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.
Friday, January 28, 2011
Meat n Potatoes
Ugh the last couple days in our house have been pretty eventful as far as sickness goes. Cyril came down with the Rotavirus(Rotovirus). Which is frustrating is that he was vaccinated for that. So things haven't been as spicy, have been more bland, much to the disappointment of my husband. lol. Plus with us being on the Feingold (FG Diet), it's hard to know what spices are approved for stage 1....when the ones you are used to cooking with are on stage 2. (My chili powder and paprika).
So last night, I made potatoes, ground hamburger, GF/CF gravy mix (NOT FG yet....), and green beans. Nothing special, but it's Dawn's FAVORITE dinner to eat. I swear she would eat potatoes and gravy everyday if she could. lol.
It's a great beginner's meal, when learning how to cook.
1. Wash ( I take a green scrub pad and wash/scrub the potatoes), pork with fork all of the potato
2. Season with butter and garlic, wrap in foil
3.I place them in a pan, so that any butter that leaks is in the pan, not the bottom of the oven, place in the oven @ 350 degrees for 1 hour.
4. When the potatoes have about 20-30minutes left to cook, that's when I start to fry up the hamburger. I chop the ground beef (or ground turkey), use minced onion
5. Cook the GF gravy like you would normal gravy, I used Brown Gravy by Mayacamas
6. Microwave or cook on low a can of green beans.
7. Serve
So last night, I made potatoes, ground hamburger, GF/CF gravy mix (NOT FG yet....), and green beans. Nothing special, but it's Dawn's FAVORITE dinner to eat. I swear she would eat potatoes and gravy everyday if she could. lol.
It's a great beginner's meal, when learning how to cook.
1. Wash ( I take a green scrub pad and wash/scrub the potatoes), pork with fork all of the potato
2. Season with butter and garlic, wrap in foil
3.I place them in a pan, so that any butter that leaks is in the pan, not the bottom of the oven, place in the oven @ 350 degrees for 1 hour.
4. When the potatoes have about 20-30minutes left to cook, that's when I start to fry up the hamburger. I chop the ground beef (or ground turkey), use minced onion
5. Cook the GF gravy like you would normal gravy, I used Brown Gravy by Mayacamas
6. Microwave or cook on low a can of green beans.
7. Serve
Tuesday, January 25, 2011
New Favorite for Lunch
I think I have a new favorite for Lunch at least, if not a quick dinner meal. Cyril wanted corn dogs, and I must confess I wanted one too, since I only had the unapproved, non-gluten free corn dogs, he got 1 and I got none. lol. So I was a good girl and cooked up a chicken breast, which is Feingold Approved, Gluten Free AND Weight Watchers friendly. Can't get any better then that now can I?
The chicken is thru Schwan's called Live Smart Chicken Breast. It's about 13.99 a bag BUT before you have a heart attack about the price, it's the only chicken breast that I know of that uses water instead of broth AND when you cook it up, it doesn't shrink to 1/2 it's size. You most certainly get what you pay for. I also cooked up the last of the Oreda Tater Tots. They are gluten free, but alas are NOT Feingold Approved so after today, we must bid good-bye to our family favorite tater tot. Now I'm on the hunt for a good tater tot, that's both GF and Feingold Approved.
The chicken is thru Schwan's called Live Smart Chicken Breast. It's about 13.99 a bag BUT before you have a heart attack about the price, it's the only chicken breast that I know of that uses water instead of broth AND when you cook it up, it doesn't shrink to 1/2 it's size. You most certainly get what you pay for. I also cooked up the last of the Oreda Tater Tots. They are gluten free, but alas are NOT Feingold Approved so after today, we must bid good-bye to our family favorite tater tot. Now I'm on the hunt for a good tater tot, that's both GF and Feingold Approved.
Great new blog!!
Last week, on one of the online support groups I'm a part of, sent a link to a great new blog. The reason why it's so great is for several reasons. 1. She uses her crockpot all the time, I'm starting to become in love again with mine. lol. 2. She wrote a WHOLE year of GF recipes using her crockpot, and now has quite a bit more recipes to add. It's been great looking over her blog. 3. There are pretty easy for novice cooks.
