Low Fodmap Chicken Tikka

Low Fodmap Chicken Tikka

Low Fodmap Chicken Tikka – succulent pieces of chicken marinated in lactose-free yogurt and spices and cooked to perfection. i did not do the skews but here is a picture from the book.

Ingredients

  • 2.5lbs. chicken thighs cubed
  • 3/4 cup lactose-free yogurt
  • 1 tsp ginger grated
  • 1 TBS garam masala Note: I did not have this we just cleaned out our older spices so I asked google for substitute it was mix 1 part cumin with ¼ part allspice.
  • 2 tsp turmeric
  • 1/4 tsp cumin powder
  • 1/8 tsp coriander powder
  • 1/4-1/2 tsp chili powder
  • Salt and pepper to taste

Instructions

  1. In a bowl, mix together all the ingredients for the marinade.
  2. Add the cubed chicken and mix well. Refrigerate and marinate for at least 4 hours.
  1. In a bowl, mix together all the ingredients for the marinade.
  2. Add the cubed chicken and mix well. Refrigerate and marinate for at least 4 hours.
  3. Make 2 skewers and bake in a pre-heated broiler 15-20 minutes or until cooked through.
    1. Again I did not make skewers I just laid on on baking pan
  4. Serve hot with some Low Fodmap Garlic Naan and Low Fodmap Indian Yogurt Dip.

Makes a great salad topper the next day.

Chicken with Pineapple

Chicken with Pineapple

Thought it was time to put one of our old time favorites up the book The Complete Asian Cookbook from 1976 is falling apart.

Ingredients

• Half a small ripe pineapple or one 15 oz can unsweetened in juice
• 8 oz chicken breast – boneless
• 1 TBS corn starch
• ½ tsp salt
• ½ tsp ground Szechuan pepper or black pepper
• 1 TBS light soy sauce
• 2 Tsp sesame oil
• 1 Clove garlic crushed
• 1 TBS peanut oil
• 6 Spring onions, sliced
• Fresh coriander leaves to garnish

Sauce
• 2 tsp corn starch
• ½ cup pineapple juice
• 1 TBS light soy sauce

How
Skin the pineapple, cut into triangular wedges. trim away the core, then cut across the slices. If using canned just chunk it.
Slice the chicken thinly (I find partial freeze makes it easy to slice)
Place chicken into mixture of salt, pepper, and corn starch
Add soy sauce, sesame oil, garlic to chicken and mix well
Heat peanut oil in wok, add chicken and fry until the color changes.
Add pineapple, reduce heat cover and simmer for 3 minutes.
Sauce: Add Pineapple juice gradually to the corn starch, mixing until smooth. Stir in soy sauce.
Add sauce mixture, stir until thickened, toss in spring onions and mix thoroughly.
Serve with Rice or noodles

Lemon Garlic Butter Chicken Thighs and Green Beans Skillet

Lemon Garlic Butter Chicken Thighs and Green Beans Skillet

I got this from one of my goggle news feeds but had to search the internet to find the recipe from eatwell, I did not have green beans so I used Italian Green beans. I also added a little cornstarch and water to thicken the sauce I prefer a thicker sauce

Ingredients list for the Lemon Garlic Butter Chicken Thighs and Green Beans Skillet

Directions

1. To make the lemon garlic butter chicken thighs recipe with green beans: In a small bowl, combine onion powder, paprika, salt, and pepper. Season chicken thighs generously with the spice mixture. Set aside while you prepare green beans.

2. Arrange green beans in a microwave-safe dish with 1/2 cup (125ml) water. Cook in the microwave for 8-10 minutes, until almost done but still crisp.

3. Melt 2 tablespoons butter in a large skillet over medium-low heat. Lay the seasoned chicken thighs in one layer in the skillet. Cook for 5-6 minutes then flip and cook another 5-6 minutes, until cooked through and a cooking thermometer displays 165°F (75°C). If chicken browns too quickly, lower the heat. Adjust timing depending on the thickness. Transfer chicken to a plate and set aside.

4. In the same skillet, lower the heat and melt the remaining tablespoon of butter. Add chopped parsley, garlic, hot sauce, red crushed chili pepper flakes, and pre-cooked green beans and cook for 4 to 5 minutes, stirring regularly, until cooked to your liking. Add lemon juice and chicken stock and reduce the sauce for a couple of minutes, until slightly thickened.

