Another recipe from my other blog, it was inspired by a recipe on Stephanie's website, although I've changed it a bit (note: this is technically not grain free because there's cornstarch in Lipton Onion Soup Mix, and it also contains some soy):
Ingredients:
3-5 lb beef roast (or pork roast or stew chunks)
1 package Lipton Onion Soup Mix (yes, it's gluten free!)
3 T gluten-free soy sauce
2/3 of a bag of fresh cranberries
1/2 - 1 C orange juice
1/4 - 1/2 C agave nectar
Directions:
First make a cranberry sauce using the fresh cranberries, orange juice and agave nectar. Put washed cranberries into a medium saucepan; add orange juice until the level of the juice is about 1/2 inch below the level of the cranberries...you don't want so much juice that it's covering the berries. Add agave nectar; start with 1/4 C and add a bit more if it's not sweet enough (or add a tiny bit of stevia). Place pan on stove over medium high heat and bring to a boil, then reduce heat. You want it to be higher than a simmer but not a fast boil. Stir often. The cranberries will begin to pop; after most are popped removed from heat.
I have a large (7 qt) Crockpot, and the roast I used was about 4 1/2 lbs, and SOLIDLY frozen. You don't have to use frozen but it works just fine if you do (add a little more time or cook on "High"). Put roast in Crockpot then sprinkle the onion soup mix and soy sauce over. Pour the cranberry-orange-agave sauce over the top. Do not add water. Cover and cook on low for 7-9 hours, or on high for 5-6. If you are cooking on high, you may want to break apart the meat into smaller chunks an hour or so before serving so that the juice penetrates more deeply into the meat.
We ate it over mashed potatoes with a green salad, per Stephanie's suggestion. What a fabulous meal for a cold night!!
Showing posts with label beef. Show all posts
Showing posts with label beef. Show all posts
Monday, January 25, 2010
Monday, August 10, 2009
The Perfect Meatloaf
This recipe probably came from a magazine....the title of this post, "The Perfect Meatloaf", was the name of the original recipe (wherever it was that I found it). "Perfect" may be a little bit of an exaggeration but it is a good recipe!
I've had it for many years and have made it many dozens of times. I've made a few changes to the recipe to make it "mine", but if anyone recognizes it and knows where the original came from, let me know so I can give credit where credit is due! :)
Note: I usually omit the ground veal and just use 1 1/2 lbs of ground chuck and 1/2 lb ground pork.
Ingredients:
Glaze:
1/2 cup gluten-free ketchup (Heinz is gf)
4 T. brown sugar
4 tsp vinegar (I usually use either cider or white)
Meatloaf:
2 tsp vegetable oil
1 med. onion, diced
2-3 garlic cloves, minced
2 large eggs
1/2 tsp. dried thyme
1 tsp. salt
1/2 tsp. freshly ground black pepper
2 tsp. Dijon mustard
2 tsp gluten free Worcestershire sauce (Lea & Perrins is gf in USA, but not in Canada!)
1/4 tsp gf hot sauce
1/2 cup milk (can use rice milk, almond milk, soy milk, whatever)
1 lb ground chuck
1/2 lb ground pork
1/2 lb ground veal
2/3 cup gf cracker or bread crumbs (I have used Glutino crackers, crushed, or my own homemade gluten free bread, finely crumbled)
1/3 cup finely minced fresh parsley
Directions:
Preheat oven to 350 degrees.
Glaze: Mix all ingredients in a small bowl and set aside.
Meatloaf: Heat oil in skillet, add onion and saute until almost soft (5 min), then add garlic and saute another minute or so. Set skillet aside to cool.
Mix eggs with salt, pepper, thyme, mustard, hot sauce, Worcestershire sauce, and milk. Add to meat in large bowl along with cracker or bread crumbs, minced parsley, and onion/garlic mixture. Mix with fork until well blended and mixture doesn't stick to the bowl. Add a little more milk if it sticks.
With wet hands pat into approximately 9" by 5" loaf shape, place in foil-line baking pan for easy clean-up. Brush with 1/2 the glaze and bake until top is crisp, about an hour. Remove from oven and allow to sit for at least 20 minutes before serving. Serve with remaining glaze.
NOTE: This recipe is casein free if you use non-dairy milk (such as rice or soy) and if the bread or cracker crumbs are casein free. We frequently use Pamela's Amazing Wheat-Free Bread Mix, which is casein free.
Edit (10/20/09): for a grain free version, use grain free bread crumbs. For example, smash up almond or coconut flour biscuits to make the crumbs. You can also substitute 2 T agave nectar for the 4 T brown sugar in the glaze (a little healthier).
I've had it for many years and have made it many dozens of times. I've made a few changes to the recipe to make it "mine", but if anyone recognizes it and knows where the original came from, let me know so I can give credit where credit is due! :)
Note: I usually omit the ground veal and just use 1 1/2 lbs of ground chuck and 1/2 lb ground pork.
