.mamagrant's pad thai

Ok gang it's time to clear out the freezer from all of the stuff that's been sitting around for a while before another shopping trip.

Here's my remedy for that!!

Mamagrant's Pad Thai

Ingredients:

2lbs. ground beef, browned, drained

2 yellow squash, diced

1 zucchini, diced

1/4 c. minced garlic

1/8 c. dried white onions

2-3 cups fresh spinach

2 TBSPs better than bullion (beef)

1/2 pkg. wide rice noodles

soy sauce to taste

olive oil

Directions:

In a large saute pan, cook veggies except spinach with olive oil until tender and slightly browned. Scoop the veggies out of the pan and set aside in another bowl. Wash pan. spray with PAM cooking spray and then add ground beef and cook until browned, drain. Add cooked veggies to pan as well as spinach. Cover pan for 5 minutes until spinach has wilted.

In another pot cook rice noodles according to package, drain then add to the meat mixture. stir, then add the boullion with water to make a paste into the pan. Stir throughly.

Serve with soy sauce... really yummy serves 4!

Cold day warm soup

Hey gang I am sorry that I have not been on here in a while. I have been so busy with getting ready for my bariatric surgery and getting sick that I haven't been able to get to writing stuff down...I will try to do better..

The soup I made today is so easy it took all of 1/2hour between making it and enjoying it that I have to share it.

Julie's Egg Flower Soup

Ingredients

1 box of Pacific Organic free range chicken broth

2 cups of large rice noodles cooked

1 cooked pork chop or loin cut into small strips

3 egg whites

1 green onion stalk cut into 1/4 in. slices.

Gluten free soy sauce I used San J Organic Tamari

2 cups cold water.

Directions

Pour entire box of chicken broth in a large soup pot, add water, start to boil.

Add rice noodles to pot. Add egg whites to pot pouring the egg slowly into pan.

Add green onion slices to pot. Add pork last...I added gf soy sauce to give it a

slightly salty taste...Serve it is very yummy on a cold day!!!

Peppers and Pork

Hey all,

Last night I decided to use up all of the peppers that were starting to go in my frig..

so I came up with this experiment that my family really liked!!

Peppers and Pork

Ingredients:

4 cups of brown rice cooked

Better than Boullion Beef and Veggie paste, 1 Tbsp of each.

5 boneless Top Sirloin Pork chops, cut into slices, marinated in balsamic dressing

1 Zucchini cut into slices, and then cutting slices into matchsticks.

2 Red and Yellow peppers cut into thin slices and then cut again in thirds.

1 TBSP minced Garlic

1 stalk of green Onion, cut into 1/4 slices

Fresh Spinach, one handful for each person eating.

1 bottle of light Kraft light balsamic dressing

Olive oil

Directions:

Fill a rice cooker with 4 cups of brown rice, Boullion, and water to cover the rice about 5 cups.

Cut up pork into slices, and put in a bowl and pour bottle of Balsamic dressing over it and refrigerator until ready to cook.

Cut up zucchini put in a separate bowl, cut up red and yellow peppers, put in a separate bowl, cut up green onion and put in a separate bowl, and set aside.

Add Olive oil to saute pan, about 2 TBSPs add pork after draining off balsamic dressing. Cook until browned but not dry, Remove pork and cover with foil.

Add Olive oil about 4 TBSPs, Cook on high heat, onions until opaque. add Zucchini, Peppers and Garlic until tender. Then add Spinach and sir until wilted. Add more oil if needed.

I serve my food in separate bowls for portion control. Serves 5 and it's really gooood!

WARNING

At El Pollo Loco the rice is not gluten free and should not be anywhere near the pinto beans, Sadly the rice sits in the food trays right above the beans and even though they have separate spoons, because they make burritos that require both rice and beans the rice might from time to time get into the beans container you may receive when you go through the drive through. so go into your local store and ask them to move the food trays so that they are separated and contamination will not happen. Be vigilant!

