I cooked a pork roast the other day and we only ate half of it so today I cut it up intending to make a hash with some sweet potato, onions and carrots. After I cooked the roast, I left the roasting pan out and it was cold when I decided to make some gravy to go with the rest of the roast when I reheated it. Threw in some cold chicken stock and all the fat congealed and I was able to spoon it out of the pan before I put it on the heat to get all the sticky parts off the bottom of the pan – made such a delicious gravy! So my hash turned into a stew, rich, succulent and soul warming on this single digit day in Minnesota! Let it be 9 degrees outside, I’m toasty warm in here with this stew in me.
In a high sided skillet, heat over medium heat:
1 tablespoon olive oil
When shimmering add:
1 small onion diced
1/2 cup shredded or chopped carrots
1 cup frozen peas
Stir to combine and cover. Cook over medium low heat until onions are sweated and carrots are softened, about 4-5 minutes. Add:
2 cups sweet potato (or white if preferred), diced and cooked
2 cups diced cooked pork
1 medium pear, cored and diced
Again, stir to combine, cover and heat until the pear is softened and pork and potatoes are reheated, about 3-4 minutes. Add:
2 cups gravy (see recipe for gluten-free gravy under sauces)
Salt and pepper to taste.
Serves 4-6. Some crusty bread would be great with it to mop up the gravy!
I do love squash, doesn’t matter to me what kind, color, shape, etc., it’s all delicious. My mother used to cut acorn squash in half and fill the halves with butter and maple syrup and bake them, so good! It never occurred to me to stuff winter squash but here’s a recipe that’s succulent and almost sinfully good. It doesn’t hurt that it’s extremely easy to make either! Use whatever kind of winter squash you like (I used acorns and the recipe would have stuffed 3 or 4 (so 6-8 halves).
Preheat oven to 400 degrees. Halve and seed squash, the number will depend on what kind you use and how big a hole will need filling. Rub the inside of the squash with:
1 tablespoon olive oil (2 if you have more than 4 halves)
Place each half, meat side down, on a baking sheet covered with parchment paper and bake for 40-60 minutes or until fork tender.
While the squash bakes prepare the stuffing. In a 12″ skillet, heat:
1 tablespoon olive oil
When hot add:
6-8 ounces chopped shitake mushrooms
1 bunch scallions (8-10), sliced (put 1/4 cup aside for garnish)
Cook until softened, about 2 minutes. Add:
1 pound bulk Italian sausage (mild or hot depending on your family’s taste)
Cook, crumbling the meat as it cooks, until the meat is cooked through, about 5 minutes. Add:
1 1/2-2 cups cooked quinoa, again depending on how much stuffing you need for your squash halves (I used a bag of frozen cooked quinoa from Whole Foods)
1 teaspoon minced garlic
Cover, reduce heat to medium low and cook until the quinoa is heated through and the garlic tender, about 3 minutes. Keep warm until the squash is cooked.
When the squash is tender, remove from oven, turn meat side up and fill the cavity with the stuffing. Garnish with reserved scallion greens and:
2-4 tablespoons (depending on how many halves you have) date syrup (honey or maple syrup).
I took a small pork roast out of the freezer yesterday morning and noticed that I have two bags of carrots in the frig. What to do with them, I asked myself. So on Taste of Home, I found a recipe that I thought would work once I modified it to remove the allergens. It’s really quite quick and easy if you buy already chunked pork and pre-shredded cabbage and carrots. One of the bags of carrots was shredded so I went and picked up a large container of cole slaw mix this morning. It took me about a half hour to cut up the roast and then only about 10 minutes to make the dish! Very tasty over some rice. Makes 4 servings.
