Category Archives: For the Freezer

Gluten Free-zer Friday – February 2010 Once a Month Mom Gluten & Dairy Free Dinner Adaptions

The day of Christmas cookie insanity!

There can never be too many sprinkles.

Welcome to Gluten Free-zer Friday!  Head over to MJ’s for Freezer Food Friday. Then come on back with your gluten free freezer recipe link.  If you have a gluten free freezer recipe to share, let me know in the comments and I will add you to the round up!  Come join in on the fun!

Freezer Food Friday

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To Join in on 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.

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This week for Gluten Free-zer Friday I am finishing up the last of the adaptions of Once a Month Mom’s February 2010 menu. OAM Mom says the gluten and dairy free adapted recipes count for the Once a Month Mom Cook Off.  If you would like the breakfast and lunches for February for your cook off day, you can find them in this post.

Once A Month Mom Cook Off

Head over to Once a Month Mom for the big day instructions (just be sure to use your good judgement on what applies to your gluten and dairy free selves).  For the grocery lists, cut and paste to Word or your favorite application the ingredients for each recipe.  Sort out by type of food or area of the store as you choose, or just leave as is.  Happy cooking!

February 2010 Once a Month Mom Gluten & Dairy Free Dinner Adaptions

Original Dinner Links:

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To make a vegan dish, replace ground beef with 4 cups cooked lentils and 2 cups cooked quinoa mixed together.

Easy Taco Bake (Doubled recipe)

Servings: 16-20

Author/Source: Kate @ Stolenmomentscooking.com  – altered by Angela @ angelaskitchen.com

3 pounds ground beef

2 cups onion, chopped

1 cup green pepper, chopped

30 ounces tomato sauce

6 cups fresh spinach leaves (about 10 oz. bag), chopped or 10 oz frozen spinach, thawed with water pressed out

4 cups frozen corn

3 – 14 .5 oz. cans black beans, drained and rinsed

4 teaspoons cumin

2 teaspoons chili powder

2 teaspoons garlic powder

1 teaspoon crushed red chili pepper flakes

1 teaspoon salt

½ teaspoon ground black pepper

-the triple batch of Noah’s Rolls dough (below)

If you have not done so in slow cooker, brown the ground beef, drain grease. Brown the onion and green pepper. Add the browned ground beef. Season to taste with salt and pepper. Stir in beans, tomato sauce, spinach, seasonings and corn. Stir until spinach wilts.  Spread into 4 8×8 pans.  Make Noah Rolls batter (recipe below). Dividing between pans, spread batter over the meat mixture smoothing to edges. Cover and freeze (before baking). To serve: Thaw. Uncover and bake at 350 degrees for 35-40 minutes, until golden brown.

Containers Needed:            4 Deep Dish 8×8 pans

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Noah’s Rolls Batter- author unknown (if anyone knows, please let me know!)

Triple batch of batter:

1 1/2 cups brown or white rice flour

2  cups tapioca flour

1  cups potato or corn starch

2 Tablespoons xanthan gum

2 Tablespoons baking powder

1 1/2 tsp salt

3 eggs (**egg free variation below)

1  cup oil

1 1/2 cups gluten and dairy free unsweetened milk substitute

1  cups sparkling water

Mix dry ingredients and wet ingredients separately except for the sparkling water.  Combine dry and wet in a heavy duty mixer or bowl with a spoon.  When batter is well combined, add the sparkling water.  Mix until combined.  The texture of the batter should be rather thick.  Use in above recipe.

To do egg-free:  Replace egg with 3 tablespoons ground flax (I used golden flax) and 9 tablespoons water cooked together.  Wisk over medium heat until thickened and gooey egg-like  consistency.

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I freeze my pizza either as shaped crusts or as shaped crusts with toppings.  See this post for photos of how I shape the dough.  I also have an egg free pizza crust recipe, if you need your crust to be egg free.

I line my pizza pan with an oiled piece of parchment paper, shape my crust, freeze (or add topping then freeze).  I remove the frozen pizza from the pan, wrap well with freezer plastic (leaving the parchment on the pizza) and put back in the freezer.  When we need a pizza I take off the plastic and place the pizza and parchment on pizza pan and bake until cooked through and the crust is golden.

If you would like a “cheese” sauce to drizzle over pizza, try the Cashew “Cheese” or Mild Pizza Cheese sauce.

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Gluten & Dairy Free Pizza Crust (Doubled recipe)

Author/Source: Angela @ angelaskitchen.com

Makes 4 13-inch pizzas.

3 cups brown rice flour

1 cup amaranth flour

4 cups tapioca flour

2 tablespoons xanthan gum

2 teaspoon salt

2 tablespoons active dry yeast

2 tablespoon sugar, cane juice crystals, agave, honey, maple syrup or sweetener of choice

3 cups warm water

6 tablespoons olive oil

8 egg whites at room temperature (egg-free:  use flaxseed replacement)
more olive oil for spreading pizza dough

Oil 4 13-inch pizza pans or baking sheets, using olive oil. In the bowl of a stand mixer, combine the flours, xanthan gum, salt, yeast, and sugar. In a measuring cup, combine the water and 3 tablespoons olive oil. Add olive oil-water mixture to dry ingredients, then egg whites, mixing well after each addition. Beat on high speed for 4 minutes.