Here's the link. You'll start to see more of her recipes on this blog.
http://crockpot365.blogspot.com/
Here's one from her blog that we used the other night. It got mixed reviews at my house, but that's not really surprising. lol.
http://crockpot365.blogspot.com/2008/09/crockpot-applesauce-chicken-recipe.html
Applesauce Chicken
by Stephanie O'Dea
The Ingredients.
--4 frozen chicken breast halves or thighs (I used 2 of each)
--1 1/2 cups of applesauce(use your own, or already made. I used my own)(Stage 2)
--1 T dried onion flakes, or 1 yellow onion, chopped finely
--1 T apple cider vinegar (Stage 2)
--1/4 tsp cinnamon
--1/2 tsp black pepper
--2 cloves garlic, minced
--1/4 tsp red pepper flakes (optional, I used them, and added more to the adult servings)
The Directions.
A 3 or 4 quart crockpot is the best size for this, but I did use a 6 quart. If your pot cooks fast, err on the lower end of cooking time.
I used my own applesauce, which for those of you on the FG (Feignold Diet -Stage 2).
Put the frozen chicken pieces into your crockpot. Add the onion (if you are using the dried onion, wait and add it to the applesauce). In a bowl, mix the applesauce, vinegar, garlic, and spices together. Pour on top of the chicken.
Cover and cook on low for 5-7 hours, or on high for 3-4.
Serve with rice or quinoa
Here's the link. You'll start to see more of her recipes on this blog.
http://crockpot365.blogspot.com/
Here's one from her blog that we used the other night. It got mixed reviews at my house, but that's not really surprising. lol.
http://crockpot365.blogspot.com/2008/09/crockpot-applesauce-chicken-recipe.html
Applesauce Chicken
by Stephanie O'Dea
The Ingredients.
--4 frozen chicken breast halves or thighs (I used 2 of each)
--1 1/2 cups of applesauce(use your own, or already made. I used my own)(Stage 2)
--1 T dried onion flakes, or 1 yellow onion, chopped finely
--1 T apple cider vinegar (Stage 2)
--1/4 tsp cinnamon
--1/2 tsp black pepper
--2 cloves garlic, minced
--1/4 tsp red pepper flakes (optional, I used them, and added more to the adult servings)
The Directions.
A 3 or 4 quart crockpot is the best size for this, but I did use a 6 quart. If your pot cooks fast, err on the lower end of cooking time.
I used my own applesauce, which for those of you on the FG (Feignold Diet -Stage 2).
Put the frozen chicken pieces into your crockpot. Add the onion (if you are using the dried onion, wait and add it to the applesauce). In a bowl, mix the applesauce, vinegar, garlic, and spices together. Pour on top of the chicken.
Cover and cook on low for 5-7 hours, or on high for 3-4.
Serve with rice or quinoa
Monday, January 24, 2011
Behind!
Oh my word, am I seriously behind on updating this blog. I know that I have mentioned it before, but I'll apologize again. Being a mother of 4 is a lot harder at times then I thought it was going to be, especially when you have a fussy baby. Speaking of little Gordon, it looks like he's not the only one not being able to tolerate/handle dairy products. Increasingly I have noticed that the more and more I've had dairy products, the more and more I get a fuzzy head...think hangover. So I'm slowly coming to the acceptance that I will not be able to go back to dairy products, once Gordon is done nursing.
I'm not sure if many of you know this or not...can't remember if I mentioned this in this blog or our family blog. Anyways, I suffer from ADHD, and it's been interesting managing a business, a family - while I was pregnant (so of course, off my meds) and now while nursing little Gordon. I honestly do not want to go back on my medication when I'm done nursing Gordon, if I have too, then I will, but I figure we are going to try some alternative things. Side note- we are going more alternative lifestyle if you didn't know (No Vaccinations, Semi-attachment parenting, and Eating healthier - who knew that was considered alternative?) Since my oldest two children are also both ADHD (Spencer will be tough to get a firm diagnosis, cause of his special needs) and I suspect the 3rd child has it as well, we are adding the Feingold Diet. Never heard of it well here's a link to their website: www.feingold.org . It's not really a diet, more like a lifestyle change similar to when a family goes gluten free/casein free/or whatever food allergy. We've slowly been doing the 1st stage and seeing improvements. It's been great.
I'll try to make a point of adding more of the recipes from the last couple of meals.
