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.

Hearty Pork Stew

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!

Chicken Shepherd’s Pie

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.

Easy Creamy Chicken Pasta Casserole

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.

Easy Farmhouse Chicken Casserole

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.

Lemon Chicken Soup with Vegetables

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.

Thai “Peanut” Sauce with Spaghetti Squash

My obsession with eggplant has been demolished and replaced with spaghetti squash. Such a versatile vegetable, low in carbs, and good either as a “spaghetti” type vegetable or as a mashed squash. In this instance, it’s used as a spaghetti. And of course, I’ve left out the peanuts and substituted tahini but really any seed or nut butter will work in this recipe. And feel free to adjust the last four ingredients in the sauce to meet your family’s tastes. I used a lot more of the red curry paste because I just didn’t taste it at the prescribed amount.

First, preheat oven to 375 degrees. Cut in half:

1 small to medium spaghetti squash (size depending on how many you want to feed)

Sprinkle with about 1 tablespoon of olive oil, salt and pepper and place face down on a baking tray. Bake in preheated oven for approximately 30 minutes or until a knife can be easily inserted into the skin side of the squash. Baking time will depend on the size of the squash. When tender, set aside to cool while you make the sauce.

In a medium size saucepan, combine:

1 1/2 cups non-dairy milk (if you can have coconut milk, it would work well here)

2/3 cup tahini, sunflower, pepita, or other seed or nut butter

1/4 cup date sugar

1/4 cup water

2 tablespoons fish sauce (or soy substitute for vegans)

2 tablespoons rice vinegar

2 teaspoons sesame oil

2 teaspoons red curry paste (I used about 2 tablespoons)

Whisk to combine thoroughly although some heat may be needed to break down the seed or nut butter. Cook over medium high heat until it reaches a boil and then reduce heat to medium low and cook, stirring frequently, until thickened, about 5 minutes. Remove from heat.

In a 12″ skillet, heat over medium heat:

1 tablespoon olive oil

Add:

1/2 cup peas

1/2 cup shredded carrots

1 teaspoon minced garlic

Cover and cook until the carrots and peas are tender, about 5 minutes. Reduce heat to low. Using a fork, scrap the flesh from the inside of the spaghetti squash from end to end. Add to the skillet with the other vegetables along with 1/2 to 1 cup of the sauce. At this point, add:

1/4 cup chopped parsley (OPTIONAL)

Toss and cook for 2-3 minutes until squash is heated through. Serve with chopped nuts or seeds (I used roasted pumpkin seeds, delicious!). With a small squash as a side dish, serves 4.

This recipe makes about 3 times as much sauce as is needed for the dish. I spooned the remainder into 1 cup canning jars and put them in the freezer.

Sweet and Sour Chicken Salad

I often buy a rotisserie chicken, it’s a quick and easy meal. I’m careful of course, all rotisserie chickens are not equal. I read the ingredients until I found one that had no soy, canola, or corn oil. But since I live alone, this chicken always has lots of meat left over. I do so love chicken salad but even that can get boring when always made the same. I’ve added curry powder and made curried chicken salad which is delicious but I recently tried using a sweet and sour dressing, much like one used for coleslaw. Delicious, very easy and tasty at the end of summer when we’re getting tired of the same old salads.

I like to pulse my cooked chicken in my food processor to produce a slightly chunky chicken. Don’t take it to the extent of puree, just a fairly rough chop, almost like cooked ground chicken meat. For 4 servings, dice or pulse:

2 cooked chicken breasts, of medium size

Remove from food processor or cutting board into a bowl. Dice or pulse:

4-5 stalks celery, cleaned and quartered

4-5 scallions, cleaned and quartered

1/2 cup shredded carrots (or diced carrots)

Add to the chicken meat. I also add:

1/2 cup cooked baby peas

Mix these ingredients together. In a separate smaller bowl make the dressing using:

1 cup vegan mayonnaise

1 good dash hot sauce (optional)

2 tablespoons vinegar

2 tablespoons honey, agave nectar or date syrup

2 tablespoons dill pickle relish (or minced dill pickle)

Salt and pepper to taste

Whisk the dressing to combine and then add to the meat mixture. Mix well, chill and serve over a bed of mixed greens. Tomatoes and avocado on the side are a nice addition to this meal. I’ll often also garnish my chicken salad with pumpkin seeds or mix into the salad sesame or poppy seeds.

Salmon Pasta Salad Revisited

Every July 4th my mother would make what she called simply, salmon salad. It was a mayonnaise based pasta salad with canned salmon, crab and baby shrimp. I made one and put it on this site last year or the year before with a vinaigrette base. So now that I’ve found a vegan mayonnaise I can eat that doesn’t contain eggs or soybean oil, I decided this year to update this salad because it’s one of my very favorites. My mother always served blueberry muffins with it but I figure who needs all those added carbs! so I just serve the salad with the addition of more vegetables than just the onion and celery my mom used. Hope you enjoy this as much as I do. By the way, feel free to use a 16 ounce can of salmon, cleaned if you don’t have access to the fresh!

