Monthly Archives: May 2019

Recipe Revamping: Lemon Berry Tart

dairy free, egg free, gluten free, nut/peanut free, reduced refined sugar Leave a comment

“It’s for Mothers’ Day….”

I confess: I’m not fond of Mothers’ Day. Not because I don’t believe mothers should be appreciated, but because the way it’s celebrated in the U.S., Mothers’ Day seems to be about getting my children to take me out to a restaurant where I can’t eat the food, buy me flowers and chocolate which I’m allergic to, and/or make one more thing for me in school for me to find someplace to put and then dust for years to come.

It’s true that it’s nice to receive a card in which each of my children have written in their own hand how much they appreciate me, but even that, I also confess, is a bit tainted because I’ve caught them too many times hastily writing the script the morning of Mothers’ Day on a card which one of them quickly made because they forgot to do anything ahead of time.

To be completely honest, the best gift I could receive on Mothers’ Day is that the family would resolve to clean up after themselves the other 364 days of the year.

Since that’s not likely to happen any time soon, though, instead, I’ve made Mothers’ Day a time when the family has to what I’d like, whether they like it or not. So, one year I dragged them to an art museum. Another time, we saw a “mama” movie. This year, I decided it would about food I enjoy, so I spent the day making a number of items the family doesn’t consider a “favorite” – foods like grilled eggplant and roasted asparagus and baked tofu in white wine sauce.

Since I spend the other 364 days of the year catering to the family’s food tastes, I figure the Mothers’ Day meal can be about me for a change. So, for dessert, I made a lemon berry tart instead of what the children wanted, which was cake, which frankly I’m quite tired of eating. I wanted something that tasted like Spring.

Most of the recipes I found, though, seemed to use a lot of sugar and heavy cream, and of course, the tart crust was all white flour with lots of butter. So, I did a little bit of revamping. Instead of white flour, I mixed gluten free oat flour with whole rolled oats, added orange peel and nutmeg, and used just a bit of honey and vegan butter for a nice whole grain, protein filled crust. Then for the filling, I combined some tofu cream cheese with freshly squeezed lemon juice and again, a bit of honey. I arranged fresh berries in a pretty arrangement and topped it with sliced mint leaves.

It is everything I could wish for Mothers’ Day this year.

Lemon Berry Tart

Ingredients:

1 cup gluten free whole rolled oats

1 cup gluten free oat flour

1 tsp dried orange peel

1 tsp nutmeg

4 tbsp vegan butter

1/4 cup honey

one 8 oz tofu cream cheese

2 tbsp honey

2 tbsp freshly squeezed Meyer lemon juice

blueberries

raspberries

blackberries

mint leaves, thinly sliced

1 tbsp Polaner Raspberry All-Fruit

Cooking Instructions:

  1. Preheat the oven to 350 degrees. Grease a 9 or 9.5 inch pie pan with your preferred method.
  2. In a food processor, combine the oats, oat flour, orange peel and nutmeg and zoop until crumbly.
  3. Add the vegan butter and zoop until well combined.
  4. Add the honey and zoop until a small dough ball forms.
  5. Using your clean hands, shape the dough to match the shape of the pie pan.
  6. Bake in the preheated oven for 15 minutes. Then remove the crust and let it cool completely.
  7. In a mixer, whip the tofu cream cheese until it is smooth.
  8. Add the honey and lemon juice and mix until everything is well combined.
  9. Spread the filling into the prepared crust and top with the berries.
  10. Sprinkle the top with the sliced mint leaves.
  11. Melt the Polaner All Fruit and drizzle over the leaves and berries.
  12. Refrigerate the tart until you are ready to eat it.

 

Healthy Habits: Easy Allergy Friendly Company Meal

dairy free, egg free, gluten free, nut/peanut free, reduced refined sugar, soy free, Uncategorized Leave a comment

Help….