I'm not sure if many of you know this or not...can't remember if I mentioned this in this blog or our family blog. Anyways, I suffer from ADHD, and it's been interesting managing a business, a family - while I was pregnant (so of course, off my meds) and now while nursing little Gordon. I honestly do not want to go back on my medication when I'm done nursing Gordon, if I have too, then I will, but I figure we are going to try some alternative things. Side note- we are going more alternative lifestyle if you didn't know (No Vaccinations, Semi-attachment parenting, and Eating healthier - who knew that was considered alternative?) Since my oldest two children are also both ADHD (Spencer will be tough to get a firm diagnosis, cause of his special needs) and I suspect the 3rd child has it as well, we are adding the Feingold Diet. Never heard of it well here's a link to their website: www.feingold.org . It's not really a diet, more like a lifestyle change similar to when a family goes gluten free/casein free/or whatever food allergy. We've slowly been doing the 1st stage and seeing improvements. It's been great.
I'll try to make a point of adding more of the recipes from the last couple of meals.
Sunday, November 28, 2010
Swiss Steak
This weekend, we were on a steak kick, we used about 4lbs of steak between the two nights (3 cuts of meat both nights), it was nice being able to stretch out the meat, especially with a growing family. Tonight I chose this dish, mainly because I had all the ingredients on hand, and didn't need to go to the store. It's from the cook book Gluten Free Quick & Easy by Carol Fenster, I got great reviews from Jessie and the kids, will for sure be a meal we use again. The kids liked it so much that they want left overs for school lunch this week. We took the author's suggestion and served it over white rice, but also served it with baked potatoes, since my oldest LOVES baked potatoes lately.
1 tablespoon of Canola oil
4 beef cube steak (about 4 ounces each/ I used about 3 lrg beef steak)
1/2 teaspoon of sea salt
1/2 teaspoon of black pepper
1/4 cup of corn starch (Argo)
1 can (14.5 ounces) of petite diced tomatoes, including juices (Hunt's, Muir)
1 tablespoon Worcestershire sauce (Heinz, French's, Lea & Perrins)
1 teaspoon dried minced onion (McCormick's, Tones, Food Club)
1 teaspoon dried green bell pepper flakes
1/2 teaspoon season salt (Lawry's, Von Hansen's)
1. Heat the oil in a large ovenproof skillet, over medium heat. Season the top of the steaks with the salt n pepper. Using a flour shaker for the easiest application, dust the steaks with the cornstarch. Place steaks, seasoned side down, in the hot skillet. Season the tops with salt and pepper, dust with cornstarch, and cook until the bottoms are deeply browned. Turn the steaks and cook until the other side is deeply browned.
2. Add the remaining ingredients to the skillet. Reduce the heat to medium -low and cook, covered 30 minutes.
1 tablespoon of Canola oil
4 beef cube steak (about 4 ounces each/ I used about 3 lrg beef steak)
1/2 teaspoon of sea salt
1/2 teaspoon of black pepper
1/4 cup of corn starch (Argo)
1 can (14.5 ounces) of petite diced tomatoes, including juices (Hunt's, Muir)
1 tablespoon Worcestershire sauce (Heinz, French's, Lea & Perrins)
1 teaspoon dried minced onion (McCormick's, Tones, Food Club)
1 teaspoon dried green bell pepper flakes
1/2 teaspoon season salt (Lawry's, Von Hansen's)
1. Heat the oil in a large ovenproof skillet, over medium heat. Season the top of the steaks with the salt n pepper. Using a flour shaker for the easiest application, dust the steaks with the cornstarch. Place steaks, seasoned side down, in the hot skillet. Season the tops with salt and pepper, dust with cornstarch, and cook until the bottoms are deeply browned. Turn the steaks and cook until the other side is deeply browned.
2. Add the remaining ingredients to the skillet. Reduce the heat to medium -low and cook, covered 30 minutes.
Saturday, November 27, 2010
Steak n Rice
Tonight Jessie, my husband was sweet and made dinner for us. Of course, he is a terrific cook, just like his mom. She is such a great cook, that when she offered to do the food for our wedding reception, we gladly accepted. Which is another story how that went...but I digress. Both my mother in law and Jessie are those great cooks, who always measure by saying "A little bit of this, a little bit of that." I'm SO envious of cooks like that, someday I'll be able to follow that too. Dinner last night was nothing more then steak, rice and corn mixed together, but how he made it mixed together was sooo good that the kids want the left overs for school lunches this week. So as I list the ingredients, it's more of a guesstimate of the amounts he used unless noted in bold.
