Tuesday, January 12, 2010

Gluten free beef with broccoli *

Broccoli Beef
IngredientsContributor Amber Lee

1 pound beef sirloin, cut in thin strips
2 Tbsp vegetable oil
4 cups broccoli, cut up

1 Tbsp soy sauce
1 Tbsp cornstarch
1 Tbsp red wine vinegar
1 clove garlic, minced

1 Tbsp soy sauce
1 Tbsp cornstarch
1/2 cup water or broth

  1. Stir marinade ingredients in a medium bowl, add beef and let marinade in refrigerator for 15 minutes.
  2. In a small bowl, mix together gravy ingredients and set aside.
  3. Cook beef in a large skillet or wok with hot oil and set aside.
  4. Cook broccoli with 1/4 cup of water until tender crisp (about 8 minutes).
  5. Return meat to skillet with vegetables. Stir in gravy. Cook till gravy is thickened (about 1 minute).

Serve with 4 cups cooked rice. Serves 4.

This was pretty tasty. A few variations that we thought of would be to use chicken or shrimp instead of the beef. To add some onion (white or green), maybe double the marinade (when you make it it doesn't look like nearly enough but it covers it all) to make the flavor a little stronger, or even doubling the garlic.

Again, this comes from gluten.net

Monday, January 11, 2010

Peanut Butter cookies. And yes...they're gluten free too :)

These are super yummy and super easy! Thanks Corrine for the recipe.


1 Cup Peanut Butter
1 Cup Brown Sugar
1 Cup Chocolate Chips
1 Egg
1 tsp Baking Soda

350 Degree Oven
Mix all ingredients together
Place on cookie sheet (about TBSP sized works best)
Bake for 10 - 12 minutes

Courtney's Stoup (it's gluten free)

Court, hope you don't mind me posting this-I'm gonna try it tomorrow and wanted the recipe easy to access.

1lb ground beef
1 onion
3 potatoes

1 can Kidney beans
2 cans Italian stewed tomatoes
1 can beef broth-check the ingredients on this one, some brands aren't gluten free and some are. I use the Swanson brand.
2 bay leaves
1 cup water
-salt and pepper to taste-

Brown meat with onion, drain, add everything else and simmer until potatoes are done!

Gluten free chicken pot pie

We tried this one out-not too bad! It was a little bland but nothing a little extra salt and pepper couldn't fix.

Recipe courtesy of www.glutenfreeclub.com

Country Chicken Pot Pie

Country Chicken Pot Pie

A classic family favorite.

2 Tbsp unsalted butter
2 Yukon Gold potatoes, diced
2 onions, diced
1 carrot, diced
2 tsp minced garlic
1 cup peas
1 1/2 cups Gluten Free chicken stock
1 cup milk
1/2 cup cornstarch
1 Tbsp chopped fresh thyme
2 Tbsp chopped fresh Italian parsley
salt and freshly ground black pepper
4 boneless chicken breasts
1 Tbsp vegetable oil

5 Yukon Gold potatoes, diced
3/4 cups 35% cream
1/4 cup unsalted butter
salt and freshly ground black pepper

Preheat oven to 350°F.

In a skillet melt the butter over medium-high heat and sauté the potatoes, onions, carrots and garlic until golden. Add the peas and simmer for 1 minute. Add the chicken stock and simmer for 20 minutes until the vegetables are tender. Whisk together the milk and cornstarch until smooth then add to the vegetable mix and simmer until thickened. Add the thyme and parsley to the vegetables and set aside.

Cut the chicken breast pieces into 1 inch square peices. Season the chicken with salt and pepper. In a large skillet heat the oil over high heat and sear the chicken until golden and cooked through. Add the chicken to the vegetable mixture.

Put the potatoes in a large pot, cover with water and season with salt. Over high heat bring to a boil and simmer until tender. Drain the potatoes and let them sit for 5 minutes to steam dry. Put the potatoes through a food mill or mash with an electric mixer. Warm the cream and stir into the potatoes. Mix in the butter. Season to taste.

To assemble the pot pies fill 6 ramekins with 1 cup (250 mL) of filling each and top with the mashed potatoes or place mixture in a greased 9x13 pan and spread the topping evenly over the top. Bake for 30 minutes.

Monday, January 4, 2010

Gluten Free Cream soups

1 Cup cold milk
2 TBSP cornstarch
1 1/2 TBSP butter
1 Tsp Chicken boullion
1/2 tsp salt
dash of pepper

  1. In a small saucepan, whisk milk and cornstarch till well blended.
  2. Stir in butter, bouillon, salt, and pepper.
  3. Heat to a boil, stirring frequently. Simmer on low for one minute more to thicken.
Use in recipes to replace one can of cream of anything soup.

Stir in a drained 4 ounce can of mushroom pieces to the recipe above.
Use in recipes in place of one can of Cream of Mushroom Soup.

Stir in 1/2 cup cooked chicken pieces to the recipe above.
Use in recipes in place of one can of Cream of Chicken Soup.

Stir in 1/2 cup sautéed chopped celery to the recipe above.
Use in recipes in place of one can of Cream of Celery Soup.