Last night my husband and I went over to a friend's place to participate in an experiment: make corn tortillas from scratch. Soaking and grinding the corn, making the dough, pressing and cooking the tortillas. Very labor intensive stuff, but a lot of fun. After a few mishaps (note to self: corn must be DRY before putting through the grinder), we figured it out and pumped out at least a hundred tortillas to serve the guests that were due to arrive at seven.
The meal was not intended to be gluten free; our son was being babysat by my parents, and we were free to eat what we wanted. I realized later however, that it was indeed a gluten free feast!
Corn tortillas
Refried beans
Ground pork and seasonings
Grilled fish
Guacamole
Tomato, onion and cilantro salad
Shredded lettuce
Bean salad with grilled corn and green onion
The food was filling and delicious, and no one even missed the gluten. We couldn't have had a better gluten free party if we'd tried! I think next time though, I'll make the tortillas from pre-ground corn. Although I have to say it was quite fun to work from scratch. Definitely something everyone should try at least once.
Of course we forgot to take photos, or I'd post them here.
Showing posts with label Mains. Show all posts
Showing posts with label Mains. Show all posts
Sunday, January 9, 2011
Saturday, January 8, 2011
Stuffed Peppers
*Updated June 2013
I love this recipe because it's so easy to tweak the recipe to just a little to completely alter the flavours of the dish. This is the basic recipe, the one that I started with. Perfect for a cold night, keeps well, travels well and tastes delicious! I've based the number of peppers on a four person serving of 1 pepper per person. There will be leftover stuffing, so you could definitely add another pepper or two.
Ingredients
4 bell peppers (red, orange or yellow)
1 cup rice
1 lb. extra lean ground beef (chicken or turkey work well too)
2 cloves garlic, minced
salt and pepper to taste
1 cup frozen vegetables (mix of peas, carrots and corn)
1 cup shredded mozzarella or cheddar cheese (optional)
1 jar tomato sauce
Preheat oven to 400F
Directions
1- Cut tops off peppers. Trim bottoms so that peppers stand alone, but avoid making large holes in the bottom. Place peppers in a casserole dish.
2- Cook rice according to package instructions. For more flavour, cook in a gluten free vegetable of beef broth instead of plain water. Remove from heat and put aside.
3- In a large frying pan, cook ground meat over medium-high heat until cooked through. Add minced garlic and frozen vegetables and cook for another 3-5 minutes. Add salt and pepper to taste. Turn off heat and stir in rice. Mix to combine.
4- Fill peppers with rice mixture. Cover dish with aluminum foil and bake for 20-25 until peppers begin to wrinkle and look cooked through. Put aside extra stuffing for another meal or stuff extra peppers to freeze.
5- Remove foil and ladle tomato sauce over peppers. Sprinkle with cheese. Return to oven uncovered until cheese bubbles.
6- Serve peppers with side vegetables or a salad.
Tips
- To freeze peppers for later, freeze stuffed, but before baking in the oven. Cook from frozen.
- To use as a side dish, cut peppers in half and lie them on their sides in the baking dish. Fill halves and serve as a side dish.
-For BBQ peppers, stir in BBQ sauce while cooking meat and omit tomato sauce.
-Vegetarian: omit meat and use lentils instead.
I love this recipe because it's so easy to tweak the recipe to just a little to completely alter the flavours of the dish. This is the basic recipe, the one that I started with. Perfect for a cold night, keeps well, travels well and tastes delicious! I've based the number of peppers on a four person serving of 1 pepper per person. There will be leftover stuffing, so you could definitely add another pepper or two.
Ingredients
4 bell peppers (red, orange or yellow)
1 cup rice
1 lb. extra lean ground beef (chicken or turkey work well too)
2 cloves garlic, minced
salt and pepper to taste
1 cup frozen vegetables (mix of peas, carrots and corn)
1 cup shredded mozzarella or cheddar cheese (optional)
1 jar tomato sauce
Preheat oven to 400F
Directions
1- Cut tops off peppers. Trim bottoms so that peppers stand alone, but avoid making large holes in the bottom. Place peppers in a casserole dish.
2- Cook rice according to package instructions. For more flavour, cook in a gluten free vegetable of beef broth instead of plain water. Remove from heat and put aside.
3- In a large frying pan, cook ground meat over medium-high heat until cooked through. Add minced garlic and frozen vegetables and cook for another 3-5 minutes. Add salt and pepper to taste. Turn off heat and stir in rice. Mix to combine.
4- Fill peppers with rice mixture. Cover dish with aluminum foil and bake for 20-25 until peppers begin to wrinkle and look cooked through. Put aside extra stuffing for another meal or stuff extra peppers to freeze.
5- Remove foil and ladle tomato sauce over peppers. Sprinkle with cheese. Return to oven uncovered until cheese bubbles.
6- Serve peppers with side vegetables or a salad.
Tips
- To freeze peppers for later, freeze stuffed, but before baking in the oven. Cook from frozen.
- To use as a side dish, cut peppers in half and lie them on their sides in the baking dish. Fill halves and serve as a side dish.
-For BBQ peppers, stir in BBQ sauce while cooking meat and omit tomato sauce.
-Vegetarian: omit meat and use lentils instead.
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