Pressure Cooked Chicken Curry ~gluten free

3lbs chicken pieces
2 tablespoons butter
2 teaspoons Curry powder
2 teaspoons salt
2 large onions, diced
1 teaspoon vinegar
1 cup water
2 tablespoons cornstarch
1/4 cup water
1 can green beans
Heat pressure cooker. Melt butter and brown chicken pieces in butter. Stir in onions and lightly brown. Stir in curry and salt. Add the vinegar and water. Close cover. Following manufacturers' directions, cook for 10 minutes (regulator should be rocking gently)
Cool pressure cooker at once (I place it under a tap of cold water until I hear the pressure release). Remove chicken pieces. Stir in the canned beans and the cornstarch mixed with 1/4 cup cold water. Bring to a boil, simmer 1 - 2 minutes.
Serve over hot rice. Makes 4 - 6 servings.

Pork n' Potato Pie ~gluten free

Serves 6 This one is a keeper! Good way to use up leftover roast pork!
2 lbs potatoes
1/3 cup milk
4 tablespoons butter
3/4 teaspoon salt
1/4 teaspoon pepper
1 medium onion, diced
1 teaspoon garlic powder
1/4 cup cornstarch
14 1/2 ounces beef broth (I used leftover gravy from the pork roast)
1 teaspoon mustard powder
1 teaspoon dried thyme
4 tablespoons parsley
2 1/2 cups cooked pork, cubed.
1 can green beans (or one cup cooked)
Preheat oven to 375
Cook potatoes until soft. Drain well and mash with milk and 2 tablespoons butter, salt and pepper
Spread half the mashed potatoes in a greased, shallow 1 1/2 quart baking dish.
In a skillet, saute onion and garlic powder until tender. Mix 1/4 cup cornstarch with 1 cup of the broth.
Gradually stir in broth, mustard powder, thyme and 2 tablespoons parsley. Stir in pork and green beans. Bring to a boil. Simmer 5 minutes or until beans are done.
Pour over potato crust.
Pipe or spoon remaining potatoes over top.
Bake uncovered for 35-40 inutes or until potatoes are lightly browned.
Sprinkle with remaining parsley.

Sweet n' Sour GF chicken balls~gluten free

1 8ounce can crushed pineapple
1 1/2 cups white sugar
1 can 7 ounces diced tomatoes
1/2 cup white vinegar
1 small onion, finely chopped
1 green pepper, finely chopped
1 tablespoon gf soy sauce
1/4 teaspoon ginger powder
1 tablespoon cornstarch.
Chicken Ball Batter
use one posted on this blog.
Cut up boneless chicken breasts into chunks. (about 1 1/2 lbs)
Sauce
Drain pineapple, reserving juice
place in saucepan sugar, tomatoes, vinegar, onion, green pepper, soy sauce, ginger and pineapple. Simmer 20 minutes stirring occassionally.
In a small bowl, stir the cornstarch with the reserved pineapple juice and add to the tomato mixture.
Bring to a boil and simmer 2 minutes, or until thickened.
Remove from heat.
Make chicken balls according to Fritter Batter instructions (look under Gluten Free heading).
Deep fry at 375 degrees for about 5 minutes, until cooked.
Remove to a paper towel.
Serve with the Pineapple Sweet n' Sour Sauce

Gluten Free Quiche~gluten free

Crust:
3 cups mashed potatoes, seasoned with salt, pepper and 1/3 cup diced onion.
Filling:
1 cup grated old cheddar cheese
1/2 cup sliced mushrooms
1 cup chopped broccoli tops
1/2 cup sliced red or green pepper
4 eggs
1 cup milk
Method:
Lightly oil a 9" or 10" deep pie plate. Spread mashed potato crust in pie pan. Bake in a preheated oven at 350 for 15 minutes.
Remove from oven.
Sprinkle the cheese onto the crust. Place vegetables in crust. Beat eggs and milk together and pour over vegetables. Bake at 350 for 40 - 60 minutes until you can insert a knife and it comes out clean. Serves 6. Optional - add a little cooked diced bacon to the vegetables. Very Good! Looks really nice!

Impossible Gluten Free Cheeseburger Pie

This version of Impossible pie went over really well tonight. I have a large family and made one of this kind and one of the Taco.

