kathysrecipebox

Cooking with food intolerances

Chicken Potato Casserole January 3, 2019

I made this after coming home from a week long vacation and before going to the grocery store to replenish, so I was trying to use up what I had on hand. Almost everything came from the freezer. It would have been even faster if I didn’t have to defrost the chicken, or if I’d had leftover chicken to use up. I looked for a recipe, but they all had sour cream and/or canned condensed soups and/or cheese, so I made my own:

4  c. frozen shredded potatoes (I used Trader Joe’s brand)

vegetables (I used 1/2 small bag frozen peas, 1/2 small bag frozen corn, 1/2 small bag of frozen pearl onions, 2 carrots peeled and sliced thin [those I parboiled for 10 minutes because I was worried that they wouldn’t cook all the way through]

2 boneless, skinless chicken breasts, diced

2 1/2- 3 c. gravy

spices (I used 1/2 tsp. rosemary, 1/2 tsp. thyme, 1/2 tsp. basil, 1 tsp. nutritional yeast, 1 tsp. sea salt, and 1 tsp. ground pepper)

I layered everything in an 11″ x 17″ glass pan, then mixed it all together at the end. I did not precook the potatoes or the vegetables (except the carrots).

For the gravy, I put 3 Tbs. soy-free Earth Balance, and 3 1/2 Tbs. GF flour (I used Pamela’s bread flour blend) in a saucepan on medium. After “butter” is melted, stir together. Then add liquid a little at a time. I used 2 c. homemade chicken broth, and 1/2 to 3/4 c. of So Delicious coconut beverage for mine. I seasoned with salt & pepper.

Then I poured the gravy on top, and mixed everything up. I gave it the sniff test to see if it needed anything else. Bake in preheated 375F oven for 45 minutes. I was hoping for leftovers, but was disappointed.

 

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Clam Chowder January 2, 2019

Filed under: Uncategorized — Kathy Brown @ 7:17 pm

2 6-1/2 oz. cans of minced or chopped clams

1/2 medium sweet onion, finely chopped

4 small red potatoes, cubed  

1 c. water or chicken broth

1 leek, thinly sliced                 

2 carrots, thinly sliced  

¼ tsp. thyme

¼ tsp. parsley

2 ½ Tbs. soy-free Earth Balance             

1 3/4 c. So Delicious unsweetened coconut milk

Drain the clams and reserve the clam juice in a large pot. Add 1 c. chicken broth or water. Cook the potatoes and carrots in the clam juice/water until tender (about 15 minutes).

In a skillet, sauté the onion and leek in soy-free Earth Balance on low until tender. Add clams, thyme and parsley, and ¼ tsp. salt & few dashes of pepper. Sauté for additional 3 to 4 minutes.

When potatoes are tender, add the remaining ingredients into pot, and heat but do not boil.

I only use 1 Tbs. minced onion now to reduce the fructose in this dish. I also replaced the thyme and parsley with a spice blend that I got from spiceandtea.com called “Mariner’s Chowder Spice Blend.”