Chipmunk Bakery

Hey everyone....Just wanted you all to know I have added a new merchant to the sight. Chipmunk Bakery. 

Not only do they make GF products, but they are Keto as well. You also have the option of either  pre packaged baked goods, or mixes, if you would care to bake them fresh. 

I don't know about you, but for my family it' the best of both worlds...Drop in and visit  their site. There is a great selection!  Enjoy......

Gluten Free Crock Pot Beef stew

 In case you are all wondering where I have been lately,  I will give you a quick update. My craft room is overflowing with Wreaths and floral arrangements. Spring, Summer, Fall, Christmas. I have it all.  There were a few craft shows  I have already attended and several more to go. I have also been trying out my new "grass" free gluten free blends to try n perfect them before sharing, and taking life day by day. 

Today's recipe that I'm sharing is sooooo delicious that I just know you are going to love it! I have to say that of all the beef stew recipes that I have tried over the years that this is definitely on the top of the list. Its creamy, tasty,  hearty, and quite filling. It's a grouping of meat, potatoes, n veggies, all rolled into one. Well dumped into one I should say... Yum! All the ingredients in the recipe compliment each other so well, the amount of each are a perfect blend, with none overpowering one another. It has been raining here everyday this past week, and there has been a cool dampness in the air, so this was a perfect dish to make.

I made a few tweeks to the  original recipe to save some time, but it did not affect the end results in any way. As you probably now realize I  am a real "jump on the wagon" girl when it  comes to saving time. Between family, crafts, my blog, and all the other things that life throws at you it's nice to have a dump n go recipe every so often. I must admit there is some prep work to this recipe, but believe me, it is worth all the effort involved! Serve with some tear apart crusty GF bread, and you have a meal boasting with flavor and taste.  As always, I hope you will drop a comment and let me know what you think, or would like to learn.

Always,

Sharon

         

Ingredients:

1/4 cup GF flour (I used King Arthur's all purpose)

2 1/2 pounds boneless beef chuck roast, trimmed and cut into 1 inch cubes ( hard fat removed ) 

                  ( you can use 2 1/2 pounds of pre cut steak bites here if you wish to save time)

2 Tablespoons  vegetable, or olive oil

1 1/2 cups water (up to 1 cup more if needed, but will not give you as thick of a gravy if used.)

2 large beef bouillon cubes

1 can condensed tomato soup, undiluted   ( Walmart brand is GF )

3 teaspoons dried Italian seasoning

1/2 teaspoon black pepper

1 large onion sliced, OR 2 medium, sliced

2 large Russet potatoes peeled and cut into  1 1/2 inch pieces

3 medium carrots peeled and cut into 1 inch pieces

2 stalks celery cut into 1 inch pieces

8 ounces fresh mushrooms, sliced

3/4 cup frozen peas, thawed

Instructions:

Pour flour (1/4 cup) into a 1 gallon ziplock bag. Add meat and shake to evenly coat with flour.

Add the oil to a large skillet, preheat. Once the skillet and oil are hot, add the meat and brown in small batches without crowding. Place browned meat into the bottom of the crock pot.

While skillet is still hot, on low heat, add the 1 1 /2 cups of water and  beef bouillon cubes. Scraping the brown bits from the bottom of the skillet and dissolving the bouillon cubes. Remove from heat and add the tomato soup, Italian seasonings, and black pepper

Pour this mixture into crockpot over the meat

Stack the onions, potatoes, carrots, and mushrooms, in this order on top of the beef. Cover and cook on low for 8 hours or until the beef and veggies are tender., Add the thawed peas during the last 20 to 30 minutes of cooking, stirring to combine all the layers at this point. This is a thick gravy based meal. Tender, moist, and oh so yummy!

I hope you enjoy this recipe as much as we did. Enjoy!

"Be joyful in hope, patient in affliction, and faithful in prayer."

Romans 12:12

Shrimp Quinoa Bowl

 This Shrimp Quinoa Bowl recipe makes  just enough for two. Its filling AND delicious! Since there is just my husband and I living at home, and he's not fond of leftovers, it's a perfect dish for us. If you have a larger family you can double, or even triple the ingredients easely.

I'm really hooked on quinoa lately It's filling, hearty, and keeps me full longer so I don't find myself snacking as much. It's also not in the grass family so that in itself is a huge plus in my book!

 It only takes about 10 minutes to make so its ideal if you are in a hurry and have a busy schedule. The combination of the flavors create a vibrant and balanced meal.. It's also healthy, because shrimp is a great source of lean protein. The bulk of the quinoa keeps you feeling full longer and is a great change from rice, although you can switch and use rice if you prefer.

The recipe calls for precooked frozen, deveined shrimp. There are so many sizes on the market I will share with you how to select the different varieties for the recipe.

