Mongolian Beef with Vegetables - Dairy & Gluten Free

One of the things that I love to cook is Asian food.  There is something about the balance of sweet, salty and spicy that I just love.  Cooking Asian food at home allows me to be able to enjoy it safely without the risk of gluten exposure or dairy exposure.

This Mongolian Beef with Vegetables is dairy and gluten free without anyone ever guessing that it is allergy safe.  In fact I think that you could shock people with the fact that this is Chinese food made at home and not being takeout!  The recipe is loosely based off of Meemo's Kitchen version of P.F. Chang's China Bistro Mongolian Beef.  I of course used a gluten free soy sauce in addition to playing with the sauce ratios to make it less sweet and bumping up the garlic and ginger flavors.  I also added heat by way of Sriracha sauce, which we loving call "grown up ketchup" around here.  I also wanted to add more texture and flavors to the dish by way of adding an assortment of vegetables.  I hope that you try this and love it as much as we do.

Mongolian Beef with Vegetables - Dairy & Gluten Free

1 1/2 lb lean beef, cut into small cubes or into thin slices

1/4 cup corn starch

3 tbs oil, divided 

3/4 cup soy sauce (La Choy is gluten free)

3/4 cup water

3/4 cup brown sugar

1 tsp to 2 tbs Sriracha sauce (I used 2 tbs but we like spicy!)

1 onion, cut into thin match sticks

1 yellow or red bell pepper cut into match sticks of similar size to your peas

8 oz mushrooms, sliced

1 lb sugar snap or snow peas

1 bunch of green onions, white and green cut on the bias

1 1/2 tbs grated ginger

1 tbs grated garlic

3 cloves garlic, thinly sliced

hot steamed rice

Cut the meat into either very small cubes or thin slices.

Toss the meat with the corn starch and set aside while you prepare the rest of the ingredients.

In a small bowl combine the soy sauce, water, brown sugar and Sriracha sauce.

Add as much or as little Sriracha as you like!

Stir well to combine and set aside.

 Cut your onion and bell pepper into similar bite sized match stick pieces.

Slice the mushrooms.

Cut the green onions on the bias into about 1/2" pieces.

Grate your ginger and garlic.

Slice the remaining garlic.

Once everything is prepared, heat 1 1/2 tbs of oil in a large skillet or wok.

When the oil is hot, add the onions and stir fry for a few minutes until they start to brown and just begin to soften.

Add the peppers and continue to stir fry for 1 minute.

Add the mushrooms and continue to stir fry until the onions, peppers and mushrooms are browned and just starting to soften.

Remove the stir fried vegetables to a bowl.

Add the remaining oil to the pan.

Once the oil is hot, add the corn starch coated pieces of beef.

Stir fry until the beef is browned and just barely cooked.

Add the ginger and garlic.

Stir fry for about 30 seconds.

Add the sugar snap or snow peas, and stir fry for 1 minute longer.

Add the sauce mixture.

Bring to a boil.

Cook sauce, beef, and peas until the sauce is thick and the peas are tender crisp.

Add the cooked vegetables back in to heat through.

Remove from the heat and stir in the green onions.

Serve over fresh steamed rice.

Dairy Free & Gluten Free Salisbury Steak

Comfort food... You know they kind you grew up with.  Those stick to your ribs kind of hearty meals that Mom used to make or that *shudder* came in a frozen dinner.  As we all know most of those old school comfort foods were loaded with dairy and gluten as well as to be completely honest lacking in the flavor department.  Well this version of Salisbury Steak is all grown up in addition to being naturally dairy and gluten free!  I served the Salisbury Steaks over a bed of rice and a side of "buttered" corn.  Comfort food perfection...

Salisbury Steak

For the patties:

2 lbs lean ground beef

1/2 medium onion, finely chopped

4 large cloves garlic, finely chopped

3 tbs fresh parsley, finely chopped

2 eggs

2 tbs Worcestershire sauce (check that it is gluten free)

1/2 tsp black pepper

1/2 tsp seasoning salt (check that it is gluten free)

For the gravy:

1 tbs olive oil

1 1/2 medium onions, sliced into half-moons

8 oz fresh mushrooms, sliced

1/4 c fresh parsley, chopped

3 large cloves garlic, finely chopped

4 c beef broth

1 tbs Worcestershire sauce (check that it is gluten free)

heavy pinch mustard powder

2 tbs corn starch mixed with water to form a slurry

salt and pepper to taste

Preheat oven to 350 F.

