Tag Archives: gluten free

Roasted Potatoes

This is one of most go-to side dishes, especially when we aren’t eating grains and my husband needs a little more substance to a meal than just veggies. You can use Russet, Gold, Red, Purple, Fingerling, whatever kind of potatoes you like and have on hand. My personal favorites are Purple, Fingerling, and Russet.

Ingredients (makes 2 servings):
1 large potato or 2 small ones
1-2 tbsp extra virgin olive oil
pinch each of:
garlic salt
onion powder
parsley
salt
pepper

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Preheat the oven to 400F and slice the potato into 1/4 to 1/2 inch slices or cubes, whichever you prefer. (The picture above is of a small cutting board, not the largest potato known to man!)

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In a bowl, toss sliced or cubed potatoes and all other ingredients. Make sure each and every slice is coated in olive oil or it will stick to the pan.

Spread the potatoes out in a single layer on a baking sheet and put into the oven for 12 minutes.

After 12 minutes, flip each slice over or, for cubes, toss to stir and make sure nothing is sticking. Put the potatoes back in the oven for another 10-12 minutes until they are just turning golden brown. For a taste a little more like homemade chips, cook thin sliced ones until they just start to get crispy.

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Serve with your favorite main dish and enjoy!

Pork Hash

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This tasty, hearty breakfast is a meal I came up with for our adventure doing the Whole 30 Program. You can read more about my meal plan for Week 1 here. This recipe makes 4 servings and I typically serve it right after I make it on Day 1 and pack it in tupperware so that we can take it to work with us on Day 2, it still tastes great heated up the next day.

Ingredients:
1 lb. organic, grass-fed ground pork
1/2 red onion, diced
2 cloves garlic, minced
1 large potato, cubed
1 tbsp. ghee or clarified butter
1/2 tbsp. fresh sage, chopped
1/2 tbsp. oregano
1/2 tbsp. chili powder
salt & pepper to taste
2 eggs (optional)

In a large skillet, melt the butter over medium heat and add the onions. Sauté for about 10 minutes until soft and slightly browned.

In a separate sauce pan, bring water to a boil and then boil the cubed potatoes for about 7 minutes. Strain and set aside when cooked.

After 10 minutes, add the pork and all of the dried seasonings (everything except sage and garlic) to the skillet with the onions. Break up the meat as you cook it. After the meat is mostly cooked (about 5 minutes) add the garlic and sage and cook for about 3 minutes more.

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Create space in the middle of the skillet by pushing the meat and onions to the sides and add the potatoes in the center of the skillet. Try to get them in a single layer as much as possible, and put everything from the sides of the pan on top of the potatoes and don’t stir at all for a few minutes. This gives the potatoes a chance to get a little bit of a crisp on them.

Mix all ingredients in the skillet together, cook a few more minutes and then serve.  If you don’t eat eggs, you’re done! Enjoy!

Additional options:

Serve with 2 scrambled eggs on top of the hash.

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Or, for what my husband says is the tastiest version of this dish:
Take the portions of the hash that you plan to save for following days and put into separate containers. Pour 2 raw scrambled eggs into the hash and stir and cook until the eggs are cooked through. Serve immediately.

 

Naked Chicken Chile Rellenos

I’m a Texas girl and when I found out about my allergies, one of the very hardest things to give up was Tex Mex.  No corn, no flour, no cheese, no eggs…at first that all seemed to add up to no Tex Mex and I’m not going to lie, I was pretty upset about it.  Last summer at the farmer’s market I saw some beautiful poblano peppers and decided to fix this gaping hole in my life.  I started experimenting with chile relleno adaptations and this probably took more effort than any other recipe I have come up with, but it was worth it.  This is a work intensive recipe but it isn’t difficult and it freezes really well so make a big batch and save some for another night when dinner will be wonderfully easy to make up for the work you put in on the first round!

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4 poblano peppers
1 chicken breast
1 quart low sodium chicken stock
manchego cheese (sheep’s milk)
1 packet gluten free taco seasoning
olive oil

Set your oven to broil and rub a very light coating of olive oil all over the poblanos.  Place them in a baking dish and broil them for 12-20 minutes, turning every 5 minutes or so, until the skin has charred and bubbled.

While the peppers are in the oven, bring the chicken stock and 1/2 of the taco seasoning to a boil.  Add the chicken breast in the stock and boil for 10 minutes then cover and simmer for 20 more.

