Gluten Free Beef Stroganoff (GF Cream of Mushroom Soup & GF Gravy)

This is one of our go to meals, it's budget friendly using ground beef instead of pricey cuts of steak. My family loves this and really loved it last night, they ate it all! This recipe may seem familiar because I have blogged it back in the day but today I am sharing it with you again, gluten free style and with homemade ingredients. Don't be scared, it's really easy to make, and the soup and gravy are done in no time at all, they could also be made ahead of time and chilled. Make up a batch of that gluten free flour blend to keep on hand, you'll need a little for this recipe. Feel free to serve over gluten free pasta if you wish. 

Gluten Free Beef Stroganoff
adapted from Mommy's Kitchen, serves about 8

1 lb. ground beef
1 small onion, diced
Salt & pepper (to taste)
1 TBL crushed garlic
1 tsp onion powder
Cream of mushroom soup (gluten free recipe below)
Beef gravy (gluten free recipe below)
1 cup sliced fresh portabella mushrooms
1/4 cup sour cream
3 TBL parsley
Cooked rice (I would cook up 2 cups of rice for 8 ppl)

Brown & cook ground beef with chopped onion, salt, pepper, garlic and onion powder in a skillet.  Drain of excess grease, return meat to pan. Add the cream of mushroom soup, gravy and mushrooms, mix together and simmer over low heat about 10 minutes. Add the sour cream and parsley, mix until thoroughly blended. Serve over cooked hot rice.


Gluten Free Cream of Mushroom Soup 
from my blog

3 TBL butter
1/2 cup fresh mushrooms, diced
3 TBL gluten free all purpose flour blend
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 tsp onion powder
1/4 tsp garlic powder
1-1/2 cup milk, warmed

Melt butter in large skillet add in mushrooms and cook for a couple of minutes. Stir in flour and seasonings. Cook over medium heat for just a minute. Add milk slowly, stirring with wire whisk. Cook until just about thick. Makes 1 1/2 cups or 1 can of condensed soup. Use all this in this stroganoff recipe.


Gluten Free Beef Gravy

1 cup water
1 tsp Better Than Bouillon beef base
2 TBL gluten free all purpose flour blend
1/8 teaspoon salt
1/4 teaspoon pepper
1/4 tsp onion powder
1/4 tsp garlic powder
1 TBL parsley
1/2 TBL butter

In a large skillet, heat the water and beef base. Whisk in flour and seasonings and heat until it thickens up. Add in butter and let it melt. Use all this in this stroganoff recipe.

made in no time at all!

add in the gravy, soup and mushrooms, simmer away

I steamed my rice with some chopped garlic

Please share this post if you liked it. =)

enjoy,

Crock-Pot Beef Stew

I have been making this beef stew for over 15 years now. It came from my favorite recipe cards back in the 90s. I have adapted it to use the crock-pot and more veggies. It's perfect for the cooler weather now.


Crock-Pot Beef Stew
aka Early Autumn Stew, adapted from Healthy Meals in Minutes recipe cards

2 tsp oil
2 pounds chuck roast, cut into 1" cubes
2 TBL flour (gluten free)
1 tsp dried thyme
1/2 tsp ground sage
6 Cups low sodium beef broth (gluten free)
1 bay leaf
1 lb carrots, cut into 2" pieces
2 Cups mushrooms, sliced
1 white onion, chopped
4 stalks celery, sliced
1 lb. potatoes, quatered
1/8 tsp salt
1/8 tsp pepper

In a large skillet, heat oil, add beef and saute until browned. Sprinkle with flour, thyme and sage, saute for 2 minutes.
Add broth, bay leaf, all veggies, salt and pepper along with seared beef to your slow cooker pot. Cook on low 6-8 hours.

Please share this post if you liked it. =)

enjoy,

New England Clam Chowder

If you like clam chowder here's a recipe I'm sure you'll enjoy. Mr. loves clam chowder but I haven't made it in many many years so I decided I would when I found clams on sale. I lost my Mom's recipe so I searched and searched for one and decided on this one. Of course I changed it up a little but not much. This doesn't take long to make, well under one hour from chopping to table top. It came out great, so great the kids loved dipping their bread into it and Mr. ate 3 bowls of it. So as the warm weather starts to cool, think about making this to warm your soul.

