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.

 

Stuffed Poblano Peppers July 28, 2017

I was having a craving for stuffed peppers. And ever since we’d visited my brother in law in Texas at the beginning of the summer, and I saw a recipe for stuffed poblano peppers in a magazine, I didn’t just want any old peppers. Of course, those were stuffed with chorizo (which I’ve never found a safe version of) and smothered in cheese, but I could have them stuffed with SOMETHING, couldn’t I? So I started looking at recipes, and blended the cooking method of one, with the ingredients of another, then skipped a bunch of ingredients, substituted a lot of others, and viola, something new, and delicious. Of course my family all stuck their noses up at it, so I got to eat them all! Even better.

4 poblano peppers

1 cup brown rice

2 1/2 cups homemade chicken broth

1/2 cup chopped kale

1 Tbs. olive oil

1 Tbs. minced Vidalia onion

1/2 of 6 oz. can of tomato paste

3 ears fresh corn (boiled for 5 minutes), then cut off cobs

1 15.5 oz. can of Goya black beans

1 tsp. cumin

1. Cook brown rice in chicken stock according to directions (I figured the chicken stock would add more flavor to the filling).
2. Preheat oven to 350F.
3. In saute pan, heat olive oil. Add onion, corn, and kale. Cook until tender. Add cumin, tomato paste, black beans, and rice. Stir to combine.
4. Cut tops and split poblano peppers in half lengthwise. Remove filaments/seeds out of poblano peppers.
5. I lined a 11″ x 17″ brownie-type pan with foil (to make clean up easier), then laid out peppers. I dumped the filling on top. There was way too much filling for the peppers, so some was inside the peppers and some was between the peppers, which didn’t really matter since I’d lined the pan. Cover pan with foil.
6. Bake in preheated oven for 1 hour.

I didn’t try freezing them (I’ve been eating the leftovers for 2 days, but I imagine that they’d freeze well).

 

Brown Sugar Pork May 21, 2016

One of my family’s favorites and it’s super quick to put in the slow cooker in the morning. It also freezes well.

2-3 lb. pork loin roast

1 c. brown sugar

1 Tbs. prepared mustard (I use Whole Foods 365 brand, because it doesn’t contain turmeric, which I’m allergic to)

1 Tbs. balsamic  or apple cider vinegar

1/2 c. chicken broth or water

Put pork in crockpot. Sprinkle with brown sugar. Mix mustard and vinegar in with chicken broth or water and pour over pork. Cook on low 8-10 hours. We serve with rice.

Our Version of Hamburger Helper (aka EasyMac) March 19, 2015

It’s the slight modification of an old girl scout recipe from my mother-in-law (who was my girl scout leader when I was a teenager).

1 lb. ground pork (or beef)

1 1/4 c. gluten-free elbow macaroni (I prefer Barilla’s gluten free pastas)

2 Tbs. minced onion

1 tsp. sea salt

1/4 tsp. ground pepper

1 15 oz. can tomato sauce

1 c. water

2 tsp. Worcestershire sauce (I now have to make my own; look for that recipe soon)

Cook ground pork and onion until meat is browned and onion is tender. Stir in macaroni, salt and pepper. Cook, stirring 2-3 minutes. Add tomato sauce, water, and Worcestershire sauce. Stir. Cover and cook on low 20 minutes. Stir. Turn off heat and let stand 5 minutes. Serve.

Sloppy Joes

Now that I’ve had to go low-fructose, a lot of things are again off limits to me. Thus, homemade sloppy joes, which I must say, seem to taste better than the canned version.

1 lb. ground pork (or beef, but I can’t have beef!)

4 Tbs. minced onion

3 Tbs. minced sweet pepper

1/4 tsp. garlic powder (optional)

1 tsp. prepared mustard

2/3 c. ketchup (I use Simply Heinz, made with sugar)

2 tsp. brown sugar

salt & pepper to taste

Brown meat and veggies. Add everything else. Simmer on low for 30 minutes to blend the flavors. Serve on rice (or a piece of gluten free bread or toast).

Creamy Potato Soup March 25, 2013

I wasn’t sure this recipe was going to work without dairy milk so I put off trying it for years. I’m so happy that I decided to make it last week. My husband thought it was just as good as the original – dairy/gluten filled soup!

