The Reinvention of Me: What Comes Next

Being gluten-free AND on the Dukan Diet may seem like a lot but when you know what foods you are restricted to, you sort of learn to become a “MacGyver” in the kitchen.   The recipe below is pure protein and completely healthy.  If you are on the Dukan Diet, you know that you can eat as much of what you want on the list they provide you.  Thus, if I feel like eating a whole “quiche”, I can

Ingredients:

• 4 egg yolks
• 6 egg whites
• 3 tablespoons of cornstarch
• any ingredients you want to add to your quiche

Directions:

1. Preheat oven to 300 degrees
2. Spray a nine-inch pan with non-stick cooking spray (Nature’s Promise Olive Oil is best)
3. Beat eggs and egg whites together
4. Mix in corn starch
5. Add in half a cup of each ingredient you want to add (I used ham and shredded cheese for the one below)
6. Pour into the pan and bake for 30 minutes
7. Serve warm

 

 

Every Valentine’s Day I grapple with whether or not going out or staying in makes sense.  This year, we’re staying in and I’m excited.

Here’s a peek at my recipes for tonight:

Lover’s Beef Burgundy Filet

Prosciutto Wrapped Asparagus

Below are my gluten-free recipes for the Christmas dinner party I threw.  Enjoy!

Perfect Roast Turkey

Ingredients:

• 3 cups coarse salt
• 5 cups sugar
• 2 dried bay leaves
• 3 springs fresh thyme
• 3 sprigs flat leaf parsley
• 2 tsp whole black peppercorns
• 1 whole 18-20 lb. turkey (rinsed, patted dry with giblets removed)
• 1/2 cup unsalted butter, melted plus 1/4 cup unsalted butter, softened
• 1/2 cup dry white wine
• Cheese cloth

Directions:

1. Put salt, sugar, bay leaves, thyme, parsley, peppercorns and 10 cups of water into a large stockpot.  Bring to a boil, stirring until salt and sugar have dissolved.  Remove from heat; let brine cool completely
2. Add turkey, breast first, to the bring.  Cover; refrigerate 24 hours.  Remove from brine; pat dry with paper towels.  Let stand room temperature for two hours
3. Preheat oven to 425 degrees, with rack in lowest position
4. Stir together melted butter and wine in medium bowl.  Fold a very large piece of cheese cloth into quarters so it is large enough to cover breast and halfway down side of turkey.  Immerse in butter mixture; let soak
5. Place turkey, breast side up, on a rack set in a roasting pan.  Sprinkle 1 tsp each salt and pepper inside of turkey.  Tie legs together with kitchen twine.  Fold neck flap under; secure with toothpicks.  Rub turkey all over with softened butter.  (Variation:  Fill turkey, loosely, with stuffing first)
6. Remove cheesecloth from butter mixture, squeezing gently from bowl.  Reserve butter mixture for brushing.  Lay cheesecloth over turkey.  Place turkey, legs first, into the oven.  Roast 30 minutes.  Brush cheesecloth and exposed turkey with butter mixture.  Reduce heat to 350 degrees.  Roast, brushing every 30 minutes, 2 1/2 hours more.  Cover with foil if browning too quickly.
7. Discard cheesecloth; rotate pan.  Baste turkey with pan juices.  Roast, rotating pan halfway through, until skin is golden brown and an instant read on the thermometer inserted into the thickest part of the thigh registers 180 degrees and stuffing reaches 165 degrees – about 1 hour.  Transfer to platter,  Set pan drippings aside for gravy – let stand at room temperature for 30 minutes.

Note: If turkey seems to be cooking too quickly or you’re afraid of it drying out, add a cup of water to the bottom of the pan and check every hour.  If the pan dries up again, add another cup.

