Carne Guisada (Mexican Beef Stew)

10 Friday Apr 2020

Posted by naturallyelizabeth in Dairy Free, Egg Free, Gluten Free, Main Dishes, Nut Free, Soy Free

Tags

beef, carne guisada, dairy free, dinner, gluten free, Mexican beef stew, nut free, organic, organic cooking, recipe, rice, soy free

Carne Guisada with white rice

Ingredients

1 pound organic or grass-fed beef stew meat in bite-sized pieces

2 tablespoons organic cornstarch

2 tablespoons organic olive oil or oil of your choice

1 small onion, diced

4 cloves organic garlic, minced

2 organic jalapeno peppers, minced (or only 1 if you are a Yankee who doesn’t like it hot!)

1.5 cups organic beef broth (I use Pacific or Imagine brand)

1/2 cup organic enchilada sauce or salsa

1 teaspoon organic chili powder

1/2 teaspoon sea salt

Directions

Preheat oven to 350 degrees F.
Coat meat pieces with cornstarch, then brown in olive oil in an ovenproof Dutch oven. You’re not fully cooking the meat but are just putting a little color on it.
Add onion, garlic, jalapeño, beef stock, enchilada sauce, salt and chili powder; warm on the stove just until you can see steam coming off of the top of it.
Cover the Dutch oven and place in the preheated oven, baking for about 2 hours, until meat is extremely tender. The sauce will thicken quite a bit as it cooks, too.
Serve with rice, veggies, or with gluten-free tortillas.

Chicken with Pesto Parmesan Cream Sauce

14 Friday Feb 2020

Posted by naturallyelizabeth in Egg Free, Gluten Free, Main Dishes, Soy Free

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bacon, chicken, cream sauce, egg free, gluten free, healthy, low carb, organic, parmesan, soy free

organic chicken with pesto parmesan cream sauce served on a bed of spiralized zucchini noodles

Chicken with Pesto Parmesan Cream Sauce

4 slices nitrate free bacon

2 large organic chicken breasts (about 1.5 lbs)

Sauce
1 cup organic cream
1 teaspoon garlic powder
1/2 teaspoon black pepper
1/2 cup organic grated parmesan cheese
1 tablespoon organic corn starch
4 tablespoons organic pesto

salt to taste

In a small mixing bowl, mix all of the sauce ingredients and set aside.

Trim chicken breasts and split in half length-wise to make them thinner and resulting in four pieces of chicken.

In a 12″ frying pan, cook the bacon and set aside on a paper towel to absorb extra grease. Leave a bit of the grease in the bottom of the pan. Crumble the bacon once cool.

Once the bacon is cooling, put the chicken breasts in the frying pan and cook over medium heat, about 5 minutes on each side until done.

Remove the chicken breasts from heat and set on a paper towel on a plate.

In the same frying pan, add in the mixed sauce ingredients. Cook for a few minutes over medium heat until the sauce has thickened. Add additional salt to taste. Remove from heat.

On individual plates, place the chicken breast over a bed of vegetables or (gluten free) pasta of your choice. Add the chicken breast, top with sauce, and sprinkle with bacon bits. Serve warm.

Serves 4.

Ham, Bean and Chard Soup

22 Friday Nov 2019

Posted by naturallyelizabeth in Dairy Free, Egg Free, Gluten Free, Nut Free, Soups, Soy Free

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bean soup, chard, ham soup, organic soup, soup

I’m currently eating a very low nightshade diet to help reduce inflammation. Fortunately or unfortunately, it seems to be helping a lot. When I try to eat peppers, my pain levels go up rapidly. Tomatoes don’t seem to bother me as much, and eggplant is easy to avoid. So I’m having to redo a lot of my recipes to try to reduce nightshades and still retain taste because I generally depend highly on peppers for flavor. This is tonight’s successful and delicious effort.

Ham, Bean and Chard Soup

2 cups diced all-natural ham
2 cans (14 ounce) Great Northern organic beans (or other beans of your choice), drained
1 medium yellow or white organic onion, diced
2 medium organic carrots, sliced very thin
4 cloves organic garlic, minced
1 bunch organic chard, stems sliced thinly and leaves shredded in bite size pieces
4 cups (1 box) organic low sodium chicken broth (I used Pacific brand)
3 teaspoons organic dried thyme
2 teaspoons organic dried mustard (not prepared mustard)
2 teaspoons organic ground black pepper
2 teaspoons sea salt
several tablespoons organic olive oil (or other cooking oil of your choice)

In a soup pot, pour in a few tablespoons of olive oil. Saute onion, chard stems, and carrots over medium heat until onions are almost fully translucent. Add garlic. Saute for another few minutes. Add broth, ham, beans, thyme, mustard, black pepper, and sea salt. Cook until all has warmed through, broth is bubbling and carrots are fully cooked. Add chard leaves to the pot and stir until they have wilted. Remove from heat and serve.

