Tag Archives: carrots

King’s Potato Pie

This winter is really dragging for me… 60 inches of snow in one season is a bit much.  In order to enjoy some part of the winter, I have still been cooking some hearty meals before springtime supposedly hits.  This week, I made sheperd’s pie… but obviously couldn’t eat the traditional dough crust on top, so I added my own gluten free twist!  The base is mashed potatoes, the middle is meat and veggies, and the top is crispy potatoes.

King’s Potato Pie

Pieces:

  1. 5-6 russet potatoes, peeled and chopped into one inch cubes
  2. 3 tbsp. vegan butter
  3. one cup coconut milk (I promise it has NO coconut flavor!)
  4. 3 tsp. lemon pepper
  5. 3 tsp. garlic salt
  6. 5 carrots, peeled and sliced into rounds
  7. one pound ground beef
  8. one cup frozen peas
  9. one quarter cup red wine vinegar
  10. one extra russet potato, washed but not peeled
  11. an olive oil mister
  12. 1 tbsp. dried parsley

Process:

  1. Peel and chop the 5-6 russet potatoes into one inch cubes.
  2. Boil several inches of water in a large pan.  Add the potatoes and boil until fork tender.  Drain.
  3. Put the potatoes back into the large pan.  Add the butter, coconut milk, 1 tsp. lemon pepper, 1 tsp. garlic salt.  Mash until desired consistency.
  4. In a large sauté pan with a half inch of water, simmer the carrot rounds just until tender. Drain any extra water.
  5. Add the ground beef, peas, red wine vinegar, 1 tsp. lemon pepper, 1 tsp. garlic salt.
  6. Saute until the beef is cooked through.  Drain any extra liquid.
  7. In a large baking dish, spread the mashed potatoes.  Layer the beef mixture on top.
  8. On top of the beef mixture, use a mandolin to shave potato slices from the extra russet potato.  Cover the beef mixture evenly with potato slices.
  9. Using an olive oil mister, spray the potato slices lightly with oil so they will crisp.
  10. Sprinkle 1 tsp. lemon pepper, 1 tsp. garlic salt, and dried parsley on top.
  11. Bake at 350 degrees about 20 minutes, until potatoes crisp on top.
  12. Serve hot.

king pie 1

Layer 1

king pie 2

Layer 2

king pie 3

Layer 3 and final king’s potato pie!

Happy Allergy Free Eating!

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Cinnamon Spiced Carrots

Last week, I had the wonderful opportunity to spend time with family for the Thanksgiving holiday.  I did not cook, which of course was nice, but it also made me want to try a few of my own Thanksgiving recipes when I came home!  I cooked an herb crusted turkey breast with my mom’s stuffing and my new Cinnamon Spiced Carrots.  The carrots were super easy to do, and I would enjoy them all winter long!

Cinnamon Spiced Carrots

Pieces:

  1. 8 carrots, peeled and diced into quarter inch rounds
  2. 4 parsnips, peeled and diced into quarter inch rounds
  3. 2 tbsp. olive oil
  4. 2 tbsp. cinnamon
  5. 1 tbsp. nutmeg
  6. 2 tbsp. honey

Process:

  1. Peel and cut the carrots and parsnips.
  2. In a large bowl, combine  the carrots, parsnips, olive oil, cinnamon, nutmeg, and honey.
  3. Toss the ingredients with your fingers a few times to combine.
  4. In a roasting pan, pour the carrot mixture.
  5. Bake at 350 degrees about 35 minutes, until the carrots are fork tender.
  6. Serve hot!

Happy Allergy Free Eating!

 

 

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Hurricane Stew

While the winds were whipping and the rain was coming down, I couldn’t think of a better meal than homemade beef stew.  It was warm, cozy, and smelled delicious as it cooked in the crockpot all day, while I kept my fingers crossed that the power wouldn’t go out!

Hurricane Stew

Pieces:

  1. 1 lb. beef tenderloin, cut into one inch cubes
  2. 28 ounce can of diced tomatoes, drained
  3. 3 cups baby carrots
  4. 4 celery stalks, cut into small pieces
  5. 1 lb. fingerling potatoes, cut into one inch cubes
  6. 2 apples, peeled and cut into one inch cubes
  7. one quarter cup chopped parsley
  8. one quarter cup chopped rosemary
  9. 1 cup red wine
  10. one half cup apple cider vinegar

Process:

  1. Layer all ingredients in a crockpot.
  2. Cook on high heat for 4.5 hours.
  3. Stir every hour to mix the ingredients.
  4. Serve hot.

 

Happy Allergy Free Eating!

 

 

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Coconut Curry Soup

I came across this soup recipe on the Whole Foods website and the flavors of coconut and curry intrigued me.   I used this recipe’s flavor combo to make my own version.  It was so delicious!  More mild than I thought it was going to be, and perfect for lunch.  You could add some white rice if you wanted to make it a dinner meal.

