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.)