Friday Freebies: Easy Meals for Busy Days Ebooks

     This week was a crazy one for me and our family.  I can't believe all the activities were packed this week as if there's not tomorrow.  The CCD classes for the 3 kids just started.  Then I  have to attend 3 Back to School Nights. Plus the first Cub Scout meeting took place. By yesterday afternoon, poor Child #3 barely have enough energy for his usual Karate lessons. Oh, did I mention that each kid has at least 2  homework every night to be submitted the following day? 

        It was the type of week were Take Out or the Drive Thru could have been my BFF.  Sadly, as a food allergy family, that option is no longer on the list.  

      The good news is that, we made it!  Yes, it's Friday already.  With a little help from the rice cooker, microwave, crock pot and trusted easy recipes, we were able to breeze through this chaotic 5 day spree without the kids complaining of hunger.  Why do they have to eat so much anyway?  

       So today, I compiled a list of free downloadable ebooks that you will find really handy when you have a really busy week.  The recipes here require little prep time and are easy to follow.  With more than 100 recipes to choose from, I'm sure you'll not hear the words "that again"  from the picky eaters. 

        Hurry up and get the ebooks now before the price changes.  

        TGIF

- Roz           

         

(Note: This post contains affiliate links.  See my full disclosure here.)

                    

Slow cooked Balsamic Chicken aka Soy free Chicken Adobo

       We just had our first teaser of snow here in New Jersey.  Though I'm praying for at least 12 inches, my luck ran out.  Oh wait, let's see how much is in store tomorrow.  Winter is just starting after all. 

      With the arrival of the colder temperatures, the season also brings along cravings for hearty comfort food.  For a Filipino household in particular, what else can be more homey than a warm Chicken Adobo over streamed white rice?  Considered as the national dish of the Philippines, Adobo, is a pork or chicken stew slow cooked in a concoction of soy sauce, vinegar, garlic and black pepper. Simple yet the flavor is definitely complex and not to mention delectable. 

      The sauce alone mixed with rice is enough to make my children ask for seconds and even more. Can you just imagine the sad faces I got when I told them that we can't have the dish anymore because of the Child #2 and Child #3's soy allergy?  Since then, I it became my mission to recreate their beloved Adobo.  After countless attempts, finally, this recipe was born.  By using balsamic vinegar instead of the traditional white cane vinegar, the dish was able to get that familiar sweet and savory notes that soy sauce brings. Not to mention, the deep dark caramelized color.  

         Best part of it is that all the cooking is done in the crock pot.  Just mix, set and walk away. Kain na! (Let's eat!)

- Roz

       

Ingredients:

4 pcs. boneless, skinless chicken breasts  (cut in half )
6 pcs. boneless, skinless chicken thighs
2 Tbs. minced fresh garlic
2 tsp. extra virgin olive oil
1/2 cup chopped white onions
1 tsp. dried oregano
2 pcs. bay leaf
2 tsp. sea salt
1 tsp. ground black pepper
1 1/2 cup balsamic vinegar
1 cup chicken stock
1/2 tsp. chili flakes

1. Turn on the slow cooker to low.
2. Except for the chicken, combine all the ingredients in the slow cooker.
3. Add the chicken and mix well. Make sure all the pieces are coated with the sauce.
4. Cover and cook for 8 hours.
5. Serve over steamed rice and mixed veggies on the side.

Friday Freebies : Slow Cooker Recipes Ebooks

      The temperature has reached the 30's here in New Jersey!  Just this week alone, I overslept twice already.  You know what that means?  If mom's up late, everybody has to rush double time or else.... So far, no slips to fill out yet (fingers crossed).     

 

       Anyway, as the weather continues to drop, I'm pretty sure the best reward at the end of the day will be a warm stew or soup to fill us up.  That's when my handy slow cooker comes to the rescue.  If you haven't gotten one, please do yourself a favor and invest.  I don't want you to miss the "wonderfulness" that this little appliance can bring.

