My simple basic recipe.
Preheat oven to 375 F.
2-3 lbs chicken thighs and legs
(You can use breasts, but dark meat supports the sulfur pathways and is actually better for high cysteine folks. White meat is fine if you can't stand dark. Just adjust down 1) temp to 350 F and 2) cooking time by 5-10 minutes. You can cut into a piece to see if it's cooked the whole way through. Don't let white meat cook too long or it will dry out.)
Wash chicken pieces and place them skin-side up into a 9x13" glass baking dish.
Whisk together sauce:
1 C apricot jam
1-2 t salt (to taste)
1/4 C balsamic vinegar
1/4 C olive oil
1 t Worcestershire sauce
Pepper to taste
Pour sauce over chicken, cover with foil and place in preheated oven for about 20 minutes. Then remove cover and allow to bake until fully done, for dark meat, about an hour, for light, maybe 50-55 minutes. Baste it if you like. We prefer to let our skins get crunchy by not basting too late in the baking process.
Serve on a bed of organic romaine lettuce with baked sweet potato. The apricot sauce will end up dressing the lettuce leaves, too.
Cheers!
~~Miriam
Friday, March 4, 2011
Best Chicken Soup for Colds/Flu EVER (Link/adjustments)
Best Chicken Soup for Colds and Flu Recipe
Adjusting this amazing hot and spicey soup for low sulfur is super easy.
Simply do NOT add:
I swear by this soup, it is truly medicine, especially if you're using free-range meat and organic veggies and grains.
And it's fine and dandy right through a round. It's fast turning into one of my comfort foods!
Cheers!
~Miriam
Adjusting this amazing hot and spicey soup for low sulfur is super easy.
Simply do NOT add:
- the onions
- the cumin
- the cilantro, or
- the scallions
I swear by this soup, it is truly medicine, especially if you're using free-range meat and organic veggies and grains.
And it's fine and dandy right through a round. It's fast turning into one of my comfort foods!
Cheers!
~Miriam
Sunflower Seed Butter Fudge (Link w/Replacements)
Yep, here it is, that fudge I mentioned earlier. Fudge is a favorite around here and this one will please both sulfur-sensitive and non-sulfur sensitive.
This recipe is a direct lift from an All Recipes Peanut Butter Fudge recipe and revised to be low sulfur.
Recipe Revision:
Melty yummy, soft, terrific stuff.
Cheers!
~~Miriam
This recipe is a direct lift from an All Recipes Peanut Butter Fudge recipe and revised to be low sulfur.
Recipe Revision:
1/2 cup butter
2 cups brown sugar
1/2 cup coconut milk
1 cup sunflower seed butter
1 teaspoon vanilla extract
3 cups confectioners' sugar
2 cups brown sugar
1/2 cup coconut milk
1 cup sunflower seed butter
1 teaspoon vanilla extract
3 cups confectioners' sugar
Melt butter in a medium saucepan over medium heat. Stir in brown sugar and coconut milk. Bring to a hard boil, then boil for 2 minutes, stirring frequently. Remove from heat. Stir in sunflower seed butter and vanilla. Pour over confectioners' sugar in a large mixing bowl. Beat until smooth; pour into an 8x8 inch dish. Chill until firm and cut into squares.
Melty yummy, soft, terrific stuff.
Cheers!
~~Miriam
Coconut Milk Basil Ice Cream
Basil can be replaced with decaf green tea leaves also, but requires a bit more sugar to balance out the bitterness of the tea and a slightly finer strainer. Experiment! What herb/spice do you like that might taste great sweet? Cardamom, maybe? :)
3 13.66 oz cans of full fat Coconut Milk (well shaken)
1 cup loosely packed fresh basil leaves
1/4 - 1/2 C sugar or other sweetener (use less if sugar bugs you, it doesn't need much)
2 Tablespoons arrowroot or preferred starch
1 teaspoon vanilla (optional)
Open 1 can of coconut milk and put into a heavy-bottomed pot. Bring milk to a gentle boil over medium heat, then remove from heat and throw in the basil leaves. Cover and let sit for 20 minutes.
Pour basil/milk mixture into a blender or food processor and liquify for 1 to 2 minutes. Pour out mixture through a sieve to remove large bits of basil. Set aside in fridge to cool.
Open remaining 2 cans of milk, reserving about 1/4-1/2 cup into a separate cup. Add arrowroot to reserved milk and mix well to make a slurry and set aside. Add the sugar to the remaining milk and warm over medium heat stirring with a whisk until sugar is dissolved. Bring mixture to a low boil, then remove from heat and add the vanilla and the arrowroot slurry, whisking until the mixture is smooth.
Add in the cooling basil/milk mixture and whisk it all together. Cool the mixture in the fridge until it's well chilled (2-3 hours or more), then pour it into your ice cream maker and follow the manufacturer's instructions.
Coconut ice cream gets very hard once you freeze it, so plan to take some out 10 or so minutes before service so it gets softer.
This ice cream goes very well with slightly sweetened raspberries, or a raspberry shortbread or scone.
Cheers!
