Monday, August 30, 2010

Beef Stroganoff

Comfort food for a cool Fall day that is easily made in a crock-pot.

3 pounds beef round steak
½ cup GF flour blend
2 t. salt
¼ t. pepper
½ t. dry mustard
1 t. garlic powder
2 medium onions, thinly sliced and separated into rings
8 ounces mushrooms, chopped (added at the end of the cooking time)
16 ounces concentrated GF beef broth
¼ cup red wine (optional)
1½ t. GF Worcestershire sauce, optional
1½ cup GF sour cream
¼ cup GF flour blend
Hot buttered GF noodles or fluffy rice
3 T. fresh-minced parsley

Trim all excess fat from steak and cut meat into 3 inch strips about ½ inch wide. Combine the flour, salt, pepper, dry mustard, garlic powder; toss with steak strips to coat thoroughly.
Place coated steak strips in crock-pot; stir in onion rings. Add beef broth, wine, if using, and Worcestershire; stir well. Cover and cook on low setting for 8 hours. About 1hour before you are done, add the mushrooms.
Before serving, combine sour cream with ¼ cup flour; stir into crock-pot. Serve stroganoff over hot buttered noodles* or rice, garnish with parsley.

Notes: *Use Mom’s Easy Egg Noodles from “Shortcuts &  Miscellaneous” section of my cookbook.

Makes: Eight servings.

This recipe is from my cookbook: Delicious! The Very Best of Gluten Free and Wheat Free Cooking

My cookbook is available at:    OR at

Saturday, August 28, 2010

Spinach & Artichoke Dip

Adapted from the famous Mimi’s café recipe. Yummy and gluten free!*

4 ounces jack cheese, grated
2 ounces Swiss cheese, grated
8 ounces Parmesan, grated
¾ cup artichoke hearts, drained and chopped
1 bunch (approximately 10 ounces) fresh spinach, washed, stemmed and chopped into 1 inch pieces
½ cup GF mayonnaise
½ cup of GF Alfredo sauce  or yogurt 2 t. minced garlic cloves
½ t. black pepper
½ cup sun-dried tomatoes in oil or dried, diced

Combine cheeses in a large mixing bowl. Add chopped artichokes and spinach to the cheese mixture.

In a separate mixing bowl, combine the mayo, Alfredo sauce or yogurt, garlic and pepper. Mix until well-combined. Now pour the mayo mixture into the cheese-spinach mixture and stir. Fold in the sun-dried tomatoes.

When ready to serve, heat the dip mixture over medium heat in a non-stick frying pan until hot and cheese is completely melted. (Can also be heated in the microwave.) Transfer to serving dish and serve with corn chips or toasted sliced GF French bread.

*Dip is pictured here with gluten free Crunchmaster Five Seed crackers.

Makes: Approximately 4-6 cups of dip.

This recipe is from my cookbook: Delicious! The Very Best of Gluten Free and Wheat Free Cooking

My cookbook is available at: 

Monday, August 23, 2010

Toasted Almond Turkey Salad

Use your leftover holiday turkey for this one...

¼ cup slivered almonds (about 1 ounce)
¼ cup plain GF yogurt
3 T. GF mayonnaise
1 t. bottled ground fresh ginger
¼ t. crushed red pepper
¾ cup thinly sliced celery
¼ cup chopped red onion
¼ cup dried cherries or cranberries (or grapes, sliced in half)
¼ cup golden raisins
8 ounces roasted turkey breast, chopped
4 slices GF bread or buns 

Heat a small non-stick skillet over medium-high heat. Add almonds; cook 2 minutes or until toasted, stirring constantly. Remove from heat; set aside.

Combine yogurt, mayonnaise, ginger, and pepper in a medium bowl. Add almonds, celery, and next 4 ingredients (through turkey), stirring well to combine. Spoon  ½ cup turkey mixture onto each sandwich bread.

Makes: 4 sandwiches.

This recipe is from my cookbook: Delicious! The Very Best of Gluten Free and Wheat Free Cooking

My cookbook is available at:    OR at

Tuesday, August 17, 2010

Pizza Alfredo with goat cheese, sun dried tomatoes and carmelized veggies

This quick and easy pizza with goat cheese sauce brings a Mediterranean flair and rich earthy flavors to a very tasty pizza. My favorite pizza at the moment…and the goat cheese may work for folks who are avoiding dairy or lactose.

2 packages Udi’s ready made pizza crusts
2-3 T. olive oil
1 clove garlic, minced
¼ cup GF flour blend
¼ cup plain rice or almond milk
¼ cup chicken broth or amount needed to achieve sauce consistency
½ cup goat cheese
1/3 cup sundried tomatoes, slivered
1/3 cup roasted red pepper from a jar, drained and chopped
1/3 cup sweet onion, thinly sliced
1/3 cup yellow squash, thinly sliced
¼ cup fresh basil, chopped
Parmesan cheese, optional
½ t. red pepper flakes (optional)
Salt and freshly ground pepper to taste

Preheat 425˚F oven.
Take both Udi’s pizza crusts out of wrapper. Place on a large cookie sheet and lightly brush a small amount of olive oil onto each crust. Place in hot oven for five minutes. Remove and set aside while preparing other toppings. Reduce oven to 375˚F.