 

      For today's Friday Freebies, I've found not one but four e books filled with slow cooker recipes.  Two of which are even gluten free.  Download them all and you'll have enough recipes for the whole year! 

 

      TGIF!

    

- Roz

4 Ingredient Slow Cooker Beef BBQ

           Last weekend, I was cleaning the pantry and I can't help but notice some items that had been there for a while.  Admit it, you also have those bottles of sauce that you always meant to use but never did.  Anyway, allow me to give myself a little pat on the back because the products I found are not expired yet.  Yay!!!

          Since I hate wasting food especially now that I mostly buy organic,  I decided to experiment again in the kitchen.  This time I made something very simple.  As in, I only used four ingredients and my BFF, the crockpot. 

           If you have been reading my recipes before, I'm sure by now, you know that I love to layer flavors.  That means marinating, searing and having at least 10 ingredients.  I have to say, I was a bit scared when I made this BBQ.  It's just too easy.  My 4 year old can actually do this.  Oh well, I took the plunge and gave it a go.

           The end result exceeded my expectations. Tremendously! Beef was almost falling apart soft.  It was well seasoned all the way through.  The sauce was thick and had a caramelized flavor without being salty or acidic.  I can't believe it was the same bottled BBQ sauce.  The taste was totally hearty and homemade.

           My kids can't even wait to try it because the house smelled so good when they arrived.  As you can see, I wasn't even able to take a pretty photo.   After learning that we have cooked rice available, they immediately dug in and even asked for more.   Guess what? The leftovers even made it to their lunch boxes today. 
         
           Who knew something so delicious can be this simple? 

- Roz          

 

 

Ingredients:

 

 

3-4 lbs. beef short ribs or chuck, cut into 3 inch cubes

1 cup beef stock (I used Kitchen Basics All Natural Unsalted Beef Stock)

2 cups BBQ sauce (I used our favorite Wegman's Kansas Style)

1 cup chopped white onions

 

 

1. Combine the BBQ sauce and broth in your crock pot.

2. Add the beef and onions.

3. Mix well so that all the meat is all covered with the sauce.

4. Cook on high for 8 hours.

5. Serve it over rice or pasta. You can also serve it with potatoes or on top of a salad. 

Crock Pot Dairy Free Beef Stroganoff

         Did you miss me?  I know I have been MIA (missing in action) lately.  Just can't believe how hectic this new school year has been so far.  My 5th Grader's homework and projects aren't helping either.  Oh well!  The joys of motherhood. 

 

          With such a busy schedule, I realized that I started to use my slow cooker (crock pot) more frequently.  About 2-3 times a week to be exact.  There's just no way, I could do all the cooking for my food allergy family without my new BFF. 

 

           Do you enjoy using your slow cooker too?  Need some recipe ideas?  Well, you're in luck.  I am sharing with you today my secret Dairy Free recipe for Beef Stroganoff.  Hearty, creamy and piping hot, this is  real comfort food perfect for this cooler autumn weather.  Best part is we don't have to slaves in the kitchen to make it.  

 

           Whether you have company to impress or just short in time, give this recipe a shot.  I'm sure you'll love it too.  Your guests will never know how easy it is.  So, can you keep this a secret?

 

            Gotta go.

 

- Roz

 

 

    

 

Ingredients:

 

3 lbs. beef chuck cut into strips

8 oz. baby Bella mushrooms roughly chopped

2 cups beef broth

1 Tbs. sea salt

1/2 Tbs. ground black pepper

1/2 tsp. chili flakes

1 14 oz. can coconut milk

1 tsp. dried thyme

1 tsp. ground nutmeg

2 Tbs. fresh garlic minced

1 cup chopped onions

1 tsp. mustard powder

2 pcs. dry bay leaf

1 Tbs. cornstarch (or arrowroot)

2 Tbs. cold water

2 Tbs. chopped fresh parsley

 