3-4 (1lb) of steak (it was thicker cut steak - use your cheaper cut steak)
2 cups of rice (Minute Maid, Food Club, any of your choice)
1 can of or frozen package of corn ( serves 3.5)
Worcestershire sauce(Heinz, French's, Lea & Perrins)
salt to taste
pepper to taste
Von Hansen's special season
Soy Sauce
1. Season the meat with the salt, pepper, and Von Hansen's seasoning, place into a skillet, and simmer with a small amount of water (till it cooked) cover.
2. Start cooking the rice, follow the directions for the package you are using.
3. Cut it into small chunks of meat (about 1 inch) and put back into the skillet.
4.Add Worcestershire sauce (6-8 shakes of the bottle), and Soy Sauce (4 shakes of the bottle) to the meat. Let simmer for 10-15 minutes.
5. While meat is simmer cook corn, either by stove or microwave.
6. Then when all are done, mix all together including the juice/sauce from the meat
Enjoy
3.
3-4 (1lb) of steak (it was thicker cut steak - use your cheaper cut steak)
2 cups of rice (Minute Maid, Food Club, any of your choice)
1 can of or frozen package of corn ( serves 3.5)
Worcestershire sauce(Heinz, French's, Lea & Perrins)
salt to taste
pepper to taste
Von Hansen's special season
Soy Sauce
1. Season the meat with the salt, pepper, and Von Hansen's seasoning, place into a skillet, and simmer with a small amount of water (till it cooked) cover.
2. Start cooking the rice, follow the directions for the package you are using.
3. Cut it into small chunks of meat (about 1 inch) and put back into the skillet.
4.Add Worcestershire sauce (6-8 shakes of the bottle), and Soy Sauce (4 shakes of the bottle) to the meat. Let simmer for 10-15 minutes.
5. While meat is simmer cook corn, either by stove or microwave.
6. Then when all are done, mix all together including the juice/sauce from the meat
Enjoy
3.
Sunday, October 10, 2010
Chicken Rice Plus
The last couple of weeks have been really tough emotionally around the house. With the death of 2 beloved grandparents. One for each side of the family. Last week was a grandfather on my husband's side and today was my grandmother. Yes, I've heard that it's not a great idea to turn to food during times of sadness and all of that, but tonight I really need some comfort food. There's been a chicken casserole type dish, I've been wanting to try for awhile, and tonight ended up being the night to try it. I didn't follow the recipe 100% because I didn't have all the ingredients. It still turned out great, according to a friend of my daughter's. She's a very picky eater, so I feel it was a success. You'll find what I substiuted in (bold lettering).
Chicken Rice Plus
by Bette Hagman
The Gluten-free Gourmet Cooks Fast & Healthy
4 boneless, skinless, chicken breast halves
1 recipe Cream of Chicken soup or equivalent of one 10oz can (Cream of Mushroom soup)
1/2 cup cold water
1/2 cup of mayonnaise (Miracle Whip)
1/2 teaspoon of curry powder (I forgot to use this, but will next time)
1/2 cup grated Parmesan cheese (Did not use -due to DF issues)
2/3 cup uncooked brown or white rice (I used 3/4 cup-didn't need to do that)
1 10oz package of frozen or 1 cup of fresh broccoli (1-10oz package of mixed frozen veggies - peas, carrots, water chestnuts, and broccoli)
1/4 cup of sliced almonds - optional (Did not use)
Preheat oven to 350 degrees.
Spray a 9 X 11 baking dish with vegetable oil spray (Use Canola oil spray). Wash the chicken and set aside. In a bowl add soup, cold water, mayonnaise, curry, and cheese. Sprinkle rice over the bottom of the baking dish. Layer the broccoli over the rice. Pour on half the sauce. Top with the chicken pieces and add the remaining sauce. If desired, sprinkle on the sliced almonds. Cover with foil ( I had a glass over that goes with my dish) and bake for 1 hour.
Makes 4 servings.
