Friday, December 14, 2007

Chili - No Beef, Tomatoes, Cheese

I was inspired to come up with a chili recipe one night when I looked on the menu and saw the same old rotation diet list: buffalo and turnips. I was tired, and remembered how easy it was to make chili - brown ground beef, combine it with some canned tomatoes and kidney beans, then enjoy. So here's my version of chili (we can't have tomatoes, ground beef, pinto or kidney beans, or cheese).

1 lb ground buffalo
1 onion
2 cloves garlic
1 can white beans
about 1 quart bag cooked frozen turnips in cubes (or fresh, cooked if you have them)
about 3 cups vegetable broth
chili powder, to taste
sweet paprika, to taste
salt & pepper, to taste

Brown the ground buffalo, onion, and garlic. Combine the turnips and vegetable broth in a pot, cook until tender. Gently mash turnips with a potato masher, add water to bring to a "soupy" consistency if needed, then add beans, meat, and spices. Simmer for about 20 minutes. Serve with grated carrot sprinkled on top.

Monday, December 3, 2007

Shepherd's Pie (no beef, tomatoes, wheat)

For some strange reason, I'll always remember the time my Aunt Patty made Shepherd's Pie and brought it over to our house. It was creamy, with green beans, and mashed potatoes. This had to have been at least 15 years ago, but I still remember how great it was. There is a Shepherd's Pie recipe in Cybele Pascal's Allergy Cookbook, but it has evolved into my own recipe, tailored to my family's needs. Here's my new Shepherd's Pie recipe:

7-8 all-purpose baking potatoes
1 package frozen green beans
1/2 package frozen corn
1 lb. ground buffalo
1 chopped onion
1 chopped carrot
2 cups vegetable broth
2 T. oat flour
2 T. olive oil
1 cup rice milk
1 t. chili powder
2 T. fresh chopped parsley
1 T. fresh thyme leaves
1/2 t. cumin

For the mashed potatoes: wash, peel, and cut potatoes into small cubes. Place in boiling water for about 20 minutes or until tender. Drain and mash with a little rice milk and olive oil.

Brown the ground buffalo, then add the onion and carrot. Cook for about 10-15 minutes or until carrots are soft and buffalo is no longer pink.

In a small saucepan, combine the 2 T. olive oil and 2 T. oat flour over medium heat. Add the vegetable broth and rice milk, stir constantly, and cook until thickened. Stir in spices.

Spread green beans in a single layer in a glass baking dish. Add corn and ground buffalo mixture. Pour sauce/gravy over everything and top with mashed potatoes.

Bake at 375 degrees for about 45 minutes, until hot and bubbly and potatoes are slightly browned.

I actually divided up the ingredients between two glass casserole dishes: one for my kids (no spices, no corn), and one for us.