Cheesy Thai Chowder

Apr 25
Posted by: Under: Featured Recipes & Content, Gluten Free Main Meals, Gluten Free Main Meals with Beef

Inspired by Thai ClubHouse All in One Seasoning.  (I wonder if I keep linking to them, if they’ll send me product to review??)

Ingredients:

  • 1 lb ground beef, scramble fried
  • 6-8 fresh baby spinach, chopped
  • 1 small onion, cut into chunks
  • 2 celery stalks, sliced
  • 1 cup water
  • 2 Tbsp Chicken bouillon
  • 2 Tbsp Thai ClubHouse Seasoning
  • 2 large baked potatoes, cubed (you could use raw too and increase cooking time)
  • 6 cups milk
  • 3 tbsp cornstarch, 3 tbsp cold water for thickening
  • 2 cups shredded cheddar cheese

Instructions:

  1. Combine onion, celery, spinach and ground beef in dutch oven (large saucepan) over medium heat.  Add a touch of olive oil if necessary, and stir fry until veggies are tender.
  2. Add bouillon, seasoning and water.  Heat through.
  3. Add a couple tablespoons of the milk.  Stir so liquid is evenly heated.  Add a 1/4 cup of milk, and stir continually until it is spread evenly through the pan.  Keep increasing the amount of milk, and stirring between additions.
  4. Add baked potatoes, and thickener, heat to boiling and thickened.
  5. Remove from heat, and add cheese.
  6. Stir until cheese is melted and serve immediately.

thai-chowder

PS – if there are some photography guru’s out there, do you know if I’m having problems with photos because my camera is as old as the hills (point and shoot variety) or because of …  er… user error?

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Stove Top Flank Steak with Mushrooms and Red Peppers

Feb 19
Posted by: Under: Gluten Free Main Meals with Beef

This is super quick and tender:

* 2lb flank steak
* 2 tbsp vegetable oil
* 1 Tbsp chicken Bouillon (because I don’t have a GF beef one readily available)
* 2 lg cloves of garlic, crushed
* 1 red pepper, sliced thinly
* 1 small onion, sliced thinly
* 1 can sliced mushrooms, drained
* 1/2 cup water
* Italiano Club House All-in-One Seasoning

Instructions:

  1. Heat oil in skillet over medium heat.
  2. Add beef. Season generously on both sides with Italiano. And cook until desired doneness
  3. Remove from skillet, and keep warm (wrap with tinfoil)
  4. Add bouillon and water to skillet, heat to simmer.
  5. Add vegetables and garlic, and simmer until done, approx 4 minutes.
  6. Place meat back in pan to heat, and serve.
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The Skillet “Surprise”

Sep 05
Posted by: Under: Gluten Free Main Meals

However, when you look closely there’s nothing surprising in it – just a couple days worth of leftovers.  :D

  • 3 cups or so cooked rice
  • 1 pkg scramble fried ground beef
  • 1/2 onion, chopped
  • 1 cup or so of cooked veggies (I used a freezer mix plus some leftover peas)
  • 4-5 Tbsp soy sauce
  • 1/4 cup or so of water (as needed)
  • 1 Tbsp brown sugar
  • 1.5 Tbsp white vinegar
  • dash of Italiano seasoning (this prepared mix of herbs from Club House is gluten free)

So I cooked the onions in a skillet, added all the other ingredients, covered and heated on medium until hot through out.  Maybe took 10 minutes?  It doesn’t need it, but everything is better to a kid with ketchup.  And that does make it more surprising doesn’t it?  :)

*  all my ingredients are sourced and checked for their gluten free status in Canada

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Hot Seafood Caesar Salad

Jul 07
Posted by: Under: Gluten Free Main Meals, Gluten Free Side dishes

EDIT: I totally forgot the chickpeas! !/2 a can of chickpeas, drained and rinsed, then seared with the onions – it’s perfect!

  • 8 cups Romain lettuce, washed & torn
  • 2 tbsp olive oil
  • 2 tsp margarine
  • 1 cup pre-cooked frozen shrimp, defrosted
  • handful scallops (pre-cooked, frozen? Optional)
  • cup fresh mushrooms, sliced
  • 1/2 onion, sliced thinly
  • GF Caesar salad dressing
  1. wash, tear lettuce. Toss with dressing, set aside.
  2. add oil, margarine to skillet. Melt.
  3. When margarine is hot, (not brown) add remaining ingredients except dressing.
  4. Simmer on med-low until onions are a nice caramel colour. Just a few minutes.
  5. Toss hot seafood mixture on top of salad.
  6. Enjoy!
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Macaroni Salad w/ Ham & Cheese

Jul 02
Posted by: Under: Gluten Free Main Meals, Gluten Free Side dishes

I cook this ham from scratch but there are a couple brands that also make gluten free prepared ham. Watch them carefully!

  • 1 ham steak, fried according to pkg directions, and cut into cubes
  • 4oz cheddar cheese, cut into cute teeny tiny cubes
  • 1 pkg brown rice elbow pasta (macaroni), cooked al dente, drained
  • 2 celery stalks, chopped
  • 1/2 small onion, chopped
  • 1/2 cup pickles, chopped (optional)

Dressing – in shaker, combine:

  • 1/2 cup real mayonnaise (you can also use Kraft Coleslaw salad dressing- in Canada)
  • 2 tablespoons pickle juice (or vinegar)
  • 1/2 tsp mustard powder

Shake dressing, combine ingredients, toss together. Serve! This tastes great the next day too!

A note about me & cameras: I love the idea of a picture, but to stop in the middle of preparation or dinner with three hungry children just doesn’t happen! I’m sure you understand. Just take my word for it – this one is pretty! :)

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Polynesian Rice

Jun 09
Posted by: Under: Gluten Free Main Meals

I haven’t made this in years – but I’m going to this week, and I’ll post a pic when I do.  It is one of those beautiful dishes.  For this we use light and fluffy rice, top with hot grilled chicken, pineapples, onions, tomatoes and coconut.  It is a wonderful light summer dinner.  And would go really nicely with a strawberry shortcake flan for dessert!  (you’ll have to google that one!)

  • 2 cups white rice, cooked according to package directions.
  • 2 chicken skin-less, bone-less chicken breasts
  • 2 bell pepper: 1 green, 1 red
  • 1 red onion
  • 1 tomato
  • 1/2 can of pineapple, drained

Condiments:

  • shredded unsweetened coconut
  • peanuts, chopped
  • raisins

Instructions:

  1. Pound the chicken flat, and grill/broil until done
  2. Chop into bite size pieces the green & red bell pepper, red onion or chives, tomato, pineapple.
  3. Toss this with a dash of Italiano Seasoning.
  4. Cook vegetables on tin foil to reserve the juices.

To Serve:

Place cooked hot rice onto large platter.  Cover with gorgeous assortment of roasted veggies and cut-up chicken.  In 3-4 other bowls offer coconut, peanuts and raisins as condiments.  The kids might prefer to slather it with butter or margarine, but it ruins the tender flavors of the vegetables in my opinion.  (not that the children are interested in ‘tender flavors’ of anything.) lol

Enjoy!

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