This past weekend, my family traveled to New Jersey to celebrate my niece’s First Communion. The reception afterwards was at a beautiful, well-reputed restaurant where my brother had rented a room, complete with a buffet of assorted options from seafood, beef, and chicken to pasta and rice to salads and roasted vegetables. Of the ten items to choose from, I could eat three. The rest were all cooked in butter.

Fortunately, my brother had arranged for a special plate to be made for me, but it can be sad to be the odd person out, watching folks enjoy food you can’t have. This experience was fresh in my mind when a friend called to ask if there was something quick and easy she could make that would also be a “nice, company meal” because she was hosting a dinner where one person had severe food allergies. No wheat, eggs, dairy, nut, soy, or citrus foods could be served.

I applauded her desire to make something which everyone could eat and immediately thought of one of my go-to meals, chicken and vegetables. This may seem like a ho-hum meal to serve company, but if you roast whole carrots with sliced zucchini and bake tender, seasoned chicken breasts and serve both with a beet sauce, the experience becomes more than ho-hum, and if you look at the pictures, the food looks pretty, too, which enhances the appetite.

What’s even better, is that the entire meal takes only about 45 minutes from beginning to end to make, which gives you plenty of time to hang with your guests. While the veggies roast, you work on the chicken, and while the chicken cooks, you work on the sauce.

Company Baked Chicken Breasts and Roasted Vegetables

Ingredients:

2 lb bag of whole carrots, peeled (normal size, not crazy, huge ones)

Zucchini, sliced lengthwise into quarters, about size to eight medium-sized ones

6 chicken breasts, 4 ounces each (palm size portion, not crazy, hormone-induced size)

olive oil

onion powder

garlic powder

oregano

thyme

tarragon

red pepper flakes

black pepper

1 1/2 cups cooked beets (I buy precooked, ready to go ones in the vegetable section)

1 cup unsalted, no sugar chicken bone broth (I find this at my local grocery store)

1 tsp minced garlic

2 tbsp chopped onion

1/4 tsp ground cumin

1/4 tsp ground ginger

Cooking Instructions:

  1. Preheat the oven to 500 degrees.
  2. Lightly coat the carrots with olive oil and place into a large oven proof pan which will hold the carrots in a single layer with space left for the zucchini to be added.
  3. Roast for 10-15 minutes, depending on the thickness of the carrots.
  4. Remove the pan, stir the carrots, lightly coat the zucchini quarters in olive oil, and add them to the pan.
  5. Roast for 5 minutes, remove the pan and stir, adding onion powder, garlic powder, oregano, thyme, tarragon, red pepper flakes and black pepper – all to your liking.
  6. Roast for another 5 minutes and arrange the vegetables on an oven safe, serving platter, and set aside. Turn the heat down to 450 degrees.
  7. While the vegetables are roasting in the oven, line a 9 x 13 pan with parchment paper and lightly brush olive oil on both sides of the chicken breasts. Sprinkle both sides of the chicken breasts with the onion powder, garlic powder, oregano, thyme, tarragon, red pepper flakes and black pepper – to your taste and liking.
  8. Cover the chicken breasts with another piece of parchment paper, tucking the ends in around the chicken into the pan.
  9. Bake the chicken for 15 minutes.
  10. Remove the chicken from the oven and let it sit, exactly as it is with the parchment covering it, and turn down the heat to 300 degrees. Let the chicken sit for 10 minutes to reabsorb its juices.
  11. Put the veggies which have been transferred to an oven safe serving platter into the oven to finish cooking while the chicken sits for the 10 minutes.
  12. While the chicken breasts are resting and the veggies are finishing, put the cooked beets into a blender with the bone broth, garlic, onions, cumin and ginger, and puree until completely smooth.
  13. Pour the sauce into a microwave safe, serving pitcher, and microwave for a minute at a time until the sauce is warm.
  14. After the 10 minute resting time, remove the parchment paper from the chicken, remove the veggie platter from the oven, and serve both with the warmed beet sauce.