July 12, 2009
What’s for Dinner Wednesday Changes
What’s for Dinner Wednesday has been both fun and helpful to me and hopefully to many of you. I especially enjoy the sense of community it has helped a small group of us develop. The changes I’m making have little effect on how the carnival works. It’s more about how it is perceived.
I participated in several blog carnivals during my early months of blogging. They all had a day associated with the name to help you remember when the carnival took place. I automatically did the same with this carnival. However, in this case, I didn’t realize how confusing it would be. The name really sounds like it is about what you are having for dinner on Wednesday, which is not my intention at all. I have to wonder if some bloggers do not participate because that idea seems too restrictive.
In addition, I would like to have a theme other than dinner once a month, and in those cases “What’s for dinner?” doesn’t fit. For those reasons, I am changing the carnival name to “What can I eat that’s gluten free?”
I have decided to keep Wednesday as the first day of the carnival and will continue to put my post up Tuesday night. However, I’m going to keep Mr. Linky open for the whole week. That way, if Wednesday is a bad time for you, you can do it another day. I will also continue to post a monthly review.
The themes I have scheduled through the end of the year and will take place on the first Wednesday of each month. I’m listing them here, but I will also remind you a week in advance. Since dinner is probably the most challenging meal for people, we’ll continue with a dinner theme the remaining weeks.
August 5th – Cold treats
September 2nd – Appetizers
October 7th – Breakfast
November 4th – Snacks
December 2nd – Party food
Important points to remember:
- Any theme is only a suggestion. You can use any kind of gluten free food post any time you want.
- A recipe is not required. You can link to a recipe you tried from another site, you can do a product review, you can link to your menu plan, or tell us about a dinner out.
- You can add more than one link per week. Personally, I would run out of dinner ideas, but the other themes don’t come up very often. Feel free to add more than one.
- You can link to an older post. If you’re having a particularly busy week and don’t have time to write a new post, link to an old one.
- You can find the guidelines and the code for the new button here.
Labels: What can I eat?, What's for Dinner Wednesday
July 7, 2009
Banana Cake – What’s for Dinner Wednesday
Welcome! What’s for Dinner Wednesday is usually a carnival of gluten free dinner ideas. This week, we’re doing a dessert edition, but you might still find a dinner idea or two. If you haven’t participated before, you can read the guidelines here.
First, let me apologize for some confusion last week. Many of you apparently thought having breakfast for dinner was the theme for the week. I didn’t intend it to be a theme, it was just my idea for the week, but I enjoyed everyone’s ideas. When there is a theme, I will give you at least a week’s notice, and the theme is always a suggestion, not a requirement.
Soon after I was diagnosed with celiac disease, I found a gluten free banana cake recipe on the Internet which quickly became a family favorite. You can now find the recipe here. As my repertoire of baked goods increased, I made it less often, but it remains a favorite.
Until this week, I hadn’t made it in a while, but after being away for several days, I had a few bananas that were perfect for use in a cake. The problem was that my frig was rather bare and I didn’t have any sour cream. I was determined to to make it without a trip to the store, so I began to think of substitutes.
I was out of yogurt, and thought I might be stuck until I remembered that this chocolate cake recipe uses mayonnaise. I ended up subbing the mayo for the sour cream and also making a few other changes. I was pleasantly surprised to find that it was as good as ever, if not better. This cake is soft and moist and has plenty of banana flavor.
Gluten-Free Banana Cake
Ingredients
- 1/4 c. butter, softened
- 1/4 c. vegetable oil
- 1 1/2 c. sugar
- 2 large eggs
- 1 c. mashed banana
- 1 1/2 tsp. vanilla
- 3/4 c. mayonnaise (I used Kraft reduce fat w/olive oil)
- 2 c. gluten free flour mix (I used Carol’s sorghum blend)
- 1 tsp. xanthan gum
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1/4 tsp. salt
Instructions
Using a mixer, cream together the butter, oil, and sugar. Add the eggs, banana, and vanilla, mixing well. Add the mayonnaise and mix. Combine the dry ingredients in a small bowl, then add, mixing until thoroughly incorporated.
Spread the batter in a 9 x 13 inch pan sprayed with cooking spray. Bake at 350 degrees for 30 – 35 minutes. Cool in the pan, or turn onto a rack if desired.
This cake is good with a cream cheese or vanilla frosting. It’s also great without any. This time I used a simple vanilla glaze.
Note: I’m sure there are many ways to mash bananas, but my favorite is to put them in a small bowl and use a pastry blender to mash them.
Please add a link to your gluten free dessert (or dinner) idea.
