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Head over to MJ’s for Freezer Food Friday. Then, if you have a GF recipe to share that freezes well, come on back and join in on the fun!
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.
Tangy Tomato Beef
Head over to Sandra’s for Cooking Thursday. She has an Oven Chicken and Rice dish today that is naturally gluten free, as long as you be sure to use a gluten free chourico and beef broth. It sounds great! Thanks, Sandra!
Come back tomorrow for the February 2010 Once a Month Mom Gluten & Dairy Free Dinner adaptions. Remember the gluten and dairy free versions count for the Once a Month Mom Cook Off! Woo-hoo!
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To make this a really easy soup to pull together, I usually use meatballs I have made ahead for this. When I make my meatballs, 1/3 of the meatballs are made into mini-meat balls, just because they are fun to have around. If you have them, use them. If not, just use big sized meatballs.
If you do not already have premade meatballs, you can mix them up just before you start the rest of your soup using the below recipe.
1 pound ground beef, pork or turkey (or a combo of the meats)
1 egg (or use 1 T ground flax mixed with 3 T hot water)
2 cloves garlic, minced
½ cup dry gluten and dairy free bread crumbs
3 Tablespoons fresh parsley, finely minced
½ teaspoon ground nutmeg
¼ teaspoon salt
¼ teaspoon ground pepper
Mix all ingredients together well. I use my hands. Using about 1 level tablespoon of mixture, roll mixture into balls.
You can cook the meatballs in a lightly oiled skillet, or bake them in the oven at 350 degrees until they are cooked through. You can also drop the meatballs as you shape them into your simmering soup, as a meat dumpling that cooks right in the broth. If dropping into soup uncooked, be sure to use very lean meat to make your mixture. Cover soup after last meatball is added and allow to simmer for at least 10 minutes until meatball is cooked through.
2 Tablespoons olive oil
1 cup chopped onion
1 cup chopped carrots
1 cup chopped celery
2 cloves garlic, minced
3 cups kale, washed, ribs/stems removed, sliced thin
6 cups gluten free beef stock
28 oz crushed fire roasted tomatoes
2 Tablespoons tomato paste
2 bay leaves
1 Tablespoon Italian seasoning
1 ¼ pounds mini meatballs, or make mixture above
2 medium small summer squash (yellow or zucchini), quartered and ¼” slices
1 cup gluten free shell pasta
¼ cups fresh parsley, minced
salt and pepper, to taste
Heat oil in a large soup pan over medium-high heat. Add onion, carrots and celery to pan, cooking until onion is translucent. Add garlic, stirring and allowing to cook for 1 minute. Add kale, stock, tomatoes, tomato paste, bay leaves and Italian seasoning to pan. Bring to a boil. Reduce heat to a simmer.
Add pasta, and summer squash. Stir. Add meatballs. If meatballs are frozen, stir. If meatballs are uncooked, gently drop individually into soup. Gently fold uncooked meatballs into broth as needed to ensure all meatballs are in the broth for even cooking. Cover pan, allowing soup to simmer for 10 minutes.
Remove lid, stir in parsley. Taste soup and adjust seasonings with salt and pepper, as needed. Serve.
To make in slow cooker: Do not use the olive oil. Add onion, carrots, celery, garlic, kale, beef stock, tomatoes, tomato paste, bay leaves, and Italian seasoning to slow cooker. If using frozen meatballs, you can also add now. Stir. If using uncooked meatballs, add one at a time to top of liquid after stirring. Cover crock and on low for about 8 hours until carrots are tender and meatballs are cooked through. About ½ hour before the end of cooking time, add summer squash and gluten free pasta. Cook for another ½ hour until pasta is tender. Stir in parsley and add salt and pepper, if needed.
Head over to Sandra’s for Cooking Thursday. The pork sandwiches she posted last week were a HUGE hit with my family on game day. Mmmm…. Thanks, Sandra!
Today’s recipe is a hold over from our vegan days. This is the stew I always made for New Year’s Eve and New Year’s Day, leaving it in the crock for anyone who dropped by. I have brought it over to new mom’s and for friends who simply needed a little soupy love. Be sure they love mushrooms first, though! You can use beef stock to replace the vegetable stock if you prefer (it won’t be vegan anymore, though).
This makes a BIG pot of stew. Leftovers freeze well, or you could cut the recipe in half.
