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Dinner for a friend

post #1 of 7
Thread Starter 
My good friend is coming by and I'd like to cook dinner for her. She is 7 months preggo and has gestational diabetes. She can't have any starches or sugar and no raw fish/meats or unpasteurized dairy. She likes spicy foods. I have bone in chicken breasts I would like to roast, and maybe roast up some spicy cauliflower with veggies? Can I serve gravy? I also have a raddichio, avocado, almonds, broccoli, carrots, lentils, an staples. I'm drawing a blank on sauces, gravies and sides!

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #2 of 7

Sounds like flour based gravies are out.  I'd be looking at some Asian options, like roast chicken with a teriyaki type sauce, hard to do with no sugar but soy, sherry and rice vinegar play well together.  And cauliflower brushed with olive oil, sprinkled with a bit of red pepper flakes and roasted is pretty good.

 

mjb.

Food nourishes my body.  Cooking nourishes my soul.
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Food nourishes my body.  Cooking nourishes my soul.
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post #3 of 7

You could look to other countries for an alternative to a gravy. Ingredients you could use for a marinade - and if you wish, reserve some to serve as a sauce:

 

• Thai

coconut milk

fish sauce

garlic

lime

chilis

scallions

shallots

coriander

 

• Morrocan Charmoula

cilantro

parsley

garlic

cumin

chili

lemon

olive oil

 

• French (recipe from Guy Marchand) Chicken + Roasted Zucchini + Kalamata Olive puree.

Brine the chicken with water, sugar, salt, thyme, white wine vinegar, mustard seeds, garlic

Roast the zucchini with olive oil and fleur de sel, chili and thyme

Puree the kalamata olives with lemon and olive oil

post #4 of 7
Turmeric, ginger, and cumin make a great flavor on chicken. I like FF's idea of morrocan flavors. You could also look up recipes for a Tagine to get some ideas.
post #5 of 7
Thread Starter 
I've decided to combine cauliflower, carrot, red peppers and fennel bulb, seasoned with lots of coriander, cumin and cayenne, roasted.

Alongside a radicchio and arugula salad with spiced almonds and citrus vinegraitte.

Now I need an idea of how to season the chicken and serve it with a sauce of some sort?

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #6 of 7

When you say no sugar -  do you mean processed sugar or the natural sugars in the vegetables?

 

What about the sugars from alcohol? I have a recipe that braises chicken pieces in white grape juice. Salt/pepper chicken and brown in olive oil. Add brandy and burn off, then add grape juice; just enough to come up about half way on the chicken, cover. Add real grapes halfway through the braise. Remove meat, add a pad of butter and whisk to thicken sauce. It's quite tasty. Might go well with your sides. Or :  Stuff the chicken with some lemon zest, ground up toasted almonds and mascarpone under the skin. S/P, and brown the chicken skin side up in a pan, and then in the oven to finish. Remove and rest, add chardonnay to the pan with some stock, and deglaze and reduce for sauce. 

 

 

post #7 of 7
Thread Starter 
Hi Jake I missed your post but I did something similarish. I was watching Ina Garten briefly ad she just happened to be cooking chicken breasts so I tried her recipe! Basically I heated up 6 sliced garlic cloves in about a half cup of olive oil on low heat. I added the zest and juice of 2 lemons, vermouth, thyme and oregano. Then I marinated the chicken and roasted them in a hot oven in the sauce. It was kind of awesome and the lemony sauce went really well with the spicy veggies.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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