Easy recipe for GF Dinner?!
Answers:
My GF loves comfort food !.!.!.!.!. so here you go !.!.!.!.!.!.!. = )
Old-Time Beef Stew
2 pounds stew beef
2 tablespoons vegetable oil
2 cups water
1 tablespoon Worcestershire sauce
1 clove garlic, peeled
1 or 2 bay leaves
1 medium onion, sliced
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon pepper
1/2 teaspoon paprika
Dash ground allspice or ground cloves
3 large carrots, sliced
3 ribs celery, chopped
2 tablespoons cornstarch
Brown meat in hot oil!. Add water, Worcestershire sauce, garlic, bay leaves, onion, salt, sugar, pepper, paprika, and allspice!. Cover and simmer 1 1/2 hours!. Remove bay leaves and garlic clove!. Add carrots and celery!. Cover and cook 30 to 40 minutes longer!. To thicken gravy, remove 2 cups hot liquid!. Using a separate bowl, combine 1/4 cup water and cornstarch until smooth!. Mix with a little hot liquid and return mixture to pot!. Stir and cook until bubbly!.
Serve with some cornbread and berry crumble for dessert !.!.!.!.!.!.!.!. = )Www@FoodAQ@Com
Old-Time Beef Stew
2 pounds stew beef
2 tablespoons vegetable oil
2 cups water
1 tablespoon Worcestershire sauce
1 clove garlic, peeled
1 or 2 bay leaves
1 medium onion, sliced
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon pepper
1/2 teaspoon paprika
Dash ground allspice or ground cloves
3 large carrots, sliced
3 ribs celery, chopped
2 tablespoons cornstarch
Brown meat in hot oil!. Add water, Worcestershire sauce, garlic, bay leaves, onion, salt, sugar, pepper, paprika, and allspice!. Cover and simmer 1 1/2 hours!. Remove bay leaves and garlic clove!. Add carrots and celery!. Cover and cook 30 to 40 minutes longer!. To thicken gravy, remove 2 cups hot liquid!. Using a separate bowl, combine 1/4 cup water and cornstarch until smooth!. Mix with a little hot liquid and return mixture to pot!. Stir and cook until bubbly!.
Serve with some cornbread and berry crumble for dessert !.!.!.!.!.!.!.!. = )Www@FoodAQ@Com
This is easy and will impress:
BLACKENED SALMON
? lb!. (3 sticks) unsalted butter, melted in a skillet
6 fish fillets ? to ? inch thick
Seasoning mix: ( or by Zatarains or Tony’s creole seasoning mix)
3 tbsp!. sweet paprika
3 tsp!. Salt
3 tsp!. Onion powder
3 tsp!. Garlic powder
1 tsp!. Ground red pepper (preferably cayenne)
1 tsp!. White pepper
1 tsp!. Black pepper
1 ? tsp!. Dried thyme leaves
1 ? tsp!. Dried oregano leaves
Heat a large cast-iron skillet over very high heat until it is beyond the smoking stage and you see white ash in the skillet bottom (the skillet cannot be too hot for this dish), at least 10 minutes!.
Meanwhile, pour 2 tablespoons melted butter in each of 6 small ramekins; set aside and keep warm!. Reserve the remaining butter in its skillet!. Heat the serving plates in a 250 degrees oven!.
Thoroughly combine the seasoning mix ingredients in a small bowl!. Dip each fillet in the reserved melted butter so that both sides are well coated; then sprinkle seasoning mix generously and evenly on both sides of the fillets; patting it in by hand!. Place in the hot skillet and pour 1 teaspoon melted butter on top of each fillet (be careful, as the butter may flame up)!. Cook, uncovered, over the same high heat until the underside looks charred, about 2 minutes (the time will vary according to the fillet's thickness and the heat of the skillet)!. Turn the fish over and again pour 1 teaspoon butter on top; cook until fish is done, about 2 minutes more!. Repeat with remaining fillets!. Serve each fillet while piping hot!.
