Tonight I'm making a family favorite. It's pretty bland tasting for my husband, but I'm starting to experiment with the spices to see if how we like it. Tonight I also slipped in a jar of purred squash into the meat. We'll see how things turn out tonight. I also doubled the batch, this way there'll be enough leftovers for about 4-6 meals.
1 pound of lean ground beef, or turkey
1 can of potatoes (or cut fresh potatoes to equal about 2 cups)
1 can of mixed veggies (drain 1/2 the can)
1 can of cream of chicken soup (or the GF recipe from http://thehappytummy.wordpress.com/2010/03/11/cream-of-chicken-soup-gluten-free/
Season to taste of the following (Sea salt, pepper, garlic powder, oregano, rosemary, basil, and thyme) OR any other seasonings you want to the meat. Mix up the meat really well.
(Note: Ground Turkey comes out tender...may need to cook a little longer so it's not so mushy. Not entirely sure.)
Preheat oven to 350 degrees. In a 2 1/2 quart casserole dish, put the meat mixture on the bottom, then layer the potatoes, then can of mixed veggies with 1/2 of juice and then pour the cream of soup over all. Cover
Cook for 1 hour. 1/2 through take cover, remove cover, stir thoroughly and leave cover off for last 30 minutes. Make sure to chop on the meat.
Thursday, April 7, 2011
Hamburgers
Well tonight, I had craving for burgers....BIG mistake! Talk about a flop. I thought because we had more fatty meat, which is perfect for burgers and Cyril was craving corn on the cob (which we had frozen from last Summer.) it would be a perfect dinner. But I discovered that I should have mixed the burgers with GF bread crumbs, or flakes...they fell apart. So I'll try it again another time.
I guess last night was a night for flops. I made bread again, the 2nd time that I used my "new" Kitchen Aid mixer (Which I got for free of freecycle.), it's an older model, but it works AWESOME! My oven choose last night to be hormonal and not cook the bread all the way through. Good thing Dawn had to stay home from school, otherwise she wouldn't have had bread for lunch.
The corn on the cob tasted great though!
I guess last night was a night for flops. I made bread again, the 2nd time that I used my "new" Kitchen Aid mixer (Which I got for free of freecycle.), it's an older model, but it works AWESOME! My oven choose last night to be hormonal and not cook the bread all the way through. Good thing Dawn had to stay home from school, otherwise she wouldn't have had bread for lunch.
The corn on the cob tasted great though!
Monday, April 4, 2011
Meat loaf n potatoes
Today I was craving meatloaf. Who knew that as an adult I would develop a craving for meatloaf!? The recipe is by Carol Fenster. I added some purred veggies to it though, was pleasantly surprised you couldn't tell that I had added them. I discovered tonight that, it's better to use a leaner ground beef, then what we had on hand tonight. It's better suited for hamburgers, which I'm starting to lean towards having tomorrow night.
Meat Loaf:
1 pound raw lean ground beef (85% or leaner)
1/2 cup of gluten free bread crumbs, homemade or I personally use Quinoa flakes
2TBS of dried minced onion
1TBS of Dijon mustard (KOOPS)
1TBS of GF Worcestershire sauce (Heinz)
1 large egg, beaten or 1TBS of ground flax seed, 3TBS of water
1/2 teaspoon of dried basil
1/2 teaspoon of sea salt
1/4 teaspoon of black pepper
1 jar of baby food squash (Beech-nut, or Earth's Best) - optional
1 jar of baby food peas (Beech-nut or Earth's Best) - optional
half of the glaze mixture
Glaze Mixture:
1 can of tomatoes sauce (Hunts)
1TBS of packed light brown sugar
1TBS of Worcestershire sauce
1/8 teaspoon of ground allspice (optional)
1. Preheat oven to 350F. Generously grease the 5X9 inch pan
2. Using your hands or a potato masher, combine all the meat loaf ingredients in a large bowl. Or place the ingredients in a plastic freezer bad, seal and knead with your hands until the mixture is well blended.