Make white sauce:
Heat 1 tablespoon olive oil in a skillet. Toss in the minced garlic clove and sauté for a minute or two. Blend in the flour, then the milk, broth and goat cheese, stirring on low heat until blended and creamy. Add enough of the broth just so the sauce remains thick and does not become runny.

Veggie topping:
Heat the remaining tablespoon of olive oil in a skillet on high. Saute the veggies until almost brown and they become carmelized. The moisture should be cooked out of the veggies. If not, dab them with a paper towel to remove excess moisture.

Spread the white sauce onto the pizzas, sparingly. Now spread the carmelized veggies onto the pizzas along with the chopped basil. Top with a little Parmesan if desired. Add seasonings.

Place in the 375˚F oven for 7-10 minutes until topping is warmed thru. If pizzas remains soggy in the middle, just pop them onto a stovetop griddle for another minute at the end of the cooking time.

Makes: Enough pizza as an appetizer for 8 or as a meal for 4.

My cookbook is available at:      OR at

Monday, August 9, 2010

Stuffed Zucchini with ground turkey, brown rice, and basil

What do you do with that whopper zucchini from this summer’s garden? A nutritious, low fat and wholesome dinner with leftovers for days!

2 large or one MONSTER zucchini
½ onion, chopped
1 roasted red pepper (from a jar) chopped
2 t. olive oil
1 pound ground turkey
1 t. salt
Fresh ground pepper to taste
1 t. garlic, chopped
1 cup brown rice, cooked ahead
½ cup fresh basil, chopped
¾ cup Parmesan cheese, grated

Preheat oven to 375˚F. Cut ends off of zucchini and cut in half lengthwise. Using a melon baller or teaspoon, scoop out most of the zucchini flesh and seeds leaving about ½ inch of flesh attached to the skin of the zucchini. You may choose to toss this out, although I prefer to use it in the stuffing. Microwave the “zucchini boats” for 3-4 minutes to soften.

Heat olive oil in large frying pan and sauté chopped onions, the zucchini flesh that was scooped out of the zucchinis, and the red pepper for 3-5 minutes. Remove the cooked vegetables to a large mixing bowl.

Cook the ground turkey in the same frying pan with the garlic. Season and move this meat mixture to the large mixing bowl with the cooked veggies. Add the cooked brown rice, basil, Parmesan and gently combine.

Spray a large cookie sheet with raised sides (about 1 inch) with GF cooking spray and place the scooped out “zucchini boats” onto the pan and begin stuffing them with the vegetable meat mixture. Pack in as much as possible, using all of the mixture.

Roast, uncovered for approximately 30 minutes. Serve hot.

Makes: 6-8 servings.

Some recipes are from my cookbook: "Delicious! The Very Best of Gluten Free and Wheat Free Cooking. It is available at:

Goat Cheese & Apricot Ball with Carmelized Almonds

Anyone with digestive issues can benefit from goat’s milk products in lieu of dairy. This recipe is simple, will really impress your friends, and is anyone’s answer to what to do with that goat cheese!

1 16 ounce log of The Pampered Goat goat cheese*
1/2 to 3/4 cup Mariani Premium Turkish apricots, chopped*
1/3 cup yogurt (goat if possible)
2 T. Wholesome Sweeteners organic blue agave nectar*
2T. Sherry or Port*
For Carmelizing Almonds:
½ cup whole almonds*

1 T. olive oil of unsalted butter*
1 T. Balsamic vinegar*
1½ T. brown sugar

Suggested: 1 package Crunchmaster Toasted Sesame Rice Crackers*

Chop the apricots into bite size pieces and place into a small bowl which contains the 2 tablespoons of Port or Sherry. Cook in the microwave for approximately 1-2 minutes. Let sit until apricots soak up the alcohol.

Place goat cheese into a medium size mixing bowl. Fold in the apricots which have been soaked in the alcohol. Fold in the yogurt and agave nectar. Squish the cheese into the shape of choice or press into a mold and place in the refrigerator.

Carmelize the almonds:
Heat oil or butter on low in a skillet with the balsamic and toss the almonds until heated through and are covered with the mixture, being careful not to burn the almonds. Sprinkle sugar over the almonds while still in the skillet and toss until sugar is absorbed into the nuts. Remove from pan and allow nuts to cool. Coarsely chop the almonds by placing in a bag and hitting with a mallet or rolling pin.

When ready to serve, place the cheese ball on a platter and either press the almond pieces into the outside of the ball OR serve placed around the base of the ball as pictured; your choice!

Serve at room temperature with sesame rice crackers.

Makes: Enough for 4-6 people as an appetizer.

This recipe is from my cookbook: "Delicious! The Very Best of Gluten Free and Wheat Free Cooking"

My cookbook is available at:      OR at
*All or most ingredients may be available at your local Costco warehouse clubs. Availability may vary depending on regional buying preferences.