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Archive for February 25th, 2011

There’s just something about coming home from church to a house that smells like pot roast.  My favorite Sunday dinner is still roast, potatoes, and carrots cooked overnight in the crock pot.  In our pre-GF days, I would sprinkle a packet of gravy over the veggies and add a little water.  Now I just season the roast with some salt and pepper, then throw in an onion and a little water to keep the veggies moist (I cook my roast on low for 14 hrs., so I usually have to add a bit of liquid).  To make gravy, we add any drippings to some gluten free beef broth and thicken with a little cornstarch mixed with water.  My favorite discovery is jarred Organic Better Than Bouillon (decently priced at Costco), which can be used like bouillon cubes but is better for you and gluten free (many beef broths and bouillons contain wheat).  It’s also way cheaper than buying cans of broth, and allows you to use just a little in recipes that don’t require a whole can or box of broth.  Since it’s low sodium, I like to add a dash of onion salt for a little extra flavor.

I try to take advantage of the fact that we always have leftovers when I cook a roast, by planning to make two favorite quick and easy dishes: French dip sandwiches and shredded beef burritos/chimichangas.  We used to think our French dip days were over since having to give up sub rolls, but we like the GF version I came up with even more!

Gluten Free French Dip Sandwiches

Leftover roast beef
Provolone cheese slices (or Swiss)
Ener-G brand Light Tapioca bread (be sure to get the “light” variety)
Butter
Beef flavored Better Than Bouillon
Onion salt

Assemble French dip sandwiches like you would a grilled cheese sandwich, by buttering the bread slices and grilling them with a piece of provolone and a generous amount of roast beef inside.  (To make this dairy free, just omit the cheese and use a dairy free margarine, like Earth Balance.)

In a small saucepan, heat 1-1/2 c. water to boiling.  Add 1-1/2 T. beef bouillon (or more to taste) and a dash of onion salt.  Pour into small dishes and serve with grilled sandwiches.

Gluten Free Roast Beef Burritos or Chimichangas

1/2 c. chopped onion
1/2 tsp. minced garlic
1 T. vegetable oil
1-1/2 c. shredded cooked roast beef
1/2 c. salsa
1/4 tsp. cumin
8-10 corn tortillas
Shredded cheese

Preheat oven to 350 degrees.  Place tortillas on an extra-large cookie sheet (or 2 baking sheets that fit side by side in the oven), overlapping slightly, if necessary.  Sprinkle with cheese.  Set aside.

Heat oil in a medium skillet.  Saute onion for 2 minutes or until tender.  Add garlic and heat for a minute.  Add the roast beef, salsa, and cumin.   Stir and cook over medium heat for 4-6 minutes until heated through.  Meanwhile, put tortillas in the oven and bake for 5-6 minutes or until softened and just starting to crisp around the edges.

Remove tortillas from oven and immediately place a large spoonful of filling down the center of each tortilla, distributing the filling equally among the tortillas.  Working quickly, roll up the burritos by folding in the short ends, then rolling up the long side.  (The cheese helps it hold together.)  Serve with additional salsa, or fry both sides in a frying pan filled with little oil over medium heat to make chimichangas.

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