I bought some stew meat the other day and didn't want to spend any time in the kitchen but thought beef stroganoff sounded good. This recipe uses only the crock pot--no boiling the noodles!--and a fairly small number of ingredients I already had on hand. I am just putting down what I did--you can alter it in any way that suits you!
1# beef stew meat
2 cups beef stock (I used distilled water mixed with 2 tsp. Beef Better than Bouillon)
1/2 large onion, chopped
2 small cans mushroom bits and pieces, drained
1 clove garlic, minced
1 tsp. marjoram
1 tsp. dried thyme
Put ingredients in the crock pot and cook on high for 4 hours. I started it at 7:00 AM to eat for lunch, but if you were cooking all day, cook it on low. About 30 minutes before you are ready to serve it, add
1/2 small bag of egg noodles to the crock pot, stir and cover. Cook for 20 minutes. Stir noodles again and add
2 T flour mixed into 1/2 cup water and
1/2 cup or so sour cream. Cook for another 10 minutes until noodles are done and sauce is thick and bubbly.
Showing posts with label Main Dish. Show all posts
Showing posts with label Main Dish. Show all posts
Thursday, October 6, 2011
Friday, January 29, 2010
GF Pizza on Zucchini Crust
I tried making a gluten free pizza crust recipe a while back and was not impressed. At all. So, my sister mentioned in passing that she used to make a crust out of zucchini, and I thought I would see what I could come up with. I researched several sites and found some recipes for zucchini crusts, but they were not all gluten free, nor were they as simple as I wanted to make mine. Here is what I ended up with:
Zucchini Crust:
about 2 cups grated zucchini w/ peel (I had 4-5 small squash)
about 1 cup shredded Parmigiano Reggiano cheese
2 whole eggs
pinch of salt
1/4 tsp. garlic powder or a pressed clove of garlic (optional)
Mix all ingredients together and spread thin on an oiled (olive oil) pizza stone--I used a stoneware bar pan by Pampered Chef, but I suppose you could use another type of pan. Bake at 400 degrees for about 35 minutes or until lightly browned. Watch it carefully as you don't want to burn it, but you do want it cooked well so it will hold its shape.
Remove from oven and top with:
Marinara sauce*
slices of uncured turkey pepperoni
diced chicken sausage
pieces of red onion
sliced fresh mushrooms
grated cheese (try different types of cheese and grate them together including raw cheddar, more Parmigiano Reggiano, and other Italian flavored cheeses. There is one at Whole foods made with sun dried tomatoes and garlic that is fabulous!)
(or your favorite toppings--this was just what I had on hand)
(*I used a jar of organic tomato paste mixed with a whole large clove of garlic and some Italian seasoning--heat through on the stove and allow to set while making the rest of the pizza. The tinny taste that often comes with canned tomato paste was absent, and the sauce was just enough for one large pizza.)
Return to oven and bake for about 10 minutes, until cheese is lightly browned and bubbly.
This pizza does not reheat well so only make as much as you will eat. This was a really REALLY good pizza, and I will certainly make it again!
Friday, April 25, 2008
Beef and Roasted Vegetables
Beef and Roasted Vegetables
1 cup baby carrots, washed1 green pepper, seeded and sliced
1/2 to one whole onion, cut in chunks and separated
2 yellow squash, sliced about 1/4-1/2 inch thick
1.5 lbs. stew meat browned in 1 T olive oil (could use less or chicken or whatever, but it's what I had that needed to be used!)
8 oz. smallish mushrooms, washed and quartered
1/4 head of cabbage
Cooked Brown rice
Preheat oven to 400 degrees. Brown meat in 1 T. olive oil on the stove until all sides are seared. Layer all the vegetables and meat in the order listed in a large baking bowl (I used my covered stoneware baker from Pampered chef). Season to taste (I didn't add any seasonings except some Italian seasoning and a little sea salt to the meat, but probably should have). Cover and bake for 40-45 minutes, or until all vegetables are cooked. While the vegetables are baking, cook brown rice in pure water, with sea salt and Mrs. Dash's garlic and herb seasoning mix. Rice and vegetable dish should be done at about the same time. Serve meat and veggies over rice.
This was originally going to be shish-ka-bobs--or parts of it were, but I just couldn't get excited about that tonight, so I thought I'd experiment a bit.
