Our nonos are dairy and gluten (which includes wheat, barley, rye, spelt and most oats).
In general, our protein staples are chicken and ground turkey. Tofu and beans are also OK. Ron eats beef, but I don’t care for it. ( I don’t mind a bit of bacon though). We all prefer dark meat chicken, and yay, it is cheaper!
Potatoes and rice are the easiest starches, but Trader Joe’s makes great brown rice pasta that you can sub in recipes. Thai style rice noodles or pure buckwheat noodles are good choices for Asian recipes. There are also gluten free breadcrumbs available at New Seasons. Corn starch makes a good thickener in place of flour.
We usually sub rice milk for milk, but you can use any of the milk substitutes, and Earth Balance is the best butter sub we have found.
Pretty much all veggies are OK by me! Although Ron really only likes broccoli and asparagus, but this is about me right? Hahaha
Here are some recipes that I have used before or that looked good from Recipezaar:
Greek Chicken
INGREDIENTS:
- 3 1/4 to 3 3/4 pound chicken, cut into serving pieces (or selected pieces)
- 1 tablespoon of dried rosemary
- 2/3 cup of olive oil
- 2 teaspoons of salt
- 1/4 cup of white wine
- 4-5 medium carrots, sliced
- 12-15 capers
- 12-15 black Kalamata olives
- 1/2 to 1 cup water (optional)
PREPARATION:
Rinse and clean chicken thoroughly to remove any debris, feathers, etc., pat dry.
Add olive oil to a stew pot and bring to high heat. Sauté the chicken with the rosemary until the chicken is well browned, about 10 minutes.
Add wine and stir. Stir in salt, carrots, capers, and olives. Reduce heat to low, cover, and simmer for 1 hour 30 minutes. (If it needs more liquid, add the water.)
Chicken With Bacon and Wine (crockpot)
- 4 to 5 chicken breasts & thighs
- 8 bacon slices, diced
- 1 1/2 cups sliced green onions
- 8 small white onions peeled
- 8 ounces small whole mushrooms
- 3 cloves garlic, crushed and minced
- 2 tsp. salt
- 1/4 tsp. pepper
- 1 tsp. dried thyme leaves
- 1 cup chicken broth
- 1 cup dry red wine
- chopped parsley, for garnish
- 1 to 2 tablespoons each, water and corn starch, optional
PREPARATION:
In large skillet, sauté diced bacon and green onions until bacon is crisp. Remove and drain on paper towels. Add chicken pieces to skillet and brown well on all sides. Remove browned chicken and set aside.
Put onions, mushrooms and garlic in crockpot. Add browned chicken pieces, bacon, green onions, salt, pepper, thyme, and chicken broth. Cover and cook on LOW for 6 to 8 hours, or on HIGH for 3 to 4 hours. Add the wine about 1 hour before done. Remove chicken pieces to serving platter. If desired, thicken juices with a combination of 1 to 2 tablespoons each corn starch and cold water. Arrange vegetables around chicken and pour juices over all. Garnish with chopped parsley.
West African Groundnut Stew
Ingredients
* 1.5 tablespoons cooking oil
* 1 lb boneless skinless chicken, cut in cubes
* 1/4 teaspoon ground nutmeg
* 1/2 tablespoon chili powder
* 1 onion, chopped fine
* 2 cloves garlic, minced
* 3 ounces tomato paste
* 1/4 cup water
* 1 dash hot pepper sauce (optional)
* 1/2 teaspoon salt
* 1/2 cup boiling water
* 1/2 cup peanut butter
* 2 cups assorted chopped vegetable, such as zucchini,mushrooms and peppers
Directions
1. In a large heavy pot, heat oil.
2. Brown chicken in oil with nutmeg and chili powder.
3. When chicken is browned, add onions and garlic, tomato paste, water, hot sauce (if using) and salt.
4. Stir well.
5. Mix the boiling water with the peanut butter and add to pot.
6. Simmer covered over low heat until tender, about 45-60 minutes.
7.About halfway through cooking, add chopped vegetables.
