7 minute chicken

On nights when I know there won’t be a lot of time to cook, I use this recipe/technique. It's one of my favorite recipes from my book, The Warm Kitchen.

What I love about it is that I can change the flavor profile of the chicken based on what herbs and spices I use. If I’m in the mood for a particular flavor or just want to use up something else, the dish can easily be transformed. I used to just call this sautéed chicken then realized one of its benefits is how quick it comes together. Yes, I timed it...7 minutes!

The chicken has to be either flattened or cut in half in order for it to cook properly in 7 minutes; otherwise, it might take about 12-15 minutes total. Adding some liquid like lemon juice or broth at the end helps to finish the cooking as well.

This recipe is naturally gluten-free. If you use a butter substitute or coconut oil instead of butter,
it is dairy-free as well.

In case you haven't seen it yet, I have been featured in the Spring issue of Cafe' Tecumseh (see below). In the interview portion, this recipe is mentioned. You can get my recipe for Chicken Tenders with Orange Mustard sauce which is in the magazine here. To view the full digital copy, click here.

I encourage you to try this recipe for your family. It's easy and tasty!

This recipe was featured on pg 25 in this magazine!

7 Minute Chicken

Serves 3-4                                                                     

1 pound boneless skinless chicken breast, trimmed of fat and/or connective tissue, flattened with a meat mallet or made into cutlets but cutting across the middle

1-2 teaspoons herbs and spices (see below)

2 teaspoons olive oil

Juice of ½ lemon or ¼ cup chicken broth

1 tablespoon unsalted butter, butter substitute or non-virgin coconut oil, i.e. plain, without a coconut smell

Optional: 1 cup chicken broth

1 tablespoon of cornstarch mixed with 1 tablespoon water

FLAVOR PROFILE BLENDS

Italian blend: Mix ½ teaspoon each oregano, thyme, ground black pepper, garlic powder and salt or about 2 teaspoons of an Italian seasoning blend

Mexican blend: Mix ½ teaspoon each cumin, coriander, oregano, garlic, salt, and pepper

Indian blend: Mix ½ teaspoon each cumin, salt, and pepper and ¼ teaspoon each coriander, curry powder or turmeric, and ground ginger.

 1. Mix herbs and spices in a small bowl. Sprinkle half over chicken. You can save any extra   seasoning as long as it has not touched the raw chicken.

2. Heat medium sauté pan to medium or medium high. Once the pan is hot, add the oil and quickly place the chicken in the pan, seasoning side down, being careful not to crowd the pan.

Cook in batches if necessary. If using a non-stick pan, add oil and then heat pan. As soon as oil is hot, add chicken.

3. Do not move chicken in the pan. Sprinkle remaining seasoning on other side of chicken. Adjust heat if necessary so that you can hear the chicken cooking but so that it’s not burning.

4. Once chicken is fragrant and beginning to turn white on the edges, turn over and cook the other side. The cooked side should be brown. Again, do not move around in the pan and try not to overcook.

5. Cooked chicken will be firm when you press it. If it’s not done, it will feel soft. Try to resist the temptation to cut into it; you’ll lose a lot of the natural juices.

6. Once the chicken is cooked, you can deglaze the pan by adding fresh lemon juice or ¼ cup chicken broth. Let that cook for 1 minute, remove from heat, then add 1-2 tablespoons unsalted butter. It should only take 7 minutes from the start of the cooking process to this step.

7. Optionally, to make more sauce and/or to help finish cooking the chicken, place the pan back on the burner over medium heat. Add 1 cup of chicken broth to the pan and bring to a simmer, lowering the heat if necessary. When the broth comes to a simmer, stir the cornstarch and water mixture and add it to the pan. Stir the sauce in the pan until combined. Cook 2-3 minutes or until the sauce is thick and the chicken is fully cooked. Taste sauce and adjust seasonings. If the sauce is gritty, continue simmering another 1-2 minutes.

10 Things you might not know about celiac disease

May is Celiac Disease Awareness month. You probably hear a lot about celiac disease but how much do you know? Do you think gluten-free is blown out of proportion? Are some people eating this way as a fad? Maybe. But the reality is not many people understand what celiac disease is and how important it is to be aware of the symptoms. Before I get into the details, let me give you a quick overview of celiac disease and what it can do to your body.

Celiac disease is an autoimmune disease in which eating gluten (the protein found in wheat, barley and rye) causes the villi in the small intestine to be flattened. You can picture the villi like little fingers waiting for food and absorbing it into the bloodstream. Celiac disease causes the villi to be flattened so that the food molecules pass through the small intestine in large pieces. This means that the nutrients of that food are not absorbed properly and, in some cases, causes your body to think the food is almost like a pathogen. Besides the obvious stomach issues (aka Irritable Bowel Syndrome or IBS) or lack of growth due to malabsorption (often referred to as "failure to thrive"), celiac disease can manifest itself with itchy or dry skin (what is known as eczema), joint pain, brain fog, headaches, depression, and about 100 other symptoms. Scary, yes? In 7 years, I have learned a lot.

