Fusilli with Turkey, Swiss Chard, and White Beans

Hope all my followers aren’t getting tired of pasta dishes! Here’s one that’s even more delicious than the last two. I do love Swiss chard, such a great flavor; I do choose rainbow or red chard because I can’t eat green leafy vegetables but feel free to use any chard you find at your market. And the meat and beans can be changed around as well, depending on your family’s taste – chicken, pork loin, even a sausage would work great in this recipe as well as any canned beans.

Start an 8 quart pot of water to boil. When boiling, add:

1 teaspoon sea salt

8 ounces gluten free fusilli (or whatever pasta you have on hand)

Cook the pasta per package instructions, usually between 8-10 minutes for fusilli. When the pasta is el dente, add to the boiling pot:

12 ounces of Swiss chard, washed with the leaves from the rib and broken into pieces (discard the ribs)

Bring back to the boil and cook for 1-2 minutes. Drain the chard and the pasta and return to the pot. Drizzle 1-2 tablespoons of olive oil over the pasta so it doesn’t stick together. Set aside.

In a 10″ skillet heat:

1 tablespoon olive oil

Add:

12 ounces cooked and diced turkey (or chicken, pork, or sausage)

2 teaspoons minced garlic

15 ounces cannellini beans with the liquid

1/2 cup chicken stock

1 teaspoon dried mixed Italian herbs

Bring to a boil over medium heat and simmer until the sauce is reduced by about half. Pour over the pasta and chard along and add:

1/4 to 1/2 cup non-dairy shredded parmesan cheese

juice of 1/2 a lemon

Stir to combine and serve. Have some extra cheese to top each serving. Serves 4-6.

Stroganoff (dairy-free, gluten-free, egg-free, soy-free)

I looked at a recipe for tempeh stroganoff, thought about turkey instead. It reminds me a lot of turkey tetrazzini in looks but definitely not in taste. I think this is mainly due to marinating the meat in my “fake” soy sauce and the addition of vinegar to the sauce.

When I think about stroganoff, I immediately think it should be served on egg noodles. Since I’m allergic to eggs, that’s not possible but I managed to find some pad thai brown rice noodles that worked quite well.

I used turkey in this recipe but it could be made with beef, pork, chicken or tempeh and be equally as delicious. Other vegetables would also do well in this sauce like green peas, string beans, or carrots.

Makes 4 servings.

In a medium bowl, mix:

12 ounces meat or tempeh cut into strips

3 tablespoons “fake” soy sauce (you could use tamari or coconut aminos)

1 tablespoon rice vinegar

Marinate in the refrigerator 30 minutes up to overnight.

In a large skillet heat:

2 tablespoon olive oil

Add meat (drained) and saute for 3-5 minutes, turning to sear. Remove from pan and set aside. Add:

1 medium onion, diced

2 teaspoons minced garlic

1/2 teaspoon dried oregano

2 teaspoons dried thyme

24 ounces sliced or diced mushrooms (I used a mixture of 3 different mushrooms)

Salt and black pepper to taste

Cook until the onions are soft and the mushrooms cooked. Stir in:

2 tablespoons gluten-free all-purpose flour, more or less depending on the oil in the pan

Mix in:

2 cups non-dairy milk

2 tablespoons seasoned rice, sherry, or wine vinegar

Stir until mixture begins to thicken. Add the meat. Taste and adjust seasonings if needed.

Serve over noodles, rice or quinoa. Garnish with fresh parsley or chives.

Carrot Chowder (dairy-free, gluten-free)

Carrots are so versatile. Not only are they great in savory dishes like soups, salads, stews, curries, and stir-fries, but they also work very well in desserts. Here’s a great carrot soup with a hint of creamy tomato soup that’s hearty and satisfying. If you want a vegan soup, substitute the ground turkey for a ground vegan product and the chicken stock for vegetable stock.

In a Dutch oven pot, heat:

1 tablespoon olive oil and add:

1 pound ground turkey or chicken, when browned add:

1/2 cup chopped celery and

1/2 cup chopped onion and cook until onion is translucent

Add 2 1/2 cups grated carrots

32 ounce can of tomato puree

1 cup non-dairy yogurt

1 cup chicken or vegetable stock

1 tablespoon chopped garlic

1/2 teaspoon thyme, marjoram, and/or basil (I use a pre-mixed Italian blend that includes all three)

1 teaspoon salt

1 teaspoon date sugar

Cover, reduce heat and simmer until vegetables are tender, about 20 minutes. I like to serve this with seasoned croutons (gluten free of course) or gluten free rolls. Serves 4-6 depending on if you want it for an appetizer or a main dish.

Easy Creamed Turkey Soup with Vegetables (dairy-free, gluten-free)

This is an easy way to use up extra turkey (or chicken if you prefer). I didn’t have a lot of soups growing up because my father wasn’t a “soup” guy. But a long-time friend really loved creamed soups and when she was dying of cancer, one of the few things I could always get her to eat was my cream of chicken or turkey soup. So here’s the recipe revamped without the dairy or gluten.

In a medium size Dutch oven, heat:

2 tablespoons olive oil

Add:

1 cup diced onion

1 cup diced celery

1/2 cup diced turnip and/or parsnip

1 teaspoon turmeric

1 teaspoon dry sage

Saute over medium heat until onions are translucent. Add:

2 tablespoons gluten-free all purpose flour and stir to mix and absorb all the fat. Let cook for several minutes before adding:

2 cups chicken or turkey STOCK (use stock not broth for a stronger flavor)

1 small bag of mixed vegetables (if you’re like me, remove the corn; wish someone would make mixed frozen vegetables without corn!)

Cover, reduce heat to low and let simmer until vegetables are cooked, 10-15 minutes.

The soup will thicken while it simmers so stir occasionally so that it doesn’t stick to the bottom of the pan.

When the vegetables are cooked, add 1 cup of non-dairy milk and 1-2 cups of cooked brown rice. Heat and serve.

Variations if you don’t care for sage or tumeric, or just want a different taste!

Italian: Add 1 tablespoon diced garlic and substitute thyme, basil, marjoram, and/or rosemary for the sage and tumeric.

Indian: Use a peeled and diced sweet potato instead of the turnip/parsnip. Add 1 tablespoon of curry powder instead of the sage and before the flour. Curry powder needs to develop its flavor so cook it for a few minutes before adding the flour and stock.

Mushroom: Add a 6-8 ounce box of sliced baby bella or whatever mushrooms you love instead of the mixed vegetables.

Vegan: Use vegetable stock instead of chicken or turkey and delete the meat. Add a drained can of your favorite beans.

Spicy Spanish Meatballs (dairy free, gluten free, soy free, egg free)

Just like with meatloaf, I love meatballs. I’ve gotten lazy in my old age and simply made meatballs with some of my meatloaf mix but I recently saw a recipe for Spicy Spanish Meatballs and thought I’d give them a try. Here’s my revision of that recipe that used beef, veal and eggs, none of which I can eat.

You’ll need for the meatballs:

2 teaspoons cumin seeds (or ground cumin)

2 teaspoons coriander seeds (or ground coriander)

2 whole cloves (or 1/4 teaspoon ground cloves)

9 ounces ground turkey

8 ounces ground pork

2 teaspoons allspice (or you can use nutmeg, I don’t happen to like it so substituted allspice)

2 teaspoons ground cinnamon

4 garlic cloves crushed

1/2 cup chopped dates (if you used dried dates, be sure to rehydrate them before adding)

1 small hot red chili pepper (I used a red finger pepper, seeds and veins removed), finely chopped

flax gel (3 tablespoons ground flax mixed into 1/3 cup hot water; let stand 5 minutes)

You’ll need for the sauce:

1 teaspoon cumin seeds (roast and grind as above) (or 1 teaspoon ground cumin)

2 tablespoons olive oil

2 medium red onions, peeled and sliced

2 tablespoons diced garlic

1 teaspoon ground cinnamon

1 teaspoon paprika (I used 1/2 teaspoon regular paprika and 1/2 teaspoon smoked paprika)

1/2 cup wine (if you can have it) OR 1/2 cup chicken stock

28 ounces (1 large can) diced tomatoes

2 dried bay leaves

1 teaspoon dry oregano or marjoram

2 tablespoons date syrup

Make the meatballs: In a dry skillet, heat the cumin and coriander seeds and whole cloves over medium heat until aromatic, a minute or two. Let cool for a few minutes and then grind in either a mortar and pestle or spice grinder (I used my coffee grinder that I never use for coffee).

Add to a food processor, the flax gel, dates, dried spices, garlic, cinnamon, allspice and chili pepper and grind until smooth. Remove to a bowl, add salt and pepper (about 1/2 teaspoon of each) along with the meats and blend until mixed. Try not to overmix to avoid tough meatballs. Form into about 1 ounce meatballs with wet hands (makes about 16-18). Place on a greased, small baking sheet, cover with plastic wrap and put in the refrigerator.

Whwn the sauce is simmering, take the meatballs out of the refrigerator and remove plastic wrap. Cook in a 350 degree oven for 20-30 minutes.

To make the sauce: Heat the olive oil in a small Dutch oven, add the onions and cook until translucent. Add the garlic, salt and pepper (again about 1/2 teaspoon each), cumin, cinnamon and paprika and cook for a few minutes over low to medium heat being careful not to let the spices or garlic burn. Add the wine or chicken stock and boil for several minutes until almost evaporated. Add the chopped tomatoes and bay leaves, turn the heat down and simmer for 20-30 minutes uncovered, stir occasionally.

Add 1-2 tablespoons tomato paste depending on how thick you like your sauce, and the oregano or marjoram along with the date syrup (don’t have any? Use maple syrup or agave instead).

Add the meatballs to the sauce, remove the bay leaves. If you wish, you can sprinkle the dish with chopped fresh parsley. Serve over any small grain such as quinoa or faro, couscous would also work. Or serve with slices of gluten free bread to sop up the sauce.

Serves 4 people generously.

Chard Wrap (dairy-free, gluten-free)

A friend challenged me last week to find a way to produce a wrap for her lunch that didn’t use a tortilla. Of course, my first thought was a lettuce wrap that I’ve been making for years.  But she wanted something new and different.  The swiss chard can be prepared ahead of time and stored in an airtight container for several days.  

Put a large (dutch oven type) pot on the stove about half full of water.  Bring to a bowl.  Meanwhile, clean:

  • 1 bunch of swiss chard (green or rainbow) – collard greens could also be used

Cut out the toughest parts of the stems which will leave a V-shaped leaf.  When the water comes to a bowl, place the chard leaves in the water for 60 seconds (I did this individually so that they wouldn’t break and would cook evenly but that’s not completely necessary; the last few I did altogether and they were fine).

Remove and place in a bowl of cold water for just a few minutes.  Drain and pat dry with a paper towel.  

To make a wrap, cut the Vs into two pieces.  Stagger several pieces (4-5) on top of one another to strengthen the wrap and make a solid wrapper.  Spread with honey mustard sauce:

  • 1 tablespoon mustard
  • 1/2 teaspoon raw honey

Whisk until blended.  Place the wrap meats and tomato across and the sprouts and avocado lengthwise so that there’s some of each in every bite.  I used:

  • 2 slices organic, low sodium turkey breast
  • 2 slices organic honey baked ham
  • 2 slices non-dairy provolone cheese
  • 1/2 cup alfalfa sprouts
  • 4 slices of tomato
  • 1/2 a medium avocado sliced

Fold in the longer edges of the chard wrap (if possible) and then fold the shorter ends to each other.  Cut in half and serve.  

Alternatives:  

  • Make this entirely with vegetables using sprouts, shredded lettuces, wedges of carrot, celery, or cucumber laid in the short direction, add cheese if desired

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.  

Turkey Osso Buco (dairy-free, gluten-free, egg-free)

One of our favorite cold weather meals is a turkey osso buco (or turkey stew) made with root vegetables.  The hot gravy with the succulent root vegetables is so warming and very filling.  I don’t always use the same vegetables but they are usually root ones although I’ve been known to add both peas and string beans to the stew.

You can cook this either in a dutch oven in your oven or in a crock pot.  You’ll need:

  • Turkey leg quarter or breast
  • 1 large Russet potato, peeled and diced
  • 1 large turnip, peeled and diced
  • 3 small to medium parsnips, peeled and sliced
  • 1 medium sweet potato, peeled and diced
  • 3-4 medium carrots, peeled and sliced
  • 1 medium onion, peeled and diced
  • Salt, pepper and herbs to taste
  • 1 quart turkey (or chicken) stock
  • 1/4 cup gluten-free brown rice flour
  • 2-3 tablespoons olive oil

Cut the turkey leg quarter in pieces (leg and thigh).  Put in a gallon food storage bag, the brown rice flour along with salt, pepper and herbs to taste (I like to use some paprika, oregano, thyme, parsley, along with the salt and pepper; if I don’t have those, I’ll use a teaspoon of Mrs. Dash or other herb mix).  Shake to mix and then add the turkey piece(s) and shake to coat.

In a skillet large enough to hold the turkey piece(s), heat the olive oil and then add the turkey over medium heat to brown.  While the turkey is browning, dice the onion.  If you are using a crock pot, add the onion to the cooker.  If you are using a dutch oven, you’ll want to brown your turkey in that and add the onion when the turkey is browned.  Be sure to brown all sides of the turkey.  Remove the turkey and add the dredging flour to the oil and stir so that the flour absorbs the oils and drippings from the pan.  If you are using a slow cooker, add the flour mixture to the pot and then add the turkey along with the stock.  If you are using the dutch oven, simply add the stock and the turkey back in.

Using a slow cooker, turn it onto high and cook for 3-4 hours.  If you’re using a dutch oven, you’ll want to prepare the vegetables (peel and dice them) and add them into the dutch oven before cooking in the oven at 325 degrees for 3-4 hours.  I’ve found that the vegetables don’t cook well in the slow cooker so I peel and dice them and cook them on the stovetop separately,  mostly cooked through and then add them to the crock pot during the last hour of cooking.

Makes six to eight servings.  You’ll want to deskin and debone the turkey pieces before serving.

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.

Spaghetti and Meatballs (dairy-free, gluten-free, egg-free, sugar-free)

A throwback to my earlier life cooking for my best friend and my son, and sometimes for her parents as well, this recipe holds lots of memories.  The marinara sauce is a remake of my Aunt Jean’s sauce while the meatballs are an off-shoot of my meatloaf recipe.  If you prefer, a jarred sauce works just as well if you have one your family especially likes, and it sure is a lot quicker and easier than making a sauce from scratch.

Marinara Sauce:

  • 1 medium onion diced
  • 1 bell pepper, any color, diced
  • 2 garlic cloves diced
  • 1/2 cup grated carrot
  • 64 ounces of pureed tomatoes
  • 16 ounces diced tomatoes
  • 1/4 cup red wine (or stock if you can’t use wine)
  • 1/2 cup tomato paste
  • fresh oregano, thyme, and parsley (about 2 tablespoons of each)
  • monk fruit powder, stevia, or agave nectar if needed for additional sweetness

In a large skillet, saute the onion and bell pepper for a few minutes and then add the diced garlic and the grated carrot.  Saute until softened, about 3 minutes over medium heat.  Add the red wine and cook off the alcohol.  Add the pureed and diced tomatoes and cook over a low heat, covered, for approximately 1 hour.  Uncover and cook an additional 15 minutes.  Add the fresh herbs along with salt and pepper to taste and the tomato paste.  If needed, depending on your taste, add additional sweetener.  Simmer over low heat until ready to add the meatballs.

Meatballs:

  • 1/2 pound ground turkey
  • 1/2 pound ground pork
  • 8 ounces mixed mushrooms, pulsed in a food processor until small dice
  • 2 teaspoons onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon dried herbs (I used an herb mixture such as Mrs. Dash)
  • 1/2 teaspoon dry parsley
  • 1/2 cup sugar-free ketchup (such as Organicsville Agave Ketchup) OR 1/3 cup tomato paste
  • 2 slices of gluten-free bread crumbled

Preheat oven to 400 degrees; grease an 8×10 baking pan with olive oil.  Mix all the ingredients in a large bowl until combined but try not to overmix so that the meat mixture stays tender.  I use a soup spoon to measure out the meatballs so that they are all about the same size.  Mine were approximately 1 1/2 inches in diameter and the recipe made 24 meatballs.  Bake in the prepared pan for about 45 minutes, in the middle of the oven so that the bottoms of the meatballs don’t burn.  Add the meatballs to the sauce.

Prepare your favorite pasta.  I use the red lentil and quinoa linguine which takes just about 8 minutes to cook and my husband thinks tastes good even though he doesn’t realize its gluten-free and contains protein.  After you drain your pasta, put it back in the cooking pot, add sauce and mix thoroughly.  Serve with the meatballs and feel free to sprinkle some grated mozzarella (non-dairy of course) over the top.