8. If stew is too watery, mix 2-3 tbsp of corn startch with cold water to make a thickening paste and add to stew.
9. Serve over a bed of rice.
Chicken With Easy Mole Sauce
Ingredients
* 2 large onion, chopped
* 3 tablespoons vegetable oil
* 1/2 teaspoon coriander seed
* 1/2 teaspoon anise seed
* 3 tablespoons chili powder
* 2 teaspoons sugar or xylitol if you have it
* 3/4 teaspoon cinnamon
* 1/8 teaspoon ground cloves
* 2 tablespoons unsweetened cocoa powder
* 2 tablespoons peanut butter
* 3-4 cups chicken broth, divided use
* 1 (15 ounce) can diced tomato, drained
* 2 tablespoons raisins
* 3 garlic clove, minced and mashed to a paste with
* 3/4 teaspoon salt
* 8 chicken thighs
Directions
1. In large, heavy skillet saute onion over moderately high heat until golden brown.
2. In motar, crush coriander seeds and aniseed or grind in a spice grinder. Stir into onion mixture with chili powder, sugar, cinnamon and cloves. Cook mixture over medium heat, stirring, for 1 minute. Stir in cocoa powder, peanut butter, 2 cups of broth, tomatoes, raisins, garlic paste and salt, to taste and simmer sauce loosely covered, stirring occasionally, for 20 minutes. Take the sauce off the heat and let cool while preparing the chicken legs.
3. Pat legs dry, season with salt and pepper. On oiled rack of a broiler pan, broil skin side up for approximately 10 minutes, turn and broil other side for approximately 10 minutes or until golden brown.
4. In blender or food processor puree the sauce in batches, adding remaining broth as necessary to thin.
5. Transfer sauce to skillet, add legs, and simmer mixture loosely covered for 30 minutes.
6. Serve chicken with mole sauce over rice. Sprinkle with sesame seeds.
Note: I would like to try adding something green to this, maybe chopped spinach?
Ingredients
* 2 (15-22 1/2 ounce) cans chickpeas, drained and rinsed
* 3-4 cups cooked brown rice
* 1 (28 ounce) can diced tomato, undrained
* 1 medium white onion, chopped
* 1 teaspoon garlic powder (or equiv. fresh garlic)
* 1 teaspoon dried oregano (or equiv. fresh)
* 1 teaspoon dried basil (or equiv fresh)
* 1-2 teaspoon dried parsley (or equiv. fresh)
* 3 tablespoons tahini
* 3 tablespoons water
* 1 tablespoon toasted sesame seeds (optional)
