Happy Holidays!

Today, I'm making "Christmas Orange Marmalade with Agave" in my kitchen. As I look at my recipe below, I think about the many things you and your family are doing this week to prepare for your celebration. Maybe it will include my orange marmalade! But for sure, I want to thank each of you for the friendship, support, and your interest in "Caroline's No Nightshade Kitchen: Arthritis Diet."  I'm very grateful to all of you! Wishing you a very special and loving Christmas!

Be well,

Caroline

CHRISTMAS ORANGE MARMALADE WITH AGAVE

This delicious and fragrant orange marmalade creates a lovely hostess gift during the holidays. Christmases past came to mind as I prepared a dozen jars of this jam for loved ones. This recipe is sweetened without sugar, which is replaced with agave.  Happy Holidays!!!!

12 (8oz.) canning jars with lids and seals,

    washed and sterilized

2 ½ lbs. or 8-10 large naval oranges, washed well

1 -2 lemons, zest finely grated and juiced

4-5 cups water, or more as needed

30-36 oz. bottle agave, used for desired sweetness

Wash jars, lids, and seals, then sterilize in boiling water; place on a clean kitchen towel. Slice oranges with a mandoline, food processor, or by hand to 1/8 inch pieces. Thin is important. Stack orange slices and cut into quarter pieces. Place oranges in an 8 quart pot, add water, lemon zest and juice. Bring to boil for approximately 10-12 minutes. Reduce mixture to a high simmer, stirring often, for about 1 hour or until fruit is very tender, and marmalade thickens nicely. Add 1 cup agave as mixture cooks, and test for sweetness. Add additional agave, as desired, during cooking process. Mixture should reach 222-223 degrees F on a candy thermometer. Oranges will darken to a rich orange color. Marmalade should be a soft gel when done. Use a canning funnel and ladle to fill jars with jam. Marmalade may vary by 1-2 jars. Wipe rims and threads of jars with a moist paper towel. Add a lid and ring, and then tighten each jar. Let cool on kitchen counter before storing in refrigerator. Marmalade can be refrigerated for up to 2 months, but is a treat on Christmas morning. Enjoy!

In case you've not seen "Caroline's No Nightshade Kitchen: Arthritis Diet," thought I'd share the cover with you. Happy Holidays!

I hope this chef in New Mexico finds relief with arthritis, and that she enjoys my recipes. 
All the best! 
Caroline 

"My girlfriend in N.M. ordered her book on Amazon after I told her about it. She's a chef and former restaurant owner, now retired from the restaurant business but continues to test new recipes and serve up wonderful dinners/pastries to all of us on the ranch. She has recently had problems with arthritic pain in her hands. She hopes that eliminating nightshades from her diet will help  control her pain."  L.L.

Caroline's No Nightshade Kitchen: Arthritis Diet is available in Boulder at: 
Boulder Book Store, Alfalfas, and Peppercorn. 
Online please see: Amazon.com and BarnesandNoble.com

Hope you  had a fabulous Thanksgiving, and that you feasted at a table filled with delicious foods, surrounded by family and dear friends.  Blessings on your holiday season.

All the best,

Caroline 

Mushroom Medley Soup    

This hearty mushroom soup was created for Thanksgiving dinner, but it would be lovely anytime throughout the holidays. Hope you enjoy!!

Serves 10.

4 cups reconstituted dehydrated shitake mushrooms

   (follow directions on package and reserve shitake steeping

    water)

12-14 white mushrooms

9-10 crimini or Italian brown mushrooms

Place the mushrooms in a food processor in small batches to coarsely mince. Set aside.

8 garlic cloves, minced

½ large onion, minced

½ stick butter

1-2 tablespoons olive oil

6 cups (mix) beef and chicken stock

Reserved shitake steeping water

¾ cup fresh parsley, minced

2 tablespoons fresh lemon juice

1 -2 tablespoons instant coffee

3 tablespoons dried Italian herb mix

Kosher salt, black and white peppers, to taste

2 cups dry vermouth

3 tablespoons cornstarch in ½ cup cold water

½ cup goat cheese, softened

Seasoned croutons

4-5 boiled eggs. sliced

Sauté garlic and onion in butter to caramelize, then add the mushroom mix and olive oil as needed. Continue to sauté for 5-8 minutes. Add beef and chicken stock with 2 cups steeping water. Add: parsley, lemon juice, instant coffee, herb mix, salt, and peppers. Mix well and bring to a boil. Add vermouth (and additional steeping water if needed), return to boil for 5 minutes. To slightly thicken and for desired consistency, slowly add cornstarch/water stirring constantly. To finish, break goat cheese into pieces and add to boiling soup. Blend well. Serve in bowls or mugs, topped with croutons and egg slices. Serve immediately.

