Tag Archives: shiitake mushrooms

Recipe: Soy Free Chicken Peas and Pasta

Sometimes my job requires me to work long 16-hour days due to events, so I like finding dishes that I can make the night before to eat for dinner and then reheat for lunch/dinner the next day. This dish makes great comfort food and also a good hearty meal for days when you are on the go. As usual, because of acid reflux, I substitute real onion for onion flakes.

chickenpeas

Chicken, Peas and Pasta

8 chicken tenderloins

1 package of frozen peas

1 package of Tinkyada brown rice pasta (I prefer the spinach pasta)

1 package of shiitake mushrooms, chopped (optional)

1/2 to 1 cup heavy cream

Spices: garlic powder, pepper, onion flakes

Olive Oil or Coconut Oil

Shredded parmesan cheese (topping)

Cook pasta according to package directions. In a separate, deep skillet, cook chicken on medium, about 6-7 minutes on each side with garlic powder, pepper, and onion flakes. About 2-3 minutes before chicken is done, add shiitake mushrooms while defrosting peas. Add peas when defrosted. When all ingredients are warm, add 1/2 to 1 cup heavy cream depending on how much sauce you would like. Continue to cook on medium heat until cream is bubbling. Reduce heat to simmer until sauce is desired consistency, about 3-5 minutes. Add cooked pasta and stir. Serve topped with parmesan cheese.

Serves 6-8

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Recipe: Soy-Free Asian Noodle Bowl

Asian Noodle Bowl

I love ethnic restaurants in general, and I have had to come to grips with the fact that I will need to start making my own Asian dishes for the most part. Below is my favorite soy-free Asian dish so far:

1/2 head of bok choy, sliced (or swiss chard)

2 inch piece of fresh ginger, chopped

2 cups soy-free vegetable broth

1 tbsp. soy-free canola oil

10 medium frozen, pre-cooked shrimp

1 or 2 pieces of fish – optional (I use tilapia or flounder)

4 shiitake mushrooms, thinly diced

1/2 container of  soy-free brown rice spaghetti noodles (I use Tinkyada brand noodles)

1/4 tsp. garlic powder

Salt and pepper to taste

Start by cooking brown rice noodles according to package directions. While noodles cook, place shrimp in warm water to de-thaw. In a small skillet, defrost and sautée fish. In a large skillet, sautée shiitake mushrooms, ginger, and bok choy. Add vegetable broth and a little salt, pepper, and garlic powder. Cook covered for 2 minutes, or until bok choy stalks are tender. Add the pasta, shrimp, and fish to your large bok choy skillet and stir.

Author: Alanna Waldrop