Sunday, November 4, 2007
Arabian Baked Fish
Arabian Baked Fish
Makes 6-8 servings
Makes 6-8 servings
1 large bass or whitefish (3-4 lbs)
dash of sea salt to taste
1/4 cup fresh lemon juice
2 Tablespoons extra virgin olive oil
2 large onions, chopped and sauteed in olive oil
2 to 2-1/2 cups tahini sauce (see below)
Wash fish and dry thoroughly. Sprinkle with salt and lemon juice. Let stand for 30 minutes. Drain fish. Place in baking pan after brushing with oil. Bake in a pre-heated oven for 30 minutes at 400 degrees F.
Cover with sauteed onions and tahini sauce, and add a dash of salt. Return to oven and bake until fish is easily flaked with a fork (30 - 40 minutes)
Garnish with lemon slices and parsley
Tahini Sauce
1 cup organic tahinijuice of 3 lemons
2 cloves of garlic, crushed
2-3 tsp. salt
1/4 cup dried, organic parsley flakes or fresh parsley, copped finely
In a bowl, mix all ingredients. Add enough water to make a thick sauce. Makes 2 cups.
Avocado & Bean Burrito
Avocado and Bean Burrito
Serves 2
2 c. shredded romaine lettuce
2 T. yellow onions, chopped
1/2 (or whole) avocado, peeled, pitted and chopped
2 T. chopped cilantro (optional)
4 T. chunky tomato salsa
1/2 c. nonfat vegetarian refried beans
2 sprouted corn tortillas (frozen section of the health food store)
Mix the lettuce, onion, avocado and salsa in a medium bowl until the vegetables are evenly coated. Smear half of the beans on each tortilla, fill with vegetable mixture and wrap burrito style. OR double the ingredients and layer two bean smeared tortillas and two layers of the veggies like a tostada. These are really good!
Serves 2
2 c. shredded romaine lettuce
2 T. yellow onions, chopped
1/2 (or whole) avocado, peeled, pitted and chopped
2 T. chopped cilantro (optional)
4 T. chunky tomato salsa
1/2 c. nonfat vegetarian refried beans
2 sprouted corn tortillas (frozen section of the health food store)
Mix the lettuce, onion, avocado and salsa in a medium bowl until the vegetables are evenly coated. Smear half of the beans on each tortilla, fill with vegetable mixture and wrap burrito style. OR double the ingredients and layer two bean smeared tortillas and two layers of the veggies like a tostada. These are really good!
Wild Salmon ...
Wild Salmon with Rosemary Sweet Potatoes and Lemon Asparagus
Serves 2
2 small sweet potatoes
1 small yellow onion
2 T extra virgin olive oil
Pinch sea salt
1 clove garlic, pressed
2 t dry mustard
1 T freshly squeezed lemon juice
1 T chopped fresh rosemary
1/2 lb. fresh asparagus, trimmed
Grated zest of 1 lemon
8 oz. wild salmon fillets cut into two 4 oz. portions
Preheat the oven to 425 degrees. Cut a piece of parchment paper to fit a shallow baking pan. (I cooked it on my Pampered Chef stoneware bar pan w/o the parchment and it worked great) Wash the sweet potatoes. Slice the potatoes and onion 1/4 inch thick. Put sweet potatoes and onions on the baking sheet in a single layer. Drizzle with the olive oil and sprinkle with the salt. Bake for 15 minutes.
Meanwhile, mix the garlic, mustard, lemon juice, and rosemary to make a paste and set aside.
Remove the sweet potatoes and onions from the oven, keep in the baking pan. Place the asparagus on the paper around the sweet potatoes and onions. Sprinkle the lemon zest on the asparagus. Lay the salmon on top of the asparagus and onions. Spread the paste on top of the salmon.
Return to oven and roast for 12 minutes. Salmon is done with the flesh flakes with gentle pressure.
(We skip the fancy stuff and just do the sweet potatoes, onions, olive oil and salmon with a twist of lemon on it. But this is the original recipe. I didn't care for the strong flavor of the mustard or the lemon zest on the asparagus, but I am new to this style of cooking, so maybe I will learn.)
