Creamed Salmon with Pasta Casserole

It’s one of those day when the snow is falling and I don’t want to go anywhere. Unfortunately, I neglected to get anything out to cook so what do I do now? Well, I had a can of salmon in the pantry so I pulled it out and mixed up this casserole. I added peas but asparagus or any other vegetable you like would also work.

Spray a small casserole dish with non-stick spray and preheat the oven to 350 degrees. Fill a large (4-6 quart) pot with water and bring it to a boil to cook the pasta. In a separate 1-2 quart pot, heat over medium high:

1/2 cup oil or melted margarine

Whisk in:

1/2 cup (more or less) all-purpose, gluten-free flour (I find I use several tablespoons more flour than fat)

Cook the roue for 2-3 minutes to cook out the flour before whisking in:

1 3/4 cups non-dairy milk (anything EXCEPT soy)

1/2 teaspoon garlic powder

1 teaspoon salt

1/4 teaspoon ground black pepper

1 tablespoon freshly grated lemon rind

1 tablespoon brown mustard

Reduce heat to medium. If the water is boiling add:

2-3 servings dry pasta (I used the Thai Brown Rice noodles)

1/2 to 1 cup peas

Cook according to package directions. Continue whisking the sauce until it thickens, more milk may be necessary to get the right consistency (thick enough to stick to the pasta but not gloppy!), reduce heat to simmer and add:

16 ounces of salmon (freshly cooked or canned, skin removed)

When cooked and drained, stir in the pasta and peas. Pour mixture into the prepared baking dish and bake for 20-30 minutes until bubbling and slightly browned on the top.

Millet and Vegetable Salad

I don’t know about you but the recipe for Spicy Millet and Carrot was way too much for my household. I had about three-quarters of it left over. Now what should I do with this, I thought? Why not make a cold salad with it! It came out so good, I think I’ll use that recipe now as a basis for a salad all the time, it was so delectable. I used what I had on hand but feel free to use whatever vegetables you like – some cooked summer squash, diced avocado, chopped mushrooms, or peas would be great in this salad.

In a medium mixing bowl combine:

1 to 1 1/2 cups of the spicy millet with carrot, cold*

10-12 grape tomatoes, sliced in half or quarters

1 stalk celery, diced

1 small cucumber, peeled and sliced

1 scallion, sliced

Mix to combine the vegetables then add a simple vinaigrette of:

1/4 cup olive oil

1/4 cup rice vinegar (use less if you use a stronger vinegar such as white or cider)

2 tablespoons honey

1/2 tablespoon mustard

1 teaspoon siracha (optional)

Whisk to combine. I actually always use a small jelly jar to mix my vinaigrette – add ingredients, screw on the lid and shake for a minute or two. Mix the vinaigrette into the millet mixture and serve. Makes 2-3 servings.

*If you haven’t made the Spicy Carrot Millet, see the recipe under side dishes. You could use cooked millet and simply add some of the spices to the vinaigrette along with some julienned carrots to the salad.

Sweet and Sour Cole Slaw

Quick and easy, especially with pre-mixed cole slaw mix, this is a delicious, fat-free side dish that won’t spoil if left out because it has no mayonnaise.

I find it hard to believe that this is my 300th blog! How time flies and how the recipes just keep adding up. Hope you’re enjoying this adventure in cooking as much as I.

In a medium size bowl, whisk:

1/4 cup date sugar

1 teaspoon mustard powder

1 teaspoon sea salt

1/2 teaspoon ground black pepper

1/2 teaspoon celery seeds

1/4 cup white vinegar

Whisk until the date sugar dissolves. Stir into the dressing:

1 1/2 cups pre-mixed cole slaw mix (green and red cabbage and carrot)

1/4 cup sliced scallion greens

Serve immediately or chill for 30 minutes before serving. Serves 2-3.

Turkey Sloppy Joes

This was a hit at my house last night so I thought I’d pass on the recipe. Another very easy, quick recipe for a delicious dinner. I recommend serving it with a small side salad! Serves 4.