Chicken Rice Plus
by Bette Hagman
The Gluten-free Gourmet Cooks Fast & Healthy
4 boneless, skinless, chicken breast halves
1 recipe Cream of Chicken soup or equivalent of one 10oz can (Cream of Mushroom soup)
1/2 cup cold water
1/2 cup of mayonnaise (Miracle Whip)
1/2 teaspoon of curry powder (I forgot to use this, but will next time)
1/2 cup grated Parmesan cheese (Did not use -due to DF issues)
2/3 cup uncooked brown or white rice (I used 3/4 cup-didn't need to do that)
1 10oz package of frozen or 1 cup of fresh broccoli (1-10oz package of mixed frozen veggies - peas, carrots, water chestnuts, and broccoli)
1/4 cup of sliced almonds - optional (Did not use)
Preheat oven to 350 degrees.
Spray a 9 X 11 baking dish with vegetable oil spray (Use Canola oil spray). Wash the chicken and set aside. In a bowl add soup, cold water, mayonnaise, curry, and cheese. Sprinkle rice over the bottom of the baking dish. Layer the broccoli over the rice. Pour on half the sauce. Top with the chicken pieces and add the remaining sauce. If desired, sprinkle on the sliced almonds. Cover with foil ( I had a glass over that goes with my dish) and bake for 1 hour.
Makes 4 servings.
Monday, September 20, 2010
Chicken Noodle Soup
It's not surprising that we needed to make this soup. With 3 kids in school, there's bound to be some germs brought into our home. So I made this soup to boost the family's immune system. No one really wanted to eat what I made, but I ran some over to my mother because she wasn't feeling well. She enjoyed it.
Chicken Noodle Soup
by Carol Fenster
1 teaspoon of canola oil
1/2 cup thinly sliced celery
1/2 cup of chopped onion
6 cups of gluten free low-sodium chicken broth (ie. Swanson Natural Goodness, Progressive)
1 small carrot thinly sliced
1/2 teaspoon poultry seasoning ( I didn't use this seasoning this time)
1/4 teaspoon table salt (we use sea salt)
1/4 teaspoon freshly ground white pepper (I use black pepper)
1/8 teaspoon nutmeg
1 bay leaf (didn't use that this time)
1 cup uncooked gluten-free noodles (or past shape of choice ie: Heartland's Finest Ingredients, Debole's, Pastariso, Scharr)
1 1/2 cups diced cooked chicken
1 tablespoon of fresh lemon juice
2 tablespoons of dried parsley
* 2 teaspoons of garlic (for the extra boost to the immune system)
1. Heat oil in a large heavy saucepan over medium heat. Add the celery and onion. Cook 3-4 minutes until soft and slightly browned. Add the chicken broth, carrot, poultry seasoning, salt,white pepper,nutmeg and bay leaf. Bring to a boil, then reduce heat to low and cook covered 10-15 minutes.
2. Add the noodles and chicken. Simmer until chicken is heated through and noodles are done. Stir in the lemon juice. Serve immediately, garnish each serving with a sprinkle of parsley (optional).
Nutritional Information:
Calories 290
Fat 10g
Protein 24g
Carbohydrates 27g
Cholesterol 0mg
Sodium 944mg
Fiber 2g
Weight Watchers Points: 6
Chicken Noodle Soup
by Carol Fenster
1 teaspoon of canola oil
1/2 cup thinly sliced celery
1/2 cup of chopped onion
6 cups of gluten free low-sodium chicken broth (ie. Swanson Natural Goodness, Progressive)
1 small carrot thinly sliced
1/2 teaspoon poultry seasoning ( I didn't use this seasoning this time)
1/4 teaspoon table salt (we use sea salt)
1/4 teaspoon freshly ground white pepper (I use black pepper)
1/8 teaspoon nutmeg
1 bay leaf (didn't use that this time)
1 cup uncooked gluten-free noodles (or past shape of choice ie: Heartland's Finest Ingredients, Debole's, Pastariso, Scharr)
1 1/2 cups diced cooked chicken
1 tablespoon of fresh lemon juice
2 tablespoons of dried parsley
* 2 teaspoons of garlic (for the extra boost to the immune system)
1. Heat oil in a large heavy saucepan over medium heat. Add the celery and onion. Cook 3-4 minutes until soft and slightly browned. Add the chicken broth, carrot, poultry seasoning, salt,white pepper,nutmeg and bay leaf. Bring to a boil, then reduce heat to low and cook covered 10-15 minutes.
