Category:

Quick(er) Shepard's Pie

10/17/2013

I'm super excited about this next recipe. It's fairly simple to throw together and tastes amazing. It's the best yet Shepard's Pie I've made to date! What makes this one different? It's got a little bit of a twist to it than your average pie plus you don't have to bake it after cooking it on the stove. Hence, the quick(er) part. ;)

Normally, Shepard's Pie contains beef or ground lamb as its base but I wanted to give it a little extra something. It has ground turkey which makes it healthier but also a little bit of sausage to give it some added flavor and kick. The fun part is, after eating this, my husband thought all of the meat was sausage! Perfect, that's what I was going for.

Overall, it's yummy and I hope you love it too!

Quick(er) Shepard's Pie

PS- sorry for the horrible picture! I'll post a better one soon.

(Gluten Free, Can be Dairy Free)
Adapted by jalene from a recipe by Rachel Ray

Yields 2 Pies
Ingredients:

2 lbs potatoes (russet or red), peel or wash well & cube (I left the peels on)
2 Tbsp sour cream (I used Tofutti's Milk Free Sour Cream to make it dairy free)
1 large egg yolk
1/2 cup gluten free chicken broth
sea salt and fresh ground pepper
1 Tbsp oil
1 onion, chopped finely
1 lb ground turkey
1/2 lb gluten free sausage
(optional) 1/4 to 1/2 tsp crushed red pepper flakes
3 carrots, peeled and sliced
2 Tbsp butter (I used Earthbalance to make it dairy free)
2 Tbsp cornstarch
1 cup gluten free chicken broth
2 tsp gluten free Worcestershire sauce
1/2 cup frozen peas
1/2 cup frozen corn (we recommend non-GMO)
1 tsp paprika
(optional) 2 tsp dried parsley

Directions:

Boil the potatoes in water until tender. Drain and set aside. In a bowl combine the sour cream, egg yolk, and 1/2 cup chicken broth. Season with salt and pepper. Add the potatoes to the mixture and mash until almost smooth.
While your potatoes are boiling heat a large skillet over medium high heat. Add the chopped onions and oil. Cook for 3-5 minutes then add the meats, season with salt and pepper, and add the red pepper flakes (if using). Cook for about 3 minutes, while browning and crumbling. Then add the carrots. Cook until the meat is fully browned.
In a saucepan over medium heat (I used the pan my potatoes cooked in) add the butter and cornstarch together. Whisk for 2 minutes then add in the chicken broth and Worcestershire sauce. Cook for another minute or until gravy thickens. Add the gravy to the meat and vegetables. Stir in the peas and corn.
Preheat your oven to broil on high. Divide evenly the meat & veggie mixture to the 2 pie pans. Divide evenly the potato mixture on top of the meat & veggie mixture and smooth over. Sprinkle each with paprika and dried parsley and place in the oven to broil until the potatoes are evenly browned.

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Light Turkey Wraps

5/29/2013

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I love this time of year! School is almost out, summer days are getting longer, and the temperature is heating up! During the summer I tend to cook a little lighter-quick dishes that don't heat you up as you make them.

I have a great light dish for you that is perfect for either lunch or dinner. It's completely healthy and packed with veggies so you just feel good eating it! The flavor is light (not Asian) so if you're looking for that kind of wrap you'll have to continue your search. :) This is just a simple, yummy turkey wrap.

Light Turkey Wraps

(Gluten Free, Dairy Free, Grain Free, Soy Free, Egg Free, Nut Free)
Created by jalene

Ingredients:

olive oil
1/2 of small onion, diced
1 large garlic clove, minced
1 lb ground turkey
1/2 tsp sea salt
1/4 tsp ground pepper
2 celery sticks, chopped (see note)
1 large carrot, peeled and grated

Directions:

In a large skillet over medium heat add your oil, onion, and garlic. Cook until almost tender.
Add your ground turkey, salt, pepper, and stir until almost completely browned.
Add the celery and shredded carrot and continue cooking until meat is browned and celery and carrots are heated through.

Serve over cabbage, iceberg, or romaine lettuce. Tastes great with avocado or my Dairy Free Ranch Dressing as well!

This dish is approved as is for Dr. Nielsen's Candida Cleanse.

Note from jalene:

My husband prefers the gentle taste of celery so I usually add it with my onions and garlic so they have more time to "blend into" the dish. But if you love celery crispy, simple follow the recipe above.

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Gluten Free BBQ Turkey Burgers

5/10/2013

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As some of you know, my husband has been on a (boring) cleanse diet. It seriously has halted some of my creative dishes! I mean, how many meals can you come up with with just meat and veggies. So, as my search for creative meals continues, I have a great new recipe to share with you! These burgers are super easy to throw together and with my husband's special cooking method- you're bound to see success on the grill! Rainy day or no grill? You can also cook these indoors as well.

