Sausage, Fennel and Pear Breakfast Casserole

15 Saturday Nov 2025

Posted by in Breakfast Casseroles, Dairy Free, Gluten Free, Vegetarian

≈ Leave a comment

Tags

, , , , ,

This is partially based on a recipe that I can’t get to show up because the site is currently not functioning but which Pinterest and AI gave me a few of the ingredients. I mainly guessed. I also didn’t take a picture until after my partner had enjoyed breakfast!

A glass pan with 3/4 of a breakfast casserole in it

1 cup diced stale bread (use gluten free bread to make the recipe gluten free)
1/2 cup organic fennel, diced (the bulb, not the fronds)
1/4 cup organic red onion, diced
1/2 cup organic red potatoes, diced into small pieces about 1 centimeter
1/2 pound organic Wegman’s mild sausage, cooked (use whatever you want; this was at my store) (omit to make the recipe vegetarian or use a sausage substitute)
1.5 tablespoons fresh organic sage, minced
1 large handful of organic baby arugula
3/4 cups fresh organic pear, diced
1/2 tsp salt
4 ounces taleggio, sliced (substitute another soft cheese if you can’t find taleggio)
4 organic eggs
1 cup organic milk product (I used half-and-half, but milk or cream or non-dairy would work just as well)

Layer all of the ingredients in the order listed in an oiled 8×8 pan. Whisk the eggs and milk product in a small bowl and pour over the top. Refrigerate overnight. Preheat the oven to 350F, and when ready, bake the casserole for about 50 minutes. Serve warm.

The recipe can be doubled and put in a 9×13 pan.

Copyright 2025 NaturallyElizabeth.com

Cashew Cookies (GFDF)

07 Monday Jul 2025

Posted by in Cookies, Dairy Free, Gluten Free, Soy Free, Vegetarian

≈ Leave a comment

Tags

, , , , , ,

Five cashew

Adapted from https://whattocooktoday.com/cashew-nut-cookies.html

1 cup roasted salted organic cashews plus 30-ish half cashews
⅔ cup organic powdered sugar
1 cup 1-for-1 gluten free flour mix*
1/4 cups cooking oil plus more as needed (I used a blend of sesame and canola)
1 organic egg, separated

Preheat the oven to 350F.

Separate out the 30 ish half cashews (crescent moon shapes) from the 1 cup of cashews. These will go on top later.

Using a food processor, pulverize the cashews into bits slightly larger than a flour.

In a bowl, mix together the sugar, the flour, the food processed cashews, and the egg white. Slowly add in the oil of your choice until the dough makes a round ball. It will be oily to the touch.

Make small balls of dough about 11-13 grams in size. These are very small cookies. Arrange on a cookie sheet without the edges touching. These do not spread at all, so you can pack more on than a typical cookie recipe.

Add a crescent moon half-cashew to the top of each cookie.

Using a pastry brush, brush on the egg yolk onto each cookie as an egg wash.

Bake at 350F for about 15 minutes. The oven I am using cooks a little slow, so be sure to check your cookies before 15 minutes. They will be very lightly browned.

Allow to cool for 5 minutes on the cookie sheet before removing to cool on plates or racks. Makes about 30 cookies

*I used my own blend of 1/4 cup brown rice flour, 1/4 cup organic cornstarch, 1/4 cup millet flour, 1/4 cup sorghum flour, 1/4 teaspoon xanthan gum.

©2025 NaturallyElizabeth.com

Creamy Cauliflower Soup with Ginger and Turmeric (GFDF)

19 Monday May 2025

Posted by in Dairy Free, Egg Free, Gluten Free, Main Dishes, Side Dishes, Soups, Vegan, Vegetarian

≈ Leave a comment

Tags

, , , , , , ,

Cauliflower soup in a clear bowl with a spoon

3 stalks of organic celery, sliced thin (2-3 mm)
2 small organic carrots, sliced thin (2 mm)
1 large organic white or yellow onion, roughly diced
2 T organic cooking oil of your choice
1 head of organic cauliflower, roughly chopped
5 cloves of organic garlic, roughly chopped
1 T fresh organic ginger, finely chopped or grated
1 T organic dried turmeric
½ T organic ground black pepper (or less if you prefer it milder)
1 t sea salt
1 32 oz carton low sodium organic chicken or veggie broth (use veggie for vegan/vegetarian option)
1 can full fat organic coconut milk
½ cup fresh organic cilantro, chopped (optional)

Sautee the celery, carrots, and onion in cooking oil until partially cooked. Add in the cauliflower, garlic, ginger, turmeric, black pepper, and sea salt. Pour in broth and cover with a vented lid. Cook until the cauliflower is easily sliced with a stirring spoon. Add in the coconut milk. Using an immersion blender, puree the soup until smooth. Serve with cilantro if desired.