5. Push green beans to the side and add cooked chicken thighs back to the pan and reheat quickly. Adjust seasoning with pepper and serve the lemon garlic butter chicken thighs immediately, garnished with more crushed chili pepper, fresh parsley, and a slice of lemon if you like. Enjoy!

Tips for the chicken thighs recipe

  • Remove chicken thighs from the refrigerator about 15 minutes before cooking to bring them close to room temperature.
  • We use boneless and skinless chicken thighs because they render less fat and cook quicker than bone-in. Plus, it is easier to rub the spice mixture deep into the chicken meat.
  • Season chicken thighs just before cooking to prevent drawing out moisture and drying out the meat. If you want to let it sit longer, omit the salt from the spice mixture, and add it 10 minutes before cooking.
  • You can add crispy bacon to the green beans for a nice flavor.
Smoked Spacock Chicken on gas grill

Smoked Spacock Chicken on gas grill

My son gave me some BBQ rubs, and sauce etc. for fathers day, I think I’ve used some combination on almost every meal since.

Any way WholeFoods had Spacock chicken on sale cheaper than a whole chicken and no extra work for me.

I made a soaked wood chip packet out of aluminum foil place on the space between burner 2 and 3

Placed a drip pan with a little water on #1 side and turn 2 and 3 up high.

When the packet started to smoke I put the chicken skin side up over the drip pan legs facing the hot side.

I had rubbed the chicken with the Blue Ribbon BBQ rub and placed uncovered in the refrigerator maybe an hour or so lost track

Took out and let come to room temperature

Dabbed any excise liquid with a paper towel

Cooked covered for about 45-50 minutes , every grill is different you know how your grill better

Basted at about 20 minutes

It was about 155-160 in thickest part of thigh with instant read thermometer

I basted again and filliped the chicken skin side down on the hot side for about 2-3 minutest

I probably could have cut that time down but I like the burnt bits.

Then back to the cool side skin up baste and cook until 165

Let sit on cutting board 15-20 minutes

I went to cut it and the bones just broke off

Peanut Noodles with Chicken and a Shrimp Salad

Peanut Noodles with Chicken and a Shrimp Salad

My son has been making be proud, for the longest time his specialty was nachos which were very good but he has grown to be quite the home cook. He recently discovered my mother’s genes may have cursed him and he suffers from gout. This used to be considered the rich mans desease so maybe its not a curse after all. I’m sure he wouold say otherwise.  

Gout is a common and complex form of arthritis that can affect anyone. It’s characterized by sudden, severe attacks of pain, swelling, redness and tenderness in the joints, often the joint at the base of the big toe.

Foods considered high in purine content include: Some fish, seafood and shellfish, including anchovies, sardines, mackerel, scallops, herring, mussels, codfish, trout, and haddock. Some meats such as bacon, turkey, veal, venison, liver, beef kidney, brain, and sweetbreads. Alcoholic beverages. We bought him a copy of The Holy Gout Cookbook the other day.

Anyway here are a few things he made recently the peanut chicken I’m gong to try this one it looks good.

He also made this for another meal

I think he substituted the chicken for some shrimp that Gail had made.

Quick Chicken Parm from the gut.

Quick Chicken Parm from the gut.

We braved the outside world Sunday armed with mask, bloves and bottle of purell and went to Whole foods during senior hours. Beside the better quality products we get a kick out of being carded. There was a line so we waited a proper 6 feet apart. I was surprised to see a few people without masks perhaps they were survivors and had anti bodies. While there, we grabbed some air chilled boneless chicken breast and also a package of bone in. Yesterday while food savering, is that a word we have a Food Saver and use it, we agreed on chicken parm for dinner.

I did the Pan-fried Chicken Cutlets then put sauce on bottom of pan, placed the cutlets spread mozzarella cheese then sauce (left over from ragu but did not have sausage in it) spinkeled so grated parmigiano. cover with tin foil. I out in refrigerator since it was still early afternoon. When i took out I placed in preheated oven at 350 degree and cooked fro about 15 minutes. removed foil and place slices of provolone cheese back in oven until melted.