Serves 2
2 small sweet potatoes
1 small yellow onion
2 T extra virgin olive oil
Pinch sea salt
1 clove garlic, pressed
2 t dry mustard
1 T freshly squeezed lemon juice
1 T chopped fresh rosemary
1/2 lb. fresh asparagus, trimmed
Grated zest of 1 lemon
8 oz. wild salmon fillets cut into two 4 oz. portions
Preheat the oven to 425 degrees. Cut a piece of parchment paper to fit a shallow baking pan. (I cooked it on my Pampered Chef stoneware bar pan w/o the parchment and it worked great) Wash the sweet potatoes. Slice the potatoes and onion 1/4 inch thick. Put sweet potatoes and onions on the baking sheet in a single layer. Drizzle with the olive oil and sprinkle with the salt. Bake for 15 minutes.
Meanwhile, mix the garlic, mustard, lemon juice, and rosemary to make a paste and set aside.
Remove the sweet potatoes and onions from the oven, keep in the baking pan. Place the asparagus on the paper around the sweet potatoes and onions. Sprinkle the lemon zest on the asparagus. Lay the salmon on top of the asparagus and onions. Spread the paste on top of the salmon.
Return to oven and roast for 12 minutes. Salmon is done with the flesh flakes with gentle pressure.
(We skip the fancy stuff and just do the sweet potatoes, onions, olive oil and salmon with a twist of lemon on it. But this is the original recipe. I didn't care for the strong flavor of the mustard or the lemon zest on the asparagus, but I am new to this style of cooking, so maybe I will learn.)
Lamb & Vegetable Curry
Lamb and Vegetable Curry with Steamed Brown Rice
serves 4
1 cup brown rice
2 t olive oil
1 med. yellow onion, sliced
1 med. red bell pepper, cut into 1/2 inch wide strips
2 cloves garlic, pressed
1 T grated fresh ginger
1/4 t red curry paste, or more to taste
1 lb. boneless lamb loin, cut into 1 inch strips
1 cup low-sodium vegetable broth
1 cup coconut milk
1 T reduced-sodium, gluten-free soy sauce
2 cups cauliflower florets
4 cups spinach, rinsed and drained will
1 T freshly squeezed lime juice
1/4 cup chopped cilantro
Combine the brown rice and 2 cups filtered water in a small saucepan. Cover and bring to a boil. Reduce the heat to low and steam for approximately 45 minutes, until the water has been absorbed and the rice is tender.
When the rice has been cooking for 25 minutes, heat the oil in a large skillet over medium-high heat. Add the onion and pepper and cook until vegetables begin to soften. Add the garlic, ginger, and curry paste and mix well. Add the lamb and cook, stirring often, for approximately 3 minutes. Stir in the broth, coconut milk and soy sauce, and bring to a simmer. Add the cauliflower and reduce heat to medium-low, stirring occasionally, until the lamb is cooked through and the cauliflower is tender, about 10 minutes. Toss in the spinach and lime juice, and cook just until the spinach is wilted. Serve immediately over the steamed brown rice and top with chopped cilantro.
(This meal is a lot of work. I start chopping meat and veggies as soon as I have the rice on, and I barely have everything done by the time it is time to start cooking it. But it is SOOOO good, I keep making it anyway!)
serves 4
1 cup brown rice
2 t olive oil
1 med. yellow onion, sliced
1 med. red bell pepper, cut into 1/2 inch wide strips
2 cloves garlic, pressed
1 T grated fresh ginger
1/4 t red curry paste, or more to taste
1 lb. boneless lamb loin, cut into 1 inch strips
1 cup low-sodium vegetable broth
1 cup coconut milk
1 T reduced-sodium, gluten-free soy sauce
2 cups cauliflower florets
4 cups spinach, rinsed and drained will
1 T freshly squeezed lime juice
1/4 cup chopped cilantro
Combine the brown rice and 2 cups filtered water in a small saucepan. Cover and bring to a boil. Reduce the heat to low and steam for approximately 45 minutes, until the water has been absorbed and the rice is tender.
When the rice has been cooking for 25 minutes, heat the oil in a large skillet over medium-high heat. Add the onion and pepper and cook until vegetables begin to soften. Add the garlic, ginger, and curry paste and mix well. Add the lamb and cook, stirring often, for approximately 3 minutes. Stir in the broth, coconut milk and soy sauce, and bring to a simmer. Add the cauliflower and reduce heat to medium-low, stirring occasionally, until the lamb is cooked through and the cauliflower is tender, about 10 minutes. Toss in the spinach and lime juice, and cook just until the spinach is wilted. Serve immediately over the steamed brown rice and top with chopped cilantro.