You already know that Boulder is known for some of the finest dining in the region. But did you know this includes "Boulder's Nightshade Friendly Restaurants?"  Over the next several months, I'll feature local restaurants on my blog and website that have been extremely helpful in assisting with ordering food selections that are not only amazing to the palate and to the eye, but are NIGHTSHADE FREE. Their waitstaff and chefs are careful to suggest foods that  do not cause those of us who are sensitive to  nightshades discomfort in any way. The foods they suggest provide exquisite cuisine! Here are favorites that I enjoy and highly recommend.
MATEO     THE LEAF
      RADDA        BLACK CAT
                BRAMBLE AND HARE

Enjoy a fabulous dining experience at one of these fine restaurants soon. They offer gluten and lactose free selections as well. 
Bon Appetite!
All the best,
Caroline  

Some friends asked the other day about the Table of Contents for "Caroline's No Nightshade Kitchen: Arthritis Diet." So, here you are. I hope this gives you an idea of what the book is about and the various types of recipes that are presented. You'll find my history and journey with nightshade foods and arthritis, all kinds of interesting food options, and a little more for your pleasure. I hope you enjoy my book as much as I've enjoyed creating it!
Be well and take good care,
Caroline  


TABLE OF CONTENTS
1. Caroline’s No Nightshade Kitchen: Arthritis Diet
   a. My Simple Story and fourteen year history 
   b. Basics about Nightshades and Their Effect on Arthritis 
   c. Test for Determining Sensitivity to Nightshades 
   d. Let’s Begin 
2. Things I’ve Learned In the Kitchen, 
      and Want to Share with You
3. Appetizers for Festive Starts 
4. Succulent Soups And Stews 
5. Salads for All Seasons 
6. Fish and Seafood to Delight 
7. Chicken with Zest
8. Beef and Pork to Feed Body and Soul 
9. Lovely Vegetables and Vegetarian Entrees
10. Savory Pastas and Grains
11. Eggs for Every Occasion
12. Surprising Pizzas
13. Desserts and Other Fine Finishes
14. Beverages, Sauces, and Other Fun Stuff 
15. Epilogue, Another Side of my Personal Story
16. Caroline Thompson - Life Bio
17. Appendix
18. Index

Last night, a cold snowy night in Boulder, I was talking with a friend about parsnips. There just happens to be a recipe in my new cookbook for "Puree of Parsnips with Scotch Whiskey." Now, does that sound like comfort food? Since I had purchased parsnips earlier in the day, I thought why not. The recipe for this particular dish has the most mellow, yummy flavor, and the slight hint of scotch smooths the parsnips even more. I had extra broth from stewing the parsnips and plan to thin the puree for a lovely soup at dinner tonight.  If you're not a fan of parsnips, you might really like this one though. 
Be well...and stay warm!
Caroline

PUREE OF PARSNIPS WITH SCOTCH WHISKEY

Serves 6-8.

2 lbs. parsnips, peeled and thinly sliced

1 onion, coarsely chopped

4 tablespoons butter, softened

1-2 cups chicken stock

water

1 oz. scotch whiskey

1 teaspoon nutmeg

Kosher salt

In a medium pot, place parsnips over onions, add 2 tablespoons butter, chicken stock, and water to cover (2 inches above vegetables). Simmer until very soft, approximately 30-45 minutes. Add water, if necessary. When done, the liquid should be mostly evaporated. Place parsnip mix in food processor (or use a stick blender in the same pot), with some of the broth. Add remainder of butter, scotch, nutmeg, and salt, to taste. Puree until smooth. Serve immediately. 

Nightshade free

Gluten free

p.s. If you add just a little extra water while stewing the parsnips, you'll have what you need to make a delicious soup the next day.  Reserve some of the liquid before you puree the parsnips.

Hi Dear Friends........this is an exciting time for Caroline's No Nightshade Kitchen: Arthritis Diet, which is now available on Amazon.com and other online book sites. You can purchase your copy and/or post a review. Please use the following convenient site for Amazon:
 http://www.amazon.com/Carolines-No-Nightshade-Kitchen-Arthritis/dp/1432797166/ref=cm_rdp_product

Thank you for your continuing support!
Be well,
Caroline

Just this morning....my book is

PUBLISHED !!!

