Tuesday, November 18, 2014

Bison Salisbury Steak Dinner

The past couple weeks have been cold here. So warm comforting foods have been on the menu. A while ago I clipped a Salisbury Steak recipe from a magazine. I finally got around to making it, but when I looked at the recipe again I just wasn't feeling it. So I decided to make my own with ground bison and a nice full flavored sauce. This recipe would also work well with ground beef.


I served the Bison Salisbury Steaks with mashed potatoes and roasted Brussels sprouts. Ben and I love Brussels sprouts, so next time I make this I will double the sprouts. 

This is dinner is going to be a winter staple in our house. You would never know that it is a gluten-free, dairy-free, egg-free, food allergy friendly dinner. 

Bison Salisbury Steaks

Patty Ingredients
20 oz ground bison
1/2 onion, finely diced
1 Tbsp coconut flour
1 Tbsp Worcestershire sauce
1/2 tsp black pepper
1/2 tsp granulated garlic
1 Tbsp canola or olive oil

Gravy Ingredients
3 large cremini mushrooms, sliced
1/4 onion, diced
1 Tbsp vegan butter
1/2 tsp salt
1 cup beef broth
1 Tbsp sherry
1 Tbsp Worcestershire sauce


1. Combine all the patty ingredients except oil in a large bowl. Form into 5 patties.
2. Heat the 1 Tbsp oil in a large skillet over medium heat. Cook 3 of the patties for about 4-5 minutes per side until cooked through. Set the cooked patties aside. I kept my patties warm on a cookie sheet in warm but off oven. Add the remaining oil and cook the last 2 patties. Set those aside when done.
3. Add the vegan butter, salt and onions to the skillet. Saute until the onions are almost clear. Add the mushrooms and cook for a few minutes until they're browned but not soft. 
4. Whisk in the beef broth, sherry, and Worcestershire sauce. Bring to a simmer, stirring up all the browned bits. 
5. In a small bowl, combine the potato starch and cold water. Add to the beef broth mixture, whisking constantly. Stir until thickened. Serve the gravy over the patties.


Dairy-Free Mashed Potatoes

2.5 lbs russet potatoes
1/2 cup coconut milk
3 Tbsp vegan butter
1/2 tsp salt
1/2 tsp black pepper
1/4 tsp granulated garlic
1/4 tsp granulated onion
1/4 tsp smoked paprika

1. Peel and chop the potatoes. Add to a large pot filled with enough cold water to cover. Bring to a boil and cook until the potatoes are fork tender. Drain and return to the pot.
2. Add the remaining ingredients and mash until smooth.


Brussels Sprouts with Bacon

1.25 lb Brussels sprouts
2 slices bacon
1/2 tsp smoked paprika
1/4 tsp salt
1/4 tsp black pepper

1. Preheat oven to 350°F.
2. Cook the bacon in a skillet until crispy. Set cooked bacon aside and save the grease.
3. Cut the bottoms off the Brussels sprouts, remove any discolored outer leaves and slice in half or in quarters depending on the size of the sprout.
4. Combine the Brussels sprouts, bacon grease and seasonings in a 9 x 9 glass baking dish.
5. Bake for 30 minutes, stirring once.

Sunday, October 26, 2014

Chicken Carbonara

One of our favorite indulgent dishes at a local restaurant is their Chicken Carbonara. I thought I'd try and make a much modified healthier version at home that Tommy can eat too. For any purists out there, this definitely isn't a "real" carbonara, but it was a satisfying bowl of comfort food. Now if we can just get Tommy to eat any sort of pasta...


I used a package of GF angel hair pasta. I'm still trying to get the hang of cooking with rice pasta. It seems to instantly go from hard to mushy. I've had trouble finding the sweet spot where it's cooked through but holds together.


Chicken Carbonara

8 oz gluten free pasta
2 cups cooked diced chicken
3 small or 2 large heads of broccoli
4 slices of bacon
1 medium onion, diced
1 can coconut milk
1 cup chicken broth
2 Tbsp potato starch
2 Tbsp nutritional yeast

1. Bring a large pot of water to a boil.
2. Cut the broccoli into bite sized florets. Peel the stalk and slice into rings. 
3. Cook the broccoli with the pasta according to the directions on the package. Drain and set aside.
4. In a dutch oven sized pot over medium heat, cook the bacon until crispy. Remove the bacon from the pan but leave the fat.
5. Saute the onion in the bacon fat until clear. 
6. Add the coconut milk and nutritional yeast. Whisk together and bring to a gentle boil.
7. In a small bowl, whisk together the potato starch and chicken broth. Add the slurry to the coconut milk. Whisk together so lumps don't form.
8. Add in the chicken and continue to simmer until the chicken is warmed. 
9. Toss the pasta and broccoli with the sauce.

