Stephanie’s Recipes

We have a wonderful live-in-nanny named Stephanie. OK, don’t hate me ! She cooks for us four nights a week, the days I work. Having someone cook for us makes my dairy, soy, egg, and nut free diet so much easier to tolerate!! I asked her to type up some of the recipes she makes that I particularly love. Most recipes are for 3 to 4 people. Here they are:

Stephanie’s Recipes

Breaded Chicken: This is a great recipe to serve along side of spaghetti or rice & vegetables. It is a family favorite!

Ingredients: 2 ½ c. All Purpose Flour

2T Italian Seasoning

1T Lemon Pepper Seasoning

2tsp Garlic Powder

1tsp Salt

1tsp Pepper

3T Olive Oil

Thawed Chicken Breast (one per person)

Directions: Mix all of the dry ingredients in a bowl. Heat the Olive Oil in a skillet on medium-high. Using a mallet, beat the chicken breast until it is flattened to about ½ an inch thick. Coat the chicken breast in the flour mixture until evenly covered. Gently shake off excess flour before placing the chicken breast in the skillet. Sauté the chicken until it is golden brown on each side. Remove from the skillet and serve. (An option is to put the chicken in the oven after you remove it from the skillet in order to allow time for the rest of the meal preparation).

Homemade Pizza Crust: You can top the pizza crust with whatever toppings you feel necessary. I usually load the pizza with toppings, so you can’t even tell the cheese is missing.

Ingredients: 2 ¾-3 ¼ c. Flour

1pkg. Active Dry Yeast

1c. Warm Water

2T. Olive Oil

¼ tsp Salt

Directions: Pre-heat oven to 375-425 degrees. Combine flour, Yeast & Salt. Add warm water & oil. Mix on low speed for 30 seconds. Mix on high speed for 3 minutes. Put the mixture in a warm place and cover with a damp cloth to rise for 10-20 minutes. Spread the dough by hand onto a pizza pan and puncture with a fork all the way around the entire crust. Pre-bake the crust for approximately 5 minutes or until the dough is puffy. Remove crust from oven and top with your favorite toppings.

Chicken & Dumplings: This is a great dish for rainy or cold days. You may want to double or even triple the dumpling mixture, depending on the number of people you are serving.

Ingredients: 1 Whole Young Chicken

1 Carton Organic No-Chicken Broth

1 Bag of Mini Carrots

1 Stalk of Celery

1 Onion

1c Flour

1 ½ tsp Baking Powder

½ tsp Salt

1T minced parsley (optional)

1 egg (use EnerG Egg Replacer)

1/3c Rice Milk

Directions: Place the chicken in a large pot and fill half way up the chicken with water. Add the Organic No-Chicken Broth. Cut up the onion, carrots and celery and add to the chicken mixture. Boil for 45 minutes, stirring occasionally. Remove from heat and let cool for 15 minutes. Remove the chicken from the pot and refrigerate until you can de-bone it with your hands (without getting burnt). Refrigerate the broth mixture until you are done de-boning the chicken. Cut up the de-boned chicken into small pieces. Remove the broth mixture from the Refrigerator and skim the fat off of the top. Put on the stove on high heat and add the cut up chicken to the mixture. Let it come to a boil while you make the dumplings.

Mix the flour, baking powder and salt in a large bowl. Mix the Egg Replacer and Rice Milk. Add to the flour mixture, mix well. Drop by spoonful’s into the boiling chicken broth. The dumplings will float to the top of the broth, but will need to cook 15 minutes in boiling water to be completely cooked. Add salt and pepper to flavor. Serve and enjoy.

Shrimp Salad Recipe: This is a great recipe for a warm day or for something a little different. It is also great served on crackers or bread.

Ingredients: 1tsp Olive Oil

2T Chopped Cilantro

3T Lime Juice

1/2tsp Minced Garlic

1 Small Green Onion, chopped

1T hoisin sauce (see ingredients in allergy-free hoisin sauce)

1 pinch White Pepper

1lb baby pink shrimp

1T Crushed Red Pepper

1 Bag Lettuce

Directions: In a large bowl, whisk the lime juice, green onion, cilantro, olive oil, garlic, white pepper, and red pepper together to make a marinade. Mix in the shrimp and set in the fridge to chill. To serve, fill a plate with lettuce and spoon two large spoonfuls of the shrimp mixture onto the lettuce.

Allergy Free Hoisin Sauce: Mix rice vinegar, salt , wheat flour, garlic and crushed red pepper together in a 2c measuring cup. Use this as a “dressing” for the salad. It is much easier than trying to add it to the above mixture.

Enchiladas: This dish is great for a little extra “spice.” It can be served with Mexican rice, chopped lettuce, chopped tomatoes, salsa and Pico de Gallo.

Ingredients: 1 can Black Olives (chopped and drained)

1 Onion (chopped)

1 ½ lbs Ground Beef

1 can Organic Refried Beans

2tsp Crushed Red Pepper

1tsp Salt

1tsp Pepper

2 tsp Garlic Powder

25-30 Corn Tortillas

4-5 10 oz cans Las Palmas OR Rosarita Enchilada Sauce

Directions: Pre-heat the oven to 375 degrees. Brown the ground beef in a skillet and season with salt, pepper, crushed red pepper and garlic powder. Drain the meat. Put meat back in the skillet and add chopped onion. Sauté together for 3-5 minutes before mixing in the refried beans and chopped black olives. Add half a can of enchilada sauce. *For spicier enchiladas, add some salsa or some pico de gallo.

Heat the corn tortillas in the microwave while still in their plastic wrap (slightly opened for breathing). Layer the bottom of a 9×11 casserole dish with one can of enchilada sauce. Remove the tortillas from the microwave and spoon the beef mixture onto the middle of each tortilla, rolling them up and placing them in the casserole dish. Press the enchiladas together so that you can fit all 30 in the pan. Layer the top of the enchiladas with the leftover enchilada sauce and bake in the oven for 30 minutes at 375 degrees. Serve.

