm, comforting bite. I grew up on things like tuna casserole since my mother worked as a teacher and I began helping her cook meals when I was about ten. This was always a quick and easy meal to put together, but of course, we used canned soup and tuna along with frozen peas and regular pasta. Nothing I use today except the canned tuna and frozen peas. I find having grown up on it and not having fresh tuna until I was well into my 20s, that I prefer the canned stuff even though it’s not politically correct these days to use it. Feel free to use fresh if your family prefers it.

Preheat oven to 350 degrees. Spray a casserole dish (I found that my 12″ deep skillet made just enough to fill my 9x9x3″ baking dish). Put 3 quarts of water on to boil in a large pot. Chop either by hand or in a food processor:

1 small onion

4-5 stalks celery

8 ounces of baby bella mushrooms

2 medium carrots

Over medium heat, heat 1 tablespoon olive oil in a 12″ skillet with deep sides. Add the chopped vegetables along with:

1 cup frozen peas (or fresh if you have them)

2 cloves of garlic, minced

Salt and pepper to taste

1 teaspoon dry thyme

Cook, stirring occasionally until onion is translucent and carrot is softened, about 5 minutes. In the meantime, add one box (4 servings) to the boiling water of:

gluten-free pasta (I used a mixture of the heart of palm linguini which I love and some brown rice pasta)

Cook per package instructions. When the vegetables are ready, add:

2 cans tuna (I use the Safe Catch, low mercury brand that you don’t drain)

about 1/2 pound cooked white fish (such as halibut, haddock, cod), flaked

1 cup chicken stock (another 1 cup below for a total of 2 cups of chicken stock or fish stock if you have it)

In a small bowl, combine:

1 cup chicken stock

2 heaping tablespoons all-purpose gluten-free flour

Combine with a whisk until smooth before adding to the vegetables. Stir constantly until mixture is thickened. Add the strained pasta and place in the prepared baking dish. Top with a bread crumb mixture or French fried onions if desired. Bake for approximately 30 minutes. Serves 4.

Asian Pear Coleslaw

I love coleslaw, probably even more than potato or pasta salad. It’s often my go to vegetable if I have everything on-hand. But when my stomach started have a bad reaction to leafy green vegetables, I found it more difficult. At the store the other day, they had some small red cabbages. Red ones I can eat so I bought one, about 3-4 inches in diameter, just enough for a couple of servings of coleslaw. It’s also Asian pear season so I’ve been buying them as well and wondering what to do with them since I always seem to buy more than I can eat just as fruit, especially since the ones I find at the market are extra-large in size. So, of course, this recipe seemed ideal. Feel free to use any cabbage you like be it green, Chinese or red or any combination thereof. I’m rather lazy when it comes to chopping these days with my two rotator cuff tears so I chopped everything in the food processor. Feel free to do the chopping whatever way you like.

In the bowl of a food processor, add:

1 small cabbage, cut into chunks after removing the tough core

4-5 trimmed scallions

1 small or 1/2 of 1 large Asian pear (or slice into thin slices for more crunch)

2 stalks celery, cut into chunks

Pulse until chopped to your liking. Remove the chopped vegetables to a medium bowl. Set aside. In a blender combine:

1/4 cup extra virgin olive oil

2-3 teaspoons roasted pumpkin seeds (or sunflower seeds)

Juice of 1 lemon (about 1/4 cup)

1 tablespoon mustard (whatever type your family likes)

1/4 teaspoon salt

1/8 teaspoon ground black pepper (a dash or pinch)

2 teaspoons maple or date syrup

Blend until most of the seeds are ground and the olive oil is emulsified, about 1 1/2 to 2 minutes depending on your blender. Pour dressing over the cabbage mixture and combine. Makes 4 servings. To serve garnish with:

1/4 – 1/3 cup roasted seeds

Non-dairy cheese (optional)

Turkey with Pea Pods

My father managed a dairy farm so beef was a staple in our family. My mother used to make beef and pea pods, always one of everyone’s favorites. Here’s my version using turkey tenderloin rather than beef. Serves 2-3.

