Category Archives: Beef & Bison

Gluten Free-zer Friday – September 2009 OAM Mom Dinners

Hi!  I have moved.  You can find this post at angelaskitchen.com.

Gluten Free-zer Friday – Breakfast & Lunch Plan September 2009

While checking out some other blogs that do freezer cooking, I came across Tricia at Once a Month Mom. She has a great offering where every month she makes a freezer plan, makes the grocery list and freezer labels, and writes up instructions so you and a friend can successfully complete your freezer cooking day all done up on lovely excel spread sheets.  All for free.  Be still my heart!  Trust me, I know this takes a lot of time and planning, and I love what she has put into her plans to make a Once a Month cooking day work.  Tricia also has a section with freezer plans for those of you feeding babies so you can make some food for your sweet babe and have all that homemade goodness on hand.  She was gracious enough to let me adapt the September 2009 menu to gluten and dairy free and post it here.  Thanks Tricia!

Due to my schedule and all my “helpers” I don’t usually do such a big cooking day.  So, I have divided the September plan into 2 parts for this week (Breakfasts and Lunches) and next week (Dinners).  I did switch the White Chicken Chili to the one on my blog, because it is a family fav, but the rest is adapted from Tricia’s plan and instructions.  As most of my family is out of the house during this time of year during lunchtime, most of the lunches will most likely be used as suppers – except the corn dog muffins (which should be great in the lunch box).  Happy cooking!

Head over to MJ’s for Freezer Food Friday, then stop on back if you have a gluten free freezer recipe.  We would love to have you join in the fun!  MJ has a Sweet and Tangy Brisket for the slow cooker this week that sounds great and it is naturally gluten and dairy free (just use GF ingredients).

freezer-food-friday

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Participating in Gluten Free-zer Friday:

1. If you would like to participate in Gluten Free-zer Friday, simply email your post link to your gluten free freezer recipe (angelas_kitchenATcomcastDOTnet) or leave a comment below and I will add you to the roundup.

2. Link back to this post on the post with the recipe you have linked.

So, what’s on the menu for September?  Below is the September breakfast and lunch menu with links to the original recipe.  Be sure to check out Once a Month Mom and her great site!

The Plan:

Please note that all recipes have been altered (increased quantities) to meet the needs of TWO people participating in a OAM Cooking Day. It is indicated on each recipe whether it has been doubled or quadrupled for your convenience. If you are just one person or would like to make less of a particular recipe, you will need to make the adjustments on your own to the recipe and to the grocery shopping list.  (Angela’s note:  I will just cook this all as one person as my family is so big and hungry!  The assignments helps me break the tasks up to have the kids help and to help me remember what to do next, so that will be how I use them.)

Helpful Hint:   Assign one person to be Person A and one Person to be Person B

Read through the instructions and be familiar with the tasks that you are responsible for during the day.

Washing dishes as you go will likely be necessary, it is not written into the instructions as everyone has different needs and equipment. It is best to have whoever finished a task wash the dishes they just used before proceeding onto further tasks.

Instructions:

Thaw

2 pounds boneless, skinless chicken.

Night Before:

Bake the gluten free English muffins.

Make the “cheese” sauce you have chosen, either the Cashew Cheesy Sauce or the Mild “Cheese” Sauce.  Divide out one cup for the Eggwiches and 2 cups for the Black Beans & Brown Rice.  Put in fridge.

Start the presoaking stage of the corn bread or Corn Dog Muffins.

Optional (but HIGHLY recommended) – chop up all vegetables, cook 4 pounds of hamburger, cook/steam the 4 cups of dry brown rice.  Do not cut pears or apples until needed as they will discolor.

Day of:

Person What to Do
A Ingredients that need CHOPPED (**indicates usually okay for food processor)

In the indicated order for most efficiency:

Yellow Onions, diced = 1 2/3 lbs ~5 med (~2 1/2 cups)**

Garlic, minced (if not purchased that way) = 20 cloves**

Chicken, chopped/diced = 4 lbs (4 cups)**

Cilantro, chopped = 2 bunches**

B Make “cheese” sauce.

