Archive for the ‘casseroles’ Category
- 2 T olive oil
- 1 medium onions, coarsely chopped
- 4 cloves garlic, pressed
- 2 lbs pork cutlets, pork loin, or just pork, cubed
- 1/4 C Patak’s curry paste
- 1 head cauliflower
- 1 1/2 C beef or chicken stock
- 1 1/2 C canned diced tomatoes (14 oz can or half a 28 oz can)
- 2 handfuls lentils
- optional – add 1/2 cup frozen peas or 1/2 cup chickpeas
Heat the oil in a large heavy saucepan or pot over medium heat. Add the onions and garlic. Cook until the onions soften.
Add the pork and brown, stirring occasionally, for 3 minutes. Stir in the curry paste. Break the cauliflower into florets directly into the pot. Add the remaining ingredients and stir well. Raise the heat and bring it to a boil. Cover loosely, lower the heat slightly, and cook at a low boil for about 20 minutes, stirring occasionally to make sure it doesn’t stick to the bottom and burn.
After 20 minutes, the sauce should be thickened, the pork tender, and the cauliflower will have broken into small pieces.
In this recipe, I’ve mixed two things my family loves – Red Beans and Rice and Jambalaya. It turns into a great one-pot meal, and was devoured here every time I’ve made it. Like Red Beans and Rice, there’s a lot of flexibility in ingredients, and it is also a great budget-stretcher! Don’t be intimidated by the long ingredient list – this can be ready in about 30 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, and top 8 allergen free recipe.
- 1 splash cooking oil (enough to lightly coat bottom of pan)
- 1 medium onion, diced
- 3+ cloves garlic, minced
- 2 ribs celery, chopped (optional)
- 1 bell pepper, chopped (optional. You can also use some frozen sliced bell pepper)
- 1 1/2 lbs meat, chopped. (I’ve used all sausage, a mixture of sausage and pork, and all pork.)
- 1 bay leaf
- 2 tsp or 1 TBS Tony Chachere’s Cajun Seasoning, depending on spiciness level desired. (If you don’t have any, 1/4 tsp Cayenne + 1/2 tsp Cumin + 2 tsp Paprika + 1/2 tsp salt works pretty well)
- 1 splash white wine (optional)
- 2 cups rice (I like Basmati/Jasmine)
- 1 28 oz can diced or petite diced tomatoes
- 3 14 oz cans small red beans
- 8-10 oz frozen cut okra, or about 1/2 lb fresh okra, sliced into rounds
- 1 tsp Filé powder (Cajun seasoning, omit if you don’t have it)
Heat oil a large soup pot over medium heat. Add the onion and garlic, plus any celery or bell pepper if using. Stir and cook for a minute or so, then add the meat.
Continue stirring the meat while you add the spices (other than the Filé powder). When meat is browned, pour one splash of white wine (optional).
Add rice, and stir so the spices and juices are mixed with the rice. Stir in the canned tomatoes, drained beans, and then add water (2 tomato-cans worth). Add the okra and the Filé powder, and bring to a boil.
Once the Jambalaya Rice has come to a boil, cover and cook on let simmer over medium-low heat for 20 minutes.
Serve with extra hot sauce or Tony Chacheré’s at the table. Yum! This is great paired with a salad and lots of water.
Yum. We made this as a (belated) toast to Mardi Gras and Louisiana. I realize it isn’t perfectly accurate, but it is tasty and we all loved it. It’s also quick and easy, which is a huge bonus. We’ve had a wretched cold around here lately, and the spiciness of the gumbo does a great job of clearing out the sinuses! Some folks add extra hot sauce to make it work even better. This recipe has quite a bit of wiggle room – use what you have around the house, and don’t worry if you’re a little short on one thing – just add a little more of something else.
This is a delicious gfcf, gluten free, family-friendly recipe! It is also a wheat free, dairy free, egg free, tree nut free, peanut free, fish free, shellfish free, top 8 allergen free, corn free, South Beach phase 1 safe recipe.
