Ground Beef, Kale, and Caramelized Onions with Victoria Gourmet Seasoning

Several months ago I was complaining on facebook that I can't seem to find a curry seasoning blend that I actually like. And I want to like it! I love vegetarian meals and many cookbooks recommend curries for a vegetarian main course. 

As I was complaining, a young lady named Lisa G. contacted me and said she worked for a company called "Victoria Gourmet" and she'd love to send me some seasoning blends to try to see if I liked them. She really hoped their personal curry blend would knock my socks off. 

A week later a GINORMOUS box arrived on my doorstep and while I was trying to figure out what in the world I purchased that was so huge.. the scent of spices greeted me as I opened the box. Oh my.  The aroma was heavenly and so fresh! Unfortunately we were traveling a lot during that time and I didn't really have much time to play around with cooking and using the spices. 

We kept the spices in their cute tin boxes in the guest room until I could figure out how to store them in my tiny kitchen. (Which is a fun story for another post!)  Once I had them in the kitchen within arms length, I was eager to try them! There are so many!! 

Slowly but surely over the past few weeks we've been using Victoria Gourmet spice blends. And I really am blown away. These herbs and spices are so incredibly fresh (not to mention naturally gluten-free) that the aroma (literally as soon as you open the lid) makes you smile! I've never been a huge fan of using lots of different spices, because honestly, I don't feel like I'm "food-educated" enough to truly understand how each component of different spices works best. Also, considering you generally need to use herbs & spices that complement what food you're specifically cooking (pork vs. chicken vs. beef vs. non-starchy veggies vs. root veggies, etc...)... and I'm not very good at that!

But I'm learning that these mixes from Victoria Gourmet completely take the guess work out of proper seasoning!

The one-pot meal we made a few nights ago was simple enough:

• 1 pound of grass-fed ground beef
• 1 pint of button mushrooms, sliced
• 1/2 cup (already cooked) caramelized onions -- which amounts to probably 1 1/2 fresh onions?
• 1 large bunch of kale, stems removed, leaves torn into bite size pieces, and rinsed with cold water

I basically sauteed the above and then added about 1 tbsp. of the cinnamon chile rub seasoning mix to the blend. It mentioned being good with "steak" on the label, so I hoped it would pair well with the beef & kale. It was delicious! The cinnamon chile mix gave the beef & veggies a kind of southwestern flavor. The meal had just a hint of sweetness from the "Sumatran Korintje" cinnamon and subtle heat from the blend of chiles. Considering I'm not one to use many "hot" spices in any meal, I was pleasantly surprised by this dish and how the seasoning blend worked with it. And it made me realize I could take the same basic ingredients and simply add a different spice blend next week for a completely different, but easy meal. 

We served the meal over 1/2 cup of cooked brown basmati rice and topped it with peach salsa. This meal was definitely a win! 

Over the next few weeks I'm going to share several more posts about Victoria's Gourmet seasoning blends and how I've used them. For my final review there will be a Victoria's Gourmet seasoning giveaway to one lucky winner! I'll share those details later, so stay tuned for how you can win a trio of spice/seasoning mixes from VG!

Meanwhile... what would you do with the Cinnamon Chile Rub Seasoning Mix?


GLG Disclosure:  Victoria Gourmet provided me with free samples of all their seasoning blends, in order to do an online review if I chose to do so. This is not a sponsored post and I did not receive compensation. The opinions in this post are completely my own. 

Rosemary Garlic Pan Steak with Wilted Spinach Recipe

We eat a lot of meals that look kind of like the above photo here. Lean, healthy proteins served over lightly sauteed spinach. Spinach is the new pasta. Did you know? It's so easy to cook, and you don't even have to cook it if you don't want too. I will serve just about anything over spinach. Except cupcakes. Cupcakes don't really jive with spinach. 

This was a meal from Monday night. It took about 25 minutes to make from start to finish, complete with the caramelized onion & mushroom sauce. I will say, if my kitchen is clean (as it was on Monday night -- and as it's continued to be this week -- last week was a whole 'nother ball game) I'm much more inclined to cook. If it's a mess... I'll find excuses not too. 

This meal is made in two steps (well three if you count the minute it takes to saute the spinach). You first caramelize the onions and cook the mushrooms to create the sauce to serve over the spinach and steak. The majority of the cooking time is spent caramelizing the onions, that will take about 15 minutes. Once you've finished the sauce, you set it aside and keep it warm in a small bowl, and then make the steak in the same pan. 

I served this steak with homemade applesauce on the side. Not really a popular side dish for steak... but we liked it! Again it was a really quick side dish to make. Have you ever made homemade apple sauce? You simply cook (peeled & seeded) apples for about 10 minutes with a little water. That's it. You can add cinnamon, maybe a little sugar if your apples are tart... but that's all you have to do. 

Rosemary Garlic Pan Steak with Wilted Spinach and Caramelized Onions

naturally gluten free, dairy free, paleo friendly, and soy free

created by Carrie Forbes, of Gingerlemongirl.com

printer-friendly recipe

For the caramelized onions & mushrooms:
2 tbsp. olive oil
1 medium sweet onion, diced
1 small (6 oz. - 8 oz.) package button mushrooms, cleaned & sliced
1/2 cup gluten free beef broth

For the rosemary garlic steaks:
2 (4 oz. - 8 oz.) ribeye steaks
1/2 teaspoon dried, crushed rosemary
1/2 teaspoon garlic powder, or 2 cloves minced garlic
salt & pepper, to taste
3 tbsp. butter or olive oil

For bed of spinach:
1 (9 oz.) bag of fresh baby spinach

Directions:

1. Heat a large, heavy-duty skillet (cast iron is my favorite.) Add olive oil. When oil is hot, add onions and cook over medium-low heat, slowly for about 8-10 minutes until onions are starting to become very soft and browned (caramelized.) Add mushrooms and beef broth. Continue to cook over medium heat for an additional 8-10 minutes until broth has reduced and mushrooms are softened and cooked through. Transfer onions, mushrooms, and sauce to a small bowl and cover with aluminum foil to keep warm. 
2. Place skillet back on stove. Place on medium-high heat and add 1 tbsp. butter to pan. When butter is hot & sizzling add steaks. Add half of rosemary, garlic, salt & pepper to each side of the steaks. Cook steaks for 3-5 minutes on each side, until done to your preferences. Finish steaks by placing 1 tbsp. butter on each and allow to melt. Remove steaks from pan and place on a serving plate. 
3. Add bag of fresh baby spinach to the skillet and cook for 1-3 minutes until spinach is wilted to your preference. Add half of spinach to each plate. 
4. Slice steaks into small strips and place 3-4 ounces of steak (or whole steak depending on how hungry you are!) onto each serving of spinach. Add about 1/3 cup of onions & mushrooms with sauce over the steak and serve immediately. 
5. For our family -- the steaks & caramelized onion sauce makes 4 servings, so we have half a steak each for dinner and save the rest for lunch the next day. TO make 4 servings of spinach, I would wilt 2 bags instead of 1. The spinach is best, when just cooked though, which is why I prefer to only cook as much as needed initially. 