Into a gallon food storage bag, add:

2-3 tablespoons arrowroot

1/4 teaspoon salt

1/4 teaspoon garlic powder

1/8 teaspoon ground black pepper

Shake (close first) to combine and then add:

6-8 ounces turkey tenderloin, cut into slices (about 1/8″ thick)

Seal and shake to coat the turkey with the arrowroot mixture. Put in the refrigerator for at least 1 hour but up to overnight. When ready to start cooking, heat a 12″ skillet over medium heat with:

1 tablespoon olive oil

When shimmering add and saute until slightly softened:

1 medium onion, cut in half and then thinly sliced

2 teaspoons minced garlic (2 cloves)

1 large or 10 baby carrots, thinly sliced on the diagonal

5 celery stalks, thinly sliced on the diagonal

6-8 ounce bag of pea pods, remove the strings and then cut into several pieces on the diagonal

1 medium sweet bell pepper, sliced thin

In a 2 cup bowl, combine:

1 cup soy sauce substitute (if you can have soy, feel free to use soy sauce but reduce to 1/2 cup and increase the stock to 3/4 cup)

1 tablespoon fish sauce

1/2 tablespoon sesame oil

1/4 cup chicken (or turkey) stock

1 1/2 tablespoons arrowroot (or tapioca starch)

1 teaspoon siracha (optional)

Whisk to combine. In a separate skillet, heat over medium heat:

1 tablespoon olive oil

1 teaspoon sesame oil

When shimmering, add the turkey and saute, turning once, until cooked about 2 minutes per side depending on thickness. I had to do this in 2 batches since the turkey shouldn’t be crowded in the pan (we don’t want it to steam!). Add to the vegetables. When all the turkey is combined with the vegetables, stir in the sauce mixture and cook for about 1 minute until thickened and coating all the vegetable mixture. If needed, add more chicken stock by tablespoon. Serve, garnished with sesame seeds and/or sliced scallion greens.

Sesame Noodle Salad

It’s been very hot in Minnesota so I don’t feel much like cooking never mind eating something hot. I’ve been looking for salad recipes and this one is scrumptious and quite easy to put together. Most of the vegetables are raw which means some cutting but very little cooking. Boiling noodles, no problem there. And the sauce can be whisked together very easily. Add some cold meat if you like; I added some grilled chicken breast to mine but even without that, it’s very filling and delicious. This recipe makes two servings as a main dish or 4 as a side dish.

First, put a pot of water on to boil for the pasta. When the water boils add:

6-8 ounces Thai rice noodles or whatever type of gluten-free pasta your family likes

1 teaspoon salt

Cook following package directions. I used the Thai Kitchen brown rice noodles which you throw in boiling water and remove from heat, let sit in the hot water for 5 minutes then drain and put in a bowl of cold water until ready to use.

Next, prepare the vegetables. I can’t eat raw onions or sweet pepper so I sauteed them for several minutes to soften on the cooktop but feel free to add them raw if you like them that way. Into a medium (4-quart sized bowl), combine:

6-8 (depending on size) baby onions (the white parts of the scallions, should be about a half-inch in diameter; these are sometimes called spring onions)

1/2 of a yellow, orange, or red sweet bell pepper, sliced thin

8-10 baby carrots, grated, diced, chopped (I used the food processor for this) or one regular-sized carrot

2 baby cucumbers, peeled and diced

4 stalks of celery, diced

1 small can diced water chestnuts OR 1/2 medium jicama, diced

Next, make the sauce. In a small bowl add:

2 1/2 tablespoons soy sauce substitute (see recipe under sauces/condiments/dressings)

2 tablespoons seed or nut butter (I used my pumpkin seed butter)

1 1/2 tablespoons toasted sesame seeds

1 tablespoon rice vinegar

1 tablespoon date syrup

1/2 teaspoon garlic puree (or crushed garlic)

1/2 teaspoon hot sauce or siracha (more if you want it quite spicy; I think 1 teaspoon would have been better)

1-3 tablespoons hot water to bring the sauce to the right consistency

Whisk together everything except the water. If the sauce seems too thick (it should be the consistency of a creamy salad dressing), add the water a little at a time.