3. Combine all the glaze ingredients in a bowl. adding half to the meat loaf mixture. Press the ground beef mixture into the pan. Brush the remaining half on top of the meat loaf.
4. Bake the loaf pan 45 minutes to 1hour. Let stand 10 minutes before serving. Bake muffin-size meat loaves for 30 minutes or until done. Let stand 5 minutes.
Potatoes:
1. I cut up 8-9 medium size potatoes after washing them.
2. Lay foil in a large pan. Lay potatoes on the foil, sprinkle garlic powder, sea salt, and use 3-4 TBS of butter (Earth Balance). Seal up the foil. OR wrap solid potatoes in the foil.
3. Cook the same length of time as the meat loaf.
Meat Loaf:
1 pound raw lean ground beef (85% or leaner)
1/2 cup of gluten free bread crumbs, homemade or I personally use Quinoa flakes
2TBS of dried minced onion
1TBS of Dijon mustard (KOOPS)
1TBS of GF Worcestershire sauce (Heinz)
1 large egg, beaten or 1TBS of ground flax seed, 3TBS of water
1/2 teaspoon of dried basil
1/2 teaspoon of sea salt
1/4 teaspoon of black pepper
1 jar of baby food squash (Beech-nut, or Earth's Best) - optional
1 jar of baby food peas (Beech-nut or Earth's Best) - optional
half of the glaze mixture
Glaze Mixture:
1 can of tomatoes sauce (Hunts)
1TBS of packed light brown sugar
1TBS of Worcestershire sauce
1/8 teaspoon of ground allspice (optional)
1. Preheat oven to 350F. Generously grease the 5X9 inch pan
2. Using your hands or a potato masher, combine all the meat loaf ingredients in a large bowl. Or place the ingredients in a plastic freezer bad, seal and knead with your hands until the mixture is well blended.
3. Combine all the glaze ingredients in a bowl. adding half to the meat loaf mixture. Press the ground beef mixture into the pan. Brush the remaining half on top of the meat loaf.
4. Bake the loaf pan 45 minutes to 1hour. Let stand 10 minutes before serving. Bake muffin-size meat loaves for 30 minutes or until done. Let stand 5 minutes.
Potatoes:
1. I cut up 8-9 medium size potatoes after washing them.
2. Lay foil in a large pan. Lay potatoes on the foil, sprinkle garlic powder, sea salt, and use 3-4 TBS of butter (Earth Balance). Seal up the foil. OR wrap solid potatoes in the foil.
3. Cook the same length of time as the meat loaf.
Sunday, April 3, 2011
Spaghetti and Meatballs
I think that for almost most people this is a child or childhood favorite dish. It becomes hard for people with food allergies due to the pasta, and the different things that are put in most commercial spaghetti sauces. For a long time now, Jessie and I have always made our own. I like being able to pronounce and know exactly everything that's listed, don't you?
Tomorrow will kick off our daughter Dawn's 90 GF challenge. She's exhibited a lot of signs of being gluten sensitive, included a delayed puberty, so Nana and I put a challenge to her. She eat ALL meals and snacks gluten free for 90 days, if she doesn't see a difference, then she doesn't have to stick to it outside of our home, if she does, then she will stay gluten free. She accepted the challenge. SO I thought it would be fitting to make a favorite dish of mine that the kids like, so they can have the leftovers.
For the Meatballs:
1-1.5lbs of ground beef (or ground turkey)
1Tbs of dried minced onion\
1/2 cup of gluten-free bread crumbs (like Ener-G or Glutino), homemade bread crumbs or I personally like to use Quinoa flakes
1 large egg beaten (OR 1TBS of ground flax seed, 3 TBS of water)
1/2 teaspoon sea salt
1/2 teaspoon of freshly ground black pepper
1/2 teaspoon of garlic powder.
