Main Dishes

[jcc]

Ropa Vieja
1 3-1/2 pound beef chuck roast

Brown the chuck roast (salt and pepper to taste) in 2 Tbls little olive oil, add 1 cup water and simmer for
about 2 1/2 hours until very tender. Don't let the pan run dry.

Remove from the pan, shred the meat, and add the pan juices. Set aside.

Reheat the pan, and add some olive oil.

Saute until clear:
1 large sliced onion
2 cloves of garlic

Add, and saute a little longer:
1 green pepper, chopped

Add final ingredients and simmer 20 more minutes:
return meat/juices
8 oz tomato sauce
1 t. salt
1 bay leaf
1/2 cup dry wine (I use burgundy)

Serve with rice (I use turmeric for yellow rice) and black beans.


Hungarian Goulash
2 pounds beef stew
1 med onion sliced
1-2 clove garlic
2 T oil

1 1/2 cup water
1 cup ketchup
2 T Worcestshire sauce
1 T brown sugar
2 t salt
2 t paprika
dash red pepper (optional)

1/4 cup water
2 T sweet rice flour

Brown beef in oil with garlic and onion. Drain. Add remaining ingredients and simmer covered on stove top 2 1/2 hours (or in oven at 325 degrees for 3 hours).

Mix water and flour, add gradually to stove top pan, heat to boiling, stirring constantly...one minute until thickened.
Serve with noodles.


Porcupines
1 lb ground beef
1 cup water
1 cup instant rice
seasoning (salt, pepper, garlic powder)
chopped onion (optional)

Del Monte Traditional Spaghetti Sauce

I use a two inch scooper and fill a casserole dish with the porcupines uncooked, and cover in a can of Del Monte Traditional Spaghetti Sauce.
Of course, any gf sauce would do, but this makes it a breeze.

Bake covered in a 350 oven for one hour. Remove cover for the last 15 minutes.


Sloppy Joes
Brown and drain:
1 1/2 pounds ground beef
1/4-1/2 cup chopped onion
1/4-1/2 cup chopped celery

Add and simmer 15 minutes:
1/2 cup ketchup
1/4 cup water
1 tsp salt (opt)
1 Tablespoon worcestershire sauce (opt)
1/8 teaspoon red pepper sauce (opt)

Serve with gf buns, or try as an alternative pizza topping!


Stuffed Peppers
1 lb lean ground beef
chopped onion
fresh chopped tomato
McCormick Taco seasoning mix
Contadina tomato sauce (16 oz)
1/4 cup water

Brown ground beef, and add other ingredients, and simmer.

Prepare Minute Brown Rice for six servings.

Slice 4-5 green peppers lengthwise, and lay out flat in a sprayed 9 X 13 pan.


Oven Fried Chicken
1 cup gf instant mashed potato flakes
1 t salt
1/4 t pepper
1/2 t Lawry's seasoned salt
1 egg slightly beaten

Heat oven to 375

Combine dry ingredients in plastic bag. Dip chicken in egg and shake in mixture. Place chicken in ungreased baking pan, and bake uncoverd for 45-60 minutes. Cover with foil and bake at 350 for 40 minutes.


Chop Suey
Brown 2 ½ lbs. chopped pork stew meat, add 1 cup water, and simmer 1 hour.

Melt one stick of butter/margarine, and sauté:
3 cups chopped onion
3 cups chopped celery
Add onion/celery to pork, add additional ½ -1 cup water if needed, and simmer 1 more hour.

Add:
2 lg cans Chinese Vegetables (drained, save juice)
1 15 oz can bean sprouts
2 cans sliced water chestnuts
1 lg can mushrooms

Add, and heat until thickened:
3 heaping Tbls cornstarch to saved vegetable juice and blend
3 Tbls gluten free soy sauce
2 Tbls beaded molasses
3 Tbls butter/margarine

Serve with rice.

Spaghetti Dinner - Our Favorite Quick Meal!
1 pkg Tinkyada Brown Rice Spaghetti -Prepare by package instructions
1 lb ground beef, browned and drained
1 can Del Monte Traditional Spaghetti Sauce
I box Scharr Bread Sticks (worth the splurge!)

[jcc]

Marinated Flank Steak
Prepare marinade:
1/4 cup gf soy sauce
1/4 cup burgundy wine
2 T brown sugar (or honey)
2 large cloves of garlic, pressed
1 inch cube fresh ginger root, pressed

Add seasonings to taste:
Paprika
minced onion or onion powder
thyme
salt
pepper

Marinate for at least several hours, and grill about seven minutes each side.


Grilled Chicken Kabobs
Boneless breast cuting into 1/2 inch strips
1/2 cup French Salad Dressing
1 T Worcestershire sauce
1 tsp lemon juice
8 slices of bacon cut in half

Combine dressing, Worcestershire sauce and lemon juice. Combine with chicken strips in a plastic bag or dish, and coat. Refrigerate 2-3 hours, turning occasionally.

Drain chicken; reserve marinade. Skewer chicken and bacon alternately on skewers. Grill on medium heat or coals for 15 minutes, basting frequently with extra marinade. Discard remaining marinade.

