Tag: gluten free

Sausage and Vegetable Roast

This is a kind of suggestion-type recipe, throw in your favorite vegetables and ignore the ones you don’t like (or don’t want to do today).

Ingredients

  • Two medium-sized red potatoes
  • 1 head of broccoli (or cauliflower)
  • 2 bell peppers (use two different colors, for the look)
  • 1/2 pound green beans (a couple of handfuls)
  • 1 bunch of asparagus
  • 3/4 pound of sausage
  • Olive oil
  • 1/4 cup grated Parmesan cheese
  • 1/4 teaspoon red pepper flakes

Steps

  1. Heat up an oven to 400° F
  2. Cut up the potatoes into small (less than 1 inch) pieces. If they’re too big they won’t cook fast enough
  3. Cut up the broccoli, peppers, and asparagus into comfortably-bite-size pieces, and snap the stems off the beans
  4. Slice the sausage into “coins”
  5. Toss veggies, sausage, cheese, and spices into a large bowl with enough olive oil to lightly coat everything (a few tablespoons)
  6. Spread out onto a couple of pans
    1. Everything should be a single layer; doubling up will lead to a mix of burnt and raw bits
  7. Bake for 15 minutes
  8. Flip the veggies and reverse the pans top to bottom
  9. Bake for another 10-15 minutes

Serve with brown rice!

Variations

Swap in a cup of any of the following:

  • butternut squash
  • zucchini
  • sliced carrots
  • a sweet potato
  • turnip
  • radishes
  • sliced jalapeños
  • cherry tomatoes (cut in half)
  • red onions
  • mushrooms

Cup-Eggs, Keto style

Terrible photo including my nasty muffin tin. But they are very yummy.

We can take the long personal story as read, yeah? Straight into the recipe:

Ingredients:

  • 12 eggs
  • 2 or 3 glugs* of heavy cream
  • diced peppers (two colors, at least, for the pretty)
  • Mexi-cheese

What is a glug, you ask?Tip over the jug, and stop pouring when it has made the glug noise the stated number of times. Yes, it is a technical term!

Directions:

  1. Pre-heat the oven to 350.
  2. Mix all 12 eggs and the cream in a bowl using a whisk or a fork. It should get a little frothy, but not too bad.
  3. Pull out a muffin pan, and either spray the cups with cooking spray, or use cupcake papers (which is what I do because my muffin pans are ancient and rusty).
  4. Pour a roughly equal amount of egg/cream mixture into each cup.
  5. Drop some of the peppers into each cup.
  6. Drop a good-sized pinch of Mexi-cheese (or the shredded cheese of your choice) into each cup.
  7. Bake for 20 to 25 minutes.

Understand – these are all guidelines. You don’t need to use peppers (asparagus is yummy), or Mexi-cheese. If you can’t handle dairy, coconut oil is a great substitute. Try things! Make mistakes! Enjoy!

Last-Minute Chicken

This recipe is shamelessly copied from https://iwashyoudry.com/last-minute-chicken-recipe, which itself copied the recipe from “The Weekday Lunches & Breakfasts Cookbook.”

Ingredients

 

  • 2 teaspoons garlic powder
  • 1 ½ teaspoons onion powder
  • 2 teaspoons paprika OR smoked paprika
  • 2 teaspoons dried oregano
  • 1 ½ teaspoons black pepper
  • 1 teaspoon kosher salt
  • 3 pounds boneless skinless chicken thighs
  • Enough olive oil to coat chicken
  • 2 tablespoons fresh cilantro, chopped (optional)

Directions

  1. Combine the garlic, onion, paprika, oregano, pepper, salt, and olive oil into a freezer bag
  2. Toss in the chicken
    • Most pre-packaged chicken thighs get folded into themselves, so be sure to spread them out as you put them into the bag so they get evenly coated
  3. Seal up the bag and mix everything thoroughly
  4. Heat up a grill pan over medium-high heat, or a grill, while the chicken steeps in it’s spices
    • If using a grill pan, add some olive oil to coat the bottom of the pan – but be sure to use a splatter guard
  5. Cook the chicken until not pink throughout, about 5 minutes on the first side and three or four minutes on the other side

Garlic Roasted Potatoes

This is a great side for pretty much any meat dish, especially on a cool fall day.  The smaller, skin-on potatoes are tasty and not nearly as bad for you as a full-size, peeled and boiled starch-bomb white potato.