In a large bowl, combine all the patty ingredients.

Mix well to ensure that everything is evenly distributed.

Divide meat mixture into 8 even portions.

Form each portion into a flat oval shape.

In a large skillet over medium high heat, brown the patties on both sides.

Once the patties are well browned but not cooked through entirely remove to a large deep covered oven proof casserole dish which will hold them in a single layer.

In the same pan that you cooked the patties in; add the olive oil and onions.

Saute the onions until lightly browned and softened.

Add the mushrooms and brown them lightly.

Add the parsley and garlic.

Saute for 1 minute before adding the beef broth, Worcestershire sauce and mustard powder.

Bring to a boil then reduce heat to a simmer.

Simmer, covered for 5 minutes.

Taste and season with the salt and pepper as desired.

Bring back to a boil then stir in the corn starch slurry.

Cook just until thickened.

Pour the gravy over the browned patties in your prepared casserole.

Bake at 350 F for 45 minutes to 1 hour.

Serve over prepared rice or mashed potatoes if desired.

Teriyaki Beef and Rice Noodles - Dairy & Gluten Free

I had some leftover steak that I needed to transform into something new and exciting for dinner tonight.  I needed something quick and easy because I honestly wasn't much in the mood for cooking.  The husband was in the  mood for something Asian and Teriyaki Beef with Rice Noodles was born.  This simple yet satisfying dinner is both dairy and gluten free.  Also, this could be made with fresh thinly sliced beef or chicken and any variation of vegetables that you enjoy.

Teriyaki Beef and Rice Noodles

1 tbs extra virgin olive oil

1 large onion, cut into half moons

1 green bell pepper, chopped

1 red, yellow or orange bell pepper, chopped

3 cloves garlic, chopped

3/4 lb leftover cooked steak, cut into bite sized pieces

OR 3/4 lb round steak or chicken breast, thinly sliced

2 cups frozen peas

OR up to 4 cups total of other vegetables of your choice

1 6.75 oz package of thin rice noodles, prepared per package directions

1/2 cup sugar

1/2 cup soy sauce (I use La Choy which is gluten free)

2 tbs rice wine vinegar

2 tbs mirin (rice wine)

1 tbs freshly grated ginger

In a large wok or skillet, heat the oil.

Add the onions and stir fry until lightly browned.

Add the peppers and continue to cook until the peppers are tender crisp.

Add the garlic and the meat.

Continue to cook until the meat is browned and cooked through.

Add the peas (or other vegetables) and rice noodles.

Stir together the sugar, soy sauce, rice vinegar, rice wine, and ginger.

Pour the sauce over the rice noodles.

Stir well.

Continue cooking until most of the liquid is absorbed.

Bacon Wrapped Mustard Meatloaf with Sweet & Tangy Sauce - Dairy & Gluten Free

Meatloaf is one of those comfort foods that both my husband and I crave especially when the winter weather is frightful.  The last few days we have had high wind advisories along with wind chill advisories and the occasional snow shower.  Needless to say, comfort food was needed at our house.  Tonight I served this meatloaf alongside white rice and corn on the cob. 

This bacon wrapped mustard meatloaf with sweet and tangy sauce is both dairy and gluten free.  It is packed with flavor with the additions of onions, garlic and jalapenos mixed into the meat.  The sauce sounds like an odd combination with smoked paprika and allspice along with hot sauce in a tomato base.  However, it really goes very well with the mustard undertone in the meatloaf.  Please note that the size of this meatloaf is very large, so please feel free to halve it if that better suites your needs.  I would suggest making the entire amount of sauce though!

Bacon Wrapped Mustard Meatloaf with Sweet & Tangy Sauce

Meatloaf

4 1/2 lbs lean ground beef

2 medium onions, very finely chopped

2 jalapeno peppers, very finely chopped (remove the seeds and ribs for less spice)

6 cloves garlic, very finely chopped

1 c yellow mustard

4 tbs Worcestershire sauce

3 large eggs

1 tsp black pepper

1 tsp seasoned salt

1 lb sliced bacon

Mix all of the ingredients together except the bacon.