1. Combine the broth, salt, pepper, chili flakes, thyme, garlic, nutmeg, mustard powder and bay leaf in the crock pot. 

2. Add the beef stripes, onions and mushrooms.  Mix well.

3. Cook on high for 5 hours.

4. In a small bowl, combine the cornstarch and water.  Make sure there are no lumps.

6. Pour the coconut milk and cornstarch mixture to the beef.  Mix well.

7. Cook for another 1 hour on high or until the beef is tender.

8. Sprinkle with parsley before serving.  Great on top of pasta or rice.

 

Whole day method:

          If you will be out the whole day, you can combine all the ingredients except the parsley in the slow cooker.  Cook for 8 hours on low. 

   

         

 

Kid Approved Slow Cooker Goulash

       Ah! The ever famous crock pot.  A very common wedding or house warming gift that often remains hidden the attic or garage until the next yard sale.  Guilty? Don't worry, you are not alone.  I confess I kept my pretty white one inside the kitchen cabinet for years too.

 

        Recently though, the slow cooking craze has resurrected with a bang.  If you haven't joined the group yet, I suggest it's time to bring out that dusty, almost brand new gift and start using it.  I'm pretty sure in no time,  you will fall in love with it too.  Who wouldn't want to arrive home with a warm delicious meal waiting for them?

 

          Are you inspired now? The stews here can easily be made using the slow cooker method.  Even the soups. Sometimes  I might prefer to brown the meats first.  This is for extra flavor.  If you are short time, you can just put together the ingredients and let the crockpot do it's magic. 

 

        Speaking of recipes, this slow cooker goulash is a nice example that you can make something really good with just the things you have on hand.  Traditionally, most goulash recipes call for beef or lamb, I used pork shoulder in this one.  Why? Well, during the time my kids requested me to make a goulash, it is only type of meat I have left in the freezer.  Since they liked the end product so much, we kept it as it is.  If you want to stick to red meat, feel free to use whatever you prefer.  It will turn out great too.

 

          Do you have some favorite slow cooker recipes? Love to hear them too.

 

 

- Roz

 

 

     

   

Ingredients:

4 lbs. pork shoulder cut into 2 inch cubes
2 cups chopped white onions
2 Tbs. garlic powder
3 Tbs. paprika
1 tsp. ground black pepper
1 Tbs. salt (you can add more depending on the type of stock you used)
1 tsp. sugar
3 pcs. bay leaf
1 cup chopped plum tomatoes
1/2 cup chopped bell peppers
2 Tbs. tomato paste
1 1/2 cups stock (you can use beef, chicken or vegetable)
1/2 tsp. chili flakes (more if you like it a little spicy)
1 cup chopped fresh parsley

1. Combine the stock, paprika, garlic powder, sugar, ground black pepper, bay leaf, tomato paste and 1 Tbs. salt in the slow cooker.
2. Add the meat, tomatoes and onions.
3. Mix well. Make sure that all the meat is coated with the sauce. 
4. Cover and cook on high for 6 hours. 
5. Once done, stir in the parsley and chili flakes. 
6. Serve over rice, pasta or potato pancakes.  Great with Greek yogurt or sour cream too (if you aren't dairy free that is).

Vodka Braised Beef with Baby Bella Mushrooms

        With the air slowly starts to cool down and the leaves changing their colors, it is time to bring out my arsenal of stews and crockpot recipes.  Who wouldn't want to come home with a hot dinner waiting right?  Not to mention, the crazy chaos brought by hungry kids from school.      

 

        During my catering days so many years ago, one of the most requested dishes in the menu is this Vodka Braised Beef with Baby Bella Mushrooms.  Sounds complicated? Not really.  In fact, this complex flavored stew can also be prepared ahead of time and cooked with the help of that friendly slow cooker. 

 

         For those of you who are also gluten free and are worried about using vodka, there are now some brands that make vodka from potatoes, corn and even grapes.  Check out this list for suggested brands.   If you have concerns about serving food with alcoholic ingredients (even cooked) to your kids, feel free to substitute beef stock for both water and vodka.  The end product will be slightly different in flavor but still a crowd pleaser. 

