Subscribe

Contact

Print This Recipe Print This Recipe

LEFTOVER ROAST BEEF GINGER RICE STIRFRY

We had the most tender, flavorful sirloin tip roast beef the other day, with quite a bit leftover and this dish was a great way to use it up.  (plus a number of tasty sandwiches for lunch too)

If you do not have left over roast beef, using fresh beef strips would be delicious as would leftover or fresh chicken or pork.  Instead of rice, using bamboo shoots would work nicely as well so there are lots of options to this dish.

1  1/2 cups leftover roast beef, cut into strips then into 1 inch pieces

1/2 cup leftover gravy

1/2 cup beef stock

1 Tblsp. Gluten Free Tamari Sauce

1   1/2 Tblsp. Rice Wine Vinegar

3 Tblsp. Extra Virgin Olive Oil

3 large crimini mushrooms, roughly chopped

1 onion, roughly chopped

4 large minced garlic cloves

2  overfull Tblsp. finely minced fresh ginger

1/2 cup diced red pepper

3/4 cup diced broccoli stalk

1 stalk celery cut in half then cut on a diagonal

20 snow peas

14 oz can organic baby corn drained

fresh cracked pepper to taste & add 3 more Tblsp. Gluten Free Tamari Sauce

3/4 cup cooked basmati rice

Mix up the leftover gravy, beef stock, 1 Tblsp. Tamari Sauce, and Rice Wine Vinegar – then set aside.

Heat up a large cast iron frying pan on medium heat with the EVOO.  Add the mushrooms – saute until golden about 5 minutes.  Then add in the onions and saute about 8 minutes until the onions have a bit of color.  To this add the broccoli stems, red pepper, celery, ginger, garlic and continue to saute a good 5 minutes.

Pour in the sauce, mix well, cover and cook 10-12 minutes stirring occasionally.

Then add in the snow peas, baby corn, roast beef and cooked rice tossing well.  Season with fresh cracked pepper and add in the 3 Tblsp. GF Tamari sauce, stirring well.  Serve right away while hot.

Print This Recipe Print This Recipe

CHICKEN SHNITZEL

For some reason we rarely ever see fresh Veal in our grocery stores, however, using chicken in this dish was wonderful.  This would also be lovely with boneless pork chops too.

This was such a quick easy meal to prepare – great for those busy days.  Just steam up some veggies, potatoes, toss together a salad, cook the chicken and dinner is ready.

2 skinless boneless organic chicken breasts

1 cup Gluten Free breadcrumbs (I use Udi’s – freeze the crusts, take out what you need, thaw, then blitz in the food processor)

1 egg – lightly whisk

1 tsp. garlic powder

1 tsp. dried thyme

1/8 cup Parmesan Cheese

salt and fresh cracked pepper

lemon wedges

minced Italian Parsley

3 Tblsp. Extra Virgin Olive Oil

Add the breadcrumbs, seasonings, and Parmesan Cheese to a plate and mix well with a fork.  Heat up a cast iron pan on medium high heat with the EVOO.

Place each chicken breast between a layer of plastic wrap.  I used a rolling pin to pound the breasts – 8-10 good pounds to flatten to 1/2 inch or so.

Dredge the chicken in the egg first, then add to the bread crumb mixture pressing in the chicken breast to coat well.  Once your pan is nicely heated add the chicken breasts and cook about 6 minutes per side or until tender and cooked through.  Serve with a sprinkle of fresh parsley and a good drizzle of fresh lemon juice to accompany any side dishes.

Print This Recipe Print This Recipe

GLUTEN FREE BLACK BEAN VEGETABLE ENCHILADAS

Years ago, there used to be a cafe/restaurant in town that served the most heavenly gluten free Mexican Pie.  We didn’t get to that part of town very often, but when we did this would be our lunch.  Basically, it was an Enchilada – but the corn tortillas were stacked on top of one another, with the most delicious filling.  It was cut like a piece of pie, heated and served with Enchilada sauce on top.  I could never figure out how they made it “stick” all together.  In remembrance of their Mexican pie – this is my version but as an Enchilada.

We were very happy with the results.

By the way, this recipe left extra filling and Enchilada sauce.  It would be great with scrambled eggs or in a frittata for breakfast or lunch.  It is even good cold!

Bake a 1 lb yam at 350 degrees heat – scrub, poke with a fork a few times, wrap in tin foil.  Bake 45-50 min. or a bit longer, you want it mostly cooked but still firm.

