Seafood Linguini

This is a dish I’ve been making for years, thought I’d already posted it but I don’t find. It’s a nice change of pace from pasta with a tomato-based sauce. And very easy to make, just be sure not to overcook the bay scallops and the calamari! Cooking the pasta takes a lot longer than making the sauce. And of course, feel free to use the seafood your family likes best. Makes 2 servings.

First, put on a pot of water to boil for the pasta.

Cook 1/2 box of gluten-free linguini according to package directions. Be sure to salt the water when it comes to a boil before adding the pasta.

When there’s about 5 minutes left on the pasta cooking time add to the boiling water:

1 cup green peas (thaw out if using frozen)

When the pasta is almost cooked, heat a medium saucepan with a high edge over medium heat. Add:

1/4 cup olive oil*

When the oil is hot, reduce heat to medium low and add:

1 finely diced scallion

When the scallion is translucent, add:

1/2 pound bay scallops

2 teaspoons minced garlic (for a more garlicy flavor, add more minced garlic)

1/2 pound small cleaned shrimp

Cook over medium low heat for about a minute or two, just until the shrimp are starting to color, then add:

1/2 pound cleaned and sliced calamari (I use both the parts, chop up the tentacles just a little into bit size pieces)

1 small can chopped or baby clams with the liquid**

Cook for about 30 seconds, the calamari don’t take very long at all to cook. They will change color just a little, especially the tentacles and the white slices will curl when they are cooked. Immediately take the pan off the heat, cover if the pasta isn’t quite ready.*** Add:

Juice of 1/2 lemon

When the pasta and peas are drained, put back into the pot and add the sauce. Cover and let sit for 5-10 minutes so that the pasta can absorb some of the sauce. Toss, season with salt and pepper to taste. Serve garnished with minced chives.

*For a lower fat sauce, reduce the olive oil to 1 tablespoon and add 1/4 cup clam juice when you add the scallops and shrimp.

**Feel free to use fresh clams in the shell but add them before the scallops and cover the pan for about 2 minutes, or until they are just starting to open, before adding the remaining ingredients.

***To avoid overcooking the seafood, I generally cook the pasta before I make the sauce. Drain the pasta and rinse to remove residual starch. Place the strainer in the pot with a little water in the bottom, cover so that there’s a little steam to keep the pasta warm while you make the sauce, and place over a very low heat.

****I used chickpea pasta and I wouldn’t recommend it for this dish. I also only had spaghetti which is a little thick and didn’t play well with the seafood. Linguini is really the pasta to use.

Turkey Imperial

I enjoy turkey just as much as chicken and it’s always a nice change from the chicken grind. But it can be very dry if overcooked. Here’s a recipe that comes out moist and delicious! Lots of flavor and very easy to make if you can find turkey breast fillets. If not, use chicken breasts, remove the tenderloin and pound out the breasts to about 1/2 thickness. Serves 4.

4 turkey breast fillets or 4 chicken breasts pounded to 1/2 inch*

Preheat oven to 425 degree and spray a large baking dish with non-stick spray. The fillets or breasts should fit comfortably in the dish without touching. Salt and pepper the meat and set aside. In a small bowl mix:

1 cup gluten-free bread crumbs

1/3 cup dairy-free parmesan cheese, grated (Follow Your Heart makes a great one)

4 tablespoons olive or avocado oil (or vegan margarine or butter melted)

1 heaping teaspoon minced garlic

1 teaspoon dried thyme (or 2 teaspoons fresh minced thyme)

2 teaspoons dried parsley (or 2 tablespoons chopped fresh parsley)

1/2 teaspoon Herbamare (or sea salt)

1/8 teaspoon ground pepper

Mix to combine making sure all the bread crumbs are moistened. Spread evenly over the fillets or breasts. Bake for about 20-25 minutes until the fillets are 160 degrees and the crumbs are well browned. Serve with a sauce:

1 cup chicken or turkey stock

1/2 cup non-dairy milk of choice (NOT soy)

whites of 3 scallions diced

2 teaspoons spicy mustard

Whisk mustard into the stock mixture and heat in a saucepan over medium heat. When hot add a slurry made with:

2 tablespoons gluten-free all purpose flour

1/3 cup non-dairy milk

Whisk the slurry into the stock mixture and continue whisking until it thickens, about 2 minutes.

Be sure to put the sauce UNDER the fillets so that the crumb mixture stays crunchy. Garnish with the greens from the scallions.

