Chicken Paella

Chicken Paella, a very yellow chicken and rice dish.

I had some really lovely saffron left over from the Marx Food dessert challenge I took part in last month, so I decided to make an allergy friendly version of paella which is a traditional rice dish from Valencia, a coastal region of Spain.  The original version is something between a gumbo and a risotto which is cooked in a special pan over an open flame and is stuffed with up to a dozen different kinds of highly allergenic seafood.

Since I don't own a paellera and prefer to avoid flames in my kitchen, I adapted Mark Bittman's technique for starting paella on the stove and finishing it in the oven from his book, How to Cook Everything.  The resulting recipe was surprisingly easy to make.

Yellow chicken...

Despite paella's traditional roots and heavenly spices, it is really just a basic rice dish which can be thrown together on a weeknight with any meats or vegetables you have on hand.  The oven finish has the bonus of giving you enough time to throw a salad together and yell at direct the kid to set the table.

...coordinating yellow "tablescape".

Chicken Paella

(Click here for printable version.)

1 qt chicken stock (homemade, if possible)
healthy pinch of saffron threads
2-4 Tbs olive oil, divided
2 lbs chicken, chopped into bite size pieces
2 tsp ground paprika
kosher salt and freshly ground pepper to taste
1 large onion, chopped (I like 'em sweet)
1 large red bell pepper, sliced
2-3 cloves garlic, crushed
2 C short grain rice
1 C frozen peas
1/4 C dry white wine (optional)

Heat oven to 450°F.  Warm the stock and saffron threads in a saucepan over low heat until ready to use.

Use a large, ovenproof 12 to 14 inch skillet.  (Cast iron is perfect.)  Heat 2 Tbs olive oil over medium high heat.  Combine chicken with paprika, salt and pepper, stirring to coat, then brown in hot skillet.  Remove from pan after all sides are just browned. and set aside.

If needed, add additional tablespoon of olive oil.  Cook the onion and bell pepper in hot skillet.  Sprinkle with salt and pepper.  Stir occasionally while cooking until the onion is translucent, then stir in crushed garlic.

Check again to see if additional olive oil is needed.  If so, add last tablespoon and heat.  Add rice to pan and stir until all grains are shiny.  Carefully pour stock mixture into pan, then stir in chicken, peas and wine.  Adjust seasonings as desired.  (If you are using a commercial stock, additional salt will probably be unnecessary.  If using homemade, add salt and/or pepper as desired.)

Make sure that mixture is spread evenly in the pan, and all of it is below the level of the stock.  Transfer the skillet into the oven and allow to bake undisturbed for 15 minutes.  At this point carefully evaluate the rice.  If all the stock has been absorbed and the rice has cooked to tenderness, return it to the oven, turn off the heat and allow it to sit undisturbed for another 15 minutes.  If the rice is dry but too hard, add a small amount of water or stock (about a quarter or third of a cup) and allow to cook for another 5 minutes.  Reevaluate the rice after 5 minutes, adjust liquid and cook time again if needed, then turn off oven and allow to sit for 15 minutes before serving.

I'm sharing my golden paella with:

• Allergy Friendly Friday hosted by Cybele Pascale and
• Gluten Free Wednesday at the Gluten Free Homemaker.

Crock Pot Curried Chicken

This easy meal was inspired by the recipe for 'Fragrant Chicken Curry' in Best Ever Recipes for Your Slow Cooker by Catherine Atkinson, which, truth be told, I picked off the clearance rack years ago and have never used.  The original recipe required several additional steps at the beginning, but if I'm using the crock pot, it means I'm out the door in the morning and am not going to mess with it again until I crawl back home.  So I've simplified it, as well as changed up the ingredients.

If you're not going to be able to give it the full 8 to 10 hours on low, bump the temperature up to medium, or else the lentils will not be cooked through.  Also be warned that a crock pot that is too small won't be able to accommodate the big pile of spinach that gets dumped in at the end.  (Mine is practically industrial size.)