~Miriam
3 13.66 oz cans of full fat Coconut Milk (well shaken)
1 cup loosely packed fresh basil leaves
1/4 - 1/2 C sugar or other sweetener (use less if sugar bugs you, it doesn't need much)
2 Tablespoons arrowroot or preferred starch
1 teaspoon vanilla (optional)
Open 1 can of coconut milk and put into a heavy-bottomed pot. Bring milk to a gentle boil over medium heat, then remove from heat and throw in the basil leaves. Cover and let sit for 20 minutes.
Pour basil/milk mixture into a blender or food processor and liquify for 1 to 2 minutes. Pour out mixture through a sieve to remove large bits of basil. Set aside in fridge to cool.
Open remaining 2 cans of milk, reserving about 1/4-1/2 cup into a separate cup. Add arrowroot to reserved milk and mix well to make a slurry and set aside. Add the sugar to the remaining milk and warm over medium heat stirring with a whisk until sugar is dissolved. Bring mixture to a low boil, then remove from heat and add the vanilla and the arrowroot slurry, whisking until the mixture is smooth.
Add in the cooling basil/milk mixture and whisk it all together. Cool the mixture in the fridge until it's well chilled (2-3 hours or more), then pour it into your ice cream maker and follow the manufacturer's instructions.
Coconut ice cream gets very hard once you freeze it, so plan to take some out 10 or so minutes before service so it gets softer.
This ice cream goes very well with slightly sweetened raspberries, or a raspberry shortbread or scone.
Cheers!
~Miriam
© 2012, Miriam Mason
Thursday, March 3, 2011
Clay Pot Thai-ish Sunflower Seed Chicken
This one is an original I did on a night I was utterly desperate for restaurant-style hot Thai peanut butter chicken. It came out so much better than I'd hoped that we've been doing this one a few times a month at least.
Use a clay pot with a lid for this, if possible. Soak the clay pot in filtered water for 20-30 minutes first. You won't preheat the oven, the clay pot must go into a cold oven or it will crack. The water seeps into the pot and makes the chicken delicate and moist.
If you use a regular iron pot, make certain you adjust for preheating time. I would suggest preheating in this case to 350-365 F (depending on your oven). I imagine a regular pot will be equally tasty.
While your clay pot is soaking, whisk the sauce together in a bowl:
1-1/4 C sunflower seed butter
1 T sesame seed oil
1/4 C rice vinegar (or white)
1 T dry sherry (optional, NOT necessary)
1-2 teaspoons sea salt or to taste
1 t. ground ginger (or an inch of finely chopped fresh)
1/4-2 t. of dried red pepper flakes (depending on how much you like your Thai to bite back, I like it HOT)
1-1/2 Cups chicken stock
When your pot is done soaking take
2.5-3 lbs skinless/boneless chicken pieces (I like thighs)
place the chicken in the soaked pot, and poor the sauce over it. Turn the chicken over in the sauce to make sure everything is well coated. Cover the Clay pot and place it in a cold oven. Set the oven to 350. If you're using red chicken meat, time is usually an hour and 10 minutes. For white meat, time is 50-60 minutes. Check the meat by cutting into a middle piece to make sure it's done. Clay pots are very good at not drying out chicken if it needs to go longer.
For a regular pot, cover and place it in a preheated oven and allow to cook until meat is done, probably 45 minutes to an hour or so, depending on what type of chicken meat.
We serve ours over brown rice or red quinoa, and sauteed mushrooms on a bed of lettuce.
Japanese Cucumber Salad would make a super nice side.
Cheers!
~Miriam
Use a clay pot with a lid for this, if possible. Soak the clay pot in filtered water for 20-30 minutes first. You won't preheat the oven, the clay pot must go into a cold oven or it will crack. The water seeps into the pot and makes the chicken delicate and moist.
If you use a regular iron pot, make certain you adjust for preheating time. I would suggest preheating in this case to 350-365 F (depending on your oven). I imagine a regular pot will be equally tasty.
While your clay pot is soaking, whisk the sauce together in a bowl:
1-1/4 C sunflower seed butter
1 T sesame seed oil
1/4 C rice vinegar (or white)
1 T dry sherry (optional, NOT necessary)
1-2 teaspoons sea salt or to taste
1 t. ground ginger (or an inch of finely chopped fresh)
1/4-2 t. of dried red pepper flakes (depending on how much you like your Thai to bite back, I like it HOT)
1-1/2 Cups chicken stock
When your pot is done soaking take
2.5-3 lbs skinless/boneless chicken pieces (I like thighs)
place the chicken in the soaked pot, and poor the sauce over it. Turn the chicken over in the sauce to make sure everything is well coated. Cover the Clay pot and place it in a cold oven. Set the oven to 350. If you're using red chicken meat, time is usually an hour and 10 minutes. For white meat, time is 50-60 minutes. Check the meat by cutting into a middle piece to make sure it's done. Clay pots are very good at not drying out chicken if it needs to go longer.
For a regular pot, cover and place it in a preheated oven and allow to cook until meat is done, probably 45 minutes to an hour or so, depending on what type of chicken meat.
We serve ours over brown rice or red quinoa, and sauteed mushrooms on a bed of lettuce.
Japanese Cucumber Salad would make a super nice side.
