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 cookuntil 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.
This is very easy to put together. It takes about a 20 minutes IF your rice is precooked. Mine took a little longer because I didn’t think to cook the rice beforehand. And since I wanted to add a little Minnesota to this recipe, instead of using straight brown rice, I used a brown and wild rice mix which takes longer to cook but adds a whole lot of flavor. Feel free to change up the vegetables used – broccoli would work just as well as zucchini. And the oregano and thyme can be substituted for an Italian herb mix.
Preheat oven to 350 degrees and lightly spray a 9×12 baking pan or a 2-quart casserole dish. In a high-sided skillet, heat over medium high:
2 tablespoons olive oil
When shimmering add:
1 pound ground turkey (this would work just as well with ground pork, Italian sausage or hamburger, just be sure to drain off the fat after cooking)
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Break up the meat as it cooks and cook until no longer pink, about 3-4 minutes. Reduce heat to medium and add:
1 medium onion, diced
2 small zucchini, cut into approximately 3/4″ slices (I quartered mine before slicing so I had chunks)
2 large portobello mushrooms (deveined and diced)
1 medium yellow sweet pepper, diced (about 1/2 cup)
3 garlic cloves minced (about 3 teaspoons)
Stir to combine and then simmer for 4-5 minutes until vegetables begin to soften. Add:
1 28-ounce can crushed tomatoes
1 teaspoon – 1 tablespoon siracha sauce or 1/4 teaspoon red pepper flakes (optional)
3/4 teaspoon dried oregano
1/4 teaspoon dried thyme
Stir to combine and reduce heat to low and simmer for about 10 minutes. Stir in:
2 cups brown and wild rice mix, cooked
1/4 cup grated non-dairy Parmesan cheese
3 tablespoons chopped parsley, flat-leaf or Italian
Transfer to the prepared baking dish. Sprinkle with:
1/4 cup Parmesan cheese
Bake until mixture is bubbling and the cheese is starting to brown, about 20-25 minutes. Sprinkle with another tablespoon or two of parsley before serving. Serves 6.
Super quick and easy, especially if you buy the pre-shredded cole slaw mix at the supermarket. The only other thing that needs dicing is the small onion and that doesn’t take long. This dish is a little sweet, spicy and tangy and the ground turkey, unless you really overcook it of course!, stays moist and succulent in the sauce. I apologize for not sprinkling the finished dish with scallion as it should be but I didn’t have any in the house and wasn’t up to going to the store today. Excellent even without them! As usual, feel free to mellow or increase the spices to fit your family’s tastes.
First, in a deep skillet (3″ or so), heat over medium high heat:
1/2 tablespoon olive oil
1/2 tablespoon sesame oil
When hot reduce heat to medium and add:
1 pound ground turkey breast
Break up the turkey and sauté for about 2 minutes before adding:
1 small onion, diced
1 cup shredded cabbage*
1/4 cup shredded carrots (in the cole slaw mix if you use that or most supermarkets now sell pre-shredded carrots)
1-2 tablespoons date sugar depending on how sweet you like it
1/4 teaspoon garlic chili sauce (or 1/4 teaspoon red pepper flakes, or 1 teaspoon siracha)
Whisk to combine. Remove cover from the turkey mixture and add in sauce, stirring constantly until it thickens which should be about 5-10 seconds. Remove from heat to a serving dish, top with toasted sesame seeds and/or sliced scallions. Serve over rice. Makes 4 servings.
*If cabbage isn’t a favorite in your family, add a small can of sliced bamboo shoots and a can of sliced water chestnuts. Or some thinly sliced bok choy would also work.
**See recipe under sauces. I generally have several 1 cup jars of it in the freezer.
Quick, easy, and delicious, this soup with warm your stomach. It has that comfort food vibe with great flavor. Using pre-shredded carrots is what makes it so easy. Either regular orange carrots or rainbow carrot shreds will work. Add some lemon zest on top and a lemon wedge on the plate to add some freshness and lighten the spiciness of the soup. Serves 2 but easily doubled.
