Gluten-Free Pizza

I've posted before about my history with pizza, along with my recipe for a quick-and-dirty method for a pizza substitute. But now I'm here to tell you that I've finally tried out the real thing... and I LOVE it. I made my first GF pizza a couple of months ago, and I've made it once about every 2 weeks since then (which in my house means it has become a major staple). I've discovered that at least 2 of my girls can handle enough cow cheese to have them eat genuine pizza, and for my other daughter I just top it with goat or sheep cheese instead. She loves it and never knows any different. I told my husband she's going to be a cheese snob when she grows up.

But anyway... about the recipe. I've tried Bob's Red Mill pizza mix a couple of times now, and it was pretty good, but didn't make as much as the recipe I'm about to share. (Plus, though I haven't done the exact math, I'm sure it's probably more expensive to buy it in a mix... and you know I can't stand for that, right?!) I've tried a few different recipes besides that, and most of them turned out pretty well, but not necessarily great. This one is the best so far. Pretty sure I'm sticking with it for a good long while. It does have quite a few flours to mix together, but once you've built a gluten-free baking flour collection, these should pretty much all be in your cupboard, I think. These are all fairly inexpensive for gluten-free flours (around $4-6 each for a 1-2 lb. bag). You can substitute something else if you want, though... just make sure you substitute flours for flours and starches for starches.

Adapted from the recipe found here.

PIZZA CRUST

Ingredients:
¾ c. brown rice
¾ c. white rice
½ c. millet flour
½ c. sorghum flour
1 c. tapioca starch (or corn starch, but tapioca makes the dough lighter)
½ c. potato starch
¼ c. almond meal
1 tbs. xanthan gum
1½ tsp. salt
2 tsp. sugar for proofing yeast
1 packet active dry yeast*
1 1/4 c. warm water
2 eggs
5 tbs. olive oil
1 tsp. apple cider vinegar
2 tbs. honey

Preferred equipment: Stand mixer**
Note: This recipe makes 2 large thick-crust pizzas, or 2½ large or 3 medium thin-crust pizzas. This recipe should be easily halved. (It was halved in the original version.)

Directions:
1. Preheat oven to 170° (for rising). Prepare pizza pans or baking sheets by greasing and lightly dusting with extra rice flour.

2. Add dry ingredients (not including yeast or sugar) to a large bowl and mix thoroughly. Using a whisk is helpful.

3. To proof the yeast: Add the yeast, sugar, and about ¼ c. of the warm water to small bowl. Mix and allow to sit for about 3-5 minutes, until it thickens slightly and gets a little fluffy.*

4. While the yeast is activating, mix together eggs, oil, vinegar, and honey in a small bowl.

5. Place the dry ingredients in the stand mixer. Make a well in the center, add the egg mixture, and mix a bit. Add yeast and mix.

6. (The following is straight from the original author.) “At this point, gage the liquid level. You want the dough to look like stiff cake batter. The dough should still hold the swirls of the mixer, but it should be shiny and not dull. Add the rest of the water slowly until the right consistency is achieved. ...since different brands of flour and measuring techniques vary, it is best to eyeball this and add the water slowly to get the texture you want. You will get good at knowing what gluten free pizza dough is supposed to look like.” Now from me: I probably added a bit too much water the first time I used this recipe... The dough was more “shiny,” but it did not hold the swirls of the mixer. The downside of this is that the dough may turn out a little more doughy and not as crispy (though this was not my experience the first time I tried it... I thought it turned out great!). The positive side is that it was MUCH easier to handle while I spread it out on my baking sheet. More on this in the next step...

7. Turn off the oven. Divide dough and scoop it out onto your pizza pans or baking sheets. Now is the part where the consistency of the dough will make a difference. If you made the dough with the “correct” amount of water, you will want to dampen your hands with water or olive oil in order to spread it out. This can be a little tricky as the dough will be very sticky. However, if you have slightly more damp dough, you can flatten the dough slightly (yeah, this will be messy at first), then sprinkle some rice flour over the dough before spreading. You will likely want to be pretty generous with your sprinkling... I used about ¼ c. of flour per crust. So you won't have to stick dirty, doughy hands into the flour, I recommend pouring ½ c. or so of flour into a cup so you can sprinkle on a little more as needed as you go along. This may all sound a little more complicated, but actually I found it much easier... Also, I prefer a little flour dusting on my crust vs. an oil brushing. You could always brush it with oil after spreading if you want anyway.

8. Once the dough is spread evenly over the pans, place in the warm oven to rise for about 30-40 minutes. The author of the original recipe claims it works without a rise time as well, and actually turned out crispier and fluffier for her. However, see my note below at the * mark.