Divide dough into four equal portions. Place each portion on a prepared pizza pan.  Drizzle about a tablespoon of olive oil over your hand and one portion of dough. I usually pat the dough back and forth in my hand until rounded.   Spread the dough out evenly over the pizza pan, forming a ridge around the edge to contain the pizza toppings. Repeat process for each portion of dough.

Freeze crusts without toppings, or with toppings of your choice.  I freeze in the coldest part of my freezer, then double wrap pizza as soon as it is frozen.

To serve: Unwrap.  Add toppings if needed. Bake at 400 degrees F. for around 15-20 minutes until the crust looks crispy and lightly golden brown and pizza is cooked through.

Containers Needed:            parchment, plastic wrap

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Roasted Veggie Pizza Topping            (Doubled recipe)

Servings: 4 pizzas            Author/Source:Angela @ angelaskitchen.com

3 medium yellow or green summer squash, quartered and in ½” slices

2 medium red bell pepper, seeded and chopped

1 medium orange or green bell pepper, seeded and chopped

3  medium sweet onions, chopped

2 tablespoons olive oil

Preheat oven to 450 degrees.  In a 9 x 13 pan mix together all ingredients. Roast for 20-25 minutes until veggies are tender and beginning to caramelize.  Cool.  Use as a pizza topping.

You can also divide into 4 bags, remove as much air as possible, seal and freeze.  Thaw before using.

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You can make this a vegan dish by using white beans in place of the tuna and veggie broth in place of the chicken broth.

Tuna Noodle Casserole (Doubled recipe)

Serves 16

Author/Source:  Angela @ angelaskitchen.com

24 oz gluten free pasta (I like small shells, penne, elbow shapes, or veggie spirals for this recipe.), cooked, drained and rinsed of extra starch

4 tablespoons olive oil, divided

1 1/2 cup chopped onion

3 red bell peppers (ribs and seeds removed), thinly sliced

3 cup sliced mushrooms

1/2 cup sweet rice flour

6 cups chicken broth (or more if needed)

3/4 cup gluten and dairy free mayonnaise

2 Tablespoon dried parsley

2 teaspoons dry thyme

salt and pepper

2 14 oz cans artichoke hearts, drained and chopped

1 ½ cups frozen peas

4 (6 ounce) cans tuna (be sure to use one that is gluten/dairy free)

Optional topping:

1 1/2 – 2 cups gluten free dairy free bread crumbs (your favorite or Noah Rolls work well in a pinch.  You can also use crushed potato chips if your family is into that topping instead.), optional

paprika

Preheat oven to 350°F.

Heat half the olive oil in a pan over medium heat, add onion, peppers and mushrooms, cook until tender then remove from pan.

Add 2 more tablespoons olive oil to pan and stir in sweet rice flour, whisking until smooth.  While continuing to whisk, gradually add broth, cooking until sauce thickens.  Stir in mayonnaise, parsley, thyme, salt and pepper, whisking until smooth.  Turn off heat.

Mix in onion/pepper/mushroom mixture, artichoke hearts, peas and tuna.  Spread cooked pasta in 4 8×8 lightly oiled baking dishes and pour tuna mixture over noodle being sure to cover the noodles completely.

If using a topping, sprinkle gluten free bread crumbs over the casserole, dust lightly with paprika.  Spritz bread crumbs with a bit of olive oil.  If using potato chips, simply sprinkle crushed potato chips over all.  If not using a topping, lightly dust with paprika.  Cover, label and freeze.

If serving one right away, bake in the preheated 350 degree oven for 30 minutes until lightly browned on top.

Bake from Frozen: Preheat oven to 350 degrees. Bake, covered with foil, until center is warm, about 2 hours. Uncover, and bake until top is browned, about 20 minutes more. 

Bake from Thawed: Thaw overnight in refrigerator. Preheat oven to 350 degrees and bake, covered with foil, until center is warm, about 30 minutes. Uncover, and bake until top is browned, about 20 minutes more.

Containers needed: 4 8×8 pans

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You can make this a vegan dish by not adding the meat, increasing the mushrooms to 24 oz and using portabella mushrooms (mush more substantial texture and flavor).

Stroganoff Casserole

3 pounds ground beef or stew meat

4 c chopped onion

16 oz sliced mushrooms

4 clove garlic, minced

4 Tablespoons olive oil

1/2 c sweet rice flour

1 tsp sea salt

3/4 tsp white pepper

1 ½ tsp ground thyme

1 ½ tsp ground sage

2  c gluten and dairy free unsweetened milk substitute of choice

3 c vegetable broth (can use up to 1 c white wine as part of broth liquid)

1/4 cup gluten free soy sauce

16 oz gluten free penne pasta, cooked

3 cups frozen peas

Precook ground beef and drain grease, if using.  If using stew meat, heat oil over medium-high heat, add beef and cook until browned.

