Pasta Primavera With Chicken (Rachel Ray)

http://www.rachaelray.com/recipe.php?recipe_id=4096

This is really good, makes more like 6-8 servings. I could not find the egg pasta she was calling for, used extra wide egg noodles, and I also used 4 thin boneless skinless chx breast (meat)/ 1c chx stock(pasta) instead of bone in skin on chix breast as I could not find this cut. Would recommend using more than one lemon zest & juice for pasta garnish. This took 1 1/2 hr prep and apx 2 hours cooking.


For the chicken:
1 bone-in, skin-on chicken breast (a full breast with 2 breasts attached, about 2-2 1/2 pounds)
1 medium onion, cut into quarters
1 small lemon, sliced
1 carrot, cut into quarters
2 ribs celery, cut into quarters
2 large bay leaves
A small bundle of parsley, thyme and rosemary


For the pasta primavera:
1 tablespoon extra virgin olive oil (EVOO)
3 tablespoons butter
2 small or 1 large carrot, peeled and cut into 2-inch matchsticks
1 small zucchini, trimmed and cut into 2-inch matchsticks
1 large or 2 small leek, trimmed, halved lengthwise and thinly sliced on an angle or chopped into matchsticks, washed and dried
3-4 cloves garlic, chopped
Salt and white pepper or finely ground black pepper
3 tablespoons flour
1/2 cup dry white wine
2 1/2 cups chicken stock (poaching liquid)
1 box frozen peas, defrosted
1 pound egg tagliatelle
A handful of parsley, thyme leaves and rosemary, very finely chopped
1 lemon
Grated Parmigiano Reggiano cheese, for topping


Serves 4


PREPARATION


To poach the chicken, place the chicken, onion, lemon, carrot, celery, bay leaves and herb bundle in a pot. Cover the chicken with water and bring to boil. Once boiling, reduce the heat and simmer for 45 minutes. Strain and reserve the poaching liquids; cool the chicken to handle. Remove the skin and bones, then pull the meat into thin, bite-size pieces.

For the pasta, heat the EVOO, one turn of the pan, with the butter over medium heat. Add the carrots, zucchini, leeks and garlic; season with salt and white pepper and sauté to tender, 6-7 minutes. Sprinkle the veggies with flour and stir for a minute more. Deglaze the pan with wine, then stir in 2 cups of the reserved poaching liquid. Thicken to lightly coat a spoon; add in the chicken and peas and reduce the heat to low.


Bring a pot of water to a boil for the pasta. Add salt and cook the pasta to al dente. Drain and toss with the chicken and sauce, adding an additional 1/2 cup poaching liquid if the pasta gets too tight.


Zest the lemon and combine with the finely chopped herbs. Juice the lemon into the pasta and serve in shallow bowls topped with the gremolata and some cheese.

Soy Free Spanish Red Beans & Rice

2c White Rice

2 tsp butter

1 can medium black olives

1 medium onion

1 can diced tomatoes

1 pkg Sazon seasoning

2 can Red Beans

4c Chicken stock (CANNED SOY FREE)

2 pkg Smoked Sausage (SOY FREE)

Canola Oil (2 turns of the pan)






In Medium Sauce Pan heat 4 cups chicken stock, sazon seasoning packet, and butter to a boil, add 2 c rice, turn down to simmer, simmer for 12 minutes.

Use Food Processor to finely chop onions and black olives, put in heated pan with 2 turns of canola oil. Cook for 3 minutes until onions start to turn clear, add tomatoes (drained). Cook 3-5 minutes, add Red kidney beans, simmer mixture for 5-7 minutes.


Slice Sausage

Remove vegi mixture to serving bowl, using same pan cook up sliced sausage apx 5 minutes, then add vegi mixture back into pan to meld flavors, turn down to low, allow to cook for 7-10 minutes.


Mix vegi and beef to rice and serve hot.

The Problems we face being Soy Free

As I am on a contiunous journey trying to find Soy Free foods and recipes, I have come across this site a few times "Choosing Voluntary Simplicity" they are also on a soy avoidance diet, she has this wonderful eye opening article that I have copied for you here, of all the foods we avoid, and the reactions we deal with. Now Charlie has a Soy Intollerance, which is different than an allergy in that, she will react in proportion to the amount of soy she has (ie, a box brownie might give her a slight case of hives and a flushed face, but tofu may send her into anaphalaxis) and her reaction can be delayed (up to 48 hours after she injests soy).  

