My husband and I really enjoyed this gravy. The biscuits we made were merely edible as we were missing an ingredient or two, so I am not including the recipe at this time. The gravy, however, was, well, “good gravy!” I am guessing it might work as the creamy base in a chicken pot pie or something like that but that theory has not yet been tested.
1 pound ground sausage (Jimmy Dean or HEB brand work nicely)
2 T. bacon grease
1/2 tsp oregano
2 c. milk (I used unsweetened cashew milk. I would NOT recommend coconut milk for this recipe. Coconut gravy and sausage- ew!)
2 T. rice flour (I don’t remember if I used brown or white rice flour. Oops!)
2 tsp potato starch
1 tsp tapioca starch
Brown the sausage. Don’t drain it unless it has tons of grease. Mine didn’t have much grease left so I added bacon grease. Turn the heat to medium high and add the grease and oregano and 1 1/2 cups of milk and stir. Mix the flour and starches with 1/2 cup of the milk and stir until there are no lumps left. Add it to the pan while stirring constantly. Gravy will thicken as it cooks. You may add milk if you want a thinner gravy. Serve over biscuits or sliced bread.
Original recipe: Hagman, Bette. “Biscuits and Gravy.” The Gluten Free Gourmet Cooks Comfort Foods. Henry Holt and Company. 2004.
This is a version of P.F. Chang’s Mongolian Beef. Mine has extra vegetables :-).
2 tsp oil (I used canola.)
1/2 tsp minced ginger
1 T. minced garlic
1/2 c. soy sauce (I use Kikkoman’s Gluten Free Soy Sauce)
1/2 c. water
3/4 c. brown sugar
1 c. oil
1 pound steak (I used whatever was a good price at the store.), cut into 1/4-inch thick strips.
1/4 c. cornstarch
2 large green onions, chopped (I think I may have used the whole bunch)
1-3 c. frozen Asian veggie mix- allow to thaw while you are cooking
Heat the 2 tsp. oil in a small saucepan over medium low heat. Carefully add the ginger and garlic and then immediately add the soy sauce, water, and brown sugar. Stir to dissolve the sugar. After sugar is dissolved, boil for 2-3 minutes and then set it aside.
Heat 1 c. oil in a wok or large skillet. Coat the steak in the cornstarch and allow it to rest for 10 minutes so the coating will stay on. Cook beef briefly until all sides are browned, but meat should not be cooked through.
Remove meat from the pan and dump out the oil. Return the meat to the pan and add the sauce and green onion and frozen veggies. Serve over rice.
Adapted from: http://www.topsecretrecipes.com/pf-changs-mongolian-beef-copycat-recipe.html
1/4 c. olive oil
3 T. minced garlic
1/3 c. white wine
1 T. lemon zest
2 T. lemon juice
1 lemon, cut in 8 pieces
1 1/2 tsp dried oregano
1 tsp fresh thyme leaves
Salt and pepper to taste (maybe 1 tsp salt and 1/4 tsp pepper)
4 chicken breasts
In a saucepan, heat oil and add garlic. Take off the heat before the garlic turns brown (about 1 minute). Add wine, lemon zest, lemon juice, oregano, thyme, salt, and pepper.
Pour sauce into a 9×13 pan and then coat chicken breasts with a little olive oil and put them in the dish. Add a little more salt and pepper on top and then spread lemon wedges throughout pan. Bake for 30-40 minutes at 400 degrees Fahrenheit, and make sure the chicken is cooked thoroughly. Wait 10 minutes to eat. This keeps the chicken moister if you wait to cut into it.
I really don’t like to make only one serving of things, but I know some people don’t like leftovers. I made my other lemon herb chicken recipe and had leftover chicken, so I made this single serving. Here’s to all of you who don’t like leftovers :-).
1 large chicken breast
2 sprigs rosemary
1 T. olive oil
1/4 tsp. dried oregano
1/8 tsp. dried thyme
1 tsp garlic
4 T. white wine
1/4 tsp. salt
1/8 tsp. pepper
juice of one lemon, rind cut into quarters
Pour all ingredients over the chicken breast in an oven safe pan. Bake at 400 degrees for 20-30 minutes or until chicken is baked through (this will depend on the size of the chicken breast).
I LOVE mashed potatoes. I loved them as a kid and I love them now. However, without dairy, I haven’t made a great batch of mashed potatoes until now. If you can have dairy, you can easily use the regular stuff. These have kept well in the fridge and the consistency has stayed true even several days later. The large amount of salt makes it taste like restaurant mashed potatoes. Yum! We served this with pork loin and a salad.
