Crockpot Roast with Potatoes

Last year for Mother's Day my sister was asked to speak in church on what she had learned from our mother.  My sister is a wonderful writer and has a real talent for putting her thoughts into words.  I have always admired this about her.  Anyway, the way she wrote the talk was to talk about how my mother did not necessarily preach to us, but through everyday things she taught us about life and about the importance of faith.  One of those everyday things she used as an example is making a roast.  The first step to a good roast is to heat a skillet as hot as possible and brown the roast on all sides until it is ALMOST burned.  You don't have to do it, but the roast will taste so much better if you do.  She compared this to life.  How often we have to be "burned" to learn the lessons we need to learn and to have the greatest "flavor" and wisdom.  Ever since my mother told me about the talk I can not cook a roast without being reminded of this great lesson in life.  So I am passing it on to you.

Crockpot Roast with Potatoes (printer friendly)
3-4 lb roast
1 onion sliced
 salt & pepper to taste
1/4 tsp garlic powder
1 tsp dried thyme
1/2 C beef broth
4 med-large potatoes, cut into large pieces

1. Heat a large skillet over high heat.  Using tongs brown the roast on all sides until dark golden brown (almost burnt)

Looks good already doesn't it.

Even better

2. Slice the onion.  Place 1/2 the slices on the bottom of your crockpot.

3.  Add the seared roast and sprinkle with seasonings.

4. Add potatoes and remaining onions and pour over the broth.

 

5. Cover the crockpot and cook on low 6-8 hours or high 3-4.
6. Next remove the roast from the crockpot (leave the potatoes in to stay warm until you are ready to serve them)  to a plate and pour some of the remaining sauce over the roast and allow to sit for at least 10-15 minutes.  I always worried about this because I HATE cold food, but it really makes a difference.  The roast has a chance to cool enough to hold the moisture in, instead of it all escaping as steam when you cut it.  When you serve it, pour some more of the remaining broth over it and enjoy!

Choose Your Own Lettuce Wraps

A while ago I was planning on making chicken tacos and got them almost made only to realize I didn't have tortillas or chips.  Needless to say, I was annoyed.  After searching the fridge, freezer and cupboards I found some Romain lettuce and decided to just use the lettuce as the "tortilla."  They were wonderful, and I felt so healthy.  That said, I have found that butter lettuce works a lot better, but Romain works in a pinch.  The other night I decide to do a "clean out the fridge" and do lettuce wraps.  It turned out wonderfully.  I basically took anything and everything out of the fridge and cupboard that needed to be eaten, along with browning up some hamburger with onion and salt & pepper, although chicken or pork or no meat would work just as well, and set it all on the table.

I know the table looks crazy!

We then all sat down at put together whatever looked like a yummy combination.  Often, one of us would come up with a good idea and we would all copy.  It was such a fun, quick, and easy meal, and now my fridge is cleaned out.

Basically just put the ingredients in the middle of the lettuce and roll it up and enjoy

Here are a few of our favorites: (Printer Friendly Recipe)

Mexican Wrap

hamburger

cheese

onions

tomatoes

fritos

corn

taco sauce

sour cream

Asian Wrap

hamburger

onion

red pepper

cabbage

rice

soy sauce

chinese noodles (I realize they aren't GF but this was my plate, and I added them)

 

Pizza Wrap

Turkey Pepperoni

hamburger

Mozarella cheese

 Veggie Wrap

Tomatoes

cabbage

Onion

Corn

Red Peppers

Spicy BBQ

Hamburger

Mozzarella Cheese

Corn

Fritos

A1 Sauce

Green Taco Sauce

Coconut Shrimp

Coconut

Cooked Shrimp

I must admit this wasn't my favorite, I think I would have enjoyed it a lot more if I had had Cocktail Sauce -- Next Time

So next time you have lots of leftovers grab some lettuce and get wrapping!

Sweet & Sour Meatballs

I posted last week a recipe for meatballs.  Here is one way to use them that we LOVE!!!

