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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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May 15, 2014

Pasta with Brussels sprouts, mushrooms, onions and bell pepper in white wine mustard sauce {vegetarian}

Pasta with Brussels sprouts, mushrooms and bell pepper in a white wine mustard sauce. #pasta

Somewhere in the world, there's a retail marketing genius I need to thank. I don't know who came up with the idea to thinly slice Brussels sprouts and sell them in a bag in the produce department of my local supermarket, but my hat's off to that person. Although I've never been crazy about whole Brussels sprouts, I've incorporated these shaved sprouts in lots of recipes, like this Brussels sprouts and bacon quiche and Brussels and broccoli with maple vinaigrette. All it takes is a quick rinse, and a trim of any woody stems, and you have ready-to-cook tender bits of Brussels sprouts. For this dish, use any long noodle like spaghetti or angel hair pasta; I've used curly ramen noodles, just for fun. Wouldn't this be a perfect recipe for Meatless Monday?

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May 13, 2014

Pressure cooker shrimp and asparagus risotto with mushrooms {gluten-free}

Pressure-cooker-shrimp-asparagus-risotto-recipe

It's the most wonderful time of the year here in New England, when asparagus spears poke their pointy little heads through the ground in a burst of energy they've been saving up all winter. What could be more energetic, more optimistic, than to push yourself up toward the sun... only to be chopped off and devoured by eager cooks? Oh dear. While it might not be the perfect ending for the asparagus, the glorious six-week season is a joy to the rest of us. I'm so in love with asparagus that I've been collecting recipes on my Asparagus! Pinterest board, and now it's time to get cooking. One of my recent successes, this pressure cooker shrimp and asparagus risotto recipe -- gluten-free, too -- is quick and easy to make in the pressure cooker (though you could easily adapt it for the stovetop, using this recipe as a guide). The rice cooks under pressure for just six minutes, and you finish the risotto by hand, which ensures it will be just as creamy, buttery and cheesy as you like it.

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April 27, 2014

Mexican adobo chicken rice bowl recipe {gluten-free}

Mexican adobo chicken rice bowl, an easy worknight dinner.  #glutenfree

ADOBO. Talk about an identity crisis. There's adobo, the smoky, spicy tomato-vinegar sauce for chipotle peppers, and there's adobo, the Filipino national dish of pork or chicken stewed in vinegar-laced liquid. And there's Mexican or Puerto Rican adobo, more of a dry rub than a wet marinade. I used Mexican adobo spices as a base for this recipe with a small amount of vinegar, marinated chunks of chicken breast, added enough broth to make a sauce, and cooked it on the stovetop. Then, I served the chicken and sauce on a bowl of brown rice, with a good dose of scallions cut from my garden. You can make all of the components of this dish ahead of time. Add some broccoli or asparagus, if you have it. This is a very satisfying (and gluten-free) meal-in-a-bowl.

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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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