In a high-sided 10″ skillet, heat over medium high heat:

1 tablespoon olive oil

When shimmering add:

1 small onion, diced

1 small sweet pepper, diced

2 teaspoons minced garlic (roughly 2 cloves)

Cook until the onions soften, about 4-5 minutes. Push the onions and peppers to the side and add:

1 pound ground turkey (94% preferably)*

Salt and pepper to taste (1/2 teaspoon sea salt, 1/4 teaspoon ground pepper)

Cook, breaking up the turkey and stirring frequently until the turkey is cooked (no longer pink), about 5 minutes. In a small bowl combine:

1/2 cup sugar-free ketchup (I use Organicville made with agave nectar)

1/4 cup sugar-free barbecue sauce (again, I use Organicville made with agave nectar)

1/2 tablespoon sriracha sauce (sugar-free preferable, I use Yellowbird Blue Agave Sriracha)

1/2 tablespoon vinegar

2 teaspoons mustard (I used stone ground)

1/2 teaspoon chili garlic sauce (Optional)

1/2 teaspoon fish sauce (Optional)**

When turkey is cooked, pour the sauce into the pan and stir to combine. Reduce heat to low, cover and simmer for about 10 minutes. Serve on gluten-free buns, dairy-free cheese optional.

*This recipe could easily be made vegan by substituting a large can of any type of beans, such as Great Northern, kidney, etc. or some diced firm tofu.

**The recipe I used as a template called for Worcestershire Sauce which has soy in it so for flavor and spice I substituted the sriracha, chili garlic and fish sauces. If your family has no problems with Worcestershire Sauce, go ahead and use that instead.

Honey Mustard Asparagus

Here’s a very quick and easy side dish if you like mustard and asparagus. Use either green or white, makes no difference. If your asparagus is more than pencil size, peel it to get rid of the tough skin. I used spicy brown mustard which is my favorite but feel free to use any mustard that your family enjoys. The same with the herbs – I used thyme because it’s my favorite but most herbs would work well in this recipe, either fresh or dried.

First, prepare by peeling and/or removing the woody portion at the bottom:

1 pound asparagus

Place in a steamer and cook until fork tender but still a little crunchy, about 4-7 minutes depending on the size of the asparagus spears.

While the asparagus steams, make the sauce in a medium bowl by whisking together:

2 teaspoons rice vinegar

1 teaspoon honey (agave nectar or date syrup would also work)

1 tablespoon mustard

1/4 teaspoon sea salt

1/2 teaspoon fresh herbs or 1/4 teaspoon dried herbs (I used thyme)

Once asparagus is cooked, remove from heat and add to the bowl of sauce, toss to combine. Serve hot or cold. Serves 2.

Turkey Imperial

I enjoy turkey just as much as chicken and it’s always a nice change from the chicken grind. But it can be very dry if overcooked. Here’s a recipe that comes out moist and delicious! Lots of flavor and very easy to make if you can find turkey breast fillets. If not, use chicken breasts, remove the tenderloin and pound out the breasts to about 1/2 thickness. Serves 4.

4 turkey breast fillets or 4 chicken breasts pounded to 1/2 inch*

Preheat oven to 425 degree and spray a large baking dish with non-stick spray. The fillets or breasts should fit comfortably in the dish without touching. Salt and pepper the meat and set aside. In a small bowl mix:

1 cup gluten-free bread crumbs

1/3 cup dairy-free parmesan cheese, grated (Follow Your Heart makes a great one)

4 tablespoons olive or avocado oil (or vegan margarine or butter melted)

1 heaping teaspoon minced garlic

1 teaspoon dried thyme (or 2 teaspoons fresh minced thyme)

2 teaspoons dried parsley (or 2 tablespoons chopped fresh parsley)

1/2 teaspoon Herbamare (or sea salt)

1/8 teaspoon ground pepper

Mix to combine making sure all the bread crumbs are moistened. Spread evenly over the fillets or breasts. Bake for about 20-25 minutes until the fillets are 160 degrees and the crumbs are well browned. Serve with a sauce:

1 cup chicken or turkey stock

1/2 cup non-dairy milk of choice (NOT soy)

whites of 3 scallions diced

2 teaspoons spicy mustard

Whisk mustard into the stock mixture and heat in a saucepan over medium heat. When hot add a slurry made with:

2 tablespoons gluten-free all purpose flour

1/3 cup non-dairy milk

Whisk the slurry into the stock mixture and continue whisking until it thickens, about 2 minutes.

Be sure to put the sauce UNDER the fillets so that the crumb mixture stays crunchy. Garnish with the greens from the scallions.

*If the turkey fillets are too thin (want about 1/2 inch thickness), stack several, I think I actually had to stack 3 in one case. If the turkey is too thin, it will get dried out before the topping browns.

