Mid-Week Italian Inspired

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So it was the middle of the week last night, but I fancied trying a new dish! I have found that since we have been on an allergy diet we haven’t eaten as many Italian foods – usually there is so much wheat and dairy involved! But I am doing more research into  Italian dishes that could be adapted. I was interested to learn that the Cannellini bean in Italian foods originated in Tuscany; so this dish is inspired by that region of Italy. I adapted several recipes to make this safe and still yummy – the husband gave it 9/10. I served this meal with basmati rice, but it would work with quinoa or pasta as well. It was nice with some green vegetables on the side, we had Buk Choy (just lightly steamed), but green beans, steamed asparagus or broccolli would work nicely too. I have saved some leftovers to add to salads. I’m looking forward to adapting more Italian recipes in the future.

Ingredients:

  • Approximately 8 chicken thighs
  • 1 can of cannellini beans (rinsed and drained)
  • 1 can of chopped tomatoes
  • 1 punnet of cherry tomatoes
  • 1 cup of stock (I used frozen chicken stock that was very hearty)
  • 1 red capsicum (sliced)
  • 2 sprigs of fresh rosemary (of substitute with suitable dried herbs)
  • 2 sprigs of fresh thyme (of substitute with suitable dried herbs)
  • 2 cloves of garlic (finely minced)
  • Grated zest of 1 lemon
  • Olive oil
  • Salt and Pepper (I use Himalayan salt)
  • 1 Tb arrowroot/tapioca flour and enough water to make it into a paste (to use if the sauce needs thickening)

Method:

  1. Preheat oven to 200 degrees Celsius
  2. Add the cannellini beans, chopped tomatoes, cherry tomatoes, capsicum and stock to the roasting pan
  3. Place chicken thighs in the roasting pan
  4. Drizzle the chicken thighs with olive oil, then sprinkle the herbs, salt and pepper, and lemon rind on them
  5. Add extra herbs and garlic to the bean mixture if desired
  6. Cook for 45 minutes
  7. I thickened my sauce with the arrowroot flour and water mixture
  8. I served this meal with steamed basmati rice and lightly steamed Buk Choy

If you give this recipe a try please let me know how it turns out, I’m happy to troubleshoot or discuss how you could substitute these ingredients if some of the ones I’ve used aren’t suitable to your family’s sensitivities.

Saturday Night Burgers

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It was burger night in our house tonight and EVERYONE was happy! I had to whip up the BBQ sauce first (Please see that recipe before beginning this one) but then the meal was very quick and easy. We tend to serve our burger patties in lettuce cups (iceberg works best for this), with a side salad, and either a jacket potato, hot chips or crisps/chips.

Ingredients:

  •  500g beef mince
  • 1/4 cup rice crumbs
  • 1 egg replaced (I mixed 1 portion of  ‘no-egg’)
  • 1 Tb of my BBQ sauce (see other post)
  • A sprinkle of garlic granules and onion flakes
  • A sprinkle of suitable dried herbs (oregano is safe for us all so I used that)
  • Salt & pepper to taste (I use Himalayan salt)

Method:

  1. Place mince and all ingredients into a mixing bowl (I mix up the ‘no-egg’ before adding to the mix)
  2. Using your clean hands, mix all the mixture together until well combined
  3. Divide the mixture up into six medium sized portions
  4. Form a ball with each portion and mould it into a pattie shape
  5. Place the patties on a plate and refrigerate for at least 30 minutes (I find this helps them retain their shape during cooking)
  6. Cook the patties in an oiled frying pan, electric frying pan, or on the BBQ
  7. Serve with a drizzle of the BBQ sauce
  8. Refrigerate any leftover patties – they are great as leftovers or chopped up cold in salads the next day

If you give this recipe a try please let me know how it turns out, I’m happy to troubleshoot or discuss how you could substitute these ingredients if some of the ones I’ve used aren’t suitable to your family’s sensitivities.

Crispy Chicken – A Saturday night treat

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Crispy Chicken

Ingredients:

  • Chicken legs (I do 1 per child and 2 per adult, plus enough for lunch the next day or to slice up and make sushi with)
  • Rice crumbs (3/4 cup for about 8 legs)
  • Egg Replacer (I use Orgran’s ‘No Egg’)
  • Water to mix up the egg replacer with
  • Salt & pepper (I use Himalayan salt)
  • Suitable herbs and spices that your family tolerates (I find here in Australia that the Coles brand of herbs and spices are trace free. I use garlic powder, onion flakes, and dried oregano leaves)

Method:

  1. Prepare a baking paper lined tray by spraying it with oil (I use Rice Bran Oil)
  2. Preheat oven to 180 degrees C
  3. Set up a production line  with the tray at the end for chicken to go straight onto when crumbed. From left to right: chicken legs, egg replacer bowl, rice crumb bowl, tray.
  4. Mix up your egg replacer into a bowl that can be dipped into with a chicken leg. I tend to mix up 2 eggs worth, which for ‘No Egg’ is 2 tsp powder mixed with 4 Tb water
  5. In another bowl that chicken can be dipped into, start with 1 cup of rice crumbs, mix salt and pepper and any herbs or spices into the rice crumbs
  6. Start by rolling each leg in the ‘No Egg’ (cover them well), then roll in the rice crumb mixture (again, cover well), then place on the tray.
  7. Repeat for all the legs. Then spray the legs with oil before baking (I use rice bran oil)
  8. Bake in the oven for 45 Minutes (jacket potatoes need longer than this so pop them in ahead of time)
  9. I make a jacket potato or potato (or sweet potato) wedges that bake at the same time, then serve with a salad.

If you give this recipe a try please let me know how it turns out, I’m happy to troubleshoot or discuss how you could substitute these ingredients if some of the ones I’ve used aren’t suitable to your family’s sensitivities.