Crockpot Italian Meatloaf

17 Friday May 2019

Posted by naturallyelizabeth in Crockpot, Dairy Free, Egg Free, Gluten Free, Main Dishes, Nut Free, Soy Free

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crockpot, Crockpot Meals, dairy free, egg free, gluten free, meatloaf, nut free, options, soy free

crockpot Italian meatloaf

This recipe is very forgiving in terms of allergens. You can omit or substitute several things and still have it come out incredibly well. Possible adaptions are listed below in the ingredients list.

Please note that my crockpot is from 1994, so it doesn’t cook as fast as more modern ones. You may need to shorten the cooking times to work with your crockpot.

Crockpot Italian Meatloaf

2 pounds extra lean organic or grass-fed beef
1.5 cups bread or cracker crumbs (use gluten free crumbs for a GF recipe)
1 organic egg (omit for egg free option)
3/4 cup organic pasta sauce of your choice
2 tablespoons organic minced dried onion
1 teaspoon organic garlic powder
1.5 teaspoons sea salt
1 teaspoon organic ground black pepper
1 teaspoon organic Italian seasoning
another 3/4 cup organic pasta sauce
3 slices or 3 ounces (give or take) organic mozzarella or 3/4 cup organic parmesan cheese (omit for dairy free option)

In a large bowl, mix together all of the ingredients except the last two. Using your hands is easiest. Form the mixture into a large ball and then place in the bottom of the crockpot. Gently flatten the ball to the bottom of the crockpot though not all the way to the edges of the pot; do not tightly compact the loaf. Spread the remaining 3/4 cup organic pasta over the top. Put the lid on the crockpot.

Plug in and turn on. Cook for 2.5-3 hours on high or 5-6 hours on low.

About 15 minutes (high) or 30 minute (low) before being done, sprinkle the cheese (if using) across the top of the meatloaf. Cover again and let finish cooking.

To serve, cut into wedges. Tastes great when served with leafy greens, a salad, or steamed broccoli.

GFDF Peach Cupcakes

11 Saturday May 2019

Posted by naturallyelizabeth in Cakes, Dairy Free, Gluten Free, Soy Free, Sweet Breads, Vegetarian

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apricots, cupcake, dairy free, gluten free, muffin, nectarines, organic, peach, plums, soy free

These are somewhere in between a cupcake and a muffin. The original recipe had a frosting on them, but they really don’t need it. Pictures of the gluten version are found here.

Gluten Free Dairy Free Peach Cupcakes

Adapted from Martha Stewart

Ingredients

2/3 c organic tapioca starch
2/3 c sorghum flour
2/3 c almond flour
½ c organic white rice flour
1 t xanthan gum
2 t baking powder
½ t sea salt
1/2 c organic rice milk
1 T organic pure vanilla extract
¾ c organic palm shortening
1.5 c organic evaporated cane juice (sugar)
4 large organic eggs
4 medium-large organic peaches, peeled, pitted, and finely chopped (~2 cups) (nectarines, plums, apricots, or any stone fruit will work)

Directions

Preheat oven to 350 degrees. Mix together all of the dry ingredients (tapioca starch, sorghum flour, almond flour, white rice flour, xanthan gum, baking powder, sea salt). Set aside.
Stir vanilla extract into the rice milk in a liquid measuring cup.
In another bowl, beat palm shortening and evaporated cane juice with a mixer on medium speed. Add eggs, one at a time. Beat in flour mixture in three additions, alternating twice with milk mixture.
Line a standard muffin tin with baking cups. This recipe will not work right without the baking cups! Fill each with 3 layers: 1 tablespoon batter, 1 tablespoon chopped peaches, and an additional 1 tablespoon batter. Bake until edges begin to turn golden, about 25 minutes. Let cool in tin.

Makes about 18-20 cupcakes.

Gluten Free Meatballs

09 Wednesday Jan 2019

Posted by naturallyelizabeth in Dairy Free, Gluten Free, Main Dishes, Nut Free, Soy Free

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Gluten Free Meatballs My father mentioned to me that my extended family was having homemade meatballs and spaghetti for Christmas Eve dinner a few weeks ago. I immediately started craving spaghetti and meatballs. I wanted a baked recipe so I found this one and adapted to work with my food sensitivities. We’ve now made it several times, and it’s delicious. My kids who eat gluten can’t tell these meatballs are gluten-free.

To make this recipe dairy free, omit the parmesan cheese. To make this recipe soy free, omit the Worcestershire sauce.