1 lb ground beef
1 onion, diced
salt and pepper
1 cup milk
4 eggs
1/4 cup corn flour (not corn starch. It's yellow corn flour)
1/4 cup fine white cornmeal (or rice flour)
1/4 cup potato starch
1 can green beans (10 oz)
2 tomatoes, sliced
1 generous cup shredded cheddar or mozzarella cheese

Heat oven to 400 F
Brown ground beef and onion in frying pan. Stir in salt, pepper and and green beans.
Put in a lightly greased 10" deep pie plate
Beat milk, eggs and flours together, until smooth
Pour over meat mixture.
Bake for 25 minutes.
Arrange fresh tomato slices on top of meat. Sprinkle on cheese. Return to oven and bake an additional 5 - 8 minutes until cheese is melted.
Let cool for a couple of minutes. Slice and serve.
Serves 6
We also thought that fresh mushrooms sauted in butter would be good in place of the green beans.

Gluten Free Quiche that forms its own crust ~ gluten free

1 large onion, diced
16 rice crackers, crushed
2 cups grated cheddar cheese
8 eggs,
5 - 6 slices cooked bacon or ham, chopped
1 can mushrooms, chopped (optional)
1 green pepper, diced
Method
Saute onion in a tablespoon or two of butter
Meanwhile beat eggs and stir in all the ingredients.
Spoon into individual greased muffin pans**( see note below)

Bake at 350 for 20 minutes or until done. Serve with a fried rice dish and salad.
Re: muffin pans. I tried out three kinds. The new silicone pans work great and don't stick. Tiny 4" aluminum foil pie pans worked great. I also used a black muffin pan and for some reason they stuck in this pan. Possibly because they were not greased well enough.
This recipe makes 12 individual quiche (size of large muffins). Serves 8 - 10.
My friend freezes her leftovers and reheats them individually in the microwave.

Impossible Gluten Free Taco Pie ~gluten free

This was a real hit when I made it tonight!

1 lb ground beef
1 onion, diced
3 tablespoons gf taco seasoning (see Spice Mixes, condiments, fritter batters, etc.Forum for recipe)
1 cup milk
4 eggs
1/4 cup corn flour (not corn starch. It's yellow corn flour)
1/4 cup fine white cornmeal (or rice flour)
1/4 cup potato starch
1 green pepper diced
2 tomatoes, sliced
1 generous cup shredded cheddar or mozzarella cheese
1 cup canned corn (optional)
Heat oven to 400 F
Brown ground beef and onion in frying pan. Stir in taco seasoning and green pepper and corn if used.
Put in a lightly greased 10" deep pie plate
Beat milk, eggs and flours together, until smooth
Pour over meat mixture.
Bake for 25 minutes.
Arrange fresh tomato slices on top of meat. Sprinkle on cheese. Return to oven and bake an additional 5 - 8 minutes until cheese is melted.
Let cool for a couple of minutes. Slice and serve.
Serves 6

Ground Beef & Biscuits ~gluten free

This is a quick stand by we all love. The biscuits are also great with turkey pie, or breakfast biscuits with jam!
Ingredients
1lb. ground beef
1 cup celery, chopped
1/2 cup onions, diced
2 tablespoons. rice flour
1 teaspoon salt
1/4 teaspoon oregano
1/8 teaspoon pepper
5.5 ounce tomato paste
28 ounce diced tomatoes
1 can (10 ounces) beans or peas
1 cup grated cheddar cheese
Biscuit ingredients
4 tablespoons buttermilk powder
1 1/4 cups water
3/4 cup potato starch
1 1/4 cups cornstarch
2 tablespoons sugar
1/2 teaspoon baking soda
1 1/2 tablespoons baking powder
2 1/2 teaspoons guar gum
1 teaspoon salt
1/4 cup cooking oil
Method
Fry ground beef and onion until brown. Stir in spices, beans,celery, tomato paste,
diced tomatoes and rice flour. Simmer 30 minutes. While this is simmering, make the biscuits:
Combine dry biscuit ingredients. Put wet ingredients into a measuring cup and whisk together.
 Pour over dry ingredients. Stir until thickened. Pour hot beef mixture into a greased 9" x 13"
casserole dish. Drop biscuit mixture onto hot mixture. Sprinkle on cheddar cheese. Bake
uncovered in a 350 oven for 20 minutes or until biscuits are light brown. Serves 6

Overnight Rotini Casserole ~ Easty to convert to gluten free

As mentioned before, we usually have a full house on Sunday's for lunch.  This is a great make ahead recipe!

