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Category Archives: Main Dishes

GFDF Chicken and Wild Rice “Chowder”

03 Thursday Feb 2022

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

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dairy free, egg free, gluten free, main dish, nut free, organic, soup, soy free, stew

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

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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

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

Carne Guisada

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

  1. Preheat oven to 350 degrees F.
  2. 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.
  3. 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.
  4. 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.
  5. Serve with rice, veggies, or with gluten-free tortillas.

©2020 NaturallyElizabeth.com

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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

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.

©2020 NaturallyElizabeth.com

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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

photo of crockpot Italian meatloaf

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.

©2019 NaturallyElizabeth.com

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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 MeatballsMy 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.
©2019 NaturallyElizabeth.com

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Sloppy Beef

01 Saturday Jun 2013

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

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dairy free, egg free, gluten free, grass-fed beef, ground buffalo, nut free, organic sloppy joes, soy free, vegetables, yellow squash, zucchini

IMG_0956-ps

sloppy beef served on a slice of GF vegan Rice Millet Bread made by Food for Life

The male given name in my family of origin is Joseph, and most of them have gone by the nickname of Joe.  Any time we have Sloppy Joes for dinner, my dad would pitch a mock fit of resentment about the term.  So around my house, we changed the name to Sloppy Beef to solve this problem.  We also would make this out of ground buffalo on occasion, so that was called Sloppy Buffalo.  To further complicate the naming of this dish, we also have “Daddy Sloppy Beef” and “Mama Sloppy Beef.”  My ex makes Sloppy Joes with beef, sometimes onion, ketchup and chili powder.  My recipe is the more complex one below that includes vegetables.  My ex does not like celery seed, so when he was eating it, I never put it in, but I love the taste it adds.

My kids tend to be horrified by the idea of “hiding” vegetables in food.  They point out that they can see them and taste them so therefore they are not hidden and the grown-ups who think they are pulling one over on the kids are really not.  I have to laugh at their honesty.  This is one of the “hidden” ways that I can easily get vegetables into them, though.  I guess if you add enough ketchup to anything it becomes edible to some of the kid population.  My daughter still won’t eat this, though.

This recipe is also flexible on the veggies.  I didn’t have a yellow squash for the version I made for the pictures, so I just used two zucchini.  I bought a red pepper because they were all the same price and I like the color it adds, but if green peppers are cheaper, then that’s what I use.  I like seeing if I can get red, orange, yellow and green colors in the recipe, or if purple peppers are in season, I can get purple in there, too.  The cup estimates are just that:  Estimates to give you a general idea of how much to add.  If you end up with 1.75 cups of squash and 1.75 cups of carrots, it will be fine.  I never actually measure the veggies when I’m making the recipe for my family.

IMG_0949-psSloppy Beef

2 pounds 95% organic or grass-fed ground beef or buffalo
1 medium organic yellow or white onion, diced (about 1.5 cups)
1 organic red pepper, diced (about 1.5 cups) (or any other bell pepper)
1 small organic zucchini, grated (about 1 cup)
1 small organic yellow squash, grated (about 1 cup)
2 small organic carrots, grated (about 1.5 cups)
1 tablespoon organic dry mustard
2 tablespoons organic chili powder (or less if you don’t like it spicy)
1 teaspoon organic celery seed (optional)
1 teaspoon sea salt
½ teaspoon black pepper (optional)
About ¾ to 1 cup organic ketchup

Brown the beef, onion, and pepper over medium heat.  When it is about half way cooked, add in the zucchini, squash and carrots and continue to brown.  Once the beef is browned and all the vegetables are soft, add in the seasonings and the ketchup.  You should add enough ketchup to make the sloppy beef as sloppy as you prefer.

Serve over bread, tortillas, or rice.

Serves 4-6, depending on how many of them are starving carnivorous male children.

©NaturallyElizabeth.com

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Pakistani Inspired Curry (GFDF)

26 Saturday May 2012

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

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dairy free, egg free, gluten free, nut free, organic, Pakistani inspired curry, soy free

This portion doesn’t actually have the peas stirred in so that my pea-hating family will eat it. I stir the peas in later for my serving.

When I was in grad school, I lived in a large beautiful Victorian house in the Boston area with nine other graduate students.  One of the other women was a nun from Pakistan named Josepha.  She quickly saw how much I loved to cook (though my cooking then was nothing like it is now) and offered to teach me how to make Pakistani dishes.  It was the first time I learned how to cook from sight and taste rather than from a recipe.  She was also the first person to introduce me to the idea of seasonal cooking, though she didn’t call it that.  Whatever was at the grocery store you used.  Substitutions are part of the fun.  So while the recipe below calls for beef, this could be made with chicken or pork though Josepha said they rarely ate chicken because it was so expensive.  I have put carrots, squashes and eggplants in it before.  Whatever is available, I throw it in with the basic ingredients.

This recipe probably isn’t incredibly authentic any more since I’ve changed it through the 18 years since I lived with Josepha.  It’s still a comfort food to me, though, and it always makes me think of her.

