Salisbury “Steak”

Salisbury steak is basically a hamburger with mushroom gravy. Since I don’t eat beef, I had to change it to ground turkey but since I also wanted to make one last meatloaf before it got too hot, I used a meatloaf mixture to make the “steaks”. If you only need a couple of servings of Salisbury steak, use 1/4 or half the mixture for this dish and bake the remainder in the oven as a meatloaf. Feel free to use whatever ground meat you like, or even pieces of tofu would work. I basically used the recipe I published several weeks ago for turkey burgers with zucchini because they stayed so moist and were so delicious.

In the food processor combine:

1 large onion, cut into quarters

1 medium zucchini, cut in half lengthwise and then into chunks

1/2 cup carrots

Pulse until shredded. In a large bowl combine the vegetable mixture with:

1 pound ground turkey

1 pound ground pork OR

1 pound mild/sweet Italian sausage (pork or turkey)

Add to the mixture:

1 1/2 teaspoons ground cumin

1 1/2 teaspoons paprika (smoked or sweet)

3 teaspoons ground coriander

3 teaspoons garlic powder or granules

3 teaspoons sea salt

1 1/2 teaspoons ground black pepper

1/2 cup non-dairy Parmesan cheese (Optional)

Mix to combine (I used my hands, much easier than a spoon!). Using a 1/2 cup measure, scoop out the mixture and form each 1/2 cup into a burger shape (should make 10-12). In a 12″ skillet heat over medium high heat:

2 tablespoons olive oil

Add the burgers and saute them until cooked through, about 5 minutes per side depending on the thickness, firm to the touch when cooked). Probably have at least 2 batches, perhaps 3 depending on the size. As they are cooked, remove to a plate. Add to the pan:

12 ounces of sliced mushrooms (I used baby bellas)

Cook until softened, about 3-4 minutes over medium heat, stirring often. When the mushrooms are cooked add:

2 tablespoons gluten-free, all-purpose flour

Stir or whisk in so the flour absorbs all the oil. Cook over low heat for 1-2 minutes and then add:

1 1/2 cups chicken stock (or bone broth)

1/2 cup dairy-free milk (anything but soy), unsweetened

Salt and pepper to taste

If you are cooking all the mixture as Salisbury steak, you may need to increase the oil, flour, and liquid to make additional gravy. Cook over medium heat, stirring constantly until thickened, about 2-3 minutes. Add the patties back into the sauce to reheat before serving. Serve over rice, mashed potatoes, or pasta.

I know, more brown food! Just can’t seem to stay away from it. But it really was so delicious!

Honey Ginger Sesame Noodles

This umami filled dish of noodles takes some preparation in slicing the vegetables but otherwise is very easy to put together. The seeds or nuts add a little protein so if additional protein is desired, some fried tofu, chicken, beef, or pork can be added. And the vegetables can be changed to fit your family’s likes and what you have on-hand. Mushrooms, bell pepper, bean sprouts all would work well.

First, preheat oven to 400 degrees. Line a small baking pan with parchment and sprinkle with:

1/2 cup raw seeds such as pepitas or sunflower, or nuts if you can have them (peanuts, cashews, almonds, etc.)

Bake for 5 minutes and then toss with:

2 teaspoons sriracha

1 tablespoon soy sauce substitute

2 teaspoons honey

2 tablespoons sesame seeds

Bake for an additional 5 minutes. Remove and set aside. Following package directions, cook:

6-8 ounces rice noodles

When cooked, drain, rinse and set aside. In a 12″ skillet with high sides, over medium high heat:

1 tablespoon olive oil

1 tablespoon sesame oil

When the oils are hot, add:

1/2 large (or medium) onion, thinly sliced

3-4 stalks celery, sliced on an angle

3/4 cup chopped or shredded carrots

2-3 baby bok choy, sliced, including greens

Stir to combine and cook approximately 5 minutes until tender but not mushy. Add:

1-2 teaspoons minced garlic

1 small can diced or sliced water chestnuts

1 tablespoon freshly grated ginger

Cook an additional minute or two. In a small bowl combine:

1/2 cup soy sauce substitute

2 tablespoons honey

2 tablespoons rice vinegar

1 tablespoon tahini (or seed butter like sunflower or pumpkin)

1 tablespoon molasses

1/4 teaspoon ground black pepper

Whisk to incorporate ingredients and then add to pan of vegetables. Let the vegetables simmer with the sauce for several minutes, 2-3 before tossing in the noodles and, if more heat is desired, add:

1 teaspoon garlic chili sauce

Separate into four serving dishes and top with the seed mixture and:

2 scallions, greens only, sliced

Top with sliced, sauteed meat if desired and enjoy!

