Tonight I wanted to keep it simple and pasta seemed an easy bet. I was at the Grocery Outlet awhile back and they were selling Gluten Free pasta that I decided to try.
They had Explore Asian’s Organic Thai Brown Rice Pasta Fusilli. I couldn’t resist and grabbed a bag to eventually try. Tonight was the night! It is simply made from Organic Thai Brown Rice, Organic Tapioca Flour and water.
It was very tasty to say the least and went well with the seasoned beef and alfredo sauce!
Here is a very simple recipe to make a great tasting beef gravy. You can use it over Steaks & mashed potatoes, Loco Mocos OR whatever you love gravy on!!
And if you want to jazz it up… you can sautée fresh mushrooms and add to the gravy and serve over breaded cube steaks or even a juicy ribeye… there are endless ways to use this wonderful gravy!!
Gluten Free Homemade Beef Gravy
- 2 Tablespoons Beef Base (I like Better Than Bouillon)
- 2 Cups Water
- 1 Cup Butter
- 2 Tablespoons Arrowroot or Cornstarch
- In a small bowl dissolve Beef Base into Water. Set aside.
- Next melt butter in a saucepan over medium heat. Add Arrowroot and whisk together, making sure to get all visible lumps out.
- Turn heat to low and SLOWLY add broth, stirring constantly.
- Turn heat back up to medium and continue stirring until gravy boils and thickens.
Even though my husband isn’t a huge fan of Beef Stroganoff, I still make it for dinner once or twice a year.
The kids definitely like my Gluten Free Beef Stroganoff, and totally wish I could make it more often.
Nevertheless, Beef Stroganoff is a comfort food that you should try… so give it a try you won’t be disappointed.
My husband walked into the kitchen from work and immediately said to me, “What are you experimenting on now?” He knows me oh too well. And it doesn’t phase him nor my kids that I am constantly photographing my food before I join them for a meal.
Nevertheless, I bought 5 pounds of hamburger and ziploc bagged 1 pound bags of hamburger. I set aside a pound to make dinner but wanted to make something different with the meat, not your usual Cheeseburgers or Meat Loaf.
I came across a recipe for Korean Beef and was like, yeah that looks good, but noticed there wasn’t any vegetables included. Well that has NEVER stopped me before; wasn’t gonna stop me now. I grabbed practically the last of my string beans from my garden and some organic carrots out of the fridge and diced them up to add to my adapted Korean Beef dish for dinner.
Well as everyone was enjoying dinner, my husband says, “This is really good!” And my daughter had 3 helpings because she thought it was delicious! I would say that is a dinner success!
I am one of those moms that want my family to have veggies with every dinner regardless of what we are eating. The other night the kids wanted hamburgers for dinner. Most times the only veggie they would get with a hamburger would be a piece of lettuce, however, I wanted them to eat more than that, so I pulled out the bag of frozen veggies. I chopped the veggies up in the food processor then added them to the hamburger meat. Definitely not your typical burger, but it was quite tasty, in my opinion, and the kids ate every bite up, too. AND it didn’t hurt that I made tater tots as our side so the family was all round happy!
I can still remember sitting at Pat’s King of Steaks® in Philadelphia years ago AND loving every bite of my Cheesesteak Sandwich and thinking I need their recipe!! Anyway, now I have to make mine gluten free but it is still loaded with grilled onions, red peppers, steak and smothered in Cheez Whiz!
The other night I made Cheesesteaks for dinner! I haven’t made this meal in a very long time. Of course I can’t use a traditional Italian Gluten filled Roll, but that is ok. ANDDDDDD the recipe I follow is non-other than Pat’s King of Steaks that I acquired eons ago from the restaurant’s website before they took the recipe off the internet.
Now I probably use more Cheez Whiz than most and make this a messy, but delicious sandwich! But you can use as much or as little of any and all ingredients to build your perfect sandwich!
Ok, I have to admit — I truly have old favorites that my family eats over and over again — And Taco Salad is one of those meals. And with today being Cinco De Mayo — why not make this filling favorite.
I like to use ground turkey, ground beef or steak – depending on what I have one hand. I brown onions then the meat and season with Trader’s Joes Taco Seasoning.
Once the onions are limp and the meat is cooked add two cups water. Let simmer until nearly all the water has evaporated.
Wash and spin dry romaine lettuce then cut into bit size pieces. Add lettuce to a large bowl layered with tomatoes, cheese and avocados. Then add cooked meat to the salad.
Toss and serve immediately with sour cream and chips.
Yes I know St Patrick’s Day is long over. However, I purchased a large beef brisket slab that I cut into five 3 pound sections. Tossed them into individual ziploc bags and threw them in the freezer to cook up another day.
Whelp, today felt like the day. I took out a bag and tossed it into the crockpot with gluten free beer and boiling water sprinkled with some whole cloves, cinnamon sticks, whole allspice, salt and some brown sugar. The aroma is AWESOME!
Now I wait 6-hours for the meat to cook and become tender! Oh so can’t wait!!
As long as I can remember my family has always celebrated St Patrick’s Day. How can you not when you have a paternal grandmother who was a Red Headed Irish lady (1/2 Irish actually) with the last name of Duffy.
My mother being full blooded Italian had never had corned beef and cabbage until after my parents were married. My father said it was a must have for the holiday. And since then according to my mother she has been making Corned Beef every year for the last 43 St Patrick’s Days! True dedication if you ask me.
Nevertheless, the tradition has gone on with me as well for my family. However, instead of the traditional corned beef and cabbage, I make Corned Beef Reuben Sandwiches every year. Gasp, but oh so much more tantalizing on the tongue!
It definitely is a deli favorite, the best Reuben sandwiches always contain a good helping of corned beef or even pastrami, a bit of swiss cheese, heaps of sauerkraut, and gobs of Thousand Island Dressing.
We aren’t a huge sauerkraut kinda family so I am omitting that from my recipe, but you can definitely add it to yours!
You can serve a Reuben cold, but I love it toasted on the panini grill and served warm so that the cheese is nice and melted and the thousand island dressing oozes out as you take a bite!
Gluten Free Corned Beef Reuben Sandwich
- ½ cup + 2 Tablespoons Butter, softened
- 10 Slices gluten free Bread
- 1½ cups Thousand Island Dressing or more if needs
- 2 lbs corned beef, sliced
- 10 slices swiss cheese
- Butter one side of each slice of bread and place one slice of the bread buttered side down on a flat surface.
- Add ingredients in the following order: 2 tbsp of Thousand Island Dressing, corned beef, Swiss cheese, and an additional 2 tbsp of Thousand Island Dressing. Top the sandwich with the remaining slice of bread, buttered side up.
- Preheat a panini grill to 400º F. Place sandwich on the grill, and heat sandwich approximately 3 minutes or until the bread is golden brown and the cheese is melted.
NOTE: You can add Sauerkraut to make it a Traditional Reuben.
So I have been literally sick for a week. And today was the 1st day in a week that I actually felt well enough to cook dinner. So I decided Chow Mein was something that really sounded good and not too complicated to wear me out.
I went through the refrigerator and freezer and pulled out food that would work well for my dish. There was some steak leftover from dinner a few nights ago that I diced up and placed in the chow mien marinade. Plus, there was a 1/2 a yellow onion that looked like it would be a good addition to my concoction!
I scoured the freezer and found stir fry veggies and some frozen peas, score!
Then it was either vermicelli rice noodles or pad thai rice stick noodles… AND the quick decision was to go with the thicker noodles this time around.