The recipe calls for Rotini pasta which is the spiral pasta.  To make the recipe gluten free susbstitute with gluten free macaroni rice noodles - it worked great and we all ate the same casserole without anyone noticing it was gluten free.

Ingredients:

1 1/2 lbs lean ground beef                  

1 cups diced onion

1 cup diced green pepper

2 cloves garlic, minced

1 28 ounce can crushed tomatoes

2 cups hot water

1 envelope onion soup mix (for gluten free please read ingredients and choose a gluten free one)

1 teaspoon italian seasoning (I used 3/4 tsp. oregano and 1/4 tsp. thyme)

3 cups uncooked rotini pasta (or gluten free macaroni rice noodles)
1 1/2 cups shredded mozzarella
Method:
Oil or butter a 9"X 13" glass casserole dish.  In a pot, fry the hamburger, onion, pepper and garlic on medium heat until hamburger is brown - stirring frequently.  If there is any grease - drain.
Stir in the crushed tomatoes, water , onion soup mix and seasonings.  Stir in the pasta and spoon into the prepared casserole dish.
Cover with aluminum foil and refredigerate 8 hours and no more than 24 hours.
Bake at 350 for 1 hour.  Remove foil, sprinkle on shredded cheese and return to oven for 10 minutes until the cheese is melted.
Serves 8 -10
Serve with salad, sliced veggies, and or buns.



I made this one with rice macaroni noodles from our local chinese store.



Turkey Tetrazzini ~ Easy

With school volleyball season just starting up and two kids involved on separate teams there is a lot of driving involved around the supper hour.  It's casserole and slowcooker cooking for the next few months!  Just after lunch I threw together this casserole and made it gluten free.  (Recipe will have both instructions).  It's a good way to use up pasta that is lying around.  I put in a mixture of spagettii and macaroni as I only had small amounts of both.  The recipe calls for canned cream of mushroom soup.  If you need a gluten free brand the SuperStore in western Canada carries it as their yellow noname brand - make sure  you always read the ingredients.  If you cannot locate gluten free cream of mushroom soup, either make homemade or make a cream sauce and add some sauted diced mushrooms to it.

Turkey Tetrazzini
Ingredients:
2 cups spaghetti, broken into 2" pieces (use rice noodles if you need gluten free)
2 chicken bouillon cubes (for gluten free I omit this and instead of boiling water I use chicken stock from a carton - as usual read the label)
3/4 cup boiling water
1/4 teaspoon celery salt (if you don't have substitute diced celery, or dried celery leaves)
1/4 teaspoon pepper
1 1/2 cups diced cooked turkey (or chicken)
1 cup frozen or canned peas, or peas and carrot mixture - optional
1 cup diced onion
1 1/2 cups shredded cheddar cheese, divided.
Method:
Cook spaghetti according to package directions; drain.
Melt bouillon in boing water, in large bowl. (omit if using chicken stock)
Wisk in soup, celery salt and pepper.
Stir in drained spaghetti, turkey, onion and 1/2 cup shredded cheese and peas (if using)
Put in greased 8 x 8" baking dish
Top with remaining shredded cheddar cheese

Bake at 350 F for 40 - 60 minutes.

Comments:  We ate this for supper tonight and the kids said it was a keeper.

Mushroom Egg Foo Yung Casserole - Easy, Gluten Free

 Ingredients  (Serves 8)
8 eggs beaten
1 1/2 cup thinly sliced celery
1 (16oz) can bean sprouts or 2 cups fresh
1/2 cup dry milk powder
2 tablespoons chopped parlsey (fresh or dried)
1/2 teaspoon salt
1/8 teaspoon pepper
Mushroom Sauce:
2 1/2 tablespoons cornstarch
1 1/2 cups chicken broth, divided
1 tablespoon soy sauce
1 cup fresh mushrooms, sliced
2 tablespoons diced green onions

Stir together all of the Casserole ingredients and pour into a greased 9 x 13 casserole or a 10 x 10 baking dish. Bake at 350 F for 30 - 35 minutes until knife inserted comes out clean.