Creamy Cajun Veggie Pasta (Gluten Free, Vegan, Organic)

04 Sunday May 2025

Posted by in Dairy Free, Egg Free, Gluten Free, Main Dishes, Side Dishes, Soy Free, Vegan, Vegetarian

≈ Leave a comment

Tags

, , , , , ,

creamy cajun veggie pasta close up with penne pasta, red peppers, zucchini, asparagus, mushrooms, and green onions

This recipe can easily be halved; I was making a huge batch for a potluck. It also works really well with a bundle of kale instead of zucchini or asparagus if you prefer; add the kale with the second batch of veggies.

Organic olive oil
1 large organic zucchini, quartered lengthwise and sliced into ¼” pieces
1 pound organic asparagus, chopped into small pieces with stalks and tops separated
2 organic bell peppers (red, yellow, green, orange- whatever the store has)
1 8 oz package fresh organic white mushrooms (or others of your choice)
6 organic green onions, chopped into small pieces
1 13.5 oz can organic full fat coconut milk
2to 3 T organic cajun seasoning (depending how spicy you like it)
1 t organic garlic powder
1 t organic black pepper
Sea salt to taste (about 2 t for me)

1 12-16 ounce package organic gluten free pasta of your choice

In a large pot, cook the package of pasta and drain. Set aside.

In a very large frying pan, saute the zucchini, the stalks of the asparagus and the bell peppers until mostly cooked in olive oil. Add in the tops of the asparagus, the green onions, and the mushrooms. Continue to saute until mushrooms are cooked. Add in the coconut milk and seasonings. Allow to simmer for a few minutes. Add in the pasta and stir well. Serve.

Cherry Crumble (gluten free, vegan, mostly organic)

04 Sunday May 2025

Posted by in Dairy Free, Egg Free, Gluten Free, Pies, Soy Free, Vegan, Vegetarian

≈ Leave a comment

Tags

, , , , , , ,

Cherry crumble in a glass pie pan

3-4 cups organic cherries, fresh (or any fruit you’d like) (if frozen, defrosted and juices drained) 
1/4 cup organic cornstarch
1/4-1/2 cup organic brown sugar (depending on sweetness of cherries)

1 tsp organic vanilla extract
2 tsp organic cinnamon
2/3 cup Bob’s Red Mill 1-for-1 gluten free flour (or your favorite gf flour mixture)
2/3 cup organic pecans, chopped into small pieces (I used my Cuisinart)
2/3 cup organic gluten free oats
2/3 cup organic dark brown sugar
1/2 t organic nutmeg
5 T organic coconut oil, preferably solid
1/2 t sea salt

Preheat oven to 350F.

Mix together the cherries, cornstarch, and brown sugar and put in a 9” pie tin. In the mixing bowl, mix together the rest of the ingredients, using your fingers to knead in the coconut oil if solid. Put on top of the pie filling mixture in the pie tin. 

Bake for 60 minutes at 350F or until crumble is golden and cherry juices are bubbling. Cover with foil if it begins browning too quickly before the cherries are cooked.

Allow to cool before serving. Tastes better slightly warm.

