Category: Main dishes

Posted in Dairy Free, Egg Free, Gluten Free, Main dishes, Soy Free

Chicken Pot Pie

Posted on by Annie Eskeldson

INGREDIENTS FOR CRUST

  • 1 1/2 Cup Garbanzo Bean Flour
  • 1/2 tsp Sea Salt (or Himalayan Pink Salt)
  • 1/8 tsp Xanthum Gum
  • 1/2 Cup Cold Earth Balance Butter
  • 3 TBSP Coconut Milk (or other)

INSTRUCTIONS FOR CRUST

  • Mix flour, salt, and xanthum gum into a large bowl. Whisk together.
  • Cut in 1/2 Cup Cold Butter until crumbly.
  • Add 3TBSP milk. Stir until able to mix with hands and shape into a ball.
  • Roll out between two large pieces of parchment paper, shaping into the rectangular size of your pan.

INGREDIENTS FOR SAUCE

  • 1/4 Cup Gluten Free Flour
  • 2 cups Chicken Broth or Filtered Water
  • 1 cup Coconut, or other, milk
  • 2 TBSP Earth Balance Butter

INSTRUCTIONS FOR SAUCE

  • Melt butter in a saucepan
  • Add Chicken Broth (or water) and Milk.
  • Warm the mixture a bit then stir in Flour.
  • Simmer on medium low heat until thick.
  • Season if needed with Sea Salt and Pepper.

INGREDIENTS FOR PIE

  • Cooked Chicken (or Turkey)
  • Organic Corn
  • Organic Peas
  • Organic Broccoli
  • Sea Salt (to taste)
  • Seasonings to taste. I like Rosemary, Thyme, Parsley, and Basil

INSTRUCTIONS FOR PIE

  • Warm all the ingredients for about 15 minutes in a large pan.
  • Strain liquid if there is any.
  • Put well mixed ingredients into a 9 x 13 baking dish.
  • Pour the Sauce over the top and stir in.
  • Place crust on the top and shape and form to the edges of the dish.
  • With a knife, slay a few slits in the top of the crust so steam can escape.
  • Bake at 425 for about 30 to 35 minutes, or until crust is golden brown.

DISHING ON THIS DISH: I love making this Pot Pie for so many reasons. First, it’s in one dish and easily feeds four. Second, it handles leftovers. Third, all of the ingredients are versatile. Use chicken, turkey, steak, pork – anything that is cooked or left over – go ahead and toss it in. Same with veggies – add red bliss potatoes, carrots, or cauliflower if you like. Fourth, this can be a quick meal. I’ve completely left out the sauce, many times, and just tossed in left over turkey or chicken with frozen veggies, added the crust and popped in the oven. That’s my kind of fast.

Posted in Gluten Free, Main dishes, Meat, Soy Free, Veggies

Meat, Red Potato, Cabbage Skillet

Posted on by Annie Eskeldson

INGREDIENTS:

  • 1 to 1 1/2 pounds organic hamburger
  • 5 to 6 organic red potatoes, cubed
  • 1/2 to 3/4 head of organic cabbage
  • 2 Tbsp Organic Coconut Oil
  • cilantro, basil, rosemary, salt, pepper (if desired)

DIRECTIONS:

  • Brown hamburger somewhat, then push to one side of skillet
  • Add coconut oil to the other side and melt.
  • Add cubed potatoes and let them fry for a bit, turning every few minutes.
  • Once potatoes are becoming fried somewhat, mix them into the hamburger.
  • Add desired seasonings.
  • Add the cabbage into a huge heap over the hamburger and potatoes.
  • Once the cabbage is starting to steam down a bit, mix it into the potatoes and hamburger.
  • Let the entire mixture cook, stirring when needed, for about 10 to 15 until cabbage becomes soft.
  • Serve over rice, quinoa, spaghetti squash, or spoon into gluten free tortillas.

Dishing on this Dish: During the summer, this is my go to for quick dinners. We spend a lot of time in the pool and when we are done, the kids are starving and I need a nutritious meal fast. You can easily cube the potatoes while the meat is browning, then cut up cabbage while the meat and potatoes are cooking. No time is wasted! Start rice before hand and it should all be done about the same time.

I love that this meal is so flexible! One of my favorites is to spoon this into GF tortillas alongside a side of fresh, home-made guacamole with lemon. Yum! You can also sub chicken for hamburger.

Posted in Egg Free, Gluten Free, Kids Meals, Main dishes, Nightshade Free, Soy Free

Super Quick Veggie- Meatballs

Posted on by Annie Eskeldson

INGREDIENTS

  • 1 1/2 lbs organic beef
  • 1/2 head of cauliflower ground in food processor
  • Handfuls of organic spinach (I use 3) ground in food processor
  • 2 Tbsp Ground Chia Seed
  • 1/3 cup filtered water
  • Sea Salt to taste
  • Oregano to taste

DIRECTIONS

  • Tip a large mixing bowl to whisk chia and water until thick. It will continue to gel.
  • Process cauliflower, add into large bowl with chia
  • Process spinach, add that into large bowl also
  • Add beef to large bowl
  • Mix well with hands.
  • Form into meatballs and place into frying pan
  • Sprinkle with salt and oregano (or any seasonings you like, to taste)
  • Fry on medium low heat, rotating meatballs as needed.
  • Takes 15 to 20 minutes to cook through.