- 1-2 tablespoon olive oil (enough to cover the bottom of the pan
- about 2 lbs skinless, boneless chicken breasts or pork loin, cubed
- 1 medium yellow onion, diced
- 1-2 bell peppers, diced
- 4 cloves minced garlic
- pinch kosher salt
- few grinds black pepper
- 1 tablespoon (or less) Creole or Cajun seasoning – we like Tony Chachere’s
- 28 oz can diced tomatoes, including the liquid
- 1 (10-ounce) package frozen cut okra
- 1 28oz can or 2 14 oz cans kidney beans (could leave out or serve on the side if you wish)
- 2 tsp gumbo filé powder (optional, but this thickens it) – (you can find it at The Spice House or other spice shops)
Cut raw chicken or pork into cubes. Dice all the veggies.
Heat oil in a large soup pot over medium heat until hot. Sauté garlic, onion, and bell pepper, stirring frequently, until onion is translucent.
Add chicken/pork to the pot, and keep stirring occasionally as the meat browns. Add seasonings, and keep cooking until the meat is browned on all sides (about 5 minutes).
Add the tomatoes with their liquid, beans, and the okra. Stir to mix them all together, and after it comes to a low boil, turn down the heat and simmer about 10 minutes until everything is heated and slightly thickened. (If you want a thicker gumbo, you would turn off the heat here and add the file powder, then cook for another 1-2 minutes)
Serve with hot sauce on the table – yum! The 1 TBS cajun seasoning worked well as an amount for us – a bit spicy, but not too spicy. If your family isn’t very spice-inclined, you might want to start off with 1/2 TBS (aka 1 1/2 tsp) of the cajun seasoning. People can always add more at the table.
We’ve served this with quinoa underneath to absorb some of the sauce – mmmmm! (the quinoa makes it South Beach Phase 2, and it tastes great without it, too)
There is also a stove-top version of this recipe.
I originally used this recipe while vegetarian and not Gluten Free, but adapted it to make it a little heartier. You can revert this recipe to vegetarian by omiting the ground beef, and using a vegetarian sausage substitute that works for your dietary requirements.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
- 1 onion, chopped
- 2+ cloves garlic minced/pressed
- 1 cup brown basmati (or parboiled or white basmati for faster cooking) rice
- 1 cup corn (can sub another can of beans or simply omit if you cannot tolerate corn)
- 1-2 15oz can(s) black beans (drained & rinsed)
- 14.5 oz can vegetable or chicken broth (or can just use the Black Bean can to measure the equivalent amount of broth)
- 1 can mexican style tomatoes, (or 1 15oz can diced tomatoes + 1/8 tsp cayenne)
- 1 cup water
- 2 tsp chili powder
- 1 tsp cumin
- 2-5 sliced precooked sausages
- 1 lb ground meat, browned
preheat oven to 375
Brown meat and sauté onion and garlic until tender.
Mix all ingredients in a large bowl. stir and pour into a 9×13? dish. cover tightly and bake 1-1.5 hours until rice is tender. Serve with vegetables you roast in the oven alongside the casserole.
This is a great use for leftover chicken, onions, mushrooms, and pasta. Or if you really love it you can make it with all new ingredients too.
This is a delicious gfcf, gluten free recipe! It is also a wheat free, dairy free, egg free, tree nut free, peanut free, fish free, shellfish free, top 8 allergen free, and corn free recipe.
- 1 batch White Sauce
- 1/2 large onion, diced (or 1 small/medium)
- 2 ribs celery, diced
- 3+ cloves garlic, minced or pressed
- up to 10 oz mushrooms, sliced (I like crimini)
- 2 tsp+ italian seasoning, or similar mix of spices
- pinch kosher salt
- up to 1 lb pasta (spaghetti is traditional, but any pasta will work)
- 2+ lbs chicken, cooked and diced (leftover rotisserie chicken or roasted chicken is great, so is BBQ chicken legs or whatever you have on hand)
- optional: snippets of bacon, parmesan cheese
Preheat the oven to 375 and prepare a baking dish with a non-stick foil or a little oil to keep the casserole from sticking.
