Lemon Chicken and Egg Soup

Lemon Chicken and Egg Soup

I like to fix soup, because it's generally simple, fresh, filling and you can hide vegetables in it. This particular soup is a broth base but is filling from the chicken and rice and the eggs make it thick and creamy.

The hardest part of this soup is the prep. It takes about 25 minutes to bake the chicken in the oven, but you can slice the lemons, beat the eggs and chop the tips off the asparagus while the chicken is baking. I like to flavor the chicken with lemon while baking, so you will need a lemon for that too.

Necessary Tools...

Rimmed baking sheet 

Medium size pot
Measuring cup
Cutting board
Sharp knife
Small bowl
Whisk

Preparing the chicken…You will only need 2 chicken boneless, skinless chicken breast for this soup, but I make extra to freeze for later use or just have in the fridge for lunch another day.
Preheat the oven to 425 degrees

     4 boneless, skinless chicken breast
     1 lemon (cut in half)
     1 tablespoon olive oil
     salt and pepper to taste

• Place the chicken breast on the baking sheet
• Salt and pepper the side that is up (no need to worry about the other side)
• Drizzle with olive oil only on one side
• Take one half of the lemon and squeeze over the chicken
• Slice the other half and lay slices on chicken
• Bake in preheated 425 degree oven for 25 minutes

  

  Baked Chicken

Preparing the soup…Makes 4 servings

     4 cups low sodium gluten free chicken broth (I recommend Imagine Organic Free Range Chicken Broth)
     2 cups water
     1 cup uncooked long grain rice (I use jasmine)
     1 cup asparagus tips
     2 cups chopped chicken
     2 eggs beaten
     1/4 cup lemon juice
     1 tablespoon fresh dill
     Lemon slices for garnish

• Combine broth and water in medium sized pot and bring to a boil on high heat
• When stock begins to boil, add rice and reduce heat to medium low
• Cook rice for 15 minutes, stirring occasionally
• Add asparagus tips and cook for 10 additional minutes
• Add chicken and heat through
• In a small bowl, add lemon juice to the eggs and beat well
• Slowly add about 1 cup of the soup mixture into the eggs to "temper" the eggs and whisk being careful not to make scrambled eggs.
• When eggs are warm, slowly add to the soup and stir constantly until mixed well and soup has thickened
• Add dill and serve with lemon slices

  

  Lemon Chicken and Egg Soup

  
  

Zucchini Carpaccio

Zucchini Carpaccio

Appetizer:  something that stimulates a desire for more

We ordered this appetizer this past Saturday at a new restaurant in Chicago and Kurt and I definitely wanted more.  This is one of the most refreshing, simple and light foods I have had in quite some time.  Carpaccio is generally a raw meat or fish and this is the first time I have seen or had it as a vegetable.  

The zucchini is sliced thin (paper thin), drizzled with lemon juice and olive oil and topped with toasted pine nuts and shaved pecorino romano cheese.  Feel free to use parmesan cheese if you like, but I prefer the pecorino romano.

Necessary Tools...

Small frying pan
Mandoline
Cheese grater

Preparing the zucchini..Makes 4 appetizer servings or 2 side dish servings
     1 medium sized zucchini (sliced paper thin, but not falling apart)
     Sea salt and pepper to taste
     Juice from half a lemon
     1 tablespoon olive oil
     1 tablespoon pine nuts
     2 tablespoons shaved pecorino romano cheese

To toast the pine nuts…
Heat a small frying pan on medium-high heat
Add the pine nuts
Shake pan or stir the nuts for about 5 minutes or until golden brown on both sides

Pine Nuts before toasting

Toasted Pine Nuts

Assemble…
Lay the zucchini slices on a plate
Salt and pepper to taste
Drizzle lemon juice and olive oil over entire plate
Top with toasted pine nuts and shaved cheese

If you're in Chicago and want to try a great restaurant that has a great menu and will prepare many items gluten-free, go to Fig & Olive on Oak Street.  
http://www.figandolive.com/locations-reservation/chicago/