Preheat oven to 350 degrees.

B Prepare Corn Dog Muffins for oven. Bake for 15-20 minutes.
A Start 2 Crock pots cooking:

White Chicken Chili

B While Corn Dog Muffins are cooking, dice 3 med apples (2 c**), mix and ready for oven the Apple Streusel Muffins.
B When Corn Dog Muffins are done, place them on wire rack for cooling or transfer to a cool cookie sheet for flash freezing.
B Bake Apple Streusel Muffins for 15-18 minutes.
A Cook 4 lbs ground beef.
B While Apple Streusel Muffins are baking, core and slice pears (into rounds =4 pears), prepare Silver Dollar Pear Pancake batter and ready griddle.
B When Apple Streusel Muffins are done, set on cooling rack.
B Cook Silver Dollar Pear Pancake. Set on cooling rack or place on cooled cookie sheet for flash freezing when finished.
A Prepare and assemble Carole’s Chili – 4 gallon freezer bags.
B Once cooled package:

Corn Dog Muffins – 4 gallon freezer bags

Apple Streusel Muffins – 4 gallon freezer bags

Silver Dollar Pear Pancakes – 4 gallon freezer bags

B Cook eggs and prepare Eggwiches.
B Wrap and freeze Eggwiches – 4 gallon freezer bags
A Turn off crock pots and allow contents to cool a bit.
A Assemble:

Black Beans & Brown Rice – 4 8×8 pans.

B Assemble:

Freezer Beef Stew – 4 gallon freezer bags

A Portion:

Easy White Chicken Chili – 4 gallon freezer bags

BOTH Kitchen Cleanup!
BOTH Congratulations you are DONE!!!!!

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Grocery List:

If using Cashew Cheesy Sauce:  1 cup raw cashews,  2 or 4 oz. jar pimentos, 1 cup nutritional yeast flakes, 2 T cornstarch, and 1 tablespoon lemon juice.

If using Mild “Cheese” Sauce:  ½ cup nutritional yeast flakes, ¼ cup corn starch, ¼ cup gluten and dairy free margarine (such as Earth Balance), and 1 teaspoon gluten free mustard.

Packaging:

4 8×8 baking dishes

Muffin liners (about 4 dozen)

Plastic wrap

24 Gallon zip close freezer bags

Produce:

3 medium apples

4 Bosc or Bartlett pears

2 bunches cilantro

20 cloves garlic

5 onions

Meat:

4 pounds ground beef

16 slices gluten free ham

8 gluten & dairy free hotdogs

Canned goods:

8 (14.5 oz) cans black beans

8 cups gluten & dairy free chicken broth

4 (7 oz) cans diced green chilies

4 (15 oz) cans kidney beans

16 oz. gluten free salsa

4 (18.75 oz) cans tomatillos

8 (14.5 oz) cans diced tomatoes

4 (12 oz) cans tomato paste

8 (15 oz) cans white beans

Dairy Replacements/Eggs:

31 large eggs

½ cup + 2 T gluten & dairy free margarine (such as Earth Balance)

7 1/3 cup gluten & dairy free milk substitute of choice (rice, almond, etc.)

Frozen:

20 oz. frozen corn

Grains:

4 cups brown rice

Herbs/Spices:

Chili powder 2 T + 2 t

Ground Cinnamon 1 ¾ t

Ground coriander 2 t

Ground Cumin 2 t

Garlic powder 2 T + 2 ¼ t

Onion powder 1.2 t

Dried Oregano 2 t

Red Chili Pepper Flakes 4 teaspoons

Salt 7 1/4 t

Baking Supplies:

12 ½ t gluten free baking powder

1 teaspoon baking soda

4 cups GF bean based flour blend, such as Bob’s Red Mill GF All Purpose Flour Blend

1 cup brown sugar

4 cups corn polenta or coarse corn meal

4 T honey ro gave nectar

13 T maple syrup

1 cup millet flour

1 ¾ cups oil (I use olive)

2 ¼ cup + 2 T potato starch

1 cup + 2 T finely ground rice flour

2 cups sorghum flour

¼ cup + 2 T tapioca starch

1/3 cup turbinado sugar

1 ½  t gluten free vanilla

5 t dry active yeast

6 t xanthan gum

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Breakfast and Lunch Recipes for September 2009:

You will need to pick the “cheese” sauce you could like to use.  One is nut free, which is a great option for those with tree nut allergies.  Our family likes them both.