To serve, place one fillet and a ramekin of butter on each heating serving plate!.
Buttered Noodles
1 package (12 ounces) dried egg noodles
1/4 cup (4 tablespoons) butter, preferably unsalted
Salt and pepper to taste
Chopped fresh parsley for garnish
Cook the noodles in lightly salted water according to package directions!. Drain and return to pot!. Heat the butter in a small saucepan over medium-high heat until brown, watching carefully to make sure it doesn't burn!. Pour the butter over the noodles!. Add salt, pepper and parsley; stir until well-combined!. Serve immediately!.
Green Beans Almondine
1 lb!. fresh green beans
1/2 c!. cooking oil
1/2 tsp!. salt
1 toe garlic, whole
1 c!. sliced almonds
Wash and slice green beans 1 1/2 inches long!. Toast almonds in oven until light brown!. Bring 3 quarts of salted water to a boil!. Cook uncovered for 5 minutes, then place beans in ice water to shock them, and keep their color bright green!. Refrigerate!.
When ready to serve, cover the bottom of a skillet with cooking oil!. Add garlic, then green beans and stir fry until heated through!. Fold in almonds and serveWww@FoodAQ@Com
BLACKENED SALMON
? lb!. (3 sticks) unsalted butter, melted in a skillet
6 fish fillets ? to ? inch thick
Seasoning mix: ( or by Zatarains or Tony’s creole seasoning mix)
3 tbsp!. sweet paprika
3 tsp!. Salt
3 tsp!. Onion powder
3 tsp!. Garlic powder
1 tsp!. Ground red pepper (preferably cayenne)
1 tsp!. White pepper
1 tsp!. Black pepper
1 ? tsp!. Dried thyme leaves
1 ? tsp!. Dried oregano leaves
Heat a large cast-iron skillet over very high heat until it is beyond the smoking stage and you see white ash in the skillet bottom (the skillet cannot be too hot for this dish), at least 10 minutes!.
Meanwhile, pour 2 tablespoons melted butter in each of 6 small ramekins; set aside and keep warm!. Reserve the remaining butter in its skillet!. Heat the serving plates in a 250 degrees oven!.
Thoroughly combine the seasoning mix ingredients in a small bowl!. Dip each fillet in the reserved melted butter so that both sides are well coated; then sprinkle seasoning mix generously and evenly on both sides of the fillets; patting it in by hand!. Place in the hot skillet and pour 1 teaspoon melted butter on top of each fillet (be careful, as the butter may flame up)!. Cook, uncovered, over the same high heat until the underside looks charred, about 2 minutes (the time will vary according to the fillet's thickness and the heat of the skillet)!. Turn the fish over and again pour 1 teaspoon butter on top; cook until fish is done, about 2 minutes more!. Repeat with remaining fillets!. Serve each fillet while piping hot!.
To serve, place one fillet and a ramekin of butter on each heating serving plate!.
Buttered Noodles
1 package (12 ounces) dried egg noodles
1/4 cup (4 tablespoons) butter, preferably unsalted
Salt and pepper to taste
Chopped fresh parsley for garnish
Cook the noodles in lightly salted water according to package directions!. Drain and return to pot!. Heat the butter in a small saucepan over medium-high heat until brown, watching carefully to make sure it doesn't burn!. Pour the butter over the noodles!. Add salt, pepper and parsley; stir until well-combined!. Serve immediately!.
Green Beans Almondine
1 lb!. fresh green beans
1/2 c!. cooking oil
1/2 tsp!. salt
1 toe garlic, whole
1 c!. sliced almonds
Wash and slice green beans 1 1/2 inches long!. Toast almonds in oven until light brown!. Bring 3 quarts of salted water to a boil!. Cook uncovered for 5 minutes, then place beans in ice water to shock them, and keep their color bright green!. Refrigerate!.