4 slices bacon, cut up into small pieces

2-3 Tbs. minced Vidalia onion

1 celery rib, thinly sliced

3 medium red potatoes, cubed

1 tsp. salt

1/4 tsp. black pepper

1 tsp. sugar

1 1/2 c. chicken broth

1/3 c. gluten-free flour blend (I used Pamela’s GF bread mix)

2 1/2 c. coconut milk

1 c. frozen peas

In large saucepan, cook bacon until crisp. Remove bacon and drain on paper towel. Keeping the heat around medium, add onion and celery to the pot (with the leftover bacon grease) and saute until tender. Add broth, potatoes, sugar, salt, and pepper. Bring to a boil. Reduce heat, cover and simmer for 15-20 minutes. Combine gluten-free flour and 1/2 cup of the coconut milk, stirring until smooth; then gradually stir it into the soup. Bring to a boil, cooking and stirring for 2 minutes. Stir in peas, and remaining coconut milk, and heat all the way through.

Fish Fry Batter

I have no idea if this will work the same thing with darker buckwheat flour. I love the light buckwheat flour from Bouchard Family Farms.

1/2 c. light buckwheat flour

1/2 c. tapioca starch

1/2 tsp. baking soda

1/2 tsp. garlic powder

1/2 tsp. sea salt

1/4 tsp. pepper

6 oz. seltzer

Mix all ingredients together. Let stand for 5 minutes. Mix again. Coat fish and fry. Drain on paper towels. I also use this coating for onion rings, and add a little paprika to the mix. My kids love it.

Orange Curried Chicken and Rice

1 lb. boneless skinless chicken breast, cut up

2 tsp. curry powder

2 Tbs. olive oil

2 Tbs. chopped Vidalia onion

2 c. chicken broth

2 cloves garlic, minced

1 1/2 c. orange juice

1/2 c. long grain rice

salt and pepper to taste

Saute chicken, garlic, and onion until chicken is browned and onion and garlic are soft. Add broth, orange juice, and seasonings. Cover and simmer for 45 minutes. Add rice, turn down to low, and cover. Cook abot 25 minutes, until rice is soft and most liquid is absorbed.

Swedish Meatballs February 19, 2013

1 lb. ground meat (beef or pork)

2 Tbs. dried parsley

1/2 small onion, grated

1/2 c. safe bread crumbs or sorghum flour

1/2-3/4 tsp. sea salt

1/4 tsp. marjoram

2 pinches of cloves (divided)

pinch of thyme

1 egg or flax-egg or chia-egg

1 1/2 c. gravy (see gravy)

1 Tbs. chopped onion

1. Mix all ingredients except gravy and chopped onion and a pinch of cloves. Shape into 1″ balls.

2. Make gravy (I use GF flour blend and palm shortening, plus chicken broth). Add chopped onions and the other pinch of cloves. Bring to a low simmer.

3. Add meatballs into gravy. Cover. And simmer on low for 15 minutes (this will cook the meatballs through).

4. Serve over rice or safe noodles.

Chicken Divan October 21, 2012

4 chicken breast halves

2 broccoli crowns

4 Tbs. soy-free Earth Balance or palm shortening

1 Tbs. finely sliced onion

2 Tbs. finely minced celery

1/4 c. gluten-free flour blend (I used Pamela’s GF baking mix)

2 c. unsweetened coconut milk

2 Tbs. white wine or chicken broth

sea salt & pepper to taste

1/4 tsp. dry mustard

1/4 tsp. paprika

1/4 c. shredded romano cheese (if sheep’s milk is tolerated)

I used one saucepan for all prep.

Steam the broccoli, then drain, and spread in 9×12″ Pyrex baking dish.

In same saucepan, poach chicken breasts in water. Drain. Dice. Spread into same baking dish.

In same saucepan, melt Earth Balance or palm shortening, and saute onion and celery. Add GF flour blend and let bubble one minute. Add 2 cups unsweetened coconut milk gradually, stirring after each addition. Add white wine or chicken broth, salt & pepper, dry mustard, and paprika. Bring to a simmer, let thicken (add romano cheese here if using). The pour over chicken and broccoli in baking dish.

Bake at 350F for 20 minutes. I served over gluten-free noodles with a side salad and fresh pineapple chunks.