Form into a oval shaped loaf on a rimmed baking sheet.

Lay the strips of bacon over the loaf, tucking the ends under.

Bake at 375 for approximately 1 hour 15 minutes or until the meatloaf is cooked through and the bacon is crispy.

Sauce

1 8 oz can plain tomato sauce

1/2 cup brown sugar

2 tbs ketchup

2 tbs hot sauce

2 tbs Worcestershire sauce

1/4 tsp black pepper

1/4 tsp garlic powder

pinch smoked paprika

pinch ground allspice

In a small saucepan combine all the ingredients.

Bring to a simmer over medium low heat.

Allow to gently simmer for 15 minutes to slightly thicken.

Dairy & Gluten Free Creamy Beef Stroganoff Stoup

Have you ever just craved a bowl of comfort?  This Dairy & Gluten Free Creamy Beef Stroganoff Stoup is just that - A bowl of pure comfort.  For this version of a stoup which is thicker than a soup and thinner than a stew, I included some of my favorites such as mushrooms, red bell peppers, peas, and of course beef.  However, this recipe is a great starting off point to customize to suit any flavors which you might be craving.

Since I have been struggling with an increase in my gastrointestinal issues which I cannot correlate to a new food allergy, I have been attempting to focus on nourishing healthful foods which satisfy both me and my husband who does not have any food allergies.  Because of this, I have found that unsweetened almond milk really is a great option for making savory creamy soups and sauces.  I typically rely on goat's milk to add that rich creaminess to my savory dishes; however, in an effort to easy my GI tract I have been limiting goat's milk products.

Dairy & Gluten Free Creamy Beef Stroganoff Stoup

2 lbs boneless beef chuck roast, trimmed and cubed
4 tbs brown rice flour
1/4 tsp each salt & pepper
1 tsp fresh thyme
8 oz bacon, chopped
4 cups beef broth
3 tbs Worcestershire sauce
2 to 2 1/2 lbs russet potatoes, cubed
1 tbs extra virgin olive oil
1 large onion, chopped
1 cup red bell pepper, chopped
4 cloves garlic, minced
12 oz mushrooms, sliced
salt & pepper
1 1/2 tbs dried parsley
heavy pinch cayenne pepper
2 cups frozen peas
2 cups unsweetened almond milk
dairy free sour cream if desired for serving

In a small bowl, combine the cubed beef with the rice flour, salt, pepper and fresh thyme.
In a large skillet begin to fry the bacon.
Once most of the fat has rendered from the bacon add the cubed beef.
Cook the beef until lightly browned, but not cooked through.
Place the browned beef in a large pot and add the beef broth, Worcestershire sauce and potatoes.
Bring the beef and potatoes to a boil then cover and reduce heat to a simmer.
In the same pan that you browned the beef in, begin to saute the onion in the olive oil.
Once the onion has begun to soften, add the bell pepper, garlic, mushrooms, salt and pepper.
Continue to saute until the vegetables are cooked through.
Add the cooked vegetables, dried parsley and cayenne pepper to the beef and potatoes.
Continue to simmer, covered, for about 45 minutes or until the beef is tender and the potatoes are cooked.
When the beef and potatoes are tender, add the frozen peas and allow to simmer for 5 minutes.
Add the unsweetened almond milk and allow to simmer for 5 minutes longer or until the peas and almond milk are heated through.
Taste and adjust the seasonings as desired. 
Top individual bowls of stoup with dairy free sour cream if desired.

Hearty Beef Stoup with Bacon and Herbs - Dairy and Gluten Free

It was cold and snowy here today which put me in the mood for a hearty soul warming stoup.  If you have ever seen Rachel Ray you know that she has coined the term "stoup" for something that is somewhere between a soup and a stew consistency wise.  Well this hearty beef stoup contains all the usual subjects - beef, broth, potatoes, carrots, and peas.  It also contains bacon and herbs which put it over the top flavor wise.  It turned out perfect with a dairy and gluten free roll on the side.  Although, this recipe makes enough for a crowd it is great for leftovers if you aren't feeding a crowd.