9. Turn the oven up to 400° and pre-bake the crusts for about 10 minutes. (If you are making multiple crusts, you may want to switch racks halfway through to allow even baking.)

10. Remove from oven and add toppings as desired. (See pizza sauce recipe and topping suggestions below.) Place back in the oven and cook for about 7-12 more minutes, or until desired doneness of toppings.

*I tried using a special “pizza dough yeast” this last time, which claimed it did not require rising time. I wasn't super happy with the results... The dough didn't rise very well. I may have added a little too much liquid, or I may have needed another packet of yeast. I think next time I will try fixing one of these issues, or I may just give the dough time to rise. I also didn't activate the yeast first, so I may do this as well, though the packets claimed that they didn't need proofing. All I know is that it worked a lot better for me the first time when I used regular yeast, proofed it, and allowed the dough to rise. The crust was fluffy, a little crispy, and not too gummy or spongy. The crust with the pizza dough yeast bubbled up a little and was delectably crispy around the edges (I also made it thin-crust-style this time, so that may have help with that), but it was a little flat and more moist-looking in the middle. Considering it was so thin, it didn't matter too much, but I wouldn't make it this way again with a thicker crust. Also, I may not have cooked it quite long enough or hot enough this last time, so my directions above reflect the changes I would have made to rectify this.

**If you don't have a stand mixer, it is still possible to make this dough, but it is a good deal more difficult. The dough likes to climb up the beaters and makes it very difficult to mix, but with a little patience, it can be done. You may want to make a half recipe instead, though.


PIZZA SAUCE

Ingredients:
1 6-oz. can tomato paste
½ c. ketchup
¾ c. water
½ tsp. onion powder
½ tsp. garlic powder
1½ tsp. Italian seasoning
1 tsp. oregano
¾ tsp. salt (or less if there is already salt in the tomato paste)

Add all ingredients to a small bowl and mix thoroughly. (This may look like too much water at first, but trust me... it will work.)

Makes enough sauce to cover as much pizza as the above recipe will make. It will be a little thin if you make the thin-crust pizza, so you may want to add another half a recipe if you like a lot of sauce. I thought it was a fine amount, though.

Topping Suggestions (in case you haven't made pizza before or haven't done it in a long time like me):
* One 16-oz. block of mozzarella cheese will cover two large pizzas pretty generously.
* Half a small bag of pepperoni will cover one large pizza generously, or two pizzas moderately. Since not everyone likes pepperoni around here, I actually split my bags into thirds and froze the portions I wasn't using (since we never eat it except on pizza). Apparently my kids like pepperoni more than I thought, though, so next time I'll probably do it in halves.
* Half a medium onion, one smallish green pepper, and about 4 oz. of mushrooms (5-6 medium) makes a perfect amount to cover one pizza (in my book anyway). I'm not a big fan of olives, but you can always add those, too, plus the pepperoni to make one smashing premium pizza.

* A sprinkling of fresh basil leaves is awesome, too, if you happen to have a basil plant in the back yard.

And though you will obviously pay more for a homemade gluten-free pizza than if you were making it with gluten, you probably will still pay less than if you were ordering out. And anyway, homemade pizza beats Domino's any day. :-)

Fried White Fish with Quinoa

I surprised myself about a week ago with a new recipe that turned out more nicely than I could have hoped. I've thought about holding off posting this recipe until the next time I make it, but since it's about time I posted a new recipe, and since I probably won't be making this again for at least a couple of weeks (I forgot a few of the ingredients at the store this week and I'll be out of town next week), I figured I might as well put it up. I am sure to make it soon after I get back, though, because I have been craving it ever since I finished it off! I'll add a picture to this post at that point. (Updated 9/17/11 with picture!)

It was one of those nights when I had no idea what I was going to make for dinner until I meandered into the kitchen about an hour before dinnertime to check out what ingredients I had handy. (I am usually more of a planner than this, but these days happen to the best of us, right?) So, I had some white fish in the freezer... some mushrooms... some capers left over from another recipe... some quinoa in the pantry, and other random products that I usually have hanging around the kitchen. I peaked at Allrecipes.com for some inspiration, and saw something about fish with capers and tomatoes. All I had was diced tomatoes... Could all those ingredients come together somehow? I donned my "Chopped" thinking cap, and the recipe below was born. I honestly couldn't believe how well the flavors combined and how much I liked it. If you try it, let me know what you think! (And put me in my place if you disagree with my taste buds... but I am practically drooling right now thinking about this.)

