Archive for the ‘entrees’ Category

postheadericon Shrimp Stir Fry

This is a delicious gfcf, gluten free, family-friendly recipe! It is also (if you double check ingredients!) a wheat free, dairy free, egg free, tree nut free, peanut free, and fish free recipe. This is a faux fast food recipe, ready in under 45 minutes. If served without rice, this recipe is acceptable as part of the South Beach Diet phase 1.

Ingredients:

Shrimp Stir Fry
  • 2 TBS canola oil

  • 1 small vidalia onion, diced
  • 2-3 cloves garlic, minced or pressed
  • 2 handfuls snow peas
  • 1 orange or red bell pepper (or 1/2 orange bell pepper and 1/2 red bell pepper)
  • 6-10 crimini mushrooms, sliced (also called “Baby Bella” mushrooms)
  • 1 lb large shrimp, shells, veins, and tails removed
  • 8 oz baby spinach (approximately)
  • 2 TBS soy sauce (LaChoy soy sauce, SanJ wheat-free Tamari, and Braggs Amino Acids are all gluten-free)
  • 1 TBS balsamic vinegar
Shrimp Stir Fry with Snow Peas

Method:
Dice the onion, mince the garlic, slice the mushrooms, and clean the shrimp. Remove the string from the snow peas. Slice the bell pepper into rings, and then slice the rings into smaller sections.

Heat oil over medium-high heat in a wok or a large skillet. Add onion and garlic to the heat, and stir. After they have cooked for a minute, add mushrooms, bell pepper, and snow peas. Use tongs or a wooden spoon to stir regularly, so they cook uniformly.

Shrimp Stir Fry and chopsticks

When the veggies begin to soften, add the shrimp. Keep the shrimp moving in the pan so they cook on both sides and cook evenly.

Add the soy sauce and balsamic vinegar to deglaze the pan, then add the spinach. Stir to combine, then cover and turn off the heat under the wok/skillet. Use the residual heat in the pan to wilt the spinach.

Stir to combine well, then serve over rice with chopsticks and additional soy sauce at the table – 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 Sausage, Beans, and Potatoes

Weilding a mean skillet

My oldest daughter, Mackenzie (almost 11), created this meal one evening when she heard what I was planning to make for dinner and decided she’d rather have something else. It’s yummy, easy, and even nutritious. The only negative is that if you don’t rinse the black beans really well, the entire meal turns a dingy charcoal color. It still tastes great, just doesn’t look good.

This meal is now in steady rotation, with a few variations, and it’s one that Mackenzie can make almost all on her own, which is fabulous! We’re big believers in kids being active participants in cooking, and in fact this is the third recipe by one of my kids to be published in this recipe blog – you can also check out Mackenzie’s Italian Soup and the Fluffernutter cookies by Isabel (now almost 9).

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:

Stirring in a skillet
  • 1 lb sausage (sweet Italian or a mix of sweet Italian and Linguiça)

  • 4-5 medium potatoes (russet and yukon gold have both worked well)
  • 1 14 oz can black beans
  • 2 TBS olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, pressed or minced
  • 1 tsp chili powder
  • 1/2 tsp Tony Chacheres Cajun seasoning
  • 1 tsp parsley
  • 1/2 lb green beans (When we’re feeling lazy we get 1 bag of green beans that are prewashed with the ends already snapped off)

Method:
Snap ends off the green beans if you didn’t buy the shortcut green beans. Dice the onion, mince or press the garlic, and slice the sausage into 1/2 inch rounds. Pour black beans into a colander and rinse very well.

Stab the potatoes a few times with a fork, and then microwave for 5 minutes. Check to see if the potatoes feel right (a bit tender to the touch), if not, microwave for a few more minutes.

Add olive oil to a large skillet, and bring to medium heat. Add garlic, onion, seasoning, and sausage and stir until the sausage is cooked.

Mmmmm... dinner!

Add black beans, potatoes, and green beans. Combine the ingredients together well, cover, and let cook for 10 minutes, stirring a couple times.

Serve, and enjoy! or, as Mackenzie says, “Dig in!”

Variation:
If you want your green beans more crunchy than they get from being steamed in this dish, use the roasted vegetable technique, and serve the green beans on the side.

postheadericon Taco Soup

This recipe can be made in the Crock Pot or on the stove, depending on when you decide to make it! It is a favorite in our house, and wonderful served with corn chips and some avacado!

I used to make this recipe when vegetarian, just omitting the meat and adding an extra can of beans, it tastes great both ways

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, top 8 allergen free, vegan/vegetarian, and South Beach phase 2 safe recipe.

Taco soup!