New England Clam Chowder
adapted from Cooking Light Jan. 2008

6 bacon slices

2 cups diced onion

1 1/4 cups diced celery

1/2 teaspoon salt (more to taste)

1/2 teaspoon pepper

1/2 teaspoon dried thyme

2 garlic cloves, minced

6 (6 1/2-ounce) cans chopped clams, undrained

5 cups diced peeled baking potato (about 1 pound)

4 (8-ounce) bottles clam juice

1 bay leaf

3 cups milk, warmed

1/2 cup all-purpose flour

1 tablespoon chopped chives

Cook bacon in a large Dutch oven over medium heat until crisp. Remove bacon from pan, reserving 1 teaspoon drippings in pan. Crumble bacon; set aside. Add onion, celery, salt, thyme, and garlic to drippings in pan; cook 4 minutes or until vegetables are tender.

Drain clams, reserving liquid. Add clam liquid, potato, clam juice, and bay leaf to pan; bring to a boil. Reduce heat, and simmer 15 minutes or until potato is tender. Discard bay leaf.

Combine milk and flour, stirring with a whisk until smooth. Add flour mixture to pan; bring to a boil. Cook 12 minutes or until thick, stirring constantly. Add clams; cook 2 minutes. Sprinkle with bacon and chives. Serve with fresh bread or oyster crackers.

~Be sure to follow my recipe blog so you can get all the latest goodies!~

enjoy,

Veggie Phở

I am on a roll lately, trying new dishes even shopping at an Asian Market for the first time and buying the store out with Ingredients I knew I'd use, someday. One reason I went was to get ingredients for this Phở chay. I have heard all about Pho (do you know how to say it? Kind of like "Foe?" when asking a question, yes I looked it up). It's a Vietnamese rice noodle soup filled with your choice of add ins from meats to veggies, herbs and seasonings. The broth is what makes this soup, slowly simmered and flavorful. I've always wanted to try it and rather than drag my kids to  Vietnamese place to eat (where I know they won't eat anything), I decided to find a recipe to make a home for my lunch. I came across several but upon reading the comments, this one sold me. Even though the smell of anise is not my fave (but I love black licorice candy), I told myself I'd try it. Boy, once everything is together and you add the soy sauce, this was wonderful. I wish my kids would try it, they liked the noodles plain though. (yes my tofu might look funny, it froze in my fridge, but I thawed it out and used it anyways)

Vegetable Pho

slightly adapted from gastronomyblog

1 package dried banh pho (flat rice noodles, I used a medium size by Flying Horse)

1 leek (leaves only), rinsed of dirt

1 yellow onion

1 ginger

4 star anise
14 oz. vegetable broth
Water

¾ tablespoon Chinese five spice

Soy sauce
Sugar

Canola oil

1 leek (stem only)
Tofu, seasoned with soy and pan fried
8 oz. sliced mushrooms
Black pepper
*basil, cilantro, green onions, carrots

For recipe and directions check out the blog here.

 

making the broth and "meat" component

~Be sure to follow my recipe blog so you can get all the latest goodies!~

enjoy,

Pasta e Fagioli

This soup is one hearty meal, it's got it all in there! We loved it. This recipe as is will make a TON of soup so please feel free to cut it in half if you have no need for all that. I went ahead and made the full batch (it took my tallest stock pot!!), but I froze most of it in servings (minus the pasta) and will just cook the pasta once we eat that.

Pasta e Fagioli
slightly adapted from CopyKat Recipes

3 teaspoons canola oil
2 pounds Ground beef
12 ounces Onion; chopped
14 ounces Carrots; diced
14 ounces Celery; diced
48 ounces Tomatoes; canned, diced
2 cups cooked Red Kidney beans
2 cups cooked White kidney beans
88 ounces Beef stock (yes, that much!)
3 teaspoons Oregano
2 1/2 teaspoons Pepper
5 teaspoons Parsley; (fresh chopped)
1 1/2 teaspoons hot sauce sauce
48 ounces Marinara Style Spaghetti sauce (I used a non chunky style)
8 ounces tiny dry pasta Shell macaroni; or other small pasta (cooked separately)


Saute beef in oil in large 10-qt. pot until beef starts to brown, drain grease, return to pan. Add onions, carrots, celery and tomatoes and simmer for about 10 minutes. Drain and rinse beans and add to the pot. Also add beef stock, oregano, pepper, hot sauce, spaghetti sauce Add chopped parsley. Simmer until celery and carrots are tender, about 45 minutes. Meanwhile, bring a pot of water to boil, cook pasta. When soup is ready add pasta to servings (so it doesn't overcook). Makes 9 qts. of soup!
Yes you may cut this recipe in half for smaller amount.

