Archive for dinner

GFCF Shepherd’s Pie

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

Adapted this recipe into this:

Ingredients

  • 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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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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Kumquat Garlic Chicken

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

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Onion Chicken in Balsamic Sauce

Onion Chicken in Balsamic Sauce— from Bust-a-Meal/allrecipes.com

This was a huge hit with the entire family.  I made the following adjustments due to necessity and it still turned out great:

–boneless, skinless thighs instead of chicken legs (didn’t fry in pan before placing in oven)

–1/4 c. red wine instead of 1/2 c. balsamic vinegar

–1 c. chicken stock was enough

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Lemon Honey Chicken

I was craving a slightly sweeter roast chicken with some good flavor, and missing my OJ/soy sauce marinade.  Oh soy sauce, I miss you.  You make chicken taste SO good.

Anyway, I started with Rachel Ray’s Honey and Lemon Marinated Chicken recipe with the following modifications:

  • 1 whole chicken, with Salt and freshly ground pepper
  • Juice and zest of 2 lemon (~6 tablespoons juice)
  • 3-5 tablespoons honey
  • 4 cloves finely chopped garlic
  • 2 teaspoons ground cumin
  • 1 teaspoon all purpose seasoning

serve with veggie (broccoli or cauliflower)

the next night serve honey-lemon-chicken brown rice:

  • 1-1/2 c. brown rice
  • leftover pan drippings/stock from chicken night before
  • enough water to equal about 3 cups

serve with any leftover chicken on top and veggie (cauliflower or broccoli)

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