Both “cheese” sauces can be found here.

Cashew Cheesy Sauce (makes 3 cups)

1 cup raw cashews

2 cups water

2 oz. or 4 oz. jar pimentos, drained (depending on color desired)

1 cup nutritional yeast flakes

2 tablespoons cornstarch

1 tablespoon lemon juice

1 1/2 teaspoons salt, or to taste

1/2 teaspoon onion powder

1/4 teaspoon garlic powder

In a blender, blend cashews to a fine power. Add the remaining ingredients and blend until completely smooth. Transfer mixture to a medium saucepan and whisk constantly over medium heat until thickened, about 5 to 6 minutes. Serve hot.

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Mild “Cheese” Sauce or Spread

After it cools this sauce thickens up enough to use this to spread on bread for grilled “cheese” sandwiches.

1/2 cup nutritional yeast flakes (or 1/4 cup nutritional yeast powder)

1/4 cup corn starch

1 tsp. salt

1/2 tsp garlic powder

2 cups water

1/4 cup GFCF margarine (such as Earth Balance Buttery Spread)

1 tsp. prepared GFCF mustard

Mix dry ingredients in a saucepan.  Whisk in water.  Cook over medium heat, whisking, until it thickens and bubbles.  Cook 30 seconds, then remove from heat.  Whip in margarine and mustard.  It will thicken as it cools but will thin when heated.

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Gluten and Dairy Free Apple Strussel Muffins

By Angela Litzinger of angelaskitchen.com  (adapted from GFCF Rhubarb Strussel Muffins).

1/2 cup GFCF margarine (such as Earth Balance)

1 cup packed brown sugar

3 large eggs

1 1/2 tsp GFCF vanilla

1 cup finely ground rice flour

1/4 cup potato starch

1/4 cup tapioca starch

1 tsp xanthan gum

1 1/2 tsp GFCF baking powder

1/4 tsp salt

1/3 cup GFCF milk substitute mixed with 1 teaspoon lemon juice

2 cups chopped apples

Makes 18-20 muffins

Strussel topping:  1/3 c turbinado sugar, 1 t cinnamon or pumpkin pie spice, 2 T rice flour, 2 T potato starch, and 2 T tapioca starch mixed well.  Add 2 T soft GFCF margarine and blend with a fork until crumbly.

Preheat oven to 350 F.

Beat margarine and brown sugar together until light and fluffy.  Add eggs and vanilla and beat well.

Combine rice flour, potato starch, tapioca starch, xanthan gum, baking powder, and salt in a medium sized bowl.  Mix well.

Add dry ingredients to egg mixture and mix just until smooth.   Add milk mixture, scrape bottom and sides of bowl and mix again just until smooth.

Add apples.  Stir just until combined.

Fill muffin liners 2/3 full.  Divide strussel topping over muffins (about ½ T for each muffin).  Bake at 350 F for 30 minutes or until toothpick inserted in center comes out clean.

Cool on a wire rack before serving. Place in gallon freezer bags and freeze. To serve: Reheat in microwave 1-2 minutes or until heated through.

Containers Needed:            4 gallon freezer bags

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Gluten and Dairy Free Sliver Dollar Pear Pancakes

Adapted from perfectpancake.net - pancake recipe by Angela Litzinger of angelaskitchen.com

4 cups gluten free bean based flour blend

8 teaspoons baking powder

1 teaspoon salt

1 teaspoon xanthan gum

4 cups GFCF milk substitute (ie: almond, rice, etc.)

4 eggs

8 Tablespoons oil

4 Tablespoons maple syrup

4 Bosc or Bartlett pears

3 Tablespoons maple syrup

¾ teaspoon ground cinnamon

Whisk the dry ingredients together in a bowl.  Mix the wet ingredients together until blended then add to the dry ingredients.  Stir until blended together.  Set aside.

