Food & Recipes

  • Chicken Lettuce Cups

    Weekly Recipe: 
    NonWeekly
    [title]
    Use a food processor to pulse, mince, and chop ingredients for this easy Chinese dinner.

    1 tablespoon canola oil

    2 cloves garlic, finely minced or pressed

    1 teaspoon minced ginger

    ½ cup small-dice carrot

    ½ cup small-dice celery heart

    ½ cup small-dice red bell pepper

    3 green onions, white and green parts, chopped

    1 (5-ounce) can water chestnuts, chopped

    1 ½ pounds ground chicken

    2 tablespoons chicken broth

    Salt

    6 tablespoons hoisin, soy, or Asian sauce

    1 tablespoon rice vinegar

    Freshly ground black pepper

    Butter or iceberg lettuce leaves

    Sriracha sauce (optional)

    Heat canola oil in a nonstick wok or skillet over medium heat. Add garlic and ginger and cook, stirring, for 30 seconds. Add carrot, celery, bell pepper, onions, and water chestnuts and cook 4 minutes, stirring often. Add ground chicken and broth and increase heat to high. Sprinkle with large pinch of salt. Cook about 4 minutes, until chicken is no longer pink and starts to brown, stirring often and breaking up chicken into crumbles with spatula. Add 3 tablespoons sauce; save the rest for serving. Stir in vinegar, reduce heat to low, and simmer for 3 minutes. Adjust salt and pepper to taste. Spoon about 2 tablespoons of the chicken mix into each lettuce leaf and top with leftover sauce. Source: Reprinted with permission from Allergy-Free and Easy Cooking by Cybele Pascal (Ten Speed Press, © 2012). Photo credit: Chugrad McAndrews.

    Serves 4

  • Fried Green Beans

    Weekly Recipe: 
    NonWeekly
    [title]
    Sure to become your favorite side dish, using this light and crunchy batter is a great way to get the family to eat their veggies.

    ¾ cup buttermilk

    1 cup gluten-free all-purpose flour

    1 teaspoon garlic powder

    2 teaspoons salt

    ½ teaspoon black pepper

    4 cups oil

    ½ pound green beans, trimmed

    Combine buttermilk, flour, garlic powder, salt, and pepper in a medium bowl; whisk until smooth. Heat the oil in a large saucepan or Dutch oven to 375 degrees when measured with a candy thermometer. Dip the green beans, in batches, in the batter and fry in hot oil for 3 minutes or until golden brown. Spoon beans out of the oil with a slotted spoon and drain on paper towels. Serve immediately. Source: Fast & Simple Gluten-Free by Gretchen F. Brown, RD

    Serves 4

  • Pecan-Crusted Chicken Tenders

    Weekly Recipe: 
    NonWeekly
    [title]
    The ultimate kid-friendly meal is now adult-friendly, and these tenders are sure to please the whole family.

    1 teaspoon cornstarch

    1 large egg

    2/3 cup finely chopped pecans

    2/3 cup gluten-free bread crumbs

    1 teaspoon salt

    ½ teaspoon dried oregano

    ½ teaspoon paprika

    ¼ teaspoon cayenne pepper

    ¼ teaspoon black pepper

    1 pound chicken tenders

    ½ cup olive oil

    Prepared honey mustard, for serving

    Combine cornstarch and egg in a shallow dish; set aside. Combine pecans, bread crumbs, salt, oregano, paprika, cayenne pepper, and black pepper in another shallow dish. Toss chicken tenders in egg mixture then in pecan mixture. Place tenders on a rack to sit while you heat the oil in a large skillet over medium-high heat. When skillet is hot, cook tenders for 3 minutes on each side, or until cooked through. Cook in 2 batches if necessary. Serve with a dipping sauce, such as honey mustard. Source: Fast & Simple Gluten-Free by Gretchen F. Brown, RD

    Serves 4

  • Roasted Chicken With Rosemary, Kalamata Olives, and Lemon

    Weekly Recipe: 
    NonWeekly
    [title]
    This dish looks fancy but is easy to make—to save time, use a mini chopper to mince garlic and rosemary.

