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gfcf_swedish_meatballs

My son and I did some shopping over the weekend at IKEA and it reminded me how much we used to love getting their Swedish Meatball sauce packets (before we went GFCF, of course!). So, I decided to hunt down a recipe to make Swedish Meatballs that I could tweak to be GFCF. And, I succeeded! This recipe is originally from Comfort Foods: Rachael Ray 30-Minute Meals.

The meatballs were so moist and melt-in-your-mouth tasty, that I’ll be using that part of the recipe with spaghetti in the future too! As you can see, I used rotini and not egg noodles because I have not found a gluten-free egg noodle yet.  (If you know of one, please let me know in the comments section below.) But, the rotini worked well because it was similar in texture and weight to an egg noodle.

This dish was a huge hit with both Nicholas and my husband. I’ll definitely be adding this one into the rotation!

Gluten-Free, Casein-Free Swedish Meatballs (Nicholas Rating = 100 Thumbs Up!)

Ingredients for meatballs –

1.5 lb ground beef, preferably organic or grass-fed

1/2 cup gluten-free breadcrumbs (I used Dr. Schar Gluten-Free Bread Crumbs)

1 egg, beaten

1 small onion, finely chopped

4 drops of gluten-free Worcestershire sauce (I used Lea & Perrins Worcestershire Sauce-10 OZ)

salt and pepper, to taste

Ingredients for Sauce –

3 Tbsp ghee (I used Purity Farm Organic Ghee, Clarified Butter, 13-Ounce)

2 Tbsp gluten-free all-purpose flour (I used Bob’s Red Mill All-Purpose Gluten-Free Baking Flour, 22-Ounce Packages (Pack of 4))

1/2 cup dry cooking sherry

1 cup organic beef broth

salt and pepper, to taste

1 tsp Gulden’s stone-ground mustard

1/4 cup almond milk (or other milk substitute)

1 bag gluten-free rotini

 

1. Cook rotini according to package directions. While waiting for the water to boil, make the meatballs and sauce.

2. Bake the meatballs – preheat oven to 400 degrees. Mix all meatball ingredients together in a medium bowl. Form golf ball-size balls and place on nonstick baking sheet (or spray a cookie sheet with canola oil first). Bake for 12-15 minutes.

3. For sauce – melt ghee over medium heat. Sprinkle in the flour and continuously whisk until a smooth paste is formed. Slowly add sherry while continuing to whisk the sauce; cook until sauce thickens. Add broth slowly and continue to whisk until sauce thickens enough to lightly coat the back of a spoon. Turn off heat and whisk in salt and pepper, mustard, and milk substitute.

4. Once the noodles are cooked, toss meatballs and sauce together and pour over top of noodles. Serve immediately.

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gluten-free pesto steak rollups

This week’s recipe at Stockpiling Moms is Gluten-Free Flank Steak Pesto Rollups. Is your grilled steak recipe a little boring? Well, this one is not only guaranteed to give your steak some great flavor, it’s so quick and easy you can make it on a busy weeknight! My son loves pesto, so he really enjoyed this recipe’s flavor. Plus, the small pieces rolled up with toothpicks inserted make them a bit more fun than regular meat for children.  Enjoy!

pizza bake

This week’s recipe, Gluten Free Upside Down Pizza Bake, is now posted at the Stockpiling Moms site.  It appears in the photo that this is meat with potatoes covering it….not so! You’ll have to go and read the recipe to find out just how tasty this gluten-free, dairy-free recipe really is.  Nicholas gave it a rating of a “Trillion Thumbs Up“! (I think that was a bit over the top, but guess it shows you just how much he enjoyed this for dinner the other night!)

gfcf_meatballs

We have had to refine our diet even further to try to resolve some gut issues my son has been having.  So, now we are following more of a GFCF, Specific Carbohydrate Diet.  I went searching for a meatball recipe, since Nicholas really likes meatballs.  This is an adaptation of the Garden-Fresh Meatballs recipe in the Everyday Paleo cookbook. Another plus about this recipe is that you can sneak in a lot of vegetables; which is great if you have a child like mine who refuses to eat them! It works well with a marinara recipe, and for those who can enjoy it, you could also add some gluten-free pasta too!

Tasty Gluten-Free, Casein-Free Meatballs (Nicholas Rating = 8 Thumbs Up!)

1.5 lbs organic ground beef

3 celery stalks, diced

1 zucchini, grated

½ cup butternut squash puree*

2 cups roasted red peppers

2 eggs

1/4-1/2 cup almond meal

1 Tbsp granulated onion

Preheat onion to 375.