Directions
1. Preheat oven to 375 degrees F.
2. Mix tahini and water until well mixed (it should get kind of"fluffy").
3. Set aside.
4. Spray 9x13 pan with olive oil.
5. Dump all ingredients into pan.
6. Add salt and pepper to taste.
7. Mix well.
8. Add tahini mixture, stir until well combined.
9. Bake at 375 for approximately 40 minutues, until top begins to brown.
10. Sprinkle with sesame seeds, and bake 5 minutes more.
Cubano Chicken with Spicy Currant Picadillo
Ingredients
* 1 tablespoon jamaican caribbean jerk seasoning
* 2 teaspoons ground cumin
* 2 teaspoons paprika
* 3 tablespoons olive oil, divided
* 6 boneless skinless chicken breast half
* 1 medium onion, chopped
* 1/2 cup seeded and chopped green bell pepper
* 1 (12 ounce) jar red currant jelly
* 1 tablespoon Worcestershire sauce
* 1 tablespoon apple cider vinegar
* 1 1/2 teaspoons
* 1 1/2 cups seeded and diced plum tomato
* 1/3 cup pimento stuffed olive, chopped
* 2 tablespoons currant
* 2 tablespoons caper, drained
* 2 tablespoons chopped fresh basil
* 2 sprigs basil
Directions
1. COMBINE jerk seasoning, cumin and paprika in small bowl.
2. Stir in 1 1/2 tablespoons oil to form a paste.
3. Rub paste over both sides of chicken.
4. Heat remaining oil in large nonstick skilled over medium heat until hot.
5. Add chicken; cook for 5 minutes.
6. Turn, continue to cook for 4 minutes.
7. Transfer to a plate; cover and keep warm.
8. ADD onion and bell pepper to skillet.
9. Cook, stirring frequently, over medium high heat for 3 minutes.
10. Add jelly, Worcestershire sauce, vinegar and
11. Cook until jelly melts, about 1 minute.
12. Add tomatoes, olives, currants and capers; cook for 3 minutes.
13. Reduce heat to medium; return chicken to skillet and turn to coat.
14. Cover, and continue to cook until chicken is cooked through, about 10 minutes.
15. TRANSFER chicken to serving plates; top with Currant Picadillo mixture.
16. Sprinkle with chopped basil.
Pollo Giambese
Ingredients
* 1 lb boneless chicken, cut into 1 inch cubes
* 1 (14 ounce) can artichoke heart, halved and drained
* 12 ounces portabella mushroom, large slice
* 2 tablespoons balsamic vinegar
* 1/2 red pepper, cut in a large dice
* 4 tablespoons virgin olive oil
* 2 cloves garlic, sliced (or more)
* 1 (1 lb) package polenta (in tube)
* 1/4 teaspoon salt
* fresh ground pepper
* baby spinach leaves (to garnish)
Directions
1. In a medium saute pan, add 2 tb olive oil and the garlic.
2. Saute until fragrant, but not brown.
3. Add chicken and season with salt and pepper.
4. Cook 5 minutes, stirring frequently.
5. Add mushrooms, red pepper and saute another 5 minutes.
6. While the chicken is cooking, slice the polenta into 1/2 slices.
7. Heat remaining olive oil in another saute pan at medium heat.
8. Add polenta and fry on both sides until just starting to brown.
9. Remove from pan and keep warm in a warming oven.
10. When chicken is just about done, add the artichoke hearts and the balsamic vinegar.
11. Stir gently.
12. Arrange the polenta slices on a broiler safe platter and spoon the chicken on top of the polenta.
14 Plate on fresh baby spinach leaves that have been dressed with a sprinkle of balsamic vinegar and a dash of extra virgin olive oil.
15. Serve with a salad of arugula and oranges, dressed with your favorite vinagrette and crusty bread.
Meatloaf With Sun-Dried Tomatoes
Ingredients
* 1 1/2 tablespoons olive oil
* 1 large onion, chopped
* 3 celery rib, chopped
* 1 1/2 lbs ground turkey
* 1 1/2 cups gluten free breadcrumb
* 2/3 cup chopped drained sun-dried tomato packed in oil
* 1/2 cup rice milk or other milk sub
* 2 egg
* 2 teaspoons dried rubbed sage
* 2 teaspoons dried oregano
* 2 teaspoons salt
* 2 teaspoons ground pepper
* ketchup
Directions
1. Preheat oven to 375 degrees F.
2. Grease a loaf pan, preferably glass.
3. Heat oil in skillet over medium heat.
4. Add onion and saute for 5 minutes; add celery and continue cooking until veggies are very tender, about 15 minutes longer.
5. Transfer to large bowl.
6. Add all remiaining ingredients except ketchup to vegetables in bowl.
7. Mix thoroughly.
8. Transfer to prepared pan and press mixture down well, smoothing the top.
9. Bake for 1 hour.
10. Spread ketchup on top and bake about 15 minutes longer.
11. Let sit for 5 minutes.
12. slice and serve.
Baked Pasta & Cheese (Vegan)
* 1 lb rice pasta
* 10 mushroom
* 1 1/4 cups water
* 1 cup soymilk (plain)
* 3/4 cup nutritional yeast
* 3 tablespoons cornstarh
* 1 teaspoon salt (or more to taste)
* 1/2 teaspoon garlic powder
* 1 teaspoon onion powder
* 1/2 teaspoon dry mustard
* 1/2 teaspoon paprika
* 1/2 teaspoon turmeric
* 1 pinch cayenne pepper
* 2 tablespoons tahini
* 1 teaspoon white miso (or additional salt)
