MEATZA PIZZA- GLUTEN-FREE, STARCH-FREE

 

 

I made up this recipe the other night while craving some pizza. Since I can't have regular pizza dough, I thought I'd try to make something similar. It was really yummy!

 

Crust:

1 lb pork sausage (country style)

1 to 2 lbs mozzarella cheese, grated

Topping:

1 large can tomato sauce

1 1/2 tbs oregano

1/8 tsp garlic powder

1 lbs Colby-jack cheese

Assorted pizza toppings

 

Brown sausage in skillet, drain grease. Lay in bottom of glass baking dish. Sprinkle with mozzarella cheese. Place in oven on broil until bubbly. Watch carefully. This happens very quickly. Pull out of oven and set aside until cool. This is what it should look like. After it cools it should be really crispy.

 

Then add oregano and garlic powder to the tomato sauce. Spread onto sausage crust, then add Colby-jack cheese and other toppings (olives, mushrooms, etc). Broil until top is done.  Bottom should stay crispy.

 



CHILI- GLUTEN-FREE

Today,  I decided to make another pot of chili to see if I could make it starch-free as well as gluten-free. It turned out delicious!! Keep in mind that when you go starch-free you can not use fillers like beans. So this is a mostly meat chili.

7 lbs ground beef ( I like to brown this ahead of time and store in the freezer)
6 or 7 tbs chili powder
1/4 cup dried minced onion
2 tbs minced garlic
2 (28oz) can crushed tomatoes
1 tbs cumin
1 tbs oregano
1 tsp garlic powder
 sugar to taste



In stock pot, brown ground beef with chili powder. I think one of the secrets to great chili is not to have huge pieces of ground beef. After browning the ground beef, I run it through the food processor until it is crumbly. Add onions and garlic.

 Cook until onions rehydrate. Add tomatoes, cumin, oregano and garlic powder. 

Simmer for 15 minutes, stirring occasionally.  The last step is to add a little sugar to taste. Top with shredded cheese.

 I like to make this huge pot and store in mason jars in the fridge or freezer to use later.

PARMESAN CRUSTED SALMON- GLUTEN-FREE, STARCH-FREE

I made the most wonderful fish yesterday!! There were no leftovers. Next time I will be doubling the recipe.

16 oz salmon- boneless, skinless
1/2 cup mayo
1/2 cup grated Parmesan cheese (cheap stuff in the can)
1/2 tsp garlic powder
1/2 tsp Italian Seasoning

Thaw salmon. Pat dry. Set aside. Mix Parmesan, garlic powder, and Italian seasoning together. Brush mayo onto both sides of salmon. Coat with Parmesan mixture. Bake uncovered at 375 degrees for 20 minutes or until fish flakes.

HAWIIAN HAYSTACKS- GLUTEN-FREE

2 c rice
1 "can" cream soup(recipe in SOUPS AND SAUCES)
1 can pineapple tidbits
1 can mandarin oranges
sweetened coconut
sliced olives
green onions, chopped
tomatoes, chopped

Cook rice according to pkg. Set
aside. Warm cream of chicken soup in
saucepan adding just enough water to
make into a gravy. Serve rice with gravy over top and add any topping you desire.

CRUMBY COD- GLUTEN-FREE

2 tbs canola oil
2 tbs water
1 envelope Italian dressing mix-GF
2 c bread crumbs-GF
6 cod fillets

Combine oil, water, and dressing mix. Place stuffing in another bowl. Dredge fillets
through salad dressing mixture then through bread crumbs. Place on a greased baking sheet. Bake @425 for 15-20 min or until flaky.

HAMBURGER STROGANOFF- GLUTEN-FREE

1 lb ground beef
2 tbs minced dried onion
1 "can" cream soup (recipe under SOUPS AND SAUCES)
8 oz sour cream
beef bouillon

Brown ground beef with onion. Drain off grease. Add soup and sour cream. Stir and heat through. Add bouillon to taste. Serve over hot GF egg noodles.

EGG FOO YOUNG- GLUTEN-FREE, STARCH-FREE

**To make starch-free use xanthan gum instead of cornstarch and tamari sauce instead of soy sauce.

6 eggs, beaten
1/2 tsp salt
dash of pepper
ham
bean sprouts, fresh
mushrooms, fresh

Mix all together with fork. Fry in 3 tbs heated oil in frying pan, large pancake size,
making sure it is done through. Set onto plate. Drizzle with brown sauce.

BROWN SAUCE

2 tbs margarine
4 tsp cornstarch
2 tsp sugar
1 c water
3 tsp soy sauce-GF

In saucepan, melt margarine, add cornstarch and sugar. Stir. Add water and soy sauce. Cook stirring constantly until thick and clear.

TACO SALAD- GLUTEN-FREE

1 bag Fritos chips
1 lb ground beef, browned, drained
1 envelope taco seasoning-GF
Lettuce, shredded
Cheddar cheese, shredded
Tomatoes, chopped
1 can black olives, sliced
1 jar salsa
Catalina or ranch dressing-GF

Slightly crushed Fritos and sprinkle on plate. Add wanted ingredients. Toss with either ranch or catalina.

