* you can use one bag baby carrots or one bag thawed frozen carrots
* you can use broth in place of the wine
*Mrs. Dash can be omitted-just add your favorite herbs
2 lbs beef stew meat
4 medium carrots, peeled and sliced 1/4 inch*
1 jar pearl onions, drained and rinsed
1 can crushed tomatoes with juice
8 oz sliced button mushrooms
3/4 cup dry red wine*
1 teaspoon salt or to taste
1 teaspoon dried thyme
1 teaspoon Mrs. Dash original seasoning or to taste*
1/4 teaspoon black pepper, or to taste
1/4 cup white rice flour
Add all ingredients to crock pot except water and rice flour. Cook on high for 30 minutes. Turn to low setting and cook for additional 5 to 6 hours, until meat and carrots are tender.
Remove 1/2 cup of stew broth to a glass measuring cup. Whisk in 1/4 cup rice flour until a paste is formed. Turn crock pot to high setting. Slowly stir flour paste into crock pot. Cook for an additional 30 minutes or until desired thickness is achieved.
In a large pot of salted boiling water, cook pasta according to package directions until al dente. Drain and set aside
Meanwhile, in a large skillet over medium-high heat, warm 1-2 tablespoon oil, and cook sausage until browned. Using a slotted spoon, transfer to a plate leaving remaining oil in the skillet. Cook shrimp until opaque, 5 minutes, and transfer to plate with sausage.
Return skillet to stove over medium heat. Melt dairy free spread and cook garlic and onion, 3 minutes. Add flour and whisk for 1 minute. While continuing to whisk, add bell pepper, broth, half and half, and Old Bay seasoning until smooth. Bring to a boil and simmer on low until slightly thickened, 2 to 3 minutes. Add corn and stir until warmed through.
Add pasta to skillet with shrimp and sausage along with any drippings and toss together. Serve immediately.
* you can omit the Mrs. Dash and use any herbs you wish
* you can omit the mayonnaise
9 oz can tuna in water, drained
1 small onion, diced
1 package dairy free cheese, shredded and divided
1 tablespoon dairy free spread
1/2 cup gluten free Bisquick
1 cup dairy free milk of choice
1/2 teaspoon salt or to taste
1/4 teaspoon pepper or to taste
1 teaspoon Mrs. Dash original*
1 tablespoon mayonnaise*
1 large, ripe tomato, sliced thinly
Spray a 9 or 10-inch pie plate with cooking spray. Preheat oven to 400 degrees.
In a covered microwave-safe bowl, cook onion and dairy free spread on high for 30 seconds to one minute, until onion is soft.
Drain tuna and put into a small bowl. Add Mrs. Dash seasoning, salt, pepper and 1 tablespoon mayonnaise. Stir in cooked onion and melted spread. Turn mixture into the greased pie plate. Sprinkle with half of the cheese.
In a small bowl, whisk together Bisquick, milk and eggs, until combined. Pour over tuna mixture. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. A few moist crumbs are ok.
While pie is baking, slice the tomato into thin slices.
Remove pie from oven.
Sprinkle remaining cheese over the top of the pie. Lay slices of tomato evenly over the top of the cheese.
Turn on oven broiler. Place pie under broiler until cheese is melted.
*you can use additional broth instead of the wine, but I recommend you use the wine if you can
*You can omit the Mrs. Dash and use your favorite herbs
2-3 lb leg of lamb, bone in
1 cup chicken broth
1/2 cup red wine*
1 tablespoon lemon juice
2 tablespoon honey or pure maple syrup
2 tablespoons dijon mustard
1-3 garlic cloves, chopped
1 tablespoon apple cider vinegar
1 tablespoon dried rosemary
1 tablespoon dried thyme
1 teaspoon salt or to taste
1/2 teaspoon pepper or to taste
1 tablespoon Mrs. Dash original*
Combine broth and wine and pour into a lined crock pot. Place lamb in the crockpot. Mix together remaining ingredients and pour over lamb. Cook 30 minutes on high. Reduce to low and cook an additional five hours, turning lamb every 2 hours for even cooking (if possible), until meat is falling off the bone and is fork tender.
