This recipe is a quick go-to dinner that your family will want you to make over and over again. There is no frying here! No grease, yet full of that crispy chicken flavor. Funny story, when I first made this I had intended to fry it because my family loves when I pan fry chicken cutlets (jewish-style shnitzel), but I didn’t have time to stand by the stove that day so I put it in the oven and hoped for the best. I couldn’t worry about because I had a meeting in the house with my son’s ABA therapist in 5 minutes. After the meeting I went to look on my chicken and was pleasantly surprised. It was looking really good. Ha! Who needs fried anyway!
Chicken Liver Bruschetta
I love Chef Batali and Silverton’s food. Not everything is gluten/dairy free on his menu, but he does have gluten free pasta at Otto and Babbo and some items here and there that are gluten/dairy free modified a bit. One of those fabulous items is the incredible chicken liver bruschetta that I had to try at Pizzeria Mozza. The waiter assured me it was gluten free without the bread so I ordered some. My 11 year old and I love chicken livers. I know it is strange for a kid to like chicken livers, but he does, as well as duck. My little foodie. So getting back to the chicken liver, this is not your typical jewish-deli chicken liver, no way.
Thanksgiving Holiday Stuffing
Thanksgiving is right around the corner. Time goes by so fast. As fast as it goes I am excited for the holiday. Stuffing has always been part of our holiday tradition. Here is my dairy free thanksgiving holiday stuffing recipe, that’s also egg-free, and meat free as a vegan option for the holiday. Sometimes I make a dairy-free stuffing (not meat-free) with fennel sausage and apples. This year I decided on making it a meat-free stuffing with a heavy emphasis on farmer’s market produce. Also, I’m cutting some of the sugar in the desserts this year, trying to make it more healthier-ish holiday meal. The holiday menu can really creep up with unnecessary fat and calories. If it tastes delicious without it then who needs it! I will be posting more Thanksgiving recipes this week.…enjoy!
Creamed Spinach
We had this “creamed” spinach with our meatloaf last night, along with roasted okra for a simply delicious weeknight dinner. Perfect anytime. Goes well with chicken, pork, tofu, beef. This dish can be made a day in advance, just strain in a colander before serving. Enjoy!
Lentils with Fennel and Mint
Here’s the recipe for the lentils w/ fennel and mint, which we made to go with our Mediterranean night, along with chicken skewers w figs, and rice chips with delicious babaganoush.
Serves 8-10
Ingredients:
3 cups water
1 1/2 cups green or brown lentils
4 scallions, half of the dark green stems removed, thinly sliced
1 fennel, quartered and thinly sliced, including stem and fronds
1/2 bunch fresh flat leaf parsley, finely chopped
2 handfuls fresh mint leaves, stems removed, finely chopped
juice of 3 limes
2 teaspoons kosher salt, or to taste
1 1/2 teaspoon crushed black pepper, or to taste
3 tablespoons rice vinegar
2 tablespoon extra virgin olive oil
Babaganoush with Rice Chips
Dinner last night was a Mediterranean themed night, which we all enjoy around here. I just love how Mediterranean food consists of just a few ingredients using bold spices with simple, fresh ingredients. Healthy gluten free, dairy free eating at it’s best. I prepared grilled chicken and fig skewers, a gluten free lemony-fresh tabouleh (usually made from bulgur), hearty lentil salad with fresh fennel and mint, and this creamy babaganoush recipe with homemade crispy baked rice chips.