Creamy Turkey Tenderloin with Garlic and Shallots

Here’s a one dish wonder that’s very easy to make and so delectable to eat. When we don’t want to heat up the oven on these hot summer nights, this is a great recipe to fall back on. It’s pretty simple to make and takes very little time, less than a half hour to prepare. The addition of the garlic and shallots adds some flavor as well as heat (we’re talking over a tablespoon of minced garlic here). This would also work well with skinless boneless chicken breasts or pork tenderloin.

First, dry off using paper towels, one:

1 pound (approximately) turkey tenderloin

Then slice it in half lengthwise to expose the tendon running down the middle (that tough white string). Remove the tendon, easier if you cut the tenderloin so that the tendon is on the outer part of one half. On a plate or pie plate (I used a paper plate) combine:

2 tablespoons gluten-free all purpose flour

1/4 teaspoon sea salt

1/4 teaspoon ground black pepper

1/4 teaspoon paprika

1/4 teaspoon garlic powder

Whisk to make sure the herbs are even throughout the flour mixture. Dredge each half of the turkey tenderloin in the flour mixture, on both sides. In a 12″ skillet, heat over medium high heat:

1 tablespoon olive oil

When the oil is shimmering, add the turkey pieces, lower the heat to medium and saute the turkey on each side for approximately 3-5 minutes or until firm, turning once.* Remove from the skillet and add:

3-4 small shallots, sliced and/or diced

1-2 tablespoons minced garlic

You may need to add a little more (about 1 teaspoon) olive oil. Sauté over medium low heat for about 1 minute until the shallots are softened and the garlic is just beginning to brown. Add to the skillet:

1/2 to 3/4 cups chicken (or turkey) stock (start with 1/2 cup and add more if the mixture needs thinning after the next step)

Scrap the bottom of the skillet to release the browned bits left from the turkey. Mix together:

1 cup dairy-free milk (I used oat but for a creamier texture, use a non-dairy creamer)

1 1/2 tablespoons gluten-free flour

Whisk to combine before adding to the skillet. Stir the ingredients to mix thoroughly and continue stirring until the sauce thickens before reducing the heat to low, about 2-3 minutes. Add the turkey pieces back into the sauce and simmer for several minutes to reheat the turkey. Serves 2-4. I served mine over brown rice but it would pair just as well with mashed potatoes, mashed sweet potatoes, quinoa, sorghum or millet, or even a puree of root vegetables.

*The amount of time needed to cook the turkey will depend on the thickness of the turkey slices.

Easy Roast Pork with Mustard Gravy

I found this recipe and thought it sounded interesting. Not too many changes were required to make it fit our needs. Use either a small boneless pork roast or a large pork loin (about 2 pounds) and for a quick and easy meal, instead of peeling and cutting up large carrots, use one bag of either regular or rainbow baby carrots. All together, this recipe takes just about an hour, 10-15 minutes prep time and about 40 minutes baking. Feel free to change out the herb used on the roasted carrots if your family prefers something else – thyme, oregano, tarragon or rosemary will all work. Same with the carrots – parsnips, sweet potato, cubes of winter squash, any vegetable you can roast would work.

First, preheat the oven to 450 degrees. Next, pour into baking pan, with 1 to 2 inch sides:

12 ounces to 1 pound of baby carrots

4 or 5 small to medium shallots, peeled and sliced in half lengthwise

Sprinkle the carrots and shallots with:

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1/4 to 1/2 teaspoon garlic granules

1/4 to 1/2 teaspoon dried marjoram

1 to 1 1/2 tablespoons olive oil

Mix up the carrots and shallots with the oil and herbs to combine making sure all the carrots have some oil on them. Put into the preheated oven and cook for approximately 10 minutes. While the veggies are beginning to roast, heat in a 10″ skillet:

1 tablespoon olive oil

While the oil heats, season with salt and pepper:

1 1/2 to 2 pound pork loin or boneless pork roast

Sear off all sides of the pork in the hot oil, about 2 minutes per side which takes about 10 minutes. Remove from the heat. Remove the pan from the oven, push the carrots and shallots aside to make space in the middle of the pan for the pork. Return to the oven and cook for approximately 30-40 minutes until the internal temperature of the pork reaches 145-150 degrees. Take out of the oven and place the pork and vegetables on a plate, loosely over with foil or parchment paper to keep warm while the gravy is made.