Add onion and saute 3-4 minutes. Add mushrooms, saute 3 minutes. Add garlic and saute 1-2 minutes more. Push meat and vegetables to edges of pan.  Add oil to pan.  Add seasonings and sweet rice flour and stir to incorporate flour into oil, browning it slightly – mixture should become very thick. Slowly add milk substitute while stirring to evenly incorporate. Slowly stir in vegetable broth until mixture is smooth. Bring to a simmer and simmer to desired thickness. (You can add more milk or broth if you would like a thinner sauce, or increase sweet rice flour for more thickness).  Remove from heat, stir in soy sauce and peas.

To freeze: Pour into 4 deep dish 8×8 pans. Top casserole with shredded cheese. Cover and freeze.

To serve: Thaw. Uncover and cook in 350 degree oven until cheese is bubbly (approximately 30 minutes).

Containers Needed:            4 deep dish 8×8 pans

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If you would like this to be a vegan dish, do not add chicken.  Add 3 cans drained and rinsed chickpeas and 3 cups chopped cauliflower.  Replace chicken stock with veggie stock.

Chicken and Vegetable Curry

Author/Source:  Angela @ angelaskitchen.com

3-4 Tablespoons oil

1 ½ cups chopped onion (3/4”-1” pieces)

3 pounds boneless, skinless chicken breasts
or thighs, 1” pieces

1 ½ cups chopped green pepper (3/4”-1” pieces)

9 cloves garlic, minced

3-inch peice of ginger, peeled and grated

6 cups gluten free chicken stock

2 14.5 oz can coconut milk (not low fat)

4 cups fresh or frozen green beans (sometimes I use a yellow bean, green bean and baby carrot mix)

1 cup golden raisins, optional

4 -5 Tablespoons of curry powder
(be sure gluten free)

salt & pepper to taste

In a large pot heat oil over medium heat. Add onion and cook until translucent.  Add chicken to pan. Cook until chicken just begins to brown.  Add peppers, garlic and ginger, cooking for 2-3 more minutes.  Add stock, coconut milk, beans, raisins and curry powder.  Simmer uncovered, stirring occasionally, until liquid is reduced and thickened slightly, and chicken and veggies are very tender, this can take 30 to 45 minutes. Add salt and pepper, if needed.

Variation:  I add what ever veggies are in season that can handle a long simmer in place of the green beans:  winter squash, cauliflower, sweet potatoes, summer squash, kale, etc. or a mix of them.  I usually do not use delicate greens (unless you stir in at the end), or broccoli (I don’t like mushy broccoli), snow peas, etc. that would turn to mush.  Drained and rinsed chickpeas are also a nice addition.  Sometimes we sprinkle roasted cashews or pepitas (pumpkin seeds) over the top when serving.

To freeze: Divide and place in 4 8×8 pans, or 4 gallon sip-closure freezer bags. Cover and freeze.

To serve: Thaw.  If in pan, uncover and bake at 375 for 15 minutes. Turn/stir the chicken and bake for another 15 minutes. If in bag, pour into pan and heat through. Serve over rice, quinoa, or gluten free pasta.

Containers Needed:            4 8×8 pans or 4 gallon zip-seal freezer bags

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Angela’s note:  Use cooking apples in this recipe.

Pork Roast with Apples and Pears              (Quad of original recipe)            

Servings: 16-20

Author/Source: adapted from Chase, Erin. (2009). The $5 Dinner Mom Cookbook. New York: St. Martin’s Press

6 pounds pork roast or loin, divided into 4 1 1/2 lb portions

4 cups apple juice

4 cups onion, chopped

4 each apples, peeled & sliced

4 each pears, peeled & sliced

In 4 gallon freezer bags divide each of the last three ingredients and place in bags. Place a 1 1/2 lb portion of pork in each bag. Pour in 1 cup of apple juice to each bag. Seal and freeze.

To serve: Thaw. Cook in slow cooker on LOW for 8 hours.

Containers Needed:            4 gallon freezer bags

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Asian Pork (Roast)                                  (Quad of recipe)            

Servings: 16-20

Author/Source: adapted from Chase, Erin. (2009). The $5 Dinner Mom Cookbook. New York: St. Martin’s Press

6 pounds pork roast or loin, divided into 4 1 1/2 lb portions

¼ cups lemon juice

2 cups gluten free soy sauce

12 garlic cloves, minced

4 teaspoons ginger, ground

In 4 gallon freezer bags divide all ingredients and place in bags. Seal and freeze. To serve: Thaw. Cook in slow cooker on LOW for 8 hours.

Containers Needed:            4 gallon freezer bags

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Slow Cooker Black Bean Salsa Chicken

Servings: 18

Author/Source:   Angela @ angelaskitchen.com

4 ½ pounds boneless chicken breast or thighs, chopped

45 ounces canned black beans, rinsed & drained

3 cups frozen corn

4 cups gluten free salsa

2 cups chopped onions (3/4” to 1” pieces)

2 cups chopped green pepper (3/4” to 1” pieces)

1 ½ cups chopped red pepper (3/4” to 1” pieces)

1 cup chopped fresh cilantro

9 cloves garlic, minced

salt and pepper, to taste

Divide ingredients into 4 freezer bags, remove as much air as possible, label, and freeze.