Powered by... Mister Linky's Magical Widgets.
Labels: cake, dessert recipes, What's for Dinner Wednesday
June 30, 2009
Breakfast Food - What’s for Dinner Wednesday
Welcome! I hope you find some useful gluten-free dinner ideas here, and I would love for you to contribute your own. You don't have to tell us what you're actually having for dinner on Wednesday. The carnival just takes place on Wednesday. Any gluten-free dinner idea is welcome. If you haven’t participated before, you can read the guidelines here.
I haven’t been feeling great recently, so I really don’t have any good dinner ideas to share from the past week. The good news is that I think I’m over a cold and sore throat I was fighting, and I found a doctor who practices integrative medicine. I am hopeful that the medication she prescribed along with vitamins will help with some adrenal fatigue I have been experiencing.
Some of our favorite dinners are breakfast dinners. Everyone enjoys the food, and generally it’s a pretty easy, inexpensive meal to fix. For this week I thought I would list some breakfast recipes and ideas that could be enjoyed at dinner time. We like varying combinations of the following.
Gluten-Free Breakfast Food
- Belgian Waffles
- Buckwheat Pancakes
- Corn Bread
- Biscuits
- Cinnamon Rolls
- Eggs
- Sausage or Bacon
- Fruit Salad
Those are the items we have most often for a breakfast dinner, but there are plenty more options. Certain foods I prefer to have only for breakfast such as oatmeal or muffins. How about you? Do you eat breakfast for dinner sometimes? What are your favorite choices?
Next week: Let’s try a dessert edition, but as always, we’ll be happy with anything.
Powered by... Mister Linky's Magical Widgets.
Labels: What's for Dinner Wednesday
June 26, 2009
What’s for Dinner Wednesday – June Review
What’s for Dinner Wednesday is a weekly blog carnival hosted here at The Gluten-Free Homemaker. The goal of the carnival is to share our dinner ideas so we can all have an easier time deciding what’s for dinner. If you would like to participate, you can read the guidelines here.
Here is the June roundup. Some people don’t get theirs posted until late Wednesday or Thursday, so take a look for any you may have missed. My recipes are the ones listed next to the date.
June 24 - Stovetop Tater Tot Casserole
1. Heather (Parmesan Chicken Nuggets)
2. Gina (Pasta Review)
3. Jessie (Thing 1's Grits)
4. Amy Green (Shredded Chicken Tortilla Soup)
5. The W.H.O.L.E. Gang (Roasted Potatoes w/Mushrooms & Green Beans)
6. Jen (Pasta Salad)
7. Rachel (Balsamic Chicken with Garlic)
8. Brian (Chicken Caesar Wraps)
9. Gluten Free Portland (Pesto Shrimp and Portobello on Polenta)
June 17 - Grilled Chicken
1. Gina (Eggplant Parmesan)
2. Jessie (Summer Pasta)
3. Amy Green (Chicken Cacciatore)
4. Cheryl (Red Beans and Rice)
5. The W.H.O.L.E. Gang (Garlic Scapes Stir-fry w/Salmon & Quinoa)
6. Jennifer (Taco Casserole)
7. Heather (Pulled Pork)
8. Mikki (grilled potatoes)
9. Brian (Taco Soup)
10. Melanie (Tuna Rice Dish)
11. Cinde (spinach & red pepper pie)
June 10 – Lunch Edition - Fried Rice
1. Heather (Rice Paper Wraps)
2. The W.H.O.L.E. Gang (Salad w/Champagne Dijon Vinaigrette)
3. WendyGK (Spring Rolls/Salad)
4. Rachel (Egg Drop Soup)
5. Gluten & Dairy-Free Living (Turkey Quesadillas)
6. Mikki (hamburger salad)
7. Manda (wild rice eggplant salad)
8. Brian (Strawberry Pate de Fruit lunch snack)
June 3 - Beef & Rice
1. Brenna (Pigs in a Blanket)
2. Brian (Teriyaki Chicken Stir Fry)
3. The W.H.O.L.E. Gang (BLGT for lunch or dinner)
4. Gluten Free Taste of Home (Portobello Mushroom Salad)
5. Jessie (Not yo' Nacho)
6. Jenn (menu plan)
Labels: What's for Dinner Wednesday
June 23, 2009
Stovetop Tater Tot Casserole – What’s for Dinner
Welcome! I hope you find some useful gluten-free dinner ideas here, and I would love for you to contribute your own. If you haven’t participated before, you can read the guidelines here.
The other night I was in the mood for a good tater tot casserole, but I didn’t want to heat up the oven. I figured that since everything I put into it is already cooked, except the tater tots, I could do it without the oven.