* black pepper
Directions
1. Preheat oven to 350'F.
2. Boil the pasta in a large pot of boiling water as per the package directions.
3. While it is cooking combine the rest of the ingredients, except the mushrooms in a blender.
4. Saute the mushrooms in a tablespoons of olive oil. Set aside.
5. Spray a 9"x9"x2" oven proof dish with oil.
6. When the pasta is al dente, drain it reserving about 1/2 cup of the pasta water.
7. Melt two tablespoons of Vegan margarine in the pasta pot and return the pasta to the pasta pan.
8. Add the sauce mixture and cook it stirring until it boils and thickens. Add the pasta water and give it a stir.
9. Add in the sauted mushrooms and give it another stir.
10. Place the pasta mixture into the prepared baking dish and spread out evenly.
12. Bake for 30 minutes until bubbling around the edges.
Creole Dump Chicken
Ingredients
* 1 tablespoon olive oil
* 1/4 cup onion, Chopped
* 1/4 cup bell pepper
* 1 garlic clove, minced
* 14 ounces diced tomatoes with basil and oregano (undrained)
* 2 teaspoons worcestershire sauce
* 2 teaspoons red wine vinegar
* 1/2 teaspoon dried basil
* 3/4 teaspoon cajun seasoning or creole seasoning
* 1 tablespoon brown sugar
* 1/4 teaspoon salt
* 1/4 teaspoon pepper
* 1/4 teaspoon
* 1 1/2 lbs chicken pieces
Directions
1. For immediate cooking: Preheat oven to 350º.
2. Mix all ingredients but the chicken together.
3. Place chicken into a prepared baking dish, and pour sauce over the top. Bake until chicken juices run clear - about 45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts.
4. For freezing: Place all ingredients into a 1 Gallon freezer bag. Lay flat in freezer.
5. To cook from the freezer: Thaw in the refrigerator.
6. Preheat the oven to 350º.
7. Empty the contents of the bag into a large baking dish and bake until the juices run clear *See above cooking times.
Just-Like-Thanksgiving-Chicken ( Dump)
Ingredients
* 4 frozen boneless skinless chicken breast
* 2 apple, peeled and sliced
* 2 sweet potato, peeled and sliced
* 1 onion, sliced thinly
* 1/4 cup maple syrup
* 1 tablespoon poultry seasoning
* 1/4 cup chopped pecan
* 1/4 cup dried cranberries or craisins
* 4 tablespoons Earth Balance
Directions
1. TO MAKE IN A PAN:
2. Place the chicken breasts (still frozen) on the bottom of the pan.
3. Layer the apples, sweet potatoes, and onion on top.
4. Sprinkle on the nuts and craisins.
5. Place one pat of Earth Balance on each breast.
6. Mix the maple syrup and poultry seasoning together and drizzle on top.
7. TO MAKE IN A BAG:
8. Put everything except the maple syrup, poultry seasoning, and EB into a ziplock bag.
9. Melt the butter and combine with poultry seasoning and maple syrup.
10. Put these in a little bowl and freeze separately (in the bag).
11. When ready to cook, dump bag out and then pour (thawed) syrup butter mix on top.
12. To cook: Thaw. Cook covered in a 350 oven for 30-45 minutes. I confess I normally skip the thaw step and put it in the oven.
Coq Au Vin (Crock Pot)
Ingredients
* 5 slices bacon (diced)
* 2/3 cup green onion (sliced)
* 8 chicken thighs
* 1 onion (chopped)
* 1/4 lb whole mushroom
* 8 new potatoes
* 1 garlic clove (minced)