A crackin' good burger - gluten free style

One of my favorite cookbooks is Jaime Oliver's "Food Revolution." His recipes are basic, healthy and are usually quite easy to make. Many of them are also naturally gluten free. A definite plus.

I have been meaning to try Jaime's recipe for 'Crackin' Good Burgers" since last summer! We finally had a chance last week. Michael mixed up the ground beef & spices and instead of using crackers as called for in the recipe, we used gluten free tortilla chips that we smashed in a bag to make crumbs. A seriously delicious decision! I used my infamous grill pan to cook the burgers on the stove. Michael added cheese to his burger along with turkey bacon and tomatoes.

These burgers were awesome! We served them on Udi's gluten free whole grain hamburger buns and it felt like a real summer cookout!

What's your favorite burger recipe?

{Gluten Free One Pot Meals} Quick Broccoli & Beef

Some weeks are better than others for following meal plans. This week? Not so much.

We had chicken pot pie (which was awesome, but I really didn't need the carbs! I'm very excited to know I can make it in the crock pot though! Very cool!), but I just wasn't feeling it for the apples & pork chops on Tuesday. I think I need to give up on pork chops... I've never been a huge fan even though I continue to try them different ways.

So twice this week we've had what you see in the picture above... basically steamed broccoli with either ground beef or ground turkey with different seasonings. That's it. Last night we added an Uncle Ben's Ready Rice. This is my gluten free, veggie version of "hamburger helper" -- minus the noodles. It's healthy, cheap, (nice to my blood sugar), and seriously easy.

Quick Broccoli & Beef
completely NOT a recipe! :-P
made about once a week in the gingerlemongirl kitchen... jealous aren't you? ;-P

• 1 lb. ground beef, ground turkey, or ground chicken (or leftover hamburgers, turkey burgers, etc...) 
• 1-2 tablespoons of butter or olive oil
• 24 oz. fresh broccoli -or- frozen broccoli steamers (my favorite!)
• Seasonings of your choice... this week we've been loving this cajun seasoning (thanks Heather!), onion flakes, garlic powder, freshly ground pepper, etc... 
• Optional:  2 cups cooked brown rice -OR- Uncle Ben's Ready Rice (PLAIN brown rice) 

How to throw this together: 
Brown ground beef in a heavy bottomed skillet -- our cast iron skillet is what we always use for this... gives the meat a great "crust."  Add seasonings. Steam broccoli in the microwave according to the package directions or by these directions for fresh cut broccoli. Add broccoli and butter or olive oil to the ground beef.  If you're using the brown rice, heat it up according to package directions and add to the ground beef as well. Mix it all up. Serve in cereal bowls... it's yummy... and easy... and husband friendly (although he prefers the ground beef version...)... There ya go... your own homemade gluten free veggie hamburger helper! We get about 5 servings from this large batch of beef & broccoli goodness!

Stop laughing... it's really good! :-)

For more ideas on how to use frozen broccoli check out The Kitchn's frozen broccoli roundup!

To put this meal over the top.. make this dairy free cheezy sauce and pour it all over each serving!

Then go listen to this song.. and pretend you are at the beach.. it's that time of year! :-) Or better yet listen to this song while you're making quick beef & broccoli in the rice cooker while you're AT the beach...

Ocracoke is calling my name again... must go soon!

This Week's Menu - Quickly using up Fresh Veggies

It's kind of funny how this week worked out! We have lots of fresh produce, but a SUPER busy week & upcoming weekend... so it's gonna be kind of a crazy week to try and use up all the produce that could spoil before we leave! Our meal proteins this week are ground beef & ground chicken... both from a local farm! I'll be using them basically for one-pot-meals.. that hopefully I can throw together in about 20 minutes when I get home from the gym!

Also my prep work is going to be split up this week because I didn't have enough time to get everything done on Sunday. Last week was a rough week for my meal plan. We didn't follow it well and accordingly the week  was harried and rather stressful! I'm determined not to let that happen again this week!

What are you having this week?

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Breakfasts: Eco-Planet Hot Cereal + 1 oz. almonds, berry hemp shakes, greek yogurt + 1/4 c. Udi's Original Granola

Snacks: Babybell cheese and/or cheese sticks + fruit (this week strawberries & bananas), 1/4 c. Udi's Granola with almond milk, 1 oz. almonds + fruit, Mary's Sticks & Twigs + 2 tbsp. hummus

Lunches: Leftovers -or- Gluten Freeda Burritos + romaine salad

Dinners: 

• Monday: Baked sweet potatoes, black-eyed peas, fresh romaine salad
• Tuesday: Fresh green beans cooked with red potatoes, served with sauteed ground chicken & spinach
• Wednesday: One Pot Meal made using ground beef/ fresh zucchini/ sweet onion/ grape tomatoes
• Thursday: My favorite tuna melts + fresh fruit
• Friday: TRAVELING: so I'm going to make sandwiches to take with us since it will be a late trip along with cheese sticks/ packages of raw almonds/ fresh strawberries/ apple slices
• Saturday: Going to the Charlotte Gluten Free/ Allergen Free Expo!! SO Excited!

Meal Prep Work This Week:

• Sunday: Wash sweet potatoes & place them on foil lined baking sheet, so that hubs can just stick them in the oven when he gets home. Pull out ground chicken & ground beef to defrost in fridge. 
• Monday: Make One Pot Meal for Tuesday - Tuesday we'll be running errands & have a gf support group meeting! 
• Wednesday: Ask hubs to make double batch of tuna salad for tuna melts on Thursday & sandwiches for our trip on Friday. 
• Thursday: Prep all snacks/foods to take on trip Friday evening. 

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For more gluten free weekly menus, please visit Cheryl Harris at Gluten Free Goodness, this week's theme is "Borrowing Inspiration." 

And as always, for literally HUNDREDS of meal plans of ALL sorts, please visit "I'm an Organizing Junkie." 

{Gluten Free One Pot Meals} Hobo Dinners Recipe Template

Photo courtesy of Christy Jordon, cookbook author and founder of the popular food blog:  Southern Plate. 

I had completely forgotten about Hobo Dinners until this week. My wonderful friend Clara mentioned them during one of our chats last year and I filed it in the back of my endless "to try" cooking files somewhere in a dusty corner of my brain.

I remember making them as a child once or twice on camping trips with my youth group... a quick dinner you could toss into the campfire and it would HOPEFULLY be cooked through in an hour if you cut the potatoes small enough (I think mine were never fully cooked! lol)...

One hectic night this week I was frantically trying to come up with something quick for dinner. I had ground beef defrosted in the fridge and I knew I needed to use it. This cookbook was lying on my kitchen table. I flipped through to the ground beef recipes and the Hallelulah/lightbulb moment happened when I saw the recipe for Hobos.

