Baked Chicken Recipe

Most of the time I dislike chicken breasts. They tend to be dry and get that way fast in that short period between done and overdone. I developed this recipe last week when I needed something for a church potluck that I could eat, too. I didn't let anyone know it was "special" and it was gone in a hurry.

Baked Chicken Breasts

4 boneless skinless chicken breast halves
2 T butter
1 T olive oil
1/2 cup potato starch
1/4 tsp paprika
1/4 tsp celery salt
1/4 tsp ground coriander
Salt and pepper

Cut chicken pieces in half, season with salt and pepper. Pound with the flat side of a meat mallet between two sheets of wax paper. Mix together potato starch, paprika, celery salt and paprika. Dredge chicken in mixture and brown in butter/olive oil. Lay pieces in a casserole dish. Stir water into leftover dredge, pour in skillet. Whisk until smooth, adding more water if necessary to make a smooth sauce. Pour sauce over chicken and bake at 350 degrees for 25-30 minutes. Serves 4.

Check This Out-Really, PETA!

Can you believe how insulting this billboard is? I have never thought PETA was long on common sense, but to put down overweight people with the false idea that if you didn't eat meat you would be thin confirms my suspicion. I have vegetarian friends-some are heavy, some are thin. I know meat-eaters that are fat and meat-eaters that are thin, but you can be overweight no matter what your food beliefs are. Personally, with all my allergies to fruits, vegetables and grains, I'd starve to death as a vegetarian. I thank God that I can eat an egg!

Thanks, Alexandra, for bringing my attention to this. Alex is a successful vegetarian with a super sense of humor and a boatload of common sense.

I'm chunky (overweight) but I've decided to be healthy and ignore today's interpretation of what a woman's body should look like. Besides, most of the weight loss programs are heavy on the foods I can't eat. Besides I am convinced that most of the overweight in the USA nowadays is caused by food additives-corn syrup, trans fats, hormones, antibiotics, etc. Clean up our food and thin down our people.

About Time I Published the Cheesecake Recipe

My Allergy Free Cheesecake

3 8oz pkgs softened cream cheese
1/2 C potato flour
1 C sugar
1 tsp vanilla
3 eggs

Preheat oven to 350 degrees F. Line bottom of a springform pan with wax paper or parchment, spray with non-stick cooking spray. Beat cream cheese, add sugar and coconut flour. Beat in eggs and vanilla. Spread in pan and bake for 50 minutes. Let cool a bit, then run a knife around edge to loosen and remove sides of pan. Cool completely. Not too heavy, not too "fluffy."

Raspberry Topping

4 C raspberries (fresh or frozen)
1 C sugar
2-3 T potato starch

Crush half of the berries, mix with sugar and potato starch. Cook over medium heat until quite thick. Let cool for a few minutes, then add the remaining berries. Store in refrigerator.

I made this for a church potluck last week. I didn't tell anyone that it was for "special" diets and it disappeared so fast I almost didn't get a piece!

Blueberry Cobbler-Breakfast of Champions

We couldn't resist the big box of luscious blueberries at our favorite store. I thought we needed to have immediate dessert and I haven't perfected my wheatless pie crust yet, so a cobbler was the logical choice. Of course you could use any berry. If you use tarter berries you might have to bump up how much sugar goes in the filling, but with the blueberries the sweetness is just right.

Blueberry Cobbler

1 Tablespoon potato starch (if you're not allergic to corn, you could use corn starch)
1 C brown sugar
1/2 C water
3 C blueberries or other fruit
1 C flour mixture (I used 1/2 C potato starch, 1/4 C teff flour, and 1/4 C coconut flour)
1/2 C white sugar
1 1/2 tsp baking powder
1/2 tsp salt
3/4 C milk
1/4 C melted butter

Mix first three ingredients, add fruit. Cook and stir until mixture thickens. Pour into a greased casserole dish. Stir dry ingredients together, add milk and butter. Spoon over fruit and bake at 350 degrees for 30 minutes. Serves 6-8.

We always try to justify eating lovely desserts like this by having them for breakfast. A great way to start the day. It's very good with ice cream if you can do dairy.

No, Don't Tell Me!

The buckwheat pasta I had last night and for lunch-turns out it had wheat in it! I had a reaction, but sometimes I just don't know what makes me cough, and I spent the day checking and rechecking labels. We stopped at the Co-op tonight, I had the bag numbered for the next batch of bulk pasta, and I had the rubber glove ready to start filling my bag, when I decided that I'd better recheck the label on the bin. Not only did it have wheat, but wheat was the first ingredient. What a disappointment! They carry a packaged 100% buckwheat pasta, but it's $6.99 a half-pound. I can't bring myself to pay $14.00 a pound for pasta.

I guess it's back to the kitchen. I've made some tasty things that are "safe" for me, I'll just keep working on pasta.