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Never be without an easy grab and go snack with this simple, allergen free ground beef jerky.

Simple And Nourishing Ground Beef Jerky {Allergen Free!}

When you’re working around allergies it can be hard to find easy and nutritious snacks. This ground beef jerky is easy to make and safe for the whole family.

Never be without an easy grab and go snack with this simple, allergen free ground beef jerky.

One of my biggest struggles having children with allergies is finding easy sources of protein. Our allergies include nuts, dairy, beans and eggs. So basically it’s meat or nothing. And I just don’t feel like cooking meat for every meal of the day!

Limited options.

I do let my kids have sunbutter (we LOVE this brand that is made in a peanut and tree nut free facility!). But it really doesn’t have that much protein. And I only give it every four days to stick with our rotation diet. I also do sardines and anchovies about once a week. Although they are super nutritious that gets expensive!

When it comes to lunches and snacks I stick to easy. And the usual easy protein sources aren’t options. Most days there is enough leftover from the previous night’s dinner that it’s not a problem.

But sometimes there’s not. My solution? Beef jerky!

This simple and nourishing ground beef jerky makes a great snack that is free of allergens.

No soy, please.

I did some research to find a recipe…and couldn’t find one. Most of them use either soy sauce or coconut aminos. When you can’t use soy or coconut that just doesn’t work. Plus I really had no desire to go to the store or buy specialty items.

So I came up with my own recipe using just a few simple and nourishing ingredients. To my great delight this ground beef jerky turned out great!

A snack for the entire family.

My biggest surprise…my one year old was the child that liked it the best! She ate almost the whole batch (don’t worry, not in one day). My husband and I love it too!

It is so easy to stick in the diaper bag when running errands. No mess. No refrigeration. Just a simple, healthy snack that is free of allergens and easy enough for a one year old to eat. Perfect!

Make it your own.

You can adjust the salt and sugar to your liking. I like a lot of salt. You can also add liquid smoke for a smokey flavor. If you really want to bump up the nutrition you can even add desiccated liver!

This simple and nourishing ground beef jerky makes a great snack that is free of allergens.

The other thing I love is how affordable this beef jerky is. I use grassfed ground beef. No fancy steaks. So a whole batch only costs about $6.00 (including the other ingredients)…and makes at least 30 good size pieces of jerky! The ground beef actually makes it a bit softer and easier to chew (trust me, I tried other meat first…and I can barely chew that batch).

Not a fan of beef? Swap it for ground pork, chicken or turkey!

This ground beef jerky is perfect for school lunches or summer picnics. Make a big batch and store it in the freezer. Grab as much as you need any time. It thaws in about sixty seconds.

If you’re like me and always trying to figure out an easy snack that is healthy, satisfying and free of allergens you’ve found it. Ground beef jerky is perfect for the whole family.

What are your go-to allergen friendly snacks?

Put ground beef jerky at the top of your list! Homemade lunch meat is a great option too.

This simple and nourishing ground beef jerky makes a great snack that is free of allergens.

Simple and Nourishing Ground Beef Jerky
Yields 30
A simple beef jerky made with ground beef, broth and seasoning.
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Ingredients
  1. 1 lb. ground beef (or pork, chicken or turkey)
  2. 1/2 cup gelled beef broth (or pork, chicken or turkey)
  3. 1/3 cup sweetener (honey, maple syrup, molasses, brown cane sugar)
  4. 4 tsp. unrefined sea salt
  5. optional: 2 tsp. desiccated liver
Instructions
  1. Combine all of the ingredients in a large bowl. Cover and refrigerate for 2 - 8 hours.
  2. Spread strips of marinated meat onto dehydrator trays using 1-2 Tbsp. of meat each (thinner is better when spreading. I just use my hands to spread it).
  3. Dry at 155*F for about 12 hours.
  4. Store at room temperature for up to a week, in the refrigerator for up to 3 weeks or in the freezer for up to a year.
Notes
  1. Add liquid smoke to the meat mixture for a smokey flavor.
  2. Jerky can be eaten straight from the freezer.
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Crockpot Sprouted Orca Bean and Squash Chili | Homemade Dutch Apple Pie

Crockpot Sprouted Orca Bean and Squash Chili

Put a new spin on your usual chili by adding Bob’s Red Mill orca beans to create sprouted orca bean and squash chili.  Pair it with freshly baked corn bread for a hearty week night dinner.

