Trim fat from beef and cut crosswise into 1/2" slices. In a large skillet heat 2 T. oil or wine, add onion and garlic and cook until tender.
Add beef and brown well on both sides.
Add mushrooms and saute 5 minutes longer.
Mix the flour with the beef, then add water, soup base, garlic, salt and pepper to the skillet. Bring to the boiling point, stirring constantly. Reduce heat, continue to stir and simmer until thickened.
Add sour cream and mix well. Continue to simmer until hot, but do not boil.
Recipe Notes
Although spelt is actually a type of wheat flour, most people with wheat allergies can digest spelt flour with no problem. Obviously, you should not eat spelt if it is a problem for you.
Combine flour, baking powder, salt, cream of tartar, baking soda, and milk powder. Cut in 1/3 cup butter. Add milk and cheeses. Stir together until soft dough forms. Drop by spoonfuls on a greased cookie sheet. Bake for 10-12 minutes.
While the biscuits are baking, melt butter and stir in garlic powder and parsley flakes. Brush over warm biscuits.
Recipe Notes
You can also use 2 cups baking mix (like Bisquick) instead of the flour, baking powder, salt, cream of tartar, baking soda, nonfat dry milk and 1/3 cup butter.
Although spelt is actually a type of wheat flour, most people with wheat allergies can digest spelt flour with no problem. Obviously, you should not eat spelt if it is a problem for you.
This tastes better than the box of Hamburger Helper, but is nearly as easy! No nasty chemicals or preservatives and it is easy to make it gluten free, wheat free, or soy free, since you are in control of the ingredients!
Heat a large skillet over medium high heat. Add the olive oil and brown the ground beef. As the beef is cooking, slice the mushrooms and add the mushroom slices to the partially cooked ground beef.
Combine the seasonings while that finishes cooking.
Add all other ingredients (except sour cream) to the cooked beef.
Stir to combine and cover. Bring to boil, then lower heat to medium low and allow to simmer for 10-12 minutes, or until the noodles are cooked through. (The time may vary depending on the type of noodles you use. Read the directions on the package.)
Add the sour cream and let sit for 5 more minutes. Serve immediately.
Preheat oven to 400. Line baking sheet with heavy duty foil, then parchment paper. (The foil makes it so you don't have to wash the pan and the parchment paper prevents the meatballs from sticking to the foil.)
Combine all ingredients for meatballs. Using a small cookie scoop, form meatballs and bake on baking sheet for 15 minutes.
While that is baking, put oil in skillet and dice onion. Begin cooking the onions while you slice the mushrooms. Add to onions.
When onions and mushrooms are nearly done, add beef base, black pepper and garlic powder. Add 2 cup of water to the pan. Bring to a boil. Combine cornstarch with remaining 1/2 cup of water. Gradually add cornstarch mix to pan and stir as you are pouring. Cook, stirring often, until thoroughly mixed.
Add cooked meatballs to mushroom sauce, cover with lid and bring to a simmer. Simmer for 30 minutes.
Recipe Notes
Note that the meatballs will grow when cooking because of the raw rice in them.
Nutrition info on 5 meatballs with sauce: 258 calories, 11 g fat, 81 mg cholesterol, 581 mg sodium, 193 mg potassium, 20 g carbs, 1 g fiber, 2 g sugar, 20 g protein
Since I have a soy allergy, I obviously cannot have soy sauce, which is in nearly every Chinese recipe out there! This is a great substitute for soy sauce, and it is reduced sodium! It will keep in the refrigerator for months.
Combine all ingredients in a saucepan and boil gently, uncovered, for about 30 minutes, or until mixture is reduced to 2 cups. Store in the refrigerator. Stir before using.
Cook ground beef, crumbling as it cooks. While that is cooking, combine dry ingredients. Add seasonings to skillet with cilantro, lime juice and water.
Continue cooking, stirring occasionally, until the liquid has been absorbed.
We like to use fresh corn tortillas and cook them on a greased griddle until they are soft and starting to turn brown. Update: We have recently been toasting them over an open flame on our gas stove. That makes them lower calories and fat. Suggested garnishes include: cheese, fresh, chopped cilantro, sliced green onion, salsa, chopped lettuce, chopped tomato or guacamole.
I loved the idea I saw for Philly Cheesesteak Stuffed Peppers, especially since I have a wheat allergy, which makes it really hard to have the Philly Cheesesteak Sandwich. However, since this isn’t something my husband would normally prefer, I usually make it for lunch and it is quite time consuming to make just for me for lunch, so I created this easier way to enjoy the same thing which only takes about 20 minutes or so.
Melt butter in skillet and add onion. Cook for a few minutes, then add peppers and mushrooms. Cook briefly before adding roast beef. Season to taste. Stir frequently until everything is cooked and warm. Top with provolone. Turn off heat and lightly cover with foil until cheese is melted. Carefully transfer to serving dish.
Butter a 9x13" baking dish.
Cook onion with sausage in skillet, crumbling as it cooks.
Beat eggs, heavy cream, milk, sour cream and seasonings. Add cooked sausage and onions to mixture. Pour into prepared baking dish.
Top with green chilies and some cheese.
Top with tater tots and remaining cheese.
Cover and refrigerate overnight. (This can be made just before baking, but the tater tots should be thawed.)
In the morning, preheat oven to 375 and remove pan from fridge. Bake 50-60 minutes or until golden.
This can be served with salsa and sour cream or green or red chilie.
These can be quite spicy, depending on the heat of the jalapenos you use. You have the option of using cream cheese in the meatballs or an egg. The egg version seems to be a lot hotter than the cream cheese. However, both have a very nice flavor.
I have used Bob Evans Naturally! in this recipe because it is free of sodium nitrites and MSG.
Hot Sausage & Cheddar Cheese Meatballs
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The combination of Breakfast Sausage and cheddar cheese mixed with jalapenos makes a delicious appetizer that will wake up your taste buds!
Prepare baking pan by lining with foil, then topping with parchment paper.
Combine all ingredients in mixing bowl. Combine with mixer. Shape into meatballs using small cookie scoop.
Bake at 375 degrees F and bake for 15 minutes. My oven has a speed bake option and I use it for these. You may have to bake for an additional 5 minutes or so if you do not have that option.
Recipe Notes
Although spelt is actually a type of wheat flour, most people with wheat allergies can digest spelt with no problem. Obviously, you should not eat spelt if it is a problem for you.
It would be a good idea, after mixing the ingredients, to make a meatball-sized patty and fry it in a skillet to see if you would like to add more jalapenos or other spices.
These can be made up ahead of time and frozen in an airtight container before baking. Then remove from freezer, thaw and bake when needed.
