Shepherd's Pie

Next to chicken potpie this is my husband's favorite dish.  We really like comfort food in our house and when the weather turned a little cold again this dish was perfect. 

Ingredients:

4 Potatoes
garlic powder or a couple cloves of garlic
1 lb. beef or lamb
1 Tablespoon cornstarch
2 cups of carrots
2 cups of peas
3/4 cup beef broth
2 Tablespoons ketchup
3/4 cup sour cream
1/2 cup cheese divided
1/2 onion
2 Tablespoons Worcestershire sauce
1-2 Tablespoons Parsley
butter
salt and pepper

Directions:

1.  Pre-heat the oven to 375 degrees. 
2.  Peel, dice, and boil the potatoes just as you would if you were making mashed potatoes
3.  Cook the meat and the onion together and add the cornstarch; stir thoroughly and cook for 1 minute.
4.  Add the veggies, broth, ketchup, and Worcestershire;  stir thoroughly and cook for 5 minutes covered.  Add the parsley.  If this mixture becomes too dry add a little extra broth, ketchup and Worcestershire. 
5.  Using a mixer add butter sour cream (and a little milk if desired) to the potatoes.  Mix until the potatoes are creamy and smooth not runny.  (I have used left over mashed potatoes in the past and just added the sour cream). 
6.  Pour the meat mixture into a square 8 inch by 8 inch baking dish. (My pictures show a larger dish because I doubled the recipe)
7.  Spread the prepared potatoes on top.  (It helps to spread big amounts)
8.  Top with the shredded cheese.
9.  Bake 18 to 20 minutes until it bubbles and the cheese melts. 

 

 

 

 

Apple and Pear Salad (Just in time for Summer)

This is my favorite salad to make, especially when it starts to be warmer outside.  The home made dressing is also unbeatable and crazy easy to make. 

Ingredients:

Salad
1 head of lettuce
2 pears
2 Gala apples
1/2 cup dried cranberries
1 cup sliced almonds
1 cup shredded cheese (I used Parmesan)
lemon juice

Dressing
1/2 cup sugar
1 teaspoon dry mustard
1 teaspoon salt
1/3 cup white vinegar
1 cup olive oil
1 teaspoon poppy seeds

1.  Wash and slice the head of lettuce and place in a large mixing bowl.
2.  Dice the pears and apples into bite sized pieces; toss with a little lemon juice before adding to the lettuce).
3.  Add the cranberries, almonds, and shredded cheese. 
4.  Toss together until completely combined.
5.  In a medium mixing bowl whisk together all of the dressing ingredients. 
6.  Add the dressing to the salad as desired. 

** Cover and refrigerate for up to three or four days.  

This is what the dressing should look like

Tomato Tart

I haven't had this dish in years.  I recently just tried to make it myself and it turned out to be completely delicious!  I am not even a huge tomato fan and I think that this dish rocks.  It was a huge success at our last gathering.  I am planning on making it again this weekend for our Memorial Day BBQ. 

Ingredients:

1 single pie crust (I used the same crust I usually use to make apple pie http://glutenfreethetastyway.blogspot.com/2012/07/american-as-apple-pie.html)
1 1/2 cups shredded mozzarella cheese
5 Roma tomatoes
1 cup fresh basil leaves
4 cloves garlic
1/2 cup mayonnaise
1/4 cup grated Parmesan cheese
salt and pepper to taste. 

1.  Pre-heat the oven to 450degrees.
2.  Press the crust into a tart pan (you can also use a pizza pan or cookie sheet).
3.  Prick the bottom of the crust with a fort and bake for about 8 minutes.
4.  Reduce the oven temp to 375 degrees. 
5.  Sprinkle the crust with about 1/2 cup of mozzarella.
6.  Cut the tomatoes into 1/4 inch think slices and drain on paper towels. 
7.  Use a food processor to roughly chop the garlic and basil.
8.  Place the tomatoes on the cooled crust and sprinkle the garlic and basil mixture on top.
9.  In a mixing bowl mix the remaining mozzarella, mayonnaise, and Parmesan cheese. 
10.  Spoon the cheese mixture evenly over the top of the tomatoes. 
11.  Bake for 35-40 minutes at 375 degrees until the top is golden and bubbly. 

Gluten-free cooking class

I have several recipes I will be posting in the next couple of weeks.  I have been doing a lot of experimenting...and it has come out delicious! 

I am teaching a gluten-free cooking class at Cook's World in Seattle this weekend.  There is still space so please sign-up!