FRIED WHITE FISH WITH QUINOA

Ingredients:

1 ½ lbs. white fish (I used 3 skai fillets)
3/8 c. brown rice flour
3/8 c. powdered Parmesan cheese*
¼ tsp. pepper
1 ½ tsp. dried thyme
¼ c. milk (or milk substitute)
1 tsp. lemon juice
1 egg

vegetable oil (enough for frying)

1 c. quinoa
1 ½ c. chicken broth**
1 (15-oz.) can diced tomatoes
¼ c. capers, drained

2 c. chopped mushrooms
1 c. chopped onions

½ tbs. butter or oil

Directions:

1. In a medium saucepan, combine quinoa, broth, tomatoes, and capers. Bring to a boil, lower heat; cover and simmer for about 15 minutes, until liquid is absorbed. Remove from heat and allow to cool for at least 5 minutes. (If this sits for a while or even completely cools, it should still taste fine. I actually preferred it that way.)

2. While quinoa is cooking, combine milk, egg, and lemon juice in a medium bowl. Then on a large plate or in a large bowl, combine flour, cheese, pepper, and thyme. If fish is soggy (as it will be if frozen and defrosted), pat dry with a paper towel. Dip the fish in the liquid mixture, then coat with the flour and cheese mixture.

3. In a large saucepan, heat enough oil to cover the bottom of the pan by about a quarter or half an inch. Fry fish until the breading is golden brown, and fish is opaque and flakes easily with a fork. (Cook time will vary depending on type and thickness of fish, but should be around 3-5 minutes per side.)

4. In a separate pan, saute mushrooms and onions in ½ tbs. butter or oil until crisp-tender (about 3 minutes).

5. Plate by placing a serving of quinoa down, then a portion of fish, then topping with mushrooms and onions. Enjoy!

*Sorry... While this recipe is low on dairy, it is not totally dairy-free. The cheese definitely adds a lot to this dish in my opinion, but if you can't have it, I would try using about this much more rice flour, cornmeal, or some other grain flour, and adding ½ to 1 tsp. salt.

**This is the main reason I didn't post this recipe right away... I think the liquid here needed adjustment. I used 2 cups of broth, and it was a bit too watery. If you want a more accurate measurement, I would drain the juice from the diced tomatoes into a measuring cup, add it to the pot, and then reduce the 2 cups of broth by that amount. (I'm estimating the tomato liquid would be about ½ a cup, hence my 1 ½ cups of broth recommendation above.)

Spicy Fajita-Style Chicken Rub

I often find myself wanting to make chicken fajitas, but I rarely think far enough ahead to actually marinate the meat. Gotta wait till next time, right? Wrong! This rub will have the chicken ready to cook within about 10 minutes. And I actually surprised myself with how good it tasted. Even my picky 2 and 4-year-olds gobbled this up and asked for seconds! I should have thought to take a picture beforehand, because we ate it all up last night... no leftovers. Oops!

(Edited 9/12/11 to include picture):

SPICY FAJITA-STYLE CHICKEN RUB

Ingredients:

1 ½ tsp. rubbed sage
1 ½ tsp. cumin
1 tsp. chili powder
1 tsp. paprika
½ tsp. onion powder
½ tsp. garlic powder
½ tsp. oregano
½ tsp. thyme
1 ½ tsp. salt
¼ tsp. pepper*

2 lbs. chicken breasts

2 tbs. vegetable oil

Directions:

Pound chicken to even thickness, about ½ to ¾ inch. Rub both sides of each piece of chicken with spice rub. Heat oil in a large skillet and pan fry chicken over medium-low heat for about 15-20 minutes, or until chicken is cooked through. After removing from pan, let sit for at least 15 minutes to seal in the juices. Cut into slices for fajitas or just good ol' chicken strips.

* This was enough pepper for my kids and me (who don't like things terribly spicy), but it could use a little extra pepper or some cayenne if you like a lot of spice. The chili powder and paprika do add a little kick, though. And my husband, who adds Tabasco sauce to pretty much everything, didn't seem to think it necessary to add anything extra. :-)

Waikiki Meatballs

I tried this recipe a couple years ago when I found it in my good ol' Better Homes and Gardens cookbook, and it was an instant hit. (Here is a copy of the original recipe on Allrecipes.) I obviously had to alter it to make it gluten-free, but I changed a few other things as well. The main thing I changed was the sauce -- I like a little more sauce than the original included, so I make about a half recipe extra. I also reduced the sugar, because the original was much too sweet for me, especially considering it already has big chunks of pineapple in it that are plenty sweet. Finally, I added the zucchini because it seemed to be sadly lacking in veggies. A bit more zucchini than what I added wouldn't hurt, actually!

