Chicken and Snow Peas

Chicken and Snow Peas

Ingredients
For sauce:
1 ½ cups gluten free soy sauce
1 or 2 scallions finely chopped
1 or cloves of garlic minced
Ginger finely chopped
A sprinkle of sugar (optional)

Mix all of the above ingredients together and set aside

2 Tablespoons of Olive Oil
4 chicken breasts cut into small chunks
3 cups of snow peas


Heat Olive Oil on Medium to High heat. Brown and cook chicken pieces. Add snow peas and stir together. Cover or Dress with Soy Sauce mixture. Cover and let heat for 5 minutes or so….you don’t want to overcook the snow peas. Serve over Brown or White Rice.

This is another quick and easy to make meal. When making the Soy Sauce mixture you can add more or less of any of the ingredients and make to your personal taste. I add a little sugar to cut the saltiness but you can skip…It will still taste good. This is a variation of one of Chance’s recipes that he shared with me a while back and now I use it all the time. Also…I just do make with snow peas but you can add any other veggies you would like. This is totally versatile!

Sweet Organic Sausage and Peppers

Sweet Organic Sausage and Peppers

Ingredients:

5 link Organic Sweet Pork Sausage (you can use spicey if you like a little more kick and flavor)
1 Green Pepper sliced
1 Onion sliced
apx 2 cups chicken broth (I use homemade chicken broth)
Tablespoon of Olive Oil

Instructions:

Heat olive oil in pan on medium to high heat. Add Sausage links and brown evenly on all sides. Once browned add chicken broth and bring to a boil. Add Peppers and onions, reduce heat, cover and let simmer for 30-40 minutes (the onions and peppers with be soft).

Serve on Gluten free rolls or over Gluten free pasta...

I like making this because it is quick and easy...and boy friendly. The guys never complain when I serve this for lunch!! Also...I prefer to use organic sausages so as not to worry about added fillers that may not be good for the Lyme diet.

Roasted Garlic Hummus

Roasted Garlic Hummus

Ingredients

1 (20 ounce) can chick peas, drained and rinsed
3 tablespoons sesame tahini
 juice from a small lemon
1 whole bulb of roasted garlic (or 2 if you really want some garlic flavor)
1/4 teaspoon sea salt or more to taste
4 to 5 tablespoons extra virgin olive oil

Preparation

Squeeze the roasted garlic cloves out of the skin. In the bowl of the food processor, add the beans, tahini, lemon juice, sea salt, and garlic. Process for a few seconds to get the mixture started. While the processor runs, begin drizzling in the olive oil, starting with 2 tablespoons, adding more as necessary to create a smooth consistency. Add more salt, lemon juice or garlic to taste....you can't really mess this up! If I have parsley around I'll throw some of that in as well.

This is a quick and easy to make snack to have on hand....throw it on a pita or dip your veggies.

Farm fresh cheese with added probiotics!!! - Updated!!

I headed up to the farmers market today in Rhinebeck. My first stop was the most amazing falefel stand...I couldn't get over my luck!! Needless to say, I was completely involved in my falafel and breezed through the rest of the market with most everything going unnoticed. Much to my disappointment...I realized I missed something really cool!! Guess that means another trip up next Sunday because I want to find The Amazing Real Live Food Co.

So check this out!!! Right here in the Hudson Valley are two local guys making farm fresh cheese. It's called The Amazing Real Live Food Co. and even though I can not eat cheese anymore...many of you can. They are making cheese and ice cream with live probiotics added!!!! I can't get over my excitement!! This is a great product for all the "Lymies" trying to keep their bodies balanced and well maintained while on heavy antibiotic therapy.

From article in Rural Intelligence:
“Probiotics are good live bacteria, like acidophilus in yogurt,” he says enthusiastically. “They work with the enzymes in your body. They’re good for your digestion and immune system. Hence our name: The Amazing Real Live Food Company.”

 I send a thank you to The Real Live Food Company!! You are providing something yummy AND useful!