I put my daughter on a gluten-free diet in 2007 because of her severe eczema based on the recommendation of a naturopath. At the time, I had not heard of celiac disease. Around 2008, I became aware of the disease but always associated it with severe abdominal pain, diarrhea, and children who stopped growing. Since she had none of these symptoms, I never thought she could possibly have the autoimmune condition that can be the cause of hundreds of other autoimmune disorders like Hashimoto's (which runs in my family) or Grave’s disease, type 1 diabetes, rheumatoid arthritis or conditions like anxiety and infertility.

In 2009 (actually exactly 5 years ago today, I wrote my first article about it), I went on a gluten-free diet because I felt better eating that way. I would describe my gastro intestinal (GI) symptoms as mild; I had lived with them all of my life and thought it was normal (gas, bloating, and intestinal cramping). I never thought to have myself tested for the disease before I went off of gluten (now I wish I had). For the past 5 years, I have been what I called gluten-sensitive or “gluten-free lite”. I would eat gluten occasionally and suffer from a range of symptoms depending upon what and how much I ate. But I never, in a 1,000 years (as the saying goes) thought I could possibly have celiac disease; until recently.

In all of the advocacy work I do, I mostly focused on people who had severe GI issues or children who stopped growing. I had no idea of the range of symptoms, which goes from intense to asymptomatic (scary). What we are learning now is that someone with mild symptoms, like mine, could have celiac disease.

A year later, when my son was 6, he was exhibiting the GI symptoms I used to have. At that point I knew more so he was tested for celiac disease; the blood test came back negative. However we did an additional test and found he had a sensitivity to gluten; his Secretory Immuno Globin Antibodies or SIGA) were very low. His symptoms were mild in comparison to many other people but were still affecting him. We took him off of gluten and in 3 weeks, he felt much better. But, I never really was 100% strict with him or any of us. I never thought I had to. At that point, I did understand the severity of celiac disease and was sympathetic to those who suffered. If I heard of anyone who had severe GI symptoms, I would suggest they get tested for celiac disease. I also started meeting more and more people who were like me, those who realized they had a sensitivity to gluten. I still did not know that many people with celiac disease.

In those years, I got better and better at gluten-free cooking and baking. I created recipes using 100% gluten-free ingredients. I began to understand cross-contamination and learned more about celiac disease, even if I didn't think I had it. More recently, I wrote and published a cookbook, a lifelong dream, and gave talks about how to cook in this fashion. But in recent months, I started learning more details about the disease.

Do I have celiac disease? I don't know but I do know that I carry one of the genes. I'm hedging my bet for now and treating myself more like someone with the disease because if I do have it, small amounts could be doing damage that I can't see. If there is a test that can be taken without ingesting gluten, I might do it. For now, I'm happy to stay off of it. I'm also going on 2 years of not being sick past a small head cold. That right there is reason enough.

Here are some things I did not know about Celiac Disease that might surprise you:

1. It's hereditary. If your dad's sister has celiac disease, you could have it or get it at some point. If blood relation has it, you are at risk. Plain and simple. The big issue is that many of us don't know we have it.
2. There are 2 genes for celiac disease; HLA-DQ2 and HLA-DQ8. Whether you have one or two of these genes doesn't really matter; you are still at risk. However, having the gene does not mean you have celiac disease. What you do with the information is a personal decision. You can find out whether or not you are a gene carrier with a genetic test, either blood or a cheek swab. This is an accurate test compared to the blood tests of today. Great segue.
3. You can ask your doctor to order a celiac blood panel for you. However, a negative blood test does not always mean you do not have celiac disease. In other words, there have been many people who test negative yet still have it. Looking at other factors such as genetics and symptoms might be a better indicator. You can also get an endoscopy which is a more accurate test.
4. You may not have celiac disease but still be gluten intolerant. There is a condition called Non Celiac Gluten Sensitivity or NCGS. People in this category can have symptoms just as severe as someone with celiac disease. If you know gluten makes you feel bad, why risk the damage?
5. Eating a little bit of gluten can make someone with the disease very ill. If you have ever eaten out with a friend who has celiac disease, this is why they ask so many questions. Be their advocate and be supportive. When their food touches a crumb or is fried in the same fryer as that chicken tender, this is called cross contamination and it can make them sick. The same goes for your house. Another hidden source of gluten is in ingredients so read the label. I recently found gluten in a bottled Caesar salad dressing which was upsetting because I almost missed it. This is why I cook a lot.
6. Some people with celiac disease have no or very little symptoms and these symptoms are not always related to your stomach. This is probably the biggest challenge in diagnosis. Some times it is obvious but often it is not. I met a girl who went to the doctor because her finger was hurt. After talking to her doctor about her health, history and general well-being, it came out that her sister was diagnosed with celiac disease. The (intuitive) doctor said “Let's just test you for it” and sure enough, she had celiac disease. She otherwise would have been walking around with it until probably something bad happened. 
7. We really do not know how many people have celiac disease partially because of point #6 and partially because doctors are just now being educated to look for other symptoms. This is why celiac disease awareness is so important.
8. If you think you might have celiac disease, get tested before going off of gluten. The options are a blood test to see if you have the disease or a genetic test to see if you carry the gene. Beyond the blood test, you can also get a biopsy or endoscopy. Another reason doctors may do this is to see the damage that has been caused by the disease.
9. From what we know, a stressful situation such as sickness, or a physical or emotional incident can turn it from off to "on". For these people, they had the gene but didn't have the disease. Many people say “but I have eaten wheat my whole life without a problem.” That might have been true but now, wheat or gluten can be poison to your body. If you find that you have been sick for a while and it seemed to start after a certain incident (birth, a virus, etc), get tested.
10. The fix for celiac disease is eating a 100% gluten-free diet. In the world of medicine and disease, this is a pretty good “cure”. However, the celiac disease might have kicked off other autoimmune disorders so you might not be out of the woods. This again, is another reason why it is so important to be aware of the disease and stop eating gluten if you think you might have it.

