Old Classics Changed Up

Here are a couple recipes that I really enjoy and my boys love. I've included both traditional methods along with the gf version.

Hamburger "helpful"

3 cloves garlic, crushed
2 medium carrots, cut into 2-inch pieces
6 button mushrooms
1 medium onion, cut into 2-inch pieces
1 pound 90%-lean ground beef
2 teaspoons dried thyme
3/4 teaspoon salt
1/4 teaspoon freshly ground pepper
2 cups water
1 14-ounce can reduced-sodium beef broth, divided (GF granulas or premade broth)
2 cups elbow noodles (I used a gluten free corn and potato noodle)
2 tablespoons Worcestershire sauce (Lea  & Perrins is GF)
2 tablespoons all-purpose flour (gluten free flour, or 2 tablespoons cornstarch)
1/2 cup reduced-fat sour cream
1 tablespoon chopped fresh parsley, or chives for garnish

Fit a food processor with the steel blade attachment. With the motor running, drop garlic through the feed tube and process until minced, then add carrots and mushrooms and process until finely chopped. Turn it off, add onion, and pulse until roughly chopped.

Brown your beef and drain. Stir in the chopped vegetables, thyme, salt and pepper and cook, stirring often, until the vegetables start to soften and the mushrooms release their juices, 5 to 7 minutes. Stir in water, 1 1/2 cups broth, noodles and Worcestershire sauce; bring to a boil. Cover, reduce heat to medium and cook, stirring occasionally, until the pasta is tender, 8 to 10 minutes.

Whisk flour with the remaining 1/4 cup broth in a small bowl until smooth; stir into the hamburger mixture. Stir in the sour cream. Simmer, stirring often, until the sauce is thickened, about 2 minutes. Serve sprinkled with parsley (or chives), if desired.

If you're worried about your gluten free pasta getting gummy or falling apart, cook it separately and eliminate water in recipe. 

When I lived in Provo after getting married Jordan and I went to a yard sale and I picked up with funky polish cookbook. I didn't regret it. They make dang good food. Here's one I love and I know you all will too. 


Polish Galumpkis
1 head of cabbage, steamed and leaves removed
1/2lb pork
1/2lb ground beef
1 1/2 cup slightly undercooked rice
1 T dried parsley 
pinch of nutmeg
Saute 
1 medium onion, minced
1/2 green bell pepper, minced
2 stalks celery cut very small
3 garlic cloves crushed
2 T oil (I used coconut and grapeseed)
1 tsp kosher salt
2 good pinched of pepper or to taste

1 granny smith apple chopped
2 cups chunky tomato sauce +1/4 C reserved cabbage water
           (I used homemade from the garden, but choose your favorite)


Remove the core, but leave the head together. Make sure it's clean of dirt. Place your cabbage in a steamer pot and steam until the cabbage is plyable and slightly tender. You'll want to save the bigger leaves from the outside to lay in the bottom of the pot. When the outer leaves of the cabbage are bright green, remove the head and start peeling the outer leaves off. Be very careful. Set them aside. Once the cabbage stops peeling away easily, put the cabbage head back in the steamer to continue it's tenderizing. 

While your cabbage is steaming, combine onion, garlic, pepper, celery, and oil in a skillet and cook until slightly tender, I'd say about 8 or so minutes. Set aside in a large bowl to cool. Combine pork, beef, parsley, salt and pepper, rice and just a pinch of nutmeg in the bowl with the cooked veg. Combine all ingredients and now you can assemble your cabbage rolls. Take about a 1/2 cup maybe a little shy of that depending on the size of the cabbage leave and place it on the end of the leaf. Pull in the two sides and roll tightly. Place the seam side down. Continue with all the cabbage rolls. 

You will need a pot or a crock pot ( I used the crock pot, it was easy)
Wipe the inside of the pot lightly with a tiny bit of oil, line with your larger discarded cabbage leaves. (they wont be eaten), but salt and pepper them so they'll season the outer leaves of the rolls. Save a couple leaves for the top of the pot. Line the pot with the rolls and make them snug. One head of cabbage can make about 12 rolls. Toss your granny smith over the top and pour over your tomato sauce. Season with extra salt and pepper. You can double the layer if you want too, but put your tomato and apple  in between them and on top. Put your extra leaves on top, put your lid on and bake in the oven at 350o for about 45-60 min or in the slow cooker on low for up to 4 hours.
 


I was up pretty late and thought a cheese steak sounded so good, but well it's hard to find a really good gluten free crusty roll so I found the next best thing on a fellow food bloggers page called Omnomilicious. 


 
Cheese Steak Stuffed Peppers
1 Tbsp Olive Oil
1 Pound Thin Sliced Beef (We used Steakums from the frozen sections)
2 Onions
3 Cloves Garlic, Minced
8 Slices Provolone Cheese
4 Bell Peppers
Salt and Pepper, To Taste

 
Preheat oven to 400F.
Heat the olive oil in a large pan and slice the onions.  Add the onions, garlic, and beef to the pan, season with salt and pepper, and cook until the onions are tender and beef is browned.


Cut the tops of the peppers and clean out. Place a slice of cheese inside the pepper lining the sides. Add a heaping scoop of the beef mixture and top with another slice of cheese. Place in the oven and bake until the cheese is melted and browned.