Pakistani Inspired Curry
a few tablespoons of organic oil
1.5 pounds grass fed ground beef
1 large yellow or white organic onion, diced
2 cups organic sweet potato or yam, diced
2 cups organic white/red/yellow potato, diced
1 large organic green pepper, diced
1 organic jalapeño (with seeds if you like it spicy), minced
2-3 tablespoons organic garlic, minced
2-3 tablespoons organic ginger, minced
1.5 teaspoons organic turmeric powder
1/2 tablespoon chili powder
2 teaspoons sea salt
½ teaspoon organic black pepper
2.5-3 cups water
1 cup packed organic cilantro leaves, chopped
2 cups organic frozen peas, set out to defrost while the rest of the dish cooks

In a 3 or 4 quart pot, brown the beef with oil and the onion over medium heat.  When the beef is lightly browned, add in all of the remaining ingredients except the water, cilantro and peas.  Stir to mix ingredients. Add enough water to cover the contents of the pot.  Cover and continue cooking until the potatoes and sweet potatoes are soft (which takes about 30 minutes on my slow cooking electric stovetop).  Add in the peas and cilantro, and cook for a few more minutes.

Serve with rice if desired.

©NaturallyElizabeth.com

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Horseradish Mustard Burgers

28 Saturday Apr 2012

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

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dairy free, egg free, gluten free, horseradish mustard burgers, nut free, organic

horseradish mustard burger on a Rudi's Organics wheat burger bun

Yesterday’s bizarre and inexplicable craving was horseradish mustard.  I have no idea why, but it was.  So I went with it.  I had horseradish mustard on a sandwich at lunch, and when the boys wanted burgers for dinner, I decided we were having horseradish mustard burgers.  I took my burger and added even more horseradish mustard to it but spared the rest of the family that overdosing!

Horseradish Mustard Burgers

1.5 pounds 95% lean grass fed beef
2 tablespoons Annie’s Naturals GF organic horseradish mustard
½ teaspoon sea salt
¼ teaspoon organic black pepper
¼ teaspoon organic garlic powder
1 organic green onion, sliced thinly

Mix all ingredients together and form into 6 patties.  Cook as you would normally cook burgers.  I broiled ours in the oven for 6 minutes, flipped, and broiled for an additional 6 minutes.  Serve with your favorite toppings.

©NaturallyElizabeth.com

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GFDF Egg Salad

28 Wednesday Mar 2012

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

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dairy free, gluten free, low carb, nut free, organic egg salad

organic egg salad on a bed of salad greens

This is a recipe that I’ve created over the years.  I’ll substitute whatever kind of pepper I have around, but today it happened to be green peppers.  I like my egg salad on the gooey side, so I use 1 cup of mayonnaise, but if you aren’t a huge mayo fan, you may want to use less.

Egg Salad

2 or 3 organic green onions, sliced (about ½ cup)
1 large organic carrot, shredded (about ½ cup)
½ small organic green pepper, finely diced (about ½ cup)
2 stalks of organic celery, thinly sliced (about ¾ cup)
12 organic hard-boiled eggs, peeled and diced
½ teaspoon organic black pepper
2 tablespoons organic GF Dijon mustard
3/4 to 1 cup organic GF mayonnaise (depending on preference)

Combine all ingredients in a bowl and stir.  Makes about 7 cups of egg salad.  Serve with your favorite crackers or bread, or for a low carb alternative, serve on a bed of lettuce.

©NaturallyElizabeth.com

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GFDF Tarragon Chicken Salad

23 Friday Mar 2012

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

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dairy free, gluten free, nut free, organic tarragon chicken salad

When I was breastfeeding my twins and eating anything and everything I could to keep up with the caloric demands of feeding two babies at once, this chicken salad was one of my major cravings.  It was available in the deli at Whole Foods, and so I would pick it up as a quick lunch or snack.  Unfortunately, it was expensive.  I was thrilled when I found the recipe on the web so I could make it organic and much cheaper than the deli price.  I was also able to leave out the nuts which I didn’t really like.  Now that I can’t have red onions because they cause migraines for me, I substitute green onions instead.  However, it tastes much better with the red onions!

Tarragon Chicken Salad
Adapted from Whole Foods Market

2 pounds boneless, skinless organic chicken breasts, cooked and diced
1.5 cups finely chopped organic celery
1/2 cup finely chopped organic red onion
5 teaspoons dried organic tarragon
1 teaspoon freshly ground organic black pepper
7/8 cup organic mayonnaise
1.5 tablespoons organic Dijon mustard

Cook the chicken as you prefer.  I use either a crockpot (7 hours on low in my older model) or bake it in the oven (400F for about an hour).  Allow to cool.  Dice.

In a medium bowl, combine the celery, mayonnaise, mustard, onion, tarragon, and pepper.  Stir well, and add the chicken.  Mix thoroughly.

Serve as you prefer chicken salad.  It tastes great with fresh lettuce and tomato on a slice of bread or served with crackers.  I also use it as a filling for lettuce wraps.

©NaturallyElizabeth.com

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  • GFDF Chicken and Wild Rice “Chowder”
  • Grandma’s Green Beans
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