Spiced Carrot Millet

If you’re looking for something different as a side dish, here’s a tasty way to go. If you haven’t tried millet, or just used it for breakfast, this gives you a great introduction to using it as a savory side dish. Per usual, the recipe is very adjustable – carrot is one way to go but parsnips, butternut squash, or even pea puree would work just as well depending on your family’s tastes. It’s fairly quick, about 30 minutes to prepare, and quite an easy, straightforward recipe. Enjoy something different!

First, in a 12″ skillet over medium heat dry toast:

1 cup whole millet

While the millet is toasting, in a 4-quart saucepan, over medium high heat, bring to a boil:

2 cups stock (I used vegetable stock but use any type you like, or even water, works)

Once millet is toasted (about 3-5 minutes, stirring occasionally), add it to the boiling stock. Stir to combine, cover and reduce heat to medium low or low, and cook through, about 20 minutes, until water is evaporated and the millet is softened.

While the millet cooks, in a double boiler, steam:

3/4 cup carrots (I used the pre-sliced but any kind will work)

Steam until soft and then blend, using a hand-held immersion blender with:

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon cumin (or 1/2 teaspoon cumin and 1/2 teaspoon turmeric)

1 teaspoon sweet paprika

1/2 teaspoon ground coriander

Salt and pepper to taste (about 1/2 teaspoon salt and 1/4 teaspoon black ground pepper)

In the bowl of a food processor, or using a hand grater, grate:

6-8 baby carrots

You should have about 1/3 to 1/2 cup. Once the millet is cooked, stir in these grated carrots and cover again. Let sit for 2-3 minutes. Once the cooked carrots are pureed (you could also use a food processor or stand blender), add to the millet mixture, stirring to combine.

Finish with some avocado oil, vegan butter or margarine; or a squeeze of lemon and/or 1/2 teaspoon grated lemon rind. Garnish with some cilantro, green onions or chopped carrot top if desired. Serves 8.

Easy Summer Pickles

My husband loved these pickles. It was the only way I could get him to eat cucumbers so I made them often. It’s a quick and easy thing to do. The longest part of the process is peeling the cucumbers so feel free if the peels don’t bother you to leave them on. And it’s so variable – by simply changing the type of vinegar and herbs/spices used, the taste changes completely. I’ll give you some variations at the end of the basic recipe.

In a 3-cup bowl combine:

1/2 to 1 cup water, depending on how strong you want the pickle

1 cup vinegar (I use a blend of white and rice – a strong and a mild vinegar)

2 teaspoons date sugar

1/4 teaspoon alum (keeps the cucumbers crunchy)

1/2 teaspoon sea salt

Add:

6 mini cucumbers, sliced

That’s the basic recipe and they are very good just this way. I like to change it up though so think about adding the following, remembering that spices are always better once they’re a little roasted.

Variations:

1/2 teaspoon of: mustard seed, cumin seed, celery seed, coriander seed or just one of these

2 bay leaves

1/2 small onion, thinly sliced or several scallions, sliced

1 tablespoon of: fresh dill weed or 1 teaspoon of dried dill weed

1 tablespoon of: fresh tarragon or fresh rosemary or fresh thyme or fresh basil or parsley

Using all white vinegar makes for a very pungent pickle where you may want to increase the date sugar or even use a couple of tablespoons of honey or agave nectar

Using all rice vinegar will make a very mild pickle where the date sugar can be totally eliminated

As I said at the top, changing the vinegar, and there are plenty of them out there these days, will totally change the taste of these pickles so use the vinegars your family likes best

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!

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.

Turkey and Zucchini Burgers

I don’t think I’ve ever had a moister, tenderer turkey burger! These are very quick and easy with a food processor and more than worth the little effort they take to make. I just wonder why everything I make has to be so brown! Feel free to change up the herbs and spices as well as the vegetables to fit your family’s taste buds. I’m thinking next time perhaps I’ll use some garam masala instead of the smoked paprika. Makes 4 burgers.

