In honor of my mom’s birthday, I made roasted lemon chicken for dinner (it’s one of my “fancy dinner” options when it comes to Kelsey-safe recipes). The best part about roasting a chicken is that the Mr. Man and I easily get a dinner, two lunches, and a soup out of it. I’m planning on making chicken stock from scratch a little later today. How do you use up chicken leftovers?
Whole chicken (about 4 pounds)
Salt and pepper
1 large lemon
2 teaspoons dried rosemary (or 4 sprigs)
3 garlic cloves (peeled)
Olive oil (about 2 tablespoons)
two medium yellow onions
A couple potatoes, celery, and carrots (optional)
Rinse chicken (inside and out) and remove giblets and liver, and pat dry. Then, trim excess fat from around the cavity. Let sit at room temperature for an hour.
Preheat oven to 450.
Cut the onions into 1/2 inch thick, round slices. Lay onions in two rows in the middle of the roasting pan (the onions should all rest on the lower onion — it’ll look like onion dominoes that fell over). Make sure the rows of onions right next to each other; place chicken on top of onions.
Liberally sprinkle salt and pepper (freshly ground is nice) inside the chicken cavity. Then, stuff garlic cloves and rosemary in the cavity, too. Roll lemon firmly against the counter with your hand. Afterwards, use a fork to poke holes all around the lemon and then place it inside of the chicken cavity.
Tie legs together with twine (optional). Rub outside of chicken with olive oil. Sprinkle chicken with rosemary and salt and paper (optional).
If you want extra veggies, cut up cleaned potatoes, celery, and carrots and put them around the chicken (you’ll want to put a little bit of olive oil on the veggies so that they don’t get to dry, and sprinkle with seasonings of your choice).
Bake for 50 to 55 minutes (you’ll want the thickest part of the chicken’s thigh to be 165 degrees).
Let it rest for about ten minutes before serving (this keeps all the juices from coming out, which means your chicken will be more moist).
The original recipe calls for removing the skin (something I couldn’t bring myself to do, which meant I had to be careful not to charcoal the skin but it turned out nice and crispy).
The original recipe also only makes just enough sauce to cover the chicken lightly but I wanted to have enough lemon-mustard mix leftover in the pan once the chicken was done to use as a sauce on my basmati rice, which tasted pretty darn good if I do say so myself. If you’re not planning on using the drippings/lemon-mustard mixture for a sauce, just cut all of the ingredients (besides the chicken) in half. Easy peasy.
2 and 1/2 to 3 pounds Chicken (drumsticks, breast halves, or thighs)
5 tablespoons cooking oil
2 tablespoon Dijon-style mustard
2 tablespoon lemon juice
3 teaspoons lemon-pepper seasoning
2 teaspoon dried oregano or basil (crushed)
1/4 teaspoon ground red pepper
Broil chicken about 5 inches from heat on high for about 15 minutes on each side.
While the chicken is cooking, stir oil, mustard, lemon juice, lemon-pepper seasoning, oregano/basil, and ground red pepper together in a small bowl.
Brush mix onto one side of the chicken.
Meanwhile, lower the baking rack back to the middle of the oven and turn the oven’s temperature to 400 degrees.
Bake chicken for 10 minutes. Then, take chicken out, coat the other side with the mustard mixture, and bake chicken again for another 10 minutes. Or until chicken is no longer pink (turn the heat down on the oven if you’re afraid the skin will burn).
Serve chicken with basmati rice, cooked veggies, or salad. And enjoy.
As a result of being gluten-free and having more than my share of food allergies, I tend to eat a lot of chicken and rice, so finding a new way to serve it is a plus. I’ve now made this recipe twice, and it’s a keeper! It was even a success when I served it to several wheat-eating friends who don’t have food allergies, which seems a good sign.
4 boneless, skinless chicken breasts
Olive oil (a couple tablespoons; depends on how much sauce you’d like to have)
Slice chicken (both horizontally and vertically) into small strips. Add olive oil, chicken, zucchini, and onions to pan. Cook on a medium to high heat until the chicken is fully cooked and the vegetables are soft.
Mix Moroccan seasoning, salt, and garlic powder in a small bowl. Then, add to the chicken and stir. If the seasoning is sticking to the bottom of the pan or there doesn’t seem to be enough sauce, add more olive oil.
Tomatoes. I’ve really been missing tomatoes since I found out I was allergic to them three weeks ago. Partly because they’re yummy and go well with so many things, but mostly, at least at the moment, because I’m having a hard time adjusting to life without spaghetti sauce.
This is something my mom has made for me before but I hadn’t made it myself until this week because previously I’d just dump red sauce on everything. But it’s pretty darn easy. And yummy. And gives me hope that a red-sauce-free live doesn’t have to be one void of flavor.
7 ounces of gluten-free spaghetti
2 large minced garlic leaves
1 1/2 teaspoons of chili pepper flakes
1/4 cup of extra virgin olive oil
3/4 teaspoon salt
1/2 teaspoon black pepper
Cook spaghetti as usual—boil water in a pot, put pasta in, cook until soft, and strain.
Place cooked spaghetti in a large bowl.