Crock Pot Curried Chicken

(Click here for printable recipe.)

13.5 oz can coconut milk
1 C water
1 Tbs curry powder
1 tsp ground cumin
1/4 tsp salt
3-4 cloves garlic, roughly chopped
1/2 C dried lentils
2 C baby carrots
1-2 Tbs olive oil
8 skinless chicken thighs (with or without bones)
8-10 oz bag pre-washed baby spinach leaves
1-2 C Jasmine or Basmati (white) rice

In a microwave safe bowl (or large measuring cup) combine coconut milk, water, curry powder, cumin, salt and garlic.  Whisk together, then microwave on high until bubbling, stopping to stir every minute.  Pour into crock pot with lentils and carrots.  Cover and cook on high while preparing the chicken.

Heat just enough oil to cover the bottom of a skillet over medium.  Brown both sides of chicken thighs, but do not cook all the way through.  Add chicken to crock pot, cover and reduce heat to low.  Allow to cook for 8 to 10 hours.

Half an hour before serving, add spinach to crock pot.  Gently mix spinach into liquid to coat as much as possible with sauce.  Replace lid and prepare 1-2 C rice according to package directions or as preferred while the spinach cooks.  (Brown rice will take a solid 45 minutes to cook, so if you prefer it, plan accordingly.)

Serve chicken curry over rice.

I'm submitting this post to:

• Gluten Free Wednesday hosted by The Gluten Free Homemaker
•  NHBPM - 30 health posts in 30 days at Wego Health.

Note: I've corrected the amount of water in the recipe from when I first posted it.  Also, if you are unable to consume the coconut milk, feel free to substitute chicken/vegetable stock for it.

Chicken and Avocado Salad

It's tough to adapt a salad that is traditionally mayonnaise based.  When making the dressing it's usually a choice between using silken tofu or an unappetizing commercial vegan mayo.  One lovely creamy substitute that works well with chicken, though, is avocado.

I admit, this salad is aimed directly at The Kid's preferences (and lunchbox).  You could easily double the amount of dressing, but I held it in check both to keep the taste from overwhelming him and to keep his pita bread from getting soggy.  The basic recipe also does well with additional vegetables taking the place of some of the chicken.

This bright green salad is best the day it is made.  (Apologies for the grayish second day picture above!)  I used the same flavors in this dressing as the ones I used for the roast chicken I had leftover, but it's also really good with Asian flavors like sesame oil and lime juice with ginger, garlic and soy sauce.

Dressing:
2 Tbs olive oil
1 Tbs lemon juice
1/2 tsp dried thyme leaves
1/4 tsp prepared mustard (any kind except yellow)
pinch of garlic powder
kosher salt to taste

Chunky Stuff:
1 ripe avocado
2 C chopped chicken
1 stalk celery, chopped

Combine dressing ingredients in salad bowl and whisk together with a fork until emulsified.  Slice avocado into smallish chunks and gently stir into dressing to coat.  Stir chicken and celery into avocado mixture and serve.

Enjoy in sandwiches, with crackers or with greens.  (Or purples!)

I'm sending my salad all the way to Hawaii for the Souper Sunday at Kahakai Kitchen.  Don't miss Deb's weekly round up of the Soups, Salads and Sammies!

Mrs. Lovett's Meat Pie

There's a new food event being held by some of my favorite bloggers. It's You Want Pie With That? The first month's theme is a pie inspired by a movie, and really, my lack of self control is somewhat shameful, since I am unable to resist Tim Burton's juicy pie inspired cinematic masterpiece, Sweeney Todd starring the yummy Johnny Depp.

Now before you click away in horror and banish me from that list of family friendly blogs, I'd like to remind you that this is October, and it's time to start preparing for Halloween. Besides, I didn't really use long pig.

