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Mimi & Mae’s Mexican Rice

  • Sauté red & green bell peppers and onions in oil
  • Add 1/2lb of ground beef and cook. Drain fat. Season with salt and pepper.
  • Add 1 can Mild Rotel Tomatoes & using the empty can, add 1.5 cans of water.
  • Add 1/2 to 1 package of Taco Seasoning
  • Add 1/2 can drained and rinsed black beans, 1/2 small can of corn, and 1/2 small can drained black olives.
  • Add 1/2 cup of rice or quinoa
  • Bring to a boil. Reduce heat. Simmer 30 minutes until water is absorbed.

Tandoori Chicken & Coconut Rice

Marinade Ingredients:

  • 1 ½ pounds boneless skinless chicken thighs
  • 1 tsp coriander
  • 1 tsp cumin
  • 1 tsp paprika
  • 1 tsp turmeric
  • 1 tsp cayenne pepper
  • 1.5 tsp garam masala
  • 3/4 cup nonfat plain greek yogurt
  • Juice of 1 small lemon
  • ¾ tsp salt
  • Freshly ground black pepper

For the Dish:

  • 1 can coconut milk
  • ½ tsp red pepper flakes
  • 1/2 tsp turmeric
  • 1/2 tsp cumin
  • ⅛ tsp coriander
  • 1/2 tsp salt
  • Freshly ground black pepper
  • 1 cup uncooked basmati rice
  • ¾ cup frozen green peas

Instructions

  1. Add chicken, coriander, cumin, paprika, turmeric, cayenne pepper, garam masala, greek yogurt, lemon juice, garlic, ginger and salt and pepper to a large bowl; mix with a spoon to combine and coat the chicken and then cover with plastic wrap and place in fridge for anywhere from 1-8 hours to marinate the chicken.
  2. Place a large deep 10 inch skillet over medium high heat. Add in oil; once hot, add in chicken and season generously with freshly ground salt and pepper.

  3. Cook until browned 4-5 minutes, then flip and and cook an additional 2 minutes. Remove from pan and transfer to a plate.

  4. In the same skillet, add in coconut milk, red pepper flakes, turmeric, cumin, coriander and salt and pepper. Bring to a simmer, then fold in the uncooked rice and peas, making sure it is evenly distributed.
  5. Add browned chicken on top. Reduce heat to low, cover the skillet immediately and cook for 20-25 minutes.
  6. After 20-25 minutes, most of the liquid should be absorbed and rice should be cooked. Serve immediately. Garnish with cilantro and serve with extra yogurt if you’d like.

Coconut, Sweet Potato, and Rice Stew

Ingredients

  • 3 Tbsp. EVOO
  • 2 sweet potatoes, peeled and cubed
  • 2 tsp. garam masala
  • 1 tsp. turmeric
  • 1/4 tsp. cayenne pepper
  • 1/3 cup fresh cilantro, chopped
  • salt and black pepper
  • 1 (14 ounce) can coconut milk
  • 3 cups chopped kale or spinach
  • 2 cups cooked basmati rice
  • 1 package of chicken thighs cup up into chunks

Spiced Chili Oil

  • 1/3 cup EVOO
  • 1 Tbsp raw sesame seeds
  • 2–3 teaspoons crushed red pepper flakes
  • 1 tsp. cumin
  • 1 tsp. paprika

Instructions

  • Heat the olive oil in a large pot over medium heat then add the chicken and cook until starts to look brown but is not fully cooked yet. Remove the chicken to a plate. Then add a little more oil to the pan, add the sweet potatoes, and cook a few minutes.
  • Stir in the garam masala, turmeric, and cayenne.
  • Add 3 cups water. Add back the chicken. Season generously with salt. Bring the mix to a boil over high heat, then reduce the heat to low. Cover and simmer 15-20 minutes, until the sweet potatoes are tender.
  • Stir in the coconut milk and cook 5 minutes. Remove from the heat and add the spinach and cilantro.
  • Meanwhile, make the chili oil. Heat the olive oil in a small saucepan over medium-low heat. Stir in the sesame seeds, chili flakes, and cumin seeds, cook 30 seconds. Remove from the heat and stir in the paprika. Season the oil with salt. Let cool.
  • To serve, divide the rice among bowls and ladle the stew overtop. Spoon over the chili oil and top with cilantro. Serve with Naan on the side.

Pot Roast

1 chuck roast
water
salt & pepper
unsalted butter
carrots, whole, peeled.
small red potatoes, quartered

Season the roast all over with salt and pepper. It takes A LOT of salt. Mimi says once start to think you put too much salt on there, put a little more. Brown the roast in in a cast iron with some unsalted butter. Be patient and let it get good and browned. Don’t get the pan too hot that the butter starts to burn. Once it’s sufficiently browned, transfer to the crock put. Pour a cup or two of water in the cast iron and scrape the bottom with a spatula. Pour that water into the crock pot. The roast should be about half way covered in water. Cook until the roast starts to fall apart. Add carrots and potato’s when you have about 1 hour left to cook. Once it’s done you can easily make a gravy with the remaining liquid.

