MINI SALMON CAKES WITH FRAGRANT REMOULADE

Pan seared  mini Salmon Cakes make wonderful appetizers for your next tapas or cocktail party, but they are delicious as a main course served with your favorite side dishes. However, you will enjoy a tangy remoulade sauce, which also makes "nice dipping" for roasted Brussels sprouts, as seen above.  Enjoy!!!  

Remoulade....
1/2 cup Miracle Whip or mayonnaise
2 tablespoons NF Worcestershire Sauce
1 tablespoon Dijon
1 tablespoon yellow mustard
1 teaspoon horseradish
juice of 1/2 lemon
Blend well and enjoy! Makes 1 cup. xoxo

P.S. Nightshade free Worcestershire sauces are available at major food markets, but I recommend store brands from  Krogers, King Soupers, and Safeway. Check labels to avoid chili extract, which exacerbates many forms of arthritis.

Caroline Thompson is author of CAROLINE'S NO NIGHTSHADE KITCHEN: ARTHRITIS DIET, available in Boulder at Boulder Book Store and Savory Spice Shop, and in Denver at Savory Spice Shops and The Tattered Cover Book Stores. 

Poached Tilapia in Lemon Caper Sauce

Here's a very simple fish dish for the new year. It came together quickly last night for dinner and was really tasty. The sauce made the dish and it would be a lovely addition to salmon or trout filets, as well.

Happy New Year!! And may it be healthy and happy!

Caroline

POACHED TILAPIA IN LEMON CAPER SAUCE

A very easy midweek supper or for weekend guests, that comes together quickly and tastes delicious!                                             Serves 2.

2 tilapia filets, wash and pat dry

1 cup chicken stock

Splash white wine

Ample squeeze fresh lemon juice

Salt and pepper, to taste

2 tablespoons butter

Season tilapia with salt and pepper, set aside.  Place remaining ingredients in a large skillet with lid and bring to boil.  Lay the fish in the sauce, cover pan, and poach for about 3-4 minutes. Gently turn tilapia over, cover, and cook an additional 3-4 minutes, depending on size of fish. Remove each filet to a serving dish and keep warm.

1/3 cup cold water

1 rounded tablespoon cornstarch

2 tablespoons capers

Quickly bring liquids to boil. Mix water and cornstarch, then add to the sauce. Blend until lightly thickened and add capers. Adjust seasonings. Immediately pour over tilapia and serve.

Nightshade free

Gluten free

Lactose free (omit butter)

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