Monday, December 18, 2017

Gluten Free Turkey Pot Pie


Note: This recipe is also mostly dairy free, as well, because I use almond milk (I'm allergic to cow's milk), but the cream of mushroom soup has some cream in it (mostly water and mushrooms, though, interestingly, so it doesn't bother me as much as cow's milk does). Try here or homemade dairy free cream of mushroom soup

As I said in my last entry, Turkey, Stuffing, and Poutine, I bought and cooked an entire turkey. Now I have a bunch of turkey leftovers! So I made my own version of an old Bisquick recipe for chicken pot pie, Gluten Free Turkey Pot Pie.

Ingredients:
  1. 1 cup diced, cooked turkey
  2. 1 can condensed cream of... soup (I use mushroom because my husband is allergic to cream of chicken, the more usual option)
  3. 1 2/3 cup frozen or canned mixed vegetables (I typically use frozen)
  4. 1 cup gluten free baking mix (or regular baking mix if you don't need GF)
  5. 1/2 cup milk of your choice (I use unsweetened vanilla almond milk)
  6. 1 egg
Preheat oven to 400F.

The Filling:
In a large mixing bowl, combine the turkey, condensed cream soup, and mixed vegetables. Spread this mixture evenly in a 9x9 glass baking dish.

The Crust:
In the same or another bowl, combine the baking mix, milk, and egg. Spread this evenly atop the turkey-soup-veggie mixture in the same 9x9 pan.

Bake for 30 minutes. The crust should be golden (or as near as possible).

The Result:
The gluten free crust didn't brown like the chicken pot pies I used to make, and it was a tad on the chewy side (Bisquick and Jiffy Mix fluff up nicely!), but I liked it anyway. While it's true that gluten free can't be exactly like wheat products, I don't feel like I'm settling. This was a tasty pot pie!

Monday, December 4, 2017

Turkey, Stuffing, and Poutine

After Thanksgiving, turkeys were buy-one-get-one-free at Meijer. One good-sized turkey can easily feed a pair of people for a week, but I didn't need two, so I texted my good friend and former food cohort Kimmy to see if she wanted a turkey for her and her fiance. Heck yeah she did! So I asked my husband Greg if we could get the turkeys.

"What are we going to do with a turkey?" he asked.

"Eat it," I answered. Duh.

So we got two turkeys, and I passed one off to Kimmy the next day.

I hosted an orphan Thanksgiving dinner once in California, so I have roasted a turkey once. It's not as intimidating as I'd always been lead to believe, it just takes quite a bit more time than a smaller bird like a chicken and preparation. For a solid reference page, check out How to Cook a Turkey: the Simplest, Easiest Method.

A turkey also requires sides. One of my favorite foods, possibly because we only got to eat it once or twice a year growing up, is stuffing, so making stuffing was a no brainer for me. Unfortunately, when I went to the store to buy gluten free stuffing, the power was out and the store was closed, so I had to go to Meijer, where I could not find gluten free stuffing (no surprise). Rather than drive all over town looking for it, I decided to get corn stuffing, which still has wheat, but hopefully not as much and I won't feel too awful after I eat it.

Several weeks ago, we made a poutine bar for a party we hosted, and we still had bags of cheese curds and a container of turkey gravy, so I decided to make more poutine as another side for the turkey. Gravy is another thing we only had a couple of times a year growing up reserved for turkey dinners or Yorkshire pudding, so gravy is another special treat for me. Greg doesn't generally like gravy, but he does love poutine.

The turkey gravy from Trader Joe's is not that great, so I suggest either making your own or trying a different brand. Despite the less than thrilling gravy flavor, I poured it on everything, even the turkey, which was pretty moist and didn't require it. The Meijer-brand corn stuffing was oddly grainy, but otherwise tasted fine.

The skin on the turkey was crispy - just the way I like it! - seasoned lightly with salt and pepper and rubbed down with olive oil. It took about 3.5 hours to cook, so I camped out in the kitchen to take advantage of the cozy warmth while getting some work done. (I do not enjoy winter weather.)

The day after our turkey feast, I had one of the legs for lunch, along with more stuffing. I have plans for turkey pot pie, maybe a turkey casserole, and definitely turkey soup, which can also be frozen for future quick dinners. Greg can have the turkey sandwiches. I'm still iffy on the taste and texture of gluten free bread.

If you have any turkey recipes or tips to share, or have a favorite gluten free bread or stuffing suggestion, please comment below and help a sibling out!

Sunday, November 5, 2017

How to Hide a Serving of Vegetables Inside Meatloaf


I have often said on this blog that I am huge fan of all-in-one meals. If I had the time to make a main dish plus one or two involved and interesting side dishes, I would, but I don't, so I make stews, casseroles, skillets, and one-pan dinners. (Click here for some of my favorite easy chicken recipes.)

A dish that probably isn't first to mind when brainstorming such dishes is meatloaf. Yes, it is possible to sneak a full serving of vegetables into meatloaf. Here are some of my suggestions. Mix and match or, if feeling adventurous, try them all! 

