Slow cooked Balsamic Chicken aka Soy free Chicken Adobo

       We just had our first teaser of snow here in New Jersey.  Though I'm praying for at least 12 inches, my luck ran out.  Oh wait, let's see how much is in store tomorrow.  Winter is just starting after all. 

      With the arrival of the colder temperatures, the season also brings along cravings for hearty comfort food.  For a Filipino household in particular, what else can be more homey than a warm Chicken Adobo over streamed white rice?  Considered as the national dish of the Philippines, Adobo, is a pork or chicken stew slow cooked in a concoction of soy sauce, vinegar, garlic and black pepper. Simple yet the flavor is definitely complex and not to mention delectable. 

      The sauce alone mixed with rice is enough to make my children ask for seconds and even more. Can you just imagine the sad faces I got when I told them that we can't have the dish anymore because of the Child #2 and Child #3's soy allergy?  Since then, I it became my mission to recreate their beloved Adobo.  After countless attempts, finally, this recipe was born.  By using balsamic vinegar instead of the traditional white cane vinegar, the dish was able to get that familiar sweet and savory notes that soy sauce brings. Not to mention, the deep dark caramelized color.  

         Best part of it is that all the cooking is done in the crock pot.  Just mix, set and walk away. Kain na! (Let's eat!)

- Roz

       

Ingredients:

4 pcs. boneless, skinless chicken breasts  (cut in half )
6 pcs. boneless, skinless chicken thighs
2 Tbs. minced fresh garlic
2 tsp. extra virgin olive oil
1/2 cup chopped white onions
1 tsp. dried oregano
2 pcs. bay leaf
2 tsp. sea salt
1 tsp. ground black pepper
1 1/2 cup balsamic vinegar
1 cup chicken stock
1/2 tsp. chili flakes

1. Turn on the slow cooker to low.
2. Except for the chicken, combine all the ingredients in the slow cooker.
3. Add the chicken and mix well. Make sure all the pieces are coated with the sauce.
4. Cover and cook for 8 hours.
5. Serve over steamed rice and mixed veggies on the side.

Vodka Braised Beef with Baby Bella Mushrooms

        With the air slowly starts to cool down and the leaves changing their colors, it is time to bring out my arsenal of stews and crockpot recipes.  Who wouldn't want to come home with a hot dinner waiting right?  Not to mention, the crazy chaos brought by hungry kids from school.      

 

        During my catering days so many years ago, one of the most requested dishes in the menu is this Vodka Braised Beef with Baby Bella Mushrooms.  Sounds complicated? Not really.  In fact, this complex flavored stew can also be prepared ahead of time and cooked with the help of that friendly slow cooker. 

 

         For those of you who are also gluten free and are worried about using vodka, there are now some brands that make vodka from potatoes, corn and even grapes.  Check out this list for suggested brands.   If you have concerns about serving food with alcoholic ingredients (even cooked) to your kids, feel free to substitute beef stock for both water and vodka.  The end product will be slightly different in flavor but still a crowd pleaser. 

 

         Okay my foodie friends, my secret recipe is out.  Feel free to share the love and the food. Just don't forget to let them know that you got it from me.  :)

 

          Happy Cooking.

 

- Roz

 

 

Ingredients:

3 lbs. beef chunks (cut in 2 inch cubes)
2 Tbs. olive oil
1 Tbs. sea salt
1 tsp. garlic powder
1 tsp. ground black pepper
1 Tbs. minced fresh garlic
1/3 cup chopped celery
2 Tbs. tomato paste
1/2 cup Vodka (check for the Gluten Free varieties)
3 1/2 cup water
3 pcs. bay leaf
2 pcs. star anise pods
1 cup sliced baby Bella mushrooms
1 Tbs. chopped fresh parsley