Grilled Peaches with Vanilla Bean Ice Cream

Grilled Peaches with Vanilla Bean Ice Cream
Drizzled with Honey

I don't want to talk about dinner today, because grilled peaches are on my mind.  This has become one of my favorite treats and takes less than 10 minutes to prepare.  If you've never had grilled peaches, you will be pleasantly surprised.  Grilling them makes them warm and soft and extra sweet. Paired with your favorite vanilla bean ice cream and drizzled with honey, seasoned with sea salt and black pepper, they deserve a standing ovation!  I am always left wanting more!

I live in a small apartment in Chicago and don't have the luxury of an outdoor grill, but feel free to take advantage of yours!  I have a grill top that I place on my gas stove and that works great too!

Necessary Tools...

Indoor grill pan
Large metal bowl to cover peaches.

Tongs
Ice cream scoop
Pastry brush

Preparing the peaches..Makes 4 servings

     4 peaches (cut in half and pitt removed)
     Pint of vanilla bean ice cream
     1/4 cup honey
     1/4 teaspoons each sea salt and black pepper     
     Olive oil for the grill pan

• In a small bowl, combine salt and pepper with honey
• Preheat grill pan on high heat
• When hot, use pastry brush to spread oil on grill pan
• Place flat side of peaches on grill pan
• Cover peaches with large metal bowl
• Grill peaches on each side for 2-3 minutes (until soft)
• When peaches are done, transfer to dish
• Serve with ice cream and drizzle honey over entire plate

  

  Large metal bowl used as dome to keep in moisture
  and help steam the peaches

  

  Grilled Peaches

Tortilla Chip-Crusted Oven Fried Chicken

Tortilla Chip-Crusted Oven Fried Chicken

I've seen recipes for years touting oven fired chicken and basically, if KFC didn't sell it, I didn't need it. Until now…

I have tried this using a gluten-free multi-grain chip and with a plain gluten-free corn tortilla chip. (the kind in the brown paper bag from the supermarket).  In my opinion, the plain tortilla chip is best.  I think the multi-grain chip took away from the flavor of the seasoning.

You will need to grind the chips in the food processor to make them fine enough to be "breading".   The recipe calls for 170 grams of chips, but you can just fill the food processor with chips and that will be plenty.  I also add the seasoning to the food processor to completely blend the flavor with the chips.

I use a whole chicken and just have the butcher at my local market cut it into pieces for me.  I know how, but it's much quicker if they do it and they don't charge extra.  Besides, a whole chicken is much cheaper than just buying boneless, skinless chicken breast all the time.

Necessary Tools...

Food processor

Baking Sheet
Large bowl
Medium bowl
Pastry brush

Preparing the chicken..Makes 4 to 6 servings
Preheat the oven to 450 degrees

     1 whole chicken (cut into 8 pieces)
     1/4 cup olive oil for coating the baking sheet and the chicken
     170 grams gluten-free corn tortilla chips
     1 teaspoon dried marjoram
     1 teaspoon ground cumin
     1/2 teaspoon red pepper flakes
     salt and pepper to taste

• Fill the food processor with tortilla chips, marjoram, cumin and red pepper flakes
• Grind the chips and spices until "fine".  Transfer to a medium sized bowl
• Brush olive oil onto baking sheet until well coated
• Place the chicken pieces in a large bowl and generously coat with remaining olive oil (adding more if needed) and salt and pepper to taste
• One piece at a time, dredge the chicken in the chip mixture until all sides are well coated. Place chicken on baking sheet skin side up.
• Place chicken in oven and bake for 35 to 45 minutes or until cooked through.
• Let chicken rest at least 5 minutes before serving.

Pumpkin Seed Brownies with Chocolate Ganache Frosting

Several months ago I found a book that I have a hard time putting down.  It is about grind your own nuts and seeds to make flour or "meal" out of them.  My interest has been piqued with oats, sunflower seeds and pumpkin seeds.   Soon, I will share the secret of oat pancakes.   Yummy!    However, today is all about the pumpkin seed.