Ingredients:
Glaze:
1/2 cup gluten-free ketchup (Heinz is gf)
4 T. brown sugar
4 tsp vinegar (I usually use either cider or white)
Meatloaf:
2 tsp vegetable oil
1 med. onion, diced
2-3 garlic cloves, minced
2 large eggs
1/2 tsp. dried thyme
1 tsp. salt
1/2 tsp. freshly ground black pepper
2 tsp. Dijon mustard
2 tsp gluten free Worcestershire sauce (Lea & Perrins is gf in USA, but not in Canada!)
1/4 tsp gf hot sauce
1/2 cup milk (can use rice milk, almond milk, soy milk, whatever)
1 lb ground chuck
1/2 lb ground pork
1/2 lb ground veal
2/3 cup gf cracker or bread crumbs (I have used Glutino crackers, crushed, or my own homemade gluten free bread, finely crumbled)
1/3 cup finely minced fresh parsley
Directions:
Preheat oven to 350 degrees.
Glaze: Mix all ingredients in a small bowl and set aside.
Meatloaf: Heat oil in skillet, add onion and saute until almost soft (5 min), then add garlic and saute another minute or so. Set skillet aside to cool.
Mix eggs with salt, pepper, thyme, mustard, hot sauce, Worcestershire sauce, and milk. Add to meat in large bowl along with cracker or bread crumbs, minced parsley, and onion/garlic mixture. Mix with fork until well blended and mixture doesn't stick to the bowl. Add a little more milk if it sticks.
With wet hands pat into approximately 9" by 5" loaf shape, place in foil-line baking pan for easy clean-up. Brush with 1/2 the glaze and bake until top is crisp, about an hour. Remove from oven and allow to sit for at least 20 minutes before serving. Serve with remaining glaze.
NOTE: This recipe is casein free if you use non-dairy milk (such as rice or soy) and if the bread or cracker crumbs are casein free. We frequently use Pamela's Amazing Wheat-Free Bread Mix, which is casein free.
Edit (10/20/09): for a grain free version, use grain free bread crumbs. For example, smash up almond or coconut flour biscuits to make the crumbs. You can also substitute 2 T agave nectar for the 4 T brown sugar in the glaze (a little healthier).
Monday, August 3, 2009
Beef Stroganoff
I found this recipe on RecipeZaar and altered it slightly to be gluten free. I should mention that Lea and Perrins Worcestershire Sauce is gluten free in the United States, but (oddly enough) is NOT gluten free in Canada!
You can cook it on the stove in the traditional manner, or use the Crockpot. Instructions for both methods are included.
Ingredients:
1 1/2 lbs stew meat (tenderized works best)
1 onion, chopped
3 tablespoons butter
1/2 pound sliced mushrooms
1 can condensed cream of mushroom soup (or gluten free substitute)
1 container sour cream, divided
white wine (as needed for taste)
Worcestershire sauce (as needed for taste)
2 teaspoons garlic powder
1 teaspoon pepper
milk (if needed)
sweet rice flour (if needed)
cooked gluten-free egg noodles
Directions (stove top):
Heat butter in large skillet. Add stew meat, cook on medium heat until browned, stirring often. Remove meat from skillet and set aside. Add onion and saute in the butter until almost soft, a few minutes. Add mushrooms, and cook until onion is soft but not browned and mushrooms are slightly wilted.
Put meat back into pan, add cream of mushroom soup, wine, worcestershire sauce, garlic and pepper. Stir constantly until soup thins out. Decrease heat to low, cover and simmer.
This can simmer anywhere from 1 to 4 hrs depending on the texture of the beef; you want it to be tender. Towards the end of the cooking time, you can add sweet rice flour to thicken it or milk to thin it out as needed. When almost done add half of the tub of sour cream.
Serve over cooked egg noodles (or rice or mashed potatoes) with the remainder of the sour cream as a topping.
Directions (Crockpot):
Add meat, chopped onion, sliced mushrooms, cream of mushroom soup (or gluten free substitute), wine, worcestershire sauce, garlic and pepper to the Crockpot. Stir well.
Cook for approximately 8 - 10 hours on Low, or 5 - 6 hours on High. You can add sweet rice flour (or cornstarch dissolved in a little milk or water) to thicken it or milk to thin it out as needed. At the end of the cooking time, turn off the Crockpot and allow to cool to the point where the stroganoff is barely simmering, then add half of the tub of sour cream.
Serve over cooked gluten free egg noodles (or rice or mashed potatoes) with the remainder of the sour cream as a topping.
You can cook it on the stove in the traditional manner, or use the Crockpot. Instructions for both methods are included.
Ingredients:
1 1/2 lbs stew meat (tenderized works best)
1 onion, chopped
3 tablespoons butter
1/2 pound sliced mushrooms
1 can condensed cream of mushroom soup (or gluten free substitute)
1 container sour cream, divided
white wine (as needed for taste)
Worcestershire sauce (as needed for taste)
2 teaspoons garlic powder
1 teaspoon pepper
milk (if needed)
sweet rice flour (if needed)
cooked gluten-free egg noodles
Directions (stove top):
Heat butter in large skillet. Add stew meat, cook on medium heat until browned, stirring often. Remove meat from skillet and set aside. Add onion and saute in the butter until almost soft, a few minutes. Add mushrooms, and cook until onion is soft but not browned and mushrooms are slightly wilted.
