Busy times ahead! Didn’t make a couple of the things I was going to make last week, so I’ll try again this week. Will also try some new recipes from a new gluten free website I’m checking out: http://glutenfreegoddess.blogspot.com
-Mexican Baked Penne
-Sweet Potato Shepherd’s Pie (from here)
-Taco Soup with Chicken
-Creamy sauced Pasta with artichokes and Bacon (from here)
Mexican baked penne
1lb lean ground beef
3 cups salsa
1 can black beans
1 cup frozen corn kernels
3 cups uncooked penne pasta (I used brown rice penne, gluten free)
3 cups shredded monterey jack or cheddar cheese
Preheat oven to 350F and grease a 9 x 13 in baking dish.
In a skillet, cook beef until no longer pink.
Ad the salsa, beans, and corn kernels. Continue to cook for another 5 minutes to blend flavours. Remove from heat and set aside.
Cook penne in large pot of water. Drain well and return to pot. Add the beef mixture and stir well. Spoon half the mixture into the baking pan into an even layer, then sprinkle with half the cheese. Top with remaining pasta mixture and sprinkle with remaining cheese.
Bake for 35 to 40 minutes until bubbling and heated through.
Makes 8 servings
Sweet Potato Shepherd’s Pie Recipe
Preheat the oven to 350 degrees F.
For the topping:
3 medium sweet potatoes, peeled and diced
Sea salt and ground pepper, to taste
A dash of nutmeg
A drizzle of fruity olive oil, to taste
Plain hemp milk (or moo cow milk, if you like), as needed
For the filling:
1.5 pounds ground Black Angus beef
1 onion, diced
4 cloves of garlic, chopped
2 small to medium zucchini, trimmed, cut into pieces
1 cup artichoke hearts, cut up
1 14-oz can Muir Glen fire roasted tomatoes with green chiles
2 tablespoons balsamic vinegar
1-2 teaspoons raw organic agave nectar
1 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon dried parsley or cilantro
1/2 teaspoon cinnamon
Sea salt and ground pepper, to taste
Place the sweet potatoes in a pot of fresh salted water and bring to a boil. Cook until under fork tender and mashable.
Saute the ground Angus beef in a large hot skillet till lightly browned; pour off the fat; return the skillet to the stove. Add in the onions and garlic; stir and cook for five minutes or until the onions are soft.
Add in the zucchini; stir and cook for a couple of minutes. Add in the artichokes and tomatoes. Stir in the balsamic vinegar, agave, dried herbs and cinnamon. Season to taste with sea salt and pepper. Cover and bring to a simmer. Cook until the liquid is reduced a bit. Remove from heat.
Drain the cooked sweet potatoes and mash them lightly. Season with sea salt, ground pepper and nutmeg. Drizzle with a little fruity olive oil. Add a couple of tablespoons of hemp milk and stir until smooth and fluffy.
Layer the beef and veggie mixture in a casserole or baking dish (or four individual gratin dishes, like I did).
Top with the mashed sweet potatoes.
Bake in the center of a preheated oven until bubbling and hot- about 25 minutes.
Read more: http://glutenfreegoddess.blogspot.com/2008/09/sweet-potato-shepherds-pie-ranchers.html#ixzz1VmjACnZL
A creamy sauced Pasta with Artichokes and Bacon
For the pasta- to serve four:
1 package of your favorite brown rice pasta
2 tablespoons extra virgin olive oil
3 cloves garlic, minced
16 artichoke hearts
8 strips bacon- cooked ahead of time, chopped
4 scallions, sliced
Put on a large pot of salted water to boil. Cook the pasta until it is al dente.
Heat the olive oil in a skillet over medium heat; add in the garlic and artichoke hearts and cook lightly until slightly golden. Add in the bacon pieces and scallions; stir; heat through; keep warm.
Drain the pasta and spoon into warm bowls. Top with the artichoke mixture and sauce- recipe follows.
For the Creamy Sweet Potato Sauce you’ll need:
1 tablespoon extra virgin olive oil
1/2 cup cooked sweet potato puree
2 1/2 cups unsweetened plain hemp milk (or rice milk- but it’s thinner, less creamy)
4 rounded tablespoons good tasting nutritional yeast – I use KAL brand
1 rounded tablespoon of sesame tahini – may omit if allergic
1/2 teaspoon sea salt, or more, to taste
A good dash or two of Simply Organic Garlic Powder , to taste
A good dash or two of Simply Organic Minced Onion , to taste
1/2 to 1 teaspoon gluten-free Dijon or honey mustard, or to taste
1 tablespoon cider vinegar or lemon juice- to taste
1/4 teaspoon nutmeg
Pinch of cinnamon
1/2 teaspoon paprika (for orange) or turmeric (for yellow) color- may omit
1/4 cup white wine, to taste (Frey Organic is vegan/egg-free)
In a saucepan, heat the olive oil over low-medium heat, and stir in the sweet potato (I like to use a whisk to do this). Slowly add in the hemp milk, whisking to blend the sweet potato and hemp milk.
Add the nutritional yeast, sesame tahini, sea salt, garlic and onion powder, mustard, vinegar/lemon juice, nutmeg, cinnamon, paprika/turmeric, wine; whisk to blend.
Continue heating and stirring the sauce over gentle heat for about five to ten minutes. Taste test. Does it need a hint more salt? Wine?
Stir and gently heat through until the sauce has thickened and reduced a bit to your liking.
Remove from heat and use on pasta, rice, potatoes, vegetables or casserole fillings.
Makes about three cups sauce.
Read more: http://glutenfreegoddess.blogspot.com/2008/12/creamy-sauced-pasta-with-artichokes-and.html#ixzz1Vmls4j4d