Living without gluten, casein, soy, eggs and peanuts. Living with ASD and ADHD. Life is good!

Thursday, March 21, 2013

Leftover Turkey (or Chicken) Fricassee

It is springtime.  The weather is warming, the flowers are blooming, the trees are budding, the robbins are hopping around the yard, and all that good stuff.  And I still have a pile of recipes left to post from fall and winter.  Here is one for Turkey Fricassee.

Although I love turkey and look forward to roasting one for the holidays every year, I never did buy one for the holidays this year - I wanted a natural one (no additives, minimally processed, etc.) but was unwilling to spend a lot to get one.  Last year I was able to buy one for .99/lb on sale, but this year the sale prices only went down to $2.49/lb.  I know they are worth it, it's just that our budget won't allow it.  Sadly, I roasted a chicken instead.  So imagine my excitement when right before the new year, I managed to score a 10 pound natural turkey for .49/lb! Costco apparently had a surplus and wanted to get rid of them. I happily helped them do that.  

I always brine turkeys before roasting them, and sometimes chickens if I have the time.  It keeps the meat moist, gravy made from the drippings is out of this world and  the leftovers taste fabulous.  Unsurprisingly, a fricasee made from leftover brined turkey is delicious.  This is the fricassee I remember my Nanny making from leftover chicken (modified a bit of course).  Serve it over rice, pasta, mashed potatoes, quinoa, toast - whatever your heart desires.  I served ours over millet pilaf.  DH was honestly enthusiastic about leftover Leftover Turkey Fricassee for lunch the next day- honestly, sometimes the best meals are simple and frugal!


leftover turkey (or chicken) meat, chopped - at least a couple of cups
2 tbsp. olive oil
1 small onion, diced
1 large clove garlic, mined
1/4 cup white wine
1 tbsp. arrowroot starch
dash of pepper
1 1/2 cups turkey (or chicken) broth, divided
1/2 cup coconut cream (skimmed from one can of full-fat coconut milk)
splash of lemon juice
shake of parsely
pinch of thyme


Heat the olive oil in a large skillet.  Add the turkey and brown, then remove to a bowl and set aside.  To the skillet add the onion and cook until soft.  Add the garlic and cook one minute more.  Add the wine and stir, scraping the bottom of the pan.  Add 1 cup of chicken broth to the pan.  Into the reserved 1/2 cup of chicken broth, whisk in the tablespoon of arrowroot until smooth.  Add to the pan and stir until thick.  Add the coconut cream, lemon juice, parsely and thyme.  Bring just to a simmer.  Add the turkey and heat through.  Taste and adjust seasonings as desired.  Serve hot.

The other day made an even simpler fricassee.  I roasted a brined chicken.  I saved the drippings along with some leftover meat.  The next day, I threw the drippings in a cast-iron skillet, whisked in a tablespoon of arrowroot flour, added a little chicken broth to thin, threw in some chopped chicken, heated through and added some frozen peas.  It didn't need any seasoning at all, and it was delicious. 

Wednesday, March 13, 2013

Blueberry Buckwheat Pancakes

Lately Anna has been doing almost nothing but eating and sleeping.  Every couple of hours she is ravenous, she's tired by 8pm every night, and my normal 5:30am early-riser been sleeping in until 7am.  Uh-oh, here comes a growth spurt!  Yesterday I made these blueberry pancakes and she took down four of them.  Both the girls practically inhaled them with exclamations of "yu-u-um!" and "these are awesome!" and "can I have another?".  They might really be that awesome, or their need for caloric intake might lend them to thinking everything is extraordinarily delicious...except for maybe beets.  I still can't get them to eat beets.  I've always wanted to make beet cake....hmmm...