To Serve: Put in slow cooker.  Cook on low for 8 hours. Good served over cooked rice and dipped into with tortilla chips or rolled in gluten free tortillas.  Also good over baked potatoes or baked sweet potatoes.

Containers Needed:  4 gallon freezer bags.  (I freeze this in 2 gallon freezer bags to make 2 meals of 8 servings)

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Don’t forget to join the Gluten and Dairy Free OAMC Yahoo group. We would love to hear about your GFCF OAMC adventures!

Gluten Free-zer Friday – Roasted Veggie Stock

Welcome to Gluten Free-zer Friday!  Head over to MJ’s for Freezer Food Friday. Then come on back with your gluten free freezer recipe link.  If you have a gluten free freezer recipe to share, let me know in the comments and I will add you to the round up!  Come join in on the fun!

Freezer Food Friday

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To Join in on 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.


Be sure to come back next week when the February 2010 gluten and dairy free adapted dinner recipes from Once a Month Mom are posted.  OAM Mom says the adapted recipes count for the Once a Month Mom Cook Off.  I am so excited!  See you then!!

Roasted Veggie Stock (makes about 4 quarts)

2-3 large onions, peeled and quartered (skins washed and set aside)

4 carrots, washed and cut into 3″ lengths (tops washed and set aside)

2 medium parsnips, washed and cut into 3″ lengths – optional

1/2 pound mushrooms, cleaned and trimmed

4 tomatoes, cored – optional

5 -6 cloves garlic

1/4 cup olive oil

salt and pepper, to taste

Preheat oven to 400 degrees.  Toss above ingredients with olive oil and season with salt and pepper.  Place veggies on a large roasting pan.  Put pan in oven and roast veggies, stirring occasionally, until vegetables are lightly browned and starting to caramelize, about 40 minutes.

Transfer vegetables to a large stock pot.  Add 2 cups of hot water and 1 1/2 Tablespoons white wine or cider vinegar to the roasting pan.  Scrape up browned bits from the bottom of the roasting pan and pour water into stock pot.  To the stock pot add:

14 more cups water

3/4 up cleaned fresh parsley leaves and stems (or 10-12 parsley stems)

3 teaspoons fresh thyme (or 6-8 thyme sprigs)

2 bay leaves

16 peppercorns

Bring to a boil over high heat.  Reduce heat to a low simmer, simmering until veggies are very soft, about 45 minutes.

Turn off heat.  Strain stock through a fine meshed sieve into a large heat resistant container.  Allow to cool.

To freeze: After stock is cooled, you can package in amounts your family uses stock.  I like to package 4 cup and 2 cup amounts in quart sized freezer bags.  You can also freeze stock in ice cube trays.  When frozen, place cubes into a larger zip-seal freezer bag, remove as much air as possible and seal.  Stock cube are handy when you only need a few tablespoons of liquid in a recipe, but would prefer something more flavorful than water.

To serve:  Thaw.  Use stock as directed in your recipe.

February 2010 Once a Month Mom adaptions – Breakfasts & Lunches

Head over to MJ’s for Freezer Food Friday.  She has Make-Ahead Mexican Meat Mixture which is a naturally gluten and dairy free recipe.  Woo!  Go check it out.  Then come on back with your gluten free freezer recipe link.  If you have a gluten free freezer recipe to share, let me know in the comments and I will add you to the round up!  Come join in on the fun!

Freezer Food Friday

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To Join in on 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.

This week I thought I would get back to those adaptions for Once a Month Mom.  So, here they are!  In two weeks I will be posting the dinners.  I will not be putting the instructions and grocery lists up as they were too much of a time thing for me which in the long run prevented me from getting posts up (bummer), but I figure the recipes are the important part.

Head over to Once a Month Mom for the big day instructions (just be sure to use your good judgement on what applies to your gluten and dairy free selves).  For the grocery lists, cut and paste to Word or your favorite application the ingredients for each recipe.  Sort out by type of food or area of the store as you choose, or just leave as is.  Happy cooking!

**edit 2-22-10:  If you are looking for the February Dinner adaptions, you can find them here.

February 2010 Once a Month Mom Gluten & Dairy Free Adapted Breakfasts & Lunches

Gluten & dairy free pancake muffins. angelaskitchen.com

Angela’s Note:  I would make one batch filled or with a mix-in, then another batch plain or with cinnamon sugar topping.  I made some (with the same amount of batter per muffin) in a canoe pan which the kids thought were fun and very easy to dip.

GFCF Pancake Muffins (mix a single batch at a time)

Author/Source:  Angela from angelaskitchen.com

Makes about 17 of plain or filled muffins.  If adding mix-ins, expect more depending on type of mix-in added.