ENCHILADA SAUCE:

2 Tblsp. Extra Virgin Olive Oil

Roux:   To 2 Tblsp. Sweet Rice Flour add: 1 tsp. chili powder, 1  1/2 tsp. cumin, 1/4 tsp. smoked paprika, 3 tsp. garlic powder – mix well

156 ml. can tomato paste

2 cups unsalted vegetable stock

salt and pepper to taste

Heat up a medium sized pan on medium heat with the EVOO.  Heat the pan a good 5 minutes.  Then sprinkle in the flour/spice mix, whisking well – for about 2 minutes.  Slowly pour in the vegetable stock – whisking non stop to remove any lumps.  Add in the tomato paste, whisking well.  Season with salt and pepper.  Bring to a simmer on low heat and cook about 5-7 minutes.  Remove from the heat and set aside.

FILLING:

cook 1/2 a cup of basmati rice and once done add to a large bowl

2 Tblsp. Extra Virgin Olive Oil

chopped caramelized yam

14 oz. can black beans drained and rinsed well

3/4 cup frozen corn

1/2 cup chopped cilantro

4 oz. can mild green chilies

1 tsp. cumin

1/2 cup salsa

3 green onions chopped

3 cups grated aged cheddar cheese, divided

Smoked paprika, salt and pepper

12 gluten free corn tortillas

Once your yam has baked unwrap the foil to allow to cool until it can be handled to peel.  Then chop it up into 1/2 inch size pieces.  Heat a pan on medium heat with the EVOO.  Add the yams to the pan and season with a light sprinkling of smoked paprika.  Season with salt, and cook about 15 minutes until lightly caramelized.

Add the yams to the rice.  Then add in the drained/rinsed black beans, frozen corn, cilantro, mild green chilies, cumin, salsa, green onions and 2 cups of the grated cheese.  Season with salt to taste and mix well.  (please ignore the thumb interference in this picture)

Heat up the corn tortillas.   This is best done in 2 batches.  I use very damp, wrung out paper towel.  Stack the corn tortilla between the moist paper towel – then heat on high 1 minute in the microwave oven.

Lightly oil a large casserole dish.  Preheat the oven to 350 degrees.  Fill each corn tortilla with enough stuffing, but leave room to roll.  Place seam side down into the casserole dish.  Cover with Enchilada Sauce and then sprinkle the remaining 1 cup of cheddar cheese on top.

Heat uncovered for about 20-30 minutes or until hot and bubbly.

This is the leftover amount of filling and Enchilada sauce…ahem….there would have been more, but yours truly kept diving in to “taste test”.  Not!  Just being a piggy :)

Print This Recipe Print This Recipe

REPOSTED TOMATO RICE SOUP

This has to be one of my all time favorite soup recipes.  It was one of my first soup recipe posts from 2010 and one I make time and time again.

Back in the day….I am talking wayyy back in the day, as a teenager I loved the tomato rice soup that came in [...]

Print This Recipe Print This Recipe

GLUTEN FREE CHICKEN CHOW MIEN - Re-posted with Changes

Lately these days, there does not seem to be enough time in my day to make new recipe creations or for any Internet blog surfing come to that.  However, I did click onto Linda’s blog, Boeddhamum Gluten Free and read that she was in the process of re-posting some of her favorite recipes that have [...]

Print This Recipe Print This Recipe

SLOW COOKER LENTIL SOUP

I love lentils cooked any way – especially in soup.  The other day was a particularly busy day and on my way home from town I had one more stop to make at our local health food store.  Once in the door, something smelled heavenly (I was starving too as it was lunch time).

Our local [...]

Print This Recipe Print This Recipe

SLOW COOKER CHILI CON CARNE

On our recent trip away, we went to a restaurant that has been around for years and years.  On the menu’s back pages, they listed various meals that were made from yesteryear – one of them being a piping hot bowl of chili con carne served with a bun for $1.50.  Coffee was 10 cents [...]

Print This Recipe Print This Recipe

VACATION AND FOOD AND A PUZZLE?

Every January we take a 1 week vacation to our lovely West Coast Gulf Island – Salt Spring Island, B.C. at a cabin on the lake. (next year we are planning 10 days!)

We arrived to a frozen tundra of 7 degrees below Celsius (very cold for our West Coast) This is a picture of the [...]

Print This Recipe Print This Recipe

BRAISED ITALIAN SAUSAGES - A NEW WAY

So, here it is:  Swiss style Italian Sausages.  I know….strange yes?  But it worked!  We had Italian sausages defrosted in the fridge and ready to go.  Well, that afternoon I had the most intense craving for Swiss Steak. I  have been wanting to make Swiss Steak for ages now and kept forgetting.  Swiss style Italian [...]

Print This Recipe Print This Recipe

CHRISTMAS PUDDING REHEATED SERVED WITH VANILLA CUSTARD

This Christmas Pudding will now become a Christmas tradition – it turned out beautifully.  Rich, moist, packed full of flavor and served with a homemade Vanilla custard, it was the perfect dessert after turkey dinner.

RECAP:  To store the Christmas Pudding:

While the Christmas Pudding was made in November it was then wrapped very well in plastic [...]