For this recipe you will need:

JUMBO SHRIMP: 10 to 12 Jumbo shrimp to make up the 8 ounces

LARGE SHRIMP: You will need approximately 16 to 18 pieces

MEDIUM SHRIMP: Aim for about 20 to 22 to reach the 4 ounce mark

SMALL SHRIMP: Approximately 24 to 30

If you have a scale to measure the weight it's much easier than standing and counting.... 

2 servings                                                                               

1/2 cup uncooked quinoa                                                       

1 cup water                                                                             

2 medium cloves garlic chopped                                            

1/2 teas salt                                                                             

1/2 teas course black pepper                                                  

1/4 teas sugar                                                                          

4 Tbsp white wine vinegar                                                      

3 Tbsp olive oil                                                                       

1/2 medium red bell pepper chopped ( 3oz)                           

1/2 medium cucumber chopped  (2 oz )                                 

1/2 cup frozen peas thawed                                                    

2 green onions sliced (seperate the white n green parts)       

12 med to large cooked shrimp                                              

2 Tbsp thinly sliced fresh basil                                               

Important Note!  Place the measured frozen shrimp in a covered container overnight so it is fully thawed for when you are ready to make the recipe 

1. Cook the quinoa. Combine the quinoa, garlic, salt and pepper in a 1 quart saucepan over medium high heat.  Bring to a boil, reduce heat to low, cover and simmer until the quinoa is tender and the water is absorbed , about 15 minutes.

2. Mix the dressing in a medium bowl, stirring the sugar and vinegar until the sugar is dissolved. Whisk in the olive oil and season with salt and pepper. Balance the dressing at this point. Adjust the seasonings to your liking, adding a bit more sugar, salt, vinegar, or pepper to your own personal taste.

3. Mix the vegetables together by pouring half the dressing into one bowl and adding the red bell peppers, cucumber, peas, and the white parts of the onions and toss all together. 

4. Add the shrimp to the remaining dressing in another bowl and toss. Add the shrimp and veggies together at this point into one bowl. 

5. Assemble the final dishes by placing the cooked quinoa in the bowls. Top each with the vegetable and shrimp mixture. Sprinkle the green parts of the onion and fresh basil on top.  

This is a tasty meal in itself  but pairs well with some crisp GF bread. I hope you will try the recipe, and as always I love to hear your feedback!

Until next time,

Sharon

1 Corinthians 10:31

"So whatever you eat or drink or whatever you do, do it all for the glory of God."

Red Snapper, Peach Salsa n Quinoa

 Well it's 12:30 in the middle of the night and I have been awake for quite awhile now. That brings the total of three nights in a row that I have woken up and had trouble falling back to sleep. I am really getting tired of being tired!

My research on creating  a gluten free, grass free, flour blend has been on hold for a while now as other obligations have taken top presidence. As you are probably well aware of in your own journey down this road, 'money doesn't grow on trees ," and the cost of items in the grocery stores is becoming ridiculous. It's going to take a bit longer than I had hoped to perfect my blend before sharing! Be assured I will bring my goals to fruition, it's just taking a bit longer.

For those of you who are along this journey with me I pray you are staying strong. I know how hard it is when you are trying to stay true to eating gluten free and everyone around you is devouring everything in sight. I have felt this way many times and with the holiday weekend upon us it seems even harder. I personally have fallen off the wagon, so to say, many times. I have just picked myself back up and started the journey over again. I hope you will too.

Since I have been working so diligently on the flour mix I have somewhat neglected to post other recipes that might be helpful to you all while waiting for the flour blend. Today I am posting a recipe that avoids gluten as well as grass grains. Its light, filling and totally delicious. The original recipe called for rice, which is a NO -NO, as it's in the grass family. I just switched it out for quinoa, which I feel has more bulk and seems to keep me fuller longer anyway. Win...Win! You are still giving up the gluten, but definitely not the taste. I hope you enjoy.

PS: It's also dairy free ...

Sharon

Red Snapper with Salsa and Quinoa

1 1/2 cup quinoa

2 cups diced peaches C can leave skins on for more fiber)

1 cup chopped fresh cilantro

1/4 cup chopped RED onion

3 tablespoons lime juice

1 to 2 tablespoons finely chopped jalapeno pepper to taste ( seeds removed)

1 garlic clove, minced

Salt to taste

4 red snapper fillets ( 1 pound total)

Olive oil for brushing

Salt n Pepper to taste

1. Cook Quinoa according to the package directions

2. In a small bowl stir together the peaches, cilantro, onions, lime juice. jalapeno, and garlic. season with the salt and pepper to taste.

3. Preheat the grill or a grill pan. Brush the snapper with ehe olive oil and season with salt and pepper. Grill for about 3 to 4 minutes on each side  until internal temperature reaches 137 degrees.

4. Spoon about  1 cup portions of quinoa onto each plate. Place the fish on top of the quinoa topping each with a generous portion of the peach salsa.

This dish tastes great with a side salad or serving of broccoli. I hope you enjoy. It's one of my favorites!

And let us not grow weary of doing good, for in due season we will reap, if we do not give up.

                                                            GALATIONS 6:9