Gluten Free Comfort Meal

Comfort Cooking

Looking for a great comforting, gluten free meal you can make this weekend? Try this recipe that Dr. Rachel originally retrieved from Paleo Comfort Foods cookbook by Julie  & Charles Mayfield but made her own.

Bangers and Mash  

Ingredients

• 4 large chicken sausages (you can use your favorite sausage pork, turkey, or chicken)
• 1 tablespoon olive oil
• 2 tablespoons full fat coconut milk
• 1 large onion
• 1 cup mushrooms
• 1 tablespoon arrowroot (similar to corn starch, comes from a natural root and is non GMO unlike corn starch.)
• 1 cup chicken stock
• Splash of balsamic vinegar
• Mashed cauliflower

Instructions

1. Heat a large skillet over medium heat. Sear sausage on each side until browned.
2. Add enough water to cover sausage ¾ of the way, and continue cooking until cooked through and water has cooked off.
3. Remove sausage to plate.
4. Add olive oil, onions, and mushrooms to same pan, scraping up bits from sausages.
5. Cook until onions are translucent and somewhat caramelized.
6. Add in ¾ of the 1 cup of chicken stock and a splash of balsamic vinegar.
7. Take the remaining ¼ cup of chicken stock, 2 tablespoons of full fat coconut milk, and 1 tablespoons arrowroot in a small bowl and stir until arrowroot is completely mixed into the liquid. 
8. Once mixture is thoroughly combined stir mixture into pan and cook for 2-3 minutes. Stir while mixture thickness. Stop stirring once the mixture is thickened, so you do not end up breaking and thinning out the mixture. 
9. Add sausage back into onion/mushroom mixture.
10. Serve over Mashed Cauliflower with a side of oven-roasted asparagus.

Mashed Cauliflower

Ingredients

• 1 head of cauliflower
• 2 cloves garlic, crushed
• 1 cup chicken stock
• pepper to taste

Directions

1. Remove all the florets from the head of cauliflower and cut into small chucks.
2. Add cauliflower floret, the crushed garlic and chicken stock in a small saucepan and bring to a boil.
3.  Reduce heat to medium heat, cover pan and cook for 20 minutes or until cauliflower is tender and easy to mash. Test tenderness of cauliflower with a fork.
4. Place cauliflower and garlic and about a ¼ of the liquid from the pan into a food processor. Reserve the rest of the liquid in the saucepan. Puree the cauliflower and add liquid a little at a time until desired cauliflower thickness is attained. The consistency should not be too dry or too liquefied. It should look like the consistency of mashed potatoes.
5. Add pepper to taste.