Thursday, December 4, 2014

Best Yet Chicken Enchiladas




  • 1 Tablespoons coconut oil
  • 1/2 small onion, peeled and diced
  • 1/2 pound boneless skinless chicken breasts, diced into small 1/2-inch pieces
  • salt and pepper
  • 1 diced jalepeno (optional)
  • 1 cup black beans (we have them in the freezer because we cook these ahead, if you use canned please drain and rinse)**
  • 4-5 Gluten-Free corn tortillas
  • 1 1/2 cups Mexican-blend shredded cheese (Gabby's are made with dairy free cheese and a bit of coconut milk which tends to make the recipe creamier)
  • 1 batch red enchilada sauce (below), or 1/2 can store-bought enchilada sauce
  • (optional: 1/4 cup chopped fresh cilantro)

  •  DIRECTIONS:
    1. Preheat oven to 350 degrees F.  
    2. Prepare your enchilada sauce, if making homemade.
    3. In large skillet, heat oil over medium-high heat. Add onion and Jalepeno and saute for 3 minutes, stirring occasionally.
    4.  Add diced chicken, and season with salt and pepper.  Saute for 6-8 minutes, stirring occasionally, or until the chicken is cooked through (you can also use left-over chicken for this recipe).  Remove from heat and set aside.
    5. To assemble the enchiladas, set up an assembly line including: tortillas, enchilada sauce, beans, chicken mixture, and cheese. Lay out a tortilla, and spread two tablespoons of sauce over the surface of the tortilla.  Add beans in a line down the middle of the tortilla, then add in a spoonful of the chicken mixture, then sprinkle with 2 tablespoons cheese. Roll up tortilla and place in a greased 9 x 9-inch baking dish. Repeat with the remaining ingredients.  Then spread the remaining enchilada sauce on top of the tortillas, and sprinkle on the remaining shredded cheese.
    Bake uncovered for 20 minutes.  Remove from oven and serve immediately, garnished with chopped fresh cilantro if desired.
    Enchilada Sauce
    Ingredients:
    1 Tbsp. coconut oil
     1 Tbsp. Gluten-Free Flour Blend
     1-2 Tbsp. chili powder (some like it hot and some not)
    1/4 tsp. garlic powder
    1/4 tsp. salt
    1/8 tsp. cumin
    1/8 tsp. oregano
    1 cup chicken stock

    Directions:

    Heat oil in a small saucepan over medium-high heat. Add flour and stir together over the heat for one minute. Stir in the remaining seasonings (chili powder through oregano). Then gradually add in the stock, whisking constantly to remove lumps. Reduce heat and simmer 10-15 minutes until thick.

    My recipes are scaled to serve 2-3 but we usually still have left-overs.  All our ingredients are Organic and meats assumed to be Pasture/Grass Fed Organic.

    **Beans are great for reducing protein costs and stabilizing blood sugars.

    SERVED WITH OUR SUPER SALAD

    Both recipes adapted from recipes found at: http://www.gimmesomeoven.com/best-chicken-enchiladas-ever/ 

    Wednesday, December 3, 2014

    Italian Pork and Potato Cauliflower Casserole

    Since we won't be raising our own meat anymore and good meat protein** is expensive I am looking for ways to create meals that are; low carb, low sugar (moving to no processed sugar), gluten and dairy free.  Our 'meat' servings in this country are way more than a person needs.  We choose to lower the 'meat' serving size and add more vegetables.  Last nights supper was so filling!   I converted these recipes some from the original recipes noted.

    **Good meat protein, for us, is Pasture/Grass Fed, Organic, Locally Raised
    .
    2.NOTE: To make meal prep simpler I combined the onions and bacon from both recipes and cooked them together then divided for the individual recipes and continued each recipe. Instead of simmering the Pork I put it in a casserole and put it in the 350 degree oven for 20 minutes.

    Italian Pork

    2 tablespoons olive oil
    2 tablespoons chopped bacon (we had some shoulder bacon)
    2 teaspoons dried chopped sage (or 1 tablespoon fresh)
    2 teaspoons dried chopped parsley (or 1 tablespoon fresh)
    1 tablespoon chopped dried tomatoes
    2 tablespoons chopped onion
    1/2 pound sliced pork (I used pork chops)
    1/4 cup chicken broth
    1/4 cup coconut milk (I used organic canned)
    1/8 teaspoon salt
    1/4 teaspoon ground black pepper

    Heat the oil in a skillet over medium-high heat. Saute the bacon, sage, parsley, dried tomatoes, and onion 5 minutes, until onion is tender. Mix the pork strips into the skillet, and brown about 10 minutes, turning once.
    2.Stir the broth and coconut milk  into the skillet, and season with salt and pepper. Bring to a boil. Reduce heat to low, and simmer 20 minutes, stirring occasionally, until pork reaches a minimum temperature of 145 degrees F (63 degrees C) and sauce is thickened.

