March 30, 2010

Dairy, Wheat & Soy FREE Chocolate Pudding!!!

As part of this wheat, dairy (cow), soy free diet that I'm trying to cook for, I was determined to find a something to satisfy my sweet tooth!  I love dessert, there is always room, I think I have a seperate dessert compartment.  Even after the biggest meal, I always have room for a bit.  And really, most of the time all I need is a little bit of just something. 
My saving grace in all of this is almond milk, I've been drinking it for a while and I really do use it 50% of the time next to milk.  I really have no like or use for soy milk and many of the other ones are watery or just bad.  Plus, the almond milk is really good for you...  SO here goes my version of chocolate pudding, and it's really good & low fat!!!

1/2 c corn starch
1/4c sugar
pinch of salt
3 c unsweetened almond milk
3 egg yokes
8 oz semi sweet chocolate chips
1 tablespoon dark cocoa powder
1 tsp vanilla

combine corn starch, sugar salt and milk in a pan over medium heat.  Heat and stir until thickened.  Temper egg yokes with mixture and wisk into mik.  Cook over medium heat for 3-4 minutes wisking while bubbling.  Not too high or you will have scrambled eggs!  Turn off heat, add chips and cocoa powder and vanilla.

Pour mixture through strainer to remove any lumps and pour into cups and cover.  Chill for an hour or so and enjoy!!!  Please use good quality chocolate, it makes it worth it!!

Golden Beet Salad (nature's candy) with lentils and feta

 I'm not really a salad girl, I've never been one!  I usually don't eat the salad served in resturants unless it's an amazing Caesar or one that has a lot going on OTHER then just greens.  Over the weekend we had a fantastic dinner at LeFarm in Westport!  One of the highlights was the beet salad!  It had more pink and red beets.  I took total inspiration and made one for dinner last night.  Their dressing was a bit sweet for me, I like something to cut the sweetness of the beets so I did a lemon dressing.  I loved that they used lentils because it gave me more substance other than just greens... Check it out, I roasted my own beets which makes a big difference.  I also only used golden beets because I hate the mess of the red ones...
These were so pretty in the store, I can't wait to plant my own in just a few weeks!!

First I wrapped the beets in parchment paper and tied with a twine.  I don't like to use foil because I think it gives food a metallic flavor.  I let them sit in a 425 oven for about an hour and 10 minutes.  I unwrapped them and let them cool a bit and peeled the skin right off.  Then I just put them in a bowl with some olive oil, salt and pepper and let them sit over night.
Juice of one lemon and half an orange (cuts the lemon)
2 shallots finely chopped 
tablespoon mustard
salt and pepper
olive oil
Combine everything except olive oil, then while wisking add olive oil until creamy about 1/2c olive oil will do.

I cooked my lentils with chicken broth, 2 bay leaves, salt, pepper and a dash of olive oil - they tasted GREAT and they are a good source of iron... These could have been enough of a meal on their own!

Then I just tossed the salad lightly with the dressing and added everything else including feta.

Chris said it was one of his favorite meals ever... I never know what he's going to like!

March 28, 2010

30 Minute Lemon Poached Grey Sole with Spinach & Couscous

I'm still trying to help Chris with this crazy elimination diet he's trying.  Over the weekend there was a MAJOR derailment but we're back on.  After driving by Pepe's Pizza on Saturday night to see that there was no line we ended up eating A LOT of pizza.  Cheese, bread and pepperoni all things that are not on the list of things he can eat... With that said we're trying this all over again.
This is REALLY a 30 minute meal!
6 fillets Grey Sole
5 shallots
6 cloves garlic
1 package baby spinach
chicken stock
olive oil
salt & pepper

-Prepare couscous per package, I made mine with chicken stock, olive oil and black pepper.
-Wash and roll 6 Grey Sole fillets and secure each with a thin lemon slice
-Heat two skillets each on medium heat and add enough olive oil to lightly coat
-Chop 5 shallots and 6 cloves of garlic
-Wash and dry 1 package baby spinach
-In one skillet add shallots and 1/3 of garlic saute until brown
-In other skillet add garlic and saute until just golden add pinch of salt pepper and spinach and cook until just done.
-To boiling stock add fillets and cover cook for 4 minutes.
-Remove fillets and place on warm plate, 
-Reduce stock for 2 minutes.
-To the shallots add 1 cup of chicken stock and bring to a boil.

March 22, 2010

Chicken & Cauliflower with Red Quinoa

So Chris has an allergy to something so his doctor has put him on an elimination diet.  So for the next 2 weeks he can't eat dairy (cow), wheat, yeast, dried fruits, mushrooms, potatoes & white rice.  I'm trying to show him this isn't the end of the world since some of his favorite foods are cow's milk cheese & bread - think pizza.  What I have in mind for dinner isn't too unlike most of what I would normally eat.  Tonight was the second night of this experiment. 
-I roasted at 400 degrees cauliflower with rough chopped garlic, olive oil, salt and pepper until tender (about 20 minutes)
-While that was cooking I also made the quinoa.  The red quinoa is an excellent source of iron as well as protein.  It tastes a bit earthy compared to the white version.  I like both quite a bit.  That also takes about 20 mintues.  I prepared this with a bit of salt, pepper and olive oil.  If I had made it with chicken stock it would have had more flavor, but I was able to get the flavor from the chicken dish gravy.
-For the chicken I loosley chopped an onion, 5 or 6 cloves of garlic, 2 stalks celery and a small carrot then I sauted them untill golden brown.
-I pushed them to the edges of my skillet and added 4 bone in skin on chicken thighs skin side down.  I browned both sides of the chicken for about a total of 4 minutes.
-combine a cup of chicken stock with a tablespoon of cornstarch then pour into skillet and bring to a boil.  Add one more cup of chicken stock and a heaping handful of chopped parsley.
-place skillet with cover in 400 degree oven for 20 minutes.
-once done add in cauliflower and serve over quinoa.  Be sure to use gravy over top.