Gluten Free Recipes

SPICY BEAN BURRITOS 3 tablespoons olive oil 4 cups black beans, soft and cooked 2 cups rice, cooked 3 green onions, well chopped 4 garlic cloves, well chopped 1 medium red pepper, well chopped 2 tomatoes 1 bunch spinach, cleaned and chopped 2 hot peppers, crushed 4 GFCF tortillas or flatbread salt and pepper to taste In a frying pan, add the olive oil; when hot, add the onions, garlic, and hot peppers. Cook until the onions are translucent. Add the spinach and cook until the spinach softens and begins to cook down into the mixture. Lower the heat and add the black beans. As the bean mixture is simmering, soften the tortillas. To soften a bunch of tortillas, Place them in a gallon size Zipper bag and microwave for 20-30 seconds. For just one or two, if you have a gas stove, simply rest the tortilla on the flame (be careful not to burn it) and turn it over. If you have an electric stove, place the tortilla in a frying pan and press on it with a paper towel so you don't burn your hand. Spin the tortilla in the pan, turning it over occasionally. When the tortilla is soft, place it on a plate and place the bean mixture, the rice, and the tomatoes into the center. Bring the sides together over the beans and fold the ends up. Turn the burrito over with the seam down and serve with salsa. .VEGETABLE STOCK If you don't own a pressure cooker, you really should consider buying one. It saves incredible amounts of time, makes things taste great, and is superior for maintaining the nutritional integrity of your food. You can also do this recipe in a stock pot or even a crockpot. 8 cups water 1/2 cup each of the following vegetables (feel free to change this mix to fit your taste): asparagus, broccoli, zucchini, celery, carrots, onions, garlic, leek, scallions, squash, turnips, potatoes, tomatoes, scallions, and mushrooms 2 medium onions 2 garlic cloves, finely chopped 3 large carrots, cut into thick slices 4 celery stalks, chopped 2 bay leaves thyme, oregano, basil, salt, and pepper to taste Before you begin this chopping marathon, place the water in the pressure cooker and begin boiling it. As you finish chopping each ingredient, add it to the water. This will shorten the process even further. When everything is in, bring the cooker to high pressure and cook for 10 minutes. Remove the lid when the pressure is down and pour the stock through a strainer into a large container. You can keep this in the refrigerator for about 3 days. Freeze in batches or in ice cube trays for single uses. Chili From Leftover Turkey 1 Leftover Cooked Turkey -- Deboned And Chopped 1 Can Rotel hot or mild to taste 1 Medium Onion -- Diced Garlic -- To Taste 1 Can Stewed or Diced Tomatoes -- Chopped 2 Tablespoons Chili Powder -- Or To Taste Add 1 can beans if desired. Mix all ingredients in a crockpot and heat on low all day. Leftover Spaghetti 1 Large Can Or Jar Of Favorite GFCF Spaghetti Sauce Or Homemade Spaghetti Sauce Leftover Hamburger Meat Or Leftover Meatloaf Heat sauce add hamburger or meatloaf. I usually make this after we have had taco's as a way to use up leftover onions, hamburger. It is also very good using leftover meatloaf. Leftover Stew Leftover Roast --Chopped Leftover Gravy From Roast Any Veggies From Previous Leftover Meals Garlic And Onion To Taste Barbara's Instant Mashed Potatoes Take leftover roast cut into small stew size pieces. Add all ingredients except mashed potatoes to crock pot or large sauce pot. Thicken to desired consistency with mashed potatoes. Dinner In A Pumpkin 1 Small to medium pumpkin 1 onion -- chopped 1 Cup GFCF milk 2 Tbs. vegetable oil 1 Can sliced water chestnuts -- (8 oz) drained 1 1/2 Lbs ground beef -- (1 1/2 to 2) 1 1/2 Cups cooked rice 2 Tbs. GFCF soy sauce 2 