(This meal is a lot of work. I start chopping meat and veggies as soon as I have the rice on, and I barely have everything done by the time it is time to start cooking it. But it is SOOOO good, I keep making it anyway!)
Chicken Vegetable Fajitas in Sprouted Grain Tortillas
Chicken-Vegetable Fajitas in Sprouted Grain Tortillas
Serves 4
2 T freshly squeezed lime juice
1/2 t chili powder
1/2 t ground cumin
1 clove garlic, pressed
1 lb. skinless, boneless chicken breasts, sliced into 1/2 inch strips or 1 lb. chicken tenders
2 T extra virgin olive oil
1 med. green bell pepper, thinly sliced
1 med. red bell pepper, thinly sliced
1 med.yellow bell pepper, thinly sliced
1 large yellow onion, thinly sliced
Four 10 inch sprouted or whole-grain tortillas (I am using hemp)
Optional garnishes:
Avocado
Chopped green chiles
Low-fat sour cream
Salsa
Shredded cheese
Combine the lime juice, chili powder, cumin and garlic in a medium bowl and mix well. Add the chicken and marinate, covered, in the refrigerator for at least 3 hours.
Heat the oil in a large skillet over medium-high heat and cook the chicken and vegetables, stirring occasionally, until the chicken is cooked through and the vegetables are crisp-tender, about 15 minutes. Divide the mixture among the tortillas.
You can substitute hickory-smoked tofu or tempeh in place of the chicken in this recipe for a delicious vegetarian meal.
Serves 4
2 T freshly squeezed lime juice
1/2 t chili powder
1/2 t ground cumin
1 clove garlic, pressed
1 lb. skinless, boneless chicken breasts, sliced into 1/2 inch strips or 1 lb. chicken tenders
2 T extra virgin olive oil
1 med. green bell pepper, thinly sliced
1 med. red bell pepper, thinly sliced
1 med.yellow bell pepper, thinly sliced
1 large yellow onion, thinly sliced
Four 10 inch sprouted or whole-grain tortillas (I am using hemp)
Optional garnishes:
Avocado
Chopped green chiles
Low-fat sour cream
Salsa
Shredded cheese
Combine the lime juice, chili powder, cumin and garlic in a medium bowl and mix well. Add the chicken and marinate, covered, in the refrigerator for at least 3 hours.
Heat the oil in a large skillet over medium-high heat and cook the chicken and vegetables, stirring occasionally, until the chicken is cooked through and the vegetables are crisp-tender, about 15 minutes. Divide the mixture among the tortillas.
You can substitute hickory-smoked tofu or tempeh in place of the chicken in this recipe for a delicious vegetarian meal.
Hobo Dinners
Hobo Dinners
For each serving:
1 boneless loin pork chop OR boneless skinless chicken breast
1 small russet potato, washed and sliced (skins are full of vitamins, but you can remove if you want)
1 scrubbed and sliced carrot or a handful of baby carrots
1/4 of a yellow onion left in "petals"
slices of cabbage, eggplant or other vegetables you like/have on hand.
2 T. organic butter (You could probably use olive oil, but I never have tried it.)
Sea Salt and freshly ground pepper to taste
Tear off a piece of wide heavy-duty foil a little longer than it is wide. Place meat in the center, season to taste; add vegetables and butter. Wrap tightly, sealing all edges by folding over two or three times. Wrap packet again with a second layer of foil and sealing the same way. Cook on medium hot grill for 20 minutes on each side. (Try to have the meat side on the grill first, especially if it is a thick cut.) Open very carefully to avoid burning from the steam. (This is a great meal for a busy day, as you can prepare the packets ahead of time and put on the grill later. They are very filling and nutritious. We tailored each one to suit our kids' taste, adding or removing a preferred ingredient. This works just as well without the meat, but you would need to reduce the cooking time a bit.)
For each serving:
1 boneless loin pork chop OR boneless skinless chicken breast
1 small russet potato, washed and sliced (skins are full of vitamins, but you can remove if you want)
1 scrubbed and sliced carrot or a handful of baby carrots
1/4 of a yellow onion left in "petals"
slices of cabbage, eggplant or other vegetables you like/have on hand.
