Gluten Free Beef Stew

There’s nothing better than a hot bowl of hearty beef stew. I haven’t indulged in this family favorite since eliminating gluten from my diet. {I used to dredge the meat in flour before browning it.} I have been craving this home-style meal since the weather turned cold. I decided to try something different. Guess what? It turned out deliciously!

GLUTEN FREE Beef Stew with BackToFamily.net

Ingredients:

  • Grapeseed Oil
  • One pound beef stew meat
  • 1 green pepper, chopped
  • 1 red pepper, chopped
  • 1 onion, chopped
  • 2 cloves garlic minced
  • 2 potatoes, peeled and chopped
  • 2 carrots, peeled and sliced
  • 1 pint of peas
  • 2 cups of beef broth
  • 1 teaspoonful paprika
  • Salt and pepper to taste
  • 2 Tablespoonfuls of Arrowroot powder

Directions:

  1. Heat a few tablespoonfuls of Grapeseed Oil in a large skillet. Add beef, peppers, onion, and garlic. Cook till beef is browned.
  2. Stir in potatoes, carrots, peas and broth. Bring to a boil and then reduce to a simmer. Cover. Simmer for 30-40 minutes.
  3. Add paprika, salt and pepper.
  4. Place about two tablespoonfuls of hot broth into a ramekin. Whisk in in the Arrowroot powder.
  5. Stir the Arrowroot mixture into the skillet. Stir until thickened.
  6. Enjoy!

Pictorial:

GLUTEN FREE Beef Stew with BackToFamily.net

Arrowroot Powder can be found at your local health food store.

GLUTEN FREE Beef Stew with BackToFamily.net

GLUTEN FREE Beef Stew with BackToFamily.net

I love cooking with this deep dish cast iron skillet!

 

Simply Sautéed Chicken

 Healthy. Delicious. Meal. In. Thirty. Minutes. Simple.

Simply Sauteed Chicken with BackToFamily.net

Four Simple Ingredients:

Gluten Free Peanut Butter Kisses

Gluten Free Peanut Butter Kisses~ BackToFamily.net

One suggestion when making these Gluten Free cookies: double the batch!

They are so good that they just don’t last long.

Hannah made a batch this year for Christmas as we are reducing gluten from our diet.

I plan on making them for special treats throughout the year.

She followed the delicious recipe from Janelle at Comfy in the Kitchen.

Gluten-Free Spritz Cookies

Gluten-Free Spritz Cookies~ BackToFamily.net

Hannah made these delicious gluten free, grain free cookies for me this Christmas.

I can eat them and NOT get a sinus headache! Yay!

And they contain a good amount of fiber too.

They have a delectable almond flavor. I thought for sure she used Almond Flour but nope.

She used Coconut Flour and raw local honey with Almond and Vanilla Extracts.

You can find the recipe at My Edible Advice and Instructables.

She followed the recipe to a T and they were quick & easy!

Zucchini Brownies

Got zucchini?

We found this recipe in the flier of a local market. Very easy.

And…it is Gluten-free. Yay!

Hannah made it yesterday. It is just about gone already. It isn’t a typical brownie though.

Tastes somewhere between a brownie and chocolate mousse.

Gooey…Eat it with a fork!

Zucchini Brownies~ backtofamily.net

  • 1 cup Almond Butter, crunchy
  • 2 cups Zucchini, shredded in food processor
  • 1/4 cup raw Honey (she used plain ol’ honey)
  • 1 tsp. Vanilla
  • 1 egg
  • 1/3 cup Cocoa
  • 1/2 tsp. Baking Soda
  • 1/4 tsp. Sea Salt
  • 3/4 cup semi sweet Chocolate Chips (or mini chips)

Directions:

  1. Preheat oven to 350°.
  2. Mix wet ingredients (first 5), then add the dry ingredients.
  3. Add chocolate chips last. Regular chips didn’t melt. Gonna try mini chips next time.
  4. Pour into greased 9 x 13 baking pan.
  5. Bake 30 minutes.
  6. Cool on wire rack for 20 minutes before cutting.
  7. Refrigerate.

Zucchini Meatloaf Boats

Finally! I have zucchini again in the garden.

For the past several years I’ve been fighting squash vine borers and they’ve been winning. Last year I planted absolutely nothing from the squash family at all. So far so good this year. Haven’t seen one yet. (Crosses fingers.) UPDATE: Hannah noticed a “red wasp” flying around the herb gardens. Yep. A few zucchini plants are wilting. I tried to extract the borer out with my handy dandy girl-scout pocket knife. Couldn’t find it. Too bad. My chickens love them. At least we planted late this year and harvested several five-gallon bucketfuls before my nemesis showed up.

zucchini boats ~ BackToFamily.net

My friend Pam had told me how she uses large zucchini to make a meal. She simply puts a meatloaf inside!

Our youngest daughter, Hannah, made this recipe for our family using zucchini and onions from the garden and beef from my in-laws’ farm.

Very easy.
And very good.
  • One large zucchini, sliced in half lengthwise, seeds scooped out
  • Sea Salt
  • Garlic powder
  • ¼ cup olive oil
  • minced onions
  • minced garlic
  • 2-3 pounds ground beef
  • ¼ cup instant brown rice
  • 3 eggs
  • grated carrots
  • 1 Tbsp. basil
  • Parmesan
  • tomato sauce
  • Italian seasoning
  • shredded mozzarella

Directions:

  1. Preheat oven to 350°.
  2. Sprinkle salt and garlic powder inside zucchini shells. Set aside in a baking dish.
    zucchini boats ~ BackToFamily.net
  3. Heat olive oil in a skillet and cook onions and minced garlic for 5-7 minutes. Remove from heat.
    zucchini boats ~ BackToFamily.net
  4. In bowl, mix ground beef, instant brown rice, eggs, carrots, basil, Parmesan, and onion mixture together.
  5. Stuff the zucchini halves with the meatloaf mixture.
    zucchini boats ~ BackToFamily.net
  6. Spoon tomato sauce over zucchini. Sprinkle Italian seasoning.
    zucchini boats ~ BackToFamily.net
  7. Bake 45-50 minutes.
  8. Sprinkle mozzarella cheese over top and bake 5 additional minutes to melt cheese.

zucchini boats ~ BackToFamily.net

It’s funny how I would sneak grated carrots into meatloaves when the girls were young and now they purposefully add them!

Here’s a great way to use up those large zucchini!
What are some ways you use them?

Macaroni Cheesy Easy

 

Comfort food at its best!

Macaroni Cheesy Easy

  • Cook a box of pasta in a large saucepot.
MAKE IT YOUR OWN
Pasta: Gluten Free- Quinoa, Brown Rice, Corn.
Any style: Rotini, Macaroni, Shells, Wheels.
  • Drain and rinse in cold water.
  • In same saucepot, melt 2 Tbsp-¼ cup butter.
  • Add 1 box of cream cheese. Melt while stirring.
  • Stir in ¾ -1 cup of milk. (Rice milk can be used)
  • Stir in 2 cups shredded cheese. (Cheddar, Pizza Blend, Velveeta)
  • Add salt and pepper to taste.
  • Combine pasta with cheese sauce.
  • Stir well and heat the pasta.
  • Serve sprinkled with grated Parmesan Cheese.
Simple. Delicious. Using items kept in stock.