Hearty Beef Stoup with Bacon & Herbs

1 tbs extra virgin olive oil

4 tbs thick sliced bacon, chopped

1 large onion, chopped

2 jalapeno peppers, ribs and seeds removed then chopped

4 cloves garlic, minced

1 1/2 to 2 lb beef stew meat (I used a beef tip roast cubed)

4 medium carrots, thick sliced

2 lbs potatoes, cubed

2 tbs fresh parsley

2 tbs fresh thyme leaves

1 tsp fresh rosemary, chopped

6 tbs brown rice flour

8 cups beef broth

1/2 tsp dry mustard

4 cups frozen peas

In a large pot with a lid, saute the bacon with the olive oil.
Once the bacon begins to brown, add the onions and jalapenos.
Saute until the onions are tender.
Add the garlic and saute for 30 seconds to 1 minute.
Add the cubed beef and saute until browned.
Add the carrots, potatoes, parsley, thyme, rosemary and flour.
Stir to coat everything in the flour.
Add the beef broth and dry mustard.
Bring to a boil then reduce heat and simmer partially covered until the carrots and potatoes are tender and the broth is thickened.
Just before serving stir in the peas and allow them to heat through.

Dairy and Gluten Free Sweet and Spicy Beef with Snow Peas

I love to make Asian style foods at home.  This Sweet and Spicy Beef with Snow Peas is simple and delicious to make dairy and gluten free.  The combination of sweet and spicy in this sauce is classic. Today, I used ground beef as that is what I had on hand and I needed a quick throw together meal this evening.  However, it would be much more authentic if made using thinly sliced beef instead. 

Sweet & Spicy Beef with Snow Peas over Jasmine Rice

1 tbs extra virgin olive oil
1 medium onion, chopped
3 cloves garlic, minced
1 tbs freshly grated ginger
1 lb extra lean ground beef (or 1 to 2 lbs thinly sliced beef tossed in a little cornstarch)
12 to 16 oz snow peas or sugar snap peas
1 1/2 cups beef broth
6 tbs soy sauce (la choy is gluten free)
4 tbs honey
3 tbs sugar
2 tbs chili garlic sauce
1/2 tsp sriracha (optional)
2 tbs cornstarch (reduce if using beef tossed in cornstarch)
hot cooked jasmine rice

In a large skillet or wok, heat the olive oil over medium to medium high heat.
Add the onions and cook until tender crisp.
Add the garlic and ginger.
Cook for about 1 minute.
Add the ground beef (or beef tossed in cornstarch) and cook until the meat is cooked through and lightly browned.
Add the snow peas or sugar snap peas.
Cook for about 3 minutes longer until the peas are tender crisp.
In a bowl, combine the beef broth, soy sauce, honey, sugar, chili garlic sauce, sriracha, and cornstarch.
Pour the sauce into the skillet and continue to cook until the sauce is thickened.
Serve over the hot cooked jasmine rice.

Creamy Beef, Mushroom and Poblano Pasta - Gluten Free

Who doesn't love a bowl of pasta?  This meal is pure comfort food in a bowl.  I love the combination of mushrooms, poblano peppers, onions and garlic along with the beef and pasta; plus the evaporated goat's milk adds richness and decadence to this dish.

Creamy Beef, Mushroom and Poblano Pasta

16 oz Tinkyada Brown Rice Pasta - Elbow or Fusilli

1 tbs olive oil

2 small red onions, sliced

1 poblano pepper, sliced

8 oz baby bella mushrooms, sliced

2 cloves garlic, minced

1 1/2 lbs round steak or roast, thinly sliced

1/4 cup brown rice flour

3 c beef broth

1 12 oz can evaporated goat's milk

salt & pepper

Cook the brown rice pasta just shy of al dente.

Meanwhile, in a large skillet saute the onions and poblano pepper until tender crisp.

Add the mushrooms and continue to saute until lightly browned.

Combine the sliced steak and rice flour.

Add the garlic and rice flour dusted steak.

Saute the steak until lightly browned.