Ham and Cheese Pasta Salad with Spinach

Hi we're having a heat wave in San Dimas, Ca and when the temps are over 100 I just don't wanna heat up my oven cuz it's too darn HOT! so I make a lot of pasta salads which my family loves most the time!! this was truly an experiment which my pickiest eaters loved!!

Ham and Cheese Pasta Salad with Spinach

Ingredients:

2 cups left over ham cut into cubes without fat ( cut all of it off)

8 oz of sharp cheddar cheese cut into 1/2 inch cubes

1 pkg. of Schar gluten free penne pasta! cooked and cooled

3 handfuls of fresh baby spinach

Zesty Italian Dressing Target brand

Directions:

Cook pasta, follow directions on package, drain with cold water, until it is cool set aside.

While pasta is cooking, cut fat off of ham and cube it and put it in a large salad bowl.

Cut cheese into cubes, put the cheese in salad bowl with ham.

Add fresh washed spinach to salad bowl with ham and cheese.

Add pasta to the rest of ingredients.

Add Italian salad dressing and toss lightly serve immediately. or put covered in refrigerator until really cold. Tastes better the next day.... be sure to make enough for leftovers!!!

Whew! I'm exhausted!! serves 4-5!! Enjoy!!

Chicken a La Julie:

8/22/11

Hey Gang, It has been a busy few months for me!!! I really apologize for not sharing my life through my recipes. I am preparing for a bariatric surgery before the end of the year. They have many hoops to jump through with lots of Doctor's clearances...I am happy to say that I passed my first Stress test which for me was a major accomplishment in exercise and God's help!!

Ok, so I am only writing down dishes that my family really likes and last night they couldn't get enough of!

Chicken a La Julie ( hubby's title)

Ingredients:
5  fresh mushrooms, sliced and pieced
1 Orange bell pepper, seeded, sliced and slices cut in half
1 Red bell pepper, seeded, sliced and slices cut in half
4 handfuls of fresh spinach, washed
5 stalks of green onions, sliced in 1/4 inch slices
2-13 oz canned chicken, drained and chunked
2 jars of bertolli Alfredo sauce
1 pkg of gluten free spaghetti noodles, cooked
Pam spray
Olive Oil
Ground black pepper

Directions:
spray large saute pan with Pam
Cut up all veggies except spinach put in saute pan, add olive oil to pan.
Cook until peppers are tender and spinach is wilted.
Add canned chicken and ground peppers, cook through.
Add Alfredo sauce cook through until bubbly.
Serve noodles separately for portion control.

Serves 4-5 people!

  

Gumbo Spaghetti

I don't know where I come up with these recipes or "experiments" as my eldest Jordan says. We only have so much money when your unemployed so I look in my cupboards and in my freezer and think to myself "well what are we making tonight" and my crazy head says "hmmmm that sounds good together" and it goes from there!


Ingredients:
2 lbs shrimp peeled and de-veined
4 Roma tomatoes chopped
1 16 oz bag of egg noodles gluten free
EVOO (Extra Virgin Olive Oil)
1 jar of Classico Tomato and Basil Spaghetti sauce
1 orange bell pepper chopped in to bite size pieces no seeds
2 TBSPS minced garlic
4 large mushroms sliced
4 tsps diced white onions (dried)

Directions:
In a saucepan, add EVOO, saute onions, garlic, and peppers on Medium high heat until onions are opaque. Add tomatoes and some more EVOO. Add mushrooms and shrimp, cook while stirring, add spaghetti sauce, cover and simmer on low heat for about 15-20 minutes or until shrimp turns pink. Meanwhile as spaghetti is simmering, cook noodles to Al dente, drain. add EVOO to noodles to prevent them from sticking together.

We serve our noodles separately from our sauce for potion control reasons. one scoop of noodles with 2 scoops of spaghetti sauce with shrimp is so yummy!  Parmesan cheese on top of course!! serves 4-5.
 