1 1/2 teaspoon of dried basil
1/2 teaspoon dried oregano
1. Preheat the oven to 350F. Line a 9X13 inch baking sheet with foil
2. Using your hands, combine all the ingredients in a large bowl and mix well.
Shape the mixture into 12 meatballs, and place on the prepared baking sheet.
3. Bake 20 minutes. Remove from the oven and let cool on the sheet for 15minutes. (or place in sauce)
For the Spaghetti sauce:
2-3 cans of tomato sauce
1-2 cans of diced tomatoes (Hunt's )
1 of each baby food: Sweet Potatoes and Carrots(giving everyone some extra vitamin A)
1/4 to 1/2 a can of pumpkin (helps to thicken the sauce naturally) or 1 can of tomato paste( Hunt's)
Season to taste with the following: garlic powder, oregano, parsley, and basil. Feel free to add any other seasonings you would like.
1/4 of black pepper
1/2 TBS of sea salt.
1. In a large sauce pan, add all ingredients BUT the diced tomatoes. Whisk all ingredients, taste with a spoon, once you like the amount of seasonings in, then add the can of diced tomatoes. Simmer to low till the meatballs are ready, then add meatballs if desired, continue on simmer-low till your spaghetti noodles are ready.
For the Spaghetti noodles - cook according to directions.
Tomorrow will kick off our daughter Dawn's 90 GF challenge. She's exhibited a lot of signs of being gluten sensitive, included a delayed puberty, so Nana and I put a challenge to her. She eat ALL meals and snacks gluten free for 90 days, if she doesn't see a difference, then she doesn't have to stick to it outside of our home, if she does, then she will stay gluten free. She accepted the challenge. SO I thought it would be fitting to make a favorite dish of mine that the kids like, so they can have the leftovers.
For the Meatballs:
1-1.5lbs of ground beef (or ground turkey)
1Tbs of dried minced onion\
1/2 cup of gluten-free bread crumbs (like Ener-G or Glutino), homemade bread crumbs or I personally like to use Quinoa flakes
1 large egg beaten (OR 1TBS of ground flax seed, 3 TBS of water)
1/2 teaspoon sea salt
1/2 teaspoon of freshly ground black pepper
1/2 teaspoon of garlic powder.
1 1/2 teaspoon of dried basil
1/2 teaspoon dried oregano
1. Preheat the oven to 350F. Line a 9X13 inch baking sheet with foil
2. Using your hands, combine all the ingredients in a large bowl and mix well.
Shape the mixture into 12 meatballs, and place on the prepared baking sheet.
3. Bake 20 minutes. Remove from the oven and let cool on the sheet for 15minutes. (or place in sauce)
For the Spaghetti sauce:
2-3 cans of tomato sauce
1-2 cans of diced tomatoes (Hunt's )
1 of each baby food: Sweet Potatoes and Carrots(giving everyone some extra vitamin A)
1/4 to 1/2 a can of pumpkin (helps to thicken the sauce naturally) or 1 can of tomato paste( Hunt's)
Season to taste with the following: garlic powder, oregano, parsley, and basil. Feel free to add any other seasonings you would like.
1/4 of black pepper
1/2 TBS of sea salt.
1. In a large sauce pan, add all ingredients BUT the diced tomatoes. Whisk all ingredients, taste with a spoon, once you like the amount of seasonings in, then add the can of diced tomatoes. Simmer to low till the meatballs are ready, then add meatballs if desired, continue on simmer-low till your spaghetti noodles are ready.
For the Spaghetti noodles - cook according to directions.
Saturday, April 2, 2011
Pork Chops
Earlier this week, I got a great deal on Pork Chops at Walmart. I discovered from one of the workers that, once they put the meat out, it's discounted on the 4th and 5th day it's out for consumers to purchase. After the 5th day they pull the meat, send it to dog food manufacturers to grind up and put in dog food. So for a little over 3lbs of Center cut Pork chops, normally 14.68, I got it for 9.68. Pretty great deal huh? Normally I'm not a huge fan of purchasing meat at Wally world, when you are on a budget you gotta do what you gotta do.