If you read this and think, “that could be me”, please get tested. Since the disease can lead to so many other life threatening diseases, it's important to be diagnosed.

If you do need to eat gluten-free, do not consider your life to be over. There are so many resources, groups, products and other options, you will be amazed. Finding the right ones, though, might be a challenge. Take a look at my product recommendations page on my website (coming soon) or how to get started with gluten-free. Yes, there are adjustments to be made but you can do it.

Think you won't be able to eat pizza, cake and bread again? Think again! Check out my gluten-free cookbook, The Warm Kitchen, for all of the recipes you need to feel like you are home again. If this article helps one person, it will make everything I do worthwhile. Thanks for reading. Please leave a comment if you have enjoyed this or found it helpful.

-Amy Fothergill

Massel products giveaway!

If you've been reading my blog recently you've already heard me rave about Massel's bouillon and stock products. Over the last few weeks, I've experimented with some of the different flavors in my polenta and chicken-less stew recipes and have been very pleased with the results.

Massel prides itself on providing healthful and delicious flavor bases that are vegan and gluten-free. The Australian-based company also uses recycled packaging, harvests its palm oil from sustainable sources and doesn't rely on excess salt or MSG for its taste. In fact, there is no MSG in the products at all.

Massel provided samples of their products for my review.

Want to win everything pictured above?! To enter the giveaway, these are all chances to win:

Comment on this blog post

Like the post on Facebook

Leave a comment on Facebook

Retweet the post on Twitter

Reply to the Twitter post

Like The Family Chef on Facebook and Twitter

Like Massel on Facebook (Search for Massel Stock Cubes Bouillon Powders and Gravies) and Twitter

Leave a comment on this blog entry letting me know which of the above you did. The winner will be announced on Monday, May 12, 2014. Winner must be over 18 years of age and reside in the United States. Good luck!

Tastefully Simple provides true to its name

True to its name, Tastefully Simple provides easy-to-prepare foods that require only two items and three steps (or fewer) to prepare. They recently launched a line of gluten-free mixes that are both tasty and simple!

Thank you to Tastefully Simple for providing samples for me to try. My opinions are my own. 

Below you'll find the company's product descriptions followed by my pictures. The mixes were all super easy to assemble and yielded great results. One thing you should be aware of is that the products were not made in a dedicated gluten-free facility and some of the products contain dairy. I made adjustments as needed. 

Gluten-free beer bread: calls for one egg and gluten-free beer or sparkling water. I used gf beer; it was really easy to make. It was a bit on the sweeter side and we found it better toasted. I would have liked it with melted cheese or pesto spread. My kids didn't love but then again, they are not beer connoisseurs! It would be good for appetizers with something else in my opinion.
Makes 13 servings. 13.9 ounce pouch. Kosher.

Gluten-free fudgy brownie mix: loaded with real chunks of fudge. Simply add butter (or oil) and eggs. Again, very easy and tasty. I made this and brought to a function. No one knew it was gf. 
Makes 16 servings. 18.8 ounce pouch. Kosher.

Gluten-free cinnamon apple cake mix: glorious cinnamon-spiced goodness. Just add eggs and apples. Although this cake took a bit more effort to make it was absolutely our favorite hands down. I shared some with a friend and they were quite enthusiastic. I added some chopped nuts along with the apples. I would make this again in a heartbeat!
Serves 9. 16.5 ounces. Kosher.

      

Gluten-free vanilla bean pound cake mix: flecks of vanilla bean. Just add water and butter. Yes, this was an indulgence and one that my dairy-free daughter could not have. I brought this to a function for sharing and everyone loved it. I would say this runs a close second to the apple spice cake above. I would like it better if there was no dairy.
Serves 8. 14.8 oz. Kosher. 

Depending upon your level of sensitivity (remember, they are manufactured in a plant that also uses wheat), these gluten-free mixes are both delicious and easy to make. If you are interested in possibly being entered for a give-away, leave a comment!

The best gluten-free chicken tenders

Without a doubt, these are better than anything I or my children have ever had in a restaurant! Well, in my humble opinion, that is. When I make these, I make a double batch. We use half for the meal and I either freeze the rest or use it for lunches or leftovers.

You can use this recipe for fish or almost any other protein, even tofu! For our family, I use a dairy substitute like almond milk to make it dairy-free. Although a few years back some people thought eggs were in the dairy category, they actually are not. Dairy refers to anything that comes from a cow. I'm also providing an egg-free substitute as well as this can be another allergen many children and even adults can't tolerate.