First, put in the bowl of a food processor:

1/2 large onion (or 1 small onion), chunked

1/4-1/3 cup carrot pieces (I used shredded carrots)

1 medium or 2 small zucchini, chunked

Pulse until riced. Remove to a bowl and add:

1/2 teaspoon smoked paprika

1/2 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon roasted garlic granules (or 1 teaspoon finely minced garlic)

1 teaspoon sea salt

1/2 teaspoon ground black pepper

1 pound ground turkey

Mix to combine, I used my hand. Don’t overmix or your burgers will get tough when cooked. Form into 4, 1/2 inch thick patties, they will be soft. Cook in a 10-12″ skillet with 1 tablespoon olive oil over medium heat 5-8 minutes per side until cooked through. Serve with your favorite condiments on your favorite gluten-free buns. I happen to love avocado with my burgers as seen in the photo.

Carnitas Tacos

I cooked a pork roast last night and had about half of it left so what to do with it? Tacos are so easy to make and tasty to eat, it was a no-brainer. Whether you make soft tacos like I did or prefer the hard ones, this filling is delicious and so easy to make with a food processor.

First, in a 12″ skillet, over medium heat, add:

1 tablespoon olive oil

Heat till it’s simmering and add:

1 small onion, diced

1 small, sweet pepper (any color), diced

1 teaspoon chili powder (Optional) – I’m not crazy about chili powder so I used sriracha instead

1 teaspoon cumin

1 teaspoon smoked paprika

Stir to combine and cook until the onions are translucent and the peppers soften. Add:

3 cups shredded pork (pulse in a food processor for a few seconds until it’s the consistency you want – be sure to cut into chunks before pulsing!)*

1/2 to 2/3 cup salsa (or plain tomato sauce) – enough to moisten the meat

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1/2 teaspoon garlic powder or granules

Stir to combine and heat over low heat for 2-3 minutes until pork is heated through. Makes 8-10 tacos.** Top with refried beans, sliced avocado, cheese, lettuce, salsa, etc., whatever your family likes.

*Don’t have a food processor? Heat the leftover pork roast in a 325 degree oven for about 15-20 minutes and then using two forks, shred the meat.

**There are now a number of tortilla brands available that are gluten free including corn, quinoa, cassaba, cauliflower, etc. I just love the quinoa tortillas. Be sure, if using soft tortillas, to heat them under moist paper towels in the microwave for about 30 seconds before filling.

Curried Ground Turkey with potatoes and peas

Another way to make curry! And so good but be sure to adjust the curry to meet your family’s tastes. It comes together quite quickly and has very little prep time – just dicing the onion and grating a little ginger.

In a high-sided skillet over medium high heat, heat until shimmering:

2-3 tablespoons olive oil (depending on the fat content of your ground turkey)

When the oil is hot add:

1 teaspoon to 1 tablespoon curry powder

1 teaspoon ground coriander

1 teaspoon ground cumin

1 teaspoon ground turmeric

Heat the spices just until fragrant (10-30 seconds) before adding:

1 pound ground turkey

Cook, breaking up the meat until the turkey is browned and no pink remains. Add:

1 medium onion, diced

2 teaspoons minced garlic

1 teaspoon grated fresh ginger

Mix to combine, reduce heat to medium low and cook until the onions are softened, about 3 minutes. Stir in:

2 cups diced potatoes (or if like me you prefer them, sweet potatoes)

1 small can mild diced chiles

1/2 cup water

Cover and cook until the potatoes are fork tender, about 15 minutes. Add:

1 cup fresh or frozen peas

Cover and cook for another 3-4 minutes until the peas are cooked. Serves 4. Serve with either chopped parsley or, as I like, with wedges of fresh lemon for people to squeeze over their curry.

Empanadas

I know you’ll take one look at the picture and say, But Jean, empanadas aren’t round! I know, they’re supposed to be half-circles but this gluten-free dough is supposed to have an egg to bind it together and the flax egg just didn’t work as well so I made full-moons. They taste delicious, just don’t try to eat them with your hands! I used ground turkey in mine but any ground meat will work.