To make the sauce, combine cornstarch with 1/2 cup of chicken broth and set aside. In a saucepan heat the remaining 1 cup of chicken broth to boiling and whisk in the cornstarch and broth mixture. Add soy sauce. Cook, stirring until thickened and smooth. Stir in mushrooms and green onions, simmer a couple of minutes.
To serve cut casserole into squares and spoon some sauce over each piece.
*This was really good. I served it with some simple fried rice. For the rice I had about 2 cups leftover rice in the fridge that I stir-fryed in peanut oil (or any other oil will do) add a little onion, a tablespoon or two shredded carrot, a little green pepper and a little diced celery. Once all fried up add a little soy sauce. It tasted very good. Next time I think I'll try adding the mushrooms to the casserole mixture and just make the sauce.

Sweet n' Sour Meatballs

This is a complete meal with all the veggies and meatballs in it.  Delicious!
Meatballs:
1 1/2lb ground beef
1 tsp. salt
1/2 tsp. pepper
2 teaspoons onion powder
2 tablespoons cornstarch
1 egg
Method:
To make meatballs put ground beef, salt, pepper, onion powder, cornstarch and egg in a mixing bowl. Mix well. Form into 1" round meatballs. Brown in some butter or oil in saucepan.
Tips:  If I have gluten free onion soup mix I would just add about 1/2 pkg. to the ground beef with the egg and cornstarch.

Sauce:
14 oz. pineapple tidbits
2 tbsp. cornstarch
1/2 cup brown sugar
3 beef cubes ( or 1 tablespoon beef gravy mix - use a gluten free brand of mix or cubes if you require gf)
1 1/2 cup water
1/2 cup vinegar
1/4 cup ketcup
3/4 cup sweet pickles, with a bit of pickle juice - 1-2 tablespoons
2 green peppers (or yellow, red, green mixture) sliced/diced
2 carrots - cut into sticks about 1" long.
Method:

Drain pineapple, reserve juice.  In saucepan add the water and beef cubes (if using gravy mix, stir it into a little cold water first and pour into pan.).  (I use a gluten free beef gravy mix). Bring to a boil to dissolve the beef cubes, stirring constantly.   Add the vinegar, ketchup and brown sugar. Stir. Mix the 2 tbsp. cornstarch into the pineapple juice.  Stir into the sauce and cook until thickened. Add meatballs. Simmer 5-10 minutes. Add the carrots and peppers.  Simmer 5 minutes or until vegetables are crisp tender.  Stir in the pineapple.  Serve over rice.

I cut up the vegetable fairly coarse.  Use a mixture of peppers if you wish to have more colour.

Zucchini Casserole~gluten free

zucchini casserole before baking

I've waited 27 years to plant zucchini in our garden! I've always been intrigued by the plant. I think my husband was afraid of what I'd do with all the zucchini this prolific plant produces! I'm known to experiment
Anyhow, this tasted good.
Zucchini Casserole
5 cups zucchini, sliced 1/4 inch thick in rounds or strips.
1lb lean ground beef
1 large onion, diced
3 tomatoes, diced
2 cans (5.5 ounce) tomato paste
2 cloves garlic, minced
1 teaspoon oregano
1 teaspoon basil
1/2 teaspoon thyme
1/2 cup water
1/4 teaspoon pepper
2 eggs
1/4 cup dried or fresh Parmesan cheese
1 cup chopped spinach, cooked
1 can sliced mushrooms, drained
2 teaspoons rice flour (white or brown)
1 1/2 cups mozzarella cheese, shredded
Method
Put sliced zucchini in a large microwave bowl. Add about 1" of water and cook on high until soft. (Test after 5 minutes and every minute or two after that). Drain.
Fry meat, onions and mushrooms until beef is browned.
Add: tomatoes, tomato paste, garlic, spices, and water.
Stir and simmer for 10 minutes, until thick
In a small bowl, add: egg, parmesan spinach, rice flour and 1/2 cup of shredded mozzarella cheese. Mix with fork.
Lightly grease a 9 x 13" casserole dish. Spread half of the meat mixture over bottom. Top with half of the zucchini and all of the cheese/egg/spinach mixture. Top with the rest of the meat. Arrange remaining zucchini over the meat mixture. Sprinkle on the remaining mozzarella cheese.
Bake uncovered at 375 degrees F. for 35 minutes.
Let stand for 10 minutes before serving.
Serves 6-8