[Picture coming soon]

WAIKIKI MEATBALLS

Ingredients:

1.5 lbs. ground beef

2/3 c. crushed GF cracker crumbs*

1/3 c. minced onion

1 egg

1/4 c. milk

1 1/2 tsp. ground ginger

1/2 tsp. salt

3 tbs. cornstarch

1/3 c. packed brown sugar

1/2 c. white vinegar

2 tbs. water

2 tbs. soy sauce

1 (20-oz.) can pineapple chunks -- drained, juice reserved

1 tbs. olive oil

1/3 c. chopped green bell pepper

1 c. chopped zucchini

4-6 servings cooked brown rice

Directions:

1. Combine beef, cracker crumbs, onion, egg, milk, ginger, and salt. Mix thoroughly and shape into meatballs. Place on a broiler pan and cook at 350º for 20-25 min. (May be somewhat pink inside after 20 mins, should be cooked through at 25 mins.)

2. While meatballs are cooking, saute pepper and zucchini in oil in a large frying pan. Remove from pan and set aside.

3. In a small bowl, combine cornstarch, brown sugar, vinegar, water, soy sauce, and reserved pineapple juice. Stir until smooth. Pour into same pan as used for veggies. Cook, stirring consistently (a whisk would be good), until mixture thickens and boils (about 5 min for a cool pan, but if pan is still warm from veggies, this will only take 1-2 mins). Stir in meatballs, pineapple, and veggies. Warm over medium heat until everything is heated through. Serve over rice.

*I normally use Trader Joe's "Savory Thins" (rice crackers). Other options: GF bread crumbs (may want to add about 1/2 tsp. extra salt), or GF ginger snaps. If using ginger snaps, reduce or omit ginger, depending on how gingery the cookies are. I used Trader Joe's GF ginger snaps, which have a very strong ginger flavor, and was able to omit the ginger altogether.

Taco Scramble

Ever wanted a taco, but didn't want to bother with the hassle of eating it out of a crunchy (falling apart) taco shell or a soft corn (falling apart) tortilla? Or perhaps, like me, you don't like to bother with getting all the different veggies and fixings out so that everyone can build their own custom taco, which only results in more mess to clean up and more leftovers (that will probably never get eaten) because you weren't sure how much to put out.

Meet the one-stop taco. My family first came up with the idea for this dish while we were in the Virgin Islands, so we called it "Virgin Gorda beef." But since no one would understand what that is, I'm calling it "taco scramble." Basically, it's most of the stuff you'd want in a taco, without the shell, in an easy-to-clean-up mixture.

Observe:

This is a tasty, filling meal that is made even more desirable to me because I don't have to put it away leftovers in 10 separate little baggies... Just scoop and dump it into one container! (Minus the container for lettuce or rice, anyway.)

TACO SCRAMBLE

Ingredients:

1 lb. ground beef

1 small onion, diced

3 large stalks celery, diced (about 1/2 cup)

1/2 a large green pepper, diced (about 1/2 cup)

3/4 cup water

1 packet or about 2 tbs. taco seasoning

1 tsp. oregano

1 (15-oz.) can beans (black, pinto, kidney... whatever suits your fancy)

1 cup frozen corn (optional)

2 medium tomatoes, diced

lettuce and/or rice as desired

shredded cheese (optional)

Directions:

1. Begin browning beef in a large frying pan. Add onion, celery, and pepper and cook until beef is browned and veggies are almost tender. Drain beef fat.

2. Add water and seasonings and bring to a boil. Lower heat. Add beans and (if desired) corn. (To be honest, I definitely would have added corn, but I didn't think about it until after I made the meal and took the picture above. Doh!) Simmer, stirring occasionally, until water is mostly absorbed and beans and corn are heated.

3. Remove from heat. Add tomatoes and stir to combine. Serve as is, or over lettuce or rice (or with added lettuce over rice... whatever). Top with cheese if desired.

Lentil Soup

I tend to make a lot of meals based around meat. Since my husband is trying to reduce his meat consumption, however, I have started to try to make more meatless meals. Fortunately, I already had this recipe in my back pocket. It is a snap to put together, and I always forget how delicious it is until I taste it again. Simple, but satisfying. It also makes a great freezer meal.

And just FYI, the portion in the bowl below may look a little small (at least compared to some of the other portions I've pictured), this was actually my second bowl of it last night... I forgot to take a picture of the first.

LENTIL SOUP

Ingredients:

1 cup lentils

6 cups water or broth*

1/2 c. chopped onion

1/2 c. chopped celery (I often use a little extra)

1/2 c. chopped carrots (ditto)

3 cloves garlic, minced

2-3 diced tomatoes or one (14.5 oz.) can diced tomatoes

1 tsp. oregano

1 tsp. basil

salt & pepper to taste*

Directions:

Combine all ingredients in a large saucepan. Bring to a boil. Let simmer, covered, for one hour or until lentils are soft.

