Tag: Gluten Free

Skinny Chicken Scarpariello

A lighter take on Chicken Scarpariello that’s delicious,and also happens to be gluten-free, low-carb and paleo-friendly. I’m thrilled to share this recipe from my friend Jackie Ourman of CAFE (Celiac and Allergy Friendly Epicurean)^[1]. I met her last summer at the Big Summer Potluck after tasting her gluten-free coconut cake that was unforgettable! After she shared this chicken recipe with me, I tested it myself and thought it was great – I think you will too!

My name is Jackie Ourman^[2], I’m so thrilled to be here on Skinnytaste today. The recipes are amazing and you are some of the best and most engaged readers on any food blog out there. I met Gina last summer and was very inspired by her hard work and genuine nature. I really appreciate the opportunity she is giving me to connect with all of you here.

I recently graduated from culinary school at the Institute of Culinary Education in New York City and completed an internship in the test kitchen at Bon Appétit Magazine. So now, I suppose I can officially say I am a trained chef. Pretty exciting!

However, my most important job is being a mom of 3 incredible young boys. Two of my sons have life-threatening food allergies to peanuts, most tree nuts and sesame. One also has celiac disease and I was recently diagnosed with the same. These issues were overwhelming at first, especially when it came to thinking about what I could feed our family. You see, I had always been a big food lover but, I began to fear food and mostly the potential it had to harm my children.

I decided to go to culinary school, regain my passion for food and help my children learn to love it despite all of our dietary restrictions. Once I replaced fear of food with enjoyment again, I decided to share it with others.

Gluten-Free is not a fad for the many people out there who need it for celiac disease or other medical issues. The biggest misconception is it helps you lose weight. As in, “that gluten-free chocolate chip cookie must be healthy, right”? No way! It’s a treat and loaded with sugar, butter and carbs just like any other dessert.

I really appreciate the effort Gina makes to share naturally gluten-free and healthy recipes here on her site. It’s important for all of us to be mindful of the little decisions we make when preparing a meal that can lead to unnecessary calories.

Chicken Scarpariello is one of my favorite Italian dishes. It’s spicy, rich and truly a comfort food. The skinny version is absolutely delicious. I kept the chicken breast on the bone and just pulled off the skin in order to reduce the fat but keep the meat nice and tender. Traditional potatoes were replaced with cauliflower florets. They are strong enough in texture to stand up to the braising process and really enhanced by the seasonings in the dish.

I like things really spicy and this version packs a lot of heat. However, the spice level can easily be modified by reducing the number of cherry peppers, leaving out the extra liquid or even just subbing in red bell peppers and using the light heat from the sausage. Either way, it will still be a very flavorful and rustic dish, which also just happens to be healthy, gluten-free and very allergy friendly. Enjoy!

Skinny Chicken Scarpariello
gordon-ramsay-recipe.com
Servings: 4 • Size: 1 piece chicken, 1 cup vegetables • Old Points: 6 pts • Points+: 7 pts
Calories: 283 • Fat: 12 g • Carb: 9 g • Fiber: 3 g • Protein: 32 g • Sugar: 1 g
Sodium: 465 mg • Cholesterol: 83 mg

Ingredients:

1 1/2 tbsp olive oil
2 large chicken breast halves, bone in, skin removed
kosher salt and pepper to taste
1 link cooked sweet Italian chicken sausage, sliced thinly on a bias (I used Aidells)
1/2 medium head of cauliflower, cut into florets (about 4 cups)
1 medium onion, sliced thinly
4 cloves of garlic, sliced thinly
4 jarred hot cherry peppers, sliced plus 1 tbsp liquid (optional for extra heat)
1/3 cup dry white wine (I used Louis Jadot Macon Villages)
1 cup reduced sodium chicken stock
1 sprig rosemary, needles removed and roughly chopped, plus additional for garnish

Directions:

Pre-heat oven to 375°F. Cut chicken in half to make 4 pieces, leaving the bone on.

Heat oil in a large, oven safe sauté pan with straight sides over medium-high heat. Season the chicken with salt and pepper and brown 2-3 minutes per side. Remove chicken and set aside.

Lower heat to medium and add onion, chicken sausage, cauliflower florets, garlic and cherry peppers. Sauté, stirring frequently, for 2-3 minutes until vegetables and sausage start to brown.

Add the white wine, cherry peppers and additional optional liquid. Raise heat and allow to boil for about 2 minutes before adding chicken stock. Add chicken breasts back into pan, bone side down, sprinkle rosemary on top, bring to a boil and then place the pan in the oven, uncovered.