Momma's One Pot Meal

I don't know about you but my hubby hates to wash a lot of dishes after I've cooked dinner....so I try to cook reusing as many pans as I can when I start a meal..it makes for a much more peaceful kitchen...

Ingredients:
1 bag of cheese ravioli gluten free ( This recipe was originally not a gluten free recipe)
1 bag of frozen peas
1 cup chopped white onions
1 TBSP garlic powder
4 - 4-5 oz. Ham Steaks ( boneless) cut into cubes
1 Jar of Ragu Alfredo Sauce Parmesan cheese

Directions:
Cook Ravioli in large pot-cook until Al Dente  Drain set aside.
Take same pan, put in 2 TBSPs oil, onions, frozen peas, and cook on med heat until onions are brown, and peas are stir fried. Then add ham cubed. Stir until ham is browned. Add Alfredo sauce, stir all ingredients. Add ravioli to mixture in pan and stir to cover ravioli with sauce. Heat through. Serve in bowls topped with Parmesan cheese.

Additions: you can add more veggies by using any leftover veggies you have in your frig.  

Natalie Grant is now Gluten free!!

Wow I just happen to hear or see that Natalie Grant is now gluten free!!! How exciting is that!! If you don't know who Natalie Grant is you must have been under a rock....she is just one of the best Christian singers around with a heart of gold that is so for God. Her music is awesome... nataliegrant.com. Check her out !

Anyway I do have some more recipes for you

Curry Tuna

Ingredients:
1- 16 oz pkg. of gluten free egg noodles
2 TBPS Curry Powder
4 small cans of Albacore Tuna
1 diced white onion
1 cup diced celery
2 cans of Progresso Cream of Mushroom soup ( it is gluten-free)
1 cup sour cream or Vit D Milk
1 cup mozza cheese
pepper and salt to taste
paprika and parsley 1/2 tsp each.

Directions:
Cook noodles - al dente
Mix cream soup and sour cream with tuna and curry. stir
Mix in mozza cheese that has been shredded
pepper and salt to taste
add cooked noodles
pour into a 9x12 baking dish
cook at 350 for 40 minutes
take out and sprinkle with paprika and parsley.
serve immediately. Yummy!!!


Turkey and Bacon Surprise
Ingredients:
1 lb. of turkey breast cubed
5-6 slices of cooked bacon, cut into bite size pieces
1 (16) box of gluten free penne (if possible made with spinach)
2 cups frozen mixed veggies without Lima beans
1 jar of Bertoli Alfredo sauce
5-6 mushrooms, sliced
5-6 tsps garlic powder
1 cup of Vit D Milk
2 cups of sharp cheddar cheese, shredded
2 cups tortilla chips, crushed

Directions:
Boil noodles till al dente, drain. In a 9x12 in pan with a lid, spray inside with Pam cooking spray, put sliced mushrooms, frozen veggies, turkey, bacon, alfredo sauce, and garlic powder. Add cooked noodles, stir until coated with alfredo sauce. Cook in oven at 200 for 2-3 hours. Take out and add cheese and tortilla chips put back in oven for 10 minutes. serve immediately!

