QUICK PRESERVED LEMONS...................

As some of you know, preserved lemons are a staple in my kitchen. My original recipe, which I have enjoyed for years, has been the "go to" for all kinds of foods: fish, Moroccan and Spanish dishes, many vegetarian choices, stews and soups, and the list goes on. The lemons just add a kick to my cooking choices that no other ingredient offers.  However recently, I was getting ready to make a paella and realized I had about 3 small slices of preserved lemons in the refrigerator. Panic of course was my first response as I need 1 1/2 cups minced, but then decided to try something that basically made sense. Here's my very quick preserved lemon recipe which surprised and delighted me. My original recipe takes about 45 minutes to prepare and five days to cure before use.  This new version, takes about 8-10 minutes and it's ready to use. 
This is a no-brain-er!

QUICK PRESERVED LEMONS
1.  Wash 3 lemons, trim both ends slightly, and cut in rounds.
2.  In a large skillet, add extra virgin olive oil about 1/4 inch deep.
3.  Arrange a layer of the lemon slices in the olive oil and sprinkle
     with a ample coating of sea or kosher salt.
4.  Saute for about 4 minutes on each side or until supple. Remove to a clean          container with tight cover (do not drain) and cook any remaining lemons            slices.    
5.  When cool, pour remaining olive oil and salt over the lemons and refrigerate.      Lemons will keep for a couple months, if they last that long! 

Let me know what you think, but this version is not only a time saver in preparation, but actually uses much less salt and olive oil.  It's a winner in my book.

Be well and pain free with nightshade cooking!
Caroline

MY SPICY NIGHTSHADE-FREE DRY RUB...........

One of the things I'd  missed most about being nightshade-free is barbecue which is normally packed with nightshade seasonings.  However, the spicy dry rub that I created several years ago, has saved the day in my kitchen.  We now enjoy smoked ribs, barbecue chicken, wings, pork, etc. without causing any pain or discomfort from what we are eating.  I even have friends who say they prefer my rub over commercial rubs that contain cayenne pepper and paprika.  

My brother Teddy Burnett, an amazing barbecue chef in Southeast Missouri, suggested that I mix my ingredients (on pulse) in a blender to heighten the flavors. He was right and the taste has greatly improved. Thank you, Brother!

Here's the recipe and I hope you'll try it. You can also mix the rub in apple cider vinegar with a little olive oil to make a sauce for barbecuing or a marinade.

When marinating meat or poultry,  baste with add olive oil and vinegar before applying  rub.  The olive oil is a must! As you know, black and white peppers are not nightshades, but a distant cousin. 

DRY SPICY  RUB

3 tablespoon coarse black pepper

3-4 tablespoon Kosher salt

2 tablespoon garlic powder

3 teaspoon onion powder

2 tablespoon Italian herb mix  (or dried oregano)

2 tablespoon black peppercorn  (crushed)

2-3 teaspoons white pepper (more for extra heat)

2-3 teaspoons turmeric

2-3 teaspoons dry mustard

2 teaspoons cumin

2 teaspoons ground ginger

Mix ingredients well in a blender to crush the black peppercorn to a finer spice. Use the pulse button.  This recipe doubles or triples easily. Store in a tightly sealed container. 

So happy grilling.....spring and summer are just around the corner!

Be well,

Caroline

   

PF CHANG, FRANKLIN, TN.......GREAT NIGHTSHADE FREE LUNCH

Earlier today, I enjoyed a delicious Chinese dish at PF Chang, in Franklin, Tennessee.  As I often do, I explained to the waiter that I'm allergic (or actually have a toxic reaction) to nightshade foods that causes great pain in my hands. She sent her manager over to our table, who was terrific. He'd not heard of nightshade sensitives, but explained his chef was very familiar with this problem and would carefully prepare my luncheon selection so it would be totally free of nightshade, even washing the wok to prevent cross-contamination. You can bet, I'll go back to PF Chang and tell my friends. The manager explained they are very careful with gluten, lactose, etc. but seemed to appreciate learning about nightshades as well.  In reality, I've found most restaurants very helpful and courteous about helping with the nightshade issue, and I feel it's my job to spread the word. For those of you with nightshade or other food sensitivities, I hope you are finding the same excellent service and reception that I found at PF Chang today.
Happy Dining Out!
Caroline

GINGER CHICKEN WITH BROCCOLI......

poached pears with blueberry reduction

POACHED PEARS WITH BLUEBERRY REDUCTION....AND A SURPRISE TO FINISH................

