Monthly Archives: November 2012

Basic Polenta

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Recently diagnosed with a nickel allergy, I find myself with no starches in my house I am able to eat. Save for a massive bag of corn meal. Time to whip up a batch of polenta! This polenta is rich and creamy, and can easily be flavored with your favorite additives. Onions, red onions, and garlic are some ideas of great stir-ins to enhance the flavor of your polenta. Enjoy!

You Will Need:

  • 6 cups water
  • 1 3/4 cups yellow cornmeal
  • 3 tsp salt
  • 1 tsp black pepper
  • 3 tbsp soy free margarine
  • 1 cup coconut milk, plain

Procedure:

  1. Boil water in a large saucepan. When a rolling boil is reached, reduce heat to low and measure out cornmeal.
  2. Gradually stir in cornmeal, beating the contents of the pot rapidly with a wire whisk. Really put your wrist into it- stirring too slowly will result in lumps.
  3. When cornmeal is distributed throughout the pot, add seasonings and continue to cook at a low simmer, stirring occasionally for 10-15 minutes, or until polenta is thick.
  4. Stir in coconut milk and cook for an additional 60 seconds. Flavor as desired or serve plain.
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Pan Seared Pork Chops with Honey Dijon Reduction

You Will Need:

  • 2 TBSP Cooking oil
  • 6 pork chops, thin cut
  • Salt and pepper to taste
  • 1 tsp Chili powder

For Sauce:

  • 1/4 cup honey
  • 1/4 cup balsamic vinegar
  • 1/2 cup chicken stock
  • 1 tsp salt
  • zest of one orange
  • 1 tsp mustard

Procedure:

  1. Heat oil in pan. When oil is hot, add pork chops so that none overlap. Sear until golden brown and cooked through, 5-7 minutes per side. 
  2. Season pork chops and cook for an additional minute.
  3. Remove from pan and wrap in foil to retain heat.
  4. For sauce: Add balsamic vinegar and honey to the pan used to cook the pork chops. Add chicken stock, salt, orange zest, and mustard. Allow to reduce at a low simmer until thickened considerably.
  5. Taste and increase seasonings as necessary. Drizzle over pork chops and serve.

Saucy Marinated Beef

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This simple dish features stewing beef simmered in a rich and flavorful sauce featuring the robust flavors of balsamic vinegar, steak sauce, and fragrant herbs. Serve over steamed white rice and alongside a green salad topped with your favorite dressing for a meal that’s sure to warm you on the coldest winter night.

You Will Need:

  • 1.5 lb stewing beef
  • 1 medium yellow onion, chopped
  • 1/2 cup balsamic vinegar
  • 1/4 cup olive oil (can sub. canola oil)
  • 1/4 cup red wine
  • 1/2 cup beef broth (plus extra if needed)
  • Splash of steak sauce, such as A1
  • 1 TBSP minced garlic
  • 1 tsp dried thyme
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp chili powder

Procedure:

  1. Chop stewing beef into even-sized pieces. Set aside.
  2. Combine onions, balsamic vinegar, olive oil, red wine, steak sauce, garlic, thyme, and chili powder. Stir until thoroughly mixed.
  3. Season meat evenly with salt and pepper.
  4. Toss meat with marinade. Cover and allow to marinade for 30 minutes, stirring every 5-10 minutes or as top of meat begins to appear dry.
  5. Heat 1TBSP cooking oil in a large pan over medium heat. When pan is hot, add meat and marinade.
  6. Cook for approximately 5 minutes, stirring halfway through.
  7. Reduce heat to a fast simmer and cover, stirring occasionally. Allow meat to cook for 30-45  minutes, or until fork-tender. Add beef broth if meat becomes dry- you want some sauce.
  8. Continue cooking uncovered until sauce is reduced and thickened. If sauce refuses to thicken, feel free to add 1tsp cornstarch, though this should not happen.
  9. Serve hot over steamed white rice, seasoned with salt and pepper, and enjoy!

