RE: Could I make a traditional roast?

[Guest guest]

,I was just looking over some ingredients I could put on my shopping

list (I am not yet doing the diet). Could I make a traditional beef

or chicken roast with the carrots and potatoes, using corn starch to

make the gravy? I hope this would be gfcf as my family loves this

and I could kill quite a few meals with the leftovers.>

Here's our roast recipe:

Rub black pepper on a 2lb roast and brown

place roast in a roaster with 11/2 cups Kitchen Basics bouillon

season with 1/2 tsp. basil and salt

put in 375 deg. oven for one hour

add peeled, cut carrots and potatoes, add salt and pepper to veggies

bake one more hour

remove roast and veggies from roaster

pour juices into measuring cup, skim fat

need 1 1/2 cups juices, add water if need be

place juices in saucepan on medium heat

put 1/2 cup water and 2tbsp Argo or Cream cornstarch in shaker and mix well

pour into saucepan all at once and heat until bubbly, remove from heat

season with salt and pepper

It's reallly pretty good. I hope you can find Kitchen Basics bouillon. We

got it at our Kroger store, but I think they've stopped carrying it. s

mom bought out her Kroger store's stock, so we're set for a little while.

If you can't find Kitchen Basics, be very careful which bouillon you buy,

most contain gluten. Of course, you could always make your own beef stock

if you so choose. Argo and Cream cornstarch are certified cf/gf.

Hope this helps,

Pat

[Guest guest]

,I was just looking over some ingredients I could put on my shopping

list (I am not yet doing the diet). Could I make a traditional beef

or chicken roast with the carrots and potatoes, using corn starch to

make the gravy? I hope this would be gfcf as my family loves this

and I could kill quite a few meals with the leftovers.>

Here's our roast recipe:

Rub black pepper on a 2lb roast and brown

place roast in a roaster with 11/2 cups Kitchen Basics bouillon

season with 1/2 tsp. basil and salt

put in 375 deg. oven for one hour

add peeled, cut carrots and potatoes, add salt and pepper to veggies

bake one more hour

remove roast and veggies from roaster

pour juices into measuring cup, skim fat

need 1 1/2 cups juices, add water if need be

place juices in saucepan on medium heat

put 1/2 cup water and 2tbsp Argo or Cream cornstarch in shaker and mix well

pour into saucepan all at once and heat until bubbly, remove from heat

season with salt and pepper

It's reallly pretty good. I hope you can find Kitchen Basics bouillon. We

got it at our Kroger store, but I think they've stopped carrying it. s

mom bought out her Kroger store's stock, so we're set for a little while.

If you can't find Kitchen Basics, be very careful which bouillon you buy,

most contain gluten. Of course, you could always make your own beef stock

if you so choose. Argo and Cream cornstarch are certified cf/gf.

Hope this helps,

Pat

[Guest guest]

No reason at all not to make a regular roast out of raw, untreated

ingredients.

I like to use rice flour for my gravy, as starch tends to make it too

" jellified " for us.

Kate

aljw@... wrote:

> Could I make a traditional beef

> or chicken roast with the carrots and potatoes, using corn starch to

> make the gravy?

[Guest guest]

Can we come over for dinner? Sounds like a delicious gfcf dinner.

You cannot get it at your local hfs but Kirkman's puts out a great calcium

supplement with Vitamin D. It is a sweet powder that can be put in their

juice, water or on cereal or added to baked goods. I do all of the above.

http://www.kirkmanlabs.com/

Betty in Central California

[Guest guest]

Can we come over for dinner? Sounds like a delicious gfcf dinner.

You cannot get it at your local hfs but Kirkman's puts out a great calcium

supplement with Vitamin D. It is a sweet powder that can be put in their

juice, water or on cereal or added to baked goods. I do all of the above.

http://www.kirkmanlabs.com/

Betty in Central California

[Guest guest]

Another gravy recipe, while we're at it. :0) Here's how I do it, for a smooth,

creamy gravy.

