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Showing results for tags 'gravy'.
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Celiac.com 12/12/2023 - Looking for some hearty, tasty, gluten-free comfort food? Dive into this Gluten-free Hamburger Steak with Gravy. The recipe seems fancy, but it's easy to make and fun to eat. It's a simple, yet delightful a blend of ground beef, gluten-free bread crumbs or Panko, egg, Worcestershire sauce, and seasonings. Add a savory gluten-free pan gravy, and you have the makings of a memorable gluten-free meal. Ingredients: 1 pound ground beef ¼ cup gluten-free Panko or bread crumbs 1 egg 1 teaspoon Worcestershire sauce ½ teaspoon seasoned salt ½ teaspoon onion powder ½ teaspoon garlic powder ⅛ teaspoon ground black pepper 1 tablespoon vegetable oil 1 cup thinly sliced onion 2 tablespoons potato starch 1 cup gluten-free beef broth 1 tablespoon cooking sherry ½ teaspoon seasoned salt Directions: Mix ground beef, gluten-free bread crumbs, egg, Worcestershire sauce, salt, onion powder, garlic powder, and pepper together in a large bowl until combined. Form into 8 balls, then flatten each one into a patty. Heat oil in a large skillet over medium heat. Add patties and onion; fry until patties are nicely browned, about 4 minutes per side. Transfer beef patties to a plate, and keep warm. Mix potato starch in cold water, and slowly add to onions and drippings in the skillet. Stir with a fork, scraping bits of beef off of the bottom of the skillet as you stir. Gradually mix in beef broth and sherry. Season with seasoned salt. Simmer and stir over medium-low heat until gravy thickens, about 5 minutes. Reduce heat to low, return patties to the gravy, cover, and simmer until cooked through, about 15 minutes.
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Easy and Elegant Gluten-Free Beef Tenderloin Dinner
Jefferson Adams posted an article in American & British
Celiac.com 12/30/2022 - Looking for a change of pace for New Year's dinner? Done with turkey? Can't bother with prime rib? Looking to go big and tasty, but with minimal fuss? Try this great recipe for beef tenderloin for a dinner that will melt in your mouth. Serve it with the rest of the items on the menu below, and you've got the makings of a truly memorable gluten-free feast. Perfect Beef Tenderloin Ingredients: 1 (3 pound) beef tenderloin roast ⅜ cup red wine ⅜ cup gluten-free soy sauce ½ cup melted butter cracked black pepper (optional) Fresh Rosemary for garnish Directions: Heat the oven to 350 degrees F (175 degrees C). Place roast into a shallow, glass baking dish. One at a time, pour soy sauce, red wine and melted butter over the tenderloin and optional cracked black pepper. Bake in hot oven (350 F) for 10 minutes, then turn roast over and continue cooking, basting occasionally until the internal temperature of the roast reaches 140 degrees F (60 degrees C) for medium, 35 to 40 minutes (or cook to desired degree of doneness). Let meat rest for 10 to 15 minutes before slicing. Chef John's Perfect Mashed Potatoes Ingredients: 3 large russet potatoes, peeled and cut in half lengthwise ½ cup whole milk ¼ cup butter salt and ground black pepper to taste Directions: Place potatoes in a large pot and cover with salted water. Bring to a boil. Reduce heat to medium-low, cover, and simmer until tender, 20 to 25 minutes. Drain potatoes, then return to the pot. Turn heat to high and allow potatoes to dry for about 30 seconds. Turn off heat. Mash potatoes with a potato masher twice around the pot, then add milk and butter. Continue to mash until smooth and fluffy. Whisk in salt and black pepper until evenly distributed, about 15 seconds. Perfect Brown Gravy Ingredients: 2 tablespoons unsalted butter 2 tablespoons potato starch, arrowroot or tapioca flour 1 (14 ounce) can beef broth or pan drippings 2 tablespoons ketchup 1 teaspoon Worcestershire sauce 2 teaspoons Dijon mustard ½ teaspoon onion powder ¼ teaspoon garlic powder salt and ground black pepper to taste Directions: Melt butter in a small saucepan over medium heat. Whisk in potato starch, arrowroot or tapioca flour and stir until the mixture becomes paste-like, and brown, about 3-5 minutes. Whisk in beef broth or pan drippings gradually. Cook and stir until no lumps remain, about 2 minutes. Add Worcestershire sauce, Dijon mustard, onion powder, garlic powder, salt, and black pepper. Cook and whisk until