Put meat back into pan, add cream of mushroom soup, wine, worcestershire sauce, garlic and pepper. Stir constantly until soup thins out. Decrease heat to low, cover and simmer.
This can simmer anywhere from 1 to 4 hrs depending on the texture of the beef; you want it to be tender. Towards the end of the cooking time, you can add sweet rice flour to thicken it or milk to thin it out as needed. When almost done add half of the tub of sour cream.
Serve over cooked egg noodles (or rice or mashed potatoes) with the remainder of the sour cream as a topping.
Directions (Crockpot):
Add meat, chopped onion, sliced mushrooms, cream of mushroom soup (or gluten free substitute), wine, worcestershire sauce, garlic and pepper to the Crockpot. Stir well.
Cook for approximately 8 - 10 hours on Low, or 5 - 6 hours on High. You can add sweet rice flour (or cornstarch dissolved in a little milk or water) to thicken it or milk to thin it out as needed. At the end of the cooking time, turn off the Crockpot and allow to cool to the point where the stroganoff is barely simmering, then add half of the tub of sour cream.
Serve over cooked gluten free egg noodles (or rice or mashed potatoes) with the remainder of the sour cream as a topping.
Tuesday, June 9, 2009
Gluten Free Meatball Subs
Ingredients:
1 lb ground beef
1/3 C gluten free bread crumbs
1/3 C grated Parmesan
Salt and freshly ground black pepper
2 eggs
1/3 C chopped parsley
2 T milk
Olive oil
Your favorite marinara sauce
Sliced mozzerella or provolone cheese
Gluten free sandwich rolls
Directions:
Beat eggs until frothy, add bread crumbs, Parmesan, salt and pepper, parsley, and milk and mix well. Add beef, and mix together gently; don't overwork the meat. Roll into bite-sized meatballs. Heat oil in a large skillet; add meatballs in small batches and allow to cook for approximately 3 minutes before moving or turning over. Turn over and cook for another 3 minutes. Continue cooking until all sides are golden brown.
Heat the marinara sauce. Slice and warm the sandwich rolls; fill with meatballs. Spoon an appropriate amount of sauce over the meatballs and cover with a slice of cheese. Enjoy!
1 lb ground beef
1/3 C gluten free bread crumbs
1/3 C grated Parmesan
Salt and freshly ground black pepper
2 eggs
1/3 C chopped parsley
2 T milk
Olive oil
Your favorite marinara sauce
Sliced mozzerella or provolone cheese
Gluten free sandwich rolls
Directions:
Beat eggs until frothy, add bread crumbs, Parmesan, salt and pepper, parsley, and milk and mix well. Add beef, and mix together gently; don't overwork the meat. Roll into bite-sized meatballs. Heat oil in a large skillet; add meatballs in small batches and allow to cook for approximately 3 minutes before moving or turning over. Turn over and cook for another 3 minutes. Continue cooking until all sides are golden brown.
Heat the marinara sauce. Slice and warm the sandwich rolls; fill with meatballs. Spoon an appropriate amount of sauce over the meatballs and cover with a slice of cheese. Enjoy!
Monday, May 25, 2009
Crockpot Beef Stew
Based on a recipe from the Sunset Crockery Cookbook, altered to be gluten free:
Ingredients:
1 onion, chopped
2 C baby carrots
1 lb baby red potatoes, scrubbed and quartered
1 lb mushrooms, sliced
2 - 3 lbs stew beef or beef round, cubed
1/4 C sweet rice flour
2 tsp thyme
1 (14 oz) can diced tomatoes
1/4 C red wine or beef broth
1 pkg frozen peas (about 10 oz)
salt and pepper
Directions:
Place vegetables into Crockpot; coat beef cubes with sweet rice flour, add to Crockpot and sprinkle with thyme. Add tomatoes and wine or broth. Cover and cook 8 - 10 hours on Low. Skim off any fat and stir in frozen peas. Turn heat to High, cook until peas are heated through (15 minutes or so). Adjust seasonings and add salt and pepper to taste.
Ingredients:
1 onion, chopped
2 C baby carrots
1 lb baby red potatoes, scrubbed and quartered
1 lb mushrooms, sliced
2 - 3 lbs stew beef or beef round, cubed
1/4 C sweet rice flour
2 tsp thyme
1 (14 oz) can diced tomatoes
1/4 C red wine or beef broth
1 pkg frozen peas (about 10 oz)
salt and pepper
Directions:
Place vegetables into Crockpot; coat beef cubes with sweet rice flour, add to Crockpot and sprinkle with thyme. Add tomatoes and wine or broth. Cover and cook 8 - 10 hours on Low. Skim off any fat and stir in frozen peas. Turn heat to High, cook until peas are heated through (15 minutes or so). Adjust seasonings and add salt and pepper to taste.
