IMO, it’s always a good thing when I can make one dinner for the whole crew. That’s easier said than done, mostly because many gluten free products are much more expensive than their traditional counterparts.
Recently, I made some homemade “refried” black beans that were delicious. They are perfect on tortillas, with corn chips, topping homemade rice cakes and even on burgers! You can find my recipe over here.
Regular readers will recall that I often add things to our meat in order to increase the bulk without using a lot of meat. The other night I was planning to make cabbage rolls, but decided I’d opt for an easier route and turn it into a casserole. The end result was delicious. The final price was $5.54. With the addition of a large garden salad and lemon water, our total was well under $10.00 to feed our entire crew.
As I was prepping for dinner, my kids kept coming in the kitchen and stealing purple cabbage leaves off the counter. They LOVE raw cabbage. (Yay!)
I purchased a pound of all natural sausage for .99. Unbelievable, I know. It was a one time deal… I had a store rewards coupon for $2.00 off a meat purchase. I found sausage on sale for $2.99. Most sausages are full of added ickies, so I don’t usually buy it… however, I was able to find a package that was all natural. That bargain made this an incredibly inexpensive meal.
1 lb All Natural Sausage .99
1/2 head organic purple cabbage, diced .65
2 organic carrots, grated .20
8 large button mushrooms, sliced .75
4 cups brown rice, sprouted and prepared (2 cups water per cup of rice) ($2.60, based on 25lb bag of Lundberg Brown Rice)
Grated cheese or ricotta cheese (optional) $1.00 (Emily has a simple recipe for ricotta cheese)
Brown the sausage. Add the cabbage, mushrooms, and carrots. Cook until veggies are tender. Layer prepared rice into a large casserole dish, top with sausage & veggie mixture. Finish off with grated cheese or ricotta crumbles. Bake at 425 for 20-30 minutes until hot and melty. Once again, I didn’t get a photograph of the finished product because it was gone too quickly! My 7yo Celiac girl was especially in love with this dish!
*Why sprout the brown rice? Because sprouting makes the rice into a tiny living plant. It increases B vitamins and enzymes among other benefits. It’s like taking your brown rice and turning it into a super food. Sprouting is easy. Soak your rice overnight in a large glass jar with a couple layers of cheesecloth over the top (or a screen). Drain, rinse, and leave the jar upside down at an angle in a bowl large enough to catch any water. Rinse the rice 3-4x’s a day and in a few days you should see tails on your rice (leaving the jar upside down at an angle the whole time). Separate out any unsprouted rice and prepare using your usual method.
**The purple cabbage and orange carrots made this a colorful dish which children find attractive… mine couldn’t wait to eat it!