Easy Seafood Stew (or Bisque)

I enjoy many types of seafood – from various white fish to multiple shellfish. I happened to have a small piece of swordfish, not enough for a meal, as well as some canned clams and bay scallops on hand, bought a small fresh jar of lump crabmeat and made a seafood stew. Leave out the vegetables and it’ll be a bisque instead. Fairly easy to make and doesn’t take very long either. Feel free to vary the fish ingredients to your family’s taste. I wanted to use a lobster tail but couldn’t find one here in Minnesota. Delicious!

In a medium (4 quart) saucepan, heat over medium high heat:

1 tablespoon olive oil

When it’s shimmering add:

1/2 medium onion, diced

4-5 celery stalks, diced

2 cups kale, cleaned, stalks removed and leaves chopped*

Stir to combine, reduce heat to medium low and cook for approximately 6-8 minutes or until kale is softened. Remove to a bowl. Add to the saucepan, increasing heat to medium high:

1/2 pound bay scallops

1/2 pound white meat fish (I used swordfish but any white fish – cod, halibut, etc. works), cut into small chunks, about the size of the scallops

1/4 pound small shrimp (optional for those who can eat shrimp)

Stir and saute for 3-4 minutes until fish is cooked and then add:

1 tablespoon olive oil

2-3 tablespoons gluten-free, all-purpose flour

2 teaspoons Old Bay seasoning (optional)

Stir to combine and let simmer for a minute before whisking in:

2 cups non-dairy milk (anything except soy which won’t thicken)

Continue to whisk until milk heats and mixture thickens. Add:

1 small can minced clams (including the liquid)

4 ounces of fresh crabmeat (I checked out the canned, much less expensive but it also included loads of salt as well as sugar)

the cooked vegetables

1 small to medium potato, diced and cooked (whatever potato your family likes)

Salt and pepper to taste. Reduce heat to low and simmer for several minutes to allow the fish and vegetables to heat through. If desired, garnish with chopped green onions or chives. Serves 4.

*If you don’t like kale, adding some frozen peas would be just as delicious.

To make the stew into a bisque, simply delete the vegetables.

Chicken and Rice with Caramelized Onions and Cranberries

This recipe is quite involved and takes some time but it’s not a difficult dish to make. And to be sure, every minute spent on this is well worth the effort! The herbs and spices used amp up the flavor profile and adding some freshly grated lemon zest and lemon juice at the end takes it over the edge! Rather than adding the lemon juice at the end, some sliced lemons on the side would also work.

First, peel, cut in half and then thinly slice:

2-3 medium-sized sweet onions

If you don’t have sweet onions, add 1 teaspoon date sugar when you cook them. Let them sit while heating a medium-sized Dutch oven over medium heat with:

2 tablespoons olive oil

When the oil is shimmering add:

1 1/2 to 2 pounds bone-in chicken thighs or boneless, skinless chicken breasts

that are seasoned with:

1/2 teaspoon sea salt

1/4 teaspoon pepper

If using skin-on, bone-in thighs, cook skin side down. Loosely arrange chicken in pan (may take more than one batch). Brown on all sides, about 6-8 minutes. Remove to a plate. Drain all but 2 tablespoons oil from the pan before adding the onion slices. Reduce heat to medium low and cook, stirring frequently until well caramelized (browned). If not using sweet onions, here’s where to add the:

1 teaspoon date sugar

It can take 25-30 minutes to caramelize the onions because they need to cook slowly so that they don’t burn, we want them browned – caramelized, not burned. Once the onions are ready, add to the pot:

4 garlic cloves, minced (about 4 teaspoons minced garlic)

2 teaspoons freshly grated ginger (or 1/2 teaspoon dried ginger)

1 teaspoon fresh thyme (or 1/4 teaspoon dried thyme)

1/2 teaspoon ground coriander (or cardamom, nutmeg, or allspice)

1/2 teaspoon ground cumin

1/8 teaspoon saffron threads, crushed

Sauté for about 30 seconds until the herbs and spices are fragrant before adding:

6 ounces sliced mushrooms (Optional, peas would also work)

2 cups chicken stock or bone broth

the browned chicken pieces and any juices on the plate

If using skin-on thighs, be sure the browned side is up. Cover and let simmer for 20 minutes. Add to the pot:

