Chicken Kafta kabob

I always love Turkish food. The flavors can be exotic but similar in flavor to many
Mediterranean dishes. Kafta kabobs are common in Turkish restaurants. This dish takes a little effort to prepare, but it creates a very unique blend of flavors. I choose to use lean chicken breast but using lamb or beef is also traditional.

1 full chicken breast ( about 2 lb)
2 Tbsp. coriander / cumin blend
2 teaspoons salt
1 teaspoon chilli powder
1 teaspoon pepper
1 Tbsp.Harissa spice
1 Tbsp. granam spice
1 teaspoon cinnamon
3 Tbsp. chick pea flower
3 garlic cloves
1 Roasted red pepper
2 chopped Serrano peppers

First place chicken breast in food processor and chop till meat reaches a fine ground cocsistency. Remove meat and place in large bowl. Combine the remaining ingredients except for chick pea flour in the food processor and blend together. Combine the remaining ingredients with the meat in the bowl and add the chick pea flower. Mix well until all ingredients are combined. Form long oval shaped patties 6″ by 1″ on a foiled baking sheet. Cook kabobs on 500 degrees for about ten minutes and then flip. Cook an additional 5 minutes and serve with garlic sauce.

Garlic Sauce

I had this at a Lebanese festival in the city and it goes really well with the kabob.

7 Garlic cloves
2 Tbsp. yogurt
1 Tbsp. oil
Juice of half a lemon

Mix all ingredients in food processor and serve.

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Chow Chow

I’ve always been a fan of quick pickling, but chow chow takes it to a whole new level. You get the vinegar flavor, but it is subtle and sweet enough that you might want to take a second portion. Chow chow is actually a very popular item sold in Amish markets.
Chow chow is a blend of a lot of vegetables in a vinegar base. It’s a great side to a sandwich or even good used on a salad. Feel free to use anything that you have on hand or any vegetable that looks good at the market.

1/3 cup sliced black olives
1 teaspoon salt
2 cups white balsamic vinegar
1-2 Tbsp salt
1 Tbsp Splenda
5 carrots
1 head cauliflower
1 bell pepper
4 celery ribs
1 teaspoon pepper
1/4 cup white wine

Start by chopping all the vegetables. Blanch* the carrots and cauliflower in a large pot. In another large saucepan combine wine, salt, Splenda and vinegar. Heat liquid to a boil and remove from heat. Once vegetables and liquid have cooled, add both to big storage container. Next, add remaining vegetables and mix gently. Marinate overnight in the fridge and serve cold.

* Blanching vegetables is really a work of art. If you can master the technique, then you can make any everyday vegetable simply perfect.

The key to perfect blanching is an extra big pot of boiling water and lots of salt. For the best result you do not want the water to ever stop boiling. If volume of water is too low, then the water will stop boiling when vegetables are added. This would increase the cooking time and creates a more soggy product. Use lots of water and small batches of vegetables. The water should also be super salty so that when you taste it, it tastes like ocean water. This is the only time your vegetable will absorb any flavor.

Place vegetables in boiling water for about 3 minutes but keep an eye on them to avoid over cooking. Then spoon the vegetables out and place in a large bowl of ice water to stop the cooking process and to retain their natural color. The more ice the better. Allow the vegetables a few minutes to cool and then remove and drain.

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Mom’s ratatouille

I’m not sure why this is called ratatouille but I love it. My mom would make it all the time and I would eat it right out of the container. Living in the Italian market makes getting the recipe together very easy. It is a great summer produce recipe. The best part is you can always add whatever you have on hand and use it however you want. Try over pasta, polenta, on a piece of bread or as a side. I changed my mom’s recipe a little to cut some fat bit I promise it taste just as good if not better (sorry mom).

Ingredients:
2 medium eggplants
1 onion
4 medium celery stocks
1-2 spicy small peppers (I like using the Thai ones)
1 small can tomato paste
2 tablespoons balsamic vinegar
one chopped bell pepper
Half a cup sliced black olives
1/4 cup wine
4 minced garlic cloves
1 teaspoon basil
1 teaspoon oregano
salt and pepper to taste

First step is to cut eggplant into small cubes and cook on medium low heat in a sprayed large pan. Try to cook the eggplant low and slow to help sweat without using any oil. The oil is absorbed quick so adding it after cooking for a bit help reduce the amount needed to soften eggplant. After about 10 minutes, once a eggplant is soft, add olive oil and continue to cook. Add chopped onion, garlic, bell pepper, wine, vinegar and continue to cook for an additional a few minutes. Last, add celery, olives, oregano, basil and salt pepper to taste and continue to cook the last few minute. Make sure you allow it to cool before storing.
Ratatouille is an easy solution for breakfast, lunch or even dinner. Enjoy!

