Category Archives: Gluten Free

Photos by and property of Royce Cara Berler. May be used with author’s permission.

Skillet Chicken with Turmeric and Orange

0 comments Dinner, Gluten Free, Lunch
Inspired by Narcissi Benkabbou of  NYT Cooking

Ingredients:

  • ½ medium onion, diced into ¼-inch pieces
  • 5 Tablespoons olive oil
  • 1 Tablespoon honey
  • 2 teaspoons dried mint
  • 3 garlic cloves, crushed or finely chopped
  • 1 Tablespoon grated orange zest (from about 2 large oranges), plus ¼ cup orange juice
  • 1 teaspoon ground turmeric
  • ¾ teaspoon fine sea salt
  • ¼ teaspoon black pepper
  • 1 pound boneless, skinless chicken thighs or breasts

Instructions:

  1. Marinate the chicken: Place the onion, 2 Tablespoons olive oil, honey, dried mint, garlic, orange zest, orange juice, turmeric, salt and black pepper in a large bowl and stir to combine. Add the chicken and turn to coat with the marinade. Cover and leave in the fridge until ready to cook or for up to 12 hours.
  2. When ready to cook, heat the remaining 3 Tablespoons olive oil in a large (12-inch) skillet or frying pan over medium-high and wait for the pan to become very hot. (This ensures a nice sear.)
  3. Add the chicken and the marinade to the pan, and cook until chicken is browned underneath and easily releases from the pan, 5 to 8 minutes. Stir the onions every now and then so that they cook evenly. If the pan looks dry, add a couple of tablespoons of water to the pan to prevent the juices from drying out. Flip the chicken and cook on the other side until the chicken is cooked through, another 5 to 8 minutes. Serve immediately. (I found that this skillet chicken pairs well with a side salad)

Servings:  4

Photos by and property of Royce Cara Berler. May be used with author’s permission.

Bavarian Eggs

0 comments Breakfast, Brunch, Gluten Free

Ingredients:

2 eggs

½ cup raw sauerkraut

Handful of mixed greens

½ avocado, sliced

1 Tbsp. coconut oil

Salt and pepper to taste

Instructions:

  1. Heat your coconut oil in a sauté pan over medium-high heat, and cook your eggs in whichever style you prefer. If eggs are pasture raised, keep the yolks just a bit runny for even more nutrient availability. Season with a bit of salt and pepper.
  2. Once eggs are cooked, simply serve with sauerkraut, greens and sliced avocado. Simple and delicious!

Servings: 1

Photos by and property of Royce Cara Berler. May be used with author’s permission.

Vinegar Chicken with Crushed Olive Dressing

0 comments Dinner, Gluten Free

This tangy, turmeric-stained, sheet-pan chicken makes the most of the schmaltzy bits left behind on the pan, which is deglazed with fresh garlic, briny olives and a bit of water. Think pan sauce, but done on a sheet pan.

Ingredients:

  • 3½ pounds bone-in, skin-on chicken parts
  • 1 teaspoon ground tumeric
  • 6 Tablespoons olive oil
  • Kosher salt and black pepper
  • ½ cup white wine vinegar
  • 1 ½ cups green Castelventrano olives, crushed and pitted
  • 2 garlic cloves finely grated
  • 1 cup parsley, tender leaves and stems, chopped

Instructions:

1. Heat oven to 450 degrees. Place chicken on a rimmed baking sheet and toss with turmeric and 2 Tablespoons olive oil, and season with salt and pepper. Make sure chicken is skin-side up, then pour vinegar over and around chicken and place in the oven.

2.  Bake chicken, without flipping, until cooked through and deeply browned all over, 25 to 30 minutes.

3.  Meanwhile, combine olives, garlic, parsley, the remaining 4 Tablespoons olive oil and 2 Tablespoons water in a small bowl; season with salt and pepper.

4.  Once chicken is cooked, remove baking sheet from the oven and transfer chicken to a large serving platter, leaving behind any of the juices and bits stuck to the pan.

5.  Make sure the baking sheet is on a sturdy surface (the stovetop, a counter), then pour the olive mixture onto the sheet. Using a spatula or wooden spoon, gently scrape up all the bits the chicken left behind, letting the olive mixture mingle with the rendered fat and get increasingly saucy. Pour olive mixture over the chicken, then serve.

Serves 6

Photos by and property of Royce Cara Berler. May be used with author’s permission.

Turkey Bolognese with Zucchini “Noodles”

0 comments Dinner, Gluten Free, Lunch

Ingredients:

  • 4 tsp. olive oil
  • ½ pound ground skinless turkey breast
  • ½ tsp. salt
  • 1 carrot, chopped
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 1 (14 ½ ounce) can diced tomatoes
  • 1 (9 ounce) package vacuum-packed cooked lentils
  • ⅓ cup plus 2 tbsp. water
  • 1 tbsp. sun-dried tomato paste or minced sun-dried tomatoes (not oil packed)
  • 2 tbsp. chopped fresh oregano, plus extra oregano leaves for garnish
  • ¼ tsp. plus ⅛ tsp. black pepper
  • 3 zucchini, cut into thin lengthwise ribbons using vegetable peeler **
  • 4 tbsp. grated Parmesan

** If you’ve got a vegetable spiralizer, use it to prepare the “noodles” instead of a vegetable peeler. 

Instructions:

  1. Heat 2 teaspoons oil in large skillet over medium-high heat. Add turkey and ¼ teaspoon salt and cook, stirring often, until no longer pink, about 3 minutes. Add 1 teaspoon oil, carrot, and onion and cook, stirring often, until carrot and onion are softened, about 5 minutes. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds.
  2. Add tomatoes, lentils, ⅓ cup water, tomato paste, 2 tablespoons oregano, ⅛ teaspoon salt, and ¼ teaspoon pepper. Simmer, stirring occasionally, about 3 minutes, adding additional water if needed to prevent sticking.
  3. Meanwhile, combine zucchini and remaining 2 tablespoons water in large microwavable bowl. Cover with wax paper and microwave on High until crisp-tender, about 2 minutes. Drain and transfer to large bowl. Add remaining 1 teaspoon oil, remaining ⅛ teaspoon salt, and remaining ⅛ teaspoon pepper; toss to coat.
  4. Divide zucchini evenly among 4 plates; top evenly with sauce. Sprinkle evenly with Parmesan and garnish with oregano

Serves 4 – gluten free

The Bolognese sauce freezes beautifully, so if you have time, make a double batch for an easy dinner later.