For the crust, I made a double batch of Alton Brown's Pie Crust Recipe, substituting Earth Balance Margarine for the butter and lard. Aside from the necessary allergy substitutions, I wanted to make the filling somewhat authentic to the period, minus the cannibalism. I consulted The Medieval Kitchen, Recipes from France and Italy by Odile Redon, Francoise Sabban, and Silvano Serventi and also found this useful recipe from PBS.

2 C cooked chicken
10 dates, chopped
1/3 C dried cranberries
1 C white wine
1 Tbs cornstarch
1/2 tsp kosher salt
1/2 tsp ground ginger
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
olive oil spray

Prepare pie crust as directed. Preheat oven to 375°F. Combine chicken, dates, and cranberries and place in pie shell. Mix together all other ingredients except olive oil spray. Pour over chicken mixture. Place second half of crust over pie and decorate as desired. Spray crust with olive oil. (This is to help it brown, since an egg wash will make bad things happen to The Kid.) Bake for 30 minutes.

This was the first time I've made a pie crust that didn't involve graham crackers. Fortunately I didn't feel that this needed to be a pretty pie, so I just had fun with it. The top was a little doughy, but otherwise it tasted wonderfully rich and spicy, a perfect autumn dish.

Corn Puppies

Here's the recipe from the lunchbox as promised.

Ingredients:
1 Tbs lemon juice + 1/2 C soy milk
1 Tbs honey
3/4 C AP flour
1/2 C corn meal
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
2 Tbs dairy free margarine
8-10 small precooked turkey sausages
lollypop stick for each sausage

Preheat oven to 450°F. Mix together lemon juice and soy milk and set aside. Sift together flour, corn meal, baking powder, and salt into medium bowl. Cut margarine into small pieces and quickly rub it into the flour mixture with your fingers until evenly distributed. Stir honey into soy milk mixture, then stir liquids into dry ingredients.

Once the biscuit mixture is completely combined, pat it out onto a well floured surface with well floured hands. Gently fold the dough in half, then pat it out again into a round, then fold again. Repeat four or five times, then divide dough into the same number of pieces as you have turkey sausage.

The sausage that I used for this is a little more processed than I like, but worked extremely well for the recipe. (I bought it to make calzones for The Kid's birthday party. Eventually I'll get that recipe up, too!) I don't remember the brand, but I found it in the freezer section, with ten precooked sausages in each package.

With your hands, press the dough into a rectangle appropriate for the size of the turkey sausage. Center sausage on the dough and insert lollypop stick. Fold dough around sausage and press together to make a smooth surface. Place completed corn puppy seam side down on a nonstick baking pan. (I used a cake pan.)

Bake for 8 to 10 minutes, or until lightly browned.  Allow to cool somewhat and serve with ketchup for dipping. I put them in The Kid's lunchbox to eat at room temperature, which tasted good, too.

Turkey Loaf, Herpetological Style

It was getting late, I'd had a long day at work, and I just didn't have any ideas about what to fix my child for dinner. So I asked him what he wanted, fully expecting the answer to be "noodles with peas," which is The Kid's favorite default meal. Instead he announced, "I want to have snake for dinner like the snake I make with Play Doh," holding up his purple Play Doh snake to demonstrate.

Great. That wasn't going to happen, since I didn't have three hours to let dough rise, which was the only possible snake construction material that popped into my head. I looked through the contents of my freezer looking for other dinner possibilities. That's when I spotted the tube of frozen ground turkey and inspiration (or something) struck.

This was very much thrown together, since it's been years since I've made any kind of a ground meat loaf. After all my effort, The Kid was absolutely delighted with how it looked, but didn't eat it with a lot of enthusiasm. It wasn't a huge hit, so I won't be spending any time tweaking, but it has so much potential for other shapes or decorations, I thought I'd go ahead and post the recipe for anyone who might want to adopt and adapt it.

