Gluten FreeTamale Pie!

I made this "shepard's pie" style where you make a filling and add a "crust". I'll definitely be making it again and SOON!!! It seems like a lot of ingredients, but I keep all these spices on hand. I can't use pre mixed taco seasoning because it has flour in it.. big no-no on the GF diet!

Lumpia

Directions

In a large bowl, combine the meats, shrimp, carrot, onion, red bell pepper, and garlic. Mix. Gradually blend in the eggs, soy sauce, black pepper, salt, sesame oil, red pepper flakes, and cilantro (if using). Mix with your hands so it is combined well. Do not overwork the meat though. Just mix until ingredients are evenly distributed.
Lay 2 damp (NOT SOAKED), warmed dish towels on a large work surface. Place the opened wrappers between them to prevent drying.
Lay out the spring roll wrapper on a flat surface. (I just lay it on top oft he damp towel.) Scoop about 2 Tbsp. of the meat mixture place it down in the center of the wrapper. Pat meat to form it into a line. Make sure the meat is no thicker than your thumb.
Take the bottom of the wrapper (nearest you) and fold it towards the center. Then take the left and right fold them towards the center as well. Roll it like you are making a cigar. Moisten the edge of the wrapper with a bit of water to seal. Place under the damp towl, seal edge down, to prevent overdrying before cooking. Repeat the procedure for the rest of the wrappers.
Heat 1" of canola oil in a heavy skillet to 300-325°F over medium heat.Pan fry 3-5 lumpia at a time so that you will not bring the oil temperature down too much. Turn with tongs every 2-3 minutes until golden brown all over. Approximately 6-8 minutes.
Drain on paper towels.
Cut in half and serve with a sweet & sour sauce, Asian sweet chili sause, or malt vinegar for dipping.
Alternately, these can be made ahead and frozen. Lower heat and fry while frozen being careful to cook meat through before serving.

Beer braised pulled pork

My oven is STILL broken so I decided to try my hand at a crock pot pulled pork today. I My husband is in love and plannin on bringing a pot full to the next UFC gathering.. LOL!

Remember: Most recipes you can adjust things to your taste, but don't be afraid to try something new!

Chili-Mac

Switching things up because:

1. I keep forgetting to defrost the chicken and
2. I have a serious pain in my shin I can;t explain and I can't stand in from the stove cooking.

Last night hubby took us out to dinner with some cash he made selling an old car in the yard to a friend's teenage son, so that was one meal out the window. It was very nice to go out as a family and have dinner. Local place, great food, decent price, and paper tablecloths you can write on! What more can a family with kids ask for.

Tonight is Chili and Nacaroni I made a whie back.. I'll have chili, kids will probably have mac, and dad.. yep.. chili-mac!


This week's Meal Plan

This week's Meal Plan

Ham & Broccoli Quiche

This is tastier than you'd think from the title.
The mozzarella adds a nice tang.

Ham & Broccoli Quiche


Recipe:
1T butter/margarine (pennnies)
3/4-1 c frozen seasoning blend(50¢)
1 teaspoon minced garlic(pennies)
1 lb bag frozen chopped fresh broccoli($1.26)
1 (9 inch) unbaked pie crust(2 pk $2)
1 lb chopped ham($2)
1 1/2 cups shredded mozzarella(3/4 of 2c/$2.26 bag = $1.70)
4 eggs(about 50¢)
Splash of milk(milk is 17¢/cup... Not bad in perspectibe huh? about 2¢)
Tony Cachere's to taste(not even pennies)
TOTAL Price = about $8.00 FOR TWO MEALS! $4.00each!

• Preheat oven to 350 degrees.
• Over medium-low heat melt butter in a large saucepan
• Add onions & garlic.
• Cook slowly, stirring occasionally until the vegetables are soft
• Add ham (first draining out any water that may be in pack) & broccoli. Stir occasionally until broccoli starts defrosting.
• Put frozen pie crust on an oven safe pan or cookie sheet. (stabalizes for moving a full piecrust around & catches bake overs)
• Spoon HALF OF the vegetable/ham mixture into crust and top with cheese. (DRAIN ALL MOISTURE BEFORE PUTTING IN PIECRUST)
  
• Whisk together eggs and milk. Season with Tony's (or salt & pepper).
• Pour egg mixture over the cheese.
• Bake in preheated oven for 30 minutes, or until center has set.