I cooked the tater tots in an electric skillet which was a trade off because then they were cooked in oil (less healthy but oh, so good). It turned out well and really hit the spot.
Gluten-Free Tater Tot Casserole – Stovetop version
Ingredients
- 1 – 1 1/2 lbs. ground beef
- 1 medium onion, chopped
- 1/2 orange bell pepper, chopped
- 6 baby bella mushrooms, sliced
- 2 lbs. frozen tater tots
- 1 recipe cream of mushroom or chicken soup
- 1/4 c. liquid (water, milk, or milk substitute)
Instructions
In an electric skillet or large stovetop skillet, cook the tater tots in oil. I covered the bottom of the skillet but did not add the 1/4 inch of oil the bag recommended.
Brown and drain the ground beef in a skillet. Remove the beef to a bowl. Add a little oil to the skillet and add the onion and pepper. When almost cooked, add the mushrooms and cook until tender.
While the other parts are cooking, make the batch of cream soup, or use store bought if you have it. Add about 1/4 cup liquid to the soup to thin it a little. Combine the beef, veggies, and soup in your skillet or a pot and make sure everything is hot. Spread this mixture into a rectangular baking dish and put the tater tots on top. Serve and enjoy!
What’s your gluten-free dinner idea?
Powered by... Mister Linky's Magical Widgets.
Labels: beef, main dish recipes, What's for Dinner Wednesday
June 16, 2009
Grilled Chicken – What’s for Dinner Wednesday
Welcome to this blog carnival which takes place on Wednesdays and is about compiling gluten-free dinner ideas. If this is your first time participating, you can read the guidelines here.
With warm weather here to stay, I’m not using the oven often. I don’t mind heating it up for a treat like this gluten-free strawberry rhubarb pie, but I try not to use it for dinner. The grill, of course, is a popular option for the summer, and grilled chicken is one of our favorites.
I often buy large packs of chicken thighs or breasts (usually boneless, skinless) from BJ’s Wholesale Club. My husband is not a fan of dark meat, but he likes grilled thighs. Even if I haven’t marinated them, they are nice and moist. My kids love these, too, even if they have no seasoning on them.
Some things I add for extra flavor or moisture are:
- a homemade marinade (see below)
- Italian salad dressing as marinade
- Old Bay seasoning
- Magic Seasoning Blends -Poultry Magic (all natural, no MSG, no additives or preservatives)
I so often forget to marinate meat ahead of time, but I have found that even marinating chicken breasts at room temperature for half an hour makes a difference. I wouldn’t leave it at room temperature any longer than that, though. Ideally, it should be marinated in the refrigerator for at least 2 hours.
Basic Parts of a Marinade
Oil – I like to use extra virgin olive oil, but other oils work also. Oils can add flavor and help keep the meat moist.
Acid – Often vinegar, but lemon juice or wine work also. The acid helps tenderize the meat.
Seasoning – Add whatever flavors you like. Garlic is a favorite. Basil, oregano, and rosemary are popular, but the options are endless. Many of you will like something spicier.
If you like you can also add a sweetener such as honey.
Experiment with amounts. Since my family is not big on the flavor of vinegars, I use more oil than vinegar. Some recipes use equal amounts, and some use more vinegar than oil. It’s pretty hard to go wrong.
What’s your gluten-free dinner idea? Remember to check back for new links. Some don't get added until late Wednesday or even Thursday. Click the link to see if you missed any of last week's gluten-free lunch ideas and more!
Powered by... Mister Linky's Magical Widgets.
Labels: chicken, main dish recipes, What's for Dinner Wednesday
June 9, 2009
Fried Rice Lunch – What’s for Dinner Wednesday
This week we’re doing things differently and having a lunch edition of What’s for Dinner Wednesday. Add a link to your gluten-free lunch idea. Or, if you forgot, go ahead and add a dinner idea. You can read the guidelines here.
I eat lunch at home 99% of the time so I have the advantage of being able to use the stove. Many times I eat dinner leftovers and simply warm them up. I also like to use pieces of a leftover meal and add to it. I often have a fried rice lunch that isn’t necessarily a traditional fried rice but good none the less. Sometimes I don’t use rice at all, but substitute leftover pasta
Examples of what I use in fried rice include:
- leftover rice or rice/quinoa mix
- leftover pasta
- leftover meat, cut in small pieces
- turkey bacon (cooked and cut in pieces)
- leftover or fresh veggies
- egg (especially if I’m not using meat)
You probably know how to fix fried rice, but if you don’t it is very easy. Heat a large skillet and add a little oil. I like to use extra virgin olive oil. Add any fresh veggies that need to be cooked. Stir them around in the oil. Keep the heat pretty high and stir them often so they don’t burn. When the veggies are almost done, add the meat, rice, quinoa, or pasta. Heat through.
