Tuesday, September 27, 2011

Salisbury Steak with Brown Mushroom Gravy

As soon as the weather starts to have a cold feel to its morning air, I start to think of Salisbury Steak. Salisbury Steak is one of my fall favorites.  This recipe was created a very long time ago in the kitchen of our first tiny apartment.  Before internet even....if you can believe that...LOL..  My husband and I were newly married, very young and very poor.  Salisbury Steak was the item I ordered every time I went into a restaurant (right Alison?) so eventually trying to copy it was a given.  This is exactly how I originally made it based on what I always had in my pantry.  Don't you love items that depend on pantry staples?  Oats were very inexpensive and we always had them.  I used them in the meatloaf because that is how my hubby's mom did it, so why not the salisbury steak? Cross that with the fact that my mom loved to thicken everything with Corn Starch.  I love that it was originally created gluten free! :-D

1 pound ground beef
1/4 teaspoon Garlic Powder
1/4 teaspoon Mustard Powder
1 egg
1/4 cup oat powder (I like using oats pureed, but you could sub for your choice of bread crumbs)
1/4 cup finely minced onions
1 Tablespoon L&P Worcestershire Sauce
1/4 teaspoon Salt
1/8 Black Pepper

2 Tablespoons Oil
1 large onion, sliced
8 ounces Mushrooms, sliced
2 cups or 1 can beef broth
     (Go ahead and use water/bouillon to make broth if you need to)
1/2 teaspoon Mustard Powder
1 pinch Cayenne
2 T Corn Starch w/ 2 T cold water (combined well)
2 teaspoons La Choy Soy Sauce
1 Tablespoon L&P Worcestershire Sauce
1 teaspoon Kitchen Bouquet Brown Gravy Seasoning
1 cube Herb Ox Beef bouillon

  • Add all patty ingredients and mix well. 
  • Form into 5 or 6 oval shaped patties. 
  • Add 2 tablespoons of oil to pan and brown patties on each side. 
  • Remove from pan and add onion and mushrooms. 
  • Cook until onions are translucent and mushrooms give some moisture. 
  • Add patties back to the pan and add remaining sauce ingredients 
  • Cook for 7 to 10 minutes on low, until patties are heated through and sauce is thickened.

Monday, September 26, 2011

Menu Plan Monday: Week of September 26th, 2011

Welcome to my blog. It is another week of menu planning here at An Extraordinary GF life.  I am converting recipes and feeding my family old favorites from back in our gluten eating days.  Last weeks menu started off great.  Country fried steak is always a nice way to start off our week.  Tuesday we just fried our pork chops instead of twice baking them (no cream soup made).  Thursday we did not have Tacos, instead used that ground meat for some Better than Boxed Hamburger Helper. That leaves us with no taco meat for the pizza.  We had cheese instead.  I feel like that movie falling down.  LOL!  Saturday night we had meatloaf again.  We love meatloaf!

I worked on a new cookie recipe this weekend that turned out to be a real failure.  LOL!  If at first you don't succeed, try try again.  In addition to working on that cookie recipe again, I am hoping to get some pumpkin muffins baked this week.

My family really misses tacos.  I am going to have to make that this week.  Not to mention I already cooked up the meat and its in the fridge.  So lets start off our Monday with Tacos!


Church Dinner is Hotdogs and Roasted Marshmallows. Leftovers for Adults

Crock Pot Brown Sugar Chicken, Rice, Broccoli.  Its apple season so I think I'll make some Stouffer's Harvest Apples Copycat recipe.
The chicken is a new recipe I am going to try. This was originally a Food.com recipe made over GF by a Year of Slow Cooking.

Philly Cheese Steaks.  Walmart great value Philly Steak Meat, Udi's Hot Dog Rolls.

Lunch: Nacho's and Cheese at the Bowling Alley
Dinner: TBD

Lunch: Chicken Salad and Apple Crumble.  My daughter has been watching Caillou on the computer and they made a recipe you could print.  Now she is insisting we make it so no better day like a lazy sunday afternoon after church right?
Dinner: Tinkyada Spaghetti, Prego Traditional Spaghetti Sauce, Salad

Speaking of Spaghetti, here is a good
article about Store Bought Meatballs without Gluten

I will be posting this to Orgjunkie's Menu Plan Monday.  Hop on over there to find other wonderfully inspirational ideas on menu planning.

