Kirsten's Goulash

This is a recipe that I came up with years ago.  I think it was one of those, start with a little of this, add a little of that - and fortunately, I came up with a winner!  It's super yummy, a little spicy and perfect for a cold winter night!

Enjoy!
Kirsten

KIRSTEN'S GOULASH

2 lbs. ground beef
3 small or 2 medium green peppers, chopped large
2 medium onions, chopped large
1-2 large cloves of garlic, pressed
2 - 14 1/2 oz. cans beef broth
2 - 14 1/2 oz. cans Contadina tomatoes in thick sauce OR
2 - 14 1/2 oz. cans stewed tomatoes plus 2 - 8 oz. cans tomato sauce
1 - 8 oz. brick Velveeta Cheese, cut up into small chunks
1 - 1 lb. package Green Giant Extra Sweet Niblets Frozen Corn
1 tablespoon Worcestershire sauce
2 tablespoons Chipotle Tabasco sauce
1 teaspoon salt

1) Brown the ground beef and drain the grease off.

2)  Add the green peppers, onions and garlic and cook until crisp tender.

3)  Transfer to a large pot and add the remaining ingredients.  Simmer until the cheese is melted and it's heated through.

NOTES:

~It's best if you let it simmer for at least an hour.

~Get a good beef broth that doesn't have any MSG!  I usually use a boxed brand instead of the cans.  The amount doesn't have to be precise, just close.

~Since I created this recipe many years ago, I'm not sure if Contadina makes the tomatoes in thick sauce anymore, I seem to recall looking for them without success, so I have put another option after that item.  Don't use both - look for the word "OR" in the recipe and use one or the other!

~If you don't like spice, you could leave out the Tabasco.  For me, that is a key ingredient, but I am a spicy gal!

Kirsten's Easy Bananas Foster

So I had these bananas sitting on the counter, and then I remembered I had that caramel topping in the fridge.  Well, one thing led to another and I came up with this super easy and quick bananas foster recipe!  It's SUPER rich, so for just my hubby and I, I only use one banana.  Pour it over some vanilla ice cream and get ready for an incredibly rich and delicious dessert, in less than 5 minutes!  It's perfect for company because it tastes amazing, it looks fantastic and you won't be spending time away from your guests slaving in the kitchen!  Bear with me on the recipe because I didn't measure anything, so I'll make guesstimates for you.

Enjoy!
Kirsten

KIRSTEN'S EASY BANANAS FOSTER

Mrs. Richardson's Butterscotch Caramel topping
Butter
Captain Morgan's Spiced Rum
Bananas

1)  Heat a small sauce pan over medium heat.  Add about 1/2 - 1 tablespoon of butter.

2)  Add a few spoonfuls of Mrs. Richardson's topping and a splash of Captain Morgan's and stir to combine.

3)  Cut your banana(s) and add them to the pan.

4)  Keep the flame at about medium, you want the caramel to get bubbly so the bananas soften up quickly, but you don't want it to burn, so keep stirring it around.  Once the bananas look like they are soft, remove it from the flame and pour it over some vanilla ice cream.  It takes less than 5 minutes for them to soften, so keep stirring and watch them carefully.

NOTES:

~I highly recommend using Mrs. Richardson's - it's the best caramel topping I've found, but if you have something else on hand, I'm sure it will work.

~Don't use margarine!  Butter = flavor in my book!!

~I have used bananas that were still a little green and also ones that were a little more ripe and they were both delicious.  I wouldn't recommend using an over ripe banana though, save those for smoothies and banana bread!

~You can cut your bananas any way you want.  I cut them into circles or wedges, but you could also cut them into long strips.  I prefer smaller pieces to serve over ice cream, but you can get creative with it.

Mary's Home Made Chicken Noodle Soup

This is another recipe from my sweet friend Mary.  I had the flu recently and she came over with this yummy soup.  Talk about comfort food, it doesn't get much better than this.  She made it spicy, which we loved, but you could certainly leave out the spice if that isn't your thing.  My husband said this is the best Chicken Noodle Soup he's ever tasted!

Enjoy!
Kirsten

PS: This recipe comes from my friend Mary Rotrekl.  Look for another recipe from Mary - Mary's Apple Pancake - super yummy!

MARY'S HOME MADE CHICKEN NOODLE SOUP

1 tablespoon coconut oil

1 large onion, thinly sliced

3 cloves garlic, pressed

2 stalks celery, thinly sliced

3 large carrots, peeled and thinly sliced

1-32 oz box gluten-free chicken broth

1-32 oz portion chicken bone broth

Poultry seasoning (about 3 tablespoons)

2 teaspoons dried thyme

Small amount cayenne pepper

1 teaspoon Mexican seasoning

1 box Tinkyada rice pad Thai noodles

1 cup finely diced parsley

1 cooked chicken, meat removed and torn into small pieces

Salt (about 1 tablespoon)

Black pepper (to taste)

1)  In a large soup pot, melt the coconut oil. Cook the onion until soft. Add garlic and cook briefly. Add celery, cook for about 2 minutes. Add carrots, broths, poultry seasoning, thyme, cayenne, Mexican seasoning, and cook until carrots are tender enough.

2)  Cook noodles separately, drain, and add to soup. Add parsley. To prevent chicken from being overcooked, add at the last minute, and turn off the heat after chicken is warmed.

3)  Add salt and black pepper to taste.

NOTES:  

~Chicken bone broth is just home made chicken stock.  You can find a recipe for it or just use boxed chicken broth.

~You could use any gluten-free noodle, but the Thai noodles were delicious and I'm wondering if they might be cheaper than other noodles that are advertised as gluten-free?

Mary's Apple Pancake

When I had the flu recently, my friend Mary brought me this delicious apple pancake.  I didn't have much of an appetite, but this really hit the spot.  It's total comfort food!  I don't think my kids would like it, at least not at their young age, but I thought it was absolutely delicious and I know when they are older, they are going to love it!  It's perfect for a cold winters morning!

Enjoy!
Kirsten

PS:  The recipe comes from my dear friend Mary Rotrekl, who took such good care of me when I was sick!  Look for another recipe from Mary - Home Made Chicken Noodle Soup - yummy!

MARY'S APPLE PANCAKE

4 tablespoons butter

7 eggs

1 tablespoon coconut flour

¾ cup ground nuts (Mary used a combination of almonds and walnuts)

1/8 cup granulated coconut palm sugar

½ teaspoon salt

1 cup milk

3 apples, peeled, cored, sliced (Mary used Honey Crisp, but Granny Smith would be good too)

Cinnamon & sugar mixture:  1/8 cup cinnamon and 1/4 cup granulated coconut palm sugar

1)  Preheat oven to 350F.  Place butter in 12" round pan with 3" high sloping side. Heat in oven for 3 minutes to melt butter. Tilt pan to spread butter evenly over bottom of pan. Set aside.

2)  In mixer, beat eggs slightly (not until foamy). Blend in coconut flour, ground nuts, coconut palm sugar and salt. Gradually add milk, beating until smooth.

3)  Fill pan with apple slices. Pour batter over apples. Bake for 30 minutes.

4)  Remove from oven. Turn upside down onto a cookie sheet. Spoon cinnamon-sugar evenly over top. Return to oven, baking another 30 minutes.

NOTES:

~You could substitute another gluten free flour for the coconut flour.

~You could substitute another sugar for the coconut palm sugar.  Regular granulated sugar would be fine.

~You could easily make this dairy free by using Almond Milk instead of cow's milk.

~Use whatever type of nuts you like, pecans would be great too.