29 March 2007

Some Wheat-Free Recipes

Hmmm… I’m not sure how I feel about this blood type diet. Not eating wheat is okay. Not eating both wheat and corn gets harder. Not eating wheat, corn, or potatoes makes it damned difficult to grab a bite when I’m out running around and am hungry. (Salads just don’t do the trick when I’m hungry.) I did manage to find an asparagus frittata at a deli that wasn’t half bad. But all my usual solutions for a quick bite out are off limits.

On the other hand, cooking at home isn’t that challenging (other than missing potatoes). I tried my hand at spring rolls, and made a delicious stuffed chicken breast. Also concocted a simple pilaf that pleased my sweetie.

Spring Rolls

24 cooked shrimp (40 to 60 count), tails removed
1 cup of bean sprouts, chopped
1 cup of lettuce, chopped
1 carrot, grated
24 whole fresh mint leaves
1 cup softened thin rice noodles

1 Tablespoon fish sauce
1 teaspoon sesame oil
Juice from 1 lime
Sugar to taste (1 Tablespoon?)
2 to 4 mint leaves, chopped

Dip the spring roll wrappers (banh trang – rice based) into warm water for about 15 seconds, then lay out on your prep surface.

Place 3 shrimps, 3 mint leaves, and a bit of the other filling ingredients onto the wrapper, drizzle with sauce, then fold the bottom edge over the filling and tuck tightly (like you’re rolling a sushi roll). Fold the sides in toward the middle, then finish rolling. You can serve whole, or cut into two or three pieces.

Recipe makes 8 whole rolls.

Confession – these were tasty, but messy. I didn’t manage to roll them tightly enough to hold together. Also, if you can eat peanuts, they would be a nice addition.

Stuffed Chicken Breast

Thaw and drain one box of chopped spinach.
Crumble in about 4 ounces of Greek sheep feta
Add enough panko (rice-based “bread” crumbs) to hold the filling together.

Butterfly two skinless, boneless chicken breasts. Put half the filling on one side of each breast, then fold the other half over to cover the filling.

Drizzle the breasts with olive oil, sprinkle on more panko, and bake at 350 degrees for about an hour, depending on the size of the breasts. (Mine weighed in at 1.5 pounds for the two of them.)


Chop half an onion and sautee it in about 1 Tablespoon of butter until soft.
Add 1 cup of white basmati rice and continue cooking for about five minutes, stirring occasionally.
Add 1 cup of chicken broth and 1 cup of water.
Season with saffron (about ¼ teaspoon).
Bring to a boil, cover, reduce to low heat, and cook for 20 minutes.

While the rice is cooking, toast ¼ cup of slivered almonds and chop up a bit of parsley. (I used flat leaf. Cilantro would also be tasty.) When the rice is done, remove from heat, fluff, then add in the almonds and parsley.

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