So here you go... there is absolutely NOTHING fancy about this recipe. Throw together the ingredients you have on hand, fold it up in a cute foil package, stick it in the oven for an hour and eat... simple, but so delicious and my husband LOVED them!

Hobo Dinner Recipe Template
Naturally free of gluten, casein/dairy, soy, grains
Credit: Probably your grandmamma or scout leader has a very similar recipe... make it yours!
Printer-Friendly Recipe

1 pound ground beef, ground turkey, ground chicken, or ground pork
Baby Carrots
4 potatoes (1 per person) or a bag of fingerling potatoes
4 slices of onion, (1 per person)
salt & pepper
Optional: A1 sauce or your favorite gluten free barbecue or steak sauce

Directions: 
Heat oven to 400 degrees. Divide 1 lb. ground beef (or turkey, chicken, pork, etc..) into 4 patties. Get 4 large sheets of foil. Place an onion slice in the middle of each sheet of foil. Place ground beef patty on top of each onion slice. On top of each meat patty add 1 diced potato (or 4-5 fingerling potatoes) and a handful of baby carrots. Add salt, pepper, and your favorite seasonings (we added garlic powder too!). Wrap up foil packages so they are tightly sealed. Place on baking sheet. Bake for 45 minutes - an hour until veggies are tender and meat is cooked through.

Variations:

• Add more veggies! Fresh green beans or zucchini would be awesome!
• Cook this on your grill, in a firepit, or in your campfire! Great camping meal!!
• Use fun vegetables like purple potatoes for really cool color! Your kids will love it!
• For a seriously fast dinner prepare the meal in the foil packets a day before you need them, so all you have to do once you get home is stick them on a baking sheet and put them in the oven! Easy peasy!

This Week's Menu with A Pantry Casserole Recipe Template

A few reasons I previously "stopped" posting our gluten free menus: 1) they can be boring & repetitive... do you really want to know how often we eat tuna salad? and 2) I often forgot to plan...

I've realized in the past few weeks that even though our menu can be a bit boring, and even if I don't follow it completely... it's SO much easier to eat healthily when I take a few hours to plan out our meals. 

After my weekly coaching session with Cheryl of Harris Whole Health today, I'm going to focus more this week on eating less refined/baked carbs and being more mindful of eating healthy complex carbohydrates at meals. I think the hardest part of letting go of more baked goods is simply that I love to bake. It's an outlet for me, and even though I may only do it once or twice a week at the most it's a stress reliever that's important to me. And while I'm not completely restricted from eating gluten free baked goods... I know it's tempting when they are around the house, even if they are in the freezer. So if I'm able to bake this week, I may attempt something with almond flour, so it would be much lower on the glycemic index.

Breakfasts This Week:

• Boiled Eggs, Amy Green's 7 Grain Breakfast Cereal, Chocolate Hemp Shakes, Berry Hemp Shakes, Eco-Planet gluten free instant hot cereal

Lunch This Week: 

• Most days: planned leftovers from dinner and/or cucumber tomato salad . If dinner leftovers don't work out: peanut butter & jelly sandwich on Udi's bread with a sliced apple and carrot sticks. Make sure not to eat gluten free baked goods on days that you have a sandwich for lunch!

 Dinners this Week: 

• Sunday -  Simple Roast Chicken + green beans with almonds + cheddar mashed potatoes
• Monday - Homemade Ground Turkey Tacos served with quick "Spanish" rice + steamed broccoli
• Tuesday - Baked Potatoes topped with homemade ground turkey chili + simple romaine salad
• Wednesday - Chicken Stirfry using a bag of frozen stir fry vegetables served over brown rice
• Thursday - Pantry Chicken Casserole -- see recipe below
• Friday - Pizza Night! Trying a pizza from "Against the Grain"

Sunday Night Pre- Meal Preparations:

• Make homemade ground turkey chili and pre-bake baked potatoes for a quick dinner on Tuesday. 
• Boil eggs & shell them. Make the 7 grain cereal in the rice cooker for the upcoming week. 
• Shred lettuce & dice tomatoes for ground turkey tacos. 
• Make ground turkey taco filling, so it only needs to be reheated on Monday night. 
• Make simple cucumber, tomato, radish & olive salad for last minute lunches and/or to serve with dinners that need an additional quick veggie. 
• Remove chicken from freezer and place in fridge to defrost for Wednesday night's stir fry. 

My canned goods "pantry." We use a lot of canned goods, especially in the fall and winter and on "lean" grocery weeks. Having a well-stocked pantry is essential when you need quick meals. I often use the canned fruit for last minute green smoothies. I use canned vegetables & beans with several meals during the week -- I'd buy more frozen vegetables but we have a tiny freezer! I love having soy free, dolphin safe tuna (most brands have broth made from soy protein) in the pantry for tuna salad and tuna melts. Peanut butter & almond butter for sandwiches and to spread on apple slices, etc... Knowing I have a pantry full of vegetables, beans, fruits, gluten free pasta, and gluten free grains means I can whip together a casserole pretty quickly during the week. I'm not sure I've ever made the same casserole twice though, much to the disappointment of my husband! This is generally how I create weeknight pantry casseroles:

Quick Gluten Free Pantry Casserole Recipe Template

Here's an easy way to construct a pantry casserole or hot pot depending on which region of the country you are from. We make a meal like this at least once a week. Have fun and use what you have on hand. It may not always be the prettiest meal, but it will always be healthy & filling. 

Printer-friendly Recipe

1. 1-2 cups cooked, chopped protein (chicken, beans, ground beef or turkey, tofu, pork, etc..)
2. 1-2 cups cooked starch (gluten free pasta, rice, brown rice, potatoes, sweet potatoes, wild rice, millet, quinoa, aramanth, etc..)
3. 3 cups your favorite vegetables, either pre-cooked, frozen, canned (and drained), or raw (chopped into bite size pieces) = (zucchini/yellow squash, mushrooms, green or red peppers, broccoli, cauliflower, tomatoes, green beans, kale, spinach, carrots, garden peas, asparagus, etc...)
4. 2-3 cups liquid (chicken broth, plain tomato sauce, spaghetti sauce, salsa, beef broth, vegetable broth, homemade gluten free "cream soup", etc..)
5. Seasonings & Spices: use what you like with the flavor you like... here's are two great guides for different international flavors:  Cooking Light World Cuisine Spice Guide & Cooking With Us - Cultural Spice Guide
6. Toppings (optional - I usually don't add a topping -- but for company and presentation it's nice!) -- blanched almond flour is awesome and looks & tastes like parmesan cheese when sprinkled evenly over casserole, bread crumbs or crushed corn tortillas, sliced almonds, shredded cheese if you're a dairy person, etc...

Directions:

Super fast casserole: Preheat oven to 350 degrees. To make this uber fast, simply toss all ingredients but the topping in a large bowl and mix together. Pour casserole mixture into a greased 9x13 casserole dish -or- 2 quart baking dish. Sprinkle on toppings if desired. Bake for 30 minutes until casserole is heated through. 

