Archive for the ‘casseroles’ Category

postheadericon Gluten-Free Baked Macaroni and Cheese

Mac & Cheese servingThis recipe is based on Alton Brown’s Baked Mac and Cheese from his TV show Good Eats. That recipe is the most downloaded recipe on Food Network, believe it or not! I’ve made it gluten-free and tweaked a few things here and there. I love this dish, and my kids and I devour it. Yum! I want to make his stovetop mac & cheese, but keep forgetting to do so.

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

 

Ingredients:

  • Whisking1 16oz bag Tinkyada Brown Rice Elbows (you could use penne, shells, or fusilli if needed, but elbows are classic)
  • 3 TBS butter
  • 3 TBS white rice flour
  • 1/2 tsp yellow mustard (yes, I use yellow mustard from the plastic container. You can use a similar amount of dry mustard if you have that on hand)
  • 3 cups milk (in addition to dairy milk, plain soy milk works find here, as does half & half, if that’s all you have around)
  • 1/2 small onion, finely chopped
  • 1 bay leaf
  • 1/2 tsp paprika
  • 1 egg
  • 10 oz (2 1/2 cups) sharp cheddar
  • 2 oz (1/2 cup) sharp cheddar
  • 1 tsp kosher salt

Topping:Crumby

  • 3 TBS butter
  • 1 cup homemade breadcrumbs or Ian’s gluten-free panko breadcrumbs
  • 1/4 cup parmesan cheese, grated
  • or eliminate the above and use 1 cup plain potato chips, smashed into tiny pieces

Method:

Preheat oven to 350F

Bring a large pot of water to a boil, and cook the pasta according to package directions. It should be al dente, not squishy. I tend to cook it one or two minutes less than the directions say on the package. (Note – if using a brand other than Tinkyada, make sure you cook less than the package directions – very few gluten-free pasta brands stay al dente)

While the elbows are cooking, melt the butter in the bottom of a medium saucepan. Whisk in the white rice flour, and keep whisking for 3 or 4 minutes. Make sure that it isn’t lumpy! Just keep it moving.

CheesyAfter the 3-4 minutes, add mustard and onion and whisk again. While whisking, pour in the milk. Keep it moving, and add in the bay leaf and paprika. Let this simmer (don’t let it boil!) for about 10 minutes, then take out the bay leaf. (If for some reason you can’t find your bay leaves or paprika, don’t fret. This will still taste great without them. Just skip adding them, but still simmer for 10 minutes) After the 10 minutes, remove the bay leaf.

Use a ladle to scoop out about 1/2 cup of the milk mixture. Crack an egg into that milk, and whisk together. Then add the egg/milk mixture back into the milk mixture, whisking it together. (This is called tempering) 

Whisk in the 10oz of sharp cheddar. Whisk or stir until melty and yummy.

Toss the drained pasta with the cheesy mixture, then pour that into a casserole dish. 8×11″ works well, as does a deep 9″ or 10″ circle or square. Sprinkle the remaining cheese on top.

CompleteIn a skillet, melt the butter, and toss the breadcrumbs in to coat them and brown for a minute or two. Or, just smash a cup of plain potato chips.

Sprinkle breadcrumbs or potato chips on top of the cheesy macaroni casserole.

Bake at 350F for 30 minutes, then remove and let rest for 5-10 minutes before serving.

Eat – yum! This heats up beautifully for leftovers, too!

 

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postheadericon Spinach Pie

Once upon a time, when asked “What’s the best restaurant in Boston?”, Spenser (Robert B. Parker’s detective) answered, “The best restaurant in Boston isn’t in Boston, it’s Rosalie’s in Marblehead.” Rosalie’s is now out of business, but the building is very close to my house. This is my family’s memory of Rosalie’s Spinach Pie. We love this recipe, and it is completely open to many variations – vegetarian or not, lots of vegetables or not… It doesn’t work without dairy and eggs, however.

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

This is a really fun recipe to play with – add and subtract veggies and meat options. Just don’t change the spinach, amount of cheeses, and eggs. Sometimes we don’t have zucchini, so we add extra mushrooms. Sometimes we have a picky person who doesn’t like mushrooms, so we just leave them out. I’ve frequently made 2 of these at a time – one vegetarian and one for the omnivores. It’s incredibly easy and delicious.