Core pears with an apple corer. Starting at the bottom, slice pears crosswise into 1/8-inch-thick rings, and toss in a small bowl with maple syrup and cinnamon.

Heat an electric griddle to 375° or a heavy skillet until very hot. Brush with oil; wipe off excess with a folded paper towel. Place a few pear slices on the griddle, 2 1/2 inches apart. Let cook 1 minute. Ladle about 3-4 Tablespoons of the batter into center of each pear ring. Using the bottom of a ladle, gently push batter over edges of pears. Let cook until pancakes have bubbles on top and are slightly dry around the edges, about 2 1/2 minutes.

Using a spatula, turn pancakes over; cook until golden on bottom, about 1 minute. Repeat with remaining pears and batter. Allow to cool or flash freeze. Place in gallon freezer bags and freeze. To serve: Reheat for 1-2 minutes in microwave.

Containers Needed:            4 gallon freezer bags

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Eggwiches - Serves 16

Adapted from Marianne @Writermommy.com by Angela Litzinger of angelaskitchen.com

You will need to bake a double batch of the gluten and dairy free muffins from karina’s kitchen.

(Ingredients for the muffins are on the shopping list)

16 gluten free muffins (see karina’s kitchen recipe above)

16 eggs

1 cup cashew or mild “cheese” sauce

16 slices gluten and dairy free ham

Split and toast the English muffins.  Scramble 16 eggs. Place scrambled egg (approx. 1/4 cup) on bottom of English muffin. Place one slice of ham on top.  Spread 1 Tablespoon of “cheese” sauce of choice on top half of muffin then place on top of ham.  Wrap with plastic wrap and place in gallon freezer bags.

To serve: Unwrap. Microwave for 35-45 seconds or until heated through.

Containers Needed:            Plastic Wrap & 4 gallon freezer bags

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Corn Dog Muffins – makes about 28

Based on doubling the Blender Corn Bread from Sue Gregg using gluten free dairy substitute of choice (rice, almond, etc):

Corn bread recipe from Sue Gregg; Corn Dog Muffins from Tricia @ Onceamonthmom.com; adapted by Angela at angelaskitchen.com

The night before your cooking day:

2 cup rice milk with 2 teaspoon lemon juice or cider vinegar

1/2 cup olive oil

6 tablespoons maple syrup

4 cups corn
polenta or coarse ground corn meal

Place above ingredients into blender; blend at high speed 3-5 minutes (the blender will “grind” the grain into a batter in the liquid medium.  Let sit covered on counter overnight.

On your cooking day, add:

4 eggs

1 Tablespoons baking powder

1 teaspoon baking soda

2 teaspoon salt

8 gluten and dairy free hotdogs diced

2. Mix in baking powder, baking soda, and salt thoroughly, but briefly, using blender and/or rubber spatula as needed.

3.  Stir in diced hotdogs.  Pour batter immediately into greased muffin pan or use paper liners for the muffins. Bake at 350 degrees F (175 degrees C) 15-20 minutes or until knife or toothpick comes clean out of center.

Allow to cool. Once cool place in gallon freezer bag and freeze. To serve: reheat in microwave for 1-2 minutes or until heated through.

Containers Needed:            4 gallon freezer bags

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White Bean Chicken Chili adapted (just a tiny bit) from allrecipes.com (posted on angelaskitchen.com here.)

Note:  You will be making two batches of chili, for a total of 4 gallon sized freezer bags.  I left the recipe alone as it will be easier to keep the amounts divided, especially if you only have one crock.  If you have 2 6 quart crock pots, go ahead and mix each chili amount at the same time to cook.  If you have one crock, mix, cook, and cool as directed earlier in the morning, then put the second batch into the crock to cook so it will be finished in the evening.  The ingredients for both batches are on the shopping list.

3 T olive oil

2 pounds diced chicken meat (or same amount uncooked, chopped)

2 onion, chopped

4 cloves garlic, minced (or 6 cloves of ROASTED garlic.  Yum!)

