Welcome to my kitchen

My recipes will be free of peanuts, tree nuts, eggs, dairy, soy, wheat, shellfish, sesame and sunflower. As Jack hopefully outgrows his allergies I will incorporate those ingredients into our meals.

Tonight we are having roast chicken with potatoes, sauteed mushrooms and spinach. Jack will also like carrots simmered in chicken stock.

For the roast chicken I set the oven to 375 and placed the chicken on a rack in the roasting pan. Set the timer for 90 minutes and check with the digital thermometer. Take the chicken out when the thermometer has reached 165 degrees. Then cover it with foil.

Roast Red Potatoes
Oven 375 degrees. Wash and cut potatoes into 1.5 inch pieces. Toss potatoes with extra virgin olive oil, salt and pepper in sheet pan. Place in oven. After about 20 minutes give the pan a shake or use a spatula to make sure the potatoes aren't sticking. Cook another 25 - 30 minutes or until the desired crispness.

Sauteed Spinach and Mushrooms
1 package of sliced white mushrooms or any variety
1 package of baby spinach
2 cloves of garlic, minced
Olive Oil
Salt and Pepper
Place medium size saute pan on medium high heat. Drizzle a couple Tablespoons of oil in pan. Let the pan get hot, but not smoking. Add mushrooms. Let cook for a few minutes. Resist the urge to shake or stir the mushrooms. After the mushrooms have begun to sweat and brown add the garlic. Cook for another minute and stir. Add the spinach in handfuls allowing the leaves to wilt. Once all the spinach is in the pan turn heat off. Stir and season with salt and pepper to taste. If desired add a drizzle of your favorite balsamic vinegar.

Cooked carrots
4 peeled carrots
1-2 cups chicken broth (I use the Pacific or Progresso Brand) there is wheat in the College Inn. You can dilute with water

Cut the carrots into thirds and place in small pot with stock. Turn heat to medium and let simmer until the carrots are fork tender.