Category Archives: Main Dishes

Pizza Popover Casserole

OK,  if that sounds gross to you (which it doesn’t to me, but whatev) hear me out. You know how you used to buy a pizza crust or a pie crust at the market whenever you wanted? Before you couldn’t do gluten? You know what a pain it is now you have to make those from scratch,  so you just don’t. You don’t make anything requiring crusts anymore, because it’s just too much effort.

This is an answer to that problem! The popover topping is mixed in a bowl and poured on top. Easy peasy.  And so tasty. I also make this with a chicken pot pie filling, but that is a recipe for another day.

I adapted this recipe from one of those little recipe booklets they sell at the checkout in the grocery store. I have no idea which one, as I ripped the page out to save it. I bought the booklet first, of course.

Popover Pizza Casserole

Pizza Popover Casserole (from Feeding My Kid)

1 lb. ground beef

1/2 onion, finely chopped

1 green pepper, finely chopped

4 oz. mushrooms (button or cremini), sliced

15 oz. pizza sauce (or homemade spaghetti sauce. Here is the recipe I use.)

2 oz. pepperoni, diced

Pinch fennel, crushed

1/2 tsp. dried oregano

1/2 tsp. dried basil

For the topping:

2 eggs

1 cup non-dairy milk of your choice (unsweetened or plain)

1 Tbsp. oil (I use grapeseed or melted coconut)

1 cup gluten free flour mix

Preheat oven to 400 degrees. In a large skillet, brown ground beef. Remove with a slotted spoon to another bowl. In drippings, cook onion and pepper until tender crisp. Add mushrooms and cook until tender. Add back in ground beef, pepperoni, spices and pizza sauce. Heat through.

In a medium mixing bowl, mix together eggs,  milk and oil. Beat with an electric mixer for 1 minute. Gradually add flour and beat with an electric mixer for an additional minute.

Pour beef mixture into a greased 9 by 13 pan. Pour egg topping over the beef evenly. Bake for 25 to 30 minutes, until topping is puffed and golden brown.

Asian Ground Beef Stir Fry (gluten free, dairy free, egg free, peanut and tree nut free)

I may have mentioned before how much my children and husband love hamburger. And how much I really don’t.  Fortunately (or unfortunately, depending on your perspective) hamburger gets heavy rotation at our house because it is cheap, quick and gets eaten. I am always looking for new ways to fix it.

I found this recipe from the website Nom Nom Paleo on Pinterest. I decided to “kid-ify” it, because let’s be honest, my kids would not eat broccoli slaw. Or scallions. And they can’t have fish sauce  anyway.

Turns out I actually like it too! And you know you have a winner on your hands when your four-year old asks you to help him to get it on the fork and “be sure to get that cabbage stuff on it too.”

asian ground beef

Asian Ground Beef Stir Fry (from Feeding My Kid)

Adapted from this recipe on  Nom Nom Paleo.com

Ingredients

2 tablespoons of grapeseed oil

1 lb of ground beef

1 small onion, finely chopped

1 lb of thinly sliced mushrooms

½ cup of shredded carrots

1-2 cups of shredded cabbage (I use the angel hair pre-shredded to save time)

2 tablespoons of gluten free soy sauce

1/2 tsp garlic powder

1 tablespoon fresh grated ginger (or WAY less if you use powered)

Heat one tablespoon of the oil in a big skillet. Add the beef and cook until browned throughout.  Remove from pan. Add the other tablespoon of oil to the pan and heat.  Add the onion and carrots and cook until the onion is translucent. Add the mushrooms and cook until they are nicely browned. Be sure to use a big pan, because as Julia says, “Don’t crowd the mushrooms” *- it really is the key to getting them beautifully caramelized. Add the cabbage and cook until it wilts a bit.  Mix together the soy sauce, garlic and ginger and add to pan. If it is looking a bit dry to you, add water a tablespoon at a time.

If I am feeling motivated, I serve this with rice. Most of the time I serve it as is, and the kids gobble it up. We don’t put it in lettuce cups as in the original recipe, but that seems like a fine idea for when I can get my kids to eat lettuce.