Make the White Sauce. If the pasta isn’t already cooked, cook the pasta al dente (for Tinkyada pasta, cook it a couple minutes less than package directions – it will cook more in the oven)
Saute the onion, garlic, and mushrooms in a skillet with a little olive oil. Season with salt & spices while cooking.
Take chicken off bones (save the bones for stock another day), dice, and put in a large bowl. Add pasta, white sauce, and sauted vegetables. Add bacon, if using. Mix well.
Pour into prepared pan. Bake for 20-30 minutes, until the top becomes crispy and it is bubbly. If someone at your table can tolerate dairy, they can sprinkle the top of their portion with parmesan.
This is an unexpectedly delicious dish! The shrimp and keilbasa complement each other well, and the cajun spice gives it a bit of a kick – we all love this one!
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, and peanut free recipe.
- 1lb shrimp, shelled and de-tailed
- 1 lb keilbasa, sliced
- 1 red bell pepper, diced
- 1 medium onion, diced
- 4-5 cloves garlic, minced
- 1 or more teaspoonsTony Chacheres Cajun seasoning to taste
- 2 cups chicken broth
- 1.5 cups parboiled rice
Preheat oven to 375
Saute the pepper, onion, and garlic. Mix all ingredients together in a bowl.
Pour into a 9×13 pan, cover with foil and bake for 45 minutes. Check rice for doneness, serve with a salad. Add more tony Chechere’s or tabasco to taste.
This is quick and easy!
- 1.5-2.5 lbs Boneless/skinless breasts or thighs, cut into strips (with breasts, cut so you get short strips) Can also substitute pork if that’s on sale)
- 1 14 oz can coconut milk
- 1 head cauliflower chopped
- 1 onion, diced
- 2+ cloves garlic, minced or pressed
- 2 TBS Patak’s curry paste
- 1 cup frozen peas
- 1 can chick peas
- oil of choice for sautéing
Saute chicken in batches, keep batches warm in a bowl with foil. It’s usually 2 min per side to brown the little chicken pieces.
Steam cauliflower to a little tender (I use the microwave)
Saute onion and garlic in juices. add coconut milk and curry powder when they become tender. add rest of ingredients and cook until hot and coconut milk has become a nice sauce.
Serve over brown rice or lentils
A wonderful old farmer/wood-carver at our local farmer’s market has had these gorgeous round zucchini lately. I bought a couple this past weekend, and decided they were perfect for making stuffed zucchini. If you need to use regular zucchini, the recipe is the same, except you will likely need more than two zucchini to make enough food for your family. Plus they won’t be as cute.
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. If you replace the ground meat with meat-free “crumbles”, tofu, another meatless alternative, or simply omit it, it can be a vegan and vegetarian meal as well.
- 2 medium/large round zucchini (about 4 lbs of zucchini)
- 1 cup uncooked quinoa
- 2 cups broth, or 2 cups water
- olive or canola oil for sautéing
- 1 medium onion, diced
- 4 cloves garlic, minced
- 2 stalks celery, diced
- 2 tsp Herbes de Provence (if at all possible – I love the spices from The Spice House: no allergens added. If you don’t have any, you could use Italian seasoning, or a nice hand-made mix with some thyme in it)
- 2 pinches kosher salt
- **Optional: breadcrumbs safe for your food sensitivities
Preheat oven to 375. Find a 9×13 casserole pan, and oil it lightly.
Rinse the quinoa well in water, then put it in a pot with the 2 cups of broth/water. Bring to a boil, then cover and let it cook on low for 15-20 minutes.
While the quinoa is cooking, cut the zucchini in half. Pick out any large seeds. Scoop out the “meat” of the zucchini, then dice it. Tip: an ice cream scoop does a great job of scooping out the zucchini! Leave about 1/4″ of zucchini wall around the outside, so it will maintain its shape during filling and baking. Organize the zucchini shells within the 9×13 pan.
Heat oil in a skillet to medium heat. Add onions, garlic, and celery. Cook until they start to become tender. Add salt and spices, and let them warm for a moment. Add meat (or alternative) and zucchini, and continue to cook until the chopped zucchini is softened and the meat is cooked through.