Tuesday, September 20, 2011

Cheesy Rice, a copycat for Knorr/Lipton Rice and Sauce, Cheddar Broccoli

Knorr/Lipton Rice and Sauce used to be a staple around here.  That is before we went Gluten Free due to Celiac.  You know what? It really is not all that difficult to make this yourself.  The original version actually has vermicelli (spaghetti) in it, I am not adding that to my recipe.  Please allow me to introduce to you my gluten free copycat for Lipton Rice & Sauce, Cheddar Broccoli.

1 cup Rice
3 cups Broth or water with 3 Herb Ox Chicken bouillon cubes
1 teaspoon Minced Onion (spice)
1/4 teaspoon Salt
1/4 teaspoon pepper
1 package of frozen broccoli spears, chopped small
1 cup Extra Sharp shredded Cheddar Cheese

  • Add Rice, broth/water, onion, salt and pepper into medium sauce pan. 
  • Cover and simmer for 10 minutes.  
  • Remove lid and add Frozen broccoli.
  • Continue to cook for 10 more minutes or until most of the water is absorbed and rice is tender. You don't want all of the water totally absorbed and the rice completely dry. You want some to remain to create the sauce. Add more water if necessary. 
  • Stir in cheese until melted.

Monday, September 19, 2011

Menu Plan Monday: Week of September 19th, 2011

In an effort to assist my gluten free friends meal plan their own dinners more effectively, I will start adding the gluten free brands I use to the recipes I am linking too.  Sometimes I take for granted information I may know already.  I am literally walking into my small town food markets (Kroger, Walmart, and our small local Whole Foods Market) and purchasing the ingredients I need for the recipes I am presenting.  I am not making gourmet dinners here.  Just simple family style foods that my whole family will eat, kids included.  Take meatloaf for instance.  It is definitely a simple family style dinner, however, everybody who walks in the house and smells Meatloaf for dinner is excited.  Those are the dinners I try and make.  

I am still working though the good Meat Department sales I secured two weeks ago.  I did manage to pick up some more excellent deals this past shopping day though.  I did not  need to purchase more, but the price was too good to pass up.  I think I'm good all the way though October now.  :-D

The highlight of my dinners last week was a toss up between the Meatloaf and the Fettucini Alfredo.  I did not use my own Alfredo recipe posted here.  I simply melted a stick of butter, added a cup of cream and a cup of parmesan cheese and tossed.  It is definitely my favorite meal.  It is so quick to whip up that version of the sauce as well.  What was your favorite meal last week?



Kids eat at Church, Adults eat leftovers
Taco Night, Refried Beans, Mexican Rice

Taco Pizza, Cheese Pizza and a movie

Philly Cheese Steaks for Lunch 
(Udi's Hotdog Rolls, Walmart's Philly Cheese Steak Meat) 
Dinner: TBD

Hamburgers for Lunch, 
Spaghetti & Meatballs, Cheese Rolls for Dinner

I will be linking this up along with all the other great menu planning ideas over at OrgJunkies Menu Plan Monday.

Tuesday, September 13, 2011

Home Made Gluten Free Hawaiian Pizza

This is another one of my not really a recipe recipes.  Its more like a "way" of having something.  Does that make sense?  LOL.  Pineapple pizza was my hubby's favorite when we first met.  Probably still is only the kids would never allow the ONE pizza we buy to be a pineapple one.  That Domino's commercial with the preschoolers comes to mind.  Now that I make my own pizzas I make two, one for adults and one fir kids.

1 Gluten Free Pizza Crust Recipe
1 cup of Pizza Sauce
1 cup of thinly sliced and diced GF Ham Lunchmeat
1 8-ounce can of Pineapple Tidbits

Preheat oven to 350 degrees with pizza stone inside
Have your pizza peel ready
  • Prepare pizza crust according to directions in link provided (or use your favorite prepared crust)
  • Meanwhile, prepare pizza sauce (or use your favorite jarred variety, I hear Muir Glen Organic Canned Pizza Sauce is a great choice).
  • After crust is partially baked for 10 minutes, take crust out and spread sauce on top of pie shell (leaving a 1/2 inch rim).
  • Top with ham and pineapple, spread around evenly.
  • Top with Mozzarella Cheese.
  • Place back in 350 degree oven on pizza stone and bake for 10 more minutes.