I've avoided sugar for many years, maybe 17, and I'm always looking for desserts that are satisfying and pretty, but are basically sugar free.  Agave is a good choice for me, because the sweetness from agave doesn't trigger my appetite for more sweets, that regular sugar does. This pear recipe is interesting because of the blueberry reduction, pretty with so much color and texture, and a surprise finish I discovered recently, that adds a bit more flavor. Check this out!  (6 servings)

Wash 3 large pears, cut in half and remove center spine, creating a small indentation. 
In a large skillet with lid, add:
2 cups of water
splash dry vermouth or white wine
3-4 tablespoons agave
pinch of salt
2 tablespoons butter
1 teaspoon ground cinnamon
1/2 teaspoon nutmeg

Bring to a boil and add pears, cut side down. Cover with lid and cook over medium high for about 4 minutes. Turn pears over and repeat for 4 minutes. Use a pick to determine when done.  Remove pears, raise heat to reduce liquid to a golden thick syrup.  Set aside.

While the pears are cooking. add to a small skillet:
3 cups frozen blueberries
1/3 cup agave, or more as needed
3-4 tablespoons balsamic vinegar, or to taste
pinch of salt
1/2 teaspoon cinnamon
1-2 tablespoons butter

Cook blueberries until liquid is reduced. Taste for desired sweetness and add additional agave if needed.  Set aside. 

PLATING...........
Place pears on individual dessert plates. Drizzle the first reduction from cooking the pears over the pears (this finish adds additional color and flavor), then add a spoonful of the blueberry reduction in the indention on each pear.  Garnish with a sprig of mint and serve.

Enjoy!  
Happy Cooking Nightshade Free!
Caroline 

FRIED PICKLES WITH RANCH DRESSING.........
Okay, you're right, you can't do fried pickles everyday, but if you love them as I do, then on occasion it's worth the splurge.   I simply serve with commercial ranch dressing, but other sauces would be great as well.

Here's the plan.....

In a large skillet, add enough extra virgin olive oil to cover the bottom of pan about 1/2 inch.

In a small bowl add and mix well......
1 cup yellow corn meal
salt with white and black pepper, to taste
   (white and black pepper are not nightshades, but a distant cousin
    to peppers)
3/4 teaspoon garlic powder
3/4 teaspoon onion powder
1-2 tablespoons dried Italian herbs or favorite savory mix
1 tablespoon dried parsley

In a second small bowl add and mix well........
1 cup buttermilk
1 beaten egg
salt and pepper, to taste

PICKLES....
Slice 2-3 large kosher dill pickles about 1/4 inch in diameter. Place the pickles in the bowl of buttermilk mixture and coat well. Set aside. 

Heat the olive oil in the skillet and when hot, but not smoking, place one pickle at a time in the cornmeal mix and add to the skillet in a single layer.  Fry until golden brown, then turn over and cook until crisp. Lay the pickles on paper towels as they come out of the skillet. 

This is making me hungry!  Hope you enjoy!
Caroline

CAROLINE'S NO NIGHTSHADE KITCHEN: ARTHRITIS DIET
is available on Amazon.com. If you have questions about your personal diet or possible reactions to tomatoes, peppers, white potato and eggplant, I'd love to hear from you. Feel free to write here or to
caroline.thompson101@gmail.com .  
Wishing you well!
Caroline

ASPARAGUS ARTICHOKE AND BEET SALAD............
Nightshade free, of course!

I recently had friends in for lunch and served this simple salad with a favorite soup.  It took minutes to prepare and the flavors blend beautifully.

Simple....... for one salad!
1 cup of favorite greens
4 steamed fresh asparagus spears
2 artichoke hearts, cut in pieces
2-3 beets, cut in cubes
2-3 tablespoons feta cheese
drizzle with a robust vinaigrette