Rachel’s Recipe Box

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!

I just received Passover by Design, by Susie Fishbein; a gorgeous cookbook of Kosher delights. Kosher laws require the separation of meat and dairy, so Kosher meals are very easily adaptable for allergic cooking. When Jews are celebrating Passover, they need to avoid most grains, unless they are in the form of Matzoh.  As a result, of the 160 recipes, 130 are gluten-free, and many of the other 30 could be adapted to be gluten-free, though perhaps not passover-safe. Watch for a upcoming book review.

The great folks over at godairyfree.org are hosting a gfcf (gluten & dairy-free) giveaway - a $50 gift certificate at Namaste foods. Go check it out and enter! Namaste foods has wonderful allergy-safe mixes, free of gluten, dairy, eggs, and the other top allergens, too.

It has nothing to do with food, but I have a fun book giveaway running through Monday 3/3 that will keep you laughing in between cooking meals!

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?

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.

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:

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!

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…

• Sunday: Tacos - with seasoned ground beef, refried beans, lettuce, olives, salsa, and using guacamole to add the creaminess I miss without cheese
• Monday: Chicken Tetrazinni, using a $3.99 pre-roasted chicken from the grocery store, and roasted asparagus* on the side (recipe needs some new pictures!)
• Crock Pot pork curry
• Black Bean, Sweet Potato, and Pork stew, with roasted broccoli*
• Crabbie Patties, Smiles, and roasted brussels sprouts
• Indian-inspired saffron lentils, rice, and pork (recipe lost in server crash, need to redo), with green beans*
• Gumbo rice

*= here is my recipe for roasted vegetables

What are you eating this week?

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!

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. You could make your own, but using a can is easier if you can find it! 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 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!

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!

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?

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.

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!