Tilapia With Butter & Herb Crumble Topping

This quick and easy tilapia dish makes for a nutritious weeknight meal. Serve with steamed white rice and your favorite vegetable for a simple and light meal, or check out some of my blog’s popular side dishes for pairing ideas.

You Will Need:

  • 4-6 Tilapia fillets, thawed
  • salt and pepper to taste
  • 1 cup plain bread crumbs
  • 4 tbsp melted soy-free margarine
  • 1/2 tsp dried basil
  • 1/2 tsp dried oregano
  • 1/2 tsp chili powder
  • 1/2 tsp orange zest

Procedure:

  1. Heat oven to 400 degrees and lightly oil a baking dish.
  2. Arrange tilapia fillets in baking dish so that no or few edges overlap.
  3. Sprinkle fish with salt and pepper.
  4. Toss breadcrumbs with melted butter and remaining seasonings. Spoon seasoned bread crumbs over fish.
  5. Bake for 15-18 minutes, or until fish flakes easily with a fork. Broil for an additional 2-3 minutes to brown topping.

Basil Baked Tomatoes

Fresh tomatoes are served warm with a soft breadcrumb topping in this traditional Italian recipe. Heirloom tomatoes make for a truly spectacular accompaniment to poultry or lightly seasoned seafood.

You Will Need:

  • 3-4 Ripe Heirloom Tomatoes
  • 1 garlic clove, minced
  • 1 tbsp olive oil
  • 1/2 cup plain breadcrumbs
  • salt and pepper to taste
  • 1/2 tsp oregano
  • 1 tsp parsley flakes
  • 6 asparagus spears, ends trimmed
  • 1 tbsp balsamic vinegar

Procedure:

  1. Preheat oven to 400 degrees. Spread 1tbsp olive oil across bottom of a small baking dish.
  2. Slice tomatoes in half and arrange in baking dish. Season with salt and pepper.
  3. Toss breadcrumbs with remaining olive oil and seasonings. Spoon over tomatoes.
  4. Lay asparagus spears in pan alongside tomatoes- drizzle with balsamic vinegar.
  5. Garnish tomatoes with parsley flakes and bake for 10-15 minutes until tomatoes are tender. Broil for an additional 2-3 minutes until topping is golden brown.
  6. Serve hot and enjoy!

Crowd-Pleasing Tomato Pasta

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This tomato pasta is one that the whole family will enjoy. Rich with tomato flavor and mildly sweet, it is sure to appeal to even the pickiest palettes. Serve hot alongside your favorite protein for a heartwarming meal. For additional flavor, stir in dairy-free soy-free cheeses such as Daiya Mozzarella Shreds. Enjoy!

You Will Need:

  • 2c whole grain medium shell pasta, uncooked
  • 1 can tomato sauce
  • 1/4 cup white sugar
  • salt and pepper to taste (about 1tsp each)
  • 1 tsp garlic, minced
  • 1 cup diced tomatoes
  • 1 tbsp corn starch

Procedure:

  1. Boil pasta until al-dente, about 8 minutes. Drain and stir in tomato sauce and diced tomatoes.
  2. Heat to simmering, then reduce heat to low. Add sugar and stir until completely distributed.
  3. Add remaining seasonings and cornstarch.
  4. Allow pasta to simmer for approximately 5 minutes, until sauce is considerably thickened.
  5. Serve hot and enjoy.

Conversion Tips For My Non-Vegan/Allergy-Free Fans

Hello fans! This blog is obviously aimed at people with food allergies, but I wanted to make a note to allow my recipes to be used by everyone! In order to make any recipes on this site non-allergy-friendly, please make the following adjustments:

  • Substitute coconut or almond milk with the same amount of dairy milk
  • Substitute egg replacers with the same amount of real eggs
  • Use butter or margarine in place of soy-free margarine
  • Add nuts to your heart’s content!From my kitchen to yours, whether you have food allergies or not, happy cooking!
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