Chicken with Pumpkin Seed Sauce

Another recipe adapted from my chicken bible. If you don’t like green food, this isn’t the recipe for you! LOL! Either boneless skinless breasts or thighs can be used, just be sure to trim off any fat. It’s a fairly quick and quite simple recipe and if you like cilantro and limes, you should really enjoy this recipe. I don’t like cilantro so I used flat leaf parsley which also worked.

Put a 12″ skillet on medium heat and when hot add:

1/3 cup sesame seeds

1/2 cup pepitas (hulled pumpkin seeds)

Roast in the dry pan until aromatic, about 7-10 minutes, being sure not to burn the seeds. Remove to a bowl and add to the skillet:

1 tablespoon olive oil

1 small or 1/2 large onion, diced

1/2 teaspoon sea salt or herbamare

Cook over medium high heat until onion softens, about 3-5 minutes. Add:

6-8 small tomatillos, peeled, washed and chopped

3 teaspoons minced garlic

1 teaspoon fresh thyme (leaves removed from the stems) or 1/4 teaspoon dried

1 can mild to medium jalapeno chilis, drained and diced (4-6 ounces)

1 1/2 cup chicken stock

And most of the seeds, reserving about 1 tablespoon for garnish. Cover and cook over medium heat until the tomatillos have softened, about 10 minutes. Add:

4 small chicken breasts or 6 thighs, boneless and skinless, fat trimmed

Salt and pepper the chicken before adding. Push the chicken into the sauce so the pieces cook evenly. Flip them over midway through cooking. Cook the chicken in the sauce for 15-20 minutes depending on size of the chicken pieces (to 160 degrees). When cooked, remove to a plate, cover and let sit while the sauce is finished.

In a blender, combine:

1 cup cilantro (or parsley)

juice from 1 lime (about 1 tablespoon)

1 teaspoon date syrup (or date sugar)

Sauce from the skillet

I ladled the sauce into the blender until most of it was in before pouring the remainder from the skillet. This will be HOT so be sure to cover the blender lid with a towel before blending. Blend until almost smooth, about 1 minute.

Arrange chicken on platter and ladle sauce over, garnish with the reserved seeds. Serve with rice and remaining sauce.

“Ratatouille” Gratin

All of us love ratatouille, one of our favorite summer side dishes, especially for my grandson. So when I saw a recipe for a summer vegetable gratin it occurred to me that if I added some eggplant to it, it would be a ratatouille in a casserole with a nice crunchy top. Sounded delicious and indeed, it turned out succulent and indeed the top was very crunchy. The most important thing is to cut the vegetables all about the same so they cook at the same rate. It does take time since getting the water out of the squash and tomatoes, and the bitter out of the eggplant takes about a half hour of sitting but that time can be used to make really delicious caramelized onions. But it’s very easy to make. While I used yellow and zucchini squash, one or the other will work.

First thing is to cut up the vegetables:

1 pound zucchini squash, smallish, about 2

1 pound yellow summer squash, smallish again about 2

1 medium eggplant, peeled (about 6″ long)

6 medium size, ripe tomatoes

Wash and slice the squash, eggplant and tomatoes about 1/4 inch thick. Place the vegetables on baking trays covered with paper towels, sprinkle with salt and let sit for at least 1/2 hour. Wash off the salt (except from the tomatoes) and dry thoroughly between paper towels to get the squash and eggplant as dry as possible.

While the vegetables are sitting, cut:

3 large or 4 medium size onion

Peel and then cut them in half and slice each half into thin slices. Should have about 4 cups of onions. Heat in a 12″ skillet:

1 tablespoon olive oil

Add the sliced onions and cook for a minute over medium high heat before reducing to medium heat. Cook, uncovered, stirring every few minutes so that they don’t stick to the bottom of the skillet, for approximately 30 minutes or until golden brown. The heat may need to be reduced if they begin sticking. I wasn’t patient enough and mine didn’t get as brown as they should have but still tasted delicious.

Preheat oven to 400 degree. Spread in the bottom of a 9×13″ baking dish:

1 tablespoon olive oil

Begin by layering the squash.

Now layer the eggplant on top of the squash. Next, mix together:

3 tablespoons olive oil

2 teaspoons minced garlic

1 tablespoon fresh thyme (pull the leaves off the tough stems)

1/2 teaspoon of ground pepper (or to taste)

Sprinkle half the mixture over the eggplant and then turn the eggplant over so that the mixture also gets to the squash. Now layer the onions on top of the eggplant and then the tomatoes on the onions.