*If the turkey fillets are too thin (want about 1/2 inch thickness), stack several, I think I actually had to stack 3 in one case. If the turkey is too thin, it will get dried out before the topping browns.

Barbecue Bacon Wrapped Chicken Breasts

Here’s another chicken recipe. It’s a fairly fast cook that comes out extremely moist thanks to the bacon. Just be sure not to overcook the breasts. I served it with some avocado coleslaw that added a creamy flavor to the spicy chicken breasts. I baked them in the oven and then broiled at the end, but they would also be great on the grill (just be sure to use toothpicks to hold the bacon in place).

I cooked for 2 but this recipe is easily doubled or even tripled.

Preheat oven to 375 degrees. Spray with non-stick cooking spray a baking dish large enough to comfortably hold the breasts. Dry on paper towels:

2 chicken breasts (halves, not the full breast)

In a small bowl, combine:

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/2 teaspoon ground coriander

1/8 teaspoon sea salt (I used the herbamare)

1/8 teaspoon chipotle powder (or more or less to your taste)

1/8 teaspoon black or white ground pepper

Sprinkle the seasoning over both sides of the breasts, rubbing to distribute it evenly. Wrap the breasts with:

4 slices bacon (depending on the size of the breasts; mine took 2 slices each)

Bake for approximately 40 minutes or until the breasts reach 155 degree in the thickest section. Remove from oven and turn it to broil. In a small bowl mix together:

1/4 cup barbecue sauce

1/2 teaspoon hot sauce

Spoon the glaze over the chicken breasts being sure to cover thoroughly. Place under the broiler for approximately 5 minutes or until the breasts reach 160 degrees. Remove from oven and let sit for 5-10 minutes before serving.

Chicken Bouillabaisse

Traditionally, this French stew (although it’s more of a soup) contains fish and shrimp. Here’s one that varies since it’s made with chicken. It’s fairly easy to make and tastes delicious. Longest time is the oven time but even so less than 90 minutes and it’s done, mainly because it uses cut up chicken pieces. Serves 4-6 depending on the size of your chicken pieces, the cooking time will also vary because of this as well.

Preheat oven to 350 degrees. In a large Dutch oven, over medium high, heat:

2 tablespoons olive oil

Pat dry and then salt and pepper:

6 chicken breasts, bone-in and skin on OR

8 chicken thighs, bone-in and skin on

(or a combination of both, about 3 pounds of chicken total)

Add to the hot oil, skin side down and brown, 5-8 minutes per side. Remove from the oil and add:

1 large leek, sliced and cleaned

1 small fennel bulb, halved and sliced thin (discard the stems although save some fronds for garnish)

Reduce heat to medium and cook until the leek is tender and the fennel begins to soften. Stir in:

2 teaspoons minced garlic

1 tablespoon tomato paste

1 tablespoon all purpose gluten-free flour

1/4 teaspoon saffron threads, crushed

1/4 teaspoon cayenne pepper

Stir into the vegetables and cook for about 30-45 seconds. Whisk in:

3 cups chicken stock

Whisk until the sauce is smooth. Add:

1 14.5 ounce can diced tomatoes, drained

1 cup sliced carrots OR 1 cup potatoes cut into pieces

1 strip of orange peel, about 2-3 inches long

Bring to a simmer and cook for about 10 minutes. Add the chicken parts, skin side up trying to keep them above the liquid so that the skin stays crispy. Bake for about 25-30 minutes or until breasts register 160 degrees and thighs 170 degrees. Remove from oven. Turn the broiler of the oven on and broil the chicken until the skin sizzles and gets crispy (I had to remove the chicken from the Dutch oven to do this since they kept sinking into the liquid).

Stir in:

1 tablespoon chopped parsley

Serve with the fennel fronds as garnish.

Fusilli with Turkey, Swiss Chard, and White Beans

Hope all my followers aren’t getting tired of pasta dishes! Here’s one that’s even more delicious than the last two. I do love Swiss chard, such a great flavor; I do choose rainbow or red chard because I can’t eat green leafy vegetables but feel free to use any chard you find at your market. And the meat and beans can be changed around as well, depending on your family’s taste – chicken, pork loin, even a sausage would work great in this recipe as well as any canned beans.