 Check these guys out and see if they are carrying products near you....and if not...I would contact them to find out how to get your hands on that cheese!

http://amazingreallive.com/

Update

May 23, 2010

 I headed back up to the market today, not only for my falafel, but to check out The Real Live Food Company and their cheese. So...based on my personal taste testers response....this is a must buy! All the cheese looked delicious and I can't personally say which you would like the best....so next week, I will buy one of each :)

I also had a chance to meet Peter, one of the owners of the company. He was busy bringing customers up to speed on probiotics and acydophilus and all of their glorious benefits. He was informed, friendly and really seemed to know what he was talking about. I asked if they ship...YES!!!They do!! If interested send them an email through their webpage and they will contact you. So...you are buying something good for you and supporting smart food and farmers.

Roasted Garlic Italian San Marzano Tomato Sauce with shredded Turkey:

Hi, this is Chance ( still having issues logging in as myself ), and here is a flavorful recipe for you all to try.

Roasted Garlic Italian San Marzano Tomato Sauce with shredded Turkey:

Ingredients
*Extra Virgin Olive Oil, 2 tbsp
* Garlic, 10 cloves
* Onions, raw, 1 cup, chopped
* Turkey Breast, 93% lean, 24 oz
* Fresh Oregano, chopped, 3 tbsp
* Fresh Basil, 2 tbsp
* Bay leaf, whole (remove before serving)
* Parsley, dried, 1 tbsp
*Hunt's Tomato Sauce, no salt added, 2 cup
*Cento canned San Marzano whole Tomatoes 1 / 24 oz. can




Directions
First cover the 10 cloves of garlic with EVOO in a pot and place in oven until golden color (remove garlic from oil, save the oil, you can use this to cook something else or dip gluten free bread in, roasted garlic oil)
Cook turkey breast through, not too long it will dry out. After turkey is cooked, shred it.

heat onion in extra virgin olive oil until onions are nearly translucent.
Add the rest of the ingredients to the pan with the onions cook sauce thoroughly, the longer it simmers, the more flavor it will emit. If too thick add some water.

Serve over gluten free pasta.

I often add more italian seasoning, or more tomato sauce or paste. It just depends on taste.

Beans, Greens and Garlic Soup

Happy Mother's Day! I woke up this morning thinking the dinner I had planned for Mother's Day may not work after all! I had thought of putting together a spring time picnic...with lots of cold finger foods. Guess what? It is freezing!!!! I turned the heat on and thought to myself....I need a big bowl of something warm...ASAP!!! This afternoon I plan to make the Beans, Greens and Garlic Soup and maybe serve up with some homemade biscuits and a salad!! Enjoy!!

 

Ingredients

• 2 tablespoons olive oil
• 4 cloves garlic, peeled and chopped
• 1 onion, chopped
• 6 cups chicken broth
• 1 (15.5 ounce) can cannellini beans, drained and rinsed
• 1 cup ditalini or other small pasta
• 1 (10 ounce) bag baby spinach, rinsed and dried
• salt and black pepper to taste

Directions

1. Heat the olive oil in a large stockpot over medium heat. Stir in the garlic and onions; cook and stir until the onions are transparent, 8 to 10 minutes. Add the chicken broth, increase the heat to high, and bring the mixture to a boil.
2. Stir in the beans and pasta; lower heat to medium, and simmer, uncovered, until the pasta is al dente, or 8 to 10 minutes. Add the spinach and stir just until wilted. Season with salt and pepper to taste.

What's Your Lyme Diet??

The past few years have been confusing enough....I have had to learn about Lyme, Babesiosis, Bartonella, Erlichiosis...and just when I had reached the point of overwhelmed, my doctor informs me I will need to go on a Lyme friendly diet. My personal "diet" consisted of no sugar, no yeast, no dairy. Shortly after, my son became Gluten intolerant. I was left dazed and confused. What could we eat? How do I cook now? Will life with food ever be the same....How will I give up strawberry shortcake?? What I found is over these past years....our symptoms have changed, we are in various states of wellness...and our diets are always in flux.

What does "Lyme Diet" mean to you? What food regiment do you follow?? I think we may find that many of us have overlapping needs but also are able to tolerate some foods that others can not. What do you miss the most?