Blueberry Buckwheat Pancakes

1 cup buckwheat flour
2 tbsp. sugar
1 tsp. baking powder
1/2 tsp. baking soda
3/4 tsp. ground cinnamon
1/2 tsp. xanthan gum
1/4 tsp. salt

1 cup apple juice
1/4 cup applesauce
2 tbsp. grapeseed oil or melted coconut oil
1/2 tsp. vanilla extract

1/2 cup - 1 cup fresh blueberries, rinsed

In a large bowl, sift together the buckwheat flour through the salt, set aside.  In a medium bowl, whisk together the apple juice through the vanilla extract.  Add all at once to the dry ingredients, stirring till just moistened.  Fold in the blueberries.  Pour by 1/3 cupfuls onto a hot greased griddle (I use cast iron).  Cook until the edges are dry and golden and the tops have little popped bubbles in them.  Flip and cook a couple of minutes more.  Serve hot with maple syrup or your favorite topping.  Makes about 8 pancakes.

Tuesday, March 12, 2013

Chocolate Avocado Mousse



The April issue of Eating Well has a series of recipes featuring avocado.  Their recipe for Chocolate Avocado Shake caught my eye.   The girls love the Chocolate Avocado Pudding I make, and a shake sounded very appealing.  So I made it with a few small changes.  Surprisingly, it turned out less like than a shake and more like a mousse, which I love!  I'm happy enough with this to not ever turn it into a shake.  The girls were very happy with it too, they didn't even mind the fact that I put avocado in it.  Serve this cold with chocolate chips, fresh berries, or whipped "cream" of your choice for a light dessert.

1 large ripe avocado, flesh scooped out of the skin
1 (14.5oz) can coconut milk (full-fat, not lite)
3 generous tablespoons cocoa powder
1/4 cup maple syrup
3 tbsp. Enjoy Life chocolate chips, melted*
2 tsp. vanilla extract
12 ice cubes

To a blender add the avocado flesh, coconut milk, cocoa powder, maple syrup, melted chocolate chips and vanilla.  Puree until smooth, scraping down the sides as necessary.  Taste and add maple syrup to your taste, if it needs a little sweetening.  Add the ice cubes and puree until thick and light.  Spoon into serving dishes and serve with a topping of your choice.

*To melt chocolate chips in a microwave:  microwave on high 30 seconds, then stir until all the chips are melted and smooth.  To melt chocolate chips on the stove:  Heat chocolate chips in a small saucepan over low heat until the chips look soft, remove from  heat and stir until melted and smooth.

Sunday, March 3, 2013

Chocolate Hazelnut Cookies

There is not enough time in a week. There is not enough time in a day.  There is not enough time in an hour.  There is just not enough time.  It's hard to live with no sense of time,  with so much ambition that invariably gets shackled by the clock.  I can get lost for hours inside my head by the memory of a smile.  Or by the chorus of a favorite song.  It really makes time management difficult.  But tonight I made time to make cookies.  And behold, they are awesome.  Nutty, chocolately, crispy and chewy.  The inspiration this time was a jar of Justin's Chocolate Hazelnut Butter that was too dry, not easy to spread onto bread for sandwiches.  When life gives you dry nut butter...go forth and make cookies!


3/4 cup brown sugar
1/2 cup palm shortening or dairy-free, soy-free margarine
1/2 cup chocolate nut butter
1/4 cup applesauce
1 tsp. vanilla extract

1/3 cup natural cocoa powder (not dutch)
1 cup GF flour blend (I used this one)
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. xanthan gum
1/4 tsp. salt

Preheat oven to 375 degrees.  Line a baking sheet with parchment paper, set aside.

In a medium bowl, sift together the cocoa powder through the salt, set aside.

In a large bowl, beat the brown sugar, shortening, nut butter, applesauce and vanilla until smooth.  Stir in the flour blend.  Drop by teaspoonfuls onto the prepared baking sheet, 2 inches apart to allow for spreading.  Bake 10 - 12 minutes until the edges are firm and the house smells fabulous.  Remove from oven, let cool on the baking sheet for a minute before removing to a wire rack to cool.


*These cookies are more subtle than sweet, which I like.  If you like your cookies sweeter, add 2 - 3 more tablespoons of brown sugar.  If you like your cookies puffier and softer instead of flatter and crispier, add 2 - 3 tablespoons more flour.  Nice additions would be chocolate chips or chopped nuts or shredded coconut...let your imagination run wild.