~ Recipe Swap ~

Avatar for ivhhugs
iVillage Member
Registered: 03-29-2003
~ Recipe Swap ~
99
Tue, 12-01-2009 - 9:52am
Have any favorite meals you love ?
Hope you'll share with us :)

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Avatar for stayingfit67
iVillage Member
Registered: 02-05-2007
In reply to: ivhhugs
Tue, 12-01-2009 - 11:19am

Here is one that is cheap, easy, and light........


Cube steak with rice for two:


Brown Two palm sized portions of cube steak in olive oil
Add 1 cup of beef bouilion melted in water.
One can diced tomatoes
1/2 onion
and garlic


Cook on low until done......


Serve over a fist sized portion of brown rice or

Avatar for ivhhugs
iVillage Member
Registered: 03-29-2003
In reply to: ivhhugs
Tue, 12-01-2009 - 12:06pm
Oh that does sound yummy Julie,
Thanks for the share :)





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Avatar for ivhhugs
iVillage Member
Registered: 03-29-2003
In reply to: ivhhugs
Tue, 12-01-2009 - 7:09pm
Chicken Carbonara Deluxe


iVillage Member
Registered: 07-09-2001
In reply to: ivhhugs
Wed, 12-02-2009 - 5:18pm

Found this on another board, made a couple of times. Very good :) Although I've never served it w/applesauce or maple syrup as she suggests.

Breakfast Latkes

4 strips of cooked bacon, crumbled; or 1/2 cup breakfast sausage cooked and crumbled

2 eggs

1/2 cup milk

1/4 flour

1/2 bag of pre shredded hash brown potatoes

1/2 onion diced

Oil for frying.

In a large bowl combine all the ingredients. You may need to add more milk to get a bit of a batter consistency.

Heat a large skillet over medium high heat. Coat pan with enough oil to cover bottom. In batches, spoon potato mixture to make medium sized pancakes. Brown on each side a few minutes, until nicely browned and fully cooked.

I like to serve this with a little maple syrup and applesauce.











 




Avatar for ivhhugs
iVillage Member
Registered: 03-29-2003
In reply to: ivhhugs
Wed, 12-02-2009 - 7:20pm
Thansk for sharing this Ludam,
I will print it out ..
And let you know when I make them :)





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iVillage Member
Registered: 07-09-2001
In reply to: ivhhugs
Wed, 12-02-2009 - 8:11pm

I just made them.





 




iVillage Member
Registered: 03-27-2003
In reply to: ivhhugs
Wed, 12-02-2009 - 10:25pm
I just made a crock pot roast today. I use a Chuck Eye Roast because it's more "flaky" when it's cooked and more flavorful. I just put in about 4 cups of beef broth/stock, cut up some carrots, onion, celery, and cubed up some red potatoes. Cooked on low for 6-8 hours or high for about 4-5 hours. Delicious. I've also cooked it with just carrots and onions and served it with mashed potatoes. And I've also cooked it with carrots, cubed up yams, and onions with mashed potatoes on the side. Lots of different ways to prepare. I think I've even made it with snow peas in the pot as well. Pretty much anything you've got veggie-wise that you like, can go with the pot roast.
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iVillage Member
Registered: 03-27-2003
In reply to: ivhhugs
Wed, 12-02-2009 - 10:32pm

Here's a gluten-free version of a beef minestrone soup that we make - it's adapted from Wegmans (our grocery store) menu magazine. So yummy!

You can sub regular flour for the rice flour and ditalini for the annelini. :)

About 1.5 lbs boneless beef chuck roast, cut into 1-inch cubes
1/2 cup rice flour
2 Tbsp pure olive oil
1-2 potatoes, cubed
2-3 carrots, cut
1-2 celery stalks, cut
1-2 leeks, cut
cabbage, coarsely cut
1 zucchini, cubed
1/2 onion, coarsely cut
salt and pepper
32 oz. gluten-free beef stock (or Herb-Ox beef bouillon)
1 can (14.5 oz) gluten-free diced tomatoes
24 oz. gluten-free smooth marinara sauce
3/4 cup Schar brand Anellini Soup Pasta
1 can (15.5 oz) gluten-free garbanzo beans, drained and rinsed
1 pkg (6 oz) fresh baby spinach

You'll Need: 6-8 qt slow cooker, large braising pan

Directions:

1. Create a pan-searing flour with rice flour, pinch of salt, and dash of pepper.

2. Dust beef with pan-searing flour; pat off excess.

3. Heat oil in large braising pan (or large skillet) on MEDIUM-HIGH until oil faintly smokes. Add beef; sear 10 min until all sides are paper-bag brown.

4. Transfer beef to slow cooker; don't discard pan drippings. Add 4 cups of vegetables (potatoes, carrots, celery, leeks, onion, cabbage, and zucchini) to pan with beef drippings; season with salt and pepper. Cook, stirring, 3 min; add to slow cooker. (Any left-over veggies beyond the 4 cups can be frozen for future use or used for something else.)

5. Add stock, tomatoes, and sauce to slow cooker. Cover, cook 4 1/2 -6 hours on HIGH or 8-10 hours on LOW.

6. Add dry pasta and beans 30 minutes before end of cooking on HIGH (45 minutes before end of cooking on LOW).

7. Add spinach to slow cooker; stir to blend well. Allow spinach to lightly wilt, about 2 min.

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iVillage Member
Registered: 03-27-2003
In reply to: ivhhugs
Wed, 12-02-2009 - 10:34pm

Split Pea Soup

Ingredients:
1 package split peas (16 oz.)
6-7 cups water
ham, cubed
ham bone
4 carrots, cut and diced
4 celery stalks, cut and diced
1 onion, chopped
1/4 tsp ground black pepper

Directions:
1. Prepare peas per package directions (some say to rinse and soak them first, other brands don't require soaking, but only rinsing). Mine, I rinsed well, removed any pea shells, and then just added to my water. I simmered them on medium heat in a large pot for about 45 minutes until they started getting soft.

2. Add carrots, celery, onion, cubed ham, ham bone, and pepper. Let simmer at medium-low heat for about 30 minutes. Remove ham bone.

3. From there, I transferred the soup from the pot on the stove to my crock pot and set it on high for about 2 hours and then reduced to low. You can also just keep this on your stove on low for several hours until peas get very soft. Stir occasionally.

4. Stir before serving. Pea Soup freezes well, if you have left overs.

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iVillage Member
Registered: 03-27-2003
In reply to: ivhhugs
Wed, 12-02-2009 - 10:36pm

Pork Chop Casserole

Ingredients:

4-6 pork chops (I use boneless, since they fit better)
3 cups water
One can cream of mushroom soup
salt and pepper to taste
1 cup rice, uncooked

Directions:

1. Add pork chops to crock pot.
2. Combine water, soup, salt, and pepper and pour over pork
3. Cover and cook on low for 6-8 hours.
4. Add rice with about 3 hours left to cook. This will soak up the remaining liquid, making it a rice casserole feeling. Adding rice at the beginning may make the rice too mushy, though.

Serve with your favorite veggie.

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