gravy thickens, about 5 minutes more. Orange Glazed Carrots Ingredients: 1 pound baby carrots ¼ cup orange juice 3 tablespoons brown sugar 2 tablespoons butter 1 pinch salt Directions: Place carrots in a shallow saucepan, and cover with water. Boil until tender. Drain, and return carrots to pan. Pour orange juice over carrots, and mix well. Simmer over medium heat for about 5 minutes. Stir in brown sugar, butter, and salt. Heat until butter and sugar melt. Maple Roasted Brussels Sprouts with Bacon Ingredients: 1 pound whole Brussels sprouts 4 slices bacon, cut into 1/2-inch pieces ½ teaspoon salt ¼ teaspoon freshly ground black pepper ¼ cup extra-virgin olive oil 3 tablespoons pure maple syrup Directions Heat the oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with aluminum foil. Trim ends off Brussels sprouts and cut any large ones in half. Transfer to a large bowl. Add bacon, salt, and pepper to the Brussels spouts. Drizzle olive oil and maple syrup over top and toss until sprouts are well coated. Transfer to the prepared baking sheet and spread in a single layer. Roast in the preheated oven until bacon is crispy and Brussels sprouts are caramelized, 20 to 30 minutes, stirring halfway through.- 2 comments
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Stirring The Pot: Sweet Rice Flour Thickens It Up
Carol Fenster, Ph.D. posted an article in Autumn 2004 Issue
Celiac.com 06/11/2022 - Fall is my favorite time of year. I love the glorious colors and cool, brisk nights. Inevitably, my thoughts turn to oven-baked meals, long-simmered stews, and hearty soups. I’ve been making one of my favorite soups—Wild Rice Soup—for nearly 20 years. It was given to me by a friend when I lived in North Dakota (which is next door to Minnesota, the source of most of our wild rice in the U.S.). I tinkered with it for several years to convert it to my taste. Of course, in those days I thickened it with wheat flour. When I adopted a gluten-free diet, I had to find a new thickener. I’ve tried all the thickeners in this soup and I like sweet rice flour the best. In case you haven’t worked with sweet rice flour, it should be on your pantry shelf. It may be a little hard to find in the health food store, so you may need to order it on the Internet. It is made from sticky rice, the kind you eat in Chinese restaurants and holds together when you pick it up with chopsticks. Sweet rice flour is white and is particularly good in thick, hearty soups that need a rustic, yet smooth texture. Unlike regular white or brown rice flour, sweet rice flour makes a smooth rather than grainy sauce. It is opaque and dull, rather than the clear and shiny sauces produced by cornstarch or arrowroot. Somehow, a clear, shiny sauce in a hearty soup like this one seems out of place. I also use sweet rice flour to thicken other hearty soups such as potato soup, clam chowder, and cream soups made from broccoli, corn, or mushrooms. I also use it in my pie crust (which rolls out like a dream) because it introduces a nice elasticity that makes the dough more pliable. So, you can see that I’m a big fan of sweet rice flour. But back to soup and those brisk, Fall nights. This soup will stick to your ribs and is a great way to use leftover ham. It can be made ahead and then reheated, if necessary. Serve it with a crisp bread and crunchy salad for a complete meal. Carol Fenster’s Wild Rice Soup Recipe This is a rich-tasting, very satisfying soup with lots of interesting texture. Ingredients: 2 tablespoons butter or margarine 1 tablespoon grated fresh onion 1/3 cup sweet rice flour 3 cups low-sodium gluten-free chicken broth 2 cups cooked wild rice 1/2 teaspoon salt 1 small garlic clove 1/3 cup shredded carrots 1/3 cup diced ham or Canadian-style bacon 3 tablespoons almond slivers, toasted 1 cup evaporated skim milk (or soy milk) 1/4 cup fresh chopped chives Directions: 1. In a large Dutch oven, sauté onion in butter for a minute or until it is light golden brown. Place flour in 1⁄2 cup of chicken broth and whisk until smooth. Add to Dutch oven, along with remaining chicken broth. 2. Bring to boil and stir for one minute. Add cooked wild rice, salt, garlic, carrots, ham, and almonds and simmer, covered, for 10 minutes. Blend in milk. Heat soup to serving temperature and garnish with chives. Serves 6. Calories 340; Fat 7g; Protein 19g; Carbohydrates 53g; Sodium 633mg; Cholesterol 16mg. Fiber 4g -
