Spring Time Gluten Free Meal

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Just wanted to show you our supper tonight. Wild caught fish, ( Sandbass) Wild Onions and Eggs, and Morel Mushrooms.

Wild Onions and Eggs

1 1/2 Cups cut Onions
2 Tablespoons Oil ( or bacon grease)
1/4 Cup Water
6 Large Eggs
2 Teaspoons Salt

Cut root end off of onions, wash well and drain water. In a medium size mixing bowl cut Onions into 1 inch lengths. Add oil to 8 inch skillet, spreading to cover bottom completely. Spread cut Onions evenly over bottom add water and cover with lid. Place on medium to high heat. When onions start to steam move lid over slightly so that it will let steam escape. Let cook about 8-10 minutes stirring a couple of times and replacing lid each time. When onions are fork tender at the bulb end, break eggs into bowl and beat with fork until yolks are broken and mixed. Remove lid from skillet and pour eggs over onions. Replace lid until eggs start to cook and turn white around the edges. Slide spatula around the edges so that eggs won’t stick. Continue to do this until eggs are cooked through. You may want to turn eggs and onions over to make sure all is well done. Remove from heat when eggs are no longer runny. Enjoy!

Ginger,Garlic, Pepper Chicken Skillet

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Need to kick up your Immune system? Try this recipe.

Ginger, Garlic, Pepper Chicken Skillet

2 Tablespoons Olive Oil
1 1/2 pounds Chicken Breast strips
1/2 Teaspoon Salt
2 large Bell Peppers ( cut into 1/4 inch strips)
2 Tablespoons grated fresh Ginger
2 Tabalspoons crushed Garlic ,( about 3-4 large cloves)
1 Cup GF Chicken Broth
2 Tablespoons GF Worcester sauce ( Lea & Perrins is Gluten Free)
In large Skillet on high heat add olive oil, and chicken strips. Brown chicken for 8- 10 minutes with the lid on, turning chicken over half way through. Until chicken is cooked through. Turn heat down to medium sprinkle chicken with salt then cut strips into 1 inch chunks. Add peppers, ginger, garlic, broth and Worcester sauce. Cover and let simmer 20 -30 minutes stirring occasionally until peppers are fork tender. Remove from heat and serve with rice or GF pasta.
Enjoy!

Mashed Potatoes

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Mashed Potatoes

I usually buy White Russet potatoes, you can use any variety that you like. Russets also cook faster than some varieties like Reds or even Yukon Gold.  I use 1 medium potato per person, but since we are prepping for 3 meals, you will need to use 3 per person. So if you are cooking for 4, then use 12 potatoes.

This recipe is in conjunction with my on going series of Meal Planning and Prep.

INGREDIENTS:

12- 14 Potatoes, (depending on size, a medium potato is about 3 ½ to 4 inches long) If you have small potatoes then use 2.

2 Teaspoons salt ( use 1 teaspoon in water before boiling)

½ Cup Salted Butter or butter substitute ( =1 stick butter)

Wash and peel potatoes, removing any bad spots. Then cut potatoes into about ½ to 1 inch cubes. Place cubes into large sauce pan and cover with water about an inch above the potatoes. Add 1 teaspoon of salt and place pot one burner. Turn burner to high. When potatoes start to boil, set timer for 10 minutes. ( Do not remove pot from heat, cover with lid loosely, stirring occasionally) * After ten minutes, dip out 2 cups of potatoes and cover with liquid. Let them cool and place in refrigerator using an air tight container.* ( You will use these in the Beef Stew, later in the week)

Reset your timer on the rest of the potatoes still in the pot and let them continue to boil for another 10-15 minutes, or until fork tender.  When potatoes are very soft a fork will easily go through the potato, they are done. Remove from heat and drain liquid from potatoes into a heat proof bowl. To the pot add ½ cup butter, and 1 or 2 Teaspoons salt to potatoes, depending on your taste. Then mash the potatoes with potato masher or electric mixer. Butter will melt into hot potatoes as you mash them, remember to taste to see if you need more salt. If the potatoes are a little dry add more liquid as needed, using liquid that you drained from the potatoes. Only add a tablespoon or so at a time mashing until smooth and fluffy! ( Don’t over work the potatoes after mashing, it will cause them to be rubbery.)

Optional: If you prefer before serving you can top them with a little Garlic Powder, Chopped Scallions, Crumbled Bacon, etc. Whatever your family prefers.

Note: Remember to keep any leftover mashed potatoes.  Refrigerate storing them in a plastic sandwich bag. You can use these to make the Shepherd’s Pie.