Parmesan Chicken

Serves 6

Prep time: 5 minutes

Cook time: 10 minutes

1 1/2 lbs boneless, skinless chicken breasts

1 cup grated parmesan cheese

4 tsp dried oregano


2 tsp dried parsley

1 tsp garlic powder

1 tsp paprika

1 tsp fresh cracked black pepper

2 eggs

4 Tbsp butter, or 2 Tbsp butter and 2 Tbsp olive oil

Pound chicken breasts until they are 1/4 inch (5mm) thick and cut into 6 portions.  Set aside.

Combine cheese with oregano, parsley, garlic powder, paprika, pepper on a plate.  On another plate or in a shallow bowl, beat the eggs.  dip the chicken into the eggs, then into the cheese mixture, coating both sides evenly.

Melt butter or butter/oil mix in a heavy skillet over medium-low heat (any higher will burn the cheese) and saute for 4-5 minutes per side or until cooked through.

Cook’s note:

This is a higher fat dish due to the cheese.  the one cup is 457 calories, with 257 calories from fat, or 28.6 grams of fat. But bear in mind that this is used over 6 pieces of chicken, so per piece it’d be about 76 calories or about 42 from fat, or about 4.8 grams of fat, at most.  You can do this with cooking spray or minimal oil to lower the calorie/fat counts even more.  The eggs can be replaced with egg replacer for an egg-less version, and if tolerated, you can try a dairyfree version using soy parmesan cheese.  That will also substantially lower fat and calories.

This is from the 15 Minute Low-Carb cookbook by Dana Carpender.  It’s an awesome cookbook, with lots of quick ideas. 

Another Tom Yum variation

4 cups of water

2 stalks fresh lemon grass, trim off the very end of the root and smash with the side of a cleaver of chef’s knife; cut into 1 inch pieces; or 2 pc dried

3 slices fresh galangal root(smashed) or 2 pc dried


3 fresh kaffir lime leave or 4 pc dried

1 Tbsp. tamarind paste, with or without seeds

1 Tbsp. fish sauce, Golden Boy preferred

3/4 lb shrimps, medium to large size, shelled and de-veined; butterfly if desired

12 fresh Thai chili peppers, whole or 2 medium sized jalepenos, cut lengthwise into 1/4-inch strips.

1/2 small white onion, cut 1/4 inch slices


2 Tbsp. roasted chili paste (nam prik pao)

1 (16 oz.) can straw mushrooms, drained and rinsed

1 small ripe tomato, cut into wedges 1/4 inch thick (optional)

1 small lime, squeezed

2 sprigs fresh cilantro

Bring water to boil over high heat in a medium-sized saucepan. Add the lemon grass, galangal, kaffir lime leaf, fish sauce and tamarind paste (break apart the tamarind paste with your fingers as you add it). Add the shrimp, bring to a boil and cook 3 minutes. Add the onion, nam prik pao and straw mushrooms. Boil for another 7 minutes until the shrimp is cooked through. Add the chile peppers and tomatoes. Turn off the heat. Add the lime juice. Taste to adjust the seasoning, adding fish sauce to taste. Garnish with cilatantro if desired and serve. Serves 3 to 4.

Evil Jungle Prince with Chicken (or Veggies)

1/2 lb boneless chicken breast (or 1/2 lb mixed vegetables, see note below)

2 to 6 small red chile peppers

1/2 stalk fresh lemon grass

2 kaffir lime leaves

2 T oil

1/2 c coconut milk

1/2 teaspoon salt

fish sauce to taste (soy sauce for veggie version)


10 to 15 basil leaves

1 c chopped cabbage

Thinly cut chicken into 2-inch strips. (If doing veggie version, cut vegetables into thin strips.) Grind together red chili peppers, lemon grass, and kaffir lime leaves in a food processor or pound in a mortar. Heat oil to medium-high and saute pepper mixture for 3 minutes. Stir in coconut milk and cook for 2 minutes. Add chicken (or vegetables) and cook for 5 minutes or until cooked (same time for veggies). Reduce heat to medium-low. Stir in fish sauce (if using), salt, and basil. Serve on a bed of chopped cabbage.

Makes 3 to 4 servings.

