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Parsley Dumplings

Serves 2-3

2-3 cups Grandma Farmers Gluten-Free Flour Blend
1 teaspoon kosher salt
2 large eggs
2 tablespoons chopped fresh parsley
1 1/2 tablespoons butter
Black Pepper to taste

1. Bring a pot of water to a boil
2. In a large bowl, whisk together the flour and salt.  In another bowl whisk together 1 cup water and eggs.  Pour the liquid into the center of the flour mixture.  Whisk until the smooth loose dough forms.  Mix in parsley until well incorporated.  Let rest for 15 minutes.
3. Place a large colander or strainer from a pasta pot over a pot of boiling water.  You do not want the colander/strainer to touch the boiling water, it should be suspended a couple of inches over the water.  Add half of the dough to the colander and using a rubber spatula press the dough through the holes while holding it over the boiling water.  Allow the dough to fall through the holes into the water.  Let cook for two minutes then remove the dumplings with a slotted spoon onto a sheet pan.  Repeat with remaining dough. (reserve 1 cup of cooked dumplings for making German Dumpling Soup).
4. In a large skillet over med-high heat, add half the butter.  When it is melted, add half of the dumplings to the skillet, season with salt and pepper to taste and cook until they are golden and slightly crispy in places, about 5 minutes.  Transfer to platter and serve immediately.

Lamb Schnitzel with Mushroom Sauce

Gluten-Free Serves 2

2 Lamb Shoulder Steaks
1/3 Gluten-Free Flour Blend
1 large egg, beaten
1/2 cup gluten-free bread crumbs (plain)
Kosher salt and pepper, to taste
2 tablespoons liquid coconut oil
1 tablespoons butter
4 ounces sliced Bella mushrooms
1 clove garlic, chopped
1/2 cup chicken broth (homemade stock the best)
1 teaspoon Worcestershire sauce
1/4 cup sour cream (homemade or Daisy)
1 tablespoon chopped fresh parsley (opt garnish

1. Set up a breading station with three pie plates or shallow dishes.  Put the flour in one and season with a generous pinch of salt and pepper, the beaten eggs with 2 tablespoons of water (combined) in another, and finally the breadcrumbs in the third. Dredge the lamb steaks in the flour, then the egg wash, then the bread crumbs.  Set aside.
2. In a large skillet over medium heat, add the oil.  When the oil is hot, add the steaks and cook until it is golden brown and crispy, about 4 minutes per side.  Drain on towels and keep warm while you make the sauce.  (You want the lamb to be pink inside or it will not be tasty).
3. In another skillet over medium heat, add the butter.  When it is melted, add mushrooms and season them with salt and pepper.  Cook until they are browned, about 6 minutes.  Add the garlic and cook for 30 seconds then add the stock and simmer for 4 minuets and reduce by one third.  Add the Worcestershire sauce, turn the heat off, and let cool for a minute before stirring in the sour cream.  Serve the Schnitzel with the sauce poured over the top, garnish with parsley.

Great served with Fried Parsley Dumplings!

April - Menu Eight

All my recipes are Gluten-Free any scaled to serve 2-3, so double if need be.  Most of my recipes are also dairy free.  If you don't see a recipe highlighted it means that I haven't gotten time to add it yet!  Come back, I'll get them on soon!

Palm Sunday:  Brats, Sauerkraut & Potatoes, Cole Slaw

Passover Monday:  Lamb Schnitzel with Mushroom Gravy, Parsley Dumplings, Roasted Asparagus, Candied Carrot Coins,  Lemon Bundt Cake with fresh Strawberries.

Tuesday:  Parmesan Chicken, Vegetable Stir-Fry

Wednesday: Spaghetti, Salad

Thursday:  Irish Stew, Muffins

Friday: Shrimp Salad, Coconut Cake

Saturday:  Chicken Alfredo Pizza

Resurrection Sunday:  Roast Chicken and Vegetables, Strawberry Peach Pie

Monday:  Low Carb Shephard's Pie, Peas and Carrots

Tuesday:  Szechuan Noodles with Chicken and Broccoli

Wednesday:  Salmon Cakes, Sweet Potato Fries

Thursday:  Chicken Asparagus Pasta Casserole, Carrot Coins

Friday: Cowboy Chili, Herbed Cheese Biscuits

Saturday:  Vegetable Chicken Calzones