Thursday, April 21, 2011

Chicken Kiev, Cucumbers in Sour Cream, Stuffed Potatoes and Aromatic Iced Tea

Anyone living with food allergies realizes adapting "old favorites" is a key to not feeling like you are deprived. People ask me all of the time "how do I not eat gluten everyday". My answer is "because I have learned how to cook the food I love in new ways to accommodate my health needs". It had literally been over 2 years that I had eaten chicken kiev when I created this recipe one evening. I paired it with cucumbers in sour cream, stuffed potatoes, dilled carrots and aromatic iced tea for an authentic feel.

Here is how:
A. Chicken kiev:
1. Take 4 boneless chicken breasts and place them each between 2 pieces of plastic wrap.

2. Working from the center out, pound them (with a wooden mallet) to form 1/4 inch cutlets. Take off the plastic wrap and season them with salt and pepper (I used a finely ground pepper).

3.Measure 1 Tbs. of chopped green onion and parsley and place it in the center of the cutlet.

4. Cut 4 Tbs. of chilled butter into pieces and place 1 Tbs. in the center of each cutlet with the parsley and green onion.

5. Take one end of the cutlet and roll the meat (like a jellyroll), tucking in the sides. Press the end to seal the cutler well. Note: you can place a toothpick in the cutlets to keep them secure as well.

6. Dust each roll with all purpose gluten free flour (I use Bob's Red Mill), then dip each cutlet into beaten egg (I used 2 eggs) and finally roll in bread crumbs.
Note: I made my own gluten free bread crumbs by putting older gluten free bread into my food processor.

7. Place the cutlets on a baking sheet and cook for 45 minutes at 400 degrees (until the chicken is no longer pink). Garnish with fresh parsley.

B. Cucumbers in sour cream:
1. Peel and thinly slice 1 cucumber.

2. Sprinkle the slices with a pinch of salt.

3.Combine and pour over the cucumbers:
- 1/2 cup sour cream
- 1 Tbs. white vinegar
- 2 Tbs. chopped chives
- 1 tsp. dried dill
- dash of finely ground pepper

3. Chill the cucumbers for about 30 minutes before serving.

C. Aromatic iced tea:
1. Boil for 5 minutes:
- 8 cups of water
- 1 1/2 cups of sugar
- 8 cloves
-1 orange rind
-1 lemon sliced

2. Make tea separately with 4 cups of water and 1 1/2 Tbs. of loose black tea (or 4 bags) (make sure it is gluten free) (I used The Republic of Tea..which is all gluten free).

3. Add 1 1/2 cups of orange juice and the juice of 1 lemon to the tea.

4. Strain the first mixture with the rind and add it in a pitcher to the tea mixture.

5. Chill until cold.

D. Lemon-dill carrots:
1. In a large saucepan, bring 1 inch of water and carrots to a boil. Reduce the heat and simmer them for 3-5 minutes or until tender-crisp (al dente).

2. Drain the carrots, transfer to a serving bowl and season them with butter, 1 tsp. of dried dill and a the juice from 1/2 of a lemon.

E. Stuffed Potatoes:
1. Take 4 medium baking potatoes and pierce them with a fork.

2. Bake them at 350 degrees for 1 hour.

3. Take the potatoes out of the oven and let them cool until you can handle them.

4. Make a slice in the center of each potato and scoop out the pulp and leave the shell.

5. In a medium bowl combine the pulp and:
- 1/2 cup sliced green onions
- 1/4 cup of butter
- 1/4 cup of milk
- 1/2 cup of sour cream
- 1 tsp. of salt
- 1/2 tsp. of finely ground pepper
- 1 cup of shredded cheddar cheese

6. Scoop the mixture into the potato shells. Place the potatoes on a baking sheet. Drizzle the potatoes with 1/4 cup of melted butter and sprinkle them with paprika (I used Hungarian paprika).

7. Bake at 350 degrees for about 25 minutes or until heated through.

Here is to adaptations and eating good food! xo

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