Smoked salmon, eggs, and avocado....

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 AVOCADO

Serves 2.

5 fresh eggs

Splash fat free half and half

Kosher salt and black pepper, to taste

½ large onion

Olive oil

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.

Nightshade free

Gluten free

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 2-3.

1-  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 grated

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.

Nightshade free

Gluten free

Lactose free

GRILLED CHICKEN WITH MUSHROOM AND

                                                              ONION MARMALADE

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!

Caroline

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 enjoy!

Nightshade free

Gluten free

Lactose free

Stung Again.....

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. 

Be well and I'd love to hear from you!

Caroline

NIGHTSHADE FREE VICHYSSOISE

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 watercress.

Nightshade free

Gluten free

MUSSELS IN TWO LUSCIOUS CURRIES

Mussels are a hit anytime, but I recently made a huge batch with two curries from SAVORY SPICE SHOP (check their website for locations in your area).   Curries traditionally contain cayenne and paprika; however, these curries are nightshade free. This recipe was inspired by Malaysian-Style Mussels, featured in The Denver Post, May, 2013.      Serves 6-8.                                                                                 

5 lbs. fresh mussels

    (see note below: Rope/farmed mussels)

Lots of ice

4 tablespoons vegetable oil

6 large cloves garlic, minced

2 inches fresh ginger, peeled and minced

2 tablespoons Madras Curry, to taste

2 tablespoons Mild Yellow Curry, to taste

Salt and white pepper, to taste

2 cans light coconut milk

5-6 cups chicken stock

1 cup cilantro, chopped

2 limes, juiced (save ½ used lime and thinly slice)

Prepare the mussels:  Pack mussels in ice in the refrigerator (as soon as possible from the market) until you’re ready to clean. Then, scrub mussels to remove grit, trim beards, and immediately place in an ice water bath. Discard any cracked or broken mussels. When mussels are in the water bath, let soak a couple minutes to allow any residue grit to settle to bottom of pan; drain well, and pack in fresh ice and refrigerate until ready to steam. (It’s important not to allow mussels to sit in water very long. Use a colander in bottom of large, holding bowl to prevent mussels from being submerged for long periods of time.) In a large stock pot, add vegetable oil, garlic and ginger, sauté until fragrant and slightly browned. Add both curries with salt and white pepper, to taste, mixing well. Pour coconut milk and chicken stock into pot and bring to full boil. Add cilantro, lime juice, and sliced lime pieces. Check seasonings, to taste (curries, salt, and pepper). At full boil, add  mussels, cover tightly, return to boil, and steam until mussels open, about 3 minutes. Gently stir mussels and broth, to distribute flavors. Place individual servings in large soup bowls with ample amounts of broth. Serve immediately with crusty bread and enjoy! (Note: Farmed or rope mussels require much less cleaning.) 

Nightshade free

Gluten free (serve with GF bread)

Lactose free

HOW ABOUT THIS SIMPLE, BUT ELEGANT SUMMER DESSERT TO

FINISH YOUR FESTIVE DINNER............WATERMELON AND TRUFFLES.

SWEET ONION AND OLIVE EGG TART

This luscious frittata almost melts in your mouth because the onions are sweated to perfection. This dish is great for breakfast, brunch, quick supper, or as an appetizer at a cocktail buffet.  Preheat broiler to high.  Serves 2-3.

8 eggs, well beaten

1 tablespoon dried Italian herbs

Kosher salt and pepper, to taste

Vegetable oil spray

Olive oil

3 large sweet onions, thinly sliced

¾ cup black olives, sliced

¾ cup Parmesan cheese, grated

Add the herbs, salt, and pepper to the eggs and whisk again to blend. Set aside. Coat an ovenproof medium skillet with vegetable oil spray and a drizzle of olive oil. Add the thinly sliced onions to pan and cook on medium high for about 5 minutes, stirring occasionally.  Add an additional drizzle of olive oil, as needed. Reduce heat and cover to thoroughly sweat onions. Check periodically and stir, until onions are very transparent and limp. Do not brown. Arrange onions evenly in bottom of pan. Add egg mixture, olives and Parmesan on top of onions. Cover again, and reduce heat to simmer to set eggs until almost done, about 5-6 minutes. When set but still wet on top, place under broiler for 3-4 minutes or until golden and cheese has slightly browned. Remove and stick a table knife in center to check doneness. When ready, cut into 6 small triangles and serve.