HONEY-DIJON HAM- GLUTEN-FREE, STARCH-FREE

1 (3 lbs) boneless fully cooked ham
1/3 c honey
2 tbs Dijon mustard-GF
2 tbs brown sugar
1 tbs water

Place ham on a greased baking rack in shallow roasting pan. Bake, uncovered, at 325 for 50-60 min. Combine honey, mustard, and brown sugar; brush about 3 tbs over ham. Bake 15 min longer. Stir water into remaining glaze. Heat through and serve with ham.

CHICKEN NUGGETS- GLUTEN FREE, STARCH-FREE

**To make starch-free use blanched almond flour or Parmesan Cheese instead of breadcrumbs.

5 chicken breast, boneless, skinless
1 1/2 c breadcrumbs (we use dried UDI bread blended in food processor)
2 eggs, scrambled
Italian seasoning, optional (GF, SF)

Cut chicken breast into small 1-inch pieces. Dip into egg, then breadcrumbs. Set onto greased cookie sheet and bake at 350 until done through.

ONION SOUP MIX- GLUTEN-FREE, STARCH-FREE

1/4 cup dried minced onion
2 tbs beef bouillon granules-GF, SF
1/4 tsp onion powder
1/4 tsp parsley flakes
1/8 tsp pepper
1/8 tsp paprika (may have too much starch for some, just omit)

Mix together and use as substitute for 1 package onion soup mix.

SHEPHERD'S PIE- GLUTEN-FREE

Mix together:

1 lb ground beef, browned & drained
1 cup canned corn (we use shoepeg)
1 cup cheddar cheese, shredded

Add enough GF gravy (look in recipes under SAUCES) to moisten.

 Top with prepared instant gluten-free mashed potatoes. Bake at 350 until bubbly around the edges.

BBQ MEATBALLS- GLUTEN-FREE

**This is a favorite at potluck suppers.**

25 Make-ahead meatballs (look for recipe in Main dish)

Heat to boiling in large saucepan:

1/2 (18oz) bottle BBQ sauce- GF
1/4 cup grape jelly

Add meatballs and simmer until warm through. Tastes great with hot rice for supper.

MAKE-AHEAD MEATBALLS- GLUTEN-FREE, STARCH-FREE

**Starch-free (omit oatmeal)

I usually double or triple this recipe.

2 lb ground beef
2 eggs
1 1/2 cup oatmeal (certified gluten-free)-

Mix well. Shape into inch balls and brown until done through (this can be done in the oven on 400 degrees or in a fry pan). Drain. Once cooled, freeze in gallon size Ziploc bag. Thaw before using.

ITALIAN CHICKEN- GLUTEN-FREE, STARCH-FREE

5 chicken breast (boneless, skinless)
1 cup Italian dressing-GF, SF
8 oz cream cheese (opt)
Place chicken breast and dressing in quart-size ziploc bag. Marinate in refrigerator at least 3 hours or overnite. Remove chicken for marinate and bake uncovered for 45 min at 350 or until done through.

HAM FRIED RICE- GLUTEN-FREE

2 cups cooked rice, chilled
2 tbsp oil
1 (6oz) can mushrooms
2 tbsp soy sauce (San-j tamari or anything GF)
1 cup diced ham
1 egg, beaten-fried-cut into strips
3 green onions, chopped

Heat oil in skillet or wok. Add rice, mushrooms and soy sauce. Cook over low heat. Add ham and egg strips. Cook, stirring constantly, until heated through. Add salt and more soy sauce to taste.

SWEET AND SOUR MEATBALLS- GLUTEN-FREE, STARCH-FREE

**Starch-free use tamari sauce for soy sauce and use small amount of xanthan gum for cornstarch.

1 (20oz) can pineapple chunks
1/3 cup water
3 Tbsp vinegar (gluten-free)
1 Tbsp soy sauce(gluten-free)
1/2 cup brown sugar
3 Tbsp cornstarch
30 Make-ahead meatballs (recipe on this blog under Main Dishes)

Drain pineapple; save juice. Set pineapple aside. Add water to juice, if needed, to measure 1 cup. Pour into large skillet. Add 1/3 cup water, vinegar, soy sauce, brown sugar, and cornstarch. Stir until smooth. Cook over medium heat until thick, stirring constantly. Add pineapple and meatballs. Simmer uncovered until heated through. Serve over hot rice.

MEXICAN CHALUPAS- GLUTEN-FREE

1 lb ground beef
2 tbsp chili powder
1/2 cup chopped onion
1 (13oz) can evaporated milk
1 (8oz) can tomato sauce
1 tsp salt
1 dozen corn tortillas
1 lb cheddar cheese, grated

Brown ground beef; drain. Add chili powder & onion. Simmer until onion is tender. Add milk, tomato sauce & salt. Heat through. Cut tortillas into 1/2 inch strips. Alternate layers of meat mixture, tortillas, and cheese. Bake at 300 degrees for 40 mins. Double recipe for 13x9 pan.