 

         Okay my foodie friends, my secret recipe is out.  Feel free to share the love and the food. Just don't forget to let them know that you got it from me.  :)

 

          Happy Cooking.

 

- Roz

 

 

Ingredients:

3 lbs. beef chunks (cut in 2 inch cubes)
2 Tbs. olive oil
1 Tbs. sea salt
1 tsp. garlic powder
1 tsp. ground black pepper
1 Tbs. minced fresh garlic
1/3 cup chopped celery
2 Tbs. tomato paste
1/2 cup Vodka (check for the Gluten Free varieties)
3 1/2 cup water
3 pcs. bay leaf
2 pcs. star anise pods
1 cup sliced baby Bella mushrooms
1 Tbs. chopped fresh parsley

1. In a small bowl, combine the salt, garlic and black pepper to make a seasoning mix.  Set aside 1 1/2 tsp.
2. Rub the beef chunks with the remaining seasoning mix.
3. In a heavy pot with olive oil, brown the beef in batches. You don't have to cook it all the way thru.  Just make sure you have a nice sear.
4. Using the same oil, sauté the garlic and celery until fragrant. About 2 - 3 minutes.
5. Add the tomato paste and cook for another 3 minutes.  Make sure to keep on stirring to avoid burning.
6. Pour the vodka and let the alcohol evaporate for about 6 minutes. 
7. Return the seared beef in the pot and add the remaining seasoning mix, star anise, bay leaf and water.  Bring to boil.
8. Once it starts boiling, lower the heat and simmer for 2 hours or until meat is tender.  Stir every 30 minutes to prevent the sauce from sticking into the pan.
9. When the meat is tender, add the mushrooms and parsley.  Mix.
10. Turn off heat and let it stand for 7- 10 minutes before serving. 

      For the slow cooker version, after the alcohol has evaporated, transfer the sautéed garlic and celery in the crock pot.  Then add the meat, water, star anise, bay. mushrooms and water.  Cook on high for 6 hours.  Stir in the parsley just before serving.

 

 

Easy Slow Cooked Drunken Beef Stew

         Early this morning I started buying school supplies. Can you believe it's already the second Saturday of August?  Though schools here in New Jersey are not starting until at least the first week of September,  I have this sense of urgency to prepare for the busy school year.  Oh, the autumn like temperatures lately aren't helping either.  Though I try my best to deny it, the school rush is just around the corner.  

 

          Talking about school, my growing kids seem to have a sudden jump in their appetites.  With the rate they are eating right now, I'm pretty sure putting food on the table and making their school lunches will be extra challenging.  Can you relate? 

         Anyway, one of my best helpers in the kitchen is my slow cooker.  For us with special food requirements and must cook at home all the time, that friendly device will definitely be a staple.  If you don't have a collection of trusted slow cooker recipes yet, here's a very easy to prepare and foul proof recipe that my family loves. 

        The cognac is my secret ingredient for this dish because it gives this rather simple stew some depth and complex flavor.  Don't have it on hand?  You can definitely substitute some red wine or even beer (just check the label if you want it to be gluten free).  If you are not comfortable using alcohol in a dish that you will serve your kids, feel free to use beef broth in place of the wine.  It will turn out delicious as well. 

         Give this one a try.  I'm sure you'll love it too. 

         Enjoy a relaxing Saturday my friends!

- Roz
            
 

 

Ingredients:

 

5 1/2 lbs. beef chuck (cut into 2 inch cubes)

2 Tbs. olive oil

2 Tbs. fresh garlic, minced

1/2 cup white onions, chopped

1 fennel bulb, chopped (about  1 1/2 cups)

1/2 cup cognac

2 cups water

2 Tbs. chili powder

1 Tbs. paprika

1 tsp. cumin

2 pcs. bay leaf

1 Tbs. salt

1 tsp. dried rosemary

2 lbs. potatoes (cut into 2 inch cubes)

2 tsp. fresh parsley, chopped

 

1. In a big heavy pot with medium heat,  sauté the garlic, onions and fennel bulb for about 3 minutes or until the onions become translucent.