Anyway -- Read her article, it might be enlightening as to why I hate grocery shopping, and cooking has become my biggest job.

CREDIT http://www.choosingvoluntarysimplicity.com/living-with-a-soy-allergy/

Living With A Soy Allergy

More and more people are developing soy allergies. Could this have something to do with the fact that soy is used in over sixty percent of all processed food and accounts for over seventy-five percent of Americans’ consumption of vegetable fats and oils? It isn’t an exaggeration to say that soy is present in almost every aspect of our lives, and that it is extremely difficult to avoid it.

So what does a soy allergy look like? It depends on the severity of the allergy and how the person’s immune system reacts to the allergen. People who are allergic to soy can have minor symptoms like hives or a rash, or severe symptoms like anaphylactic shock, a drop in blood pressure, and even death.

Possible soy allergy symptoms:

• Hives
• Rash
• Flushed face
• Swollen eyes, lips, throat, tongue, or face
• Trouble breathing or swallowing
• A feeling of faintness and anxiety
• A sudden impending sense of doom and weakness
• Extreme paleness
• Drop in blood pressure
• Loss of consciousness
• Rapid heart beat
• Vomiting
• Severe cramps or diarrhea
• Extreme hyperactivity in children
• Delayed reaction (read Kristy’s comment below)
• Debilitating migraines (not usually acknowledged as a symptom but for many people, including myself, severe migraines are the MAIN symptom)

If you or someone in your family has a soy allergy, I can’t emphasize enough how important it is to check product labels every single time you purchase anything. Just because a product hasn’t contained soy in the past doesn’t mean it doesn’t contain soy now. Ingredients lists often change, and we’re finding soy in many places now where it wasn’t before.

Also, don’t trust the new allergen labeling completely. It can be helpful when soy is clearly stated on the label, but there are still a variety of ways that soy can be present in the product without it being stated on the label. Calling the manufacturer should result in accurate information, but we have found that many customer service representatives (even the “lab experts”) have no idea of the many ways that soy can be present in a product. We’ve also had customer service representatives insist that their product does not contain soy in any form, and then add that just to be on the safe side, they would advise not eating the product if the allergy is life threatening. Not very reassuring, is it?

First, obviously anything with the word “soy” in it is to be avoided:

• Soy, soybean
• Soya, soyabean
• Soy protein, soy isolate
• Textured soy flour or TSF
• Textured soy protein or TSP

There are many other names for soy:

• Textured vegetable protein or TVP
• Tofu (soybean curds)
• Edamame
• Miso
• Okara
• Tempeh
• Nimame
• Kinako
• Yuba
• Kouridofu
• Natto

Next to look for… the ingredients that are usually made from or contain soy:

• Lecithin
• Monosodium glutamate or MSG
• Mono-diglyceride
• Hydrolyzed plant protein or HPP
• Hydrolyzed vegetable protein or HVP
• Vegetable oil
• Vegetable shortening (like Crisco and the other solid white shortenings in a can)
• Vegetable broth
• Protein
• Protein concentrate
• Protein isolates
• Guar gum, vegetable gum
• Gum arabic
• Glycerol monostearate
• Natural flavorings
• Thickening agents
• Stabilizers
• Liquid smoke (some brands)
• Vitamin E
• Citric acid (can be derived from fruit, corn, or soy)
• Thiamine mononitrate

Note: Although guar gum and gum arabic are made from legumes that are closely related to soybeans, the real problem is the soy added during the manufacturing process. (Guar gum, for example, sometimes has up to ten percent of added soy protein.)

