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Needs Family Meal Ideas; There's a Catch

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OK, I can handle being free of all these foods myself, not a problem. Problem is will my hubby and kids eat what I make and I do enough cooking I can't cook two meals for every meal.....so I need lots of ideas to experiment with. The criteria are gluten-free, DF, soy, egg & yeast free.....we love rice, corn, and nuts. Also tomato and potato are welcome. Chicken, fish, pork, and beef all OK. And of course any fruit or veggie. Bring on all your ideas and suggestions from breakfast, lunch, snacks, dinner, and dessert. I am dying to know how/what I can bake without eggs. Remember we are a family of 6 (although only five actually participate in eating, but baby will be soon too). Please include brands if you can, thanks!!

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OK, I can handle being free of all these foods myself, not a problem. Problem is will my hubby and kids eat what I make and I do enough cooking I can't cook two meals for every meal.....so I need lots of ideas to experiment with. The criteria are gluten-free, DF, soy, egg & yeast free.....we love rice, corn, and nuts. Also tomato and potato are welcome. Chicken, fish, pork, and beef all OK. And of course any fruit or veggie. Bring on all your ideas and suggestions from breakfast, lunch, snacks, dinner, and dessert. I am dying to know how/what I can bake without eggs. Remember we are a family of 6 (although only five actually participate in eating, but baby will be soon too). Please include brands if you can, thanks!!

Tacos. Hands down, my easiest meal to make. Corn tortillas (or rice tortillas, though I haven't found them around my area in a while), a gluten free taco mix, hamburger, and then you can use tomatoes, salsa, onions, rice cheese if you actually like it (I don't. I find it vaguely appalling.), rice, beans, corn---really, the sky's the limit.

Stir fries are my easy go-to dinner: protein (chicken or beef for me, as pork makes me sick in large quantities), any vegetable, rice, corn pasta, or rice noodles (Asian rice noodles, not rice pasta), and then any sauce you want to use. I've used everything from vinaigrette to a splash of wine (because it cooks off quickly) to a little bit of horseradish sauce.

Stews and soups are my saving grace--throw stuff in the pot or crockpot and chances are good it'll taste good. As there's one of me, a single large soup (my soup pot's about 3 quarts) will last me several days.

I get most of my baked good recipes from Karina at glutenfreegoddess.blogspot.com--she's got a whole list of things she can't eat, including eggs, dairy, soy, and gluten. The ingredient lists don't always look normal, but I've found the baked goods generally turn out well. (I think my favorite "I am not feeding this to my friends and definitely not to relatives!" moment was in the middle of making a cake that called for sweet potato puree and all I had was canned squash. But the cake tasted fabulous and no one ever figured out what it was made with.)

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Stir-fries (yes, without soy)

Sauteed veggies & meat (italian or mexican flavors)

Lots of mexican foods (just leave out the cheese)

Lots of soups (chicken soup, lentil soup, tomato vegetable soup)

Stews (chicken, beef, veggie, etc.)

Pasta dishes - salads, esp.

About the only thing you really would need to do is make your own broth/stock (which you can freeze in ice cube trays), and lots and lots of things will be easy to either take directly out of a recipe, or make only small modifications to.

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Breakfast

Arrowhead Mills Rice and Shine Hot cereal with brown sugar, cinammon and blueberries

Rice cakes with peanut butter and banana

Lunch,

Lettuce wraps or rice paper wrappers with almost anything inside: carrots, lettuce, sprouts, turkey, etc.

Soups with chicken, carrots, onions, celery and turnips- yum. Add some quinoa curly veggie noodles.

Spaghetti made from quinoa or corn, tomato sauce with ground meat.

Fruit salad, chicken salad, mac salad made with corn pasta

Shepherd's Pie topped with mashed potatoes

If you get bored of mashed potatoes, add some pureed peas or carrots.

Cook rice with chicken stock, peas and rice to change it up.

Risotto made with chicken stock and butternut squash.

Plain grilled chicken or pork chops with this great seasoning: McCormick cinammon and chipotle. It's not spicy hot, so the kids will eat it. It makes pork, chicken and fish taste great, grilled or baked.

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Ditto Karina, here are a few of her recipes that should work for you:

http://glutenfreegoddess.blogspot.com/2007/08/breakfast-brownies.html

She lists lots of ways to sub ingredients for this recipe. I divide dough into 2 8x8" pans sometimes, blending in different add-ins like raisins, craisins, chopped dates, nuts, pumpkin seeds, etc.

Use Ener G Egg replacer for the eggs. Buckwheat flour for the quinoa flour and quinoa flakes for the oats, if desired.

Cut into granola bars, wrap and freeze. Tastes like apple crisp or ginger bread.

http://glutenfreegoddess.blogspot.com/2005/12/peanut-butter-chocolate-chip-bars.html

Use spectrum shortening, ener g egg replacer, decrease sugar to 1 cup.