1 1/2 cups uncooked rice*

1/3 cup dried fruit (I used cranberries but raisins or dried cherries would also work)

Stir in the rice and fruit, bring to a boil, reduce heat to low, cover and cook for another 30 minutes or until rice is tender and chicken is cooked. Most of the liquid should be gone from the pot so be careful not to burn the dish. Remove the chicken from the pot, moving the pot off the heat and re-cover so that it stays hot. Remove skin if using skin-on chicken and let sit for 8-10 minutes before slicing the meat (and removing the bones if using bone-in chicken). Add the chicken back into the pot along with:

1/2 teaspoon lemon zest

1 tablespoon juice

3 tablespoons fresh cilantro or parsley (Optional)

Stir to combine. Reheat until the chicken is heated through and serve. Serves 4-6.

*I used pre-cooked brown rice in my dish so I cooked the chicken 30 minutes before adding the frozen rice and then cooked it only an additional 10 minutes.

Since I don’t care for cilantro and don’t think much of parsley either, I sprinkled some green onions on top of my dish.

Quick and Easy Air-Fried Zucchini Strips

I do love zucchini, it’s one of my go to vegetables. It’s delicious and versatile. This recipe is so easy to make (if you have a mandoline) but not difficult if you don’t, just slice the zucchini as thin as possible with a knife. Makes 2 servings.

Wash and trim off the stem from:

10-12 baby zucchini*

Using a mandoline or sharp knife, slice lengthwise into strips, discarding the skin slices (unless you manage to find organic baby zucchini!). Place strips into a medium bowl and toss them with:

1 tablespoon vinegar (whatever your family likes)

Spray the air fryer tray with non-stick spray and place the strips in one layer into the tray (took me 2 batches to cook them all). Place in the air fryer at 375 degrees. If you don’t have an air fryer oven, cook in your regular oven at 375 degrees for approximately 10 minutes, turning once. Cook for 5-6 minutes before turning them over and cooking until they begin to get crisp, another 2-3 minutes. If they start to get too brown, remove them or they will taste bitter. Salt and season however you like – i.e., garlic powder, onion powder, cumin, coriander, etc.

*If you have a Trader Joes near you, they sell packages of baby zucchini. I used one package.

Easy Karaage (Japanese Fried Chicken)

The Chicken Bible strikes again! I had a package of boneless, skinless chicken thighs and wondered, what am I going to do with these? So out came the Chicken Bible and this recipe struck my fancy. I love fried foods but don’t make them often because of the mess, all that fat and because they are especially unhealthy for diabetes. Nothing shoots up glucose levels more than fried foods. We’ve all got to indulge in something sinful now and again so I thought I’d give it a try. Turned out very easy to make, the only part I didn’t like was, of course, cleaning up after frying. If you have a deep frier use it instead of a skillet on the stovetop! Makes 2-3 servings.

First, make the marinade by combining in a medium bowl:

1/4 cup soy sauce substitute

2 tablespoons rice vinegar

1 tablespoon freshly grated ginger

1 tablespoon minced garlic

2 teaspoons date syrup

1/4 teaspoon sea salt

Whisk to combine before adding:

1 1/4 to 1 1/2 pounds (6-8) boneless, skinless chicken thighs, fat trimmed off and cut into 1″ wide strips*

Stir to combine chicken with the marinade. Let sit on the counter for about 30 minutes. While the chicken marinates, prepare the pans needed as well as the dredge. So, line two medium baking sheets with parchment paper, set one aside and place a drying rack on top of the second and place 2-3 layers of paper towels on top of the drying rack. Set aside. In a pie plate or large soup plate, place:

1 cup tapioca starch (cassaba flour, corn starch if you can have it, potato starch, or arrowroot would also wok)

1/2 teaspoon sea salt

1/4 teaspoon pepper

Whisk to combine and set aside until chicken is ready. When the chicken is done marinating, using tongs, pull out all the chicken from the marinade, letting any excess drip back into the bowl and place it in the tapioca starch mixture. Using your hands, coat each piece individually and place on the first baking sheet (the one with just the parchment paper), being sure to knock off any excess starch. Repeat until all the pieces are coated. Set aside the marinade for later use.

Next, in a 12″ skillet with high sides or a small Dutch oven, heat 2-3 inches of:

Oil (I used a mixture of olive and avocado but feel free to use your normal oil)

Be sure to also use a thermometer so that you can heat the oil to 375 degrees and keep it between 350 and 375 while cooking the chicken. While the oil heats, look over the chicken. If there is still patches of white starch, using a cooking brush (or spoon) brush with the marinade to moisten.