Slice lamb and make gravy with the cooking liquid using white rice flour.
Cooking these low and slow makes them tender and delicious.
Recipe by allrecipes.com
2 1/2 pounds lamb shanks
2-3 tablespoon oil
1/2 teaspoon salt
1/2 teaspoon pepper
1 can diced or crushed tomatoes
1 1/4 cups dry white wine, divided
1 small onion diced
3/4 cup chicken broth
1 teaspoon each thyme and rosemary
2 tablespoon dairy free spread
2 tablespoons rice flour
Heat the oil on medium high in a heavy bottomed skillet. Season lamb with salt and pepper. Brown Lamb Shanks on all sides. Add 1/4 wine to skillet to deglaze the pan and scrape up any brown bits. You can add a splash more if needed.
Add Lamb Shanks to crockpot, adding any leftover wine and browned bits from the pan.
Add tomatoes, onion, chicken broth, and 1 cup wine to crockpot along with herbs. Cook on low setting for 6 to 7 hours, or until meat comes away from the bone, and is easily removed.
Remove Lamb Shanks, and cover to keep warm.
Remove 2 cups of cooking liquid into a glass measuring cup or fat separator. Heat a skillet over medium heat and add 2 tablespoons of dairy free spread. When the spread is melted and slightly bubbling, sprinkle flour over melted spread evenly, whisking to combine. Cook for one minute being careful not to burn. Slowly add cooking liquid, whisking to incorporate roux to create a smooth sauce. Flour will clump at first; keep whisking and flour will incorporate.
* you can use boneless chops, but the bones add flavor.
* if using cinnamon applesauce omit ground cinnamon
* it’s ok to open the crockpot as long as it is briefly in order to turn the chops. You don’t have to turn them, but they will cook much more evenly if you flip them.
3 pounds bone in pork chops*
2-3 cups applesauce*
1/2 teaspoon ground cinnamon*
1/2 tablespoon ground ginger
1 small onion chopped
Line a 6.5 quart slow cooker or spray with cooking spray.
Place half of the chops in one layer in the crockpot.
Sprinkle chops with half the cinnamon and half the ginger, salt and pepper to taste.
Spoon half of the applesauce over chops.
Repeat with remaining chops and top with remaining applesauce.
Turn cooker to high for 1/2 hour, then turn to low and cook for 4-5 hours until chops are tender and falling off the bone.
Flip chops around during cooking to assure even cooking, if you can.
You can make easy gluten free gravy with the cooking liquid by using one tablespoon of dairy free spread and one tablespoon of rice flour for each cup of liquid.
* you can leave out the rice if you like. It did not make a difference in the finished product.
2 large or three medium bell peppers of any color
1 lb ground sausage, hot or mild
1 onion diced
8 button mushrooms, diced
1 clove garlic, minced
1 cup cooked rice*
1/4 cup Go Veggie grated dairy free parmesan
1 1/2 cups bottled marinara sauce, divided
Preheat the oven to 350°F or 175 °C and spray a baking dish with nonstick spray.
Wash the peppers and slice them in half lengthwise. Remove the seeds and internal ribs from the peppers then microwave them on high for 3 minutes to begin their cooking process and set them aside in the baking dish. I did not microwave the peppers, but you can if you like.
In a large nonstick skillet over a medium high heat crumble and brown the sausage with the mushrooms and onions until the onions are translucent and the meat is pretty well broken up.
Use a slotted spoon to remove the meat mixture from the pan and place it into a large bowl.
Add the rice (if using), grated cheese and ½ cup of the marinara sauce to the meat mixture then stir to combine before stuffing it into the peppers. I mixed this all up in the frying pan (I did not use the rice)
Top the peppers with a little sauce and pour the remaining sauce into the bottom of the baking dish then add a few tablespoons of water if the baking dish looks too dry. I just put water into the bottom of the pan-about a 1/4 cup
Cover with foil and bake for 30 minutes then remove the foil and bake uncovered for an additional 15 minutes. When they come out of the oven, spoon over some of the pan sauce and sprinkle with more grated cheese and they’re ready to serve. Peppers should be tender when pierced with a knife.
