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My husband, bless him, seems to think I am running an experimental kitchen.  Well, ok, that’s fair, since we’ve been GFCF I have changed out most of our recipes. But here’s the thing:  everything I make is a direct substitution of “normal food” & he is starting to not know what is GFCF and what isn’t. So, I gave him a hint,  if the item in question is on top of the fridge, it isn’t GF.  Otherwise, it is, or he *should* be able to tell.  For example, clearly, a cheese slice would be dairy & Wonder Bread would have wheat.

Last night I made Rice Krispie cake, sweet & sour meatballs, and brown rice for supper. Well, that’s the order Eric wanted to eat them in anyways.

Sweet & Sour Meatballs
1 lb ground beef
seasonings if desired
Dutch oven pot full of boiling water

Mix together whatever kind of meatballs you like.  Drop into rapidly boiling water as you form them.  Boil for 7 minutes after the last ball goes in the pot.  Drain & pour into a covered casserole dish.  Bonus: these are now low-fat, moist meatballs!

Sauce
3/4 cup Brown Sugar
1/3 cup White Vinegar
1/3 cup Heinz Ketchup (GF per manufacturer)
1 Tbsp  Wheat Free Tamari Sauce (check labels!)
1 tsp    Lea & Perrins Worcestershire sauce
1 cup  Cold water
2 Tbsp Cornstarch

Blend cold water & cornstarch, set aside.  Mix all ingredients in pot on stove, heat just a little.  Slowly add in water mixture.  Stir frequently until thickened.  Pour over prepared meatballs.  Bake at 300 for at least 1 hour, 2 to 3 won’t hurt  a bit.  Serve with brown rice.

*If you want more sauce, increase amounts evenly.  If you like a thin sauce, use less cornstarch.

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