Ingredients:

  • 3 eggs
  • 10oz baby spinach
  • 1lb ricotta cheese
  • 1 cup grated parmesan or romano cheese
  • 2 TB coconut or olive oil
  • 1 tsp salt
  • 1/2 tsp ground pepper
  • 1 tsp Italian Seasoning or Trader Joe’s 21 Seasoning Salute, or your favorite spice mix
  • 1/2 zucchini, sliced
  • 1-2 cloves garlic, minced or pressed
  • 1/4 lb (that’s 4oz) fresh mushrooms, sliced
  • 1/2 bell pepper, diced
  • 1/2 cup cooked sausage (optional)
  • 4 strips bacon (optional)

Method:

Preheat oven to 350F. Lightly grease a deep pie plate or a glass baking dish no larger than 8″x11″. A 9×13 is too big.

In a large sautée pan with a lid, warm the oil over medium heat. Add the garlic, and stir for a minute. Add the mushrooms, zucchini, and bell pepper and sautée until the vegetables are tender. Add the baby spinach to the pan, turn the heat down to medium-low, and cover. Lift the lid after a minute to stir, then repeat. After a couple minutes, the spinach should be bright green and wilted.

Take the cooked veggies off the heat, pour into a colander, and drain well.

In a large bowl, combine ricotta, eggs, cheese, and seasoning. Mix in spinach mixture, then add in the sausage and/or bacon, if using. Mix just well enough to combine, then pour into the baking dish.

Bake for 35-40 minutes, until the center is clearly set. Let sit for 5 minutes after baking, then cut and serve. Yum!

 

postheadericon CSA Veggies and Chicken

We are now part of a CSA, an Eastern Seaboard CSA that gives us fresh (and mostly organic) veggies from farmers on the East Coast of the USA before the Farm Direct Coop starts up for the late Spring/Summer. The price for organic produce is much better through a CSA, and the food has been amazing – and seeing how much my girls like eating rainbow chard sautéed with garlic and olive oil is priceless!

Stirring after simmering

This is a 1-pot meal that can use up a good amount of fresh produce, and a great way of getting chard into people who might be leery of eating any dark leafy green that isn’t spinach. They don’t really have to know it’s chard!

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. This recipe is Faux Fast Food, and can be made in under 45 minutes.

Ingredients:

  • 1-2 TBS olive oil

  • 1-2 TBS butter/margarine
  • 1 medium onion, diced
  • 3-4 cloves garlic, minced or pressed
  • 3-4 lbs boneless/skinless chicken
  • 6-8 oz baby bella mushrooms
  • 1 tsp oregano
  • 1 tsp basil
  • 1/2 tsp thyme
  • 2 pinches kosher salt
  • 2 small-medium zucchini
  • 2 small-medium summer squash
  • 1/4 cup apple juice or cooking wine
  • 1 28oz can crushed tomatoes (this is tricky to find corn-free, but a few brands don’t contain citric acid/ascorbic acid)
  • 1 bunch swiss, red, or rainbow chard
  • 1 handful fresh parsley, stemmed and roughly chopped

Method:

Ready to eat!

Start by doing all the prep work with the veggies and the chicken. There’s a lot of chopping for this recipe, and you don’t want to end up overcooking something because you need more time to chop!

Mince the onion and garlic, and set aside. Chop the chicken thighs into cubes about 2 inches long. Rinse and slice the mushrooms, and set aside. Slice the zucchini and summer squash in half length-wise, and cut into half-moons. If the zucchini/summer squash is quite wide, you may wish to cut them into quarter-moons.

To prepare the chard, first break off the bottom stem, then rip the chard in half. Use a salad spinner (I love the OXO Salad Spinner, myself) to rinse the chard, then dry and roughly chop the greens. You want to have pieces that are about the size you’d use for lettuce in a salad.

Simmering Chicken with CSA veggies

Place a large, deep skillet over medium heat, and warm the butter/margarine and olive oil. When the oil is hot, add the onion and garlic, and sauté. When the onion and garlic are tender, add the chicken. Stir with tongs (I use the Oxo Good Grips 12″ Tongs), until chicken begins to brown.

Add the mushrooms, salt, and dried herbs to the chicken mixture, and keep stirring with tongs. When the mushrooms start to soften and the chicken is looking browner, add the zucchini and summer squash. Stir well to combine, then cover and let simmer over medium heat for 5 minutes. Open only once or twice to stir. The steam will help the chicken and veggies finish cooking.

