Delicious Beef Stroganoff Gluten Free Recipe

This delicious beef Stroganoff recipe has been in my repertoire since I first had a kitchen of my own. The only change I make now is to use gluten-free noodles.

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BEEF STROGANOFF

Cut into 1/2-inch slices:

1-1/2 lb. filet of beef (boneless tri-tip works well)

Pound the filets with a mallet until thin. Cut into strips about 1 inch wide. Then, melt in a pan:

1 tbsp. butter

Sauté in the butter for about 2 minutes:

3/4 tbsp grated onion, OR 1/4 to 1/2 finely chopped onion

Sauté the beef quickly in the butter for about 5 minutes. Turn over the meat so that it will browned evenly. Remove and keep the beef hot.

Add to the pan:

2 tbsp. butter

Stir and sauté in the butter:

3/4 lb. sliced mushrooms

Add the beef.

Season with:

Salt and pepper
A grating of nutmeg

Add and heat: 

1/4 c. white wine
1 c. warm sour cream (can use room temperature sour cream)

Do not allow the mixture to boil!

Serve over rice or gluten-free noodles.

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Traditional Stuffed Cabbage Rolls

Traditional stuffed cabbage rolls are a recipe that I have adapted from one of from my mother's staple dishes. It's still a favorite in our family. Great for those cold winter evenings!

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CABBAGE ROLLS

Instructions:

Preheat oven to 375 degrees.

From one large head of cabbage, peel off:

8 large outside cabbage leaves.

Prepare a large pot of boiling water and blanch each cabbage leaf until it is no longer firm. Set aside to drain on a paper towel.

Combine:

1 lb. ground beef

1/2 cup uncooked white rice*

1/4 finely chopped onion

2 tbsp finely chopped parsley (optional)

3/4 tsp. salt

A pinch of pepper

1/8 tsp. cinnamon (optional)

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*As a delicious alternative, you can use 3/4 cup of cooked brown or wild rice; 

substitute vegetable broth for water when cooking the rice

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Blend the meat mixture together by hand.

Meanwhile, combine in a small bowl:
1/2 can tomato paste

1 tsp (2-3 tsp for more tartness) of cider vinegar

A little brown sugar (add 1 tsp for less sweet, 1 tbsp for more sweet)

1/2 c. water

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Spoon a little of the tomato paste mixture into the meat mixture and mix well. Divide the ground beef mixture among the cabbage leaves, placing it into the center of the leaf. Roll up the leaf while tucking in the edges to make a pocket. Seal with a toothpick or small skewer.

Lightly butter a Pyrex pie plate or baking pan and place the rolls in one layer. Spoon the rest of the tomato sauce mixture over the cabbage rolls and place into the oven. Bake until the cabbage rolls are tender, about 50 minutes.

Serves 4-5 depending on size of rolls

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Easy Healthy Kale Salad

Easy Healthy Kale Salad is my adaptation of a dish I found in the grocery deli section, which is based on a salad I bought at the New Leaf Market deli.

It's quick and easy, healthy and delicious. A nutritious dish for potluck dinners and for everyday meals.

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KALE SALAD

1 bunch kale, chopped coarsely (use leaves with stems, cut off bottom of stems)

1/4 red onion, chopped

Juice of 1 lemon

Olive oil (approx. 1 tablespoon)

Bragg's liquid amino seasoning

Bragg's liquid amino adds the color and flavor of soy sauce but without gluten or soy ingredients. Bragg's liquid amino acids can be used as a gluten-free soy sauce replacement in many other recipes.

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Instructions:

Blanch the kale in 1-2 inches of water in covered pot, 2-3 min, then spin or pat dry and place in large salad bowl with chopped red onion.  Allow to cool. 

Meanwhile, mix the juice of 1 lemon in a small bowl with olive oil in a 2/3 ratio (less olive oil than lemon juice). MIX WELL and pour over greens.

Sprinkle on top:

Sunflower seeds (purchase the kind without the shells)*

Sesame seeds*

For best results, purchase fresh sunflower and sesame seeds, or keep them refrigerated before use. Seeds which contain natural oils tend to go stale quickly. 

/Enough Bragg’s amino to coat the leaves.

Mix loosely, chill and serve.

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Mexican Pico de Gallo Recipe

This simple Pico de Gallo recipe with fresh tomatoes is a sure winner for pot lucks as well as a quick snack or even as a garnish for scrambled eggs.

You can even add precooked frozen shrimp for a delicious shrimp cocktail recipe. (See below.)

Using only fresh ingredients, with large chunks of firm red tomato, it has just the right balance of citrus flavor and saltiness.

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MEXICAN PICO DE GALLO RECIPE

Ingredients:

1 very fresh firm med. to lg. tomato*

*4 or 5 small firm Roma tomatoes can be substituted

¼ red onion, chopped small but not too fine

1 jalapeno, seeded and fibers removed, chopped very fine

1 handful fresh cilantro, rinsed, patted dry and chopped coarsely (remove stems)

Juice of ½ to 1 lime (add another tomato if you use 1 lime)

Plenty of salt to taste (if not enough salt, it’s not salsa!)

Optional:

Add 1 avocado, diced

Add fresh mango chunks, diced


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Easy Shrimp Cocktail Recipe using Pico de Gallo

A delicious option is to add shrimp with a dash of tabasco with the avocado for a yummy homemade shrimp cocktail. Use precooked frozen shrimp for best results. Allow to thaw slightly before adding to cocktail. 

If desired, you can add diced cucumber and diced green bell pepper for color and a crispy crunch.  Serve on a crispy tortilla or as a dip.