It’s a new year and due to popular demand, I’m posting a recent allergy free meal I made for our family. Usually I make my own allergy free chicken broths as well as vegetable broths. But for those who do not enjoy being in the kitchen, may I suggest Pacific Foods brand Chicken broth (I prefer the low sodium brand for recipes). When I don’t want to make broth this has been my go-to product and has been since our daughter was little. Recently Pacific Foods sent me several of their new product lines including “Pho” (pronounced F-UH) which will lend an asian flavor to the simplest meal. Always remember to read labels and call manufacturers, my allergens are not your allergens.
CHICKEN PAILLARD with Salsa Verde
SPICY QUINOA with jalapeno, scallions and mushrooms
ROASTED BUTTERNUT SQUASH with Olive Oil and Garlic
a shopping list is at the end of this post
1 Cup dry Quinoa
1 Box Pacific Foods Mushroom broth or Vegetarian Pho broth
1 – 2 jalapenos
1 – 2 cloves garlic
1 package sliced or whole mushrooms sliced
Make the quinoa ahead of time, or put it in the rice cooker with a 2:1 ratio of mushroom broth to quinoa. If you’d like it a little spicier (we’ll be adding jalapenos in another step), you may add a little jalapeno to the broth before you cook). After the Quinoa is done cooking, let it cool a bit.
In a saucepan place about 3 tbsp of oil, 3 tbsp of water, 1 clove minced garlic, and a pinch of salt, bring to a small boil, then add the sliced mushrooms, and sliced jalapeno and cook until most of the liquid has boiled off.
Wash, then slice the scallions into a small dice.
Toss the mushrooms into the quinoa, add a bit more olive oil, salt, pepper for taste and top with the scallions.
This is so simple (after you’ve managed to peel and dice the squash, if this is not your thing, you can buy it already diced at most markets) that you’ll be scratching your head wondering why you don’t make this more often.
Preheat oven to 400 degrees. Peel, then Cut squash into cubes (smaller cubes will result in shorter cooking time, larger, more cooking time).
One butternut squash peeled and cut into one inch cubes
Mince 2 cloves of garlic
Pinch Kosher Salt
2 tbsp Olive Oil
(Keep in mind that you don’t need too much olive oil.)
Toss everything together and place on a cookie sheet (not pyrex because you your squash to turn brown and carmelize). Bake for about 20 minutes and test for doneness, this will depend on your oven and the squash, you may need to bake for an additional 15 – 20 minutes.
1 Package Boneless Skinless Chicken Breasts (or buy the chicken on the bone and do it yourself)
1 Cup Salsa Verde (store purchased or home made)
1 Lime juiced
Splash Apple Cider Vinegar
1 Tbsp Olive Oil
2 tsp Chili Powder
1 – 2 Garlic Cloves Pressed and rubbed into chicken
Half the chicken breasts length-wise with a good sharp knife. Cut off the ‘chicken tender’ on the side. This should give you a good 3 pieces per chicken breast (we use Murray’s Chicken) what you want to have are nice small thin peices of chicken.
Mix all the spices, olive oil, lime, salt and splash of vinegar together, then toss with chicken. Lay on a plate, then rub chicken with the garlic. Cover with cling wrap and let sit for 15 minutes on counter, or 30 minutes in the fridge.
You can either fry or grill chicken until its done.
Serve topped with salsa verde.
Salsa Verde (you can also make it yourself)
Quinoa (I use Ancient Harvest)
Pacific Brand Mushroom Broth or Vegetarian Pho
Lucini Olive Oil
Mushrooms (if you’re in a rush, buy them already cut up)
Olive Oil (invest in a good olive oil like Lucini)
Apple Cider Vinegar (optional)
Boneless chicken breasts