Tuesday, September 18, 2012

                   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.)

Sunday, September 16, 2012



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






Friday, September 7, 2012

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!

Thursday, September 6, 2012

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  

Wednesday, September 5, 2012

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