Gluten-free Fried Rice

This is a very easy recipe that my aunt showed me how to make.  This recipe is actually something that I ate constantly when I first started eating gluten-free because it was cheap and easy and I was in college and did not have the time or money for much else.  This is also a great recipe for left-overs and you can easily make as much or as little as you would like.  This is an imprecise recipe that can be modified and made your own. 

Ingredients:

Some kind of meat (this time I used pork but I often use chicken and sometimes beef)
Rice (already cooked; I used left-over rice from the night before)
2-3 cups frozen veggies
2-3 Tablespoons oil (sometimes I need more sometimes less)
2-3 eggs
2 Tablespoons soy sauce (sometimes I use more sometimes less; La Choy is a good GF brand but double check the label!)
onion powder, garlic powder, and ginger to taste (you can also use an actual onion and garlic diced)

Directions:

1.  In a large skillet scramble the eggs; remove when cooked
2.  Add the oil and your choice of meat; cook until meat is done
3.  Add vegetables and spices; cook until crisp
4.  Add rice, egg, and soy sauce; cook until hot all the way through and all the ingredients are thoroughly combined. 

Pretty easy huh?  It is also very delicious!

Peanut Butter and Chocolate Chip Tassies (Peanut Butter Cups)

My Dad travels a lot for work and this week he is here in Seattle.  To make things better my cousin, who also works with him, is here for work with my Dad.  Tomorrow my Mommy is going to get here too!  I love having my family around so this week is just going to be fun!  Tonight, I made a wonderful roast with popovers for my Dad and this dessert, which resembles a peanut butter cup, for my cousin. 

 

 

Ingredients:

 

3/4 cup softened butter (1 1/2 sticks)

3 ounces cream cheese

1/4 cup plus 2 Tablespoons white rice flour, sweet rice flour, tapioca flour, and soy flour

3/4 cup sugar (divided)

1 egg

2 Tablespoons melted butter

1/4 teaspoon lemon juice

1/4 teaspoon vanilla

1 cup chocolate chips (dark, semi-sweet or milk chocolate)

3/4 cup peanut butter chips

 

Directions:

 

1.  Beat 3/4 cup of butter with the cream cheese with an electric mixer until smooth; add 1/4 cup sugar and flour and beat until well blended

2.  Cover and refrigerate for 1 hour or until dough is firm

 

 



3.  Shape dough into one inch balls
4.  Pre-heat oven to 350 degrees
5.  Press dough balls onto the bottom and sides of a muffin tin

6.  In a separate bowl lightly beat the egg; add the remaining sugar, melted butter, lemon juice, and vanilla. 
7.  Whisk until smooth
8.  Add the chocolate chips and peanut butter chips; stir until well combined

9.  Evenly fill the muffin cups with the egg and chip mixture

10.  Bake for 20-25 minutes or until the filling is set and lightly browned.
11.  Cool for 10 minutes then turn onto a wire rack to cool completely

This was one of the most delicious desserts I have made in a long time.  They really are like a peanut butter cup with a crust!  YUM!

Turkey Pot Pie (The Last of the Leftover Turkey)

Tonight I finally used up the last of our enormous 23 lb. turkey and some other sides still hanging around from Thanksgiving.  I don't know what I like more about this pot pie, the filling or the crust!  YUM!

Ingredients:

Filling:

2-3 medium potatoes peeled and diced
1/4 cup butter
1/8 cup cornstarch
1 cup chicken broth
1 cup milk
1 teaspoon sage
1/2 teaspoon thyme
1/2 teaspoon salt
1/2 teaspoon pepper
Approx. 2 cups cooked turkey (I used leftovers)
1 cup green beans or any other veggie (I used leftovers from Thanksgiving)

Pastry:

1/4 cup soy flour, tapioca flour, sweet rice flour, and white rice flour
1/2 teaspoon salt
1/3 cup butter
3-5 Tablespoons ice water
2 Tablespoons milk

Directions:

1.  Pre-heat oven to 450 degrees
2.  In a medium pot cook potatoes until soft
3.  While the potatoes are cooking melt 1/4 cup of butter in a separate sauce pan for filling
4.  Whisk in cornstarch, milk, chicken broth and seasonings; cook until thickened
5.  Prepare the pasty by whisking together the flours and salt in a medium mixing bowl
6.  Cut in the 1/3 cup of butter
7.  Add the ice water slowly
8.  Place dough between two sheets of wax paper and roll out with a rolling pin or press out with your hands
9.  In a glass baking dish mix together turkey, veggies, and potatoes; cover with the crust; brush the crust with milk (if desired)
10.  Bake at 450 for 20-25 minutes or until the crust is golden brown and the filling is bubbly.