In a large nonstick skillet over medium, heat up:
2 teaspoons olive oil
When hot, add:
4-6 cups chopped cabbage
Cook for about 2 minutes until cabbage starts to get tender but is still crisp. Add:
2 cups shredded carrots
Stir to combine and cook for about another 2 minutes until carrots start to get tender. Remove to a bowl. Add to the now empty skillet:
2 teaspoons olive oil
When hot, add:
2 cups diced pork
Cook over medium high heat until the pork is browned on all sides, about 2 minutes depending on how large your chunks of pork are, try to cut them into approximately the same size (I know, easier said than done!). Add to the skillet:
2 tablespoons finely minced ginger root*
Stir to combine and cook for about 2 more minutes until the pork is about cooked and the juices run clear. Combine in a separate bowl before adding to the skillet:
1 cup chicken stock
1/4 cup soy sauce substitute
2 tablespoons arrowroot
1/2 teaspoon sesame oil
Whisk to combine and add to the skillet. Stir constantly until it thickens. Add the cabbage mixture back into the skillet and heat through, about 1 minutes. Add salt and pepper to taste. Serve over rice.
*The easiest way to mince ginger root is to cut off the peel producing a rectangle of ginger root. Slice into thin slices and then, using a French knife, cut back and forth until finely minced. (A French knife is a long-bladed knife that is angled so that you can rock the blade back and forth to finely chop things.)
I know, you don’t have to say it! Another chicken recipe. This one can be fairly quick and easy. It’s a chicken stew with mashed potatoes (or in my case, mashed celery root and parsnips) on top with a few French-fried onions on top, baked for an hour (less if the stew is already hot). Again, like many of my recipes, feel free to use whatever vegetables you have on hand that your family prefers.
Grease or spray a casserole dish large enough to hold the stew and toppings. This will depend on the amount you need for your family, for me, I made a 4-serving size so used a 2-quart casserole dish. Preheat the oven to 375 degrees. In a skillet over medium heat, add:
2 tablespoons olive oil
When shimmering hot add:
12 ounces of chicken breast, cut into bite-size chunks
Salt and pepper to taste
Brown the chicken turning after about 2 minutes to brown on the other side(s). When chicken is fully browned, but not necessarily fully cooked, remove from the skillet and add to the skillet:
1/2 medium onion, diced
2 stalks celery, diced
1/2 cup carrot slices
1/2 cup green beans
1/2 cup peas
1 teaspoon dried thyme (or parsley, or herb of choice [I really like sage in my chicken dishes]).
Sauté, stirring frequently, until onions are transparent, reduce the heat and cover for 5 minutes or until the green beans and carrots are tender. Remove the vegetables from the pan. Whisk into the remaining fat:
2 tablespoons gluten-free all-purpose flour or enough to absorb all the fat in the pan
Cook the flour for several minutes and then add:
3/4 cup chicken stock
3/4 cup non-dairy milk (anything EXCEPT soy)
Whisk to combine with the flour and get out the lumps and then stir frequently until gravy comes to a bowl and thickens. If it’s too thick, add a little more stock or milk. If it’s too thin, make a slurry of another tablespoon of flour and a little milk and add to the gravy.
Mix in the chicken and vegetables. Top the casserole with:
2 cups mashed potato (or 2 cups celery root puree (see recipe under side dishes)
Sprinkle the top with French-fried onions or paprika. Bake in a pre-heated 375 degree oven for 30-60 minutes depending on if you bake it immediately or put it together to bake later as I did.
I do love chicken and I especially like creamed chicken. I find it a very satisfying dish, probably because of the combination of cream sauce, vegetables, and tender chicken. This recipe can be made with any type of pasta you like – from lentil spirals to egg noodles, spaghetti or heart of palm linguini like I used.