Add the beef broth and simmer for 15 minutes.

Add the evaporated goat's milk and the cooked pasta.

Stir to combine.
Season with salt and pepper.

Tex Mex Stuffed Peppers

As you may know, I love recipes that are naturally dairy and gluten free.  I think that stuffed peppers are a perfect cold weather stick to your ribs food.  I love that these are Tex Mex inspired.  The fresh cilantro and spicy jalapeno pepper remind me of warmer sun filled days.  I also think that the cumin and coriander with the smoked paprika really add a depth of flavor to what typically is a run of the mill dinner.  These Tex Mex Stuffed Peppers would also be delicious with some corn kernels and black beans mixed into the filling.  Additionally, if your family tolerates cheese feel free to top with shredded cheese of your choice; however, a Monterrey jack and cheddar blend would be delicious.  

Tex Mex Stuffed Peppers

For the Filling:

20 oz extra lean ground beef

2 cups cooked white rice

1 cup finely chopped onion

1/2 cup chopped fresh cilantro

1 jalapeno pepper, finely chopped (for mild spice remove ribs and seeds)

3 cloves garlic, finely minced

2 large eggs

1 tsp seasoning salt

1/2 tsp black pepper

1/2 tsp ground cumin

1/2 tsp ground coriander

1/4 tsp garlic powder

For the Sauce:

1 28 oz can diced tomatoes

1 15 oz can tomato sauce

1 cup beef broth

1/2 cup finely chopped onion

1/4 cup chopped fresh cilantro

1 tbs sugar

1/4 tsp ground cumin

1/4 tsp ground coriander

1/4 tsp smoked paprika

1/4 tsp black pepper

6 bell peppers any color

In a medium bowl, combine all of the ingredients for the filling.

In a separate medium bowl, combine all the ingredients for the sauce.

Cut the bell peppers in half lengthwise - carefully remove stem and seeds leaving the top intact as much as possible.

Stuff each bell pepper half with the meat filling and place in a large baking pan.

Top the stuffed peppers with the sauce.

Cover the pan with aluminum foil.

Bake at 375 degrees for 45 minutes or until the peppers are tender and the meat is thoroughly cooked.

Beefy Onion and Hatch Chile Gravy - Dairy and Gluten Free

This gravy is unexpected because of the addition of Hatch Chiles.  I love the slight spice that these chiles add to a beef gravy.  Totally simple yet so full of flavor!  Great on mashed potatoes or rice.

Beefy Onion and Hatch Chile Gravy

1 tbs olive oil

1/2 medium onion, chopped

3 fat cloves garlic, sliced

1 4 oz can diced Hatch Chiles

2 tsp worchestershire sauce

2 cups beef broth

1 tbs corn starch

Saute the onions and garlic in the olive oil until tender.

Stir in the chiles and worchestershire sauce.

Combine the beef broth with the corn starch and add to the pot.

Bring to a boil then reduce heat and simmer for at least 5 minutes.

Cilantro-Serrano Meatballs in Tex-Mex Tomato Sauce - Dairy and Gluten Free

It was fantastically cold here today with a low of -42F here at my house.  When the weather turns bitterly cold I crave food that warms and satisfies not only body but also soul.  For me that means hearty food with a spicy kick.  These Cilantro-Serrano Meatballs in Tex-Mex Tomato Sauce sit on a bed of brown rice pasta and are topped with over easy eggs and a sprinkling of fresh cilantro.  I know that this sounds like an odd combination but try it!  The eggs add a richness to this dish that makes this oh so comforting.

Cilantro-Serrano Meatballs in Tex-Mex Tomato Sauce 

Meatballs

1 1/2 lbs lean ground beef

1 medium onion

1/2 large bunch fresh cilantro

1 serrano pepper

4 large cloves garlic

2 eggs

1 tsp seasoning salt

1/2 tsp cumin

1/2 tsp coriander

1/4 tsp black pepper

Sauce

2 tbs olive oil

1 medium onion, finely chopped

1 cup bell pepper, finely chopped

3 large cloves garlic, finely chopped

1/2 large bunch cilantro, finely chopped and divided

1/2 tsp cumin

1/2 tsp coriander

1/2 tsp seasoning salt

pinch cayenne

1 can petite diced tomato

1 15 ounce can tomato sauce

1 8 ounce can El Pato Tomato Sauce

1 1/2 cups water

Finely chop the onion, garlic, cilantro, and serrano pepper in a food processor.