Bacon Wrapped Pineapple

A while back we were going to a BBQ and I wanted to bring some sort of savory sweet appetizer. I was going to do bacon wrapped dates, but the dates had spoiled. Looking around my kitchen, I saw I had dried pineapple rings. And thus, Bacon Wrapped Pineapple was born. These taste like little bites of bacon candy. So easy and delicious. 


Bacon Wrapped Pineapple

4 dried pineapple rings
8 slices of bacon

1. Preheat oven to 350°F
2. Cut each pineapple ring into 6 pieces and each bacon slice into 3 pieces.
3. Wrap a piece of pineapple with a piece of bacon and secure with a toothpick.
4. Back for 20 minutes, flipping halfway through. 

Tuesday, September 2, 2014

You Can't Win Them All (Bison Cheeseburger Helper)

We just got back from a great weekend in Denver to celebrate a friend's wedding. Now we're back home and I didn't feel like going grocery shopping. So tonight I made a gluten and dairy free Bison Cheeseburger Helper. I saw a delicious looking recipe for Cheeseburger Macaroni by Kevin and Amanda on Pinterest and decided to make that tonight, with several modifications.

I used ground bison since I had some on hand and all of our ground beef is frozen. Last time I looked I couldn't find a packet of taco seasonings that were safe for Tommy. So I made my own seasoning blend. I'm still perfecting my vegan cheese sauce, but this version is way better than my last attempt. I also doubled the sauce and pasta. This is the first time I have correctly cooked gluten free pasta. It wasn't chewy or mushy. It actually tasted just like regular cooked macaroni. I used a white rice macaroni that I can buy in bulk at the local Winco.


I'm pretty excited about how this whole recipe turned out. It's delicious, hearty and full of flavor. Everything you would want in a bowl of hamburger helper, except made from scratch with no preservatives or questionable ingredients. I'm not thrilled about Tommy's reaction. As soon as I set the bowl in front of him he burst into tears. It's incredibly frustrating when he starts sobbing without actually trying the food. He eventually ate one bite of the meat and one piece of pasta. That was definitely a let down. This recipe is so delicious and easy to make that I was really hoping to add it to our regular rotation. For now I'll just file this recipe away to try again later when hopefully his tastes have matured a bit.

Bison Cheeseburger Helper

20 oz ground bison
2 cups dry gluten free macaroni
14.5 oz can diced tomatoes, undrained
14.5 oz can chicken broth
1 can full fat coconut milk
1 cup water
4 oz can diced chili peppers, undrained
1/2 cup nutritional yeast
1 Tbsp tomato paste
1 Tbsp Frank's Red Hot Sauce
1/2 Tbsp potato starch
1 taco seasonings (see below)

1. Brown the bison in a dutch oven sized pot over medium heat. 
2. When the meat is done, add the tomato paste and taco seasoning and cook for 1 minute, stirring constantly.
3. Add the diced tomatoes, chicken broth, diced chili peppers, and water. Bring to a boil.
4. Stir in the macaroni and cook for 7 minutes, stirring occasionally.
5. While the pasta cooks, in a small saucepan combine the coconut milk, nutritional yeast, Frank's and potato starch. Cook over medium heat, whisking continuously until thickened. 
6. After the 7 minutes are done, add the "cheese" sauce to the pasta dish. Stir to combine and cook for another 2 minutes.
7. Take the pot off the heat and let sit for 5 minutes before serving.


