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All Recipes are : Dairy Free, Soy Free, Peanut Free, Tree Nut Free, Wheat Free, Egg Free, Fish Free, Shellfish Free

Arepas with shredded Beef, potato wedges and a smoothie

AREPAS!!!! This is a Venezualan Corn Cake.  When I discovered these a few years ago it changed everything gluten and wheat free.  Depending on how you make them they can be breakfast, lunch, dinner and even dessert.  They are crunchy in the outside and warm soft and tender on the inside. This recipe calls for a filling of shredded beef in the middle, but be creative! My favorite way to eat them is just like a scone with a good drizzle of honey on top. My daughter likes them with a marshmellow put in the middle while still hot.  We have made them into hamburger buns and navajo tacos too!

Shredded Beef
·         2-4 lb. Beef Roast
·         Salt  and Pepper to taste
·         ½ C. Water
·         ½ C. Canned Black Beans, drained
·         ½ C. Canned Diced Tomatoes, drained
Season the roast with salt and pepper.  Place it in a Roasting pan. Pour the water in the bottom of the pan.  Cover with two layers of aluminum foil and bake at 300 for 5-6 hours.  If you use a crock pot- season the roast and place the roast and the water in the pot, cover and bake on low for 5-6 hours.  When it is done cooking, shred the meat using two forks. Allow the meat to sit in the juices in the pan or pot for 15 minutes. Drain off the juices and toss in the beans and tomatoes.  

Arepas
·         2 C. Hot Water
·         1 tsp. Salt
·         2 C. Instant Corn Flour (pre-cooked, like for tamales, NOT tortillas)
·         Canola Oil
Heat  1 inch of oil in a deep sauté pan over medium heat.
Mix the hot water and salt in a large bowl.  Gradually add the corn flour to make a dough, it should be slightly sticky, but not gooey.  Form patties by taking ¼ cup of dough and rolling it into a ball and then flattening it against the palm of your hand.  Cook the patties just like scones in the hot oil on both sides until they are golden.  Split them open and fill them with the beef mixture.

Roast Potato Wedges
·         5 Russet Potatoes
·         ¼ C. Canola Oil
·         Salt and Pepper to taste
·         2 Tb. Dried Parsley
Pre heat your oven to 400 degrees Fahrenheit.
Scrub the outside of the potatoes and slice them into 1” wedges.  Place them in a bowl and toss them with the oil, salt, pepper, and parsley.  Arrange them on a 11”x15” cookie sheet skin side down. Bake the potato wedges for 50-60 minutes until they are golden and tender.

Strawberry Cantaloupe Fruit Smoothie
·         1 banana
·         1 C. Strawberries
·         1 C. Cubed Cantaloupe
·         1 C. White Grape Juice
·         1 C. Ice Cubes
Mix all ingredients in a blender until smooth. Serve immediately.

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