As Passover approaches, I'd like to share a savory stew that is a traditional choice, for my Jewish friends. I've shared a Seder with several of you over the years, and my memories of these times are dear.
Caroline 

CHICKEN STEW WITH SPRING VEGETABLES
     FOR PASSOVER
This lovely stew was adapted from a traditional Passover recipe, which incorporates seasonal vegetables.  The soup, without the chicken, can be served as a first course during the Seder, or a main course stew during Passover Week.  Once again, this modified recipe is nightshade, gluten and lactose free.   Serves 6.
 
1 ½ lbs.  chicken breast, with bone
1 ½ lbs. chicken thighs or drumsticks
1 large onion, sliced
1 bay leaf
4 sprigs fresh thyme, or ½ teaspoon dried
Approximately 2 quarts water
4-5 medium carrots, in 2 inch slices
1 lb. asparagus, sliced in 2 inch slices
Kosher salt and pepper, to taste
½ cup green scallions, sliced

Place chicken in a large Dutch oven or pot, with lid.  Add onion, bay leaf, and thyme, then cover with ample water.  Bring to a boil.  Skim foam, as necessary.  Cover and simmer 1 hour.  Add carrots, then simmer covered, for 45 minutes.  Remove bay leaf and thyme sprigs.  Remove skin from chicken and bone meat, then return to pot.  Reheat soup, then add asparagus and cook 10 minutes.  Season with salt and pepper, to taste.  Stir in green scallions and serve in large bowls.
Nightshade free
Gluten free
Lactose free

Please see earlier post, for additional recipes and information about nightshades, gluten, and lactose intolerance. 

As Holy Week and the Easter Season approaches, you may be thinking about "Deviled Eggs" for your holiday table.  At least, I am.  Originally, I seasoned these with cayenne and paprika, but WHITE PEPPER and ANCHOVY makes these eggs special now.  Wishing you and your family a very Happy Easter!

Caroline

CAROLINE’S DEVILED EGGS
Perfect not only during the Easter season, but for picnics, cocktail buffets, or other occasion when finger foods are front stage.   Anchovy has been called my secret ingredient, but it is magic in the eggs.  The flavor is subtle, but delicious.  Makes 24 halves.

1 dozen eggs, boiled, peeled, and halved
1 can anchovies, slightly drained and minced
½ cup mayonnaise, or more
1 tablespoon yellow mustard
2 tablespoons sweet relish (without red peppers)
Salt and white pepper, to taste
Gently remove the yokes from the eggs, placing outer whites on a large platter.   Place the yokes in a small bowl.  Mash with other ingredients, until fluffy, using a fork.  Add additional mayonnaise, if needed.  Spoon the mixture into the center of the whites.  The finished eggs can be garnished with a slice of olive, pickle, or fresh parsley. 
Nightshade free
Gluten free
Lactose free 

Please check previous posts for additional recipes!

Simple vegetables create beautiful side dish for Scallops.....nightshade and gluten free

Greetings once again!
Sometimes, simple is the best.  And nothing is simpler than sweet potatoes and turnips.  A touch of goat cheese, mashed with the vegetables and seasonings, brings something special to your table.  The mash is a great side-dish with almost anything, or a layer with other choices, as in the photograph above.  This selection features grilled scallops, as the focal point.
And as always, this dish is NIGHTSHADE FREE.  It's also, gluten free.  For lactose free,  omit the goat cheese.  It still has great flavor.
Hope you are well!
Caroline




TURNIP AND SWEET POTATO MASH WITH GOAT CHEESE
3 sweet potatoes, peeled and sliced
1 turnip, peeled and sliced
Water
1 tablespoon oregano
4 rounded tablespoons goat cheese, softened
Kosher salt and pepper, to taste

Cover sweet potatoes and turnip, with water, then salt and pepper, to taste.  Bring to boil, then reduce heat, cover, and simmer for 25 minutes, until tender.  Drain.  Add oregano, goat cheese, salt and pepper, then mash well.  

Night and Day/ Pain or No Pain

While talking with a friend this morning about nightshades, I said, "They're night and day for me, pain or no pain."  There were times, when I thought I could play around with nightshades.  Eat a few stolen nightshade bites, have pain for a couple hours, but it would go away.   Then two years ago, the pain would not go away, just like 14 years ago, when all this began.  Night and day.
Be well,
Caroline

Test for Determining Sensitivity to Nightshades

Several of you have asked for information about determining if you have a sensitivity to nightshade plants/vegetables.  The following test is from my cookbook, and outlines how to determine if you have the sensitivity.  I hope this is helpful!
Be well,
Caroline



1.  As a test, eliminate all nightshade foods, including tomatoes, mild to hot peppers in all forms, white potatoes, and eggplant from your diet.   This also includes potato starch,  bottled hot sauces, relishes such as spicy oriental pastes,  ground paprika and cayenne.

2.  Allow up to four weeks for any existing toxicity to flush from your system.    Relief may come more quickly, but please allow ample time. (It only took 3 days for my pain to completely leave.)   If you have this sensitivity, remember that the smallest amount of  nightshades in your system can cause an extreme reaction.  The onset of pain and swelling can occur anywhere between 30 minutes to a few hours.

3.  When you are completely pain free, you may choose to test each category of the nightshades individually to determine if all forms of these plants cause you discomfort.   Although rare, some individuals have a sensitivity to only one or two types of nightshades, although that sensitivity may be extreme.  It’s important to test each nightshade category individually. 

4.  When you become pain free and determine that you are sensitive to nightshades,  it will be necessary to be diligent about reading ingredient labels on processed foods, ask questions in restaurants about ingredients, and be aware of everything you are eating.   If you have the sensitivity to nightshades, remember even a small amount can trigger severe pain, possibly followed by permanent disfiguration or crippling. 

Good morning, from Boulder!
March has officially arrived, and spring is in the air.  Doesn't matter that we'll have more snow, they're spring snows, the trees love the moisture, and these snows melt fast.  Spring means gardening, as well, which makes me think of fresh vegetables.  The slaw below is very spring-like.  Fresh, crisp, and delicious.  Hope you enjoy!
To Your Good Health!



SIMPLY,  SURPRISING  SLAW
Cabbage slaw has been a staple in our family for years.  But, this easy, delicious version brings a light, freshness to traditional slaw.  Because it is so quick to make, and fresh is important here, I recommend making enough for one meal at a time.    NIGHTSHADE, GLUTEN AND LACTOSE FREE  Serves 2-3.

½ large head green cabbage, coarsely chopped
½ cup Italian parsley, coarsely chopped
5-6 radishes, sliced top to bottom (for more color)
Salt and black pepper, to taste
Good olive oil
White wine vinegar

Combine the cabbage, parsley, radishes, salt and pepper.  Then, toss with desired amounts of olive oil and white wine vinegar.   Serve immediately.