Sweet & Sour Meatballs (printer friendly recipe)
1 C sugar (brown or white, your preference)
2 Tbsp Corn Starch
1/2 C Ketchup
1 20 oz can pineapple tidbits, including juice
Approx 20 Meatballs
Rice or noodles

In a medium saucepan combine ingredients and about 20 meatballs over med heat.  Bring to a simmer and simmer for 20 minutes.  Serve over rice or noodles.  Makes enough for 6 people.

Meatballs

This is a recipe we love.  My mom created it and it is delicious.  I have to admit it may not be as moist as some since it doesn't have bread crumbs, but that is why I like it.  It is too much of a pain to come up with good GF breadcrumbs.  You can enjoy these with anything you might put meatballs on.  I will occasionally be posting some recipes that use these.  If you want to use turkey instead of beef I imagine it would work, however you might want to add a little olive oil since turkey can be so lean. If you want to make the meatballs more Italian flavored the adaptation is listed at the end.  I've been thinking of coming up with other flavored meatballs, such as Mexican that you could make a sandwich with or soup etc.  If you have any ideas for other flavored meatballs or recipes to use them in let me know.

Meatballs (printer friendly recipe)
approx 12 per 1/2 lb of meat

1 1/2 lbs ground beef
2 Tbsp minced onion
2 Tbs minced green pepper
1/2 tsp salt
1/4 tsp pepper
Mix ingredients together until mixed well

Mold into small balls about 1" in diameter

Horrid photo I know but you get the idea.  I love Cookie scoops for this!

Place on a greased pan

Bake at 375-degrees for 30 minutes.  Allow to cool and then place in a freezer bag for later use.

Italian Meatballs 

follow the above recipe, but add the following to the ingredients before you mix them together.

1 T dried Italian Seasoning
3 cloves of garlic minced

Shepherd's Pie

I know that most people have their version of Shepherd's Pie.  Basically, meat and veggies with some sauce/gravy, covered in mashed potatoes.  My mother's was done using Campbell's Cream of Mushroom soup (I know it is bad for you, but it tastes so good!) for the sauce.  Always Campbell's Cream of Mushroom, all others just tasted wrong!  It is one of my favorite meals and it was an easy meal my kids LOVED.  Then came in came Celiacs and out went casseroles.  For the most part I wasn't a casserole maker to begin with, but I had a few staples and this was one.  As with most starting out with gluten free cooking I shied away from all things that were inherently gluteny (I know it isn't a word, but it works so well).  Eventually, I started experimenting, but this was still a recipe I stayed away from.  How could it possibly be as good.  After a year or so I braved this dish.  At the time my daughter was off dairy and eating soy milk which I couldn't stand (thankfully she liked) so I decided to cook all the components and then right before adding the sauce, I pulled a little bit of the meat and veggie mixture out and added a mushroom white sauce I made from scratch.  Thankfully, she loved it.  I personally find it yummier now that I can use regular milk for the sauce, but I have to admit I still make two dishes and use Campbell's soup for our sauce and a homemade GF sauce for hers.  Not really sure why, I really like the sauce I make for my daughter, I always make extra to use as gravy over some extra mashed potatoes. I think it is, mostly, because for me Shepherd's Pie reminds me of home and of my mom.  It is my ultimate comfort food.  Hopefully, for my daughter this recipe will do the same for her.  This recipe makes about 5-6 servings depending on how much you want.

Shepherd's Pie (printer friendly)

4-5 lg potatoes
milk & butter for mashed potatoes
1 lb hamburger or ground turkey
1 medium onion, diced and divided
1 can sliced mushrooms, drained and reserving the liquid.
1 can green beans, drained
salt and pepper to taste

Mushroom Sauce (recipe below)

1. Cut up the potatoes into about 1/2"-3/4" cubes and boil in salted water until soft, but not mushy.

2. Meanwhile, in an oven proof skillet, brown the meat with the onion, reserving about 1 Tbsp of onion for the sauce.

When the meat is mostly cooked add the mushrooms.

When fully cooked add the green beans and bring to a boil.

Add enough of the sauce to make it really thick, it probably won't take all the sauce.

Cover with mashed potatoes,

leaving a hole down to the sauce to allow the steam to escape and not boil over (or at least not as much).

