Wednesday, January 25, 2012

Alton Brown's TBL Panzanella Recipe (link)

I haven't tried this, but I did see it and realized that it's mostly sulfur-free, save some red wine vinegar which could easily be replace with either balsamic or apple cider vinegar. It's "Good Eats" low sulfur, from Alton Brown! :)

Oh, can't wait to try this myself! Yum!

Enjoy enjoy enjoy!

Monday, January 23, 2012

Clay Pot Raspberry Balsamic Chicken (Recipe)

Made this one up last night, with the ingredients we had around.

Clay Pot Raspberry Balsamic Chicken

Start out by soaking your clay pot for at least 20 minutes, both the bottom and the lid completely immersed. While it's soaking make the sauce.

2-3 lbs boneless skinless chicken thighs (or parts)

1 package frozen raspberries, defrosted
1/2 sugar or to taste
2 Tablespoons sherry (optional)
1 Tablespoon white wine vinegar (or distilled white)
1/3 Cup balsamic vinegar
2 teaspoons of annie or other safe dijon mustard
2 Tablespoons extra virgin Olive Oil
Small sprig of fresh rosemary
2 teaspoons salt (we use kosher salt, so a bit more kosher salt)
couple grinds of fresh pepper

Throw everything in a heavy bottom pot and heat over med until everything is well combined and boiling low, then add:

2 Tablespoons corn starts (or 1-3/4 t arrowroot starch) mixed well into
1/4 cup water

Turn the heat to medium high and stir constantly to mix the starch in. Once the mixture thickens just slightly, remove from heat.

Please the chicken thighs (or parts) into the pre-soaked clay pot and then gently poor the raspberry mixture over it, making sure you've coated all the meat well. Cover and place in a COLD OVEN. Turn heat up to 350F and let cook for about 70-75 minutes. Check to make sure the meat in the middle is done through, all ovens are different.

Serve with orange zest and parsly as a garnish. Great over rice or couscous or quinoa on a bed of romain lettuce.


© 2012, Miriam Mason

Thursday, January 19, 2012

I Can't Believe It's Not Cream Cheese

Missing cream cheese? Go find yourself some sulfur-free bagels and lox and get ready to enjoy cream cheesey goodness again.

Mae's Vegan Coconut Cream Cheese  (*Note: This link has been removed.  Following is the text for said recipe):

  • 2/3 cup cold coconut cream, packed*
  • 1.5 tsp nutritional yeast
  • 2 tsp fresh lemon juice
  • 1/4 tsp salt
  • 1 tsp agave**
With a  hand mixer or  stand mixer, beat all ingredients together for 2-3 minutes until fluffy.
*To find coconut cream, open a can of cold, regular coconut milk. The solid top layer is the cream.
**Substitute 1 packet of NuNatural’s stevia, if desired.

NOTE: If you gently melt a bit of that coconut cream product in a double boiler, if you have it on hand, and add a tablespoon or so of that to the mixture, it even acts more like cream cheese and it enriches the flavor. It's not necessary, but I use it every time because I like the way it hardens the cream cheese more.

Mazel tov!

Super Easy Zucchini Pancakes

Here's another great recipe that we used last night. Our oil of choice is sesame oil here. Sooo utterly delicious, we made a meal out of just these pancakes. They are savory, not heavily floured compared to most with a lovely Asian flavor. I used extra salt since we can't have the soy sauce.

Most definitely one for the books!


Apricot Pork Tenderloin (Sulfur Free) a la Lyla

And again, Lyla made us sulfur-free-ites another lovely recipe.

I have but one word: slorp.

Enjoy! I can't wait to try it here.

Low Sulfur Chili a la Lyla

I have a wonderful friend who is a brilliant cook, and makes things taste amazing. Magic fantastic food fingers, she has. She has taken it upon herself to try some meals that I've been able to eat and that are very low (or no) sulfur.

She made this chili for my birthday party and it's completely impossible to tell there are no onions or garlic or beans in it. It is SO good. The thing about Lyla is she's not a measurement kind of cook. She throws things in and it all works beautifully. So I will try it and add measurements to it at my first opportunity in my copious (well... not) spare time, for those of you that don't feel comfortable with the "oops" method of cooking. :)

If you are adventurous, use your sense of smell and tastebuds and go for it! That's what I'm gonna do. The red wine can be optional if you are extremely sensitive, but there is so little overall, it didn't bother me in the slightest.

It was wonderful to taste chili again and have it be SO good, it was mouthwatering. Thank you, Lyla.