Grease an 8 cup (10x8x5″minimum) casserole dish and set aside. Preheat oven to 400 degrees. In a high-sided pan, over medium heat:
2 tablespoons olive oil
When hot (shimmering) add:
3 medium shallots, sliced
4-6 ounces of mushrooms, sliced (any type will work, I used shitake)
Salt, garlic powder and pepper to taste (about 2 shakes of salt and garlic powder and one dash of pepper)
Cook until mushrooms begin to brown, about 5 minutes. Add:
8 ounces of boneless skinless chicken thighs, cut into 1″ pieces (approximately)
Salt, pepper, and garlic powder to taste (as above)
Cook, stirring frequently until chicken is well browned, about 3 minutes. Stir into the pan:
1 tablespoon all-purpose, gluten-free flour
If there is still oil showing, add a little more so that all the oil is absorbed. Cook stirring for about 1 minute to cook the flour taste out of the mixture. Add:
1 cup chicken stock
1 cup non-dairy milk (any EXCEPT soy)
Stir constantly until the sauce thickens and the chicken is cooked through, depending on how cold the liquids are, 3-6 minutes. Add:
1/2 cup frozen peas
2 cups cooked pasta
1/2 cup grated non-dairy parmesan cheese*
When peas are heated through, transfer mixture to the casserole dish. Sprinkle top with mixture of:
1/4 cup gluten-free bread crumbs
1 tablespoon olive oil
3 tablespoons grated non-dairy parmesan cheese
Be sure to mix the oil and bread crumbs together before adding to the top of the casserole. Bake uncovered 20 minutes or until topping is browned (broil for 2-3 minutes if preferred). Serves 4.
*Any non-dairy cheese that your family enjoys will work in the recipe such as provolone or cheddar.
I know, again with the chicken! But there are just so many delicious ways to cook chicken and here’s another one. Easy and quick to make with pre-cooked chicken, this casserole covers all the bases with protein, starch and vegetables all in one mouth-watering package. So if you have some chicken (thighs, drums, breasts whatever) or leftover rotisserie chicken, this is a great way to use it up that your family will enjoy.
Make sure your oven rack is in the upper half of the oven. Preheat oven to 425 degrees. Grease a 9×13 casserole (or spray with non-stick spray). Over medium high heat, heat a medium sized Dutch oven and add:
1 tablespoon olive oil
4 slices of bacon, diced
Cook bacon until it’s crisp. If you don’t want to eat the bacon fat, drain it before adding:
1 tablespoon olive oil (3 tablespoons if you drained the bacon fat off)
1 medium onion, diced
3-4 celery stalks, diced
1 cup thinly sliced carrots (or shredded)
1 cup frozen peas
Reduce heat to medium and cook until vegetables are softened. Stir into the vegetables:
1/4 cup gluten-free, all-purpose flour (I had to use 1/3 cup to absorb all the oil)
3 cups chicken stock
1 cup non-dairy milk (anything EXCEPT soy)*
1/4 teaspoon dried thyme
1 teaspoon dried sage
1/4 teaspoon ground black pepper
1/2 teaspoon sea salt
Stir, being sure to scrape the bottom of the pot to get all those wonderful drippings from the bacon. Cook, stirring frequently until sauce is thickened, about 3-5 minutes. Add:
3 cups diced or shredded chicken
3 cups diced and cooked potatoes (I used a mix of sweet and Russet potatoes)
Turn off heat. Pour (or ladle like I had to) the chicken mixture into the prepared casserole dish. In a medium bowl combine:
1 cup gluten-free bread crumbs
2 tablespoons avocado oil
Using a fork, mix thoroughly so that the bread crumbs are combined with the oil. Add:
1 cup gluten-free French-fried onions (or forget the bread crumbs and just use onions, oh so tasty!)
Spread the bread crumb mixture evenly over the casserole and bake for 15-20 minutes. Cool slightly before serving. Serves 6-8 generously.
*The original recipe called for cream. Silk now makes a non-dairy cream which you could use in place of the non-dairy milk for a richer sauce. The Silk cream is coconut based.
My grandson loves Brussel sprouts so for Christmas this year instead of simply steaming them, I decided to try something different. Quite an easy dish to make, these roasted sprouts get quite crunchy which only adds to the delicious combination of sprouts and bacon! I’m sorry I didn’t get a photo before we ate them all.
