Thursday, August 22, 2013

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


Sunday, August 18, 2013

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