DISHING ON THIS DISH: The weather is getting nice here and playing outside combined with running errands equals super hungry family needing to eat on the fly. This was about 10 minutes to prep and 15 to 20 minutes to fry in the pan. The chia seed helps the mixture to stay packed together good enough for turning over in the pan. So, if you use more meat, be sure to use more chia. I threw some Brussels Sprouts in the oven and everything was done about the same time.


Posted in Dairy Free, Egg Free, Gluten Free, Main dishes, Meat, Nightshade Free, Soy Free

Meatloaf

Posted on by Annie Eskeldson

Ingredients

  • 2 lbs organic beef
  • 1/4 cup chia seeds
  • 1 cup filtered water
  • 1/2 cup fresh pureed Butternut Squash
  • 3 slices gluten free bread, diced into small squares
  • 1 tsp each thyme, rosemary, basil, salt, pepper (all to taste and to allergies)
  • an extra 1/2 cup of fresh pureed Butternut Squash for topping (if desired)

DIRECTIONS:

  • Tip a large mixing bowl in order to add the chia seeds on the side of the bowl.
  • Whisk in the water and let the ‘chia eggs’ gel. When the chia mixture is firm, set the bowl down on its bottom. ( I do this to avoid having to use/wash an extra bowl to mix chia eggs)
  • Mix in 1/2 cup of fresh pureed Butternut Squash.
  • Add all seasonings.
  • Add the diced bread. Mix well.
  • Add in the beef and continue to mix well, probably with hands.
  • Bake at 375 for 1 hour.
  • Spread on topping and bake 20 minutes more.

DISHING ON THIS DISH: Kind of funny, but I switched phones while starting this blog and so many photos of my dishes were on my old phone. I wasn’t able to email them to myself (without swapping SIM cards) so I figured I’d take a pic of my pic. I forgot to edit out my cell phone. Oh well. The meatloaf is absolutely as good as it looks. Enjoy!

Posted in Dairy Free, Egg Free, Gluten Free, Kids Meals, Main dishes, Meat, Nightshade Free, Soy Free

Veggie Meatballs

Posted on by Annie Eskeldson
  • Ingredients:
  • 1/4 cup ground chia seed
  • 1 cup warm filtered water
  • Vegetables to grind up in processor, or Ninja (broccoli, cauliflower, carrots, kale, spinach, onion, rutabaga, are some ideas. Use whatever you like!)
  • 1 cup of quinoa flakes
  • Sea Salt (to taste)
  • Seasonings (to taste) I like fresh parsley, basil, rosemary, and thyme.
  • 2.5 pounds of organic beef or turkey

Directions:

Using a blender, food processor, or Ninja, grind up

  • – 1 head of cauliflower and some broccoli
  • – 2 to 3 med. rutabagas or carrots or any other veggie
  • – 2 to 4 kale leaves, several spinach leaves, OR any variety of veggies you prefer.

In a large mixing bowl:

Tip the bowl sideways to add 1/4 cup chia seed and 1 cup warm water. Use a wire whisk to mix up chia seed and let it firm up or ‘gel’ ( also called gel eggs or chia eggs.) It won’t take long to gel and you can set the bowl down on it’s bottom.

Add the seasonings and salt and whisk into your chia eggs

Add the ground meat and mix well with a large spoon.

Add the ground veggies. Mix with spoon.

Add the quinoa flakes. Mix with spoon or hands.

Shape into Meatballs of preferred size and bake in casserole dishes or on cookie sheets at 350 for 45 minutes to an hour.
DISHING ON THIS DISH: We don’t eat noodles from a box. These meatballs are fabulous with spaghetti squash!

Posted in Dairy Free, Egg Free, Gluten Free, Kids Meals, Main dishes, Meat, Nightshade Free, Soy Free

Chicken Nuggets that Really Work

Posted on by Annie Eskeldson

Gluten, Dairy, Egg free Chicken Nuggets  – fry or bake
Ingredients: 
3/4 cup King Arthur gluten free flour
2 tsp each of parsley, rosemary, thyme, basil (or to taste)
2tsp Sea Salt (or to taste)
2 lbs organic chicken breasts cut into 1 inch cubes or use full tenderloins
Coconut oil to fill frying pan up to about 1/8 inch (olive oil, grapeseed, or safflower)I

TO FRY:
Mix flour and seasonings in a bowl or 2 qt size baggie.
Add cubed chicken and coat well. 
Fry on medium heat and rotate as needed, until crispy-brown.
Drain on paper towels and serve. 

TO BAKE:
Just spritz a little bit of oil onto the nuggets before baking. 
Bake in single layer at 400 degrees for about 25 minutes.  
I used a small convection oven for this, so bake times might vary.

**If you have allergies to seasonings, flour and sea salt alone tastes great.

**Add chili pepper and cayenne pepper if able. Yum!

Dishing on this dish: I was so frustrated trying all kinds of recipes to make chicken nuggets. I really gave up for a couple years. One day, I happened across a recipe that I thought would be so easy to switch up to an allergy free recipe for chicken nuggets and voila, this recipe was born.  As a bonus, this recipe is super fast to make whether baking or frying. Make extra! Your kids will gobble these right up.  If I have left-over flour mix, I store it in the fridge and use it up the  next day.