Layered casserole: Preheat oven to 350 degrees. Grease casserole dish. Add ingredients in layers and sprinkle your seasonings on each layer (layer of protein, layer of starch, layer of vegetables etc). Pour liquid of choice over casserole. Add toppings if desired.  Bake for 30 minutes or until casserole is heated through. 

Allow to cool for about 10 minutes before serving!

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Other great gluten free menus this week can be found at Celiac Family who is hosting this week's gluten free menu swap! 

An amazing roundup of menus of ALL kinds can be found at OrgJunkie.com

{Gluten Free One Pot Meals} Ground Turkey & Quinoa Skillet Meal Recipe

Okay, I know this isn't the most appetizing meal you've ever seen. And the lighting in my kitchen at 8:30pm in the winter kinda stinks... but the one pot meal? Very good, very quick, and even husband friendly!

I'm starting a new series this week entitled, "Gluten Free One Pot Meals." I think I deserve a sticker for originality.

So the concept isn't anything new. But whether you work full time, commute an hour to work, stay home with your kids, dinner time can often be tough to figure out.

Last summer we addressed this issue with Gluten Free Quick & Easy Meals. A number of wonderful gluten free bloggers helped me out by sharing their favorite quick and easy meals.

This time I'm hoping to post a "One Pot Meal" once a week. I don't plan on having a time frame for this series. One pot, easy meals are needed year round.  "One pot" can meal anything from my dutch oven, to the pizza pan, to the frying pan, to a wok, etc...

This week's one pot meal uses my favorite large skillet. It's a 12" non-stick pan I received when Michael & I got married. It's still one of my favorite pans. These recipes will not be meals that are set in stone. Make them with the ingredients you have on hand. If you don't have any quinoa, or if it scares you, or if you have picky eaters... then use brown rice -or- gf pasta -or- gf bread cubes -or- cooked potatoes. Go crazy and try your own variations!

Ground Turkey, Vegetable & Quinoa Skillet Meal
- a gluten free recipe template by Carrie @ Gingerlemongirl.com -
free of gluten, dairy/casein, soy, and eggs

1 lb. ground turkey (or ground beef, or ground pork, etc...)
1 med. sweet onion, finely chopped 3 cloves garlic, finely minced
2 cups fresh spinach, roughly chopped
2 cups fresh button mushrooms (or baby bella mushrooms) stems removed, and sliced
3 carrots, sliced thinly diagonally
1 cup uncooked quinoa, that's been rinsed with fresh water (or 3 cups cooked quinoa, rice, diced potatoes, etc...)
Olive oil

Directions: In your skillet add 2 cups water and the dry quinoa. Bring the water to a simmer and cook covered for 10-12 minutes until quinoa is fluffy and very little water remains. (A great tutorial on cooking quinoa). Remove the cooked quinoa from the pan, place in a bowl & set aside. Add 1-2 tablespoons of olive oil to the pan. Brown ground turkey. Add onions, and cook for 5-10 minutes until the onions are translucent. Add the garlic to the pan and cook for 2-3 minutes. Add remaining vegetables and cook for about 10 - 15 minutes until they are soft. Stir the cooked quinoa into the mixture. (Alternatively, you could served the cooked vegetables & meat mixture over individual servings of quinoa.) Now, if you're not feeling up to a highly flavored meal you could eat the meal as is. But if you want some flavor variations for your one pot meal, here are some ideas you could use:

For an Asian Inspired Meal: 

• 1-2 tbsp. soy sauce (or soy sauce sub)
• a splash of sesame oil
• a few shakes of roasted sesame seeds
• a splash of rice vinegar
• a splash of fish sauce

For an Italian Inspired Meal:

• Add 1/2 cup of diced tomatoes to the skillet 5 minutes before serving
• 1 teaspoon dried basil (or 3 tablespoons julienned fresh basil)
• 1-2 teaspoons dried oregano
• splash a bit of extra virgin olive oil on each serving, right before eating!

For a Mexican Inspired Meal:

• Add 1/2 cup of your favorite salsa to the skillet 5 minutes before serving
• Add 1/4 cup freshly chopped cilantro
• Serve with diced avocado or avocado slices
• 1-2 tsp. chili powder
• 1-2 tsp. cumin
• 1 tsp. adobo seasoning

What flavorings/seasonings/add in's would you use? 

What types of skillet/one pot meals would you like to see featured? 

Gluten Free Beef Italian Skillet Meal (Goulash) Recipe

Here's another favorite recipe from my college days. I'm sure we all grew up eating a basic ground beef casserole like this either with rice or noodles. As a child, I remember from a cookbook that was published by my local elementary school they called this "goulash." I thought that was a really cool name!

My friend Susan shared this recipe with me when I was in college. I remember she came over to my apartment and we made this along with a salad and just enjoyed cooking together. I still have the index card that she wrote the recipe on for me.

This is a super simple, hearty meal that my husband loved. It's easy with just a few simple ingredients and gluten free noodles.

For a casein free topping, I sprinkled blanched almond flour on the top of our servings!

Susan's Beef Italian Skillet Meal
free of gluten, casein/dairy, soy, corn, and eggs
Adapted by Carrie @ www.gingerlemongirl.com
printer-friendly recipe

1 1/2 cups gluten free pasta of your choice (I used these rice noodles from a local Asian market -- they don't get mushy!)
1 lb. ground beef
1 small onion, finely diced
1 stalk celery, finely diced
3 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon sea salt
1 teaspoon freshly ground pepper
1 (8 oz.) can tomato sauce + 1/3 cup water
3 tablespoons blanched almond flour (or parmesan cheese) to sprinkle on top of each serving

Directions:
Cook gluten free noodles according to package directions until "al dente" or still slightly firm. Rinse with COLD water to completely stop the cooking process, drain and set aside. Brown ground beef in a large skillet or dutch oven. Add onions and celery and saute for about 5 minutes until onions are soft and transparent. Add garlic, oregano, basil, salt and pepper. Mix tomato sauce with water and add to ground beef and vegetables. Simmer for 10 minutes until mixture is bubbling and heated through. Add cooked pasta to skillet and stir to coat noodles with sauce. Simmer for additional 5 minutes and serve. Sprinkle servings with blanched almond flour or parmesan cheese. Serve with green beans or a salad! Picky kid & husband friendly! Enjoy!

Gluten Free Beans Galore Recipe

When I graduated from college (good heavens 10 years ago... yeesh!) I rented an upstairs room from Mrs. Betty B. The first meal Betty made for me was Beans Galore.  I remember moving my stuff into Betty's house, a bit nervous, not sure what the future held. I didn't have a job yet, wasn't sure where life was taking me (do you ever stop wondering that?)... but I knew it was a good decision to become Mrs. Betty's roommate after tasting that wonderful bowl of Beans Galore.