To make the gravy, pour the oil from the skillet into the roasting pan and add:

1 to 2 tablespoons gluten-free all-purpose flour

Over medium heat whisk to combine with the fat. All the fat should be absorbed by the flour. Cook the flour for about a minute before adding:

1 cup chicken stock (or pork stock if you can find it)

If you used more than 1 tablespoon flour, you’ll need to add additional stock to the baking pan. Let simmer, stirring constantly, for about 2 minutes until thickened. Whisk in:

1 tablespoon mustard, whatever kind your family prefers

When the gravy is ready, slice the pork roast or loin and serve with the carrots, gravy and either mashed potatoes or rice. Serves 2-4 depending on the size of the pork.

Roasted Turkey Tenderloin with Fingerling Potatoes

Here’s a very easy and quick to put together recipe for dinner. I’m always looking for new recipes for poultry since I eat a lot of it so I was thrilled to find this one that only needed a few small changes. If you can use white wine, use a cup of that in place of one of the cups of chicken stock.

Preheat oven to 400 degrees. Spray or grease (with olive oil) a 10×13 (or larger) baking dish (with 2″ sides). In a 12″ skillet, heat over medium high heat:

1 tablespoon olive oil

While the oil heats, coat:

2 turkey tenderloins (about 1 1/2 pounds)

With about:

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1/2 teaspoon garlic granules

1/2 teaspoon garam masala (or whatever herb your family likes)

Sear the turkey on all sides, about 2-3 minutes per side. Place in the prepared baking dish. Wash and cut in half lengthwise:

24 ounces fingerling potatoes

Arrange the potatoes around the turkey and sprinkle them with:

1/4 cup chopped scallion (whites only) or shallots

Salt and ground black pepper

In a small bowl combine:

2 cups low sodium chicken stock (or 1 cup stock and 1 cup white wine)

2 tablespoons rice vinegar

Pour over chicken and potatoes. Bake for 40-50 minutes or until internal temperature of the turkey is at least 160 degrees and the potatoes are tender. Let the turkey rest for 10-15 minutes before cutting. Pour any remaining stock* over the meat before serving. Garnish if desired with:

4 tablespoons cranberry compote (see recipe under sauces/condiments/dressings)

Makes 6 servings.

*I thickened the remaining gravy with some gluten-free all-purpose flour.

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.

String Beans and Mushrooms with Garlic Sauce

Far easier to make than eggplant with garlic sauce, string beans with garlic sauce is a much more commonly found Chinese dish. It’s just as tasty, sweet and tangy but since the string beans are not deep fried, don’t need to be salted and let sit to lose their bitterness, or dredged in corn starch, the dish is so easy to construct, taking just minutes. Pre-steaming the beans or using frozen ones makes it even quicker to prepare. Many vegetables lend themselves to this process – broccoli, cauliflower, etc.

First prepare the beans by steaming or thawing them – any color string beans works equally well:

1 pound fresh or frozen string beans (I used yellow [or wax as my father always called them])

Remove the stems and steam for approximately 3-5 minutes until starting to tenderize but still have a bite, like al dente pasta. In a 12″ skillet, over medium high heat:

2 tablespoons olive oil

When the oil is shimmering hot, add:

6 ounces mushrooms

Sauté the mushrooms until lightly browned and tender. Add the string beans and remove from heat. In a small saucepan (2 cup size), heat over medium heat:

1 tablespoon olive oil

When hot add:

1 small shallot, minced

1 tablespoon freshly grated ginger

1 small can mild green chilis

Cook until the shallot softens before adding:

2 tablespoons minced garlic

1 cup soy sauce substitute

1 teaspoon fish sauce

1 teaspoon date syrup

Stir to combine. Make a slurry of:

2 teaspoons corn starch or arrowroot

1 tablespoon water

Add to the sauce and stir until the sauce thickens. Reduce heat to low and let cook for 5-7 minutes. Add to the string beans and mushrooms and reheat the vegetables over low heat for 1-2 minutes. Garnish with scallion greens and serve.*

*I actually only used half the garlic sauce so put the other half into a 1 cup jelly jar and stuck it in the freezer for the next time I need it.

Vietnamese Pork Chops

This combines ingredients from several recipes I found online. Pork and chicken, along with some fish, are the only meats I eat so I’m always searching for new ways to cook them as well as vegan alternatives. This is quite an easy recipe that turns out succulent with a pleasant sour flavor from the lime squeezed on top when the chops are cooked. I’ll give you some optional ingredients along with the ones I used if a more complex flavor profile is desired and soy is an option.

In a square or rectangular dish, whisk together the marinade:

1 small shallot, minced

3 tablespoons honey or 1/4 cup date sugar

2 tablespoons minced garlic

1/4 cup fish sauce

1/4 cup Hoisin, soy or oyster sauce (optional)

2 tablespoons rice vinegar

2 stalks lemon grass (smashed and chopped fine)

1 teaspoon ground black pepper

1/2 teaspoon crushed red pepper flakes (optional)

Trim the fat, puncture each chop with a fork in multiple places on both sides so the marinade soaks in, and then add to the marinade:

4 – 1″ thick pork chops

Turn the pork chops so they are fully covered in the marinade. Let sit at least 20-30 minutes (or up to 1 day in the refrigerator). When ready to cook, heat a 12″ skillet over medium high:

1 tablespoon olive oil

until shimmering. Wipe the marinade off the chops and add to the oil. Sear on each side (approximately 1 minute per side) and then reduce heat to medium and sauté until the chops are firm to the touch, about 3-4 minutes per side. Watch closely so they don’t burn on either side. Remove from heat and let rest for 6-8 minutes before serving. Serve with a wedge of lime. Serves 4.

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.

Chicken “Divan”

Traditionally Chicken Divan is made with heavy cream, eggs, and broccoli. I can’t eat any of those things so I’ve revised the recipe. I used bok choy and mushrooms for my vegetables but feel free to use broccoli or any other vegetables that your family likes.

In a large skillet, heat:

1 tablespoon olive oil

When the oil is hot, over medium heat add:

1 large shallot diced

6 ounces of sliced mushrooms

Let cook for 2-3 minutes until mushrooms are starting to wilt and shallot is turning translucent. Add:

2 cups chopped bok choy including greens (or your vegetable of choice)

Stir in the bok choy along with:

1/4 cup chicken stock

Cover and let steam until bok choy is tender, 3-5 minutes. Remove cover to let the stock reduce. When the stock is basically gone, remove from heat to a separate dish.

In a gallon food storage bag mix:

3 tablespoons gluten-free all purpose flour

1/4 teaspoon salt (or herbamare)

1/8 teaspoon ground pepper

1/8 teaspoon garlic powder

Mix together and add:

6-8 skinless, boneless chicken thighs, or 4 boneless skinless chicken breasts

Seal the bag and shake to coat the chicken pieces in the flour mixture.

Heat over medium heat in the same skillet:

2 tablespoons olive oil

When shimmering, add the chicken making sure not to overfill the skillet. As the chicken browns, 3-5 minutes, turn and brown on the other side. Remove from heat onto a plate and repeat if needed. Preheat oven to 400 degrees. Add to the oil:

the dredging flour

If the flour doesn’t combine with all the oil, add more flour until the oil and flour mixture is pasty. Whisk to remove any lumps and over low heat, cook for 2-3 minutes until the flour is slightly browned and cooked. Add:

1 cup chicken stock

Whisk in the stock to remove any lumps. Bring to a simmer and add:

1 cup non-dairy milk (NOT SOY!)

Simmer over low heat until the sauce thickens then add:

4 ounces non-dairy parmesan cheese grated

Whisk to combine and let simmer for several minutes or until the cheese starts to melt. Cut the chicken into large pieces. Add any juices to the sauce.

In a 8×10″ baking dish, arrange the chicken pieces with the vegetable mixture on top. Pour the sauce over the vegetables. Bake for 30-40 minutes , sauce should be bubbling.

Serve with rice or mashed potatoes. Serves 4-6.