Gluten Free Goop!

Alright, here it is.  For the first time, my very own gluten free recipe!  Goop!  Just like momma use to make, except...different.  I have missed the days of quick meals ever since fast food places became OUT of the question.  I miss the days when the clock read 5:00 and Josh would look at me, after a long hard day, and say, "what's for dinner" with a tone in his voice that I knew meant he was hoping to help me out by taking us all out for dinner.  From the quick calls to the pizza place that delivered, to the McDonald's drive through, our quick and easy dinners are no more.

I do have a few "quick" meals hidden away, but they have cost a pretty penny.  If you want to buy a box of gluten free, dairy free mac n' cheese, you are going to pay 20 times the cost of regular mac n' cheese.  That's right $6.50 or more.  And it tastes alright, but it's not the same, and I dare say, NOT worth the cost.  So I also have bags of pre-made GF pasta.  I boil some water and then I heat up some canned spaghetti sauce, and I have myself dinner, but that gets pretty boring after awhile too.

So, on this particular day, I decided to make GOOP.  I had recently mastered the art of GF/DF cream of mushroom soup, which is the main ingredient in GOOP, so I gave it a try.  Here is what I came up with, and it was pretty tasty, although, I have to say, I missed the cheese!

GF/DF Cream of Mushroom Soup

Ingredients: (everything is DF and GF)
4 tbsp margarine
1 to 2 cups chopped mushrooms
1/2 cup chopped onions
4 tbsp corn starch
3 to 4 cups soy milk
salt and pepper

Directions:
1. Melt margarine over medium heat.
2. Add mushrooms and onions to margarine and saute' until soft, and fragrant.
3. While the mushrooms and onions are sauteing,  mix corn starch with 1 cup of milk.
4. Add corn starch/milk mixture to mushrooms and onions, and stir.  I used a whisk.
5. Slowly add rest of the milk, and stir until thickened.  Add as much milk as you need to make it the consistence you want.
6. Salt and pepper to taste.

GF/DF Goop


Ingredients: (everything is DF and GF)
2 bags of pasta (about 2 pounds or less)
2 pounds ground beef
garlic salt
minced garlic
salt and pepper
Cream of mushroom soup from recipe above
1 bag of frozen corn, or your frozen vegetable of choice. (as little or as much as you like)

Directions:
1. Boil water in a big pot and cook pasta.
2. While the pasta is cooking, cook the ground beef over medium heat until brown, add the seasonings before the beef is completely done, maybe half way through.  Once the meat is done, drain, and put back in the pain, and add the frozen veggies.
3. Drain pasta, put back in pot.
4. Add soup, meat/veggie mixture.
5. Heat on medium/low heat until veggies are done.  You may need to add more milk, to get desired consistency.

If you are GF but can still have dairy, feel free to add cheese!  :)