1. In a small bowl, combine the salt, garlic and black pepper to make a seasoning mix.  Set aside 1 1/2 tsp.
2. Rub the beef chunks with the remaining seasoning mix.
3. In a heavy pot with olive oil, brown the beef in batches. You don't have to cook it all the way thru.  Just make sure you have a nice sear.
4. Using the same oil, sauté the garlic and celery until fragrant. About 2 - 3 minutes.
5. Add the tomato paste and cook for another 3 minutes.  Make sure to keep on stirring to avoid burning.
6. Pour the vodka and let the alcohol evaporate for about 6 minutes. 
7. Return the seared beef in the pot and add the remaining seasoning mix, star anise, bay leaf and water.  Bring to boil.
8. Once it starts boiling, lower the heat and simmer for 2 hours or until meat is tender.  Stir every 30 minutes to prevent the sauce from sticking into the pan.
9. When the meat is tender, add the mushrooms and parsley.  Mix.
10. Turn off heat and let it stand for 7- 10 minutes before serving. 

      For the slow cooker version, after the alcohol has evaporated, transfer the sautéed garlic and celery in the crock pot.  Then add the meat, water, star anise, bay. mushrooms and water.  Cook on high for 6 hours.  Stir in the parsley just before serving.

 

 

Healthy Dairy and Gluten Free Vegan Mac n Cheese

      One of the dishes that my children can't live without is Macaroni and Cheese.  Three out of my four kids who have lower levels of food allergies for wheat and milk would sometimes compromise with me just to have a serving this creamy, yellow, cheesy dish when we eat out.  Even if the two older ones already know that they will get some slight eczema irritations for at least 3 days after consuming it, they are willing to endure it.  Crazy right?

 

       So, what's a food allergy mom got to do?  Since I can't control those cravings and I don't like to start with the blaming game, I decided to experiment on ingredients to make an allergy friendly and healthier version of the dish the kids love.  With so much trial and error, I finally found a version that is closest to the real thing and the children truly gave it a huge thumbs up. 

 

     My secret ingredient for this so called "Mac n Cheese" is sweet potato puree.  It provides the familiar yellow color and creamy texture. Even if you are not really dairy free and is just looking to save some calories, this version will make your comfort food much healthier by using less cheese and butter.  Give this a try and I'm pretty sure you'll love it too.   

     Have a great day!

- Roz

Ingredients:

1 lb. cooked pasta preferable al dente (gluten free if you're like us)
1 Tbs. Extra Virgin Olive oil
1 Tbs. fresh garlic (minced into really tiny pieces but don't puree)
1 1/2 cups sweet potato puree (recipe below)
1 cup broth (chicken or vegetable)
1/2 cup original flavored almond milk (you can use unsweetened coconut milk not the canned one)
1 tsp. salt
1/4 tsp. pepper
1/2 tsp. paprika
4 pcs. fresh sage leaves
pinch of chili flakes
1 Tbs. vegan buttery spread (I use Earth Balance Soy free)
2 inch cube cheddar style Daiya vegan cheese

1. In a big pan, with the heat on low, sauté the garlic in olive oil until the oil gets much of the flavor of the garlic.  Make sure not to brown or burn the garlic.  After about 3 minutes, you can remove the garlic if you like.
2. Add the sweet potato puree and broth.  Increase the heat to medium and bring to a slight boil.
3. Season with salt, pepper, chili flakes and paprika.
4. Add the almond or coconut milk and sage leaves.  Lower the heat and simmer for 5 minutes.
5. Remove the sage leaves and let the buttery spread and Daiya cheese melt in the sauce.
6. Once all the "cheese" is melted, add the cooked pasta.  Sauce is a little loose but let the noodles absorb most of the sauce.
7. Serve immediately. 

Sweet Potato Puree

1 big sweet potato (peeled and cut into 1 inch cubes) About 2 - 2 1/2 cups total
2 1/2 cups water (enough to cover the sweet potatoes)

     Bring the sweet potatoes and water to a rolling boil.  Cook until the sweet potatoes are fork tender.  Let the mixture cool for 10 minutes.  Transfer the sweet potatoes and 1 1/2 cups cooking liquid to a blender or food processor.  Puree until smooth.  Use immediately or let it cool and transfer to a freezer bag.  Freeze until ready to use.