Gluten Free Meatballs

2 pounds lean organic ground beef (I use 90 or 95%)
1/2 cup organic parmesan cheese, grated (omit for dairy free option)
1 box (4.5 oz) gluten free cracked black pepper crackers (I used Simple Mills brand)
1 teaspoon dried organic garlic powder
4 teaspoons dried organic Italian seasoning
2 teaspoons sea salt
1 teaspoon crushed organic red pepper flakes
4 tablespoons gluten free organic Worcestershire sauce (I used Wa Ja Shan brand) (omit for soy free option)
2 large organic eggs
olive oil for pans

Instructions

Preheat oven to 400 degrees. Oil two 9 x 13 pans with olive oil.

In a food processor using an S blade, crush and combine crackers with parmesan cheese and seasonings.

Whisk eggs together in a small bowl.

Combine all ingredients in a large mixing bowl. Mix thoroughly until ingredients are evenly distributed.

Shape into 1.5 inch balls. Making sure they are all about the same size for even cooking.

Bake for 30-35 minutes. For extra crispiness, add another 10 minutes.

Serve with the pasta sauce of your choice and gluten free pasta, or you can use pasta sauce and gluten free buns for meatball sandwiches.

Gluten Free Latkes

02 Wednesday Jan 2019

Posted by naturallyelizabeth in Dairy Free, Gluten Free, Nut Free, Side Dishes, Soy Free, Vegetarian

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While we aren’t Jewish, my family loves latkes. We enjoy them so much that we bought a potato ricer which is essential to getting crispy latkes. We also use a Cuisinart to shred potatoes because it makes life much easier. We sometimes double the recipe; leftovers aren’t as good as fresh, but if you warm them up in a toaster oven or oven rather than a microwave, they’re still pretty good.

Latkes are a lot of work, so we save them for special events like Christmas and Easter. My argument is that Jesus was Jewish, so we’re just celebrating his heritage. Granted, Jesus probably never ate a potato in his entire life, but still, it’s the thought that counts.

gluten free latkes

Gluten Free Latkes

Yield About 2 dozen
Time 60 minutes

4 large Russet potatoes (about 2 pounds), peeled and rinsed
1 large white or yellow onion, minced
3 large eggs
1/3 cup millet flour
1/3 cup cornstarch
1/3 cup brown rice flour
2 teaspoons sea salt
2 teaspoons baking powder
1 teaspoon freshly ground black pepper
Safflower, canola or other oil, for frying

Using a food processor with a coarse grating disc, grate the potatoes.

Using a potato ricer, squeeze the grated potatoes over the sink to release all liquids. Do the same with the minced onions. Put drained potatoes and onions in a large bowl with a dry towel to help absorb any other liquid.

Remove the towel, and place the onions and potatoes into the bowl. Add the eggs, millet flour, rice flour, cornstarch, salt, baking powder and pepper, and mix until it is well-blended.

In a medium pan over medium heat, pour in about 1/4 inch of the oil. Once the oil is hot (a drop of batter placed in the pan should sizzle), use a slotted spoon to drop 3” very loose balls of the mixture into the oil, cooking in batches. When the edges of the latkes are brown and crispy, about 3-5 minutes, flip. Cook until the second side is deeply browned, about another 3-5 minutes. Transfer the latkes to a paper towel-lined plate to drain. Repeat with the remaining batter, adding more oil to the pan as necessary.

New Year’s Soup

30 Sunday Dec 2018

Posted by naturallyelizabeth in Dairy Free, Egg Free, Gluten Free, Nut Free, Soups, Soy Free

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When I first moved to Texas, I had never heard of the New Year’s tradition of eating black-eyed peas and collard greens for good luck. I thought it was rather bizarre since I wasn’t a fan of either of those things. Since then, I’ve learned to love both.

As with all soups, this one is forgiving. There are several options you can make to change it up if you want.

Instead of ham, if you have leftover cooked turkey or chicken, you could use those instead. You’ll need to add some extra salt to taste as the ham is naturally salty.
If you don’t have a hambone, just skip it. It adds some extra flavor, but it’s not essential.
You can use any kind of greens you want, have available or are on sale. Collard greens, mustard greens, lacinto kale, dinosaur kale, rainbow chard, or swiss chard all work.
If you want, use a jalapeno, habanero, or other spicy pepper instead of the cayenne pepper. Or if you prefer your food milder in taste, skip all of the above.
If you can’t find fresh black-eyed peas, you can soak dried ones overnight and then add to the soup. If you use canned or frozen, you will not need to cook this for very long at all (5-10 minutes).