Tuesday, May 19, 2009
Gluten Free Beef and Cheese Enchiladas
Ingredients:
For the enchilada sauce:
2 T butter
2 T sweet rice flour
2 - 2 1/2 T red chili powder
2 - 3 dashes cayenne pepper (to taste)
1 T cumin
1 T garlic powder
2 T dried onion flakes
6 ounces tomato paste
2 - 3 cups water and/or chicken stock
salt and pepper
For the enchiladas:
corn tortillas
olive oil
3 cups roast beef or canned cooked beef, cut in bite-sized chunks
4 cloves garlic, minced
1/2 - 1 teaspoon cumin, to taste
1/2 teaspoon or chili powder
salt and ground pepper, to taste
4 C Cheddar or Jack cheese, shredded
Directions:
Pre-heat oven to 350 degrees F. Lightly oil a or 9 x 13" baking dish.
First make the sauce. Melt butter in a saucepan; add the rice flour and whisk smooth. Mix in the spices and tomato paste; then add the liquid, whisking constantly. Heat just until the sauce begins to simmer; feel free to taste and adjust seasonings to your own liking! Remove from heat after it thickens.
Make the filling by combining the beef, garlic, cumin, chili powder, salt, and pepper in a bowl. Toss well to coat. Add about 3/4 of the shredded cheese to the filling and mix well. Set aside the remaining cheese for the topping.
Pour about 3/4 cup of the enchilada sauce into the bottom of the baking dish.
Soften the tortillas by briefly frying them in oil in a small skillet (if the oil is hot, you only need a couple of seconds per side!).
Place a tortilla in the pan, on top of the sauce, spoon in the beef and cheese filling, and roll the tortilla up. Continue until the pan is full and/or the filling is used up, whichever comes first.
Pour the remaining enchilada sauce all over the top. Sprinkle the remaining shredded cheese on top. Bake in the pre-heated oven for about 30 minutes, or until the enchiladas are bubbling around the edges and heated all the way through.
For the enchilada sauce:
2 T butter
2 T sweet rice flour
2 - 2 1/2 T red chili powder
2 - 3 dashes cayenne pepper (to taste)
1 T cumin
1 T garlic powder
2 T dried onion flakes
6 ounces tomato paste
2 - 3 cups water and/or chicken stock
salt and pepper
For the enchiladas:
corn tortillas
olive oil
3 cups roast beef or canned cooked beef, cut in bite-sized chunks
4 cloves garlic, minced
1/2 - 1 teaspoon cumin, to taste
1/2 teaspoon or chili powder
salt and ground pepper, to taste
4 C Cheddar or Jack cheese, shredded
Directions:
Pre-heat oven to 350 degrees F. Lightly oil a or 9 x 13" baking dish.
First make the sauce. Melt butter in a saucepan; add the rice flour and whisk smooth. Mix in the spices and tomato paste; then add the liquid, whisking constantly. Heat just until the sauce begins to simmer; feel free to taste and adjust seasonings to your own liking! Remove from heat after it thickens.
Make the filling by combining the beef, garlic, cumin, chili powder, salt, and pepper in a bowl. Toss well to coat. Add about 3/4 of the shredded cheese to the filling and mix well. Set aside the remaining cheese for the topping.
Pour about 3/4 cup of the enchilada sauce into the bottom of the baking dish.
Soften the tortillas by briefly frying them in oil in a small skillet (if the oil is hot, you only need a couple of seconds per side!).
Place a tortilla in the pan, on top of the sauce, spoon in the beef and cheese filling, and roll the tortilla up. Continue until the pan is full and/or the filling is used up, whichever comes first.
Pour the remaining enchilada sauce all over the top. Sprinkle the remaining shredded cheese on top. Bake in the pre-heated oven for about 30 minutes, or until the enchiladas are bubbling around the edges and heated all the way through.
Sunday, May 3, 2009
Beef Adobo Salpicao
I found this recipe in a Sunset magazine (Oct 2008); the author is a Philippino-American chef in San Francisco named Tim Luym:
Ingredients:
1 C thinly sliced shallots (4 - 6 large)
1/4 C each canola oil and olive oil
1 1/2 lbs top sirloin steak, cut into 3/4 inch cubes
3 large garlic cloves, minced
1 bay leaf
1/4 tsp freshly ground black pepper
2 T gluten free soy sauce or Tamari sauce
2 T coconut vinegar or 4 tsp cider vinegar (coconut vinegar may be found in Asian grocery stores)
Directions:
In a large skillet over med heat, saute shallots in oils, stirring often, until deep golden brown (7 - 8 minutes). With a slotted spoon, transfer shallots to paper towels to drain. Discard all of the oil except for 2 T.
Increase heat to high. Add diced beef to pan and cook until brown on one side (1 - 2 minutes). Stir in garlic and bay leaf. Turn meat; when second side is brown, stir in pepper, soy sauce, and vinegar. Boil until reduced by half, 1 - 2 minutes. Spoon meat into bowls and top with shallots.