2 1/4 cups gluten free bean based flour blend (or 1/2 cup garfava flour, 1/4 c sourgum flour, 3/4 cup corn or potato starch, and 3/4 cup tapioca starch)

4 teaspoons baking powder

1 teaspoon ground cinnamon

3/4 teaspoon xanthan gum

1/2 teaspoon salt

1 1/2 cups GFCF milk substitute (ie: almond, rice, etc.)

2 eggs

4 Tablespoons oil

2 Tablespoons maple syrup

Optional for filled muffins:  17 teaspoons jam, fruit compote or filling of choice.

Optional if cinnamon sugar topped:  1 Tablespoon sugar or cane juice crystals and 1 teaspoon ground cinnamon blended.

Optional if want things mixed into your muffins:  Check this post for mix-in options.  Use the amounts specified.

Preheat oven to 375 degrees.  Oil the cups of a muffin tin well.  Set aside.

Whisk the dry ingredients together in a bowl.  Mix the wet ingredients together until blended then add to the dry ingredients.  Stir until well blended together (use the whisk attachment of my mixer or an immersion blender).  There may still be some small lumps, but try not to have too many.  Set 3/4 cup of batter aside.

If making filled muffins: In oiled muffin tin, place 1/4 cup batter.  Top with 1 level teaspoon for desired filling.  Lightly press filling into bater until level with batter.  Cover filling with 1 Tablespoon of reserved batter.  Leave plain or sprinkle with a bit of cinnamon sugar.

If making plain muffins: You do not to set aside 3/4 cup of batter.  In an oiled muffin tin place a scant 1/3 cup of bater.  Leve plain or sprinkle with cinnamon sugar.

If adding mix-ins: After batter is blended add mix-ins of choice.  You do not need to set aside 3/4 cup batter.  Place a scant 1/3 cup batter in each oiled muffin tin.  Sprinkle with cinnamon sugar or chopped nuts as desired.

Bake at 375 degrees for 20-25 minutes until golden and cooked through.  Allow to cool in pan for a couple of minutes, then remove.  Serve with your favorite pancake topping if desired and enjoy!

To freeze: Allow to cool completely.  Place in a freezer ziplock, remove as much air as possible, label and freeze.

To serve: Thaw and heat trough.  Serve with favorite pancake toppings.

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I haven’t made the granola, but I suspect you could lower the oil in the recipe a bit.  I may try it this weekend if I have some gluten free oats laying around here.

If you need an entirely oat-free granola try this, this, or this one.  Or you could make the below recipe with a blend of buckwheat, quinoa and rice flakes in place of the gluten free oats.

Crystal’s Lazy Granola (doubled from original recipe)

Author/Source: From Crystal by Amy @ Amysfinerthings.com

1 cup brown sugar

1 cup mild flavored oil

1 cup honey

2 tsp. cinnamon

4 tsp. gluten free vanilla

14 cups certified gluten free oats, old fashioned

Mix brown sugar, oil, and honey in a small saucepan.  Bring to a low boil.  Remove from heat.  Stir in cinnamon and vanilla.  Pour over oats in a large bowl.  Stir until well coated.

Spread oats in 2  9×13 pans or 2 rimmed cookie sheets.  Bake at 375° for 10 minutes.  Take out and stir.  Return pan to oven.  Turn oven off. Allow to sit for several hours or over night. Pull out and when completely cool place in zipper freezer bags.

To serve: Pour from bag.

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GFCF Banana Pancakes

Author/Source:  Angela from angelaskitchen.com

2 cups gluten free bean based flour blend

4 teaspoons baking powder

1/2 teaspoon salt

1/2 teaspoon xanthan gum

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

2 eggs

4 Tablespoons oil

2 Tablespoons maple syrup

2 ripe bananas, peeled and mashed

Whisk the dry ingredients together in a bowl.  Mix the wet ingredients together, except mashed bananas, until blended then add to the dry ingredients.  Stir until blended together.  There will still be some lumps, but try not to have too many.  Fold in mashed bananas.  Cook 2-3 Tablespoons of batter per pancake in a preheated lightly oiled pan as you would regular pancakes, flipping pancake over when there are bubbles on the surface and the bottom is golden brown.

To Freeze:  Cool pancakes on a wire rack.  Place in large freezer bags, removing as much air as possible without smashing pancakes, seal, label and freeze.  If desired, you can place a small piece of waxed paper between pancakes to make them easier to separate when frozen.

To serve:  Toast until heated through.  Serve with your favorite topping and enjoy!

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Hamburger Soup (quad of original recipe)

Author/Source:  Phyllis Blickensderfer @ Grammy Blick’s Bible Reading adapted slightly by Angela of angelaskitchen.com


4 pounds lean ground beef (or ground venison or beef/venison mixture)

4 cup finely chopped onions

4 clove garlic, minced (or garlic powder added with seasonings)

16 small cubed potatoes or sweet potatoes

10 cups chopped carrots

1 1/3 cup chopped celery

62 oz. canned diced tomatoes with garlic and onion

2 cups Lentils

2 teaspoons Italian seasoning

salt and pepper to taste

96 oz. Beef both to cover

Optional: 10 ounce bag frozen corn


Brown the onion (and garlic) in a soup pot using very little oil. Brown hamburger meat in same pot. Drain off excess fat. Add meat mixture, potatoes, carrots, celery, and tomatoes to a large slow cooker.  Cover.  cook on high of 1 hour.