Want something a little more sophisticated? Try serving them with an apricot Dijon sauce (yes, that's in my cookbook, The Warm Kitchen) or a sriracha or sesame oil mayo. Getting ready for the game? Toss these with your favorite buffalo wing sauce. So many possibilities! Does your child like ranch dressing but can't have dairy? Try Follow Your Heart's vegan ranch dressing.

Give it a try and don't be afraid to fry these. I fill a big pan with about 1/4"-1/2"of oil since I don't fry too often. It's so worth it. Let me know how you like them.

For more gluten-free recipes like this, check out my cookbook, The Warm Kitchen!

Gluten-Free Chicken Tenders 

Makes about 12-16, depending upon the size of the tender

1 pound boneless, skinless chicken breast or tenders

2 tablespoons white rice flour

2 tablespoons potato starch

1/2 tsp sea salt

1/4 tsp each black pepper

1 large egg or egg substitute (see below)

1 tablespoon milk or milk substitute, plain and unsweetened

2 cups gluten-free corn flakes, crushed or ground in a processor (measure first, then crush)

1-2 tablespoons olive or vegetable oil

Egg Substitute: to make 1 egg, mix 1 tablespoon of ground flaxseed with 3 tablespoons warm water in a bowl. Set aside for 5 minutes.

1. Slice chicken breasts into strips; if using tenders, proceed to the next step. Pat dry if wet.
2. Mix flour, starch, salt, and pepper in a shallow bowl. Place egg or egg substitute and milk in another shallow bowl and beat lightly. Place corn flake crumbs in another shallow bowl.
3. Bread the chicken. Take 3-4 pieces of chicken and first dip in flour mixture. Shake excess. Dip in egg and then corn flake crumbs. Place breaded chicken on plate or tray until all chicken is coated.
4. Place 1 tablespoon of oil in a large sauté pan. Heat to medium heat. Add one piece of chicken to the oil. If chicken does not make a sizzle sound, let the pan heat up more. Add chicken pieces but don’t crowd pan. Don’t move chicken; allow to brown. Turn once and cook until heated through. Place on a piece of paper towel on a plate and place chicken on this plate to absorb some of the oil. Use more oil if needed.
5. To keep tenders warm or to crisp up, place tenders on a baking sheet and place in a 350°F oven for 5-10 minutes.
6. Serve with So Simple Tomato Sauce, Spicy Orange Sauce, or Barbecue Sauce (see cookbook). 

Massel stock makes chicken-less stew taste like chicken

I was first introduced to Massel's bouillon and stock products earlier this year when they asked me to do a few blog posts after reviewing their products. At home, I like to use products that are gluten-free and dairy-free for my family and without a lot of added "stuff". What I didn't know at the time was that all of their products are also vegan. Wow! What a concept. See my first review of Massel's products  here along with their story.

When I was trying to think of what to make, I remembered a recipe from my cookbook that might be the perfect test; a chicken-less stew that tastes like pot pie. In the past, I had made it with milk to make it vegetarian but hadn't tried vegan.

This is a sponsored post and products were provided by Massel. All opinions are my own.

I love this recipe for a few reasons. It was easy. I started cooking at 6:00 pm and had dinner on the table by 6:40 pm. The active cooking time, when I had to be at the stove, was about 15 minutes. I shaved off some time by using Trader Joe's pre-cut mirepoix (onion, carrot, celery). If you had to do that yourself, add maybe 5 more minutes. Another reason I liked it was the whole family asked for seconds. That's always a good sign. I cooked some Mrs. Glee's crazy noodles (my review is here) right in the stew so it became almost like a chicken and dumpling styled dish. These noodles, also vegan, are made from beans. So the third thing I liked about the dish was the high protein, low carb content. Oh wait, there's a fourth. It was so easy, my husband did it with very little direction.

I liked the Massel stock because it was quick to make and very flavorful. I've tried both the bouillon and the stock and liked both of them. So, wait no longer. Get ready. Here's the much anticipated recipe! I posted additional (useful) photos after the recipe. Enjoy. Please leave a comment as well. It's nice to know someone is reading the blog and hopefully getting useful information.

Like the products but want to try them first? Stay tuned for a Massel product give away. Remember to sign up for blog posts via email (don't worry, I don't post very often!) and keep in touch with me on Facebook.

Hearty Chicken-less Bean Stew

Makes 4-6 servings

2 teaspoons olive oil

½ medium to large onion, chopped

2-3 carrots, chopped

2 celery ribs, chopped

1/2-1 teaspoon dried poultry seasoning

1/2 teaspoon black pepper

1/2 teaspoon kosher or sea salt

1-15 ounce can white kidney or cannellini beans, drained and rinsed

2 cups Massel chicken-style broth

2 cups milk substitute, plain and unsweetened

2 tablespoons cornstarch mixed with 2 tablespoons cold water

1 cup frozen peas and/or corn

1. Heat oil in a medium pot over medium heat. Add onions, carrots, celery, poultry seasoning, and pepper. Without stirring too often, allow to cook until the onion is soft and lightly browned. This gives the stew good flavor. Add salt. Cook for 1 minute.
2. Add beans and broth. Bring to a boil then lower to a simmer. Cook about 15 minutes.
3. Add milk substitute and stir. Slowly bring to a simmer.
4. Stir the cornstarch and water mixture. Add to the pot and stir. Add peas and/or corn. Simmer about 5 more minutes or until thickened, stirring occasionally.
5. Taste and season with additional salt, pepper, and poultry seasoning.