Note: For mixed vegetables, choose from among bell peppers, string beans, water chestnuts, tomatoes (small cherry tomatoes are best), bamboo shoots, miniature corn, asparagus, cucumbers, zucchini, Japanese eggplant, and mushrooms. I particularly like string beans or asparagus, a few cherry tomatoes, shredded (rather than sliced) bamboo shoots, miniature corn, and some straw mushrooms or slender (Japanese) eggplant.

Osso Buco

Serves: 4

Cook time: 3 hours (roughly)

Prep time: 30 minutes (roughly)

8 lg veal shanks, patted dry

salt, pepper to taste

1/2 cup gluten-free flour

7 Tbsp unsalted butter

3 Tbsp olive oil


1 1/2 cup dry white wine

1 1/2 cup onion, finely chopped

3/4 cup carrots, finely chopped

3/4 cup celery, finely chopped

1 tsp garlic, minced

4 cup gluten-free beef broth

1 1/2 cup plum tomatoes, chopped

1 bouquet garni (bouquet of fresh herbs tied together and chucked in the dish.  See below for quantities)


  6 sprigs parsley

  4 sprigs thyme

  1 bay leaf

1/2 tsp salt

1 gremolata (Minced parsley, lemon peel and garlic. See below for quantities)

  1/2 cup fresh parlsey, minced

  2 Tbsp lemon zest


  1 Tbsp garlic, minced

Season the veal shanks with salt and pepper and dredge in the flour, shaking off excess. In a heavy skillet, heat 3 Tbsp butter and 3 Tbsp oil over medium-high heat.  Brown the veal shanks, adding additional butter and oil if necessary. Transfer the shanks as they are browned to a platter.

Add wine to the skillet, boil the mixture, deglazing the pan, until the liquid is reduced to about a half cup. Reserve in a small bowl.

In a flameproof casserole just large enough to hold the veal shanks in one layer, cook the onion, carrots, celery, and garlic in the remaining 4 Tbsp butter over medium-low heat, stirring occasionally, until the veggies are softened. Add the shanks and any accumulated juices to the casserole. Add the wine mixture, and enough broth to almost cover the shanks. Spread the tomatoes over the shanks, add the bouquet garni and salt and pepper to taste. Bring the liquid to

a simmer over moderately high heat. Braise the mixture, covered, in the middle of a preheated 325f oven for 2 hours, or until the veal is tender. Transfer the veal to an ovenproof serving dish with a slotted spoon. Discard the strings and keep the shanks warm.

Strain pan juices into a saucepan, pressing hard on the solids. Skim off the fat. Boil for about 15 minutes or until reduced to about 3 cups.

Baste the shanks in some of the reduced juices, and bake them, basting 3-4 more times, for 10 minutes or until the shanks are glazed. In a bowl, stir together the parsley, zest, and garlic. Sprinkle the shanks with the gremolata and pour some juice around and over them. Serve the remaining juices alongside in a boat.

Cilantro Marinated Chicken

Serves: 4

Prep time: 2 hours, 5 minutes (2 hours for marinating)

Cook time: 20 minutes skillet/broiler/grill

2 garlic cloves

walnut sized chunk of fresh ginger root


3/4 cup plain yogurt

1/2 cup fresh cilantro (coriander), plus more for garnish if desired

1-2 Tbsp red pepper flakes (optional - add up to 1/4 cup)

4 boneless, skinless breasts or thighs

Place the first 5 ingredients in a blender or food processor.  Pulse until it forms a chunky paste.  Place chicken in a ziplock bag and add the cilantro mixture.  Place in the refrigerator for at least two hours or as long as overnight. 

Remove as much of the marinade as possible (or it does fine cooking it on the chicken if you are pressed for time) and place chicken on grill or broiler, r in a heated skillet.  Cook until the juices run clear, roughly 10 minutes per side.  Serve immediately, with the additional cilantro if using.

Devil’s Chicken

Serves 4

Prep time: 2 hours 10 minutes (2 hours for marinating time)

Cook time: 15-20 minutes grill/broiler/skillet.

This is one of my first ever recipes I tried.  This thing is ancient!  But it’s good.  Add more tabasco if you want more heat.  The original incarnation of this called for a whole chicken, roughly 3-4lbs in weight, either whole or cut up.  Now I just use 1-2lbs boneless, skinless chicken breasts or thighs.