If all goes well, I will have the first

copies in a couple of weeks,

maybe less.

Thank you for your loving

support, patience, and friendship

throughout this process!!

much love,

Caroline

"published author"

:-)

These special Deviled Eggs, with truffle oil, are a hit at any gathering. I never have made "enough." They're pretty to look at and absolutely delicious.  Anchovies too?  You bet!

Just because you need to eliminate nightshades, gluten, or lactose from your diet, you can still enjoy interesting and delicious foods! These eggs are a must at your next party.

TRUFFLE OIL DEVILED EGGS

 

1 dozen eggs, hard boiled, peeled, and halved

1 can anchovies, drained and minced

3/4 cup mayonnaise

2 teaspoons Dijon

1 tablespoon truffle oil, or to taste

3 tablespoons onion, finely minced (optional)

Salt and white pepper, to taste

Minced chives and sliced black olives, garnish

 

Completely cool eggs before assembling. Truffle oil tends to loose flavor when exposed to heat. When cool, remove yokes carefully; place in a small bowl with minced anchovies, mayonnaise, and Dijon. Mash well with a fork. When smooth add truffle oil, onion, if desired, and seasonings.  Arrange whites on a large serving platter; fill each one with yoke mixture. Garnish with chives, then place an olive slice in center.

                   Something special for dinner tonight. Who says living
                    nightshade and gluten free has to be boring!

CHICKEN PICCATA WITH LEMON AND CAPERS

This savory classic Italian dish is easy to make, and is nightshade and gluten  free. The delicate, delicious sauce is something to rave about!    Serves 2-4.

2 bonesless/skinless chicken breasts, cut in half and

       pounded into cutlets  

Kosher salt and black pepper, to taste

Gluten free flour

Nonstick spray

3 tablespoons vegetable oil, or as needed

¾-1 cup dry vermouth

2 teaspoon fresh garlic, minced

¾-1 cup chicken stock

3 tablespoons fresh lemon juice

1 tablespoon capers, drained

3 tablespoons butter

Fresh lemon slices

1-2 tablespoons fresh parsley, minced

Season pounded chicken cutlets with salt and pepper. Dredge in flour, set aside. Heat nonstick spray and oil in a large skillet. Place cutlets in pan, sauté each side 3-4 minutes, until golden and done. Remove to a warming dish. Deglaze pan with vermouth and garlic. Cook garlic until golden. Add chicken stock, lemon juice, and capers. Return chicken cutlets to pan, warm in sauce on each side 1-2 minutes. Transfer to warming dish. To finish sauce, place lemon slices and butter in pan with liquids. Melt butter, and when lemons begin to cook, pour over chicken. Sprinkle fresh parsley over dish and serve. (Note: The chicken cutlets cook faster when pounded very thin.)

There's lots going on in my kitchen, and office, as we rapidly move toward having Caroline's No Nightshade Kitchen: Arthritis Diet on the shelf. Won't be long now. Thank you for your patience. In the meantime, I wanted to share a new recipe for using leftovers, which can be of help for all of us. Happy cooking and be well!

Caroline

LEFTOVER  ASIAN  STIR-FRY  WITH  RICE  STICKS

This recipe developed one evening when there were only a few ounces of leftover grilled pork in the refrigerator, along with some fresh vegetables. See what happened.    Serves 2-3.

4 oz. leftover grilled pork, thinly sliced

½ shallot, minced

1 ½ cups celery, sliced

1 cup carrot, chopped

2 cups asparagus, sliced in ½ inch pieces

½ package of rice sticks and boiling water

Sesame oil

White and black peppers, to taste

Kosher salt, to taste

Tamari

Asian fish sauce

¾ cup fresh basil, loosely packed

Slice pork, set aside. Prepare vegetables, set aside. In boiling water to cover rice sticks, stand for 10 minutes to soften.  When done, drain well, chop in 2 inch pieces, cover with paper towel. Place 2 tablespoons sesame oil in medium skillet. Sizzle oil, add pork and vegetables. Stir-fry until vegetables are tender crisp. If needed, add additional sesame oil. Season with peppers, salt, tamari, and fish sauce, to taste. Add rice sticks and basil, mix well. Serve immediately. Note: Please use vegetables that are on hand in your kitchen, and leftover chicken can substitute for pork.  Enjoy!!

