Turkey/Rice Souffle

4 eggs
2 cups milk
2 cups shredded cheese
1 tsp ground mustard
1/2 of the Baked Rice with Turkey & Vegetables

* Pre-heat oven to 350 F.
* Butter a 9x13 glass baking pan.
* Beat the eggs & milk together.
* Add the shredded cheese and mustard. Mix well, then add the Baked Rice.
* Turn into the baking dish.
* Bake for 50 - 60 minutes, until the center is set.

Baked Rice with Turkey & Vegetables

4 cups uncooked brown rice
3 cups chopped, cooked turkey
1/2 cup chopped red pepper
2 large carrots, shredded
2 stalks finely chopped celery
12 oz frozen chopped spinach
2 Tbls sea salt
2 Tbls Italian Seasonings
4 cups turkey stock
4 cups water

Combine all in large baking dish (at least 9x13). Cover with foil and bake at 350 F for 2 hours, until all liquid is absorbed.

Baked Oatmeal

6 cups Rolled or Steel Cut Oats
2 cups Yogurt or Kefir
1 cup Raisins, optional
1 Tbsp Vanilla
1 Tbsp Ground Cinnamon
4 large Eggs
1/3 cup Honey
1/3 cup Coconut Oil
1/2 tsp Salt
2 tsp Baking Soda


Combine rolled oats and raisins with yogurt in a glass mixing bowl. Cover. Let stand on the counter for 24 hours.

After soaking oats for 24 hours, grease a 9x13 baking dish. Preheat oven to 350F.

In mixer, beat eggs, honey, coconut oil, vanilla and cinnamon on high for 1 minute. Reduce speed to low and slowly add soaked oats and raisins. Add salt. Increase speed and beat on high for 1 minute. Reduce speed to low, add baking soda.

Pour into prepared dish. Bake 25 minutes. Remove from oven and allow to cool. Cut into 24 bars.

Serve warm or cold, toasted (in toaster oven), or in a bowl with milk.

Turkey Soup

This post is for Tiffany...

Our small group had a big dinner last Tuesday night, and the girl who made the turkey offered the "remains" to me.

So that evening, I dumped everything into my 8-qt stock pot - bones, skin and all the other scary stuff left over after carefully picking the carcass. Then I covered it all with hot water, put on the lid and brought it to a boil. Ben wanted me to turn it off overnight, so after simmering on medium heat for about two hours, I turned it off and went to bed.

Next morning, the pot was still hot. I added more hot water, 2 Tbls salt plus 5 bay leaves and a Tbl of dried parsley then brought it back to a boil. It simmered on medium heat for 8 more hours. I added water periodically, bringing it back to a full boil then returning it to a simmer throughout the day. I had to run an errand, so around 2 p.m., I added more water, brought it to a rolling boil then turned it down to low and headed out the door. When I came home at 5 p.m., I turned it back up to full boil for a short bit while I started cutting vegetables. Next I strained the stock and returned all but 2 quarts of the liquid to the stove. (I froze those 2 quarts in quart-sized freezer bags.)

I added chopped carrots (1 1/2 cups), celery (3 stalks) and a red pepper along with 1 1/2 cups of chopped broccoli stems (which I find quite flavorful!). After they simmered on medium for a bit and softened, I added a bag of mixed vegetables and a chopped sweet potato. I also added a small bit (maybe 2/3 cup) of leftover cooked brown rice. After seasoning a bit more with salt, I added 3 cups of chopped/shredded turkey meat. Then I served it piping hot. Store-bought rolls & butter accompanied - regular yeast rollls for the gluten-tolerant and gluten-free for my Ben.

(If I could have let it cook all night, I would have turned it down to low overnight and let it cook one more day. But since I'd had to turn it off, I thought it best to serve the soup that day.)

Boxty's - Irish Potato Pancakes

We made these on St. Patrick's Day when Ed & Robin lived with us. What a great memory!

1 cup mashed potatoes
1 1/4 cups grated potato (sqeezed dry in towel)
3/4 cup rice flour
1 tsp baking soda
1/2 tsp salt
2 tsp lemon juice + enough rice milk to make 1/2 cup

* Preheat griddle over medium heat.
* Dissolve the lemon juice in the rice milk to make a buttermilk substitute
* Combine flour, soda and salt.
* Mix potatoes together then add dry ingredients.
* Pour a bit of olive oil onto the griddle.
* Add milk to potato mixture.
* Pour 3 Tbls onto griddle and smooth out to make very flat.
* Turn over and cook second side.
* Remove to paper towel.

Serve rolled and stuffed with Irish fillings for a very tasty meal.

Moist Cornbread

This cornbread is very moist. I use Old Time cornmeal which is finely ground and soft.

2 cups cornmeal
1/2 cup apple juice concentrate
1 cup rice milk
2 large eggs
1/2 tsp salt
1/2 tsp Gluten-Free Vanilla
2 Tbls Olive Oil
1 Tbls Baking Powder

* Preheat oven to 350 F.
* Grease 8x8 or 9x9 square glass baking pan.
* Combine dry ingredients in one bowl.
* Combine wet ingredients in separate bowl.
* Slowly add dry to wet. Stir only until combined. Mixture should be a bit lumpy.
* Pour into prepared baking dish.
* Bake 20 minutes at 350.
* Turn oven up to 400. Bake another 7 - 10 minutes.
* Remove from oven; allow to cool slightly.
* Using plastic knife, cut into 12 pieces.
* Serve warm.

Hearty Chili

This recipe serves 6-8 when paired with brown rice or cornbread (see separate entry).

Migraine-Friendly Base:
2 cups dry Kidney Beans
2 cups dry Black Beans
1 29 oz can Cento Crushed Tomatoes
1 16 oz bag frozen Sweet Corn
1 Tbls dried Oregano
2 Tbls Cumin
1 1/2 tsp Chili Pepper-not powder (some migraine sufferers may need to omit this ingredient)
1 1/2 tsp Sea Salt
1/2 tsp Black Pepper

* Place both bags of beans in a large stock pot. Cover with 3-4 inches of water and soak 8 hours or overnight.

* Drain soaking water.

* Add fresh water to beans in pot, covering with another 4 inches of water. Place on stove and bring to a boil. Reduce heat to medium low. Skim froth from the top of the pot then simmer for at least one hour. [Do NOT salt until beans are fully cooked as salt creates tough beans prior to complete cooking.]

*Beans are done when they are soft to bite. Remove from heat. Add 1 to 2 Tbls sea salt and stir thoroughly.

* Drain liquid, but retain for later use. Keep beans in the pot.
* Add all remaining ingredients, adding some cooking liquid from beans if necessary.
* Cook until heated through.
* Adjust seasoning to taste and serve hot.

For non-migraine, gluten-free chili, add the following to the migraine-friendly base:

4 Trader Joe's Chicken Sausages (2 Sun-Dried Tomato; 2 Roasted Garlic)
1/2 large onion, chopped
2 tsp chopped garlic
4 oz chopped mushrooms
2 Tbls Olive Oil
1/2 tsp Sea Salt
1 Tbls Chili Powder

* Chop onion, mushrooms and sausages each into 1/2 inch chunks
* Place olive oil and onions in large skillet.
* Turn on heat to medium high.
* Saute onions until they begin to soften.
* Add mushrooms and sprinkle with salt.
* After 4 minutes, add sausages.
* Cook together until sausages are heated through.
* Turn off heat; add garlic.
* Add all to above base.
* Serve hot with salsa, sour cream and cheese.