Grate zucchini into mixing bowl; add butternut squash puree.

In food processor, puree the celery and roasted red peppers, and add to zucchini and butternut squash.

Add meat and remaining ingredients to bowl and hand-mix together.

Form into meatballs, about the size of a large golf-ball.

Bake in a large glass baking dish, tightly covered with foil, for 40-45 minutes.

Yield: Makes 20-25 meatballs.

*Directions for making purees –

  • Butternut Squash: cut off the stem, cut squash in half lengthwise and scrape out seeds. Roast halves on cookie sheet, flesh-side down, at 400 for 45-50 minutes. Scoop out the flesh and puree in food processor or blender for about 2 minutes.
  • NOTE: I often make large batches of purees and package them in Ziploc quart freezer bags in 1/4 or 1/2 cup size amounts. Then, you can simply thaw them out for a recipe and snip off a corner of the bag and squeeze the puree out of the hole into a bowl. Very easy and efficient!

I have exciting news to share with you! I’ve been asked to contribute a weekly gluten-free recipe at a fabulous website called Stockpiling Moms. Melissa Jennings and Shelley King are the two hardworking moms behind this great site.  You can find information on how to get great deals with coupons, even gluten-free coupons, learn about restaurant deals, or even how to plan a frugal party. But, don’t forget that I’m now going to be posting one of my recipes there in the Gluten Free Recipe Section every Thursday! I’ll put up a link here each week too, just in case you forget….

This week’s recipe is for Gluten-Free Korean Grilled Beef Strips and they are really tasty. Nick gave this recipe at least 12 thumbs up and exclaimed, “Finally, meat with taste!” and then proceeded to wolf down every bit of meat on his plate.  He was very disappointed that there wasn’t much left for seconds.  Guess I learned my lesson – better make a lot more next time!

 

mongolian beef

Here’s a very tasty and very easy version of Mongolian Beef, a favorite chinese restaurant dish of mine.  In fact, when I was cooking it, my son came in and said, “This smells like something I’ve eaten before!” Yes, indeed, it was! In addition to dropping the garlic (which I did list below for those who do want to include it), I’ve also modified the liquid content a bit because as you can see by the photograph it turned out to be a little bit soupy.

Rather than serving this with brown rice, I decided to try out the kelp noodles I bought awhile back. (Perhaps you can see them in the photo? They look like clear noodles.) I did not mention this to either my husband or my son and both gobbled them up eagerly.  My only concern with the kelp noodles was that they became absorbed into the liquid rather quickly; maybe this will be better next time with less liquid?  However, they were tasty and a nice change from rice. You’ll also note that Nick got a bit enthusiastic about his rating on this dish – guess he really liked it a lot!

Mongolian Beef (Nick Rating = 12 Thumbs Up!)

2 tsp olive oil

1 Tbsp finely chopped garlic

1/2 tsp ground ginger

1/4 c gluten-free tamari soy sauce

1/4 c water

2/3 c brown sugar

1 lb. beef flank steak, sliced 1/4-inch thick on the diagonal

1/4 c Kingsfords gluten-free cornstarch

1/2 c olive oil for frying

6-8 green onions, cut in 2-inch lengths

Place sliced beef in bowl, stir cornstarch into the beef and coat it thoroughly. Allow beef and cornstarch to sit until most of the juices from the meat have been absorbed by the cornstarch, about 10 minutes.

Heat 2 tsp of olive oil in a saucepan over medium heat, and cook and stir garlic and ginger until they release their fragrance, about 30 seconds. Add soy sauce, water, and brown sugar. Raise the heat to medium-high, and stir 4 minutes, until sugar dissolves and sauce boils and thickens slightly. Remove sauce from heat; set aside.

Heat several Tbsp of olive oil in a deep sided skillet or wok to 375 degrees. Shake the cornstarch from the beef slices, drop them into oil, a few at a time. Stir briefly, until the edges become crisp and start to brown, about 2 minutes. Remove the beef from the oil with a slotted spoon; drain on paper towels to remove excess oil.

Pour the oil out of the skillet or wok, and return pan to medium heat. Return beef slices to the pan, stir briefly, and pour in the reserved sauce. Stir once or twice to combine, and add the green onions (and kelp noodles, if you are using them!). Bring the mixture to a boil, and cook until the onions have softened and turned bright green; about 2 minutes.

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