Crockpot Sprouted Orca Bean and Squash Chili | Homemade Dutch Apple Pie

I am partnering with Bob’s Red Mill and Stonyfield for this post. I have been compensated for my time commitment to use these products. However, my opinions are entirely my own and I have not been paid to publish positive comments.

There is nothing quite like a bowl of hot chili on a cool fall day. You can add lots of vegetables, make it extra meaty, spice it up or keep it mild.

I’ve made chili many ways. The possibilities are endless.

Try something new.

But one thing I have never added to my chili is orca beans! In fact I had never heard of them until recently.

Bob’s Red Mill orca beans are so fun. They look like mini orca whales with the black and white exterior. What kid wouldn’t love to have whales swimming around in her chili?!

Crockpot Sprouted Orca Bean and Squash Chili | Homemade Dutch Apple Pie

A lot to love about beans.

One of the things about orca beans that stood out to me right away was the nutrition content. They have lots of fiber, protein, folate, magnesium, potassium, phosphorus, iron and zinc. Talk about packing a punch!

Just be sure to sprout your beans first to make them easier to digest and to make the vitamins and minerals available. That means thinking ahead to start the beans the day before you make chili. But it only takes about thirty seconds to get them sprouting.

The other unique thing about this chili is the pureed squash. It adds thickness and a hint of sweetness. Combine that with tomatoes, onions, peppers, zucchini, broth and your choice of beef or chicken. Dinner is served!

Crockpot Sprouted Orca Bean and Squash Chili | Homemade Dutch Apple Pie

Top it. Pair it.

Sprouted orca bean and squash chili can be eaten as is or you can add a variety of toppings. We like to add grated cheese and avocado. Another delicious addition is Stonyfield plain yogurt. It cools down the spice and adds a creaminess to the chili.

Of course you can’t just have a bowl of chili. Sprouted orca bean and squash chili is great served on noodles or rice.

But our favorite way to eat it is paired with cornbread! You can make traditional cornbread. Or if you have corn allergies like we do try my corn free cornbread. You’ll never know the difference.

Crockpot Sprouted Orca Bean and Squash Chili | Homemade Dutch Apple Pie

Eat it now, eat it later.

Load up the crockpot with a big batch of chili. Serve it for dinner and pack up the leftovers for school lunches. Simply heat it in the morning, and it will stay warm in a thermos. Spread a generous helping of butter on leftover cornbread. It doesn’t get much easier or tastier!

Chili also freezes well. So you can keep some on hand in the freezer for an easy lunch or dinner.

My kids love orca beans. They are great in chili or cooked and eaten plain. Give them a try and see what your kids think. Then add them to sprouted orca bean and squash chili. They won’t be able to pass up killer whales in their soup!

Looking for a new, easy dinner this fall? Crockpot sprouted orca bean and squash chili is perfect any night of the week.

Crockpot Sprouted Orca Bean and Squash Chili | Homemade Dutch Apple Pie

 

Crockpot Sprouted Orca Bean and Squash Chili
Serves 6
A new twist on chili with orca beans and squash.
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Ingredients
  1. 1/2 cup Bob's Red Mill orca beans
  2. warm water
  3. 2 cups chicken or beef broth
  4. 1 lb. ground beef or chicken
  5. 1 cup pureed squash
  6. 1 cup diced tomatoes
  7. optional: 1/2 cup diced onion
  8. optional: 1/2 cup green peppers, diced
  9. optional: 1/2 cup zucchini, diced
  10. 2 tsp. unrefined sea salt
  11. 1 tsp. garlic powder
  12. 1/2 tsp. chili powder
  13. 1/4 tsp. cumin
  14. optional toppings: shredded cheese, avocado, Stonyfield plain full fat yogurt
Instructions
  1. The day before making the chili, place the beans in a bowl and fill it with warm water. Let it sit 8 hours. Drain the water. Let the bowl sit in a warm area or in the oven (turned off) with the light on for 8 hours.
  2. When ready to prepare, cook the meat. Add it to the crockpot.
  3. Saute the onion, peppers and zucchini (if using). Add them to the crockpot.
  4. Add the sprouted beans, broth, squash, tomatoes and seasoning.
  5. Cover and cook on HIGH 6-8 hours or on LOW 8-12 hours, until beans are fully cooked.
  6. Add toppings to individual bowls if desired.
Notes
  1. This chili freezes and reheats well.
  2. You can replace the squash with pumpkin.
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This post is linked to Savoring Saturdays.