Friday, September 9, 2011

Our family's favorite Rice Pudding Recipe

We have made rice pudding many ways before we come upon this method.  This is our family's favorite rice pudding recipe.   It might even be our favorite dessert recipe.  We like to eat it warm and a sprinkle of cinnamon on top.  I originally started making this dish with an added beaten egg at the end but the egg would thicken it so much that the rice pudding really was not very good for the next day.  And rice pudding for breakfast is AWESOME!!!  So I started leaving the egg out and just cooking it longer to thicken.

2 cups of Water
1 cup Rice
1 cinnamon Stick, broken in half
1 12-ounce can of Evaporated Milk
1 14-ounce can of Sweetened Condensed Milk
1 cup Milk (just regular old milk)
1/2 cup plump cooking raisins (Optional)
Sprinkle of Cinnamon for topping

Place water, rice and cinnamon stick in saucepan and bring to boil.
Cover and reduce to low.
Cook for 15 minutes or until water is fully absorbed.
Remove cinnamon stick pieces (if using).
Stir in milk, canned evaporated milk, canned sweetened condensed milk, raisins if using.
Bring back to a slight simmer, stirring constantly. (Note: add egg at this point if using)
Otherwise, reduce heat to low and cook until the milk mixture is slightly absorbed and thickened; about 20 minutes.
Be sure to watch the pot and stir.  Nothing worse that burnt milk on the bottom!
Sprinkle with Cinnamon before serving!


Start this while you are making dinner and have a warm dessert ready when you finished dinner.

Cinnamon sticks can be costly.  Omit if necessary.  If I am out of cinnamon sticks I would just add a teaspoon of powdered cinnamon to the milk mixture instead.

If you are in a hurry and/or wish to try your pudding with the egg, just temper your beaten egg first with a bit of the hot rice milk (stirring fiercely).  Next stir the egg mixture back into the rice, mixing constantly and cooking for 2 minutes.


Sunday, September 4, 2011

Fried Pork Chops with Creamy Dijon Sauce

This is so good.  I found myself sopping up the extra sauce with anything left on my plate. It almost made me wish for some bread.  I really enjoyed the flavor of the sauce in this dish.  You know what?  It would make a great leftover pork sauce too!

4 Pork Chops
1 Tablespoon or so of Olive Oil
3 or 4 Tablespoons Onion, diced (dried works also)
1 Tablespoons Brown Rice Flour (or white rice, any kind of non wheat based thickener or omit)
1/2 cup cooking Sherry (Holland House, found in supermarket -white wine would work)
14 ounces Chicken Stock
1/2 teaspoon Salt (optional)
1/3 cup Sour Cream
1 Tablespoon Dijon Mustard

  • With chicken between sheets of plastic wrap or inside the ziplock you stored it in, pound with a mallet or fry pan until flattened to an even thickness, about 1 inch.   This allows the chicken to cook nice, quick and even.
  • Heat a drizzle of oil in a large nonstick skillet over medium heat. 
  • Add the chicken and cook until slightly golden and just about done, about 2-3 minutes per side.
  • Transfer chicken to a plate, cover and keep warm. 
  • Heat 1 teaspoon oil in the pan over medium-high heat. 
  • Add onions and cook, stirring constantly and scraping up any browned bits. 
  • Add 1 tablespoon flour, sherry/wine, broth and 1/2 teaspoon salt.
  • Bring to a boil, stirring often.  Cook for 5 minutes on high to slightly reduce and thicken the sauce.
  • Reduce heat to low.  Return the chicken and juices to the pan and cook until heated through and chicken is fully cooked. 
  • Take chicken out and arrange on serving plate.
  • Stir in sour cream and mustard into sauce until smooth
  • Top the chicken with the sauce and serve immediately.


Menu Plan Monday, Week of September 5th, 2011

Happy Labor Day, a day Early.  Doing my menu plan on Sunday is definitely a habit now.  My brain keeps telling me to take a break from studying to do my Menu Plan.  Our local Nature Market started to carry Udi's in the frozen section so my family recently tried the hamburger and hot dog buns.  My son does not like the hamburger buns and demands that I make my own.  My own recipe is more like Gluten Free Wonder Bread.  That fact may or may not suite the GF masses, I know some GF foodie bloggers are anti Wonder bread like GF bread recipes.....but it makes MY kids happy! :-)

The hamburger buns to me are a lovely option if you do not have time to bake your own.  They use Potato Flour in them and I think that is what throws us off.  I just don't like the taste of potato flour. All that said, these rolls are definitely the best you can purchase on the market so far if you ask me.  And I was super duper excited to have the hot dog bun option.  The hot dog buns are a tad big so we use them for brats and Philly Cheese Steaks!  Funniest part is my Celiac daughter is so used to eating without the bun that she takes her food off of it and leaves the bun behind.  Ha!