When the oil is to temperature, using the tongs, place individual pieces of chicken into the oil from back to front (place them in the oil away from you then towards you). Don’t overcrowd the oil. It took three batches to cook all my chicken. Cook about 4-6 minutes depending on thickness, turning over once. Place on the second baking sheet (the one with the paper towels) using either the tongs or a slotted spoon. Salt lightly as you remove them from the oil. Serve the chicken with lemon wedges – don’t squeeze the lemon on them until you serve them or they’ll get soggy! I served mine with some air fried zucchini squash slices – delicious. See recipe under side dishes.

*With the thigh skin side up (that’s the side that has the film over it), long side towards you, slice crosswise into 1″ strips. You should get about 4 slices per thigh. Don’t worry if some come out in triangles, cubes, etc., since some pieces will come off the main parts of the thighs.

More brown food! Can’t seem to get away from it.

Gluten-Free Sandwich Bread

I’ve often said on this blog that I’ve been searching for a bread recipe that doesn’t turn out like a brick or is gummy. That’s very difficult when eggs aren’t included in the recipe. Flax gel and other egg substitutes just don’t seem to work well in breads. I may, however, have finally found the answer. Here’s a bread recipe that I’ve just made, raises very nicely, is very easy to make, even with the yeast. It’s really not that difficult to use yeast, the correct temperature to activate yeast is between 98 and 101 degrees so lukewarm like baby formula. And it tastes delicious!

Grease an 8×4″ loaf pan. In a 2-cup bowl, heat in the microwave for 40-45 seconds:

1 cup non-dairy milk

When you take it out, stir it a little then test it with your finger or put a drop on your wrist. It should be lukewarm, your body temperature so if you put a drop on your wrist, it shouldn’t feel hot or cold. If it feels cool, put it back in the microwave for 5-10 seconds more. If it feels too hot, stir with a metal spoon and whisk in:

2 teaspoons date sugar

This should help cool it down but test it again. If it already feels lukewarm on your wrist go ahead and add the date sugar along with:

2 1/2 teaspoons active dry yeast

Whisk in the yeast and set aside for 10-15 minutes. If your yeast/milk mixture doesn’t start bubbling (foaming) in the first 5 minutes, it’s no good, throw it out and start again.

While the yeast works, in a large bowl combine:

1 cup millet flour

1 cup oat flour

1/2 cup arrowroot

1/2 cup tapioca starch (or flour)

1/4 cup quinoa flour

1/4 cup whole millet (optional)

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon sea salt

Whisk to combine, leaving a pit in the middle of the dry ingredients. In a small bowl combine:

5 tablespoons ground chia seeds

1 cup warm water (again test on your wrist for lukewarm)

3 tablespoons oil

2 teaspoons vinegar

Let sit for a couple of minutes (3 or 4). Add to the dry ingredients and then add:

the yeast mixture

the chia mixture

Stir to combine wet and dry ingredients but be careful not to overmix or your bread will be tough. Spoon into the prepared loaf pan, pushing down the dough to release any air bubbles and gaps along the sides of the pan. Set in a warm place for 40-50 minutes or until dough reaches the top of the loaf pan.* Preheat oven to 350 degrees. Bake the bread for 60 minutes. Remove and cool completely (3-4 hours at least) before cutting.

*I brushed the top of the loaf with avocado oil so that the top didn’t get dried out while rising. When I removed it from the oven, I brushed it again with the oil to soften the top crust which likes to crumble with this bread.

Easy and Quick Vegan French Toast

I’ve posted a number of recipes on my blog for pancakes but in reality, I much prefer French toast to pancakes. Difficult to find a pre-made or even a workable recipe for gluten and egg-free bread. I’ve found one that I’ll post next on the blog but in the meantime, if you already have a delicious bread, here’s a way to make it into French toast without the egg. Takes only a few minutes to put together and cook, a few more if you want to bake it rather than fry.

In a shallow bowl (like a soup plate) combine:

1 cup non-dairy milk

1 tablespoon ground flax (or chia would work also)

Let sit for about five minutes so that the flax slightly thickens the milk. Add:

1 teaspoon vanilla extract

1 teaspoon ground cinnamon (or other spice that you like such as nutmeg, allspice, etc.)

