Beef Stroganof over Noodles

Jan 18
Posted by: Under: Gluten Free Main Meals, Gluten Free Main Meals with Beef

My (in)famously easy-peasy recipes.  It is a sure fire hit with the kids as long as the mushroom pieces aren’t visible.  And with Campbell’s Premium Ready-to-Serve tetri packs in Canada, the mushrooms are teeny tiny.  Which suits my don’t-know-better kids and their mother too.  This is the perfect meal for a surprise dinner guest as well – easily expandable.  And a nice warm winter comfort-food for many.   (many who like meat, that is)

Ingredients:

  • gluten-free mushroom soup (1 liter)
  • 1/2 onion, chopped
  • 1/2 pkg GF onion soup mix
  • 1lb ground beef
  • 450g of rice noodles, cooked according to pkg directions.
  • 1/2 cup sour cream

Directions:

  • scramble fry beef in large skillet, add onions, and fry until golden.
  • add soups, add water if necessary, cover and simmer 5 minutes – until warmed through
  • cook noodles according to pkg directions
  • Remove beef mixture from heat, stir in sour cream and serve over noodles.

Let me know what you think!

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BBQ Steak & bell pepper wraps

Feb 24
Posted by: Under: Gluten Free Main Meals with Beef

Has it been that long? If you did have leftovers from that Flank Steak recipe, they would be much too smelly of an addition to this yummy recipe. But for NEXT time you make that or any steak really, here’s a great recipe for the leftovers. You’ll need:

  • leftover steak, sliced into strips
  • 1/4 cup of BBQ sauce
  • leftover bell peppers and mushrooms, maybe some fresh ones to cook up 1.5 cups of veggies?
  • 4 Tbsp shredded cheddar cheese
  • salsa & sour cream to top
  • 4 brown rice wraps

So you fry up your leftover steak, adding the veggies and the barbecue sauce. Stir until heated through. Then put 1/2 cup or so of bbq steak into a wrap. Top with cheddar cheese, salsa and sour cream if desired.

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The best GF Appie #1

Dec 16
Posted by: Under: Gluten Free Appetizers, Other Recipes

This would make a superb treat for the celiac in the crowd.  For those new to cooking for a food allergy – the only 2 ingredients in here that may cause problems are the sour cream and mayo – you either need to use a freshly opened jar/container or be a fanatic about your butter knife and serving spoons(in other words the utensils are CLEAN when they go into the jar so as not to leave bits of bread in the mayo jar…)

(Re-run of something I posted last May.)

Hot Broccoli Dip

Ingredients:

  • 1 head broccoli, chopped (I use 4 cups frozen)
  • 1/2 red pepper, chopped
  • 2 Tbsp Mayonnaise (Real Hellman’s Mayo in Canada is GF) (Not contaminated by other users)
  • 1 cup cheddar, grated
  • 2 cloves garlic (i use 3 :) ), minced
  • 1 Tbsp chopped onion
  • 1 cup sour cream (not contaminated by other users)
  • 1/4 tsp black pepper
  • 1 bag tortilla chips

Instructions:

  1. Mix all together
  2. Bake @350° for 20-25 minutes
  • Serve hot with chips for dipping.
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