Sprinkle the remaining mixture (garlic oil) over the top of the tomatoes and again, turn over the tomatoes so the oil can mix with the casserole. Bake for about 40-45 minutes until the vegetables are tender and the tomatoes look a little brown. Remove from the oven and spread on top:

1 cup gluten-free bread crumbs, plain

1 cup dairy-free parmesan cheese, grated (Follow Your Heart makes an excellent one)

1 tablespoon fresh thyme (again, pull the small leaves off the tough stems)

1 tablespoon olive oil

Salt and pepper to taste (about 1/2 teaspoon salt and 1/4 teaspoon ground pepper)

Return to the oven and bake about 15 minutes more or until the topping has browned.

Sprinkle with:

1/4 cup roughly chopped basil

Feel free to half the recipe. The 9×13″ size will easily serve 8-10.

Moo Goo Guy Pan

We’re continuing the Chinese revisionist recipes. One of my mother’s and my favorite Chinese dishes is Moo Goo Guy Pan – a mixture of chicken and vegetables in a light sauce. Usually made bok choy, water chestnuts and mushrooms along with snow peas, this dish is a satisfying meal that covers all the nutritional bases. Other than cutting up all the vegetables and chicken, it goes together quite easily. I actually cut up everything the night before I wanted to make this, storing the vegetables in a container in the refrigerator and the chicken in a gallon food storage bag with the corn (or tapioca) starch. It was then very simple to prepare the next day.

Vegetables (feel free to substitute other vegetables your family likes, asparagus would work nicely):

1/2 medium onion, sliced

6 ounces sliced mushrooms, any variety will work

4-6 ounces snow peas with the strings removed

4-5 baby or 1 large bok choy

8 ounces sliced water chestnuts (the canned kind works fine)

Heat 1 tablespoon olive oil in either a 12 inch high sided skillet or a wok over medium high heat. Add the prepared vegetables and cook, stirring for 2-3 minutes until slightly softened. Remove them from the heat and set aside in a separate bowl.

Chicken:

2 medium sized chicken breasts thinly sliced (works best if the breasts are partially frozen)

2 tablespoons corn or tapioca starch

Toss the chicken slices in the starch and let sit for at least 30 minutes. Heat another tablespoon of olive oil, over medium heat, in the same skillet and add the sliced chicken. Brown on one side for 2-3 minutes and then flip and brown on the other sides. If they stick, you’re turning them too soon. And don’t worry, making the sauce in the pan will release those brown sticky pieces from the bottom of the pan. Total, this should only take about 5 minutes if you’ve sliced them thin enough.

While the chicken cooks, prepare the sauce:

2 tablespoons rice vinegar

2 tablespoons agave nectar

1/2 cup chicken stock

1/2 to 1 tablespoon sesame oil (depending on your taste, this is a very strong flavor)

1-2 tablespoons fish sauce (again depending on your taste, very salty flavor)

1 1/2 tablespoons corn or tapioca starch

1 teaspoon minced garlic

Whisk to combine before adding to the cooked chicken in the skillet. Stir constantly until sauce thickens, scraping the bits off the bottom of the pan. Stir in the reserved vegetables. Cover and let sit for 2-3 minutes which will reheat the vegetables. Serve with slivered scallion greens and rice. Makes 4 servings.

Oriental Pork and Vegetables

I’d intended to make pork with eggplant but . . . I used all the eggplant in the eggplant with garlic sauce yesterday! So instead here’s pork and vegetables. As in many of my recipes, feel free to substitute the vegetables for whatever ones your family prefers, eggplant would be great. Makes 4 generous servings.

Ingredients for sauce:

1/2 tablespoon olive oil

3 tablespoons minced garlic

1 tablespoon minced (or grated) fresh ginger (adjust to your family’s taste)

1 small can diced chilis (I used mild but whatever heat level your family enjoys is fine)

1/2 cup soy sauce substitute (see recipe under sauces and condiments)

1 teaspoon fish sauce

1 teaspoon sesame oil

1 teaspoon corn or tapioca starch (or arrowroot) dissolved in 2 teaspoons water

Ingredients for the pork and vegetables:

2 tablespoons olive oil

16 ounces pork, diced

2 tablespoons corn or tapioca starch

2-3 baby bok choy, cleaned and chopped

1 medium onion sliced thinly

1/2 grated carrots (or 2 large carrots cut on the bias)

1 medium yellow pepper, seeded and cubed

1 small can sliced water chestnuts

First, put the pork cubes into a gallon food storage bag with the 2 tablespoons of corn or tapioca starch. Shake to coat the cubes, making sure all the pork gets some starch, and set aside for 15-20 minutes (I’ve left it overnight and it worked fine).

