Beef and Sausage Meatballs

WOW! A meatball recipe that does not contain egg OR gluten!?!   Found it in the January 2015 issue of Women's Day magazine.

1 lb ground beef (at least 90% lean)
1/2 lb. sweet Italian sausage, casings removed
1/4 tsp crushed red pepper flakes
kosher salt
1 T. olive oil
1 small onion, finely chopped
1 large clove garlic, finely chopped
1 tsp. dried oregano
1 T. tomato paste
15 oz. can crushed tomatoes
2 tsp. sugar

Serving suggestions:  grated parmesan (or Daiya Mozzarella shreds), fresh basil, crusty bread and green salad.

In a large bowl, gently mix together the beef, sausage, red pepper and 1/4 tsp. salt until combined, and shape into 16 balls (about 1 1/2 in. each).

Heat the oil in a large heavy skilled over medium-high heat.  Cook the meatballs, turning often, until lightly browned, 4-6 min. Transfer to paper towel-lined plates.

Reduce heat to medium and drain all but 1 T. oil from the skillet.  Add the onion, garlic, oregano and 1/4 tsp salt and cook, stirring occasionally, until the onion is tender, 4 to 5 min.   Stir in the tomato paste and cook for 1 min.  Stir in the crushed tomatoes, sugar and 1/2 c. plus 2 T. water.  Add the meatballs and gently simmer, covered for 10 min.  Uncover and simmer until the meatballs are cooked through and the sauce has thickened, 18 to 20 min.  Top with "cheese" and basil, serve with crusty bread and green salad, if desired.

Taco Soup

So easy and deliciously yummy!

1 lb. ground beef or turkey
1  15.25 oz can corn, drained
2  15 oz cans tomato sauce
2  15 oz cans kidney beans, drained
1 14.5 oz. can diced tomatoes
1 pkg taco seasoning (if you can find one without allergens)
OR  I make my own:
2 tsp. dried minced onion
1 tsp. salt
1 tsp. chili powder
1/4 tsp. crushed dried red pepper
1/2 tsp. dried minced garlic
1/4 tsp. dried oregano
1/2 tsp. ground cumin

Brown the ground beef in an extra large saucepan.  Add all the remaining ingredients. Simmer until heated. Serve with corn tortilla chips, daiya cheddar style shreds, and dairy free soy free sour cream if you can find some (I haven't looked).

Shepherd's Pie

Another good old comfort food- Hannah Certified~!

This recipe made just enough for about 6 servings.  You can easily double the batch to feed more like 8-10.

The potato topping:
4-5 russet potatoes (3/4 lb.), peeled and quartered
1/4 cup beef or chicken broth, we use Pacific Foods Free Range Chicken Broth
2 T. Earth Balance soy free buttery sticks
1 T. potato starch
1/2 T. kosher salt
1/8 tsp. freshly ground black pepper

The meat and vegetable filling:
1/2 c. chopped onion
1 carrot, peeled and diced small
1 clove garlic, minced
3/4 lb ground meat, beef or turkey
2 T. potato starch
1/4 cup beef or chicken broth
1 tsp. Coconut Aminos
1/2 tsp. kosher salt
1/8 tsp. black pepper
2 T. ketchup
1 tsp. freshly chopped rosemary leaves
1/2 tsp. freshly chopped thyme leaves
1/2 c. corn
1/2 c. peas

Place the potatoes in a medium saucepan over high heat.  Bring to a boil.  Reduce heat and boil until potatoes are tender, 15-20 min.

Preheat the oven to 400°F.

While the potatoes are cooking, prepare the meat and vegetable filling.  Heat a large saute pan over med-high heat.  Add the chopped onion, diced carrots, minced garlic and ground meat.  Cook and stir until vegetables are soft and meat is browned.  Drain any excess fat from the pan.

Sprinkle the potato starch over the drained browned meat.  Add broth,  Coconut Aminos, seasonings, corn and peas.  Cook and stir until sauce has thickened slightly.