Ingredients:
1 lb ground turkey
6oz can tomato paste
1 C fresh bread crumbs (also from my freezer)
1 Tbs flax seed meal
1 small sweet onion, finely chopped
1/2 tsp salt
1 tsp garlic powder
2 Tbs orange juice

Preheat oven to 350°F. Line oven-safe pan with aluminum foil. Mix all ingredients together in a large nonporous bowl. Take large handfuls of mixture, form into desired shape, and place onto pan. Continue until all of mixture is used. Apply any decorations you wish to add. (For this I cut little pieces of carrot into eyes and a tongue, and used olives to make a snake like design on the back, simply because that was what was in my fridge. Thin pieces of pepper, zucchini, or other firm vegetables would all probably work.)

Most meatloaf recipes cook for about 45 minutes. I checked this skinny one after 20, but wasn't able to get a good read with my thermometer, so I put I put it back in for another 10. (Yes, I'm a raw poultry phobe.) After 30 minutes, the "Snakeloaf" was moist, savory, and held its shape fairly well.

There's been one problem I didn't anticipate: I'm not sure The Kid understands that this wasn't an actual snake! I explained several times that it was the same thing as a turkey burger, but he's been a little skeptical of Mommy. I've probably been a little too discrete about the relationship between the animals he loves and the contents of his plate!

Roast Chicken with Vegetables

Today was really too warm to crank up the oven, but chicken leg quarters were on sale at my grocery store for $1.09/lb. It was an offer I couldn't refuse, so I broke out my version of the No-Hassle Roast Chicken in "How to Cook Without a Book" by Pam Anderson. This recipe is one of my most reliable standbys in the kitchen; it's easy, healthy, and economical, with lots of leftover cooked chicken for pasta, stir-fries, sandwiches, etc. It's hard to find a meal that everyone at our house likes, and this one fits the bill.

Ingredients:
3-5 lbs chicken, either 1-2 whole fryers (butterflied) or parts
1-2 lbs red potatoes, halved
4-6 carrots, peeled and cut into large chunks
2-3 sweet onions, peeled and cut into eighths

Seasoning Mixture:
1 Tbs dried thyme leaves
2 tsp kosher salt
1 tsp dried rosemary
1 tsp garlic powder
1/2 tsp ground white pepper

Preheat oven to 450°F. Combine spices in a mortar and grind. (I always move the mixture to a small plastic bowl that will go in the dishwasher after I've handled it with "chicken hands," so I don't have to worry about contaminating the mortar and pestle.) Set seasonings aside.

Arrange prepped vegetables in a large roasting pan, with cut the cut sides of the potatoes facing down. (You don't see any potatoes in the picture, because the ones I'd planned to use had already sneaked past their prime.)

Turn your attention to the chicken. Ignore the following if you're using parts: If you've never butterflied a whole chicken before, it's easier than it sounds, but be very careful not to cut yourself with the shears. Remove the extra parts tucked away in the cavity and rinse the chicken. Take a good pair of kitchen shears and locate the back of the bird. If you are right handed, cut along the right side of the spine. When you reach the other side of the bird, give it a 180° turn and cut back across on the other side of the spine. (Reverse the instructions if you are a lefty.) I also cut off the wing tips and save the neck, back, and tips in the freezer for making stock.

Place your butterflied chicken or chicken parts in the pan with the veggies. I like to roast chicken with the skin on, so that it doesn't dry out, but remove the skin before eating it. Pam Anderson's instructions for placing the seasoning underneath the skin gives me the best of both worlds. Gently pull back the skin from the meat, and rub the seasonings onto it. Replace the skin and sprinkle any remaining spices onto the surrounding veggies. Be sure to wash your hands and disinfect surfaces after handling raw poultry.

Place pan in the oven and roast for 40-45 minutes. If you wish, you can rearrange the veggies halfway through the cook time so that they are more evenly browned. (We never have any of these caramelized veggies leftover!)

