Source: GFCF Recipes, http://health.groups.yahoo.com/group/GFCFrecipes
1 cup diced carrots
1 cup frozen peas
4 cups acceptable chicken broth (I make my own by boiling leftover chicken bones and then freezing the broth in cup increments)
2 - 3 breast white meat chicken, cooked and cubed
1 cup rice milk
6 tbs. corn starch or potato starch
CRUST
1 1/4 cup rice or GFCF flour mix
1/2 tsp. xanthan gum
1/4 cup Spectrum 100% Palm Shortening
2 T sugar or 2 drops stevia
4 tbs. cold water topping
3 medium potatoes
1 egg white
Pre-heat oven to 450 degrees. Peel, cube and boil potatoes until consistency to mash. Cool in freezer, mash using egg white instead of liquid. Roll between two pieces of plastic wrap to approx. 1/2" thick and diameter to cover top of pie.
If using fresh carrots, dice and cook until tender. If frozen, prepare according to package directions.
Prepare peas according to package directions.
Bring chicken broth to boil in large pot.
Mix milk and starch thoroughly and add to boiling broth. Stir until slightly thickened.
Add chicken, cooked carrots and peas (after draining!) to mixture.
Reduce heat and simmer, stirring occasionally, while preparing crust.
CRUST:
Mix shortening and sugar in small bowl.
Sift together rice flour and xanthan gum and add to shortening mixture. Blend with pastry blender.
Add cold water and mix to dough consistency.
Roll out between two pieces of plastic wrap to diameter to line baking dish.
Remove top layer of plastic wrap and turn into 2 quart oiled glass baking dish. Press to completely line baking dish, then remove remaining piece of plastic wrap. Pierce bottom several times with fork.
Pour filling mixture into crust.
Remove top layer of plastic wrap from potato mixture. Turn on to top of pie. Remove remaining piece of plastic wrap.
Bake 15 to 20 minutes (until topping browns slightly). Serves 6.
Showing posts with label Meat. Show all posts
Showing posts with label Meat. Show all posts
Tuesday, July 22, 2008
IRISH STEW
Again, this is from another unknown source.
5 pounds lamb shoulder chops
20 baby red-skinned potatoes
6 large carrots, peeled, quartered
3 medium onions, quartered
2 medium leeks (white and pale greens parts only), split lengthwise, cut
into 1/2-inch-thick slices
1/3 cup chopped fresh parsley
1 1/2 tablespoons chopped fresh thyme
2 cups water
Trim and reserve fat and bones from lamb. Cut meat into 1 1/2-inch pieces. Place fat in heavy large Dutch oven over medium-high heat. Cook fat until 3 tablespoons drippings are rendered, about 5 minutes. Using large spoon, remove any solid fat from pot; discard. Sprinkle lamb with salt and pepper. Working in batches, add lamb to pot; sauté until brown on all sides, about 5 minutes per batch. Using slotted spoon , transfer lamb to plate. Add bones to pot; cook until brown, about 5 minutes. Using tongs, transfer bones to plate.
Add vegetables, parsley and thyme to pot; stir to coat with drippings. Return meat and bones to pot. Add 2 cups water and bring to boil. Reduce heat to medium-low. Cover pot tightly; simmer until lamb is tender and vegetables are soft, stirring occasionally, about 1 1/2 hours.
Discard bones. Place 1 cup vegetables in processor; puree. Add to stew. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill. Simmer before serving.)
Serves 6.
5 pounds lamb shoulder chops
20 baby red-skinned potatoes
6 large carrots, peeled, quartered
3 medium onions, quartered
2 medium leeks (white and pale greens parts only), split lengthwise, cut
into 1/2-inch-thick slices
1/3 cup chopped fresh parsley
1 1/2 tablespoons chopped fresh thyme
2 cups water
Trim and reserve fat and bones from lamb. Cut meat into 1 1/2-inch pieces. Place fat in heavy large Dutch oven over medium-high heat. Cook fat until 3 tablespoons drippings are rendered, about 5 minutes. Using large spoon, remove any solid fat from pot; discard. Sprinkle lamb with salt and pepper. Working in batches, add lamb to pot; sauté until brown on all sides, about 5 minutes per batch. Using slotted spoon , transfer lamb to plate. Add bones to pot; cook until brown, about 5 minutes. Using tongs, transfer bones to plate.