Pour the sauce over the vegetables, drain the noodles and toss them with:

1 tablespoon toasted sesame oil

and add them to the bowl and mix to combine. Cut:

1-2 scallion greens

On the diagonal as a garnish. Add more sesame seeds as a garnish as well (about 1 tablespoon). Serve.

To serve as a main dish, add some diced grilled chicken breast; diced beef; shredded turkey breast; or other protein like grilled tofu. This would be the perfect vehicle for leftover rotisserie chicken or turkey breast.

Millet and Vegetable Salad

I don’t know about you but the recipe for Spicy Millet and Carrot was way too much for my household. I had about three-quarters of it left over. Now what should I do with this, I thought? Why not make a cold salad with it! It came out so good, I think I’ll use that recipe now as a basis for a salad all the time, it was so delectable. I used what I had on hand but feel free to use whatever vegetables you like – some cooked summer squash, diced avocado, chopped mushrooms, or peas would be great in this salad.

In a medium mixing bowl combine:

1 to 1 1/2 cups of the spicy millet with carrot, cold*

10-12 grape tomatoes, sliced in half or quarters

1 stalk celery, diced

1 small cucumber, peeled and sliced

1 scallion, sliced

Mix to combine the vegetables then add a simple vinaigrette of:

1/4 cup olive oil

1/4 cup rice vinegar (use less if you use a stronger vinegar such as white or cider)

2 tablespoons honey

1/2 tablespoon mustard

1 teaspoon siracha (optional)

Whisk to combine. I actually always use a small jelly jar to mix my vinaigrette – add ingredients, screw on the lid and shake for a minute or two. Mix the vinaigrette into the millet mixture and serve. Makes 2-3 servings.

*If you haven’t made the Spicy Carrot Millet, see the recipe under side dishes. You could use cooked millet and simply add some of the spices to the vinaigrette along with some julienned carrots to the salad.

Easy Roasted Turkey Breast

Turkey is easy to overcook producing a dry, not very appetizing meat. If you don’t have a meat thermometer, I would suggest you invest in one. It makes cooking meats, especially poultry, much easier.

Turkey can also be rather bland so it needs help to bring out the flavor. This recipe combines a number of herbs to do just that. If you have time, rub the turkey breast, under the skin as well as on the skin, with the herb rub and then refrigerate for several hours.

Watch the turkey breast carefully while baking and take the internal temperature often after about 50 minutes so that it doesn’t get above 160 on the meat thermometer. This is meant for 2 people but the breast can serve up to 4, just increase the vegetables. As with many of my recipes, feel free to change out the herbs to suit your family’s taste as well as the vegetables – any root vegetables will work in this recipe.

Preheat oven to 350 degrees. Prepare a baking dish a little larger than the turkey breast and spray with non-stick cooking spray or coat with a non-dairy margarine. In a medium bowl combine:

1 large onion, sliced

5-6 celery stalks (I used celery hearts so if you have whole celery, reduce this number), cut into large pieces

12-15 baby rainbow carrots, exclude the orange ones

1 medium sweet potato, peeled and cut into medium-sized cubes*

2 tablespoons olive oil

If some of the baby carrots are on the larger size, cut them in quarters so all the vegetables will cook evenly. Mix the vegetables together to coat them with oil. In a small dish combine:

1/2 teaspoon dried thyme

1/2 teaspoon sea salt

1/4 teaspoon ground black pepper

1/2 teaspoon garlic granules

1/4 teaspoon dried marjoram

1 teaspoon dried sage

Mix the herbs together to combine. Add about 1/4 of the herb mixture to the vegetables and mix once again. Pour the vegetables into the prepared baking dish. Using paper towels, dry thoroughly:

2 1/2 to 3 pound turkey breast (this is a half breast)

Pull up the turkey skin and sprinkle the flesh with the herb mixture, reserving some for the other side. Rub into the flesh and then fold back the skin onto the meat and sprinkle a little more herb on the skin. Place the breast on top of the vegetables skin side down and sprinkle the remaining herb mixture on the bottom of the breast, rubbing it in. Flip the turkey breast so that the skin side is up. Roast in the oven for approximately 25 minutes per pound or until internal temperature is 160 degrees.** Remove from the oven and place the turkey on a serving platter, loosely cover with foil and let rest for about 10-15 minutes.

Spoon the roasted vegetables into a serving bowl.*** When the breast is rested, cut and serve. If desired, pan gravy can be made with the fat in the pan by adding gluten-free, all-purpose flour until all the oil is absorbed (probably about 2 tablespoons) and then cook the flour for several minutes over medium heat before adding approximately 1 cup of chicken (or turkey) stock for each tablespoon of flour used. Or, for fat free gravy, heat 1 1/2 cups of chicken (or turkey) stock over medium high heat. Whisk 2 tablespoons of gluten-free all-purpose flour into another 1/2 cup of cold chicken stock and whisk into the stock on the stove. Whisk constantly until the mixture comes to a boil and is thickened.

*If your family doesn’t like sweet potatoes, simply add the orange carrots and perhaps some cubes of red-skin or Yukon gold potatoes.

**FYI, my turkey breast was 2.8 pounds and I cooked it for 1 hour and 20 minutes before it reached 160 degrees. Remember it will continue to cook when removed from the oven and covered with foil.

***The carrots weren’t cooked when I removed the turkey so I increased the oven temperature to 425 degrees and cooked the vegetables for about 20 minutes more. This not only cooked the carrots but it also browned the sweet potatoes making them a little crunchy.

Cucumber Boats

It’s getting very hot here in Minnesota, will hit the mid-90s this coming week. I wanted an easy, lighter meal and had seen cucumber boats on-line stuffed with tuna salad. These work best with regular cucumbers but I generally buy either the English or the mini cukes so that’s what I used. If you also use the mini cucumbers, pulse the salad in the food processor for a few seconds to grind it up. It fits in the smaller boats much better that way. Any kind of salad will do – I made some curried chicken salad but tuna would also work.

First thing, prepare the salad:

1 rotisserie chicken, meat removed from the bones and pulsed in the food processor for a few seconds

4 stalks celery, chopped

1/4 to 1/2 cup pumpkin seeds (or walnuts if not allergic)

Mix the dressing in a separate bowl:

1 to 2 tablespoons green curry paste

1/2 teaspoon sea salt

1/4 teaspoon ground black pepper

1 cup vegan mayonnaise (if not allergic to eggs, feel free to use any mayonnaise)

2 teaspoons mustard

1 teaspoon to 1 tablespoon sriracha (optional)

1 tablespoon lemon juice

1/2 teaspoon garlic granules

1/4 cup dill pickle relish (optional)

Pour the dressing over the chicken mixture and stir to incorporate. Salad is ready. Next, peel and cut lengthwise:

12 mini cucumbers (probably 2 regular sized cucumbers)

Using a small spoon, remove the seeds to create the “boats”. Fill with the salad and serve. May be garnished with sliced scallions, chopped chives or chopped parsley.

Honey Ginger Sesame Noodles

This umami filled dish of noodles takes some preparation in slicing the vegetables but otherwise is very easy to put together. The seeds or nuts add a little protein so if additional protein is desired, some fried tofu, chicken, beef, or pork can be added. And the vegetables can be changed to fit your family’s likes and what you have on-hand. Mushrooms, bell pepper, bean sprouts all would work well.