2. Add the noodles and chicken. Simmer until chicken is heated through and noodles are done. Stir in the lemon juice. Serve immediately, garnish each serving with a sprinkle of parsley (optional).
Nutritional Information:
Calories 290
Fat 10g
Protein 24g
Carbohydrates 27g
Cholesterol 0mg
Sodium 944mg
Fiber 2g
Weight Watchers Points: 6
Sunday, September 19, 2010
Crispy Corn-Chip Pie
This is another recipe that we tried today from Carol Fenster. I love her cookbook: Gluten Free Quick & Easy. The recipes have been fairly easy to follow for a new cook like myself, and the family usually have had positive reviews. This is one of them. I like this recipe because depending on how flavorful aka spicy you make your chili will determine how spice this recipe turns out.
Crispy Corn-Chip Pie
by Carol Fenster
1.2bag or 3 cups of gluten free corn chips divided (read the labels but the majority of corn chips are naturally gluten free. I used the store generic)
2 cups of Kelli's White Bean Chili (found on page 282 in her book) OR other chili of your choice. (I used her Southwestern Chili)
1 can (14.5 ounces) pinto beans, rinsed and drained.
1 teaspoon purchased gluten -free Mexican seasoning (McCormick, Spice Islands, Smoky Southwest - I didn't add this, because I didn't want it super spicy)
1 cup gluten-free Mexican salsa (Pace, Tostito)
1 cup Shredded sharp cheddar cheese (optional if you need it to be DF/use an alternative cheese)
1.Preheat the oven to 350F. Generously grease a 7x11 inch baking dish.
Place 1 1/2 cups of the corn chips in the bottom of the dish. Spread the chili over the corn chips.
3. Combine the pinto beans with the seasoning and spread on top of the chili. Pour the salsa over the chili. Sprinkle the cheddar cheese on top, then sprinkle the remaining 1 1/2 cups of corn chips on top.
4. Bake 20-25 minutes or until the casserole is bubbly. Serve immediately.
Nutritional Information
Calories 785
Fat 28g
Protein 39g
Carbohydrates 102g
Cholesterol 51mg
Sodium 1,320mg
Fiber 33g
Crispy Corn-Chip Pie
by Carol Fenster
1.2bag or 3 cups of gluten free corn chips divided (read the labels but the majority of corn chips are naturally gluten free. I used the store generic)
2 cups of Kelli's White Bean Chili (found on page 282 in her book) OR other chili of your choice. (I used her Southwestern Chili)
1 can (14.5 ounces) pinto beans, rinsed and drained.
1 teaspoon purchased gluten -free Mexican seasoning (McCormick, Spice Islands, Smoky Southwest - I didn't add this, because I didn't want it super spicy)
1 cup gluten-free Mexican salsa (Pace, Tostito)
1 cup Shredded sharp cheddar cheese (optional if you need it to be DF/use an alternative cheese)
1.Preheat the oven to 350F. Generously grease a 7x11 inch baking dish.
Place 1 1/2 cups of the corn chips in the bottom of the dish. Spread the chili over the corn chips.
3. Combine the pinto beans with the seasoning and spread on top of the chili. Pour the salsa over the chili. Sprinkle the cheddar cheese on top, then sprinkle the remaining 1 1/2 cups of corn chips on top.
4. Bake 20-25 minutes or until the casserole is bubbly. Serve immediately.
Nutritional Information
Calories 785
Fat 28g
Protein 39g
Carbohydrates 102g
Cholesterol 51mg
Sodium 1,320mg
Fiber 33g
Wednesday, September 15, 2010
Duh moment.
So as many of you know, I've been slowly replacing my personal products that are gluten containing products with gluten free. I've been so frustrated with my hand lotion thinking it doesn't matter. I'm not ingesting this stuff why does it matter? For the last 3 or 4 years my hands have been breaking out in blotches, then these blotches peel. Well it turns out that the gluten in my hand lotions and other products have been bothering my system. Well the last few nights I've been using a all natural hand lotion, couldn't figure out why the blotches were getting worse...you guessed it gluten. So I looked at the ingredients and guess what: Wheat germ was listed on the product. Can we say "Duh!" lol. Just goes to show that you have to read, read, read labels. Never take them for granted.
