Thursday, December 4, 2014

Hearty Beef and Potato Soup

Nothing says "fall" like a hearty, one-pot-meal soup. And it is easy. I *might* have mentioned in previous posts that I like an easy, gluten-free meal. Because I really do. 

2 lbs Beef tips or stew meat
6-8 red potatoes, cut in chunks
1 onion, chopped 
1 package frozen green beans
1 package frozen okra
1 package frozen corn niblets
1 package peas and carrots
Salt and pepper to taste

Now the directions are my favorite part: Dump all ingredients  in your large slow cooker and cook on low all day (8 hrs). Serve in a big bowl on a cold night. Gluten-free saltines or gf cornbread goes well with this soup, but is certainly not required!

Tuesday, December 2, 2014

A Great After-Thanksgiving GF Meal

Our family had such a nice Thanksgiving but, I am one of those cooks who probably overestimated how much my family would need on Thanksgiving, and the day after, and the next day, and ...

You get the idea! I had too many leftovers.

We were all a bit tired of heating up leftovers with food that was way too heavy. I decided to make a casserole that was a bit lighter with my leftovers, plus it needed to be gluten-free. I had seen those casseroles for leftover turkey with cheese biscuits cooked on top and I decided I could make a good gf version that could be a crowd pleaser, if I used that model.

The leftovers I wanted to incorporate: turkey, gravy, cream-style corn. The things I decided to add: chopped carrots, celery, onions, parsley and of course some lower-fat cheese biscuits for the topping.

And the result was a great casserole that smelled delicious and one that everyone really enjoyed. It was kind of like we had it for the first time rather than a recycled meal.

I even had enough to share with my Mom. We made it a Happy after Thanksgiving Non Warmed-Over Casserole that lifted our spirits. You ought to try it.

Here's my recipe. Mine is gluten-free. Of course this would be good if self-rising wheat flour were used, too,

Turkey Casserole with Cheesy Biscuit Topping

4-5 cups pre-cooked chopped turkey
3 small carrots, chopped
2 stalks celery, chopped
1/4 onion (about 1/4 cup), chopped
1/2 cup chopped parsley
1 to 1/2 cups creamed corn
1-1/2 cup gravy (or substitute 1 can of broth with 1 tablespoon corn starch stirred in)
Biscuit topping (recipe below)

In a large greased casserole dish layer turkey, carrots, celery, onion, and parsley. Mix together the corn and gravy (or broth mixture) and pour over the top of the ingredients in the casserole dish. Top with Biscuit Topping and bake at 375 degrees for 45 minutes or until topping is nice and browned. To serve: dish out biscuit and turn over, then spoon filling over the top of the biscuit.

Biscuit Topping
1/2 cup sweet (glutinous) rice flour
1/2 cup sorghum flour
1/2 cup potato starch
2 tablespoons cornstarch
1 tablespoon baking powder
1/4 teaspoon xanthan gum
1/2 teaspoon garlic salt
2 tablespoons butter
1 cup cheddar cheese, grated
1-1/4 cups buttermilk (more if needed)

 Mix together rice flour, sorghum flour, potato starch, cornstarch, baking powder, xanthan gum, and garlic salt. Mix in small pieces of butter with a pastry knife. Mix in cheese. Pour buttermilk into mixture and stir until well mixed. Mixture will be thinner than regular biscuit batter. Spoon on top of the Turkey Casserole and bake as directed.