Guest guest Posted January 13, 2006 Report Posted January 13, 2006 Yum! Thank you! Coincidentally, I modified my usual spaghetti and meatballs last night as well. (This sauce was originally taken of the www.flylady.net website.) one lb. ground beef, browned and drained 1 Tbsp olive oil 1 tsp. minced garlic 1 tsp. dried basil 1/2 tsp. dried oregano 1/2 tsp. salt 1/2 tsp. black pepper 1/2 tsp. crushed red pepper 1 large can crushed tomatoes tomato sauce Saute the garlic in the oil until translucent. Add everything else and stir. My original recipe didn't use tomato sauce, but I found the sauce was too thick without it. I added about half a can for a thick sauce. It was a bit salty, so either use low-sodium or omit the 1/2 tsp. salt. I used Tinkyada spaghetti and it was YUMMY! I am so thankful for this group because the first time I tried Tinkyada I hated it. But I did the regular boiling method. After hearing tips from this group, I did the 2 minutes of boiling and then let it sit covered for 20 minutes. What a difference! --Trudy San , CA "People who believe in absurdities will eventually commit atrocities." ~Voltaire -------------- Original message -------------- Another group I'm on (though not Gluten Free) posts what they are having for dinner to help others come up with ideas if they are caught in a rut with the same old things. Was wondering if anyone here would be interested in doing the same with your Gluten Free dinner ideas? Here's what I'm making for tonight-- Spicy Italian Meatballs and sauce (for subs or spaghetti)... Very easy recipe-- 2 lbs. 100% ground Beef 1 lb ville Hot Italian Sausage 2 eggs 1 to 1 1/2 cups GF seasoned bread crumbs- (I used The Gluten Free Pantry Seasoned Rice Crumb Coating Mix- says it's good for coating or added to Meatloaf and hamburgers) Large Jar of spaghetti sauce Mix all of the above ingredients well, roll into small golfball-sized or smaller balls and place in crockpot and pour a large (4lb 2oz) jar of your favorite GF sauce (I used Ragu Traditional). And cook according to your crock pot setting (mine is a Rival Smart Pot with 4 settings, I have it on the 6 hour one). I used to make my meatballs this way only using reg. crumbs and they are so simple and delicious. This is the first time I've made them GF. The sausage flavor permeates the sauce too so you don't need to spice it up any. Also if you are worried about fat content- you can partially bake them first and drain before adding to sauce. Or cook ahead, cool, skim off any grease built up and reheat. These can also be cooked in a large pot on the stove (it's been so long since I've made them that way that I'm not sure how long and whether I used a lid or not. I think it was I simmered them in the sauce without lid until sauce was really hot and bubbly and then I lowered the heat, used a lid and let them cook for about a half an hour or so until cooked through. My crew likes meatball subs with extra mozzerella cheese so I have the stuff for those as well as I'll make a small pot of GF pasta for me. Quote
Guest guest Posted January 13, 2006 Report Posted January 13, 2006 Yum! Thank you! Coincidentally, I modified my usual spaghetti and meatballs last night as well. (This sauce was originally taken of the www.flylady.net website.) one lb. ground beef, browned and drained 1 Tbsp olive oil 1 tsp. minced garlic 1 tsp. dried basil 1/2 tsp. dried oregano 1/2 tsp. salt 1/2 tsp. black pepper 1/2 tsp. crushed red pepper 1 large can crushed tomatoes tomato sauce Saute the garlic in the oil until translucent. Add everything else and stir. My original recipe didn't use tomato sauce, but I found the sauce was too thick without it. I added about half a can for a thick sauce. It was a bit salty, so either use low-sodium or omit the 1/2 tsp. salt. I used Tinkyada spaghetti and it was YUMMY! I am so thankful for this group because the first time I tried Tinkyada I hated it. But I did the regular boiling method. After hearing tips from this group, I did the 2 minutes of boiling and then let it sit covered for 20 minutes. What a difference! --Trudy San , CA "People who believe in absurdities will eventually commit atrocities." ~Voltaire -------------- Original message -------------- Another group I'm on (though not Gluten Free) posts what they are having for dinner to help others come up with ideas if they are caught in a rut with the same old things. Was wondering if anyone here would be interested in doing the same with your Gluten Free dinner ideas? Here's what I'm