1-2lbs boneless, skinless chicken breasts or thighs

2-3 Tbsp Olive oil (or vegetable oil is fine)

Juice of 2 lemons (I’ve also juiced up a couple of limes for more intense flavor and added 1 1/2 tsp lemon zest)

1Tbsp fresh cracked pepper

1tsp salt

Mix marinade ingredients together in a large ziplock bag.  Place chicken in bag.  Marinate for at least two hours to overnight.  Cook chicken in broiler, on the grill or in a skillet for about 15-20 minutes or until done.

Curried Lamb

1/3 c onion

3 T vegetable oil

2 T ground coriander

1 1/2 t ground cumin

1 T ground cardamom

1 t ground ginger

1 t turmeric

1/2 t garlic powder


1/4 t pepper

1/8 t ground red pepper

2 lb 1” cubes lamb stew meat

2 c beef stock

salt

1/4 c plain yogurt

1 t fresh lemon juice      


 

Heat oil in large skillet over medium high heat.  Add onion and saute until golden about 4 minutes.  Reduce heat to low add spices and stir 1 minute.  Add lamb to skillet.  Increase heat to medium high and cook stirring frequently until meat is evenly browned 10 to 15 minutes.  Add stock and salt.

Reduce heat to medium,  cover and cook until meat is tender about 20 minutes.  Simmer uncovered until sauce thickens about 20 minutes.  Stir in yogurt and lemon juice.  Serve immediately over cooked rice.

*Cook’s note.  I make my own curry powder, so I just substitute a couple of teaspoons of it for al of the spices, save the pepper and red pepper.

Thanks!!!

Super huge THANK YOU to Liz to sending me all those recipes.  I’m sure most of those will be put to good use.

ROASTED POTATOES WITH LIME AND BASIL

Can be prepared in 45 minutes or less.

3/4 pound small potatoes (about 1 1/2 inches in diameter), halved


1 1/2 tablespoons extra-virgin olive oil

1/4 cup packed fresh basil leaves, washed well, spun dry, and chopped fine

1 1/2 teaspoons fresh lime juice

Preheat oven to 450° F. In a baking dish large enough to hold potatoes in one layer toss them with oil and salt and pepper to taste. Roast potatoes in middle of oven until tender, about 15 minutes. In a bowl toss potatoes with basil and lime juice.

Serves 2.

MUSTARD AND SPRING ONION MASH

Baking the potatoes first gives them a nice creamy texture. The potency of the mustard will diminish as the potatoes are being stirred over the burner; so if you really want to feel the burn, add an extra teaspoon or so of mustard just before serving.

4 8-ounce russet potatoes


4 tablespoons (1/2 stick) butter

3 tablespoons prepared hot English mustard (such as Colman’s but Dijon works well too)

1 cup whole milk

1 cup thinly sliced green onions

Preheat oven to 375°F. Place potatoes on oven rack. Bake until tender when pierced with fork, about 50 minutes. Scoop out pulp from potatoes into heavy large saucepan; discard skins. Add 3 tablespoons butter to potatoes and mash well. Mix in mustard. Gradually add milk and mash until smooth. Stir potatoes over medium-low heat until heated through, about 5 minutes. Mix in green onions. Season to taste with salt and pepper. Transfer to bowl. Top with remaining 1 tablespoon butter and serve.

Serves 4.

GOAT CHEESE MASHED POTATOES

This recipe can be prepared in 45 minutes or less.

3/4 pound small red potatoes

2 1/2 ounces soft mild goat cheese (about 1/4 cup)

1 tablespoon unsalted butter

1/4 teaspoon fresh lemon juice, or to taste

1/3 teaspoon chopped fresh thyme leaves (optional)

In a saucepan cover potatoes with salted cold water by 1 inch and simmer, covered, until tender, 15 to 20 minutes. Reserve 1/4 cup cooking liquid and drain potatoes. Return potatoes to pan and with a fork mash together with reserved liquid, remaining ingredients, and salt and pepper to taste.

Serves 2.

THYME-ROASTED SWEET POTATOES

This slightly spicy, moist side dish is both deeply satisfying and nutritious. Sweet potatoes are rich in complex carbohydrates and fiber, giving them a low glycemic index (this means that they slow the body’s absorption of sugar and help regulate blood-sugar levels). A bonus for weight watchers: All those complex carbs will make you feel fuller longer than white potatoes do.

