This hamburger casserole was so easy and you can add whatever condiments you want just as you would a hamburger. I added some pickles and both Jim and I thought it was just what this dish needed for that little extra flavor. I also added dairy free cheese for Robby because of his ongoing belly issues as he is currently not eating gluten or dairy. You can add whatever cheese you like. And use any gluten free pasta you like. If I did not tell anyone this was gluten free, I’m not sure anyone would have known.
1 pound ground beef
1 Tablespoon olive oil
2 small white onions, chopped
1 Tablespoon minced garlic
8 ounces tomato paste
1 can diced tomatoes (15 ounce)
3-4 cups gluten free pasta, cooked al dente
2-4 Tablespoons yellow mustard
Pinch of salt
Pinch of pepper
1/4 cup cheddar cheese or your choice of cheese
Any condiments of your choice
In a large saucepan on medium heat add olive oil, brown the onion and garlic. Add ground beef and cook until ground beef if cooked through. Drain any grease from pan. Add tomato paste, diced tomatoes, cooked pasta and stir until heated through. Stir in mustard, cheese, salt and pepper. Add your topping and serve warm.
This recipe can be found at www.veggiebalance.com
Summer is getting started and all of the amazing fresh vegetables are starting to show up at all of the grocery stores and farmers markets! This was a simple fresh pasta dish using using some of those amazing veggies with a little bit of heat coming from the jalapeño! I don’t make many of Rachael Ray’s recipes, but I have to say I enjoyed this pasta dish, it was something totally different for us.
3 ears of fresh corn
3 Tablespoons extra virgin olive oil
2 jalapeño pepper, chopped
1 bunch of scallions, white and light green parts, chopped
2 large garlic cloves, chopped
2 pints cherry tomatoes, I used heirloom tomatoes
Hand full of basil leaves, torn
1/2 cup Mascarpone cheese
1 pound penne pasta
Juice of 1/2 lemon or lime, I used lemon
Grated Parmesan cheese, I used about a cup to a cup and a half
Bring six quarts of water to a boil for pasta. Invert a small bowl into a large bowl and stand the corn on its end on the small bowl and scrape kernels from the cob with a knife, repeat with the remaining corn. Heat a large skillet with a lid over medium high heat with extra virgin olive oil. Add corn, jalapeño peppers, scallions,garlic, salt and pepper. Sauté 3 – 4 minutes, add tomatoes and basil, cover pan and cook 7 – 8 minutes, stirring occasionally.
While the tomatoes cook, cook pasta in liberally salted water for 1 minute less that the package directions call for. Reserve about 1 cup of the pasta water, then drain the pasta.
Stir in the Mascarpone into the sauce, then add the pasta, the reserved pasta water and a couple handfuls of grated Parmesan. Toss and serve warm.
I made this for a family gathering and everyone really enjoyed them! One of our family members has been having belly issues. I won’t get into the details but this can easily be made gluten free and served with gluten free tortilla chips instead of on a bun. I have been surprised with how simple it is to make recipes gluten free, well minus the bread part! Anyway, these are sweet and slightly tangy, simple to make and great to re-heat for leftovers! This was easy to double for a group as well! No canned sloppy joe mix happening here!
1 pound ground beef
1/2 cup chopped celery
1/3 cup chopped onion
2 Tablespoons chopped green peppers
1 cup ketchup
1/2 cup chili sauce
1 Tablespoon sugar
1 Tablespoon brown sugar
1 Tablespoon cider vinegar
2 teaspoons ground mustard
1/4 teaspoon salt
1/8 teaspoon pepper
6 hamburger buns split
In a large skillet, cook the beef, celery, onion and green pepper over medium heat until meat is no longer pink and vegetables are tender, drain excess liquid in the pan. Stir in ketchup, chili sauce, sugars, vinegar, mustard, salt and pepper. Bring to a boil, reduce heat and simmer uncovered for 15 minutes. Serve on buns.
This is so easy to make and comes together in less than 30 minutes. I made this gluten free as our son has been having some belly issues so it’s easily adaptable. The noodles are gluten free so they do look a little different. I was also able to find a gluten free andouille sausage that added such a nice pop of flavor. The recipe did not call for Parmesan cheese but just before serving I threw a handful of cheese into each bowl (not Robby’s) and stirred it in. If I did not tell my family this was gluten free they would not have known, everyone enjoyed it!
1/2 pound bacon, cut into bite size pieces
1 medium onion, chopped
1 medium head of cabbage (or packed slaw mix)
Salt to taste
Pepper to taste
1/2 cup chicken broth
1 (12 ounce) package egg noodles ( I used spiral), cooked until firm
1 smoked kielbasa ring, sliced
In a 5 quart Dutch oven over medium high heat, cook the bacon stirring often, until the bacon is cooked and starting to crisp, about 10-12 minutes. Transfer to a plate, cover to keep warm.
To the same pot as the bacon drippings add the sliced kielbasa, onion, cabbage, salt and pepper to cook stirring constantly for five minutes, then add the chicken broth. Lower the heat and cover and cook until cabbage starts to soften, stirring often to prevent burning. About 15 minutes.
Meanwhile cook the pasta according to the package directions, drain. When the cabbage is ready, add the pasta and bacon to the pot and stir mixing well. Add a handful of Parmesan cheese if desired.
I love one pan dishes, so simple and this is great for a weeknight dinner but fancy enough for company too! I let my market pick the vegetables for me and I highly recommend you do too! All the great vegetables are coming out in our stores and farmer’s markets. The citrus butter on this dish goes a long way, such a great pop of flavor on the salmon and vegetables. I cut my zucchini in about 1/4 to 1/2 inch rounds. Try to cut the veggies all in similar size so they all cook the same.
4 salmon fillets
1 bunch of asparagus, cut into one inch pieces and the ends trimmed off
1 bell pepper, any color, sliced
1 red onion, sliced
6 Tablespoons butter, melted
1 Tablespoon fresh squeezed grapefruit juice
Zest of one lime
Preheat oven to 400 degrees. Mix the melted butter with the grapefruit juice and lime zest. Set aside. Place the salmon and vegetables on the sheet pan, sprinkle with salt and pepper. Drizzle all of the melted butter mixture over salmon and vegetables. Cover with tin foil and bake for 25 minutes. Remove from oven and serve warm.