Grilled Apple Cider Chicken and Cinnamon Baked Apples with Sautéed Cider Cabbage

It's time again for the monthly Taste & Create hosted by Nicole from The Love of Food. In this clever event, food bloggers sign up and are randomly assigned a partner, from whose blog they select one dish, which is then cooked, photographed, and blogged.

My partner this month is Danielle from Make No Little Meals. Amid the gourmet food and gorgeous photos, the dish that really caught my eye was one that recalled Danielle's Polish family traditions. I was well into my twenties before I found out what kielbasa was, and I don't think I've ever eaten pierogi, so I was curioius to try a meal with a Polish twist. The Kid loves both apples and chicken, plus his favorite color, at least this week, is purple, so I had a good shot at introducing a new crucifer to him.

Here are the recipe's ingredients as written:

For the Chicken:

• Boneless, skinless chicken breasts—about a pound
• Apple cider—1/2 cup
• Apple cider vinegar—1 cup
• Honey—3 Tbspn
• Brown sugar—3 Tbspn
• Celery Salt—3 tspn
• Cinnamon--pinch

For the Baked Apples:

• 4 medium sized apples—sliced
• Splash of nice white wine
  
• Brown sugar—3 Tbspn
• Butter—to grease the fry pan
• Cinnamon—2 Tbspn

For the Cabbage:

• Red Cabbage—1 head, shredded
• Apple cider—1/2 cup
• Apple cider vinegar—1/2 cup
• White wine
  
• Celery Salt—4 tspn
• Brown sugar—3 Tbspn
• Nutmeg—1 tspn
• Butter—3 pads

Marinate the chicken a minimum of 30 minutes in the ingredients listed, then grill. (I substituted dairy free margarine for the butter and used kosher salt instead of celery salt, since that's just not something I keep around.)

While heating margarine in a skillet, toss the apple with the brown sugar and cinnamon, then sauté until tender. Deglaze with the white wine. In another skillet, again heat margarine, then wilt cabbage sprinkled with salt. Add liquids and simmer without lid. Stir in brown sugar and nutmeg once reduced.

Serve the chicken on a generous bed of cabbage and top with apples.

I announced that we were having "purple chicken" for dinner, and The Kid ran eagerly to the table. (Madison Avenue advertising execs have nothing on the mother of a pre-schooler trying to push a vegetable.) My husband was less enthused at the prospect of cabbage. My son's first response to the apple was "It tastes like applesauce!" but he only ate one bite, probably due to the large quantity of cinnamon. The chicken he finished enthusiastically, and he ate quite a few bites of cabbage without complaint or hesitation, which for a new vegetable is a minor miracle. ("It's purple! What is it?") All of us liked the marinated chicken. I discovered that cabbage is much better without caraway. Even my husband conceded it wasn't too bad. With some tweaking to adjust for our tastes, we may be eating purple chicken again.

Italian Meatballs with Angelhair Pasta

We've gotten our computer back from the shop, and I've got lots of yummy stuff to share tonight, Project Runway permitting! I made this for The Kid and his best friend, who comes to visit a couple nights a week while his mommy goes to class. Usually the two of them are pasta hounds, picking out noodles to eat, while ignoring all kinds of lovely meats and vegetables. (Sigh.) This time, they both surprised me by picking out the meatballs and having to be coaxed to eat the pasta and tomato sauce. I'll take that as a success!