Ingredients:
1 C thinly sliced shallots (4 - 6 large)
1/4 C each canola oil and olive oil
1 1/2 lbs top sirloin steak, cut into 3/4 inch cubes
3 large garlic cloves, minced
1 bay leaf
1/4 tsp freshly ground black pepper
2 T gluten free soy sauce or Tamari sauce
2 T coconut vinegar or 4 tsp cider vinegar (coconut vinegar may be found in Asian grocery stores)
Directions:
In a large skillet over med heat, saute shallots in oils, stirring often, until deep golden brown (7 - 8 minutes). With a slotted spoon, transfer shallots to paper towels to drain. Discard all of the oil except for 2 T.
Increase heat to high. Add diced beef to pan and cook until brown on one side (1 - 2 minutes). Stir in garlic and bay leaf. Turn meat; when second side is brown, stir in pepper, soy sauce, and vinegar. Boil until reduced by half, 1 - 2 minutes. Spoon meat into bowls and top with shallots.
Sunday, April 26, 2009
Vietnamese "Meatballs"
I was taught this recipe many years ago by a Vietnamese friend; I call them Vietnamese Meatballs because I can't remember the Vietnamese name, LOL!
Ingredients:
Filling:
1 lb ground beef
1 cup finely grated jicama
1-2 cloves minced garlic
3-4 green onions, finely chopped
1 egg
salt & pepper
Wrapper:
1 package Vietnamese rice paper (find in Asian grocery store - NOTE: this recipe assumes that you have the large sheets of rice paper, which are circular and at least 12 inches in diameter)
Dipping Sauce:
1 cup gf soy sauce or tamari sauce
2-3 Tbsp lemon juice
2 cloves minced garlic
2-3 Tbsp sugar (add more to taste)
Large well-washed leaves of romaine lettuce, torn in half with center removed.
Vegetable oil
Directions:
Mix together all ingredients in filling, make small meatballs 1 - 1.5 inches in diameter. Cut the rice paper into fourths, and wet with water front and back (only do a few pieces at a time!). You have to lay the pieces of rice paper out separately on a hard flat surface so that they won't stick to while they soften (a few minutes).
Wrap meatballs in softened rice paper and fry (medium-high heat) in oil until deep golden brown on both sides. Meatballs should be small enough to cook through in a few minutes on each side, to avoid burning rice paper, and oil should be at least 1.5 - 2 inches deep in the pan (a deep fryer would work well, too). Fry only a few pieces at a time, to minimize risk of sticking together. Drain well on paper towels. Serve warm; to eat, wrap each meatball in a narrow strip of romaine lettuce and dip in sauce.
Ingredients:
Filling:
1 lb ground beef
1 cup finely grated jicama
1-2 cloves minced garlic
3-4 green onions, finely chopped
1 egg
salt & pepper
Wrapper:
1 package Vietnamese rice paper (find in Asian grocery store - NOTE: this recipe assumes that you have the large sheets of rice paper, which are circular and at least 12 inches in diameter)
Dipping Sauce:
1 cup gf soy sauce or tamari sauce
2-3 Tbsp lemon juice
2 cloves minced garlic
2-3 Tbsp sugar (add more to taste)
Large well-washed leaves of romaine lettuce, torn in half with center removed.
Vegetable oil
Directions:
Mix together all ingredients in filling, make small meatballs 1 - 1.5 inches in diameter. Cut the rice paper into fourths, and wet with water front and back (only do a few pieces at a time!). You have to lay the pieces of rice paper out separately on a hard flat surface so that they won't stick to while they soften (a few minutes).
Wrap meatballs in softened rice paper and fry (medium-high heat) in oil until deep golden brown on both sides. Meatballs should be small enough to cook through in a few minutes on each side, to avoid burning rice paper, and oil should be at least 1.5 - 2 inches deep in the pan (a deep fryer would work well, too). Fry only a few pieces at a time, to minimize risk of sticking together. Drain well on paper towels. Serve warm; to eat, wrap each meatball in a narrow strip of romaine lettuce and dip in sauce.
Tuesday, April 7, 2009
Sandra's "Juicy Lucy" Cheeseburger
This is another great idea from Sandra, who saw this burger featured on a TV show and promptly made her own version:
Ingredients:
1 - 1 1/2 lb ground beef (no leaner than 80%)
salt
onion flakes
garlic powder
black pepper
4 slices American cheese (NOT cheddar, it has to be American or you won't have the melty delicious gooey mess - note: I've used Swiss, too, which was really good!)
4 gluten free buns
Your favorite condiments and toppings
Directions:
In a big bowl, combine the beef, salt, garlic, black pepper and onion flakes. (NOTE: instead of the seasonings listed I used 2/3 package of Lipton Onion Soup mix with the ground beef.) Divide into equal 8 portions. Shape each portion into a thin hamburger patty.
Take each slice of cheese and cut into four pieces, stack all four slices in the middle of each of four of the patties. Top with another thin patty and crimp the edges tightly to seal. Cook 3 to 4 minutes on the first side. You'll notice that burger will puff up, that's fine.