Add vegetables, parsley and thyme to pot; stir to coat with drippings. Return meat and bones to pot. Add 2 cups water and bring to boil. Reduce heat to medium-low. Cover pot tightly; simmer until lamb is tender and vegetables are soft, stirring occasionally, about 1 1/2 hours.
Discard bones. Place 1 cup vegetables in processor; puree. Add to stew. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill. Simmer before serving.)
Serves 6.
LAMB CHOPS WITH HERBED SWEET ONION COMPOTE
I wish I had marked where I got this recipe to credit it. It is a wonderful recipe!.
This elegant dish is perfect for weeknight entertaining. There are many different kinds of herbed white wine vinegars; choose your favorite. Serve with: Green beans sautéed with mushrooms, and mashed potatoes with chives.
1/4 cup chopped fresh mint
1 1/2 tablespoons chopped fresh oregano
2 large garlic cloves, finely chopped
8 lamb loin chops (about 1 1/2 pounds total)
2 tablespoons olive oil, divided
1 sweet onion (such as Vidalia), thinly sliced
2 tablespoons herbed white wine vinegar
Mix mint, oregano, and garlic in small bowl. Sprinkle lamb generously with salt and coarsely ground pepper. Sprinkle 2 tablespoons herb mixture over lamb chops; press to adhere (reserve remaining herb mixture for compote).
Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add lamb and cook to desired doneness, about 4 minutes per side for medium. Transfer lamb to platter (do not clean skillet). Tent lamb with foil. Reduce heat to medium. Add remaining 1 tablespoon oil to skillet. Add onion and sauté until beginning to soften, about 2 minutes. Add vinegar and reserved herb mixture; sauté 1 minute. Season compote to taste with salt and pepper. Spoon compote over lamb and serve.
Makes 4 servings.
This elegant dish is perfect for weeknight entertaining. There are many different kinds of herbed white wine vinegars; choose your favorite. Serve with: Green beans sautéed with mushrooms, and mashed potatoes with chives.
1/4 cup chopped fresh mint
1 1/2 tablespoons chopped fresh oregano
2 large garlic cloves, finely chopped
8 lamb loin chops (about 1 1/2 pounds total)
2 tablespoons olive oil, divided
1 sweet onion (such as Vidalia), thinly sliced
2 tablespoons herbed white wine vinegar
Mix mint, oregano, and garlic in small bowl. Sprinkle lamb generously with salt and coarsely ground pepper. Sprinkle 2 tablespoons herb mixture over lamb chops; press to adhere (reserve remaining herb mixture for compote).
Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add lamb and cook to desired doneness, about 4 minutes per side for medium. Transfer lamb to platter (do not clean skillet). Tent lamb with foil. Reduce heat to medium. Add remaining 1 tablespoon oil to skillet. Add onion and sauté until beginning to soften, about 2 minutes. Add vinegar and reserved herb mixture; sauté 1 minute. Season compote to taste with salt and pepper. Spoon compote over lamb and serve.
Makes 4 servings.
Monday, November 5, 2007
Pastitsio
Being Greek, I typically look down on any variation of Greek food...yes, I'm a food snob when it comes to Greek cooking! I have spent the past year trying to perfect a Pastitsio recipe that is "thoulie safe"...I think I finally have a winner! It's obviously not identical to the original, but it sure is good!!
Meat mixture
4 tablespoons Spectrum Shortening (100% Palm)
1/2 onion, chopped
1 clove garlic, minced
1 1/4 lbs ground beef
1 can (14 oz) stewed tomatoes
3/4 cup tomato sauce
1/2 cup water
dash salt
dash pepper
1/2 teaspoon cinnamon
1/8 teaspoon cloves
In a large skillet, melt 2 T of the shortening; saute onion & garlic until aroma is released. Add remaining shortening and ground beef; break up beef with wooden spoon and brown. Add tomatoes, tomato sauce, water, and spices to meat. Simmer 20 minutes or until most of liquid has been absorbed. Mixture should be thick.