I use less choc chips.

You could omit the choc and add some dried fruit or leave plain.

http://glutenfreegoddess.blogspot.com/2007/11/banana-chocolate-chip-bread.html

I made muffins with this recipe.

Karina has lots of great tips and subs on her site!

Waffles

http://www.recipezaar.com/312803

use any milk like almond, decrease to 1 1/2 cups and keep bananas in the freezer(thaw and use). I get 15 waffles, adding berries or mini chips to some.

Chocolate Cupcakes

http://www.celiac.com/gluten-free/index.php?showtopic=55428

Use 3/4 tsp. xanthan gum if your flour mix doesn't already have it. Mine is sorghum, cornstarch and tapioca flour.( I made these for Valentines Day, scrumptious!

Cinnamon Toast Crunch with Nuts

http://www.celiac.com/gluten-free/index.php?showtopic=54578

use almonds or walnuts

Wraps

http://healthyindulgences.blogspot.com/2008/07/homemade-low-carb-gluten-free-wraps-you.html

multipurpose use, recipe makes only 2 so make lots. I pressed mine out onto inverted cake pans.

Brownie In A Mug

2 T. white rice flour

2 T. potato starch or cornstarch

1/8 tsp. xanthan gum

2 T. baking cocoa

3 T. white sugar

1 1/2 T. veg. oil or lite olive oil

1 T. chocolate chips

Put dry ingredients in a mug and stir. Add wet ingredients and stir. Stir in choc chips. Microwave 1 minute. Don't over cook. Stir and eat.

Chili and Onion Roasted Potatoes

2 lbs. baking potatoes

2 T. olive oil

1 tsp. chili powder

1 tsp. onion salt

Cut potatoes into wedges. Place all ingredients into a large plastic bag. Toss to coat. Spread potatoes onto large cookie sheet and bake at 450 degrees for about 30 minutes or until tender.

Pop your own popcorn in lots of coconut oil, no need to add any butter.

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I just bumped into this new recipe from Karina:

http://glutenfreegoddess.blogspot.com/2010/02/chocolate-muffins.html#more

I LOVE chocolate and can't wait to try this recipe...but...it will have to wait until I visit my gluten-free/vegan dd :(

p.s. I have read that her buckwheat choc chip cookies are very good but I still haven't tried them.

p.s.s.

I just discovered her wrap recipe that looks great except I might reduce the thyme a bit:

http://glutenfreegoddess.blogspot.com/2009/06/gluten-free-millet-buckwheat-wraps.html

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My quick supper tonight was diced onions, carrot & celery sauteed in olive oil. I added ground turkey & cooked thoroughly. Next added broth (chicken or vegetable). Swanson is gluten-free, along with a can of tomatoes (in any form you like). While that is simmering I boiled some potatoes for mashed potatoes. When potatoes were done I thickened the turkey mixture with gluten-free cornstarch. Serve the turkey gravy with veggies over the potatoes. This took around 30 mins and is really good. Get Bette Hagman's cookbooks, she has many recipes that are egg free, yeast free, dairy free, or any combination.

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Wow! Thanks you guys!! I am starting to realize there is life after gluten, dairy, soy, egg, and yeast; who would've thought! I am super excited to buy some ingredients and get going. This is just what I needed :D

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Here is a recipe you could try for a bread replacement. I made it once w/o egg and it was a little more dense and didn't rise as much but still good.

Quickie Flaxmeal Skillet Bread

http://www.glutenfreeforum.com/index.php?showtopic=39932

for comments:

http://www.glutenfreeforum.com/index.php?showtopic=48766

or

http://www.glutenfreeforum.com/index.php?showtopic=50541

You will need to use an egg replacement and a buttermilk. For that you could try a non-dairy milk with some lemon juice or vinegar added, let sit a few minutes.

The yeast is for flavor not for rising so omit it.

Just tweak it until you get it right. Oh yeah, I made rolls with it too. Both of those 2 times-gluten-free/egg and dairy free.

Wish you well!

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I just bumped into this new recipe from Karina:

http://glutenfreegoddess.blogspot.com/2010/02/chocolate-muffins.html#more

I LOVE chocolate and can't wait to try this recipe...but...it will have to wait until I visit my gluten-free/vegan dd :(

p.s. I have read that her buckwheat choc chip cookies are very good but I still haven't tried them.

p.s.s.

I just discovered her wrap recipe that looks great except I might reduce the thyme a bit:

http://glutenfreegoddess.blogspot.com/2009/06/gluten-free-millet-buckwheat-wraps.html

I know that buckwheat's grown on me over the course of the past 9 months, but when I first made the choc chip cookies...I was *not* a fan. My test tasters didn't mind them, but they definitely weren't the tastiest thing that I've made from Karina's site. It's interesting because I really do think that's the only one of her recipes that I haven't flat out loved.

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