Super Easy Pizza Crust - Gluten Free

This crust does not use yeast and is very easily put together.  It's so quick that you could have a pizza on the table faster than ordering one in.  You can put the toppings directly on the unbaked crust or for a crispier crust you can prebake it for 10 minutes - add your toppings and pop it back in the oven for another 10 minutes. 

Super Easy Pizza Crust:
Ingredients:
1 cup rice flour
1 tsp. guar gum
1 tsp. oregano
shake of pepper
1/2 tsp. salt
2 eggs, large
1 cup milk
Method:
Place dry ingredients into a mixing bowl.  Wisk together well.  In a 2 cup measurer, place eggs and milk and using a fork mix together.  Stir the liquid into the dry ingredients.  Grease and flour a 10" x 15" baking sheet or a 12" pizza pan.  Spread batter on pan.  Bake in a preheated 400 degree oven for 10 minutes. Spread with tomato sauce or tomato paste and sprinkle with oregano powder.  Place your toppings on.  Cover with mozzarella and bake at 400 degrees for 10-15 minutes or until cheese is light brown.

Rice with Cheese and Tomato ~Meatless

Manitoba has been very hot this summer.  We broke the record this week with 37C on the 23rd.  I've been trying to cook meals that suit this type of weather and this one I inherited from my mother-in-law.  I also remember that this is the first meal my husband cooked for me - well he was my boyfriend then. That was also on a warm summer day at the end of the summer, an August day about 35 years ago. He served it with fresh tomato slices and corn on the cob from the family garden.
Rice with Cheese and Tomato
Ingredients:
2 cups rice
3 cups water
1/4 lb cheddar cheese (I prefer "Old")
1/2  teaspoon salt
1 medium onion, diced
4 large beefsteak tomatoes, diced (or one 7 1/2oz can tomato paste and 7 1/2 oz. water)
Method:
Place rice, water and salt in pot on stove.  Bring to a boil.  Cover, turn heat to very low and simmer 20 minutes until done. Or cook in rice cooker.


save a step and place clean uncooked eggs in with the rice to cook.

Carefully mix in the cooked rice to the tomato mixture.



This is what it should look like with the rice mixed in.

In large skillet, fry the onion in 2 tablespoons oil or butter until golden brown.  Add peeled and diced tomatoes (if using fresh) or 1 small can tomato paste and 1 small can water.  Simmer until soft if using fresh, or simmer 5 minutes if using canned.  Add grated cheddar and rice.  Mix well.  Season with freshly ground pepper.  If you wish to add more protein - serve with hard boiled eggs or devilled eggs.  Other extras could be corn on the cob, or sliced cucumber and carrots from your garden.  This recipe serves 4 in our home.  I usually double it for 8.

Unstuffed Green Peppers

Ingredients:

2 cups white rice

1lb ground beef

2 large onions, diced

4 cups diced green peppers (frozen or fresh)

4 cups corn (frozen, canned or fresh)
2 tablespoons soy sauce (more if you wish)
1 tsp. garlic powder, optional
Method:
Cook 2 cups rice in 3 cups water on stove .  Place in medium pot, bring to a boil, cover and simmer for 20 minutes. Or cook in your rice cooker following manufacturers instructions.

In large skillet on stove brown ground beef, add the onions and the garlic powder.  Fry until until onions are soft.  Add the remaining vegetables and fry on medium low until vegetables are cooked.  Stir in the rice and the soy sauce. Serve with Parmesan Cheese sprinkled on top.  We always eat this with homemade crabapple sauce as a side dish.  A salad would also go well with it.  Serves 6.  If you need to stretch it to serve 8 then cook 3 cups rice rather than the 2 cups.