Saute the veggies and seasonings first.

Drain the beans and prepare the broth.

Finished stew before the noodles.

Vegan Polenta tastes great with Massel Bouillon

I suppose we all get used to brands and products that we like. But, as we know, sometimes change is good.

When Massel approached me with an opportunity to review their products, I was curious since I had not tried it before. I liked the fact that their products are clean, free of things like gluten, dairy, MSG and preservatives.

This is a sponsored post and products were provided by Massel. All opinions are my own.

Thank you to Massel for providing the following information:

The story behind Massel

Massel’s products might be new in the US, but it’s the top selling bouillon in Australia and was launched thirty years ago as the first all-vegetable bouillon and the first bouillon with no added MSG in the world. Massel bouillons and seasonings have always been gluten-free.

Massel uses premium vegetables and herbs, extra virgin olive oil and pure sea salt from the Great Southern Ocean, the cleanest ocean in the world. Massel bouillon makes great tasting stocks, broths, soups, stews and sauces, and it’s an incredibly versatile seasoning as well. You can use Massel bouillon and seasoning as a flavor boost for risotto, polenta, quinoa or couscous. You can mix it with extra virgin olive oil and use to bake vegetables, or substitute for salt in any recipe for a tastier, healthier result.

You can check out Massel on Facebook for great gluten-free, vegetarian and vegan recipes or visit MASSEL.COM to learn more about their products.

When the samples arrived, I wasn't sure what to try first; veggie, beef, chicken or turkey. I didn't notice right away that after each of these words on the label was the phrase "style"; these are all made with vegetables. Now I was really intrigued. It's actually fun for me since I love a challenge.

My first recipe to tackle was making a flavorful polenta without dairy. I was getting ready for a party with at least one guest who can't tolerate any dairy. That means no butter, cream, milk or cheese. Olive oil gives the polenta a great texture but it also needs flavor. The veggie bouillon seemed like it would work, so I gave it a chance.

Based on the feedback from the guests, the vegan polenta was a big hit. It was served with a roasted red pepper sauce which was equally as delicious. I included that as well.

I hope you will give this recipe a try and give Massel a try as well. If you are wondering where you can buy their products, use this link.

Look for another post from me soon. I'll be making a hearty chicken-less stew from my cookbook with a Massel product. For now, enjoy the polenta!


Grilled Vegan Polenta Circles
Serves 4-6

3 cups water
2-3 Massel veggie bouillon cubes
1 cup coarse polenta
1 tablespoon olive oil plus 2 teaspoons
1/2 - 1 teaspoon kosher salt
1/4 tsp ground pepper

1. Bring water to a boil in a medium to large pot. Add bouillon cubes. Stir until the cube is dissolved. While water is boiling, slowly add polenta in a steady stream, whisking constantly. Add 1 tablespoon of olive oil, salt and pepper (start with the 1/2 teaspoon of salt and add more if necessary).
2. Lower heat and simmer until thickened. If bubbling, lower the heat. Stir occasionally. Continue to cook the polenta until thick (about 15-20 minutes) and pour into a greased baking pan.
3. Let cool for 10-15 minutes or refrigerate until the next day, covered.
4. Heat medium to large sauté pan over medium heat. While the pan heats, cut polenta into circles. Place the circles on a plate.
5. Add 2 teaspoons of olive oil to the pan. Add polenta and fry on each side until golden brown. Serve immediately with the red pepper sauce.

Roasted Red Pepper Sauce

2-3 red bell peppers
2-3 tablespoons extra-virgin olive oil
1-2 garlic cloves (if you want something less pungent, roast them first)
2 teaspoons balsamic vinegar
1/2 teaspoons sea salt
Fresh ground pepper to taste

1. Roast the red peppers directly over a gas flame or under the broiler, turning occasionally, until the peppers are blackened all over.
2. Immediately transfer the peppers to a bowl and cover with plastic wrap or place them in a brown lunch size bag and fold it up. Let cool about 10-15 minutes. Peel the peppers and discard the skins, seeds and cores.
3. In a food processor, combine the peppers with the olive oil, garlic, vinegar, salt and pepper. Puree until very smooth. Season the sauce with more salt and pepper if needed.

You Get Much More Than Lemonade With This Cookbook

Buy the book from Amazon here

The name "The Lemonade Cookbook" might lead one to believe that the cookbook is about making lemonade. If you are not from the Los Angeles/Southern California region, you might actually think this. However, those from the area are probably more familiar with the cafeteria style eatery that features fresh, family-friendly dishes (umm, sound familiar?). Lemonade is described as a modern cafeteria where visitors enjoy a rotating daily spread of deliciousness, offers fresh fare that tastes as though every culture is stirred into the pot.

And that's what you will get with the book. Author Chef Alan Jackson has a style I can relate to as well. Besides being the father of 3 children, he is a successful restaurateur; he has opened 12 locations since the first one in 2007. He saw the need for quick, affordable food that was also healthy. What does a guy like Jackson do? He created a chef-driven approach to dining.

