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.

  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!

How can you tell of a soup is allergen free when it doesn't say on the label? The best way is to make it yourself (it's really not that hard). But if you don't have time for that, try writing to the soup maker and asking what is in their soups. It's possible condensed soups are gluten free if a non-wheat-based thickener was used, but you won't know for sure unless you ask. A lot of people online have shared that their preferred way of making quick and easy cream of mushroom soup is to buy Progresso's mushroom soup, then thicken it themselves with the starch of their choice. 

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

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.


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 
for breakfast 

Forgive me 
they were delicious 
so sweet 
and so cold

Monday, February 6, 2017

Broccoli Cheese Chicken Bake from the Pinning Mama

To be build on last week's easy chicken recipes post, here is another super easy, super quick all-in-one (unless you want to add rice, like I did, noodles, or potatoes to go with) chicken dinner from the blog Pinning Mama

She uses a Campbell's Oven Sauce packet, which I don't keep on hand. I did, however, have her substitution suggestion of condensed cheddar broccoli soup. I used only one can since I was only using two chicken breasts. 

Here is my pared down version:
  • 2 non-frozen chicken breasts
  • half a package of frozen broccoli florets
  • 1 can condensed cheddar broccoli soup
  • half a package of finely shredded cheddar cheese
This is the order in which you layer them in your pan. (I used a glass pie dish because that is what was clean.) I popped it uncovered into the pre-heated to 400°F oven and set my kitchen timer for 50 minutes.

We got to use our brand new meat thermometer (from finishing off one of wedding registries), so the chicken was nice and tender! I really liked this flavor combination, but I think next time, I'd season the chicken with a little salt and pepper before pouring on the frozen broccoli florets. The chicken just tasted bland next to the richness of all that cheddar.

But for a simple and satisfying dinner that only took an hour to prepare and cook, A+.

Monday, January 30, 2017

Some of My Favorite Easy Chicken Recipes

Due to being raised without beef and pork, resulting in a sensitivity to both (I completely avoid pig products, but beef is usually OK for me now), chicken is my main source of meat, and I am always looking for new and interesting ways to cook it. It's not always easy, so I thought I'd share some of my favorite recipes that I have found in case there are others also looking for some new chicken recipes.

1) Chicken Paprika

I found this recipe on Pinterest courtesy of the blog Chef in Training. One of my favorite things about this dish is not how flavorful it is - and it really is! - but rather how simple. These are all ingredients I have on hand in my kitchen, though I do substitute vegetable bouillon for chicken since Greg, my husband, is allergic to chicken broth (which complicates a lot of chicken recipes). 

2) Creamy Crockpot Chicken Stuffing and Green Beans

This one pot slowcooker meal comes to us from the blog Family Fresh Meals. I love all-in-one meals. (You'll note I have a ton of casseroles in my blog.) I also love stuffing. It's my favorite part of Thanksgiving. This recipe is reminiscent of Thanksgiving dinner, but totally fine to eat year round without being at all weird.

3) One Pan Chicken Dinner

Here's another all-in-one chicken-based meal from MyFridgeFood using green beans and potatoes as sides. Five ingredients and only an hour in the oven. Magnificent! 

4) Chicken, Salsa, and Cheese

This is a recipe I grew up eating, and I have posted about it here on my blog. I like to think of chicken as a blank canvas, and there is a lot you can put on it. Like this variation with BBQ sauce rather than salsa in BBQ Chicken with Cheddar and Bacon or Pizza Chicken with pasta sauce in place of salsa and shredded mozzarella as the cheese. But the dish that introduced me to this concept was the salsa and cheddar version, so it's a classic.

5) Chicken Cheese Casserole

Another classic chicken dish in the Coburn household was the Chicken Cheese Casserole, or Chicken Cheese Stuff as it was usually called. In case you weren't aware and couldn't guess, chicken and cheese go beautifully together. And this casserole is versatile because you can include or exclude your vegetable of choice. I really liked it with asparagus, but broccoli or green beans would also work well. 

