Rachel’s Recipe Box

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:

• 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.

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!

We picked up some kielbasa on sale, but were tired of our usual method of cooking it with sauerkraut. One of our friends, JadenKale, described this dish in a chat, and I knew we had to try it! 2 lbs of kielbasa scarfed down, and kids wishing for more - this is a definite crowd pleaser!

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 delicious recipe. This is a faux-fast-food recipe, with a meal being ready in under 45 minutes.

Ingredients:

• a little olive oil (just enough to cover the bottom of your pan)
• 1 medium diced onion

• 5+ cloves garlic, minced
• 2 lbs Kielbasa
• 8oz sliced mushrooms (fresh or canned, optional)
• 1 TBS hoisin sauce (see alternative recipe below if GF)
• 1 TBS balsamic vinegar
• salt and pepper to taste

Hoisin sauce substitute:
(The Hoisin sauce and black bean paste available in our grocery store’s asian section has gluten, in the form of the wheat in soy sauce. This won’t give you the exact same taste, but it will be similar enough to flavor this dish.)

• 2 TBS Soy sauce or Tamari
• (La Choy, Braggs, and San-J are gluten-free)

• 1 TBS black bean paste or oyster sauce, whichever you can find gluten-free
• 1 1/2 tsp molasses
• 1 tsp White or rice vinegar
• 1 tsp Sesame oil

Mix well together. You’ll use about 1 TBS of the sauce for this recipe. Save extra sauce in a ziploc or plastic container for next time.

Method:
Cut the keilbasa into 1/4 inch rounds, and set aside. Dice the onion and mince the garlic.

Warm enough oil to coat the bottom of a large skillet or pot over medium heat. When it’s come up to temperature, add onions and garlic. If you are using fresh mushrooms, add those to the onions & garlic.

Sauté over medium heat, stirring occasionally, and season with just a pinch of salt and a few grinds/shakes of pepper.

When the onion & garlic have started to soften, add kielbasa. Season with another couple grinds of pepper, and stir frequently, browning the kielbasa. When the kielbasa starts to brown, and add drained canned mushrooms, if using.

Cook over medium heat, stirring occasionally until meat turns golden brown, the onions are translucent, and the scent is delicious.

Add 1 TBS of balsamic vinegar and 1 TBS of commercial hoisin sauce or the substitute described above. Turn the pan down to low and use the combined sauce to deglaze the pan and coat the meat. Reduce the sauce (let it simmer) until it clings to the meat, and isn’t runny.

Serve with rice (I like the Carolina Jasmine) and a green veggie - steamed broccoli works well. Enjoy! This is best served with a shirt from the recipe’s creator, JadenKale.

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. With chicken and asparagus (or any other vegetable) and some basmati rice you can make a delicious faux-risotto. Asparagus is wonderfully in I added coconut milk to add the creaminess you usually get from the arborio rice. It was delicious! (Remember that coconut milk doesn’t give a coconut flavor if the dish has salt and is savory - sugar enhances the coconut flavor)

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

Ingredients:

• 2 TBS olive or canola oil

• 1 medium onion, diced
• 6 cloves garlic, minced
• 1 tsp basil
• 1 shake cayenne pepper
• 1/2 tsp oregano
• 2 pinches kosher salt
• 1 to 1 1/2 lbs boneless/skinless chicken, I prefer to use thighs
• 1 splash white wine (optional)
• 1 1/2 cup basmati or Jasmine rice (The Carolina Basmati and Jasmine rices work wonderfully)
• 1 lb fesh asparagus
• 1 14oz can coconut milk
• 1 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, break the ends off the asparagus, and then cut it into approximately 1″ pieces.

Deglaze the pan with a splash of wine, then add rice, coconut milk, water, and asparagus.

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, quick, and delicious meal that mixes fresh with fast, and all in one pot!

Our oven broke recently. We can (thankfully) still use the stove, and we also have the microwave and the crock pot. However, I had planned to make some oven-roasted chicken legs, and had no clue what to do with them without an oven. A friend suggested that I toss everything I was going to roast into a pot and let it simmer. I ended up doing just that, and it turned out to be a delicious 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 faux fast food {ready in under 45 minutes} recipe.

Ingredients:

• 2+ lb chicken drumsticks

• 1 medium onion, diced
• 3+ cloves garlic minced
• 2 TBS olive oil
• 1 tsp chili powder
• 2 pinches kosher salt
• 1 tsp oregano
• 1 tsp basil
• 1/2 tsp thyme (or sub the last 3 ingredients with 2 tsp Italian Seasoning)
• Splash wine (optional)
• 1 28oz can diced or petite diced tomatoes, and 1 can of water
• 2 14 oz cans beans
• 3 small-to medium zucchini, cut into half-moon slices
• 2 medium Yukon Gold potatoes, cubed

Method:

Warm olive oil over medium heat. Add onion, garlic, and drumsticks. Add seasonings. Use tongs to move the drumsticks around, and continue cooking until the drumsticks start to brown and the onion & garlic has softened.