2 (14.5 ounce) cans chicken broth (I dump in a frozen 4 cup container of frozen stock instead)

2 (18.75 ounce) cans tomatillos, drained and chopped

2 (16 ounce) cans diced tomatoes

2 (7 ounce) cans diced green chiles

1 teaspoon dried oregano

1 teaspoon ground coriander

1/2 teaspoon ground cumin

4 (15 ounce) cans white beans (drained)

10 oz. frozen corn

salt to taste

ground black pepper to taste

Heat oil.  Sauté onion until softened.  Put every thing into 6 quart crockpot.  Cook on low for 6-8 hours.  If using uncooked chicken, check the chicken is cooked through.  Stir before serving.

Allow to cool and divide between 2 gallon freezer bags.  Freeze.  Mix second batch following above recipe, cook, cool, package and freeze as above.

To serve:  Thaw.  Reheat in microwave, crockpot or stovetop until heated through.  Serve with these toppings for people to choose from: limes, cilantro, avocado, and tortilla chips.

Containers Needed:            4 gallon freezer bags

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Black Beans & Brown Rice

adapted from Jessie @ vanderbiltwife.blogspot.com, adapted to be GFCF by Angela at angelaskitchen.com

4            cups brown rice, uncooked

120 ounces canned black beans  (8 14.5 oz cans – drain 4 cans, but keep the liquid from the other 4 cans)

1/2            cup            onion, diced

12            each            garlic, cloves

2            bunches cilantro, chopped

16            ounces gluten free salsa

2        cups “cheese” sauce of choice, warmed enough to pour

Steam or cook brown rice according to package directions.

Heat black beans (including liquid from four cans) in a large saucepan over medium-high heat. Chop onion and cilantro, mince garlic, and place all in a saucepan and sauté. After beans have heated for 20 minutes, add sautéed ingredients and salsa and stir into black beans. Divide cooked rice among 4 8×8 baking pans. Pour black bean concoction over rice and drizzle “cheese” sauce  on top.

Cover with foil and freeze.

To serve: Thaw. Bake covered for 30 minutes at 325 degrees. Double baking time if not thawed.

Containers Needed:            4 8×8 baking dishes

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Carole’s Chili – be sure your seasonings are gluten free!

Author/Source: adapted from Carole @ commonsenseliving.com

Quantity            Measurement            Ingredient

4                        pounds                        ground beef, browned and drained

58                        ounces                        diced tomatoes

48                        ounces                        tomato paste

60                        ounces                        kidney beans

2 Tablespoons + 2 teaspoons            garlic powder

2 Tablespoons + 2 teaspoons            gluten free chili powder

4                        teaspoons                        red pepper flakes

1                        teaspoons                        cumin

Directions:

Mix all ingredients and divide among 4 gallon freezer bags. Freeze. Freeze. To serve: Thaw. Reheat in microwave or in crock pot 2-4 hours or until heated through.

Containers Needed:            4 gallon freezer bags

Slow Cooking Thursday – Sesame Slow Cooker Ribs

I’m walking 60 miles in the Breast Cancer 3-day!  Will you help me reach my goal?

Whew!  It’s been awhile since I joined in with Slow Cooking Thursday.  When it was so crazy around here, I just stuck with family favorites and things from the freezer for the crock.  Such a life saver when the schedule is packed!  Head over to Sandra’s for Slow Cooker Thursday and join in the fun!

Sesame Slow Cooker Ribs

Serves 8-10

5 pounds country-style ribs (boneless, pork or beef)

2 medium onions, thinly sliced

Sauce:

1/2 cup packed dark brown sugar

3 Tablespoons corn starch **

1/2 cup  gluten free soy sauce

1/2 cup gluten free ketchup

1/4 cup honey

2 Tablespoons rice or white wine vinegar

4 cloves garlic, minced

1 teaspoon ground ginger (or one Tablespoon fresh finely minced ginger)

1/4 to 1/2 teaspoon red pepper flakes (optional and to taste)

When done cooking:

3 Tablespoons toasted sesame seeds

3 green onions, thinly sliced

Mix brown sugar and corn starch sauce in a bowl (this will eliminate the corn starch from clumping).  Mix the rest of the sauce ingredients into the brown sugar mixture, blending well.  In a 6 quart slow cooker, layer onions and ribs, pouring some sauce on each layer before adding the next.  When all onion and ribs are in the slow cooker, pour the remaining sauce over all.  Put lid on slow cooker.  Cook on low for 7-8 hours or until pork it cooked through and tender.  Right before serving, sprinkle ribs with sesame seeds and green onions.    Yum!

