Archive for February, 2008

postheadericon Pasta Carbonara

This is based on an Italian peasant dish. It’s made with a little of this and a little of that – leftovers that have been turned into a delicious meal. The original has plenty of milk and cheese, but our version is dairy-free. We needed to keep the eggs, though – so this won’t work for folks with egg allergies.

This is a delicious gfcf, gluten free, family-friendly recipe! It is also (if you double check ingredients!) a wheat free, dairy free, soy free, tree nut free, peanut free, fish free, shellfish free, and corn free recipe.

Ingredients:

  • 1 lb pasta (we like the Tinkyada Brown Rice pasta)
  • 3 eggs
  • several pieces of bacon or ham, cut into small pieces (double check ham/bacon for allergens!)
  • olive oil, flax oil, or margarine

Method:
Prepare pasta according to package directions

Lightly whisk the 3 eggs together.  Add a bit of milk substitute if desired.

Drain pasta, immediately dump into a serving dish, and drizzle with olive oil, flax oil, or margarine.  Stir until combined.

Drizzle the egg mixture over the pasta, and toss – the hot pasta will cook the egg.

Add the bacon or ham, and mix until well combined.

Serve for breakfast, brunch, lunch, or a light dinner.  Yummy, easy, quick, and inexpensive – what’s not to like?

postheadericon Pork, Apple, and Quinoa Casserole

I love casseroles. I love mixing all the ingredients into a pan, and then popping it in the oven, only to have it emerge 45 minutes later fully cooked. There’s really nothing better! So when I had some apple sausages, a few apples, and some pork loin, this was what I came up with. It’s easy, yummy, has a bit of a kick, and has all the wonderful nutrients of quinoa!

This is a delicious gfcf, gluten free, family-friendly recipe! It is also (if you double check ingredients!) a wheat free, dairy free, soy free, egg free, tree nut free, peanut free, fish free, shellfish free, corn free, and top 8 allergen free recipe.

Pork, Apple, and Quinoa Casserole

Ingredients:

  • 1 cup quinoa, rinsed well (rinse it in a sieve so it won’t be bitter)
  • 1 package (12 oz) apple sausages
  • 1 medium apple, cored and sliced
  • 1 lb pork, cut into 1/2 – 1 inch cubes
  • 1 1/2 cups broth, water, or stock
  • 1 tsp chili powder
  • 1/8 tsp cayenne pepper
  • 2 pinches kosher or sea salt

Method:

Oven-cooked dinner

Preheat oven to 400 F

Combine all ingredients in a deep casserole dish. Stir well.

Cover tightly, and bake for 25 minutes.

Stir again, then recover and cook for about 20 minutes more. I slid in some broccoli to roast next to the casserole for the final 20 minutes.

Remove from oven, test quinoa for done-ness, then serve with roasted broccoli or a salad. A wonderfully warming meal for a cold winter day!

postheadericon Mid-February Menu

I just found the Gluten-free menu swap, which is being hosted this week by Gluten-free Red Sox fan. The theme for this week is Butternut Squash. I usually serve butternut squash as Ginger Butternut Squash soup. However, it can also be used in place of the pumpkin in Ingredient Free Pumpkin Bars. Yum.

Unfortunately, I didn’t learn about the menu swap until after I had done the week’s shopping, and I don’t usually have specific meals designated for specific days. However, if you’re having trouble coming up with warming winter meals, here’s this week’s menu for the Gaggle of Girls Gluten-Free Family…

*= here is my recipe for roasted vegetables

What are you eating this week?

postheadericon Speedier Dairy Free Stroganoff

We love Beef Stroganoff here. It’s got a deliciously creamy sauce, meat, sautéed mushrooms, and noodles. Add a salad or a steamed veggie on the side, and you’ve got dinner in less than 30 minutes, and for well under $10. Our other Dairy Free Beef Stroganoff recipe required 3 pots, and was a bit of a hassle. This revamped recipe only requires 2 pots, and is less work. Same delicious taste, but with less work. What’s not to love?

Remember: Coconut milk does not have a coconutty taste when used in a savory dish. For some reason, salt appears to eliminate the coconutty taste, and you end up with just a deliciously creamy dinner that tastes like you’re able to eat dairy again!