NIGHTSHADE FREE

GLUTEN FREE

LACTOSE FREE

Spicy Shrimp with Gluten Free Pasta

 

 

 

This delicious shrimp dish is laced with Madeira sherry, mushrooms, and garlic. It's perfect for an easy, autumn supper, when you may be growing tired of grilling. (But, do we ever get tired of grilling?) Shall I say, this pasta dish is a nice alternative.  Serves 2.

SPICY SHRIMP WITH GLUTEN FREE PASTA

Serves 2.

8 medium-large shrimp, raw and shells removed

2 tablespoons toasted sesame oil

Kosher salt, white pepper, and black pepper, to taste

3 large garlic cloves, minced

Dash tamari

1 tablespoon Dijon mustard

Squirt fresh lemon juice

2 servings gluten free pasta

6-7 large mushrooms, sliced

Olive oil

1 cup Madeira sherry

Place shrimp in a bowl with sesame oil, salt, peppers, garlic, tamari, mustard, and lemon juice. Add additional white pepper, as desired. Mix well and refrigerate for at least 1 hour. When ready to serve, prepare 2 servings of gluten free pasta, drain, keep warm. In a skillet, at medium high heat, sauté mushrooms in 1-2 tablespoons olive oil, until shinny and soft. Push to side of pan, add shrimp mixture, sauté until shrimp turns pink. Add Madeira sherry and additional olive oil, if needed for consistency. Simmer for a couple minutes longer to slightly thicken. Mix well with cooked pasta, adjust seasonings, and serve.

Note: Simple supper, nightshade, gluten, and lactose free! Enjoy!

Hello again! If you've been a follower for a while, you may notice that Caroline's No Nightshade Kitchen: Arthritis Diet has a new look as well as the new website:
http://www.carolinesnonightshadekitchenarthritis.diet

Hope you will take a peek at the website, and I'd enjoy hearing your comments.

Be well,
Caroline  

Well, I did it again to my surprise. This past weekend in a restaurant near my home in Boulder, I unknowingly ate some form of nightshades in the food I ordered. As careful as I am in restaurants, and as helpful as the waitstaff can be, sometimes a mysterious ingredient gets on my plate, and I have a serious episode with nightshades foods. The food was delicious and lovely, but by the time I returned home, my hands were in severe pain that lasted throughout the night, into the next morning. Unfortunately, this time the pain spread through my entire hands, not just the knuckles. I still don't know what the ingredient was, there didn't seem to be anything spicy in any of my foods, but something was there. The extraordinary pain is the same every time: consume something with nightshades, then pain attacks within 30-45 minutes. All of us who suffer with arthritis and nightshade sensitivities must be careful with everything we eat...the cost is great if we aren't. I'm concerned the damage will remain as increased disfiguring, long after the pain subsides. 

Take good care and be well!
Caroline

NEW WEBSITE:  http://www.carolinesnonightshadekitchenarthritisdiet.com

GRILLING TONIGHT?  Who says that you can't have yummy summer fare without nightshades: tomatoes, peppers, white potato, and eggplant. Grill you favorite chicken or fish recipe tonight, and add PEACH AND RICOTTA SALAD for something new and festive. I hope your summer is filled with special treats of all kinds. Be well!

My very best,

Caroline

PEACH AND RICOTTA SALAD

A beautiful summer’s delight that comes to life with white peaches, low fat ricotta, pistachios, and lemoncello. How bad is that?    Serves 4.

1 cup low fat ricotta

Agave or honey

1-2 tablespoons fresh lemon

1/3 cup finely chopped pistachios

4 medium white peaches, unpeeled and thinly sliced

Drizzle olive oil

Lemoncello, chilled

On four individual salad plates, add ¼ cup ricotta, smooth into a small circle. Top with 1 teaspoon agave or honey and 1 teaspoon lemon juice. Sprinkle lightly with pistachios. Top with sliced peaches, a tiny drizzle of olive oil, additional pistachios, and 1 tablespoon lemoncello. Serve immediately.

CANTALOUPE,  ONION, AND CUCUMBER

                                 GAZPACHO  WITH ORANGE

For something different, spicy, and refreshing on a hot summer’s day, try this nightshade and gluten free cold soup. If you want to tame the spice,  reduce white pepper. Serves 4-5.

