Dinner 3 of the 5 Nights of Cooking

Tonight I will use my left over roast from Dinner 1. I also have some coconut milk from the sweet potato biscuits I made with that dinner. The sweet potato biscuits are gone, my family loved these. They had them for breakfast with a drizzle of honey and my husband had them for lunch with some butter.

Boil 1/2 lb of brown rice pasta, I used spagetti noodles.
Chop up beef and brown in skillet with:
What ever veggies you would like I used
1/2 chopped onion
1 C frozen peas
1 C chopped carrots
I threw in the left over mushrooms I had from pizza night as well

Sauce:

3-4 cloves of garlic saute in 1 T olive oil
Add:
2T Sunbutter ( I use this as a substitute for peanut butter) It is sunflower seed butter
4T wheat free soy sauce
2T brown sugar
1/2 C coconut milk
sprinkle ginger to taste
2 tsp crushed red pepper
Combine over a medium heat until well combined and hot and pour over noodles and beef mixture.

Dinner 2 of the 5 nights of cooking

I have left overs from my cooking last night, however, I am going to hold onto the left over roast for Dinner 3. Tonight my kids have asked for pizza! I would recommend when you make this crust, you double or triple the recipe, and freeze some. It is really simple to pull out of the freezer and throw together a quick dinner.

Gluten Free/ Allergy Friendly Pizza crust:

This will make 3 small 8" pizzas/ serves 4
1 Pkt of active dry yeast, 1 1/4 T
1 1/3 c brown rice flour
1/2 c tapioca flour
1/2 c potato starch flour
3 tsp xanthan gum
2 tsp unflavored gelatin powder
1 tsp honey
1 tsp salt
1 1/2 c rice milk at room tempature
2 tsp olive oil
2 tsp cider vinegar

Combine dry ingredients, mix well. Add wet ingredients, I use a mixer on low speed until well combined. Separate into 3 balls roll out directly onto the pan in which you will be baking it. I use a pizza stone first dust well with brown rice flour. Poke plenty of holes in the pizza dough and drizzle some olive oil over the dough. Cook at 425 for 10 minutes. Take dough out of the oven and flip onto the other side put sauce and fixings on top and cook for another 10-15 minutes.

5 Days of Gluten Free/ Allergy Friendly Meals

Tonight I will begin to post dinners, for the next 5 days.

Dinner 1:

Slow cooked beef round
Roasted root vegtables
Sweet potato biscuits

Slow cooked beef:
1 beef roast about 2 lbs
Smother with 1/2 cup of mustard and add 1 C beef broth. Set slow cooker for 4 hours/high.

Roasted root vegtables:
Whatever roots you have, tonight I used carrots, parsnips, and potatoes. Coat well with olive oil and cook at 450 for 20-30 minutes. You may also season with sage and or rosemary, salt and pepper.Onions are good with these as well.

Sweet potato biscuits...delicious!
1 1/2 C brown rice flour
1/2 C all purpose gluten free flour mix, I use GF bisquick
4 tsp sugar
1 tsp salt
1 tsp cinnamon
1/4 C shortening * note mine has soy
1 C mashed sweet potatoes
1/2 C canned coconut milk

Combine the dry ingredients, add the shortening and combine, then add the sweet potatoes combined with the coconut milk. Roll into 3" balls and then flatten on a clay cookie sheet, or well greased cookie sheet. Cook at 400 for 10 minutes. Let cool and these are great with butter, but if dairy free, honey is also delicious!