Thursday, February 14, 2013

Easy, Delicious, Gluten and Dairy Free... What More Can You Ask For?

Today, I ate the most amazing Red Delicious apple. Obviously, I'm passionate about food, but I have never got that worked up about an apple! Anyways, I thought about that apple for the rest of the day and, subsequently, created my newest recipe! I've given you the full meal deal here- side dish included.

Image (C)FrenchOnionSoupBlogCalgary
Cinnamon Encrusted Turkey Breast with Sauteed Apples
2 lean turkey breasts
2 tbsp. gluten free all purpose flour
2 tbsp. cinnamon
1/8 tsp. yellow curry powder
1/8 tsp. chili powder
1/8 tsp. garlic powder
1/8 tsp. rosemary 
pinch of salt and pepper

2 red delicious apples, sliced
2 tbsp. brown sugar
1 tbsp. cinnamon
pinch of sea salt

1 tsp. Becel vegan margarine
canola oil

Melt margarine on small stove-top pot over medium heat.  Place apple slices in pan and toss. Reduce heat to just between low and medium and allow apples to soften and brown a bit, stirring occasionally. Sprinkle salt on top and stir.
Meanwhile, heat oil in medium-sized stove-top pan over medium heat. Combine ingredients from flour to salt and pepper on shallow plate or flat surface for coating. Coat turkey breasts thoroughly with cinnamon flour mixture and place in oil. Cook on medium, flipping occasionally.
Sprinkle brown sugar and cinnamon atop of apples and stir. Increase heat to medium and stir.

Once turkey is ready, plate with apples on top of turkey.

Corn and Dill Cracker Topper
gluten free rice crackers or corn chips
1 1/2 cup corn kernels
2 large dill pickles
2 tbsp. gluten and dairy free mayonnaise
1 tbsp. minced garlic
2 tsp. chili powder
1 tbsp. paprika
1 tsp. rosemary
1 tsp. celery seed
dash of salt and pepper
real bacon bits (optional)

Mix together all ingredients from corn to bacon bits thoroughly. Heat in microwave for about 30 seconds. Spoon onto rice crackers.



A Constant Heart...

"When the mind stops striving, the world's not a problem. A constant heart won't waver from the truth."
- Hsieh Ling-yun


Wednesday, February 13, 2013

Dairy Free "Creamed" Peas and Corn

Oh, delight in the side dish of your dreams! Just kidding, but this is pretty good.

Kath's "Creamed" Peas and Corn
1 cup peas, frozen or caned
1 cup corn, frozen or canned
1/2 cup water
3/4 cup original, unsweetened almond milk
1 tsp rosemary
1 tsp onion powder
1 tsp black pepper
dash of salt

Bring water to boil in small stove top pot. Add peas and corn and mix thoroughly. Once peas and corn have softened, drain water.
Add almond milk and stir thoroughly, adding spices while you stir.
Turn heat to simmer and let sit for 5 - 8 minutes or until most of almond milk has disappeared. 
Serve immediately.



Tuesday, February 12, 2013

Not Another Chicken Recipe

Yeah, yeah, it's another chicken recipe. But I promise that it's unlike anything that I have ever posted. It is melt in your mouth, amazing chicken. And, all thank to one special ingredient.
I have to give a bit of background: Tom and I have been interested in the Paleo diet since I found out about my allergies. Thomas is a member of MMA University here in Calgary, and they support Steve's Original - a company that makes all Paleo products and proceeds go to support Steve's Club. So basically, you're clean eating and helping to support fit kids!
ANYWAYS, Tom bought Steve's Paleo Seasonal, Chef, and Original samplers and they were delivered within a week. In the Paleo Chef sampler, you receive different sauces in about 600 mL bottles. They are delicious, and completely gluten and dairy free! (Remember to read all ingredients with a seafood allergy unless product is specified to not have any seafood!)
If you are unable to have Steve's Paleo Maple Mustard sauce handy, then try mixing maple syrup with yellow and dijon mustard. It won't have the same delicious taste, but it will do the trick.

Melt in Your Mouth Chicken
2 chicken breasts (if you want to make this a Paleo meal, select only grass fed chicken)
1/4 cup all purpose Gluten Free flour mix
1/4 cup Kinnikinnick Gluten Free Panko style bread crumbs
1 tbsp garlic powder
1 tbsp onion powder
2 tsp paprika
1/4 cup real bacon bits (optional)
Heat oven to 375F. 

Combine bread crumbs, garlic powder, onion powder and paprika on plate or flat surface for coating. Coat chicken breasts in all purpose flour first, and then coat with bread crumb mixture. 
Place chicken breasts in oiled oven safe pan (I used a small, ceramic Corningware casserole dish). Evenly pour Maple Mustard on top of chicken breasts. Sprinkle half of bacon bits on top.

Cook for 15 minutes and flip with timer rings. Bread crumbs mixture may fall off; use spoon to place back on top of chicken breast. Sprinkle remaining bacon bits over top and spoon Maple Mustard from bottom of pan on top of breast. 

Cook for another 15- 20 minutes or until chicken is no longer pink.

Serve with small salad, fries, or other side dish.



Let's Talk About... Being Proactive!

"I never see what has been done; I only see what remains to be done."
- The Buddha


Monday, February 11, 2013

Warm Your Palette!

Here in Calgary, we've been pretty lucky when it's come to the weather lately. It's been nice and warm and I do feel bad for the people on the East Coast who I know have been bombarded with snow... but we've been there, too, so you are not alone.
I remember when I was 12 years old, we got hit with a snowstorm that snowed in my neighbours so badly that they had to tunnel their way from their front door. School was cancelled that day (the one day ever that they cancelled it- I've lived in Calgary my entire life and have only had one snow day!) so my neighbours thought it might to cool to create a slide/ tunnel system in their front yard for the neighbourhood kids. My sister and I had so much fun that day!
Anyways, I've posted a new recipe for lentil soup below. I got my inspiration here.
I used leftover turkey meat from my Turkey Tacos, made the night before. Get my Turkey Taco recipe here.

Kath's Warming Lentil Soup
5 cups gluten free, low sodium beef broth
1/4 cup quinoa
1 cup red lentils
leftover meat from tacos (optional)
3 tbsp bacon bits
1/2 of a red onion, chopped
1 carrot, finely chopped
1 can of corn
1 can red kidney beans
1 green bell pepper, chopped
1 tbsp minced garlic
1 tsp madras curry powder
2 tsp Becel Vegan Margarine
salt and pepper, to taste

In large oven top pot, bring broth, quinoa and lentils to boil. Turn heat down to simmer and let sit for 20 minutes. 
Meanwhile, melt margarine in medium-sized stove top pan. Add onion and stir until caramelized. Add additional vegetables and sprinkle curry on top. Stir and saute until soft. Set aside.
Once your timer rings for the broth mixture, add vegetables and stir thoroughly.  Add salt and pepper, turkey meat and bacon bits, and stir again.
Cover and let simmer for an additional 20-30 minutes. 
When timer rings, serve with a sprig of parsley or parsley flakes on top.


Daily Dose of... Zen

 "If you want to cut directly through... just always let go and make your heart empty and open."
- Ta-hui