Drain the “juice” that has accumulated in the pan. Next, deglaze the pan with about a little apple juice or wine. Stir again with tongs, then add the crushed tomatoes. Stir to combine, and let simmer for another 5 minutes with the cover on.

Adding the green leafies

Finally, add the chopped fresh parsley and the chopped chard to the pan. Stir, cover, and let simmer for a final 5 minutes. The heat and steam will wilt the greens, and they will be perfectly cooked with little to no additional work.

Stir and serve. I like mine plain and with a salad on the side, but my daughters liked theirs with some Tinkyada Brown Rice Penne Pasta. Eat it up, yum!

postheadericon Pennsylvania Dutch Cabbage & Chicken

This recipe is inspired by a Pennsylvania Dutch mystery by Tamar Myers I read a while ago, and have since returned to the library. It’s further inspired by several recipes I found online that weren’t quite what I remembered. It’s slightly sweet and slightly tangy, and using red/purple cabbage makes it look beautiful. Yummm…

Stirring dinner

You can easily make this without the chicken, and have a lovely cabbage & apple side dish or for vegans and vegetarians.

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 vegan/vegetarian recipe.

Ingredients:

  • 2 TBS cooking oil
  • 1 medium onion, minced
  • about 1 1/3 lb boneless/skinless chicken thighs, cut into bite-sized pieces
  • 1/2 head red cabbage, shredded or sliced very finely
  • 1 medium apple, sliced but not peeled
  • 1/4 cup apple cider vinegar
  • 1/4 cup brown sugar
  • 2 TBS flour or starch (arrowroot or corn works well)
  • 1 tsp lemon juice plus milk substitute to make 1 cup (I like coconut milk best for this, as it’s thick and creamy – and it doesn’t taste like coconut in savory dishes)
  • 1 tsp kosher or sea salt
  • a couple grinds black pepper

Method:

Chicken, Cabbage, and Quinoa

Warm oil in a large skillet over medium heat. Add onions, and sauté until they start to soften.

Add chicken to the pan, and stir. Continue to sauté until the chicken browns on all sides.

Stir the apple and cabbage into skillet, and sauté for a couple minutes, until the cabbage starts to soften.

Pour in the soured milk and vinegar, then mix in the brown sugar, salt, and pepper. Once that is well combined, sprinkle in the flour/starch, stirring until well combined.

Cover, reduce heat to medium-low, and simmer for 10 minutes.
Serve with some kind of starch – we like quinoa. This has a great mix of sour & sweet and different textures, yum!

postheadericon Bacon Quiche Pie

Impossibly easy Bacon & Spinach pie

My mother started making this “impossible pie quiche” for my grandmother, and then we’ve been able to alter it to make it gluten-free and dairy-free. This tastes like quiche to me, but without needing to make a crust, and the biscuit ingredients help it stay flavorful without needing cheese. There’s no real way to make it egg-free, though, so sorry to the egg-sensitive folks!

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, and shellfish free recipe.

Ingredients:

  • 2 cups plain milk substitute (plain soy milk, coconut milk, hemp milk, almond milk, etc)
  • 1 cup gluten-free biscuit mix, or:
    • 1 cup all purpose gf flour mix (or 2/3 cup rice or sorghum flour & 1/3 cup tapioca or corn starch)

    • 1/4 tsp baking soda
    • 1/2 tsp baking powder
    • 2 tsp canola oil
  • 4 eggs
  • 2 pinches kosher salt
  • 1 tsp Italian seasoning
  • 16 slices cooked bacon (we prefer turkey bacon)
Bacon Quiche Pie

Method:

Preheat oven to 400º

Oil a 10-inch or deep 9-inch quiche pan.

In a large bowl, mix ingredients other than bacon until smooth. Sprinkle in bacon, and combine, and pour into the quiche pan.

Bake 25-35 minutes, until a knife inserted in the center comes out clean and the top is golden brown.

