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Lauren’s German Potato Salad

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German potato salad – wheat, dairy, egg, nut free

 

Right after Steve and I met, Union Pacific moved his parent’s to Nebraska for a few years. Steve’s mom gave me a cookbook from their Lutheran church.  Being from Mississippi, I grew up with traditional southern potato salad.  You know – russet potatoes, hard boiled eggs, sweet pickles, and Blue Plate mayonnaise, of course.  Add just a drop of mustard for a little kick.  Well, I have yet to figure out a way to make that for Lauren without eggs or mayonnaise, so I looked up several different German potato salad recipes in this book as well as others.  Most of the recipes are vinegar based, which I knew would be easier to make allergy friendly.  Some of them use butter, some green onions.  After a little trial and error, I came up with this one and it has become a family favorite and kept a bit of our German heritage alive, as well.  This is one of Lauren’s favorites!  Enjoy!

 

Ingredients:

4-5 medium russet potatoes cubed                              1 tsp salt

4 slices crispy bacon (nitrate free)                               1/4 tsp celery salt

1 cup chopped onion                                                       dash of pepper

2 tbsp sugar                                                                      1/2 cup water

1 tbsp gluten-free flour                                                  1/4 cup apple cider vinegar

 

 

Instructions:

Fry bacon until crispy.  Place fried bacon on a plate to drain.  Reserve 2 tablespoons of the drippings in the pan.  Saute’ onion in reserved bacon drippings until tender.  Add sugar, flour, salt, celery salt, and pepper.  Stir until smooth.  Then, stir in water and vinegar and heat until bubbly.  Boil potatoes in a pot for 4 to 5 minutes.  Don’t over cook.  Drain and gently incorporate into the onion mixture.  Crumble bacon on top and serve warm.

 

 

 

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Instant Pot Turkey Meatballs

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Any chance I get to try a new healthy recipe, I do.  Sometimes it is a hit and sometimes it is a dud.  Obviously, since I am sharing this one, it was a hit!  These are delicious! Yay!

We put these meatballs over allergen free pasta with allergen free sauce.  I did use an egg in the meatball recipe, so it wasn’t Lauren friendly, but I think it could be left out or maybe Egg Replacer used, instead.  I will try that when she is home.

This recipe is wheat, dairy, and nut free.

Ingredients:

1 lb ground turkey                                                      1 tsp Himalayan pink salt

1 egg                                                                               3/4 tsp garlic powder

1/8 c brown rice flour                                                 1 jar Muir Glen Pasta sauce

1/8 c coconut flour                                                       1 bag Tinkyada brown rice spaghetti

1 tsp dried parsley                                                       1/4 to 1/3 c water

Instructions: 

Combine ground turkey, egg, spices, and flours together in a bowl.  Using your hands, mix well.  Form into 1 inch balls and set aside.

Pour jar of sauce into your Instant Pot.  Drop meatballs into the sauce. Pour water over meatballs, just enough to cover.  Secure the lid and turn valve to seal.  Use the manual mode of Instant Pot and set to pressure cook for 10 minutes. While the meatballs are cooking, cook your pasta.  When the Instant Pot cycle is complete, allow pressure to release naturally.   Serve over meatballs and sauce over pasta.

Enjoy!

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Hamburger steak w/onion and mushroom gravy, Yellow crookneck squash, Zucchini, and Purple hull peas

 

 

 

Our first meal with ALL of the vegetables from the garden!  Our tomatoes all got blight.  Our bell peppers didn’t produce, but the squash, zucchini, peas, beans, and okra have all done remarkably well.  We have a small garden.  It is a raised 10 x 12 space, but enough for us and we are very pleased with it.  It has been real hot this July, so this is probably the end of the squash, but everything else is flourishing.

For the squash and zucchini, I sliced an onion and sautéed in olive oil in a pan on the stove.  I then added thinly sliced squash and zucchini.  I salted and peppered to taste and put the lid on top and let cook.  The last thing I do is add a sprinkle of sugar.  The peas were also fresh from my garden.  I rinsed them off and placed them in a pot on the stove on high.  Right after I put them in the pot, I realized that I didn’t have an onion for the peas, so I improvised and used a tbsp of minced Phew! I then put two slices of Applegate Farms bacon in with the peas.  Salt and pepper to taste.  I let the peas come to a boil and then reduced the heat and let simmer until done.  Approximately 45 minutes.   See how I made the hamburger steak with onion and mushroom gravy below.

Hoping you are enjoying All the Things out of your garden this summer, as well!

Cindy

Hamburger Steak w/onion and mushroom gravy

1 lb ground beef

salt

pepper

garlic salt

1 onion sliced

8 oz baby Portobello mushrooms sliced

1/2 c water

1 tbsp arrowroot starch

  1. Mix ground beef with salt, pepper, and garlic salt to taste.  Make into 4 patties.  Place in pre-heated cast iron skillet on medium.  Cook until nicely browned on each side.  Remove patties to plate and keep warm.

2. Place sliced onion in skillet and allow to turn translucent, 1-2 minutes.  Mix in                     sliced mushrooms with onion.  Stir with spatula, scraping bottom of skillet, as you              stir.

3. Put 1 tbsp of arrowroot starch in 1/2 cup of water and mix well.  Pour into skillet               with onions and mushrooms and stir to thicken.

Enjoy!