"looks like meat's back on the menu!"

This recipe was not original--I found it in the  "Cooking with Trader Joe's Cookbook" by Deana Gunn & Wona Miniati which is the best one they have come out with by far. 

Mom's Meatloaf (which I discovered also makes really good meatballs)

1 1-lb package ground beef or turkey
1 egg
1/2 c. gluten free oats
1 small onion finely chopped
1/4 c. parsley
1 tsp salt
1/3 c. ketchup
3 Tbsp brown sugar
2 tsp dijon or yellow mustard

Mix beef, egg, oats, onion, broth, parsley, and salt (they recommend using your hands because over-mixing can make the meat tough).

Shape mixture into a mound on a cookie sheet. Mix ketchup, brown sugar, and mustard spread over the meatloaf

Bake at 350F fo 45 minutes or until juices run clear. 

Summer Asian Salad

Dinner tonight was good so we thought we'd share :)

2 zucchini, quartered and sliced

2 summer squash, quartered and sliced

1 bunch of asparagus, ends snapped off

1 bag of julienne carrots

2 packages of thin Asian rice noodles (the kind that look sort of like haystacks)

3 boneless pork chops, cut into strips

1 bottle of ginger miso dressing from Wegmans

olive oil

salt

First soak your noodles in cold water 15-20minutes or as per the package directions. 

Then cut up and roast your zucchini, summer squash, and asparagus (tossed in some olive oil and salt if desired) at about 420 degrees Fahrenheit until they are tender. 

While they are cooling cut your pork chops (or other meat of choice) into strips and cook over medium heat with a little oil to prevent sticking until the juice run clear and they are cooked through. 

Drain the noodles. Toss the noodles, veggies (including the carrots--which I did not cook but if you wanted to you could stir-fry a bit first) and meat with the dressing and serve at whatever temperature you like. (I had cooled the veggies and noodles the night before so we ate ours cold with warm meat on top--yum!)

Italian GF salad

If you are wondering why the sudden change in subject matter it is because the vortex has gone gluten-free, corn-free, and dairy-free as of October  of this past year. So in light of that I am chronicling our cooking adventures in hopes that they might be of use to other vortex-eaters out there. 

Tonight's installment is the first: 

Italian gluten-free, corn-free, dairy-free* salad (*of note, in future unless otherwise indicated all recipes will be gluten, corn and dairy free.)

2 cans cannelli beans

2 cans garbanzo beans

1 large jar sun-dried tomatoes

1 jar kalamata olives

3 assorted peppers (I used red, yellow, orange) cut into bite-sized chunks and roasted)

1 red onion, roasted

1/2 jar pesto

olive oil as desired

Drain all cans/jars and dump in a bowl

Roasting is optional if you prefer raw veggies--I am just really excited about roasting veggies. 

Mix it all together and enjoy :)