I know a lot of people like to roast pumpkin seeds and eat them as a snack.  Well, I'm not one of those people… Grinding them and making a chocolate cupcake out of them is different though.  They can easily be ground in the food processor and become a completely different product.

Baking requires precise measurements so if you have a kitchen scale, I have included the weight in grams for each ingredient.

Necessary Tools...

Food processor

Kitchen Scales

Cupcake pan and liners

Silicone spatula for mixing

Large bowl

Medium sized metal bowl

Medium saucepan

For the Cupcakes…makes 12  
Preheat the oven to 375 degrees
     2 cups pumpkin seed meal (200 grams)  
     1/2 cup unsweetened cocoa powder (40 grams)
     1/2 teaspoon baking soda (2.75 grams)
     1/4 teaspoon sea salt (1.4 grams)
     4 large eggs (200 grams)
     1/4 cup plus 2 tablespoons honey (125 grams)
     1/4 cup walnut oil (55 grams)

• Place cupcake liners in cupcake pan
• In a large bowl, sift the cocoa powder, baking soda and salt
• Grind the pumpkin seeds and add the meal to the chocolate mixture
• Add the eggs one at a time to incorporate into the mixture
• Stir in the honey and walnut oil and stir until the batter is smooth
• Carefully pour batter into lined cupcake pan and fill each about halfway
• Place in pre-heated oven and bake for 15-18 minutes until toothpick inserted in the middle comes out clean
• Let cool on a wire rack

Raw pumpkin seed

Pumpkin Seed Meal

Ready for the oven

Cooling on a wire rack

For the Ganache...
     1/4 cup heavy cream (70 grams)
     1 cup semi-sweet chocolate chips (166 grams)

• Make a double boiler by placing a medium sized metal bowl over a medium sized sauce pan with boiling water.  Just make sure the water doesn't touch the bowl
• Pour the heavy cream and chocolate chips into the bowl and stir until chocolate is melted and mixture is smooth
• Remove from heat and let cool

Chocolate melting in double boiler

When the cupcakes are cool, spread the ganache on top

Pork chops smothered in blueberry jam and peaches

Pork Chops with Blueberry Jam and Peaches

I grew up with fried pork chops served with rice and gravy, biscuits and green beans that were slow cooked all day.  That's just one of the perks of growing up in the south.

I still eat rice and green beans, but the fried pork chops, biscuits and gravy are just a distant memory. These days, pork chops are grilled, broiled or pan fried and have a tendency to be a little dry. Adding a little moisture and flavor from fruit makes a huge difference.

A few months ago I started making my own jam with fresh fruit from the local farmer's market. Summer is so short in Chicago that extending it into the fall and winter months with preserved fruits will hopefully brighten up my life a little. Blueberries are in abundance right now, so I made jam a few weeks ago adding cinnamon and nutmeg to the berries for extra flavor. I have been buying a ton of peaches over the past few weeks too. That jam will be made next week. 

One of the downfalls of living in the city is not having a grill. Therefore, I have to pan fry pork chops in a little grape seed oil or grill them on the stove. Pan frying them is usually my method of choice because I can cover them to hold in some of the moisture.  After browning them on both sides, I add a 4 oz. jar of preserves (jam) and let the flavor of the fruit penetrate into the pork.  You should be able to purchase good quality jam at your local supermarket.

I like the flavor of blueberries with pork, but also had some ripe peaches that needed to be used last night. Therefore, chopped peaches were added to the blueberry jam.

Tools needed...