Splash the wine into the pot to deglaze, using the tongs to make sure nothing is sticking to the bottom.

Add tomatoes, water, beans, potato, and zucchini. Stir to incorporate all ingredients

Turn the heat up almost to high, and barely bring to a boil. Turn the heat down to medium-low, cover, and let simmer for 30 minutes, stirring occasionally. Check seasoning and that veggies & potatoes are tender, then bring to table.

Serve in bowls, 1 drumstick and 2 scoops of broth and vegetables. The meat is easy to just take off the bone with a fork. Delicious, easy, healthy, and on your table in about 45 minutes!

No pictures, sorry - camera’s broken

Kitchen Sink Soup

Have you ever started to make a recipe, only to find out that you are inexplicably out of half of the ingredients? Of course, we make do, but sometimes the “making do” recipes are wretched, and sometimes they taste better than the original. Here’s our “everything but the kitchen sink” soup that can help you clear out your crisper and pantry, and please your family all at once! It will also please you, because it’s as quick as it is fabulous.

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. This can easily be a vegan and vegetarian recipe if you omit the meat. This is also a yummy recipe that will be ready in less than 45 minutes!

Ingredients:

• Splash olive or canola oil

• 1 onion, diced
• 3+ cloves garlic, minced
• 1-2 lbs ground or chopped meat (if using meat)
• Seasonings to taste - Italian seasoning, cumin & chili powder, or cajun seasoning
• 2 pinches kosher salt, couple grinds fresh pepper
• splash wine (alcohol will carry flavors, but this can easily be omitted)
• • 3 yellow squash or zucchini, cut into half-moons AND/OR

  • 2 carrots, cut into half-moons AND/OR
  • 1 box frozen/bag fresh spinach AND/OR
  • 1 cup frozen peas AND/OR
  • 1-2 cups sliced okra (frozen or fresh) AND/OR
  • 1 cup sliced mushrooms AND/OR
  • 2 stalks celery, chopped
• 1 28oz can diced tomatoes (or not)
• 1 can beans of choice (or not)
• 1/2 lb noodles or 1/2 cup rice or 1/2 cup lentils
• (approximately) 2 quarts stock or water (amount will vary depending on ingredients chosen)

Method
In a soup pot, warm the oil to medium heat. Add the onion and garlic to the pot. Stir, and when they start to soften, add the meat. (if using meat)

Add the spices to the onion, & garlic mixture. As the meat (if using) starts to brown, add any fresh vegetables you have chosen. Stir until meat has browned and vegetables have softened. Deglaze the pan with the splash of wine, if using.

Add canned tomatoes, beans, and stock/water. Add 1 quart stock/water, then add 1 cup at a time until it looks soupy. Turn heat to high and bring to a boil.

Add rice/noodles/lentils and any frozen veggies. Simmer 15-20 minutes (depending on directions on your dried good), test and alter seasonings, and serve. Yum!

Happy Ides of March, everyone! In honor of Julius Caesar, let us eat well, and with an Italian-inspired meal! I remember making chicken with artichoke hearts in several different dishes in college, before I became a vegetarian. However, in the past 15 years a lot has changed and I don’t have all of my recipes from that time in my life!

This recipe was inspired by the memory of those meals eaten with friends in one of the townhouses on the Skidmore College campus. It was delicious then, and it is delicious in its current incarnation as well! Still easy, quick, and relatively inexpensive as well.

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, and South Beach phase 2 safe recipe.

Ingredients

• 1 lb whole grain pasta (we prefer the Tinkyada Brown Rice penne pasta)

• splash cooking oil (olive or canola)
• 1 medium onion, diced
• 3+ cloves garlic, minced
• 1+ pounds boneless-skinless chicken, cubed (we prefer thighs)
• 1 tsp basil
• 1 tsp oregano
• 1/2 tsp thyme
• dash cayenne pepper
• 2 pinches kosher or sea salt
• a few grinds of black pepper
• splash red or white wine (optional)
• 1 28oz can diced or petite-diced tomatoes
• 2 roasted red peppers, chopped
• 1 14oz can artichoke hearts, quartered
• 1 14oz can chick peas, drained

Method:
Cook pasta according to package directions. Double check cooking times - every pasta appears to have a different cooking time requirement!

The chicken part should take about 10 minutes if everything is chopped in advance, so you can start the chicken when the pasta has 10 minutes left to cook.

Warm oil in a large skillet over medium heat. Add onion and garlic, cook until they begin to soften.