*I normally use half water, half broth, and add 1 tsp. salt. Pepper is easier to do "to taste," I think, and less of a problem if you guess wrong. :-)

Chicken Veggie Pasta

I have tried this dish a few different times, and I think I have finally hit upon a formula with which I am pleased. Of course, my children refused to touch it (as they do with most new dishes), but 2-and-3-year-olds are not the easiest to please. *I* liked it anyway. I guess my husband will be the judge when he gets home to eat the leftovers... And you can let me know how you like (or dislike) it if you happen to try it. ;-)

**Update: My husband gave it an "I would definitely eat this again." He is not picky, but this about as effusive as it gets from him. ;-)

CHICKEN VEGGIE PASTA

Ingredients:

1 16-oz. bag rice pasta (I used rotini)*

1 recipe Creamy Soup (cream of chicken variation)

1 cup frozen peas, cooked

2-3 cups fresh or frozen broccoli

4-5 medium carrots, chopped

Directions:

1. Cook pasta according to package directions, remembering to salt the water generously. Rinse pasta with cold water.

2. In separate pots, boil or steam broccoli and carrots until tender but not mushy.

3. Make Creamy Soup, cream of chicken variation, using 2 cups of chopped cooked chicken. Add peas to soup.

4. Place pasta in a large bowl or casserole dish. Add soup mixture and stir to combine. Add veggies and mix well. If you do not have dairy allergies, a bit of grated Parmesan or Romano cheese sprinkled on top of this dish would do nicely.

Makes 6 servings.

*Note: If you are a non-gluten-free eater using recipes from this blog, you may want to reduce the amount of pasta used in this recipe. Pasta with gluten seems to swell a lot more than rice pasta, hence yielding more of the cooked product. I would use maybe 2/3 to 3/4 of a 1 lb. bag, or enough pasta to make about 6 servings.

Mexican Skillet Rice

Pardon my absence... It has been a busy week or two with an anniversary, relatives coming into town, and then traveling out of town with the family for a last-minute 5-day vacation. *ahem* Anyway...

I tried this recipe out of Taste of Home magazine a couple weeks ago, and it was quite delicious! I will definitely be making it again.

MEXICAN SKILLET RICE

Ingredients:

1 egg, beaten (optional)

1 lb. chicken breasts or tenderloins, chopped

1 small onion, chopped

1 tbs. olive oil

2 garlic cloves, minced

2 cups cooked rice (jasmine or long grain suggested, I used brown)

1 can (15 oz.) black beans, drained and rinsed

1 1/2 c. frozen corn, cooked*

1 jar (7 oz.) roasted sweet red peppers, drained and sliced

1 jar (8 oz.) taco sauce**

2 green onions, chopped (optional... I left these out)

1/4 c. minced fresh cilantro

Directions:

1. (If omitting the egg, skip to step 2. I used it, but it really didn't add much... I'll probably omit it next time.) In a large skillet coated with cooking spray, cook and stir egg over medium-high heat until set. Remove and set aside.

2. In the same skillet, stir-fry chicken and onion in oil until chicken is no longer pink. Add garlic; cook 1 minute longer. Stir in the rice, beans, corn, peppers, taco sauce, and green onions; heat through. Stir in the reserved egg. Sprinkle the rice with cilantro.

Serves 6.

* Original recipe calls for 1 can (11 oz.) Mexicorn, drained. I already had the frozen corn on hand, so I used that instead, and I doubt it made any difference.

** I found a basic brand with no gluten ingredients listed. I can't guarantee that every brand will be gluten-free, but I doubt there would be a problem with a product like this as long as no gluten ingredients are listed.

Shepherd's Pie

This recipe was handed down from my sisters... I'm not sure where it came from originally. I've altered it just slightly, mainly by using mixed veggies instead of green beans to add a wider variety of flavor. This is definitely a favorite of my husband's and mine. My kids are picky about pretty much everything but hot dogs and ham these days, but even they eat this fairly well. Besides tasting good, I love it because it includes so many veggies that I don't have to prepare any on the side!

SHEPHERD'S PIE

Ingredients:

1 lb. ground beef*

1 med. chopped onion

3 cups frozen mixed vegetables

1 (14.5 oz.) can diced tomatoes

1 (6 oz.) can tomato paste

¼ tsp. pepper

salt to taste (I use about 1 tsp.)