Honey Mustard and Pear Glazed Chicken

I was looking through The Chicken Bible this afternoon looking for another recipe to make and saw one that gave me inspiration, it was a honey mustard glazed chicken. I remembered I had about a quarter cup of pear puree in the refrigerator that I had to use up and decided to add that to the glaze. And the recipe called for rosemary and I don’t like rosemary so I used thyme which goes well with both pears and honey. Turned out delicious! Hope you enjoy it. If you don’t like pears, use some apple butter, sauce or jelly instead.

Enough for 5-6 chicken thighs or 1/2 breasts.

Preheat oven to 350 degrees. Spray a baking dish large enough to hold the chicken with non-stick spray. Clean the chicken and remove any excess fat that’s visible.

Mix in a small bowl:

1/4 cup pear puree (or apple)

2 tablespoons honey

1 tablespoon vinegar

1 tablespoon mustard

1/2 teaspoon dried thyme

1/2 teaspoon sea salt (or herbamare)

1/4 teaspoon ground pepper

Place the chicken pieces in the baking dish (if you’re using both thighs and breasts, be sure to place the breasts on the inside of the dish and the thighs around the edge). Spoon about 1 tablespoon of the glaze on each piece of chicken and spread around to cover the top. Bake for 45-50 minutes or until the breasts register 160 degrees and the thighs 175 degrees.

Sprinkle with some chopped scallions or chives and serve.

Chinese Sweet and Sour Chicken

This sweet and sour chicken is baked, not fried, so is healthier as well as delicious! The soy sauce substitute in my frig was running out of time and rather than freeze it, I decided to try a new recipe and here’s the result. Served over the vegetable fried rice (see earlier blog), this is a hearty, well balanced, fairly easy dinner. Since the chicken needs to marinate in the sauce for at least 2 hours, plan ahead. Serves 2-4 depending on how much chicken is used.

In a gallon zip-lock bag mix:

1/2 cup soy sauce substitute

1/4 cup rice vinegar

1/4 cup water

1 tablespoon minced garlic

2 teaspoons mustard powder

1/2 cup date sugar

1/4 dry ginger or 1/2 teaspoon freshly grated ginger

1/2 teaspoon salt

Mix thoroughly. Taste and adjust vinegar and/or sugar to your taste before adding:

1 1/2 to 2 pounds boneless skinless chicken thighs

Refrigerate and let marinate at least 2 hours or up to 24 hours.

Heat oven to 350 degrees. Spray a 9×9″ baking dish with non-stick cooking spray. Add the chicken and marinade to the dish making sure the chicken pieces don’t overlap. The marinade will cook as well so no need to worry about bacteria from sitting in the frig with chicken but if it concerns you, simply save out a 1/2 cup of marinade before adding the chicken to pour over the chicken once its in the baking dish.

Bake for 45 minutes – 1 hour. Serve with rice or the vegetable fried rice. Garnish with scallions.

Honey Mustard Pork Chops (Dairy-free, gluten-free, sugar-free)

My mother used to make pork chops covered with onion-soup mix and cream of mushroom soup. I loved those pork chops and have been trying for years to find a recipe that I could eat that would produce such juicy, succulent pork chops. And I think I’ve finally found one! This recipe adds some spice (I like to use spicy brown mustard) along with a slight sweetness to a juicy chop. I serve it with some of my celery root and parsnip mash that’s been reheated in a skilled until crispy brown.

This recipe is for 2 chops but can easily be doubled or tripled depending on how many chops are needed.

In a small bowl mix:

1/4 cup spicy brown mustard
2 tablespoons honey (I like to use raw organic honey)
2 tablespoons olive oil

Grease a 6×9″ baking dish. Trim excess fat from the pork chops. Add the chops and spread with half the honey mustard mixture. Turn over the chops and spread with the remaining mixture. Marinate at least a half hour but I’ve left them as long as overnight. The vinegar in the mustard will tenderize the pork so the longer you let them marinate the better.

Preheat oven to 400 degrees. Bake the chops for 10-15 minutes depending on the size of your pork chops and then remove and turn the chops over. Be sure to test with your finger or a spoon to determine if the chops are cooked (a done chop with have no give when pushed with a spoon or finger). If my chops are almost done after turning over, I put them under the broiler to brown the top for 3-5 minutes. A 1-bone chop takes roughly 20 minutes total. Let sit for 5-10 minutes to rest before serving.