Preheat oven to 375 degrees. In a medium size bowl combine:
1-1 1/2 pounds Brussel sprouts, trimmed and halved
2 small to medium red onions, peeled and cut into good sized pieces
1 teaspoons garlic powder
1/2 teaspoon sea salt
1/4 teaspoon ground black pepper
2 tablespoons olive oil
Toss to coat all the sprouts. TIP: I generally toss the sprouts before adding the olive oil. Spread mixture out onto large baking sheet in a single layer. TIP: I like to make sure all the sprouts are cut side down so they get extra crispy. Cut into thin strips:
1/2 pound bacon
Sprinkle the bacon strips over the Brussel sprouts and bake for 30-35 minutes until bacon is cooked and the sprouts are nicely browned. The onions will also be nicely caramelized. Serves 4-6. Serve warm.
This recipe requires a few steps but is easy enough to make just not a quick. But the flavor of the white sauce (same one we made for the ratatouille lasagna) combined with the sauteed chicken breast and asparagus is so divine that the effort is worth the end result!
First, make the pizza dough by combining in a medium bowl:
1 1/2 cup gluten-free all-purpose flour
1 teaspoon baking powder
3/4 teaspoon salt
Stir to combine. In a small bowl whisk:
1 1/2 teaspoons yeast
1 tablespoon honey (or agave, etc.)
1 cup warm water (about 105 degrees, should feel neutral on your wrist)
Let the yeast mixture sit for 5-15 minutes. It should become foamy and smell yeasty. If this doesn’t happen, begin again because your dough won’t rise. When it’s ready add:
1/4 cup olive oil
Whisk to combine and pour over the dry ingredients. Mix thoroughly. This dough will be quite loose like a thick cake mixture. Cover and set aside to rise for about 1 hour.
While the crust dough is resting, heat over medium heat in a 10″ skillet:
1 tablespoon olive oil
When shimmering add:
1 medium size chicken breast (4-5 ounces), thinly sliced
Salt, pepper, garlic powder to taste
Cook the chicken breast about a minute per side depending on how thinly it’s sliced. Remove from skillet to a plate and add to the skillet:
1 medium red onion sliced and halved
1 pound asparagus, washed, trimmed, and cut into 1″ pieces
Reduce heat to medium, stirring often, cook until onions and asparagus are softened but not thoroughly cooked.
Now make the sauce by combining in a medium (2 quart) saucepan:
1 1/2 cup non-dairy milk (any milk EXCEPT soy)
Slurry made with 3 tablespoons gluten-free all-purpose flour mixed with 1/2 non-dairy milk
Whisk to combine before adding:
1/4 teaspoon ground pepper
1/8 (a dash) nutmeg or allspice
1/2 teaspoon sea salt
Heat over medium heat, whisking often. When you see the milk is getting hot, whisk constantly as the sauce thickens. Let cook several minutes over low heat to be sure the flour is cooked. Stir in:
4 ounces shredded parmesan cheese, about 1 cup (or other cheese you prefer)
Stir to combine. Set aside.
Preheat oven to 425 degrees. When dough has risen, grease a large cookie sheet and pour the crust dough onto the sheet. Using wet hands or a scrapper/spatula, spread evenly over the cookie sheet getting it as thin as possible. Because this dough is more the consistency of a cake batter than a pizza dough, it cooks up like a cake batter and will get light and fluffy so get it as thin as possible. Let the dough rest for 15 minutes before baking the crust 8-10 minutes until set.
Spread the crust with the white sauce. Arrange the chicken, asparagus pieces and onion on top of the pizza crust on top of the sauce. If like me, you like more sauce, you can add more on top of the chicken and asparagus. Bake for another 12-15 minutes until the sauce is bubbly and the crust is browned along the edges.