4 medium sweet potatoes, peeled and cut into 1 1/2-inch-thick rounds

3 tablespoons olive oil

4 large garlic cloves, minced

1/3 cup fresh thyme leaves, plus 6 thyme sprigs for garnish

1/2 teaspoon kosher salt

1/2 teaspoon red pepper flakes

Preheat oven to 450°F. In large mixing bowl, combine all ingredients and toss. Arrange potato slices in single layer on heavyweight rimmed baking sheet or in 13x9-inch baking dish. Place on top rack of oven and roast until tender and slightly browned, about 40 minutes. Serve warm or at room temperature, garnished with thyme sprigs.

Spicy Rice

1 tablespoon oil

1 small onion, diced

1 green pepper, diced

1/2 teaspoon cayenne pepper

1 1/2 cup chicken stock

1 28 ounce can of tomatoes, crushed


1 cup rice

In a sauce pan combine oil, onion and green pepper. Saute over medium heat until vegetables are tender. Sprinkle in cayenne pepper. Add heated chicken stock and tomatoes. Bring to a boil. Add rice and stir. Cover and reduce to a simmer. Continue simmering over low heat until all liquid is absorbed. Serve hot.

*Could be made with vegetable stock to make this vegetarian.

Lemon Asparagus Rice

1 tablespoon olive oil

1/2 cup diced yellow onion (1/2-inch dice)

1 1/2 cups long-grained white rice

3 cups water

2 tablespoons unsalted butter


1 lemon slice (1 inch thick)

1 teaspoon minced lemon zest

1 pound fresh asparagus

Heat the olive oil in a medium saucepan, add the onion, and cook until the onion softens, about 4 minutes. Add the rice and toast the grains, stirring occasionally, until the rice begins to look opaque (bright white), about 4 minutes. Add the water, butter, lemon slice, and lemon zest, reduce the heat to low, cover, and simmer for 25 minutes.

Meanwhile, slice off the tough ends of the asparagus stalks and discard them. Cut the spears on a diagonal into 1-inch lengths. Fill a large non-reactive pot with a steamer rack with 1/2 inch water, place the pot over medium heat, and bring the water to a simmer. Add the asparagus, cover, and cook until just tender, 4 to 5 minutes.

Transfer the cooked rice to a serving bowl and toss in the asparagus. Season with salt and pepper and serve.

Coconut Rice

1 1/2 cups well-stirred canned unsweetened coconut milk

1/2 cup water

1 teaspoon salt

1 cup long-grain white rice

In a small saucepan bring coconut milk, water, and salt to a boil and stir in rice. Reduce heat to moderately low and simmer rice, covered, until most of liquid is absorbed, about 15 minutes. Remove pan from heat and let rice stand, covered, 5 minutes.

Ginger Rice

1 cup basmati rice

2 cups water


1-inch piece fresh ginger, peeled, halved, and smashed

6 green cardamom pods

Pinch kosher salt

Rinse the rice to get rid of excess starch. Put it into a heavy bottomed pot with a tight fitting lid. Add the water, ginger, cardamom, and salt and give it a good stir. Bring it to a boil, reduce the heat to a simmer, cover, and cook gently for about 15 minutes. You will see holes poking through the rice and most of the water should be absorbed. Let the rice stand off the heat, covered, for about 5 minutes. Remove the ginger and discard, fluff the rice and serve.

Tea Rice

1 cup Japanese rice

3 teaspoons Earl Grey tea, ground in a blender or spice grinder until it is a powder

1 teaspoon salt


Fresh ground pepper

Rinse the rice under running water until the water runs clear. Then put it in a small pot with one cup of water and let it soak for thirty minutes. Stir the rice well and turn on the flame to high. let the rice come to a boil and then stir well again turn flame down to the lowest flame possible cover the pot with a tight fitting lid and let cook for 11 minutes. Then move the rice off the heat and let sit, still covered, for five more minutes. Let the rice cool for 10 minutes then stir in the Earl Grey tea, and the salt and pepper. Taste and adjust the seasoning.

SPANISH RICE WITH ZUCCHINI

Can be prepared in 45 minutes or less.