Add lentils, seasonings, and stock. Stir.  Cover and cook on high 3-4 hours until veggies and lentils are tender.  If desired add a 10 ounce package of frozen corn right at the end and stir in.

To freeze: Cool.  Divide between 2 or 4 freezer bags (this depends on the size of your family).  Remove as much air as possible, seal, label, freeze.

To serve: Thaw. Reheat on stove, in microwave or in slow cooker.

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Beef & Lentil Slow Cooker Stew – Mexican Style (triple of recipe)
Author/source:  Candace @ frugalindy.com

3 pound beef cubes (I use what ever beef I get on sale and cube it myself)
1 tsp Italian seasoning, crushed
29 oz diced tomatoes – undrained
3 cup dry lentils
9 oz of tomato paste
12 cups gluten free beef broth
12 carrots chopped
6 cups fresh or frozen broccoli, chopped
16 oz salsa salt and pepper to taste

6 cups frozen green beans

Place all ingredients (except green beans) in the slow cooker. Cook on low 6 -7 hours. Add green beans for last hour or so to heat.

To freeze: Allow to cool, place in containers leaving at least 1/2 headspace at top of container. Freeze.
To serve: Reheat with slow cooker or stove until heated through.
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For the Beef Empanadas make one batch of the Double Batch Gluten Free Pie Crust.  You will need to make 4 pie crust recipes.
Beef Empanadas (double of recipe)
Author/Source: adapted from Quinn, Lucinda Scala. (2009). Mad Hungry: Feeding Men and Boys. New York: Artisan Publishing by OAMMom and Angela of angelaskitchen.com
2 Tablespoons olive oil
4 cups onions, chopped
1 cup green pepper, chopped
2 pounds ground beef
2 teaspoons ground cumin
1 1/2 cups pimiento-filled green olives, sliced
1 1/2 cups raisins
2 teaspoons honey
2 teaspoons Kosher salt
1/2 teaspoons pepper
2 eggs, separated
dash of gluten free hot sauce
Saute the onion and green bell pepper in large skillet. Add beef and brown. Add cumin and cook for another minute. Stir in the olives, raisins, honey, salt, pepper and hot sauce. Cook approximately 4 minutes longer.

Transfer mixture to a large bowl and cool the mixture in the fridge. Stir in the egg whites. Using plastic wrap, roll out pie crust. Using an overturned bowl (about 5 inches across) cut out circles about 3 or 4 at a time from each piece of dough. Gather all scraps together, roll out, and cut. Place 1/4 cup filling on one side of a dough circle. Wet the edges of the dough with water. Fold the dough over to form a half circle. Pinch the edges of the dough together. Crimp the edges with a fork. Repeat the process until all the filling is used. (You can freeze at this point if you would like to cook them later. They must be frozen completely before adding to freezer bags. To freeze cooked continue on.)

Using the egg yolks, mix with one Tablespoon of water to make egg wash. Brush pastries with egg wash. Prick on top twice with fork. Bake for 20-25 minutes, until golden brown. Allow to cool. Wrap each individually with plastic wrap and place in 2 gallon freezer bags.
To serve: Put empanada on baking sheet in oven at 350 degrees until heated through.
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I would probably make the sloppy joes I usually make in the slow cooker, but multiply it 4 to 6 times, or the turkey sloppy joes and multiply that 2-3 times.
Sloppy Joes (quad of recipe)
Author/source: Any @ Amysfinerthings.com

4 lb. hamburger
4 medium onion, chopped
4 Tbsp. cider vinegar
4 Tbsp. gluten free mustard
2 cups gluten free ketchup
1/2 tsp. pepper
4 tsp. sugar
1 tsp. salt
Brown ground beef in a large skillet. Saute onion and combine all ingredients including cooked ground beef. Add remaining ingredients. Simmer about 20 minutes. Allow to cool. Package in 4 gallon freezer bags. Freeze.
To serve: Reheat with slow cooker or stove  until heated through.
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Don’t forget to join the Gluten and Dairy Free OAMC Yahoo group. We would love to hear about your GFCF OAMC adventures!

Slow Cooking Thursday – Five-Spice Pork Roast

Slow Cooker Five-Spice Pork Roast

Head over to Sandra’s for Cooking Thursday.  Today she has a recipe for Bifanas, her favorite Portuguese food.  It’s a naturally gluten free recipe, as long as you use a gluten free bun, of course.  Instead of the butter, try a bit of coconut oil or Earth Balance Buttery Sticks to make dairy free.