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. It will not change the cost of any products or services for you.

Crockpot Philly Cheese Steak Soup

Crockpot Philly Cheese Steak Soup | Homemade Dutch Apple PieYes, I know it’s spring.  So hot soup may not be the first meal that comes to mind.  But soup is really great all year long.

It is packed with nutrition, of course.  But what’s great about soup in the spring and summer is how easy it is to make so you have lots of time to play outside!  Soup gets even easier when you make it in the crockpot.  Toss the ingredients into the crockpot in the morning, go about your day and dinner is ready when you need it.Crockpot Philly Cheese Steak Soup | Homemade Dutch Apple Pie

This soup was inspired by the classic Philly cheese steak sandwich.  Beef, peppers and onions are simmered all day in a delicious broth.  Then you can serve it topped with shredded cheese.

For my dairy free friends you can add a dollop of pureed squash to get the cheesy feel.  Or just make the soup creamier with an extra splash of your favorite milk substitute.

Pair the soup with your favorite bread (I like to make garlic bread with this soup) or crackers.  Add a fresh salad and dinner is served.Crockpot Philly Cheese Steak Soup | Homemade Dutch Apple Pie

The whole family enjoyed this soup.  I love how easy it is to make.  The leftovers are great for lunches.  Or you can make a big batch and freeze a whole meal’s worth so you have an even easier meal on hand.

This is also a very budget friendly meal.  Ground beef, onions and peppers are very affordable!

Do you like Philly cheese steak sandwiches?  You’ll love this soup version.Crockpot Philly Cheese Steak Soup | Homemade Dutch Apple Pie

Crockpot Philly Cheese Steak Soup
Serves 6
A simple soup version of a Philly Cheese steak.
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Ingredients
  1. 1 lb. ground beef
  2. 1 small onion, chopped
  3. 1 - 2 cups bell peppers, chopped
  4. 2 tsp. unrefined sea salt
  5. 1 tsp. garlic powder
  6. 1 tsp. season salt (I use Redmond)
  7. 1 cup milk or milk substitute
  8. 2 cups beef or chicken broth
  9. 2 cups shredded cheese of choice or 1/2 cup pureed squash (optional - for topping)
Instructions
  1. Turn the crockpot to high.
  2. Add the beef, onion, peppers, salt, garlic powder and season salt. Spread out the beef.
  3. Cover and let cook for 1 hour to start browning the meat.
  4. Break up/stir the meat.
  5. Add the broth and milk.
  6. Cover and cook on high 3-6 hours or low 5 - 10 hours.
  7. Top with cheese or squash if desired when serving.
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In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. It will not change the cost of any products or services for you.

Simple Supper Series: Beef Stroganoff

Simple Supper Series Beef Stroganoff || Homemade Dutch Apple PieToday I have another recipe that comes together in minutes and incorporates broth.  Beef stroganoff is simple and versatile.

Ground beef is simmered with broth and milk or milk substitute to create a creamy sauce.  You can go as bold or as simple as you like with the seasoning.

There are several ways to serve this stroganoff.  A common way is over noodles.  If you prefer noodles you can cook them separately or even add them right to the pan with a little extra broth for a one pot meal.

I served this over mashed potatoes (we had leftover potatoes, so all I had to do was heat and serve!) for those that could have them.  For the others I served the beef stroganoff as an open face sandwich on homemade gluten free rolls.  My son really enjoyed eating it that way since he could use his hands.Simple Supper Series Beef Stroganoff || Homemade Dutch Apple Pie

Beef stroganoff can be served just about any way you like.  Try it on squash or rice.  You can even eat it plain!

