Saturday, June 29, 2013
Hi everyone. So this week I opened up to you about my current battle with Cancer. Thank you all so much for the overwhelming amount of emails and support. It means the world to me! Thank you again! I am doing well and was excited to be able to keep up on my work.
Here is your Gluten-Free weekly recipe round-up, for this past week:
Friday, June 28, 2013
Today I am bringing to you another creamy dish. I just love cooking with Greek Yogurt. I get to enjoy creamy dishes again without the guilt. It is Friday and I have been good all week. I was craving a creamy dish and this one hit the spot. I hope you enjoy it!
Chicken with Creamy Onion Sauce
adapted from Eating Well
4 boneless, skinless chicken breasts,
1 teaspoon kosher salt, divided
1/8 cup plus 1 tablespoon gluten free all-purpose flour, divided
3 teaspoons extra-virgin olive oil, divided
2 large shallots, finely chopped
1/2 cup dry white wine
1 14-ounce can reduced-sodium chicken broth
1/3 cup plain greek yogurt
1 tablespoon Dijon mustard
1/2 cup chopped green onions
Pound chicken until flattened to an even thickness, about 1/2 inch. I find it easiest to pound it with a heavy cast iron skillet. Season both sides of the chicken with 1/2 teaspoon salt. Place 1/8 cup gluten free flour in a shallow glass baking dish and dredge the chicken in it. Discard the excess flour.
Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add the chicken and cook until golden brown, 1 to 2 minutes per side.
Transfer to a plate, cover and keep warm.
Heat the remaining 1 teaspoon oil in the pan over medium-high heat. Add shallots and cook, stirring constantly and scraping up any browned bits, until golden brown, 1 to 2 minutes.
Sprinkle with the remaining 1 tablespoon gluten-free flour; stir to coat. Add wine, broth and the remaining 1/2 teaspoon salt; bring to a boil, stirring often.
Return the chicken and any accumulated juices to the pan, reduce heat to a simmer, and cook until heated through and no longer pink in the center, about 6 minutes. Stir in greek yogurt and mustard until smooth; turn the chicken to coat with the sauce.
Stir in green onions and serve immediately.
Thursday, June 27, 2013
Yesterday I made my trek to The Fish Market on the pier to get my wild caught fresh Salmon. I was so sad when I got there because the only Salmon they had behind the counter was farmed. Sigh.
I started looking through all the other beautiful wild fish, trying to re-think what I would be making for dinner. Then I just thought: "This is not right! They always have wild caught!" So when the butcher came to ask me if he could help, I asked him if he had any wild Salmon in back. He joyfully told me some had just been caught but it had not been cut in to filet's yet. So I gave him a nice smile and asked if he would be willing to cut it for me. He was so nice and did it for me! So my dinner plans were back on track.
I am not supposed to eat farmed Salmon. I am not going to get in a big debate on here about it. I don't judge and if you are fine with farmed, then that is fine with me. It just happens to be on the list of top 10 most cancer causing foods, according to Underground Health. Since I am fighting Cancer right now, don't think I will be risking it. "Farmed salmon is another high-risk cancer food", according to Dr. David Carpenter, Director of the Institute for Health and the Environment at the University of Albany. According to his assessment, farmed salmon not only lacks vitamin D, but it is often contaminated with carcinogenic chemicals, PCBs (polychlorinated biphenyls), flame retardants, pesticides, and antibiotics. So no farmed for me thanks. I also don't ever get fish from the markets when it says "color added". Hello... that is a chemical! Just give me good old fish!
I love preparing a fresh wild caught Salmon. The fish is so tender and juicy. It is so easy and fast to make too. This is one of my favorite ways to make it. Healthy and delicious!
Roasted Salmon with Herbed Yogurt
adapted from marthastewart.com
1/4 cup plain Greek yogurt
1 tablespoons Dijon mustard
1 tablespoon finely chopped fresh dill, plus sprigs for serving
1 tablespoon finely chopped fresh parsley
Coarse sea salt and ground pepper to taste
4 salmon fillets (8 ounces each)
Lemon wedges, for serving
Preheat oven to 450 degrees.
Combine yogurt, mustard, dill, and parsley; season with salt and pepper.
Place salmon, skin side down, on a rimmed baking sheet, or oven safe pan. Spread yogurt mixture on salmon.
Roast until opaque throughout... 10 minutes.
Sprinkle with dill sprigs and serve warm or at room temperature with lemon wedges.
Wednesday, June 26, 2013
At one of my recent trips to my local farmer's market. There was a vendor selling awesome peelers that make the perfect julienne cut every time!
It makes preparing slaw so easy! I wasn't given the peeler. I bought it, so this is not a sponsored post. I just love sharing cool products that make my life easier with you all.
Way cool huh? I love using it for making this Summer Veggie Slaw salad. I got it at the San Diego Little Italy farmers market. I wish I had the name of the vendor. If you have a chance to snag up one of these babies, I highly recommend it!
To make a wonderful fiesta summer slaw, use any veggies you want. I used Zucchini, red peppers, carrots, radish, red onion, cucumber, and broccoli. I use this mix in my wraps, taco's, salads, or just as it's own salad with a vinaigrette. I love eating foods of similar texture and shape. It changes the way it tastes. Making a slaw of in season veggies, makes it so easy to get in all your daily veggies! Enjoy!
Summer Veggie Slaw and Vinaigrette
Red onion strips
For the vinaigrette :
1/4 cup fresh lemon juice
2 tbsp. minced dill
2 tbsp. white vinegar
1 tbsp. sugar -or- stevia
1/4 cup olive oil
Salt and pepper to taste
Make the vinaigrette. Add all ingredients to a bowl or measuring cup and stir until combined.
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