Gluten Free Cheesy Goulash

1/2 yellow onion, diced

1 1/2 lb ground beef

2 cans 15 oz each diced tomatoes 

1 8 oz can tomato sauce

2 c. Gluten free chicken broth

2 c. Water

1/4 c. Ketchup 

2 tsp. Dijon mustard

1lb gluten free pasta of your choice, I used lasagna cuts

1 c. Finely shredded Colby-jack cheese, plus extra for topping. 

Olive oil

Salt and pepper

In a large pot; pour a little olive oil. Throw in diced onion and sautéed til soft. Add ground beef, and sprinkle some salt and pepper. When cooked drain off access fat. Put back in pot, add tomatoes, tomato sauce, Dijon, ketchup, chicken broth, water, and pasta. Bring to a boil, then turn it down to a simmer. Cook for about 20 minutes or until pasta is tender. Add the 1 cup of shredded cheese and stir. When serving top with extra. 

Gluten Free oatmeal cookie granola

4 c. Gluten free rolled oats

1/2 c. Gluten free walnuts

3/4 c. Shredded coconut

1/4 c. Packed light brown sugar

2tbsp vegetable oil

1/4 c. Honey

3 tbsp pure maple syrup

1 1/2 tsp pumpkin spice

1 1/2 tsp pure vanilla extract 

1/2 dried cranberries

1/2 golden raisins or regular

In a large bowl combine oats, walnuts, and coconut; set aside

In a sauce pan, combine brown sugar, oil, honey, maple syrup, pumpkin pie spice and vanilla. Bring to a boil,watch it carefully. 

Pour over oat mixture, stir to coat. Spread in a shallow baking dish or cookie sheet covered in parchment paper. 

Bake 20-30 minutes at 350 degrees. Stirring or flipping occasionally. 

Add raisins and dried cranberries. 

Gluten free amaretto pancakes

1 c gluten free bisquick mix

1/2 c milk

1/2 amaretto coffee creamer

1 egg

2 tbsp vegetable oil

Mix all ingredients. Heat griddle or non stick pan medium low heat. Pour 1/3 c batter, cook til edges are dry and center has bubbled, flip, cook 2-3 min or until underside when looked at is golden brown. Pay attention to the heat setting on the pan in order not to burn. 

Mexican Risotto

Ingredients:

• 3 1/2 cups gluten free chicken broth such as Progresso or Swanson's Chicken Stock you may need to add an extra cup as its cooking
• 1/4 cup white wine (I used sauvignon blanc.) (or more broth) you may add an extra 1/4c. as its cooking
• 1 1/2 Tablespoons extra virgin olive oil plus extra
• 1/4 cup chopped yellow onion for the riotto
• 1 cup arborio (risotto) rice (short grain Italian rice)
• 1 1/2 c. Salsa of your choice, I used tostitos  
• Red, Orange or Yellow pepper chopped
• 1/4 c. chopped yellow onion to add to the cooking of the ground beef.
• 1/2 tsp of minced garlic or 1/8 tsp garlic powder
• 1 lb lean ground beef
• toppings of your choice green onion, avocado, cheese, etc.... 

Instructions:

Boil broth and wine in a medium size pan; leave on stove set to low. Saute the onion in a preheated, pre-oiled skillet. Once the onion is tender, add the rice and cook for about 3 minutes on low.  Turn heat to medium.  Add the broth, about 1/2 cup, or less, at a time; allow the rice to absorb each helping of broth before adding more.  Stir each time broth is added. Then distribute the rice evenly in skillet, if you are running low add more broth with the white wine. The process takes 40-45 min, during the cooking process of the risotto, in another pan brown the ground beef. Drain and set aside. In the same pan saute onion and the pepper, add the garlic if using minced or add the garlic powder after adding the cooked ground beef back in. Add the salsa, heat thru. Then add half of the risotto. Save the other half for leftovers, add parmesan cheese and cooked chicken and you got yourself a yummy lunch. 