Small saucepan

Cutting board

Large frying pan with lid

Large pot of boiling water for the peach  (reserve the boiling water for the Fava beans if you plan to make them too)

It is necessary to peel the peach before chopping and adding to the jam. The fastest way is to bring a large pot of water to a boil. Cut a cross in the bottom of the peach. Drop the peach in the boiling water and when the skin starts to peel away where you cut the cross, remove from the water and carefully peel the skin from the peach and chop into small pieces.   Pour the blueberry jam into a small saucepan and add the peaches. Heat the jam and peaches over low heat until peach is tender. Simmer until ready for use.. Stirring occasionally. Do not alow the jam mixture to burn..

Preparing the pork chops...Makes 4 servings
     4 bone-in center cut pork chops
     1 tablespoon grape seed oil

• Heat a large frying pan on high heat and add grape seed oil
• When the oil is hot, add the pork chops to the pan
• On medium-high heat, brown the pork chops on the first side for about 3 minutes 
• Turn and brown the second side for about 2 minutes
• Turn the pork chops again and carefully spoon the jam mixture onto the chops
• Cover and cook on low heat for about 15 minutes or until cooked through 

Browned pork chops

Pork Chops with Blueberry Jam and Peaches

Last night, I served these with Fava beans since they are still in season in the midwest.  If you can't find them, steamed green beans also work great.

If you've never prepared Fava beans, they are a labor of love, but I am beginning to appreciate them.

• 2 pounds of Fava beans will make about 4 servings.

You have to begin by removing the beans from the pods.  Boil a large pot of salted water and have an ice bath ready for when they come out of the water to stop the cooking process. Add the beans to the boiling water and cook for a minute or two.  They will begin to float to the top of the water and that is a good indicator that they're ready for their ice bath.   Once they have cooled, carefully remove the "white" skin from the beans.   When they are all skinned, drizzle with about a teaspoon of olive oil, the zest and juice of half a lemon and garnish with fresh grated parmesan cheese.

Fava Beans in the shell

Fava Beans with Olive Oil, Lemon zest, Lemon juice and grated parmesan cheese

Additional information:

• I used 1 peach and a 4 oz jar of blueberry jam
• If you wish to season the jam, add about 1/2 teaspoon of cinnamon and a 1/4 teaspoon of nutmeg.
• A great alternative to the blueberry jam is pear jam.

Brown Butter Maple Amaretto Spiked Granola

Brown Butter Maple Amaretto Spiked Granola

It smells so good in my apartment.  I have the wonderful aroma of butter, maple and nuts baking in the oven.  My husband always says the neighbors must be wondering what is going on in here with all the fabulous smells lingering down the hall.   Today, they're smelling granola.

Granola is such a team player.  It goes well with yogurt, on ice cream, fresh fruit and just all by itself.  This particular granola is a mixture of oats, maple sugar, butter and nuts.  If you have a hard time finding maple sugar, feel free to use light brown sugar.

I'm a little more particular when it comes to baking and find it necessary to weigh all the ingredients on the scale. I have included the weight in grams if you have a kitchen scale.  You will find it is much more accurate and you get the same product every time.

Tools needed...

Small saucepan

2 sheets parchment paper

2 rimmed baking sheets

Kitchen scale

You have to begin making this with the brown butter.  It needs a lot of attention, so it's best to get this done before anything else so it doesn't burn.

Brown butter…
     6 tablespoons unsalted butter (90 grams)
     3 teaspoons vanilla paste (18 grams)

          1/4 cup maple syrup (70 grams)
          1/2 teaspoon salt (3 grams)

• Melt unsalted butter and vanilla paste in a small saucepan over medium low heat
• Swirl the pan or stir occasionally as the butter browns and begins to smell nutty.  
• The butter should be brown, but not burned.  The only black you should see is the vanilla paste.
• Remove the butter from the heat and let cool slightly.  
• Add the maple syrup and salt and stir to let the salt dissolve.