This is a delicious gfcf, gluten free, family-friendly recipe! It is also (if you double check ingredients!) a wheat free, dairy free, soy free, egg free, tree nut free, peanut free, fish free, shellfish free, corn free, top 8 allergen free, and South Beach phase 2 safe recipe.

Simmering dairy free stroganoff

Ingredients:

  • splash cooking oil
  • 1 medium onion, diced
  • 3-4 cloves garlic, minced
  • 1 1/3 lb ground beef (approximately)
  • 6-10 oz baby bella mushrooms, sliced (use whatever size container you can buy easily)
  • 3 TBS starch – arrowroot is best, but you can use tapioca or corn starch if that’s what’s available
  • 2 pinches kosher or sea salt
  • 1/2 tsp Tony Chacheres Cajun seasoning, or a little more salt and 1/8 tsp cayenne pepper
  • 1 14oz can coconut milk
  • 1/4 cup lemon juice
  • 1 lb brown rice pasta (we like Tinkyada Brown Rice Spaghetti)

Method:

Set a large pot of salted water over high heat so it will come to a boil for the pasta.

Place a large skillet with a splash of cooking oil (we use canola or olive) over medium heat. Add onion and garlic, and begin to sauté.

When onion and garlic begin to soften, add the mushrooms. Sprinkle a couple pinches of salt over them, and stir frequently.

When the mushrooms have started to darken and shrink, add the ground beef. Sprinkle the Tony Chacheres Cajun seasoning, or a little more salt and cayenne pepper over the skillet and continue stirring.

Spaghetti tossed with dairy-free stroganoff

Add pasta to the water when it boils, and cook according to the package directions.

When the beef is browned, sprinkle the mixture in the skillet with the starch. Stir, then add the coconut milk and lemon juice. Mix together well. The sauce will thicken as it cooks. Taste test and add more salt or Tony Chacheres or cayenne pepper as needed.

Drain the noodles, then toss with the sauce – easy, quick, and delicious! The tang of the lemon, the slight kick of the Tony Chacheres and the creaminess of the sauce all meld in your mouth for much yumminess!

postheadericon Beef and Black Bean Enchiladas

I miss going to Mexican restaurants and eating gooey cheese enchiladas. While beef and bean enchiladas aren’t quite the same thing, having delicious enchiladas at home is wonderful. It’s great to know your food is safe because you made it at home, when you’ve always got some risks eating out. The trick is finding a gluten-free enchilada sauce, as most use wheat as a thickener. It is very easy to make your own enchilada sauce if you can’t find a commercial Our grocery stores sell “La Victoria” brand, which has a good taste and is gluten-free and dairy-free.

This is a delicious gfcf, gluten free, family-friendly recipe! It is also (if you double check ingredients!) a wheat free, dairy free, soy free, egg free, tree nut free, peanut free, fish free, shellfish free, and top 8 allergen free recipe.

These are really easy, and (if you have premade enchilada sauce) should get you from chopping to table in under 45 minutes, and should cost less than $10 for the meal, too. Just pop in a roasted vegetable next to the enchiladas in the oven, and you’re good to go!

Unphotogenic, but yummy

Ingredients:

  • Splash cooking oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 1/3 lb ground beef (approximately)
  • 2 14oz cans black beans, or 1 28oz can, drained
  • 1 1/2 tsp chili powder
  • 1 tsp cumin
  • 1/8 tsp cayenne pepper
  • pinch kosher or sea salt
  • 2 cans or 3 cups homemade enchilada sauce (double check ingredients!)
  • 15 or so corn tortillas

Method:
Preheat the oven to 400F and lightly oil a 9×13 pan.

Warm oil in a large skillet over medium heat. Add onion and garlic, and begin to sauté.

When the onion & garlic start to soften, add the ground beef. Stir, browning the beef. Add spices so that the flavors will meld while cooking.

While the beef is browning, warm the tortillas. Wrap the stack of tortillas in a slightly damp tea towel or paper towel, then microwave for 30 seconds. Flip the stack over, and repeat. Check to see if they are warm and softened. You may need to microwave them a little longer because microwaves vary.