Turn the burger over and then gently poke the top with a toothpick or wooden skewer, so the steam can escape.
Cook another 3 to 4 minutes. Serve on a gluten free bun with your favorite condiments.
Ingredients:
1 - 1 1/2 lb ground beef (no leaner than 80%)
salt
onion flakes
garlic powder
black pepper
4 slices American cheese (NOT cheddar, it has to be American or you won't have the melty delicious gooey mess - note: I've used Swiss, too, which was really good!)
4 gluten free buns
Your favorite condiments and toppings
Directions:
In a big bowl, combine the beef, salt, garlic, black pepper and onion flakes. (NOTE: instead of the seasonings listed I used 2/3 package of Lipton Onion Soup mix with the ground beef.) Divide into equal 8 portions. Shape each portion into a thin hamburger patty.
Take each slice of cheese and cut into four pieces, stack all four slices in the middle of each of four of the patties. Top with another thin patty and crimp the edges tightly to seal. Cook 3 to 4 minutes on the first side. You'll notice that burger will puff up, that's fine.
Turn the burger over and then gently poke the top with a toothpick or wooden skewer, so the steam can escape.
Cook another 3 to 4 minutes. Serve on a gluten free bun with your favorite condiments.
Sunday, March 29, 2009
Crockpot Chile Verde
This is a very flavorful dish from Stephanie, the Crockpot Lady. We've eaten the leftovers served over mashed potatoes, in burritos, over rice....it tastes wonderful any way you eat it.
Ingredients:
4 pound chuck roast, or pork shoulder/butt
1 green bell pepper, seeded and diced
1 small onion, diced
1 (4 ounce) can diced chilis, mild
3 medium tomatoes, diced
10 tomatillos, diced (peel off the outer wrapper, if they have one)
4 cloves garlic, minced
2 teaspoons kosher salt
2 teaspoons cumin
2 teaspoons sage
1 Tablespoon oregano
1/2 teaspoon red pepper flakes (or more, to taste)
1/4 cup chopped cilantro leaves
Directions:
Trim any visible fat from the meat, and place in the Crockpot. Add diced bell pepper and onion. If tomatillos have the leafy-outer skin left on them, take the skin and stem off, and dice finely. Pour in the diced chilis and diced tomatoes. Add spices. Stir a bit to get the spices down the sides of the meat. Add chopped cilantro to the top.
Cover and cook on low for 8-10 hours, or on high for 6, or until meat shreds easily with a fork.
Serve with rice, corn tortillas, refried beans, shredded cheese, and a dollop of sour cream. Yum!!
Ingredients:
4 pound chuck roast, or pork shoulder/butt
1 green bell pepper, seeded and diced
1 small onion, diced
1 (4 ounce) can diced chilis, mild
3 medium tomatoes, diced
10 tomatillos, diced (peel off the outer wrapper, if they have one)
4 cloves garlic, minced
2 teaspoons kosher salt
2 teaspoons cumin
2 teaspoons sage
1 Tablespoon oregano
1/2 teaspoon red pepper flakes (or more, to taste)
1/4 cup chopped cilantro leaves
Directions:
Trim any visible fat from the meat, and place in the Crockpot. Add diced bell pepper and onion. If tomatillos have the leafy-outer skin left on them, take the skin and stem off, and dice finely. Pour in the diced chilis and diced tomatoes. Add spices. Stir a bit to get the spices down the sides of the meat. Add chopped cilantro to the top.
Cover and cook on low for 8-10 hours, or on high for 6, or until meat shreds easily with a fork.
Serve with rice, corn tortillas, refried beans, shredded cheese, and a dollop of sour cream. Yum!!
Saturday, March 14, 2009
Classic Pot Roast
Based on a recipe from Elise:
Ingredients:
4-5 lb beef roast (typically tougher cuts like chuck or shoulder)
2 T olive oil
salt and pepper to taste
1 tsp oregano
1 tsp dried parsley
1/2 tsp basil
Bay leaf
1 large onion, diced
4 or 5 large carrots, peeled and cut in large chunks
(or you can use several baby carrots)
Several large mushrooms cut in thick slices
4 cloves of garlic, minced
1/2 - 3/4 C of red wine
Directions:
In a large dutch oven or other covered pot, heat olive oil on medium high heat. Sprinkle the seasonings on all sides of the roast and rub in. Brown the roast in the hot oil in pot on all sides, several minutes on each side. Never move the roast around while a side is browning, or it won't brown well. When the roast is thoroughly browned, take it out of the pan temporarily and put garlic and chopped onion to the bottom of the pan. Let the roast sit on top of the onions.
Add the red wine and bay leaf. Cover. Bring to simmer and then adjust the heat down to the lowest heat possible to maintain a very gentle simmer if you're cooking it on the stovetop. Or you can cook the pot roast in a 225°F oven, once you have browned it, and brought the liquid to a simmer (make sure to use an oven proof pot such a dutch oven).