Lunch: Grilled Brats on Udi's Hotdog Rolls, Greek Salad
Dinner: Tinkyada Spaghetti, Meatballs, tossed Green Salad and Garlic Bread made using leftover Cheese Rolls

Monday (Labor Day):
Lunch: Grilled Hot Dogs, Green Salad.
Dinner:  Have not Decided yet!!

Roasted Chicken, Cheesy Rice (a new recipe) & Broccoli

Wednesday (my 15 year wedding anniversary):
Slow Cooker Beef BBQ Country Style Ribs (a new recipe)

Homemade Cheeseburger Macaroni Hamburger Helper

Philly Cheese Steaks.  We have re-introduced the cheese steak in our diet now that we have Udi's Hot Dog rolls available in our town.  Those rolls are too big for hot dogs but make a great cheesesteak.  You should try it!

Lunch: Pizza
Dinner: TBD

Baked Ziti using Tinkyada Pene, Ricotta and Italian Sausage.

For more great menu planning ideas don't forget to visit Menu Plan Monday over at Orgjunkie.com.


Thursday, September 1, 2011

Gluten Free Cheddar Dinner Biscuits, a new twist on Red Lobster's Cheddar Bay Biscuits

This idea is not a new one.  The internet is loaded with copycats of this recipe.  Red Lobster hit pay-dirt when the started to serve this with their meals.  The flavor combination of butter and garlic perfectly matches the seafood they serve (if you ask me).  I had to try it out gluten free ~ I could almost hear it calling me..... ;-)

I found a few recipes to try online but was running into a few problems with the recipes.   The old Gluten Free bread collapse thing reared its ugly head.  The flavor was very good.  Well, good as I ever had it since going gluten free anyway.  It just needed to be worked on a bit.  I added more flour, more cheese some spices......a little of this and a little of that.....until I finally got right.  This is the recipe I want to share with you and all my friends looking for a great dinner roll / biscuit.

This was intended to be a drop biscuit recipe but it ended up being more like a roll.  I guess that is what happens when you mess around with recipes ~ LOL. Im sure it would make nice biscuits if you "gently" roll out the dough being careful not to over work the batter and cut it out.  I am usually making this for dinner and in a mad rush to go though all that trouble!  ;-)

1 cup Potato Starch
1 cup Brown Rice Flour
1/2 cup Tapioca Starch
1/2 teaspoon Salt
1/4 teaspoon Garlic Powder
1/4 teaspoon Cayenne Pepper (optional)
1 Tablespoon Baking Powder
1 teaspoon Xanthan Gum
1/3 cup Butter
1/4 cup Shortening
3/4 cup Milk
1 Egg
1 1/2 cups shredded Extra Sharp Cheddar Cheese

Another 1/4 cup Butter, melted and mixed with
1/2 teaspoon Garlic Powder

Preheat oven to 400 degrees
Line Baking Sheet with Silicone Baking Mat or Parchment Paper

  • In food processor Add Tapioca, Brown Rice Flour, Potato Starch, Salt, Baking Powder and Xanthan Gum.  Blend for a few seconds to fully blend the dry ingredients.
  • Cut in butter and shortening and pulse a few times until butter and shortening start to develop into pea sized bits.
  • Add milk, egg and cheese and process until the batter forms into a ball.  Batter will not be sticky and you should be able to roll it between your hands without sticking.
  • Scoop out an ice cream scoops worth of dough (about 1/4 cup) and gently roll into a ball with your hands.  Place on cookie sheet and press down slightly.  Biscuit will be about slightly less than 3/4's to 1" thick.
  • Bake for 15 minutes, take out of the oven and brush tops with melted butter/garlic mixture.  
  • Continue to bake for 3 more minutes or until ever so lightly browned. 

Check out these other great recipes on the web:
Life as a Plate has a Grain-Free version of this classic
This is the Robyn Ryberg version at Celiac.com

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