I have been eating tomatoes, if only because we got about a thousand of them from our farm share this summer! I also make my own sauce, using shallots and either canned or fresh tomatoes. I like making big batches and freezing the rest in small portions, to make my life easier. My tomato consumption will probably be cut down majorly soon, since I am a pretty seasonal eater.
So funny that you mentioned that soup, because I have a butternut and apple soup in my fridge right now! I’m not a huge squash fan, except for spaghetti squash, but my husband loves it.
I used to make raspberry and balsamic chicken all the time, until now, when I can’t have raspberries or balsamic vinegar! I too make chicken with other preserves sometimes, like blackberries. I’ve never added butter to it, but I’ll have to try that
Ok, here’s some recipes. I figure I’ll post them here so everyone can see them. I add just a little freshly grated parmesan cheese to many of these, since it doesn’t seem to bother me, but I left it out of the recipes. They should all be totally migraine friendly, unless you have problems with tomatoes or mushrooms. I hope this gives you a few dinner ideas!
Potato, Mushroom and Thyme Frittata
Ingredients:
1 T butter, 1 T olive oil, 1 large minced clove garlic, 2 large minced shallots, 2 new potatoes peeled and diced into very small cubes, 1 container chopped button mushrooms, 4-5 sprigs fresh thyme, salt and pepper, 6 eggs, 1/4 c heavy cream (or half and half, or milk)
Directions:
Preheat oven to 450 degrees. Heat butter and oil in a medium oven-proof skillet. Add in garlic, shallots, potatoes, mushrooms, thyme (stems removed), salt and pepper. Cook for 10-15 minutes until potatoes are just cooked through. In a bowl, beat together the eggs and heavy cream. Pour into the cooked potato mixture. Bake in the oven for 10-12 minutes until firm.
Mushroom and Leek Risotto
Ingredients:
3-3.5 cups chicken or vegetable broth, 4 t butter (divided), 1 large leek (green and white parts, sliced), salt, 1 cup arborio rice, 1 large container favorite mushrooms (sliced), 1 handful chopped parsley
Directions:
Heat chicken or vegetable broth in a small saucepan until at a slow simmer. Cook leeks with 2 t butter and salt in a medium saucepan over medium heat, until tender. Add arborio rice, and cook for a few minutes until rice just starts to brown. Add in 1 cup of your warm broth to the rice and leeks, and cook over low heat until liquid is absorbed. Meanwhile, start cooking sliced mushrooms with remaining butter in a saute pan, until very soft. Continue adding 1/2 c of broth at a time to the arborio rice, stirring frequently until broth is absorbed before adding more (about 25 minutes). When rice is tender, turn off the heat and add in mushrooms, and parsley. Serve immediately.
Spinach and Eggplant Pasta
Ingredients:
1/3 lb spiral pasta, 1 small eggplant, salt, 1 T olive oil, 1 t butter, 4 cloves minced garlic, 5 oz bag fresh spinach, fresh black pepper
Directions:
Slice eggplant, and rub both sides of each slice with salt. Lay on a paper towel to sweat for 1/2 hour. Rince salt off slices, and pat dry. Cut into small cubes.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Keep warm.
Meanwhile, heat the olive oil and butter in a skillet over medium heat. Add the garlic; cook and stir until softened. Mix in the eggplant. Let the eggplant cook for about 10 minutes, until tender.
Mix in the spinach and season with pepper. Cook, stirring occasionally, for 3 minutes until wilted. Toss spinach/eggplant mixture with pasta.
40 Cloves and a Chicken
foodnetwork.com/recipes/alto … index.html
(I think the crockpot blog I posted about also has a slow cooker version)
Cinnamon Chicken (use shallots, leave out cheese)
oprah.com/recipe/food/recipe … ek-chicken
Ground Turkey Stuffed Zucchini
Ingredients:
2 zucchini, 2 tsp. olive oil, 1 chopped shallot, 1/2 large bell pepper (chopped), 1 large minced clove garlic, 1/2 cup cooked brown rice, 1/2 lb. ground turkey, 1 tsp italian seasoning, 1/4 cup finely chopped fresh basil
Directions:
Preheat oven to 375 F. Cut ends off zucchini. Cut zucchini in half lengthwise, then scoop out most of the zucchini, leaving an even 1/2 inch of flesh attached to the skin. If your zucchini are rolling around a lot, you can cut a thin slice on the bottom side of each to make them sit up.
Heat olive oil in heavy frying pan and saute chopped onions, garlic, and peppers until they are just starting to soften, and then add in scooped-out zucchini until just warm. Put mixture in bowl with the cooked brown rice. In the same saute pan, add in ground turkey and italian seasoning, and cook until browned. Mix with other ingredients in bowl, adding in fresh basil.
Stuff zucchini with mixture. Roast for 20-30 minutes.
Cappellini Pomodoro
Ingredients:
1/2 lb cappellini or angel hair pasta, 1 T olive oil, 2 large ripe tomatoes (diced)
1 chopped shallot, 4 cloves minced garlic, 1 t dried italian seasoning, 1 T fresh basil, chopped, salt and pepper
Directions:
Cook pasta in boiling water. In a skillet, heat oil and add in tomatoes, onion, garlic, italian seasoning, basil, salt and pepper. Cook until tomatoes are heated through. Pour
over cooked pasta.
Maple and Mustard Glazed Chicken
Ingredients:
2 chicken breasts (pounded flat), salt and pepper to taste, 1/4 cup all-purpose flour, 1 egg (lightly beaten), 1/2 cup bread crumbs, 2 tablespoons real maple syrup, 3-4 tablespoons Dijon mustard, 1 tablespoon brown sugar (I make my own with sulfite-free molasses), 1/4 teaspoon thyme, 1 tablespoon olive oil
Directions:
- Season the chicken with salt and pepper and set aside.
- Dredge the chicken in the flour.
- Dip the chicken into the egg.
- Dredge the chicken in the bread crumbs.
- Heat the oil in a pan
- Add the chicken and cook until golden brown on both sides, about 2 minutes per side.
- Mix the maple syrup, Dijon mustard, brown sugar and thyme in a bowl.
- Place the chicken in a baking pan and brush the maple mustard mixture onto it heavily.
- Bake in a preheated 400F oven for 10 minutes.
I will definitely look up your pesto recipe. I make my own too, but i put pine nuts and cheese which we’re not allowed. btw - how are you doing? remind me - what dose of Nort. are you on now?