What I like most about the recipes in this book is that I want to make most of them. The photos are vibrant and detailed and the recipes are not too complex. The page below is one of my favorites; just a simple photo of different cuts (although I do have to admit it gave me a flashback to culinary school). Don't be intimidated with something like this; you do not have to be a chef to use this book.

I also like how the book is laid out. When is the last time you saw "braises" as a chapter? You can also find market vegetables, land + sea, soups and stuff, and of course, lemonade (which is harder to type than you would think; I keep typing "lemondade").  

Since we eat a gluten and dairy free diet, I wasn't sure whether or not I would be able to use these recipes. After flipping through the book, I quickly realized it would be easy to make substitutions. For example, I used almond milk instead of regular milk and gluten-free breadcrumbs in the buttermilk chicken. For the salad, I used gluten-free tamari for the soy sauce; that was easy. Most recipes can be adapted easily. 

So, my recommendation is yes, buy this book if you like to cook. Get ready to be inspired. Feel free to put your own personal spin on the recipes. I don't think Chef Alan will mind. 

Photo of Buttermilk Baked Chicken, courtesy
of The Lemonade Cookbook

My version of the chicken dish

Photo of Edamame, Snap Pea, Sesame Vinaigrette courtesy of The Lemonade Cookbook

My version of the salad with green beans and snap peas

As you see from the photos above, my versions are pretty darn close, even with my variations. Below are the recipes provided by the Lemonade Cookbook. Thank you for also providing me with a book for this review.  Enjoy!

Buttermilk-Baked Chicken

From The Lemonade Cookbook by Alan Jackson and Joann Cianciulli. Copyright © 2013 by Alan Jackson and Joann Cianciulli and reprinted by permission of St. Martin's Press, LLC.

Serves 4

Amy's Notes: I made my own buttermilk with almond milk and vinegar (add 4 teaspoons vinegar to a 2 cup measure and then fill with milk to the 2 cup mark). However, I think 1 1/2 cups would have been enough. I used less tabasco since my kids are sensitive to spice. I used a gluten-free panko bread crumb. I might not have dried off the chicken breast well enough; it was soggy. However, if it was completely dry, I didn't know how the chicken would stick to the panko. Might have to try it again. I love-love-loved the flavor of the chicken and will definitely do this again. 

Marinade:

2 cups buttermilk

1 tablespoon dijon mustard

1 tablespoon hot sauce, such as tabasco

2 teaspoons paprika

1 teaspoon coarse salt, plus more for seasoning

1 onion, coarsely chopped

5 garlic cloves, smashed

4 (6-ounce) skinless boneless chicken breast halves

2 cups panko (Japanese-style) bread crumbs freshly ground black pepper

2 tablespoons canola oil

To prepare the Marinade, in a large mixing bowl whisk the buttermilk, mustard, hot sauce, paprika, salt, onion, and garlic together to combine. Put the chicken in a plastic storage bag, add the buttermilk mixture, and smoosh the chicken around to thoroughly coat in the marinade. Press out the air, seal the bag, and marinate the chicken in the refrigerator for at least 24 hours, preferably up to 2 days.

When ready to cook the chicken, preheat the oven to 400 degrees F. Remove the chicken from the Marinade, wiping off any excess buttermilk, and discard. 

Season both sides of the chicken breasts lightly with salt and pepper. Spread the breadcrumbs out on a flat plate. Press the chicken breasts into the bread crumbs to completely coat all sides, shaking off the excess.

Put a cast-iron or ovenproof skillet over medium-high heat. Coat the pan with 2 tablespoons of oil. Once the oil is shimmering, lay the chicken in the pan—you may have to do this in batches. Sear for 3 minutes on each side. Nestle the seared chicken breasts side by side in the skillet. Transfer the skillet (and chicken) to the oven and bake for roughly 20 to 25 minutes or until the chicken is cooked through and the crust is golden.

Edamame, Snap Pea, Sesame Vinaigrette 

From The Lemonade Cookbook by Alan Jackson and Joann Cianciulli. Copyright © 2013 by Alan Jackson and Joann Cianciulli and reprinted by permission of St. Martin's Press, LLC.

Makes 4 cups

Amy's Notes: I try to avoid soy beans so I used green beans instead. I did not have black sesame seeds so I used regular. I substituted scallions instead of chives and the shallot. I also added a drop of honey to the marinade as it was tart.

½ pound sugar snap peas (2 cups), ends trimmed

2 cups shelled edamame (green soybeans), frozen, thawed, and cooked

1 large shallot, minced

¼ cup chopped fresh chives

½ cup sesame vinaigrette

1 tablespoon black sesame seeds

½ teaspoon coarse salt

¼ teaspoon freshly ground black pepper

Bring a large pot of well-salted water to a boil over high heat. Prepare an ice bath by filling a large bowl halfway with water and adding a tray of ice cubes.

Blanch the snap peas for only about 2 minutes; they become tender very quickly. Using a slotted spoon, remove the snap peas from the water and plunge into the ice bath to “shock” them, i.e., to stop the cooking process and cool them down right away. This procedure also sets the vibrant green color of the peas. Drain the snap peas in a colander.