This is definitely a simple supper.  Plus it is full of nutrients from the beef and the broth.  It is also very allergen friendly with no dairy, gluten, grains, eggs, nuts or corn.

Another great thing about this beef stroganoff is that it is a very budget friendly meal.  Ground beef, broth and onions are very affordable.  So you can serve the whole family for very cheap.

Beef stroganoff is easy to prepare, big on flavor and full of good stuff.  The whole family will enjoy it.

Simple Supper Series Beef Stroganoff || Homemade Dutch Apple Pie

Simple Supper Series: Beef Stroganoff
Serves 4
A simple beef stroganoff that incorporates broth and is free of allergens.
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Ingredients
  1. 1 lb. ground beef (or pork, turkey or chicken)
  2. 1 Tbsp. coconut oil, lard or tallow
  3. 1 small onion, diced (optional)
  4. 1/2 cup beef, chicken or turkey broth
  5. 1/2 cup milk or milk substitute
  6. 1 Tbsp. arrowroot or tapioca flour
  7. 1 tsp. unrefined sea salt (to taste)
  8. 1/2 tsp. pepper
  9. 1/2 tsp. garlic powder
Instructions
  1. In a large skillet heat the coconut oil.
  2. Brown the meat and onions.
  3. Add seasoning, broth and milk.
  4. Simmer for five minutes.
  5. Combine the arrowroot with 1 Tbsp. cold water.
  6. Add the arrowroot mixture to the pan and simmer until thickened, about 3 minutes.
  7. Adjust seasoning to taste.
  8. Serve over mashed potatoes, noodles, rice, bread or squash.
Notes
  1. If you want to make a one pot dish simply add 1 cup any variety of noodles and another 1 cup of broth to the pan. Simmer until the noodles are cooked. Add extra liquid if the noodles absorb too much.
  2. This recipe can easily be doubled.
Just Take A Bite http://justtakeabite.com/

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. It will not change the cost of any products or services for you.

Simple Supper Series: Broth Burgers

Simple Supper Series Broth Burgers || Homemade Dutch Apple PieThe next recipe in my simple supper series is a fun and nutritious way to eat a burger…without a bun…and with broth added!

Broth burgers are so full of flavor you can eat them with a knife and fork like a steak.  No need to figure out how to make a gluten free or grain free bun.

One of the great things about this recipe is that it only takes about fifteen minutes to prepare.  While the burgers are cooking you can make a simple side – saute some vegetables, prepare a salad or even cook some rice.  You’ll have a full dinner on the table in no time.Simple Supper Series Broth Burgers || Homemade Dutch Apple Pie

You can make the burger as simple or complex as you like.  I usually just do ground beef with a little seasoning.  We like it simple.

You could also add grated or pureed vegetables, egg or even mashed beans or lentils to boost the nutrition and stretch your meat a bit.

While the burgers rest you create the sauce.  Then pour the sauce right over the burgers or soak a bun in the broth.

Broth burgers are also good served on a bed of rice, mashed potatoes or squash.

I made our broth burgers with sauteed onions.  If you don’t like or don’t tolerate onions you can simply make the sauce.  The onions just add extra flavor and texture.Simple Supper Series Broth Burgers || Homemade Dutch Apple Pie

The next time you need a nutritious meal on the table quickly try making broth burgers.  Fast food does not have to be junk food.  You can make broth burgers in the same amount of time it would take to drive to a restaurant and order.  But you’ll be fueling your body with good stuff by making your meal at home.

This is also a great way to sneak more broth into your family’s diet.  Every little bit helps!