Gluten Free BBQ Turkey Burgers

(Gluten Free, Dairy Free)
Created by jalene & her husband brandon

Makes 5 (3.85oz) burgers
Ingredients:

1 egg
1 large clove of garlic, minced
2 Tbsp minced fresh onion
1/4 tsp pepper
1/2 tsp sea salt
1 lb ground turkey

Directions:

Preheat a pan over the stovetop on medium heat.
In a large bowl combine the egg, minced garlic & onion, pepper and salt. Add the turkey and mix until well combined.
Shape the burgers into your desired size. BBQ tip: the thicker you leave the meat, the less likely it will fall apart. We made 5 (3.85oz) patties.
If you're planning to BBQ, lightly pre-cook the burgers on each side in your preheated pan. Then transfer to your BBQ grill to finish the job. BBQ tip: Waiting until each side is seared before you flip it will help keep your turkey burger together. If you're not using a BBQ-er than simple cook on the stove until the burgers are no longer pink.

We served our burgers with fresh carrot sticks and cucumbers for an amazingly tasty & healthy meal!
My husband ate his in a cabbage "bun" while Audrey and I used my yummy gluten free hamburger buns.

This recipe is approved for my husband's (Dr. Nielsen's) Candida Cleanse.

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How to cook a turkey

11/19/2012

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Thanksgiving is just around the corner! Are you in charge of cooking the turkey this year?! We're sharing our family secrets to an AMAZING turkey that not only is extremely tasty but moist too!

If your turkey is frozen, TODAY is a good time to start thawing! Typically you should remove your turkey from the freezer and place it in the refrigerator 2-4 days BEFORE cooking. We thawed ours 4 days and there was still just a bit of ice. If you haven't thawed your turkey by Thanksgiving morning, search online for other optional thawing and cooking methods. If you are using a free range turkey that has not been frozen, you can simply skip this thawing step.

Be sure to watch the great video from my husband for some GREAT tips on how to cook your Turkey! He makes some of the best turkey I've ever tasted!

How to cook a TURKEY

(Gluten Free and super moist & tasty!)
Created by Dr. Brandon Nielsen

Ingredients:

Turkey, thawed (if frozen) 2-4 days in the fridge
1/2 tsp dried dill
1/2 tsp dried thyme
1/2 tsp dried oregano
1/2 tsp fresh ground black pepper
1 large or 1 & 1/2 medium onions, chopped
3 cloves garlic, coarsley chopped
extra virgin olive oil
garlic powder
sea salt
dried parsley
3 slices of orange (optional)

Directions:

For a great step by step video tutorial on how to cook a turkey watch the link below! My husband (Dr. Nielsen) actually demonstrates all these directions and more.

Mix together the dill, thyme, oregano, and black pepper together and set aside. Preheat the oven at 325 F.
Pull your turkey out of the fridge (where it has been thawing for at least 2-4 days.) Cut the turkey out of the bag in a large sink. Remove the giblets and the plastic holding and discard. Remove the neck, wash completely, and set aside for later use. (We include the neck in our roasting pan which provides more juices for making gluten free gravy later. If you don't care to do this you can discard it instead.) Wash the turkey completely inside and out. Shake the excess water off.
Place the turkey into the roaster pan BREAST SIDE UP. Holding the turkey upright, pour 2 Tbsp of olive oil into the cavity of the turkey. Throw in 1/2 of the total amount of the chopped onions and 1/2 of the total amount of garlic. Sprinkle 2 teaspoons of the sea salt and 1/2 of the total amount of herb mixture inside the cavity.
Turn the turkey breast side up and liberally coat the breast and the legs with about 1/4 cup olive oil. Lightly sprinkle on some garlic powder, liberally sprinkle on the sea salt and parsley flakes. Turn the turkey over so the breast is down and repeat the process. Add the remaining onion, garlic, and herb mixture as well.
Optional: you can add 3 slices of oranges to the back of the turkey. (This give it a tiny hint of sweet flavor but if you leave them off it wont change the flavor much.) Add 1-2 cups of water. Remember that the turkey is going to give off a lot of juices and so depending on the size of your turkey roaster and how much gravy you want, add water accordingly. (You don't want the juices to overflow into the oven!)
Cover the turkey with either a lid or tin foil. [In the video Dr. Nielsen mentions to heat the turkey first at 400 F for 30 minutes- this is optional. Warning-if you forget about your turkey at this high heat you'll ruin your turkey so watch it carefully. He suggests just simply cooking the turkey at 325 the entire time.]
Look on the back of your turkey tag and packaging to find out the weight and time to cook your particular bird. Place the turkey in the oven on the middle rack. Cook for the calculated time according to the weight/cooking time chart.

Juicy secrets from Dr. Nielsen...

How to cook a turkey - Here are Dr. Nielsen's top 3 secrets to cooking the juiciest turkey ever!

