I know it has been a long time.......enough said. Let's just move on, shall we!
I have been asked a lot about cooking dairy free lately. For most people it seems so difficult and when you add being gluten-free to the mix, it seems down right impossible. I am here to tell you that it isn't all that hard. Really! It isn't that bad. It is just a different way of thinking.
I wanted to share with you a great recipe today. This is my all-time, go-to standard for so many recipes.
2 lbs of hamburger (I use venison)
2 onions chopped
8 Mushrooms sliced
1/2 cup GF flour (I use Namaste's Perfect Flour Blend)
2 cups of milk (rice, soy, almond, coconut milk beverage)
2 cups of water
4 cubes of beef bouillon ( I use Herbox Beef Bouillon)
Salt and Pepper to taste
Seasonings (get creative here!)
Add bouillon cubes to 2 cups of hot water and let sit. Set aside.
Brown hamburger and onion, drain fat thoroughly. Add mushrooms. Mix the flour into the hamburger. Add milk, water, bouillon cubes, and salt and pepper. Season to taste. Cook until heated through.
This is great over mashed potatoes or rice. It is also a great base for casseroles. Using the same basic recipe, switch the hamburger for chicken and use chicken bouillon cubes and you have a whole new flavor. For a quick and easy casserole, add rice, cooked noodles, or frozen hash browns, along with a bag of frozen veggies. Mix together and bake at 350 degrees for 45 minutes. YUM!!!
I am glad to be back! I am looking forward to sharing many more recipes with you!