Burgundy Mushroom Stew
4 Tablespoons olive oil, divided
3-4 pounds button mushrooms, cleaned and quarted
2 large onions, chopped
6 cloves garlic, minced
6 medium carrots, chopped
6 stalks celery, chopped
2 red sweet peppers, seeded and chopped
8 cups vegetable stock (the recipe I use to make Roasted Veggie Stock will be posted tomorrow)
1 1/2 cups red wine or more stock
6 large potatoes, chopped
6 Tablespoons corn starch
6 Tablespoons tomato paste
4 teaspoons dried thyme
1/2 teaspoon dried marjoram
1 1/2- 2 teaspoons salt (This depends on the stock you use. It is what I use when I use the stock below. DO NOT add salt until you have checked for seasonings if you use a different stock that may be pre-salted.)
fresh cracked black pepper, to taste (about 1/2 teaspoon or so for us)
Heat 3 tablespoons olive oil in skillet over medium-high heat. Add mushrooms. Saute quickly until golden. Put mushrooms in slow cooker. Add 1 tablespoon oil to pan and saute onions until translucent and just starting to caramelize. Add onions to slow cooker.
Whisk corn starch into 1 cup of the stock. Pour in slow cooker. Add garlic, carrots, celery, red pepper, rest of stock, wine, potatoes, thyme, marjoram, tomato paste, salt and pepper to slow cooker. Stir ingredients. Cover with lid. Cook on low heat for 6 – 7 hours until potatoes and carrots are tender but not falling apart.
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
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
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.
Head over to Sandra’s for Slow Cooking Thursday turned Cooking Thursday!
This is more of a late summer recipe, but as it freezes very well (I freeze 2 cup batches) I found one lonely package in the freezer. Mmmm… This next summer I think I will see how it does in the pressure canner.
Yummy with fish, chicken, as a veggie main dish, on sweet potatoes, grilled polenta, and on olive oil-brushed-and -grilled gluten free French bread.
8 plum tomatoes (such as Roma), peeled, seeded and chopped
4 small eggplant (12 oz each), cut into 1/2″ pieces
2 medium zucchini, cut into 1/2″ pieces
2 medium yellow summer squash, cut into 1/2″ pieces
4 stalks celery, chopped
2 large sweet onions, peeled, chopped
2 cups tomato puree
1/2 cup red wine vinegar
1/4 cup sugar (I like to use dried cane for the bit of molasses flavor)
2 Tablespoons dried basil
1 1/2 cups chopped green olives
1/4 cup capers, rinsed
Mix all ingredients except olives and capers in slow cooker. Cover and cook on high for 4 1/2 hours or on low for 7 hours.
Remove lid, stir and check liquid. If too moist, turn heat to high and allow to cook with lid off for about 1/2 hour. Stir in olives and capers. Can serve warn, room temp or chilled.
It’s been forever since I joined in on Slow Cooker Thursday. I have been mostly been using my crock for the same ol’, same ol’ things so haven’t had anything new to post. Well, that and TIME to post seems to be a premium for me these days! We’ll have to see if I can get that turned around a bit… Due to my schedule being a bit different now, Wednesdays are the big slow cooker day in my house. When do you use yours?
Head over to Sandra’s for Slow Cooking Thursday and join in the fun! This is a hold over from our vegan days (I only used roasted veggie stock for it then). If you would like greens in it, add spinach and tender cooking greens (washed and coarsely chopped) right at the end of cooking time. If you are adding kale or tougher greens, allow to cook with everything from the beginning. How much? Just toss in a couple of handfuls until it looks good to you!
This makes a big amount of stew, but it freezes well, so stock your extra amount away for a busy night this holiday season. I like to freeze this in individual containers for lunches.
Slow Cooker Squash, Chickpea & Lentil Stew
8 cups gluten free chicken, turkey or vegetable broth
2 pounds butternut squash or other winter squash/pumpkin, seeded, peeled, cut into 1″ cubes
2 (15 ounce) cans chickpeas, drained and rinsed
6 medium carrots, sliced 1/2″ thick diagonally
2 large onions, chopped (about 2 cups)
2 cups dry green or red lentils, picked over, rinsed and drained
1/4 cup tomato paste or pumpkin puree (NOT pie filling)
2 Tablespoons fresh ginger, minced
3 cloves garlic, minced
2 teaspoons ground cumin
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon ground turmeric
For garnish/to serve:
1/2 cup chopped roasted peanuts
1/4 cup chopped fresh cilantro
2 limes, each cut into wedges
In a 6 quart slow cooker combine stock, squash, chickpeas, carrots, onion, lentils, tomato paste or pumpkin puree, ginger, garlic, cumin, salt, pepper, and turmeric. Mix well. Cover and cook on low for 7-9 hours or on high 3 1/2-4 1/2 hours. Serve with a sprinkling of chopped peanuts and cilantro with a wedge of lime.