I swear, I just can’t cook stew conventionally. It’s so much fun to mess around with it!
So this is a FANTASTIC idea, especially if you have a pressure cooker, and especially if you have a larger family.
What You’ll Need:
- stew beef
- 3 cups of baby carrots
- 1 large sliced yellow onion
- 1 chopped stalk of celery
- a whole bunch of garlic cloves
- a casserole dish full of whole golden potatoes (I think I had about 16 in mine)
- 1 can of tomato paste
- 1 box of chicken stock
- kosher salt, black pepper, thyme, garlic powder
So, Here’s What You Do:
- Preheat your oven to 375F
- Take all the golden potatoes and put them in your largest baking dish. Drizzle olive oil, kosher salt, garlic powder and black pepper over them.
- Place in the oven for 45 minutes
- During this time, heat your pressure cooker to simmer
- fill the bottom with olive oil, onions, carrots, garlic and beef
- sprinkle the herbs and spices on top
- now pour the chicken stock over that and cover.
- Cook on high for 20 minutes
- When it is finished, release the steam and open it up. Now, take a bowl and put the cornstarch in there and then ladle in a few spoonfuls of broth into the bowl. Whisk until creamy, and then stir into the pot again.
- Then stir in the tomato paste
- Okay…now…open the oven (the potatoes should be done by now) and carefully ladle the stew onto the potatoes.
This is such a unique way to have stew, and it will add a little fun to winter dishes
Gluten Free Butternut Squash Macaroni & Cheese
I think that technically, this is an incredibly healthy dish.
You have the quinoa pasta, which has a bunch of protein, and you have a whole butternut squash in here, which is awesome. I’m just going to call it: this is healthy. BOOYA!
- 1 sliced, baked butternut squash
- 1 box quinoa elbow macaroni
- 4 Tbsp butter
- 1/3 cup flour
- 1 1/2 cups milk
- 1 tsp dry mustard
- 2 tsp salt
- 1/4 tsp ground nutmeg plus more for sprinkling
- heaping 1/4 teaspoon of paprika
- 4 cups sharp cheddar cheese, shredded
- 1 cup chicken stock
- 1 1/2 cups of gluten free bread crumbs
Hold On To Your Hats, Folks!:
- Get your oven to 350 degrees F, pronto, Jack.
- Take your butternut squash and use a vegetable peeler to peel the skin off. Slice it in half, scoop the seeds out (you can plant these in your garden, fyi) and place them in your pressure cooker. Add 2 cups of water and cook on high for 4 minutes.
- When squash has cooled, set aside 1 cup of it, and use a stick blender to get the rest to a good, smooth consistency…with out turning it into a smoothie.
- While all this is going, cook the macaroni in boiling water for 8 minutes. Drain and set aside.
- Now, Melt 3 Tablespoons butter in a pot and slowly stir in the 1/3 cup of flour to form a paste.
- Take it off the heat, and gradually whisk in 1 1/2 cups of milk. Return to medium low heat until the sauce is fully blended and thickens.
- Then, add pureed squash to the thickened sauce.
- Add all your mustard, salt, nutmeg, and paprika. Stir in 3 1/2 cups of cheese (set aside 1/2 cup for the topping) and 1 cup of stock, alternating cheese and stock by cupfuls. Make sure you taste it during this stage to see if you need more nutmeg, mustard or paprika for your taste! This is your dish…own it!
- Okay, finally combine pasta, squash chunks, and cheese sauce in a large baking dish, toss to coat evenly.
- Melt the remaining Tablespoon of butter and blend it with the rest of the 1/2 cup of cheese and the breadcrumbs to make the topping. Spread this over the macaroni.
- Now, place that casserole dish into your oven and bake it for 20 minutes at 350F.
- Take that steaming dish out and let it cool, because baby, it’s hot in here…and it’s not just you this time
This is an AWESOME dish that will be a big hit every time!
I am a huge sucker for goat cheese. I like the sweeter flavor, I like the creamy texture, I like the savory flavors that come out in dishes.
I also LOVE stuffed mushrooms.
So tonight, I’m going in.
- Goat Cheese (I used cranberries and goat cheese, because it’s what I had)
- Thin asparagus
- Large button mushrooms
- Olive oil
- kosher salt
- garlic powder
How You Work It:
- First, cook your bacon. I would suggest cooking it in the oven at 400 for about 10-15 minutes.
- While you are letting the bacon cool, wash your mushrooms and rip the stems out. Just rip them out with gusto!
- Then place the mushrooms, top side down, in a muffin tin (This is so much easier, you don’t even know).
- Now, cut 1 inch pieces of the thin asparagus and place them in the mushroom. I usually place 3 pieces in.
- Then crumble up the bacon, and spoon about 1/2 teaspoon of bacon into the mushroom, on top of the asparagus.
- Finally, spoon 1 teaspoons worth of goat cheese onto the bacon/asparagus.
- Drizzle everything with olive oil, and then sprinkle with a pinch or two of kosher salt and garlic powder
- Cook at 400F for 10 minutes
- This goes very well with stout!
Enjoy with steamed asparagus.
Just place the asparagus in an envelope of aluminum foil
with olive oil, garlic powder and kosher salt and bake for 15 minutes
I think I’m going for the “longest recipe title” on this one.
You can’t even shorten it to an acronym to make it work: ODTLGLRRPwDTRGFFB
So, here is the loveliest of dishes:
I loved eating at sushi restaurants, primarily because sushi is normally gluten free (unless the chef adds bread crumbles on top, which we’ve had the pleasure of sending back and still having to pay for it, before), but it is also AMAZING. I love sushi rolls. I just hate paying an arm and a leg for sushi rolls.
It really can’t be that hard….and it’s NOT.
I know you could always get a normal popsicle tray for the freezer, but I have another idea:
It’s more of a Formula than a Recipe:
- 1 part juice
- 1 part water or yogurt for creamy popsicles
- 2 parts blended fruit (berries, oranges, pears, apples, bananas, mangoes, whatever you got!)
- 1 Tbsp real maple syrup, or honey
Blend all together and pour into the Zipzicles!
If you need something quicker…because I will be the first to admit that some days I really just don’t feel like getting the blender out just so I have one more thing to wash:
Sugar Free Kool Aid
or….and brace yourselves for this
Sugar Free Jello. The word on the street is that this popsicle won’t melt/drip, so it is fantastic for little kids!
I am a little hesitant posting this, because it is my Ace in the sleeve here at home.
This is the best recipe I have. It is simple, it is easy, it is wonderful, it is filling, it can be gluten free, it can be utterly amazing.
This is not a pressure cooker recipe, either. You can make the sauce in the pressure cooker, but I’ve found we like the flavors better from a pot. I think the intense heat kind of obliterates tomatoes…which is fine for tomato soup, but not for spaghetti sauce.
This is how I do it…granted, this is for a family of 7. Just keep that in mind….
Gluten Free Macaroni and Cheese:
- 1 package of corn or quinoa elbow macaroni
- 3 Tbsp butter
- 3 Tbsp all-purpose gluten free flour
- 3 cups milk
- 1/2 cup diced yellow onion
- 1 bay leaf (Go crazy! Get your own bay leaf plant!)
- 1/2 tsp paprika
- 1 large egg
- 3 large cups shredded sharp cheddar cheese
- 1 Tbsp mustard powder
- 1 tsp kosher salt
- ground black pepper
The Final Touch:
- 3 Tbsp butter
- 1 cup gluten free bread crumbs
Now, my friend, go and make your Mac and Cheese: