Archive for ‘tried and true’

February 24, 2016

Crock pot chicken musakhan

Well, I’m getting ready to take over most of the weeknight suppers (or at least that’s the plan). This means I’m on the hunt for crock pot meals, as my husband is pretty undeniably the better cook (and definitely the one who enjoys it more – anything more than zero would be more, ha!) but I can usually not screw up something in the crock pot. We’ve got a couple that we like already, but I decided to hunt around for new ones to try as well. This one caught my eye – already gluten & dairy free. Stage 2 for Feingold because of the cloves, but those are okay for us. Original recipe found here: http://blog.stuffimakemyhusband.com/2013/07/crock-pot-chicken-musakhan.html

Update: Tried this one. It was weird dumping smells that reminded me of holiday baking in a pot with chicken and onions. I was sure I would end up not liking it. Uh.. wrong. I LOVED it. And so did everyone else, with the exception of maybe Elliot (who is always hit or miss. One day he’ll love something, the next it’s dead to him.)

CROCK POT CHICKEN MUSAKHAN
Serves about 6

INGREDIENTS

  • 2.5 lbs boneless skinless chicken (she used thighs, we’ll use breasts)
  • 2 onions, halved lengthwise and thinly sliced
  • 1.5 Tbs olive oil
  • 0.5 oz (weight) ground sumac
  • 1 tsp cinnamon
  • 1/4 tsp ground allspice
  • 1/4 tsp ground cloves
  • Big pinch saffron (optional, but nice)
  • Handful of pine nuts
  • Fresh mint for garnish (optional)
  • Salt and pepper

DIRECTIONS

  1. In a large microwave safe bowl, combine the onions, olive oil, sumac, cinnamon, allspice, cloves, and saffron. Microwave for 2.5 minutes, stir, then microwave for another 2.5 minutes. If you don’t mind dirtying a pan, you can of course saute the onion and add the spices, I just like this shortcut when I’m using the slow cooker. (This is copied from the link above. I really like this lady. She speaks my language. Easier dishes and not turning on the stove? Sold.)
  2. Dump the chicken into the slow cooker. Season liberally with salt and pepper. Add the onion mixture and stir, nestling the chicken in the onions.
  3. Cook on low for 6 hours or until done. When ready to serve, saute the pine nuts in a bit of olive oil over medium-high until browned. (And now we have to saute. Well.. it can’t all be perfect.) Finely chop the mint. Taste and add more salt and pepper to the chicken if desired. Serve topped with mint and pine nuts.
April 27, 2015

Bacon Meatballs

We came across this recipe: http://paleomg.com/superbowl-snacks-bacon-meatballs-mango-honey-mustard-sauce/ when hunting for SuperBowl snack food ideas. Bacon meatballs? Uh, yes please! We didn’t bother making the dipping sauce that was posted with it (mango honey mustard, head over to the link if you want that), but loved ’em plain. Or with BBQ. Or with ketchup. Or with spicy brown mustard. (I’m Team Plain myself, but everyone liked the meatballs no matter what they put them in.)

Ingredients
For the balls:
  • 1.5lbs ground beef (or any other ground meat you see fit)
  • 6 slices of bacon, cut into 1 inch pieces (we use Hormel Natural Choice)
  • ½ yellow onion, diced
  • 1 egg, whisked
  • ¼ cup almond flour
  • 1 teaspoon cumin
  • ½ teaspoon chili powder (this is stage 2 for Feingold folks.. you could try just more cumin/black pepper for stage 1)
  • salt and pepper, to taste
Instructions
  1. Preheat your oven to 350 degrees.
  2. Put a large skillet over medium heat and add your diced bacon to it.
  3. Once bacon has rendered some fat in the pan, add your onions. Mix together and poke at it randomly to make sure the bacon and onions don’t burn. Once bacon is cook through, add the bacon and onions to a plate with a paper towel on it to cool and soak up some excess fat.
  4. Now add your ground beef to a large bowl, then add your cooled bacon and onions, along with egg, almond flour, and seasonings.
  5. Use your hands to mix all that goodness up thoroughly.
  6. Now roll into little bite size balls and place on a parchment paper lined cookie sheet.
  7. Bake for around 10-15 minutes, depending on the size of the meatballs.
October 24, 2014

Breakfast Bowls

This site’s on a roll. http://www.budgetbytes.com/2013/06/country-breakfast-bowls-freezable/ Here’s how we’ll switch it to be Stage 1-Friendly, and as available for Elliot (GFCF) as possible.

Ingredients

3 lbs. russet potatoes
1 Tbsp olive oil (plus enough to cook eggs)
1 tsp smoked paprika cumin
½ tsp garlic powder
½ tsp salt
Freshly cracked pepper
9 large eggs
2 Tbsp butter (we cook our eggs w/ oil so they’re casein-free in case the little guy decides to try some)
1½ cups salsa (optional, won’t do with the Stage 1 kiddo)
1½ cups shredded cheddar cheese

Instructions

Preheat the oven to 400 degrees. Wash and cut the potatoes into one-inch cubes. Place the potato cubes in a large bowl and add the olive oil, smoked paprika, garlic powder, salt, and some freshly cracked pepper. Toss the potatoes until they are well coated in oil and seasoning.
Line a baking sheet with foil and give it a light spritz of non-stick spray. Spread the potatoes out over the baking sheet so they are in a single layer. If they don’t fit, prepare a second baking sheet and divide the potatoes between the two. Roast the potatoes in the preheated oven for 45min to one hour, or until they are tender and golden brown. Stir the potatoes once, about half way through.
When the potatoes are close to being finished, crack the eggs into a large bowl and gently whisk them. Scramble eggs in large skillet over med-low heat until they are mostly solid, but still moist in appearance. Be careful not to over cook the eggs at this point because they will cook further upon reheating the breakfast bowls.
To assemble bowls, divide the roasted potatoes between 5 bowls (no way are we getting leftovers – ha!). Add salsa to the bowls of those who want it (not Feingold Stage 1). Divide the scrambled eggs among the bowls and then top with about ¼ cup of shredded cheese for those who can have dairy (or add Daiya on Elliot’s).

Variation: Dice ham to add in the eggs as well. We know Elliot gets closest to eating eggs that way, plus it would make it more of a full meal.

October 24, 2014

PB Banana Dessert Quesadilla

My kids will think they’ve gone to heaven. Ha! Seen here: http://www.budgetbytes.com/2013/05/peanut-butter-banana-quesadillas/

Spread a tortilla (flour for most of us, corn for GF Elliot) w/ peanut butter. Slice a banana very thin and put the slices on one half of the tortilla. Sprinkle with chocolate chips & fold closed. Cook on med-low heat until magically delicious.
(Brands we use: Azteca tortillas, Jif PB, Guittard chips for us dairy-eating folk, Enjoy Life chips for the dairy-free little dude)

October 7, 2014

Stage 1 dinner ideas

Pot roast – meat, carrots, onions, potatoes, celery.. any of that is fine. Trying to hunt down broth brands (or deal with making my own). Pacific Organic chicken broth, Imagine beef broth

Grilled chicken – chicken, salt, pepper, olive oil (Bertolli, Pompeian).

Chicken salad – chicken, mayo, spicy brown mustard, pepper, cashews.

Tuna salad – tuna (Starkist Chunk Light in Water), mayo (BestValue/Helmann’s, Spectrum Naturals), spicy brown mustard (Gulden’s, Great Value, Hy-Vee).

Scrambled eggs w/ cheese & ham (Hormel or Cure 81).

Burgers – use mayoli for condiment.

Cheesy pork chops – salt & pepper chops, cover w/ cheese (Sargento 4 Cheese Mexican blend)

Maid rites – if we can find an okay broth, he could have it on Hawaiian bread/buns

Quesadillas – Azteca tortillas, cheese, whatever meat/veg we have on hand.

Fruits eliminated on Stage One: apples, apricots, berries, cherries, currants, grapes & raisins, nectarines, oranges, peaches, plums & prunes, tangerines.
Spices eliminated on Stage One: cloves, oil of wintergreen, red pepper, paprika, cayenne & chili powder.
Vegetables eliminated on Stage One: cucumbers & pickles, peppers (bell & chilies), tomatoes.
Nuts eliminated on Stage One: almonds.

January 24, 2013

Loaded Potato Soup

Well, our favorite mashed potato recipe makes quite a bit, so we always have leftover. While they’re good as just mashed potatoes again the next day, I stumbled upon a recipe that uses leftover mashed potatoes to make a delicious soup here. I’ll copy our version here just to keep all our favorites in one spot for us, but it doesn’t vary terribly much from the original. It is adapted to gluten-free, but it’s definitely not casein/dairy-free. That’s not an issue for us right now because the dairy-free one is quite anti-soup. Anyway, onto the yummyness..

3 cups leftover mashed potatoes
3 cups chicken broth (we use Pacific)
1 cup milk (Silk Almond Milk is what we usually have on hand, but regular works. Check list for Feingold approval)
2 tbsp butter (Land O Lakes is what we use here)
1/4 cup any gluten-free flour
onion powder to taste
3 cloves garlic, minced
3 tsp mustard (Gulden’s/HyVee spicy brown, Annie’s Dijon)
1 cup cheddar cheese, grated (Crystal Farms)
salt and pepper to taste

Toppings:
grated cheddar cheese
crumbled bacon bits (Wellshire, or cook/crumble your own Hormel Nat Choice)
chopped cilantro

Melt the butter in a saucepan over low heat. Add the garlic and onion powder. Sautee a couple minutes. Stir in the dijon mustard. Add the flour. Stir for about a minute just to get rid of the raw flour taste. Stir in the mashed potatoes. Pour in the chicken broth and milk. Keep stirring until there are no more lumps. Cook for 10-15 minutes, occasionally stirring, until nice and thick. Add the grated cheese. Stir until the cheese is melted and incorporated into the soup. Season with salt and pepper.

Top potato soup with bacon crumbles, chopped cilantro and more grated cheese. This soup is deliciously thick, and warm, and cozy. And did I say delicious? Seriously, I’m not a soup person, but this soup.. I could eat it for days (except we never have leftovers. Which is funny, if you think of it, me wishing for leftovers of our leftover potatoes.. hehe..)

August 13, 2011

Parmesan Mashed Potatoes

This and the pork chop recipe below were found here: click! This is our adaptation to make it make it dairy-free for our little guy now that he’ll eat mashed potatoes a bit. (If there’s no need for dairy-free, just use regular versions of butter & milk).

Ingredients

4 lbs cubed potatoes (peel ’em if you want, I don’t bother. We don’t mind the skin.)
5 Tablespoons butter (Earth Balance vegan sticks for us to keep it dairy-free)
6 cloves minced garlic
1- 1 1/2 Cups warm milk of choice (plain almond milk is what we use)
1 Tablespoon salt, or to taste
1 teaspoon fresh cracked black pepper, or to taste
up to 1 cup fresh grated Parmesan cheese (optional)

Directions

Place potatoes into a large pot of cold water. Place onto stove top over high heat and bring to a boil. Once water is boiling, cook for 10-12 minutes or until potatoes are fork tender. Drain and transfer to the work bowl of a stand or electric mixer. Mix on low until potatoes are mashed then add butter, garlic, milk, salt and pepper. Season to taste if needed. For thinner mashed potatoes add more milk, slowly until your desired consistency. This is where I scoop out a small serving for my youngest, as it’s still dairy-free at this point. Then to the rest still in the mixer, I add the cup of Parmesan cheese and mix a bit longer. I’ve tasted it without the cheese and it’s still yummy and flavorful.. I just love me some cheese. 😉

NOTES:
This makes a TON of potatoes. We used it as a side three times the week I made it. It reheated well and was enjoyed by all. We’ve also used leftovers to make a delicious loaded potato soup, which is decidedly NOT dairy-free. (Which is alright because the little one shuns any type of soup so far.) This could be Stage 1 if we use non-almond milk.