Golden brown butter

The granola mixture…Preheat oven to 325 degrees

     2 1/2 cups gluten free old-fashioned rolled oats (240 grams) (I prefer Bob's Red Mill)
     1/2 cup slivered almonds (75 grams)
     1/2 cup raw walnuts (60 grams)
     1/2 cup maple sugar (105 grams)
     1/4 teaspoon cinnamon
     1/4 teaspoon nutmeg

          2 tablespoons Amaretto (20 grams)

• Mix all the ingredients (except the Amaretto) in a large bowl
• Stir in the brown butter mixture and the Amaretto
• Line a baking sheet with parchment paper
• Pour granola mixture onto the parchment paper lined baking sheet
• Spread mixture evenly on to the pan
• Top with 2nd piece of parchment paper
• Sit 2nd baking sheet on top of the parchment paper

Unbaked Granola spread on baking sheet

• Bake at 325 degree oven for 20 minutes 
• Rotate pan and bake for additional 10 minutes.  At this point, granola should be golden brown on the edges. If not, bake about 5 minutes longer.
• Let cool and break into pieces
• Store in an airtight container

Baked Granola (Golden brown on edges)

Turkey Burgers

Dijon mustard turkey burger topped with tangy dill slaw

Being gluten free, I constantly crave foods I can eat with my hands. In other words, I miss burgers, pizza and sandwiches.   If I am forced to give up those foods and eat a burger without the bread, it had better taste good.

This turkey burger on a bed of arugula topped with a spicy mustard and dill slaw not only taste good, it offers a little crunch and just enough spice to not be overwhelming.  I prepare both ahead of time to give the slaw some time to chill in the refrigerator and let the flavors absorb into the turkey.

For the turkey…(serves 4)
     1 lb ground turkey (I use the dark meat)
     1 tablespoon gluten free dijon mustard (I prefer Woodstock)
     1 tablespoon minced dill
     1 chopped green onion (green part only)
     Salt and Pepper to taste
     1 tablespoon olive oil (for frying)

• Put the turkey in a large bowl
• Add mustard, dill and green onion
• Salt and pepper to taste
• Mix it all well, but be careful not to "overwork" the meat
• Form into equal size patties
• Cover with plastic wrap and refrigerate until ready to cook

     To cook burgers…

• Pre-heat a large frying pan
• Add olive oil
• When the oil is hot, add the burgers and fry for about 5 minutes per side.

For the slaw…(serves 4)
     8 oz bag of cole slaw mix
     1/3 cup of gluten free mayonnaise (I prefer Duke's Sugar Free)   
     3 tablespoon gluten free dijon mustard (I prefer Woodstock)
     2 tablespoon minced dill
     Juice from half a lemon
     Salt and Pepper to taste

• In a small bowl, combine mayonnaise, mustard, dill and lemon juice
• In a large bowl combine mayonnaise mixture with cole slaw mix
• Salt and pepper to taste
• Put in a covered container and refrigerate until ready to serve

To serve…

• Put a large handful of fresh arugula (also known as rocket) on a plate.
• Place a burger on the arugula and top with cole slaw mix.

I served this with a light salad of watermelon, peach and basil.  (serves 4)  
     4 cups watermelon (bite size)
     2 cup of peaches (bite size)
     3 tablespoons roughly chopped basil

Watermelon, Peach and Basil Salad

Nutritional Info for Turkey Burger

Nutritional Info for Cole Slaw

Nutritional Info for Watermelon, Peach and Basil Salad

Potatoes stuffed with chicken, broccoli and cheese

It's no secret that for years I have HATED chicken!  The only way I would eat it was fried because it was the only to keep it moist.  As a teenager I even worked at Mutt's Chicken 'n Biscuits in Lincolnton, NC and became an expert at frying chicken.  I also make a damn good biscuit too. :)
…Fast forward to today…I eat a lot of chicken and have had to find ways to mix it up a bit.  I usually keep roasted chicken in the fridge for lunch, so I cook extra since it is so easy to do.

Last night for dinner, we had baked potatoes stuffed with oven roasted chicken breast, broccoli and aged cheddar cheese.  It was one of my favorite dishes from "back in the day" at Midtown Sundries in Charlotte.