Drain the meat/vegetable mixture, then combine with the quinoa in a large bowl. Mix until well combined. Scoop the mixture into the zucchini shells, mounding it on top a bit. Tent with aluminum foil, then put in the oven for 20 minutes to allow the zucchini shells time to soften. Remove the tent and cook for another 10 minutes.
**Optional: If you have some ingredient-free breadcrumbs, you could sprinkle them over the zucchini after you remove the tent and let them brown.
Remove from oven and serve. This is one of those all-in-one meals, though you can’t go wrong with a salad on the side with some more veggies from the farmer’s market!
Adapted from “Cajun and Southern Gluten-Free Delights”
1 lb andouille sausage, keilbasa, or linguica (what I used) sliced thin
1 lb chicken, chopped into smallish pieces
1 cup chopped bell pepper
3+ cloves garlic, minced or pressed
2 1/2 cups chopped onions
1 cup chopped celery
1 lb okra, chopped into rings
(recipe calls for 1/2 cup chopped parsley, but I didn’t include that, as I didn’t have it)
5 cups water
2 cans choppped tomatoes (or 2-3 cups marinara, which is what I had available)
1/2 tsp garlic powder
1/2 tsp thyme
1/2 tsp chili powder
1/2 tsp salt (check if you need more salt before serving)
1/2 tsp + Tony Chachere’s Cajun Creole Seasoning (I found this very easily in the spice aisle – it is gf/cf/sf)
2 1/2 cups uncooked rice (I used Arborio because that’s what I had)
1-2 lbs shelled raw shrimp
Put some oil in a skillet on medium heat. Saute meat about 3-4 minutes. Remove meat and put in a large soup pot (6-8 quart). Keep the drippings in the skillet.
Saute vegetables in drippings/oil until the onions are translucent, then put in the pot with the meat.
Add water, tomatoes, rice, and spices. Bring to a boil, cover, then turn the heat to simmer for 20 min. STIR OFTEN – the bottom can easily burn.
Add shrimp, bring to a boil again, and cover and simmer for about 20-25 min until rice is tender. Stir often, and add more water if needed. Adjust seasonings and serve.
Makes 8-10 servings, and is FABULOUS reheated the next day.
This is an old family favorite of mine. My dad would make it very frequently. I know there are other recipes out there, but this is the “real” one to me!
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.
- 6 white or yellow potatoes, partially peeled and roughly chopped
- several cloves garlic, whole
- pinch kosher salt
- margarine that is safe for your allergies
- milk substitute safe for your allergies (or save water from the potatoes)
- several grinds black pepper
- 1.5 lbs ground meat
- 10 oz (or so) mushrooms, sliced (I like crimini)
- 1 onion, chopped
- 3 cloves garlic, minced or pressed
- splash olive oil
- your favorite gravy(optional)
- 10 oz (or so) bag of frozen corn
Preheat oven to 375 and oil/line a casserole dish.
Start by placing the potatoes, garlic, and pinch of salt in a medium size pot. Cover with water and bring to a boil. Once it boils, reduce to a simmer and cover for 15 minutes.
While the potatoes are cooking, take a largeish skillet and saute the garlic, onion, and mushrooms with a pinch or two of salt. Add ground meat, and cook until meat is no longer pink. Drain the fat off from the meat/mushrooom mixture.
Make gravy, if desired.
When the potatoes are done cooking and fork tender, drain. Add margarine (if desired – not really needed with yellow potatoes) and milk substitute (or reserved potato water) and mash. Add several grinds of black pepper for speckles.
Spread the meat & mushrooms into the bottom of the casserole. If you’re using a gravy, pour that over the meat & mushrooms. Scatter a layer of the frozen corn on top of the meat layer. Carefully spread a layer of mashed potatoes over the corn. Dot the top with margarine if desired.
Bake for about 30 minutes. You will get a little golden color on the peaks of the mashed potatoes. Serve admiring the pretty layers and have a salad handy, as this casserole doesn’t have any vegetables (corn is a starch!).