Celiac.com 03/04/2020 - What's Loco Moco? Well, if you have to ask, you might not have been to Hawaii, or you might have been looking at the ocean so much, you missed out on this tasty, popular local dish. Loco Moco is a hamburger patty served over rice and topped with mushroom gravy, and usually topped with a fried egg, and maybe a bit more gravy. This recipe uses gluten-free gravy to deliver a tasty Loco Moco that will have you dreaming or your next trip to the islands. Loco Moco Ingredients 8 oz. lean ground beef ½ teaspoon garlic powder ¼ teaspoon kosher salt ¼ teaspoon ground black pepper 1½ tablespoons extra-virgin olive oil 2 tablespoons butter 2 large eggs 1½ cup hot, steamed basmati rice, divide Sliced chives, for garnish Gluten-Free Mushroom Gravy Ingredients 4 tablespoons butter, divided 2 cloves garlic, thinly sliced 8 oz. shiitake mushrooms, stems removed and thinly sliced 1-2 tablespoons potato starch 1½ cup chicken broth kosher salt, to taste Ground black pepper Directions for Loco Moco In a mixing bowl, add ground beef, salt, garlic powder, and pepper and stir together. Form two even 4-ounce patties and lightly season each side with salt and pepper. Heat oil in a large skillet over medium-high heat. When oil is hot, add patties and sear, 3 to 4 minutes per side. Lower heat to medium and continue to cook patties until medium doneness, 3 to 4 minutes more. Remove patties to a large plate, and tent loosely with foil. Gluten-Free Mushroom Gravy In a saucepan over medium-high heat, add 2 tablespoons butter. Add garlic and mushrooms and cook until mushrooms are lightly caramelized, 3 minutes. Season with salt and pepper. Melt remaining 2 tablespoons butter, sprinkle with potato starch, and whisk together. Lower heat to medium and stir in broth. Continue to whisk until no lumps remain and gravy has thickened enough to coat the back of a wooden spoon. Add salt and pepper, as desired. Cover and set aside. In another skillet over medium-high heat, add 2 tablespoons butter. Once hot, add eggs and fry until whites have set and edges are crisp, 3 to 4 minutes. Remove from heat. To assemble: Divide To serve: Spoon rice onto a plate, top each with a burger patty, gravy, a fried egg, and more gravy, as desired. Top with a sprinkle of sliced chives. Enjoy!
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Celiac.com 03/18/2016 - An Australian man's fight to force his local pub to provide gluten-free gravy to go with his gluten-free New Year meal made it all the way to that country's Federal Circuit Court, before a judge brought the man's quest to an ignoble end by pronouncing the suit "frivolous," and dismissing it entirely. The man in the center of the battle is Bruce Skeen, an elderly gentleman with celiac disease or gluten intolerance. Mr. Skeen's travails began when he paid $1 to attend Christmas function at Blacktown Workers Club in December 2013. For the Christmas function, Skeen pre-ordered a gluten-free meal and gluten-free dessert, despite never having done so in the past. When his gluten-free roast dinner arrived without gluten-free gravy, Mr. Skeen became "angry and disruptive." One week later, Mr Skeen returned to the club, where he became "physically and verbally aggressive" towards staff as he placed another order for a gluten-free meal and demanded gluten-free gravy be served at the upcoming New Year's Eve function. When he did not receive his gluten-free gravy he had demanded, he later sued the club for discrimination. Skeen's suit was dismissed as frivolous by the Federal Circuit Court in Sydney last month. Suing establishments for discrimination over failure to provide gluten-free foods seems to be on the rise lately, and not just in America. What do you think? Is Mr. Skeen helping the cause of celiacs, or is he perhaps doing more harm than good? Source: SMH.com.au
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Thanksgiving Holiday Turkey Gravy (Gluten-Free)
Jefferson Adams posted an article in American & British
