Anyone on an allergen-free diet can empathize when something you make flops. Today was one of those days.
I started out this evening with the intention of having "breakfast for supper": pancakes and bacon. It seemed like a nice, simple meal. I was going to get Arrowhead Mills Gluten-free Baking & Pancake mix just to take a recipe out of the equation. Fate had other plans. There was none left at the store.
Not wanting to change my supper plans, I decided to risk a recipe. So I found one. Of course, I can never leave well enough alone. So I "tweaked" it. Then I "tweaked" it again. Before I knew it, my simple pancakes were simply awful. Maybe the recipe would've been fine as it was. Maybe not. I may never know. :p
Needless to say, we didn't have pancakes tonight. However, seeing as I already had bacon cooked, I had to figure out something to do with it or risk dealing with an 8 year old who was expecting to get to eat the one "favourite" food left to him (all of his other favourites involve one or more of wheat/gluten, dairy or eggs and so are out of his diet due to his allergies).
We had gone to the grocery store yesterday and bought a few good things. One of these "good things" was ground turkey, which I've always wanted to buy but never had because I felt it was too expensive. However, yesterday it was on sale. It was less expensive than ground beef is when it's on sale, so I got it. This came to mind today when I was freaking out about what I was going to make for supper to replace the pancakes.
I should mention here that when my 8 year old was diagnosed with his allergies, we went out and bought him some expensive vegan "parmesan" and I bought some nutritional yeast for myself to put on our spaghetti. My husband eats his without cheese or yeast- he said that the yeast smells gross and he would never eat it. Today, he ate it. And he liked it. In fact, he had seconds.
So here's what we had for supper:
"Cheezy" Turkey Bacon Skillet
3 tablespoons bacon grease
2 tablespoons nutritional yeast
3 tablespoons sweet rice flour
1/2 teaspoon dry mustard
1 1/4 pound ground turkey
1/4 teaspoon sage
2 teaspoons sea salt
1/2 teaspoon pepper
1 1/2 teaspoon marjoram
1/2 teaspoon thyme
1/4 teaspoon onion powder (optional)
1/4 teaspoon garlic powder (optional)
2 cups non-dairy milk
2 cups uncooked quinoa macaroni
1 pound frozen peas
1/2 pound bacon, cooked and crumbled
Put a pot of water on to boil. Brown the ground turkey. Don't bother draining it because you'll be adding a bunch of fat anyway. Mix in spices, including onion and garlic powders if using them. Pour milk over this and bring to a boil while you get your macaroni cooking. Take some of the milk from the pan (about 1/2 cup) and add it to your "cheesy" mixture, then pour this mixture into the skillet and mix well. If it's too thick, add more milk. Add your peas and allow to simmer until your macaroni is done cooking. Drain the macaroni and add it and the bacon to the skillet. Mix well and serve with a nice side salad.
Buffalo Chicken Dip
1 week ago