For each cup of gravy:

Have ready 1 cup of medium to heavy stock (either make your own or use boullion

of any flavor; include drippings if you like but keep the liquid to 1 cup)

In a saucepan pretend you are a gourmet chef and make a " roux " - that is, on low

heat, melt 2 TBS gfcf margarine and then blend in with a whisk 1 1/2 to 2 TBS

rice flour (experiment to see what works best); it should be thick but not

impossible to stir. Let this bubble for a few moments, still stirring

constantly, to cook out the taste of raw flour.

Blend in the stock, whisking constantly. Turn the heat up to medium/high,

stirring often, just until boiling, then turn the heat down a bit again,

continuing to stir often, but you can still check on the peas at the same time,

etc. After a few moments the gravy will thicken. Keep cooking and stirring for

another two-five minutes or so.

It's quite easy, and starting with a " roux " makes for tasty, smooth gravy with

no need to shake, chase down lumps, etc. Roux can be made in batches and frozen,

making gravy-making painless and quick.

Kate

[Guest guest]

Another gravy recipe, while we're at it. :0) Here's how I do it, for a smooth,

creamy gravy.

For each cup of gravy:

Have ready 1 cup of medium to heavy stock (either make your own or use boullion

of any flavor; include drippings if you like but keep the liquid to 1 cup)

In a saucepan pretend you are a gourmet chef and make a " roux " - that is, on low

heat, melt 2 TBS gfcf margarine and then blend in with a whisk 1 1/2 to 2 TBS

rice flour (experiment to see what works best); it should be thick but not

impossible to stir. Let this bubble for a few moments, still stirring

constantly, to cook out the taste of raw flour.

Blend in the stock, whisking constantly. Turn the heat up to medium/high,

stirring often, just until boiling, then turn the heat down a bit again,

continuing to stir often, but you can still check on the peas at the same time,

etc. After a few moments the gravy will thicken. Keep cooking and stirring for

another two-five minutes or so.

It's quite easy, and starting with a " roux " makes for tasty, smooth gravy with

no need to shake, chase down lumps, etc. Roux can be made in batches and frozen,

making gravy-making painless and quick.

Kate

[Guest guest]

>or chicken roast with the carrots and potatoes, using corn starch to

>make the gravy? I hope this would be gfcf as my family loves this

>and I could kill quite a few meals with the leftovers.

Make sure if you make gravy that the broth or bouillon is gluten free. I

am not sure if you use either, but I do and I had to by some that is gf.

>Also I was wondering if there is a supplement I could pick up at the store

>>tommorrow (mineral and vitamin, especially D and calcium)

Check for Yummi Bears, they have a whole food supplement and a multi vitamin

(I am pretty sure) When we are having a low nutrition day I give the boys a

couple of the whole food supplements. They look like gummi bears.

Long term I would recommend either Danplex or Super Nu-Thera dietary

supplement.

Danplex is www.danplex.com and super Nu-thera is www.kirkmanlabs.com . If

you use either one, go slow, we started with an 1/8 of a tsp in a 40lb 3 1/2

yo and a 35lb 18mo old. We have slowly worked them both up to 1/2 tsp and

have stopped for a while. Our goal is 1 1/2 tsp.

Kirkman labs have some great products, including the calcium supplement,

which I use along with the boys. -check out their webpage.

Jenn

[Guest guest]

Making roast with cornstarch is fine on diet. I make mine using potato

starch as well. I make quite a few family favorites. For example, tonight I

am making meatloaf using gfcf crackers and gfcf tomato sauce. I also make

swiss steak, chicken fried steak, etc. Now I'm hungry!

[Guest guest]

I would be interested in all of these wonderful ideas and recipes. Thank you

Beth

[Guest guest]

I would be interested in all of these wonderful ideas and recipes. Thank you

Beth