Meatballs:
2 Tbs olive oil
1 lb. ground chicken
3/4 C soft bread crumbs (from allergen free bread)
1 Tbs mixed Italian seasoning
1/2 tsp salt
1/4 tsp fresh ground white pepper
1/2 tsp garlic powder
1 tsp ground flaxseed meal

Sauce:
1 Tbs olive oil
1/2 onion, finely chopped, approx 1/2 C
1 clove garlic, crushed
1/4 tsp salt
1 tsp oregano
15 oz can crushed tomatoes
15 oz can plain tomato sauce

To make meatballs, heat olive oil in a large skillet to medium high. Mix together all dry ingredients, then wash your hands and get in there to squeeze all the dry stuff together with the ground chicken. Ok, you could use a spoon, but you're going to be using your hands anyway to shape the chicken mixture into balls about one to one and a half inches in diameter. Place the chicken balls in the skillet, turning them to brown on all sides. I was surprised by how much more the ground chicken splatters than the ground turkey I usually cook, probably because it's higher in fat. (I am looking at that Kitchen Aid meat grinder attachment, by the way. Thanks to those of you who recommended it.)

While the meatballs are browning, heat the olive oil in a heavy bottomed pot and cook the onion until translucent. Stir in the rest of the seasonings, then the canned tomatoes. I used this mixture of crushed tomatoes and tomato sauce because that's what was in my cupboard, but use whatever kind of squished tomato you prefer. Once the meatballs are brown on all sides, gently transfer them to the pot of sauce, and allow them to simmer on low for twenty to thirty minutes. Serve over egg and dairy free angelhair pasta. Makes about two dozen meatballs.

Update: You may also enjoy Swedish Turkey Balls.

Egg and Dairy Free Lasagna

My husband loves cheesy homemade lasagna. I used to make it regularly, but it's been years since the poor man has had a taste of it. I took pity on him, and decided to try to make a dairy free version. We were both amazed at how much this tastes like the real thing. The Kid loved it, too, and was completely oblivious to all the vegetables taking a joy ride to his tummy.

Sauce:
2 Tbs olive oil
1 sweet onion, chopped
8 oz mushrooms, sliced
2 cloves garlic, crushed
1 Tbs mixed Italian herbs
salt and fresh ground pepper to taste
1 lb ground turkey or turkey sausage
28 oz can crushed tomatoes
15 oz can tomato sauce

Spinach Layer:
10 oz frozen chopped spinach, thawed and drained
8 oz Tofutti Garlic and Herb "Better Than Cream Cheese", softened

Additional:
1/2 package egg and dairy free lasagna noodles
3 large zucchini (total approx 1-1 1/2 lbs)
olive oil spray (optional)
dried oregano

Preheat oven to 375F. Heat olive oil to medium high in a large, heavy bottomed pot. Saute onions until translucent. Stir in mushrooms and seasonings. Add ground turkey or turkey sausage, and cook until all pink is gone. Stir in crushed tomatoes and tomato sauce, and turn off burner. In a medium bowl, mix together spinach and Tofutti BTCC until completely combined, then set aside. Using a mandoline or a food processor, slice the zucchini thinly.

Spread a thin layer of sauce in the bottom of a 9" by 13" baking dish. Place a layer of uncooked lasagna noodles on top of the sauce without allowing the noodles to touch each other. Ladle half of the remaining sauce atop the noodles. Gently spread the spinach mixture to completely cover the sauce. Place a second layer of uncooked noodles on the spinach. Cover the noodles with the remaining sauce. Cover the sauce with overlapping rows of zucchini. (The zucchini idea came from the movie "Ratatouille".) Spray the zucchini with olive oil, and sprinkle with oregano.

Bake uncovered for 45 minutes, then allow to stand for 15 minutes before serving.

Honey Mustard Chicken Strips

Nowadays, when I think of "fast food", I think of cross-contamination, of egg and milk breading migrating through hot oil to attack The Kid's beloved french fries or chicken strips. (You don't want to know how I reacted when I found out that Chik-fil-A fries everything in peanut oil!) After much experimentation, I've managed a respectable, and healthier, homemade chicken strip. I tried different breadings: soft bread crumbs, cornflakes, and panko, by themselves and in various combinations. This is the best result I've found, but I'd love to hear any suggestions. I think that a cornflake and dry bread crumb combination would be best, but I'm unable to find a safe commercial brand of crumbs. As usual, be sure to read the labels on all ingredients.