No matter what you may think when you graduate from college, you're still a kid. There's a lot of growing up to be done. In that sense, Betty will always be kind of like a 2nd mom to me. She was nurturing, she cooked many meals, she put up with my dating and first job frustrations... she was and still is a great friend.  She still cooks us meals and Betty's home is still a peaceful haven to me.

I'm beyond blessed to have met Betty and still have her in my life. For another awesome recipe from Betty, check out this gluten free french bread casserole!

This recipe is an old favorite. It's one of the few recipes with beans that Michael will actually ask for. He'll eat 3rd helpings. It's sweet and savory and nothing but simple. You can simmer it all day in a crockpot or you can make it on the stove and have it on the table in 30 minutes. This dish might also be known to you as glorified baked beans, chuckwagon beans, or just simply as "baked beans" depending on how your family makes it.

Every time we eat this meal it reminds me of Betty's simple & loving hospitality. Make a big pot and generously share a bowl with your friends and neighbors. Laugh, smile, and let them know how much you appreciate them!

Mrs. Betty's Beans Galore
created by Betty B., shared by Carrie @ gingerlemongirl.com
free of gluten, dairy/casein, soy, and corn
Printer-friendly recipe


1/2 pound bacon (optional - I only use if it I have it -- last night I didn't have it!)
1 pound ground beef
1 medium onion, chopped
1/3 cup brown sugar (I only use 1-2 tablespoons)
1/4 cup white sugar (we leave this out)
1/4 cup ketchup
1/4 cup of your favorite gluten free barbecue sauce
1 teaspoon dry mustard
2 tablespoons molasses
1/2 teaspoon chili powder
1/2 teaspoon ground pepper
1 teaspoon salt
2 (15 oz.) cans pork & beans (I just use a 28 oz. can of baked beans)
1 (15 oz.) can lima beans
1 (15 oz.) can light red kidney beans (I use northern beans)

Stovetop Directions:
Fry bacon in a large dutch oven. Drain off grease, crumble bacon and set aside. Brown ground beef until it's cooked through and there is no pink showing. Add chopped onions and saute until soft -or- translucent. Add remaining ingredients to dutch oven. Cook beans galore over medium heat for about 15-20 minutes until completely heated through and simmering. You may need to stir often to prevent the beans from burning on the bottom. Serve hot with a nice green salad and gluten free french bread. (Of if you're like us, just eat a small bowl... it'll do ya for a few hours! This is a delicious and filling sweet & sour chili!)

Slow Cooker Directions:
Fry bacon in a large pan. Drain off grease, crumble bacon and set aside. Brown ground beef until it's cooked through and there is no pink showing. Add chopped onions and saute until soft -or- translucent. Add crumbled bacon, browned ground beef & onions, and all other ingredients to the slow cooker. Cook on high for 4 hours, or on low for 8 hours. Allow to cool a bit before eating.

Carrie's Notes:

• To watch the sugar content in this recipe  (the original has a LOT!) I don't add any white sugar, and I only add about 2 tablespoons of brown sugar. We use low sugar ketchup and low sugar barbecue sauce...so our version is not super sweet... if you make this using Betty's recipe, be prepared for a SUPER sweet and sour treat!! 
• To cut the salt content of this recipe, I rinse and drain both the lima beans and the northern beans/red beans. I don't drain the can of baked beans, since it's flavoring is in the sauce. If you rinse & drain your beans you may need a little bit more liquid, so add a can or so or warm water to make the texture like a thick stew/chili. 
• Optional Bacon: If you know me, you know I'm not going to skip the bacon if I don't have too! But this recipe is still absolutely delicious without the bacon. I didn't have any on hand tonight and it still turned out just fine!

Easy Gluten Free Bolognese (Meat) Sauce Recipe

Spaghetti is a comfort food at our house. I really like a a hearty meat and tomato sauce. This is the type of sauce we generally had over spaghetti when I was growing up. Michael's mom makes a similar sauce, although she basically just serves a simple meat chili over spaghetti.

Mark Bittman's "How to cook everything" is one of my favorite cookbooks. The techniques are simple and encouraging for home cooks. Who cares how you cut your onion, just make sure it's diced somewhat evenly and it will turn out fine... especially in this delicious sauce.

I love sauces and soups that really have to simmer. The prep work takes about 30 minutes, but then you leave the sauce alone. The flavors will simmer and dance in the pot while you get the chance to catch up on that book you've ignored for a week...or maybe the laundry. (Personally I'd pick the book! :-P)

Prepare all of your ingredients before you start to cook. It makes life easier. Trust me.
 Chop your veggies and the bacon. Open the crushed tomatoes.... then enjoy the process of cooking!

Some recipes take time and this is one of them. A slow cooker would be perfect for this if you need to leave the house... but there's something innately comforting and homey about having a pot of stick-to-your-ribs spaghetti sauce simmering on the back burner.

While your sauce is cooking you'll have time to mix up a few loaves of gluten free french bread. Let them rise and on the counter and by the time your loaves have baked and cooled... it will be time for dinner!

Ragu Meat Sauce, Bolognese-Style
adapted from How to Cook Everything by Mark Bittman
free of gluten, soy, and options for dairy-free
printer-friendly recipe

2 tablespoons olive oil
1 small onion, minced
1 carrot, peeled and minced
1 celery stalk, minced
1/4 cup minced bacon
1/2 pound lean ground pork (or use all beef)
1/2 pound lean ground beef
1 cup dry white wine (or reserved juice from the canned tomatoes)
1 (28 ounce) can crushed tomatoes, drained (reserve juice, if needed instead of wine)
1 cup beef or chicken stock, preferably homemade
Salt and freshly ground black pepper to taste
1 cup cream, half-and-half, or milk (We just left this out altogether and added an additional cup of tomato juice to the sauce)
Freshly grated Parmesan cheese (optional)

Directions:
Dust off your favorite cast iron dutch oven. Add the olive oil to the pan and allow it to get hot enough to sizzle a drop of water. Add the minced bacon, onions, carrots, celery (and garlic if you live in my family). Saute for about 5-8 minutes or until the bacon has rendered fat in the pan and the onions are beginning to brown. Add the ground beef and ground pork (we used all beef) and cook for an additional 5-10 minutes until the meat has browned through and there is no pink showing. While the beef is cooking, using a wooden spatula break up the meat so it is in very small pieces. Once the meat has browned add the crushed tomatoes and white wine or reserved tomato juice and the beef stock. Turn the heat to very low and allow the sauce to simmer for at least 2 hours and if you have time... let that sauce simmer for 4-5 hours. The sauce will have a much deeper flavor if it's allowed to simmer for 3-4 hours. If you're using cream, milk, or half and half, swirl it into the sauce right before serving and allow it to heat through. Serve it over gluten free pasta, rice, raw zucchini noodles, lightly sauteed spinach, or even on top of french bread for "manwiches" etc... just eat this stuff up and enjoy every bit of it! :-) Serve with shaved parmesan on top if you’d like, or if you’re dairy free sprinkle on some blanched almond flour! You’ll be amazed as how much it tastes like finely grated parmesan!