**If you cannot use corn starch:  At the end of cooking time, remove 1/2 cup of liquid from crock pot and allow to cool.  to do this quickly, you can place the bowl of liquid carefully into a larger bowl with ice water (this is and ice water bath).  After liquid cools, whisk 3 tablespoons arrowroot into the liquid, mixing well.  Add arrowroot mixture back into the crock pot, allowing to cook until the rib sauce has thickened.

Gluten Free-zer Friday – Swedish Meatballs

I’m walking 60 miles in the Breast Cancer 3-day!  Will you help me reach my goal?

 

Head over to MJ’s for Freezer Food Friday

freezer-food-friday

 

If you have a freezer recipe to share that is gluten free, link back here and join in on Gluten Free-zer Friday.  I’ld love to have ya join in!

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Participating in Gluten Free-zer Friday: 

1. If you would like to participate in Gluten Free-zer Friday, simply email your post link to your gluten free freezer recipe (angelas_kitchenATcomcastDOTnet) or leave a comment below and I will add you to the roundup.

2. Link back to this post on the post with the recipe you have linked. 

 

Swedish Meatballs

(serves 8 – I like to double this to eat one, and freeze one for our family)

 

1 pound ground beef

1 pound ground pork

3 cups dry, finely ground gluten and dairy free bread crumbs

3 cups milk substitute (almond, rice, etc.), divided

4 eggs

4 cloves garlic, minced

salt and pepper

1/4 teaspoon ground nutmeg

1/4 teaspoon ground alspice

3 tablespoons olive or coconut oil

2 tablespoons corn, arrowroot or tapioca starch

3 cups beef broth

 

For serving:  Gluten-free noodles, fresh chopped parsley, lingonberry sauce…

 

Preheat oven to 475 degrees.

 

In a large bowl, mix bread crumbs and  1/2 cup of milk substitute and eggs.  Allow to soak for a couple of minutes.  Add beef, pork, garlic, 2 teaspoons salt and 1/2 teaspoon pepper, nutmeg and allspice.  Mix until combined.

 

Using a tablespoon, scoop up a rounded amount and form mixture into meatballs.  Place meatballs on two rimmed baking sheets.  Alternatively, you can place the meatballs on a cooling rack set on the baking sheet to allow the fat to drain (this is what I do).  Bake meatballs for 8 to 12 minutes until cooked through, checking them partway through and rotating the pans.  Allow meat balls to cool, then divide into 2 separate freezer containers or freezer bags.

 

To make sauce, heat oil in a saucepan, over medium-high heat.  Whisk oil and add starch to oil while whisking, cooking starch and oil together not letting mixture brown.  Still whisking, slowly add the last cup of milk substitute and beef broth, whisking until smooth.  Bring mixture to a boil, then reduce heat and simmer until thickened slightly.  Allow mixture to cool then divide sauce into the two freezer containers.  Gently mix sauce with the meatballs, remove air from the freezer bag or container, seal and lable.

 

To serve:  If having right away, do not allow meatballs and sauce to cool.  Mix meatballs and sauce and serve over gluten free noodles.  Top with chopped fresh parsley, if desired and some lingonberry sauce and a salad on the side.

 

If frozen:  Thaw meatballs and sauce.  Reheat in sauce pan, stirring carefully to not break apart meatballs, adding water or milk substitute as needed to thin sauce.  Serve over gluten free noodles.  Top with chopped fresh parsley, if desired and some lingonberry sauce and a salad on the side.