    Converted from: http://allrecipes.com/Recipe-Tools/Print/Recipe.aspx?recipeID=71555&origin=detail&servings=2&metric=false


    tasty recipe for potato cauliflower casserole
    Potato Cauliflower Casserole

    1 1/2  cup chopped potato
    1 1/2 cup chopped cauliflower
    (I used roughly the same volume potatoes as cauliflower)
    1 teaspoon Olive Oil
    1 ounces bacon, chopped
    1/2 med onion, chopped
    1/2 cup cheese (I used non-dairy for Gabby)
    1/4 cup Coconut milk

    Directions1. Preheat the oven to 350°F.

    2. Bring a large saucepan of water to a boil over medium-high heat. Add the potatoes and boil for 15 minutes, or until fork-tender. Remove to a casserole dish; do not drain the water from the pot. Add the cauliflower to the pot and boil for 5 minutes, or until fork-tender. Place casserole with the potatoes.

    3. Heat the oil in a small skillet over medium-high heat. Add the onion and bacon and cook, stirring, for 5 minutes, or until soft.

    4. Add the bacon and onion to the casserole dish along with the shredded cheese and coconut milk and stir to mix.

    5. Bake for 10-15 minutes, or until heated through and the cheese has melted.

    Converted from: http://www.organicgardening.com/cook/potato-cauliflower-casserole picture also from that source.


    SERVED WITH BROCCOLI AND CARROT COINS ALSO COOKED IN THE POTATO WATER.


     

    Sunday, September 21, 2014

    Eating From The Garden



    Well here's some of the pile I have to work with today.  So, for supper today we're having

    Tuscan Pasta

    Serves 3-4
    8 ounces Italian Sausage, browned
    4 ounces gluten-free Linguini
    2 cups shredded zucchini or other summer squash
    1 large, organic carrot, shredded
    2 teaspoons olive oil
    1 clove garlic, thinly sliced
    2 tablespoons plain yogurt (I used Dairy Free Almond Yogurt)
    1/3 cup shredded cheddar cheese (I used a non-dairy substitute)
    1/4 teaspoon each salt and pepper

  • Cook linguine according to package directions.  If your squash is frozen and thawed, in a sieve or colander, drain the zucchini, squeezing to remove excess liquid. Pat dry.

  • In a large skillet, brown meat, remove to bowl,  saute carrot and zucchini in oil for 2 minutes. Add garlic; saute 1-2 minutes longer or until vegetables are tender, add meat back to vegetable mixture.

  • Transfer to a large bowl. Add the yogurt, cheese, salt and pepper.

  • Drain linguine; add to zucchini mixture and toss to coat.



  • Fall Menu Plan - September



    Greetings everyone!  Grandma Farmer is back!  I will be blogging about meal planning with meals for two that are also child friendly.  Why?  Well Grandma and Grandpa Farmer are parenting our almost 2 year old granddaughter.  Our hope is to touch her pallet with a variety of foods and vegetables.  We are also eating as organic as possible on our tight budget.  The other obstacle to healthy eating around here is Grandma Farmer and Gabby are both Gluten-Intolerant AND Gabby is Dairy intolerant (Casin).

     If that is not enough Gabby's main joints are all double jointed, she has restrictive airway disease (potential asthma due to cigarette smoke exposure) and was exposed to drugs in utero.  Sound hopeless?  We don't think so.  Gabby is an amazing person and our goal is to make her the best she can be while teaching her about the love of her FATHER GOD and her SAVIOR JESUS CHRIST.

    We live on a small acreage (10 acres) and are passionately against and GMO products for us, our pets and our livestock. We raise much of our own food (crazy about gardening), purchase locally and organic when we can.

    We plan to share our journey with you and hope you'll be able to glean from what we discover as we go along.

    Here's our menu plan for the rest of September:

    Monday:  Goodstuff Casserole,  Broccoli Corn Bake

    Tuesday:  Sesame Wild Caught Salmon, Stir-fried Organic Vegetables

    Wednesday: Tuscan Chicken Stew

    Thursday: Broccoli, Beef, Potato Bake, Carrot Coins

    Friday: Roast Chicken, Carrots, & Potatoes (Crock-pot)

    Saturday: Cabbage Beef Buns

    Sunday: Grilled, Marinated Steak (our own), Baked Potatoes, Salad

    Monday: Chicken Tenders, Broccoli/Cauliflower/Carrots

    Tuesday:  Goulash, Beets

    Recipes to follow!