3. Cook in a 350 degree oven for 30 minutes.  Serve.  YUM!

Mushroom sauce

2 T butter or oil
2 T diced onion
1/2 tsp salt
1/2 tsp pepper
1/4-1/2 tsp garlic powder
1 1/2 T potato flour
Reserved mushroom liquid
Milk (choose your favorite, I prefer soy)
1/2 T Worcestershire sauce
1/2 tsp dried basil

1. In a small pan melt butter.  Saute onions until lightly browned. Add salt, pepper, garlic powder and potato flour.

Stir until lightly brown and somewhat smooth.  It might be a little crumbly

2. Add milk to mushroom liquid to equal 1 C and add Worcestershire sauce and basil.  Pour a little at a time into pan making sure to fully mix in the onion/flour mixture. Bring to a boil and cook until thick.

Tin Foil Dinners A La Casserole Style

One of my favorite parts of camping is tin foil dinners (also called Hobo dinners).  Basically you put meat, potatoes,carrots and onions inside heavy duty tin foil and cook it on the coals of the fire.  DELICIOUS!  While this isn't quite the same (how can you compete with the fire cooked taste) it is pretty delicious, insanely easy, naturally GF and everyone in my family LOVES it!  Now that I think about it, why don't I make this every night?  I know the measurements are so incredibly exact, but that is why it is easy.  The butter was a new addition thanks to the idea from Pioneer Woman's Potato Bundles.  Which, if you haven't tried, DO, tomorrow, after you make this today.

Tin Foil Dinners A La Casserole Style (printer friendly version)

Hamburger (1/8-1/4 lb per person)
Onion (your choice, I did 1 small for 5/6 people)
Potatoes (1 per person)
Carrots (1 per person)
Salt and Pepper to taste
Fresh Rosemary (opt)
Butter (opt - I did 2 T for 5/6 people)

1. Preheat oven to 375-degrees.  Grease a casserole dish (choose a size based on your family's size).
2. Mold the hamburger into patties, 1 per person  (or more if you want).  Lay the patties on the bottom of the casserole dish.  Slice 1/2 the onion and sprinkle over the meat.  Salt and pepper to taste.
3. Next slice the potatoes, about 1/4"

I had to show you my Idaho potatoes.  With these you only need 1 for every 2 people, I have some that are 1 for every 3 people. It is hard to find these in the store, they are for restaurants, chips, french fries, etc.  I love being from Idaho.

Layer potatoes over the meat

4. Next, peel and slice the carrots.  Don't slice too thin or they will burn.  No smaller than about 3/8" Then layer on top of potatoes along with slicing the remaining onion and layering it and, if using, cut the butter in pieces and spread over the casserole.  Sprinkle with salt and pepper.

5. If desired, lay a few sprigs of rosemary over the top

I so wish this was from MY herb garden.  But alas, that is in Utah.  I now need to grow one here in New Mexico.

6. Bake for 1 hour.  When done remove rosemary sprigs and serve.

We have a variety of ways of  eating this.  There is the basic

Then there is the ketchuped

My way is with ketchup and mustard on the meat and the veggies plain.  My daughter dips everything in ketchup.  And my baby . . .

He likes his purred with a little ketchup.

FYI: Occasionally you get a potato with a brown spot in the middle

this is called "hollow heart."  Just cut it out and throw it away and enjoy the potato.  It will be delicious.

Strogaccine

My 6 year old has been on strike (until 2 days ago) from all versions of tomatoes except the sauce on pizza.  Consequently, I haven't made a whole lot of pasta lately.  I'm just not in the mood for the fight.  Anyway, the other night (before the break in the strike) I really wanted pasta, and so I started cooking the hamburger with a small onion and some garlic and got the pots (one for GF pasta and one for regular pasta) on to boil.  In the middle of the process I decided I really didn't want the fight after all and had to change directions.  So I decided to make a fettuccine sauce with the hamburger.  Or at least a mozzarella white sauce.  It turned out relatively well.  I just wish I had had whole milk or some cream and some mushrooms and it would have been better.  Otherwise, it was a pretty good hack job.