Add chicken and spices to the onion/garlic mixture. Adding the spices at this stage will warm them in the oil and intensify the flavors. Brown the chicken.

When the chicken has browned, add a splash of wine to deglaze the pan (optional).

Add the can of diced tomatoes, red peppers, chick peas, and quartered artichoke hearts. Bring to a boil, then simmer, stirring occasionally.

When pasta is finished cooking, drain, then toss with the chicken & artichoke mixture. Serve, and watch it disappear!

Just make sure you put away the knife after you’re done using it…

I read a book a while ago which included a chapter about eating frugally without eating fast food. If you have dietary restrictions, it’s unlikely that you’ve been eating fast food, but it is likely that you’ve been paying a lot of money for your food. Sometimes cooking from basic whole foods and looking at dishes inspired by other cultures will lead you to something inexpensive, tasty, filling, and delicious.

I always make sure we have some meat in the freezer, and if I can’t get to the grocery store, we’ll eat this meal. We eat it more frequently than that because it’s a meal everyone likes, and it’s inexpensive. What a great deal!

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 an under $10 recipe.

Ingredients:

• splash cooking oil (canola or olive)

• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 lb pork, cubed (substitute chicken, ham, or whatever is on sale)
• 1/4 tsp turmeric
• 1 tsp garam masala spice mix (I highly recommend having this on hand, it’s well worth the original expense!)
• 1/4 tsp kosher or sea salt
• splash wine (optional)
• 1 1/2 cups rice
• 1 1/2 cups brown lentils
• 1/4 cup red lentils (optional, but it adds to the flavor and color)
• 5-6 cups water or broth
• about 2oz frozen spinach (I buy the 1lb bags of frozen spinach, and use 2 handfuls)

Method:
Warm the oil in a large pot over medium heat. Add the onion and garlic, and sauté until they begin to soften.

Add meat and spices, and continue to sauté until meat has browned.

Deglaze the pan with a splash of wine (or not if you don’t have any/don’t cook with alcohol).

Mix in rice, lentils, and broth, and bring to a boil.

Add the spinach, then turn heat down to medium-low. Cover and cook for 20 minutes. Stir 2-3 times during the cooking time.

Check rice & lentils for done-ness, and cook for a longer period of time and/or add more liquid as needed.

Serve and enjoy with a salad or a yummy roasted vegetable!

My whole family loves fried calamari, but I don’t like the work required to make it. Occasionally we’ll go to a restaurant that sells gluten-free fried calamari as a treat for my oldest daughter (fried calamari and sushi are her two favorite foods), but we were looking for an easier cooking method for in-between restaurant trips.

Our local grocery store sells frozen calamari tubes which are pre-cleaned and easy to just slice into rings. I found that if the calamari is mostly thawed rather than fully thawed, it’s easier to slice. This is a light “sauce” for pasta, and could be paired with a salad, artichokes, or any roasted vegetable. We had roasted brussels sprouts on the side, one of our favorites.

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, and corn free recipe.

Ingredients:

• 1 lb pasta (we used Tinkyada Brown Rice penne, but linguine would be great)
• 1 lb calamari, pre-cleaned tubes & tentacles
• 4 cloves garlic, minced
• 1 medium onion, diced
• 2 TBS olive oil
• 2 TBS margarine or 2 additional TBS olive oil
• 1/2 tsp kosher or sea salt
• 3-4 grinds black pepper
• 1/2 tsp dried basil (or 2 tsp chopped fresh)
• 1/2 tsp dried oregano (if you don’t have fresh basil)
• 1 splash white wine (optional)
  

Method:
Thaw the calamari: submerge the frozen package in cold water, then place under a slooowly dripping faucet for 20-30 minutes.

While the calamari is thawing, bring the salted water for cooking the pasta to a boil. Cook pasta according to package directions.

When the calamari is mostly thawed, cut the tubes into rings (cutting the flattened tubes into strips, which creates rings when the tube is opened). Don’t slice the tentacles, they’re great as-is. Set the calamari to the side.

In a large skillet, mix olive oil and margarine, and heat to medium, melting the margarine.

Add onion and garlic to the oil, and begin to sauté. Add spices, and keep the garlic & onion moving so it doesn’t brown or burn, cooking for about 3-5 minutes.

Add a splash of white wine if desired, it will carry the flavors, but the alcohol is burned off.

Add the calamari rings and tentacles to the garlicky goodness, and cook for about 6 minutes. The calamari will be cooked, but not rubbery. Take calamari off heat before it gets rubbery!!!

Drain the pasta and toss with the calamari, then serve with a salad, roasted brussels sprouts, or another vegetable. Delicious, easy, and ready in under 45 minutes!

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?

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.

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.

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!