Tbs. brown sugar 1 T favorite seasoning mix Cut off top of pumpkin; clean out seeds and pulp. Paint on appropriate face on front of pumpkin with permanent marker or acrylic paint. In a large skillet, sauté' onion in oil until tender; add meat and brown. Drain drippings from skillet. Add soy sauce, brown sugar, seasoning and milk; simmer 10 minutes, stirring occasionally. Add cooked rice and water chestnuts. Spoon mixture into pumpkin shell. Replace pumpkin top and place entire pumpkin, with filling, on a baking sheet. Bake for 1 hour in 350 degree oven or until inside meat of pumpkins tender. Put pumpkin on a plate; remove top and serve. For your vegetable, scoop out cooked pumpkin and serve. CHICKEN STEW MEXICAN STYLE 2 pounds skinless, boneless chicken breasts, cut into 1 1/2 inch pieces 4 medium russet potatoes (about 1 1/2 pounds) peeled and shredded 1 (15 ounce) can mild salsa 1 (4 ounce) can diced green chilies 1 (1 1/4 ounce) package GFCF taco seasoning mix or 1-2 T homemade taco seasoning 1 (8 ounce) can tomato sauce 1 (16 ounce) package frozen cut young green beans, thawed, drained In a 3 1/2 quart electric slow cooker, mix together the chicken pieces and potatoes. In a medium bowl, stir together the salsa, chilies and taco seasoning mix. Pour over the chicken and potatoes and mix well; level the top. Pour the tomato sauce over all, spreading evenly; do not mix in. Cover and cook on the low heat setting 5 1/2 to 6 hours or until the chicken and potatoes are tender. Mix gently. Increase the heat setting to high. Stir in the green beans and cook, uncovered, on high 15 to 20 minutes or until the beans are crisp tender. Serve immediately. Hot Cornbread 3/4 cup yellow cornmeal 1/4 cup GFCF flour 2 tablespoons sugar 1 tablespoon GFCF baking powder 1/2 teaspoon salt 1 teaspoon dried thyme, crumbled 1/4 cup GFCF milk 2 teaspoons minced jalapeno or other hot chile, to taste 1 egg 3 tablespoons melted GFCF margarine or oil 2 tablespoons drained canned corn kernels Preheat the oven to 425 degrees. Oil an 8-inch square baking pan. Sift the dry ingredients into a large bowl. Add the thyme, milk, chile, egg, and margarine or oil and beat for 1 minute or stir until the mixture is smooth. Add the corn, stirring well to make sure that the pieces are well distributed throughout the batter. Pour the batter into the prepared pan, place it in the oven, and bake for 20 minutes, or until the top is lightly browned and a toothpick comes out clean when inserted into the middle. Serve hot. Hot Chicken Salad 6 chicken breasts --cooked and cut up 4 cups celery -- sliced 2 cups GFCF mayonnaise (may use half GFCF sour cream) 1 1/2 cups slivered almonds --toasted 1 teaspoon salt 3/4 pound sliced mushrooms --sautéed (optional) OR can Water Chestnuts drained 2 tablespoons grated onion (or sliced green onions) 2 tablespoons Sherry (Optional) 1/4 cup soymage crumbled potato chips Cook chicken and cut into bite sized pieces. Toast almonds in 350 degree oven for about 10 minutes. Sauté mushroom in about 2 tablespoons of olive oil or use water chestnuts. Mix all ingredients together and spread in 9 by 13 inch casserole and top with crumbled potato chips. Bake at 400 degrees for about 20 minutes or until hot and bubbly. Good dish to add tofu to, just sauté with mushrooms. Green Rice 1 1/2 cups uncooked rice 1 1/2 cups fresh parsley --chopped 5 green onions --thinly sliced 1 green bell pepper --cut in thin strips 3 eggs -- separated 1/2 cup grated soymage 1 1/2 cups GFCF milk 2 T GFCF margarine or olive oil (optional) salt and pepper to taste Cook rice. Mix all ingredients together gently, except egg whites. Beat egg whites stiffly and fold into rice mixture. Spoon into oiled 9 x 13 casserole. Bake at 350 degrees for 45 minutes. Green