Combine the ground beef with the processed vegetables, eggs, and seasonings.

Roll into about 24 walnut sized meatballs.

In a large skillet with a tightly fitting lid, lightly brown the meatballs in the olive oil.

Remove the meatballs from the skillet and saute the onion, bell pepper and garlic for the sauce until tender.

Add the seasonings and 1/2 of the chopped cilantro.

Continue to saute until the spices are fragrant.  

Add the diced tomato, tomato sauce, El Pato sauce and water.

Bring the sauce to a simmer.

Place the browned meatballs into the sauce and bring back to a simmer.

Cover and simmer on low heat for at least 30 minutes.

Sprinkle 1/2 of the remaining chopped cilantro over the top and do not stir in.

Cover and continue to cook for 15 minutes longer.

Meanwhile cook the brown rice pasta.

Just before serving either fry your eggs over easy or poach them.

Serve the meatballs and sauce on a bed of brown rice pasta topped with the eggs and the remaining chopped cilantro.

Dairy and Gluten Free Crock Pot BBQ Beef

Dairy and gluten free crock pot BBQ beef is a great hearty winter dish.  Your house will smell amazing with this cooking away in your crock pot all day!  I love the simplicity of throwing this together then forgetting about it until dinner time.

Dairy and Gluten Free Crock Pot BBQ Beef

2 lbs lean beef, cut into 1" cubes (I used a bottom round roast)

1 large onion, finely chopped

5 cloves garlic, minced

1 1/2 cups beef broth

3/4 cup apple cider vinegar

3/4 cup brown sugar, packed

1/4 to 1/2 cup sweet chili sauce (depending on the level of spice you like)

1/2 cup ketchup

1/3 cup worcestershire sauce

1 to 2 tbs corn starch dissolved in a small amount of water

Place the beef into the crock pot.

Combine the remaining ingredients except the corn starch before pouring over the beef.

Cook on low for 8 hours or high for 6 hours.

About 15 minutes before serving turn crock pot to high and stir in the corn starch slurry.

Wonderful served over hot rice with "buttered" green peas.

Dairy and Gluten Free Hot Pepper Porcupine Meatballs

These Hot Pepper Porcupine Meatballs aren't your Momma's traditional Porcupine Meatball recipe.  This is Porcupine Meatballs taken to a whole new level.  I love the kick that my Hot Pepper Ketchup gives to this dairy and gluten free recipe.  If you enjoy a little heat and spice in your meatballs then give these a try.

Hot Pepper Porcupine Meatballs

For the Meatballs:

3 lbs lean ground beef

3 cups cooked white rice

3 eggs

2 cups onions, finely chopped

4 cloves garlic, finely chopped

2 tsp garlic salt

1 tsp black pepper

1/2 tsp ground cumin

1 1/2 cups hot pepper ketchup

For the Sauce:

1 46 oz can tomato juice

1 15 oz can crushed tomatoes
1 15 oz can tomato sauce

1 1/2 cups hot pepper ketchup

1/2 tsp garlic powder

1/2 tsp salt

1/2 tsp black pepper

1/4 tsp ground cumin

Preheat oven to 375 F.

Mix together the meatball ingredients.

Form into meatballs - the size is up to you but we like them on the large side.

Place the meatballs in a single layer in a large baking dish.

Mix together the sauce ingredients.

Pour the sauce over the meatballs.

Cover with foil and bake covered for 45 minutes.

Remove the foil and bake 15 minutes longer or until the meatballs are cooked through and the sauce is as thick as you desire.

Wonderful served on top of plain white rice or mashed potatoes.

A Take on Cincinnati Chili - Gluten and Dairy Free

I am in no way saying that this is anything close to the real Cincinnati Chili that you can get at say Skyline.  However, it is yummy and very different than regular chili.  There are many versions of how to serve Cincinnati chili.  I like mine served over Tinkyada pasta then topped with Daiya Cheddar and fresh chopped onions.