3 chicken breast halves

Stage 1:
1/2 C all-purpose flour

Stage 2:
1/4 C honey, microwaved 10-20 seconds
1 Tbs dijon mustard
1 Tbs lemon juice
1 Tbs vegetable oil

Stage 3:
2 C corn flakes
1 C panko (Japanese style bread crumbs)
1 tsp paprika
1/2 tsp garlic powder
1/2 tsp salt

Preheat oven to 375F. Line a broiler pan or cookie sheet with nonstick aluminum foil. (You could also coat a pan with vegetable oil, but I have not tried it.) Measure out the corn flakes into a quart size ziploc bag. Try to squeeze out all the air before closing tightly and giving to your child with the instructions to smoosh the cornflakes into the smallest pieces possible. (Accompanied by threats of bodily harm if the bag is opened in a carpeted area.)

Place flour on a large plate. Microwave honey in a medium bowl, then whisk in mustard, lemon juice, and oil with a fork. Leave the fork in the bowl for use with the chicken. Mix together crushed corn flakes, panko, paprika, garlic powder, and salt on another large plate. Cut each chicken breast half against the grain into six pieces, making the strips in the thicker part of the chicken slightly narrower, so that they are closer to the same size.

Put your chicken pieces through the three stage assembly line. Dredge each chunk o' chicken in the flour, being sure to tap off any excess. Drop gently into the honey mixture. Use the fork to turn chicken over and place on the breading plate. (Sticking your fingers in the bowl will lead to an unbelievable mess.) Cover both sides of the chicken with the breading mixture and place directly onto pan without allowing the chicken pieces to touch each other. Repeat until all the chicken is breaded.

Bake chicken for 25 minutes, increasing or decreasing the time by 5 minutes if the breasts are unusually thick or scrawny. Cut into the thickest piece of chicken to make sure all pink is gone and the juices are running clearly. Now practice saying, "No, this is better than McDonald's!"

Chicken Soup

This is the chicken soup you have been looking for.

2 Tbs olive oil
1 sweet onion, chopped (approx. 1 C)
1/2 tsp salt
ground white pepper to taste
1 1/2 tsp dried thyme leaves
1/2 tsp dried rosemary
4 oz fresh mushrooms, sliced (approx. 1 C)
2 cloves garlic, finely chopped
1 1/2 lbs boneless, skinless chicken thighs, sliced into 1/2" wide strips
1 quart chicken stock
1/2 C white rice
2 carrots, sliced
2 stalks celery, sliced
handful of Italian parsley or celery leaves, chopped, for garnish (optional)

Heat olive oil in a large heavy bottomed pot on medium high. Saute onion, salt, pepper, thyme, and rosemary until onion is transparent. (Omit salt if using commercial chicken stock in recipe.) Add mushroom and garlic, cooking until heated through, then add chicken. Cook chicken until all pink is gone, then add chicken stock. Bring to a boil, add rice and stir, cover with lid, and reduce heat to a low simmer. After ten minutes, add carrots and replace lid. After another five minutes, add celery, and close lid again. Allow to simmer for five more minutes, adjust salt, garnish, and serve. (This timing method creates perfectly cooked vegetables, instead of the slimy pieces of mush that are usually lurking in soup bowls.)

Chicken Stock

5 lbs chicken necks and/or backs
water
2 onions, quartered
2-3 carrots, split lengthwise
3-4 stalks of celery, broken in half
2-3 parsnips, split lengthwise
handful of black peppercorns
1-2 bay leaves
2-3 dried mushrooms

Place chicken in a large stockpot, and cover with water to within a couple inches of the top. (It's OK to start with frozen chicken.) Bring the water to a boil, then drop temperature to a very low simmer. Skim foam from the top until no more appears, then add the rest of the ingredients. Allow to simmer on the lowest heat setting that will still cause bubbles for at least eight hours. (If you're not planning on spending eight hours at home, a crock pot will also make delicious stock, but the color will be an odd dark brown.)