Start an 8 quart pot of water to boil. When boiling, add:

1 teaspoon sea salt

8 ounces gluten free fusilli (or whatever pasta you have on hand)

Cook the pasta per package instructions, usually between 8-10 minutes for fusilli. When the pasta is el dente, add to the boiling pot:

12 ounces of Swiss chard, washed with the leaves from the rib and broken into pieces (discard the ribs)

Bring back to the boil and cook for 1-2 minutes. Drain the chard and the pasta and return to the pot. Drizzle 1-2 tablespoons of olive oil over the pasta so it doesn’t stick together. Set aside.

In a 10″ skillet heat:

1 tablespoon olive oil

Add:

12 ounces cooked and diced turkey (or chicken, pork, or sausage)

2 teaspoons minced garlic

15 ounces cannellini beans with the liquid

1/2 cup chicken stock

1 teaspoon dried mixed Italian herbs

Bring to a boil over medium heat and simmer until the sauce is reduced by about half. Pour over the pasta and chard along and add:

1/4 to 1/2 cup non-dairy shredded parmesan cheese

juice of 1/2 a lemon

Stir to combine and serve. Have some extra cheese to top each serving. Serves 4-6.

Penne with Chicken and Artichokes

I eat a lot of chicken. Probably out of my 21 meals a week, I eat chicken for at least 12 of them. So finding new and different ways to prepare chicken is something I never stop doing. My brother sent me a Barnes and Noble gift card for my birthday and I finally made it over there (now that I’m fully vaccinated) a few days ago and imagine how wonderful it was when I found The Chicken Bible, by the America’s Test Kitchen. A cookbook with 500 different ways to prepare chicken! I’m in heaven looking through this cookbook every day searching for a new way to make my chicken taste delicious. And this one is a definite winner. If someone needs to watch salt intake, skip the olives. Serves 4.

Cut into thin strips (or chunks if preferred realizing they’ll have to cook longer):

1 pound (2 large boneless breasts, split or 6 boneless chicken thighs – remove skins before slicing)*

Dry the chicken with a paper towel and sprinkle with:

1/2 teaspoon sea salt

1/8 teaspoon ground black pepper

In a medium Dutch oven, over medium high heat:

2 tablespoons olive oil

When hot add the chicken and cook, without stirring, until it starts to brown. Then stir and continue to cook until just about cooked through. Using a slotted spoon, remove to a bowl and cover. To the pot, add:

1 tablespoon olive oil

1 medium onion, diced

Cook until the onion is translucent then add:

2 teaspoons minced garlic

1/2 teaspoon dried Italian herbs (basil, oregano and thyme)

pinch of red pepper flakes (optional)

Cook about one minute or until you can smell the garlic then add:

4 cups chicken stock

Bring to a boil and add:

8 ounces gluten-free penne

Reduce heat to medium and continue on a slow boil until penne is al dente, about 6-8 minutes depending on the brand used. Stir frequently, sauce should reduce and thicken while the penne is cooking. Stir in:

6-8 ounces artichoke hearts, quartered (I used the vacuum packed ones available at Whole Foods but frozen will work just as well)

Cook an additional 5-8 minutes or until sauce sticks to the pasta. The sauce should be quite thick, not at all soupy (see example below). Add:

Chicken pieces

12 ounces of cherry or grape tomatoes, halved or quartered depending on size

1/4 cup kalamata olives (chopped)

1/4 cup Parmesan cheese, grated (Follow Your Heart makes a delicious vegan Parmesan already grated)

Cook until chicken is reheated, tossing the pasta lightly. Add:

1/4 cup chiffonaded basil leaves (roll the leaves into a log and thinly slice)

Toss the pasta once again to mix in the basil, taste and add additional salt and pepper if needed and serve.

This is not what you want, see the sauce on the bottom of the plate, too soupy!

This is what it should look like. See how the sauce sticks to the pasta.

*Whenever I need to slice chicken, if I’m using frozen chicken, I try to catch it when it’s still just slightly frozen because its much easier to slice when its partly frozen. If using fresh chicken, try putting it in the freezer for 15-20 minutes before slicing.

Chicken Saltimbocca

If you like sage, think about your Thanksgiving stuffing, you will LOVE this recipe! I especially enjoyed the fried sage on the top, something I’d never done but oh how delicious! This recipe is fairly easy as long as each individual step is followed and the chopping and slicing is done in advance.