A Take on Cincinnati Chili

6 cups water
1 1/2 lbs lean ground beef
1 large onion, finely minced or grated
2 - 8 oz cans tomato paste
4 tbs ketchup
2 tbs apple cider vinegar
1 tbs soy sauce (La Choy is gluten free)
1 tbs Worcestershire sauce
3 tbs brown sugar
2 tbs chili powder
2 tbs paprika
1 tbs garlic powder
1 tbs cocoa powder
1/2 tbs cumin
1 tsp cinnamon
1/2 tsp cayenne
1/2 tsp allspice, ground
1/4 tsp cloves, ground
1/2 tbs salt (adjust as you like)

2 lbs hot cooked Tinkyada Spaghetti Noodles (or gluten free pasta of your choice)
1 large sweet onion, chopped (optional)
1 package of Daiya Cheddar (optional)
1 can kidney beans, drained and warmed (optional)

Place the ground beef and onions in a large pot along with the water.
Bring to a boil.
Stir or even whisk to break the meat up into a very fine consistancy.
Add the tomato paste and remaining ingredients to the pot.
Reduce heat to a simmer and continue to cook for at least 30 minutes; however, longer is better as with most chili.  You may need to partially cover the pot if you plan to simmer for over an hour.
Serve as desired with the toppings.

Meatloaf with Hidden Veggies

I love this meatloaf.  It is slightly spicy and packed with veggies to help keep it moist.  If you don't like spicy leave out the Serrano pepper.

3 lbs lean ground beef
1 12 oz jar fire roasted peppers
1 large onion or 2 medium onions
8 cloves of garlic
12 to 15 baby carrots
2 stalks celery
1 medium Serrano pepper
3 eggs
1/4 cup worcestershire sauce
1/4 cup ketchup
1 tbs seasoning salt
1/2 tbs black pepper

Drain the fire roasted peppers.
Process all of the veggies in a food processor until very fine.
Mix everything together.
On a baking sheet with a rim make a free form loaf out of the meat mixture.
Bake at 350 for 1 to 1 1/2 hours or until the meatloaf is cooked through.

Mustard Meatloaf with Sweet and Spicy Sauce

I had a craving for meatloaf but none of my traditional recipes sounded good.  So, I created this new one!

For the meatloaf:
3 lbs lean ground beef
1 medium onion, chopped fine
4 cloves garlic, minced
2 tbs dried parsley
1 tsp seasoning salt
1/2 tsp black pepper
1/2 cup yellow mustard
4 tbs Worcestershire sauce
2 eggs

Mix everything together.
Shape into a loaf on a large rimmed baking sheet.
Surround with quartered potatoes if desired (they absorb all the flavors).
Bake at 350 for about 1 1/2 hours or until the meatloaf is done and the potatoes are tender.

For the sauce:
1/2 cup brown sugar
1 cup tomato sauce (plain)
1/4 cup ketchup
2 tbs cider vinegar
1 tbs Worcestershire sauce
2 tbs garlic flavored hot sauce
1/2 tsp cayenne pepper
1/4 tsp garlic powder

Place everything in a pot and whisk to dissolve the sugar.
Bring to a boil then reduce heat to a simmer.
Simmer until the desired thickness is achieved.
Serve as a sauce on the side with the mustard meatloaf and potatoes or use to glaze the mustard meatloaf by spreading it on the top then placing under the broiler until a slight crust is achieved.

Beefy Comfort in a Bowl

... Sounds a lot better than SoR - Slop on Rice.
Basically this is just simple beef gravy on rice with peas, but it is oh so good and comforting.

2 pounds lean ground beef
1 medium onion, chopped
1 tbs garlic, chopped
1 tbs dried parsley
1/2 tsp dried thyme
1/2 tsp dried mustard powder
3 tbs worcestershire sauce
1 packet Onion Soup & Dip Mix (check that it is dairy and gluten free)
1 quart beef broth
2 tbs corn starch
seasoning salt
black pepper

cooked white rice
cooked green peas

Brown the ground beef.
Drain off any excess fat.
Add the onions, garlic, parsley, thyme, seasoning salt, and black pepper.
Saute until the onions are tender.
Add the beef broth, worcestershire sauce, dried mustard powder, and onion soup mix.
Bring to a boil then reduce heat to simmer and cover.
Cook about 15 minutes.
Mix the corn starch with a small amount of water.
Bring the pot back up to a boil.
Add the corn starch and boil for a minute to thicken.
Taste and adjust seasonings as needed.
Serve on a bed of white rice and topped with green peas.