Spread the meat mixture into a casserole dish.  We used a 2 1/2 quart, deep dish Corelle casserole.  Use any casserole dish you choose.  Just keep in mind, the more shallow the dish the more probability of boil over in the oven.  You may need to place a sheet covered in foil or parchment paper under the casserole dish to catch the boil overs.

For the potatoes:  In a large mixing bowl, add the broth, Earth Balance soy free buttery sticks, potato starch, salt and pepper.  Drain the potatoes.  Add the potatoes to the mixing bowl.  Mash everything together until the buttery sticks are melted.

Spoon the mashed potatoes on to the top of the meat mixture.  Begin with smaller spoonfuls around the edges, smoothing out the seal the edges.  Continue placing spoonfuls in the middle and smoothing to form and mashed potato top crust.

Place the casserole dish in the oven. (use the baking sheet under it if you used a more shallow dish.)  Bake 25 min. until the potatoes are nicely browned.  Remove from heat.  Allow to stand 15 min. before serving.

YUM!

Sloppy Joes

Hannah really likes this seasoned meat.  She will eat it straight up, or on a bun.  You can use the bun of your choice!

Makes 6 sandwiches

1 lb. ground beef
1/2 c. chopped onion
1/3 c. chopped celery (optional)
1/3 c. chopped green bell pepper (optional)
1/3 c. ketchup
2 T. gluten free oatmeal, chopped to quick size*
1/4 c. water
1 T. Coconut Aminos
3-4 drops Tabasco red pepper sauce

*I use Bob's Red Mill Gluten Free Oatmeal.  The pieces are little big though.  So I put it on a chopping board and using a  large chefs knife I chop through the Oatmeal, cutting it into smaller pieces that are more like the size of quick oatmeal.

Heat a 10 skillet over med heat.  Add ground beef and vegetables.  Cook and stir until beef is browned and vegetables are tender.  Stir in ketchup, chopped oatmeal, water, Coconut aminos, and red pepper sauce.  Reduce heat to low.  Cover and simmer 10 min.  Spoon onto the bun or your choice, or in Hannah's favorite way, straight onto a plate!

Twirls, Grandma Bray Style

Twirls

by Grandma Bray, altered for Hannah

1 lb. ground beef

1/4 c. chopped onions

1/2 c. finely chopped celery

2 T. finely chopped green pepper

1 T. Potato Starch

1/2 c. water 

1 tsp. salt

1/4 tsp pepper

1 batch of Biscuits dough

Heat oven to 375 degrees.

Brown the ground beef with the onions, celery and green pepper over medium high heat in a large saucepan.
Sprinkle with potato starch, add water, salt and pepper.  Reduce heat to low; cook and stir until thickened and creamy.

Make up biscuit dough, if not already prepared.  Roll/Pat dough into a rectangle on a piece of plastic wrap or pastry cloth until 9 x 13 ish, 1/2 inch thick.  Spread the ground beef  mixture over the surface of the biscuit dough, leaving a 1/2 inch margin on one long side.

 Using the plastic wrap to help hold things together, roll from opposite side of the margin into a "jelly roll".  The margin will help seal the edge with the roll. Wrap the jelly roll in plastic wrap and place in the freezer for 10-15 min. help firm it up.

Using a very sharp knife, or better yet, a 12" piece of thread, slice the rolls into 1" slices.  (If using the thread, you carefully slide the middle of the thread under the roll to the 1" depth for the slice. Bring both end up and wrap the thread up and around the roll across to the opposite sides, pulling tight and it "pinch" off the slice.) Place slices down flat (see the "twirl") on a baking sheet.  Bake 15-20 min.
Serve warm with brown gravy (coming soon), or creamy sauce (also coming soon).  Grandma Bray served her's with mushroom gravy: 1 can cream of mushroom soup mixed with 2/3 can of milk.