Category Archives: Beef

Pizza Popover Casserole

OK,  if that sounds gross to you (which it doesn’t to me, but whatev) hear me out. You know how you used to buy a pizza crust or a pie crust at the market whenever you wanted? Before you couldn’t do gluten? You know what a pain it is now you have to make those from scratch,  so you just don’t. You don’t make anything requiring crusts anymore, because it’s just too much effort.

This is an answer to that problem! The popover topping is mixed in a bowl and poured on top. Easy peasy.  And so tasty. I also make this with a chicken pot pie filling, but that is a recipe for another day.

I adapted this recipe from one of those little recipe booklets they sell at the checkout in the grocery store. I have no idea which one, as I ripped the page out to save it. I bought the booklet first, of course.

Popover Pizza Casserole

Pizza Popover Casserole (from Feeding My Kid)

1 lb. ground beef

1/2 onion, finely chopped

1 green pepper, finely chopped

4 oz. mushrooms (button or cremini), sliced

15 oz. pizza sauce (or homemade spaghetti sauce. Here is the recipe I use.)

2 oz. pepperoni, diced

Pinch fennel, crushed

1/2 tsp. dried oregano

1/2 tsp. dried basil

For the topping:

2 eggs

1 cup non-dairy milk of your choice (unsweetened or plain)

1 Tbsp. oil (I use grapeseed or melted coconut)

1 cup gluten free flour mix

Preheat oven to 400 degrees. In a large skillet, brown ground beef. Remove with a slotted spoon to another bowl. In drippings, cook onion and pepper until tender crisp. Add mushrooms and cook until tender. Add back in ground beef, pepperoni, spices and pizza sauce. Heat through.

In a medium mixing bowl, mix together eggs,  milk and oil. Beat with an electric mixer for 1 minute. Gradually add flour and beat with an electric mixer for an additional minute.

Pour beef mixture into a greased 9 by 13 pan. Pour egg topping over the beef evenly. Bake for 25 to 30 minutes, until topping is puffed and golden brown.

Asian Ground Beef Stir Fry (gluten free, dairy free, egg free, peanut and tree nut free)

I may have mentioned before how much my children and husband love hamburger. And how much I really don’t.  Fortunately (or unfortunately, depending on your perspective) hamburger gets heavy rotation at our house because it is cheap, quick and gets eaten. I am always looking for new ways to fix it.

I found this recipe from the website Nom Nom Paleo on Pinterest. I decided to “kid-ify” it, because let’s be honest, my kids would not eat broccoli slaw. Or scallions. And they can’t have fish sauce  anyway.

Turns out I actually like it too! And you know you have a winner on your hands when your four-year old asks you to help him to get it on the fork and “be sure to get that cabbage stuff on it too.”

asian ground beef

Asian Ground Beef Stir Fry (from Feeding My Kid)

Adapted from this recipe on  Nom Nom Paleo.com

Ingredients

2 tablespoons of grapeseed oil

1 lb of ground beef

1 small onion, finely chopped

1 lb of thinly sliced mushrooms

½ cup of shredded carrots

1-2 cups of shredded cabbage (I use the angel hair pre-shredded to save time)

2 tablespoons of gluten free soy sauce

1/2 tsp garlic powder

1 tablespoon fresh grated ginger (or WAY less if you use powered)

Heat one tablespoon of the oil in a big skillet. Add the beef and cook until browned throughout.  Remove from pan. Add the other tablespoon of oil to the pan and heat.  Add the onion and carrots and cook until the onion is translucent. Add the mushrooms and cook until they are nicely browned. Be sure to use a big pan, because as Julia says, “Don’t crowd the mushrooms” *- it really is the key to getting them beautifully caramelized. Add the cabbage and cook until it wilts a bit.  Mix together the soy sauce, garlic and ginger and add to pan. If it is looking a bit dry to you, add water a tablespoon at a time.

If I am feeling motivated, I serve this with rice. Most of the time I serve it as is, and the kids gobble it up. We don’t put it in lettuce cups as in the original recipe, but that seems like a fine idea for when I can get my kids to eat lettuce.

*Semi-obscure Julia Child reference.

Colorado Potato Lasagne

This recipe is an awesome way to enjoy “lasagne” gluten free, dairy free style. Sometimes you just need a break from the rice pasta, you know? I use a mandoline to slice the potatoes – it makes quick work of it and also gets the slices to a uniform thickness.

gluten free dairy free lasagne

The recipe is adapted from one by the Colorado Potato Growers and Shippers, and you can find the original here. I didn’t change much, but since I don’t buy jarred marinara sauce, this one builds in a homemade marinara. The original calls for adding cheese at the end and baking to melt. Mine omits the cheese since it needs to be dairy free for my kiddos.

Colorado Potato Lasagne (from Feeding My Kid)

Adapted from the Colorado Potato Growers and Shippers

 1 lb. ground beef

½ onion, chopped

1 small package mushrooms, sliced

6 cups peeled and thinly sliced potatoes (I use 5 medium potatoes)

 For the sauce:

1 – 6 oz. can tomato paste

3 cups water

1 tsp salt

2 tsp basil

1 tsp oregano

1 tsp dried minced onion

1/2 tsp garlic powder

1 Tbsp sugar

 In a medium saucepan brown the hamburger. Drain the excess fat, then add the onion and mushrooms. Cook until onions are translucent and mushrooms are tender. In a separate bowl, stir together all the sauce ingredients, mixing well. Add to ground beef mixture and heat through. Grease a 9×13 pan with cooking spray. Layer half the potatoes, top with half the meat sauce. Add remaining potatoes, and top with remaining meat sauce. Cover with foil and bake at 375 degrees for 45 minutes or until potatoes are tender.

Hamburger Goulash

My husband grew up in the Midwest, eating lots and lots of hamburger. The man so loves hamburger, he piles plain cooked hamburger between slices of bread and calls it a “loose meat sandwich.” So, pretty much anything that I make with hamburger in it, he’s down. This reminds him of something he ate as a kid that  called goulash. The idea was foreign to me, but apparently widely popular.  Make sure you use the fire roasted tomatoes in this – it makes a difference.

Hamburger Goulash from Feeding My Kid

Hamburger Goulash (from Feeding My Kid)

1 lb. hamburger

1 15 oz. can fire roasted tomatoes

2 cups frozen corn

10 oz. Tinkyada gluten free pasta elbows, cooked

½ tsp  salt

½ tsp  onion powder

½ tsp  garlic powder

Brown hamburger and drain excess grease. Put hamburger back in the pan, and add tomatoes, corn, salt, onion powder and garlic powder. Heat through until corn is warm. Add cooked pasta and serve.