    3 large bone-in, skin-on split chicken breasts, cut in half crosswise

    Salt and freshly ground pepper

    2 tablespoons olive oil

    1 tablespoon minced garlic

    1 tablespoon minced fresh rosemary

    1 lemon, cut into 8 wedges

    15 Kalamata olives, split and pitted (or 30 olive halves)

    2 tablespoons white wine

    Rice for serving (optional)

    Preheat oven to 450 degrees. Rinse chicken, pat dry, and season with salt and pepper. Heat olive oil in a large heavy casserole or Dutch oven over medium-high heat about 2 minutes, until oil starts to simmer. Cook the chicken, skin side down, for 5 to 6 minutes, until crispy and browned. Flip (be careful to keep skin attached to breast) and cook for 5 more minutes. Remove pan from heat. Sprinkle with garlic and rosemary. Add lemon wedges and olives, then drizzle with white wine. Bake 18 minutes, until cooked through. Serve with rice, spooning the sauce over both the rice and chicken. Source: Reprinted with permission from Allergy-Free and Easy Cooking by Cybele Pascal (Ten Speed Press, © 2012). Photo credit: Chugrad McAndrews

    Serves 6

  • Meatless: Get Juicing

    Whether you want an alternative to your morning coffee, a way to incorporate more fruits and veggies into your diet, or a full-body cleanse, juicing could be the solution you’ve been searching for.

  • Homemade Peach Ice Cream

    Weekly Recipe: 
    NonWeekly
    [title]
    July is National Ice Cream Month!

    2 cups evaporated fat-free milk

    1 cup fat-free milk

    2/3 cup organic palm sugar

    ½ cup eggs, lightly beaten

    ¼ teaspoon almond extract, or ½ teaspoon vanilla extract

    1 cup chopped fresh or frozen peaches

    Combine first 5 ingredients in a large bowl; beat with a mixer at medium speed until blended. Stir in peaches. Pour mixture into a freezer container of a 2-quart hand-turned or electric churn. Freeze according to manufacturer’s instructions. Pack churn with additional ice and rock salt, and let stand at least 1 hour before serving.

    Source: myrecipes.com

  • Berry Blast Popsicles

    Weekly Recipe: 
    NonWeekly
    [title]
    MAKES 10 POPSICLES

    2 cups plain yogurt

    3 tablespoons honey

    1 teaspoon organic pure vanilla extract

    3 ounces raspberries

    3 ounces strawberries, hulled

    6 ounces blueberries

    In a bowl, combine the yogurt and honey. Whisk until smooth and the honey is blended into the yogurt.

    In a small food processor, add in rasp­berries and the hulled strawberries. Add in ¼ cup of the honeyed yogurt and process until smooth. Spoon 1 ½ table­spoons of the berry and yogurt mixture into each of the popsicle molds. Tap the molds on the counter so it will level out and then place in the freezer for 15 minutes to set.

    Rinse out the food processor with water and add in the blueberries and ¼ cup of the yogurt. Do not blend just yet.

    Mix the vanilla extract into the remaining 11/2 cups of honeyed yogurt. Spoon the vanilla-honeyed yogurt evenly, dividing it among each of the molds. Gently tap the mold on the counter to level the yogurt layer and then place in the freezer for 15 minutes to set.

    Once the yogurt layer is firm, blend the blueberries and yogurt in the food processor until smooth. Spoon the blueberry mixture evenly among each of the molds. Gently tap the mold on the counter so the final berry layer levels out. Cover the popsicle mold with its lid or aluminum foil and insert wooden sticks ¾ of the way in the center of each popsicle. Freeze for at least 4 hours, or overnight.