    

Feel Better Italian Wedding Soup - Gluten free



      I can't believe the flu bug just visited our place. Last week, 5 out of 6 family members were on bedrest for the whole week. With just one "nurse" to attend to everybody's needs, (yup I was the last one standing), I decided to make my favorite comfort food - Italian Wedding Soup.

       In this version, I used Arrowhead Mills Organic Quinoa -- 14 oz instead of the traditional small round pasta. I like the quinoa because it's gluten free, loaded with protein and doesn't get soggy when reheated.  Once the meatballs were cooked through, this recipe can also be transferred to a crock pot so it stays warm and ready when someone needs to eat.  A big help especially when having a nice family meal isn't possible.

        Whether you have someone who's sick at home or have a very hectic schedule, I suggest you give this easy to prepare comfort food a try.  I'm sure it will definitely make you feel better. 

        Stay healthy this winter.
      
     

 

 

 

Ingredients:

 

Meatballs

2 lbs ground beef

2 pcs multi grain crackers (crushed into bits)

1 medium sized onion

2 tsp sea salt

1/4 tsp ground black pepper

1 tsp garlic powder

2 Tbs ground flax meal

6 Tbs lukewarm water

fresh parsley (about 3 tablespoons finely chopped)

 

Soup

2 Tbs olive oil

3 cloves minced garlic

1 small onion chopped (about 1/4 cup)

1 cup celery chopped

1 cup carrots chopped

3.5 Quarts Chicken broth

2 tsp sea salt

1/2 tsp ground black pepper

2/3 cup quinoa

2 cups kale (torn into bite size pieces)

pinch of chili flakes

 

1. Mix the flaxmeal and water to make a goo. Set aside for 5 minutes.

2. Using a food processor, finely chop the parsley and onions. 

3. In a big bowl, combine the onion-parsley mixture, crushed multi grain crackers, flax goo, salt, pepper and garlic powder. 
4. Add the ground beef and using your hands, mix it thoroughly.  Form into balls about 1 tablespoon each. Set aside.
5. In a big pot, saute garlic, onions, celery and carrots in olive oil for about 5 minutes.
6. Add the stock and bring to boil. 
7. Once the stock starts to boil, slowly add the meatballs and quinoa. Let it boil again and season with salt and pepper.  Simmer for at least 20 minutes. 
8. Add the kale pieces and simmer for another 15 minutes.
9. Transfer to a serving bowl and top with chili flakes.
10. Enjoy!

-Roz
 



Winter Comfort food - Chicken Tinola

      My eldest daughter has fever since last night and is home right now.  Well, make that 2 sick daughters because my other one just arrived home from school with a high temperature. I was about to try my new recipes for stuffed peppers and pan seared salmon but have to change the menu to this all time favorite Chicken Tinola (Chicken with Ginger and Rice Soup).

      When I was growing up, this simple Filipino traditional chicken dish when served with rice is my perfect comfort food.  My grandmother used to make a big batch every time someone in the family has a bad cold or flu.  The warm clear soup loaded with ginger and spinach,  not to mention the healing powers of slow cooked chicken is perfect for this winter weather blues. 

Ingredients:

2 1/2 to 3 lbs Chicken pieces (I used bone in thigh and 2 breasts)
2  Tbs. olive oil
1 Tbs. garlic minced
1 medium sized white onion sliced into half moons
2 inch chunk of fresh ginger sliced
6 cups water
1/2 tsp ground black pepper
1/8 cup fish sauce (if you have fish allergy, feel free to use 3 Tbs sea salt)
1 lb fresh spinach

1. In a big dutch oven, saute garlic, onions and ginger for about 3 minutes. 
2. Add the chicken pieces skin side down and sear for 4-5 minutes.  Flip and sear the other side for 3 minutes.
3. Pour in water and stir. Make sure to scrape the inside bottom and sides of the dutch oven.
4. Bring to boil and simmer to 40 minutes to 1 hour.
5. Remove excess oil on top of the soup.  If you have time, you can let it cool and skim the fat on top.
6. Season with fish sauce (or sea salt) and ground black pepper.
7. Add the spinach, cover with the lid and turn off heat.
8. After 5 minutes, stir and serve with rice.

Stay healthy!

-Roz