Simple Supper Series Broth Burgers || Homemade Dutch Apple Pie

Simple Supper Series: Broth Burgers
Serves 4
A juicy burger topped with a rich, brothy sauce. No need for a bun. This burger eats like a steak.
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Ingredients
  1. 1 lb. ground beef (or turkey, chicken or pork)
  2. salt, pepper, garlic powder, herbs to taste
  3. 2 Tbsp. coconut oil, tallow or lard
  4. optional: 1/4 cup pureed vegetable, 1 egg, 1/4 cup mashed beans
  5. 1/2 - 1 cup chicken or beef broth
  6. 1/2 medium onion, sliced
Instructions
  1. Heat the oil in a cast iron or stainless steel skillet.
  2. Combine the ground meat, seasoning and vegetables/egg (if desired).
  3. Form 4-6 burgers.
  4. Cook in hot skillet over medium heat until browned, about 5 minutes per side. Cook the onions in the pan at the same time.
  5. Remove the burgers from the pan and cover to keep warm.
  6. Add the broth to the pan (with onions still in the pan).
  7. Turn heat to high and simmer for about 3 minutes, until the broth reduces and thickens.
  8. Serve the broth/onion sauce on the side with the burgers.
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In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. It will not change the cost of any products or services for you.

Simple Supper Series: Sloppy Joes

Simple Supper Series: Sloppy Joes || Homemade Dutch Apple PieToday I am kicking off my simple supper series.  We all need a few go-to meals that take very little time to make, include nourishing ingredients and the whole family enjoys.  This is especially important around the holidays when things get very busy.  So I’m sharing my favorite meals that fit the bill.

First up is a family favorite – sloppy joes or barbeque (which do you call it?).  This really could not be any easier.  Brown the meat.  Add a few  ingredients.  Simmer 5 minutes and you’re done.

I also love that you can serve it in many ways to meet a lot of dietary needs.  For those that can have bread I serve it on buns.  For those that can’t I serve it with tortilla chips or potato chips.  My kids also like to eat it plain.  Or I think it’s great on a bed of pureed butternut squash.

Want to know the best part about my version of sloppy joes?  It includes broth and vegetables!  And my kids love it!  I love including broth in our meals whenever possible.

You can make these without the squash and without the broth if you don’t have either on hand.  They are still delicious.  But you bump up the nutrition factor a lot by adding the squash and broth.

This is a great freezer meal.  Make a big batch and freeze it in dinner size portions.  Then all you have to do is heat and serve.

Sloppy joes are also great for school lunches.  Whether it’s on a bun or plain with something to dip kids love it and it’s easy to eat. 

 If you are like me and don’t tolerate night shades you can make this nightshade free by leaving out the ketchup, adding a little extra squash and a bit of coconut sugar or honey.   You’ll never know the difference!

 Growing up I did NOT like sloppy joes at all.  I never tasted any I liked until I made my own. Now I’m sharing this simple version with you.  I hope you enjoy it too.Simple Supper Series: Sloppy Joes || Homemade Dutch Apple Pie

Simple Supper Series: Sloppy Joes
Serves 5
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Ingredients
  1. 1 Tbsp. coconut oil, lard or tallow
  2. 1 lb. ground beef
  3. 1/2 cup pureed squash or pumpkin
  4. 1/2 cup ketchup
  5. 3 Tbsp. mustard
  6. 1/2 tsp. sea salt
  7. 1/2 cup chicken or beef broth
Instructions
  1. Heat a large skillet over medium heat with the coconut oil.
  2. Add the ground beef and cook until browned.
  3. Add the squash, ketchup, mustard, salt and broth. Stir.
  4. Simmer until thickened, about 5 minutes.
  5. Serve on a bun, over a bed of squash or with tortilla chips.
Notes
  1. You can substitute ground turkey, pork or chicken for the beef.
  2. You can make a double or triple batch and freeze some for a future meal. It reheats very well.
  3. To make this nightshade free replace the ketchup wit 1/2 cup squash and 2 Tbsp. coconut sugar or honey.
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In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. It will not change the cost of any products or services for you.

Simple Soup Series: Beef Stew

Simple Soup Series Beef Stew || Homemade Dutch Apple Pie

 Last on the list in this simple soup series is beef stew.  Normally when I think of stew I think of simmering something all day long.

But not here.  This stew comes together in under thirty minutes.  It’s packed with flavor and nutrition.  And it’s very filling.

It starts with a few fresh vegetables.  Add them to rich beef broth for the base.

Then add the beef and seasoning.  Finally a little thickening and you’ve got a delicious dinner. 

Simple Soup Series Beef Stew || Homemade Dutch Apple Pie

Don’t forget to have an adorable assistant to help clean up vegetable peelings.  That makes the preparation even more fun.