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When the skin on the peppers has bubbled and the peppers look like the picture above, peel the waxy skin from the peppers then slit them lengthwise – one side only, leave the pepper intact as much as possible – and scrape the seeds out as well.  Turn the oven to 350 and set the peppers aside on the counter for now.

After 20 minutes of simmering, pull the chicken breast out of the stock and shred it using 2 forks.  Add the shredded chicken back to the stock to soak up the flavor.

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Place the seeded, skinless peppers back in the baking dish and place slices of manchego cheese inside the peppers.  Scoop chicken, with just a little of the stock into each pepper and then add one more small slice of cheese on top of the chicken and pull the sides of the pepper back together.  (Note: If you are going to freeze some, freeze them at this point in the recipe.)

Bake the rellenos at 350 for 20 minutes then enjoy the fruits of your labor!!

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I pulled the seam apart a little in the final picture so you can see inside them a bit.

Spinach Salad with Hummus

I work from home several days each week so I’m always experimenting with quick, easy, healthy lunches.  This is one of my favorites, it’s basically a salad I created using the items I always have on hand and it literally takes about 5 minutes to put together.

ImageFresh Baby Spinach
Tomato, diced
Goat Cheese Crumbles
Roasted Almonds
Hummus
Cindy’s Kitchen Fresh Avocado 
Vinaigrette

A few notes:

The salad dressing is from Whole Foods and it’s a little pricy, but I just use a little so it lasts awhile (it has a little spice to it so you don’t need much) and it completely makes the salad.  Absolutely worth the cost.

I use whatever flavor of hummus I have on hand, artichoke & garlic or black bean & lime are my 2 favorite hummus flavors in this salad.

The ingredients listed here are the staples but for variety I toss in whatever other fruits and veggies I have lying around, depending on what sounds good that day, carrots, cucumber, avocado, even cranberries.

For a little extra protein, this salad is great with tuna or grilled chicken as well.

Just combine everything on a plate and enjoy!

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Rare Beef Pho (Vietnamese Soup….with an Americanized shortcut)

I love pho.  I mean, I’m a little obsessed with it.  There haven’t been many weeks this year that I haven’t gone out for pho at LEAST once.  I have to admit though, that I am a little intimidated by Asian food when I cook at home.  It is one of the very best cuisines for my allergies, and the type of food I choose almost every time I go out, but somehow I have only ventured to try really basic stir fry at home.  I think it’s that everything is different, the spices, the techniques, the ingredients, and maybe just the fact that I didn’t grow up around anyone that knew how to make it, but I have always been a little afraid to try.

Recently I decided to give it a shot, to try to make pho at home, so I started researching pho recipes and almost gave up on the spot.  To make it authentically takes 1-2 DAYS, involves bone marrow and all kinds of strange ingredients (I refuse to touch bones or eat meat that wasn’t removed from the bone before I laid eyes on it….one of my little quirks), not happening.  So my experiment with an extreme shortcut to pho began and I have to say, it’s pretty darn good.  It has passed the test with a few pho-obsessed friends and I think I’m ready to share.

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Ingredients, for approx. 3 people:
– 20 oz Organic Gluten-Free Beef Broth
– 32 oz carton of Pacific Brand Organic Beef Pho Broth Soup Starter
– 1/2 tbsp chopped ginger
– 1/2 tbsp chopped garlic
– 8 oz grass-fed organic round steak sliced as thin as possible (I ask the butcher at the store to do this for me)
– 3 whole cloves garlic
– 1-2 tbsp gluten-free soy sauce
– 4 oz rice noodles (either pad thai style or vermicelli style)
– 3 tbsp fish sauce (get an authentic brand (one you can’t read the label of) not Thai Kitchen)
– 1-2 cups fresh spinach
– sriracha sauce to taste

About an hour before you want to eat dinner, put the steak strips, soy sauce and smashed but intact whole garlic cloves in a ziploc bag to marinate.  Every recipe I found had you put the steak in with no seasoning, which is how it is traditionally made.  However, when you aren’t making the authentic broth, the beef is very bland and I have found that this really simple marinade makes a huge difference.