If you don’t use meat (or even if you do) and you want to add egg, I cook it last. While the rest of the ingredients are heating I break one or two eggs in a bowl and beat them lightly. I then push all the ingredients in the pan to one side and add the egg to the empty side. The egg cooks up quickly and then can be mixed into the rest.
Many people add soy sauce, but I prefer to just use salt and pepper.
In the picture above I used leftover rice and quinoa, bacon, broccoli, onion and egg.
In the picture to the left I used leftover brown rice, onion, mushrooms, and egg.
As you can see, the basic recipe idea can be used in many different ways.
I look forward to reading your lunch (or dinner) ideas!! We’ll be back to doing dinner ideas next week.
Powered by... Mister Linky's Magical Widgets.
Labels: egg, main dish recipes, What's for Dinner Wednesday
June 2, 2009
Beef & Rice Dinner – What’s for Dinner Wednesday
Welcome to What’s for Dinner Wednesday (gluten-free style). This is a weekly event that takes place on Wednesdays. The idea is to give each other gluten-free dinner ideas. If you are a blogger, please add your link. You can read the guidelines and get the code for the new button here.
The weather has gotten warmer so I’m using the oven less. This is a stovetop meal that is really simple, but is just the kind of thing my family loves. I started by cooking the brown rice in the afternoon. Even using the pressure cooker, I often find I don’t have time to cook brown rice at dinner time. Doing it in the afternoon ensures that we have a healthier meal. My family prefers brown rice cooked in chicken or vegetable broth, but I forgot to do that. It ended up not being a problem since I wasn’t serving the rice by itself. The other ingredients added enough flavor.
Beef & Rice Stovetop Meal
Ingredients
- 1 c. uncooked brown rice (I used basmati)
- 1 – 1 1/2 lbs. ground beef
- 1 large onion, chopped
- 1 – 2 cloves garlic, minced
- 12 medium mushrooms, sliced
- olive oil
Instructions
Cook the rice. In a large skillet, brown the ground beef and drain the fat. Remove the beef to a bowl. Add a little olive oil to the skillet and sauté the onions. When they are about half done, add the mushrooms. Sauté until tender. Move the onions and mushrooms aside and add the garlic. Sauté for about 1 minute. Add everything to the rice and toss to combine the ingredients.
I considered adding a can of diced tomatoes, but decided not to. Peppers would be a tasty addition to this recipe.
The asparagus I sautéed in butter until tender but crisp.
Next week: I thought it would be nice to change things up a bit so next week we will have a lunch edition. Share your gluten-free lunch ideas instead of dinner ideas. (If you forget or simply don’t want to write about lunch, we’ll be happy to read another dinner idea.)
Powered by... Mister Linky's Magical Widgets.
Labels: beef, main dish recipes, What's for Dinner Wednesday
May 28, 2009
What’s for Dinner Wednesday – May Review
I’ve made a new button for What’s for Dinner Wednesday. What do you think? I made one size (instead of a large and small) that would fit in a sidebar if desired. The code for this new button is on the guidelines page. I found the picture in the Microsoft clip art gallery, and I thought it was more inspiring than an empty dinner plate. So here is the roundup of gluten-free dinner links for the month of May.
May 26 - Warm Chicken & Potato Salad
Gina (Roasted Vegetables)
Rachel (Mediterranean Lemon Chicken)
Cinde (Fried Rice)
Wendy (Turkey Cutlets w/Sauce)
Diane (7 Minute Egg Salad)
Jessie (Stir Fry Kid Style)
Heather (Southwestern Chicken Salad)
Jen (Peanut Noodles w/Shredded Chicken)
May 19 - The Store Bought Dinner
WendyGK(Savory Crepes)
Rachel (Goulash)
The W.H.O.L.E. Gang - Pesto Shrimp on Polenta Portobellos
Jessie (Easy Noodle Dish)
Brian (Chicken Noodle Soup)
Gluten Free Portland (Fried Rice)
May 12 - Scallops with Broccoli & Garlic
Jessie (Soup)
Brian (Pot Roast w/ GF Gravy)
Heather @CeliacFamily (Pork Chops w/Black Beans)
The W.H.O.L.E. Gang - Blueberry & Blackberry Crumble Pie!