Coconut Curry Soup

Pieces:

  1. one half of a sweet onion, chopped
  2. 3 tbsp. olive oil
  3. 2 bay leaves
  4. half of a bag of baby carrots
  5. 1 lb. chicken tenders, cut into bite sized pieces
  6. 1 box of frozen green beans, defrosted
  7. 1 roasted red pepper, cut into small pieces
  8. 2 cans of water chestnuts, drained
  9. 2 tbsp. curry powder
  10. 1 tbsp. ground ginger
  11. 2 tsp. chili powder
  12. half of a box of gluten free chicken broth
  13. 1 can of lite coconut milk
  14. salt and pepper to taste
  15. chopped scallions

Process:

  1. In a large pan over medium heat, saute the onions, olive oil, and bay leaf until the onions soften.
  2. Add the baby carrots and stir for another 3-4 minutes.
  3. Add the diced chicken and stir until the chicken is partially cooked through, about 4 minutes.
  4. Add the green beans, red pepper, water chestnuts, curry powder, ginger, and chili powder.  Stir for 2 minutes.
  5. Add the chicken broth and bring to a boil for 10 minutes.
  6. Add the can of coconut milk and heat for another 3 minutes.
  7. Add salt and pepper to taste.
  8. Serve hot, with scallions on top for garnish.

Happy Allergy Free Eating!

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Potato Potato Beef Stew

Fall is the time to bring out the crock pot!  I love coming home to a meal cooking in the crock pot… the savory smells, the prep work that was already done, and the knowing that a hot meal is only minutes away.  Here is my hearty beef stew that is perfect for a cool fall night…

Potato Potato Beef Stew

Pieces:

  1. 1 lb. small white potatoes, cut into bite size pieces (quartered)
  2. 2 sweet potatoes, peeled and cut into bite size pieces
  3. 6 carrots, peeled and cut into bite size pieces
  4. 6 parsnips, peeled and cut into bite size pieces
  5. one half cup chopped onion
  6. 2 cans garlic and onion canned tomatoes, drained
  7. 2 lbs. sirloin meat tips
  8. one half cup red wine
  9. one half cup apple cider
  10. 2 tbsp. chopped rosemary, thyme, parsley
  11. 2 tbsp. cumin
  12. 1 tsp. garlic salt and pepper

Process:

  1. Put all pieces in the crockpot and heat on low for 5-5.5 hours.
  2. Stir occasionally.
  3. Serve hot!

Before…

And after a day of cooking with just a little heat and time…

Ready to eat!

Happy Allergy Free Eating… and stewing!

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Ready for Rosemary?

Rosemary has been my latest obsession in the kitchen.  Maybe that is because my dad planted a huge rosemary plant for me…

It is such a fragrant herb, and so far… easy to keep alive.  Rosemary is good on grilled chicken, in steak tip marinade, in salad dressing, and in my two latest side dishes.  I made Garlic Rosemary Potatoes and Citrus Rosemary Carrots.  Perfect introductions into fall when the weather, mood, and flavors start to get heavier…

Garlic Rosemary Potatoes

Pieces:

  1. One bag of small white potatoes
  2. 2 tbsp. chopped garlic
  3. 3 tbsp. chopped rosemary
  4. 2 tbsp. sea salt
  5. 2-3 tbsp. olive oil

Process:

  1. Wash the potatoes and cut each one in half.
  2. Spread them out on a cookie sheet (lightly sprayed with cooking spray), making sure there is breathing space between them.
  3. Lightly mist them with olive oil until lightly covered, and sprinkle 1 tbsp. sea salt.
  4. Bake at 375 degrees until fork tender, about 35-40 minutes.
  5. Coat a shallow stir fry pan with 1-2 tbsp. olive oil and turn on medium heat.  Let the oil heat up for a couple of minutes.
  6. Add the potatoes, garlic, rosemary, and remaining sea salt.  Stir frequently for 5-7 minutes, until the edges crisp.
  7. Serve hot!

Citrus Rosemary Carrots

Pieces:

  1. 1 bag of baby carrots
  2. 12 ounces of carrot juice (you can find this in any health food store with the smoothies or juices)
  3. 3-4 sprigs fresh rosemary
  4. 3 tbsp. fresh lemon juice
  5. 3 tbsp. fresh orange juice
  6. salt and pepper for seasoning

Process:

  1. In a large stir fry pan, heat half of the carrot juice on medium-high until it starts to bubble.
  2. Add the carrots, rosemary, lemon juice, orange juice, and sprinkle with salt and pepper.
  3. Stir the carrots every so often, adding more carrot juice when it starts to evaporate.
  4. Cook until carrots are tender.
  5. Serve hot!

Happy Allergy Free Eating!

 

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