Gluten Free Sour Cream Noodle Bake

This is a slightly modified version of Pioneer Woman's Sour Cream Noodle Bake.  It cooks very nicely with gluten free noodles and every other ingredient is gluten free so it makes for a great casserole to take to a friend or just to have as a family!

Ingredients:
* 1 1/4 lbs. ground beef
* 1 15oz. can tomato sauce
* 1/2 tsp. salt
* Freshly ground black pepper
* 8 oz. gluten free noodles (Barilla makes great gluten free spiral noodles that work great with this recipe, but you can find gluten free brands of noodles in just about any store now)
* 1/2 cup sour cream
* 1 1/4 cups small curd cottage cheese
* Pinch red pepper flakes
* 1/2 cup sliced green onion
* 1 cup grated sharp cheddar cheese

Directions:
-Preheat the oven to 350 degrees F
-Brown the ground beef in a large skillet and then drain the fat.
-Add the tomato sauce, 1/2 tsp salt and plenty of freshly ground black pepper and stir.
-Let simmer while you prepare the other ingredients.
-Cook the gluten free noodles according to the package and then drain and set aside.
-In a medium bowl, combine the sour cream and cottage cheese.
-Add plenty of freshly ground black pepper and a pinch of red pepper flakes.
-Add this mixture to the noodles and stir, then add the green onions and stir.

Now you are going to assemble the casserole as follows:
                                                 -Add half of the noodles to a baking dish (9x13 or a deep square dish).

-Top with half the meat mixture and spread evenly
-Sprinkle on half the grated cheddar.
-Repeat with noodle, meat, and then a final layer of the cheese.

Bake until all the cheese is melted (about 20 minutes)

This one is definitely a family favorite!

Cheeseburger Pie

I am back.  I've been ill and so honestly I haven't cooked a meal since the summer.  Even now, I find myself having my husband cook but now I'm able to at least plan meals.  Here's a really easy one from Betty Crocker.

Ingredients:

- 1 lb lean ground beef
- 1 medium onion, chopped
- 1/2 tsp. salt
- 1/8 tsp. pepper
- 1 cup shredded cheddar cheese
- 1/2 cup Bisquick Gluten Free mix (you can find this in your local grocery store where you'd find  regular Bisquick)
- 1 cup milk
- 3 eggs

Directions:

1. Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray. In 10-inch skillet, cook beef and onion over medium-high heat, stirring frequently, until beef is thoroughly cooked; drain. Stir in salt and pepper. Spread in pie plate; sprinkle with cheese.
2. In medium bowl, stir Bisquick mix, milk and eggs until blended. Pour into pie plate.
3. Bake 25 to 30 minutes or until knife inserted in center comes out clean.

Sweet and Savory Flank Steak

This is another great one from Our Best Bites. It's almost naturally gluten free.

Ingredients:
1/2 C brown sugar
1/2 C olive oil
1/2 C soy sauce (LA CHOY, SAN-J WHEAT FREE SOY SAUCE, BRAGG'S AMINO are gluten free)
1 C pineapple juice
1 T freshly grated ginger
4-5 garlic cloves, finely minced

up to 2 lbs flank steak

Combine first 6 ingredients for the marinade and mix well. Reserve about 1/4 cup and set aside.

Score flank steak with a knife diagonally on both sides (about 1/8 inch deep)

Put the steak in large ziploc bag and pour marinade over it. Refrigerate 8 hours or overnight. Take out of fridge 30 minutes before grilling. Place steak on grill and cook for 5-10 minutes per side, depending on the size. Use the 1/4 C marinade you set aside to brush over steak in the last few minutes of grilling. Flank steak should still be pink in the middle when done.

Remove from grill and let stand for 5 minutes before cutting so the juices can redistribute. Always cut flank steak against the grain, in thin slices to serve.

Jambalaya

Here's another great naturally gluten-free meal from Our Best Bites. Here's the link to the original recipe.

Serves 4
Ingredients:
2 1/2 c. white rice
5 c. water
2-3 Tbsp. butter
1 green pepper, chopped
1 medium onion, chopped
1 bunch green onions, chopped
2 stalks celery, chopped (my husband doesn't like celery so we left it out!)
A lot of garlic (probably 5-6 cloves), minced
1/2 lb. high-quality smoked sausage(approximately; you can actually use a little less if you buy, say, a 14-oz. package of sausage) We used Hillshire Farms beef Kielbasa
1/2 lb. ham (you can also substitute leftover chicken, shrimp, or other shellfish; however, you'll also need to compensate for the smokey flavor and the salt from the ham, so be prepared with liquid smoke and salt to taste. And you'll want it to have a distinct smokey flavor.)
1 8-oz. can tomato sauce
Cajun or Creole seasoning to taste (I used about 2 tsp. of Cajun spice mix)

Directions:
Put rice and water in a medium-large saucepan and cover. Bring to a boil and then reduce heat to low and cook 20 minutes or until rice is cooked. Remove from heat and allow to stand.
While rice is cooking, finely chop sausage and ham (in your food processor if you have one) and set aside.
Melt butter over medium heat in a very large skillet. When butter is hot and bubbly, add onion, green onions, green pepper, garlic and celery and cook until tender. Add chopped meat and cook, stirring frequently, for about 10 minutes. Add tomato sauce and then add cooked rice. Add Cajun spices and cook for about 10 more minutes, stirring frequently.