making for tonight-- Spicy Italian Meatballs and sauce (for subs or spaghetti)... Very easy recipe-- 2 lbs. 100% ground Beef 1 lb ville Hot Italian Sausage 2 eggs 1 to 1 1/2 cups GF seasoned bread crumbs- (I used The Gluten Free Pantry Seasoned Rice Crumb Coating Mix- says it's good for coating or added to Meatloaf and hamburgers) Large Jar of spaghetti sauce Mix all of the above ingredients well, roll into small golfball-sized or smaller balls and place in crockpot and pour a large (4lb 2oz) jar of your favorite GF sauce (I used Ragu Traditional). And cook according to your crock pot setting (mine is a Rival Smart Pot with 4 settings, I have it on the 6 hour one). I used to make my meatballs this way only using reg. crumbs and they are so simple and delicious. This is the first time I've made them GF. The sausage flavor permeates the sauce too so you don't need to spice it up any. Also if you are worried about fat content- you can partially bake them first and drain before adding to sauce. Or cook ahead, cool, skim off any grease built up and reheat. These can also be cooked in a large pot on the stove (it's been so long since I've made them that way that I'm not sure how long and whether I used a lid or not. I think it was I simmered them in the sauce without lid until sauce was really hot and bubbly and then I lowered the heat, used a lid and let them cook for about a half an hour or so until cooked through. My crew likes meatball subs with extra mozzerella cheese so I have the stuff for those as well as I'll make a small pot of GF pasta for me. Quote
Guest guest Posted January 13, 2006 Report Posted January 13, 2006 Just made pasta salad for lunch—big success: 1 lb rice penne (DeBoles) Cucumber Shredded carrot Bell pepper Sun dried tomato (reconstituted in hot water) Feta cheese Cains fat free Caesar dressing (Cains site says its gf) Mix and serve on bed of baby spinach. Of, course, you could also add black olives, artichokes, whatever. This pasta tastes great to us, but I’ll get the Tinkyada whole grain next time to increase fiber and lower Weight Watchers points. Laurie lbilyeu@... From: SillyYaks [mailto:SillyYaks ] On Behalf Of tverzosa@... Sent: Friday, January 13, 2006 1:51 PM To: SillyYaks Subject: Re: What's For Dinner? Yum! Thank you! Coincidentally, I modified my usual spaghetti and meatballs last night as well. (This sauce was originally taken of the www.flylady.net website.) one lb. ground beef, browned and drained 1 Tbsp olive oil 1 tsp. minced garlic 1 tsp. dried basil 1/2 tsp. dried oregano 1/2 tsp. salt 1/2 tsp. black pepper 1/2 tsp. crushed red pepper 1 large can crushed tomatoes tomato sauce Saute the garlic in the oil until translucent. Add everything else and stir. My original recipe didn't use tomato sauce, but I found the sauce was too thick without it. I added about half a can for a thick sauce. It was a bit salty, so either use low-sodium or omit the 1/2 tsp. salt. I used Tinkyada spaghetti and it was YUMMY! I am so thankful for this group because the first time I tried Tinkyada I hated it. But I did the regular boiling method. After hearing tips from this group, I did the 2 minutes of boiling and then let it sit covered for 20 minutes. What a difference! -- Trudy San , CA " People who believe in absurdities will eventually commit atrocities. " ~Voltaire -------------- Original message -------------- Another group I'm on (though not Gluten Free) posts what they are having for dinner to help others come up with ideas if they are caught in a rut with the same old things. Was wondering if anyone here would be interested in doing the same with your Gluten Free dinner ideas? Here's what I'm making for tonight-- Spicy Italian Meatballs and sauce (for subs or spaghetti)... Very easy recipe-- 2 lbs. 100% ground Beef 1 lb ville Hot Italian Sausage 2 eggs 1 to 1 1/2 cups GF seasoned bread crumbs- (I used The Gluten Free Pantry Seasoned Rice Crumb Coating Mix- says it's good for coating or added to Meatloaf and hamburgers) Large Jar of spaghetti sauce Mix all of the above ingredients well, roll into small golfball-sized or smaller balls and place in crockpot and pour a large (4lb 2oz) jar of your favorite GF sauce (I used Ragu Traditional). And cook according to your crock pot setting (mine is a Rival Smart Pot with 4 settings, I have it on the 6 hour one). I used to make my meatballs this way only using reg. crumbs and they are so simple and delicious. This is the first time I've made them GF. The sausage flavor permeates the