Gluten free
This is another recipe I adapted for Robby. Let’s face it, soup season is here and everyone loves a bowl of warm hearty soup. Although this was made for Robby we all enjoyed this soup, the broth is simply delicious. If you want it a little richer and you can have dairy you could add about 1/4 cup of heavy cream! I used a gluten-free “hot” sausage as we wanted that punch of flavor, but you can use any sausage you like. The sausage and potatoes make this a hearty dish on our New England winter days.
INGREDIENTS
2 Tablespoons garlic infused olive oil
1 lb. uncooked gluten-free sausage (I used a hot sausage)
6 cups organic gluten-free chicken bone broth
1 1/2 pounds baby potatoes, diced
2-3 cups baby spinach leaves
1/2 teaspoon red pepper flakes
Salt to taste
Pepper to taste
1 Teaspoon chicken base such as Better Than Broth (I used a gluten-free base)
DIRECTIONS
Heat infused olive oil in a large pot over medium heat. Once hot, add the sausage and brown until cooked through. I tried not to break up the sausage too much as I wanted sausage bites to be in there. Add the chicken broth and potatoes, bring to a boil then reduce heat and simmer until the potatoes are tender about 15 minutes. Stir in spinach and red pepper flakes. Cook until spinach is wilted. Add the chicken base and stir well. Season with salt and pepper. Serve warm.
Enjoy!
As you know having a family member that has to be gluten free and dairy free can be difficult. This is more difficult during the holidays when the food is a little more extravagant. More filled with heavy cream, cheese and so much more. The usual potatoes I make are filled with butter, heavy cream and cream cheese! Robby cannot have any of that so I wanted to find a mashed potato recipe that not only he could eat but also taste really good. I found a couple of recipes on Pinterest and combined both things I liked with the two recipes and the outcome was delicious. Not just for Robby, but for us too and not filled with all the fat my usual holiday potatoes have! I use a potato ricer to get the potatoes super creamy, no lumps in my potatoes!
INGREDIENTS
3 pounds of yellow flesh potatoes, peeled and cut into two-inch pieces
1 cup of potato cooking water- don’t forget to save it before you drain potatoes.
2 teaspoon salt
Fresh ground pepper to taste
A drizzle of garlic infused olive oil
DIRECTIONS
Place peeled and cut potatoes in a large pot and cover with cold water by a couple inches. Add two teaspoons of salt to the water. Bring to a boil and cook for 12-15 minutes or until potatoes are tender enough for a knife to easily slide in and out.
Save a cup of the cooking water before draining. Drain potatoes and return them to the cooking pot over medium heat tossing them for a minute or so until they are dry. Mash the potatoes or remove them from the heat and use a potato ricer. Add 6 tablespoons of good olive oil and stir through. Thin potatoes with water a little bit at a time until you are happy with the consistency. Season to taste with salt and pepper and lightly drizzle with garlic infused olive oil. Use this sparingly as it packs a lot of flavors. Serve warm.
Enjoy!
We all love Asian flavors in our house, but don’t always want to go out to get it especially this time of year when I just don’t feel like I have much time. This dish was simple to make and had much of the flavors of the Kung Pow Chicken you would get going out to eat. I did not add the zucchini as that ingredient somehow did not make it on my shopping list…I did mention it’s a little crazy this time of year right? But in all honesty, there are very few recipes that I make that don’t get changed in one way or another, if not by accident, but by my families taste. So if you forget something or your family prefers a different vegetable, give it a try!
INGREDIENTS
1 pound ground chicken
2 Tablespoons vegetable oil, divided
1 red bell pepper, minced
1 large zucchini, minced
1/4 cup diced scallion, 1/2 inch pieces
1 teaspoon ground ginger
1 teaspoon ground garlic
1 teaspoon crushed red pepper
1 teaspoon sesame oil
1 teaspoon white wine
2 1/2 Tablespoons soy sauce
1 Tablespoon cornstarch, mixed with 4 Tablespoons water
2 ounces dry roasted peanuts, crushed
Cooked white rice for serving
DIRECTIONS
Heat wok or skillet on high heat for just a minute or so, just enough to heat the skillet or wok.
To the wok or skillet, add 1 tablespoon Of canola oil and add the ground chicken. Cook the chicken until nice crust forms before breaking apart. Then finish cooking and breaking it apart while it finishes cooking through. Once the chicken is cooked through, remove the chicken from the pan and add the other tablespoon of oil. Add the red bell pepper and the zucchini to the pan, cook on high for 1-2 minutes until just caramelized and just slightly cooked.
Add the red pepper, scallion, ginger, garlic, crushed red pepper, and sesame oil. Add the cooked ground chicken back into the pan, stir and combine all of the ingredients. Add the wine, soy sauce and water mixed with cornstarch. Bring to a boil for a minute or so or until the sauce has thickened.
Garnish with the peanuts. Serve warm over rice.
Enjoy!
Are you looking for something different to try with your tomatoes? This is a fast delicious side dish or even just an afternoon snack. You can make the dressing in advance and keep in the refrigerator until you are ready to eat. This is a dish that will really brighten up your dinner plate with all the herbs.
INGREDIENTS
6 medium tomatoes, cut into wedges
2/3 cup vegetable oil
1/4 cup white wine vinegar
1/4 cup snipped fresh parsley
1/2 cup sliced green onions
1 clove of garlic, minced
2 Tablespoons mayonnaise
1 teaspoon dill weed
1 teaspoon dried basil
Salt
Pepper
1/4 teaspoon dried oregano
DIRECTIONS
Place the tomato wedges in a large bowl. Place the remaining ingredients in a blender. Cover and process until blended. Pour over tomatoes and gently toss.
Enjoy!
I had mentioned prior that Robby is on a difficult diet and part of that diet includes being gluten-free and very limited dairy. When I came across this recipe on Pinterest I knew with a couple easy changes Robby could enjoy some donuts! Not only did he enjoy them, but I did too. The blueberry lemon combination has always been one of my favorites. Who could possibly resist plump blueberries right from the farmers market! This would be a great treat to bring into the classroom for any kids with allergies.
INGREDIENTS
2 cups almond flour
1/2 teaspoon baking soda
Pinch of salt
Zest of one lemon
3 eggs
1/4 cup unsweetened applesauce
1/4 cup raw honey
1 teaspoon vanilla extract
2-3 teaspoons squeezed lemon juice
1 cup fresh blueberries
FOR THE GLAZE
1/2 cup of confectioners sugar
2-3 Tablespoons lemon juice depending on how thick you want your glaze.
DIRECTIONS
preheat oven to 325 degrees. Grease your donut tin and set aside. In a medium bowl combine almond flour, baking soda, salt, and lemon zest. In a separate bowl combine the eggs, applesauce, honey, vanilla extract and lemon juice. Add the dry ingredients to the wet ingredients and mix until well combined. Gently fold in the blueberries and spoon into greased pan. Bake for 13-15 minutes or until a toothpick inserted into the donut comes out clean. Let cool in pan for about 15 minutes. Meanwhile, mix the confectioners sugar and lemon juice. Remove the donuts carefully from the pan and drizzle with the glaze.
Enjoy!
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