Simple Perfect Chili

This recipe comes from The Pioneer Woman Cooks

Ingredients:

-2 garlic cloves, chopped
-1 tsp. ground oregano
-1 tblsp. ground c umin
-1/4 tsp. cayenne pepper
-2 tblsp. chili powder
-2 lbs. ground beef
-one 8 oz. can tomato sauce
-1 tsp. salt
-1/4 cup masa (corn flour, found in the Mexican food section of many supermarkets)
-1 can pinto beans, drained
-1 can kidney beans, drained
-1 can diced tomatoes

Optional ingredients:
-1 jalapeno, seeded and finely diced

Directions:

1. Begin by measuring the spices: chopped garlic, oregano, cumin, cayenne, and chili powder.
2. Place the ground beef in a large pot and throw in the garlic
3. Cook the beef until brown.
4. Drain the fat.
5. Pour in the tomato sauce
6. Followed by the spices and the salt
7. Stir together well, cover, and reduce the heat to low. COver the pot and simmer for 1 hour, stirring occasionally. If the mixture becomes overly dry, add in 1/2 cup water at a time as needed.
8. After an hour, place the masa in a small bowl. Add 1/2 cup water and stir together with a fork.
9. Dump the masa mixture into the chili.
10. Stir together well. Taste, adjust the seasonings, and add more masa paste and/or water to get the chili to your preferred consistency, or to add more corn flavor. Add the beans, jalepeno, and tomatoes if desired. Simmer for 10 minutes.
11. Served with shredded cheddar, chopped onion, and Fritos.

Cottage Pie

-1 lb. ground beef
-1/3 cup ketchup (HEINZ (not Organic Heinz), HUNTS, TRADER JOE'S ORGANIC are gluten free)
-1 tblsp. Worcestershire sauce (LEA and PERRINS is gluten free)
-salt and pepper to taste
-1 1/2 cups frozen peas and carrots
-3 cups mashed potatoes

Directions:
Brown the ground beef and stir in ketchup, worcestershire sauce and salt and pepper. Add the peas and carrots and mix well. Transfer to 4 individual baking dishes (or one pie pan) and top with mashed potatoes. Bake at 400 until golden brown about 25-30 minutes.

Hungarian Hamburger Steaks

Ingredients:
-1 1/2 pounds extra-lean ground beef
-1 large onion, chopped
-6 cloves garlic, pressed
-3 teaspoons paprika
-1 1/2 tsp dried marjoram
-salt and pepper to taste
-1 cup sour cream

Directions:

In a bowl, mix together ground beef, onion, garlic, paprika, marjoram, salt, and pepper until well combined.
Divide into 6 equal portions; with wet hands, form into patties.
Heat grill, grill on medium, turning every 2 minutes, until well browned but still juicy and slightly pink inside, 8-10 minutes.

Serve with sour cream for dipping....I also like to serve with horseradish sauce.

Jaden's Beef and Broccoli

Jaden’s Chinese Beef Broccoli (from The Steamy Kitchen Cookbook)

I edited this to make it gluten free. I also make it with bok choy sometimes and it is just as good!

SERVES 4 AS PART OF MULTICOURSE MEAL
1 lb (500 g) top sirloin or flank steak, thinly sliced into 1/8-in (3-mm)-thick strips
11/2 lbs (750 g) broccoli, cut into bite-size florets
1 tablespoon high-heat cooking oil
1 tablespoon minced garlic

BEEF MARINADE
1 1/2 teaspoons soy sauce (SAN-J Wheat Free Tamari, LA CHOY, and BRAGG'S Aminos are gluten free)
1 teaspoon cornstarch
1/2 teaspoon cooking oil
Freshly ground black pepper to season the beef

STIR-FRY SAUCE
3 tablespoons soy sauce (SEE ABOVE FOR GLUTEN FREE OPTIONS)
2 teaspoons Chinese rice wine (or dry sherry)
2 teaspoons Chinese black vinegar (or balsamic vinegar)

1 In a bowl, combine the ingredients for the Beef Marinade. Add the beef and let marinate for 10 minutes at room temperature.

2 In a small bowl, mix together the ingredients for the Stir-fry Sauce.

3 In a wok or large sauté pan, add 1 inch (2.5 cm) of water and bring to a boil. Add the broccoli and cover to steam for 3 minutes. The broccoli should be bright green, crisp tender and you should be able to pierce the stem with a fork. Drain.