This variation on Spanish rice is wonderful with spicy Southwestern dishes.

2 tablespoons olive oil

1 onion, chopped fine

2 garlic cloves, minced


1 cup basmati or other long-grain rice

2 cups chicken broth

1 medium zucchini, cut into 1/4-inch dice

Preheat oven to 350°F.

In a 2-quart flameproof casserole or saucepan heat oil over moderately high heat until hot but not smoking and add onion and garlic. Reduce heat to moderately low and cook onion mixture, covered, stirring occasionally, about 4 minutes, or until softened. Increase heat to moderate and add rice. Cook rice, stirring, 3 minutes. Add broth and bring to a boil, covered.

Bake rice, covered, in middle of oven about 20 minutes, or until liquid is absorbed. Stir in zucchini and let stand, covered, 5 minutes.

Serves 4 to 6.

ROSEMARY RICE

3 tablespoons unsalted butter

1 shallot, thinly sliced

1 1/2 teaspoons kosher salt

Freshly ground black pepper

2 cups basmati-style long grain rice

3 cups low-sodium chicken broth

1 bay leaf

1 sprig fresh rosemary


Melt the butter with the shallot in a medium saucepan over medium-low heat. Season with the salt and pepper and cook until the onions are soft, about 5 minutes. Add the rice and stir until coated with the butter. Increase the heat to medium-high. Let the rice cook until toasted, stirring occasionally, about 5 minutes more.

Stir in the broth, bay leaf, and rosemary. Bring to a simmer over low heat, cover, and cook until all the broth has been absorbed by the rice and the rice is tender, about 15 to 18 minutes. Remove from the heat and let set for 5 minutes. Discard the rosemary and bay leaf. Fluff the rice with a fork and serve.

MUSHROOM RICE

Can be prepared in 45 minutes or less.

1/2 cup long-grain rice

1 cup water

1/2 teaspoon salt


1/2 pound mushrooms

2 scallions

1 tablespoon unsalted butter

1/4 cup dry white wine

In a 1 1/2-quart heavy saucepan bring rice and water with salt to a boil. Stir rice once and cook, covered, over moderately low heat 15 minutes. Remove pan from heat and let rice stand, covered, 5 minutes.

While rice is cooking, cut mushrooms into 1/4-inch-thick slices and chop scallions. In a skillet heat butter over moderately high heat until foam subsides and sauté mushrooms with salt to taste until golden and any liquid mushrooms give off is evaporated. Add wine and simmer, stirring occasionally, until wine is evaporated.

Fluff rice with a fork and stir in mushrooms and scallions.

Serves 2.

CURRIED RICE WITH CAULIFLOWER, BELL PEPPER, AND GREEN ONIONS

“My grandmother was a reporter in New York before she got married and moved to Montana to start a new life on a ranch,” writes Joyce Litz of Albuquerque, New Mexico. “At the time she didn’t know how to cook, and learning wasn’t easy — the place didn’t even have running water. Still, she appreciated good food, so she persevered and became a great cook. Later my grandmother taught me ranch-style cooking, a lot of which involved getting simple but flavorful, hearty meals ready in a hurry.”

Serve with diced cucumber mixed into yogurt.

1/4 cup (1/2 stick) butter

1 tablespoon finely chopped peeled fresh ginger

1 1/4 teaspoons curry powder


1/2 teaspoon grated lemon peel

2 cups small cauliflower florets

1/2 cup diced red bell pepper

1/2 cup chopped green onions

1 1/2 cups long-grain white rice

2 cups water

3/4 teaspoon salt

1 cup frozen peas, thawed

Melt butter in heavy large saucepan over medium heat. Add ginger, curry powder, and lemon peel; stir 30 seconds. Mix in cauliflower, bell pepper, and onions, then rice. Add 2 cups water and 3/4 teaspoon salt; bring to boil, stirring occasionally. Reduce heat to medium-low, cover, and simmer until water is absorbed and rice is tender, about 18 minutes. Remove from heat. Mix in peas; season with pepper. Cover and let stand 5 minutes.

Makes 4 to 6 servings.

Coriander Rice

This adaptation of a Persian dish is a perfect party recipe because it is so seductive — and it can be done ahead.