Also, I recommend substituting bread crumbs with almond meal for a paleo- and gluten free-friendly option. (It probably adds some healthy things, as well, being almonds and all.)

  1. Shredded carrots 
  2. Chopped onions
  3. Shredded zucchini
  4. Chopped celery
  5. Shredded turnips
  6. Chopped or shredded squash
  7. Chopped green beans
  8. Chopped bell peppers
  9. Chopped mushrooms (not a vegetable, but tasty)
  10. Corn kernels (technically a grain)
With a food processor, you could probably cook up any vegetable or veggie medley, spin it into tiny bits and sneak them into the ground meat mash. The possibilities are endless. Enjoy experimenting!


Monday, April 17, 2017

Two Vegetarian Pasta Recipes That You Need to Try

My schedule has been packed with the new issue of the Crazy Wisdom Community Journal coming out May 1st. But I'm back to share with you these two fantastic recipes I recently made. They were introduced to me via those ubiquitous recipe videos that flood across Facebook. These two looked not only tasty, but super easy. And they were!

1) Cheesy Pierogi Lasagna


Pierogi Lasagna is the most beautiful of international marriages. It's also great for me (Italian) and my husband Greg (Polish). Also, it's vegetarian! And so rich and cheesy... Mmm... I was surprised how easy this recipe was to make. It took less than an hour and fed us for three days (one dinner and two lunches).

Find the recipe here at 12tomatoes.com.

2) One-Pot Spinach Pasta


This recipe I made vegetarian because we were out of chicken, and I don't think it hurt the recipe at all. Maybe I ended up with a little bit extra sauce, but really, is that such a bad thing? Just get some garlic bread and sop it up! And again, super quick and easy recipe (even more so without the meat). I find myself craving this dish even now, weeks later. I might have to run out to the store after posting this and buy the ingredients so I can make it for dinner again, it was that good. This maybe fed us for two days because I was like NOMNOMNOMNOMNOM and before I knew it, it was gone. Sigh...

Find this recipe on Buzzfeed.

Wednesday, March 1, 2017

Rice Pilaf With Roasted Red Peppers and Peas

The recipe in the book the Vegan Table: 200 Unforgettable Recipes for Entertaining Every Guest at Every Occasion by Colleen Patrick-Goudreau is actually "Orzo Pilaf With Roasted Red Peppers and Peas," but after checking two grocery stores, we couldn't find orzo, so Greg got Arborio rice instead. This is a terrific book that Greg picked up from the library. I've been wanting to incorporate more meatless meals into our diet for a while (an inconsistent work schedule makes this difficult), and there are so many simple, delicious-looking recipes!

Because I am short on time, I took a picture of the page so you can see the recipe with instructions. And please buy the book and support the author if you like what you see! (Click on the picture to enlarge it.)


As I said, it's an easy recipe mostly comprised of ingredients that I already had on hand. And if, like us, you can't find orzo, the Arborio rice was a fine and tasty substitute. Oh, and I used regular organic green peas because I didn't see baby green peas either, but I feel like this may be a minor substitution.


If you don't care about having a meatless meal, you could easily use this as a side dish. Also, it reheats well, so you can pack it for work lunches.


Look how colorful that is! Truly, this is one fine dish.

Monday, February 20, 2017

I Quit Sugar's Mexican Chicken and Sweet Potato Boats

What I like about the I Quit Sugar food philosophy is that it's full of sweet stuff! Like sweet potatoes. Super sweet! Here is the recipe for Mexican Chicken and Sweet Potato Boats.

This recipe was both really easy and very tasty - my favorite kind! The chicken itself was a little weaker on the flavor end, which means next time I think I will either use more spices or let it sit longer in the spices in hopes it will better absorb them. It could also have been just not particularly flavorful chicken, though I do generally find chicken thighs more flavorful than chicken breasts. Juicier and all that.


Since neither Greg nor I are fond of kale (except kale chips - I love kale chips), I used the Earthbound Mixed Baby Greens since Meijer was out of just spinach.


The sweet potatoes were packed with flavor! I love sweet potatoes. (I love sweets.) My mother used to mash them with butter when I was growing up, and Greg often slices and bakes them into steak fries. High in antioxidants, they go well with both chicken and greens.

I enjoyed this dish because it was a unique take on the all-in-one meal (two sides mixed in with a protein). It's also pretty filling. If you like sweet potato skins, you could pick it up and eat it like a taco, once it's cool enough to pick up. Once the weather is warmer, this might be a fun dish to put on the grill.


Mmm... 

Wednesday, February 15, 2017

Break Week

I have a lot going on this week, so rather than post something of my own creation, I am choosing to share one of my favorite poems that just happens to be about food... Or is it?



This Is Just To Say
by William Carlos Williams

I have eaten 
the plums 
that were in 
the icebox 

and which 
you were probably 
saving 
for breakfast 

Forgive me 
they were delicious 
so sweet 
and so cold