Chicken is one of my staple proteins. I had some chicken breasts in my fridge that needed to be used but I didn’t have time today to do a lot with it. Chicken soup I thought! Quick, easy, not too much work. Then I thought about the lemon beurre blanc sauce I made a few nights ago to go with some fish and thought I love chicken and lemon. It won’t be too hard to put them together. This soup is the outcome of that thought process. Hope you enjoy it as much as I did!
First, heat a small Dutch oven over medium high heat. When it gets hot, add:
1 tablespoon olive oil
When the oil is shimmering add:
1 small onion, diced
2 stalks celery, diced
1/2 cup shredded carrots
3-4 ounces sliced mushrooms (any kind you like)
Stir to combine and let cook reducing heat to medium until the vegetables begin to soften. Add:
6-8 ounces white meat chicken, cut into bite size pieces
1/2 teaspoon sea salt
1/4 teaspoon ground black pepper
1/2 teaspoon garlic powder
Stir so the chicken goes to the bottom of the pot, or as much as possible. When chicken is browned, add:
2 teaspoons minced garlic
approximately 1 tablespoon lemon zest (zest of one large lemon)
3 cups chicken stock
8 ounces of small pasta like elbows (I used green lentil safari)
8 ounces whole chickpeas
Stir to combine, cover, reduce heat to medium low so that the stock is on a low boil to cook the chicken and pasta, about 12-15 minutes. While it’s cooking combine in a small bowl (2 cups):
1/4 cup lemon juice (juice from one large lemon)
1/2 cup oat milk
2-3 tablespoons gluten-free all-purpose flour
Whisk to combine the flour. When the pasta and chicken are cooked, add:
1/2 to 1 cup frozen peas
Cook for 3-5 minutes longer to cook the peas before adding the milk mixture. If necessary pour the milk mixture through a small sieve to keep any flour lumps out of the soup. Stir the soup to mix in the flour and continue stirring for 2-3 minutes while the stock thickens and the flour cooks. Stir in:
2 tablespoons honey
Salt and pepper to taste
Serves 4.
Of course you can add any vegetables your family likes. Asparagus would work very well in this soup as it goes great with lemon. And rice would work as well as pasta depending on taste.
My grandson and I made this the other night. He ate two helpings! Very simple to make and quite delicious especially if you like chicken and lemon like we do.
First, dry and trim any fat from:
4 boneless, skinless chicken breasts
Cut each breast into large chunks then salt and pepper to taste. Heat in a 12″ skillet with high sides over medium high heat:
1 tablespoon olive oil
When shimmering add chicken chunks, brown on every side. Remove to a plate and add to the pan:
1 pound asparagus, washed, trimmed and cut into 2″ pieces
Sauté 2-3 minutes before removing from the pan. Pour off oil in pan to leave about 1 tablespoon. Add:
1 teaspoon ground coriander
2 teaspoons minced garlic
3 teaspoons lemon zest
1/2 teaspoon red pepper flakes (optional)
Sauté just until the coriander becomes fragrant, about 30 seconds. Add:
1 1/4 cups chicken stock
1 tablespoon honey
3 tablespoons lemon juice
chicken breasts along with any juices on the plate
1/2 can (about 1 cup) drained and mashed chickpeas*
Reduce heat to medium low or low and cook just until the chicken registers 175 degrees or is completely firm to the touch, about 10-15 minutes. Turn the chicken several times while cooking to ensure an even cook. If the sauce is reducing too much, reduce heat to low and/or cover the pan to keep in the remaining sauce. When chicken is cooked, remove to the plate and add the asparagus back into the pan to cook for an additional 2-3 minutes until just tender. Stir the chicken back into the pan. Serve over rice, garnish with fresh parsley or green onions. Makes 4 servings (unless you’ve got someone like my grandson around!).
*If you like the texture of whole chickpeas you can also add the other half can whole when you add the asparagus back into the pan towards the end.
cookingwithoutallergens 