Ingredients:
4-5 lb beef roast (typically tougher cuts like chuck or shoulder)
2 T olive oil
salt and pepper to taste
1 tsp oregano
1 tsp dried parsley
1/2 tsp basil
Bay leaf
1 large onion, diced
4 or 5 large carrots, peeled and cut in large chunks
(or you can use several baby carrots)
Several large mushrooms cut in thick slices
4 cloves of garlic, minced
1/2 - 3/4 C of red wine
Directions:
In a large dutch oven or other covered pot, heat olive oil on medium high heat. Sprinkle the seasonings on all sides of the roast and rub in. Brown the roast in the hot oil in pot on all sides, several minutes on each side. Never move the roast around while a side is browning, or it won't brown well. When the roast is thoroughly browned, take it out of the pan temporarily and put garlic and chopped onion to the bottom of the pan. Let the roast sit on top of the onions.
Add the red wine and bay leaf. Cover. Bring to simmer and then adjust the heat down to the lowest heat possible to maintain a very gentle simmer if you're cooking it on the stovetop. Or you can cook the pot roast in a 225°F oven, once you have browned it, and brought the liquid to a simmer (make sure to use an oven proof pot such a dutch oven).
Cook for 4 - 4 1/2 hours, until meat is tender. Near the end of the cooking, add the carrots; add the mushrooms 10 minutes later and cook about 5 - 10 more minutes.
NOTE: check the amount of liquid remaining after about 3 1/2 hours, before adding the carrots. If the pot roast is too dry, add a bit more wine or even beef broth (perhaps a cup of liquid).
Remove the meat and vegetables to a serving plate; depending on how much liquid is left, add a little bit (couple of tablespoons) of cornstarch mixed with a small amount of water to the liquid in the pot and cook over medium heat until slightly thickened. Good over the roast and over mashed potatoes!
Monday, February 16, 2009
Boeuf Bourguignon in the Crockpot
I found this recipe on this website. I love beef stew, and this is just a variation on the theme.
Ingredients
1 1/2 cups dry red wine
3 T extra virgin olive oil
2 T minced onion flakes
1 tsp thyme
1 T parsley flakes
1 bay leaf
1/2 tsp pepper
4 pounds Stew beef; 1" cubes
1/3 cup white rice flour, superfine
1 tsp Salt
8 slices bacon; diced
2 large onions, chopped
2 garlic cloves; minced
1 pound mushrooms; quartered
Directions
Thoroughly combine first 7 ingredients; add beef and marinate at least 3 hours at room temperature, or overnight in refrigerator. Drain meat reserving 1 cup of marinade. Place meat in removable Crockpot liner; sprinkle with rice flour and salt and toss to coat meat. Fry bacon; fry onions in bacon fat until slightly brown, add garlic and fry for 30 seconds; remove onions, garlic and bacon with slotted spoon and add to meat in liner. Saute mushrooms in remaining bacon fat (add butter or olive oil if needed...avoid butter if you are casein free). Remove mushrooms with slotted spoon and add to meat-onion mixture. Pour reserved 1 cup of marinade over all. Place liner in base. Cover and cook on low 8-10 hours, or high 4-5 hours.
Ingredients
1 1/2 cups dry red wine
3 T extra virgin olive oil
2 T minced onion flakes
1 tsp thyme
1 T parsley flakes
1 bay leaf
1/2 tsp pepper
4 pounds Stew beef; 1" cubes
1/3 cup white rice flour, superfine
1 tsp Salt
8 slices bacon; diced
2 large onions, chopped
2 garlic cloves; minced
1 pound mushrooms; quartered
Directions
Thoroughly combine first 7 ingredients; add beef and marinate at least 3 hours at room temperature, or overnight in refrigerator. Drain meat reserving 1 cup of marinade. Place meat in removable Crockpot liner; sprinkle with rice flour and salt and toss to coat meat. Fry bacon; fry onions in bacon fat until slightly brown, add garlic and fry for 30 seconds; remove onions, garlic and bacon with slotted spoon and add to meat in liner. Saute mushrooms in remaining bacon fat (add butter or olive oil if needed...avoid butter if you are casein free). Remove mushrooms with slotted spoon and add to meat-onion mixture. Pour reserved 1 cup of marinade over all. Place liner in base. Cover and cook on low 8-10 hours, or high 4-5 hours.
Sunday, February 15, 2009
Crockpot version of Obama's Chili
This is my variation on Stephanie's Crockpot version of the Obama family's chili. It's quite mild, which I like, because I can get my toddlers to eat it. It's very tasty as it is but if you want a traditional chili with a real kick you'll have to add a lot more hot stuff!
Here's a picture of the Crockpot loaded up ready to go...look at those colors (before cooking)!:
Ingredients
1 can kidney beans
2 lbs lean ground meat
1 green bell pepper, chopped
1 large onion, chopped
5-6 medium tomatoes, chopped (include seeds and all)
4 chopped cloves of garlic
1 1/2 tsp cumin
1 1/2 tsp oregano
1 1/2 tsp basil
1 1/2 tsp turmeric
2 - 3 tsp chili powder
1 1/2 tsp salt
3 T red wine vinegar
Cooked white rice, if desired
Directions
You'll need a 5-6 qt Crockpot for the chili.