Aw man, now I'm hungry. 

Monday, January 23, 2017

Zucchini Fritters

January is not the best month for zucchinis. But I love zucchinis, and when I came across this recipe in the book I Quit Sugar, I thought it sounded delicious and wanted to try it. It's like a hashbrown patty, but with zucchini instead of potatoes. As pointed out in Fl!p Your K!tchen (which also has this recipe) you can actually use just about any vegetable; all you need to do is be able to grate them. (There are a dozen more online at least.)

As I said, I used zucchini in January, so I grated five or six of them with my hand-grater because they were so small. I ended up with about two to three cups of shredded zucchini. Made in season, three or four zucchini should suffice. Zucchini is one of the things I insist on growing in my garden, so I am excited to try this in-season with fresh zucchini from the garden!

Other Ingredients
  • 3 eggs
  • 2 T flour
  • dashes of salt and pepper to taste
  • oil or fat of choice for the pan
First, whisk the flour, eggs, salt and pepper, then combine with the zucchini. 

Next, grease a frying pan and set to medium heat. I actually used avocado oil for this one because we happen to have some on hand and I wanted to try it, but coconut oil, olive oil, butter, ghee, or cooking spray should all work. Use what you're used to. 

Once the pan is heated, spoon dollops of the zucchini mixture into the pan, sort of like you're making pancakes. Also like pancakes, you want to let the first side cook for a few minutes before flipping it to let the other side cook. You're going for golden, crispy brown. 

That's it. Eat plain, or with a dollop of plain yogurt or sour cream and chives, possibly applesauce, cheese. The same things you'd put on latkes or potato pancakes should work here, as well. 

This is one of those dishes that can be made for any meal. I think we made it for dinner, but I'd eat them for breakfast, too, and I think it'd be fun to experiment with different herbs and mixing in other vegetables like shredded carrot. 

Recipes I can play with are the best!

Tuesday, January 17, 2017

Cream of Leftover Green Beans Soup

Last week, while making béchamel sauce, I learned that béchamel sauce is used as a base for cream of whatever soups. Of course, when I looked up recipes, none of them required me to make béchamel sauce first as such, so I had to improvise. Like using half a tub of leftover green beans from KFC that didn't look so appetizing on their own. It really wasn't very hard. Here is what I did:

  • Bring all of the above ingredients to a boil, then lower the temperature to a simmer and cook for about ten minutes.
  • Slowly pour soup mixture into 2ish cups of béchamel sauce, stirring constantly.
  • Simmer for a few minutes, then serve.
I say 2ish cups of béchamel sauce because that is about what I ended up with after making the previously posted recipe. I also got about 3 servings of soup.

The flavor was, obviously, quite nutty, and texture not as creamy as if I'd been able to strain it. (I've since purchased cheese cloth, but have yet to use it.) I liked it, though! The nuttiness added some substance to what is generally a subtle taste. Cream soups can be rich, but I don't think of them as packed with flavor like a marinara, chili, or masala.

I would consider making this soup again with other vegetables (soup is a wonderful dish for leftovers), but maybe without making the nut milk first. I'd prefer to use ingredients already on hand. That is how leftovers usually work.

Monday, January 9, 2017

Nut Milk and Béchamel (White) Sauce

So the first two lessons in Fl!p Your K!tchen by Liza Baker are nut milk and béchamel sauce (also known as white sauce). I Quit Sugar: Your Complete 8-Week Detox Program and Cookbook by Sarah Wilson also has a recipe for making nut milk. It's really quite easy, though I find the result rather tasteless and unsatisfactory, so I guess it's a good thing Ms. Baker has an immediate use for it in the béchamel sauce!

Nut Milk

Fl!p has you soak 1.5 cups of any variety of tree nuts in enough cool water to cover them for 12 to 24 hours (my schedule demanded the full 24 hours). Then drain and rinse the now puffy nuts and combine them with 4.5 cups of cold water in your blender. My blender only fits 4 cups of water with nothing else in there, so this did not work so well for me. Good thing I had a towel handy! 