Making a simple soup is definitely something even young kids can help with.  They can chop some vegetables (while being supervised of course) and then help add everything to the pot.  This is a great way to get your children to eat nourishing soups.  Let them help.

All of my kids love to help in the kitchen.  Then when dinner is served they are so proud that they contributed. 

Simple Soup Series Beef Stew || Homemade Dutch Apple Pie

Beef stew is another great lunch box addition.  It will keep your child’s belly full and give them plenty of energy.

This is also a soup that freezes well for easy weeknight meals.

Do you have more time in the morning to make food?  You can either prepare the stew in a pan and put in the fridge to warm at dinner time.  Or you can toss the ingredients in the crockpot and let it simmer for a few hours.

Beef stew is a simple soup that will satisfy your appetite and give your body the nourishment it needs. 

Simple Soup Series Beef Stew || Homemade Dutch Apple Pie

Simple Soup Series: Beef Stew
Serves 5
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Ingredients
  1. 4 cups beef broth
  2. 4 Tbsp. cornstarch, arrowroot or tapioca flour
  3. 3 large carrots, cut in small chunks
  4. 1 large potato, cut in small chunks (optional)
  5. 1/2 onion, diced
  6. 1-2 cups any other vegetables (peas, broccoli, cauliflower, beans) (optional)
  7. 1 cup cooked, cut up beef roast
  8. sea salt, garlic powder, parsley and basil to taste
Instructions
  1. In a large saucepan combine the cold broth and cornstarch until dissolved.
  2. Add the remaining ingredients.
  3. Bring to a boil. Turn down heat and simmer 20 - 30 minutes, until the vegetables are tender and the stew is thickened.
Notes
  1. You can use 1/2 lb. cooked ground beef in place of the roast beef.
  2. You can use all frozen vegetables. If so the cook time will only be about 15 minutes.
  3. An easy way to have two delicious meals in one week is to cook a bone-in beef roast in the crockpot one day, then use the bone to make broth over night. The next day use the broth and the leftover meat to make stew.
  4. If you like the stew thicker, add more cornstarch to a small amount of cold water or broth and stir it into the stew. If you like it thinner cut down on the cornstarch or omit it completely.
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In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. It will not change the cost of any products or services for you.

Easy Beef and Bean Enchilada Bake (gluten, egg, dairy, nut, rice free)

beef and bean enchilada bakeSometimes it is very tough to cook for my family.  I have to work around food allergies and intolerances.  Of course they are different for everyone in the family. So normally I end up cooking a lot of separate items so everyone can feel good and eat well.  But it is a lot of work!

It’s pretty rare that I make casseroles.  It’s hard to make one that we can all eat.  But last week I came up with a super easy casserole that we all enjoyed! I actually did make it three different ways to meet our needs.  The big difference was that making different versions didn’t require any extra work.

The main recipe uses tortilla chips, ground beef, tomato sauce, beans and cheese.  I left the cheese out for my son’s dairy free version.  My version was simply ground beef, cheese and beans so that it was corn and tomato free.

This casserole is naturally gluten, egg, rice and nut free.  You can make it dairy free by leaving out the cheese.  There is still plenty of flavor. If you don’t tolerate corn you can substitute another starch like cooked rice or quinoa.

I loved that I found a way to use up the bits of tortilla chips at the bottom of the bag instead of throwing them away. If you’re looking for a super easy, allergen-friendly dinner this is it.

Easy Beef and Bean Enchilada Bake
A quick prep casserole that is allergen-friendly and has big enchilada flavor.
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Ingredients
  1. 1 lb. ground beef (or turkey or chicken)
  2. 15 oz. tomato sauce
  3. 1 Tbsp. tapioca flour, arrowroot or cornstarch
  4. 2 cups pinto beans (cooked)
  5. 2 cups crushed tortilla chips
  6. 2 cups shredded cheese (optional)
  7. salt and garlic powder to taste
Instructions
  1. Brown the meat. Season with salt and garlic powder.
  2. With the heat still on, sprinkle the flour over the meat and mix.
  3. Add the tomato sauce.
  4. Simmer for 5 minutes. Season to taste. Remove from heat.
  5. Heat the oven to 350*F.
  6. In a 2 qt. casserole layer 1/3 of the crushed chips, 1/3 of the meat mixture and 1/3 of the cheese. Repeat layering two times.
  7. Bake, covered, for 35 minutes.
  8. Remove cover and bake another 5 minutes.
Notes
  1. The tortilla chips can be replaced with another starch like cooked rice or quinoa.
  2. This can be turned into a skillet meal by sprinkling the cheese and chips into the pan of meat after simmering the sauce.
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In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. It will not change the cost of any products or services for you.

