This is a recipe that serves two as a main course, so I can make it for my husband and myself with leftover ingredients.
Being that I have a soy allergy, soy sauce is off limits for me. However, I have discovered a couple of choices in the grocery stores that I can now have as a replacement: No Soy soy-free sauce and Coconut Aminos. There is also a link below to a homemade soy sauce substitute.
As always, you can change the vegetables and /or meats that go into this dish.
This is the recipe I use for a soy sauce substitute: https://www.cherylsrecipes.net/recipe/soy-sauce-substitute/
Place chicken in a Ziploc bag with some milk. Let set for at least 20 minutes. Preheat oven to Speedbake 400 degrees. If you do not have a Speedbake, you might want to bump it up to 425.
Place 1/2 stick of butter in a cookie sheet with sides. Melt butter in oven as it is preheating. Make sure there are no dry spots on the pan.
Shake excess milk off of chicken and completely coat each piece with the seasoning mix. You can either shake the chicken in a bag, until coated, or dip each piece in a bowl until coated.
Cook 15 minutes. Turn each piece of chicken and continue cooking for 10 minutes, or until cooked through.
I served mine with broccoli and seasoned brown basmati rice.
Recipe Notes
Although spelt is actually a type of wheat flour, most people with wheat allergies can digest spelt flour with no problem. Obviously, you should not eat spelt if it is a problem for you.
Heat a large skillet over medium high heat. Add the oil and brown the ground beef.
As the beef is cooking, slice the mushrooms and add the mushroom slices to the partially cooked ground beef.
Combine the seasonings as that finishes cooking.
Add all other ingredients, except sour cream, to the cooked beef. Stir to combine and cover.
Bring to a boil, then lower heat to medium low and allow to simmer for 10-12 minutes, or until the noodles are cooked through. The time may vary depending on the type of noodles you use. Read the directions on the package. This gluten free Barilla fettuccine takes 13-14 minutes, but white spelt pasta takes 7 minutes!
Add the sour cream and stir. If it is too watery, let sit for 5 more minutes. Serve immediately.
Cut up bacon and cook in skillet until almost done, then add onions and cook until tender.
Combine all ingredients in a mixing bowl and stir well. If it is too soupy, add a little more flour.
Heat skillet over medium heat. Use bacon grease or butter. Use an ice cream scoop to form mixture into patties and pan-fry until crisp on each side.
Recipe Notes
If the potatoes are really thick, you may not need any flour at all!
Although spelt is actually a type of wheat flour, most people with wheat allergies can digest spelt flour with no problem. Obviously, you should not eat spelt if it is a problem for you.
You can change this to include your favorite granola ingredients. The grandkids and I love this recipe! It makes a healthy snack that is quite filling. This will be a great snack to take with us on vacation.
Preheat the oven to 350. Line a baking sheet with parchment paper.
Pour the oats, nuts, seeds, fruit and salt into a large mixing bowl. Stir to combine.
In a separate bowl, combine the almond butter and honey. Mix well.
Combine the almond butter mixture with the oat mixture, and stir until well combined.
Pour the granola mixture onto the parchment paper lined pan, and spread out evenly.
Bake for 1/2 hour or so, stirring halfway through.
Remove the pan from the oven and let cool in the pan for an hour or two until it dries out. Store in an airtight container.
Recipe Notes
I found a bag of dried fruit & raw nuts at Costco. It contained all the fruits and nuts that I needed for this recipe. I just used 1/4 cup of pumpkin seeds and 1 3/4 cup of this mixture.
Preheat oven to 400. Peel and cut carrots into 2-3" lengths. Drizzle with olive oil. Season with salt and pepper. Add sesame seeds. Bake for 30 minutes.
Meanwhile, coarsely chop the garlic. After the carrots have baked for 30 minutes, remove from oven and add garlic. Stir to combine. Bake for another 5-10 minutes.