Nightshade free

Gluten free

Lactose free (omit cheese)

More goodness with scallops.....but this time, with a delicate panko crust........

PANKO CRUSTED SCALLOPS

Panko flakes have become a favorite coating for fish, seafood, and chicken in my kitchen. These crunchy flakes add flavor, texture, and pizzazz to many dishes. Serve with a colorful salad, guacamole, and lemon wedges for a special, quick dinner.                                                             Serves 2.

6-8 sea scallops

Olive oil

2 eggs, beaten

1 cup panko flakes

Kosher salt and pepper, to taste

Pat scallops dry and season with salt and pepper.  Add about ½ inch of olive oil in a medium skillet, bring to medium high heat. Dip each scallop individually in egg, followed with heavy coating of panko flakes. Place in skillet and pan sear for about 2 minutes on each side. Gently remove to paper towel, serve immediately.

Nightshade free

Lactose free

Pan Seared Scallops 

over  Sweet Potato Mash 

with  Luscious Reduction     

This is one of the best scallops dishes that has come from my kitchen, and if you've been following my blog, you know I love and prepare scallops often. But the reduction for this dish is the magical component. I hope you enjoy!!  

Serves 2.

6 sea scallops

Toasted sesame oil

Kosher salt and pepper, to taste

Garlic powder

2 medium sweet potatoes, peeled and sliced

Pinch dried rosemary

1 tablespoon dried Italian herb mix

1-2 tablespoons butter

1/3 cup Parmesan, grated

Dry Vermouth

1 tablespoon agave

Place sea scallops in a shallow bowl with a splash of sesame oil, salt and pepper, and pinch of garlic powder.  Coat well and refrigerate until ready to cook. Place sweet potatoes with rosemary and Italian herbs in a pot, with water to cover. Bring to boil, reduce to high simmer, and cook until tender, about 20 minutes. Drain well, add butter, Parmesan cheese, ½ teaspoon garlic powder, salt and pepper, if needed, then mash thoroughly. Cover and set aside. Heat a small skillet to medium high, add scallops (and liquids) to pan and sear on both sides until slightly crisp and browned, about 2 minutes on each side. Remove scallops to a dish, cover to keep warm. Add a tablespoon of sesame oil, a good splash of vermouth, and agave to pan. Deglaze and reduce to slightly thickened sauce. Place a circle of sweet potato mash on each serving plate, followed by three scallops, and half of the reduction. Serve immediately.

Nightshade free

Gluten free

Lactose free (omit butter)

Dill Relish or Chow-Chow

Many relishes, sweet or dill, contain bits of red pepper. Red or green bell peppers, even in small amounts, can trigger a painful reaction for many of us who are sensitive to nightshade foods. This is simple to make and keeps in the refrigerator for several months.

6 whole Kosher dill pickles, sliced

1 tablespoon mustard seed

¼ cup pickle brine

Place in food processor and pulse until pickles become a relish. For a chunky chow-chow, add the following ingredients in the food processor with the above ingredients. Use pulse option.

½ cup celery, sliced

¼ cup black olives

1/3 cup artichoke hearts, sliced

1 tablespoon Dijon mustard

1/3 cup onion, chopped

1 garlic cloves, chopped

Dash white and black peppers

1 tablespoon agave, optional

After processing all ingredients, refrigerator for several hours before serving. This condiment pairs nicely with grilled meats or cold cuts and cheese.

Nightshade free

Gluten free

Lactose free

For more information at my website: Google: "Caroline's Nightshades"

Here's the Worcestershire Sauce recipe I promised a couple friends on FB today. Wanted to share with all of you as well. 