Eggplant Parmesan (minus the parmesan)

Ingredients: 2-3 Whole Eggplants

2T salt

2 , 28oz cans Tomato Sauce

3T Italian seasoning

1tsp Garlic Powder

½ lb Fresh Mushrooms

1 Onion

5T Olive Oil or Canola Oil

2c Flour

Directions: Skin the eggplant and cut into ½ inch thick slices. Layer the slices on a plate and sprinkle each layer with salt. Cover with saran wrap and refrigerate for 1 hour. Mix the flour and 2T of Italian seasoning in a medium sized bowl. Remove the eggplant from the refrigerator. Heat olive oil in a skillet on medium-high heat. In a pot, mix the tomato sauce, remaining Italian seasoning, onion, mushrooms and garlic on medium-high heat. Cook for 10 minutes before layering onto the eggplant. Coat each slice of eggplant with the flour mixture and place in the skillet. Turn the eggplant after 1- 1½ minutes to cook on the other side. Remove the eggplant from the skillet and place on a plate. Layer the eggplant with some of the tomato sauce mixture and repeat the above steps with the remaining eggplant.

Note: This dish takes quite a while to make, so you may want to heat it up in the oven after it is all layered onto the plate and covered with the remaining sauce.

Linguini Marinara: This dish is a family favorite. Takes about 30 minutes to make and taste delicious.

Ingredients: 1pkg Linguini Noodles

1lb Large Raw Shrimp

1 Onion

1T Crushed Red Pepper

1c White Cooking Wine

1 28oz can Tomato Sauce

2tsp Salt

1T Italian Seasoning

Directions: Peel the shrimp. In a large skillet mix the tomato sauce, onion, wine, salt, Italian seasoning and crushed red pepper. Bring a pot of water to boil (for the noodles). At the same time as you add the noodles to the water, add the shrimp to the tomato mixture. When the noodles are done, drain them and pour the tomato mixture over the top. Serve.

*Make sure all of the shrimp are pink before serving.

Roast & Veggies: This is a very simple meal that can be started before you leave for work, and ready to serve when you step in the door.

Ingredients: 1 Large Roast

2 tsp salt

2 tsp pepper

2 tsp garlic powder

1 Onion (chopped)

1 Bag Carrots (chopped)

1 Stalk of Celery (chopped)

5 medium Potatoes (diced) (this option will take about an hour after you get home from work)

2T Argo Corn Starch (for gravy; optional)

Directions: Season the roast with the salt, pepper and garlic powder on both sides. Put the roast in a slow cooker/crock pot with one inch of water on the bottom. Add chopped onion and celery. Let cook on high for about 5 hours. Add the chopped carrots and potatoes. Let cook on high for another hour to 1 ½ hours.

Remove the veggies and place in a large serving dish. Remove the roast and slice into 1 inch thick slices.

Gravy: Using the remaining juice from the crock pot. Pour the juice into a skillet and heat on high. Mix the corn starch and ½ c water in a cup until milky. Slowly add the corn starch mixture to the broth, mixing rapidly to thicken. Season the gravy with salt and pepper to taste. Serve

One-Pan Chicken: This recipe is one of Heidi T’s creations that I have made for the family on occasion. It takes a while to make, but is very worth the effort.

Ingredients: 1 whole Young Chicken

1 Onion (chopped)

1 Celery Stalk (chopped)

5 Medium Potatoes (diced)

1 bag Carrots (chopped)

2T Hungarian Hot Paprika OR 2T Crushed Red Pepper

1T Salt

2 tsp Pepper

2 tsp Garlic Powder

Directions: Pre-heat the oven to 425 degrees. Place the chicken in the center of a large pan and surround with the onion, celery, potatoes and carrots. Sprinkle with the pepper, garlic, salt and paprika/red pepper. Cover with aluminum foil and cook for one hour at 425 degrees. Remove the foil and cook uncovered for one more hour. Serve.

100% Good for You Oatmeal Cookies: These are a great treat that can be enjoyed by the whole family, and they are allergy-free!

Ingredients: 2 cups Turbinado sugar
¾ c. Olive Oil
2 eggs or equivalent EnerG Egg Replacer
2 tsp Vanilla
4c Whole Wheat Pastry Flour
1 tsp Baking Soda
1 tsp Baking Powder
½ tsp Salt
Approx 1 to 2 cups rolled oats (non-instant)

Directions: Preheat oven to 375 degrees. Mix sugar and oil till blended. Add egg replacer and vanilla to wet mixture. In another bowl, mix flour, salt, baking powder and baking soda. Add dry ingredients gradually to wet ingredients; mix well. Stir as much oatmeal as you like (to desired consistency) into the batter. Place dough in fridge for about 10 minutes to chill. Place in heaping spoonfuls onto cookie sheet. Bake 8-10 minutes until golden on the edges.

Potatoes ‘n Foil: This is a great addition along grilled chicken or bratwurst and works great on an outdoor grill. This recipe is for 3 foil packs.

Ingredients: 5 Potatoes (diced)

1 Onion (diced)

3tsp Salt

3tsp Pepper

3tsp Garlic Powder

3T Olive Oil

Directions: Spread out three sheets of foil. Divide the potatoes among the three foil sheets. Divide the onion among the three foil sheets. Season each pack with 1tsp salt, 1tsp pepper, and 1tsp garlic powder. Pour 1T of Olive Oil over each pouch and seal the pouch tightly.

Grill the packs for 20-30 minutes, flipping occasionally. Serve.

Heidi T.2007-3-30 23:35:26