WendyGK (Smoked Salmon Alfredo)
Rachel (Steak Salad with Balsamic Vinaigrette)
LindsayE (Chicken & Veggie Stir-Fry)
JoAnn (Crockpot Garlic Chicken)
Daniel Munday, Sydney's Fat Loss Expert
May 5 - Zucchini Rotini
Brian (Pork Tenderloin)
Gluten-Free/Dairy-FreeLiving (Mango-Balsamic Glazed Chicken)
Jessie (Hamburger Sanity)
WendyGK(Pizza/Pasta w/ Ramps
The W.H.O.L.E. Gang -Mediterranean Tuna Pasta with Artichokes
Rachel (Cheesy Egg Bake)
JoAnn (Beef Adobo Salpicao and Garlic Fried Rice)
Stacey (Cabbage Saute)
Thanks to everyone who has participated!
Labels: What's for Dinner Wednesday
May 26, 2009
Warm Chicken and Potato Salad – What’s for Dinner Wednesday
Welcome to What’s for Dinner Wednesday (gluten-free style). This blog carnival takes place on Wednesdays and is about compiling gluten-free dinner ideas. At the end of my recipe you can add a link to a dinner idea on your blog, or follow the links to other blogs. Be sure to check back for new links. If this is your first time participating, you can read the guidelines here.
The other night I had some leftover chicken to use and came up with this quick meal. I peeled and cooked gold potatoes in the pressure cooker, then cut them into large chunks. While the potatoes were cooking, I sautéed a bunch of leeks in olive oil. I warmed the leftover chicken in the oven.
In a large bowl, I combined the potatoes, leeks, and chicken.
In a small bowl I whisked together:
- 1 Tb. rice vinegar
- 1 tsp. Dijon mustard
- 1 tsp. salt
- 1/3 c. olive oil.
You might want to increase the amounts. I knew my family wouldn’t like a lot because of the vinegar. I drizzled this over the potato salad as I carefully tossed it. I served it with a garden salad.
It wasn’t a meal that everyone was thrilled with, but they didn’t dislike it either. I would make it again, maybe using onions instead of leeks to add stronger flavor. What would you add to this dish to make it flavorful?
Mr. Linky has been having problems. If the box is not there, leave your link in the comments and I'll add it manually.
Gina (Roasted Vegetables)
Rachel (Mediterranean Lemon Chicken)
Cinde (Fried Rice)
Wendy (Turkey Cutlets w/Sauce)
Diane (7 Minute Egg Salad)
Jessie (Stir Fry Kid Style)
Heather (Southwestern Chicken Salad)
Jen (Peanut Noodles w/Shredded Chicken)
Labels: What's for Dinner Wednesday
May 19, 2009
The Store Bought Dinner – What’s for Dinner Wednesday
As you know, the past week has been intensely busy for me. We ended up starting a number of painting projects in the house that I hadn’t really planned on doing before the graduation party. Once started, however, they had to be completed. That meant lots of easy dinners for us.
I have become quite good at putting together quick dinners and making do with what we have in the refrigerator, freezer, and pantry. Sometimes, though, I don’t feel like cooking at all. On those days, I turn to grocery store fast food and purchase my stand-by no-cook meal. It includes a rotisserie chicken, potato salad, and bagged green salad.
Of course, when you’re on a gluten-free diet, you have to be careful about purchasing these products. The most important thing is to read labels. Sometimes that’s tricky with the rotisserie chickens, because the ingredients can be on the bottom of the container, but do whatever you have to in order to check the ingredients. I usually stick with a plain, unflavored chicken. Some of the flavored ones are okay, but they are much more likely to contain gluten than the plain ones.
Potato salad is often gluten-free. Remember, any wheat has to be declared and that’s the most likely offending ingredient. I don’t think you would find rye, but always keep an eye out for barley.
A green salad is pretty easy, but remember some bags come with croutons, and make sure you grab a gluten-free salad dressing.
I’m sorry I don’t have a picture for you this week. I was too busy for that. Now, I need some yummy dinner ideas for this week. Please join us by adding your link to a gluten-free dinner idea. If this is your first time participating, you can read the guidelines here.
Remember: It doesn’t have to be Wednesday’s actual dinner.
| 1. WendyGK(Savory Crepes) 2. Rachel (Goulash) | 3. The W.H.O.L.E. Gang - Pesto Shrimp on Polenta Portobellos 4. Jessie (Easy Noodle Dish) | 5. Brian (Chicken Noodle Soup) 6. Gluten Free Portland (Fried Rice) |
Powered by... Mister Linky's Magical Widgets.