Taco Seasoning

2 tsp smoked paprika
2 tsp cumin
1 tsp salt
1 tsp pepper
1 tsp dried oregano
1/2 tsp granulated garlic
1/2 tsp granulated onion
1/4 tsp cayenne pepper

Combine all the ingredients in a small bowl

Monday, August 18, 2014

Ginger Stir Fry

I have been cooking more lately, but I haven't had a chance to write up the recipes until now. Last week I felt like a change from our usual ground turkey stir fry. And I thought if it was more saucy there would be a chance Tommy would actually eat the rice too. And I was right! So far this is the only stir fry recipe I've made that Tommy enjoyed. He ate all of the turkey and rice and tried the veggies. It's really good as is or with more chili garlic sauce to give it a kick.


Ginger Stir Fry

20 oz ground turkey
3 bell peppers, sliced into matchsticks
12 oz cremini mushrooms, sliced
1/4 cup chicken broth
2 Tbsp oil, divided
2 Tbsp coconut aminos
1 Tbsp + 2 tsp gluten free soy sauce
1 Tbsp potato starch
1 tsp chili garlic sauce
1 tsp sesame oil
1 tsp fish sauce
1/2 tsp ground ginger

Serve over white rice (I make 2 cups of dry rice)

1. In a small bowl, whisk together the chicken broth, coconut aminos, potato starch, 1 tablespoon soy sauce, chili garlic sauce, sesame oil, fish sauce and ground ginger. 
2. Cook the ground turkey in a large non-stick skillet or a dutch oven sized pot over medium heat. When the turkey is almost cooked through, add 2 teaspoons of soy sauce. 
3. Place the cooked turkey in a large bowl. Add 1 tablespoon of oil. Saute the bell peppers until tender. Add the peppers to the large bowl.
4. Add the remaining tablespoon of oil to the pan. Saute the mushrooms for a few minutes until they are just tender and beginning to brown. 
5. Add the turkey and bell peppers back to the pan. Pour the sauce over the top. Stir until well combined and everything is warm. Serve over steamed rice.

Saturday, August 9, 2014

Potato Crusted Salmon with Brussels Sprouts and Mushroom Hash

Last night we made my Potato Crusted Salmon again. I tweaked the recipe just slightly so that I could cook the salmon and the veggies at the same time. I used tin foil to line the dish instead of parchment paper. I liked the foil better since it contained all the extra fat and cleanup was a breeze. I don't care for salmon skin, so when I serve this dish, I just scoop the salmon off the dish and leave the skin behind. I recommend only cooking as much salmon as you'll eat in that seating. Reheated cooked fish is one of my least favorite foods. Although I imagine if you reheated it in the oven it would be way better than the microwave.

We all loved this salmon dish. It's a great kid-friendly, bang for your buck way to cook salmon. Tommy ate every bit of his salmon and a little of the veggies too. 



Brussels sprouts tend to get a bad wrap. They can be super delicious as long as they're cooked well and not mushy. My favorite way to make them is to roast them in the oven. This time I used a mixture of Brussels sprouts, mushrooms and onion. Delicious! If you have any leftover veggies, they're great the next day heated in a skillet and served with fried eggs on top. 

Potato Crusted Salmon - Version Two

1 lb salmon fillet
1 cup potato chips (I used Kettle Brand Krinkle Cut)
4 Tbsp (1/2 stick) Earth's Balance Vegan Buttery Sticks
1/2 tsp black pepper
1/2 tsp smoked paprika

1. Preheat oven to 425°F. Line a rimmed baking sheet with tin foil.
2. In a large microwave safe bowl, melt the Earth's Balance spread (about 30 seconds).
3. Add the potato chips and crush the chips with the back of a measuring cup. Stir in the seasonings.
4. Lay the salmon skin side down in the dish. Press the potato mixture on top of the salmon.
5. Bake for 25 minutes. 


Brussels Sprouts and Mushroom Hash

1 lb Brussels Sprouts
12 oz Cremini Mushrooms
1 medium onion
3 slices bacon
1 Tbsp balsamic vinegar
1/2 tsp black pepper
1/2 tsp smoked paprika
1/4 tsp salt

1. 1. Preheat oven to 425°F.
2. Pan fry the bacon until crispy, and reserve the bacon grease.
3. Trim a small slice from the stem of the Brussels sprouts and remove the outer layer of leaves. Cut in half.
4. Cut the mushrooms into chunks and dice the onion. 
5. In a 9 x 13 baking dish, mix the veggies, bacon grease and seasonings (except for the vinegar).
6. Cook for 25 minutes, stirring once. 
7. Add the crumbled cooked bacon and the balsamic vinegar to the veggies. Bake for an additional 5 minutes.