About 30 minutes before dinner, put both types of broth, the chopped ginger, chopped garlic, and fish sauce in a large pot with a lid and bring to a boil.  Boil at a low boil / rolling simmer for about 25 minutes, covered.  Keep an eye on it, it sometimes has a tendency to boil over.  Side note – the reason for the two different broths is this: most recipes for pho call for cinnamon and anise to infuse the broth as well.  I have tried and tried but the flavor of these two is always overwhelming when I use an actual cinnamon stick.  The Pacific pho soup starter has both of these ingredients already in it so that guesswork is taken care of and I mix it with the regular broth so that I can still infuse it with ginger and garlic to my liking.

While the broth is simmering, prepare rice noodles according to package directions.  Once cooked, place the noodles in the bottom of the serving bowls.  Place fresh spinach on top of the noodles and place the raw steak (just the steak, not the garlic or soy sauce) evenly spread out over the bowl.  Try not to overlap the steak very much since the broth will actually cook the steak to rare in the bowl and if it is stacked on top of each other, it won’t cook properly.  See picture below.

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After simmering 20 minutes, strain the broth to remove the ginger and garlic pieces and immediately pour the broth in the waiting serving bowls, be sure the broth covers the meat so that it will cook it.  I like to add a little sriracha for some spice, that’s completely up to you though.

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Is it easier than going out for pho?  No.  Is it cheaper?  Honestly, probably not.  But it’s a fun, unique dish to make on your own and the best part is that when I make it at home, I can fully control the ingredients and knowing I’m eating all organic food and that I am not allergic to any ingredients is certainly worth it.  An added bonus: it’s delicious.  Hope you enjoy it too!

Chicken Salad

While I avoid a lot of food because of my allergies, there are 3 foods that I won’t include in recipes because I hate them.  I’m not a picky eater at all but I absolutely will not eat: 1) olives, 2) celery, or 3) raisins.  Ants on a log snack day at school when I was young was especially awful!

I avoided chicken salad most of my life because it almost always contains at least one, if not 2, of my hated foods.  I’m also not much of a fan of mayo.  So I set out to create a chicken salad recipe several years ago that I actually liked and I have to tell you, it’s one of my favorites.  It’s not only allergy friendly, it’s very healthy too.  A perfect lunch on lettuce or sandwiches!

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1 large chicken breast
1/4 cup roasted almonds
1 apple (fuji, gala, whatever is on sale that isn’t too sweet or tart)
1 tbsp dijon mustard
1 tbsp vegan mayo
3-5 stalks green onion
olive oil
splash of lime juice
salt & pepper to taste

First, you’ll need to roast your chicken.  Preheat your oven to 375 and pat the chicken breast dry with a paper towel.  Coat with a thin layer of olive oil and salt and pepper on both sides.  Roast on a baking sheet for 35-40 minutes then let cool while you chop the rest of your ingredients.

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Chop the apple into cubes then place in a bowl and coat with a splash of lime juice to prevent browning. Chop the green onions into slivers (mainly green parts) and roughly chop the almonds.

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Slice the chicken breast in half lengthwise then cut into cubes.  Combine all chopped ingredients in bowl.

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Add the mustard, vegan mayo, and salt and pepper and mix well.

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Serve on a sandwich or on a salad, I like to add tomatoes and avocado to the salad as well.  This keeps really well for several days in the fridge so you can make a big batch and have it for a few days.

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Enjoy!

Mushroom Risotto

Cooking can be therapeutic and this dish is a great one for a cold fall or winter day when you have a lot on your mind.  Just grab some wine and a wooden spoon and stir for 45 minutes or so and you will have a rich, comforting meal to warm you up.  It’s also a very impressive dish to serve at a dinner party, if you have the time and energy to make it for guests.  Risottos can be intimidating to prepare but as long you as you follow the steps in order, you will be fine.  I found them to be much easier than I expected originally and that’s from a girl whose cooking nemesis is, and always will be, rice.

Allergy info: This recipe is gluten free.  I do use Sheep’s milk cheese but it is just as good without it, so for a truly dairy free dish omit the Pecorino Romano.  For a vegan version, omit pancetta & pecorino and use mushroom broth instead of chicken.  Also, this dish can be a bit pricy so I have put less expensive substitutes in parentheses by ingredients that can be changed.  This meal will still be delicious!