And then there are those products containing soy as an emulsifier, a flavoring agent, additional protein, etc., etc., etc.:

• Almost all commercial bakery items (breads, cakes, cookies, doughnuts)
• Cake mixes, cookie mixes, pancake mixes, any baking mixes
• Breakfast cereal (check label carefully… some cereals contain no soy but have a cross contamination notice)
• Anything breaded
• Self-basting turkeys (call the company for ingredient list)
• Canned tuna (even the tuna packed in water is flavored with vegetable broth)
• Canned meat products unless otherwise stated
• Processed and prepared sliced meats (deli meats)
• Ham or smoked anything (check ingredient list)
• Hot dogs, packaged cold meats, sausage
• Imitation crab meat, imitation bacon bits
• Canned soups, broths, or stocks
• Dried soup mixes (the flavor packet)
• Frozen vegetables with sauces
• Almost anything labeled as vegetarian
• Sauces: teriyaki, Worcestershire, soy, shoyu, tamari, sweet and sour
• Gravies and marinades
• Bouillon cubes
• “Dairy free” products
• Half and half (check ingredients)
• Fresh cream (a very few heavy creams are soy free)
• Dairy topping in can or packaged mix
• Some yogurts
• Ice cream (a few of the gourmet ice creams are OK, but most supermarket ice creams are not)
• Purchased pizza
• Peanut butter (look for 100% peanuts only, with or without added salt)
• Baby formula, baby foods
• Most seasoning blends (again, check label carefully)
• Spices (some manufacturers are adding smoothing agents and anti-caking agents that contain soy… I have had problems with garlic powder, ground cinnamon, and chili powder)
• Margarine
• Butter substitutes or anything with “butter flavor”
• Salad dressings
• Mayonnaise
• Ketchup
• Almost anything “diet”
• Crackers
• Potato chips, corn chips, and just about any kind of chips… if you’re lucky, you might find some potato chips without soy
• Popcorn
• Unpopped popcorn (not all, but check the label)
• Soft drinks (not all, but check the label)
• Energy drinks, energy bars
• Beverage mixes like hot chocolate, instant tea, or lemonade
• Most candy and most chocolate (exceptions: some baking chocolate and chocolate made with cocoa butter instead of lecithin)
• Chewing gum
• Cooking sprays (except one 100% olive oil spray that may or may not contain soy)
• Carob
• Microwaveable meals
• Restaurant food
• Fast food
• Herbal teas

Many non-food items usually contain soy:

• Craft products like glue
• Inks (newspapers, magazines, books)
• Cardboard
• Paints and stains
• Carpets
• Flooring
• Pet food
• Vitamins
• Many non-prescription drugs
• Cosmetics
• Lotions and other skin products
• Soap and soap products
• Shampoo
• Sunscreen
• Candles (soy wax and scents)
• Plastics
• Cleaning products
• Automotive waxes
• Air fresheners or other scented products
• Adhesives
• Fertilizers
• Pre-seasoned cast iron cookware (some are seasoned with soy oil)

Q & A

What is a Soy Intolerance:





As with other food intolerance issues, soy can manifest physical symptoms of intolerance with many of the same symptoms that indicate an allergic response such as pain in the gut, nausea, vomiting, diarrhea, constipation, headaches, fatigue and wheezing and other asthma symptoms. In other words, if there are symptoms manifesting in the body that cannot be directly attributed to another cause, then suspect a food intolerance or allergy.


The symptoms of a food intolerance can vary from person to person and from exposure to exposure. The symptoms will most likely vary depending on the quantity of the offending food that has been consumed, and the time of onset can be within minutes or at anytime that the offending food is traveling through the gut as it is processed by digestion. After excretion it is gone, thus allowing symptoms to begin to abate. If there is continual intake of the food, symptoms will most likely continue.


Soy Intolerance Definition


What is the difference between a Soy Intolerance and a Soy Allergy?


I have found conflicting ideas on this, from the varying types of responses the body can make. For us, they are one and the same, I in fact believe that even though C does not have an IgE response, she IS having an IgG reaction, and her "intolerance" is actually an allergy.


Some websites, such as WebMD say that the intolerance is most likely to cause gastrointestinal symptoms only, others say that the reactions are not limited to gastrointestinal, and could go as far as an anaphalaxis type response.


What do you do if you've been diagnosed with a Soy Intolerance or Allergy?


AVOID SOY!!!!!


I have not found any course of treatment available for soy intolerance/allergy, if I hear of one I will for sure update this!!!!


How do we Avoid Soy?


Avoiding soy is really difficult. Soy, is used in just about every commercial ready made, microwaveable, quick to eat food out there. For us, the worst things to find have been bread, mayonnaise, and salad dressings. So much so, that we just make fresh. Be diligent about reading labels Soy hides under many names.