Five-Spice Pork Roast

3 to 4 lb pork roast (I used a boneless one), trimmed of extra fat

1 1/4 cups gluten-free chicken, turkey or beef broth (what you have on hand) or a combination of 3/4 cup gf broth and 1/2 cup white wine

3 Tablespoons gluten free soy sauce

2 Tablespoons toasted sesame seeds

1 1/2 Tablespoons five-spice powder

2 cloves garlic, minced

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1/4 cup chicken, turkey or beef stock (what you have on hand)

3 Tablespoons corn starch or tapioca starch

1/4 cup thinly sliced green onions

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In a large skillet over medium-high heat, brown the pork roast.  You are not cooking the pork, just browning the outside of it.  This isn’t totally necessary, but I like the color and flavor it gives the dish.  Put pork in slow cooker.

Mix the next 5 ingredients together and pour over roast.  Cover slow cooker, and cook on low for 8 to 10 hours or on high 4 to 5 hours depending on the size of the roast.  I recommend using the low setting for pork roasts.   Remove pork to serving platter, covering to keep warm.  Skim fat from juices in the crock.  Put de-fatted liquid into a sauce pan with green onions and the 1/4 cup stock mixed with the starch.  Cook over medium heat until thickened.  Turn off heat.  Slice pork roast, drizzling some sauce over it.  Serve with remaining sauce on the side.

To freeze before cooking: Put first six ingredients in a large freezer bag.  Remove as much air as possible and mix around ingredients until pork roast is coated well.  Put last 3 ingredients into a small freezer bag, removing as much air as possible.  Put both bags into a single large freezer bag.  Remove as much air as possible, label, freeze.

To serve:  Thaw.  Place contents of large bag in slow cooker.   Cover slow cooker, and cook on low for 8 to 10 hours or on high 4 to 5 hours depending on the size of the roast.  I recommend using the low setting for pork roasts.   Remove pork to serving platter, covering to keep warm.  Skim fat from juices in the crock.  Put de-fatted liquid into a sauce pan with the contents from the small bag.  Cook over medium heat until thickened.  Turn off heat.  Slice pork roast, drizzling some sauce over it.  Serve with remaining sauce on the side.

To freeze after cooking: Allow to cool.  Slice pork roast.  Add sauce to pork.  Place in freezer container.  Remove as much air as possible, label, freeze.  To serve:  Thaw and heat until warmed through.

Gluten Free-zer Friday – Italian Pot Roast

Head over to MJ’s for Freezer Food Friday and see what is in her freezer!  She has pan seared burgers today (to make gluten free, be sure to use GF beef broth, bread crumbs and mustard).  Then come on back with your gluten free freezer recipe link.  If you have a gluten free freezer recipe to share, let me know in the comments and I will add you to the round up!  Come join in on the fun!

Freezer Food Friday

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To Join in on 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.


You can freeze this dinner two ways – either as a “dump” recipe (everything gets dumped in a large freezer bag and mixed around to be cooked on another day) or cook it in the slow cooker, cool and freeze already cooked (just thaw and heat through when you want to serve it).  I have done both.

Do toast the fennel seeds.  It is an extra step, but really brings out the flavor.  I do this be placing the seed in a small pan without oil.  I swirl around the seeds until they begin to toast and release their aroma.  Remove from heat and crush.  Watch carefully and do not walk away as this happens pretty quickly.  You do not want scorched fennel seeds!  Blah!

Italian Pot Roast

3 lb. boneless beef pot roast (trimmed of fat)

1 (a 1 quart) jar of gluten and diary free prepared pasta sauce of choice

1 large onion, cut into thin wedges

2 medium fennel bulbs, trimmed, cored, and cut into thin wedges

4 medium carrots, halved lengthwise and cut into 2″ lengths

4 cloves garlic, minced

1 teaspoon fennel seeds, toasted and crushed

1 teaspoon dried thyme

1/2 teaspoon salt

1/2 teaspoon  coarsely ground black pepper

To freeze uncooked:  Place everything into a large zip-top freezer bag.  Remove as much air as possible, mix around ingredients, label, and freeze.

To serve:  Thaw.  Pour contents of bag in slow cooker.  Cook on low of 9 to 10 hours.  I do not recommend cooking this on high heat.  Serve over rice, quinoa, gluten free pasta, roasted baked or sweet potatoes, etc. with a salad.

To freeze pre-cooked: Place veggies on bottom of crock with beef on top of veggies.  Mix herbs and spices, garlic and tomato sauce together and pour over beef.  Cook on low of 9 to 10 hours.  I do not recommend cooking this on high heat.  Cool. Slice beef.  Mix beef back into sauce.  Place in a large freezer bag, remove as much air as possible, label, freeze.

To serve:  Thaw.  Heat until warmed through.  Serve over rice, quinoa, gluten free pasta, roasted baked or sweet potatoes, etc. with a salad.

Gluten Free-zer Friday – Chicken Mango Curry

Wow, I haven’t done this in a while.  Still working on getting back on the bloggy bandwagon.