It's a pretty simple dish, but takes a little time if you plan to roast your potatoes in the oven.  They can always be microwaved if you choose, but I like mine the old fashioned way.

For the potatoes, Preheat the oven to 400 degrees…
     2 medium russet potatoes

• Wash and scrub the potatoes to remove all traces of dirt.
• Place potatoes on a plate and drizzle with olive oil and sea salt
• Massage the oil and salt into the skin of the potato
• Wrap each in foil and put them directly on the oven rack.
• Bake for about and hour and 15 minutes depending on the size of the potatoes.  You will be able to squeeze them with tongs or a pot holder when fully cooked.
• Remove from the oven and keep wrapped in foil while the chicken is prepared.

For the chicken, Preheat the oven to 425 degrees… 
     2 boneless, skinless chicken breast

• Lay the chicken out on a cutting board and sprinkle both sides with sea salt and pepper to taste. 
• Heat an oven proof frying pan on high heat. When it's hot, add 1 tbsp grape seed oil. 
• When the oil is hot, add the chicken and cook on both sides (on high heat) until golden brown. This should take about 3 minutes on the first side and 2 on the second side
• When golden on both sides, place the frying pan in the oven and bake for 12-15 minutes. 
• Let chicken "rest" for 5 minutes after removing from oven before cutting into bite size pieces.

For the broccoli…

     2 cups steamed

• Either cut up a whole stalk of broccoli and steam or use fresh frozen broccoli that you cook in the microwave. 

Cheese…

     2 ounces grated

• I use New York aged cheddar cheese, but you can use whatever you have handy.  It would be great with provolone, or a pepper jack to add some extra spice.  

Assembly…

• Cut the potato almost in half length ways
• Salt and pepper to taste
• Add the chicken, broccoli and cheese in the order that makes you happiest.  There are no rules...

Notes...

• A great alternative to the broccoli and cheese is salsa.  Just be sure to read the label closely and choose one that is gluten free.  
• I don't overly spice the chicken in this dish, because I usually cook extra and repurpose it for other dishes and can season it differently at that time.
• This is not a low calorie dish because of the potatoes.  Just omit them and have chicken topped with steamed broccoli and cheese to reduce the calorie count.
• I use grape seed oil in this dish, because it is best for high-heat cooking and will lessen the smoke factor in your kitchen. 
  

  

  

  Resting Chicken and Potatoes

  
  

  

  Nutritional Information

  
  

  

  Ingredient list

   

The Dinner Plan

Dear Friends,

The Gluten Free Dinner Diary is my attempt to share with you the life of eating gluten free.  I am gluten free out of necessity and do not like to be cross contaminated.  I think the only gluten products in my home right now are the sandwich breads, crackers and beer my husband has.  There are also a few baking products, but everything else is clean.

I grew up in an Italian household and love pizza, macaroni and bread.  I also live in Chicago and struggle with finding good restaurants that will accommodate my diet.  I have an intolerance to garlic and foods that contain histamine.  However, I love to cook!

I started an online bakery last year specializing in scones.  Since becoming gluten free, I have had to let the scone part of the business go.  I haven't decided what to replace the with, but test different recipes weekly.  I can't do a gluten free scone, because gluten free breads need a product called Xanthan Gum. Unfortunately, Xantan Gum is yet another food product I have an intolerance to.

Due to my food intolerances, you will find I cook many dishes from scratch.  It's not too hard if you know the tricks.  Luckily, I have a lot of tricks up my sleeves and wish to share them with you over the next 365 days.   There will be nights we order out and I will share that with you, but on those days, I will try to bake something new and different or create something special from the farmer's market.

If you live in the Chicago area, or plan to visit, I can tell you which restaurants I have found that are happy to please a gluten free customer.

I hope this blog brings you lots of information if you have a friend or family member that is looking for a good gluten free diet.  If you have any suggestions or questions, please don't hesitate to let me know!

Gluten Free Dinner doesn't have to be hard!

Lets get started!