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.

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.

Roasted Garlic

I was browsing some recipe sites and it occurred to me....I have never roasted garlic. It seems so darn easy...I feel silly that I have never done this before. So, I just pulled this recipe and added the necessary ingredients to my shopping list. It looks simple and I bet it tastes good. It calls for butter...which I really can not have thanks to my all new dairy allergy but I will replace that with my Earth's Balance "butter". So here goes....I'll swing in later tonight and let you know how it tastes and try to post a picture for you. Do you have a tried and true recipe for roasting garlic? How do you serve it up?

 

Roasted Garlic ingredients list:

4 heads of garlic.
½ cup of chicken broth.
2 tablespoons of butter.
½ teaspoon of dried leaf thyme.
¼ teaspoon of ground black pepper.
¼ teaspoon of salt.

Instructions for Roasted Garlic:

Remove the outer peel from the garlic and slice the top off  (see picture)

Place the garlic cloves in a baking dish.

Dab each clove with butter.

Sprinkle the garlic cloves with thyme, pepper and salt.

Pour the chicken broth into the dish.

Cover the dish with foil and bake at 350°F (175°C) for one hour, basting frequently.

Uncover the dish and bake at the same temperature for another 15 minutes.

Serve as you wish.

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?