Cheers!
~Miriam
© 2012, Miriam Mason
Au Gratin Potatoes
This recipe was taken from the vegan recipe at Dairy Free Cooking and modified for a low sulfur version:
4-5 lbs russet potatoes, scrubbed and peeled
1/3 C and 1 T. olive oil, divided
1/4 C ww white flour (if gluten-free, use potato starch mixed with rice flour)
3 C unsweetened coconut milk
1/4 C nutritional yeast (or less if you prefer)
1 ½ t. salt, plus more to taste
Pepper, to taste
1 C homemade toasted breadcrumbs (can also be gluten-free)
Preparation:
Preheat the oven to 350 F. Lightly oil 2 gratin dishes or 1 9"x 13" casserole dish and set aside.
Make the cream sauce. In a small saucepan over medium heat, heat the 1/3 cup oil. Add the flour, stirring constantly with a wire whisk, then slowly add nutritional yeast and whisk for 1-2 minutes, or until the flour smells slightly toasted but is not burning. Mixture will be very thick. Whisking constantly, gradually add the coconut milk, carefully pouring down the side of the saucepan. The sauce will sizzle and bubble slightly, and it is important to continue to vigorously stir at this point to prevent your sauce from forming clumps of flour or burning. Turn to low and cook until desired thickness, then salt and pepper to taste.
While the sauce is thickening, slice the potatoes into ¼"-thick discs and sprinkle lightly with salt. Evenly layer the discs in the dishes.
Pour the sauce over the sliced potatoes in the prepared dishes. Toss the breadcrumbs with the remaining 1 T. oil and sprinkle on top of the potatoes. Lightly salt and pepper as desired and bake until golden brown, about 30-40 minutes. Serve hot.
This one even won over my cheese-abled husband. :)
Cheers!
~~Miriam
4-5 lbs russet potatoes, scrubbed and peeled
1/3 C and 1 T. olive oil, divided
1/4 C ww white flour (if gluten-free, use potato starch mixed with rice flour)
3 C unsweetened coconut milk
1/4 C nutritional yeast (or less if you prefer)
1 ½ t. salt, plus more to taste
Pepper, to taste
1 C homemade toasted breadcrumbs (can also be gluten-free)
Preparation:
Preheat the oven to 350 F. Lightly oil 2 gratin dishes or 1 9"x 13" casserole dish and set aside.
Make the cream sauce. In a small saucepan over medium heat, heat the 1/3 cup oil. Add the flour, stirring constantly with a wire whisk, then slowly add nutritional yeast and whisk for 1-2 minutes, or until the flour smells slightly toasted but is not burning. Mixture will be very thick. Whisking constantly, gradually add the coconut milk, carefully pouring down the side of the saucepan. The sauce will sizzle and bubble slightly, and it is important to continue to vigorously stir at this point to prevent your sauce from forming clumps of flour or burning. Turn to low and cook until desired thickness, then salt and pepper to taste.
While the sauce is thickening, slice the potatoes into ¼"-thick discs and sprinkle lightly with salt. Evenly layer the discs in the dishes.
Pour the sauce over the sliced potatoes in the prepared dishes. Toss the breadcrumbs with the remaining 1 T. oil and sprinkle on top of the potatoes. Lightly salt and pepper as desired and bake until golden brown, about 30-40 minutes. Serve hot.
This one even won over my cheese-abled husband. :)
Cheers!
~~Miriam
Wednesday, March 2, 2011
Butter Pecan Ice Cream
2 cans full fat coconut milk
1/4-1/2 C packed brown sugar
1-2 T salted butter
1/4 salt
1 t vanilla extract
1 cup pecan pieces
Shake both cans and open one into a heavy pot. Add in brown sugar, butter and salt and heat until the butter and sugar dissolve. Avoid boiling. Use a whisk to dissolve globs of coconut milk fat. After everything is dissolved, pour the mixture into a bowl, then add the second can of coconut milk and the vanilla extract. Mix well and set in fridge to cool. Once mixture is cool, pour it into your ice cream maker and follow the instructions according to your model. Once ice cream is really starting to set (3/4 of the way through), drizzle in the nuts, so they don't all settle at the bottom, but mix all through the ice cream.
It's usually ready after about 20 minutes in our ice cream maker.
Mange!
Cheers,
~Miriam
1/4-1/2 C packed brown sugar
1-2 T salted butter
1/4 salt
1 t vanilla extract
1 cup pecan pieces
Shake both cans and open one into a heavy pot. Add in brown sugar, butter and salt and heat until the butter and sugar dissolve. Avoid boiling. Use a whisk to dissolve globs of coconut milk fat. After everything is dissolved, pour the mixture into a bowl, then add the second can of coconut milk and the vanilla extract. Mix well and set in fridge to cool. Once mixture is cool, pour it into your ice cream maker and follow the instructions according to your model. Once ice cream is really starting to set (3/4 of the way through), drizzle in the nuts, so they don't all settle at the bottom, but mix all through the ice cream.
It's usually ready after about 20 minutes in our ice cream maker.
Mange!
Cheers,
~Miriam
© 2012, Miriam Mason
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