Cool the other 1/2 of the vegetable/ham mixture and freeze flat in a large zipper bag. On a night when you need a quick meal, pull out the other pie crust. Toss the baggie of veggies & ham in the microwave to defrost and pour in pie crust. (drain any water out first) Add egg mixture and bake.

Serving Suggestions:
As we were eating Hubby says "You know I think tomato would go good with this." HUH? He never suggests anything but adding ranch dressing to a meal. Well, it just so happened I had come sliced tomato left over from the hamburger last night and we tried it.

The Verdict:
The cool fresh tomato with the warm baked quiche was AWESOME!!

Make ahead and freeze for rainy days...

It was storming something crazy so I didn't get out to go shopping... so I got in the freezer and got out a meal. A whole meal.. not something I had to cook.. I try to have 1-2 in there at all times as well as 1-2 lunches he can take to work..

The original recipe I got from "50 Recipes For Marinara Sauce" out of a Food TV Magazine.

# 30. Country Captain: Brown chicken parts in olive oil with curry powder and chopped onions and bell peppers; add pasta sauce and simmer until the chicken is cooked through.

It's a little pamphlet so there isn't much info but enough to whip a meal out. And I did.. and came up with 100's of revisions on the first bite LOL!

First, I had never used curry powder at all. From the second I sprinkled it on my chicken I was in love. It smells soooooo good!! Best thing is I spent maybe $3 on a small jar and I have made this at least 3 times and it's barely showing a dent. So it is a one time investment that doesn't repeat often... which is a good rule of thumb for pantry spices!

Second, it makes LOT no matter how I seem to cook it.

Third, traditional recipes that I found look nothing like what I made :) I used pasta instead of rice. And we prefer it that way.

Fourth, After I picked chicken off the bone for my girls, and I finally got a bite.. I had to stop to pick the meat off of my chicken... so...

My Revised Country Captain

Recipe
1 1/2 lbs Boneless Skinless Chicken Breast (IQF bulk@ $2/ lb = $3.00)
Curry powder (sm. jar $2.50 & you use 5¢ worth?)
1/4 bag of seasoning blend (at $2 lg. bag = 50¢)
1 lb Radiatore Pasta (Great Value Box $1.26)
1 jar favorite marinara/red pasta sauce (approx $1.50 jar)
2-3 TBSP light oil (pennies)
Total $6.31 but I freeze a WHOLE MEAL, including 2 lunches for hubby!
$3.15 per meal!

Cut the chicken (while still partially frozen.. it's easier) into bite size pieces. I like them about the size of the pasta. Sprinkle curry liberally and salt & pepper lightly.

Heat a light oil or olive oil in a dutch oven sized pot. add seasoning blend (or chopped onions) and saute till they are softened.

Start pasta water to boil.

Add chicken and cook just until no longer pink. Pour in jar of sauce and simmer. Cover pan but stir occasionally.

Add salt to your boiling pasta water. You won't have another chance to season it. The cooking process is the only chance you get to season your pasta itself. The best sauce can't mask bland noodles!

Cook pasta per box directions till "al dente" It varies brand to brand so ALWAYS READ THE BOX!

When pasta is done, drain thoroughly and pour into chicken and sauce. Toss well until it is all combined.

Try serving with a side salad, garlic bread, or just a dollop of sour cream!

Ladies and gentlemen, you won't be able to get enough, and you'll still have tons of leftovers! Every time I make this we feed us, pack a lunch for hubby.. and freeze a container that does the same.

I wish I had a picture of this for you, but I forgot to get one. I promise I will next time, but don't let that steer you away from trying. This stuff is GREAT!