Green Beans with Dried Cranberries

Ingredients:

• 1.5 lbs. trimmed green beans
• Extra virgin olive oil
• 1/2 cup dried cranberries
• 1 tsp ground pepper

Directions:

1. Steam green beans in 3/4 inch of boiling water until tender – about 6 minutes
2. Drain, transfer to serving dish
3. Drizzle olive oil and toss with cranberries and pepper

Orange-Spiced Glazed Carrots

Ingredients:

• 1 lb. fresh baby carrots
• 1/3 cup orange marmalade
• 2 tbsp unsalted butter
• 2 tsp dijon mustard
• 1/2 tsp. ground ginger

Directions:

1. Heat 1 inch of water in 2 quart saucepan over high heat – bring to a boil, add carrots and return to a boil
2. Reduce heat to low.  Cover and simmer 10-12 minutes or until crisp-tender
3. Drain well, return carrots to pan
4. Stir in marmalade, butter, mustard and ginger
5. Simmer, uncovered, over medium heat for 3 minutes, or until carrots are glazed.

Perfect Mashed Potatoes

Ingredients:

• 2 lb. russet, yukon gold or long white potatoes
• 1 tbsp salt
• 1 cup milk or cream
• 4 tbsp unsalted butter
• 1/4 tsp ground pepper
• 1/4 tsp grated nutmeg

Directions:

1. Peel and cut potatoes into 1 1/2 inch thick slices.  Place in a medium saucepan.  Cover with cold water; add 1 tbsp. salt.  Bring to a simmer.  Once cooked, drain potatoes in a colander.  (Note: Faster way to cook potatoes, pierce each with a fork all over the potatoes and place in the microwave for about 18 minutes.)  Place milk in a small saucepan over medium-high heat.
2. If using an electric mixer, transfer potatoes to bowl.  Mix on medium-low speed until almost all lumps have disappeared, about 1 minute.  Add butter; mix until blended.  On low speed, add hot milk in a slow stream, then the pepper and nutmeg.  Mix to combine.

Gluten-free Pie Crust

Ingredients:

• 1 cup brown rice flour
• 1/2 cup corn starch
• 1/2 cup white rice flour
• 1 tbsp sugar
• 1/4 tsp xantham gum
• 1/4 tsp salt
• 1 tbsp ice cold water
• 1 large egg
• 1 1/2 sticks unsalted butter, cubed

Directions:

1. Blend all dry ingredients
2. Using hand mixer, mix in butter until they form the size of peas
3. Add the egg
4. Add the water to the mix and stir until it looks crumbly
5. Roll the dough into a ball and wrap in parchment paper.  Refrigerate 1 hour.
6. Roll the dough out and place in an ungreased, non-stick pie pan.  Press lip with a fork all the way around.

Pumpkin Pie Filling

Ingredients:

• 1 1/4 cups of canned pumpkin
• 3/4 cup sugar
• 1/2 tsp salt
• 1/4 tsp ground ginger
• 1 tsp cinnamon
• 1 tsp white rice flour
• 2 eggs
• 1 can fat-free evaporated milk
• 2 tbsp water
• 1/2 tsp vanilla extract

Directions:

1. Preheat oven to 400 degrees
2. Mix all ingredients together and pour into the crust of the pie pan
3. Bake 40-45 minutes or until a fork/toothpick comes out of the pie, clean

What to do with Leftover Turkey: Turkey Tetrazzini (Gluten-free)

Ingredients:

• 1/4 cup unsalted butter
• 1/4 cup gluten-free all purpose flour
• 1/4 tsp black pepper
• 2 cups turkey
• 1 cup low-sodium chicken broth
• 1 cup whipping cream
• 1 package gluten-free spaghetti (pre-cooked)
• 1/2 cup shredded parmesean

Directions:

1. Heat oven to 350 degrees
2. Melt butter in large saucepan, low heat
3. Blend flour and seasoning
4. Cook low heat, stirring till smooth and bubbly
5. Remove from heat
6. Stir in broth and cream
7. Heat to boiling, stir constantly
8. Boil one minute
9. Stir in spaghetti and turkey
10. Pour into an ungreased 2 quart casserole dish
11. Sprinkle with cheese
12. Bake 30 minutes

If any of you have been to Fireworks Pizza for their gluten-free pizza, you will notice that their crust tastes unusually different from most gluten-free crusts.  I took the following recipe and added in their “secret” ingredients: balsamic and cinnamon.