Bean Potato Dill Salad 2 pounds small red potatoes (5 cups sliced cooked) 1 1/2 pounds frozen cut OR fresh green beans -- broken Juice of one lemon or 2 limes 1/4 cup chopped onion 1 teaspoon salt 1 teaspoon dill (more if fresh dill weed used) 1 teaspoon sugar freshly ground pepper 3 hard boiled eggs --chopped 1 cup GFCF sour cream Cook potatoes, unpeeled, in water to cover until just tender; cook, peel and slice thinly into large bowl. Cook green beans until just tender; drain and cool quickly, add to potatoes. Combine juice, onion, salt, sugar, dill weed and pepper. Pour over potatoes and green beans and toss to evenly coat. Cover with plastic wrap and chill to blend flavors. Just before serving, gently fold in eggs and sour cream. Herbed Skillet Vegetables 2 tablespoons cornstarch 1 can (14 1/2 ounces) Health Valley Chicken Broth 1/2 teaspoon dried thyme leaves, crushed 1/8 teaspoon pepper 12 small new potatoes (about 1 1/4 pounds), cut into quarters 2 medium carrots, cut into 1-inch pieces (about 1 cup) 2 stalks celery, cut into 2-inch pieces (about 1 1/2 cups) In cup mix cornstarch and 1/4 cup broth until smooth. Set aside. In medium skillet mix remaining broth, thyme, pepper, potatoes, carrots and celery. Over medium-high heat, heat to a boil. Reduce heat to low. Cover and cook 20 minutes or until vegetables are tender. With slotted spoon, remove vegetables to serving dish. Stir reserved cornstarch mixture and add. Cook until mixture boils and thickens, stirring constantly. Serve over vegetables. Potato & Herb Bake 6 tablespoons GFCF margarine, melted, divided 1/2 teaspoon salt 6 tablespoons finely chopped onion, divided 1/4 teaspoon dried basil leaves 1/4 teaspoon dried thyme leaves 2 pounds potatoes, peeled, very thinly sliced, divided 1/4 teaspoon ground pepper Preheat oven to 425 degrees F. In small bowl combine seasonings. Place 2 Tbs. melted margarine in 10" non-stick skillet. (If handle is not ovenproof, wrap with foil.) Arrange a third of the potato slices in a circular pattern in skillet. Sprinkle with about 1/4 tsp. seasonings, 4 tsp. melted margarine and 2 Tbs. onion. Repeat layers twice. Cover tightly with foil; press layers down. Bake 20 minutes. Uncover; bake 20 minutes or until potatoes are tender. Remove from oven; press layers with a spatula. Let stand 10 minutes. Invert onto serving platter to unmold potatoes. Remove from skillet and serve. Georgia Creamed Chicken 3 pounds chicken, boneless breasts OR breasts and thigh meat 6 cups chicken stock 1 cup sherry (optional) 2 tablespoons GFCF margarine or oil 2 tablespoons GFCF flour 1 1/4 cups GFCF 'cream' 2 tablespoons chopped fresh parsley 1/8 teaspoon pepper 1 teaspoon grated onion 1/2 pounds mushrooms -- sliced, sautéed in 2 tablespoons GFCF margarine salt 2 cups fresh GFCF bread crumbs small bits of GFCF margarine Cook the chicken in stock until tender, about 40 minutes. Cool and cut into small pieces. Place the chicken in a bowl and cover with sherry. Let marinate for 1 hour, turning chicken frequently. Drain off sherry. Melt margarine or oil in a large skillet, add flour, and cook roux for 2 minutes over low heat. Remove from heat and slowly add cream, stirring constantly. Add the parsley, pepper, and grated onion. Cook, stirring until sauce thickens. Prepare mushrooms and add salt to taste. Add the mushrooms and the chicken to the sauce, and correct the seasoning. Let mixture cool, then chill it. Pour chilled mixture into a large, oiled ovenproof casserole, sprinkle with bread crumbs and dot with bits of butter. Bake in a 350 degree F oven for about 35 minutes, or until chicken is hot and crumbs are browned. If you don't use sherry, sprinkle chicken with papaya tenderizer and 1/2 cup stock. Be sure to save your