Macaroni
3/4 lb rice pasta (preferably ziti or ther thick noodle)
1/4 cup olive oil
3 large eggs
1 cup grated cheese (I use a combination of Kasseri and drunkin Goat or Halloumi and Drunkin Goat)
Cook pasta according to package directions. Drain and add oil, toss. In a large bowl, beat eggs well and add macaroni and cheese.
Grease 13x9 pan and poor pasta mixture. Top with meat mixture.
Sauce
3 tablespoons GF all purpose flour or acceptable flour (I like oat)
2 cups rice milk
1 egg
pinch nutmeg
dash salt
Put flour in microwave safe mixing bowl and add 1/4 cup milk. Whisk until smooth. Slowly whick the remaining milk and egg and spices. Microwave on high power 2 minutes, then whisk until smooth (may look curdled, but keep whisking!). Microwave a total of 3 more minutes, stopping and whisking after every minute until thick and bubbling (may need 1 extra minute, depending on power of your microwave).
Pour sauce over macaroni & meat layers. I like to sprinkle a little bit of Kasseri cheese on the top. Put in a 350 degree oven for about 45 minutes (or until lightly browned and the sauce has thickened slightly).
Meat mixture
4 tablespoons Spectrum Shortening (100% Palm)
1/2 onion, chopped
1 clove garlic, minced
1 1/4 lbs ground beef
1 can (14 oz) stewed tomatoes
3/4 cup tomato sauce
1/2 cup water
dash salt
dash pepper
1/2 teaspoon cinnamon
1/8 teaspoon cloves
In a large skillet, melt 2 T of the shortening; saute onion & garlic until aroma is released. Add remaining shortening and ground beef; break up beef with wooden spoon and brown. Add tomatoes, tomato sauce, water, and spices to meat. Simmer 20 minutes or until most of liquid has been absorbed. Mixture should be thick.
Macaroni
3/4 lb rice pasta (preferably ziti or ther thick noodle)
1/4 cup olive oil
3 large eggs
1 cup grated cheese (I use a combination of Kasseri and drunkin Goat or Halloumi and Drunkin Goat)
Cook pasta according to package directions. Drain and add oil, toss. In a large bowl, beat eggs well and add macaroni and cheese.
Grease 13x9 pan and poor pasta mixture. Top with meat mixture.
Sauce
3 tablespoons GF all purpose flour or acceptable flour (I like oat)
2 cups rice milk
1 egg
pinch nutmeg
dash salt
Put flour in microwave safe mixing bowl and add 1/4 cup milk. Whisk until smooth. Slowly whick the remaining milk and egg and spices. Microwave on high power 2 minutes, then whisk until smooth (may look curdled, but keep whisking!). Microwave a total of 3 more minutes, stopping and whisking after every minute until thick and bubbling (may need 1 extra minute, depending on power of your microwave).
Pour sauce over macaroni & meat layers. I like to sprinkle a little bit of Kasseri cheese on the top. Put in a 350 degree oven for about 45 minutes (or until lightly browned and the sauce has thickened slightly).
Saturday, November 3, 2007
Build your own tacos
Last night I was too lazy to cook, so I decided to have a "make your own" night! Huge hit with the kids!
1 lb ground beef
1 jar any salsa (be sure to read the label for allergens or cross-contamination)
1/2 onion diced
Corn tortillas or corn chips (read lable, some use soy oil or cross contaminate)
Goat or sheep cheese (we used Halloumi, a Cypriot sheep milk cheese)
Diced tomatoes
Corn
Any other taco fix-ins you like!
Saute the beef with the onions until beef is brown. Add the whole jar of salsa and cook 3-5 minutes until most of the liquid is absorbed.
Serve in separate bowls on the table: meat, cheese, tomatoes, etc.