I will hopefully (cross your fingers and toes) get some Once a Month Mom adaptions up soon.  It’s a bit of work to put together with the rest of my work and just life as I know it.  As it didn’t seem worth the extra effort as not many people seem to need it or use it, I guess just let it go for a bit.  We will see how well I can incorporate it back in, just a bit at a time if it is useful for anyone.  (Just keep blogging, just keep blogging…)  I do, however, need to look at some applications for making the shopping lists an easier thing.  Manually adding things takes FOREVER and doing any kind of math while a six-year-old is trying to sit on your lap with ALL her dollies doesn’t work out so well…    Any great ideas out there?  You know, for the app, not the six-year-old.  ;o)

There is a yahoo group called GlutenFreeCasienFreeOAMC.  It doesn’t have a lot of activity yet, but it would be a great place for us all to share our OAMC gluten and dairy free goodies.  Join in and help us kick up the freezer food recipe exchange!

Head over to MJ’s for Freezer Food Friday and check out what’s in her freezer.  Then come on back with your gluten free freezer recipe link.  If you have a gluten free freezer recipe to share, let me know in the comments and I will add you to the round up!  Come join in on the fun!Freezer Food Friday

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To Join in on 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.


Chicken Mango Curry

1 to 1 1/2 lbs boneless, skinless chicken thighs, cut into 1″ pieces (I use a 20 oz pkg)

3 Tablespoons olive or coconut oil, divided

2 medium sweet onions, chopped (1/2″ pieces)

1 green bell pepper, chopped (1/2″ pieces)

1 red bell pepper, chopped (1/2″ peices)

2 to 3 cups green beans, or a mix of green and yellow beans

4 garlic cloves, minced

2 Tablespoons fresh ginger, minced

2  to 2 1/2 Tablespoons curry powder (be sure GF)

2 mangos, peeled, and diced – divided

2 tablespoons cider vinegar

1  1/2 cups chicken stock (be sure GF – I use homemade)

1/3 cup golden raisins

3/4 cup coconut milk (not light)

salt and pepper, to taste

In a large skillet heat 2 tablespoons oil over medium-high heat.  Add half of chicken to pan and cook until chicken browns.  It does not have to be cooked through at this point as it will cook more later.  Remove chicken to a clean bowl.  Brown the second portion of the chicken, then add to first portion in bowl.

Add onions to pan.  Cook, stirring occasionally, until onions are beginning to caramelize.  To the pan add peppers and the last tablespoon of oil.  Cook until peppers begin to soften then add garlic, ginger and curry powder.  Cook, stirring constantly for 1 minute.

Add chicken and any juices from the bowl, the green beans, half of the diced mangos, vinegar and stock to pan.  Increase heat, bringing liquid to a simmer, stirring occasionally.  Allow to simmer for 20-25 minutes until chicken is cooked through, the veggies are very tender and the liquid has reduced.

Add remaining mango, golden raisins, and coconut milk.  Check seasonings and adjust, if necessary.  Simmer on a low simmer for 5 to 10 minutes more until curry thickness you desire is reached.

To Freeze:  Allow to cool completely.  Package in a labeled gallon freezer bag.  Freeze.

To Serve: Thaw.  Put in pan and heat.  Serve over rice or quinoa with a salad.  You can garnish the curry with chopped cilantro.

Gluten Free-zer Friday – Succotash

Head over to MJ’s for Freezer Food Friday.  She has a Marinara sauce today that is naturally gluten and dairy free!  If you have a gluten free freezer recipe to share, let me know in the comments and I will add you to the round up!  Come join in on the fun!

 

I am finally, slowly (oh, so painstakingly slowly) but surely getting a bit caught up on my work and life (oof!).  That means I should get the grocery list and instructions for last week’s freezer post up this weekend.  Yay!  Next week watch for part one of Once a Month Mom’s November Menu.

freezer-food-friday

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To Join in on 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.


This is a bright colorful side to pop out of the freezer.  It’s a northerner’s twist on it (no hominy or bacon, etc., sorry!).  You can also use this as an easy, colorful, made ahead side for Thanksgiving.

This is a TRIPLE batch (each batch makes about 8 servings for us).  I mix it up an put into 3 freezer bags for when I need it.  If you would like to use fresh corn and fresh shelled, baby lima beans from your garden, then cook them a bit after adding until cooked through.

 

Succotash

1/4 cup oil (I use olive)

3 cups diced onions

9 cups chopped carrots

1 1/2 cups diced red sweet pepper

1 1/2 cups gluten free chicken or veggie broth

6 cups frozen corn (30 ounce bag)

6 cups frozen baby lima beans (30 ounce bag)

salt and pepper to taste

 

In a large sauce pan, heat oil over medium heat.  Add onions and saute until translucent.  Add carrots and broth.  Increase heat and bring broth to a boil.  Add peppers, cover and reduce heat to simmer.  Simmer carrots until tender.  Uncover pan and increase heat.  Add corn and lima beans.  Simmer until liquid has reduced.  Season with salt and pepper.

 

To freeze: Allow to cool.  Divide into 3 freezer bags, remove as much air as possible, seal and label.

 

To serve: Thaw.  Put in a sauce pan and heat until heated through.