Turkey Tetrazzini (dairy-free, gluten-free, egg-free)

After Thanksgiving, my mother would always make turkey tetrazzini.  She added, of course, cream as well as either white wine or sherry.  Since I can’t use those things, here’s my version without all that fat or any alcohol.  Feel free to use whatever pasta you have on hand.  I used a tortiglioni made from buckwheat flour that a friend recommended but I usually use spaghetti which is the more traditional pasta used in this dish.  

You’ll need:

  • 8 ounces of gluten-free pasta cooked al dente
  • 2 cups of mushroom soup (see recipe under Soups and Salads or follow directions below — you will need additional ingredients to make this mushroom sauce)
  • 8 ounces of sliced or diced mushrooms
  • 1 medium onion diced
  • 1/2 cup diced celery
  • 1 cup cooked peas
  • 1 1/2 cups diced turkey
  • Salt and pepper to taste
  • 1 teaspoon dried sage
  • 1 teaspoon died thyme
  • 3-4 quart baking dish
  • 1/2 cup gluten-free bread crumbs
  • 2-3 tablespoons avocado (or other) oil
  • 2-3 tablespoons shredded non-dairy cheese
  • cooking spray for the baking dish

If you don’t have some mushroom soup already to go, use this simple alternative:

In a medium skillet, heat 1/4 cup olive oil.  Add diced mushrooms, celery and mushrooms.  Cover and simmer over medium low heat about 5 minutes until vegetables are tender.  Add 3 tablespoons gluten-free all purpose flour (or brown rice flour) and stir to incorporate.  Cook for a minute to begin cooking the flour.  Add 1 1/2 cups vegetable stock (or chicken stock if you don’t have any vegetable stock) and 1/2 cup non-dairy milk of choice (except soy which will not thicken).  Add the herbs and combine.

Combine the vegetables, pasta, sauce, and turkey in the skillet.  Pour into the baking dish.  Combine the bread crumbs and oil.  Spread the shredded cheese and then the bread crumbs over the top of the casserole and bake for approximately 40 minutes in a 350 degree oven.  

Creamed Onions and Peas (dairy-free, gluten-free, vegan)

My mother always made creamed onions for Thanksgiving and Christmas and it was one of my favorite side dishes.  I’ve taken the fat, dairy, and gluten out of it but I think its just as good as the original.  I’ve taken it to holiday dinners and everyone always enjoyed it.

Preheat oven to 350 degrees.  Grease a casserole dish.  In a quart saucepan combine:

  • 3/4 cups non-dairy milk (don’t use soy but any other will work but remember this is a savory dish so you don’t want a sweeter milk; hemp or rice work well)
  • 3/4 cup of the juice drained from your jarred small white onions (or if you’ve used fresh small white onions that you boiled first, use 1 cup of the boiling liquid) [if you don’t have 3/4 cup of the drained liquid, add non-dairy milk to make up the difference]
  • Salt and pepper to taste
  • 2-3 tablespoons brown rice flour

Whisk into the milk and cook until thickened, about 5 minutes.

Steam:

  • 12 ounces of frozen peas

Once you’ve drained the peas, add them along with 1 15 ounce jar of small white onions (after you drain the liquid into the sauce above) (or 1 1/2 cups if you used fresh ones) to the sauce.  Mix well and pour into the greased casserole dish.  For a topping, you can use 1/2 cup of gluten-free bread crumbs mixed into 1/4 cup of olive oil with some herbs, salt and pepper OR 1/2 cup of shredded non-dairy cheese.  Or, even better, use the onion and bread crumb topping used for the Green Bean Casserole but mix in a 1/4 cup of shredded non-dairy cheese.

Shepherd’s Pie (dairy-free, gluten-free, soy-free)

One of my mother’s old standby’s, shepherd’s pie is a definite comfort food for many New Englanders.  Warm and filling, it gives us energy and the calories we need to go out and shovel the snow or rack the leaves (which is what I spent some time doing this morning).  Here’s my take on it, feel free to use any ground meat you like, I’m limited since I’m allergic to most red meats.  Traditionally, its made with mutton or lamb but I use turkey or chicken in mine.  Serves 4.

Preheat oven to 400 degrees.  You’ll need:

  • 1 pound ground meat, lean
  • 10 ounce bag of mixed peas and carrots (organic if possible)
  • 4 tablespoons olive oil
  • 1/2 medium onion diced
  • 2 stalks of celery, diced
  • Seasonings to taste (salt, pepper, garlic powder – about 1/8 to 1/4 teaspoon of each)
  • 3 tablespoons gluten-free flour such as brown rice or all purpose
  • 1 1/2 cups of stock (whatever you have on hand works; I used vegetable in mine)
  • 2 cups mashed potato (or as in my case, celery root and parsnip mash see recipe under side dishes)
  • 2 quart baking dish

In a steamer, steam the peas and carrots until just tender.  Put them in the baking dish.  In a skillet, heat the olive oil and add the onions and celery and cook for 2-3 minutes until tender.  Add ground meat and seasonings.  Stir as the meat cooks to crumble the meat up into small chunks.  When meat is cooked, add the flour and stir to incorporate.  Let cook for 2-3 minutes and add the stock.  Stir and cook until thickened, another 2-3 minutes.  Add to the baking dish; stir into the vegetables.  Spread the potatoes or celery root/parsnip mash on the top and bake for 20-30 minutes until heated through and bubbling.