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This picture has a few extra ingredients in it since the last time I made this was for Christmas dinner with my family.  Anyone who gives me a Le Creuset pot for Christmas has earned themselves a homemade risotto!  To make risotto you will need:

1/2 pound of baby portobello mushrooms, stems removed, sliced (don’t use white button!)
4 cups of organic chicken stock, I use low sodium and stock really is better than broth
2 cups of water 
6 tbsp vegan butter (I use Earth Balance sticks)
2 oz diced pancetta (can substitute bacon for a more economical meal)
1/2 cup chopped shallots (can substitute 1/2 cup chopped yellow onions and 2 minced garlic cloves)
1 1/2 cups arborio rice (no substitutes, use arborio)
1/2 cup dry white wine (plus a glass to sip while you stir!)
1/2 tsp saffron threads (can omit if you are on a tight budget)
1 tsp sea salt
1/2 tsp freshly ground black pepper
2/3 cup freshly grated pecorino romano cheese

In a small saucepan, heat the chicken stock and water and bring to a simmer.

In a heavy-bottomed pot or Dutch oven, melt the butter and sauté the pancetta and shallots (or bacon & onion & garlic) over medium-low heat for 5 minutes, stir occasionally.

Add the mushrooms and sauté another 5 minutes, stir occasionally.

Add the rice and stir to coat all of the grains of rice with butter.  Add the wine and cook 2 minutes.

Now the fun part, you are going to be stirring for awhile but it’s fun to watch it come together and even better if you have some company in the kitchen.  Add 2 ladles of chicken stock mixture to the rice and the saffron, salt, and pepper.  Stir and simmer over LOW heat until the stock is absorbed, about 5-10 minutes.

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Once it is absorbed, add 2 more ladles of stock and stir every minute or so.  Cook until the mixture seems a little dry, then repeat this step until all of the stock has been incorporated.  This should take about 25-30 minutes total.  When you are finished the risotto will be thick and creamy and won’t seem dry.

Take the risotto off the heat and stir in about 1/2 cup of pecorino (if you are using cheese).

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Serve immediately with pecorino as a garnish.  Enjoy!

I have a simple, delicious recipe for any risotto leftovers that I will post soon as well.

 

 

Jalapeño Poppers

This is one of my favorite recipes.  I love jalapeño poppers but they are so unhealthy and full of cheese and gluten that I really thought I would just give them up completely when my diet changed.  After having success with baked, unbattered chile rellenos though, I decided to try making a version of jalapeños that I can eat and I honestly like them a lot better than the original.  These jalapeño poppers have become a party staple and they freeze really well so I make a big batch and keep them on hand in the freezer for get togethers or as a side with a good steak.  They are a little labor intensive but they are so worth it!  Bonus: they are a lot healthier!  They aren’t fried, there’s no bacon, and I use sheep & goat milk for easier digestion.

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3 oz Sliced Prosciutto (Nitrate free if you can find it)
4 oz Dill & Garlic Goat Cheese (If your store only has regular goat cheese you can make your own.  Let the cheese come to room temperature in a bowl then add some garlic powder and dried dill and mix it well with a fork)
3 oz Manchego Cheese (Spanish sheep’s milk cheese)
10-14 fresh jalapeños

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First, you need to clean your jalapeños (if you are wearing contacts I strongly suggest you take them out for the day before starting this, or wear gloves).  Slice each jalapeño in half lengthwise, it will look like the pepper on the right in the picture above, your goal is to make it look like the pepper on the left.  Use your knife to separate the stem at the top from the seeds and membrane inside and along the edges of the pepper.  I find it easiest to use my fingers to pull the seeds and everything out but you can continue using your knife and spoon if you want to avoid the peppers as much as possible.  The more white membrane you leave, the hotter the pepper will be so if you are looking for a milder flavor you may want to clean it out even more than I did above.

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Once you have cleaned all of your peppers, lay them out on your cutting board or the cookie sheet you will use to bake them.  Slice the manchego cheese into small long blocks, about the size of the bottom of a hollowed out jalapeño and place them in each pepper.

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Now stuff the remaining space in each pepper with goat cheese.  Again, while it’s very messy, I find this easiest to do with my hands but 2 spoons can work if you don’t want to touch the peppers.  As an alternative, you can use only manchego or goat cheese.  The reason I use the 2 cheeses together is I like the creaminess of the goat cheese but it’s a stronger flavor so the 2 balance each other out really well.

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Take each slice of prosciutto and slice into 3 pieces lengthwise, then wrap each strip around one jalapeño half.  Start at the top and wrap around the pepper until you run out of prosciutto.  Push each end of the prosciutto into the goat cheese lightly and it will hold itself in place.