I left the rice out because, in my opinion, it is only a filler-I didn’t feel it was needed, but you can, of course, use it. This is a nice change from beef filled peppers.
* you can use beef broth instead of the wine but I recommend you use the wine if you can
*You can leave out the Mrs. Dash but it seasons the meat and sauce nicely
*the baking soda will cut the acidity of the sauce. You can omit it.
1 tablespoon olive oil
1 lb ground sausage, hot or mild
1 28 oz can crushed tomatoes
1 6 oz can tomato paste
1 cup red wine*
1 tablespoon Italian seasoning or to taste
1 tablespoon Mrs. Dash original seasoning*
1 teaspoon salt or to taste
1-2 teaspoons minced garlic or to taste
1 small onion chopped
1/2 teaspoon baking soda*
Line a 6-quart crockpot. Remove sausage from the refrigerator at least 30 minutes before cooking to allow to come to room temperature. This will aid in the browning process.
Pat sausage dry with paper towels. Heat a large stainless steel skillet over medium-high heat. Add a half tablespoon olive oil and heat until shimmering. Place ground sausage in the pan and allow to brown, about five minutes. Do NOT disturb the meat. When you see a brown crust starting to form, flip the meat over to the other side and let brown an additional 3-4 minutes. Begin breaking up sausage and cook until no longer pink. It’s very important to thoroughly cook the meat here. The crockpot won’t get hot enough to cook it through. Remove sausage to the crockpot.
Reduce heat to medium. Add the additional half tablespoon olive oil to the pan and cook onions until soft. Add garlic and cook until fragrant. Add wine or broth to pan, and let reduce by half, scraping up any browned bits from skillet. Pour remaining wine or broth and any browned bits into crockpot.
Add crushed tomatoes, tomato paste, and seasonings on top of meat and onions. Stir to incorporate.
Set crockpot on high and cook for 20 minutes. Reduce setting to low and continue to cook for additional 5-6 hours, stirring occasionally.
*If sauce is too acidic, add 1/2 teaspoon baking soda in the last hour or so of simmering. The sauce might bubble a little-that’s ok.
Serve over your favorite gluten free pasta.
You can’t overcook this sauce. The longer it simmers, the better it gets. And of course, it gets even better after a couple of days.
Sprinkle salt, pepper and Mrs. Dash evenly over chuck roast. Put roast, carrots, and onion in a lined crockpot. Combine in a 2 cup glass measuring cup wine and tomato paste, whisking to combine. Pour into crock pot over roast. Pour broth over roast.
Cover and cook on high setting for 30 minutes.
Reduce to low and cook for 6-7 more hours, turning about every two hours for even cooking. Continue cooking until roast easily breaks apart with fork, or is desired doneness.
Remove roast to serving platter, along with vegetables. Remove 2 cups cooking juices to a fat separator measuring cup. Make gravy. See instructions below.
Making gluten-free gravy is easier than you think, and you don’t need cornstarch. The secret is using white rice flour and a lot of whisking. You want to use this ratio:
1 tablespoon of dairy free spread and one tablespoon of rice flour for each cup of liquid
Melt your dairy free spread in a large, heavy skillet over medium heat
when the spread is melted and bubbling, sprinkle flour evenly over the melted spread
whisk to incorporate the flour into the spread-this is your roux
slowly add your broth about 1/4 cup at a time, and whisk, whisk, whisk!
the flour will incorporate to thicken the gravy
Keep whisking and adding broth until desired thickness is achieved. You may not need all of the broth.
Add your 1/4 teaspoon of salt, pepper, and your favorite herbs.
* You can buy individual 2 tablespoon packets of tomato paste to reduce waste.
* You can use broth instead of wine, but I recommend using the red wine if possible