Ingredients

  • 3 pounds of small red, white, and/or purple potatoes
    • Lots of supermarkets carry 2- and 3-pound bags of mixed, pre-washed small potatoes, which is really handy if you want more colors
  • Olive oil
  • 6 cloves of fresh garlic, crushed
  • A couple of shakes of black pepper
  • a pinch of salt
  • 2 tablespoons of minced fresh parsley (optional)

Steps

  1. Preheat your oven to 400° F
  2. Halve and/or quarter your potatoes; chunks should be roughly between 1 and 3 cubic inches
  3. Toss the chunks into a freezer bag with the remaining ingredients, adding enough olive oil to coat the potatoes, then mix in the bag
  4. Spread the potatoes into a single layer on a pan or baking stone
  5. Bake for an hour, flipping everything over at least once to keep things from scorching

Tuscan Chicken

I took a risk and made this for the first time to serve to my mother-in-law. (hi Joan!)  It came out awesome with a half-hour’s worth of work, including prep.

tuscan chicken as served
I messed up and failed to notice that the peacock design was upside-down. Otherwise, this is one of the best presentations I’ve made for a completed recipe.

By itself it’s very keto-friendly, but it screams to be served with a pasta side.

Ingredients

  • 2 pounds boneless skinless chicken breasts, thinly sliced
  • Olive oil
  • 2 cups heavy cream
  • 1 cup chicken broth
  • 2 teaspoons garlic powder
  • 2 teaspoons Italian seasoning
  • 1 cup Parmesan cheese
  • 2 cups spinach, chopped
  • 1 cup sun-dried tomatoes, chopped

We made this in a 14″ cast-iron skillet, which was the perfect size.

Steps

  1. In a large skillet add olive oil and cook the chicken on medium high heat until no longer pink, maybe 3-5 minutes per side.
  2. Set the chicken aside on a plate, wipe down excess oil from the skillet.
  3. Add the heavy cream, chicken broth, garlic powder, Italian seasoning, and Parmesan cheese.
  4. Whisk or stir over medium high heat until it starts to thicken.  Keep the sauce in motion so it doesn’t caramelize and burn into the pan.
  5. Add the spinach and sun-dried tomatoes; let it simmer until the spinach starts to wilt.
  6. Add the chicken back to the pan and simmer for a couple of minutes.

Pairs very well with rotini or egg noodles.

Source: https://therecipecritic.com/creamy-tuscan-garlic-chicken/

Egg Roll in a Bowl

 

eggroll in a bowl

Egg Roll in a Bowl

The classic egg roll stuffing, without the deep-frying
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Servings: 5
Course: Side Dish
Cuisine: Asian
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp Sesame oil
  • 1 pound Ground pork Ground chicken or turkey work well, too
  • 1 Onion, white, small Chopped or diced
  • 3 cloves Minced garlic
  • 1 tbsp Ginger Fresh minced or mashed
  • 14 oz Coleslaw mix, dry that's one bag of pre-made coleslaw cabbage
  • 3 tbsp Soy sauce Reduced sodium is fine
  • 1 tbsp Rice wine vinegar
  • 1 tsp Sesame seeds optional

Equipment

  • High-sided skillet

Method
 

  1. Heat a tablespoon of sesame oil in a large skillet over medium-high heat.  Add in the meat and onions.
  2. When the meat is nearly done and onion is soft and translucent, stir in garlic and ginger.  Cook for a few more minutes, stirring on occasion.
  3. Dump in soy sauce, rice wine vinegar, and slaw.  Stir frequently until everything is well-mixed, the soy sauce and rice wine vinegar reduce,and the slaw softens up.
  4. Season with salt and pepper to taste, and sprinkle with sesame seeds.

Notes

Egg roll in a bowl is a family favorite.  It tastes great while being reasonably healthy.
It’s a pretty low maintenance dish, so you can easily cook it alongside other things. Bagged slaw saves a ton of time.
This makes a pretty good meal by itself, or goes great as a side dish.
Substitute soy sauce with a gluten-free variety to make it gluten free.
This recipe is adapted from http://theskinnyfork.com/blog/chicken-egg-roll-bowl

 

Super-Quick Teriyaki Chicken

Ingredients

Sauce

  • 1/3 c. soy sauce
  • 1/4 c. rice wine vinegar
  • 1 tsp. sesame oil
  • 1 1/2 tbsp. honey
  • 2 cloves garlic, minced
  • 2 tsp. finely minced fresh ginger
  • 2 tsp. cornstarch

Substitute soy sauce with a gluten-free variety to make it gluten free.

Everything Else

  • Extra-virgin olive oil
  • 1 lb. boneless skinless chicken breasts, cut into bite-sized pieces
  • Salt and pepper to taste
  • Sliced green onions, for garnish

Steps

  1. Mix the sauce
    1. In a medium bowl, combine:
      • soy sauce
      • vinegar
      • sesame oil
      • honey
      • garlic
      • ginger
      • cornstarch
    2. Whisk until smooth.
  2. Heat oil in a large skillet over medium heat
  3. Add chicken to skillet and season with salt and pepper. Cook until golden and almost cooked through, about 10 minutes.
  4. Pour sauce over chicken and simmer until sauce has thickened slightly and chicken is cooked through.