Asparagus and Red Potato Salad (GF, DF)

02 Friday May 2025

Posted by in Dairy Free, Egg Free, Gluten Free, Main Dishes, Nut Free, Side Dishes, Soy Free, Vegan, Vegetarian

≈ Leave a comment

Tags

, , , , , , ,

Vegetarian Option of Asparagus and Red Potato Salad
Vegetarian Option of Asparagus and Red Potato Salad

½ cup organic canola or other neutral oil
¼ cup organic red wine vinegar
¼ c organic minced green onion
2 T organic fresh dill weed, minced (do not use dried)
1 T organic Dijon mustard
Salt to taste
Organic Pepper to taste

2 pounds organic red potatoes, unpeeled, cooked until tender, cooled, and sliced/diced
1 lb fresh (or frozen) organic asparagus, lightly steamed and sliced into bite sized pieces
4 hard boiled organic eggs, diced (optional, omit for vegan option)
6 slices of organic bacon, crumbled (optional, omit for vegan and vegetarian options)

Combine oil, vinegar, onion, dill, mustard, salt and pepper in bowl or jar and mix well. Toss gently with potatoes and asparagus in a large bowl. Cover and refrigerate at least 6 hours or overnight.  Add eggs and bacon before serving if desired.

Tastes great warm, too!

Yield: 6+ servings.

Cream of Asparagus Soup (GF, DF and Vegan Options)

25 Friday Apr 2025

Posted by in Dairy Free, Egg Free, Gluten Free, Nut Free, Soups, Soy Free, Vegan, Vegetarian

≈ Leave a comment

Tags

, , , , , , , , ,

Creamy green asparagus soup served in a purple bowl with a spoon.

Cream of Asparagus Soup

1 white or yellow organic onion, diced
1 bunch of organic rainbow chard, stems and leaves separated and chopped (can also use kale)
2 organic carrots, thinly sliced
4 cloves organic garlic, minced
½ organic poblano pepper, chopped (or substitute 1T organic dried tarragon for a non-spicy version)
2 bunches of organic asparagus, chopped into pieces
4 c organic chicken (or veggie) broth
2 c or so water
2t sea salt
2t organic black pepper
1 c organic heavy cream (or substitute one can of full fat organic coconut milk and use less water for a vegan, dairy free option)

Saute the onion, chard stems and carrots in vegetable oil of your choice.  When the onions are partially cooked, add the garlic and poblano pepper.  Continue sautéing until the onions are close to done.    Add in the asparagus, broth, water, salt and black pepper.  If needed, add a bit more water to just cover all the veggies.  Bring to a boil and reduce to medium heat.  Continue to cook uncovered until the asparagus is soft heading towards mushy.  Add in the chard leaves.  Turn off the heat and allow the chard to cook in the cooling soup.  After the chard is cooked and the soup is cooled a bit, Add the cream, and then puree with an immersion blender.  Makes about 12 cups.

GFDF Chicken and Wild Rice “Chowder”

03 Thursday Feb 2022

Posted by in Dairy Free, Egg Free, Gluten Free, Main Dishes, Soups, Soy Free

≈ Leave a comment

Tags

, , , , , , , ,

This has been a favorite for my family since 2008. It’s a great mild meal to serve on a cold day, especially if you have freshly baked warm bread to go with it.

My children HATE peas and rebel if I add them to the recipe, but I enjoy them. Either way, it’s a great meal.

a close up of the chicken, carrots, celery, onions, wild rice, and thickened broth in the cooked dish

Chicken and Wild Rice Chowder

2 tablespoon organic canola or olive oil
1/4 cup organic cornstarch
1-32 oz. box low sodium organic chicken broth
1 lb cooked cubed organic chicken breasts (or thighs if you prefer)
1/2 cup dry wild rice (about 1 cup cooked
4 medium very thinly sliced fresh carrots (about 2 cups)
1 small onion, thinly sliced (about 3/4 cup)
1 stalk celery, thinly sliced (about 1/2 cup)
1/4 teaspoon organic black pepper
2 teaspoons sea salt
1 cup frozen peas (optional)

Start wild rice cooking according to directions on package in a small pot. This often takes longer than the rest of the prep, so starting it 15-30 minutes in advance isn’t a bad idea.

If you need to cook the chicken, also do that now. I bake my chicken breasts at 400 degrees for 25 minutes in a glass pan.

Prep the carrots, onion, and celery. I slice the carrots in the food processor with a 4 mm blade. The celery can also go through the food processor, but the onion must be diced by hand. Saute the veggies on medium heat in a large soup pot on the stove using the oil to prevent sticking. Stir periodically to prevent over-browning. While veggies are cooking, cube the chicken. Once the onions are clear and the celery and carrots are almost completely cooked, add the chicken, the cooked wild rice, salt, pepper, and all but 1/2 cup of the broth to the pot. Simmer until everything is warmed through and vegetables are all soft.