2 T. organic butter (You could probably use olive oil, but I never have tried it.)
Sea Salt and freshly ground pepper to taste
Tear off a piece of wide heavy-duty foil a little longer than it is wide. Place meat in the center, season to taste; add vegetables and butter. Wrap tightly, sealing all edges by folding over two or three times. Wrap packet again with a second layer of foil and sealing the same way. Cook on medium hot grill for 20 minutes on each side. (Try to have the meat side on the grill first, especially if it is a thick cut.) Open very carefully to avoid burning from the steam. (This is a great meal for a busy day, as you can prepare the packets ahead of time and put on the grill later. They are very filling and nutritious. We tailored each one to suit our kids' taste, adding or removing a preferred ingredient. This works just as well without the meat, but you would need to reduce the cooking time a bit.)
GF Goulash
Goulash
(gluten-free)
2 c. Tinkiyada Rice Pasta Spirals or Fusili, cooked according to directions
1 lb. lean ground turkey breast or ground bison
1 whole onion, chopped
1/2 finely chopped bell pepper, either red or green (optional)
1 jar Seeds of Change Tuscan Tomato & Garlic sauce
1 whole tomato, chopped
1/2 tsp. dried basil
1/2 tsp. Italian seasoning
1/8 tsp. dried dill weed
1/2 tsp. sea salt, or to taste
1 cup shredded mozzarella or low fat cheddar cheese
Brown turkey, (or lean ground beef or bison if you prefer) onion and bell pepper in 1 T. extra virgin olive oil. Add sauce, tomato and spices. Simmer about 30 minutes to infuse spice flavors into sauce. While the sauce is simmering, cook the pasta according to package directions. When the pasta is done, drain and add to the sauce. Stir in cheese if you want, but it is good without, too.
(gluten-free)
2 c. Tinkiyada Rice Pasta Spirals or Fusili, cooked according to directions
1 lb. lean ground turkey breast or ground bison
1 whole onion, chopped
1/2 finely chopped bell pepper, either red or green (optional)
1 jar Seeds of Change Tuscan Tomato & Garlic sauce
1 whole tomato, chopped
1/2 tsp. dried basil
1/2 tsp. Italian seasoning
1/8 tsp. dried dill weed
1/2 tsp. sea salt, or to taste
1 cup shredded mozzarella or low fat cheddar cheese
Brown turkey, (or lean ground beef or bison if you prefer) onion and bell pepper in 1 T. extra virgin olive oil. Add sauce, tomato and spices. Simmer about 30 minutes to infuse spice flavors into sauce. While the sauce is simmering, cook the pasta according to package directions. When the pasta is done, drain and add to the sauce. Stir in cheese if you want, but it is good without, too.
Mouthwatering Meatloaf
Mouthwatering Meatloaf
1-1/2 lb. very lean ground beef (or ground Buffalo)
2 eggs
2 T. Worchestershire Sauce
Salt and pepper to taste
Mix together and form loaf in loaf pan, making a furrow in the middle and around the edges of the loaf. Cover with topping (below) and bake at 325 degrees for one hour.
4 T. brown sugar
1/3 cup catsup
1½ tsp. prepared mustard
¼ tsp. nutmeg
2 T. peach jam
Swiss Steak in the Crock Pot
Swiss Steak in the Crock Pot
(Recently I found some Bison Loin steak on sale, and decided to try this instead of my old beef tenderized steak. I don't know how it will taste, but we like ground bison in everything we used to make with hamburger, so I imagine the results will be acceptable. I asked the butcher to run it through the tenderizer for me, which he happily did.)
1-2 lbs of tenderized steak (however much you need for your family)
1 can stewed tomatoes (two if you are making a lot)
2 russet potatoes, scrubbed and chopped in bite sized pieces
Put all in the crock pot and cook all day on low.
(Recently I found some Bison Loin steak on sale, and decided to try this instead of my old beef tenderized steak. I don't know how it will taste, but we like ground bison in everything we used to make with hamburger, so I imagine the results will be acceptable. I asked the butcher to run it through the tenderizer for me, which he happily did.)
1-2 lbs of tenderized steak (however much you need for your family)
1 can stewed tomatoes (two if you are making a lot)
2 russet potatoes, scrubbed and chopped in bite sized pieces
Put all in the crock pot and cook all day on low.
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