Lemon Potato Salad

Lemon Potato SaladI love potato salad, but I’m back to my body not liking eggs. That means no mayonnaise based dressings common in some of our favorite summer salads with substance. I’m also back to no vinegar, which was part of my yeast-free diet. Hello dressings made with citrus and olive oil.

Now I don’t normally fix big meals that you typically think go along with potato salad. You know what I mean, the big picnic/BBQ meals with a table full of food. No, I made this potato salad to go along with a green salad and grilled chicken. I just wanted a little starch with my meal without reaching for the grains. I would definitely eat this with some top notch ribs or with a lettuce-wrapped hot dog.

Lemon Potato Salad – serves 6-8

1 pound Yukon Gold potatoes, chopped

3 green onions, white & green parts sliced

3 celery stalks, sliced

1/2 lemon, juiced

olive oil (equal to volume of lemon juice)

salt

pepper

Boil potatoes until fork tender. Drain and add to a medium mixing bowl then refrigerate. Whisk together the lemon juice, olive oil, salt, and pepper. Add the green onions, celery, and dressing to the potatoes and toss together. Season with more salt and pepper if desired.

Kielbasa Stir Fry

You might be thinking, kielbasa stir fry? Is Debi mad?

I just might be, but this is something I’ve made for nearly twenty years because my roommate and I were trying to figure out something cheap and easy. Kielbasa and frozen mixed broccoli, cauliflower, and carrots over rice (because rice is the staple back home). Kielbasa stir fry was born.

Making it with the frozen vegetable mix makes it super easy. Your only prep is slicing the kielbasa. For best results thaw the vegetables first and drain to get rid of as much liquid as you can. If you throw them in frozen, that’s okay, too. It will take longer to cook and you’ll need to drain off liquid.

You can make this with fresh vegetables as I did in the picture above, too. You can either blanch your vegetables to get them to cook faster or just throw them in your wok/skillet. I like using the broccolette as I did above because it cooks faster than broccoli and I don’t feel the need to take the extra step to blanch. Why dirty more pots?

I sometimes double this recipe knowing we won’t have leftovers, especially if I don’t serve it with rice, because we tend to get seconds on this.

Kielbasa Stir Fry serves 3-4

1 pound kielbasa, sliced

1 pound California mix vegetables (frozen), thawed (optional)  OR 1 onion, halved & sliced; 2 bunches broccolette or broccoli, chopped; & 3 carrots, sliced thin

salt

pepper

Heat a wok or large skillet over medium high heat. Add kielbasa, stir minimally and let it sweat. If using frozen vegetables, let the kielbasa brown then remove. Add vegetables and season with salt and pepper. If the vegetables were still frozen, keep an eye on the liquid and drain it off if too much accumulates at the bottom. If you are using fresh vegetables, add in the onion once the kielbasa is sweating and let the onions sweat for a few minutes. Do not do a lot of stirring. Add in the remaining vegetables on top and season with salt and pepper. Let the vegetables remain on the top to catch steam as the kielbasa and onion start to brown. After a few minutes, stir and leave to cook for a few minutes. Repeat this until the broccolette/broccoli and carrots are uniformly bright in color. Remove from heat.

Serve over rice or cauliflower rice.

Grilled Chicken Salad with Toasted Coriander Lime Dressing

Grilled Chicken Salad with Toasted Coriander Lime DressingI wanted to do something bigger for the start of Celiac Awareness Month, but allergies combined with several other things have kept me down for the week. I managed to get in for an allergy treatment on Tuesday and I felt a little better after being treated for plant phenols (part of the chemical makeup of plants). I was reacting not only to nature while outside, but pretty much everything I was eating. My doctor said it was no wonder I felt like my body was trying to kill me. Seriously. I went in and told him I felt like my body was trying to kill me before giving him my laundry list of symptoms. I will be glad when we are done peeling this ginormous onion.

I should be sleeping right now, but I had to at least put this together quickly.

Yes, it is that time of year that everyone is posting about Celiac Awareness Month. This is the opportunity we take to help educate those new to a medically necessary gluten-free diet or those wanting to learn more because someone they love is on the diet.

This year, I want to challenge those of you who are veterans of the diet to make everyday an awareness day. I’ve stated before that it is our responsibility to educate others daily in a kind manner. This means not using vilification towards others when our diets are under fire from someone. This is a difficult thing to do because our natural reaction is defensive. Maybe if more of us can respond in a more rational manner to people there will be less jokes about our diet and more understanding of how it truly affects on a daily basis. Most people don’t know we have to learn what the derivatives of gluten are in food products and that we  have to be diligent about reading labels if we buy something packaged and when we use personal care products. We are our own best advocates and if we want to advocate for the entire community, we need to have cool heads about us to teach/correct the general public. Reactionary behavior/words only serves to inflame everyone and make us look like the irrational militants many people think we are.

In other words, BE NICE.

Grilled Chicken Salad with Toasted Coriander Lime Dressing – serves 2

2 chicken breasts

salt

pepper

1 romaine heart, chopped

3 handfuls of fresh spinach, chopped

5 radishes, sliced

4 mini-sweet peppers, sliced

juice of 1 lime

1/4 cup olive oil

2 teaspoons coriander seed

Season both sides of chicken breast with salt and pepper and set aside to come to room temperature. Grill chicken breasts until they reach an internal temperature of 185º. Let rest on a cutting board. Place coriander seed in a dry pan and toast over medium heat until fragrant. Grind the seeds in a spice grinder or use a mortar and pestle. Set aside. In a medium bowl, mix together romaine, spinach, radishes, and sweet peppers. In a small mixing bowl, add lime juice, olive oil, coriander seed, and a pinch of salt. Whisk together well. Slice chicken breasts. Plate the salad with chicken on top and pour dressing over the salad, including the chicken.

*If you want more depth to your salad, add grilled onions and fresh chopped cilantro. If you or someone you love has a lime allergy use apple cider vinegar.