GFCF Shepherd’s Pie

Needed to make a dent in our quarter cow in the basement!

Adapted this recipe into this:


  • 8 large potatoes, peeled and cubed
  • butter, garlic powder & salt and pepper to taste
  • 1-1/2 bags frozen peas & carrots
  • 2 tablespoons olive oil
  • 2 onions, chopped
  • 2 pounds ground beef
  • 3 tbsp. arrowroot flour
  • 2 tablespoons ketchup
  • 1-1/2 cups beef broth or gravy (I used Imagine beef gravy)
  1. Prepare mashed potatoes as usual; set aside.
  2. Preheat oven to 375 degrees F (190 degrees C.)
  3. Heat oil in a large frying pan. Add onion and cook until clear. Add ground beef and cook until well browned. Stir in flour and cook 1 minute. Add ketchup and beef gravy. Bring to a boil, reduce heat and simmer for 5 minutes.
  4. Spread the ground beef in an even layer on the bottom of a 3 quart casserole dish.  Next, briefly steam frozen veggies in beef pan, by adding a small amount of water and covering with a lid.  Spread a layer of veggies. Top with the mashed potatoes sprinkle with seasoning salt.
  5. Bake in the preheated oven for 20 minutes, or until golden brown.

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Butter Chicken

Butter Chicken

4 chicken breasts
5 cloves of garlic, minced
1 tsp salt
1/2 tsp black pepper
1/2 tsp cayenne pepper
1/4 tsp ground coriander
1/4 tsp cumin
1/4 tsp cardamom
1 whole lime juice
1 whole onion diced
1/4 C butter
14.5 oz tomato sauce
14.5 oz petite diced tomatoes
1 pint whipping cream
1 bunch chopped cilantro
2 C basmati rice

Combine the first 9 ingredients and marinate overnight.

Saute the onion in the butter until soft. Add marinated chicken and cook about 10 minutes. Add the tomato sauce and diced tomato. Cook for 30 minutes over mid-low with the lid on. Add cream and cilantro just before serving over basmati rice.

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Banana Buckwheat Pancakes

Our new favorite breakfast:  banana buckwheat pancakes.

I subbed rice milk for the dairy, agave nectar for the maple syrup, and 1 c. of Bob’s GF pancake mix for the 1 c. of wheat flour.  Also, I sprinkled candided pecan crumbles on top with CF butter and real maple syrup.  Yum!

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Pasta E Fagioli

Olive Garden Pasta E Fagioli Recipe

This soup came out great and was ever better the next day.  I added garlic and subtracted the two cans of beans.  Rice pasta instead of wheat pasta and I cooked the rice pasta then added it instead of just throwing in uncooked rice pasta.  Delicious leftovers.

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pear and cranberry crisp

Pear-Cranberry Crisp:

1/2 cup plus 1 tablespoon GF flour
1/3 cup (firmly packed) light brown sugar
1/8 teaspoon salt
6 Tablespoons (3/4 stick) coconut oil / butter spread at room temperature
1/3 cup toasted pecan halves coarsely chopped
5 ripe but firm medium pears (about 3 lbs total)
1 1/2 cup fresh or frozen whole cranberries
1 tablespoon fresh lemon juice
1/4 cup granulated sugar

1. Adjusted oven to middle shelf, preheat to 375 degree.
2. To make the topping mixture, in mixing bowl, combine 1/4 cup flour, brown   sugar, and salt. cut 4 tablespoons of butter into flour until mixture resembles  coarse meal. Add pecans and toss mixture gently.
3. Peel, quarter and core pears, and slice them lengthwise 3/4 inch thick.
In large bowl, toss pears and cranberries with lemon juice, granulated sugar,
and remaining 1 tablespoon flour. Transfer mixture to a 2-quart baking dish or  9-inch square baking pan, spreading it evenly. Dot the fruits with the remaining 2 tablespoon butter, and cover with the topping mixture.
4. Bake until the topping is crisp and the pears are tender about 50 minutes.
5. Cool the crisp slightly and serve. (Top with whipped cream if desired.)

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Soups to Try

Soups to try:

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Kumquat Garlic Chicken

Kumquat Garlic Chicken— this recipe looks awesome.  Must try soon!

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