Harper
Tonight’s bedtime story: The Fire Cat
Once upon a time, There was a yellow cat With black spots in his fur. His name was Pickles.
This evening we went out to Hickory Creek to visit my Dad, stepmom, and baby brother. The weather was amazing and it was great to be able to sit next to my husband and enjoy scenery before he had to go to work…and the s’mores helped too. :)
Tonight’s Bedtime Story: Giant John by Arnold Lobel
A story of a giant who goes out into the world in search of a job to support his poor starving mother. Along his journey he meets a king and his family who hire him to do things like use a giant umbrella to protect them from rain and play horsey with the princess and their dog. It’s an great book and the pictures are adorable.
Pumpkin painting with Micah.
Leftover hamburger from last night (seasoned with garlic, chili, and paprika), re-grilled with provelone, sharp cheddar, and A1 sauce on a grilled bun. Yummy.
Looking through old pictures and I came across this picture of Micah from 2 years ago. My little munchkin. :)
Gluten Free Shepherds Pie
Since I have 2 kids, I really don’t have the time to cook anything that requires a lot of prep work, so I normally make the cheesy mashed potatoes ahead of time. I’m also not really big on exact measurements, but I will try to be as accurate as possible.
In a large skillet, brown 1lb of lean ground beef. When it’s almost done, stir in chopped carrots, squash, and celery. You can use whatever veggies you like. Season well with salt, pepper, garlic, onion powder (my husband hates onions so I have to sneak the flavor in there), basil, thyme, rosemary, and several dashes of worcestershire sauce. Let everything cook down for a few minutes and then add a splash (maybe 1/4 cup) of red wine. Stir and let it cook for another minute before adding 2 cups of beef broth. I’m not exactly sure how long I let it cook, maybe 10 minutes before I add a thickener. For a normal sauce thickener you can use a flour/water paste, but since we need a gluten few version, I use a hefty tablespoon of cornstarch, mixed in 1/4 cup hot water. Mix well before pouring it into the pan.
Once your filling has reached a creamy consistency, remove from heat. Preheat oven to 375. Take 4-6 ramekins (depending on size) and fill each about halfway with the beef mixture.
Take your mashed potatoes (potatoes, butter, salt, milk, and optional cheddar cheese…I think you can figure that part out) and put it in a ziploc bag. Squish the potatoes to the bottom if the bag, snip the corner, and use it like an icing bag to put the mashed potatoes in a thick layer over the beef. Bake for 15-20 minutes. If the tops aren’t golden you can put them under the broiler for a few minutes. When they’re done allow them to cool. Those ramekins are VERY hot!