The next day you can easily turn the leftovers into vegetable beef soup.  Put leftover roast, vegetables, and gravy into a soup pot. Add a can of diced tomato’s and some water or beef broth. Add in any extra vegetables, such a corn, peas, green beans, celery, onion, etc. If they are canned, just dump them in, but if they are fresh you will want to pre-cook or parboil them. Let simmer and season to taste.

Taco Mac

Ingredients:

Taco Seasoning, homemade, or we often use this.
1 lb. ground beef
12 oz. gluten free pasta (this is my favorite brand)
14.5 oz. can fire roasted tomatoes
2 cups chicken broth
Mexican Cheese blend, if you eat dairy

Directions:

1. Brown Ground beef, seasoning with taco seasoning and salt & pepper.
2. Add pasta, the whole can of fire roasted tomatoes, and the chicken broth.
3. Bring to boiling, then turn heat down to medium low and cover. Stir every few minutes and let simmer until pasta is done. Taste and add spices if needed. Stir in some cheese, or serve in bowls and top it with cheese.

Spicy Chicken & Rice Soup

Ingredients:

1 Tbsp. coconut oil
1 onion, diced
4 garlic cloves minced
2 celery sticks, chopped
2 jalapeño peppers, seeded and membranes removed, diced
1½ lbs. of skinless, boneless chicken thighs
1 Tbsp. cumin
2 tsp chili powder
1 tsp oregano
1tsp paprika
1 tsp salt
1/2 tsp black pepper
4 cups chicken broth
1 can diced green chilies, 4oz
1 can full fat coconut milk, 14oz

Additional Ingredients: We added white rice and Mexican corn. The rice could cook in the soup or you could cook it separately in a rice cooker then add it in the soup before serving. This would also be good with white beans instead or rice. Use some fresh cilantro and avocado slices for garnish.

Instructions:

1. Heat coconut oil in a large pot over medium high heat.
2. Add onion, celery, garlic, and jalapeños and cook until softened.
3. Remove veggies from pan and set aside. Mix all spices in a bowl and season both sides of the chicken thighs. Place chicken in the pot and cook until chicken is browned on both sides. About 5 min.
4. Add back in the veggies, chicken broth, and diced green chilies. Bring to a boil.
5. Lower heat and let simmer for 15 min.
6. Remove chicken and shred it with two forks. Then return chicken to the pot.
7. Add the can of coconut milk and bring it back to a boil.
8. Let it boil about 10 minutes until the soup is slightly reduced and thickened.
9. Season to taste. (We had to add a lot more salt!) Then garish and serve.

Cajun Chicken Pasta

Ingredients:

Cajun Seasoning:
2 tsp. smoked paprika
1 tsp. oregano
1 tsp. thyme
1/4 tsp. cayenne pepper
1/4 tsp. black pepper
1/4 tsp. salt
(Optional to add 1/2 tsp. garlic and onion powder)

For chicken pasta:
1 lb. chicken thighs
12 oz. gluten free pasta (this is my favorite brand)
14.5 oz. can fire roasted tomatoes
2 cups chicken broth
1/2 cup coconut cream (use heavy cream if you eat dairy)
(Optional to add diced onion)

Directions:
1. Combine ingredients for the cajun seasoning in a large medium sized bowl. Cut the chicken thighs into small pieces and add to the bowl with the seasoning. Toss to coat.
2. Heat oil in a deep skillet over medium heat. Add chicken and cook for 1-2 minutes on each side. It does not have to be cooked through yet.
3. Add pasta, the whole can of fire roasted tomatoes, and the chicken broth.
4. Bring to boiling, then turn heat down to medium low and cover. Stir every few minutes and let simmer until pasta is done.
5. Add the coconut cream or heavy cream, stir until melted and combined.

Turmeric Chicken and Rice

Ingredients:

1 Package Chicken Thighs, cut up into chunks.
1 tsp. Salt
1/4 tsp. Black Pepper
1 1/2 tsp. Cumin
1 1/2 tsp. Garam Masala
1/2 tsp. Turmeric
1 Red and Green Bell Pepper, chopped
1 Tomato, chopped
1 cup White Rice
2 cups Vegetable Stock, or Chicken Broth
2 cups spinach, chopped

Directions:

1. Heat some oil or butter in a pan. Add the peppers and sauté until softened.  Add chicken and cook for a few minutes, stirring occasionally.  It does not need to be fully cooked yet.
2. Add the uncooked rice and the spices: turmeric, cumin, garam masala, salt and pepper.  Stir until spices coat the vegetables and rice.
3. Pour chicken broth into the skillet. Add a little more salt. Cover and let simmer over low heat for 20min. Set a timer and do not take the lid off or stir while its cooking.
4. When the timer goes off, take the lid off and stir in the chopped spinach until spinach is wilted.

(This Recipe is from “A Saucy Kitchen.” It is Low FODMAP + Dairy Free)

NOTES: 

I use this as a base recipe and change up the spices to make a totally different meal. I have tried a Cajun version where I changed the spices to:

2 tsp brown sugar
1 tsp sweet paprika
1 tsp oregano
1 tsp salt
1/4 tsp black pepper
cayenne, if want to add heat.