Mix all other ingredients together in a small bowl.
Pour olive oil sauce over the pasta and mix it together well.
Ratatouille is wonderful because not only is it tasty, it’s also one of the few foods my entire family can actually all eat. And it’s naturally gluten-free.
Often times when people first go gluten-free they focus on breads and pastas almost exclusively, but I think that one of the simplest, healthiest ways to handle a gluten-free diet is eat naturally gluten-free foods. Something like Ratatouille is a great option because you don’t have to mess with funky gluten-free flours or substitute anything. And, hey, it’s good for you.
This recipe is my mom’s. She originally posted on her blog, but she gave me permission to share it with all of you. For the original post or to try out some of her other recipes, check out her blog!
1/2 cup olive oil (more or less)
2 large onions, sliced (or one gigantic one like I used)
2-3 cloves of garlic, minced
1 medium-sized eggplant, cut into 1-inch cubes
4-6 medium sized zucchini (or one humungous one from the garden), thickly sliced
2 green peppers, seeded and cut into chunks (I used 1 green pepper and 1/2 each of a red pepper and yellow pepper … makes it more colorful)
2 tsp. salt
1 tsp. basil
1/4 cup fresh minced parsley (I was out of parsley so didn’t use it … didn’t miss it, either)
4 large tomatoes, cut in chunks (Because I can no longer eat tomatoes, I now leave this step off. Using red peppers is a nice way to still get red in there)
Over high heat, heat olive oil in a large pan or Dutch oven. Add onions and garlic and cook until softened but not brown.
Stir in eggplant, zucchini, peppers, salt, basil and parsley. Add a little more oil if needed to keep the veggies from sticking.
Cover and cook over medium heat for 30 minutes, stirring occasionally. Stir gently and carefully to retain shape of veggies as they soften.
Add tomatoes. Stir gently. Add more oil if sticking.
Cover and cook over medium-low heat for an additional 15 minutes, stirring occasionally.
This is best if served a day or more after preparation. It can be served hot, cold, or at room temperature.
[Update: I can no longer eat dairy, found out that I’m allergic. But because this recipe was one of my all-time favorite desserts, I’ve left it on the blog]
Valentine’s Day may be over, but that’s no reason to put the chocolate away. Bring on the mousse!
You can buy gluten-free, sugar-free mousse mixes in the store, but they’re kind of pricy and the ingredient list contains way too many unidentifiable things. This is cheaper not only cheaper, but it also only has four ingredients. And it’s super simple, quick, and quite yummy.
It’s also a great desert to serve picky wheat-eaters (you know, the ones who think anything that says it’s “certified gluten-free” will taste like dirt) because they’ll never guess it’s gluten-free!
Yields: About four to six servings (it just really depends completely on how much you’re in the mood for chocolate).
2 cups heavy cream
2 tablespoons vanilla
3 tablespoons unsweetened cocoa powder
1 cup Splenda (or any generic form of sucralose)
Use an electric mixer to mix cream until it just starts to get fluffy.
Add vanilla, cocoa powered, and Splenda.
Mix until light and fluffy (be careful to not over mix the cream because it won’t be as light and fluffy then).
Divide into smaller containers (or you could always eat it right out of the bowl), and serve. You can also let it sit in the refrigerator if you want it to be colder. It tastes quite nice chilled, but I can never wait that long.
[Update: Due to newly discovered dairy and egg allergies, I can no longer eat these pancakes. But they’re tasty so I left them on the blog]
After going gluten-free due to celiac, pancakes were one of the foods I missed the most. I’ve tried the various gluten-free pancake mixes, but most of them tasted odd or were flatter than … well … a pancake.
What I finally discovered worked the best was to modify a standard pancake recipe (changing at least the flour and baking powder).
Don’t be fooled, just because there are gluten-free mixes doesn’t mean you can’t make it yourself. In fact, it’s likely both tastier and cheaper if you make it from scratch. I’ve even gotten several wheat-eating folks to quite happily scarf down some of these light, fluffy pancakes for breakfast and dinner.
1 cup Bob’s Red Mill Stone Ground White Rice Flour, but any gluten-free white or brown rice flour will do just fine (do NOT use garbanzo bean flour for pancakes, though, because it cooks oddly and tastes horrible. It’s much better saved for baking)
1 tablespoon Splenda(or any generic version of sucralose)
[Update: Due to allergies to dairy and eggs, I can’t eat frosted brownies anymore. But they’re a nice gluten-free option so I’ve left the recipe on the blog]
One of the troubles with being both gluten-free and sugar-free is that it makes desserts practically impossible. I can never eat them at holiday parties or bakeries, which normally isn’t a problem but sometimes my sweet tooth kicks in.
Thanks to all the sweet, gluteny they’ll-likely-go-straight-to-your-waistline-but-totally-worth-it holiday temptations from last month, I’ve been in need of a chocolate fix.
I wanted a nice big slice of chocolate cake, but this frosted brownie and a big glass of milk did the trick just fine.
Allergen/Sensitivity Info: Gluten-free, sugar-free, nut-free, and egg-free.
Yields: About six slices (or less, depending how how much you’re in need of chocolate).