½ tsp. each basil, oregano, and thyme

¼ c. water

mashed potatoes** (using about 5-6 medium potatoes)

Directions:

1. Preheat oven to 375°.

2. In a skillet, cook beef and onion until onion is tender and beef is no longer pink. Remove from heat, drain fat, and place in a 9 x 13 casserole dish.

3. In a separate pot, cook mixed veggies. Drain and add to beef mixture. Stir in tomatoes, tomato paste, pepper, salt, spices, and water.

4. Drop mashed potatoes in mounds on top. Smooth mounds if desired.

5. Bake uncovered in preheated oven for about 30-35 min. or until veggie / meat mixture is hot and bubbly. Optional: if potatoes are not yet turning slightly golden-brown on top, place under broiler for 2-3 minutes or until desired level of browning is achieved.

Alternate cooking instructions: The above is the way I have always made this dish. But I just now noticed that my recipe has different directions... hah! Following these directions, you add everything except the mashed potatoes into the pan where the beef was cooked and bring them to a boil. Then transfer into the casserole dish and continue with step 4. This will decrease baking time to about 20-25 minutes. I will probably try this next time I make it and alter this recipe accordingly if it works better.

* Also works well with turkey. If using turkey, add ½ tsp. sage instead of oregano.

** To make mashed potatoes dairy-free, I normally use rice or almond milk and dairy-free butter spread like Earth Balance or Smart Balance (make sure it says "dairy-free" or "vegan"). Yellow or yukon potatoes work especially well. Make sure you salt the boiling water generously!

Turkey Meatballs

These meatballs are great with spaghetti or by themselves. I often serve them along with lentil soup (recipe to come soon). They also freeze well, so they can serve as a great meal or snack when you need something quick and easy!

TURKEY MEATBALLS

Ingredients:

1 lb. ground turkey

1 egg, beaten

1 small onion, chopped

2 cloves garlic, minced

1 tbs. parsley flakes

1 tsp. oregano

1 tsp. basil

1 tsp. salt

1/2 c. gluten-free bread crumbs or crushed crackers (optional)*

Directions:

Combine all ingredients. Shape into balls (about 1 inch each). Broil on high for 9 min.; flip to other side and return to oven for 4 min. OR cook at 350° for about 25 min or until cooked through.

* I often add these for a slightly bready taste and moister texture, but the meatballs work fine without these as well.

Turkey Chili

Adapted from the allrecipes.com recipe here: Terrific Turkey Chili. Along with a few minor changes, I added the beans and corn. It just doesn't seem like chili to me without beans, and the corn adds a nice note of sweetness and crisp texture that is just plain yummy! I've only made this a few times so far, but it is already one of my all-time faves.

TURKEY CHILI

Ingredients:
3 tablespoons vegetable oil, divided
1 1/2 pounds ground turkey
1 batch taco seasoning
1 teaspoon ground coriander
1 teaspoon dried oregano
2 tablespoons tomato paste
1 (14.5 oz.) can beef or chicken broth
1 (16 oz.) can salsa
1 (14.5 oz.) can crushed or diced tomatoes
1 medium onion, finely chopped
1 green bell pepper, diced
3 medium zucchini, halved lengthwise and sliced

1 1/2 cups frozen corn

1 (14.5 oz.) can pinto beans, drained and rinsed

1 (14.5 oz.) can black beans, drained and rinsed

Directions:
1. Heat 1 tablespoon of oil in a large stock pot over medium-high heat. Crumble turkey into the pot, stirring with a wooden spoon to break apart as much as possible. Season with taco seasoning mix, coriander, oregano, and tomato paste, and mix until meat is evenly coated with seasonings. Continue cooking, reducing heat if necessary, until turkey is well browned.

2. Pour in beef broth, and simmer to reduce liquid slightly, about 5 minutes. Add salsa and tomatoes, and continue cooking at a moderate simmer for ten minutes. Adjust the thickness at any time you feel necessary by adding water.

3. While chili is still cooking, heat one tablespoon of oil in a large skillet over medium-high heat. Cook onion and green bell pepper, stirring occasionally for 5 minutes, or until onion is translucent and bell pepper is lightly browned. Add onion and bell pepper to the chili, as well as corn and beans. Continue cooking at a very low simmer.

4. In the same skillet, heat the remaining tablespoon of oil over medium-high heat. Add the zucchini, and cook stirring occasionally, for 5 minutes, or until lightly browned. Add the zucchini to the chili, reduce heat, and continue cooking 15 minutes more. Again, adjust the consistency with water as needed.

The author of this recipe suggests adding sour cream, sliced green onions, and cheese to the individual bowls, but because of our diary issues I didn't add any of these. It tastes delicious just as it is. I can't stop eating it! Mmmm...