First, preheat oven to 400 degrees. Line a small baking pan with parchment and sprinkle with:

1/2 cup raw seeds such as pepitas or sunflower, or nuts if you can have them (peanuts, cashews, almonds, etc.)

Bake for 5 minutes and then toss with:

2 teaspoons sriracha

1 tablespoon soy sauce substitute

2 teaspoons honey

2 tablespoons sesame seeds

Bake for an additional 5 minutes. Remove and set aside. Following package directions, cook:

6-8 ounces rice noodles

When cooked, drain, rinse and set aside. In a 12″ skillet with high sides, over medium high heat:

1 tablespoon olive oil

1 tablespoon sesame oil

When the oils are hot, add:

1/2 large (or medium) onion, thinly sliced

3-4 stalks celery, sliced on an angle

3/4 cup chopped or shredded carrots

2-3 baby bok choy, sliced, including greens

Stir to combine and cook approximately 5 minutes until tender but not mushy. Add:

1-2 teaspoons minced garlic

1 small can diced or sliced water chestnuts

1 tablespoon freshly grated ginger

Cook an additional minute or two. In a small bowl combine:

1/2 cup soy sauce substitute

2 tablespoons honey

2 tablespoons rice vinegar

1 tablespoon tahini (or seed butter like sunflower or pumpkin)

1 tablespoon molasses

1/4 teaspoon ground black pepper

Whisk to incorporate ingredients and then add to pan of vegetables. Let the vegetables simmer with the sauce for several minutes, 2-3 before tossing in the noodles and, if more heat is desired, add:

1 teaspoon garlic chili sauce

Separate into four serving dishes and top with the seed mixture and:

2 scallions, greens only, sliced

Top with sliced, sauteed meat if desired and enjoy!

Easy Seafood Stew (or Bisque)

I enjoy many types of seafood – from various white fish to multiple shellfish. I happened to have a small piece of swordfish, not enough for a meal, as well as some canned clams and bay scallops on hand, bought a small fresh jar of lump crabmeat and made a seafood stew. Leave out the vegetables and it’ll be a bisque instead. Fairly easy to make and doesn’t take very long either. Feel free to vary the fish ingredients to your family’s taste. I wanted to use a lobster tail but couldn’t find one here in Minnesota. Delicious!

In a medium (4 quart) saucepan, heat over medium high heat:

1 tablespoon olive oil

When it’s shimmering add:

1/2 medium onion, diced

4-5 celery stalks, diced

2 cups kale, cleaned, stalks removed and leaves chopped*

Stir to combine, reduce heat to medium low and cook for approximately 6-8 minutes or until kale is softened. Remove to a bowl. Add to the saucepan, increasing heat to medium high:

1/2 pound bay scallops

1/2 pound white meat fish (I used swordfish but any white fish – cod, halibut, etc. works), cut into small chunks, about the size of the scallops

1/4 pound small shrimp (optional for those who can eat shrimp)

Stir and saute for 3-4 minutes until fish is cooked and then add:

1 tablespoon olive oil

2-3 tablespoons gluten-free, all-purpose flour

2 teaspoons Old Bay seasoning (optional)

Stir to combine and let simmer for a minute before whisking in:

2 cups non-dairy milk (anything except soy which won’t thicken)

Continue to whisk until milk heats and mixture thickens. Add:

1 small can minced clams (including the liquid)

4 ounces of fresh crabmeat (I checked out the canned, much less expensive but it also included loads of salt as well as sugar)

the cooked vegetables

1 small to medium potato, diced and cooked (whatever potato your family likes)

Salt and pepper to taste. Reduce heat to low and simmer for several minutes to allow the fish and vegetables to heat through. If desired, garnish with chopped green onions or chives. Serves 4.

*If you don’t like kale, adding some frozen peas would be just as delicious.

To make the stew into a bisque, simply delete the vegetables.