Drain the fat from the beef mixture, then add the drained beans and stir until well combined.

Pour a little enchilada sauce into the 9×13 pan, enough to lightly cover the bottom. Hold a tortilla across your palm, and spoon in a couple tablespoons worth of the beef/bean mixture. Roll the sides over (they fold over just like your fingers and thumb do when making a fist), and place in the pan seam-side-down. Repeat until you are out of filling, tortillas, or space in the pan!

Pour enchilada sauce generously over the enchiladas – you want them to end up deliciously moist. Cover with foil and pop in the oven for 25 minutes. If you slide in a quick roasted vegetable next to it, dinner will all be ready at once!

Serve as is or with guacamole, olives, or chips & salsa. Yum! A great tex-mex dinner without the hassle!

postheadericon More gluten-free and allergy-friendly goodness

I joined Foodie Mama today, and have posted two articles – you can check my articles out via my GF Gaggle profile. You may, of course, leave ratings for the articles and recipes…

Today, I posted an article about raising allergy-friendly kids, and the incredibly easy kids-cooking Revolutionary Pumpkin Custard. There are some other great recipes including Vegan Chocolate Cake, which we make gluten-free and vegan, calling it Wacky Cake. I’m glad to see there are other allergy-friendly recipes there!

If you were going to read articles on healthy and allergy-friendly living, what kind of articles would you like to see?

postheadericon Mexican Chicken and Black Beans

In our ongoing search for wonderful one-skillet meals, we decided to try a more Tex-Mex flavor rather than our usual Cajun red beans and rice variations. This got a big thumbs up from all of the taste-testers here, as well as some very intrigued onlookers as our taste-testers were eating their leftovers for lunch.This is a delicious gfcf, gluten free, family-friendly recipe! It is also (if you double check ingredients!) a wheat free, dairy free, soy free, egg free, tree nut free, peanut free, fish free, shellfish free, corn free, top 8 allergen free, and South Beach phase 2 safe recipe.

Mexican Chicken and Black Beans

Ingredients:

  • 1-2 TBS cooking oil (canola or olive) 
  • 1 medium onion, diced
  • 3 cloves garlic, minced or pressed
  • 1 1/2 lb boneless chicken, diced (approximately). We like chicken thighs, but it works with chicken breasts, too.
  • 1 1/2 cups rice (basmati cooks quickly, but you can use any type)
  • 1 28oz can diced tomatoes
  • 1 28oz can black beans, or 2 14oz cans black beans
  • 2 tsp cumin
  • 2 tsp chili powder
  • 1/8 tsp cayenne pepper
  • 2 pinches kosher or sea salt
  • a couple grinds of pepper
  • 1 bay leaf
  • 1 1/2 cups water

Method:Warm a large skillet over medium heat. Sauté onion and garlic until they begin to soften.Add chicken and spices to the onion and garlic, and cook stirring frequently until chicken is browned.Mix rice, beans, tomatoes, and water into the skillet. Mix well, and keep stirring until the liquid comes to a boil.Turn down the heat to medium-low and cover the skillet. Let simmer for 20 minutes, test rice for doneness, and serve with a side of steamed vegetables or a salad. Yum!

postheadericon New Allergy-Friendly Foods

Last week I had the opportunity to review a new juice called Froose. It’s a mix of whole grain brown rice and juice, and is gluten-free, kosher pareve, dairy-free, soy-free, and sweetened with brown rice syrup instead of corn syrup or sugar. Please check out our review and check out Froose for yourself. We really like the peach!

We were also lucky enough to receive a sample of some new gluten-free and dairy-free treats from Amy’s Kitchen! They sent us my favorite enchiladas, plus the new gluten & dairy-free pizza, ziti, cream-of-rice.  Yum!  They’ve added a delicious-sounding tamale, and a ziti kid’s meal to their product line, too. Check out the labeling at Amy’s Kitchen – it’s really easy to see what items will fit with your dietary restrictions.

I haven’t seen my kids looking forward to lunch this much for a while!  However, I doubt that when Amy’s Kitchen created their vegan and gluten-free pizza they intended for kids to dream of adding meat-filled pepperoni!

Look at our lunches!
Foods we have made
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