Secret #1- Cook the turkey with the breast DOWN.
Secret #2- Season not only the outside but the INSIDE of the bird as well.
Secret #3- Watch the bonus video for the third great secret.

How to Cook a Turkey

How to Cook a Turkey - Bonus

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Gluten Free Turkey Burgers

5/25/2012

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Happy Friday! What better way to celebrate the weekend with a bbq! We absolutely LOVE these Turkey Burgers in our home. I stumbled upon this recipe a couple of years ago around Thanksgiving and just recently revamped it to make it gluten-free and dairy-free. We serve it on Gluten-Free Foccacia Bread. See recipe HERE.

This picture does not give this recipe justice. One day I'll hire someone to come and take pictures of my food...until then you'll have to suffer my amateur photography. Sorry!

Turkey Burgers
Gluten-Free, Can be Dairy-Free, Soy-Free

Adapted by jalene from a recipe by Food & Wine

Turkey Burger Ingredients:

1 & 1/2 lbs ground turkey
1/4 cup gluten-free bread crumbs
1 Tbsp Parmesan (or use Nutritional Flakes if making dairy-free)
1 & 1/2 tsp dried parsley
2 scallions including the green tops, chopped
2 Tbsp milk or milk alternative
1 egg, beaten
3/4 tsp sea salt
1/8 tsp fresh ground pepper (or to taste)
2 Tbsp cooking oil
Provolone cheese (leave out if making dairy-free)

Special Sauce Ingredients:

1/2 cup Vegenaise or GF Mayo
3 Tbsp pesto

Directions:

In a large bowl, combine the turkey, bread crumbs, nutritional flakes, parsley, scallions, milk, egg, salt, and pepper. Form into 3/4 inch patties.
Heat a large nonstick frying pan (you can also make these on the grill). Heat the oil over medium heat. Add the turkey burgers and cook for about 5 minutes. Turn and top with a slice of provolone cheese (if using). Cook for about 6 minutes longer or until done.

Makes 6 servings.

I served mine on a slice of Gluten-Free Goddess' Gluten-Free Focaccia Bread. You can grill the bread first, if preferred, then spread with the special sauce. Add tomatoes, lettuce or any other topping you prefer. Enjoy!

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Quinoa Turkey Meatloaf

4/21/2012

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What are you hiding in my meatloaf?! Another adventure in replacing meat with grains (and vegetables today). This recipe is truly amazing and full of flavor (despite my ability to take good pictures). I'll get better I promise. Don't knock this recipe until you try it. You're going to love it!

Gluten-Free, Dairy-Free Quinoa Turkey Meatloaf
Adapted by jalene

Ingredients:

1/4 cup quinoa
1/2 cup water
1 tsp olive oil
1 medium onion, chopped
1-2 garlic cloves, chopped
1 lb ground turkey
1/4 cup finely grated carrot
2 Tbsp Gluten-Free Worcestershire sauce
5 drops Tobassco Sauce
1 Tbsp tomato paste
1 egg
1 1/2 tsp sea salt
1/2 to 1 tsp ground black pepper

For sauce on top:

1 Tbsp honey
2 tsp Gluten-Free Worcestershire sauce
1 tsp water

Directions:

In a small saucepan, bring to boil the 1/2 cup water and quinoa. Reduce heat, cover, and simmer at lowest setting until quinoa is tender and water is gone. (About 15 minutes).
Preheat oven to 350 F
In a skillet over medium temp, heat the oil and onion until near translucent. Add the garlic and cook for 1-2 minutes more.
In a large bowl, stir the turkey, cooked quinoa, onions, garlic, carrot, tomato paste, Tobassco sauce, 2 Tbsp Worcestershire, egg, salt, and pepper.
Shape into a loaf pan and smooth top.
Combine the honey, 2 tsp Worcestershire sauce and 1 tsp water and pour over the top of the meatloaf.
Bake for about 50 minutes. Inside temp should be at least 160 F.
Let cool for 10 minutes before slicing and serving.

This is a Gluten-Free Worcestershire Sauce you could use:
http://www.leaperrins.com/products/the-original-worcestershire-sauce.aspx

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Quick(er) Shepard's Pie

Quick(er) Shepard's Pie

Light Turkey Wraps

Light Turkey Wraps

Note from jalene:

Gluten Free BBQ Turkey Burgers

Gluten Free BBQ Turkey Burgers

How to cook a turkey

How to cook a TURKEY

Juicy secrets from Dr. Nielsen...

How to Cook a Turkey

How to Cook a Turkey - Bonus

Gluten Free Turkey Burgers

Quinoa Turkey Meatloaf

jalene

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Light Turkey Wraps

Note from jalene:

Gluten Free BBQ Turkey Burgers

How to cook a TURKEY

Juicy secrets from Dr. Nielsen...

How to Cook a Turkey

How to Cook a Turkey - Bonus

jalene

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