Posts Tagged ‘Wheat Free’

Taco Soup Recipe

April 6th, 2011 Nancy

This soup is a great way to stretch a pound of meat.  It is delicious served with cheddar or Daiya cheese, salsa, corn chips and sour cream if you can tolerate dairy.  This makes a huge pot full.  This recipe is easy to adapt to what you have on hand.  Adjust the corn and rice amounts to how thick you want your soup.

Ingredients:

1 pound ground beef
1 chopped onion or a couple Tbsp dried onion
8 cups chicken or beef broth
2 (16 oz) cans of beans (black, pinto, chili, kidney) with liquid
1/2 (10 oz) bag of frozen corn
1 (14.5 oz) can petite diced tomatoes
1 cup cooked rice (optional)
1 (4 oz) can green chile peppers (optional)
4 Tbsp (2 packet) gluten free taco seasoning mix
salt and pepper to taste

 

1. In a large saucepan, cook ground beef and onions.

2. Stir in the rest of the ingredients.

3. Bring to a boil.

4. Reduce heat and simmer 20-30 minutes.

This post is part of Penny Wise Platter Thursday.

Posted in Allergy Friendly Recipes, Beef, Main Dish, Soup Tags: , , , , , Comments Off on Taco Soup Recipe

Taco Potato

April 5th, 2011 Nancy

We love Mexican food around here.  In fact, we usually eat taco meat in one form or another at least once a week.  One of my favorite allergen free mexican meal is filling a potato with taco fixings.  Not only is this delicious but potatoes are cheap!  Taco potatoes really need no recipe but I’ll list the ingredients we use to make ours.

Ingredients:
Baked potato (Yellow potatoes have a buttery taste without the butter!)
Taco meat
Beans
Salsa
Daiya or cheddar cheese
Ketchup (We use this as a cooling agent since sour cream is out.)

Enjoy!

You may also enjoy Barbecue Chicken Potato.

Posted in Allergy Friendly Recipes, Beef, Main Dish Tags: , , , , Comments Off on Taco Potato

Overnight Granola Recipe (Gluten-Free, Nut-Free)

April 3rd, 2011 Nancy
The first thing that resonated with me while reading Nourishing Traditions by Sally Fallon is that Americans eat junk for breakfast if they eat breakfast at all.  Even “healthy cereal” is highly processed and full of additives.  It is also very expensive.  This recipe is frugal and easy.  If you can make Rice Krispie treats, you can make this granola.  We eat it just as it is but it would be delicious with coconut, dried fruit and/or nuts if you can tolerate them.  It’s also good as a topping on yogurt or ice cream.  While we still enjoy an occasional bowl of store bought cereal, this recipe is a staple at our house.  I make a double batch of this several times a month.

Ingredients:
½ cup palm shortening
½ cup honey
½ cup sucanat/rapadura or brown sugar
1 tsp cinnamon
7 cups rolled oats (gluten free if necessary)

 

Directions:

1.  Preheat oven to 350 for slightly chewy granola or 375 for crunchy granola.  I prefer slightly chewy.

2.  In a small saucepan add shortening, honey and rapadura.  Cook on medium heat until shortening is melted and stir until ingredients are combined.  The rapadura will not melt and become one with the oil.  When you stop stirring the rapadura will settle to the bottom.  That’s ok.  Just give it a quick stir right before you add it to the oats.

3.  In a large bowl combine oats and melted goodness.

4.  Spread evenly on 2 parchment lined or very well greased 9 X 13 pans.

5.  Put the pans in the oven and turn the oven OFF.

6.  Go to bed.

7.  Wake up and enjoy some delicious additive-free granola cereal.  Granola will keep in an air tight container for weeks.

This recipe is included in Midnight Maniac Meatless Mondays , My Meatless Mondays, Just Another Meatless Monday and Weekend Gourmet Blog Carnival.

Posted in Allergy Friendly Recipes, Breakfast, Sweets and Treats Tags: , , , , , 2 Comments »
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