One of our favorite frozen dinners from Trader Joe’s has been their pre-made shepherd’s pie. Unfortunately, now that I have cut wheat gluten, soy & dairy out of my diet for the baby, those frozen dinners are no longer an option for me. I decided to try making my own version, with none of the offending allergens, and we loved the end result! The best part…it made enough for dinner that night, and the other half frozen for another night. It was a little more time consuming than most of the dinners I usually make, but since we love it so much, it was definitely worth the effort.
I started with making this soy sauce alternative, recipe found here. I modified the ingredients a little and used 1 1/2 cups of organic beef broth instead of the boullion cubes and water.
For the shepherd’s pie, I started with the recipe from Alton Brown, found here. However, many of those ingredients listed are on my avoid list. Below is my list of modified ingredients. I used ground turkey instead of ground lamb since that was what I had on hand. I also made a couple of other changes, to add even more veggies into the recipe. 🙂
For the potatoes:
1 1/2 pounds russet potatoes
1/4 cup almond milk
2 ounces Earth Balance soy-free margarine
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 Ener-G Egg replacerFor the meat filling:
2 tablespoons coconut oil
1 cup chopped onion
4 carrots, peeled and diced small
3 stalks of celery, chopped
2 cloves garlic, minced
1/2 container ground turkey
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons Bob’s Red Mill Gluten-free All Purpose Flour
1 can tomato paste
1 cup beef broth
1 teaspoon soy-alternative sauce
2 teaspoons freshly chopped rosemary leaves
1 teaspoon freshly chopped thyme leaves
1/2 cup frozen corn kernels
1/2 cup frozen English peas
One thing that I used to make fairly regularly for dinner before our son was born was a turkey and couscous casserole. Since there are quite a few things that I am now avoiding eating after noticing reactions from the baby via my breastmilk, I am trying to modify some of my old standbys so they are now free of wheat gluten, dairy & soy (as well as no egg or chicken for my own allergies). Since couscous is made from wheat, I decided to try using quinoa instead. Very similar to the couscous I am used to using, but it has the added benefits of being higher in protein and gluten-free!
I started by cooking four servings of quinoa in water in a medium saucepan. In a separate pan, I added some olive oil, two cloves minced garlic and half a package of ground turkey. I cooked the turkey until opaque, then added in about a cup and a half of beef broth. After that, I added in a variety of veggies: red and yellow baby tomatoes, chopped yellow squash (blanched and frozen from the garden), peeled and chopped sweet potatoes, and baby spinach. Once the quinoa was finished cooking, I added that into the mix as well, added salt & pepper to taste, and cooked for a few more minutes. Super easy, and I had extras to save for later!
I made this recipe with a bone in turkey breast, but it could easily be made with chicken as well for a more affordable (and easier to find) option. Unfortunately, I am allergic to chicken, so I get excited when I find a small cut of turkey like this in our local store.
1 bone in turkey breast
4 large lemons
2 sprigs of fresh rosemary
salt & pepper
1.Preheat oven to 375 degrees F.
2. Use a fine cheese grater to get the zest off all of the (washed) lemons.
2. Juice all of the lemons.
3. Finely chop rosemary leaves.
4. Place turkey breast in casserole dish, and pour lemon juice over turkey.
5. Sprinkle top of turkey breast with lemon zest, chopped rosemary, and a sprinkling of salt & pepper.
6. Cook covered in preheated oven for approximately an hour and a half. Time will vary depending on the size of the meat you are using. The important thing is to cook it until the inside reaches a minimum of 165 degrees F.
7. Halfway through the cooking time, take out and baste turkey with juices from casserole dish. At this point, I also added in the frozen green & yellow beans (preserved from our garden!).
That’s it! This was a super easy dinner, and the turkey came out so delicious and juicy. 🙂
Super easy and “lazy” dinner tonight. 🙂 Just a little spaghetti, some ground turkey, my homemade marinara sauce (from one of my last few jars from last year), and a little shredded Parmesan cheese. I need to make some more sauce soon since we are starting to run low!
I decided to try something a little different last night for dinner! Another fun experiment. 🙂 I was really in the mood for some saffron rice, and did not believe all the recipes I saw online that it gets its yellow color from yellow food dye. It took some time (and a lot of stirring) to get the saffron to give the rice the nice golden yellow color, but it was definitely worth the wait. I also added a little butter and a pinch of salt to the jasmine rice that I started with, and finished by adding in a little fresh chopped parsley.
The turkey mixture was a fun experiment that turned out amazing. I started with a little peanut oil in the bottom of the pan, and added in ground turkey, and chopped tomatoes and onions. I mixed all my seasoning together in my mortar and pestle to grind up before adding. I used 1/4 tsp of each: mustard seed, cumin seed, caraway, coriander, thyme, savory, ground white pepper, black pepper, and salt. I also added an 1/8 tsp of cinnamon and chili powder. This is definitely an experiment that I will be making again in the future!