So far in regards to lotions and some other personal care products, the only brand that I've found that is entirely gluten free, after calling the company is Say Yes to Carrots product line. She said the entire line is gluten free. So the next time I'm at Target, I need to take that leap and purchase the lotion. It's just so expensive.
A few other products that are gluten free so far that I have found is: Burt's Bees Acne Solutions(great for tween/teens ) and the Deep Cleansing cream. Almay intense i-color and the Almay mascara is as well, or according to the company it is. Bare essentials face powder is as well.
God Bless
Carlena
So far in regards to lotions and some other personal care products, the only brand that I've found that is entirely gluten free, after calling the company is Say Yes to Carrots product line. She said the entire line is gluten free. So the next time I'm at Target, I need to take that leap and purchase the lotion. It's just so expensive.
A few other products that are gluten free so far that I have found is: Burt's Bees Acne Solutions(great for tween/teens ) and the Deep Cleansing cream. Almay intense i-color and the Almay mascara is as well, or according to the company it is. Bare essentials face powder is as well.
God Bless
Carlena
Hamburger Helper...
Today, my husband and 2 youngest boys, went and checked out the newest Super Walmart in our area. I know that some people have very strong feelings for or against the Walmart stores...but that is for another entry. =) As we were going down the aisles and checking out prices, imagine my surprise when I saw several of the items that we normally buy that are gluten free available at the Super Walmart.
Here are a few of those items: Hellman's Mayonnaise, Koop's brands are, Earth Balance butter (GF/DF/SF options) and Betty Crocker cake mixes, brownie and cookie mixes have gluten free items or are gluten free. (Which are still pretty expensive @ $3.78 a box) And then I saw some new items: Bisquick's GF mix ( just like regular Bisquick, but smaller) and 3 Hamburger Helper mixes. Tonight the family and I had the Beef fried rice mix. It's ONLY gluten free, it is NOT casein/dairy free, soy free, or egg free. So if you are having to have any of these extra diet restrictions this food is NOT for you guys. With that being said, it was good, coming from a box. lol.
Listen to me, coming from a box. =) Not to long ago, that's what I considered home cooking. I've come along way baby. If the other 2 types of hamburger helpers are anything like this one, they will be great to have on hand for those nights when you need something relatively quick or if you don't really want to think about it.
God Bless
Here are a few of those items: Hellman's Mayonnaise, Koop's brands are, Earth Balance butter (GF/DF/SF options) and Betty Crocker cake mixes, brownie and cookie mixes have gluten free items or are gluten free. (Which are still pretty expensive @ $3.78 a box) And then I saw some new items: Bisquick's GF mix ( just like regular Bisquick, but smaller) and 3 Hamburger Helper mixes. Tonight the family and I had the Beef fried rice mix. It's ONLY gluten free, it is NOT casein/dairy free, soy free, or egg free. So if you are having to have any of these extra diet restrictions this food is NOT for you guys. With that being said, it was good, coming from a box. lol.
Listen to me, coming from a box. =) Not to long ago, that's what I considered home cooking. I've come along way baby. If the other 2 types of hamburger helpers are anything like this one, they will be great to have on hand for those nights when you need something relatively quick or if you don't really want to think about it.
God Bless
Saturday, September 11, 2010
Crisp air.
It's my favorite season of the year: FALL! I love the cool air in the morning, I love smelling the start of wood stoves/fireplaces burning wood. There's just something magical about all the seasons, but nothing does it better then fall I think. When there starts getting that crispness in the air, I start thinking about stews, soups, and other comfort foods. This weekend I got a craving for Meatloaf, and Pumpkin pie. Not necessarily in that order, but I made them anyways. They turned out okay. I got mixed reviews on the meatloaf and my son Spencer has been chomping at the bit to get into the pumpkin pie (His absolute favorite)
Meat Loaf
by Carol Fenster
1lb of raw lean ground round
1/2 cup of GF bread crumbs, rice flakes, quinoa flakes or potato flakes
2 tablespoons of dried minced onion
1 tablespoon each Dijon mustard
1 tablespoon of GF Worcestershire sauce
1 large egg
1/2 teaspoon of dried basil
1/2 teaspoon of table salt
1/4 teaspoon black pepper
Half of glaze mixture (listed below)
Glaze:
1 can (8oz) of tomato sauce
1 tablespoon of packed light brown sugar
1 tablespoon of GF Worcestershire sauce
1/8 teaspoon of ground all spice
1. Preheat oven 350F. Generously grease 5 x 9 inch pan, an 8 inch square pan or standard 12 cup muffin 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 bag, a 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 1 hour. Let stand 10 minutes before serving. Bake the muffin-size meatloaf loaves for 30 minutes or until done. Let stand 5 minutes.
