Crispy Chicken Wings

When I was a teenager, Buffalo wings were one of my favorite foods. I still believe that they are one of the most delicious things on the planet. What’s not to love? They’re fried chicken tossed in a combination of butter and hot sauce. Well, it’s been a while since I’ve eaten wings on a regular basis. Even before “the GERD,” I gave them up for my waistline, and only indulged on special occasions.

These wings are not all that different – they’re still messy, fun, and flavorful. Yet very little fat is added, and no spice or butter. Indulge all you want! (They’re super easy to make, too)

This recipe requires an oven-safe skillet.

Ingredients:
Twelve chicken “party” wings (flats and drumettes)
Two tablespoons soy sauce
Half teaspoon sesame oil
One teaspoon ginger, chopped
Two cloves garlic, chopped
One tablespoon water
Cooking spray

Pre-heat oven to 425°
Marinate chicken for at least one hour in soy, sesame, ginger, garlic, and water.
Remove chicken and pat dry. Remove chunks of garlic and ginger from chicken.
On medium heat on the stovetop, spray skillet with cooking spray.
Brown chicken on both sides, about three minutes per side. (This makes the chicken crispy)
Place skillet in the oven for thirty to thirty five minutes, turn chicken halfway through.

Pizza – can you believe it? It’s GERD-friendly! (and also vegan)

My brother David is a fabulous cook. He looks forward to entertaining, just so he can show off his skills. So when my parents and I visited David and my sister-in-law Figgy in Buffalo, he did his best to impress. Unfortunately “The Belly” was a kink in his plans. David was dying to break out the pizza stone, but of course, I can’t eat tomatoes OR cheese. I told him that he could make pizza for the fam and I would just make myself some spaghetti with olive oil -- but David wouldn’t hear of it.

So we created a new kind of pizza – pesto pizza. Figgy made a pesto with basil, olive oil, and garlic. We sliced up some squash, eggplant, and peppers, and grilled them on the grill pan. It may not be the same as having gooey mozzarella, but it did the trick. The crispy homemade crust, fresh herbs, and mix of vegetables made a filling, delicious, and very healthy dinner.

Fusilli "Caesar"

I love pasta, and I find I can eat it and stay trim if I make it myself and keep the portion reasonable. Since I can no longer have my favorite, Pasta Caprese, I developed this recipe - which is just as delicious. Some people think they hate anchovies, but they probably don’t realize that they enjoy the flavor of them all the time, in Caesar dressing.

Ingredients:
• Fusilli spaghetti, or regular spaghetti (use whole wheat if you like)
• Half cup sliced cremini mushrooms
• One cup chopped broccoli
• Three cloves of garlic, minced
• Three tablespoons chopped fresh parsley
• Five anchovy filets
• Ample olive oil
• Kosher salt

Cook pasta in salted boiling water, per package instructions, enough for two people.

Note: Preparing the mushrooms, broccoli, and sauce separately uses less olive oil. This may not be authentic, but it makes the dish lower in fat. Prepare the mushrooms and broccoli before making the sauce.

To prepare the mushrooms:
Sautee mushrooms in one tablespoon of olive oil and a sprinkle of kosher salt.
When mushrooms are soft, remove from pan and set aside.

To prepare broccoli:
Chop broccoli and place on microwavable plate, sprinkle with kosher salt.
Cover the plate with a moist paper towel.
Microwave on high for 20 seconds. Note: This steams the broccoli, utilizing zero fat and locking the nutrients in. Set aside.

Sauce:
Sautee garlic, parsley, and anchovies in 2-3 tablespoons of olive oil.
Note: The anchovies will disintegrate as they cook, imparting its flavor into the sauce.
Add 1/8 cup pasta water to mixture to form sauce.

Add mushrooms and broccoli to the pan, mix them together.
Add al dente pasta to the pan, fully incorporating all ingredients.

Eating (and abstaining) with GERD

“You’re so lucky, you can eat anything.” This is what people often say once they get wind of my obsession with food. They think that if someone loves eating out and regularly creates new recipes, she must either be fat or have the metabolism of a 17 year-old boy.

The truth is, I found a way to indulge my obsession without putting on the pounds. I cook several times a week, creating new recipes that stick to my philosophy of eating nutritionally balanced foods with intense flavor. I can’t eat “anything,” but I still enjoy everything I eat.

That was until this February. I had not been feeling well for a while, and I was dabbling with different medications to deal with the constant sore throats and burning sensations. Finally, I went to a specialist. The verdict was in – eating this way may have been delicious and exciting, but it also led to serious ulcers. I have acid reflux disease and all of the nasty stomach and esophageal problems that come with it.

I was given a strict new diet. No citrus, no dairy, no chocolate, no vinegar, no fried foods, no fatty meats, no caffeine, no alcohol, no mint, no spices at all. I can’t eat black pepper, let alone Sriracha.

I left the doctor wondering, what on earth CAN I eat? The girl who could supposedly eat anything now had to carry around a piece of paper listing the few foods she can eat.

After getting over the initial shock, I jumped into this new diet with gusto, creating recipes that fit my new diet. I wanted a better belly – to heal myself, to stay thin, and to satisfy my cravings.

This blog is dedicated to the people who have dietary restrictions, but still love food. People who will not settle for eating turkey sandwiches every day.