This is always a good go to comfort meal that is really easy.

Chicken Cutlets on Spaghettini with Toasted Pine Nuts and Raisins

Chicken Cutlets on Spaghettini with Toasted Pine Nuts and Raisins

Lyn found this in the Boston Globe the only change we would make is add sundried tomatoes and add when the raisins are added.

The key to a romantic dinner at home is to keep it simple. Something quick can be just as impressive and elegant as a restaurant meal. For this dish, take thinly sliced chicken breasts and serve them with a white wine sauce made with pine nuts and raisins. If you can’t find ready-sliced skinless, boneless chicken cutlets, ring the butcher’s bell and ask the butcher to slice some or slice your own at home; one pound of chicken yields about four cutlets. Coat the chicken cutlets lightly with seasoned flour and pan-fry them. Take them out of the pan and start the sauce. Toast pine nuts first with a touch of garlic (hey, if you’re both eating it at the same time, nothing to worry about). Add raisins, rosemary, and white wine, simmer the sauce, reheat the chicken in it, and swirl in butter off the heat. Serve the cutlets on spaghettini; you can boil it while you cook the chicken. You’ve got the rest of the bottle of wine that didn’t go into the pot, a nice dish, and a quiet table away from the craze of a crowded restaurant.

Ingredients

  • ½ cup flour
  • Salt and pepper, to taste
  • 1-pound skinless, boneless chicken breasts, thinly sliced
  • 2 tablespoons olive oil
  • 2 tablespoons pine nuts
  • 1 clove garlic, finely chopped
  • 2 tablespoons raisins
  • 1 tablespoon chopped fresh rosemary
  • 1 cup white wine
  • 2 tablespoons butter, cut up
  • ¼ pound spaghettini (This is #3 spaghetti)
  • 1 tablespoon chopped fresh parsley

How

1. In a shallow bowl, mix the flour with salt and pepper. Dredge each cutlet in the flour and shake lightly to remove the excess.

2. In a large skillet over medium-high heat, heat the oil. Add the chicken and cook for 3 to 5 minutes on each side, or until golden. Transfer the chicken to a plate.

3. Add the pine nuts to the pan, and toast for 3 minutes, or until they are aromatic and just beginning to brown. Add the garlic and cook, stirring often, for 2 minutes.

4. Add the raisins, rosemary, and wine. Bring to a simmer and return the chicken to the pan. Simmer for 5 minutes. Remove the pan from the heat, and stir in the butter. Swirl the pan gently until the butter is incorporated.

5. Bring a large pot of salted water to a boil. Add the spaghettini and cook, stirring occasionally, for 9 to 10 minutes, or until it is tender but still has some bite. Drain without rinsing and divide between two plates. Spoon chicken cutlets and sauce on each and sprinkle with parsley.

Pan fry 3-5 minutes until golden and remove to plate
Toast pine nuts then add wine, raisins, rosemary bring to boil and then bring to simmer
Swirl in butter add chicken back in and simmer for 5-9 minutes
place chicken on top of bed of spaghettini and top with sauce
Sprinkle with chopped parsley and serve. we served with a slow rise olive bread from Nashoba Brook Bakery

What the heck is slow rise and what are some Benefits of Slow Rise Breads?

Crispy Fired chicken via Instant Pot and Airfryer

Crispy Fired chicken via Instant Pot and Airfryer

Ingredients

  • Chicken thighs
  • Garlic cloves
  • Onion
  • Rosemary
  • Kosher salt
  • Ground black pepper
  • Crispy Breading

Coating

  • Gluten Free Panko breadcrumbs
  • Olive oil
  • Unsalted butter
  • Kosher salt to taste