This recipe serves four:

3 tablespoons olive oil

4 ounces prosciutto, sliced

8-10 large sage leaves, plus 3 tablespoons minced (or 3 teaspoons dried sage)

1 pound boneless chicken, breast and/or thighs, sliced (the thinner its sliced the faster it will cook)

1/4 teaspoon sea salt

1/8 teaspoon ground black pepper

1 onion, minced

2 teaspoons minced garlic

1 tablespoon all purpose gluten-free flour

3 cups chicken stock

8 ounces gluten-free vermicelli or spaghettini

2 tablespoons capers, rinsed (optional)

2 tablespoons butter substitute

1/2 teaspoon lemon zest plus 3 tablespoons juice

First, in a large skillet (or a Dutch oven) with high sides, heat, medium high, 1 tablespoon olive oil until it shimmers. Add the prosciutto pieces as individually as possible because unlike bacon, they will not fully separate as they cook, cook until crisp, about 4-5 minutes, reducing heat slightly if needed. Remove the prosciutto from the skillet and place the sage leaves in the oil and cook them until crisp, about 30-40 seconds. Place prosciutto and sage on a paper towel.

Next, dry the chicken, then sprinkle with the salt and pepper. Heat another 1 tablespoon of oil in the skillet, again medium high heat, add the chicken in a single layer and cook, not stirring, until it starts to brown, 1-2 minutes. Then stir it and cook until nearly cooked through, about 2-3 minutes or longer depending on thickness. Remove to a bowl, cover and keep warm.

Add the last tablespoon of oil to the skillet and add the onions. Cook over medium heat until translucent and starting to brown. Stir in the garlic and minced sage and cook until just fragrant, about 30-40 seconds. Stir in the flour and cook for about 1 minute. Add 1 cup of chicken stock, scrape down the sides of the skillet and stir to smooth out any lumps, simmer until reduced by about half, about 5-6 minutes.

Stir in the remainder of the stock and the pasta. Increase heat to medium high and cook at a slow boil until pasta is tender, about 10-12 minutes. Stir frequently. The sauce should thicken more during this cooking.

Lastly, add the chicken back in along with the capers (if used), butter substitute, lemon zest and juice, stir to combine and cook for another minute or two until the chicken is heated. Remove from heat and add any additional salt and/or pepper that may be needed. Cover and let sit for about 5 minutes and it will absorb any extra sauce into the pasta.

Sprinkle with the prosciutto and fried sage leaves and serve.

Creamy Chicken Stew with Asparagus

This is a hearty dish that will warm you through and through on those colder days. Perhaps that’s what made me think of it this past week here in Minnesota – after a wonderful few weeks in the 50s and 60s, it suddenly fell back into the 30s! Not difficult to make and so delicious to eat. Feel free to change up the vegetables to ones your family prefers.

Cut vegetables:

1 medium onion, diced

3 stalks of celery, diced

2 medium to large carrots sliced

1 large parsnip (or 2-3 smaller ones), sliced and/or diced depending on size

1 medium purple top turnip, diced

3 garlic cloves, minced (or 1 tablespoon pre-minced garlic)*

In a medium Dutch oven, heat:

2 tablespoons oil

Add the diced onions and celery and cook for 3-5 minutes. Add the remaining vegetables along with:

3 cups chicken stock

Simmer over medium low heat until the vegetables are cooked through. Add:

2 cups cooked and diced chicken

1 pound asparagus, cut into 1-2 inch pieces**

1 cup frozen green peas

1 teaspoon dried thyme

1 teaspoon dried basil

1 teaspoon dried marjoram

Simmer until chicken is heated through and the peas are cooked, 5-6 minutes, then increase heat to medium and add slurry made with:

3 tablespoons gluten-free all purpose flour

1 cup non-dairy milk (any milk EXCEPT soy)

Cook, stirring constantly, until thickened. Serve over pasta, mashed potatoes, or rice or even as a filling for a chicken pot pie. Makes 6 servings.

*This stew can be “summerized” by using zucchini, yellow squash, green beans, mushrooms instead of the winter root vegetables.

**If preferred, the asparagus can be cooked whole in a skillet until tender and served alongside the stew. If the stalks are quite thick, peal the asparagus before cutting into pieces.