(The great thing about Fl!p is that it includes variations on every recipe. So if you'd like some different things to do with this recipe, buy the book online or, where I picked it up, at the Crazy Wisdom Bookstore and Tea Room in downtown Ann Arbor, MI.) 

I Quit Sugar has a somewhat different approach to making nut milk (she specifies almond or cashew). You boil 3 cups of water, allowing it to cool some before blending with 1 cup of blanched or soaked-over-night almonds or cashews. 

Both ladies mention sieving out the pulp and dehydrating it into nut meal. Unfortunately this did not work for me. I tried to use a coffee filter, as I did when making my own paneer, but it got too clogged, and I only got a few drops of liquid to go through. So my béchamel sauce was not as creamy as it might have been.

Béchamel Sauce

In order to make this simple sauce, you will need 2 T butter (Ms. Baker suggests substituting the butter with olive or coconut oil for a vegan option), 2 T flour, .5 tsp of salt, .25 tsp of pepper, and 2 cups of the above nut milk (or regular milk if you don't care about the nut milk). 

I am going to simplify here, so again, check the book (or the internet) for more through instructions. In a sauce pan, melt the butter over medium on the stove. In a bowl, mix the dry ingredients, then add them to the butter in the pan once it has melted, stirring constantly so it doesn't clump. Cook a bit - until it smells "toasty" according to Fl!p. Then gradually whisk in your 2 cups of nut milk. 

This step got a bit messy for me due to the nut meal being mixed in with the milk because I couldn't separate it out. At the bottom of my measuring cup is a bunch of gooey nut meal, so looks like I may be able to dehydrate it into meal after all. 

Moving on, bring this all to a boil while stirring constantly, then reduce to a simmer and let cook for about 10 minutes while stirring occasionally. 

This is where the recipe and I parted ways as I wanted to now put my béchamel sauce to immediate use, and Fl!p does not do that. I read that béchamel can be used to make cream of vegetable soups, and I had some leftover, not especially appetizing on their own green bean leftovers from KFC sitting in the fridge. I decided to combine them with the béchamel, but I will talk about that next week. 

Monday, January 2, 2017

Nut Milk (Happy New Year)

Hey, I'm back! It's been about half a year since my last update (Peanut Butter and Mulberry (and Banana and Spinach) Protein Smoothie). A lot has happened since then! Life has been busy, and I am sad to report I have not been dong a lot of cooking. My husband cooks dinner more often than I do (P.S. I got married).

I also quit one of my part-time jobs, leaving me with more free time. And I got a promotion and started working as an editor as well as writer for the Journal, which eats up some of that free time, but I want to return to writing for fun and pleasure! So here I am.

I have undertaken in this new year to cut out a significant amount of fructose (removing all forms of sugar is just crazy talk) from my diet because I love sugar, and I think it's been making me sick. I also want to switch to a more whole foods, locally procured diet, so I used some Christmas money to purchase two cook books: Fl!p Your K!tchen by Liza Baker and I Quit Sugar: Your Complete 8-Week Detox Program and Cookbook by Sarah Wilson.

The former is by a local author and is available for purchase at the Crazy Wisdom Bookstore and Tea Room. The latter is not a step-by-step guide to quitting sugar, but rather a helpful, easygoing collection of guidelines with some promising recipes - so my kind of book. They both recommend making your own nut milk (I know, snicker snicker, nut milk). I rolled my eyes until I saw that lesson one in Fl!p was nut milk. The béchamel sauce recipe, lesson two, uses the nut milk. Sigh. Fine! 

So now there is a bowl of almonds and cashews (all the nuts in the house, picked one by one from a plastic canister of assorted mixed nuts and dried cranberries) soaking in cold water on my counter, waiting to be blended with more cold water tomorrow, thus creating homemade nut milk. I have been cow milk free for many months now (I'm allergic to the protein), but though I have been using almond milk as my milk alternative, this homemade variety does not sound appetizing.

I'll let you know next time how it - and the béchamel sauce - goes.