Beef Stir Fry

So Beef Stir fry went over great with the Husband and older two kids.  My little two year old doesn't like to take the time to chew her meat so mostly ate her veggies.  I am ok with that because when she decides to eat meat she more then makes up for the loss.
To start the week I cut up all our lettuce, red leaf and spinach, and put it into a large bowl to have on hand.  This made prep time real quick.

Ingredients:

Garlic powder ( on hand )
1 lb diced beef
1 chopped onion
1 lb chopped green beans
4 medium chopped carrots
Cilantro dressing ( you can add any flavor of vinagerette for your sauce.  This was not on the grocery list.  I didn't include condiments that I had on hand.)


Saute onion till slightly brown.  Add meat and sprinkle with garlic powder.  Cook till all brown but not all cooked.  Add remaining ingredients and cook to till tender.  Serve over salad or eat alone.  I found out later in the week that the left overs make for GREAT omlet stuffers! So enjoy for breakfast or dinner.

Breakfast Egg Muffins

I was given a basic popover recipe from a friend that I adapted to be gluten free and added the eggs.  It isn't quick but is a great saturday brunch.

You start with:

1/2 cup rice flour

1/2 cup Sorghum flour

1/2 cup potato startch

3/4 tsp salt

3 eggs

1 1/2 cup un-sweetened almond milk

4 tbs melted butter

Pre-heat the oven to 425.  Mix up all the ingredients with a fork or on low with your KitchenAid.  You want the batter a little lumpy.  Take some additional butter and cut up little squares to melt in each muffin tin. 

 

Put the tin in the oven for just a few seconds so the butter will melt.  Then add the mix on top of the melted butter.  Only fill the cups up about 1/2 way because you are going to be cracking an egg on top of the half way cooked muffins.  Cook for 10 minutes then add an egg on top of each muffin. Put back in the oven for an additional 10 minutes.  Less if you want your yolk really runny.

 

I didn't get a great finished picture of these because my Grandpa was in town and we ate them to fast.  I had to stop the kids from getting more just so I could get this picture.  I usually have enough batter the put in a few extra muffins.  We eat these with maple syrup and they are great.

Pancakes

Pancakes are delicious but gluten free ones can be difficult to make.  It took me almost a year to figure out how to make decent pancakes.  I was getting so frustrated!  I wasn't going to let pancakes defeat me so I am proudly sharing my Perfect Pancake Recipe!

Potato Starch is the secret to the fluffiness. The other two flours can probably be substituted for some others but don't leave out the Potato Starch or you might end up with gooey centers like I did at first.  

1Cup Rice Flour

3 Tbs Tapioca Flour

1/3 C. Potato Startch

1/2 C. Sugar ( I use Dehydrated Cane Sugar)

1 1/2 Tsp Baking Powder

1/2 Tsp Salt

1/2 Tsp Baking Soda

1/2 Tsp Xanthum Gum

3 Tbs Oil

2 eggs

1 1/2 C. Unsweetened Almond Milk (any milk product will work but if you use sweetened decrease your sugar to about 1/4 C.)

1tb Vinegar

Your batter will be thick and runny.

 

I use my griddle at about 400 degrees coated with butter for a little extra flavor.  The pancakes should look like this when they are ready to turn.  

 

And then golden brown on the other side.

 

They are delicious!