Cook for 20-25 minutes or until chicken reaches 165°F.

Remove from oven carefully, with towel or kitchen gloves, serve and enjoy!

References

^{^} CAFE (Celiac and Allergy Friendly Epicurean) (jackieourman.com)
^{^} Jackie Ourman (jackieourman.com)

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Flour is a key ingredient in baking but if you suffer from a gluten intolerance, it can mean a lot of sweet treats aren’t suitable. But don’t worry, there is a way to create delicious cakes without the gluten.

Flourless chocolate cakes are the easiest thing to bake but our selection of gluten-free cakes has lots of clever swaps and substitutions so you can enjoy cakes, cupcakes, brownies and more. Click through our gluten-free cakes and bakes to find the perfect cake for you.

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Pressure Cooker Split Pea Soup with Ham

When I want a hearty bowl of split pea soup in a hurry, my pressure cooker is my best friend! Split pea soup is loaded with fiber, and it’s a comforting meal on a chilly night. I usually serve this with a slice of crusty bread, toasted and rubbed with a little garlic.

This soup is also my favorite way to use up leftover ham or a ham bone. It’s super easy, but not always super quick… unless you use a pressure cooker!

Using a pressure cooker cuts the cooking time by less than half and everything always tastes better for some reason. I’ve been using my pressure cooker for years; in South America it is widely popular to make soups, beans, and stews because it’s quick and saves on gas. I own a fancy electric one, but for some reason I still rather use my old stove top Presto.

When making soups and stews in the pressure cooker, very little liquid evaporates, so I usually cut the liquid down a bit. I found a great Pressure Cooker Cheat Sheet^[1] on Pressure Cooker For Dummies, if you own one and are scared of it, you might find this interesting.

I used Better than Bouillon, I love the flavor it adds to soups, but you can use chicken broth in it’s place if you prefer.

A few notes: Today is my 3rd day doing the Holiday Runner’s Streak (run at least 1 mile everyday until the Holidays, see 2012 Holiday Running Streak from Runner’s World^[2]). It was really hard to get out of bed this morning, but I am happy I got it out of the way. How are you doing, still with me?

Also, now until Dec 2nd, Heather K Jones, RD created a One Month Skinnytaste meal plan (so many of you asked for this!) and is offering a fabulous health tool that will help you tap into the power of your own personality and arm you with the insight you need for ultimate weight loss success. Check out the Diet Type offer on Skinny Bits^[3] this week! The offer includes a jump start meal plan featuring Skinnytaste recipes, and a FREE copy the awesome healthy grocery shopping guide, The Grocery Cart Makeover.

By the way, this soup freezes well, leftovers are perfect for lunch or make a batch for once a month cooking.

Pressure Cooker Split Pea Soup with Ham
gordon-ramsay-recipe.com
Servings: 6 • Size: 1 1/4 cups • Old Points: 4 pts • Points+: 7
Calories: 254 • Fat: 2 g • Carb: 51.5 g • Fiber: 20 g • Protein: 24 g • Sugar: 5 g
Sodium: 694.5 mg (to reduce the sodium use less bouillon)

Ingredients:

1 lb dry green split peas
1 tsp olive oil
2 large carrots, peeled
1 medium onion, diced
2 cloves garlic, minced
7 oz reduced sodium ham steak, diced (Boar’s Head)
6 cups water
1 tbsp Better Than Bouillon or 1 cube*
1 bay leaf

Directions:

Rinse peas under cold water.

In a pressure cooker, heat oil over medium heat. Add onions, carrots, and garlic and saute 4-5 minutes. Add ham, peas, water, chicken bouillon and bay leaf and bring to a boil. When the liquid boils, cover and lock the lid and continue cooking until the pot reaches pressure, then reduce heat to low and set a timer for 20 minutes.

After the 20 minutes, shut the stove off and let the pressure cooker release the steam on it’s own. When the lid unlocks, adjust liquid if needed, taste for salt and pepper and remove bay leaf. If the soup looks like it should cook a little longer, you can let it simmer covered (unlocked) until it has reached your desired thickness.

To make without a pressure cooker, add 2 more cups water and simmer covered on low for 2 hours.
*Check labels for Gluten Free

References

^{^} Pressure Cooker Cheat Sheet (www.dummies.com)
^{^} 2012 Holiday Running Streak from Runner’s World (www.runnersworld.com)
^{^} Diet Type offer on Skinny Bits (www.skinny-bits.com)