I Cook Free

Gluten, Dairy, and Egg Free For You and Your Family
Browsing Single Pan Saturday

Taco Skillet

January25

This dish is a favorite at our house.  Not only is there very little prep work but most of the ingredients are always in the pantry or freezer.  The kids really enjoy it and so do we.  I love that it is all made in one pan so your only clean up is your knife, cutting board, and skillet. 

Recipe: Taco Skillet

Ingredients

  • 1 onion, diced
  • 2 Tbsp coconut oil
  • 2-3 chicken breast, diced small
  • 3 cans black beans
  • 1 4oz can diced green chilies
  • 1 cups rice (We use brown)
  • 2 cups chicken stock
  • 3 Tbsp taco seasoning
  • Shredded Cheese and Sour Cream (Optional)
  • Tortilla chips or tortillas

Instructions

  1. Heat large skillet over medium high heat.
  2. Add oil and diced onion. Saute onion until soft.
  3. Add chicken and cook until no longer pink.
  4. Add all remaining ingredients. Stir well and bring to a boil.
  5. Cover and reduce to a simmer until chicken stock is absorbed and rice is soft. The time needed will vary depending on the type of rice you choose. Anywhere from 15 minutes for white rice to 1 hour for brown. Consult your rice package.
  6. Serve tortilla chips or tortillas. Top with cheese and sour cream (Optional)

Diet (other): Gluten free, Dairy free

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posted under Main Dish, Single Pan Saturday | No Comments »

Beef Stew with a Twist

February27

This is the beginning of my Single Pan Saturday series.  I will post my favorite recipes that involve only one pan.  The reason I like these recipes is because the less pans you use, the less pans there are to wash.  We’ll start off with Beef Stew with a Twist.

Recipe: Beef Stew with a Twist

Ingredients

  • 2-3 lbs stew meat
  • ¼ cup rice flour (Omit if eating Paleo)
  • 2 Tbsp tapioca flour (Omit if eating Paleo)
  • 1 tsp salt
  • ½ tsp pepper
  • ½ tsp paprika
  • 2 Tbsp coconut oil
  • 2 bay leaves
  • 8 cups beef broth
  • 10 carrots, sliced
  • 6 potatoes, chunked
  • 1 onion, diced
  • 4 celery stalks, sliced
  • 1 cup coconut milk
  • 1 bunch collard greens, chard, or kale, chopped into strips

Instructions

  1. Mix flours, salt, pepper, and paprika in a bag. Toss in stew meat (I like to cut my beef smaller then they package it so it is bite size for the kids) and shake to coat. (If you are eating paleo, skip this step.)
  2. In your soup pot, melt coconut oil and add meat. When meat has browned on all sides or until you have lost your patience in trying to flip the meat pieces just right, add broth.
  3. As you add the broth, make sure you scrap the browned bits off the bottom of the pan.
  4.  Add in the vegetables and bay leaves. I think you could add the coconut milk at the same time as the veggies but I have always waited about ½ hour before serving to add coconut milk for no particular reason. I also add the greens at this time.
  5. Let cook until meat is tender. I normally let mine cook for a couple hours.
  6. Add more salt and pepper as needed.

Diet (other): Gluten free, Dairy free

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posted under Recipes, Single Pan Saturday, Soup | No Comments »

My name is Sarah Nap. This website is for all you moms like me that have found yourself dealing with food allergies.

I am homeschooling mama to four sweet blessings. We are what most people would call “granola.” We see a naturopath as our primary care physician and eat mostly organic foods. But enough about me, let me tell you a little bit about our journey to cooking free.

Read more about my journey to cooking free here.