Individual Quiches

Filling Variations:

  • Between 1/2 and 1 cup chopped cooked meat: ham, chicken, sausage, ground meat, crab meat, etc.
  • About 1 cup chopped lightly cooked, thawed frozen, or raw vegetables: asparagus, baby spinach, bell peppers, broccoli, artichoke hearts, etc
  • Sautéed onion and garlic

Cooking Variation:
Make individual quiches to handle different tastebuds! Oil a muffin tin and/or mini-loaf pans, and divide the batter evenly between them. Add a handful of desired fillings to each, and bake for 20-30 minutes. (In the picture at right, I made 50% more than this recipe, so 6 eggs, 1 1/2 cups baking mix, etc. Doubling would also work wonderfully for making individual quiches)

postheadericon Confetti, Chicken, and Artichoke faux-risotto

I’ve been missing the creamy taste of Risotto, but haven’t had any arborio rice, nor the desire to stand over a stove stirring for an hour. I’ve added coconut milk to give the dish the creaminess you would usually get from the arborio rice. (Remember that coconut milk doesn’t give a coconut flavor if the dish has salt and is savory – sugar enhances the coconut flavor)

I’ve taken my Chicken and Asparagus Faux-Risotto recipe, and tweaked a few things to create this pretty and yummy dish. The artichoke hearts are a wonderful surprise to the diner, who had focused on the “confetti” of spinach and bell pepper. This is delicious, and I highly recommend trying it and experimenting yourself with different vegetables, and finding flavors that you and your family love.

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. This is also a faux-fast-food recipe that can be cooked in under 45 minutes.

Ingredients:

  • 2 TBS olive oil

  • 1 medium onion, diced
  • 4 cloves garlic, minced
  • 2 tsp basil
  • 1 shake cayenne pepper
  • 1 tsp oregano
  • 1/2 tsp thyme
  • 2 pinches kosher salt
  • 1 to 1 1/2 lbs boneless/skinless chicken thighs
  • 1 1/2 cup basmati or Jasmine rice
  • 10 oz frozen or canned artichoke hearts, in quarters
  • 1 cup fresh or frozen bell pepper strips. (it looks prettiest with multicolored strips)
  • 1 cup frozen chopped spinach
  • 1 14oz can coconut milk (light or not light)
  • 1 1/4 cup water

Method:
Warm olive oil in a large skillet over medium heat. Add garlic, onion, and spices, and sauté until they begin to get tender.

Chop the chicken into 1/2″ cubes, then add to the onion/garlic mixture. Cook the chicken over medium heat until browned on all sides, stirring occasionally.

While the chicken is cooking, prepare vegetables – slice artichoke hearts into quarters and slice bell peppers.

Add rice, coconut milk, water, and vegetables.

Bring the liquid to a boil, then cover and reduce heat to medium-low. Let cook for about 20 minutes, following the guidelines on your rice package.

Serve to great applause. :) An easy and delicious meal that mixes great flavor with fast cooking, plus it’s all in one pot!

postheadericon Enchilada Sauce

Sometimes it can be difficult to find gluten-free enchilada sauce, as many of the popular brands use wheat as a thickener. It is very easy to make your own, however, so don’t let yourself be intimidated!

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, vegan/vegetarian, and South Beach phase 2 safe recipe.

Ingredients:

  • 28oz can crushed tomatoes

  • 1 1/2 cups broth or homemade stock
  • 1 TBS olive oil
  • 2 cloves garlic, minced or pressed
  • 1/2 onion, minced or a few scallions
  • a few dashes hot sauce (to taste)
  • 2 pinches kosher salt
  • 1 tsp cumin
  • 1 tsp chili powder

Method

Saute onion & garlic in olive oil over medium heat. When they have softened, add other ingredients.

Simmer for about 30 minutes, then adjust spices to taste.

Serve over Chicken Enchiladas or Beef and Bean Enchiladas

postheadericon Mexican Chicken & Beans One Pot

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. If you use brown rice or brown rice noodles, this recipe will also be fine for South Beach phase 2.

Enjoy this faux-fast-food one-pot meal on a day when you want something delicious but don’t have the time or energy to make an elaborate dinner. It was delicious!

Ingredients

Mexican Chicken & Beans cooking in 1 pot
  • splash olive oil

  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 lb chicken, cubed (boneless/skinless breasts or thighs are great)
  • 2 14oz can black beans
  • 1 cup salsa (we use mild)
  • 1 28oz can diced tomatoes
  • 2 cups water
  • 2 tsp cumin
  • 2 tsp chili powder
  • 1 1/2 cup rice or 1 lb rice pasta
  • sliced olives, salsa, and guacamole for garnish

Method
Warm oil in a large skillet or pot over medium heat Add onion and garlic, and stir.