1 1/2 cups basmati rice

3 qt water

1 1/2 tablespoons salt

5 tablespoons unsalted butter


1 tablespoon coriander seeds, coarsely crushed

1/4 teaspoon black pepper

3 (4- by 1-inch) strips fresh lemon zest

Rinse rice in several changes of cold water in a large bowl until water runs clear. Drain in a large sieve.

Bring 3 quarts water and salt to a boil in a 4- to 5-quart heavy pot, then add rice and cook, uncovered, stirring occasionally, 5 minutes from time water returns to boil. Drain parboiled rice in a sieve. Clean and dry pot.

Melt butter with coriander seeds and pepper in pot over low heat, stirring to combine, then sprinkle rice into pot, mounding it in center. Make 5 or 6 holes in rice to bottom of pot with round handle of a wooden spoon and sprinkle rice with zest. Cover pot with a kitchen towel and a heavy lid. Fold edges of towel up over lid (to keep towel from burning) and cook rice over low heat, undisturbed, until tender and a crust forms on bottom, 30 to 35 minutes. Remove from heat and let rice stand, tightly covered and undisturbed, 30 minutes.

Discard zest (or save for garnish) and spoon loose rice onto a platter. Season rice with salt, then break crust into pieces and scatter over rice.

Cooks’ note:

Rice can be parboiled and drained 4 hours ahead and transferred to a bowl. Keep, covered with a dampened paper towel, at room temperature.

Makes 6 servings.

Peanut Butter and Carob Doggie Cookies

1/4 cup peanut butter (unsweetened)

1 egg

1/3 cup honey or maple syrup


1 Tbsp fruit juice (apple, pear, orange, peach, etc.)

1 tsp vanilla extract

3/4 cup brown rice flour or gluten-free flour mix (in place of the flour/arrowroot)

1/4 cup tapioca flour

1/4 cup arrowroot powder

1 Tbps wheat-free baking powder

1 tsp cinnamon

1/2 cup unsweetened carob chips (Never chocolate!)

Combine the dry ingredients and mix well. In a separate bowl, combine all the wet ingredients and blend thoroughly. Mix the dry ingredients into the wet very slowly. The batter should look similar to regular chocolate chip cookie batter.

Expert Tip: Place the bowl of batter in the freezer for 10 minutes. It will make the spooning of the cookies on to the cookie sheet much easier.

Preheat the oven to 325°F. Take about 1 tsp size drops and place them on a well-oiled cookie sheet. You can try rolling these in a ball in your hand and placing the ball of dough on the cookie sheet, gently pressing your thumb to slightly flatten the cookie.

Bake at 325°F for 10 minutes. These cookies should be moist and bite-sized, perfect for training or an after dinner treat. Store in an air-tight container.

YES!!!

This made me *extremely* happy today!  I’ve been a huge fan of Tabasco sauce for years.  I have some fabulous recipes that I used to do with Tabasco from many moons ago that I would like to make again.  However, I wasn’t sure if Tabasco was gluten-free.  So I wrote the company to ask and here was the reply I received today.

Thank you for your interest in our TABASCO® and McIlhenny Farms® products.  All of our products that contain vinegar as an ingredient, use high quality distilled vinegar.  Distilled vinegar is produced by fermenting a grain based alcohol. The principal grains used to produce the alcohol are wheat and milo.  Gluten and other proteins are completely removed during the alcohol fermentation and distillation process.

According to the definitions set forth by the Codex Alimentarius Commission, a joint standards program of the World Health Organization (WHO) and the Food and Agriculture Organization of the United States (FAO), the following TABASCO® Brand products are considered “Gluten Free”:

TABASCO® Brand Pepper Sauce

TABASCO® Brand Chipotle Pepper Sauce

TABASCO® Brand Habanero Pepper Sauce

TABASCO® Brand Garlic Pepper Sauce

TABASCO® Brand Green Pepper Sauce

TABASCO® Brand Garlic Basting Sauce

TABASCO® Brand New Orleans Style Sauce


TABASCO® Brand Caribbean Style Steak Sauce

These products were analyzed for Gluten by the Food Allergy Research and Resource Program (FARRP) at the University of Nebraska –Lincoln.  FARRP was not able to find any detectable amounts of gluten in these products.  If the McIlhenny Company can be of further assistance please do not hesitate to ask.