Enjoy!

30 Days Gluten Free Quick & Tasty Meals: Day 23 - Shirley's Meatloaf in Minutes

Welcome to 30 Days Gluten Free Quick & Easy Meals!

Today's post is written by Shirley Braden, author of the blog, gfe--gluten free easily.

Day 23 - Shirley's Tasty Meatloaf in Mere Minutes.

Meat loaf is a somewhat old-fashioned, comfort food that may not get made often because it’s traditionally baked in the oven for an hour or more. However, if you use a microwave oven, meat loaf can be ready in a fraction of the time. My meat loaf is usually ready in about 12 to 14 minutes.

This method is a timesaver any time of the year, but it’s also a “heat saver” during the summer months. Many comfort food dishes require operating the oven, but I’m not particularly keen on making them when the air conditioner is running and the electric meter is doing its whirling dervish imitation. This meat loaf is quick and tasty and pleases even non-meat loaf lovers.



Shirley's Tasty Meat Loaf (Microwave Version)

1 lb. ground venison, lean ground beef, or ground turkey
1 egg, slightly beaten
¾ cup gluten-free bread crumbs, almond flour, etc. (see notes below)
1/3 cup milk (dairy or non-dairy; may be optional--see notes below)
1/3 cup gluten-free ketchup
½ cup finely chopped onion
1 tsp salt (optional, I’d add if using ground turkey)

Topping:
1/3 cup gluten-free ketchup
1 ½ tsp dry mustard
¼ cup brown sugar (or Demerara or coconut sugar)

Directions:

1. Lightly grease pan.
2. Mix ground meat, egg, bread crumbs, milk, ketchup, and onion. Press into microwave-safe loaf pan, making an indentation in the center.
3. Mix topping ingredients and pour over loaf.
4. Microwave on HIGH setting for 12 minutes.
5. Check doneness at center of loaf at 12-minute point. If not done, continue cooking at 1-minute intervals, checking each time. There should be no pink remaining in the middle, but it may look slightly soft. The middle will continue cooking/setting up for a few minutes after removing from the microwave. Therefore, I like to serve slices from the end first.
6. Serve with equally quick sides like salad and/or steamed veggies.
   

Shirley’s Notes:

• Please do not omit the topping; it comes from a Southern Living recipe and really makes this meat loaf special.
• If you don’t use a lean meat, there may be too much fat, some of which you can drain off. (Be careful not to drain off too much because the meat loaf will need some for moisture, plus it’s not all fat, it’s also liquid from other ingredients.)
• Bread crumbs (or another “filler” ingredient) definitely make for a tastier meat loaf, but they are not really necessary. The egg, ground meat, fat content, and milk (if used) all allow binding and add enough flavor.
• Truthfully, I make this meat loaf slightly different each time. For example, when I use almond flour, I add no milk at all, as the liquid is not really needed. However, I do use milk when I include bread crumbs; the liquid is needed in that case.
• Leftovers make terrific sandwiches; you can even fill corn tortillas with slices or chunks of leftover meat loaf, adding cheese, and more.
  

Enjoy!
Shirley
Not just gf, but gfe!

About Shirley:
Shirley is the author/owner of the blog, gfe–gluten free easily. She was diagnosed as gluten intolerant in June 2003 after a lifetime of health issues caused by gluten. She’s been gluten free ever since and is now happy and healthy. She leads the King George Gluten Intolerance and Celiac Group, which she formed in 2004. She also serves on the council of a local GIG group and edits its newsletter, and is a founding member of a local health initiative. She’s a relentless advocate for celiac and gluten intolerance education, always speaking at health fairs and other public forums.

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Stay tuned tomorrow for Day 24 of 30 Days Quick & Easy Meals! Dianne from The WHOLE Gang will be sharing one of her newest favorite quick & easy recipes!

30 Days Gluten Free Quick & Easy Meals: Day 17 - Sarah's Stuffed Peppers

Welcome to 30 Days Gluten Free Quick & Easy Meals!

Today's post is written by Sarah Graham author of the blog, GlutenGirlinAustin.

Day 17 - Sarah's Stuffed Peppers

June has not been my favorite month so far. I lost a pet last week, and the emptiness that remains can’t be filled with gluten free goodies. I try to remember that each day with him was a gift, and I am thankful for every one. But I haven’t eaten much the last few weeks. Food does not comfort me in times of stress or sadness; I have to just force myself to eat.

Yet here I am needing to guest blog for Ginger Lemon Girl’s 30 days of Gluten Free Quick & Easy Meals, so I’m going to use this post as a way to renew both my body and my spirit. While the food can nourish me, writing heals me.

Life isn’t always this dramatic, but it is almost always frenetic. There are days, (hopefully less often than not) where the kids are sick, the dogs are sick, and you are sick. Where your hair is on fire and you’re burning daylight just trying to get everything done. Those are the days it’s hard to remember to exhale, no less prepare a meal. Yet if you have others counting on you, you have to do it all.

These quick & easy meals we have all been sharing can be our lifeline on those days. When your sanity is being tested, in whatever way that may be, take a recipe from this blog series and spend a few minutes not only cooking but breathing, savoring, living.

We all know that as much as we want, some days we just cannot stop and smell the roses, but maybe we can just take a couple of moments to stop and smell what we’re cooking.

Thank you for letting me be a part of this blog, Carrie! I adapted this recipe from Jessica Meyer’s vast expanse of recipes some of which are posted on her blog ATX Gluten Free.


MEXICAN SPICED STUFFED BELL PEPPERS
Originally posted at GlutenGirlinAustin. Reprinted with permission from the author.
Yields 6 servings

6 red or yellow bell peppers (we all preferred yellow)
2 avocados, sliced
1 lb. ground turkey
2 cloves garlic, minced
1/2 red onion, minced
1 jalapeno, minced
1 can corn, drained
1/4 cup gluten free chicken stock (I always use Pacific organic low sodium)
1 1/2 tablespoons ground cumin
3/4 tablespoon paprika
1/2 teaspoon of chili powder (optional)
Tiny pinch cinnamon
Olive oil
Salt (don’t be shy – this brings out the flavor in the turkey)
Pepper
2 cups shredded cheddar cheese (optional)

Directions:
1. Heat oil over medium in large skillet. Add onion & garlic & sauté until aromatic.
2. Add turkey & all seasonings and brown turkey in skillet. Test the flavors now because the spices need to go in before the corn or they can clump to the kernels.
3. Once halfway browned, add in corn and ¼ cup chicken stock. Simmer for 5-10 minutes or until liquid is reduced.


4. While simmering, slice off the tops of the bell peppers and hollow out the inside. Roast peppers at 400 degrees for about 15 minutes if you want to soften them slightly. Or you can leave them raw if you’d like them extra crunchy.
5. Once turkey mixture is fully cooked, scoop it into the bell peppers, top with shredded cheese and sliced avocado and serve.