It's just not a holiday meal without gravy. Gravy is the thing that unites the holiday meal. Gravy pulls the meat and the stuffing and the potatoes together. Gravy makes it all good. This recipe makes a rich, savory gravy that will have all your holiday guests smiling! Makes enough gravy to serve about eight to ten people. Ingredients: 1 pound turkey giblets and neck 1½ quarts gluten-free chicken stock (low sodium is fine) 2 carrots, chopped 1 stalk celery, chopped 2 cups water 1½ cups pan drippings from roasted turkey 4 tablespoons of corn starch (approximate) Note: One tablespoon corn starch (1/4 ounce) thickens one cup of liquid 2 tablespoons tomato paste 2 tablespoons cranberry sauce Salt and ground black pepper to taste Preparation: While the turkey is roasting, place the turkey giblets and neck into a large saucepan with the carrots, celery, water, and chicken stock. Bring to a boil over medium heat, skim off any foam that rises to the top, reduce heat to low, and simmer the stock for 3 hours. Skim off the fat, strain the stock, and set aside. There should be about 4 cups of stock. Take carrots and celery and press through a strainer. Spoon strained carrots and celery into the stock and stir. Skim off and discard all but ¼ cup of the fat from the drippings in the roasting pan, and place the roasting pan over medium heat. Whisk in the corn starch, then heat and stir the corn starch mixture until it becomes pale golden brown, about 5 minutes. To avoid lumps, mix the starch with an equal amount of cold liquid until it forms a paste, then whisk it into the liquid you're trying to thicken. Once the thickener is added, cook it briefly to remove any starchy flavor. Don't overcook. Whisk in the stock and tomato paste; bring to a boil, simmer for 5 minutes, then whisk in the cranberry sauce. Simmer for 10 more minutes. Season to taste with salt and black pepper. -
Aunt Connie's Meatballs and Italian Gravy (Gluten-Free Pasta Sauce)
Scott Adams posted an article in Italian
This recipe comes to us from Arthur Spiegel. Ingredients: 1 pound ground turkey 1 pound ground beef or pork 1 egg per pound of ground meat (for this recipe, 2 eggs) Garlic powder, to taste (about a tablespoon, more or less) Salt to taste Fresh Ground Black Pepper to taste ½ cup gluten-free bread crumbs or use a few tablespoons of rice flour or potato flour. 1- 2 Teaspoons Oregano Flakes to taste Directions: With your hands, combine wet and dry ingredients, thoroughly. Form meatballs about golf ball size. Lightly fry tem in extra virgin olive oil until brown all over. Finish cooking in red Italian gravy. This is best if you can cook one day in advance and let the meatballs sit in the gravy over night. Serve hot. Italian Gravy Ingredients: 5 to 10 cloves of fresh minced garlic 1 large onion, minced 1 red pepper chopped ½ pound chopped mushrooms ½ to 1 teaspoon red pepper flakes Salt to taste Fresh Ground Black Pepper to taste Good sized sprig of fresh Basil chopped 1 pound sweet Italian or spicy Italian Sausage (pork or turkey is fine) cut up into 1 inch pieces 1 pound of ground turkey 1 large can crushed tomatoes 1 large can tomato puree 1 small can tomato paste 2 tablespoons of sugar 1 cup of your favorite red wine Directions: Finely mince garlic, and chop onion. In a large sauce pot, start to fry in extra virgin olive oil until onions are translucent and starting to brown. Don't let the garlic burn, or it will be bitter. Add in chopped red pepper and chopped mushrooms. Add salt and black pepper to taste. Saute. Remove veggies from heat and set aside. In same pan, brown the sausages. Remove from heat and drain fat. Brown ground turkey, adding salt and pepper to taste. Pour in some red wine to deglaze the pan and get up the brown bits on the bottom. Return the sausage meat and veggies and add some salt and pepper. Add crushed tomatoes, tomato puree and tomato paste. Add rest of red wine, basil and sugar to taste. (The longer you have to let this cook, the less sugar you'll need, as basil will sweeten the gravy. If you have less time to cook, use more sugar to taste.). Stir gravy mixture well. Add in the meatballs. Cover and let cook on a low heat. Stir occasionally, so nothing sticks to the bottom of the pot. During the cooking process, taste from time to time and add seasoning as desired. Some people like their gravy spicier than others. This is terrific red gravy for spaghetti or any other pasta. -
This recipes comes to us from Amber Lee. 2 cups water 2 tablespoons butter or margarine 1 tablespoon chicken bouillon (or 3 cubes) ½ teaspoon onion powder ½ teaspoon salt dash of sage dash of thyme dash of pepper Heat ingredients in a saucepan. Whisk together 2T cornstarch + ¼ C cold water in a small bowl Add to cornstarch/water to saucepan. Boil 1 minute to thicken. Makes 2 cups.
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