Remove from heat and allow to cool slightly. Line a colander with paper towel and gently pour stock through colander into a large pot or bowl, preferably placed in the sink. Discard the remnants left in the pot. In I'm Just Here for the Food, Alton Brown recommends filling a ziploc bag with ice, then floating it in the stock to cool it quickly. (He also describes a daredevil scheme using cheesecloth and aquarium tubing for siphoning the stockpot empty, but I've never been brave enough to try it. Although it is not oriented toward food allergy avoidance, I highly recommend the book. It explains how different cooking processes work, which helped me greatly when I began to experiment in the kitchen.)

Refrigerate the stock overnight, then skim off the fat from the top of the liquid. Freeze, or use immediately. I use a combination of one, two, and four Cup sized plastic freezer containers, so that I don't have to thaw more than I need.

BBQ Chicken Drummies

These drummies are sweet, tangy, and messy. Just don't let your kid wear a white shirt while eating them!

1/2 C orange juice
6 oz can tomato paste
1/2 sweet onion, finely chopped
3 Tbs dark brown sugar
3 Tbs apple cider vinegar
1 tsp salt
1 tsp onion powder
1 tsp paprika
3-4 lbs skinless chicken drummies

Mix together all ingredients except chicken in a medium bowl. Combine with chicken either in a gallon ziploc bag or a covered nonporous dish. Allow to marinate anywhere between 2 and 24 hours.

Place drummies in a broiler pan, covering with any leftover marinade. Cook under broiler for 20 minutes, turning them over halfway through. Don't expect leftovers!

Turkey Chili Junior

This is a mild, but flavorful, version of chili, that can be on the table in under half an hour. Allergy Dad likes to add some cayenne and chili powder to his.

2 Tbs olive oil
1 sweet onion, coarsely chopped
1/4 tsp salt
fresh ground white pepper, to taste
1/4 tsp paprika
1/2 tsp ground cumin
1 clove garlic, pressed
1 lb ground turkey
29 oz can tomato puree
15.5 oz can kidney beans, rinsed
1 small can corn

Saute onion in the olive oil in a heavy bottomed pot over medium high heat until translucent. Mix in spices and garlic. Add ground turkey and cook until pink is completely gone. Mix in tomato puree, kidney beans, and corn. Continue to cook until the chili just starts to bubble. Serve with cornbread or over rice. The leftovers freeze well.

Swedish Turkey Balls

Traditional Swedish meatballs are made from a mixture of ground beef and pork using bread soaked in milk as a binder. In this version, I use ground turkey with flax seed meal, which improves both the structure and the brownness of the meatball. The flax seed meal does have a distinctive nutty flavor, so I've also increased the spices to compensate. The result is a truly authentic tasting Swedish meatball! My Ama would be proud.

2 Tbs dairy free margarine
1/2 onion, very finely chopped
1-1/2 lbs. ground turkey
3 Tbs finely chopped flat-leaf parsley OR 1 Tbs dried parsley
1 Tbs flax seed meal
1/4 tsp. salt
1/2 tsp. ground nutmeg
1/4 tsp. ground allspice
1 tsp. lemon juice
1 C hot chicken stock

Saute onion in 1 Tbs margarine until soft, then remove from heat. Combine all ingredients except remaining margarine and chicken stock in bowl and stir until mixed well. (Remember to wash hands and sanitize surfaces after handling raw poultry.)

Shape turkey mixture into balls 1-1/2 to 2 inches in diameter. Saute in remaining margarine over medium high heat until brown on all sides. Add chicken stock, then cover with lid and simmer over low heat for 10 to 15 minutes until cooked through.

Serve with potatoes or over egg-free noodles. The chicken stock makes a fantastic pan sauce.

Update: You may also enjoy Italian Meatballs with Angelhair Pasta.