2. Increase the heat to high and add the beef chunks. Cook until the meat is browned. 

3. Pour the cognac and let it evaporate for about 7 minutes. Make sure to stir the meat to avoid sticking on the pan.

4. Once the alcohol has evaporated, the meat and veggie mixture can now be transferred to a slow cooker.  Add the remaining ingredients except for the parsley.  Mix well, cover and let it cook on high for 8 hours.  

5. Just before serving, add the parsley.  Mix and let it stand for about 2 minutes.

6. Serve on top of rice or noodles. 

Food Allergy friendly Yankee Pot Roast

      Happy Easter Frugalista Food Allergy Moms!  I have been out of the blogging world in observance of Good Friday, Black Saturday, Easter and Spring Break.  It's so great to be back since the six day hiatus has given me the much needed reflection and focus.  There are tons of exciting ideas swirling in my mind right now and I can't wait to share them with you in the posts to come.

 

       To start off, here is my take on a Yankee Pot Roast recipe that was shared to me by my good friend Laurie Laliberte of Tales and Yarns.  Laurie and I have been following each other on twitter as a result of a craft site we both belong to. Yes! We are twitter buddies and boy I'm glad! 

      Call it luck or destiny. When I first ranted about my children's allergy diagnosis, she was one of the very supportive persons who came to my rescue.  Not only did she assured me that things will be fine, she has also encouraged me to start blogging about my experiences. Oh did I mention that she's a great Editor too? Having her input surely gave me the much needed confidence to write again. Fast forward to seven months and here I am --- sharing food allergy and even healthy recipes to the world.

       Thanks Laurie for helping me stay sane during those tough moments.  I hope all food allergy moms will have someone like you to enjoy this delicious Yankee (not Red Sox) Pot Roast with.

        How about you? Do you have a special food allergy friend? Love to hear from you.

- Roz

 

 

 

Ingredients:

 

3 lbs. beef chunks (cut in 2 inch cubes)

1Tbs. bacon grease

1 Tbs. garlic (minced)

1 medium onion (sliced)

2 Tbs. worcestershire sauce (make sure it's gluten free)

2 cups chicken stock

1/4 cup beer (optional but there gluten free brands)

2 tsp. celery salt

2 cups carrots (diced)

2 cups celery (diced)

3 cups potatoes (about 3 inch cubes)

1/2 tsp. salt

2 tsp. onion powder

1 tsp. sugar

1 tsp. chopped parsley

 

1. In a heated Dutch oven or heavy pot, brown the beef chunks in bacon grease.  Do it in batches so that the meat will have a good sear.

2. On the same pot, saute the onions and garlic. Add the browned meat.

3. Season with celery salt, onion powder, salt and sugar.

4. Add the beer and chicken stock.  Cover and bring the stew to a boil.  Once it boils, lower the heat at simmer for one hour. Stir occasionally, to prevent any meat from sticking to the pan.

5. After one hour, add the celery and carrots.  Mix well and simmer for 30 minutes.

6. Add the potatoes and simmer until the potatoes are cooked and the beef is tender. About 30 - 40 minutes.

7. Serve hot with rice or pasta. Sprinkle the chopped parsley just before serving. 

 

Slow Cooker Method:

After searing the meat and sautéing the garlic and onions, transfer it on a slow cooker.  Then layer the carrots, potatoes and celery.  Add the chicken stock and beer (optional).  Season with celery salt, onion powder and sugar.  Reserve the salt for later. Cook on low for 6-8 hours or until the meat is tender.  Before serving, taste if you need to add the 1/2 tsp. of salt.  Depending on the chicken stock that you use, you might not need it.