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August 3, 2014

Whole wheat pasta turkey salad with vegetables and feta-herb-yogurt dressing

Whole wheat pasta turkey salad, with tangy feta-herb-yogurt dressing.

At this point in my life, I know that I will never be tall, model-thin, or able to balance on high heels. I'll never be a physicist or concert pianist, a race car driver or sky diver. And I will never be vegan. I can give up many things -- butter, chicken, hamburgers -- but do not take my cheese. In this recipe, you can omit the turkey, and of course you can change up the vegetables depending on what you have from the farm stand, but don't leave out the feta cheese. The briny tang of the cheese balances the nutty chewiness of whole wheat pasta, which can be a bit blah without something to perk it up. Fresh herbs are a must, and multi-color vegetables make it fun. This is a great salad to bring to a potluck, because you can make it ahead, and multiply the recipe to serve a crowd. Just don't forget the cheese.

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July 27, 2014

Grilled chicken, zucchini and nectarine spinach salad with honey-lime dressing {gluten-free}

Grilled chicken, zucchini and nectarine spinach salad, tossed with honey-lime dressing. #glutenfree

Our grill died. It was not a death with drama (no flames, no explosion); the poor thing just faded away, perhaps from working too hard, and because we're planning to move later this year, my husband Ted and I decided to face this summer without a grill. Instead, I've been using my panini press, and that's how I grilled the chicken, zucchini halves, and nectarine chunks for this salad. A cast iron stovetop grill pan would work just as well. First, cook the chicken breasts, and while they are resting, throw the zucchini and nectarine cut side down on the hot grill and sear them until you have nice grill marks, just about two or three minutes. Chop everything into same-size chunks, and tie it all together with honey-lime dressing you can make far in advance. The warm chicken and vegetables will help to wilt the spinach leaves a bit, without rendering them a soggy mess. Peaches make a fine substitute for nectarines, and yellow or patty pan squash can stand in for zucchini. You can use shrimp in place of chicken, too. This is a great salad for picnics or potlucks.

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June 3, 2014

Coconut peanut rice bowl with turkey, broccoli and mushrooms {gluten-free}

Rice bowl with turkey, broccoli and mushrooms in a coconut peanut sauce. #glutenfree

Early in my adult life, I realized I don't have the rice-cooking gene. No amount of measuring, and rinsing, and simmering, and steaming will help me produce a perfectly cooked pot of rice. I have proved to be equally inept with white rice, brown rice, basmati and jasmine rice, though I can make a pretty great pot of risotto. For everyday rice, I rely on my little electronic rice cooker, which never lets me down. (I use it for quinoa, too.) I like to make as much as the rice cooker will hold, and keep leftover rice in the refrigerator to make dishes like this coconut peanut rice bowl recipe, which I created for Lynne, my friend Bev's daughter, who eats gluten-free and dairy-free. You can make this recipe vegan by omitting the turkey and adding more vegetables, and make it spicier with a squirt or two of Sriracha sauce.

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May 22, 2014

Seven super recipes for grilled boneless chicken or turkey breasts {gluten-free}

Grilled tamarind chicken breasts, made with tamarind concentrate from the supermarket. #chicken #grilling

At a holiday barbecue, it's always good to offer a chicken option for your guests who don't eat red meat. Preparing chicken for the grill is so easy. In most cases, a marinade of a few hours (or overnight) is all that's needed, along with a vigilant eye at grilling time  -- and a willingness to poke the chicken with your finger -- to make sure it doesn't overcook. You can even grill most of these recipes ahead of time, which makes your life easier and leaves more room on the grill for those last-minute burgers or tofu hot dogs. Use frozen chicken breasts from your pantry, or buy a boneless, skinless turkey breast at the supermarket; then mix and match the marinades, as any of the ones for chicken will be just as good on turkey. Note: the marinades are naturally gluten-free when you use gluten-free condiments, such as tamari soy sauce. Now, get your grill on!

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About The Perfect Pantry®

  • My name is Lydia Walshin. From my log house kitchen in rural northwest Rhode Island, I share recipes that use what we keep in our pantries, the usual and not-so-usual ingredients that spice up our lives.

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