So here's the recipe that we are using tonight for dinner:
5 pork chops
15 oz of cream of chicken soup (homemade)
7-8 small red potatoes
garlic powder
sea salt
black pepper
Heat the oven to 350 degrees. While that is preheating, wash and cut up your red potatoes. Put them in the bottom of a casserole dish. Then take your pork chops, season them with garlic powder, sea salt, and black pepper (season them to taste), and then I tenderized them on both sides. Place on top of the potatoes. Take the cream on chicken soup and pour over them. Cover and cook for 45 minutes or till pork chops are cooked. We served them with green beans, and GF biscuits from Bisquick mix.
For the biscuits just follow the directions on the back of the Bisquick box. We substitute the milk with coconut milk. Also due to 99.9% of cream soups having wheat flour in them, therefore a no-no to us. I've been very heart broken because I haven't been able to make my grandfather's stew up till now due to the fact it asks for cream of chicken soup. Then I thought I'd take a chance and google on the internet to see if anyone had a recipe for it...lo and behold someone did!!! It's super super easy, that a novice like myself can accomplish it. So earlier this week, we were finally able to have grandpa's stew (2yrs since the last time I had it.). Yummy!
Here's the link to cream of chicken soup. It's another GF blog with great recipes.
http://thehappytummy.wordpress.com/2010/03/11/cream-of-chicken-soup-gluten-free/
So here's the recipe that we are using tonight for dinner:
5 pork chops
15 oz of cream of chicken soup (homemade)
7-8 small red potatoes
garlic powder
sea salt
black pepper
Heat the oven to 350 degrees. While that is preheating, wash and cut up your red potatoes. Put them in the bottom of a casserole dish. Then take your pork chops, season them with garlic powder, sea salt, and black pepper (season them to taste), and then I tenderized them on both sides. Place on top of the potatoes. Take the cream on chicken soup and pour over them. Cover and cook for 45 minutes or till pork chops are cooked. We served them with green beans, and GF biscuits from Bisquick mix.
For the biscuits just follow the directions on the back of the Bisquick box. We substitute the milk with coconut milk. Also due to 99.9% of cream soups having wheat flour in them, therefore a no-no to us. I've been very heart broken because I haven't been able to make my grandfather's stew up till now due to the fact it asks for cream of chicken soup. Then I thought I'd take a chance and google on the internet to see if anyone had a recipe for it...lo and behold someone did!!! It's super super easy, that a novice like myself can accomplish it. So earlier this week, we were finally able to have grandpa's stew (2yrs since the last time I had it.). Yummy!
Here's the link to cream of chicken soup. It's another GF blog with great recipes.
http://thehappytummy.wordpress.com/2010/03/11/cream-of-chicken-soup-gluten-free/
Did again.
Well here it is April 2nd, and I've done it again. I've neglected you all. I'm so sorry. Here's one of our new quick dinner favorites. Jessie, my husband, threw it together. LOVE it when he cooks, since he cooks more like his mom. A little bit of this, and a little bit of that...it always tastes yummy. Did I mention my mother in law cook all the food at my wedding reception?
The other night we had something going on and had to be out of the house, mighty quick. So Jessie cooked up some ground hamburger (We season our meat with garlic powder/salt (TONES), black pepper, sea salt, no paprika due to that being stg 2 on the Feingold diet), then he took some barbecue sauce(It was a Heinz sauce); mixed it all together. We served at over white rice and with green beans. It was very good even to me when I usually hate barbecue sauce. I know it's unamerican.
The other night we had something going on and had to be out of the house, mighty quick. So Jessie cooked up some ground hamburger (We season our meat with garlic powder/salt (TONES), black pepper, sea salt, no paprika due to that being stg 2 on the Feingold diet), then he took some barbecue sauce(It was a Heinz sauce); mixed it all together. We served at over white rice and with green beans. It was very good even to me when I usually hate barbecue sauce. I know it's unamerican.
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