PRUNE ENHANCED WORCESTERSHIRE SAUCE

Unfortunately, I have not found a commercial Worcestershire sauce without chili extract that has the same rich, full flavor of original types. However, I developed this sauce that I believe is as good as the original sauces, and it’s nightshade free. This version has the thickness and enhanced flavor that is missing in sauces that do not contain chili extract. It’s very simple to make, as well.

12 oz. commercial Worcestershire Sauce

   (without chili extract)

4 prunes, chopped

Place Worcestershire and prunes in a small sauce pan, bring to a boil. Cook 2-3 minutes. Remove from heat, and let stand covered for 2-3 hours. Process to a smooth, luscious texture. Keep refrigerated. If you choose, you can thin this recipe with additional commercial Worcestershire sauce (N/S free version). However, this sauce is a rich condiment for meats and other uses.

Nightshade free

Gluten free

Lactose free

Who says living without nightshades (tomatoes, peppers, white potato and eggplant) has to be dull........no way!

Shrimp and Mushroom Risotto

Risottos are a gift from the Italians and there’s many version for us to enjoy.  It’s a great vegetarian option, and for the carnivore, the sky is the limit. This recipe marries shrimp and mushroom with the delicate flavors of the carefully prepared risotto. Creating a risotto takes a little time, but it’s a well worth the effort and it’s exciting to see this dish take form.       Serves 6.

6 cups chicken broth

3-4 tablespoons olive oil

3 cups mushroom, sliced

2 shallots, minced

4 tablespoons butter

8 tiger shrimp, peeled and cut in bite size pieces

Sprinkle garlic powder

½ teaspoon turmeric

1 ½ cups Arborio rice

½ cup dry vermouth or white wine

1/3 cup Parmesan cheese, grated

1/4 cup chives, sliced

Kosher salt and pepper, to taste

Bring chicken broth to a boil, reduce heat and keep warm. Place 2 tablespoons olive oil in a medium skillet; add mushrooms, sauté about 5 minutes until glossy and softened. Remove mushrooms and liquid to a small bowl, set aside.  In the same skillet, add shallots and 2 tablespoons butter, sauté until transparent, set off heat. In a small skillet, place shrimp, 2 tablespoons butter, garlic powder, and turmeric; sauté until shrimp turns pink, set off heat. In the medium skillet containing shallots, add 2-3 tablespoons olive oil and rice.  Bring heat to medium high and stir rice constantly until it becomes a golden color. Scrap pan thoroughly during process.  Add vermouth or white wine, continue to stir. When liquid has evaporated, begin to add ½ cup warm chicken broth at a time, mixing well. Continue adding broth ½ cup at a time, stirring constantly, until the liquid is absorbed and the rice is al dente, about 15-20 minutes. (Rice should be done but not mushy.)  At this point, add the mushrooms, shrimp, Parmesan cheese, chives, and salt and pepper, to taste. If risotto needs moisture, add a drizzle of olive oil. Serve immediately with a mixed green and red cabbage salad.

Nightshade free

Gluten free

                                                             

This is a BETTER BURGER.............

It's spring in the Rockies, and it's time to GRILL..........make it nightshade and gluten free, and if you omit the cheese, it's lactose free as well. This is a mighty fine burger....ENJOY

CELERY AND ONION BURGERS….a better burger

I’m always looking for a better burger, and as summer approaches I may have found a new favorite. We all know how much flavor celery adds to almost anything, but a hamburgers on the grill? You bet. This one has the essence of summer cooking, we all love,  and truffle oil adds a bit of extra goodness. These burgers are nightshade and gluten free as well. (Special note: Cook hamburgers at a high temperature to seal in the juices and crisp the outer layer.)  Preheat gas grill to 450-500 degrees. Serves 3.                                                 