Egg Wash part all in shallow bowl or plate

All-purpose gluten free flour or corn starch

Extra large eggs

Panko bread crumbs

How

  1. Pressure Cook the Chicken Thighs: Add onion, garlic, and rosemary to the bottom of the pressure cooker. Pour in 1 cup of cold running water and place a steamer basket into the pressure cooker. Place chicken thighs in the basket. Close lid and pressure cook at High Pressure for 6 minutes (small thighs) to 9 minutes (large thighs). Turn off the heat and Full Natural Release (roughly 10 minutes). Open the lid carefully.
  • Prepare the Crispy Breading: While the chicken thighs are pressure cooking, heat a skillet over medium heat. Add 2 tablespoons of butter, 2 tablespoons of olive oil, and 1 – 1½ cup of panko breadcrumbs to the skillet. Toast the breadcrumbs until golden brown. Taste and add a small amount of kosher salt for seasoning.
  • Check with a food thermometer to ensure the chicken thighs have reached an internal temperature of at least 165°F on the thickest part without touching the bone. Remove the chicken thighs from the pressure cooker.
  • Meanwhile preheat oven: Preheat Air Fryer to 400°F while the pressure cooker is natural releasing. I suppose if you have one of the new ones or and adapter for the instant pot you will have to wait.  I have found that preheating the air fryer helps with the crispiness of whatever I’m cooking.
  • Pat dry the chicken thighs with paper towel. Lightly season with salt and ground black pepper.
  • Lightly coat the chicken thighs with flour, dip them into the beaten eggs, and cover them with toasted buttery breadcrumbs. Very light spray of cooking oil on tray then place the chicken thighs in the Air Fryer quick another quick spray. I mean quick does not need much, and for roughly 5 to 10 minutes until the toasted breadcrumbs stick onto the chicken.

Note: I suppose you could make a gravy from the drippings in the instant pot but I prefer my fried chicken naked so to speak.

Now enjoy. This was gluten free from my wife, but I can’t wait to try with a traditional southern fried chicken coating anyone have suggestions.

Tried another batch this time I marinaded the thighs in buttermilk overnight and used italian breadcrumbs. Getting there but not quite up to southern fried chicken

EASY CHICKEN STIR FRY

EASY CHICKEN STIR FRY

I’m not sure where Lyn was but she must have had other plans because I will generally whip something like this up if cooking for myself. This is a cook from the gut and largely depends on what in the frig.  I like the addition of honey gave it a sweeter taste. Sorry my picture did not come out that great, probably did not have my glasses on, but the taste made up for it.  Remember cooking is a lot of tweaking to your tastes as well as what you have on hand.

Ingredients

  • 1 lb boneless, skinless chicken breast cut into 1 inch cubes
  • Optional:  flour or cornstarch
    • Coat or dredge chicken pieces
    • Cornstarch is for gluten free
  • salt and pepper to taste
  • 2 Tbs olive oil divided (1 Tbs)
  • 1 cups broccoli florets
  • 1 cups asparagus
  • 1/2 red bell pepper cut into 1 inch pieces
    • I only had red bell pepper but would be nice with yellow and green mix.
  • Handful of raw or roasted cashews
  • Handful of sesame seeds
  • 2 tsp minced ginger
  • 1-2 garlic cloves minced
  • Optional depends on what you have in frig for veggies, i.e. carrots, broccoli florets etc.
  • Note: remember you want everything to be bite size

Stir Fry Sauce

  • 1 tbsp corn starch
  • 2 tbsp cold water
  • 1/4 cup low sodium chicken broth
  • 3 tbsp low sodium soy sauce
  • 1/4 cup honey
  • 1 tbsp toasted sesame oil
  • 1/2 tsp crushed red pepper flakes

How

Stir Fry Sauce

In a medium size bowl, whisk together corn starch and water. Add remaining ingredients (chicken broth, soy sauce, honey, and toasted sesame oil, red pepper flakes) and whisk to combine. Set aside.

Chicken

Add a tablespoon of olive oil to a large skillet or wok and heat over medium high heat.

Add chicken floured or not (in batches if necessary) and season with salt and pepper. Cook for 3 to 5 minutes or until cooked through. Remove from skillet.

Reduce heat to medium and add remaining tablespoon of oil to the skillet.

Add broccoli, bell pepper, and asparagus and cook, stirring occasionally, just until crisp tender. Add ginger and garlic and cook for an additional minute or until you smell the garlic.

Add chicken back into the skillet and stir to combine.

Whisk stir fry sauce and pour over chicken and vegetables and stir gently to combine.

Bring to a boil, stirring occasionally, stir in cashew and let boil for one minute or thickness you like.

When done top with sesame seeds.

Serve with rice if desired.