Chicken and Wild Rice Soup

Ingredients:

  • 1 teaspoon coconut oil, olive oil, or butter
  • 1/4 cup onion, diced
  • 1/2 cup carrots, diced
  • 1-2 stalks of celery, diced
  • 1-2 cloves garlic, minced
  • 1 teaspoon Marjoram
  • 2 tablespoons flour
  • 1 box Long Grain & Wild Rice with Flavor Packet
  • 4 cups chicken broth
  • 3 cups water
  • 3/4 cup heavy cream
  • 1/4 cup milk
  • 1 cup cooked and shredded chicken
  • salt, to taste
  • 1/4 teaspoon black pepper

Instructions:

  1. Melt oil or butter in a large pan over medium heat. Add onion, celery, and carrots and cook until softened. Add dried marjoram, flour, and seasoning packet from the rice; stir to combine.
  2. Add rice, chicken broth, and water; bring to a boil. Cover, lower to a simmer, and let cook for 15 minutes.
  3. Heat heavy cream and milk in a small saucepan over low heat. Stir into the soup. Stir in the shredded chicken.
  4. Cook about 30 minutes or until the rice is cooked. Season with salt and pepper to taste.

Sloppy Joe’s

1 lb Ground Beef
1/2 of an Onion diced
1 tsp Garlic Powder
1 tsp Cumin
2 tsp Paprika
1/4 tsp Cayenne Pepper
Salt to taste
1 cup Ketchup
1/2 cup Water
2 Tbsp vinegar
2 Tbsp Brown Sugar

Saute onions in olive oil. Add ground beef. Once it starts to brown add garlic powder, cumin, paprika, cayenne, and salt. Let the beef finish cooking. Then add ketchup, water, and brown sugar. Stir and simmer about 10 minutes until thickened. Serve on toasted buns.

Beef Bourguignon*

  • 1 Tb. olive oil
  • 8 oz. bacon, diced
  • 2 1/2 lbs. chuck beef cut into one-inch cubes
  • S+P
  • 1 lb. carrots, sliced diagonally into one-inch chunks
  • 2 yellow onions, sliced
  • 2 stp. chopped garlic
  • 1 bottle dry red wine (like a Pinot Noir)
  • 1 can (2 cups) beef broth
  • 1 Tb. tomato paste
  • 1 tsp. fresh thyme leaves (or 1/2 teaspoon dried)
  • 4 Tb. unsalted butter at room temperature
  • 3 Tb. all-purpose flour
  • 1 lb. fresh mushrooms, thickly sliced

Preheat the oven to 350 degrees.

Heat olive oil in a Dutch oven.  Add bacon and cook over medium about 10 minutes, stirring a bit until it is brown.  Remove with a slotted spoon to a large plate (but leave bacon grease in the pot).

Dry the beef cubes with a paper towel and season with salt and pepper.  In single layer batches, sear the beef cubes on all four sides in the olive oil/bacon grease (about three to five minutes).  Remove the cubes to the plate with the bacon and keep this up until all the beef is browned.

Add carrots, onions, a tablespoon of salt, and two teaspoons of pepper to the pot.  Cook for ten to fifteen minutes, stirring occasionally.  Add the garlic and cook for another minute. Put the meat and bacon back in the pot.  Add the bottle of wine plus enough beef broth to cover the meat.  Add the tomato paste and thyme.  Bring to a simmer.

Once simmering, cover the pot with a lid, and slide in the oven for about two hours until the meat and vegetables are fork-tender.

Take the pot out of the oven and onto the stovetop. Combine 2Tb of butter and the flour with a fork.  Stir the product into the stew to thicken.

Sauté the mushrooms in two more tablespoons of butter until lightly browned, and add to the stew.  Bring to a boil, then lower the heat and simmer for fifteen minutes.  Season to taste.

To serve, toast thick slices of bread, then rub them with a cut clove of garlic.  The garlic melts into the hot bread like magic.  For serving, spoon the stew over a slice of bread and sprinkle with parsley.  (You could also serve over mashed potatoes or egg noodles) Serve in shallow bowls.

*Leave out the wine and it’s beef stew. You can even add some cubed red potatoes near the end. 

Enchilada Skillet

Ingredients:

  • 2 tsp olive oil
  • 1 yellow onion, diced
  • 1 lb ground beef
  • 1 medium yellow squash, chopped
  • 1 medium zucchini, chopped
  • 2 tsp ground cumin
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp sea salt
  • 1/2 pepper
  • 1/2 cup corn kernels
  • 1 cup black beans, rinsed well if using canned
  • 4 corn tortillas, sliced into strips
  • 12 ounces enchilada sauce
  • 1/2 cup grated mozzarella or colby jack
  • fresh cilantro, or green onions garnish

Instructions:

  1. Heat oil in large skillet on medium; add onion & beef. Saute until meat is almost done, then add both squash – cook another 4-5 minutes.
  2. Add spices, fresh corn, beans, tortilla strips, and enchilada sauce. While gently stirring, let heat to a nice bubbly consistency – about 4 more minutes.
  3. Top with cheese & cilantro/green onions if desired.