Bring an 8 quart pot of water to the boil, salt the water generously and add:

4 ounces gluten-free shells (you can use elbows or any other shape but my mom always used shells)*

When the pasta is about 2 minutes from being cooked add:

1-2 cups frozen peas (unless you have wonderful fresh peas!)

When the pasta is cooked, drain into a large colander and rinse with cold water until cool. I will often fill the pot I cooked the pasta in with cold water (it takes several times before the pot cools off) and then place the colander in it after I’ve sprayed the heck out of the pasta with cold water. I leave it in there for only about 5 minutes before it’s cool enough to add to the mixing bowl. While the pasta boils (or the water), heat an 8″ skillet over medium high heat with:

1 teaspoon olive oil

Add skin side down:

8 ounce (or so) salmon filet

Cook the salmon for 3-5 minutes on the skin side and then turn. Note, if it doesn’t come right off the skillet, it’s not ready to turn. Cook on the meat side for 2-3 minutes and then flip again to the skin side. Cover and reduce heat to medium low and continue cooking for another 5-10 minutes depending on the thickness of your salmon steak. Remove from heat, uncover and move the salmon to a plate to cool. When cool, flake with a fork and add to the vegetable mixture.

In a large mixing bowl (I actually use a 2 gallon plastic container), combine:

3-5 scallions, sliced on the diagonal

5-6 stalks of celery diced

1 medium, peeled and diced (and I also seed mine) cucumber

8 ounces of crab meat

8 ounces of baby shrimp (if you can eat them, I can’t so I leave them out)

In a smaller bowl combine:

1 1/2 cups vegan mayonnaise

2 tablespoons dill pickle relish

1 tablespoon honey

1 tablespoon dried parsley

1 tablespoon lemon juice

NOTE: I had a half bag of snow peas left over from the Moo Goo Guy Pan so I destringed them, cut them in half (or thirds if really long) and added them with the peas to the boil – delicious! Some diced jicama or water chestnuts would also go very nicely in this salad.

Whisk to combine and then pour over the vegetables after adding the pasta, peas, and fish in the mixing bowl. Stir to combine and then cool in the refrigerator for about an hour to let all the flavors meld. I like to serve it over some lettuce or as I did now, pea shoots. Serves 4-6.

*Whole Foods makes wonderful organic chickpea shells. Only 37 grams of carbs per serving which is quite good for pasta, along with 21 grams of protein. And note, we only use 2 servings instead of 4 so it cuts down on the total carbs per serving even more.

Seafood Linguini

This is a dish I’ve been making for years, thought I’d already posted it but I don’t find. It’s a nice change of pace from pasta with a tomato-based sauce. And very easy to make, just be sure not to overcook the bay scallops and the calamari! Cooking the pasta takes a lot longer than making the sauce. And of course, feel free to use the seafood your family likes best. Makes 2 servings.

First, put on a pot of water to boil for the pasta.

Cook 1/2 box of gluten-free linguini according to package directions. Be sure to salt the water when it comes to a boil before adding the pasta.

When there’s about 5 minutes left on the pasta cooking time add to the boiling water:

1 cup green peas (thaw out if using frozen)

When the pasta is almost cooked, heat a medium saucepan with a high edge over medium heat. Add:

1/4 cup olive oil*

When the oil is hot, reduce heat to medium low and add:

1 finely diced scallion

When the scallion is translucent, add:

1/2 pound bay scallops

2 teaspoons minced garlic (for a more garlicy flavor, add more minced garlic)

1/2 pound small cleaned shrimp

Cook over medium low heat for about a minute or two, just until the shrimp are starting to color, then add:

1/2 pound cleaned and sliced calamari (I use both the parts, chop up the tentacles just a little into bit size pieces)

1 small can chopped or baby clams with the liquid**

Cook for about 30 seconds, the calamari don’t take very long at all to cook. They will change color just a little, especially the tentacles and the white slices will curl when they are cooked. Immediately take the pan off the heat, cover if the pasta isn’t quite ready.*** Add:

Juice of 1/2 lemon

When the pasta and peas are drained, put back into the pot and add the sauce. Cover and let sit for 5-10 minutes so that the pasta can absorb some of the sauce. Toss, season with salt and pepper to taste. Serve garnished with minced chives.

*For a lower fat sauce, reduce the olive oil to 1 tablespoon and add 1/4 cup clam juice when you add the scallops and shrimp.

**Feel free to use fresh clams in the shell but add them before the scallops and cover the pan for about 2 minutes, or until they are just starting to open, before adding the remaining ingredients.

***To avoid overcooking the seafood, I generally cook the pasta before I make the sauce. Drain the pasta and rinse to remove residual starch. Place the strainer in the pot with a little water in the bottom, cover so that there’s a little steam to keep the pasta warm while you make the sauce, and place over a very low heat.

****I used chickpea pasta and I wouldn’t recommend it for this dish. I also only had spaghetti which is a little thick and didn’t play well with the seafood. Linguini is really the pasta to use.