* 1 teaspoon salt
* 1/2 teaspoon pepper
* 1/2 teaspoon dried thyme
* 1/2 cup chicken broth
* 1/2 cup
Directions
1. In large skillet saute the diced bacon and green onions until the bacon is crisp.
2. Remove and drain well.
3. Add chicken breasts to the skillet and brown them well on both sides.
4. Remove chicken and set it aside.
5. Put the onion, mushrooms, new-potatoes and garlic in crock pot.
6. Add browned chicken breasts, bacon and green onions, salt, pepper, thyme and chicken broth.
7. Cover and cook on LOW 8 hours or HIGH 4 hours.
8. Add
Tofu and Broccoli with Peanut Sauce
Ingredients
The Sauce
* 1/2 cup unprocessed peanut butter
* 1/2 cup hot water
* 1/4 cup cider vinegar
* 2 tablespoons tamari
* 2 tablespoons blackstrap molasses
* 1/2 teaspoon cayenne pepper
The Saute
* 1 (1 lb) bunch fresh broccoli (frozen will do)
* 3 tablespoons oil
* 8 cloves garlic, minced
* 1 lb tofu, cut into small cubes
* 3 dashes salt
* 2 cups thinly-sliced onion
* 1 cup coarsely-chopped raw peanuts
* 2-3 tablespoons tamari
Directions
1.
-----------TheSauce-----------.
2. In a small saucepan, whisk together the peanut butter and hot water until uniform in consistency.
3. Whisk in the remaining ingredients.
4. Set aside.
5.
-------TheSaute-------------.
6. Cut off the bottom half-inch of the broccoli stems.
7. Cut the stalks diagonally into thin slices.
9. Coarsely chop the flowerettes.
10. Set aside.
11. Begin heating the large skillet.
12. When it is hot add 1 tbsp of the oil.
13. Add half the garlic.
14. Salt lightly.
15. Sauté over medium heat for 1 minute, then add the tofu chunks.
16. Turn the heat up a little, and stir-fry the tofu for 5-8 minutes.
17. Transfer it, including whatever liquid it might have expressed, to the saucepanful of peanut sauce.
18. Mix together gently.
19. Wipe the skillet with a paper towel, and return it to the stove to begin heating once again.
20. Add the remaining garlic.
21. Salt lightly.
22. Add the onions, and some black pepper.
23. Sauté, stirring frequently, over medium heat, until the onions are soft.
24. On another burner, begin heating the peanut-tofu sauce on a low heat.
25. It shouldn't actually cook-it only needs to be warmed through.
26. Add the broccoli and the chopped peanuts to the skillet.
27. Add 2-3 tbsp tamari and stir-fry over medium-high heat until the broccoli is bright green and just tender.
28. Pour the heated peanut sauce over the sauté.
29. Toss everything gently until everything is coated with everything else.
30. Serve over long-grained white or brown rice (basmati is good).
Coconut Chicken Curry - Crock Pot
Ingredients
* 1 tablespoon vegetable oil
* 6 boneless skinless chicken thighs
* 3 medium potato, peeled and chopped
* 1 medium onion, sliced
* 1 (14 ounce) can coconut milk
* 1/2 teaspoon salt
* 1/2 teaspoon black pepper
* 1 1/2 teaspoons curry powder (preferably mild for Orion)
* 1 cup chicken broth
* 1 (10 ounce) package frozen peas, thawed
Directions
1. Heat oil in a medium fry pan.
2. Add chicken breasts and brown on both sides.
3. Place potatoes and onion in crock pot.
4. Place chicken thighs on top.
5. Combine coconut milk, salt, pepper, curry powder and chicken broth in a bowl and stir thoroughly.
6. Add to crock pot.
7. Cover and cook on low 6 to 8 hours.
8. One half hour before serving, add peas on top of chicken mixture.
9. Just before serving, stir mixture thoroughly.
10. Serve over rice or Asian noodles, if desired.
Chicken Cacciatore (Crockpot)
2 med onions; sliced thin
3 lb chicken; cut up
2 cloves garlic; minced
1 cup tomatoes; 16 oz
1 teaspoon salt
1/4 teaspoon pepper
1 1/2 teaspoon dried oregano; crushed
1/2 teaspoon dried basil; crushed
1 bay leaf
1/4 cup dry white wine
Place onions in slow cooker. On top of onions place chicken pieces, garlic, tomatoes, tomato sauce, salt, pepper, herbs and wine. Cover pot. Cook on low 6 to 8 hours, or high 3 to 4 hours. Serve chicken with its sauce over rice pasta.
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