A big part of this last year for me
has been taking some of our family favorite
recipes and "tweaking" them into something we can actually eat.
"Plenty More In The Kitchen" is one of those recipes.
It can be found in the book Fix it and Forget it,
Recipes for Entertaining.
The original recipe has corn, elbow macaroni and canned beef broth,
all of which we can't have.
So I replaced those naughty offenders
and the outcome was pretty darned tasty.....
if I do say so myself :)
You're probably wondering what that amazing looking bread
is doing on a gluten free recipe blog....
well I'll get to that in a minute.
Plenty More In The Kitchen
(for the slow cooker)
2 lbs grass fed ground beef
1 cup chopped onion
1 tblsp oil
26 oz jar organic spaghetti sauce (check ingredients for your sensitivities)
1 tsp sea salt
2 tsp chili powder
2 tblsp coconut crystals (or brown sugar)
2 15 oz cans cut green beans (drained)
4 cups water
2 tblsp Lea and Perrins Worcester sauce (yes...it's gluten free)
2 - 3 lbs russet potatoes, peeled and cut into bite sized pieces
Brown the beef and onion in oil. Combine all the ingredients into the slow cooker. Cover and cook on high for 1 hour. Turn to low and cook 4 more hours. This makes 12 - 16 servings, so there's "plenty more in the kitchen".
OK....you're wondering about these bread rolls.
Well, I bought the "Better Batter" all purpose g/f flour mix
and the recipe is on the side of the box.
Easy Italian Bread Rolls.
Only 4 ingredients
and they are so close to what you remember regular bread to be.
Unfortunately I can't eat them because they contain Tapioca,
but they were a welcome treat for my hubby.
I cut the remaining rolls in 1/2 and then put them into the freezer.
That way I could pull one out at a time,
pre-cut because frozen rolls would be impossible to cut.
Just popped them into the oven to re-heat them
and spread a bit of Earth's Balance coconut spread
(looks and tastes like butter)
on them and we were good to go!