Put a 4-quart pot on over medium heat and add:
1 tablespoon olive oil
Heat until shimmering before adding:
1 small onion, finely diced
Cook the onion until translucent and then add:
1/2 to 1 teaspoon curry powder (depending on how spicy you want the soup)
Stir the curry powder into the onion and heat until just fragrant, about 30 seconds. Add:
2 cups shredded carrot
Stir to coat the carrots in the onion and curry mixture before adding to the pot:
1 to 1 1/2 cups stock (I used chicken bone broth but a mild vegetable broth would also work and keep this soup vegan; want to cover the carrots completely but not drown them)
1/2 teaspoon sea salt and 1/4 teaspoon ground black pepper (to taste)
Cook over medium low heat until carrot is softened, about 20-25 minutes, covered. Put the carrot mixture into a blender and add:
1/2 to 1 cup oat milk
Start with the 1/2 cup and add more if the mixture needs to be thinned to your taste. If the carrot mixture is really hot, cover the top of the blender with a kitchen towel and don’t fill it more than 1/2 full or you’ll have an explosion of hot soup all over your counter! Start blending on the lowest speed and as it purees, increase slightly. Should only take 30-45 seconds to blend. Serve with lemon zest and a wedge of lemon on the side. Serving it on the side allows the person eating that bowl to add as little or much of the lemon as they like. [I learned this trick from a Vietnamese chef and it really does mellow out the curry.]
This is a very easy recipe to make, cutting up the vegetables and pork are the most time consuming parts of the recipe. Be smart and use pork chops rather than pork roast so you don’t have to deal with as much fat and silver skin. I also used pre-cut carrots. Makes 4 servings.
In a 6-quart or larger Dutch oven, heat over medium high heat:
1 tablespoon olive oil
When shimmering, add:
3-4 cups diced pork (4-6 boneless pork chops depending on size and thickness)
1 teaspoon sea salt
1/2 teaspoon ground black pepper
Cook until the meat is browned on all sides. Lower heat to medium and add:
2 medium onions, diced
2 teaspoons minced garlic
Cook until the onions are translucent before adding:
2 tablespoons gluten-free, all-purpose flour
Mix the flour into the pan so that it absorbs the fat before adding to the pan:
1-1 1/2 cups sliced carrots
2 cups button or baby bella mushrooms, cleaned and cut into quarters (or 6ths if they are larger)
1 cup chicken stock (or bone broth)
Stir to combine these ingredients and mix the chicken stock into the meat mixture. In a small bowl combine:
2 tablespoons tomato paste
1-2 teaspoons siracha (optional)
1 tablespoon date syrup
Add to the pot along with:
5 large RIPE tomatoes, peeled and cut into quarters or eighths
2 teaspoons dried basil (or, if preferred add 2 tablespoons fresh chopped basil right before serving)
Stir to combine, reduce heat to low and let simmer for 45-50 minutes until meat is tender and carrots are cooked. Be sure to taste before serving and adjust salt and pepper as needed.Serve it over any starch your family likes – it will go great with rice, mashed potatoes or pasta, or any other grain such as quinoa.
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.
I have jars of jam in my freezer and since I don’t eat much toast or other things where jam would be good, I’ve been looking for recipes to use up these jams. Here’s one I found for my plum jam. If you do a search on my blog, you’ll find a recipe for strawberry jam (sugar-free of course) which you can use to make sugar free plum jam which is the base for the oriental spicy plum sauce for these pork chops. I served these chops with sauteed bok choy (find recipe under side dishes).
First, preheat oven to 350 degrees then make the plum sauce by combining in a small saucepan:
1 1/2 cups plum jam
3 tablespoons rice vinegar
2 tablespoons date sugar
1 tablespoon dried onion (flakes or granules, both work)
1/2 teaspoon spicy chili sauce (or 1 teaspoon crushed red pepper flakes)
1 teaspoon minced garlic
1/2 teaspoon ground ginger
1/4 teaspoon sea salt
Whisk to combine and bring to a boil, stirring constantly, over medium high heat. Once it boils, remove from heat.
In a 12″ skillet, over medium high heat, heat:
1 tablespoon olive oil
When shimmering, add:
4 pork chops, about 1/2 to 3/4 inch thickness
Sear on all sides, including the outsides, until browned. Place in a 9×9″ baking dish (or whatever size fits your pork chops) and cover with the spicy plum sauce. Bake, uncovered, for 30-45 minutes depending on the thickness of your pork chops. Serves 4.
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.
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 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.
cookingwithoutallergens 