Black-Eyed Peas, Ham, and Greens soup

New Year’s Soup

A few tablespoons of olive or canola oil
1 yellow or white organic onion, diced
1 organic bell pepper (I used 1/3 orange, 1/3 green, 1/3 yellow), diced
8 cups organic chicken broth (I used Pacific brand)
12 oz fresh black-eyed peas, pre-soaked
1 ham bone (optional)
4 cloves of garlic, minced
1 teaspoon dried organic marjoram
1 teaspoon dried organic thyme
1/2 teaspoon organic black pepper
1/2 teaspoon cayenne (optional)
1/2 teaspoon dried ground mustard (not prepared)
1 pound fully cooked ham, diced
1 bunch collard greens, stalks and leaves separated

Slice the stalks to the collard greens the way you would with celery for a soup. Shred the collard green leaves into bite sized pieces. In a large soup pot, sauté the onion, bell pepper and sliced collard green stalks together over medium in oil. Once the onion mixture is cooked all the way, add the broth, ham bone, black-eyed peas, garlic and spices. Cook until the beans are soft, about 45-60 minutes. Towards the end, stir in the ham to warm it up. Remove from heat and remove the ham bone. Add the collard green leaves to help cool the soup to an edible temperature and cook the greens.

Makes about 12 cups of soup.

GFDF Lemon Raspberry Muffins

17 Tuesday Apr 2018

Posted by naturallyelizabeth in Dairy Free, Gluten Free, Nut Free, Soy Free, Sweet Breads, Vegetarian

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birthday, dairy free, gluten free muffins, organic

Gluten Free Dairy Free Lemon Raspberry Muffins

GFDF Lemon Raspberry Muffins

This recipe was inspired by Tastes Better from Scratch.

We made these recently for my son’s birthday party. I don’t think any of the guests even knew they were gluten free. They were incredibly tasty!

Ingredients
1/2 cup organic tapioca starch
1/2 cup almond meal
1/2 cup organic brown rice flour
1/2 cup organic sorghum flour
1 tsp xanthan gum
1 cup organic evaporated cane juice (aka sugar)
4 tsp baking powder
1/2 tsp sea salt
2 organic eggs, lightly beaten
7/8 cup rice milk (or other milk substitute of your choice)
1 Tbsp organic lemon juice
1 Tbsp grated organic lemon zest (this was about 4 small lemons)
1/2 cup organic canola oil
2 cups fresh organic raspberries

For the glaze (optional)
3/4 cup organic powdered sugar
1-2 Tbsp fresh organic lemon juice

Instructions
Preheat oven to 400 degrees F.

Mix together the beaten eggs, 1T lemon juice, rice milk, canola oil, and sugar on one bowl. In another bowl, combined together tapioca starch, almond meal, brown rice flour, sorghum flour, xanthan gum, baking powder and lemon zest. Slowly add the liquid ingredients into the dry ingredients, stirring as you do. Gently fold in the raspberries.

Grease a muffin tin well with additional canola oil or spray. Fill 15-16 muffin cups about 3/4 full; these muffins will not rise too much. Bake at 400 degrees F for about 18 minutes or until the top is gently browned. The inside may still be a bit moist because of the raspberries, so a toothpick test is a bit difficult on them.

Allow to cool about 15 minutes before removing from the pan carefully, using a knife to separate from the top. You may lose a few crumbs in the bottom of the pan, but those are free of calories and meant for the cook. You should allow the muffins to cool fully before glazing, if desired.

For the glaze (optional):
In a small bowl, whisk together the powdered sugar and lemon juice until it reaches the consistency you want. Delicately drip the glaze over the muffins in an artistic fashion. Try not to eat them all at once!

GFDF Lemon Raspberry Muffins

Kielbasa, Lentil and Kale Soup

01 Thursday Mar 2018

Posted by naturallyelizabeth in Dairy Free, Egg Free, Gluten Free, Nut Free, Soups, Soy Free

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dairy free, egg free, gluten free, kale, kielbasa, lentils, no sugar added, nut free, smoked sausage, soup, soy free, stew

Apologies for the cell phone picture!

1 yellow or white organic onion, diced
1 pound all-natural smoked sausage (kielbasa), diced (we use jalapeno to add kick)
1 organic bell pepper (I used 1/2 red, 1/2 green), diced
8 cups organic chicken broth (I used Pacific brand)
1.5 cups dried organic red lentils
1 teaspoon dried organic marjoram
1 teaspoon dried organic thyme
1/2 teaspoon organic black pepper
8 ounces (1/2 bag) frozen 365 organic blue curled kale

In a large soup pot, sautee the onion and sausage together over medium. (The sausage is usually greasy enough that you don’t need to add oil, but if you use low-fat sausage, you might need to.). When the onions are partially translucent, add in the bell pepper. Once the onions are cooked all the way, add the broth, lentils, marjoram and thyme. Cook until the lentils are soft, about 15-20 minutes. Remove from heat and add the frozen kale to help cool the soup to an edible temperature and warm the kale. Makes about 12 cups of soup.

naturallyelizabeth

~ Organic Eating ~ Green Living ~ Loving Mother Earth

Category Archives: Gluten Free