Recently, the trend of paleo, vegan, gluten-free, dairy-free diets have become more and more popular. I have thoroughly enjoyed the bombardment of this new movement, because it allows for more options of food with the food allergies I struggle with.
Another recent discovery I had is the new trend of oil-free cooking. Whilst on my mission in Rochester, New York, I got hooked onto this new idea. As missionaries, we are permitted to eat with members of our congregation. These were much wanted opportunities to have a delicious home-cooked meal which wasn’t frequently available. One of the families I visited prepared a vegan spread for us that was flavorful and delicious. My interests were piqued. Does healthy food really taste this good? I started this conversation about the challenges of vegan, gluten-free cooking. This amazing family had slowly and persistently converted their children, grandchildren to healthy, clean eating diet. They introduced me to this idea of oil-free cooking which I went home to experiment. Needless to say I never looked back after that.
To convert any recipe to an oil-free recipe is simple. It is a matter of changing up the order of the procedure and also eliminating certain steps that aren’t essential. I usually try to poach my meat in liquids or sauces so it doesn’t dry out or burn. I also try to start off any cooking with the vegetables first, and adding little water to avoid sticking. The burnt, caramelization that occurs when vegetables hit a hot pan is delicious and simply an added bonus.
Classic Italian flavors captured in a one-pan, easy, healthy dish.
Adapted from mynaturalfamily
- 2 chicken breast, thawed
- Salt
- pinch of pepper
- ½ red onion, chopped
- ¼ cup sundried tomatoes, chopped
- 1 tsp garlic, minced
- ½ tsp Italian seasoning (parsley, oregano, basil - whichever one you have on hand)
- large pinch of red pepper
- ⅓ cup chicken broth
- ⅓ cup almond milk or coconut milk
- Garnish: Fresh basil, chopped
- How to Make:
- Preheat the oven to 400 F.
- Heat a nonstick skillet/pan over medium heat. Once hot, add in the red onions. Allow the onions to caramelize and burn. Flip occasionally for about 2 minutes.
- Add in the sundried tomatoes, seasoning, garlic, red pepper. Mix and cook for about 30 seconds.
- Pour in the chicken broth and milk. Bring the mixture to boil.
- Rub salt and pepper over the chicken and gently add the chicken to the pan.
- Cover with a lid/aluminum foil and bake for 30-40 minutes until cooked through.
- Garnish with fresh basil.
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