Hatch Chili, Beef & Quinoa Soup

This soup is my first attempt at cooking with quinoa.
Quinoa is a grain that is safe for people that need to avoid gluten. It tastes slightly nutty and adds a lot of texture to this soup. Having said that the texture is something that I will need to get used to in this soup.
The soup is slightly spicy but the level of spice really depends on your Hatch Chili Peppers. The ones I used are the ones we roasted here at home!

3 lbs lean beef, cut into small cubes
2 cups onions, chopped
1 cup celery, chopped
1 cup carrot, chopped
2 tbs garlic, chopped
1 cup roasted Hatch Chili peppers, chopped
2 tbs parsley, dried
2 tbs cilantro, dried
12 cups beef broth
1 cup quinoa
1 28 oz can petite diced tomatoes
3 tbs corn starch
salt & pepper to taste

In an 8 quart soup pot begin to cook the beef, celery, onions, carrots, garlic, parsley, and cilantro.
Add the roasted hatch chili, beef broth and enough water to fill the pot about 3/4 of the way.
Bring to a boil and then reduce heat to a simmer.
Simmer covered for about 2 hours or until the beef is very tender.
Bring back to a boil and add the quinoa.
Reduce heat to a simmer.
Simmer covered for 30 minutes to 1 hour.
Add the diced tomatoes and simmer covered for 30 minutes to an hour.
Mix the corn starch with water to form a slurry.
Add enough water to the soup pot to have a total volume of approximately 30 cups (7 1/2 quarts) and bring to a boil.
Add the corn starch slurry to the soup and cook for a few minutes.
This will not really thicken the soup too much but it adds a lot to the consistency.
Taste and season with salt and pepper as desired.

Korean BBQ Beef

Another of those recipes that can be cooked out on the grill or on top of the stove in a grill pan.

Ingredients:
1 lb sirloin steak, thinly sliced
6 cloves garlic, minced
1/2 pear or 1 kiwi fruit; peeled, cored and minced
2 green onions, thinly sliced
4 tbs soy sauce
2 tbs sugar
1 tbs sesame oil
1 tbs rice wine vinegar
1 tbs sesame seeds
1 tsp fresh ginger, minced
black pepper (to taste)

Directions:
In a large resealable plastic bag, combine beef with garlic, pear or kiwi, green onions, soy sauce, sugar, sesame oil, rice wine, sesame seeds, fresh ginger, and ground black pepper.
Seal, and refrigerate for 2 to 3 hours.
Preheat grill pan over high heat.
Brush or spray oil over grill pan, and add beef.
Cook, turning to brown evenly, for 3 to 6 minutes, or until done.
Can also cook on a traditional grill in the same manner.

Carne Guisada

Yummy Mexican Beef!! Delicious with rice. Super easy since it simmers all day in the crock pot!

Ingredients:
2 tbsp cooking oil
1 lb beef stew meat, cubed
3 oz tomato paste
10 fluid oz beef broth
4 fluid oz water
1 medium onion, chopped
3 cloves garlic, crushed
1 tps chili powder (or more)
1/2 tsp ground cumin (or more)
1/2 tsp ground black pepper
salt (to taste)
2 Serrano chili peppers, seeded or not if you like it extra spicy and chopped
2 tsp cornstarch

Directions:
Heat oil in a large saucepan over medium high heat, and cook beef until it is evenly browned.
Pour off excess fat and then add the browned meat to the crock pot.
Stir in tomato paste, beef broth and water.
Season with onions, garlic, chili powder, cumin, black pepper, salt and Serrano peppers.
Cook on low in the crock pot for 8 to 12 hours - the longer you allow it to cook, the more tender the beef will be.
Dissolve cornstarch in a small amount of water, and stir into simmering stew until thickened, about 5 minutes.