The Sidewalk Grill

We went to this awesome restaurant by the Kaiser Permanente Hospital in Los Angeles. Its called The Sidewalk Grill www.thesidewalkgrill.com at 1727 N. Vermont Ave. #102 LA 90027. Its Mediterranean food which has wonderful flavor and so worth the price....Rooted in the warmth and care of a family, Shekarchi Restaurants were established in 1985 as the initial purveyors of Mediterranean food in Los Angeles. The Sidewalk Grill was created to expose Los Feliz to the delicacies and tradition of a rich Mediterranean culture.Time-honored methods of food preparation, coupled with the highest quality ingredients, and a heavy handed dose of experience places The Sidewalk Grill as the perfect fusion of contemporary eating. All orders are made with 100% Olive and Canola Oils, with no preservatives or additives. We use the leanest cuts of meats and the freshest vegetables. The Sidewalk Grill has an open kitchen where you can see your food being grilled with every order making dining at The Sidewalk Grill a healthy and enjoyable experience.
Let me tell you they are very gluten friendly. I ordered the fillet mignon kabob, green salad and hummus. The Fillet Mignon was so tender and juicy and the hummus was awesome. My hubby ordered the suggested chicken kabob, grilled veggies, I got to trade some chicken for beef and the chicken was moist and tender. My mother in law tried the tomato soup before her meal and said it was "soooo good."  "I don't know what they put in it but it was the best I've ever tasted!" Our meals came with yummy white rice and theirs came with pita bread.
Mike and Iman are partners in this very clean and well run restaurant which is open 7 days a week from 11am to 10pm.  Great place for a quick bite out, a date night or a run near the Hospital. Oh and I forgot the prices! Each of our meals were under $10!!!! You gotta GO!  

The need for something from my past (Fried Zucchini gf)

Well normally when I feel like junk food I love to eat either a snickers bar or an order of fried zucchini. However since I am a gluten intolerant person ( I haven't had a test officially) I can't eat the drive thru variety. So I decided to make my own. I had lots of zucchini at home so i thought I'd give it a whirl...I thought I'd bake them to make them healthier, but they tasted sandy and gross, so I got out a small sauce pan and filled it up with Olive Oil. Fried the up and they were great. In fact both my hubby and my eldest son whose picky about what he eats loved them!!!

GF Fried Zucchini

Ingredients:
6 large Zucchini cut into 8ths and then cut each one in half
Olive oil Extra light
1 1/2 cups gf corn meal
3 cups all-purpose gf flour
3 TBSPs garlic powder
salt and pepper to taste
2 eggs mixed with a fork
Gallon size ziploc bag

Directions:
Cut Zucchini into 3-4 inch spears. Dip those spears into egg mixture and drop them into boiling oil fry them in small batches until they are golden brown. Dry them on a paper towel to absorb the oil. serve them with GF Ranch dressing (Litehouse dressings). So yummmmmmy!

Beef Garbage Stew

I am just writing some warm winter recipes because until last week in Cali. we have had very cold weather. Now it's in the 80's here and these recipes seem out of place but hey, it will get cold again!!! So here it is!!

Beef Garbage Stew
Ingredients:
6 cups of water
any leftover veggies in your frig.
1 heaping TBSPs of Better than Boullion Beef Stock
2 heaping TBSPs Mrs. Dash regular
2-3 cloves of garlic, diced
2 TBSPs minced onion
2 lbs. Beef cubes
2 cups cooked brown rice

Directions:
Put all items in crockpot cook on high for 4 hours!! Yummy!!





Chicken w/ Mushrooms and Rice
Ingredients:
2 pkg. Trader Joes Brown cooked rice (  pre-cooked pouch variety)
2 small cans of GF cream of mushroom soup ( yes they do make it)
6 chicken breasts
3 stalks of celery chopped
1 cup of fresh spinach chopped
1 1/2 cup frozen bell peppers diced
1/2 cup dried white onions
4 cloves of garlic chopped and diced
2 TBSPs Mrs. Dash (regular)
2 cups of each of cubed cheese, asiago, white cheddar,and jack cheese
1 cup of Vit D milk

Directions:
Open rice pkgs. and spread in bottom of 9x12 baking dish. Put cream of mushroom soup over rice. Sprinkle celery, green peppers, garlic, spinach, Mrs. Dash, onions. Put chicken on top of the assorted items in pan. Sprinkle more Mrs Dash on top of chicken. Add I cup of milk, drizzle it over the chicken. Cook at 425 degrees for 30 minutes. Take out of oven and add cubed cheese on top and cook another 5 minutes until cheese is melted and bubbly! Oh so yummy!