Witch’s brew

I love to cook and always have. It’s a good thing because when you live on a diet free of soy, gluten and dairy you can’t exactly grab a bite anywhere (seriously anywhere). When I was pregnant many people informed me that my cooking days were over. But, where there’s a way (and an extremely hungry breast feeding momma with a busy working husband) there’s a way.
Thus the witch’s brew method of cooking. I use this term after my youngest sister Lauren had a failed attempt with my favorite 344664 step recipe for corn and crab bisque. As we were troubleshooting what went awry I determined that she basically threw all the ingredients in a pot, boiled and stirred. “So this is not a witch’s brew where I can just throw it in and poof?”
And so, if I don’t have time for my new crockpot obsession I turn to the witch’s brew method. Last night I did my new favorite from a dear friend who brought us this dish a few weeks after Wilder was born. It’s a super easy shrimp and rice dish that’s inspired me to finally buy a rice cooker and now use it constantly.
Two easy ideas for fast rice cooker meals that taste as good when they are done or have sat for say two hours while you deal with a crying baby, diaper blow out or similar –
Brown a pound of ground beef and use two cups of rice and a half cup of each onions and green peppers chopped, dash of olive oil or butter (frozen veggies makes it super fast)
For a mexi twist add cilantro, cumin, garlic, can of green chiles.
Fill to three cup line with chicken broth or use water but add a dash of onion powder, garlic powder, salt and sugar to the water. (my go to substitute when I can’t find safe broth)
For a stuffed pepper taste mix tomato sauce with broth and add oregano and basil and red peppers.
Super fast and excellent for leftovers.

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The most delicious and super fast recipe from my friend Natalie Biddy. Warning: this isn’t nearly as good without the butter. And you will literally eat this until you make yourself sick or it’s all gone. So if you have an issue with controlling your eating I’d make a half recipe for two people.

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About Amanda Jean Elliott

I am a joyful believer in Jesus Christ, a mother, a sister, a writer, a maker of gluten free roux and a style editor. I love my son Wilder and the wild life that comes with a 4-year-old who has the energy of a pack of wolves. I also love naps (a lot). I love to cook and create my favorite dishes without gluten not because I'm trendy and anti-gluten so much as it makes me feel like I've been run over by a pack of wolves. I teach 5th and 6th grade girls Sunday School and have a classroom of the greatest girls I could imagine. Girls who often teach me more than I teach them. I believe these girls and many others are the spark to start a fire for The Lord the likes of which this world has never seen. I see more and more girls learning about more than just who God is ... but, learning about who God says THEY are. It is my prayer for every woman to know without doubt that we have a good good Father in heaven and whatever is not right on this earth, He will make right in this life or the next.
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2 Responses to Witch’s brew

  1. Sherry says:

    I am SO making this! Thanks to you and Natalie! And with Mark’s low sodium diet I will omit the salt and I’m sure it will still be delish…

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