allergen-free family cooking


Grilled Chicken with Vanilla-Scented Salsa Serves 4 | Quick gf df nf ef sf


You might think of vanilla only in desserts, but its exotic taste enlivens chicken and tropical fruit, too. Leave out the hot pepper sauce if your family likes milder food.


Olive oil cooking spray


4 boneless, skinless chicken breast halves (about 6 ounces each)


½-1 teaspoon lemon pepper 1 cup mango or peach salsa 1 tablespoon vanilla extract 1 teaspoon hot pepper sauce


1. Coat grill rack with cooking spray and preheat grill (or broiler). Spray chicken breasts with oil and season with lemon pepper. Grill chicken 2–3 inches from a


high fl ame, about 4 minutes per side. 2. Meanwhile, combine salsa, vanilla extract, and hot pepper sauce. Spoon half of salsa mixture on top of chicken and grill 2 minutes more, or until chicken is no longer pink in the center. Serve with remaining salsa mixture on the side.


–Andrew Schloss


PER SERVING: 243 cal, 3g fat (1g mono, 1g poly, 1g sat), 98mg chol, 40g protein, 8g carb, 0g fi ber, 443mg sodium


Quinoa and Salmon Casserole Serves 6 | Quick gf df nf ef sf


Quinoa is a quick-cooking and versatile whole grain. This unique, one-pot casserole pairs it with dill and salmon, with felicitous results.


2 tablespoons olive oil, divided 1 cup fi nely chopped red onion


1 cup fi nely chopped fennel (bulb and some fronds) 2 cups water ½ teaspoon salt, plus more to taste


1 cup quinoa, well washed and drained


2 (14.5-ounce) cans diced tomatoes, preferably fi re-roasted, undrained


1 pound salmon fi llets, skin removed, cut into 1-inch chunks


¼ cup packed, chopped fresh dill 1 tablespoon fresh lemon juice Zest of 1 small lemon Lemon wedges, for garnish


1. Heat 1 tablespoon oil in a heavy, 3-quart saucepan over medium-high heat. Add onion and fennel and cook, stirring occasionally, until lightly browned, 3–5 minutes. Add water and salt and bring to a boil. Stir in quinoa. Cover and cook over medium heat for 5 minutes. Stir in tomatoes (with liquid). Return to a boil. Cover, reduce heat, and boil gently over


medium heat until quinoa is translucent and tender, 6–8 minutes. 2. Stir in salmon. Cook, uncovered, over medium heat until salmon turns opaque and is cooked through, about 1 minute. (Check and cook an additional minute if needed.) Turn off heat. Stir in dill, lemon juice, and zest, plus remaining 1 tablespoon olive oil. Add salt to taste. Serve with


lemon wedges. –Lorna Sass PER SERVING: 274 cal, 9g fat (4g mono, 3g poly, 2g sat), 55mg chol, 21g protein, 28g carb, 4g fi ber, 255mg sodium


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42 deliciousliving.com | may 2013


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