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Carrot Flat Bread

This is most likely the only recipe I make at least once a week. It’s the one recipe I wish I could package and sell. Being gluten-free, it’s tough to find bread; it’s either not very good, or it’s very expensive.
Around the same time that I went gluten-free I also became very interested in juicing. I had done a lot of research on health benefits of vegetable juice. Eating raw vegetables is very good for you but it’s hard to get all the fiber. Juicing is a good way of making sure you get
all the nutrients you need. Once I got into juicing, I realized that I had tons of extra pulp,
and started to learn how to make really creative recipes using all the different pulp. Carrot pulp can be used like any flour.
My carrot bread is great to keep on hand. I freeze it. Whenever I want some, I just heat it for a few minutes in the oven. It’s great with lunch meats

2 cups Carrot pulp
1 egg
1 tablespoon baking powder
1 teaspoon cinnamon
1 teaspoon salt
Half cup Quick oats
Half cup almond milk
Half cup rice flour (brown or white)

Juice about 2 pounds of carrots to get two full cups of pulp. Add the rest of the ingredients to the pulp and stir very well. Spread the mixture out on a baking pan (see picture below). Bake for about 30 minutes at 350 degrees.
Remove from the oven and allow to cool for at least an hour. Once cooled, cut into approximately 8 pieces to make for sandwiches. I often freeze a lot of what I make by wrapping it with wax paper, stacking it in a Tupperware and put it in the freezer.
Give it a try and tell me what your favorite toppings are. I think .

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Food Tour

UPDATE:

It was requested and now its going to happen!!!  Check out the write up and stay tuned for the offical start date 🙂

Italian Market Food Tour with

Laura Hanh –coming soon

Each tour stops at 4-5 scrumptious food shops that serve up incredibly delicious and inexpensive food served in portions that can be easily divided and shared or singularly devoured.  Our guides make recommendations and facilitate ordering, but you have the final say.  You choose your own food and pay for it directly.  In between the food stops, you’ll have time to digest your food as well as digest the history of the neighborhood, as told to you by our entertaining and knowledgeable guides.

So come see the sights and try some bites on one of our food tours.  Don’t forget to bring an appetite!  Check out our current tours above.

http://www.freetoursbyfoot.com/philadelphia/philadelphia-food-tours.asp

It seem like my gluten free life is a hit. Would anyone be interested in a Gluten Free Food tour of the city? Tasting, history and some fun along the way. Two hours eating philly with me 🙂

What do think?

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Falafel Chicken, Hummus and Parsley Salad

When we can’t decide what to have, anything greek is a good option. When summer comes around it’s a safe bet that we have all of this stuff in the fridge.

Falafel Chicken

Make a big batch on Sunday and it is a great protein to bring for lunch any day of the week. Put on a salad, or in a sandwich and you’re good to go. This recipe can be done with store bought falafel mix but I prefer to make my own.

1 pound chicken breast (clean and cut into nuggets)
1/2 cup chick pea flour
2 Tbsp. coriander / cumin Blend
2 tsp salt
1 tsp pepper
2 tsp paprika
2 tsp oregano

Mix all the ingredients together without the chicken to make a falafel mix. Once combined well, coat each piece of chicken with mix. It may be easier to pour mix into a large zip lock and shake. Cook the chicken on a medium flame in a large well sprayed / oiled pan till golden brown and cook completely.

Hummus

This recipe is in my blood. I can understand why buying store made hummus is such a big trend. It’s expensive and has a lot of preservatives. It’s so easy make hummus and to always keep all the ingredients around. Once you get a good base recipe down, that you enjoy, feel free to add whatever you want from pesto, to roasted peppers or anything else.

1 can chick peas (reserve half the liquid)
1 tablespoon olive oil
2 teaspoons paprika
1 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic powder
2 tablespoons tahini (sesame paste)

Place all ingredients in food processor. Blend until appropriate consistency is reached. Taste and adjust seasonings as you prefer. I love adding roasted red peppers to the mix for some additional flavor and color.

Parsley Salad

2 Seeded and Chopped Tomato
1 chopped seedless cucumber
1 Tbsp. olive oil
Juice half lemon
2 cups chopped parsley leaves
Salt and pepper to taste

Mix all together and let marinade in fridge for 20 min before serving.

Super Easy Summer Breakfast

A friend from work gave me this idea of cold oatmeal. I played with it my way for a bit and came up with a great recipe. It is so good I picked up two pounds of oatmeal at the store today. Give it a try and be creative with it.

1/2 cup oatmeal Old fashioned, (not quick oats)
1/4 cup dry cranberries or raisins
2 Tbsp Splenda (or any other natural sugar)
1/2 cup almond milk
1/2 tsp cinnamon
1/2 tsp vanilla
1/2 cup fresh berries
* optional honey or syrup to top it off

Mix all ingredients except fresh berries and optional topping in a cereal bowl. Then cover the bowl with plastic wrap and place in fridge over night. The next morning remove from fridge and stir in fresh fruit. Top with optional topping and enjoy.
It really is a great morning treat on the go. You can even make large batches of the recipe and have it good to go all week.
Change it up with nuts, seeds and any fresh fruit you have on hand.

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Episode 4 THE FINAL ROUND

I can’t believe that I made it to the final episode and with two winning rounds under my belt. My life has changed tremendously since this whole thing has started. A lot of what happens next is depending on the final round so the pressure is on this week.

