Lazy Mans Gravy Gluten Free Food

LAZY MAN'S GRAVY (GLUTEN FREE)

Steps:

• In a saucepan over medium-high heat, melt the butter.
• Whisk in the cornstarch and continue to cook for one minute.
• Add the stock gradually, whisking the entire time to avoid lumps.
• Reduce heat and cook over medium until thickened, stirring constantly.
• Taste test and add seasonings according to personal taste. Salt, pepper and thyme are suggested seasonings.

LAZY MAN'S (OR LAZY MOM'S LASAGNA)

Steps:

• Preheat the oven to 350 degrees F.
• Brown the beef with the optional onion, optional garlic, herbs, and salt and pepper in a large, ovenproof skillet (I use one that's made of castiron). When the meat is thoroughly cooked -- it will take 8 to 10 minutes -- drain off any fat and take everything out of the pan. Now put the still-frozen ravioli into the pan, breaking them up if they are clumped. Spread the ground beef mixture evenly over the ravioli, and ladle the spaghetti sauce evenly over the ground beef mixture. Over medium heat, without stirring, cook until the ravioli is heated through and beginning to brown on the bottom -- about 10 minutes.
• Take the skillet off the heat, lay the provolone slices over the ground beef mixture, and sprinkle the whole thing with the Parmesan. Bake for 10 minutes, or until the cheese is melted. Serve hot.

LAZY MAN'S LASAGNA

Steps:

• To assemble:
• Preheat the oven to 400 degrees F. Cover the bottom of a deep baking dish with a layer of Bolognese sauce. Lay out the uncooked pasta sheets over the sauce until they cover the baking dish entirely. Cover the pasta with another generous layer of Bolognese sauce. The liquid from the sauce will cook the dried pasta so be sure to add enough sauce. Drizzle the bechamel sauce and sprinkle the mozzarella on top, until both are distributed evenly. Add another layer of dried pasta, laying the sheets in the opposite direction. Repeat the process of adding sauces, mozzarella, and pasta for another 2 to 3 layers or until two-thirds of the baking dish's depth is filled. Top off the last layer of sauces and mozzarella with a generous sprinkle of the Parmigiano cheese.
• Place the pan in oven for approximately 40 minutes and let rest for 20 minutes before serving.
• In a hot saucepan, melt the unsalted butter with the olive oil, and add the carrots, onion, celery, and chili pepper. Cook the ingredients over medium heat, until they are soft. Add a sprig of rosemary. Add the ground beef and pork, and cook until golden brown. Remove the rosemary sprig, and add the white wine. Let reduce. Add the tomato sauce or La Salsa di 5 Minuti, and let simmer on low heat for 1 hour. Before serving, add basil leaves and salt to season. Serve immediately.
• Salsa di 5 Minuti:
• Heat olive oil in a saucepan and add onion, garlic, and chili peppers. Gently fry ingredients together. Add pureed plum tomatoes to saucepan. Simmer on low to medium heat for 10 minutes.
• Season with salt to taste. Add basil leaves at the very end.
• Bechamel:
• In a saucepan, heat up the milk, and bring to a gentle simmer. In another saucepan, melt the butter and immediately add the flour.
• Lower the heat, and mix until the butter has absorbed all the flour and is the consistency of thick dough. Make sure the butter-flour mixture does not burn or brown.
• Remove the saucepan from the heat, and whisk in a couple of ladles of heated milk into the butter-flour mixture. Whisk until the flour has absorbed all of the milk. Put the saucepan back on the burner over medium heat, and whisk in the remainder of the milk.
• Continue whisking until the sauce thickens and becomes a creamy velvety consistency.

GLUTEN FREE BROWN GRAVY

Steps:

• Place all ingredients except CORNSTARCH & WATER, in a large saucepan. Cover and bring to a boil. Turn down to a simmer and cook 1 hour (while your meal is cooking).
• Strain broth and remove bay leaves.
• Place all the rest of veggies and herbs in a food processor and add enough broth to puree to a smooth consistency.
• Pour both broth and puree back into pan, using a wooden spoon to deglaze the sides of the pan, this will brown your gravy and add to the rich flavor.
• Bring to a boil.
• In a cup make a SLURRY by mixing cornstarch with water and stir till fully dissolved.
• Add slurry to boiling broth and stir with a whisk to prevent lumps. Serve hot.

BROWN GRAVY MIX (GLUTEN FREE)

Steps:

• Put all ingredients into a jar with a lid and shake to thoroughly combine. When your recipe calls for a packet of brown gravy mix, use 1 tablespoon.

HEARTY MAN'S GLUTEN-FREE BEEF CASSEROLE

Steps:

• Place gluten-free flour, salt and pepper in a large mixing bowl.
• Add beef cubes and toss to coat.
• In a skillet over medium heat, brown the beef in olive oil.
• Place beef and pan drippings in a greased shallow 2-1/2-qt. baking dish.
• Add to the skillet the water, beef broth, garlic, onion, thyme and rosemary; bring all to a boil.
• Simmer uncovered, for 5 minutes. Stir in the mushrooms.
• Pour broth mixture over the meat and mix well.
• Cover and bake at 350 degrees for 1-1/2 minutes or until beef is tender.
• Remove from the oven and spread mashed potatoes over the top of the beef.
• Brush with melted butter and sprinkle with additional herbs if desired. Bake 15-20 minutes longer.