pot of stock for another recipe. Custard Pie 1 9" or 10" GFCF pie crust 1 2/3 cups GFCF milk, coconut, rice, Darifree, almond etc. 2/3 cup sugar 5 eggs 1 teaspoon GFCF vanilla 1/4 teaspoon nutmeg Heat milk over high heat until hot, do not boil. Mix sugar, eggs, vanilla and nutmeg with wire whisk. Add milk and mix. Pour into crust. Bake at 350 degrees for 45 minutes or until firm. SMOKIN' RED BEANS AND RICE 3/4 cup red beans, soaked overnight 3 tablespoons vegetable oil 2 large garlic cloves, minced 3 celery ribs, sliced 1 large green bell pepper, diced 1 cup converted white rice 1 can (16 ounces) diced tomatoes 1 3/4 cups chicken stock or canned broth or vegetable stock 1 teaspoon dried thyme 1 dried chipotle chile, soaked to soften and minced salt and Tabasco sauce, to taste 4 large scallions, sliced 1/2 cup chopped fresh cilantro or parsley Heat the oil in the pressure cooker. Add the garlic, celery and bell pepper. Cook over medium-high heat until vegetables begin to soften, 3-4 minutes. Add the rice, drained beans, tomatoes with their liquid, stock or broth, thyme and chiptole chile. Cover and bring up to high pressure. Reduce heat to stabilize pressure and cook 10 minutes. Release pressure and add salt, Tabasco, scallions and cilantro. SPICY BLACK-EYES AND BEANS WITH RICE 1/3 cup black-eyed peas, soaked overnight 1/3 cup black beans, soaked overnight 8-10 ounces andouille sausage, diced 1 small onion, chopped 2 celery ribs, chopped 1 teaspoons dried thyme 2/3 cup converted white rice 1 can (10 ounces) diced tomatoes with chilies 2 1/2 cups water or vegetable stock salt and freshly ground pepper chopped fresh cilantro Put the sausage in the pressure cooker and cook over medium heat until it begins to brown and render some fat. Add the onion, celery and thyme. Cook uncovered until onions begins to soften, about 4 minutes. Add the drained peas and beans, the rice, tomatoes with their liquid and water or vegetable stock. Cover and bring up to high pressure. Reduce heat to stabilize pressure and cook 12 minutes. Release pressure by running cold water over the cover. Season with salt and pepper to taste and sprinkle with chopped cilantro. OVEN-FRIED PECAN CHICKEN BREASTS 1 1/2 cups herbed GFCF bread crumbs, just add 1 T french or italian seasoning to bread crumbs or bake with herbs 3/4 cup pecans, finely chopped 1/3 cup GFCF flour 6 skinned, boned chicken breast halves Whites from 3 large eggs, lightly beaten with a fork 3/4 tsp. salt oil Lightly coat with oil a wire rack large enough to hold chicken in 1 layer. Set rack in a jelly-roll or large roasting pan. Mix crumbs and pecans on a piece of wax paper. Spread flour on another piece of wax paper. Roll chicken in flour to coat, shaking off excess, then dip into egg white. Press in pecan mixture to coat well. Heat oven to 450 degrees F. LIghtly coat both sides of chicken with cooking spray, sprinkle with salt and place on prepared rack. Bake 20 minutes, turning once, until lightly browned, juicy and no longer pink at centers. SELTZER WATER WILL KEEP YOUR BATTER LIGHT This is a great trick. Using chilled seltzer water in a batter for fried foods will keep the batter from clinging to whatever you are frying. Instead, you come out with a crisp, almost paper-thin shell. It works especially well for vegetable and shrimp tempura. Add it to waffle or pancake batters instead of half of other liquids. Greek Spanakouzo (Spinach with Rice) 1 10 oz. package chopped spinach, thawed 1 medium onion, chopped 1/4 cup olive oil 1 8 oz. can tomato sauce 2 T. lemon juice salt and pepper to taste 1 1/2 cups water 1/2 cup long grain rice Sauté onion in olive oil in saucepan till tender. Add tomato sauce, lemon juice and water. Bring to boil. Add spinach, rice and season