    To remove: Set popsicle mold in a dish of hot water for a moment and gently pull to release the popsicles from the mold. Source: Simply Organic

  • Salmon with Sherry Tomato Sauce

    Weekly Recipe: 
    NonWeekly
    [title]
    SERVES 4

    1 tablespoon extra-virgin olive oil

    1 shallot, finely chopped

    ¾ teaspoon kosher salt, divided

    ½ teaspoon freshly ground black pepper, divided

    ½ cup dry sherry

    ½ cup low-sodium chicken stock

    9 ounces cherry tomatoes, quartered (about 2 cups)

    1 tablespoon sherry vinegar

    1 tablespoon chopped fresh tarragon

    1 (1 ½-pound) skinless salmon fillet

    Soak the plank for at least 1 hour and up to 24 hours.

    Heat the oil in a saucepan over medium-high heat. Add the shallot, ½ teaspoon of the salt, and ¼ teaspoon of the pepper. Cook 3 to 5 minutes, stirring often, until softened. Add the sherry and chicken stock and bring to a boil. Cook until the sauce is reduced to ½ cup, about 10 minutes. Add the tomatoes, vinegar, and tarragon and stir to combine. Remove the pan from the heat and let the sauce cool to room temperature.

    Prepare the plank for grilling. Season the salmon with the remaining ¼ teaspoon each of salt and pepper. Place the salmon on the toasted side of the plank. Spoon the sauce evenly over the salmon and close the lid. Grill for 10 to 15 minutes, or until the salmon flakes easily with a fork.

    Source: © 2014 by Dina Guillen. Reprinted from Plank Grilling: 75 Recipes for Infusing Food with Flavor Using Wood Planks with permission from Sasquatch Books. Image by Rina Jordan.

  • Grilled Watermelon “Caprese” Salad With Cardamom Balsamic Reduction

    Weekly Recipe: 
    NonWeekly
    [title]
    SERVES 4

    ¼ cup balsamic vinegar

    1 teaspoon organic cardamom

    Extra-virgin olive oil

    ½ (5-pound) watermelon (consider using both red and yellow watermelon for extra color)

    Fleur de sel (or any good, flake salt)

    2 cups organic baby arugula, washed and dried

    1 cup crumbled goat cheese

    Organic ground black pepper, to taste

    Preheat your grill. Real wood charcoal tastes best, but gas works fine. Aim for medium-high heat—if your grill lid has a thermometer built into the lid, it should read about 375 degrees.

    Place the vinegar and cardamom in a small saucepan and reduce, simmering on the stovetop, for roughly 20 minutes. Do not allow to burn. When it reaches the texture of warm maple syrup, remove from the heat and strain through fine mesh or cheesecloth into a heatproof bowl. Use caution: It can stick to your hands and burn you.

    Meanwhile, slice the watermelon into squares, without the rind, about 3x3 inches and ¾-inch thick. Brush them lightly with the olive oil. Grill watermelon about 2 minutes per side, or until it is marked nicely. Remove and season with the salt. Ar­range on a plate, alternating layers of watermelon, arugula, and cheese, then repeat for a three-layer “stack” on each plate. Alternatively, arrange all stacks on a serving platter. Drizzle with the balsamic reduction, sprinkle with ground black pepper to taste, and serve immediately. Optional: Substitute thin slices of fresh buffalo milk mozzarella for the goat cheese. Quick Tip: For a little more flair, cut the watermelon into shapes with a cookie cutter. Source: Simply Organic

  • Caramelized Veggies & Brie

    Weekly Recipe: 
    NonWeekly
    [title]
    Serves 4

    1 7-ounce wedge brie cheese

    2 tablespoons olive oil

    1 cup onion, thinly sliced

    1 bell pepper, thinly sliced

    2 teaspoons sugar

    2 teaspoons cider vinegar

    ½ teaspoon salt

    ¼ teaspoon white pepper

    Soak 1 maple, oak, or alder plank, in white wine or water.

    Heat olive oil in medium skillet on medium-high heat. Sauté onions and peppers 10 to 15 minutes. Add sugar and vinegar and cook an additional 10 minutes, stirring frequently. Remove from heat, add salt and pepper. Place cheese wedge on prepared plank and top with sautéed vegetables. Grill or bake at 350 degrees until cheese is warm and beginning to melt, then serve im­mediately with bread, crackers, or tortilla chips. Source: Plank It! Wrap It! by Tiffany Haugen