Chicken “a la king” with leeks and peas (dairy-free, gluten-free, egg-free, soy-free)

My mother didn’t make chicken a la king very often but it was a favorite of everyone in my family.  Here’s my updated version with the addition of peas, mushrooms and leeks instead of onion.  Very tasty with a variety of starches like gluten-free toast, baking powder biscuits, rice, or quinoa.   I make it now to use up leftovers from rotisserie chicken from the grocery store.  Makes 4 servings.

You’ll need:

  • 6 inches of leek, white part only, cleaned and sliced thin
  • 2 stalks of celery, washed and sliced on the bias
  • 8-10 mushrooms such as baby bellas, cleaned and sliced
  • 1/2 cup cooked peas
  • 1 cup cooked diced chicken
  • 1 small jar of pimentos (optional)
  • 1 1/2 cups non-dairy milk, anything but soymilk
  • 3 tablespoons brown rice flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon dried herb blend like Mrs. Dash
  • 4 tablespoons olive oil

In a 7-9″ skillet, heat the olive oil and add the leek, celery, and mushrooms.  Saute until softened (feel free to lower the heat to low and cover them), about 5-8 minutes.  Stir in the brown rice flour and let simmer for a few minutes to cook the flour (about 3 minutes).  Add the chicken, pimentos, peas and seasonings.  Feel free to adjust the seasonings to your taste.  Stir in the non-dairy milk and simmer until thickened, stirring occasionally.  Serve with your choice of side such as gluten-free toast.

Chicken and Dumplings (dairy-free, gluten-free, egg-free)

Another thing we always did with leftovers was make a stew and then either serve it with dumplings or put it in a pie crust and make a meat pie with it.    And you could easily do it with a rotisserie chicken or turkey breast from the store.  And you can adjust the vegetables to your taste, i.e., add some cooked diced turnip, parsnips or some lima beans, etc.

In an 8-quart dutch oven mix:

  • 2 cups diced chicken
  • 1 cup cooked peas
  • 1 cup cooked green beans
  • 1/2 cup cooked diced onion
  • 1/2 cup cooked diced celery
  • 1/2 cup cooked diced carrots
  • 1 cup cooked diced sweet potato

Add stock until the pot is 2/3 full; this should take 3-4 cups and needs to cover the meat and vegetable mixture.  Mix up your dumplings in your food processor:

  • 1 1/2 cup brown rice flour
  • 1/2 cup tapioca flour
  • 3 teaspoons baking powder
  • 1 teaspoon xanthan gum
  • 1 teaspoon sea salt
  • 1/4 teaspoon black or white pepper

Pulse in:

  • 1/4 cup vegan margarine OR 1/4 cup avocado oil

Once there are pea sized crumbs, add in 3/4 to 1 cup of non-dairy milk depending on if you used the margarine or the oil (I use rice milk but soy would work as well; you want a milk that doesn’t have a strong aftertaste).  Pulse until well mixed and the batter is smooth.  If your like your dumplings more flavorful, you can add 1/2 teaspoon of an herb mixture OR 1/4 cup fresh parsley to the sifted dry ingredients.

Drop by tablespoons into your boiling stew.  Cook uncovered for 10 minutes and then cover and cook an additional 10 minutes or until dumplings look dry on top.  Makes about 12 smaller dumplings or 6 large dumplings (the larger ones will take longer to cook so I usually make them smaller for ease of cooking and my husband usually eats 2-3 of them.

Remove the dumplings into a dish and keep warm in the oven while you thicken the stock.  Mix 1/4 cup of brown rice flour into 1/2 cup of cold stock until its smooth without any lumps.  Add to the boiling stew, stirring constantly until the gravy thickens.  If its too thin, make another slurry of brown rice flour and cold stock (a tablespoon at a time) until it reaches the desired thickness.  Be sure the gravy boils before you add more flour slurry since it will thicken more as it boils.  And be sure to stir scraping the bottom of the pot so that the gravy doesn’t burn on the bottom (also reduce the heat; you don’t want to do this on a high heat).

Return the dumplings to the pot and serve.  Makes 6-8 servings.

Clam Chowder (dairy-free, gluten-free, fat-free)

Growing up in New England, chowder was part of everyone’s diet.  Fish chowder, seafood chowder, corn chowder, clam chowder, didn’t make any difference.  Several times a month we ate chowder (pronounced chow-dah for those of you not from New England).  This recipe can be altered to make any of these very easily, just substitute corn (and chicken for protein) for the clams; or add some crab and/or lobster and shrimp; or put in some white fish, usually cod.  Recipe makes enough for 4 appetizer servings or 2 entrée servings.

