Reuben Sandwiches

Wondering what to do with your leftover corned beef from St. Patty's Day? Here's a recipe we love to make! I did not add measurements, because I don't really use any for this type of "grilled sandwich". I just add however much I want. Add more cheese and dressing if you like. For mine, I used a plain gluten free bread, I'm not a fan of rye bread anyways.

Reuben Sandwiches

Rye, Marble Rye, (or your own choice) bread
Thousand Island Dressing
Swiss cheese
Sauerkraut, drained
Leftover sliced corned beef
Butter softened

In a large skillet, reheat your corned beef slices until warm, set aside. In the same skillet, melt 2 TBL butter and lay two pieces of bread onto the butter, smear to coat that side. Spread a little Thousand Island dressing onto each slice, then add a slice of swiss cheese on each slice of bread. On one piece of bread, layer on kraut, corned beef. Once the bread is nice and toasty and brown, layer the breads together, remove, cut and eat.

enjoy,
Rachelle

Gluten Free Irish Soda Bread

It's that time of year again for my favorite meal! Corned beef dinner (here's one I have done before)! In the most recent years I've added Irish Soda bread to the meal and have used another recipe all that time but right now I am doing a low-no sugar thing and realized that recipe had WAY too much sugar in it. So I went searching for one with less. I found one, but I used even less sugar in mine, I'm thinking the raisins will add some sweetness too.

Gluten Free Irish Soda Bread
adapted from GF Jules

3/4 cup buttermilk
2 cup Gluten Free All Purpose Flour Blend (I used Cup4Cup)
3/4 Tbl. granulated sugar
2 tsp. baking powder
1/2 tsp. salt
3 Tbl. butter
1 tsp. baking soda
1 egg white
1/2 cup raisins

Preheat oven to 375° F.
In a stand mixer, blend together gf flour, sugar, baking powder and salt. Cut in the butter with a pastry blender until the mixture resembles a pebbly, course meal. Add baking soda to buttermilk, then stir into dry mix with egg white, raisins.

Mix until combined. Scoop dough into non stick sprayed 8" cake pan. Sprinkle lightly with extra gf flour , then score a cross in the top with a knife.
Bake for 40 minutes or until a toothpick inserted into the center comes out clean. Remove to cool on a wire rack before slicing.

enjoy,
Rachelle

Beef and Rice Burritos

Some years ago I blogged about these rice burritos I grew up eating. Well today I have remade them from scratch so they are gluten free and I can still enjoy them too.


Beef and Rice Burritos (gluten free)
Rice dinner mix adapted from Plain Chicken

1 pound ground beef
1 yellow onion, diced
2 Tbl chopped garlic
Salt and pepper to taste

2 Tbl butter
1 cup regular long grain rice
1/2 cup broken (gluten free) raw spaghetti pasta
14 oz can diced tomatoes (undrained)
3 Tbl diced canned carrots
2 1/2 cups (gf) beef broth
2 tsp beef better-than-bouillon paste
1 tsp onion powder
4 1/2 tsp (gf) Worcestershire
1 1/2 tsp (gf) soy sauce
1 Tbl chopped garlic
1/2 tsp black pepper

In a large skillet, brown ground beef with onion, garlic salt and pepper. Drain off fat. Set aside and keep warm. In the same skillet, melt 2 Tbsp butter. Add broken pasta and rice. Cook until lightly brown. Add remaining ingredients. Bring to a boil. Reduce heat to low and cover. Cook 20-25 minutes, stirring occasionally, until water is absorbed. Add cooked beef mixture and fill flour tortillas as desired.

the beef and rice mixture, ready to go

enjoy,
Rachelle