Ingredients:

Ingredient Set Number One

• 3/4 cup gluten-free all purpose baking flour (I use RedMill)
• 1/4 cup garbanzo bean flour (you can substitute with white rice flour)
• 1/4 cup cornstarch
• 1/4 cup tapioca starch
• 1 1/2 tsp. baking powder
• 1 tsp xantham gum
• 1 tsp italian seasoning
• 1 tsp dried oregano
• 1/4 cup grated parmesean (I use shredded from the deli cheese section)

Ingredient Set Number Two

• 1 tsp cinnamon sugar mix
• 1 cup lukewarm water
• 1 package active dry yeast

Ingredient Set Number Three

• 1 egg
• 1 1/2 tsp apple cider vinegar (I substituted with balsamic vinegar)
• 1 tsp cinnamon sugar mix
• 1/2 tsp minced garlic (I didn’t include)

 

Directions:

1. Preheat oven to 425 degrees
2. Grease a 15-inch pizza pan with cooking spray or butter (I used Smart Balance)
3. Stir together the first set of ingredients in a bowl; set aside
4. In a separate bowl dissolve the tsp. of cinnamon sugar mix in the lukewarm water and sprinkle with the yeast.  Set aside until foamy for 3-5 minutes.
5. Beat the egg in a separate bowl with the third set of ingredients.
6. Once the yeast is foamy, stir into the egg mixture
7. Mix this into the dry ingredients until no dry lumps remain

1. Press the dough into the prepared pan, leaving the outer edge slightly thicker than the center
2. Cook the crust for 10-12 minutes.  With a gas oven, you only need 11 minutes.

1. Remove to include favorite topping and continue to bake at 425 degrees until the crust is golden brown about 20-30 minutes.  With a gas oven, you only need about 22 minutes max.

I make this once in a blue moon.  Why?  Because it’s incredibly sinful and extremely addicting.  It can be made for breakfast, a snack, dessert (with dipping sauces) or even lunch.  It’s so incredibly easy to make and by far, one of my favorite gluten-free pastries to make.  So every Bastille Day, when people are eating their croissants and baguettes, you can finally join in the fun.

Ingredients:

• 32 oz. canola oil
• 1/2 cup water
• 1/2 stick unsalted butter
• 2 tbsp sugar
• 1/4 cup  and 2 tbsp white rice flour
• 2 tbsp tapioca flour
• 3 large eggs
• 1/2 tsp vanilla
• 1/2 cup sugar
• 1/2 tsp ground cinnamon

Directions:

1. Place oil in a large heavy pot and heat to 360 degrees
2. Meanwhile, mix the water, butter and 2 tbsp. of sugar in a medium sauce pan and bring to a boil over medium heat.
3. As soon as the butter is melted, mix in the flours, stirring with a wooden spoon, until ingredients are incorporated together
4. A crust will develop in the bottom of the pan.  When the mix is ready, it will become a ball of dough
5. Place the dough in a bowl of a mixer, fitted with paddle attachment (or you can mix by hand)
6. With the mixer running, add one egg and let it run until it’s incorporated through
7. Add the next egg and repeat until all three eggs are mixed in – dough will seem slightly runny/soft – that’s ok
8. Add the vanilla and stir
9. With a spatula, scoop amounts of dough into the pot of oil.  Let it fry one one side for 2 minutes and the other for two minutes.  They do not need to be perfect shapes or sizes.
10. Once golden brown on both sides, remove and place on a paper-toweled plate.  Sprinkle cinnamon on top (or mix cinnamon and sugar).  Repeat until all dough has been used.
11. Serve warm.