Labels: What's for Dinner Wednesday
May 12, 2009
Scallops with Broccoli and Garlic
I love garlic, and I think it goes perfectly with broccoli and scallops. This recipe was very simple. I didn’t make a sauce, but you certainly could.
Bay Scallops with Broccoli and Garlic
IngredientsI didn’t measure amounts. Just use enough scallops and broccoli for your size family and adjust the other ingredients accordingly.
- scallops, rinsed and drained (I used 1 1/2 lbs.)
- fresh broccoli, cut
- minced garlic (I used about 1 Tb.)
- olive oil
- butter
In a large skillet, heat some olive oil and add the scallops. I used frozen bay scallops which were small so I just used a spatula and stirred them some until cooked through. If using large scallops, cook them on one side, them turn them and cook the other side. Remove the scallops from the pan using a slotted spoon. Pour out any liquid.
Add a little more olive oil and add the broccoli. Stir fry until tender but crisp. Move the broccoli to the edge of the pan and add about 2-3 tablespoons butter in the center. Add the garlic and stir occasionally as it cooks, about 1 minute. Return the scallops to the pan and mix them with the garlic and butter. Stir the broccoli in from the sides of the pan.
I served it over a mix of white rice and red quinoa.
Labels: main dish recipes, seafood, What's for Dinner Wednesday
May 5, 2009
Zucchini Rotini
This flavorful recipe originally came from a magazine, but I cannot remember which one. I do remember finding it while sitting at the orthodontist office, but that’s not much help. I have made a few small changes. You’ll notice in the picture that I used fusili because I was out of rotini.
Zucchini Rotini
Ingredients
- 12 oz. rotini, cooked
- 24 oz. cottage cheese
- 3 Tb. Italian seasoning
- 2 c. shredded zucchini
- shredded mozzarella to taste
- 1 can diced tomatoes, drained
Combine the cooked pasta, cottage cheese, seasoning, and zucchini and put in a 9 x 13 inch baking dish. Spread the tomatoes out on top and sprinkle with mozzarella. Bake at 350 degrees about 20 minutes, then broil for a few minutes. This would also be good with some mozzarella mixed in, but I have one kid who doesn’t like a lot of cheese. If you really like tomatoes, use two cans.
For more recipes, visit Tempt My Tummy Tuesdays and Tasty Tuesday.
Labels: main dish recipes, What's for Dinner Wednesday
April 30, 2009
What’s for Dinner Wednesday – April Review
It’s time for another review of some great gluten-free dinner ideas. The links for April 7 were included in the last review, but I thought it would be nice to have a review from the whole month. The links next to the date are my dinner ideas for that week. If you would like to join us for What’s for Dinner Wednesday, you can read the guidelines here.
April 28, 2009 - Mexican Casserole #2
1. The W.H.O.L.E. Gang Buffalo Chicken Mini Burgers
2. Rachel (Pork Roast.. slightly sweet.)
3. Brian (Garlic Chicken Pizza)
4. Heather @CeliacFamily (Gumbo)
5. Gina (Pasta Carbonara)
6. JoAnn (Breakfast Quiche)
7. Kim Smith (Morning Glory Muffins)
April 21, 2009 - Leftover Roast Beef Ideas
1. Emily (black beans and rice)
2. Kelly (Chicken & Rice)
3. Heather (Tilapia Parmesan)
4. Jessie (Potato Soup)
5. Gina (Rice and Battered Fish)
6. WendyGK (Tamale Pie)
7. The W.H.O.L.E. Gang (California Cobb Salad Burger)
8. Rachel (Baked Cavatelli)
9. Daniel Munday, Sydney\'s Fat Loss Expert
10. Brenna (Crockpot Chickpea Coconut Curry)
April 14, 2009 - Beef Onion Mix Over Rice
1. Carrie @ Ginger Lemon Girl (Biscuits and Gravy)
2. Brian (Chocolate Peanut Butter Cake)
3. Jessie (Rock Day Taquitos)
4. Mikki (Chicken & Bacon Alfredo)
5. Brenna (Chicken, Red Bean and Sweet Potato Chili)
6. The W.H.O.L.E. Gang (Chicken Burgers & Black Bean Cakes)
8. WendyGK (GF Homemade Ravioli)
9. Gina (Scallops over quinoa)
April 7, 2009 – Easy Beef Enchiladas
1. Rachel (Acorn Squash & Carmelized Carrots)2. The W.H.O.L.E. Gang (Turkey-roni Saved)
3. Wendy (Quiche)
4. WendyGK (Beef Stew under pressure)
5. Brenna (Cinnamon Raisin Bread)
6. Gina (Ceviche)
7. Mikki (Accidental Soup)
8. Brian (Jalapeno Jelly for Fajitas)
9. Gluten-Free Living (Quinoa Stuffed Peppers)
10. JoAnn (Crockpot Chicken Parmesan)
Labels: What's for Dinner Wednesday
April 28, 2009
Mexican Casserole #2
Welcome to What’s for Dinner Wednesday (gluten-free style). At the end of my recipe you will find links to other blogs with gluten-free dinner ideas. We would love for you to join by adding your link. If you have not participated before, please read the guidelines here.
