Tag Archives: Gluten Free

Stroganoff

Standard

I don’t have a picture of this recipe because every time I make it, we eat it all before it can be photographed.  I’ll work on it though.  I love this recipe because it can be mixed and matched with different meats and starches.  My two favorite combinations are ground beef over noodles and cubed lamb over potatoes.

Ingredients

  • 1/2 lb meat (beef tips, ground beef/lamb, etc.)
  • 2 Tbs. fat of choice (tallow, lard, coconut oil)
  • 3 carrots, diced small
  • 1/4 onion, diced small
  • 3 garlic gloves, diced small
  • 2 cup stock
  • 1 cup red wine (something worth drinking)
  • 1/4 cup creme fresh/sour cream
  • 2 tsp. flour (or cornstarch for gluten free)
  • 1 bay leaf
  • Salt & Pepper to taste
  • Optional: sliced mushrooms
  • 2 cups cooked pasta, potatoes, or rice

Directions

  1. Brown salt & peppered meat in a pan with 1 Tbs melted fat; once fully cooked spoon out meat and set aside.
  2. Add 1 Tbs fat to the pan and when its hot add aromatics and sweat until translucent (add mushrooms here if using).
  3. Add high quality stock and red wine and bay leaf.  Bring to boil then reduce heat and simmer until reduced.  (I reduced mine for about 15 minutes – I was in a hurry.)
  4. Whisk in flour/cornstarch until liquid thickens.  Add meat back into the pan and mix in creme fresh/sour cream.
  5. Serve over your starch.  Oh my goodness.

 

 

Apple-Banana Crumble Muffins

Standard

IMG_1635

Ingredients

  • 1 1/2 cups flour (I used Namaste Gluten Free)
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 2 bananas, mashed
  • 1/2 cup cinnamon applesauce (homemade)
  • 3/4 cup sugar
  • 1/2 Tbs. pumpkin pie spice
  • 1 egg, lightly beaten
  • 1/3 cup butter, melted
  • Crumbled Topping:
    • 1/3 cup brown sugar
    • 2 Tbs. flour
    • 1/2 tsp. cinnamon
    • 1 Tbs. butter

Directions

  1. Preheat oven to 375 (F).  Line muffin tins.
  2. Gently mix applesauce, bananas, egg, and sugar.
  3. Fold in mixture of flour, baking soda and powder, salt, and pie spice.
  4. In a small bowl mix brown sugar, cinnamon and flour and cut in butter until it forms a course crumble.
  5. Fill tins with a large spoon of batter and top with crumble.
  6. Bake for 18 minutes then let cool.

 

 

Yukon & Sweet Potato Gratin

Standard

I grew up with scalloped potatoes that did not come from a box.  However, they were pretty bland basic: cheddar cheese (pre-shredded), russet potatoes, milk, flour, ham, salt and pepper.  And you know what?  I liked them.  A lot.  But I had never had anything like this recipe before.  I. Will. Never.  Go. Back.  These were amazing!  If you’re scared of Gruyère (like I was) I still recommend you give this recipe a try.  When Gruyère is melted it has a less pungent taste, not that it is very strong to begin with.

Gratin

Recipe by Lora Zarubin

Bon Appétit, November 2008

Ingredients

  • 1 1/2 pounds medium Yukon Gold potatoes
  • 1 1/2 pounds medium sweet potatoes
  • 2 cups heavy whipping cream (you can lighten up with 1/2 & 1/2 or milk)
  • 1/4 cup (1/2 stick) butter
  • 2 garlic cloves, minced
  • 1 Tbs minced fresh Italian parsley
  • 1 Tbs minced fresh rosemary
  • 1 Tbs minced fresh sage
  • 1 Tbs minced fresh thyme
  • 1 1/2 tsp fine sea salt
  • 3/4 tsp freshly ground black pepper
  • 1 1/4 cups (packed) coarsely grated Gruyère cheese (about 5 ounces)

Directions

  1. Preheat oven to 400°F.  Fill large bowl with cold water. Cut or food process potatoes into 1/8 inch thick rounds and place in water.
  2. Combine cream, butter, and garlic in medium saucepan; bring to simmer. Remove from heat.
  3. Mix all herbs in small bowl. Mix sea salt and black pepper in another small bowl.
  4. Butter 13x9x2-inch glass baking dish. Drain potatoes, then pat dry with kitchen towels. Transfer half of potatoes to prepared baking dish.  Sprinkle with half of salt- pepper mixture, then half of herb mixture. Sprinkle with half of cheese. Repeat with remaining potatoes, salt-pepper mixture, herb mixture, and cheese.
  5. Pour cream mixture over gratin, pressing lightly to submerge potato mixture as much as possible. DO AHEAD: Can be made 6 hours ahead. Cover with plastic wrap and chill. Remove plastic wrap before baking.
  6. Cover gratin tightly with foil. Bake 30 minutes. Uncover; bake until top of gratin is golden and most of liquid is absorbed, about 25 minutes longer. Let stand 10 minutes; serve.

Dillon’s Favorite Ranch Recipe

Standard

I can’t ever remember how I make ranch dressing, which is strange because I’m very picky about it.  I made a batch tonight to help use up some fresh herbs and it’s just right.  I thought that posting it here would allow me to access it again when I need it.

Ingredients

  • 1 cup mayonnaise
  •  3/4 cup sour cream
  • 1/2 cup finely chopped fresh dill
  • 1/2 cup finely chopped fresh parsley
  • 1/4 cup finely chopped chives
  • 1 Tbs garlic powder
  • 1 Tbs dried chopped onions
  • 1 tsp salt
  • 1 tsp black pepper

Directions

  1. In a large bowl, whisk together all ingredients.
  2. Store in a sealable container in the fridge, will keep few a few weeks.