~Follow my new recipe url so you can get all the latest goodies!~

enjoy,

Slow Cooker Split Pea and Ham Soup

What do you do when you can get hams for less than .38/lb? Stock up, eat lots of ham then make this soup with the ham bone! I made this knowing that I'd be the only one eating it and freezing it in portions for my lunch. Imagine my surprise when this was done cooking the same time our dinner was, and I found 3 of them eating a bowl!! Everyone liked it! *Gasp!*

I took some of the veggies and ham pieces out to set aside, then blended it all up for a smoother texture, then added the veggies and ham back in. It sure thickens up (even more the next day!) so you'll have to add more liquid to thin it out. Now, split pea soup is nothing pretty looking so imagine the flavor through my photos. =)

{this was the day I noticed my new crock-pot had a crack through it! Thank goodness I had my old one to use, and Costco exchanged it with no problems!}

Slow Cooker Split Pea and Ham Soup

slightly adapted from about.com

1 (16 oz.) pkg. dried green split peas, rinsed

1 meaty ham bone

1 cup diced ham

3 carrots, peeled and sliced

1/2 cup chopped onion

2 ribs of celery plus leaves, chopped

1 or 2 cloves of garlic, minced

1 bay leaf

2 teaspoons dried parsley flakes

1/2 tsp marjoram

1 tbsp. seasoned salt (or to taste)

1/2 tsp. fresh pepper

4 1/2 C hot water

1 can low sodium chicken broth

Layer ingredients in slow cooker in the order given; pour in liquids. Do not stir ingredients. Cover and cook on HIGH 4 to 5 hours or on low 8 to 10 hours until peas are very soft and ham falls off bone. Remove bones and bay leaf. Blend peas to thicken more, if desired. Serve garnished with croutons. Freezes well.

~Follow my new recipe url so you can get all the latest goodies!~

enjoy,

Flavorful Fridays 1! Share yours, Link Up!

  

Welcome to the first day of my blog meme, called Flavorful Fridays! I've always enjoyed participating in other food blog memes for the days of the week (see my side bar <---- ), so I thought why not create my own!

If you'd like to participate, go ahead and link up a flavorful recipe from your blog (please link directly to your recipe post) and be sure to add this button to your post and also your side bar so other's will find their way here. I look forward to seeing all the different recipes!

fla·vor·ful (-fəl)
adjective
full of flavor; having a pleasant flavor

add my button:


<a href="http://mommyimhungry.blogspot.com/"><img border="0" src="http://img.photobucket.com/albums/v715/ldylvbgr/myfruitheader213FlavorfulFridays.jpg" /></a>

This Flavorful Friday I will share with you a recipe I found in the new BHG Jan '11 issue. They call it New Year's Dumpling Soup, I call it Potsticker Soup with a side of Baby Bok Choy. I love potstickers and bok choy and so does one of the three of our kids. I made this for lunch for us so guess who got their leftovers! =)

Potsticker Soup with a side of Baby Bok Choy
adapted from BHG Jan. '11

1 -32 oz box of veggie broth
1 cup water
2 tsp grated fresh ginger
1 -10oz pkg frozen potstickers (I used veggie filled) + seasoning packet
1 cup shredded carrots, divided
1 small bunch green onions, sliced, divided

In a large pot combine the broth, water, ginger and seasoning packet from one package of potstickers (if none is provided use 2 tsp soy sauce + 1 tsp sesame oil). Bring to a boil. Add potstickers, most of the carrots and most of the green onions. Simmer and reduce heat, cover and let cook 8-10 minutes. Ladle soup into bowls, sprinkle with remaining carrots and green onions. Serves 4.

Baby Bok Choy
from Steamy Kitchen

1 1/2 pounds bok choy or baby bok choy
1 1/2 tablespoons canola, vegetable or peanut oil
1-2 cloves garlic, finely minced
1 teaspoon grated fresh ginger
3 tablespoons broth or water (or 2 tablespoons broth/water + 1 tablespoon wine)
salt to taste
1/2 teaspoon sesame oil

For the cooking directions, click here!




~Follow my new recipe url so you can get all the latest goodies!~

Zuppa Toscana

Let's warm up a bit...it's cold and wintry weather out there! This may help. It tastes very very close to Olive Garden's Zuppa Toscana. For my Birthday we went to the Olive Garden and I had to try this soup, since it was talk on Facebook the night before, plus I had already looked this recipe up and I wanted to see what it was about. Deliciousness, that's what! However, I think I'm the only one who liked it the most, I'm telling you, it's the "green stuff" that turned my family away. lol

Zuppa Toscana Knock Off

1 lb. Italian Sausage
2 large Yukon Gold Potatoes sliced in half, and then in 1/4 inch slices
1 large Onion, chopped
6 bacon strips
2 cloves garlic minced
2 C. Kale chopped
2 cans Chicken Broth
1 qt. Water
1 C. half and half

Cook sausage and bacon, brown, crumble and drain. Place onions, potatoes, chicken broth, water, garlic in pot, and cook on medium heat until potatoes are done. Add sausage, bacon, salt, and pepper to taste, and simmer for another 10 minutes. Turn to low heat, add kale and half and half. Heat through and serve.