Meat Loaf
by Carol Fenster
1lb of raw lean ground round
1/2 cup of GF bread crumbs, rice flakes, quinoa flakes or potato flakes
2 tablespoons of dried minced onion
1 tablespoon each Dijon mustard
1 tablespoon of GF Worcestershire sauce
1 large egg
1/2 teaspoon of dried basil
1/2 teaspoon of table salt
1/4 teaspoon black pepper
Half of glaze mixture (listed below)
Glaze:
1 can (8oz) of tomato sauce
1 tablespoon of packed light brown sugar
1 tablespoon of GF Worcestershire sauce
1/8 teaspoon of ground all spice
1. Preheat oven 350F. Generously grease 5 x 9 inch pan, an 8 inch square pan or standard 12 cup muffin 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 bag, a 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 1 hour. Let stand 10 minutes before serving. Bake the muffin-size meatloaf loaves for 30 minutes or until done. Let stand 5 minutes.
Wednesday, September 1, 2010
The Dr. Oz. show
The word is starting to finally get out in regards to being gluten intolerant or having Celiac Disease. On today's show of Dr. Oz. He had Elisabeth Hasselbeck (Thanks to her book "The G free Diet") I discovered that I was gluten intolerant and was able to end 8 years of suffering for me and my family. The animation that he had showing how this affects your body, was great. It was neat to see and better understand how it does that.
Here's the link to that:
http://www.doctoroz.com/videos/celiac-disease-advantages-gluten-free-diet?hs317=billboard_1
Here's the link to that:
http://www.doctoroz.com/videos/celiac-disease-advantages-gluten-free-diet?hs317=billboard_1
Monday, August 2, 2010
Muffins
At the grocery store recently had a sale on blueberries, so I bought 2 pints, not realizing that I'd be the only one eating them. lol. So then I got the great idea of making blueberry muffins, of course GF. But I had to search a little bit and find one where I had all the ingredients on hand. Bob's Red Mill had a great basic plain muffin recipe. They turned out, but were a little dry. I'm not sure if I over stirred the ingredients or not. The very thing his recipe said not to do. So I'll try it again, and we'll see what happens. I love his products by the way.
Ingredients:
1-1/4 cups of GF All Purpose Baking Flour
1/4 cup Sugar
2 TB Vegetable Shortening (I used Crisco)
2 eggs
1/4 Sea Salt
1/4 cup Milk (I made it with cow's milk - will try a sub)
1/4 tsp of Vanilla
2tsp Baking Powder
1 cup of Blueberries
Directions:
Preheat oven to 350 degrees. Lightly spray muffin in with nonstick vegetable spray, set aside.
Cream together sugar, and shortening; beat eggs. Mix together flour, salt and baking powder. Add flour mixture to egg mixture alternately with the milk. DON'T over mix. Stir in Vanilla. Fold in blueberries.
Pour into prepared muffin tins (I used liners). Bake approximately 20 minutes or until done. Makes 12 muffins
Enjoy!
God Bless
Carlena
Ingredients:
1-1/4 cups of GF All Purpose Baking Flour
1/4 cup Sugar
2 TB Vegetable Shortening (I used Crisco)
2 eggs
1/4 Sea Salt
1/4 cup Milk (I made it with cow's milk - will try a sub)
1/4 tsp of Vanilla
2tsp Baking Powder
1 cup of Blueberries
Directions:
Preheat oven to 350 degrees. Lightly spray muffin in with nonstick vegetable spray, set aside.
Cream together sugar, and shortening; beat eggs. Mix together flour, salt and baking powder. Add flour mixture to egg mixture alternately with the milk. DON'T over mix. Stir in Vanilla. Fold in blueberries.
Pour into prepared muffin tins (I used liners). Bake approximately 20 minutes or until done. Makes 12 muffins
Enjoy!
God Bless
Carlena
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