Rosemary Whole Chicken

Ingredients:

• 1 four-pound chicken
• 1/2 cup freshly squeezed lemon juice
• 2 whole lemons, plus one sliced cross-wise for garnish
• 1 tbsp. coarse salt
• 1/2 tsp freshly ground pepper
• Fresh springs of rosemary
• Cooking twine
• Meat thermometer

Directions:

1. Preheat the oven to 400 degrees with the rack set in the upper third
2. Remove the giblets from the chicken and rinse the chicken inside and out with cold water.  Set the chicken, cavity side down, in a colander to drain for 2 minutes.
3. Pat chicken dry with paper towels and place breast side-down in a medium roasting pan, fitted with a rack; pour lemon juice all over the chicken, inside and out.
4. Season chicken, inside and out, with salt and pepper
5. Pierce whole lemons three times with a fork and place them inside the cavity.
6. Using cooking twine, truss chicken to enclose.  Transfer roasting pan to oven and reduce temperature to 350 degrees; roast for 15 minutes
7. Remove roasting pan from the oven and using tongs, turn chicken breast side-up.  Return chicken to oven and cook  for 1 hour to 1 hour and fifteen minutes, until a thermometer inserted into the thigh reaches 180 degrees and juices run clear when thigh is pierced with a fork.
8. Let chicken stand 15 minutes before carving.  Transfer carved chicken to a serving platter and pour juices from roasting pan over chicken.  Garnish with lemon slices and rosemary.  Serve.

Asparagus Salad with Lemon-Garlic Dressing

Ingredients:

• 2 tbsp fat-free sour cream
• 1 tbsp milk
• 1 tsp grated lemon peel
• 1 clove garlic, minced
• 24 medium spears of asparagus

Directions:

1. In a small bowl, stir together the sour cream, milk, lemon zest and garlic.  Cover and refrigerate until serving time.
2. In a large saucepan, pour enough water to barely cover the asparagus.  Bring water to a boil over high heat.  Add the asparagus and cook for 5 minutes or until crisp-tender.
3. Drain in a colander.  Rinse with cold water and drain well.  if desired, cut on the diagonal into bite-sized pieces.  Transfer to serving bowl.
4. Add the dressing; toss gently

Variations:

• I add just a bit of lemon juice to the sauce to give it extra flavor, as the sour cream can over-power it.
• I don’t rinse the asparagus in cold water and instead, leave the sauce on the side for dipping – it’s great for all vegetables

Gluten-Free Peach and Raspberry Cobbler

Ingredients:

• 2 1/2 cups of sliced fresh peaches
• 2 cups of fresh raspberries
• 1/2 cup of sugar
• 1 tbsp corn starch
• 1 tsp ground nutmeg
• 2 cups gluten-free all-purpose flour
• 1/2 cup milk
• 3 tbsp unsalted butter, melted
• 2 tbsp brown sugar
• 3/4 cup brown sugar
• 2 tbsp cinnamon

Directions:

• Heat over to 375 degrees.  Lightly butter bottom and side of deep dish pie plate
• Mix peaches, raspberries, granulated sugar, cornstarch and nutmeg in a large bowl
• Let stand 10 minutes and then spoon into pie plate
• Stir together the flour, milk, butter and 2 tbsp of brown sugar until dough forms.  Drop dough by spoonfuls onto fruit mixture.
• Sprinkle 3/4 cup of brown sugar on top
• Bake for 25-30  minutes or until fruit is bubbly and topping is deep golden brown and thoroughly baked.
• Let stand for 15 minutes.  Sprinkle with cinnamon.

Some of you were wondering what my dinner menu was for last night.  I’ve decided to post it here. I would, however, like to (sarcastically) thank Gwenyth Paltrow for misprinting her Blueberry Pavlova recipe in Cosmopolitan magazine – thank goodness the topping still turned out fine!

