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.

Zucchini Cupcakes

I think if I’m going to continue to post cupcake recipes, I need to buy a regular size muffin pan! Again, I just placed the cupcake papers in a rectangular pan and once again I have cupcakes of all shapes and sizes. But delicious cupcakes nonetheless. This is a very thick batter so the dry mixture will need to be combined with the wet using a spoon instead of a mixer.

Preheat oven to 350 degrees. Makes 15-24 cupcakes depending on size so line appropriate number of muffin pans with paper cupcake liners.

In a large bowl combine:

9 tablespoons ground flax

1 cup aquafaba (I use a powdered aquafaba which you can find on on-line so I used 1 tablespoon aquafaba powder and 1 cup of warm water)

Let sit until it forms flax gel, about 3-5 minutes. Add:

1 1/3 cup date sugar

1/2 cup oil (I used olive but any oil will work)

1/3 cup orange juice

2 tablespoons rice vinegar

1 teaspoon vanilla extract

Mix using a hand mixer until well combined. In a separate bowl stir together:

2 1/3 cup all purpose gluten-free flour

1 teaspoon xanthan gum

2 teaspoons ground cinnamon

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

1/2 teaspoon ground cloves

Add the dry ingredients and the zucchini to the wet and mix until thoroughly combined. Depending on the amount of moisture in your zucchini, you might need to add a few tablespoons of water or flour but mixture should be very stiff. Fill the cupcake papers 2/3 full and smooth top if possible. Bake for 25-30 minutes depending on size. Cool completely before frosting. I used carob ganache but 7 Minute Frosting would also be good if you want a very sweet frosting.

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)

Pasta Bolognese

What’s better than a bowl of pasta with a rich, unctuous, makes you go ummmmmm sauce? That’s exactly what you get with a Bolognese sauce. The centerpiece of this sauce is the meat, lots of meat with a few vegetables thrown in for good measure and not much tomato sauce. I think in large measure the rich unctuousness of the sauce comes from starting off with a quarter cup of olive oil. That builds the flavors as each is added. This will serve 6-8 people easily. Serve over whatever kind of pasta your family prefers but a larger pasta, i.e., spaghetti rather than linguini, will hold the sauce better.

In a large stew pot, heat:

1/4 cup olive oil

Over medium high heat. Add:

1 medium onion, chopped

1 large or 2 medium celery stalks, chopped

1 large or 3/4 cup of carrot, chopped

2 teaspoons minced garlic

Reduce heat to medium and cook about 5 minutes until vegetables begin to soften. Remove from heat. In a large skillet with high sides, heat over medium high heat:

2 tablespoons olive oil

Add:

1 pound ground turkey

1 pound ground pork

Salt and pepper to taste

Sauté stirring frequently to break up the ground meat until there’s no pink left and any juices have steamed away. Add to the vegetables along with:

28 ounce can of crushed tomatoes

If you choose, like I did, to use dried herbs add them now with the tomato. If you choose to use fresh herbs, add them about 15 minutes before the sauce is ready.

2 tablespoons dried parsley flakes (or 1/4 cup fresh parsley chopped)

1 1/2 tablespoon dried basil (or 8-10 basil leaves chopped)

Stir to combine all ingredients, reduce heat to low simmer, partially cover (in other words leave the lid at an angle so that steam escapes), and cook for at least one hour. I actually left my sauce to cook for almost 2 hours which helps the vegetables break down and integrate into the sauce.

Before serving, stir in 1/4 cup grated cheese*

TIP: I did add 6 ounces of shitake mushrooms, just because I had them on hand and they needed to be used.

*Follow Your Heart makes a parmesan cheese that contains no coconut or nuts of any kind and tastes just like parmesan cheese, at least to me! The traditional recipe calls for grated pecorino Romano cheese.

Paprika Pork Stew

Found a great recipe for a pork stew for a slow cooker. I don’t have a slow cooker since I’m retired and can watch the stove all day when necessary. So you can do this in either a Dutch oven like I did or in your slow cooker. Either way it’s delicious, a little spicy, and can be served with a variety of sides, either mashed potatoes, spaghetti squash, rice, or pasta. It also doesn’t take long to put together, just cooks for 3-4 hours.

You’ll need:

1 tablespoon olive oil

1-2 ounces pancetta or bacon

1-2 pounds pork cubed and most of the fat removed

1 medium onion diced

1 large carrot diced

2-3 stalks of celery diced

1 tablespoon minced garlic

1 teaspoon salt or herbamare

1/2 teaspoon ground black pepper (want it a little spicier, use white pepper)

1 1/2 cups chicken stock

14 ounce can of diced tomatoes (if using 2 pounds of pork, use a large 28 ounce can of diced tomatoes)

2 teaspoons sweet paprika (add more with more meat)

1/8 teaspoon cayenne pepper (optional)

In a large skillet (if you’re going to use a slow cooker) or a Dutch over, heat the olive oil before adding the cubed pork and pancetta (or bacon). Cook, stirring occasionally, until pork is browned. Remove from the pot (to your slow cooker if using one) or just set aside if not.

Add the vegetables to the pot and cook until the onion is translucent before adding the garlic. Put the pork back into the pot, add the stock and the tomatoes, salt, pepper and paprika. (If using a slow cooker, add the vegetables to the cooker once the stock has come to a boil with the vegetables so that the pan is deglazed.) Reduce heat to a simmer and, cover with the lid so that a little steam can escape, and cook for 2-3 hours or until most of the liquid is cooked off. Cook on high in the slow cooker for 3-4 hours. The meat will almost shimmer when the dish is ready.

TIP: I like a lot of vegetables in my stews so I also added 1 cup of sliced mushrooms. I meant to add a cup of frozen peas near the end but it didn’t happen. Green beans would also be fine in this stew.

Smothered Pork Chops

One of my favorite things my mother used to make was smothered pork chops. She’d dump a can of cream of mushroom soup on top of pork chops in a baking dish and then sprinkle that with a package of dry French onion soup mix. Bake it and voila – moist and tender pork chops with a great gravy already made. Well, those days are past and I can no longer have the French onion soup mix or canned cream of mushroom soup. But as many of you who have followed me for awhile know, cream of mushroom soup is one of the easiest soups to make (see the recipe under Soups and Salads). For this smothered pork chop recipe, I used a variety of mushrooms in the soup recipe and it really enhanced the flavor of the pork chops. I always have at least one 2 cup bowl of this soup in my freezer ready for use in recipes like this.

Preheat oven to 350 degrees. Lightly spray a baking dish to hold the pork chops and mushroom soup. For 2 servings:

2 thick cut pork chops (at least 1 inch thick) – if thinner chops are used, cook only 20-25 minutes

Heat in a 10″ skillet, 1 tablespoon olive oil and sear the chops on all sides (including the skinny ones!). I cut slashes in the fat side to allow the fat to render out. Place the chops in the baking dish and cover with:

2 cups of cream of mushroom soup

Bake for 40-45 minutes or until the pork reaches 145 degrees. My mother always served these with mashed potatoes but I prefer brown rice. Mashed sweet potatoes would also work or any type of noodle.