Whisk to combine. In a 12″ skillet, heat over medium heat:

1 tablespoon oil

As the oil gets hot, soak slices of:

gluten-free, egg-free bread, 4-5 thicker slices

In the milk mixture, being sure to turn them after about 10 seconds in the milk mixture. Add to the skillet as you take them out of the milk. Cook for about 2 minutes per side until golden brown. Sprinkle with date sugar or top with syrup – maple, agave, date, coconut, etc. Makes 2 servings.

Easy No-Bake Carob Quinoa Bites

If you’re looking for a delicious, easy to make snack, this just might work for you. It’s very easy to put together and has a wide variety of possible flavors. I made carob bites but mocha, coffee, vanilla, pumpkin, etc., etc., etc., would work. It’s very easy to do.

First, line a small baking sheet with waxed paper. In a medium bowl combine:

1 cup cooked quinoa (I packed my 1 cup measure like one would brown sugar)*

1/4 cup carob powder (or other powder of choice, see variations below)

1/4 cup date syrup (agave, coconut, maple or honey all would work depending on the flavor desired)

1/4 cup seed or nut butter (again can vary depending on flavor)

1 tablespoon whole chia seeds

1/2 teaspoon vanilla extract

1/8 teaspoon sea salt

Mix all the above together until well combined. Using a small cookie scoop (mine was 1 tablespoon), scoop out the mixture and drop on the prepared baking sheet. Freeze for 1-3 hours depending on size. My 1 tablespoon scoop produced 24 bites and they froze within 1 hour.

*Quinoa is very quick and easy to cook. For this recipe combine 1/2 cup quinoa, a pinch of salt, and 1 cup of water in a small saucepan over medium heat. Bring to a boil, cover, and reduce heat to low. Cook for approximately 15 minutes or until water is gone and quinoa is translucent.

VARIATIONS:

COFFEE: Use 1/4 cup instant coffee and delete the vanilla extract, add coffee extract or a little water if mixture is too tight

MOCHA: Use 2 tablespoons instant coffee and 2 tablespoons carob powder (or cocoa if possible)

PUMPKIN: Use 1/4 cup pumpkin flavored protein powder (not pumpkin seed protein powder which has no taste)

VANILLA: Use 1/4 cup plain or vanilla protein powder; I would suggest using white quinoa and white chia seeds for vanilla as well as agave nectar

ALMOND: Use 1/4 cup almond butter, a 1/4 teaspoon almond extract and plain protein powder

MAPLE: Would probably work best with 1/4 cup maple syrup, maple extract instead of vanilla and the mildest of butters, perhaps tahini or cashew with plain or maple flavored protein powder

Use your imagination! As many combinations as we can think of would be possible for these bites.

Pear Donuts (or fritters)

Here’s a quick and easy recipe for either a fried fritter or baked donut with fruit. I used pears but apples, peaches, plums, or any berry would work just as well. Simply substitute the other fruit in place of the diced pear and use a coulee of the same fruit in place of the pear sauce. For most people that would be apple since applesauce is readily available although it’s fairly simple to make fruit sauces, or coulees, from other fruits. Simply wash, core, and slice the stone fruits (no need to peel), place in a pot with a couple of tablespoons of water and cook until the fruit is soft, then puree. With the berries, it’s even easier because all you have to do is wash the fruit like blackberries or strawberries, and then cook them down (with a little water) before pureeing. Brown food again!

In a medium-size bowl add:

1 1/2 cups all-purpose, gluten-free flour

1 teaspoon guar gum

2 teaspoons baking powder

1/4 cup date sugar

1/2 teaspoon salt

1 teaspoon ground ginger (or grated fresh ginger)*

Stir to combine. Add:

1/2 cup non-dairy milk, such as oat or soy

1 tablespoon vinegar

1/2 cup pear sauce (or other fruit coulee)

Stir just until the dry ingredients are combined with the wet. Don’t overmix. In a 4-quart sauce pan or heavy, high-sided fry-pan, add:

2″ of oil (I used a combination of olive and avocado)

Heat to 375 degrees (use a cooking thermometer). For fritters, scoop out about 1/3 cup of the dough, form into a ball and flatten (use wet hands for this) before dropping into the hot fat. Cook 3-4 minutes per side (for a dough circle about 1/2″ thick). Should be golden brown. Only cook one or two circles at a time in the pot, more in the frypan.

For baked donuts, grease two 6-donut baking pans and spoon in dough. Bake at 425 degrees about 12-15 minutes or until the donut bounces back when touched. Cool slightly before unmolding.

Serve plain or with a glaze.