There are so many ways to make a Mexican casserole, and as you can see, I am not creative with names. These casseroles always seem to be a big hit, though. Here’s another one my family likes.
Gluten-Free Mexican Casserole #2
Ingredients
- 1 lb. ground beef
- 1 onion, chopped (optional)
- 1 pkg. gluten-free taco seasoning
- lightly crushed tortilla chips
- 1 can beans, drained (pinto, navy, kidney, whatever you like)
- 1 can enchilada sauce
- 1 c. shredded cheddar cheese
Instructions
Cook and drain the beef and onion. Add the taco seasoning mix and prepare according to the package directions. Put lightly crushed tortilla chips into a rectangular baking dish about 9 x 13 inches. Use enough to cover the bottom. Sprinkle the beans evenly over top. Spoon the beef/onion mixture over the beans. Pour the enchilada sauce evenly over all of it. Top with more chips and the cheese. Bake at 375 degrees for 20 minutes.
What did you have for dinner this week?
Powered by... Mister Linky's Magical Widgets.
Labels: beef, main dish recipes, What's for Dinner Wednesday
April 21, 2009
Leftover Roast Beef – What’s for Dinner Wednesday
Welcome to What’s for Dinner Wednesday (gluten-free style). At the end of my recipe you will find links to other blogs with gluten-free dinner ideas. We would love for you to join by adding your link. If you have not participated before, please read the guidelines here.
This week I decided to repost a dinner idea that I wrote about months ago.
(originally posted 10/28/2008)
I recently cooked a large roast that turned out a little dry and tough. It was okay, but nobody really wanted it for leftovers. Here's what I often do in those situations. 
Cut the beef into chunks and put it into a food processor. Process until finely chopped. You could try a blender if you don't have a food processor or just chop it finely by hand. I then use the beef in one of the following ways:
- Add some mayonnaise and make a sandwich spread out of it
- Use it as you would ground beef in casserole recipes
- Use it as the meat in spaghetti sauce
- Make a thin gravy from the leftover broth, add the meat, and serve over noodles, rice, or mashed potatoes
The problem of the meat being tough is solved by chopping it up, and the dryness is solved by putting it with something moist. My family enjoys the variety and flavor it adds to these dishes.
How do you use your leftover roast beef?
Powered by... Mister Linky's Magical Widgets.
Labels: What's for Dinner Wednesday
April 14, 2009
Beef Onion Mix Over Rice
Today I’m going to give you a glimpse into an area of food ignorance for me. Peppers. That’s right. I don’t like them and therefore don’t know much about them. When I grew up, the only peppers I remember being in the house were green bell peppers, which my mom liked, but I hated. We never ate Mexican food.
Having never liked spicy hot food, it’s not surprising that my family doesn’t like it either. We like Mexican food, but we always go for mild sauces. Generally, I don’t cook with peppers, but I have learned to occasionally eat and cook with red bell peppers. They are definitely better than the green ones! Now here comes the ignorance part.
I had some thin steaks that needed to be used so I cut them 
Some of you are laughing now! It was too hot for our tastes, but since that was the only food fixed for dinner, we ate it. I didn’t have any tortillas, so I served it over rice. There were leftovers that night (I can’t imagine why) that no one wanted to eat the next day. Being one to not waste food, I ate the leftovers for lunch and had some tortilla chips with it to help get the spice out of my mouth.
If we were able to eat this dinner, then I’m sure it was just right for many of you. After dinner I took another look at the crushed red pepper bottle and realized the pepper on the picture was not a bell pepper! The bottle also said “Use a dash to 1/8 tsp. in most recipes for 4 servings unless very hot food is desired.”
Aside from the pepper mistake, it was a good meal and would have been great without all the spice. Next time, I’ll buy a red bell pepper.
Powered by... Mister Linky's Magical Widgets.
Labels: What's for Dinner Wednesday
April 10, 2009
What’s for Dinner Wednesday Review
There have been some great gluten-free dinner ideas in recent weeks. I thought it might be helpful to put them together in one post. If you’re planning next week’s menu this weekend, perhaps you’ll find some inspiration here. A link to the recipe I posted each week is listed after the date.