In a large skillet, heat over medium high heat:

2 tablespoons olive oil

When hot, add the pork cubes and fry, turning frequently to brown on all sides, about 5 minutes. Remove cubes from the pan and set aside covered (they will continue cooking). Add the vegetables to the pan and cook over medium heat until they start to soften but still have some crunch, about 3-5 minutes. Remove from heat and add to the pork.

In a small saucepan or skillet, heat the 1/2 tablespoon oil then add the garlic, ginger, chilis (drained) over medium heat. After about 1-2 minutes, add the soy sauce substitute, fish sauce and sesame oil. Cook until it comes to a boil, about 1 minute and then add the slurry of corn/tapioca starch and water. Stir to combine and continue stirring until thickened, should be almost immediately. Remove from heat and pour over the vegetables and pork. Stir to combine and plate, garnishing with sliced scallions and sesame seeds. Serve with brown rice (or white rice if preferred).

Moussaka (Greek Lasagna)

My mother loved moussaka. When I made it for her, I used ground lamb, ricotta cheese, eggs, and homemade pasta sauce. Things and times have changed so here’s one that’s dairy, gluten and egg free and uses jarred (or homemade if you have the time and desire) sauce. Just in case, I’m including my recipe for pasta sauce.

First, start the tomato sauce if making homemade by heating in a small Dutch oven:

1 tablespoon olive oil

Add to it when hot:

1 diced medium onion

1 diced sweet pepper, any color

1/2 cup sliced carrots (or grated)

6 ounces shitake mushrooms

Stir to combine, lower heat to medium and cook until the onions and mushrooms are sweating and onion is translucent. Add:

1-2 teaspoons minced garlic

32 ounces small diced tomatoes

16 ounces tomato puree

1 teaspoon mixed Italian dried herbs (basil, marjoram, thyme)

1/2 teaspoon salt

1/4 teaspoon ground black pepper

Cook over medium low heat for about 1 1/2 to 2 hours, stirring occasionally. This gets rid of much of the water in the tomatoes so the sauce can thicken. If it boils too vigorously, reduce the heat to low. When reduced by about 1/3, add:

1 tablespoon tomato paste

1 tablespoon agave nectar

Use an immersion blender to cream most of the vegetables, leaving a few whole. I do this because then the eggplant slices sit better in the sauce but it is optional. In a large skillet, heat:

1 tablespoon olive oil

When hot add:

1 pound bulk Italian sausage (or if you want this vegan, diced tofu)**

Cook the sausage through and then drain off the fat and add to the tomato sauce, stirring to combine. Set aside. If using jarred sauce, this will take more than 1 large jar.

While the sauce is cooking, peel and thinly slice:

1 large eggplant

Place the slices on a large, sided baking sheet in a single layer and salt generously. Once salted, another layer of eggplant can be added on the top of the first, again salting generously. Place a slightly smaller baking sheet on top of the eggplant and then weight it down with large cans. Let sit at least 30 minutes, 60 is preferable.

After sitting, wash each eggplant slice to remove the salt and whatever liquid was expelled from the slices. Dry between paper towels. Heat in a large skillet (12 inch) or flat griddle:

1 teaspoon olive oil (just to coat the bottom of the pan)

When hot, add eggplant slices until the bottom is covered but the slices have room to move. Let brown for a minute or two and then turn and brown the second side. Repeat until all the slices are browned.

Still while the sauce is cooking, add to a large saucepan:

1/2 cup olive oil

Begin heating over medium high heat. Add:

3/4 cup gluten-free flour

1/2 teaspoon salt

1/4 teaspoon pepper

1/2 teaspoon allspice (or nutmeg)

Whisk to combine. Cook over medium low heat for 2-3 minutes to cook the flour then add, 1 cup at a time:

3 cups oat milk (or any other non-dairy milk except soy)

Whisk each portion of milk into the flour and cook, whisking every minute or so, until the white sauce is thickened. It should be the consistency of a pudding or mashed potatoes.