I increased all of the spices from Stephanie's recipe, because I doubled the amount of ground meat (we like more meat than beans). As I mentioned before, if you like your chili hot and spicy, you'll need to add a lot more spices.
First, brown the meat on the stove top, and drain well. Stephanie says that if you use very lean meat like ground chicken you can just crumble it in raw.
Chop up the tomatoes, garlic, onion, and bell pepper. Add to the crockpot. Open the can of beans, and pour them in undrained. Add the meat. Stir in all of the spices and the red wine vinegar. Cover the crockpot and cook on low for 7-9 hours, or on high for 4-5. I cooked our chili on high for 3 hours and then on low for 3 more hours.
UPDATE: lately I've been adding 1/4 C cornstarch dissolved in 1/4 C water to the chili at the end of the cooking time. Be sure to stir well if you do this! It thickens the chili just a little but I think it really improves it.
I served it over white rice, as the Obamas apparently do. It was very tasty! Great meal for a cold winter's night.
Here's a picture of the Crockpot loaded up ready to go...look at those colors (before cooking)!:
Ingredients
1 can kidney beans
2 lbs lean ground meat
1 green bell pepper, chopped
1 large onion, chopped
5-6 medium tomatoes, chopped (include seeds and all)
4 chopped cloves of garlic
1 1/2 tsp cumin
1 1/2 tsp oregano
1 1/2 tsp basil
1 1/2 tsp turmeric
2 - 3 tsp chili powder
1 1/2 tsp salt
3 T red wine vinegar
Cooked white rice, if desired
Directions
You'll need a 5-6 qt Crockpot for the chili.
I increased all of the spices from Stephanie's recipe, because I doubled the amount of ground meat (we like more meat than beans). As I mentioned before, if you like your chili hot and spicy, you'll need to add a lot more spices.
First, brown the meat on the stove top, and drain well. Stephanie says that if you use very lean meat like ground chicken you can just crumble it in raw.
Chop up the tomatoes, garlic, onion, and bell pepper. Add to the crockpot. Open the can of beans, and pour them in undrained. Add the meat. Stir in all of the spices and the red wine vinegar. Cover the crockpot and cook on low for 7-9 hours, or on high for 4-5. I cooked our chili on high for 3 hours and then on low for 3 more hours.
UPDATE: lately I've been adding 1/4 C cornstarch dissolved in 1/4 C water to the chili at the end of the cooking time. Be sure to stir well if you do this! It thickens the chili just a little but I think it really improves it.
I served it over white rice, as the Obamas apparently do. It was very tasty! Great meal for a cold winter's night.
Cheese-Stuffed Meatloaf
This is based on a recipe from Sandra's blog, "Full Bellies, Happy Kids"; she has some truly amazing recipes and wonderful step-by-step pictures...you should check it out! The recipes are not gluten free, but I've successfully modified many of them for my gf household.
Ingredients
1/2 cup gluten free bread crumbs
2 lbs ground meat (I like to use 1 1/2 lbs ground beef and 1/2 lb ground pork)
2 eggs
1 teaspoon garlic powder
1 medium onion, chopped
salt and pepper to taste
1/3 cup ketchup
2 tablespoons Worcestershire sauce
cheese (I used sliced Jarlsberg & a mix of grated sharp and mild cheddars)
more ketchup for the top
Directions
Preheat oven to 350°. Spray large loaf pan or 8" x 10" casserole dish with non stick cooking spray.
In a large bowl, mix together meats, bread crumbs, eggs, garlic powder, onion, salt and pepper, Worcestershire sauce and ketchup. Don't over mix, just mix with your hands until everything is combined well.
Divide meat mixture in half. Press one half into the pan and pat smooth, then place the cheese slices and the shredded cheese on the meat layer
Top with second half of the meat mixture, and press all around the edges to seal the cheese inside. Drizzle ketchup over the top and then bake for about 60 minutes or until meat is done.
Ingredients
1/2 cup gluten free bread crumbs
2 lbs ground meat (I like to use 1 1/2 lbs ground beef and 1/2 lb ground pork)
2 eggs
1 teaspoon garlic powder
1 medium onion, chopped
salt and pepper to taste
1/3 cup ketchup
2 tablespoons Worcestershire sauce
cheese (I used sliced Jarlsberg & a mix of grated sharp and mild cheddars)
more ketchup for the top
Directions
Preheat oven to 350°. Spray large loaf pan or 8" x 10" casserole dish with non stick cooking spray.
In a large bowl, mix together meats, bread crumbs, eggs, garlic powder, onion, salt and pepper, Worcestershire sauce and ketchup. Don't over mix, just mix with your hands until everything is combined well.
Divide meat mixture in half. Press one half into the pan and pat smooth, then place the cheese slices and the shredded cheese on the meat layer
Top with second half of the meat mixture, and press all around the edges to seal the cheese inside. Drizzle ketchup over the top and then bake for about 60 minutes or until meat is done.
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