Recipe Restless

February 13, 2012

Day 12

The past 3 days I’ve been on the internet hunt for hypoallergenic recipes. I guess not a lot of people choose to torture themselves to find out if they are allergic to anything. Fools… darn lucky fools. It doesn’t help that the diet only takes a month. I wouldn’t create a recipe strictly for this diet if I wasn’t on it. I also don’t plan on using any of these recipes when I’m off this diet either. Bleh. Well I might use the base and add all the good stuff back in. Lack of interest is why I’m having a hard time finding recipes. There were plenty of websites that had recipes based on one or more allergies like a no-dairy, or no-eggs, but not all of the allergenic food eliminated in a single recipe. If I found out that I’m allergic to one thing I’ll definitely come back to these. Luckily, the Google led me to a few blog of people who tried the same masochistic experiment. Most of them were re-posting the same recipes over and over again.  One blogger gave up a couple times before completing the hypoallergenic diet. She said she had a hard time turning down all the dinner invites from friends. Just another benefit from being a loner.

I did save her blog and some of her recipes. There is one I’m excited to try. Even though I tried her rice pudding recipe yesterday and it was a fail. Trust me I’m normally a very competent cook. I hardly ever make so many failures. Also I love to experiment with food and haven’t had nearly as many blenders as this diet has caused. Yes it’s the diet’s fault not mine.

So I think instead of trying new recipes I’m just going to substitute the good stuff with the less tasty alternative. Tonight will be chicken curry with sweet potatoes instead of the good starchy kind. I’m hoping they cook them the same. Hoping does seem to lead to disappointment, but I’ll give it a try anyways.

Curry adventure.  The curry was good, but I realize now that the starch in the potato is what gave it some thickness. It’s a little on the runny side, but still tasty. Even the sweet potato was delish. I did run into a problem with the coconut milk. I popped open a can and it was complete curd. The expiration date said 5 months ago, but I think that is just a scare tactic to buy more. So I plopped it in then started to worry. I went online and checked and some said it was fine yet some scared me enough to rinse of the chicken and try again. The next can said it expired in 5 months and when I plopped it into my pan it was the same exact consistency. I’m staying on the optimistic side in thinking that both were fine instead of both being rotten. It’s canned I should be able to bring it to a bunker for 5 years if needed. If I you don’t see a post tomorrow send condolences to my parents.

This is starting to seem like a food blog so I might as well include the recipe.

Ingredients:

2 T olive oil
1 white onion
3 cloves garlic
1 pound skinless, boneless chicken shopped
1 small head cauliflower chopped
2 russet potatoes chopped (or 1 sweet potato)
2 carrots chopped
1 yellow bell pepper
1 can of chopped pineapple
1 t of ginger powder (or if you wanna be fancy 1 t of grated ginger)
1/2 T of cayenne pepper
3 T yellow curry powder (add more if you like it spicy)
l/2 lemon squeeze
1 t garlic salt
1 (14 ounce) can unsweetened coconut milk
1/3 cup chicken stock
salt and pepper to taste
handful of cashews

Directions:

  1. Heat the oil in a skillet over medium heat. Stir in the onion and garlic, and cook until tender. Mix in the chicken, and cook 10 minutes, or until juices run clear.
  2. Mix the cauliflower, potatoes, carrots, bell pepper, lemon, cayenne pepper, curry powder and garlic salt into the skillet. Pour in the coconut milk and chicken stock. Season with salt and pepper. Reduce heat to low. Continue cooking, stirring occasionally, 30 minutes or longer till potatoes are the softness you desire. 
  3. Sprinkle on a few cashews when serving. Do not add cashews to leftovers because they will become soggy. Trust me.  

Enjoy. If you have any recipes or food ideas let me know. 

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