Tater Tots

I know, I know, another fried recipe! I try not to fry too many things because it’s not the healthiest way of cooking but some things, like potatoes, just love being fried. And they taste soooooooo good! I found a recipe for “Grown Up Tater Tots” in my aquafaba cookbook* and thought I’d give them a try. Of course, I had to make it my own, for some reason all my life, I’ve never been able to follow a recipe exactly, always changing something about it to make it my own and this one is no exception. The recipe, depending on the size of the potato you use and the size of your “tots” will make 10-12 pieces.

You’ll need:

1 large baking potato

Salt and pepper to taste

1 tablespoon vegan margarine

2-3 tablespoons potato STARCH

1/4 cup aquafaba

1/2 to 2/3 cup gluten-free bread crumbs

1/4 teaspoon garlic powder

1/2 teaspoon sweet paprika

1/4-1/3 cup non-dairy parmesan shreds (Follow Your Heart makes an excellent one)

Olive Oil, about 2 cups to fill a skillet 1/2″

First, naturally, peel and dice the potato. Boil until soft (be sure to always start boiling potatoes in cold water so that they cook evenly and only put in enough water to cover them with about 1/4″ to spare). Add a little salt to the water as well. This should take only about 10-15 minutes; be sure to reduce the heat once they come to a boil to medium. Drain and be sure there’s no water left in them.

Mash the potato (I used my immersion blender) but a ricer or masher will work as long as there are no lumps in the potato. It needs to be very smooth and creamy. Add salt and pepper to taste (I used my herbamare instead of salt), the vegan margarine, cheese, and the potato starch. Stir to combine. The final mixture should hold together in a ball but it might be a little gummy. If it’s too gummy or soft, add another tablespoon of potato starch.

Place the aquafaba in a shallow bowl and the bread crumbs, seasoned with some salt, pepper, garlic powder and the paprika in another bowl.

With wet hands, using about 1-2 tablespoons of the potato mixture, roll into logs, repeat until all the mixture is rolled. Then roll each log in the aquafaba being sure to moisten all sides. Roll in the seasoned bread crumbs. I suggest you do each one in both processes before doing another log. Wet your hands frequently (I actually wet them between each log, washing off the breadcrumbs).

Heat the olive oil to about 375 degrees. If you don’t have a cooking thermometer, the oil will shimmer when it is close to the right temperature. If you heated it on high, be sure to reduce it to medium high before adding the tater tots. Cook each tot for approximately 3-5 minutes per side or until golden brown. If the tots are getting too dark too quickly, your oil is too hot and will cause the tots to burst.

Remove them from the oil when browned on all sides, about 10-12 minutes, onto paper towels and sprinkle with salt. Serve as a side dish or use as a topping for a casserole.

TIP: To make them more flavorful, add some finely diced green onion or chives; bacon bits; or a small piece of non-dairy cheese in the middle of the log – or even all three! If you’re a fan of parsley, some dried parsley would also work well in these tots.

*Rebecca Coleman, Aquafabulous; 100+ Egg-free Vegan Recipes Using Aquafaba (Toronto, Canada: Robert Rose, 2017)

Curried Trout

I try to eat more fish but somehow it doesn’t always seem to happen. I found some fresh trout at the store yesterday and wondered about different ways to cook it. This is the one I found; of course, those of you who’ve been following me for awhile know my addiction to curry! I wondered since I’d never thought about curry and fish prior to finding a recipe but decided to give it a try. And it is delicious! Adds a spicy flavor to the fish which is quite tasty and baked in the oven keeps it nice and moist. I used trout but I’m pretty sure any milder fish will work. I also bought some flounder that I put in the freezer, maybe I’ll try currying it next week. Very easy and cooks in about a half hour depending on the thickness of your fillet.

Preheat oven to 425 degrees. Spray a baking dish large enough to hold the fish.

Dry with a paper towel:

2-4 fish fillets (1 – 2 pounds of fish)

Place in the baking dish, skin side down. Whisk in a small bowl:

1 1/2 – 3 tablespoons vegan margarine (butter if you can have it) or avocado oil

1/2 to 1 teaspoon curry powder

1/4 to 1/2 teaspoon ground turmeric

1/4 to 1/2 teaspoon garlic powder

1/8 to 1/4 teaspoon sea salt

If cooking 2 fillets, use the smaller amount, 4 fillets use the larger. If margarine (or butter) is used, spread evenly on the fillets. If oil is used, pour evenly across the fillets. Bake 15-20 minutes for thinner fillets and 30-35 minutes for thicker ones. Serve on a bed of rice or lentil pilaf with a tossed salad.