When the onions and garlic have started to soften, add the cubed chicken, and sauté until the chicken is browned.

Mexican Chicken & Beans 1 pot meal

Add all other ingredients and turn the heat to medium high. When the liquid boils, turn down to low and cover.

Let simmer covered for 20 minutes, stirring intermittently. Test rice/pasta for done-ness, and serve with olives, salsa, and guacamole as garnishes.

postheadericon Chicken and Broccoli Alfredo

My friend JadenKale was chatting with me recently while eating some leftover chicken alfredo with broccoli. I don’t think I ever ate that, but my mouth was watering at the idea. I played around with my White Sauce recipe, and whipped it up. This got rave reviews, and seconds for most of the family.

As I’ve mentioned before, coconut milk loses its coconutty taste when salt is added rather than adding sugar – sugar intensifies the coconut taste. The texture of coconut milk is more creamy than other milk substitutes, so it has a creamier taste than other milk substitutes. However, you can use other milk substitutes.

Welcome to the world of Faux Fast Food! This dish can be on your table in under 45 minutes. 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.

Ingredients

  • 2 TBS oil

  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1/2 tsp salt
  • 2 sp Italian seasoning
  • 1/2 tsp Tony Chacheres Cajun seasoning or 1/4 tsp cayenne
  • 1 lb chicken
  • 2 heads of broccoli, cut into florets
  • 3 TBS starch (corn, tapioca, arrowroot)
  • 1 (14 oz) can coconut milk
  • 1 splash white wine (optional)
  • 1 lb gf pasta (we prefer Tinkyada Brown Rice pasta)

Method:

Start a large pot of salted water on high, cook pasta according to package directions.

Dice onion, mince garlic, and chop chicken into 1″ cubes. Break broccoli into florets, and put into a microwave safe bowl. Cover bowl, and microwave broccoli florets for two minutes.

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

When the onion and garlic begin to soften, add chicken to the pan. Add spices, and stir, browning chicken on all sides.

When chicken is almost finished cooking, add the broccoli, and continue stirring.

When the chicken is browned and the broccoli is tender, sprinkle the cornstarch over the chicken and broccoli, and stir. Add the (optional) splash of wine, then add the coconut milk, and stir.

Stir over medium heat until the coconut milk starts to bubble and thicken. Take off the heat and mix with the cooked pasta, and serve to rave reviews.

postheadericon Mediterranean Chicken Pasta

This is a recipe that my oldest daughter and I created when we were trying to reach a comprimise between what I wanted to cook and what she wanted to eat! This worked well, it’s a one-pot meal that will be finished within 45 minutes, and can either be eaten alone or with a vegetable or salad on the side. If at all possible, include the kalamata olives, they add flavor and a bit of zing to the meal.

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.

Ingredients:

Mediterranean Chicken Pasta & Garlic Pan-fried Squash
  • splash olive or canola oil to coat bottom of pan

  • 4 cloves garlic, minced or pressed
  • 1 onion, diced
  • 1.5 lb chicken, cubed (boneless skinless breasts or thighs work well)
  • 1 tsp basil
  • 1 tsp oregano
  • 1/2 tsp thyme
  • 1 tsp Italian seasoning (or just add a bit more of each of the above)
  • 1 pinch salt
  • couple grinds black pepper
  • 1 splash wine
  • 1 28 oz can crushed tomatoes
  • 14oz can diced tomatoes
  • 14oz can white beans
  • 1/4 cup kalamata olives, pitted and sliced (watch ingredients for corn and other allergens)
  • 12oz to 1 lb gluten-free noodles (we like the Tinkyada rice noodles)

Method:
Warm oil over medium heat in a large, deep skillet or a large pot. Add onion and garlic, and sauté until they become tender.

Add cubes of chicken, and stir. Add seasonings, and stir, cooking until chicken is browned.

Delicious dinner

Deglaze the pan by adding a splash of wine and stirring the chicken mixture. Add tomatoes, beans, and olives, plus 1 (14oz) can of water, and turn heat to high.

Bring to a boil, and add pasta. Reduce heat to medium-low, and let simmer, stirring occasionally. Cook as long as the pasta needs to be cooked, then test the pasta for done-ness.

Serve as is, with a salad, or with another vegetable, such as Garlic Pan-fried Squash. Enjoy!

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