with salt and pepper. Cover and simmer 20 minutes or until rice is absorbed. ASIAN NOODLE SKILLET 1 1/2 cups broccoli florets 1 medium red bell pepper, cut into 2-inch long strips 2/3 cup celery, sliced diagonally 1 cup carrots, slices 1 small onion, sliced into thin wedges 1/2 tablespoon fresh ginger root, peeled and finely chopped 2 tablespoon vegetable oil 2 garlic cloves, pressed 1/8 teaspoon Tabasco pepper sauce 1 1/2 tablespoons light GFCF soy sauce 1 1/4 pounds boneless beef sirloin steak, cut to 1/4 in strips 1 package Thai or rice noodles 1 can broth 3/4 cup water 1 t Five Spice Powder Heat 1 tablespoon oil in a large skillet over medium-high heat. Add ginger root, garlic and vegetables to skillet; stir fry 5-6 minutes or until vegetables are crisp tender. Toss soy sauce with hot vegetables and set aside. Heat remaining oil in skillet over med high heat. Add beef, half at a time, and stir fry 1-2 minutes or until outside surface is no longer pink (do not overcook). Remove from skillet; keep warm. Add broth, Five Spice Powder and water, bring to a boil. Remove noodles break into pieces; stir into broth. Bring to a boil; reduce heat. Simmer 3 minutes or until noodles are tender and most of the liquid is absorbed. Return beef and add vegetables to skillet; heat through. Cocoa Fudge 2 cups sugar 1/2 cup cocoa 1/2 cup GFCF milk little salt 1 tsp. corn starch 1 tsp. GFCF vanilla 2 Tbs. GFCF stick margarine Cook to 238 deg. Remove from heat and cool. Add vanilla beat until the fudge is thick and surface begins to dull. Pour into pan oiled with margarine. When cold cut in squares. SPICY CHICKEN 2 tablespoons GFCF margarine 1 pound skinless, boneless chicken breasts, cut into 1 1/2-inch pieces 1 medium green pepper, chopped (about 3/4 cup) 1 medium onion, chopped ( about 1/2 cup) 1/2 teaspoon dried oregano leaves, crushed 1/2 teaspoon paprika 1/4 teaspoon black pepper 1/4 teaspoon ground red pepper (cayenne) 1 can (about 16 ounces) stewed tomatoes, cut up 1 can (10 3/4 ounces) creamed corn or garbanzo beans 1 cup cooked rice Fresh oregano sprigs for garnish In 10-inch skillet over medium-high heat, in 1 tablespoon hot margarine, cook half of the chicken until browned, stirring often. Remove; set aside. Repeat with remaining chicken. Reduce heat to medium. In same skillet, in remaining 1 tablespoon hot margarine, cook green pepper, onion, dried oregano, paprika, black pepper and red pepper until vegetables are tender-crisp, stirring often. Stir in tomatoes, corn or beans and rice. Heat to boiling. Return chicken to skillet. Reduce heat to low. Cover; cook 5 minutes or until chicken is no longer pink, stirring occasionally. Garnish with fresh oregano, if desired. Ranchero Grilled Salmon Steak with Roasted Corn-Black Bean Salsa 4 (6-oz) fresh Salmon steaks - Citrus Marinade 1/2 cup fresh orange juice 1/4 cup fresh lime juice 2 Tbsp olive oil 2 cloves garlic, crushed 1 serrano chile, seeded and minced 2 tsp grated lime zest 1/2 tsp salt 1/8 tsp coarsely ground black pepper - Roasted Corn-Black Bean Salsa 2 diced Roma tomatoes 1 15-oz can black beans, rinsed 1/3 cups minced green onions 1/3 cup cilantro 2 seeded minced serrano chilies 1/2 tsp each salt and chile powder 1/4 tsp ground black pepper Rinse salmon steaks and pat dry. In small bowl, whisk together orange juice, lme juice, oil, garlic, chile, lime zest, salt and pepper. Remove 1/3 cup marinade and reserve to add to Roasted corn Salsa. POur remainder of marindae over salmon in plastic bag; marinate in refrigerator while making salsa. Place salmon on oiled grill 4 inches from medium-hot coals. Grill about 5 minutes on each side, brushing with marinade from time to time. (Discard leftover marinade.) Salmon is done when meat flakes easily and