    Thursday, May 22, 2014

    Strawberry Rhubarb Chrisp


    Strawberry Rhubarb Crisp, I made in this afternoon! I had some rhubarb had to use it up.
    Ingredients
    • 1 cup sugar
    • 3 tablespoons cornstarch
    • 4 cups cut up rhubarb
    • 2 cups cut up strawberries
    • 2 teaspoons vanilla extract
    • 1 cup certified gluten-free oats
    • 1/4 cup Grandma Farmer's Better Than Wheat Flour Blend
    • 1/4 cup brown sugar
    • 1/2 teaspoon ground pumpkin pie spice
    • 1/4 cup butter (or dairy free substitute), cut into cubes
    Instructions
    1. Preheat the oven to 375 degrees F.
    2. In a large bowl, whisk together the granulated sugar and cornstarch. Stir in the rhubarb, strawberries, and vanilla. Pour into an 8 x 8-inch baking pan.
    3. Stir together the oats, flour, brown sugar, and pumpkin pie spice. Using a pastry cutter, cut the cold butter into the oat/flour mixture, until large crumbs, about the size of a pea, remain.
    4. Sprinkle the crisp topping over the top of the fruit in the baking dish, and spread to create an even layer.
    5. Bake in preheated oven for 30-40 minutes, or until the fruit is hot and bubbly.
    6. Remove from oven and allow to cool for at least 15 minutes before serving, the fruit sauce is very hot straight out of the oven. Delicious served warm with a scoop of vanilla ice cream.
     
    NOTE:  If you do not need to be Gluten or Dairy free substitute evenly with regular flour, oats and butter.

    Wednesday, May 21, 2014

    Toddler Size Chicken Pot Pies

    I don't have an actual recipe for you today, just a technique! 

    I don't know about you but I often need a quick lunch for Gabby and sometimes a lunch that I can take for me when I go out with the girls, etc.  Being Gluten-Intolerant is sometimes a problem but if have something to take along then, well, it's no longer a problem.  I can just add a drink and take one of these little pies and my own salad and I'm good to go.


    Here's the pan I used.  I also use these pans to make sandwich buns for myself. This would also make perfect individual sweet pies and I plan to try this tomorrow.

    MAKE YOUR PIE CRUST

    Use the pie crust recipe you use for any pie you make.  I refrigerate mine for at least an hour.

    MAKE YOUR CHICKEN GRAVY MIX

    You can use any left-over chicken you have, chicken you've picked off the bones when you make stock or just a couple of legs cooked up in some water (make broth for the recipe by adding a couple carlic cloves, some onion, the leaf ends of a couple stalks of celery).  Dice up the chicken.



    I used some left-over peas and carrots and a bit of left over mashed potatoes that helped to thicken the broth.  I put some coconut oil in the bottom of a pan added some finely diced Broccoli stocks (if you are like me you want to use those stalks some how...you paid for them), 2 green onions that needed used up, and a diced cheek from a large red pepper although you can use green (a pepper has 4 cheeks, just slice one off and dice it reserving the rest).  You can also use corn but I tend to have issues with corn so I leave it alone.  Cook up the raw veggies until tender then add some flour of your choice whisked in some chicken broth and make the gravy.

    Roll out the dough.  I used the top of a wide-mouth quart jar to cut out the pie crust and tops and it worked perfectly.  Add a couple tablespoons of gravy after you put the bottom in the pan and add the lid.  I baked these for about 20 minute at 350 degrees.

    Serve them hot today, let them cool and put the remainder in the freezer for a quick lunch.

    Gabby loved them!  She gobbled it up then she gave me one of those great big GABBY SMILES!

    Monday, May 19, 2014

    Chicken, Asparagus and Bacon




    • 1/2 pound asparagus spears, trimmed
    • 2 slices bacon, coarsely chopped
    • 1 large boned chicken breast half, sliced into 4 pieces
    • salt & pepper
    • 1 medium yellow summer squash, halved lengthwise, seeded,  and cut into 1/2-inch pieces
    • 3/4 chicken stock
    • 2 tablespoons dry white wine
    • 1 tablespoons flour (I use my gluten-free blend)
    • 1/4 teaspoon finely shredded lemon peel
    1. Cook asparagus in a small amount of boiling water about 3 minutes.  Drain.  Immediately plunge asparagus into ice water to stop cooking.
    2. In skillet cook bacon over medium heat until crisp.  Remove with slotted spoon and drain on paper towel.  Reserving 1 tablespoon drippings in skillet.
    3. Sprinkle chicken with salt and pepper.  Cook chicken in skillet with drippings about 5 min on each side over med-high heat.  Remove from skillet and keep warm.
    4. Add squash to skillet and cook for 3 minutes, stirring occasionally. 
    5. In a bowl whisk flour and broth with lemon peel.  Add to skillet.  Cook and stir until thickened.  Add asparagus and chicken.  Cover and cook about 6 minutes on med heat.  Sprinkle with bacon.
    We added a sliced baked sweet potato to our plates.  Serves TWO.  It was a marvelous supper!