Sharing a bowl at


~Follow my new recipe url so you can get all the latest goodies!~

enjoy,

Italian Sausage and Tortellini Soup with Breadsticks really hits the spot

This is one of my favorite soups. I've had it for many years but only started making it 3 1/2 years ago, it's from a Betty Crocker booklet. It's super super simple and fast to make. I'm not a big fan of Italian sausage, but I love it in this soup, and the kids love the cheese tortellini! I made these breadsticks again, love them!

I'm sharing it again with you so it can be part of my new recipe URL.  =)

Tortellini & Sausage Soup

adapted from Betty Crocker

1 pound Sweet Italian link sausages (casings removed)
1 medium onion, coarsely chopped (about 1/2 cup)
2 cans (10 3/4 oz each) condensed tomato soup
3-5 Cups water (may need to add up to 5 C if you use more Tortellini)
1/2 tsp dried basil
1/2 tsp dried oregano
1 Cup chopped carrots
1 medium zucchini halved lengthwise and sliced
8 oz frozen cheese tortellini
Grated Parmesan cheese

Cook & stir sausage & onion in 4 qt dutch oven until sausage is light brown; drain. Stir in remaining ingredients except cheese. Heat to boiling; reduce heat. Cover and simmer 20 minutes or until vegetables and tortellini are tender. Serve with cheese.


Quick and Easy Breadsticks
from Jamie Cooks it up!

1 1/2 C warm water
2 T sugar
1 T yeast
1/2 t salt
3 1/4-3 1/2 C flour
1/4 C butter
3/4 C grated Parmesan or mozzarella cheese
Johnny's Garlic Seasoning (I used McCormick Italian Herb Seasoning Grinder + garlic, onion powder + parsley)

1. Mix the water, sugar and yeast in the bottom of your mixer until the yeast is dissolved. Let it sit for 5 minutes.
2. Add the salt and the flour, one cup at a time, until it is well incorporated. Mix on high for 5 minutes. Let the dough rest for 5 minutes.
3. Melt the butter and pour half of it into a jelly roll pan (large cookie sheet).
4. Place the dough in the center of the pan. Let it sit for 2 or 3 minutes. Letting the dough rest makes it MUCH easier to shape.
5. Spread the dough out flat onto the pan until it reaches all of the edges. Doing all of the spreading and cutting of these bread sticks, in the pan makes cleaning up your counter so much easier!
6. Pour the other half of the butter onto the dough. Spread it around with your hands. Sprinkle the Johnnys Garlic Seasoning all over the dough, and then the Parmesan cheese (maybe next time I'll add the Parm in the last few minutes, so it doesn't turn so dark and crunchy).
7. With a pizza cutter cut the dough into three rows lengthwise, and then into about 12 little height wise rows. Did that even make sense? I hope so, wish I had a picture!
8. Put the pan into a 170 degree oven for about 7-10 minutes. The breadsticks should rise about 1 inch. (mine took 20 mins)
9. Turn your oven up to 350 and bake for about 12 minutes, or until golden brown.

enjoy,
Rachelle

Chicken Noodle Soup makes it all feel better!

I've made this recipe a few time before and blogged it here, but my kids think that chicken noodle soup is for the sickies so that's when I make it, otherwise I'd make it any day of the week. I did make some the other day, when Little Boy came down with a fever and I caught a 24 hr cold. I like this recipe, it's quick, easy and good and feeling sick, it sure was just what I needed (ok and lots of OJ too)! You can probably be eating this in less than 40 minutes.

Chicken Noodle Soup
adapted from allrecipes

1 tablespoon butter

1/2 cup chopped onion
1/2 cup chopped celery (start with the center parts & leaves, they have the flavor)
2 (14.5 ounce) cans low sodium chicken broth
3 (14.5 ounce) cans vegetable broth
1/2 pound raw chicken breast, cut in pieces
1 1/2 cups egg noodles
1 cup sliced carrots
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
salt and pepper to taste
In a large stock pot, over medium heat, melt butter. Cook onion and celery in butter until just tender, 5 minutes. Pour in chicken broth, vegetable broth, bring to boil. Add in chicken, cook for 10 minutes. Add noodles, carrots, basil, oregano, salt and pepper. Bring to a boil, then reduce heat and simmer 10 more minutes before serving.

*please note all product reviews and giveaways are posted here now http://ldylvbgr.blogspot.com/
Follow my new recipe url so you can get all the latest goodies!

enjoy,