Slow-Roasted Cherry Tomatos and Romano (topping for Chicken Milanese)

Ingredients:

• 2 cups cherry tomatoes
• 2 tbsp extra virgin olive oil
• 2 cups grated romano

Directions:

1. Preheat oven to 400 degrees
2. Place the tomatoes in a small baking pan and drizzle with 1 tbsp of olive oil
3. Roast for 45 minutes, stirring occasionally until they are split and blistered
4. Place on top and around the chicken and sprinkle the grated romano cheese on top – 1/2 a cup for each serving

Chicken Milanese

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup of milk
• 2 cups of gluten-free bread crumbs
• 1/2 cup extra virgin olive oil

Directions:

1. Using a mallet, flatten the chicken breasts until they are very, very thin
2. Put the milk in a shallow bowl and the bread crumbs on a plate
3. Dip each piece of chicken in the milk and then the bread crumbs
4. Heat 1/4 cup of olive oil in a frying pan – cook two pieces at a time – 4 minutes on one side and 2-3 on the other
5. Repeat for the next two
6. Top with cherry tomato and romano topping

Zucchini Parmesean

Ingredients:

• 2 large zucchini, thinly sliced
• 2 tbsp olive oil
• 1 medium onion, chopped
• 2 cloves of garlic, minced
• 16 oz. Classico tomato and basil sauce
• 1 cup shredded mozzarella

Directions:

1. Preheat oven to 325 degrees
2. In a large pot, boil the zucchini until tender; drain.  Meanwhile, in a medium frying pan heat the olive oil over medium heat and saute the onion and garlic until the onion is tender.
3. Combine the zucchini, onion and garlic in a 9X12-inch casserole dish, and mix well.  Pour the pasta sauce over the mixture and stir well.  Top with mozzarella cheese.
4. Bake in preheated oven for 20 minutes

Fresh Berries with Dipping Sauce

Ingredients:

• 1 cup heavy cream
• 2 tbsp granulated sugar
• 1 1/2 cups of any types of berries you prefer to crush into the sauce – I used blueberries and raspberries
• 1 cup of strawberries
• 1 cup of blueberries
• 1 cup of raspberries

Directions:

1. Whip together the whipping cream and the sugar.
2. Crush the 1 1/2 cups of berries into the mixture
3. Place a 1/2 cup of each type of berry into shallow bowls or wine glasses (serving size 2)
4. Pour the berry sauce mixture over the berries or in a small dipping bowl on the side
5. Chill for 20 minutes

Variation: Add bananas

 

I LOVE to throw dinner parties and this one was by far, one of my most expansive menus!  I had a few requests for the recipes of my menu and they are included below:

Grilled Meatballs with Spiced Indian Yogurt

Ingredients:

Meatballs

• 2 lb. ground beef
• 1 large red onion, chopped
• 2 cloves garlic
• 3 tbsp. soy sauce
• 2 large eggs
• 1 tsp. ground ginger
• 4 tsp olive oil

Yogurt Sauce

• 1 pint fat-free plain yogurt
• 2 cloves garlic
• 1 tbsp lemon juice
• 2 tbsp olive oil
• 2 tsp cumin
• 2 tsp tumeric
• 1/4 tsp Cayenne

Directions:

1. Combine the ground beef, onion, garlic, soy sauce, eggs and ginger into a bowl
2. Mix the ingredients until they are well-blended and hold well together
3. Preheat the broiler
4. Brush a baking sheet with the 2 tsp of olive oil.  Form the meatballs into 24 round balls or 12 larger balls.  Place them on the sheet.
5. Brush the meatballs with the remaining oil and place them in the broiler for 6-8 minutes, turning them once until cooked
6. Meanwhile, combine the yogurt, garlic, lemon juice, oil, cumin, tumeric and cayenne together.  Chill.
7. Serve the yogurt sauce on the side

Chicken Satay with Dipping Sauce

Ingredients:

• 1lb. boneless, skinless chicken breasts
• 1 tbsp mayo
• 1 tbsp Greek yogurt
• 1/2 red onion, chopped
• 2 tsp light brown sugar
• 2 tsp gluten-free soy sauce
• 12 bamboo skewers

Directions:

1. Soak 12, 6-inch skewers in water for 30 minutes
2. Heat grill on high heat or oven at 350 degrees
3. Thread chicken strip onto each skewer
4. Coat chicken with cooking spray
5. Grill, turning once until cooked through, 10-12 minutes or in the oven for 15-20 minutes until cooked through
6. Dipping sauce: Whisk together mayo, yogurt, onion, sugar and soy sauce into a bowl

Zucchini Parmesean (Vegetarian)