You’ll need:

  • 1 medium to large sweet potato, peeled, diced and cooked (if you prefer, you can use russet potato instead)
  • 1/2 cup cooked peas (I usually add them to the pot with the sweet potatoes)
  • 1/2 medium onion, sautéed until soft
  • 2-3 slices of bacon, cooked and diced (I use uncured turkey bacon but feel free to use whatever bacon your family likes)
  • 1 can of diced or chopped clams (6-8 ounces) OR 1 pound of fresh clams steamed, cleaned and diced (be sure to save 1/4 cup of the steaming liquid to add to the chowder)
  • 2 cups of rice milk (you could use any milk you like but rice is the mildest and in chowder, you don’t want a milk that interferes with the taste of the clams)
  • 1 tablespoon brown rice flour made into a slurry with 1/2 cup of the rice milk
  • Salt and pepper to taste

After you cook the sweet potatoes and peas, drain and put back into the pot.  Add the onion, clams (don’t drain them but add the juice as well as the clams), and the milk to the pot.  Bring to a boil and add the slurry of brown rice flour and stir until the chowder starts to thicken.  We don’t want it really thick, just enough to get a good “mouth feel” when you eat the chowder.  Add the bacon and serve.  You can garnish it with diced scallion or chives if you like.  My mother always served chowder with oyster crackers but those are also optional.  Its so thick and hearty that you really don’t need crackers with this chowder.

Chicken or Turkey Pot Pie (Dairy-free, gluten-free, egg-free)

One of my husband’s favorite dishes is a pot pie.  This one has lots of tender chicken or turkey for my husband along with plenty of vegetables to satisfy me.  If you pre-bake the bottom crust, it won’t get as soggy from the gravy while baking.  Feel free to change up the vegetables — lima beans, mushrooms, garlic, etc. can be added along with greens like kale or spinach (chopped of course).  I had some leftover mushrooms that I sautéed, cut up and added to my stew.  Some diced sweet potatoes would also do well in a stew or any diced and cooked winter squash.

First make some chicken or turkey stew:

  • 1/2 medium onion diced
  • 1/2 cup diced celery
  • 1/2 cup cooked peas
  • 1/2 cup cooked string beans
  • 1/2 cup sliced carrots
  • 1 cup cooked chicken or turkey diced
  • 3 cups chicken or turkey stock
  • 1/4 cup brown rice flour
  • Herbs, salt and pepper to your taste

Cook the onions and celery in a little oil under tender, about 3 minutes.  Add 2 1/2 cups of the stock and herbs.  Whisk the brown rice flour into the other 1/2 cup of stock and add it to the stockpot and whisk until the mixture thickens.  Add the cooked meat and vegetables and cool in the refrigerator until you’re ready to make the pot pie or whatever you want to do with the stew (you could also use this for chicken and dumplings or a chicken casserole with a cauliflower crust).

If you don’t cool the stew before adding it to the pot pie, the bottom crust will get too soggy, even if you pre-baked it.

You can either make your own gluten-free crust (see my recipe for pie crust), use a mix (Bob’s Red Mill makes a very tasty mix) or purchase a ready-made gluten-free crust.

Heat your oven to 400 degrees.  Pre-bake your crust per package directions.  When cool, add the cooled stew to fill the pie crust.  Add top layer and bake approximately 40 minutes until pie bubbles and top crust is browned.

Spoodles (sweet potato noodles) with vegetables (dairy-free, gluten-free, egg-free, soy-free, vegan)

Here’s another recipe to help us use up all those fresh vegetables we have during these summer months.  And again, its one you can adapt to your vegetable overload.  The only thing you may want to get from the store are the spoodles or coodles (carrot noodles). Either work great in this recipe.  I like it plain but you could easily add a curry sauce or if you can use soy, a hoisin-based sauce.  Makes 4 serving.

Dice:

  • 1 medium onion
  • 2 cloves garlic, medium sized
  • 1 small zucchini
  • 1 small yellow squash
  • 1/2 cup pea pods or 1 cup green peas, or 1 cup green beans

Add 3 tablespoons olive oil to a large skillet and when the oil is hot, add the diced vegetables.  If you are planning to add a sauce, use less oil.  Saute over medium heat until onion is translucent.  Add the pea pods, peas or green beans and 1 pound of spoodles or coodles.  Reduce heat to medium low, cover, and cook, stirring occasionally, until the noodles are tender, about 15 minutes for sweet potato and 20 minutes for carrot noodles.

Simple curry-sauce:

In a small sauce pan, heat 2 tablespoons oil then add 1 teaspoon to 1 tablespoon of curry, depending on your taste and cook for approximately 30 seconds until you can smell the curry.  Add 2 tablespoons of all purpose gluten-free flour.  Whisk and cook for several minutes.  Whisk in 1/2 to 1 cup (the amount of milk depends on how thick you want your sauce) of your favorite milk (coconut milk works great here but rice, hemp, almond also work fine).