Wednesday, November 17, 2010

Vegetarian Delight! Wheat Free/Corn Free

Sometimes, the creative juices are flowing and a meal comes together that just makes your tastebuds sing! I'd love to take the credit for all these, but alas, I cannot. But here is a yummy, meat free, wheat free, corn free dinner that is filling and tastes delish! First off - if you haven't yet tried Lundberg Farm Rice couscous - you really should. One of the things I miss most about going gluten free is couscous cucumber salad (my kids miss it too) so when Lundberg came out with this couscous made of brown rice - I had to try it! KUDOS!
I cooked it according to package directions, let it cool and then added chunks of cucumber, feta cheese a little olive oil and lemon - YUM!
Next up - the soup - again I cannot take credit for this but who cares, it's still probably the best part of the meal. It is Sweet Potato soup with cranberry garnish. MMMMMMM Good. You take about 5 good sized swee potatoes, 2 carrots and roast them in the oven with some olive oil. In the meantime saute some onions in some EVOO (extra virgin olive oil.) Add the roasted veggies when they are soft cooked and add some vegetable broth (if you aren't vegetarian, add some chicken broth - it works too! ) We used Pacific Naturals Organic Broth. Puree the whole lot into a smooth creamy blend, add (to taste) cinnamon, nutmeg, ginger, pepper and salt and then blend up some cranberry sauce and add to the soup when served. Delightful!
Lastly - stuff acorn squash. This was my own creation and really not bad at all (hubby LOVED it!) I took 3 scrubbed acorn squash, cut them in half and scooped out the goop. I roasted them in the oven for a little while - until soft (add some water to the pan and butter in the cavity to keep them moist. Then I made Quinoa (KEEN Wa), roasted some pecans and sauteed some carrots, celery, and onion. Mixed it all together and stuffed the roasted squash and then topped with some feather grated parmesan. IF you are lactose intolerant or allergic to dairy then leave off the cheese - it's all good!

Friday, November 12, 2010

Runzas, Bierrocks, Cabbage Buns. (NOT Gluten Free )

YES this is not a Gluten Free recipe - I apologize but for those of you who make GF bread - I am sure you can adapt it. I do not make GF bread because most of the bread dough mixes/recipes call for Xanthan Gum which hubby swears is derived from CORN. Another no-no. But since kids and I are not Gluten Free, I am making these and freezing them because if you are going to the trouble you may just want to make a huge batch, freeze a bunch and pull them out to bake on one of those crazy days (y'know where you are running your kids hither and yon to activities or where you get caught up in something and go - OH, boy am I hungry!)

You will need to make your recipe of homemade bread dough.
Then you will take 2 lbs of ground meat (turkey or beef) 1 onion, cabbage shredded. Brown the ground meat and add the onion and cabbage (shredded) and cook this together. When it is cooked, you need to roll out balls of dough (like you see here) and fill them with the meat on half.
Then you will fold over the other half and pop these in the oven on 350* for about 20 minutes, when the dough is golden brown.

Here they are ready to bake. The smell of cooking Runzas is awesome and my kids love these. I slather mine with good mustard and ENJOY!
Like I said this makes a HUGE batch - and they freeze great.