Ingredients:

• 2 large Zucchini, thinly sliced
• 2 tbsp olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 16 ounces Classico tomato and basil sauce
• 1 cup shredded mozarella

Directions:

1. Preheat oven to 325 degrees
2. In a large pot boil the zucchini until tender; drain.
3. Meanwhile, in a medium frying pan heat the olive oil over medium heat and saute the onion and garlic until the onion is tender
4. Combine the zucchini, onion and garlic in a 9X12 casserole dish and mix well.
5. Pour the pasta sauce over the mixture and stir well.  Top with mozzarella cheese
6. Bake in preheated oven for about 20 minutes or until heated through and cheese is bubbly

Orange-spiced Glazed Carrots (Vegetarian)

Ingredients:

• 1 lb. fresh baby carrots
• 1/3 cup orange marmalade
• 2 tbsp unsalted butter
• 2 tsp Dijon mustard
• 1/2 tsp. ground ginger

Directions:

1. Heat 1-inch water in a 2 quart saucepan over high heat to a boil, add carrots – return to a boil
2. Reduce heat to low.  Cover and simmer 10-12 minutes for fresh carrots or until crisp-tender
3. Drain well, return carrots to pan
4. Stir in marmalade, butter, mustard and ginger
5. Simmer, uncovered, over medium heat 3 minutes or until carrots are glazed, stirring occasionally

Peas with Pine Nuts (Vegetarian)

Ingredients:

• 1/2 tsp olive oil
• 2 tbsp pine nuts
• 1/2 tsp dried rosemary
• 1/2 tsp italian seasoning
• 1/4 cup onion, sliced
• 1/4 cup low-sodium chicken broth
• 1/4 tsp sugar
• 10 oz. frozen peas

Directions:

1. In a medium skillet, heat the oil over medium heat, swirling to coat at the bottom.  Cook the pine nuts for 3 minutes or until golden, stirring constantly.  Stir in the rosemary
2. In a small saucepan, bring the onion, broth and sugar to a boil over high heat.  Add the peas and cook for 3 minutes.
3. Drain well in a colander, discarding the broth and onion.  Stir into the pine but mixture.  Cook for about 2 minutes or until heated through.

Earthquake cookies (gluten-free)

Ingredients:

• 1 cup unsalted butter
• 2 cups gluten-free gingersnaps, crushed into crumbs
• 3/4 cup semi-sweet chocolate chips
• 1 egg
• 2 cups confectioner’s sugar
• 1/2 cup chopped walnuts (optional)

Directions:

1. Heat over to 350 degrees
2. In a medium saucepan, melt butter over medium heat
3. Reserve 1/4 cup of crumb mixture for topping
4. Add rest of crushed cookies, stir well
5. Press remaining cookie mixture into a greased 8X8 inch pan
6. Bake for 5 minutes.  Let stand in pan on wire rack until cooled completely
7. Filling: Heat chocolate chips and butter in a heavy saucepan on lowest heat, stirring often until chocolate is almost melted (about 3-5 minutes).  Don’t overcook
8. Remove from heat.  Stir until smooth
9. Add egg and beat until smooth
10. Add confectioner’s powdered sugar 2 tbsp at a time while continuing to beat until smooth.  Add more powdered sugar until it’s a smooth, spreading consistenecy
11. Add walnuts (optional)
12. Stire
13. Spread even over bottom layer of cookie mixture that has been cooled
14. Sprinkle rest of crumb mixture on top
15. Chill until firm
16. Cut into 2″ squares

Pumpkin (gluten-free) Cupcakes with Cream Cheese Frosting

Ingredients:

• 3 eggs
• 1 cup sugar
• 2/3 cup pumpkin
• 3/4 cup brown rice flour
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1 tsp cinnamon
• 1/4 tsp ground ginger
• 4 ounces package low-fat cream cheese
• 1/2 cup confectioner’s sugar
• 3 tbsp unsalted butter
• 1 1/2 tsp vanilla

Directions:

1. Preheat oven to 375 degrees and spray muffin tins with cooking spray or line with papers
2. Beat eggs and sugar together
3. Add pumpkin, rice flour, baking powder, baking soda, cinnamon, and ginger into the eggs and sugar mixture.
4. Pour batter into muffin cups and bake 15-21 minutes
5. They may sink in the middle a little and that’s ok.