Strogaccine (printer friendly)

1 lb pasta, cooked according to package directions
1 lb hamburger
1 small onion, chopped
2 cloves garlic, minced
1/2 tsp salt
dash pepper, or to taste
1 can mushrooms-pieces and stems, drained or 1 C fresh
4 C milk, divided*
3 T cornstarch
1/2  tsp dried basil
1/4 tsp dried oregano
1/4 tsp dried thyme
1 C shredded mozzarella
1/4 C Parmesan cheese

1. In a deep skillet cook hamburger, onion, garlic, and salt and pepper until the meat is browned.

2. Add the mushrooms and toss for a minute or so. Add 3 C milk*, basil, oregano, and thyme.  Bring to a light boil, stirring occasionally.  Stir cornstarch into remaining milk* and stir until mixed then slowly add to sauce while stirring.  Bring to a light boil and let cook for 1 minute.  Add cheese and stir until fully melted.
 3. Serve over pasta with more Parmesan cheese, if desired.


*or 1 C cream and 3 C milk.  Add the cornstarch to the cream.

Roast Beef Pinwheels

Last April I made Ham & Chicken Rollups, basically the same, but with ham & chicken.  Obvious, I know.  Anyway, the original recipe done by my sister used a leftover roast, but all I had was ham & chicken in the fridge so I tried it with that.  It was a hit.  So this week when I made roast I forced everyone to save some (I started with a 2.3 lb roast and after it was cooked and everyone ate their fill I had about 1/3 left) and made these a few days later.  They were DIVINE!!!!  My daughter had to be stopped from eating so she could have some for lunch the next day.  I have to admit the biscuit mix I used is not the best (Blue Chip Group -- it is too greasy, even after halving the shortening), but we are trying to use it up.  I will probably replace the photo when I use my regular recipe that is more like regular Baking Powder Biscuits.  That said, you should try these, my kids can't get enough of them.  The measurements are approx since I just kind of dumped and used what I had.

Roast Beef Pinwheels (printer friendly recipe)
1 tsp vegetable oil*
1 sm onion, sliced*
2 cloves garlic, smashed
Left over cooked roast (about 3/4 lb), chunked
1 sm bell pepper,** chunked
Handful of cheddar cheese
1 beef bouilion cube, crumbled (I had to use a meat mallet)
1/4 C milk or water
1 egg
1 Baking Powder Biscuit recipe prepared (12 biscuit size)

1. Heat oil over Med-high heat. Sautee onion until softened and browned.*
2. In a food processor (I love this appliance!) Place the onion,garlic, roast, bell pepper, cheese, bouillon cube, and water or milk. Pulse a few times to mix the hot onions in. Add the egg. Mix until thoroughly combined, and the mixture resembles a thick puree.

3. Mix up biscuits according to recipe and roll out to about 1/4" thick into a rectangle. Spread Roast mixture over the dough with it going to the short ends and going withing 1" of the edge.

I did a 1/2 recipe and ended up with more of a circle than rectangle, but you get the idea

If you have some dough leftover shape some regular biscuits, if you have the mixture leftover, cook in the microwave about 3 minutes (to cook the egg) then refrigerate and use as a sandwich spread.

4. Roll up like a cinnamon roll and slice about 1" apart.

I used the wax paper I rolled the dough out on to help roll it up

Your roll

5. Slice about 1 to 1-1/2 inches wide.  Place rolls on a greased cookie sheet.

6. Bake on 425-degrees for about 10-15 minutes or until browned. Enjoy!

We ate it as a main course, but I think it would work for an appetizer also, just spread the meat mixture really thin and roll a thin rectangle so you would have smaller ones.

*I just cooked the roast with onion and saved what was cooked.
**use whichever color you like

Mushroom Meatball Sauce

The other night I needed to come up with dinner quick.  After searching my pantry, fridge, and freezer I found these meatballs and decided to make a strogonoff like sauce to serve over rice.  It turned out so delicious, I wished I hade made more.

Mushroom Meatball Sauce (printable version)

3 T butter

2 T chopped onion

1 can sliced mushrooms

1 clove garlic, minced

1/2 tsp salt

1/2 tsp pepper

2 T potato flour

 milk

Meatballs

1. In a small saucepan, melt butter.  Add onions and saute for about 3 minutes.  Drain mushrooms into a 2 C measuring cup and add mushrooms to pan.  Add garlic.  Saute for another 3 minutes.  Add Salt & pepper, stir.  Add potato flour and stir for 1 minute.