Slow Cooker Thursday – Salsa Roast Beef

**Edit on December 4, 2008** I posted this last week, but as Slow Cooking Thursday took time off for Thanksgiving, I thought I would share it this week instead!  I hope everyone had a great Thanksgiving!

 

Head over to Sandra’s for Slow Cooking Thursday and see what is in everybody else’s crockpot!

I made this super simple dish yesterday and have leftovers for tomorrow for anyone who is turkey-ed out.

 

Slow Cooker Salsa Roast Beef

3-5 pound chuck roast, trimmed of extra fat.
2 cups of your favorite salsa. (I use Green Mountain Gringo’s Roast Garlic)

Rinse roast and pat dry with paper towel. Pour salsa over the top of  the roast. Cook on high about 1 hour, then turn to low for 6-8 hours, until tender.

 

Easy-peasy!

Gluten Free-zer Friday – Salsa Burgers

Time for Gluten Free-zer Friday!  Check out Freezer Food Friday over at MJ’s (link up something yummy!) then stop on back.  If you have a gluten free recipe that you would like to share, post it on your site and link it here.  Then leave me a comment below and I will add you to the Gluten Free-zer Friday roundup.  Thanks!  

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We bought part of a cow not that long ago…  This is a super easy meal to have on hand.  Serve with a salad, steamed or stir fried veggies when you cook them.  

 

Salsa Burgers

2 lbs ground beef
1 cup gluten free salsa (your choice – I like Green Mountain Gringo’s Roasted Garlic)

Place ground beef in a bowl and mix in salsa until well combined. Shape into 8 patties.

Place plastic wrap or wax paper on cookie sheet.  Place burgers on cookie sheet to flash freeze in the freezer. When frozen, place the frozen burgers in a freezer bag or container, separating with wax paper.

When you are ready to cook: Thaw burgers in refrigerator.  Cook on grill or in skillet until cooked through and no longer pink. Top with guacamole and more salsa, if desired. Serve in gluten free hamburger buns if you choose.

 

 

Participating in Gluten Free-zer Friday:

1. If you would like to participate, simply email your post link or leave a comment below and I will add you to the roundup.

2. Link back to this post on the post with the recipe you have linked.

Slow Cooking Thursday & Freezer Friday together

 

So, yeah…  didn’t get a post up yesterday for Slow Cooking Thursday.  Sorry, Sandra!  Today’s recipe works for the slow cooker AND it freezes great.  My son really likes this one a lot, especially with tortilla chips or corn bread and a salad.

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Head over to MJ’s and check out Freezer Food Friday.  If you have a great recipe to share the freezes and is gluten free, please leave a comment below with the link and I will add you to the Freezer Food Friday – Gluten Free Edition!

 

You can freeze this after it cooks in the slow cooker.  You can also freeze before slow cooking it by pre-cooking the meat, cooling then adding into a gallon sized zip-seal freezer bag.  Add the rest of the ingredents to the bag.  Remove as much air as possible, seal the bag and squish the ingredients around to mix.  Label and flatten bag.  Freeze.  When ready to cook, thaw bag, put in crockpot and cook!

 

I originally got the base recipe from 30 Day Gourmet and it was on their site forever.  I don’t see it now, but this is how we make it gluten and dairy free to our tastes.  

 

Taco Chili

(makes about 12 cups – I usually double and put into my 6 quart slow cooker)

 

2 pound ground beef or bison (you could also use ground turkey)

1 – 28 once can crushed or diced tomatoes

1 – 15 ounce jar of salsa (I use Green Mountain Gringo’s Roasted Garlic…mmmm)

1 – 10 ounce bag frozen corn

1 -15 once can red kidney beans, drained and rinsed

1 15 ounce can black beans, drained and rinsed

2 teaspoons instant minced onion
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon cornstarch
1 teaspoon ground cumin
1/2 teaspoon instant minced garlic
1/2 teaspoon crushed, dried red pepper (optional)
1/4 teaspoon dried oregano

 

Brown ground beef until cooked though.  Drain well.  Mix the rest of the ingredients in the slow cooker.  Mix in the cooked meat.  Cook on low for 6 to 8 hours. 

 

Serve with tortilla chips or gluten free corn bread.