sauce too so you don't need to spice it up any. Also if you are worried about fat content- you can partially bake them first and drain before adding to sauce. Or cook ahead, cool, skim off any grease built up and reheat. These can also be cooked in a large pot on the stove (it's been so long since I've made them that way that I'm not sure how long and whether I used a lid or not. I think it was I simmered them in the sauce without lid until sauce was really hot and bubbly and then I lowered the heat, used a lid and let them cook for about a half an hour or so until cooked through. My crew likes meatball subs with extra mozzerella cheese so I have the stuff for those as well as I'll make a small pot of GF pasta for me. Quote
Guest guest Posted January 14, 2006 Report Posted January 14, 2006 I just made one of our favorites for using up leftovers. When I know I'm going to make this I'll make extra rice earlier in the week. This is for a family of 5. Since it uses left-overs, I'm estimating amounts. I ususally just eyeball everything. Adjust the amounts to what you like. Chinese Fried Rice 6 eggs 2 Tablespoons olive oil (approx.) 2-3 cloves garlic, chopped 2-3 scallions, sliced about 4 cups left-over rice (This works better than fresh. Basmati rice is great in this.) left-over chicken or meat, diced (I use 3-4 chicken thighs) 1c peas or grated carrots or other favorite vegi sesame seed oil gf soy sauce Scramble the eggs, remove from pan. Heat olive oil in pan, saute garlic and scallions until soft. Add left-over rice, cut up chicken or beef, peas, carrots or other vegis. Stir over medium heat until heated through. Sprinkle on a little sesame seed oil and gf soy sauce to taste, stir in. Serve. Yum! Asian Chicken I make extra of this when I want to make fried rice later in the week. 3 1/3 - 4 lbs. chicken pieces, cut up and skinned 1/4c gf soy sauce 1/4c sesame seed oil 4 cloves garlic, minced 1 1/2 tsp. powdered ginger (can replace with fresh minced ginger) Heat oven to 350degrees. Mix together soy sauce, oil, garlic and ginger. Dip pieces in mixture while stirring. Place dipped pieces in 9 X 17 baking pan. Bake 20min, turn over, baste with remaining soy sauce mixture. Bake 20 min, turn over, baste again. Bake 20 min. or until juices run clear. I like to serve this with Basmati rice and broccoli or some other stir-fried vegi. __________________________________________________________________ Switch to Netscape Internet Service. As low as $9.95 a month -- Sign up today at http://isp.netscape.com/register Netscape. Just the Net You Need. New! Netscape Toolbar for Internet Explorer Search from anywhere on the Web and block those annoying pop-ups. Download now at http://channels.netscape.com/ns/search/install.jsp Quote
Guest guest Posted January 14, 2006 Report Posted January 14, 2006 This sounds like a good one for us for tomorrow! Thanks:-) Re: What's For Dinner? I just made one of our favorites for using up leftovers. When I know I'm going to make this I'll make extra rice earlier in the week. This is for a family of 5. Since it uses left-overs, I'm estimating amounts. I ususally just eyeball everything. Adjust the amounts to what you like.Chinese Fried Rice6 eggs2 Tablespoons olive oil (approx.)2-3 cloves garlic, chopped2-3 scallions, slicedabout 4 cups left-over rice (This works better than fresh. Basmati rice is great in this.)left-over chicken or meat, diced (I use 3-4 chicken thighs) 1c peas or grated carrots or other favorite vegisesame seed oilgf soy sauceScramble the eggs, remove from pan.Heat olive oil in pan, saute garlic and scallions until soft. Add left-over rice, cut up chicken or beef, peas, carrots or other vegis. Stir over medium heat until heated through. Sprinkle on a little sesame seed oil and gf soy sauce to taste, stir in. Serve. Yum!Asian ChickenI make extra of this when I want to make fried rice later in the week.3 1/3 - 4 lbs. chicken pieces, cut up and skinned1/4c gf soy sauce1/4c sesame seed oil4 cloves garlic, minced1 1/2 tsp. powdered ginger (can replace with fresh minced ginger)Heat oven to 350degrees. Mix together soy sauce, oil, garlic and ginger. Dip pieces in mixture while stirring. Place dipped pieces in 9 X 17 baking pan. Bake 20min, turn over, baste with remaining soy sauce mixture. Bake 20 min, turn over, baste again. Bake 20 min. or until juices run clear.I like to serve this with Basmati rice and broccoli or some other stir-fried vegi.__________________________________________________________________Switch to Netscape Internet Service.As low as $9.95 a month -- Sign up today at http://isp.netscape.com/registerNetscape. Just the Net You Need.New! Netscape Toolbar for Internet ExplorerSearch from anywhere on the Web and block those annoying pop-ups.Download now at http://channels.netscape.com/ns/search/install.jsp Quote