In a small bowl combine:

1 tablespoon ground flax

3 tablespoons water or aquafaba

Let sit about 5 minutes until it sets then make the dough. In the bowl of the food processor put:

3 cups gluten-free flour (whatever blend you have works)

1 teaspoon xanthan gum

2 tablespoons date sugar

1 teaspoon sea salt

1 cup vegan margarine, Earth Balance, or Spectrum shortening (put in around the food processor, not in just one spot)

Pulse until the mixture is a coarse meal. In a small bowl combine:

1 flax egg (that you made above) [OR if you can use it, 1 large egg)

1/2 cup oat milk (or other non-dairy milk)

Add to the food processor and pulse until the dough comes together. Remove from the processor into a food storage bag and refrigerate for 30-45 minutes. While the dough chills, make the filling. In a 12″ skillet heat over medium heat:

1 tablespoon olive oil

Add:

1/2-1 teaspoon paprika

1/2-1 teaspoon cumin

1-2 teaspoon dried oregano

Heat just until fragrant, about 30 seconds then add:

1 small onion diced

Cook to soften the onion, about 2 minutes and then add:

1 pound ground meat, like turkey, beef, or pork

1 teaspoon minced garlic

Cook, breaking the meat apart as it cooks, until the meat is done, about 8-10 minutes. Remove from the skillet to a bowl. Add:

1/3 cup sugar-free ketchup mixed with 1-3 teaspoons hot sauce (hot sauce optional)

1 small can mild (or medium whichever your family likes) green chilies

1/2 cup non-dairy cheese shredded, whatever cheese you can eat (I used parmesan)

1/2 teaspoon sea salt

1/4 teaspoon ground black pepper

Stir to combine and let cool. Before the dough is chilled, line a 24×24″ space on a counter with plastic wrap and line 2 cookie sheets with parchment paper. Preheat oven to 350 degrees.

When the dough is ready, take out of the bag and cut the dough into two pieces. Put one half back into the bag and the refrigerator and put the other half on the counter with the plastic wrap. Press down on the dough to flatten slightly and then cover with a sheet of parchment paper. Roll out the dough to about 1/8″ thickness. Cut in whatever size you desire (I used a bowl that’s about a 6″ circle). Use a spatula to pick up the dough and move to the lined cookie sheet. Place about 3/4 of a cup of the filling** in the center of the disk and cover with a second disk of dough. Seal the edges together, if necessary moisten the edge with water (I didn’t need any water with my dough).

Repeat, rerolling the dough until all the dough is used and the filling is gone. I was able to make 4 of the 6″ size. If you’re able to use the egg in the dough, you can probably fold over the dough to make the half-circles and therefore can make more empanadas. Use a small knife to cut air holes in the tops of the empanadas so steam can escape. Spray with a non-stick cooking spray or brush with oat milk or egg wash if you can use eggs. Bake for 25-30 minutes or until the tops are golden brown. Makes four servings (6″ size). Serve with guacamole, salsa, or as I did, just slices of avocado.

**Of course, if you’re using a smaller circle to cut your empanadas, you’ll use less filling in each.

Chicken Vindaloo-Style

I was looking through the CHICKEN BIBLE this morning seeking a new, different chicken recipe for the chicken thighs I took out of the freezer and found this one. It was fairly easy to make allergy-free. A relatively easy stew to put together, slightly spicy, vindaloo is a mix of Indian and Portuguese styles. Very flavorful, this dish serves 4.