[aklap]

Tater tot casserole:

1 to 1 1/2 lbs hamburger (ground chuck)
1 medium onion-diced
1/4 to 1/2 cup chopped green or yellow pepper
1 18 oz can Progresso cream of mushroom soup
1 16 oz bag of mixed vegetable (corn, peas, green beans or vegie of your choice)
1 bag Ore-Ida tater tots
Salt and pepper to taste

Brown hamburger with onion and pepper. Season to taste. Mix in soup and frozen vegetables. Pour mixture into a greased 8x11 pan. Top with tater tots (as many as you like). Bake at 350 degrees for 50-60 minutes until tater tots are golden brown.

[aklap]

This is one of those "Clean out the fridge" dinners. These are veggies we usually have in the fridge.

http://webpages.charter.net/aklap/Celiacforums%20Pix/FOOD/cleanthefridge.jpg

1-2 tblspn of olive oil
1/2 cup of chopped white onion
1 tspn of garlic (or as much as you like. This was freshly whized up in the food processor - so it stronger than store bought.)
1-2 cups of chopped broccoli
1/4 of a yellow bell pepper coarsely chopped
1/4 of a green bell pepper coarsely chopped
6-8 baby carrots quartered
1/4 of zucchini cut in moons 1/4" thick
1 cube of frozen basil pesto (or 1-2 tblspoons of basil pesto)*.
Juice of 1/2 of medium lemon.
McCormick's Montreal Chicken Grill Mate Seasoning.
Whatever shrimp that were left in the bag (probably 10-15)

I got out my trusty pan, heated it up, put a few slashes of olive oil in it. Threw in the onion and garlic. Sauteed that for a minute two. Next I threw in my chopped broccoli and my cube of frozen pesto*. Sautee that for another 2-3 minutes. Add the carrots. Sautee for another 1-2 minutes. Add the peppers & zucchini's and shrimp. Squeeze a 1/2 lemon over the top. Plus a number of shakes of the Montreal Chicken Seasoning. Give it a few more stirs to combine the seasoning.

I added the veggies that take the longest to cook 1st and then started working my way down. I like my veggies slightly crunchy when the dish is all done. I really don't like soggy peppers. The shrimp were peeled, deveined and cooked already so they only needed to be heated up.

As I said this is what I had laying around. I don't really measure. You can mix and match whatever veggies you like. Yes you could chicken in here too. This is kind of a take off of our Broccoli Chicken w/ Pesto which has become a favorite of ours. That will be for another post ;) I have story to go along with that one too! I can laugh about it now.

*The reason I have cubes of pesto laying around is...We have a farmers market every year and one of the vendors sell fresh basil and other herbs. She said what they do is make up a bunch of pesto and pour it in ice cube trays and freeze it. That way they can have fresh frozen pesto in the dead of winter!! I burned out our little stick blender ( w/ chopper attachment) by making pesto every week for 3-4 weeks :shock: I can't wait for this year to roll around because we got a Cuisinart food processor. It's gonna be soooo much easier to make pesto now!! I'll only have to make 1 big batch instead of make several smaller batches due to limited bowl capacity :D

I also made a batch of almost crushed garlic too. I got 1lb of bulk garlic at the store. A whopping 2.79 per lb. I peeled about 3-4 heads (I still have about 3 heads left out of that pound), threw 'em in the processor. Added 1 tspn of lemon juice. Scrapped down the sides a few times and whizzed it around some more until it was really finely chopped. Put it in a sealable jar.

Al

[jcc]

Stuffed Peppers II

Clean 6-8 green peppers, cut lids, and discard membranes. Place in dish, cover, and microwave 3 minutes.

Brown and drain:
1- 1/2lbs ground beef
2 cloves garlic
1 tsp salt
chopped green pepper from the cut off lids
1/4 cup onion

Add 3 cups already cooked white rice

Mix in 26 oz can Del Monte Spaghetti Sauce. Optional...reserve some to top peppers off.

Fill peppers. Put in covered dish and bake 45 minutes at 350 degrees F. Remove lid, sprinkle with mozzarella cheese or substitute. Bake 15 more minutes.

Serve.

[Rosco]

Here is a great quick and tasty recipe that readers may like to cook up.
Regards.

Salmon Kedgeree Recipe

Salmon Kedgeree

(Note: cooked onion may be served on top of kedgeree as a garnish, or combined with other ingredients) Serves 4.

1 tablespoon olive oil
1 large onion, thinly sliced (if using as a garnish) or diced (if used at beginning)
60g (2 oz) butter, chopped
1 clove garlic, crushed
2 teaspoons curry powder, or to taste
1 cup frozen peas
4 cups cooked long grain rice
415g (14 oz) can red salmon, drained and slightly flaked
2 tablespoons coarsely chopped fresh flat-leaf (continental) parsley
1 tablespoon lemon juice
salt and freshly ground black pepper
3 hard-boiled eggs, coarsely chopped (optional)

- Heat the oil in a large frying pan; cook the onion, stirring until soft and browned. If you prefer to use as a garnish, remove sliced onion from the pan and keep warm.
- Melt the butter in the same pan and cook the garlic and curry powder over medium heat, stirring for about three minutes or until fragrant.
- Add the peas, rice and salmon and stir until heated through. Stir in the parsley, lemon juice and season with salt and pepper to taste. Serve kedgeree topped with the eggs and onion.