Gluten Free Corndogs

Last year I started the routine of having fun finger foods for dinner on Sunday evenings.  I don’t always stick to that plan anymore.  But this week we did.  I made corndogs!  That is definitely a fun finger food.


I’ve tried making corndogs quite a few times in the past.  But I always tried baking them.  They were ok.  But not great.

This time I fried them.  And made sure the batter was thick enough to stick to the hot dogs.  And it worked.

The kids thought it was fun.  They didn’t even know what a corndog was.  Although now I think they might always want their hot dogs served on sticks.


It was a fun experiment and a perfect July finger food.  Maybe next I’ll have to try elephant ears to get the full carnival experience at home.

Gluten Free Corndogs

6-8 grassfed nitrite/nitrate free hot dogs
1/2 cup organic cornmeal
1/2 cup total white rice flour + tapioca flour (I do 2:1)
1/3 cup organic cane sugar, sucanat or coconut sugar
1 tsp. baking soda
1/2 tsp. sea salt
1 egg
1/3 cup milk or milk substitute
2 Tbsp. butter or coconut oil, melted

coconut oil, palm shortening, lard and/or tallow for frying

Directions:

Cut hot dogs in half.  Place each half on a popsicle stick or sucker stick.

Combine the cornmeal, rice flour, tapioca flour, sugar, baking soda and salt.  Add the egg, milk and butter.  Mix well.

Heat enough oil over medium heat in a cast iron skillet to cover the bottom of the pan.

When the oil is hot, one at a time dip a hot dog in the batter, coating it fully.  Place the hot dog in the oil.  Cook on each side a few minutes, until golden.

Continue the process until all of the corn dogs have been cooked.  Be sure not to crowd the pan so you can easily flip the corndogs.  Add extra oil if it gets low.


Serve warm with ketchup or mustard.

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Chili Cheesecake

A couple weeks ago I was watching the show The Best Thing I Ever Ate.  One of the dishes featured was a savory cheesecake.  It looked pretty good, although I can’t remember at all now what was in it.  It got me thinking…maybe I should try making a savory cheesecake.

I had some leftover chili I didn’t know what to do with.  So I turned it into chili cheesecake.

I honestly had about 5 minutes to prepare this dish after running in the door from a visit to the the doctor and running errands.  I thought it might be a huge failure.  I didn’t have a recipe.  I didn’t measure.  I just dumped, mixed and stuck it in the oven.  Praying it would have enough time to bake and that it wouldn’t be a pan of slop when it came out.

To my great surprise it actually turned out really well.  Both of the kids even loved it.

This is a great way to use up leftovers and come up with any kind of savory cheesecake you can imagine.  You can eat it as is or use it as a dip.

It’s been almost a week now since I made it so I’ll do my best to remember what I did 😛  I just made a small dish.  You can scale it up to make it in a pie dish or spring form pan.

Chili Cheesecake

1/2 cup crushed tortilla chips (for a “crust”…this is optional…the chips get soft when baked)
1 cup chili (you could use taco meat, cooked ground meat, shredded chicken, or any vegetables you like)
1 cup homemade cream cheese
3/4 cup homemade sour cream
1 egg
2 egg yolks
seasoning to taste

Place tortilla chips in the bottom of a small baking dish (I used a 4 cup pyrex dish).  Top the chips with half of the chili.

Mix the rest of the chili, the cream cheese, the sour cream and the eggs.  Adjust seasoning to taste.

Pour the mixture over the layer of chili.

Bake at 400 degrees for about an hour (until set all the way through).  Let set 5 minutes before serving.

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. It will not change the cost of any products or services for you.