The theme for this week is “family style”. I chose to go with Vietnamese food. My travels in Asia showed me a family meal should be slow, with large plates shared and enjoyed one by one. Most important, the love and effort put into preparing this special meal needs to be visible. Give any of these dishes a try. Let me know what you think. Lets hope the judges enjoy.

Turkey Stuffed Grape Leaves:

This dish would make a great appetizer or can be paired with a noodle dish for a wonderful full meal.

30 Grape Leaves from Jar (rinsed)

1 pound ground turkey

1/8 Cup Gluten Free Soy sauce

2 Tbsp Hosen Sauce

2 Tbsp Seracha

1 tsp Salt

1 tsp pepper

1/8 cup of Sage Mix (sage, garlic, oregano, bail )

2 tsp garlic grated

1 Tbsp. grated ginger

2 green onions, chopped

Preheat the oven to 500 degrees. In a bowl, mIx all ingredients except for the grape leaves. Then place about 2 Tbsp of mix on a grape leaf. The leaves vary in size which may change the amount of filling. Next, roll the filling in the grape leaf to make a tight little cigar-shaped morsel. Last, place all the finished rolls on a cookie sheet and bake for about 8 min. and then turn each roll and cook an additional 3 minutes.

Grape leaves can be prepared ahead and even frozen for a quick addition to any meal.

Papaya Salad

Makes a great light summer meal or fun appetizer for a crowd

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4 Cups grated green papaya (I buy it pre-grated at the market, looks like spaghetti)

2 Cups grated carrots ( I also buy it pre-grated)

1/4 cup pre-mixed Vietnamese fish sauce (This is important to pay attention to; Most fish sauce in its original form, is pure brown at most markets. For this recipe, we are looking for the one that is clear with a red tint and different spices floating in it. It has added sugar and vinegar that tremendously transform the flavor.

1 Tbsp. Brown Sugar

2 Thai chili peppers with seeds removed and chopped fine.

1/3 Cup chopped cilantro

1/3 Cup chopped Basil

1/3 Cup chopped mint

3 Tbsp. peanuts

Juice of 1/2 lime

One dozen raw large shrimp, cleaned

Lemon Grass

Salt and Pepper

Place Papaya, carrots, herbs, chili’s, sauce and lime juice in the bowl and stir well. Add salt and pepper to taste. Cover bowl and place in fridge for at least 1 hour. While salad cools, string shrimp on to lemon grass just like you would for a skewer. Lightly salt and pepper the shrimp and cook quickly on a hot pan making sure not to overcook them. Once fish is cooked, allow it to cool on a separate plate. Remove salad from fridge and give it a final mix. Drain extra dressing and neatly place salad on plate. Shrimp skewer can go neatly on top of salad. Last, garnish the dish with the peanuts.

Pork Bun

This is a big meal on its own. You can really top it with any protein you may have.

Pork:

Pork Tenderloin (Trim any extra fat)

2 Tbsp. Peanut Butter

1 Tbsp. seracha

2 Tbsp. Hoisin sauce

2 Tbsp. Soy sauce (gluten free)

1 tsp. salt

1 Tbsp. Brown Sugar

1 tsp. Pepper

Noodle:

3 Cups cooked and cooled rice noodles

1 Cup carrots, julienne

1 Cup cucumbers, seeded and julienned

1/3 Cup chopped cilantro

1/3 Cup chopped Basil

1/3 Cup chopped mint

3 Tbsp. peanuts

1/4 cup pre-mixed Vietnamese fish sauce

1 jalapeno pepper

2 cups chopped romaine lettuce

Starting with the pork, in a large bowl mix peanut butter, seracha, Hoisin, Soy sauce (gluten free) and brown sugar. Next, salt and pepper meat and place in sauce to marinade overnight. The best way to do this is by putting the marinade and tenderloin in a big zip lock bag and continue to massage marinade into meat.

When ready to prepare the dish, place meat on cookie sheet and cook for an hour covered at 350 degrees. Remove cover and cook an additional 20 min.

While meat is cooking, the noodles can be assembled. In a large bowl place rice noodles in half, lettuce in ¼, carrots in 1/8 and cucumbers in 1/8. The ingredients are mixed when eating but this really creates a great look to the dish when separated this way. If the noodles are sticking add a small amount of fish sauce and mix around before adding to the bowl. Cover and Sprinkle all the herbs on top. When meat is done and rested for about 10 minutes, slice it thin and place on top of the bowl. Garnish with extra seracha, hoisin and peanuts. Serve this dish with a small bowl of fish sauce and jalapeno pepper rounds floating. The sauce is added to the dish at the table and stirred to mix well.

Taro Frozen Yogurt

Refreshing and healthy treat

1 Cup plain fat free yogurt

2 Cups water

4 tbsp. dry taro powder

1/3 cup sugar

1 tsp. vanilla

1 tsp. cinnamon

Combine all ingredients except yogurt in a pot. Stir on medium heat until liquid seems to thicken and reduce slightly. After about 20 minutes, remove pot from heat and add yogurt stirring to mix very well. Use a blender to remove any lumps and create a smooth product. Cool mix in fridge for at least an hour. Last, pour mix into ice cream machine and allow it to set up for about 30 minutes. Place finished product into bowl and serve immediately, it melts fast.

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