My kids like to pile everything on their plate and scoop with corn chips - you can build on a tortilla to make a "real" taco too!
1 lb ground beef
1 jar any salsa (be sure to read the label for allergens or cross-contamination)
1/2 onion diced
Corn tortillas or corn chips (read lable, some use soy oil or cross contaminate)
Goat or sheep cheese (we used Halloumi, a Cypriot sheep milk cheese)
Diced tomatoes
Corn
Any other taco fix-ins you like!
Saute the beef with the onions until beef is brown. Add the whole jar of salsa and cook 3-5 minutes until most of the liquid is absorbed.
Serve in separate bowls on the table: meat, cheese, tomatoes, etc.
My kids like to pile everything on their plate and scoop with corn chips - you can build on a tortilla to make a "real" taco too!
Thursday, October 25, 2007
Shepherd's Beef Pie (Or Cottage Pie)
1lb ground beef
1 1/2 c chicken broth (I usually make my own by boiling the bones of our leftover chickens and freezing the broth in cup increments)
1 tsp salt
2 bay leaves
2 whole cloves
1/2 tsp thyme leaves
1 c sliced carrots
1 c sliced mushrooms
1 sm box (or bag) frozen peas
1 c diced celery
1 c diced onions
1 Tablespoon plus 1 teaspoon GF all purpose flour (I use either Bob's Red Mill GF AP flour or a mixture of 1/2 oat flour and 1/2 barley flour)
1 lb peeled, cooked potatoes
1/2 cup rice milk
4 oz goat cheddar cheese or Kasseri (Greek sheep cheese) grated (optional, but makes a nice topping)
1 tablespoon chopped chives
Brown ground beef in medium saucepan, drain oil, add 1 cup broth, salt, bay leaves, cloves and thyme. Cover and simmer for 20 minutes. Add carrots, peas, mushrooms, celery and onions. Simmer until vegetables are just tender.
In a small bowl, gradually add remaining broth to flour, stirring constantly to form a smooth paste, add to beef and vegetables. Simmer 5 minues longer.
In a small bowl, add milk to potatoes and mash. You may need to add more milk to compensate not using butter.
Transfer the meat, veggies, etc to a pie dish (or square brownie pan). Add mased potatoes on top of meat mixture, covering entirely. Add cheese and chives. Bake at 375 for 10 minutes or until heated through, then broil 6" from heat 1-2 minutes until potatoes are lightly browned. Makes 4 servings. Freezes well!
1 1/2 c chicken broth (I usually make my own by boiling the bones of our leftover chickens and freezing the broth in cup increments)
1 tsp salt
2 bay leaves
2 whole cloves
1/2 tsp thyme leaves
1 c sliced carrots
1 c sliced mushrooms
1 sm box (or bag) frozen peas
1 c diced celery
1 c diced onions
1 Tablespoon plus 1 teaspoon GF all purpose flour (I use either Bob's Red Mill GF AP flour or a mixture of 1/2 oat flour and 1/2 barley flour)
1 lb peeled, cooked potatoes
1/2 cup rice milk
4 oz goat cheddar cheese or Kasseri (Greek sheep cheese) grated (optional, but makes a nice topping)
1 tablespoon chopped chives
Brown ground beef in medium saucepan, drain oil, add 1 cup broth, salt, bay leaves, cloves and thyme. Cover and simmer for 20 minutes. Add carrots, peas, mushrooms, celery and onions. Simmer until vegetables are just tender.
In a small bowl, gradually add remaining broth to flour, stirring constantly to form a smooth paste, add to beef and vegetables. Simmer 5 minues longer.
In a small bowl, add milk to potatoes and mash. You may need to add more milk to compensate not using butter.
Transfer the meat, veggies, etc to a pie dish (or square brownie pan). Add mased potatoes on top of meat mixture, covering entirely. Add cheese and chives. Bake at 375 for 10 minutes or until heated through, then broil 6" from heat 1-2 minutes until potatoes are lightly browned. Makes 4 servings. Freezes well!
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