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This is the point at which you separate the peppers you are going to freeze from those you are going to cook.  Place the peppers in the bottom of a tupperware container then place plastic wrap over the first layer and you can stack more on top.  Place plastic wrap between each layer to keep them from freezing together.

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When ready to cook, place the peppers on aluminum foil in a pan or cookie sheet and put in the oven preheated to 375.  If room temperature, cook 10-15 minutes until the cheese is melted and prosciutto is beginning to get crispy.  If frozen, cook about 20 minutes until you get the same result.

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Enjoy!  One last tip: if you plan to take these poppers to a party, make quite a few.  They tend to go really fast!

Date Night Steak

I rarely order steaks when I go out anymore because I have learned how to make such tasty ones at home.  This feels like a really fancy meal but it is easy and affordable, perfect for a date night.  It requires some attention, with timers and flipping the steak over but it isn’t hard and the results are amazing.  The great thing about this method of cooking steaks is that it makes any cut of meat taste great.  If there is a sale on meat this is, of course, best with a ribeye, strip, or filet. It is also absolutely delicious with a top sirloin or london broil if you are looking for an even more affordable meal.  New York Strip steak was on sale this week for $5/lb so I bought a 14 oz. steak for $4.38, one russet potato for 46 cents and 1 head of broccoli for 88 cents, so this entire meal with sides for 2 people only cost $5.72!  I’ll post the recipes for potatoes & broccoli separately.

Steak (Ribeye, Strip, Filet, Top Sirloin, or London Broil)
Olive Oil
Sea Salt & Cracked Pepper
Lawry’s Seasoned Salt

Set the steak on a plate about 30 minutes before you plan to cook and allow it to come to room temperature.

Preheat your oven to 500 degrees with a heavy bottom skillet inside. Make sure your oven is fairly clean or you will get a lot of smoke from remnants in the oven.

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While it is preheating, pat the steak dry with a paper towel.

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Rub a very small amount of olive oil all over the steak, then sprinkle salt, pepper, and seasoned salt on both sides of the steak.

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Turn a burner on your stove to high and pull the skillet out of the oven and place on the burner.  Get your timer, tongs, and potholder ready, the next 8 minutes will require your attention.  Sear the steak for  30 seconds on each side then place the skillet and steak in the oven.

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If the steak is about 1 inch thick, cook 3 minutes then flip the steak with tongs and cook 3 minutes on the other side for medium.  If it is thicker or you prefer a more medium well steak, cook another minute on each side.  I find that ribeyes typically need a little more time but the other cuts are almost always perfect at 3 minutes per side.  Pull the steak out and set on a plate to rest for 10 minutes or so, then serve.

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And there it is, a drool worthy steak that my pup begs for the entire time I am eating.  Serve this steak and you are sure to impress your dinner guest.

Chicken Noodle Soup (minus the chicken)

I absolutely love soup and I crave the comfort and convenience of a good canned soup when I am feeling under the weather, but I haven’t found any canned soups that fit my allergy restraints that actually taste good.  This is the simplest soup in the world, on purpose, so that I have the energy to make it for myself when I feel sick.  It’s so simple, comforting, and healthy, and I always have the ingredients on hand.

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1/2 cup Tinkyada Organic Rice Pasta – Penne, Elbows, or Shells – whatever you have in your pantry
3 cups Organic Low Sodium Chicken Broth (Use vegetable broth to make this recipe vegan)
2/3 cup Organic Frozen Mixed Veggies (I use peas and carrots but the mix with those veggies plus corn is really good in this too if you can eat corn)
1/4 tsp Garlic Powder
1/4 tsp Onion Powder
1/4 tsp Thyme
Freshly Ground Sea Salt & Cracked Black Pepper, to taste

Bring the chicken broth, spices, and some salt and pepper to a boil in a covered saucepan.  Add the mixed veggies and bring to a boil again.  Add the pasta, cover, and simmer for 20-25 minutes.  Watch the pot the first few minutes, it has a tendency to boil over while cooling from boiling to simmering.  Salt and Pepper to taste when you serve it.  This recipe is for 1 so adjust as necessary for the number of people you are cooking for, you may only need 2 cups of broth per additional person, you only need 3 for the first one to be sure there is enough liquid to cook the pasta and veggies.

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