Tofu Stir Fry

I have don't know that I'd ever even tasted tofu before I was married. My family's main courses, and my own thereafter, usually included a healthy portion of meat (usually beef or chicken). I have recently been exploring the idea of eating for your blood type, and I thought we were doing pretty good, since I knew I and at least 2 of the girls were Type O, which are good with eating a lot of meat. A few months ago, however, we discovered that my husband is Type A. And (of course!) Type A's don't digest meat very well, and do well with a low meat or even vegetarian diet. Lovely.

So, I have been endeavoring to expand my horizons and create a few meatless dishes, and as a result, I have been exploring the world of tofu. To my surprise, it is actually not that bad. Unfortunately, I have yet to find a satisfactory recipe that is both gluten-free and dairy-free but is NOT a stir-fry. So... I've been doing a lot of stir-fry.

I have tried a few stir-fry recipes, but I usually have to modify them to some degree to suit my tastes (usually by adding more veggies and often more sauce). Stir-fry is kind of free-form by nature, but I like to have an actual recipe on hand to help me plan and keep me from getting too confused... and that doesn't work so well when you're modifying everything. So since I seem to be so picky, I decided to try my hand at making up my own recipe last night. And I have to say, I liked it better than any of the other recipes I've tried so far. So here you are...

JESSICA'S TOFU STIR FRY

Ingredients:
1 lb. pack firm or extra-firm tofu, chopped into bite-size pieces*
2-3 cloves garlic, minced
1 head fresh broccoli (about 1.5 c.), chopped into bite-size pieces
2 medium carrots, sliced
1 large onion, sliced
1 medium zucchini, quartered and sliced
8 oz. mushrooms, sliced
1/4 c. wine (red gives more flavor, but white works fine)
3 tbs. soy sauce
1/2 tsp. ginger
3 tbs. olive and/or sesame oil (I used about half and half)
1/2 c. water
1 cube chicken bouillon or 1 tsp. granules
2 tbs. cornstarch
2 tbs. water

*Tofu works better if it is set out to dry on a stack of paper towels for at least 30 minutes to an hour.

Directions:
1. Heat 2 tbs. oil in a large pan or wok over medium-high heat. Add garlic and fry for 2-3 minutes, till tender. Add broccoli and carrots. Fry for about 4-5 minutes, until beginning to get slightly tender. (Reduce heat slightly if veggies are crisping too quickly.) Add onions and fry for about 2-3 more minutes. Add mushrooms and zucchini and fry 2-3 more minutes.

2. Mix together wine, soy sauce, and ginger. Add to veggies and simmer until veggies are all fairly tender (a few more minutes).

3. While veggies are frying, heat another 1/2 to 1 tbs. oil in a medium saucepan. Fry tofu for a few minutes, until lightly browned. Dissolve chicken bouillon or granules in 1/2 c. water. (Or use 1/2 c. chicken broth if you prefer, though you may need to add a bit more salt.) Add to tofu and simmer for about 3 minutes.

4. Add tofu mixture to veggie mixture. Combine 2 tsp. cornstarch with equal part water, and whisk with a fork till smooth. Add to tofu and veggies, stir well. Cook for 1-2 more minutes until sauce begins to thicken slightly. (Add more cornstarch and water mixture if necessary to achieve desired sauce consistency.) Serve over brown rice.

Makes about 6 servings.

If any of you try this, let me know how you liked it and if you come up with any improvements!

Garlic Lime Chicken

GARLIC LIME CHICKEN

Ingredients:
3 lbs. chicken
1/3 c. lime juice
1/4 c. olive oil
1/4 c. minced parsley
2 tbs. chopped onion
3 garlic cloves, minced
1 tbs. grated lime peel
1 tsp. minced fresh thyme*
1/2 tsp. salt
1/4 tsp. pepper

Directions:
In a bowl, combine the last nine ingredients. Place chicken in a large, resealable plastic bag. Pour marinade into bag and shake or squeeze bag to coat chicken. Refrigerate for several hours.** Place in a baking dish and cook in the over at 350° for about 1 hour.

*It is really best with fresh thyme if you have some around, but about 1/2 tsp. of dried works too.

**Sometimes when I am pressed for time, I skip this step and put it directly into the oven. Then I just make sure to baste it with the marinade every 10-15 minutes while cooking.

Serves 4-6.

(Source unknown to me.)

