For this Recipe I use
One small head of green cabbage - chopped or shredded
One apple - peeled and chopped or shredded
One half cup of real cream
One teaspoon white sugar
One tablespoon white vinegar
One eighth of a teaspoon of celery seed
Salt and pepper to taste
In a large bowl, put the cabbage and apple together. In a cup or small bowl, mix the cream, sugar, vinegar, celery seed, salt and pepper together. Whisk for aminute to thicken the cream mixture. Then pour it over the cabbage mixture and blend in thoroughly.
Here is my trick for making a one pan, GF Hamburger Helper type meal.
One tablespoon of butter or if you prefer, coconut oil
One large onion, finely chopped
One clove of garlic, minced
Two cups of beef broth
One cup of water
Garlic Salt (about 1/8 of a teaspoon)
Onion Salt (about 1/8 of a teaspoon)
Pepper (about 1/8 of a teaspoon)
Oregano (about 1/8 of a teaspoon)
One cup frozen or fresh peas (optional)
One package of any Gluten Free Pasta
One cup of Kraft Cheese Wiz (regular not light) or one pound of (regular) cream cheese
I like to use Cheese Wiz for elbow macaroni type and cream cheese for an Alfredo noodle type dish.
I like to caramelize my onions and garlic in the pan before I add my hamburger. It seasons the pan for a more flavorful dish.
1. Set your pan on medium high heat. Put butter or coconut oil in and melt.
2. Put the onions in and stir until they are clear looking and a little brown, (caramelized). Then add the garlic and stir and let them simmer together for about 1 minute.
3. Add your hamburger to the pan with the onions and garlic. Break up the hamburger as it browns. I use the pampered chef tool or you can use a fork or wooden spoon or whatever you need to keep the hamburger browning on all sides and in small pieces.
4. Once the hamburger is nice and brown, add the beef broth and bring to a boil. You may want to turn the pan up a little to get it to boil faster.
5. Once the beef broth and water are boiling, add the GF pasta. Let the pasta cook almost completely, (until it is soft or el dente) then add the cheese. If it seems a bit dry, add some milk or more water as you prefer. Let the cheese come to a boil, stirring every so often, then turn off your pan.
6. I like to add frozen or fresh peas at this point and a little more butter. I just put them on top, give them a little stir and put the cover on the pan.
This is ready to serve in about five minutes once you turn the pan off, but you can let it sit while you make a salad and serve it whenever you are ready. Goes real well with GF garlic toast.
A Blog I Found With Lots of Fast Easy GF (and non GF) Recipes To Try
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