Category Archives: Entree

One Pot Beef Stroganoff

Growing up, my mother was a big fan of “from scratch” food, so on the rare occasion I actually got a boxed meal, it was pretty exciting. Lately, I’ve been craving Hamburger Helper, so tonight, in between having to run outside for a fire alarm (not mine!), I created this! It’s the ultimate in comfort food, and it comes husband approved! Not only that, but it’s simple! I apologize for the poor picture, but let’s be honest. Stroganoff, while delicious, isn’t exactly pretty.


One Pot Beef Stroganoff

Brown 1 lb ground beef sprinkled with smoked paprika. Don’t drain unless it’s got a ton of fat.

Scoot the ground beef to the edges and bring some of the fat to the center. Make sure it’s hot, and add 1 Tbsp gluten free all purpose flour, whisking constantly to make a roux.

Mix the beef in, and add 2 cups warmed unsweetened original almond milk or goat milk and 1 1/2 cups vegetable broth (1 1/2 c. hot water and 2 tsp vegetable soup base). 

Grind some sea salt and black pepper over it, and sprinkle with

cayenne pepper (1/4 tsp),

Chicago Steak seasoning (1 tsp),

dried onions (1 tsp),

and just a light sprinkle of garlic powder. 

*You may also brown fresh onions and garlic with the ground beef if you choose, but I’m allergic to it raw, so we don’t keep it in the house.

Add 1/3 c Worcestershire Sauce, stir, and bring back up to a simmer.

Stir in 1 pkg gluten free pasta of your choice (I used penne, rigatoni is more traditional)

Lower the heat, cover, and allow to simmer until the noodles are al dente.

Add 1/2 c melted vegan cream cheese and taste, adjusting seasonings to your preference.

Since I’m not dairy allergic, just lactose intolerant, I added an extra 1/3 c lactose free plain kefir, but you can use a vegan sour cream instead.

Stir together and plate!

Serves 4-5

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Posted by on December 10, 2014 in Entree


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Crockpot Zuppa Toscana (Olive Garden Copycat)

Before my GI issues started, Olive Garden’s Zuppa Toscana was my absolute favorite soup. Out shopping with my mom, we’d stop in for lunch and just eat soup and salad! Since then, I’ve been craving it, but knowing it has cream in it, it’s not worth the stomach cramps. I finally found a recipe for it (and I apologize to the original owner, because for the life of me, I can’t find the link to it!) that doesn’t take 3 years and more energy than I have to create! Gotta love the crock pot. I kept this as simple as possible and changed it to be gluten and dairy free so I never have to live with an unfulfilled soup craving again!


Crockpot Zuppa Toscana

Cut 4 Italian sausages (or Andouille, which is what I used. It’s a little spicier.) in half lengthwise, then into equal sized chunks. Brown in a pan for a few minutes and sprinkle with cayenne.

Add to crock pot, as well as:

4-6 large red potatoes, thinly sliced on the mandolin slicer

1 Tbsp dried onion or 1 chopped onion

2 Tbsp minced garlic

At least 4 c. vegetable broth (I used 5 1/2), depending on the size of your crock pot, enough to cover the potatoes and meat.

Cook on High for 3-4 hours, or low 5-6 hours

30 minutes before serving, mix together so there are no lumps

1- 1 1/2 c. unsweetened original almond milk

3 Tbsp gluten free all purpose flour

Add to soup, along with 1 c. chopped kale

Cook on High for 30 more minutes, until soup thickens slightly.

Salt, pepper, and more cayenne to taste.


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Posted by on December 8, 2014 in Crock Pot, Entree, Soup


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Hummus Crusted Chicken

Honestly, this isn’t even really a “recipe” as recipes go, because this meal is stupid-easy. However, it’s also delicious, so you should try it. You can thank me later! The original recipe is here. Their pictures are a lot prettier than mine, but I’d rather just make the food, snap a pic, and dig in.


Hummus Crusted Chicken

Preheat oven to 450 degrees and spray a small baking dish with olive oil (or just line a pan with aluminum foil and give that a spritz, like I normally do)

Take 4 defrosted chicken breasts, patted dry and season with salt and pepper.

Cover with your favorite flavor of hummus so the entire top surface of the breast is covered.

You could take this almost anywhere with flavor; jalapeño cilantro hummus, garden veggie hummus, garlic hummus, roasted red pepper hummus…the possibilities are endless.

Sprinkle with a touch of lemon juice and paprika (smoked or sweet)

Bake 25-30 minutes

I like to serve mine over salad with a tomato dressing. Do what you want.


Posted by on October 9, 2014 in Entree


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Baked Honey Garlic Chicken

Chinese takeout without the gluten, grease, and MSG. Does it get any better than this? I took the original recipe and de-glutenized it, and, of course, changed it all around, since I’d rather read a quick sentence and get right to the goods, because let’s be honest…don’t we all just scroll down to the bottom right away to find the recipe? I’d rather my readers be happy than hAngry.


Baked Honey Garlic Chicken

Preheat oven to 450 degrees F and line a baking sheet with parchment paper (spritz a little olive oil on it too, for good measure)

Cut 1 lb boneless, skinless chicken breasts (defrosted) into 1 inch pieces

Take 1 cup gluten free bread crumbs and season with salt, pepper, granulated garlic, and paprika.