Side dish options: I served mine with organic refried black beans. I would also add a starch in there, like some simple lime & cilantro rice, but I did not have any on hand.

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About Sarah:
I’ve been gluten free for about five years now. After growing up as a picky eater, I’ve reformed into a total foodie. Since seeing Food Inc this past winter, I’ve discovered a true passion for the local & organic food movement. I recently began volunteering with a local organic food delivery company helping them plan events. My blog can be about anything food & health related and often about how to eat out gluten free in Austin. I believe gluten sensitive people can still enjoy dining out if they just know how to order. Say hello to me at www.glutengirlinaustin.blogspot.com.

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Stay tuned tomorrow for Day 18 of 30 Days Gluten Free Quick & Easy Meals. Amy Green of Simply Sugar & Gluten Free will share one of her favorite recipes for an easy summer salad!

I Blog Real Food with Diane from The W.H.O.L.E. Gang

I have the privilege of sharing a recipe today on Diane Eblin's wonderful blog, "The W.H.O.L.E. Gang." Diane's blog is an incredible resource of healthy, organic, naturally gluten free recipes. I love Diane's simple approach to good, healthy eating.

Diane has spent the entire month of May sharing recipes from over 20 thoughtful food bloggers who believe in eating REAL food. Driven to action by Jamie Oliver's Food Revolution, Diane decided to share her own Food Revolution on The WHOLE Gang. Since Diane began her 30 day campaign at the beginning of May 20+ bloggers have jumped in and shared their best recipes and tips for healthy eating.

My recipe today is simple, basic, and one of my husband's favorite. A very easy fresh marinara sauce with homemade meatballs made from local, grass-fed ground beef.



Fresh Marinara Sauce
Created by Carrie @ Gingerlemongirl.com
Free of Gluten, Soy, Corn, & Casein.

4-5 fresh medium sized organic tomatoes
3-4 cloves garlic
1/2 sweet onion, roughly chopped
6-8 leaves fresh sweet basil
4-5 leaves fresh oregano
2 tablespoons olive oil
2 teaspoons freshly ground pepper
1 teaspoon sea salt
1 teaspoon honey (optional)

Directions:

In your high-powered blender add tomatoes, garlic, onion, basil, and oregano. Blend until very smooth (the sauce will look very pink at this point! No worries!). Heat olive oil in a medium sized saucepan. Carefully add pureed marinara sauce to olive oil. Cook on med-high heat for 15-20 minutes until the sauce cooks down slightly and turns red. Ideally you could cook this sauce for several hours on low heat if you wanted a full flavored sauce and had the time to cook it. But for a quick meal simmer the sauce for 15-20 minutes. Right before serving stir in freshly ground black pepper and sea salt. Add a teaspoon of honey if you like your sauce to have a tiny bit of sweetness. Serve sauce immediately over cooked gluten free pasta, rice, potatoes, etc…


Quick & Easy Homemade Meatballs
Created by Carrie Forbes of Gingerlemongirl.com
Free of Gluten, Soy, Corn, & Casein.

1 pound local, grass-fed ground beef -or- ground sirloin
3/4 cup gluten free rolled oats, pulverized in your blender
3 tablespoons ground flax seeds
1 egg
1 teaspoon garlic granules or a minced garlic clove
1 dash Greek seasoning (or your favorite gluten free seasoning mix)
pinch sea salt & ground pepper
1 tablespoon olive oil

Directions:

In a large bowl mix ground beef with pulverized gluten free oats and ground flax seeds. Mix in egg and the remaining seasonings. Rolls ground beef into small meat balls about 1″ in diameter. We usually get about 18-20 meatballs out of this recipe. Heat olive oil in a large heavy bottomed (or non-stick) skillet. Add meatballs to hot skillet. Cook meatballs for several minutes on each side to let them brown evenly and cook through. Serve meatballs over gluten free pasta, rice, or potatoes and cover them with freshly made marinara sauce! Enjoy!


Carrie's Notes:

- These meatballs & the marinara sauce freeze beautifully. If you have time to make several batches of each recipe, you’d have a really quick, easy, & healthy meal stored away in your freezer.

- If you use ground sirloin for the meatballs (as we do) they will be extremely lean and may stick to the pan unless you add additional oil or use a non-stick or very well seasoned cast-iron skillet.

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To read more about my tips & hints on eating more REAL food, please visit The W.H.O.L.E. Gang!

Hearty Cabbage and Beef Casserole Recipe (Gluten Free, Casein Free)

There's just something wonderful about comfort foods this time of year. One of my favorite comfort foods is macaroni. Although cheese is rarely on the menu these days, I still love a good creamy sauce for my pasta.

A week or two ago (during another dairy free "cheesy" sauce experiment) I decided instead of using another casein free "milk" substitute to create a creamy base, I would simply use chicken broth. Wow... it was another one of those "duh" moments when I realized after tasting the thickened chicken broth it was exactly the type of sauce I was looking for. It's a flavor I love and it can replicate "cheesiness" really well in a casserole. Perfect! And so incredibly easy.

I decided to create this casserole because I had a lot of vegetables on hand and we're eating from the pantry this week. It's one of those things about frugality I love. Creativity thrives when you have to use what you already have available!!

This one pot dish is FULL of hearty vegetables, a little ground beef for flavor (& to keep the husband happy), a gorgeous, flavorful, creamy sauce, and a kiss of greek seasoning. With all the vegetables in this meal, you don't even need a side dish!

While it takes a little time to prepare, it's a really easy dish to throw together once all the ingredients are prepped. And the best compliment? It's only about 340 calories per serving and while it doesn't actually have cheese in it... it tastes "cheesy." Upon his second serving, Michael asked me if I was SURE it didn't have cheese. I'll take that as high praise!


Hearty Cabbage and Beef Casserole
Created by Carrie @ Gingerlemongirl.com
Gluten Free, Casein Free, Soy Free

8 ounces dry gluten free pasta, cooked according to package directions
3 cups cabbage, sliced and cooked
1/2 medium onion, chopped
5 cloves of garlic, chopped
1 cup grape tomatoes, quartered
1/2 cup mushrooms, sliced
3 stalks celery, chopped
1/2 pound ground beef, browned and drained
1 tablespoon olive oil
1/4 cup brown rice flour
4 cups chicken broth
1/2 teaspoon salt
1/2 teaspoon pepper
2 teaspoons greek seasoning
3 egg whites

Optional Topping:
1/4 cup gluten free cornflake crumbles (an awesome substitute for parmesan cheese!), you could also use crushed tortilla chips if desired

Directions:
Brown ground beef. Drain fat, and set aside. In the same pan saute onions, garlic, celery, mushrooms, and tomatoes. Cook until onions are translucent and golden brown about 5 minutes. Set aside. In a large dutch oven heat olive oil. Whisk in brown rice flour. Cook for 2 minutes and slowly pour in chicken broth. Whisk well and cook for 5-10 minutes to create a thickened sauce. Add cooked pasta, cooked cabbage, cooked onion mixture, and 1/2 pound of browned ground beef. Add salt, pepper, and greek seasoning. Stir to coat and add in 3 egg whites. Mix together thoroughly and pour into a greased 9x13 casserole dish. Sprinkle gluten free corn flake crumbles or crushed tortilla chips evenly over casserole if desired. Bake at 350 degrees for 30 minutes until hot and bubbly. Let cool for 5 minutes and serve. Makes 6-8 large servings.


