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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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Grandma’s Green Beans

22 Wednesday Apr 2020

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

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bacon, dairy free, egg free, gluten free, green beans, leftovers, low carb, natural, nut free, onion, organic, side dish, soy free, vegetables

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

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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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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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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

  1. 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.
  2. Stir vanilla extract into the rice milk in a liquid measuring cup.
  3. 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.
  4. 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.

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Dairy Free Peach Cupcakes

11 Saturday May 2019

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

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Tags

apricots, cupcakes, dairy free, muffins, nectarines, peaches, plums, soy free, stone fruit, vegetarian

a freshly baked dairy free peach cupcake

a freshly baked dairy free peach cupcake

These are somewhere in between a muffin and a cupcake. The original recipe had a frosting on them, but they really don’t need it.

Adapted from Martha Stewart

Ingredients

  • 2.5 cups organic all purpose flour
  • 2 t baking powder
  • ½ t sea salt
  • 2/3 c organic rice milk
  • 2 t organic pure vanilla extract
  • ¾ c organic palm shortening
  • 1.5 c organic evaporated cane juice
  • 4 large organic eggs
  • 4 medium-large organic peaches, peeled, pitted, and finely chopped (~1.5 cups) (nectarines, plums, apricots, or any stone fruit will work)

Directions

  1. Preheat oven to 350 degrees.  Mix together all of the dry ingredients (flour, baking powder, sea salt).  Set aside.
  2. Stir vanilla extract into the rice milk in a liquid measuring cup.
  3. 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.
  4. Line a standard muffin tin with baking cups. This recipe will not work right without paper 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.

picture of dairy free peach cupcakes

dairy free peach cupcakes

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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!

©2018 NaturallyElizabeth.com

Gluten Free Dairy Free Lemon Raspberry Muffins

GFDF Lemon Raspberry Muffins

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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

 

kielbasa soup

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.

©2018 NaturallyElizabeth.com

 

 

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GFDF Blueberry Pecan Crumble Pie

06 Thursday Jun 2013

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

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dairy free, egg free, gluten free, organic blueberry pie, pecan crumble, vegan

IMG_1066 ps

One of the things that I unfortunately had to remove from my diet in January was egg.  IgG sensitivity testing showed that I was reacting to both chicken and duck eggs, and given the foods I was reacting to, that made sense.  I’ve had problems with eggs before, but not when I was gluten sensitive.  This is creating a whole new cooking and baking challenge for me.

For my birthday this year, I decided to go for a pie in part because I haven’t done a lot of eggless GFDF baking yet and partially because Whole Foods had organic blueberries on sale for $1.99 a pint last Friday.  We had plenty of blueberries left for a pie.

This recipe is based on another GF blueberry pie recipe I had, but the idea of a pecan crumble came into my head while I was standing in the kitchen this morning.  It tastes fantastic.  I highly recommend it.  To make the pecan meal, my daughter ground up a bunch of pecan pieces in a coffee bean grinder that I normally use for grinding flax and other seeds.  The meal isn’t perfectly smooth, but it works well for this purpose.

IMG_1072-ps

GFDF Blueberry Pecan Crumble Pie

Makes one 9 inch pie

Crust:
5 tablespoons organic brown rice flour
5 tablespoons sorghum flour
5 tablespoons almond meal
5 tablespoons organic tapioca starch
1 teaspoon cream of tartar
1 teaspoon xanthan gum
1/4 teaspoon sea salt
1/2 cup organic palm shortening
About 1/4 cup water

Crumb Topping:
6 tablespoons organic brown sugar
3/4 cup organic pecan meal*
1 teaspoon organic cinnamon
1/4 teaspoon sea salt
5 tablespoons organic palm shortening

Filling:
2/3 cup organic sugar
1/4 cup organic cornstarch
Zest of one medium organic lemon
Juice of one medium organic lemon
5 cups fresh organic blueberries, room temperature

Preheat the oven to 375 degrees F.

To make the crust, stir together the flours, starch, xanthan gum, salt, and cream of tartar.  Cut the palm shortening into the flour mix.  Slowly add the water to the flour mixture until the dough is formed but a bit crumby. You may not need all the water or you may need more depending on the day.  Press the crust into a 9” pie pan.

In the same emptied bowl, cut in the shortening into the rest of the crumb topping ingredients.  You will get a moist crumbly mixture.  Set aside.
Mix together the blueberries, lemon juice, lemon zest, cornstarch, and sugar.  Pour into the pie crust.  Top with the crumb topping.

Put the pie on a cookie sheet as it will very likely bubble over while baking.  Cover with foil and bake for 45 minutes.  Uncover and continue baking for an additional 20-30 minutes until the crumb topping is browned and the blueberry filling is bubbling.

*Use a coffee bean grinder or other grinding machine to make a course flour out of organic pecans.

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