Put the blanched snap peas in a mixing bowl. Add the edamame, chives, and vinaigrette, tossing to coat. Sprinkle with the sesame seeds, salt, and pepper, tossing well. Serve chilled.

Sesame Vinaigrette

Makes 1 cup

Amy's Notes: I made half of this recipe and still didn't need it all for the recipe above. 

½ cup seasoned rice vinegar

2 tablespoons sesame seeds, toasted

1 garlic clove, minced

1 tablespoon dijon mustard

1 tablespoon soy sauce

¼ cup canola oil

2 tablespoons sesame oil

¼ teaspoon freshly ground black pepper

In a small mixing bowl or mason jar, combine the vinegar, sesame seeds, garlic, mustard, soy sauce, canola and sesame oils; season with pepper. Whisk or shake to blend. Keep any left-over vinaigrette covered in the refrigerator for up to 1 week.

Gluten-Free Rolled Sugar Cookies

Whether or not you are a kid, a rolled sugar cookie in some fun shape with colored sprinkles always seems fun. Rolled sugar cookies can be made any time during the year. Don't be intimidated when you those fancy looking pre-made cookies in the store; this recipe is easy and delicious (and might even taste better!).

The original recipe came from www.food.com, called “Gluten Free Dutch Sugar Cookies." I’ve made some adjustments to it as well. This is one exception where you need to use the flours listed instead of my mix; it makes it much lighter.

You can find this recipe and more like it in my gluten-free cookbook, The Warm Kitchen.  Here's what one enthusiastic fan wrote about the recipe:

I wanted to report that based on Rebecca's experience, I tried Amy's recipe as well. They were fabulous! The dough was very easy to work with and did not stick to the work surface or crack. The cookies when baked did not crumble or break. My kids like to frost the cookies with a simple icing of powdered sugar, water, and vanilla and the sprinkle with colored sugars. The cookies did not break when the kids did their decorating. But, best of all, the cookies taste wonderful! My husband couldn't even tell that they are GF! Amy, I am a fan!

-Alison P

Yield 3-4 dozen, depending upon the size of the cookie cutter


1 cup white rice flour

1/2 cup tapioca flour

1 cup cornstarch

1 teaspoon baking powder

2 ½ teaspoons xanthan gum

1 teaspoon kosher salt


1 cup white sugar

1/2 cup vegetable shortening

1/2 cup unsalted butter (use all shortening for dairy-free)

1 large egg

2 teaspoons vanilla extract


1/4 cup potato starch, for kneading

Sprinkles for decorating


1. Preheat oven to 350°F. Prepare 2-3 baking sheets by lining with parchment paper or silicone baking mats.

2. In a small bowl, mix together dry ingredients (first 6 ingredients).

3. In the bowl of a stand mixer fitted with the paddle attachment, cream together sugar, butter and shortening. Add the egg and vanilla and mix briefly. Add the dry ingredients, and mix to combine.

4. Take the bowl out of the mixer. Add 1/4 cup of the potato starch and mix with your hands until it is well combined and not too sticky. Add more if necessary and use the rest for rolling. If the dough seems very sticky, place in the fridge for 10 minutes.

5. Divide the dough in half. Place some potato starch on the counter and put dough on top. Place more potato starch on top and roll out to about 1/8 inch thickness. Use more starch so the dough does not stick to the rolling pin or counter. Make sure the dough thickness is consistent so the cookies bake evenly.

6. Using cookie cutters, cut into shapes and place on pan. Optionally, decorate with sprinkles before baking.

7. Re-use the scraps and roll out again, but try not to handle too much.

8. Bake for about 8-10 minutes, rotating once. Cool for at least 3 minutes before removing from the pan.  Cool on wire racks.

Freedom Foods Gluten Free Cereal Giveaway

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 Thank you to Freedom Foods for providing complimentary samples for my review.


From the “land down under” comes a healthful, tasty product line free from many of the most common allergens, including gluten, dairy and nuts.

Freedom Foods is warmly welcomed into my kitchen not only because of the absence of gluten and dairy, but because the company puts such a high emphasis on creating high quality products that are rich in nutrition and free from artificial colors or flavors.

Which isn’t always an easy task…                             

“The tricky part is making food with good stuff minus all the bad stuff,” the company states on their website. “But we reckon we do it pretty well. If we can keep food free from gluten, free from artificial stuff, with less sugar and salt, we know your body is going to feel much better.”

Speaking of feeling better, my son has recently developed a sensitivity to food dyes so, as a mom, I'm so happy there's a natural alternative that's also gluten free (By the way, the TropicO’s fruit flavored cereal rings are our favorite!)

With a dedicated facility, Freedom Foods can assure us that their products are free from the allergens listed and boasts that they are one of the few factories around the world that is free from wheat, barley, triticale, sesame seeds and nuts.

In general, my kids have liked almost everything they have tried from Freedom Foods. When I asked my almost 10-year-old what he liked about the products his response was “It tastes good!”

Tastes good, not too much sugar, good ingredients? What else can we ask for?