Monday, July 28, 2014

Shredded Pork Tacos with Tear-Free Tortillas

We took almost three weeks off and went out the Outer Banks, NC to visit with family and relax on the beach. It was fantastic, and a much needed break. But now we've been home for a bit and it's time to get back into the swing of things. I've been struggling with menu planning. I just don't seem to want to put the effort into figuring out what we're going to eat. Unfortunately Tommy still needs to eat something, so not cooking is not an option. So we've been having some good standbys like MeatloafCarolina BBQ, and Chicken Pot Pie with Bacon.

The other day I picked up a big package of boneless country style pork ribs from Costco, so tonight we're having pork tacos. I served them with some Wholly Guacamole and a quick Pico de Gallo. Ben and I also had a little shredded cheese on ours. I was going to put some shredded lettuce on there too, but it turns out the lettuce in my fridge froze, so no lettuce for us. 


I really dislike making homemade tortillas from scratch. I just don't seem to have the technique down to be able to roll them thin enough for my taste and still be able to transfer them to the pan. I'm not quite ready to relive the frustration of making sorghum flour tortillas (read about my last attempt here). So my goal for tonight was to improve on my Millet Tortilla Pancakes and make a lighter tasting tortilla that can still be poured into the pan. 

I'm quite happy to announce that these were so successful! If you taste the tortilla by itself it tastes sort of like a pancake, but in a taco it's delicious. Very similar to the soft taco sized flour tortillas you can buy at the store. They are flexible and sturdy enough hold the filling. And best of all, they require NO ROLLING! This is the first time that I have made gluten free Tommy safe tortillas without any tears or cussing. A definite success. Yes, there is still room for improvement to make them a little thinner and a little less chewy, but my sanity is worth more than that. So for us, we're just going to relish the fact that I can make tortillas Tommy can eat without losing my mind.




I was in a hurry this morning to get out the door to meet a friend at the library, so I didn't bother measuring any of the spices for the pork. I just sprinkled the seasonings on the pork and turned on the crock pot. I used more of the smoked paprika, black pepper and cinnamon and less of the salt, cayenne and chipotle powder. If you want a pork recipe with actual measurements, try my Carnitas Tacos. Here's a picture of the raw seasoned pork to get a rough idea of how much seasoning I used.



Shredded Pork

~ 3 lb Country Style Pork Ribs (1/2 of a Costco pack)
Smoked Paprika
Black Pepper
Ground Cinnamon
Salt
Cayenne Pepper
Chipotle Powder

1. Optional: Line crock pot with liner.
2. Place pork in crock pot. Sprinkle with the seasonings.
3. Cook on low for 8 hours.
4. Shred the pork, removing any large pieces of fat. Use a gravy separator to remove most of the fat from the cooking liquid. Return the shredded pork and liquid to the crock pot and stir well.


Pico de Gallo

3 roma tomatoes, diced
1/2 medium onion, finely diced
1/2 jalapeno, seeded and finely diced
1/2 tsp salt
1/2 tsp lime juice concentrate
1/4 tsp granulated garlic

Combine all ingredients in a medium bowl and mix well.


Tear-Free Gluten Free Tortillas
Makes ~14 Soft Taco Sized Tortillas

2 1/4 cup water, divided
1 cup lite coconut milk
1 cup white rice flour
1 cup sorghum flour
1 cup potato starch
2 Tbsp mild flavored oil
1 Tbsp sugar
1 Tbsp whole psyllium husks
1/2 tsp salt

1. In a large bowl, combine the psyllium husks with 1/4 cup water and the oil. Whisk together to form a smooth gel.
2. Add the coconut milk, whisking to reduce lumps.
3. Stir in the remaining ingredients until a smooth batter is formed. It should be quite runny.
4. Heat a skillet over medium heat. Spray with oil. 
5. Pour 1/3 cup of the batter into the hot pan, gently swirling the batter once around the pan. Cook for a few minutes until bubbles form. Flip and cook for another minute or so until lightly browned. Repeat with the remaining batter. 
6. Store the leftovers in a plastic bag with wax or parchment paper between the tortillas. I have a feeling they may stick together when they cool. Leftover tortillas will need to be warmed before eating.