Preheat oven to 350 degrees. Spray the bottom and sides of a 9×13″ baking pan with non-stick spray. Line the bottom of the pan with slices of eggplant.* Add a layer of the meat sauce and repeat ending with a layer of eggplant (3 layers of eggplant and 2 layers of sauce). There may be a little meat sauce left over. Slowly pour the white sauce on top of the last layer of eggplant (I didn’t quite have enough eggplant to cover the entire top but it still worked okay). The white sauce on mine was only about 1/2 inch thick but if your pan is deep enough, use all the white sauce, it’s that yummy on the top! Sprinkle the top with:

1-2 cups grated parmesan cheese

Place baking pan on a large baking sheet because if it’s full, it will bubble over and put in the oven. Bake for 30-45 minutes or until the middle is bubbling. Let cool for about 15-20 minutes before slicing.

*Don’t think you have enough eggplant? Peel and thinly slice 1-2 medium to large Russet potatoes and place those on the bottom layer of the moussaka, using the eggplant for just other 2 layers.

**I used sweet Italian sausage but feel free to use any ground meat.

Stuffed Turkey Rolls

I found some turkey breast filets at the store the other day and wondered how to cook them without drying them out. Turkey breast filets can be either too thick or too thin; these were very thin. I used to make a turkey “napoleon” for my husband and I wondered if it would work as a roll. It not only worked, but they turned out delicious. The stuffing can be made ahead and is enough to stuff 6-8 turkey filets depending on their size. Of course, any stuffing recipe will work but I made my sausage and mushroom stuffing, adding half a pear for a little sweetness and it turned out succulent. The stuffing is the most time consuming part of this process.

Serves 3-4.

To make the stuffing, over medium a 10″ skillet, heat:

2 tablespoons olive oil

When hot, add:

1/2 medium onion, finely diced

2 small stalks celery, finely diced

1/2 medium pear, minced

3 ounces mushrooms, finely diced

Stir and reduce heat to medium low. Cover the vegetables for about 5 minutes until they are tender. While they cook, break up 2 slices of bread (I used the quick oat bread recipe on this blog). If using a different bread, be sure to crumble into small pieces. When the vegetables are soft, add them along with the oil to the bread crumbs, mix thoroughly. To the skillet add:

4 ounces sausage, any kind your family likes

Cook thoroughly, breaking it up as it cooks into a “minced” meat consistency (like hamburger). This should only take a couple of minutes. Add to the stuffing mix along with:

Salt and pepper to taste

1/2 to 1 teaspoon of ground sage

If your turkey filets are square, you’ve hit the jackpot! Mine were triangular. Add about 1/3 cup of the stuffing on the longer side of the filet and pull the smaller side over it. I used bacon to wrap and hold the roll but I would suggest using porchetta instead because the bacon had too strong a flavor and almost overpowered the turkey roll.

Once rolled and wrapped, secured with toothpicks if necessary, place in a 10″ skillet with a little oil so that the bacon doesn’t stick. Cook over medium heat for approximately 2-3 minutes per side, getting all four sides.

While the turkey rolls are cooking, heat 2 tablespoons olive oil in another 10″ skillet. When hot add:

3 ounces of mushrooms

1/2 medium pear, minced

Cook for a 2-4 minutes, salt and pepper to taste and add:

2 tablespoons all purpose gluten-free flour

Stir to combine so that all the oil is floured and cook over medium low heat for 1-2 minutes to cook the flour. Add:

1 1/2 to 2 cups turkey (or chicken) stock

Stir to combine and stir constantly until thickened into a gravy.

Serve the turkey rolls over mashed potatoes (or rice), adding gravy to each of the servings. Enjoy!

Caramelized Cabbage with Bratwurst

I follow another food blogger who writes about traditional German recipes and every once in a while one comes along that sounds pretty good to me and easily adapted to allergy free. As usual, feel free to adjust to your tastes. Leave out the bratwurst and the dish becomes a side dish. It would also be very good with some diced apple or pear, much like the braised cabbage recipe on my blog.