Guest guest Posted January 14, 2006 Report Posted January 14, 2006 This sounds like a good one for us for tomorrow! Thanks:-) Re: What's For Dinner? I just made one of our favorites for using up leftovers. When I know I'm going to make this I'll make extra rice earlier in the week. This is for a family of 5. Since it uses left-overs, I'm estimating amounts. I ususally just eyeball everything. Adjust the amounts to what you like.Chinese Fried Rice6 eggs2 Tablespoons olive oil (approx.)2-3 cloves garlic, chopped2-3 scallions, slicedabout 4 cups left-over rice (This works better than fresh. Basmati rice is great in this.)left-over chicken or meat, diced (I use 3-4 chicken thighs) 1c peas or grated carrots or other favorite vegisesame seed oilgf soy sauceScramble the eggs, remove from pan.Heat olive oil in pan, saute garlic and scallions until soft. Add left-over rice, cut up chicken or beef, peas, carrots or other vegis. Stir over medium heat until heated through. Sprinkle on a little sesame seed oil and gf soy sauce to taste, stir in. Serve. Yum!Asian ChickenI make extra of this when I want to make fried rice later in the week.3 1/3 - 4 lbs. chicken pieces, cut up and skinned1/4c gf soy sauce1/4c sesame seed oil4 cloves garlic, minced1 1/2 tsp. powdered ginger (can replace with fresh minced ginger)Heat oven to 350degrees. Mix together soy sauce, oil, garlic and ginger. Dip pieces in mixture while stirring. Place dipped pieces in 9 X 17 baking pan. Bake 20min, turn over, baste with remaining soy sauce mixture. Bake 20 min, turn over, baste again. Bake 20 min. or until juices run clear.I like to serve this with Basmati rice and broccoli or some other stir-fried vegi.__________________________________________________________________Switch to Netscape Internet Service.As low as $9.95 a month -- Sign up today at http://isp.netscape.com/registerNetscape. Just the Net You Need.New! Netscape Toolbar for Internet ExplorerSearch from anywhere on the Web and block those annoying pop-ups.Download now at http://channels.netscape.com/ns/search/install.jsp Quote
Guest guest Posted January 14, 2006 Report Posted January 14, 2006 This sounds like a good one for us for tomorrow! Thanks:-) Re: What's For Dinner? I just made one of our favorites for using up leftovers. When I know I'm going to make this I'll make extra rice earlier in the week. This is for a family of 5. Since it uses left-overs, I'm estimating amounts. I ususally just eyeball everything. Adjust the amounts to what you like.Chinese Fried Rice6 eggs2 Tablespoons olive oil (approx.)2-3 cloves garlic, chopped2-3 scallions, slicedabout 4 cups left-over rice (This works better than fresh. Basmati rice is great in this.)left-over chicken or meat, diced (I use 3-4 chicken thighs) 1c peas or grated carrots or other favorite vegisesame seed oilgf soy sauceScramble the eggs, remove from pan.Heat olive oil in pan, saute garlic and scallions until soft. Add left-over rice, cut up chicken or beef, peas, carrots or other vegis. Stir over medium heat until heated through. Sprinkle on a little sesame seed oil and gf soy sauce to taste, stir in. Serve. Yum!Asian ChickenI make extra of this when I want to make fried rice later in the week.3 1/3 - 4 lbs. chicken pieces, cut up and skinned1/4c gf soy sauce1/4c sesame seed oil4 cloves garlic, minced1 1/2 tsp. powdered ginger (can replace with fresh minced ginger)Heat oven to 350degrees. Mix together soy sauce, oil, garlic and ginger. Dip pieces in mixture while stirring. Place dipped pieces in 9 X 17 baking pan. Bake 20min, turn over, baste with remaining soy sauce mixture. Bake 20 min, turn over, baste again. Bake 20 min. or until juices run clear.I like to serve this with Basmati rice and broccoli or some other stir-fried vegi.__________________________________________________________________Switch to Netscape Internet Service.As low as $9.95 a month -- Sign up today at http://isp.netscape.com/registerNetscape. Just the Net You Need.New! Netscape Toolbar for Internet ExplorerSearch from anywhere on the Web and block those annoying pop-ups.Download now at http://channels.netscape.com/ns/search/install.jsp Quote
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