** Just in case anyone else is counting: I have calculated that the total recipe is 2058 calories including 1/4 cup of the gluten free corn flake crumbles. For 6 large servings, it's 343 calories per serving. This is a nicely portioned meal with a healthy calorie count!


Print-friendly version.

Jennifer's Simple Homemade Marinara Sauce (Gluten Free, Casein Free, Soy Free)

My co-worker and friend Jennifer won't claim to be a "chef" or a "cook"... but I think she's quite good as both! She's made many accomplishments over the past year including losing over 60 lbs. by changing her diet and exercising. I am very, very proud of her!

One thing she has learned in the past year is how to cook more things from scratch. I think now she secretly enjoys spending time in the kitchen!

She recently shared this super easy and delicious recipe with me and I had to brag on her. It's too delicious and simple to keep all to myself. Jennifer's family is 100% pure Italian. She grew up eating Italian for breakfast, lunch, and dinner every day. Pasta, pasta, pasta, and a huge vat of spaghetti/tomato sauce were always in the kitchen.

Since Jennifer has followed Weight Watchers to learn about portion control, healthy foods, and how to eat for good health, she's learned new ways to make recipes. Her recipe for an easy marinara sauce is simple, delicious, and packed with real Italian flavor. Jennifer said that the best tomatoes to use for this sauce are imported from Italy and have a natural sweetness that really makes the sauce special.

Jennifer's Easy Marinara Sauce
(Gluten Free, Casein Free, Soy Free)

1 (28 oz) can cooked whole peeled roma tomatoes with basil
2-3 cloves garlic, crushed
2 teaspoons olive oil
1 sweet onion, finely minced

In a medium sized saucepan heat oil to sizzling. Add garlic and onions and saute until golden. Pour in can of tomatoes with liquid. As tomatoes heat through, take a potato masher and crush tomotoes until they are the consistancy you desire for a sauce. I prefer them chunky and thick. If you want your sauce more smooth you could certainly use an immersion blender or add the sauce to your counter blender and blend until smooth. Simmer sauce for 30 minutes or more before serving. This is also great in the crock pot for an all day simmer.

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Just in case you were wondering about those meatballs in the picture above... here is my go-to recipe for gluten free meatballs!! I generally use Tinkyada pasta or spaghetti squash for my "spaghetti and meatballs" base.

Enjoy!

Carrie's Emeril-Inspired Baked Meatballs
(Gluten Free, Casein Free, Soy Free)

1 lb. grass-fed ground beef
1/2 sweet onion, very finely chopped
3 garlic cloves, very finely minced
1 egg
1/4 cup almond meal
1 1/2 teaspoons freshly ground pepper
1/2 teaspoon sea salt
2 teaspoons dried sweet basil
1 1/2 teaspoons Herbs de Provence

Preheat oven to 350 degrees.
Mix all ingredients in a large bowl, and roll into shape with hands into about 15-20 medium sized meatballs.
Place in a greased glass baking dish and bake for 20 minutes.
Add baked meatballs to heated sauce of your choice and serve over glutenfree pasta or spaghetti squash.

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My husband and I are in Florida for the week, so forgive me for not adding printer-friendly PDF's of these recipes! I will add them as soon as we return home! Pray for good weather, as we will hopefullly be watching the the launching of the Space Shuttle Endeavour at 5:40am Wednesday morning!!

What's for Dinner Wednesday - Gluten Free Biscuits and Gravy

Linda, the author of one of my favorite gluten free blogs, "The Gluten Free Homemaker" has been hosting a weekly gluten free blogging carnival focusing on the theme of "What's for Dinner." I've been meaning to participate in Linda's event for quite some time! This week I just happened to have something perfect for "What's for Dinner" Wednesday.

My friend Clara inspired me a few weeks ago to make sausage gravy and biscuits. She mentioned making it for dinner on our Gluten Free Recipe Swap Group and it reminded me of a favorite childhood comfort food. My mother always made a milk gravy with using meaty, browned ground hamburger and flour as a thickener. I loved that gravy. It was simple, delicious, and filling. I honestly could not remember the last time I made mom's hamburger gravy (which we simply referred to as "gravy" growing up) and I decided to try and make it.

The challenge in re-creating my mom's gravy was finding a milk substitute and using something other than flour as a thickener. On Clara's good judgment I decided to use sweet rice flour as my thickener, and I chose to use a combination of unsweetened almond and hemp milk as the liquid for my gravy. It turned out delicious! This gluten free, casein free gravy is a super fast, easy, and comforting dinner!

We've made this gravy 3 times now and I think it's fast becoming a favorite comfort food once again! This gravy is lower in carbohydrates than gravy made with dairy milk, and we served this over gluten free, lower carb biscuits. I'll post the biscuit recipe soon, but until then, feel free to use my master mix biscuits (minus the cheese) or Linda's World Famous Drop Biscuits! They have RAVE reviews!! To make them casein free simply use coconut oil in place of the butter and almond or hemp milk in place of the dairy. They are light, fluffy, and everything a good biscuit should be!




Carrie's Hamburger Gravy
(Gluten Free, Casein Free, Soy Free)

1 lb. ground beef
1 cup almond milk (or regular milk)
1 cup hemp milk (or regular milk)
2 tablespoons sweet rice flour or cornstarch
1/2 teaspoon salt
1 teaspoon freshly ground black pepper
1 teaspoon salt-free seasoning, such as SPIKE
1 teaspoon garlic granules, such as SPIKE
2 tablespoons nutritional yeast (*optional)

In a heavy bottomed skillet, brown ground beef. Sprinkle sweet rice flour (or cornstarch) over browned ground beef. Stir to coat. Add almond and hemp milk, stirring or whisking with ground beef until thick and creamy. Add more milk if gravy is too thick. Add spices and let simmer for another 5 minutes. Serve over hot gluten free biscuits or toast! Enjoy!! Makes 4-5 large servings.


Carrie's Notes:
* Nutritional Yeast -- I added this ingredient to the gravy to add a "cheesy" type of flavor which we loved. While nutritional yeast doesn't taste exactly like cheese, it added the lovely deep flavors that cheese often adds to dishes!

*Add flavors that you like! Sage, thyme, even rosemary might add a wonderful savory touch to this gravy.

*I used hemp milk and almond milk, both of the products I use are unsweetened and therefore have very few calories and carbohydrates, they are great alternatives not only to dairy milk, but to non-dairy milk products with higher carbohydrate counts. Make sure to read the ingredients of non-dairy milk options, many have added sugar to sweeten them.