Icing Directions:

1. Whip the cream cheese, powdered sugar, butter and vanilla together until it’s well-combined and frosting-like

Last night I had another girlfriend over for dinner and this time, I chose an oldie but goodie but with a twist: meatloaf.

In actuality, I use ground turkey over ground beef, as it’s leaner and healthier.  Recipe below:

Ingredients:

• 1 1/2 lbs. ground turkey
• 1 cup gluten-free bread crumbs
• 1 1/4 cups of milk
• 1 egg
• 1/4 cup minced onion
• 1 tbsp Worcestershire sauce
• 1/4 tsp garlic salt
• 1/4 tsp dry mustard
• 1/4 tsp celery salt
• 1/4 tsp sage
• 1 can cream of mushroom

Directions:

1. Preheat oven to 375 degrees
2. Mix all ingredients together
3. Place into UNGREASED loaf pan
4. Bake for 45 minutes

 

Side note: Due to the cream of mushroom, the loaf will seem a bit mushier than usual.  This is normal.  If a concern, let it cool for a couple of hours and then slice.

Last Friday night, I had my sister and her fiance over for dinner.  Since my sister’s fiance is a big meat-eater and not so much a veggie-lover, I went with a hearty dinner that included a pot roast with caramelized onions, home made mashed potatoes, gluten-free sugar scones and plenty of ice cream.  Recipes are below:

Caramelized Onion Pot Roast

Ingredients:

• 2 tbsp cider vinegar
• 6 medium onions, chopped
• 4 lb. beef boneless chuck roast
• 1 1/2 cups low sodium beef broth
• 3/4 cup beer (I used dark beer)
• 2 tbsps packed brown sugar
• 3 tbsps dijon mustard

Directions:

1. Trim excess fat from beef
2. Heat oil in a 10-inch skillet over med-high heat
3. Cook beef in oil about 10 minutes, turning occasionally, until brown on all sides
4. Place onion in slow cooker.  Place beef on onions.
5. Mix remaining ingredients, pour over beef and onions.  Cover and cook on low heat setting for 8.5 – 9 hours or until beef is tender (I think 8.5 is plenty)
6. Remove beef and onions from cooker, using slotted spoon.  Cut beef into slices.  Reserve juice
7. For gluten-free gravy: Stir in some xantham gum or tapicoa flour to thicken sauce.  Add a small amount of beef broth, if necessary

Homemade Mashed Potatoes

Ingredients:

• 3 large russet potatoes, peeled
• 1 stick butter, softened
• 1/2 cup milk
• 2 tbsps cilantro
• 1 tbsp sugar

Directions:

1. In a large pot, boil the potatoes until soft
2. In a large bowl, mash the potatoes with a potato masher – add in 1/4 of the cup of milk to help smooth (small lumps ok)
3. Add in softened stick of butter and the rest of the milk – whip until smooth
4. Mix in sugar and cilantro

Sugar Scones

Ingredients:

• 1/2 cup shortening
• 3/4 cup sugar
• 1 egg
• 1 tsp vanilla
• 2 cups Bisquick Gluten-Free Baking Flour
• 1/4 tsp salt
• 1/2 tsp baking powder
• 3 tbsp milk

Directions:

1. Preheat the oven to 375 degrees
2. Cream together shortening and sugar until fluffy
3. Add the egg and vanilla and beat together well for 2-3 minutes
4. In a separate bowl, whisk together the flour, salt and baking powder.  Add to creamed ingredients and mix until well incorporated
5. Add 2-3 tbsp milk until perfect, non-sticky dough appears
6. Form 1″ balls and place on greased pan
7. Bake 9 minutes or until the edges are brown and the dough is no longer wet.

Variations: Try adding mini chocolate chips, blueberries, cranberries or cinnamon to the mixture.