1 + lbs. 80% lean hamburger, freshly ground

½ cup celery, finely chopped

½ cup onion, finely chopped

Good sprinkle garlic powder

Kosher salt and black pepper, to taste

1 ½ tablespoons truffle oil

White Irish cheddar, optional

Condiments of choice

Black pepper, to finish

Gluten free buns

In a medium bowl, gently hand mix hamburger, celery, onion, garlic powder, salt, pepper, and truffle oil. Be careful not to over mix. Form 3 large hamburger patties and refrigerate for 45 minutes. When ready to grill, set hamburgers out for about 20 minutes and sprinkle with additional black pepper. Press pepper into meat. Prepare desired condiments and cheese. Cook burger about 5 minutes on each side, for medium. Adjust time for desired doneness. Add cheese to each burger, if desired, last 30 seconds on grill. Place on toasted buns and deck with condiments you prefer. All that’s left is to enjoy!  (Omit cheese for lactose free option.)

Nightshade free

Gluten free

Caroline at PEPPERCORN, a luscious kitchen store on the Historic Pearl Street Mall, in downtown Boulder, Colorado. Autograph copies are available at PEPPERCORN, as well as, at the BOULDER BOOK STORE, also on the Pearl Street Mall.

Greetings in April!!
On April 3, I was happy to be part of a segment on THE DOCTORS, when they discussed various types of pain. A direct link to my portion of the nationally televised show is below. I hope you enjoy it and find valuable information about arthritis and  nightshades.

http://thedoctorstv.com/main/content/No_Nightshade_Pizza
  

Also during April, I was pleased that Caroline's No Nightshade Kitchen: Arthritis Diet, was featured in these two prestigious Colorado magazines:
Edible Front Range Magazine
Boulder Lifestyles Magazine
Both publications presented informative columns, photographs, and recipes.

On April 20, I return to BOULDER BOOK STORE, to talk with patrons about Caroline's No Nightshade Kitchen: Arthritis Diet, during an informal discussion.

On April 28, I will be in Denver at the COLORADO AUTHOR OPEN HOUSE, a juried event, held at Englewood Public Library, 1000 Englewood Parkway. The event is open to the public from 1:00-4:00 p.m.    
 

Paella, one more time before summer cooking takes center stage! This is a delight to create in your very own kitchen. 

PAELLA  FOR  A  FESTIVE  EVENING

This dish was inspired by a Daily Camera recipe created by Dakota Soifer of Café Aion, 2012.                                                           Serves 2-3.

Olive oil to cover bottom of pan

½ cup leek, minced

6-8 garlic cloves, minced

5-8 mushrooms, thinly sliced

1 cup Spanish rice or similar other small grain rice

½ cup preserved lemons, minced

A large pinch saffron

Large splash white wine

1 ½ qts. chicken broth

White pepper and salt, to taste

8-12 large tiger shrimp, or 4 per person

Fresh Italian parsley

Drizzle olive oil

In a large flat skillet or paella pan, add olive oil ¼ inch deep. Raise temperature to medium high, add leek, garlic, and mushrooms. Cook until garlic caramelizes and leek and mushrooms become tender. Layer rice over vegetable mixture, tossing until rice becomes a beautiful golden brown, about 5-8 minutes (this is a magical moment.). Add preserved lemon and saffron, mixing well.  If needed raise heat, then splash white wine in pan;  combine ingredients.  Distribute rice mixture, shaking pan. After this action, please do not move the rice until finished. Begin to ladle chicken broth around the edges of the rice, slowly and carefully not to disturb the rice. This process may take up to 30-40 minutes for the rice to absorb necessary liquid. (When done, the rice should be al dente, tender, but not sticky.)  Season paella with white pepper and salt, as needed.  At this point, the contents of the skillet should be moist enough to steam the shrimp to a bright pink. If needed, add more chicken broth at the edges.  Place shrimp on top of paella, then bury into the rice. After about 2 minutes, turn shrimp over, bury again, cooking about 1-2 minutes, or until very pink and done. If needed, drizzle olive oil over paella; sprinkle fresh parsley over top and serve.

Nightshade free

Gluten free

Lactose free

Be well, be happy!!