1 cantaloupe, seeded and diced

1 cucumber, peeled and diced

½ onion, minced

2-3 green scallions, sliced

Zest of  l lemon

Juice of 1 lemon

3 tablespoons white wine vinegar

1 teaspoon white pepper, or to taste

¼ teaspoon black pepper

Salt, to taste

1 teaspoon dried basil

¼ cup fresh mint, minced

2 cups yogurt

1 cup ice cold water

2 cups orange juice

Place first 12 ingredients in a large mixing bowl. Blend well, slowly add yogurt, until smooth. Add cold water and orange juice. Mix well, and chill for several hours.

Nightshade free

Gluten free

Peach Gazpacho for Hot Summer Days...and Nights

Greetings from......  
Caroline's No Nightshade Kitchen: Arthritis Diet

Hope you're doing well during these hot summer days. If you want something to cool the palette, how about Peach Gazpacho. Peaches are just about perfect, so the time is right for this luscious soup. It's a summer's treat in my kitchen.

Special thanks to those of you who have shared your experiences about eliminating nightshade foods from your diet. Many of you found that your arthritis pain has diminished greatly or has completely stopped. On a personal note, the pain and inflammation in my hands is completely gone as long as I avoid nightshade foods in any form. This is not new for me, but what I've experienced for many years. Unfortunately, the smallest amount of tomatoes, peppers, white potato, eggplant, or any derivative or seasoning made from nightshades triggers extreme pain and swelling for me, in about 45 minutes.

CAROLINE'S NO NIGHTSHADE KITCHEN: ARTHRITIS DIET is in production and should be available around September 1. I hope you can join me for the introduction event for my book, which will be announced.  The cookbook and guide has 200 recipes that are nightshade free, but many are gluten and lactose free. I've learned that many who are affected by nightshades, including those with rheumatoid  arthritis, multiple sclerosis, and other inflammatory diseases, often have problems with gluten and lactose as well. There's still much to be learned about the mysteries of various foods that affect our bodies.

While I wait for the book to be published, I continue to cook and develop recipes that I'd like to share. My Peach Gazpacho recipe is one of those, and is listed below. Throughout the summer, I plan to post many of my new recipes which are not in the cookbook, and some that are. Please check this blog for additions. It's summer and time to think of foods that are cool and easy to prepare. I hope the recipes will be helpful as you enjoy BBQ's, picnics, and summer parties on the patio.

So for now, happy summer and stay cool. Living better with arthritis is my goal for all of us!

Be Well,

Caroline

PEACH GAZPACHO

Serves 4-6.

6 ripe peaches, pitted with skin, and sliced

1 cucumber, peeled, seeded, and chopped

1 large garlic clove, chopped

3 tablespoons white wine vinegar

¼ cup fresh lemon juice, or to taste

2 tablespoons olive oil

3-4 tablespoon onion, chopped

White pepper and Kosher salt, to taste

½ - 3/4 cup Greek yogurt

½ - 3/4 cup cold water

3-4 tablespoons fresh basil, chopped

1-2 avocados, sliced (garnish)

Sprigs of fresh basil (garnish)

In a large food processor, add peaches, cucumber, garlic, vinegar, lemon juice, olive oil, onion, pepper, salt, yogurt, and water. Process until smooth, but retain some texture. Add basil and refrigerate for 4 hours. When ready to serve, garnish with slices of avocado and sprigs of basil. Note: This soup can be made the day before.

SOMETHING COOL FOR HOT SUMMER DAYS!!


Greetings!
With Caroline's No Nightshade Kitchen: Arthritis Diet, in publishing phase, I thought I'd share a new quinoa recipe. It's crisp, cool, and satisfies the palette! Hope you are well and having a lovely summer. Take good care!
Caroline  



QUINOA MIXED VEGETABLE SALAD
 Serves 6-8.
1 cup quinoa, cooked and set aside
6 radishes, thinly sliced
½ cup pine nuts, toasted
3 green onions, sliced including blades
¾ cup cucumber with skin, finely chopped
½ to ¾ cup cilantro, coarsely chopped
½ cup carrots, finely chopped
1 rib celery, diced
1 cup red cabbage, finely chopped
Kosher salt and black pepper, as needed
White wine vinaigrette, as desired
 Cool cooked quinoa slightly, place in a large bowl with remaining ingredients, except dressing. Toss gently, adding desired amount of vinaigrette. Serve immediately, or chill.