Preheat oven to 325 degrees. In an ovenproof Dutch oven heat over medium high:

1 tablespoon olive oil

When shimmering add:

1 1/2 pounds diced chicken thighs

Sprinkle chicken with:

1/2 teaspoon salt

1/4 teaspoon ground black pepper

Let the chicken brown for 2-3 minutes before turning and cooking another few minutes until well browned. Remove to a bowl. Add to the pot:

1 tablespoon olive oil

1 1/2 medium onions, diced

1 tablespoon minced garlic

Sprinkle with:

1/2 teaspoon salt

Cook over medium heat, stirring occasionally, until onion is translucent, about 4-5 minutes. Add:

2 teaspoons paprika

1/2 teaspoon ground cumin

1/4 teaspoon cardamon

1/4 teaspoon cayenne pepper

1/4 teaspoon ground cloves

Stir to combine and cook about 1 minute. Add:

2 tablespoons gluten-free, all-purpose flour

Stir to combine and cook for a minute to cook out the flour. Add:

3/4 cup chicken stock

Stir to combine. Add the chicken back into the pot and then add:

6 ounces sliced shitake mushrooms

1 small can (15 ounce) diced tomatoes with juice

1 tablespoon rice vinegar

2 teaspoons mustard seeds

1 bay leaf

2 tablespoons diced dates (or 2 teaspoons date sugar)

Stir to combine, cover and bake in the oven for about 1 hour. Remove bay leaf. Serve over rice.

Baba Ghanoush

Yes, another eggplant recipe! And a very simple dip to prepare; the hardest part is roasting the eggplant and that’s not especially difficult, just time consuming. I can’t tell you exactly what size eggplant to buy – you’ll want about 2 cups of eggplant pulp. The 3 oriental eggplant I used only gave me about 1 cup of pulp so I would recommend a medium to large Italian eggplant for this recipe or else adjust the other ingredients to the amount of eggplant pulp you roasted.

First, roast the eggplant by slicing it into 1″ slices. Place on a baking sheet lined with parchment paper. Spray or brush the eggplant slices with olive oil then turn them over and repeat. Roast in a preheated 425 degree oven for 20-25 minutes.

While the eggplant is roasting, in a small skillet heat:

2 tablespoons avocado oil

1 teaspoon cumin

Heat only until you can smell the cumin, about 1 minute. Remove from heat and set aside to cool.

Remove the eggplant and let cool slightly before peeling the skin from around the outside of each slice. Place in a food processor and add:

2 tablespoons tahini

1 teaspoon minced garlic

salt and pepper (about 1/8 teaspoon salt and a dash of pepper)

1 tablespoon lemon juice

the cumin and avocado oil mixture

Pulse until smooth, spoon into a serving bowl and sprinkle with dried or fresh parsley. If desired, sprinkle with olive or avocado oil as well. Serve with gluten-free pita or quinoa buns (see recipe below).

Quinoa Buns

I thought these sounded interesting – avocado and quinoa with lime juice? Who puts lime juice in a bread? But I thought it sounded like it might be a good vehicle for the baba ghanoush. And it sounded very easy to make so I gave it a try and it actually is delicious but just be miserly with the lime zest or it overpowers the other flavors in the buns.

In a medium to large bowl combine:

1 1/2 cup quinoa flour (if you don’t have any but you have quinoa, simply pulse in a food processor to make flour from the raw quinoa)

1/4 cup gluten-free oat flour

2 tablespoons ground flaxseed

2 tablespoons sesame seeds

1 teaspoon baking powder

1/8 teaspoon sea salt

In a smaller bowl mash:

1 whole large ripe avocado being sure to take out any brown bruise spots which won’t mix into the batter

Add to the avocado:

1-2 tablespoons lime juice (juice from 1 lime)

1/2 teaspoon lime zest

1 tablespoon honey

3/4 cup water

Using a whisk or hand mixer, combine the wet ingredients until fairly smooth. Add to the dry ingredients and stir to combine. It’s a sticky dough so using wet hands shape into 6-7 balls. Place on a baking sheet lined with parchment paper and flatten to about 1/4 inch thickness. Sprinkle with more sesame seeds and let sit while the oven heats to 425 degrees. Bake about 25 minutes total, turning the buns over at 15 minutes to brown both sides. Test with a toothpick for doneness. REMEMEBER GLUTEN FREE BREADS CAN BE GUMMY SO EVEN IF THE TOOTHPICK COMES OUT CLEAN, THEY STILL MAY NOT BE COOKED THROUGH. Cool completely before cutting.