In a small bowl or cup, mix the 1/2 cup of broth and 1/4 cup cornstarch. Slowly stir into the chicken mixture. Stir frequently while cooking for a few minutes until the mixture has thickened sufficiently. Remove from heat. If you are using frozen peas, stir in now. Serve.

©2022 NaturallyElizabeth.com

Grandma’s Green Beans

22 Wednesday Apr 2020

Posted by in Dairy Free, Egg Free, Gluten Free, Nut Free, Side Dishes, Soy Free

≈ Leave a comment

Tags

, , , , , , , , , , , , ,

Growing up, my paternal grandmother often made a particular green bean recipe for dinners at her house, usually served with meatloaf or roast beef. I always loved them and couldn’t get enough of them. When I was old enough to be out on my own, I asked her for the recipe. She told me it was just hot German potato salad made with green beans instead of potatoes. She often would use artificial sweetener for the sugar which doesn’t happen at my house, and she always used canned green beans whereas I use fresh or frozen. Still, they are called Grandma’s Green Beans at my house and are a favorite. Anything with bacon and onions has to be good! I will often make a double batch using a whole package of bacon just so that I can have leftovers.

Grandma's Green Beans by Naturally Elizabeth

Grandma’s Green Beans

Grandma’s Green Beans

5 slices nitrate-free bacon
1 medium white or yellow onion, diced (1/2-3/4 cup)
1 pound fresh or frozen organic green beans (or 2 cans of drained green beans)
1 tablespoon organic cornstarch
1 tablespoon organic sugar or 2-3 drops of stevia extract
1/2 teaspoon sea salt
1/4 teaspoon organic celery seed
1/8 teaspoon organic black pepper
1/2 cup water
1/4 cup organic white vinegar

In a small bowl or measuring cup, mix together the cornstarch, sugar/stevia, salt, celery seed, black pepper, water and vinegar. Set aside.

In a large frying pan, cook the bacon and set aside. (Keeping household members from eating the cooked bacon is always a challenge for me at this point.)

Remove half of the bacon grease from the pan and dispose of in a responsible manner.

In the remaining bacon grease, saute the diced onions until almost cooked over medium heat. Add in the green beans. Cook until green beans are done. Add in the liquid mixture and cook for a minute or two longer, allowing it to form a thicker sauce that coats everything in the pan.

Remove from heat. Crumble the bacon on top. Serve warm, but leftovers taste great cold or warm.

©2020 NaturallyElizabeth.com

Roasted Squash Seeds

16 Thursday Apr 2020

Posted by in Dairy Free, Egg Free, Gluten Free, Nut Free, Other, Soy Free, Vegan, Vegetarian

≈ Leave a comment

Tags

, , , , , , , , , , , , , , , , , , , , , , , , , ,

raw organic butternut squash seeds

raw organic butternut squash seeds

Credit for this recipe goes to Kim Lane of Austinmamas fame. I’ve adapted it a bit to meet allergy needs, but the heart of it is the same. The most important thing she taught me was that you don’t wash the seeds. You leave the goop on them. It makes them much more flavorful and is a lot less of a pain!

This recipe works with seeds of any kind from the squash family which includes melons. You can use butternut, acorn, pumpkin, honeydew or cantaloupe. I generally stick to the more vegetable seeds.

Roasted Squash Seeds

Ingredients

Seeds from one or more squash (do not clean!)
A few teaspoons of oil that is safe for you or melted butter
A few shakes of salt of your choice (flavored salts work, too)

Directions

Preheat the oven to 250F.

Take the seeds out of the squash. Remove any huge chunks of squash strings from the seeds, but do not wash or remove little bits. They add flavor! Place the seeds in a pan that will hold them all in a single layer, and lightly coat the seeds with the oil or butter of your choice. Shake a bit of salt over them. Stir until all are relatively coated.

Bake the seeds for one hour, pulling them out every 15 minutes and stirring, pushing them back into a flat layer every time.

Allow to cool and then eat. They can be stored in a sealed bag or container on the counter for a short amount of time, but I rarely have any left since we tend to eat them all while they are warm!

©2020 NaturallyElizabeth.com

roasted and salted organic butternut squash seeds

roasted and salted organic butternut squash seeds