Goes really well with rice and a veggie.

Originally from https://www.delish.com/cooking/recipe-ideas/recipes/a54003/easy-teriyaki-chicken-recipe/

Breakfast Casserole

breakfast casserole - finished product
Breakfast Casserole

Ingredients

  • 1 pound of frozen hashbrowns (about 1/2 package)
  • 1/2 pound sausage (we like spicy chicken, but pork or another kind is good too)
  • 1 small/medium onion, diced
  • 1/4 bell pepper (any color) (optional)
  • handful of sliced mushrooms (optional)
  • 5 eggs
  • 1/2 cup of milk
  • 1/2 tablespoon garlic powder
  • 1-2 cups mexican cheese
  • black pepper to taste

Steps

  1. Preheat oven to 350°
  2. grease a 1-2 quart baking dish
  3. Brown the sausage, onions, and peppers/mushrooms/what-have-you in a skillet over medium heat
  4. Whisk the eggs, milk, garlic powder, and pepper
  5. Spread the hashbrowns into the baking dish
  6. Pour the egg mixture over the hashbrowns
  7. Layer down half the cheese – enough to cover the hashbrowns
  8. Spread out the sausage mixture
  9. Layer down the rest of the cheese – enough to cover everything
  10. Cover with aluminum foil and back for an hour
  11. Uncover and bake for another 10 minutes to brown the cheese a little

Makes 5-6 servings.  Serve with a dollop of sour cream on top!

A Billion Baked Fish Recipes

Baked Fish — More than a Billion Recipes (5x12x3x12x11x12x5x12x12x6 = 1,231,718,400)

From http://www.reddit.com/r/AskCulinary/comments/19x3ak/should_modern_recipes_be_consultative_or/c8s3gqz (Ken-G)

I call this a recipe template. It is a spreadsheet but shown below in text outline format.

Container (choose 1 of 5)

  • Au Gratin Pan
  • Baking Dish
  • Foil
  • Parchment
  • Single Serve

Fish (choose 1 of 12), guideline 1 pound

  • Bass/Branzino
  • Cod
  • Dorado/Mahi Mahi
  • Grouper
  • Halibut
  • Roughy
  • Salmon
  • Scallops
  • Shrimp
  • Snapper
  • Sole/Flounder
  • Tuna

Fat (choose 1-2 of 3), guideline 2-4 Tbsp

  • Butter
  • Olive Oil
  • Mayo

Liquid (choose 2-3 of 12), guideline 1/2 Cup

  • Lemon Juice
  • Lime Juice
  • White Wine
  • Sherry
  • Balsamic Vin
  • Milk/Cream
  • Soy Sauce (look for gluten-free if needed)
  • Fish Sauce
  • Rice Vinegar
  • Mirin
  • Sesame Oil
  • Teriyaki Sauce (look for gluten-free if needed)

Extras (choose 0-3 0f 11), guideline <1/4 Cup

  • Onion
  • Garlic
  • Ginger
  • Green Onion
  • Bacon Bits
  • Capers
  • Jalapeño
  • Olives
  • Marmalade
  • Shallots
  • Sugar/Honey

Fruit/Veg (choose 0-2 of 12), guideline – not too much

  • Tomato
  • Mushrooms
  • Bell Pepper
  • Mango
  • Pineapple
  • Cajun Trinity
  • Creole Mix
  • Parsley/Cilantro
  • Pesto
  • Salsa(Red/Green)
  • Sambal
  • Tabasco

Cheese (choose 0-1 of 5), guideline 1/4-1/2 Cup

  • Parmesan
  • Romano
  • Jack
  • Cheddar
  • Feta

Spices/Herbs (choose 2-3 of 12), guideline 1/2 tsp each

  • Salt & Pepper
  • Basil
  • Cayenne
  • Cilantro/Coriander
  • Cumin
  • Garlic Powder
  • Mustard(Dry/Wet)
  • Oregano
  • Paprika
  • Red Chile Flakes
  • Thyme
  • Wasabi

Crust (choose 0-1 of 12), guideline <1 Cup

  • Coconut
  • Corn Flakes
  • Cornmeal
  • Flour/Egg Batter
  • Panko/Bread Crumbs (look for gluten free if needed)
  • Almonds
  • Cashews
  • Macadamia
  • Pine Nuts
  • Pistachios
  • Sesame Seeds
  • Walnuts

Oven Setting (choose 1 of 6), guideline Hotter=Crispier

  • 325° 30-40 min
  • 350° 20-30 min
  • 375° 15-20 min
  • 400° 10-15 min
  • 450° 8-10 min
  • 500° 5-8 min