I think I can safely say that this would NOT taste so good with Worchestershire sauce on it, though I have never really tried it... ;-)

Chicken Carrot Pilaf

CHICKEN CARROT PILAF

Ingredients:
1 lb. boneless, skinless chicken breasts, cut into strips or chunks*
1/2 tbs. olive oil
1 1/3 c. uncooked brown rice
5 med. carrots, sliced
1/2 c. sliced fresh mushrooms
1 med. onion, chopped
1/4 c. chopped sweet red pepper
3 1/2 c. chicken broth
2 tbs. minced fresh parsley

Directions:
In a large skillet, brown chicken in oil. Remove and keep warm. Add rice, carrots, mushrooms, onions, and red peppers to skillet. Cook and stir until rice is browned and onion is tender. Stir in broth. Place chicken over rice mixture. Bring to a boil. Reduce heat; cover and simmer for about 35-45 minutes or until rice is tender. Stir in parsley. Let stand 5 min. before serving.

*Also works great with leftover chicken from a roaster or other recipe.

Serves 6.

(Source unknown to me.)

I often like to increase the vegetables and rice to as much as double. I am a big fan of rice, can you tell? ;-) And yet again, we like to add Worchestershire sauce. My husband is the ultimate sauce eater and on this count has polluted us all.

Squash and Turkey Rice

SQUASH AND TURKEY RICE

Ingredients:
1 lb. ground turkey
1 1/2 to 2 onions, chopped
3 garlic cloves
2-3 large summer squash
1 c. brown rice
1 tbs. olive oil
2 c. chicken broth

Directions:
In a saucepan, saute the rice, one onion, and two garlic cloves in oil until onion looks clear. Stir in 1/2 cup water until it is absorbed. Add chicken broth; cover and simmer 45 min. Place squash in a separate pan with a little water; cook until tender. Meanwhile, brown turkey, 1 clove garlic, and 1/2 to 1 onion. Combine rice, turkey and squash.

Serves 4.

(Source unknown to me.)

This one tastes great with a little Worchestershire as well.

(Cheesy) Beef 'n' Rice

This recipe is excellent with or without the cheese.

(CHEESY) BEEF 'N' RICE

Ingredients:
1 c. uncooked brown rice
1 garlic clove, minced
1/2 tbs. olive oil
3 to 3 1/2 c. water
2 med. carrots, shredded
2 tsp. beef or chicken bouillon granules (2 cubes)
1 tsp. parsley flakes
1/2 tsp. each salt, basil, and minced onion
1 lb. beef, cooked and drained
1/2 c. shredded cheese (optional)

Directions:
In a large saucepan, saute rice and garlic in oil until golden brown. Stir in water, carrots, bouillon, parsley, salt, basil, and onion. Bring to boil. Reduce heat; cover and simmer 5 min. Stir in beef. Cover and bake in 9-in. pan at 350° for about 45 min, stirring twice. (May take 5-10 extra minutes for the water to be absorbed.) Optional: Sprinkle with cheese and bake 5 more minutes.

Serves 6.

(Source unknown to me.)

Tastes great with a little Worchestershire sauce sprinkled on it!

Turkey Soup

TURKEY SOUP

Ingredients:

1 lb. ground turkey breast

1/2 tsp. dried herbs de Provence, crushed

1 (15 oz.) can navy or Great Northern beans

1 (14.5 oz.) can chicken broth

1 (14.5 oz.) can diced tomatoes w/ garlic and onion, undrained

4 c. chopped fresh spinach

Directions:

Cook turkey in a large saucepan over med heat until browned, stirring to crumble. Add herbs, beans, broth, and tomatoes to pan; bring to a boil. Reduce heat and simmer 5 min. Stir in spinach; simmer 5 min.

Serves 4.

(Source unknown to me.)

Now here's the part where I give you all my alterations and substitutes. :-) This recipe is great as it is, but I've found lots of ways to make it flexible and change it up. First of all, it's sometimes hard or expensive to find the herbs and the particular type of diced tomatoes. So I usually just use Italian seasoning, and then I use regular diced tomatoes and add dried garlic and onion (about 1/2 tsp. each). You could also add fresh garlic and chopped onion to the meat while you are cooking it.

Then there are lots of ways to change up the other ingredients. Instead of turkey, I have tried Italian sausage and even ground beef one time (on accident, but I could barely tell). I have also substituted various beans for the navys, with kidneys and pintos being my favorite. I often double the beans, partially because my girls like to eat them all out, and partially because I just like it better that way. :-) You can also use various greens in place of the spinach (my favorite substitute is kale), and you can use frozen rather than fresh to save yourself the trouble of chopping it all. Just don't do 4 whole cups if you use frozen... only about half that. And to make the soup a little thinner (it is rather thick in the original recipe) and stretch it to feed more people, I usually at least double the chicken broth.

This is a great recipe for me because it is SO fast and easy, not to mention cheap. It also freezes well, so it can be a time saver there too!