*Semi-obscure Julia Child reference.

Grilled Pork Ribs (gluten, dairy, egg, peanut and tree nut free)

These. Are. The. Bomb.

That’s really all I have to say.

Grilled Pork Spareribs (from Feeding My Kid)

3 pounds pork ribs (spare, country, etc.  – I buy whatever is on sale)

1 – 6 oz. can of frozen lemonade, thawed

1 cup gluten free barbecue sauce (We use Stubbs brand)

Add pork ribs to a large soup pot. Cover with water, bring to a boil. Reduce heat to low, and simmer  for 1 hour. Yes, you really need to do this. It precooks the meat, makes it nice and tender, and you spend less time standing in front of the grill later.

Meanwhile, mix the thawed lemonade and BBQ sauce in a large glass pan. When ribs are done, add ribs to marinade, turning over to coat. Let marinate for at least four hours, up to eight hours.

Heat grill to medium. Grill pork for 30 minutes, turning and brushing frequently with marinade.

Place remaining marinade in a saucepan and bring to a boil. Reduce heat and simmer for 15 minutes. Use marinade as a dipping sauce for your ribs.

Chicken Tortilla Soup (gluten,dairy, egg, peanut and tree nut free)

Sometimes it surprises me, the food that my kids gravitate towards. I pretty much expect that they will always eat spaghetti or waffles, but I wasn’t expecting this one to be a “down it as fast as you can and ask for more” recipe. But it was.

Chicken Tortilla Soup (from Feeding My Kid)

1 lb. boneless skinless chicken breasts (or thighs)

28 oz. chicken broth (we use Pacific brand)

1 – 15 oz. can cannellini or black beans

1 – 15 oz. can diced tomatoes

1/4 cup fresh lime juice

1 -4 oz. can diced mild green chiles  (Optional. I add these at the end as a garnish, because my kids think they are too spicy. No really. I can’t believe it either.)

1 tsp. powdered garlic

1 tsp ground cumin

1 tsp dried oregano

salt, to taste

5 corn tortillas, cut into thin strips

Preheat oven to 375 degrees. Spread the tortilla strips on a baking sheet, making an effort to not overlap them. Bake until toasted and dry, checking every five minutes to avoid burning. Remove from oven and cool.

In a large stockpot, bring chicken stock to a boil. Add chicken and poach until chicken is cooked through (about 20 minutes). Remove chicken from pot and let cool. Add beans, tomatoes and spices to pot, turn down heat to simmer. Using two forks, shred the chicken and add to pot.  Simmer for ten minutes to meld the flavors. Garnish with tortilla strips and serve.

Gloriously Quick Cassoulet – gluten, dairy and egg free

I read that a cassoulet is a slow-cooked casserole that contains sausage and white beans. This recipe hits two of those three criteria. Given the title of this recipe, guess which two (grin).

I know people are always saying, “If you don’t like X, try this recipe and you will.” And I always try the recipe and I rarely like whatever X is. But, in this case, I didn’t think I liked swiss chard. We were getting a ton of it through our CSA, and I needed recipes to use swiss chard. And – at least in this recipe – I really like swiss chard. And, my kids like swiss chard. I try not to gape as they gobble this up.

This recipe is adapted and made gluten/dairy free from one in First magazine. Even though you might think two different kinds of sausage seems superfluous, don’t skip either one. The combination gives it a glorious flavor.

Gloriously Quick Cassoulet (from FeedingMyKid)

1 Tbsp olive  oil

1 lb kielbasa sausage, halved and sliced

1 12 oz. pkg. chicken sausage, sweet apple flavor, halved and sliced

1/2  onion, peeled and diced

1 cup diced carrots

1/2  cup diced celery

3 cloves minced or pressed garlic

1 14.5 oz can fire roasted diced tomatoes

2 cups chicken stock

2 14.5 oz. cans Navy beans, rinsed and drained

1 bunch Swiss chard, de-stemmed and shredded

4 cups hot cooked rice

Using a dutch oven or large pan with fairly high sides, heat the oil over medium heat and cook the kielbasa and chicken sauage until browned. Remove from pot.