Ingredients:

  • 2 TBS olive oil

  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 1/3 lb ground meat (omit if vegan/vegetarian)
  • 1 (14 oz) can corn kernels or hominy
  • 3 (14 oz) cans beans – pinto, kidney, & black works well (add 1 more can if vegan/vegetarian)
  • 1 (28 oz) can diced tomatoes
  • 1 packet taco seasoning (watch out for the ingredients! many include wheat flour)
  • 1 (4 oz) can diced chilis
      Optional toppings – tortilla chips, guacamole, avocado, black olives

    Stovetop Method
    This qualifies as faux-fast-food, as it will be ready in under 45 minutes!
    Warm oil in a a soup pot over medium heat. Add onion and garlic, then add ground meat when the onion and garlic start to soften. Stir until meat is browned.

    Add canned goods, seasoning packet, and 1 28oz can of water, and stir well.

    Turn heat to high, and bring soup to a boil, stirring intermittently.

    After it comes to a boil, turn to low and let simmer for 30 minutes or so. Serve with tortilla chips, guacamole or avocado, and sliced black olives.

    Slow Cooker Method:
    Warm oil in a skillet over medium heat. Add onion and garlic, then add ground meat when the onion and garlic start to soften. Stir until meat is browned.

    Add meat mixture to slow cooker, then add canned goods, seasoning packet, and 1 28oz can of water, and stir well.

    Turn heat to low, and cook for 6 hours. Serve with tortilla chips, guacamole or avocado, and sliced black olives.

    (I have added the meat, onion, and garlic to the crock pot without precooking, and it has worked fine for our family, just be cautious about the potential for food borne illness)

postheadericon Balsamic Chick Chick

How often do you eat boneless/skinless chicken? I keep wanting something new to do with it! We love balsamic vinegar here, and it combines beautifully with rosemary. This is a light recipe, one which uses less meat, but has the addition of chick peas to supplement the protein. This is one of my Faux Fast Food recipes, ready in under 45 minutes, as well as costing less than $10 for the recipe!

If you are looking for a heartier version of this recipe, check out the Balsamic Chicken Sauté, which pairs chicken with mushrooms, balsamic vinegar, and

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.

Balsamic Chick Chick dinner

Ingredients:

  • 2 TBS olive oil

  • 1 medium onion, diced
  • 3 cloves garlic, minced or pressed
  • 1 lb boneless/skinless chicken, cubed
  • 1 (14 oz) can chick peas
  • 2 tsp Italian seasoning
  • 1 tsp rosemary
  • 1/4 cup balsamic vinegar

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

Add the chicken, Italian seasoning, and rosemary to the pan, and stir, browning the chicken.

When the chicken has browned, deglaze the pan with the balsamic vinegar, and add the chick peas.

Let the chicken and chick peas simmer as the balsamic vinegar reduces a bit.

Serve with a starch and salad or a roasted vegetable. We really enjoyed it with some rosemary new potatoes and asparagus.

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 Pulled pork for the masses

This is a classic southern dish that I had somehow never made. yummy and with a very juicy sauce. This is also the easy, don’t-heat-the-house-with-the-oven variation.

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, shellfish free, and South Beach phase 2 safe recipe.

Many thanks to one of my shirt-designer friends for linking to some inspiration.

Ingredients:

  • 1/2 cup cider vinegar

  • 2 tsp dried minced onion (or 1/2 medium onion, chopped)
  • 1 teaspoon Worcestershire sauce (Lea & Perrins is GF)
  • 1 teaspoon Franks Red Hot or another hot sauce
  • 3 to 4 pounds boneless pork roast
  • 6 oz tomato paste
  • 1 tablespoon brown sugar
  • 2 teaspoons Tony
    Chachere’s
    (or other Cajun seasoning)

  • 8 gf hamburger buns heated (optional, can also serve with rice or gf noodles)

Method
Mix vinegar, onion, Worcestershire sauce, hot sauce in a gallon ziploc, and add pork roast. Put in refrigerator overnight (8-10 hrs). (pork is moist and at its best when marinated overnight, but you can make this without marinating, it will just be a bit dry, so dump sauce on it)

Dump sauce & pork into the Crock Pot or other slow cooker. Spread tomato paste over the roast.

Combine brown sugar and spices in a small bowl, then sprinkle over the roast in the Crock Pot.

Cover and cook on low for 6-8 hours, until very tender (so you can pull it apart). Set pork on a tray for pulling apart, and then skim the fat off the sauce, and pour the sauce into a serving container.

Serve on gfcf buns, pasta, or rice, with sides of cole slaw, beans, or any other yummy veggies.

Serves 5 with some leftovers

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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