In a large, high sided skillet, over medium high heat:

2 tablespoons olive oil

When shimmering add:

2 medium onions thinly sliced

12 ounces cole slaw mix (or small white cabbage shredded)

2 large baby bok choy washed and sliced into chunks

Salt and pepper to taste (I used about 1 teaspoon of my Herbamare and 1/4 teaspoon pepper)

2 teaspoons date syrup (or date sugar if you don’t have date syrup, or 1 teaspoon agave)

Stir to combine and then stir every minute or so to keep the bottom from burning. When sizzling, reduce heat to medium and continue stirring every minute or two until caramelized, about 15-20 minutes. The onion and the cabbage will release liquid as they cook and that needs to evaporate before the mixture can begin to caramelize. Most important to stir often once the liquid is gone. Deglaze the pan with:

1 1/2 cups chicken stock (or 1 cup stock and 1/2 cup white wine if you can have it)

Add:

1 bay leaf

1 teaspoon lightly crushed caraway seeds (I put them in my spice mill for about 2 pulses)

Stir and reduce heat to medium low and simmer until about half the liquid has evaporated, about 10 minutes. Sauce should thicken slightly as it reduces.

As the cabbage mixture is simmering, in a separate skillet over medium high heat:

1 tablespoon olive oil

Add:

4 pork bratwurst, casings removed*

Brown on all sides then reduce heat to medium, cover, and let cook until cooked through, about 7-8 minutes. Slice into bite size pieces and add to the cabbage mixture. Be sure to remove the bay leaf before serving. Can be served over noodles.

*Feel free to use any sausage your family prefers.

Turkey Hash

Hash is a favorite of mine. It’s so tasty and so versatile. Any meat, any vegetables can be used in hash. It’s not just corned beef hash anymore! After I made the roasted turkey breast the other day, I had over half the breast left (since there’s only one of me and the recipe served 4). I’d already cooked plenty of sweet potatoes (but there’s nothing wrong with cooking more!) and had some rainbow carrots in the freezer. Hash is so easy to make, hope you’ll give it a try.

I served this with the leftover turkey pear gravy! Oh so delicious

In a large skillet (12″), heat over medium heat:

2 tablespoons olive oil

When shimmering add:

1 medium onion diced

3-5 celery stalks, diced

When the onion is becoming translucent, add:

2 cups diced cooked sweet potato (or white if you prefer)

1 cup cooked rainbow carrots, sliced or diced

2 not quite ripe pears, peeled and diced

1-2 teaspoons minced garlic

Salt and pepper to taste

Mix to combine and continue cooking until sweet potatoes start to brown. Stir in:

2-3 cups cooked turkey, diced

Lower heat to medium low and cover. Cook for approximately 2-3 minutes until turkey is hot. Remove lid, stir. At this point, if eggs are allowed in your diet, crack 4 eggs on top of the hash, cover and cook until eggs are ready. Serves 4.

“Irish” Potatoes

I hit 200 recipes on the site the other day! This is a recipe I learned from a dear departed friend of mine. She called it Irish potatoes. Easy side dish to prepare and very delicious. My grandson would rather have this with a meal than practically anything else. He especially likes to have the leftovers for breakfast the next day with eggs (and bacon if his mother will let him!).

For 4 people, I use:

2 medium to large sized russet potatoes, peeled and diced*

2 medium sized sweet potatoes, peeled and diced (I had some purple on hand but any sweet potato will work)

1 medium onion, diced

1-2 sweet peppers, diced

1 teaspoon minced garlic

1/4 cup olive oil

Salt and pepper to taste

Place the diced potatoes in a pot of cold water, just covering the potatoes, and cook until a fork will pierce but not split the pieces. If the potatoes cook to fully done, they will be mushy when you fry them.

In a skillet large enough to have a single layer of potatoes (about 12″) heat over medium heat:

1/4 cup of olive oil (or other if preferred)

Add:

Diced onion

Diced pepper (I used the yellow and orange because I can’t digest the green)

Cook until the onions and peppers are softened. Add the potatoes and garlic, salt and pepper. Stir to combine and cook for about 3-5 minutes depending on the size of the potatoes before turning and repeating. A crispy outside and soft inside is what we want here but hard to achieve if you flip the potatoes too often or too soon. Also difficult if there’s not enough oil in the pan. Might have to reduce the heat if the sweet potatoes start to brown too quickly (they will burn easier than the russet chunks). The dish is ready when a majority of the potatoes are crispy and golden brown. Feel free to garnish with chopped parsley.

*Try to make the dices roughly the same size so that they will all cook at the same speed. Having large and smaller pieces will give you mushy fried potatoes since the smaller ones will cook so much faster.

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.