April 7 - Easy Beef Enchiladas
1. Rachel (The Sweeter Side.)
2. The W.H.O.L.E. Gang (Turkey-roni Saved)
3. Wendy (Quiche)
4. WendyGK (Beef Stew under pressure)
5. Brenna (Cinnamon Raisin Bread)
6. Gina (Ceviche)
7. Mikki (Accidental Soup)
8. Brian (Jalapeno Jelly for Fajitas)
9. Gluten-FreeLiving (Quinoa Stuffed Peppers)
10. JoAnn (Crockpot Chicken Parmesan)
March 31 -Hamburger Soup
1. Brian (Enchiladas)
2. Rachel (Beef Curry)
3. Jessie (Simple Salmon)
4. Wendy (Turkey Meatball Stroganoff)
5. The W.H.O.L.E. Gang (Veg Huevos Rancheros)
6. Gina (Steak, roasted potatoes)
7. Melanie (Potato salad and more)
March 24 - Beef Barbecue Sandwich
1. Brian (Lasagna)
2. Debbie (BBQ Turkey Meatballs)
3. Gina (Tinkyada Brown Rice Pasta)
4. Jessie (Crepes)
5. Marlow (Roasted Tomato & Leek Pasta)
6. Cheryl (Frittata)
7. Wendy (Quick Skillet Pasta)
8. Stacey (Beef Stew)
9. JoAnn (Beef and Bean Burritos)
10. Rachel (Leftover Chicken remade.)
11. The W.H.O.L.E. Gang (cookies from Ali)
12. Daniel Munday (quick healthy dinner)
13. Melanie (Macaroni and cheese)
March 17 - Spicy Western Beans
1. Jessie (Noodles at Noon)
2. Rachel (It\'s Pizza Night)
3. Wendy (orange basil chicken)
4. Melanie(sweet and sour chicken)
5. Marlow (Grown Up Mac and Cheese)
6. WendyGK (Black Beans Two Ways)
7. Liz (Flank Steak & Bacon Spinach Salad)
8. Gina (Trout with cream sauce)
9. JoAnn (chicken & mushrooms with pasta)
10. Brian (South of the Border Turkey Burgers)
11. Cheryl (eggy tuna salad)
Labels: What's for Dinner Wednesday
April 7, 2009
Easy Beef Enchiladas – What’s for Dinner Wednesday
Easy Gluten-Free Beef Enchiladas
Ingredients- 1 – 1 1/2 lbs. ground beef
- 1 onion, chopped
- chili powder (about 1 Tb.)
- ground cumin (about 1/2 tsp.)
- 12 corn tortillas (I used store bought)
- shredded cheddar cheese
- 1 – 2 cans enchilada sauce (check ingredients, I used Carlita)
Brown and drain the ground beef. Add the onion and sauté until tender. Add the chili powder and cumin. If you have two cans of sauce, add about half a can to the meat. I only had one can so I didn’t do this and it was a little dry, but still good.
Place the tortillas on a cookie sheet and put them in the oven for about 5 minutes while you preheat it to 375 degrees. Keep an eye on them. You want them to be warm but not dried out.
In a large rectangular baking dish, spoon some of the enchilada sauce into the bottom. I used about 1/4 can. Place some beef/onion and a little cheese in the middle of each tortilla. Fold the sides in and place each one folded side down in the baking dish. They should be snug. Spoon the remaining enchilada sauce over top and sprinkle with a little cheese. Bake for 20 minutes.
I put together a salad while it was baking and had dinner ready in about 40 minutes total. I didn’t actually time it. It could have been less. The family enjoyed this meal and found it filling.
This recipe is also part of Tasty Tuesday at Balancing Beauty and Bedlam.
Labels: beef, main dish recipes, What's for Dinner Wednesday
Subscribe to Posts [Atom]
About Me
- Name: Linda
- Location: Maryland, United States
Welcome! If you or someone you know is on a gluten-free diet, I hope you find hope, help, inspiration, and ideas here. I'm no expert, just an everyday cook sharing what my family enjoys.
Links
Archives
- August 2008
- September 2008
- October 2008
- November 2008
- December 2008
- January 2009
- February 2009
- March 2009
- April 2009
- May 2009
- June 2009
- July 2009
- August 2009
- September 2009
- October 2009
- November 2009
- December 2009
- January 2010
- February 2010
- March 2010
- April 2010
- May 2010
- June 2010
- July 2010
- August 2010
- September 2010
- October 2010
- November 2010
- December 2010
- January 2011
- February 2011