I’m offering a Freedom Foods giveaway to three commenters on this blog entry who can tell me about their biggest challenges with allergens and/or how they’ve managed to work around them. I will randomly select the winners and each of the chosen three will receive two boxes of Freedom Foods cereal. Promotion ends on Monday, Feb. 17.  Must be age 18 or over to win; US residents only.
**Due to technical issues, the promotion has been extended.

San Francisco Gluten-Free Allergen-Free Expo Finds and Goodies

If you didn't have a chance to make it to the Gluten-Free Allergen-Free Expo this past weekend (Jan 25/26, 2014), here's a quick review of some of the new (and "old") products and companies that are hitting the market.

This is just a no-brainer. If you haven't been to Zest Bakery in San Carlos and you are gluten-free, get there now! Many of their products are also dairy-free (like their sandwiches unless you get cheese), vegan and even paleo. 

 Based out of Dallas, TX, Local Oven is changing the way food service looks at gluten-free. In almost any restaurant in that area, you an get their gluten-free rolls and buns. Wouldn't that be nice! Look for their products in supermarkets as well.

 I am quite fond of Canyon Bakehouse products. It was nice to see them with a larger presence this year. If you haven't had a chance, try their whole grain bread. We use it for sandwiches all of the time. I also like their focaccia bread.

G-Free Foodie delivers boxes of gluten-free items perfect for any foodie! KC is a local to California and knows her stuff. I love her recipes and ideas as well.

Kyra is really making a name for herself. Besides her wildly popular bakery, Kyra's Bake Shop in Oregon, she also has a line of gluten-free cake mixes (chocolate is our favorite) and a new cookbook. She is a 3 time winner of the Food Network's Cupcake Wars with her gluten-free cupcakes. If you need a decadent treat, this is where to go.

 I didn't get a very good photo of the booth for The Inn on Randolph. It's a lovely bed and breakfast located in Napa, CA and is 100% gluten-free. That's my friend Jeff; he teaches gf classes there.

Kettel Krakkers is a fairly new company that was also at last year's expo. I really like the taste of these gluten-free crackers. If you see them, give them a try. The ingredients are organic.

A new "kid on the block", these gluten-free, whole grain mixes were both at the fancy food show and this expo. Amazing Foods For Life is a smaller company which is trying to bring their mixes to the mainstream. They taste great and their team is very enthusiastic! All mixes come with instructions on how to be made dairy-free and vegan.

When I first went gluten-free for my daughter in 2007, Kinnikinnick was there. I tried their bread and recently bought their bagels. The bagels were soft and chewy and tasted great toasted. I love their cookies; the closest thing to an Oreo you can get but gf and df!

I am so fortunate to have been able to get to know Dr. Amy Burkhart over the past year. She is not only a doctor but a registered dietitian as well. She specializes in celiac disease and gluten intolerance/sensitivity. Besides her medical credentials, she is just an all around nice person. She's located in Napa, CA.  

Mary Capone from Bella Gluten-Free always makes me smile. Her products have been on the market for a number of years. Her baking mixes create delicious breads, cakes, pizzas and other treats. Look for them in your grocery store or order on-line from their site.

Enjoy Life Foods is another established company. What I like about them is that their products are safe from the top 8 allergens so you don't need to check the label each time. These are some new bars they have come out with. My children liked the S'mores the best. 

Enjoy Life Foods makes the Plentil chips you see.

My other good friends from all of the expos are Freedom Foods. Look for a blog post and giveaway coming soon. That's Michael (who I like to call Marco because of his thick Aussie accent) and Fred. They are always enthusiastic to discuss their products. I like the products because they are low in sugar and salt and do not contain GMO ingredients. My kids like them simply because they taste good. Win-win in my book.

You will be seeing more of Viviana's gluten-free pastas. They have been working hard to make their delicious gluten-free pasta available in more and more places. If you see it, pick up a package and give it a try. Look for a blog post coming soon from me.

I wish I had taken more photos of this booth. I love the ladies from Natural Decadence Bakery as well as their story. I wrote a blog post about them last year. Their products are delicious and made with so much love! Definitely give them a try.

Sadie is well known for her sourdough bread. I'm sorry, let me rephrase that...delicious gluten-free sourdough bread! I love seeing Bread Srsly become bigger and available in more and more places. 

Ivy's Garden (yes, that's Ivy) is another gluten-free friend who I have become acquainted with over the past year. Her gluten-free frozen products are simply delicious. 

New to the expo this year is Bacano Bakery. They are based in Oakland and sell at farmer's markets and cafes in the bay area. They make a variety of products (see below and be ready to drool); some contain dairy; others are dairy-free and even vegan. Of the samples I tried, I liked the multi-grain bread the best. No, I did not try the danish!

There were MANY more vendors who I didn't either get a chance to talk to or just didn't get their picture. I also liked Luce's Artisan Bread Mix. I bought a bag to try at home. They just came out with a buckwheat mix but did not have it there (darn).

I don't have her picture but do check out my friend Erica Dermer's page Celiac and the Beast. She also just wrote a (very funny) book.

Here is another review with some more vendors from my friend Sandi at Fearless Dining.

If you eat gluten-free or are considering it, I would suggest going to an expo to see what's on the market. Many people still think they could never be gluten-free because there are no good products. That is no longer the case.

Leave a comment with your thoughts or if there was a vendor that you liked in particular. Thanks!