4 Discard the water in the pan and dry the pan well. Set the pan over high heat and when hot, add the high-heat cooking oil and swirl to coat. Add the garlic and fry for 15 to 30 seconds, until fragrant. Add the steak strips, keeping them in one layer and fry 30 seconds. Flip the strips and fry the other side.

5 Pour in the Stir-fry Sauce and stir to combine. Simmer until the sauce is thick enough to coat the back of a spoon, about 30 seconds. Add the cooked broccoli back into the pan and toss to coat well.

Peppery Roast

Ingredients:
-4 lb. beef roast
-1 1/2 cups hot water
-1 Tblsp. lemon juice
-1 Tblsp. WHEAT FREE soy sauce (SAN-J Wheat Free Tamari, LA CHOY, and BRAGG'S Aminos are gluten free)
-2 tsp. Worcestershire sauce (LEA AND PERRINS is gluten free)
-1/2 cup ketchup (HEINZ (NOT Heinz Organic), HUNT'S, TRADER JOE'S ORGANIC KETCHUP are gluten free)
-3 drops hot pepper sauce (TABASCO, FRANK'S RED HOT, TRADER JOE'S HOT SAUCE are gluten free)
-1 tsp. garlic salt
-1 tsp. onion salt
-2 tsp. celery salt
-1 1/2 tsp. salt
-1/2 tsp. pepper
-3 tblsp. brown sugar
-1 tblsp. dry mustard

Directions:

Mix together all ingredients and pour over beef roast in slow cooker. Cook on high for 6 hours.

Lasagna

This is the first recipe I've posted where you'll have to go to a health-food store to get a particular gluten-free ingredient. However, SOME grocery stores have gluten-free sections and may carry it so make sure to check when you're doing your regular shopping!

Ingredients:
-1 lb. Italian sausage, casings removed or ground beef
-1 pint ricotta cheese
-1 egg, lightly beaten
-1/2 tsp dried basil
-1/2 tsp. dried thyme
-1/2 tsp. dried oregeno
-1/2 tsp. garlic powder
-1 cup shredded mozzarella cheese, divided
-12 gluten free lasagna noodles (TINKYADA or DEBOLES makes gluten free rice lasagna noodles; you can find these in the pasta section of your health food store [Whole Foods, etc])
-3/4 c. grated Parmesan cheese
-1 jar pasta sauce (PREGO, RAGU, BERTOLI, and BARILLA are gluten free)
Directions

Cook lasagna noodles according to package (about 2 minutes less since you'll be baking them too)

Preheat oven to 350 degrees. Cook meat and drain.

In a small bowl, combine ricotta, egg, basil, thyme, garlic powder, oregano, and half the shredded mozzarella. Mix well, and set aside.

Coat the bottom of a 9x13 baking dish with a little of the spaghetti sauce. Place three noodles in the bottom of the pan. Spread a layer of the ricotta mixture, a layer of meat, and a layer of spaghetti sauce over noodles. Repeat two more times. Top with the reserved mozzarella and Parmesan. Cover with foil. Bake in preheated oven 20 minutes, remove foil and bake additional 15 minutes until golden and bubbly.

Spicy Noodles with Beef

Serves 4

-1 lb. Ground Beef
-3 cloves garlic (chopped)
-One medium onion (sliced)
-1 package of coleslaw (no dressing -- just the cabbage, carrots, etc)
-1/4 cup soy sauce (SAN-J Wheat Free Tamari, BRAGG's Amino, and LA CHOY are gluten free)
-1/4 cup sugar
-1/2 Tbsp. red pepper paste or asian chile sauce (HUY FONG FOODS INC, THAI KITCHEN, TRADER JOE'S sweet chili sauce, are gluten free)
-1 bag white rice noodles
-1 tsp. sesame seed oil
1/2 cup fruity white wine (optional)

Directions:
1. Cook noodles according to package
2. While noodles are cooking, saute ground beef until brown (keep in larger chunks)
3. Add onion, and coleslaw mix and wine. Cook until the veggies are almost done.
4. Mix garlic cloves, soy sauce, red pepper paste, and sugar together in separate small bowl.
5. Add cooked noodles to the veggie/beef mixture then pour soy sauce mixture over it and stir. When it's finished, add sesame seed oil and serve!

I serve this with rice paper spring rolls and dipping sauce or chicken lettuce cups (recipes for those to soon be added!)

Taco Soup

Serves about 6

Dump in pot all the following ingredients and boil for at least 20 minutes:

1 lb. cooked ground beef
1 chopped onion
1 pkg. MCKORMICK taco seasoning
2 15 oz. cans of beans (kidney, pinto, black...as long as they are plain and don't have flavoring)
1 15 oz. can of corn
2 15 oz. cans of diced tomatoes (I always use HUNT'S)
1 chopped green pepper (optional)
water (enough to cover all ingredients and make it "soupy")

Top with shredded cheddar cheese and crushed tortilla chips (MISSION, SANTITAS, TOSTITOS are all safe options).