Add the onion, carrot and celery and cook until the carrots are tender. Then add the garlic and cook for a few minutes (add the garlic later to prevent it from burning).

Add tomatoes, stock, and navy beans. Bring to a boil, add sausages back in.

Add swiss chard and cook until chard is tender, about 15 minutes.

Serve over hot cooked rice.

Gluten Free, Dairy Free Fajita Chicken and Pasta

This recipe combines two things that most kids love: fajitas and pasta. I adapted the recipe from Women’s World magazine to be gluten and dairy free. The original recipe used rotisserie chicken. I’m not such a fan of rotisserie chicken – both in terms of the cost and the taste. If you are, you could use it here.  It would make the prep even quicker.

 Fajita Chicken and Pasta (from Feeding My Kid)

Adapted from Women’s World

 10 oz. gluten free pasta shells (I use Tinkyada shells or elbows)

1 Tbsp vegetable oil

1 green pepper, diced

1/2 cup red onion, diced

1 ½  lb. boneless skinless chicken breasts, sliced into strips (or use chicken tenders)

1 Tbsp fajita seasoning mix *

2 cups mild salsa

1 – 11 oz. can Mexican style corn with peppers

¼ cup chopped fresh cilantro (optional)

 * If you can find a commercial fajita seasoning that is gluten free, more power to you. If you can’t, or would rather make your own because it is cheaper, the mix recipe I use is below.

 Cook pasta according to package directions. When draining, reserve ½ cup of the cooking water.

 Heat oil in a large skillet. Add onions and peppers and cook until tender. Remove from pan with a slotted spoon and set aside. Add chicken to pan, brown on both sides and cook until cooked through. Remove chicken from pan and  cut into chunks or use two forks to shred. Return onions, peppers and chicken to pan. Add fajita marinade mix, salsa and corn. Heat through. Add cooked pasta, reserved pasta water and cilantro (if using) and heat through.

 Gluten Free Fajita Marinade Mix (from Feeding My Kid)

 This is what I use when a recipe calls for  dry fajita marinade mix, like the recipe above. It is not what I use to actually marinate meat for fajitas – but that’s a story for a different day.

 3  Tbsp cornstarch

2 Tbsp chili powder

1 Tbsp paprika

1 ½ tsp onion powder

½ tsp garlic powder

½ tsp cumin

1 Tbsp sugar

1 Tbsp. salt

 Mix together and store in an airtight container.

Three Bean Hominy Chili

Even though I am not a sports fan, I can still get behind a good party. I asked my husband what constitutes Superbowl food, and he said, “dip, pizza rolls, chili.”

 OK, he doesn’t like chili, so he didn’t actually say that. But I think of chili as Superbowl food, don’t you?

 Three Bean Hominy Chili

I made this chili one day when I was puttering around in the kitchen. Because my husband is not a chili eater, I went with a vegetarian version that reminds me of my childhood in the Southwest.

 Three Bean Hominy Chili (from Feeding My Kid)

 1 15 oz. can red kidney beans, rinsed and drained

1 15 oz. can pinto beans, rinsed and drained

1 15 oz. can black beans, rinsed and drained

1 15 oz. can hominy, drained

2 carrots, peeled and diced

1 medium green pepper, diced

 1 28 oz. can diced fire roasted tomatoes

1 6 oz. can tomato paste

2 cups water

1 Tbsp chili powder

1 tsp oregano

1 tsp garlic powder

1 tsp onion powder

1/8 tsp smoked Spanish paprika

 1 bag Lightly Salted Fritos (for serving)

 The directions for this chili could not be easier. Dump all the ingredients into a big pot, give it a good stir, and bring to a boil. Reduce heat, and simmer until the carrots are tender. While it is cooking it will smell spicy – you will think, “Oh no, I added too much chili powder!”  But you didn’t – it is a very mild, kid-friendly chili. Serve topped with Fritos to make it even more kid friendly.