Recipe Notes
We buy peeled garlic from Costco in a large bag. Then it can be put in freezer and used as needed.
This is much faster and easier than making bread from yeast, but is very delicious! Total time for preparation and baking is about 35 minutes if you are using buttermilk. This is a moist, tender bread rather than the crusty bread that I usually make. This is wonderful for sandwiches, but also makes good toast.
If you desire sesame seeds, poppy seeds, or caraway seeds on the bread, that is an option. If you want to add 1 cup of raisins or cranberries, you can do that too! This is very versatile!
I like to brush the top of my loaf with one of these choices: egg wash (makes a crustier bread), butter or milk. These will help make the crust a pretty brown. However, it is totally up to you whether you do this or not!
Preheat the oven to 400 degrees. If you are not using buttermilk: In a cup or small bowl, stir together the milk and vinegar. Let stand for 10 minutes, or until curdled.
In a medium bowl, stir together the flour, salt, baking soda, baking powder. Stir in the buttermilk and honey until smooth.
Scrape the dough out of the bowl onto a floured surface, and shape into a disc. Place the disc into a cast iron skillet. (Mine is 9 1/2" and was plenty big enough for a batch and a half.) Lightly cut a cross in the top of the loaf. Brush top of loaf with egg wash, milk, or butter (opt.) Now would be the time to add sesame seeds, poppy seeds, caraway seeds, etc.
Bake for 25 minutes in the preheated oven, or until the crust feels firm to the touch.
Recipe Notes
Although spelt is actually a type of wheat flour, most people with wheat allergies can digest spelt flour with no problem. Obviously, you should not eat spelt if it is a problem for you.
The first instruction image was my first attempt at this bread. It tasted great, but was pretty ugly because I did not brush the crust with any milk, butter or egg. The other images were my second attempt. I made a batch and a half and baked it for 30 minutes. I forgot to cut the cross in the top of the loaf, but brushed it with butter before baking and shaped it better with my hands. It is a much prettier loaf.
I made a double batch, used the same medium sized cast iron skillet and baked it for 35 minutes. It was perfectly done!
This is actually the start of my Breakfast Skillet (https://www.cherylsrecipes.net/recipe/breakfast-skillet/), but without the eggs and cheese. I make this often when I want a quick, healthy lunch. If you are watching your carbs, you can leave the potato out, although this is a very small potato anyway.
Heat cast iron skillet on stove. Add avocado oil.
Add potatoes and onions to skillet.
Let that cook while you prep the other veggies.
Add remaining veggies to skillet. Season with salt and pepper. Cook, stirring often, until they are cooked as desired.
I like to add roasted black sesame seeds to mine for extra flavor and nutrition.
Recipe Notes
Each serving contains 271 calories, 15 g fat, 0 mg cholesterol, 71 mg sodium, 1131 mg potassium (32%), 31 g carbs, 5 g fiber, 9 g sugar, 6 g protein, 44% vitamin A, 180% vitamin C, 9% calcium, 19% iron
A delicious, healthy snack that even the kids will love! This is wonderful as is, or change it up to make it your own. Add dried fruit, chocolate chips in place of the cacao nibs, or raw sunflower seeds or pumpkin seeds. Pistachios taste especially good in this also!
This is the ideal snack if you are following an alkalizing diet!
This granola is perfect for using in my Fruit and Yogurt Parfait: https://www.cherylsrecipes.net/recipe/fruit-yogurt-parfait/
This works great as a cold cereal with milk. It is also wonderful served on oatmeal for a little extra flavor and crunch:
Preheat oven to 350. Line 2 baking sheets with parchment paper.
Combine dry ingredients in a large bowl and set aside.
Combine liquid ingredients in a smaller bowl.
Mix wet and dry ingredients together thoroughly until evenly mixed.
Spread on cookie sheets lined with parchment paper.
Bake for 25 minutes, stirring halfway through.
Remove from oven to cool. Break into clusters when completely cool. Store in an airtight container when cool.