2. Add milk to mushroom juice until it measures 2 C.  Add a little milk to the flour/mushroom mixture and stir in.  Repeat until the sauce is really smooth, about 1 C will be added.  Then pour the remaining milk in.  Bring to a boil and cook 1 minute.  Add meatballs, if they are cold, cook, on low, until they are heated through, about 5 minutes. If they are warm just let sit for a couple minutes.

3. Serve over rice or noodles.

Meatballs

We love meatballs at our house.  This is a recipe my mom came up with that is naturally Gluten-free.  She makes a lot of them and then freezes them to be pulled out as needed.

Meatballs

(printable version)
approx 12 per 1/2 lb of meat
1 1/2 lbs ground beef
2 T minced onion
2 T minced green pepper
1/2 tsp salt
1/8 tsp pepper

1. Mix ingredients together until mixed well.  Mold into small balls about 1" in diameter.  Place on a greased pan.  Bake in a 375-degree oven for 30 minutes.  Freeze for use in the following recipes or some of your own.

Hawaiian Meatballs

2 cans tomato sauce
1 tsp worchestershire sauce
dash onion powder
1/2 C crushed pineapple, drained
1 tsp soy sauce
Dash ground ginger

1. Mix together and add meatballs.  Cover and cook over low heat for 20 minutes, stirring occasionally.  Served with a bed of rice or noodles.

Spaghetti & Meatballs

Make or use prepared spaghetti sauce.  Add meatballs and heat for approximately 20 minutes so meatballs are heated through.  Serve over spaghetti.

Sweet & Sour Meatballs

1 C sugar (brown or white, your preference)
2 Tbsp corn starch
1/2 C ketchup
1 20 oz can pineapple tidbits

Mix ingredients and add meatballs and heat for 20 minutes.

Sombraro Pie

I have always loved this homey dish my mom made when we were growing up.  The seasoning was always just perfect and the crust was perfectly crispy, yet crumbly.  My mouth is watering and I just ate it.  For dinner tonight I actually doubled the recipe so that I would have leftovers which I will either freeze or we'll eat later in the week.  Another bonus, it is easy to make vegetarian and the flavor shouldn't change too much.  You could eat this with taco toppings if you desire, personally I just like it plain.

Sombraro Pie

(printer friendly recipe)
1/2 lb hamburger*
1 (14 oz) can black beans, drained*
1 lg onion, sliced
1 can diced tomatoes
1/2 C beef or veggie broth
1 can whole kernal corn (or 1 1/4 C frozen corn)
1-2 T chili powder (I do 1 1/2 T)
1 tsp salt
1/4 tsp pepper
1 1/4 C GF Flour blend**
1/2 tsp xanthan gum**
1/2 C cornmeal
1 tsp salt
1/2 C oil
3 T cold water

1. In a large skillet brown meat and onion, adding beans when almost cooked.  Add tomatoes, broth, corn, chili powder, salt, and pepper.  Simmer for 10 minutes and pour into a 2 qt baking dish (pie plate, 11x7, 9x9).

2. While the sauce is simmering make the crust by mixing the flour, xanthan gum, cornmeal, and salt in a small mixing bowl.  Add oil and mix with a pastry blender until mixed.  Add water if too thick, it should be the consistency of soft, sticky, playdough.  Cut 2 pieces of wax paper slightly longer than the pan you will be using (just worry about the length of the paper, the width of the paper is enough for all the pans).  Place the dough between the paper and roll out to the size of the pan.

Place pastry over sauce and cut a hole in the middle (I cut a few holes since I doubled the recipe and did it in a 9x13).

3. Bake in a 400-degree oven for 30-35 minutes (35-45 minutes for a 9x13) or until the top is lightly browned.  Allow to sit for about 5 minutes before serving.

*Or 1 lb hamburger or 2 cans black beans
**For non-GF just use all-purpose and leave out the xanthan gum