Today was the Fall Fair here in Amherst. One of the best things about living in a small town ( besides the fact that you never, EVER have to wait in traffic and can get anywhere you want underin 10 minutes) is the whole “community” feel of the town. I love it so much I actually participate in the town activities for both Amherst and the town of Sackville, just a 10 minute drive away. Between the two we have a Fall Fair, Christmas Fair with midnight madness shopping and free apple cider and horse & carriage rides, Canada Day Festival and fireworks, and a music festival at the end of Summer. We have the Amherst farmer’s market on Fridays and the Sackville Farmer’s market on Saturdays and being in the middle of all this farmland means there is always an abundance of local produce in the Summer and Fall. I love leaving my house to get groceries or run an errand and always know I’ll run into someone familiar. Yes, we don’t have a huge selection for shopping or restaurants but the city is only 40 minutes away. And if I actually lived in the city I’d have to wait in traffic for about 20 minutes to get anywhere anyways. I’ll take my country living over the city life any day.
With the cooler weather here to stay I have been craving comfort food, soups and stews over the salads and barbecues of summer. Last week I found this awesome recipe for beef goulash while perusing the blog “Salad in a Jar”. If you like food blogs you should totally check this one out- almost every recipe had me drooling. But this beef goulash just completely hit the spot for my comfort food craving and with a little modification I made it gluten-free and delicious!
Gluten Free Beef Goulash
- 1 box Gogo Quinoa macaroni pasta (it’s gluten free, better for you than wheat pasta and delicious!)
- 2lb extra lean ground beef
- 1 large onion
- 1 can diced tomatoes
- 2 tbsp tomato paste
- 1 green pepper
- 1/2 cup shredded carrots
- 1 large tomato
- 2 cloves garlic (I LOVE garlic, so a little less if you don’t)
- 1/4 tsp red pepper flakes
- 1 cup water
- salt & pepper to taste
- 1/2 cup shredded cheddar cheese
Bring the pasta to a boil and cook until al dente in a separate pot. In a large skillet brown the ground beef, remove from pan and set aside. Next brown the onion and garlic in a little bit of olive oil. Add the green pepper, carrot and tomato and simmer until soft. Next add the diced tomatoes, tomato paste, red pepper flakes, salt, pepper, water and ground beef and simmer for 15-20 minutes. Remove from heat, stir in macaroni and shredded cheese & mix all together. Yum! And the best part? this makes tons, so you’ll have lots of leftovers!