Beat 2 large eggs in a bowl large enough to dip chicken pieces.

Working in batches, dredge the chicken pieces in egg, then breadcrumbs, then deposit onto baking sheet.

Bake until golden brown and crisp, about 15-20 minutes.

While it’s baking, whip up this sauce:

In a saucepan on the stove over med-high heat, combine:

1/3 c. honey

4 cloves garlic, minced

2 Tbsp coconut aminos or tamari gluten free soy sauce

1 Tbsp Sriracha, if you so desire

In a separate small bowl, mix:

1 Tbsp corn or tapioca starch

1/3 c. water

Add to honey mixture in the pot and stir until thickened, about 1-2 minutes.

Add chicken to sauce, toss until coated, and garnish with sesame seeds and green onions.

Serve immediately.

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Posted by on October 1, 2014 in Entree


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Tomato Garlic Spaghetti

One of the things about SoCal that I love is the culture of outdoor living. Every chance I get, I serve dinner out on the porch. Tonight, while trying to talk my husband into eating chicken by showing him tasty pictures of food. This meal was what the picture he picked looked like. There was no recipe, so I made it up, and it was a hit!


Tomato Garlic Spaghetti

Heat up a pot of water large enough to cook 1 lb of gluten free spaghetti

Take 3 defrosted chicken breasts and cube them into bite sized pieces

Heat up 3 Tbsp olive oil in a large pan, and add 6 cloves of garlic, crushed

Cook until fragrant, about 1 minute

Add chicken and season with fresh basil, sprinkle liberally with an Italian herb seasoning and fresh ground pepper

Once the chicken is almost done cooking, add 12 oz grape tomatoes, quartered, and 1/4 c sun-dried tomatoes

Once spaghetti is done, place on plates, add chicken and tomatoes with a scoop of the liquid in the pan, and grate some fresh parmesan on top

Serves about 4

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Posted by on July 13, 2014 in Entree


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Thai Tomato Soup

I was craving tomato soup the other day, but I wanted to do something different, and we all know I love Thai food, so I threw a bunch of stuff in the blender and it worked! If you want, you can make a roux and thicken it a bit, but after letting it simmer down for a bit while I made the grilled cheese sandwiches to go along with it, it was fine.


Thai Tomato Soup

In a blender, blend until smooth-

2 cloves garlic

1 can light coconut milk, unsweetened

3 whole tomatoes

1/2 tsp ginger

5-6 baby portobello mushrooms

juice of 1 lime

2 tsp curry paste

1/2 Tbsp chili paste (Sambal Oelek)

1/2 tsp dried lemongrass, or let a 1-2 inch section simmer in the pot later on.

In a pot, sauté until onion is translucent and browning slightly:

1 small white onion, diced

1 red pepper, diced

1 yellow pepper, diced

salt and pepper

Add to blender, then transfer back to pot to heat and simmer down.

For an extra fancy roasty flavor, feel free to roast your peppers first, like this.

For grilled cheese-

You can use whatever vegan cheese you prefer (Teese mozza or cheddar is really good!), but since I can eat goat’s milk, I used a basil and sun-dried tomato goat cheese. It was fabulous! I’d highly recommend spreading some basil pesto and some chopped sun-dried tomatoes to the inside of your grilled cheese if you’ve got a regular vegan cheese. It totally ups the ante in flavor.

For bread:

Canyon Bakehouse is great for sandwiches and french toast, but too sweet for grilled cheese.

Udi’s plain white or whole grain bread is what you’re looking for in this case. It holds up fantastically, browns properly, and tastes great as a grilled cheese sandwich, and I don’t normally like Udi’s bread.

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Posted by on June 27, 2014 in Soup, Thai Food


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Southwest Salad and Fajita Fish

Last Saturday started off early with a walk to the Farmer’s Market where I picked up raw, lemon-infused honey, fresh baby salad greens, cucumbers, homemade mango-peach salsa (not too sweet! yay!), and some mint for sun tea. It ended at 8:30 p.m. when I finished weeding my garden after cleaning the house all day. I had to quickly think of something for dinner, and this is what I came up with. It’s kinda like fajita fish tacos, minus the taco and a LOT healthier for you.



Line pan with foil and preheat oven to 425 F

2 tilapia (or fish of choice) filets, thawed and patted dry

rub a few dashes of hot sauce and a sprinkle of fajita seasoning onto each

bake 15 minutes

Put two handfuls of fresh baby salad greens into each bowl, then top with:

Beans and corn:

1 can each black beans and kernel corn, rinsed. 

Mix together in a bowl with 1 tsp fajita seasoning

Shred in 3 Tbsp fresh cilantro

Baked fish, cut into squares or strips


1/2 c. olive oil mayo (or vegenaise or plain yogurt [goat, soy, whatever])

3/4 tsp fajita seasoning

1/2 tsp paprika

1 tsp hot sauce

2 Tbsp lemon juice

And a dollop of your favorite salsa.






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Posted by on June 10, 2014 in Entree


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