When ready to serve, cover the bottom of a skillet with cooking oil!. Add garlic, then green beans and stir fry until heated through!. Fold in almonds and serveWww@FoodAQ@Com
Gluten- Free SESAME CHICKEN
1 1/2 lbs of chicken tenders (cut into thirds/bite size pieces)
1/4 cup plus 1 Tablespoon of San-J’s Wheat-Free Tamari Sauce
2 1/2 Tablespoons of rice vinegar plus 1 teaspoon (you can substitute another if you don’t have it)
1 cup gluten-free chicken broth
1/2 cup sugar
1/4 cup cornstarch plus 2 teaspoons
2 egg whites, lightly beaten
1/2 cup oil
1 teaspoon garlic, minced
3-6 dried hot pepper pods
1/4 cup sesame seeds
green onions, chopped
cooked jasmine rice
DIRECTIONS:
In a medium bowl, combine sugar, 1/4 cup of the tamari sauce, vinegar, and chicken broth!. Set aside!. In a separate bowl, combine chicken pieces, remaining 1 Tablespoon of soy sauce, and 1 teaspoon of vinegar!. Marinate chicken for at least 30 minutes!. Once the chicken has marinated, add egg whites and cornstarch and stir until well-blended!.
In your wok, heat oil over med-high heat!. Cook chicken (in about 3 batches) until golden on both sides- this will take 3-5 minutes!. Remove chicken from wok with a slotted spoon and drain on paper towels!. Cover with foil to keep the chicken warm!. If you have more than a couple tablespoons of oil left in the wok, discard the remaining oil( leave just a few tablespoons in the wok)!. Reduce the heat to med!. Cook the garlic and pepper pods for about a minute!. Then add soy sauce mixture!. Increase heat to med-high and cook sauce for about 15 minutes!. Stir two teaspoonfuls of cornstarch into a little water and whisk it into the sauce!. Once the sauce is thickened and bubbly, add the chicken and sesame seeds!. Top with green onions and serve over jasmine rice!.
Serves 4-6
If you decide to reduce the sugar, you may need to use more cornstarch to thicken the sauce!.Www@FoodAQ@Com
1 1/2 lbs of chicken tenders (cut into thirds/bite size pieces)
1/4 cup plus 1 Tablespoon of San-J’s Wheat-Free Tamari Sauce
2 1/2 Tablespoons of rice vinegar plus 1 teaspoon (you can substitute another if you don’t have it)
1 cup gluten-free chicken broth
1/2 cup sugar
1/4 cup cornstarch plus 2 teaspoons
2 egg whites, lightly beaten
1/2 cup oil
1 teaspoon garlic, minced
3-6 dried hot pepper pods
1/4 cup sesame seeds
green onions, chopped
cooked jasmine rice
DIRECTIONS:
In a medium bowl, combine sugar, 1/4 cup of the tamari sauce, vinegar, and chicken broth!. Set aside!. In a separate bowl, combine chicken pieces, remaining 1 Tablespoon of soy sauce, and 1 teaspoon of vinegar!. Marinate chicken for at least 30 minutes!. Once the chicken has marinated, add egg whites and cornstarch and stir until well-blended!.
In your wok, heat oil over med-high heat!. Cook chicken (in about 3 batches) until golden on both sides- this will take 3-5 minutes!. Remove chicken from wok with a slotted spoon and drain on paper towels!. Cover with foil to keep the chicken warm!. If you have more than a couple tablespoons of oil left in the wok, discard the remaining oil( leave just a few tablespoons in the wok)!. Reduce the heat to med!. Cook the garlic and pepper pods for about a minute!. Then add soy sauce mixture!. Increase heat to med-high and cook sauce for about 15 minutes!. Stir two teaspoonfuls of cornstarch into a little water and whisk it into the sauce!. Once the sauce is thickened and bubbly, add the chicken and sesame seeds!. Top with green onions and serve over jasmine rice!.
Serves 4-6
If you decide to reduce the sugar, you may need to use more cornstarch to thicken the sauce!.Www@FoodAQ@Com
take out!!Www@FoodAQ@Com