3 large russet potatoes- washed but with skins on
3-4 T. butter (I used SmartBalance which is non-dairy)
6 oz. sour cream (I used Tofutti’s Better Than Sour Cream which is non-dairy)
2 tsp sea salt or less depending on your tastes
1 tsp parsley, chopped (optional)
optional: sliced green onions for garnish
Cut potatoes into 1/2 to 1 inch chunks. Put them in a pot and cover with water. Bring water to a boil and continue to cook until potatoes can easily be pierced with a fork. Strain out potatoes into a large bowl. Fold in butter and sour cream so they can melt. Use a hand mixer to cream the potatoes to the desired texture. Add salt one teaspoon at a time to taste. Mix in a parsley. Top with green onions.
This is my 100th recipe on my blog!
Sometimes mothers have the best ideas. My mom suggested I put my recipes into categories such as cookies, cakes, pies, etc. so that people don’t have to scroll forever or remember the name of a recipe. Why didn’t I think of that? I have now organized the recipes to be more user-friendly. I hope this leads to many more delicious meals for you and your family. Thanks, Mom!
This recipe pairs perfectly with my Whipped Cream Cheese Frosting.
2 c. shredded carrots
1/2 c. sugar
1/2 c. brown sugar
1 tsp vanilla
3/4 c. milk (I used coconut milk to make it dairy free.)
2/3 c. coconut oil
2 1/4 c. flour (I used 1 c. brown rice flour, 3/4 c. potato starch, 1/2 c. tapioca starch, 1/2 tsp xanthan gum)
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 1/2 tsp cinnamon
1 tsp ginger
1/4 tsp nutmeg
1/4 tsp cloves
3/4 c. chopped walnuts
oil and flour for dusting (I used white rice flour)
Stir together the carrots, sugars, and vanilla in a large bowl. Add the milk and coconut oil and stir. In a small bowl, combine the dry ingredients except for the walnuts. Add the dry ingredients into the wet ingredients. Stir until there are no lumps and then add the walnuts. Pour into two oiled and floured round cake pans (I used spring form). It should be about 1.5 cups of batter per pan. Bake at 350 degrees for 18-20 minutes. A toothpick should come out clean when inserted in the middle. Do not over bake.
Cool completely and frost it with Whipped Cream Cheese Frosting. To make a two-layer cake, frost the top of one cake and put the other cake on top of it. Then frost the top and edges of the whole cake. Store in the refrigerator.
I think this is my favorite icing I have ever made. This goes well on carrot cake, sugar cookies, and anything else that cream cheese frosting complements well.
2/3 c. shortening (I used Spectrum Palm Shortening, but Crisco should work)
8 oz. cream cheese (I used Daiya- it’s dairy free)
2 2/3 c. plus 1/4 c. powdered sugar
2 tsp vanilla
1 tsp lemon juice, optional, but I used it
Using a stand mixer, whip the shortening. Add the cream cheese and continue whipping. Add the powdered sugar gradually (in about 3 additions) and continue whipping. Add vanilla and lemon juice and whip again. Sets up nicely in the fridge. Here it is on top of my sugar cookies:
I recently went to the beach with my in-laws. Some of them had never had s’mores before, so I got the ingredients, the men scouted out firewood, we found a hole that was already dug in the beach, and my husband got the fire going quite successfully. Everyone had a good time. And then we came back with half a bag of large marshmallows. We keep our house fairly warm in the summer, so I knew they had to be used soon. All the recipes I could find online called for small marshmallows. So, I made something up. The result was good- the texture was more marshmallowy than normal fudge, but if you eat it straight out of the refrigerator, it holds up nicely.
1 T. butter (I used SmartBalance- the green tub)
1/2 bag of large marshmallows (hopefully leftovers from a fun cookout!)- about 15-20 marshmallows
1/2 c. peanut butter or other nut butter
4 oz. Baker’s chocolate or Enjoy Life Chocolate Chips
Put butter in a 2-quart sauce pan. Turn heat on low/medium-low. Add marshmallows and stir until they begin to melt. Allow them to melt most of the way and then add peanut butter and chocolate. Continue to stir until everything is melted and the mixture is smooth. Pour into a wax-lined 8×8 pan. Allow to cool slightly and then chill in the fridge. After it is chilled, cover. Use within a week or less.