Whole wheat Greek yogurt blueberry pancakes

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Ingredients

1 oikos vanilla Greek yogurt 5.3 oz container

1/2 c. Whole wheat flour

1 tsp baking soda

1 egg

Blueberries

Mix all ingredients except blueberries. The mix will be thick, using a large spoon or a ice cream scoop, place on scoop in a non stick heated skillet on med/low heat. Watch the temperature carefully. Place some blueberries in the pancake batter side right away. To flip, watch the sides of the pancake for dryness then check the under side, if its dark brown then flip too light then it might not be ready. This recipe will only make three pancakes. Enjoy:) 

I've tried this with gf all purpose flour and it was a fail, I wouldn't recommend it with gf all purpose flour. 

Italian Crusted Pork with Creamy Risotto with Roasted Peppers

Italian Crusted Pork

Ingredients (serves 2)

2 boneless tenderloin chops

2 tbsp balsamic vinegar

1 tbsp olive oil

2 tsp dried rosemary

3 tsp dried thyme

1 tbsp + 1 tsp steak seasoning

1 tsp freshly ground black pepper

3tsp minced garlic

2 slices bacon

Preheat oven to 400 degrees.

In a small dish mix oil, vinegar and minced garlic. Rub the oil mixture over the tenderloins.

Put steak seasoning, rosemary, thyme, pepper in a bowl together then rub over pork.

 Wrap bacon slices around pork. Bake 40-45 min until thermometer reads 165 degrees.

Creamy Risotto with Roasted Peppers 

Ingredients (serves 2)

1 medium Red Onion Divided

1/2 red bell pepper (halved)

1/2 yellow  pepper (halved)

2 tbsp olive oil (separated)

1 tsp black pepper

 2tsp minced garlic

1 cup arborio rice

4 cups chicken stock

1/4 cup shredded Parmesan (or more if you like cheese)

1/4 cup fresh basil (chopped) (optional)

While the pork is cooking in the oven place peppers and half of the red onion-sliced thinly on a 

cookie sheet covered in aluminum foil lightly sprayed with olive oil or non stick cooking spray.

Lay the peppers and the sliced red onion on the foil and spray with olive oil.

Roast for 30-40 or until risotto is finished.

While the peppers are roasting, boil the 4 cups of the chicken stock. In a large skillet put some olive oil in it and add the other half of the red onion-diced and the minced garlic. 

Cook for 1-2 minutes. Then add the Arborio rice and cook for a minute or two. Add 3 cups of the chicken stock reserving

the fourth. Cover and keep on low. Cook for 30-40min until the rice is tender and not chewy, if  you see

the liquid drying out add the fourth cup. You can always make more if its still dry.

When it is done add the pepper and Parmesan cheese. 

Chop the roasted peppers and the red onion and add it to the risotto. 

*note this is not a week night meal, plan on this for a weekend or a day off, takes some time

Pork tenderloin with balsamic-red currant sauce

Pork tenderloin chops- boneless
2 tbsp olive oil

Rub:

1/2 tsp dried parsley
1/2 tsp dried thyme
1/4 tsp rosemary
1/4 tsp onion salt
1/4 tsp garlic powder
1/4 tsp kosher salt
1/8 tsp black pepper
1/8 dried marjoram

Sauce:

Reserved pan drippings
1 tbsp butter
1/2 c. Chicken broth
1/4 c. Red currant jelly, to taste.
1 1/2 tbsp Balsamic vinegar
1 tsp orange zest
1/2 tsp parsley
1/4 tsp thyme
1/4 tsp rosemary
Kosher salt and black pepper to taste

Preheat oven to 350 degrees. In a small bowl, combine the parsley, thyme, rosemary, onion salt, garlic powder, marjoram, kosher salt and pepper. Massage the spice mixture evenly over each tenderloin chop.

Heat olive oil in an large skillet and sear the chops until a deep brown. Place the chops on a cookie sheet and put in oven. Check temp a half hour later, if temp is a 140-160 degrees start the sauce.

Using the same skillet, place it over medium high heat on the stove. Stir the butter into the pan drippings until melted. Deglaze the pan with the chicken broth, scrapping up the browned bits from the pan. Stir in jelly and balsamic vinegar. Add the orange zest, parsley, thyme, rosemary and a pinch of kosher salt. Bring the sauce to a boil and continue to cook and stir occasionally for 5 minutes.

Pour sauce over chops.

The recipe was from food.com but I used tenderloin chops, omitted the oregano, and changed the cooking temp down.