Welcome to CAROLINE'S NO NIGHTSHADE KITCHEN: ARTHRITIS DIET. This blog is for those of us who have arthritis and other inflammatory diseases. If you'd like to explore the effect of nightshade foods in your diet, and possible connection to arthritis, you've found the right place. NIGHTSHADES ARE: TOMATOES, PEPPERS, WHITE POTATOES, AND EGGPLANT.
Tuesday, February 18, 2014
MINI SALMON CAKES WITH FRAGRANT REMOULADE
Pan seared mini Salmon Cakes make wonderful appetizers for your next tapas or cocktail party, but they are delicious as a main course served with your favorite side dishes. However, you will enjoy a tangy remoulade sauce, which also makes "nice dipping" for roasted Brussels sprouts, as seen above. Enjoy!!!
Remoulade.... 1/2 cup Miracle Whip or mayonnaise 2 tablespoons NF Worcestershire Sauce 1 tablespoon Dijon 1 tablespoon yellow mustard 1 teaspoon horseradish juice of 1/2 lemon Blend well and enjoy! Makes 1 cup. xoxo
P.S. Nightshade free Worcestershire sauces are available at major food markets, but I recommend store brands from Krogers, King Soupers, and Safeway. Check labels to avoid chili extract, which exacerbates many forms of arthritis.
Caroline Thompson is author of CAROLINE'S NO NIGHTSHADE KITCHEN: ARTHRITIS DIET, available in Boulder at Boulder Book Store and Savory Spice Shop, and in Denver at Savory Spice Shops and The Tattered Cover Book Stores.
Here's a very simple fish dish for the new year. It came together quickly last night for dinner and was really tasty. The sauce made the dish and it would be a lovely addition to salmon or trout filets, as well.
Happy New Year!! And may it be healthy and happy!
POACHED TILAPIA IN LEMON
A very easy midweek supper or
for weekend guests, that comes together quickly and tastes delicious!
2 tilapia filets, wash and pat dry
1 cup chicken stock
Splash white wine
Ample squeeze fresh lemon juice
Salt and pepper, to taste
2 tablespoons butter
Season tilapia with salt and
pepper, set aside. Place remaining
ingredients in a large skillet with lid and bring to boil. Lay the fish in the sauce, cover pan, and poach
for about 3-4 minutes. Gently turn tilapia over, cover, and cook an additional
3-4 minutes, depending on size of fish. Remove each filet to a serving dish and
1/3 cup cold water
1 rounded tablespoon cornstarch
2 tablespoons capers
Quickly bring liquids to
boil. Mix water and cornstarch, then add to the sauce. Blend until lightly
thickened and add capers. Adjust seasonings. Immediately pour over tilapia and
Sunday morning brunch at home with something tasty in the kitchen that includes smoked salmon and avocado. Just happens to be the 30th anniversary of the "day we met." Yes, we still celebrate that special day. Rather, a milestone. Try this simple dish when you have something important to celebrate on a Sunday morning, or when you just want something delicious.
SMOKED SALMON, EGGS, AND
5 fresh eggs
Splash fat free half and half
Kosher salt and black pepper, to taste
½ large onion
½ cup smoked salmon, torn in small bites
1 ripe avocado cut in cubes
Whisk eggs with half and
half, salt, and pepper. Set aside. Place onion in a medium skillet with 1-2
tablespoons olive oil. Saute onion until is very tender, add eggs to scramble
until set, but fluffy. Add smoked salmon and stir gently. Plate and top with
avocado cubes. Serve immediately.
Surprise Tuna Salad.........and of course, it's nightshade, gluten and lactose free. When you want something quick and delicious, check out this version of tuna (or chicken) salad. The secret ingredient that makes it so darn fast is scrambled eggs. And, give your arthritis a rest at the same time. xoxo
SURPRISE TUNA SALAD
This very simple tuna salad,
is quick and easy because the secret ingredient is scrambled eggs. When you
don’t have time to boil eggs for your favorite
tuna (or chicken) salad, just
remember scrambled eggs work remarkably well. Serves
7 oz. can albacore tuna
1/3 cup mayonnaise, or as desired
3/4 cup celery, finely diced
1/3 cup dill pickle relish
2 scrambled eggs (see below)
Kosher salt and pepper, to taste
1 teaspoon dill weed (optional)
1-2 tablespoons onion, finely diced or
After eggs are scrambled,
break up eggs with a fork, or coarsely chop with a knife. Toss all ingredients
gently and serve with lettuce on lightly toasted bread or on a bed of lettuce
lightly dressed with a favorite vinaigrette.
Are you sensing that first touch of autumn that comes along about now? I do, and I'm taking every advantage to grill and enjoy summer salads as August races to Labor Day. Hope your summer has been a delight and that you're well!
This simple summer chicken
dish can be transformed into something special by adding mushroom and onion
marmalade. This is the perfect finish as the chicken comes off the grill, but
is recommended for pork and beef as well.
Serves 6. 6 bonesless/skinless chicken breasts
3 tablespoons tamari
1 teaspoon garlic powder
Black pepper and salt, to taste
Drizzle olive oil, as needed
2 large onions, sliced thinly
6-7 mushrooms, sliced
Wash and dry chicken breasts,
place in a glass container, and drizzle with
tamari, garlic powder, pepper, salt, and olive oil. Set aside for 30-45
minutes, or refrigerate until ready to cook.
Place onions and mushrooms with dash of pepper, salt, and ample drizzle
of olive oil in a medium skillet. Cover and sauté until vegetables begin to
loose juices. Remove cover and continue to cook over medium heat, until nicely
done and slightly thickened. Set aside. Preheat grill to
425-450 degrees. Cook chicken for approximately 5 minutes on each side, or
until crisp and done. Place on dinner plate with serving of marmalade, and
We've been in Iceland for a couple lovely weeks, and I enjoyed getting to know Reykjavik, the lovely Icelandic people, their customs, and of course their foods. The people were charming and delightful, and very responsive when I explained my sensitivity to nightshade foods. However, an unknown ingredient accidentally kept getting into the foods I ate that stung my hands.
It was frightening because at first I feared that something different or new was happening to the arthritis in my hands. I believed I'd been so careful. But by being more vigilant with what I ate and especially the seasonings, the pain subsided and I was again pain free by avoiding nightshade foods.
It was just a reminder that for many of us, it only takes a little bit of a hidden ingredient, such as ground paprika or cayenne pepper, and we get stung. It can be so minor that we don't taste the seasoning, but it's enough to cause us serious discomfort.
This classic cold vichyssoise
has been missed at my table since having to omit white potatoes from my diet.
However, this altered version is nightshade free, and the substitute for white
potatoes is fluffy, cooked white rice and turnip. I don’t believe you’ll be
able to tell the difference with this substitute which tastes like the richness
of white potatoes.
5-6 first course servings
2 leeks, white part only minced
1 medium onion, minced
3 tablespoons butter
2 large turnips, diced
6 cups chicken stock
2 cups white rice, cooked
2 cups fat free half and half
½ cup chives, sliced (or watercress)
Sauté leek and onion in
butter for about 3 minutes. Add turnip and chicken stock; bring to boil, then
simmer until turnip is tender, or about 15-20 minutes. Add rice, mix well, and cool
slightly. Puree with stick blender, then add half and half, mixing well. Chill
for several hours or overnight. When ready to serve garnish with chives or