is evenly colored. Serve with Roasted Corn-Black Bean Salsa. Roasted Corn-Black Bean Salsa: Roast 3 to 4 ears fresh corn on the cob (husks removed) on the barbecue until cooked and golden brown, 5 to 10 minutes. Cool. Slice kernels off cob and place in medium bowl. Mix Roma tomatoes; 1/3 cup minced green onions; 1/3 cup minced cilantro; 2 seeded and minced serrano chilies; 1/2 tsp. each salt and chili powder; 1/4 tsp. ground black pepper and 1/3 cup reserved citrus marinade. Stir gently. Riviera Salad 6 medium potatoes (about 2 lbs.) 1 cup prepared low calorie oil and vinegar dressing 3 cups assorted fresh vegetables (trimmed asparagus, green beans, snow peas), cooked crisp tender, drained, and cooled. 2 medium tomatoes, sliced 1 cup sliced mushrooms 1 bunch radishes, trimmed 2 cans (6 1/2 oz.. each) GFCF tuna in water, drained, rinsed, and flaked. - lettuce leaves - parsley sprigs In 2-quart saucepan cook potatoes, covered, in about 1 inch boiling water just until tender, about 30 minutes; drain. Slice hot potatoes 1/4 inch thick. In large bowl toss potatoes with half of the dressing. Cover and chill. To serve, arrange marinated potatoes, cooked vegetables, tomatoes, mushrooms, radishes, and tuna on lettuce-lined serving platter. Garnish with parsley. Pass remaining dressing separately. Baked Bean Medley 1 can pork and beans in tomato sauce -- 16 oz 1 can red kidney beans -- 15 1/2 oz, drained 1 can garbanzo beans -- 15oz, drained 1 can lima beans -- 8 1/2 oz, drained 1 finely chopped onion 1/2 cup light molasses 1/4 cup GFCF catsup 1 tablespoon Worcestershire sauce 1 tablespoon Prepared Mustard In casserole combine the pork and beans in tomato sauce, red kidney beans, garbanzo beans, and lima beans. Mix well. Stir in the onion, molasses, catsup, Worcestershire sauce, prepared mustard, and 1/4 teaspoon pepper. Bake, covered in a 375 degree oven for 45 minutes or till onion is tender. Garnish with onion rings and celery leaves, if desired. Quick Italian Style Beef Salad 1 lb. beef round tips, cut 1/8 to 1/4 inch thick 2 tsp. olive oil 1 1/4 tsp. Italian seasoning, divided 2 cloves garlic, minced 1 medium yellow or green bell pepper, cut into thin strips and halved 1 1/2 cups sliced mushrooms 1/2 tsp. salt 2 Tbs. red wine vinegar or lemon juice 1 1/2 cups cherry tomato halves 4 cups romaine lettuce leaves (2 inch pieces) - freshly ground black pepper, to taste Cut beef round tip steaks crosswise into 1 inch strips; cut each strip in half. Combine oil, 1 tsp. Italian seasoning and garlic; reserve half. Heat half the seasoned oil in heavy 12-inch nonstick frying pan over medium-high heat until hot. Add bell pepper and mushrooms to pan; stir-fry 2 to 3 minutes or until crisp tender. Remove and reserve. In same pan, stir-fry beef strips (1/2 at a time) in reserved oil 1 to 1 1/2 minutes. (Do not overcook). Remove meat; sprinkle with salt and reserve. Remove pan from heat; add vinegar, tomatoes and remaining 1/4 tsp. Italian seasoning to pan, stirring to combine. Return beef and vegetables to pan; stir just until combined. Spoon beef mixture and pan juiced over lettuce in large bowl. Toss and serve immediately. Sprinkle with freshly ground pepper. Honey-Orange-Mustard Grilled Roast 2 lbs Rib End Pork Roast 1/2 cup honey 2 tsp. dry mustard 1 tsp. ground ginger 1 cup orange juice Place roast in heavy resealable plastic bag. Combine orange juice, honey, mustard, and ginger. Pour over roast. Close bag and marinate in the refrigerator 2 or more hours, turning twice or more during marinating time. Grill roast over medium-hot coals, basting with marinade every 15 minutes. Cook with cover on grill for 1 to 1 1/2 hours or until meat thermometer tests 160 F. Allow to stand, covered, 15 minutes before slicing. Heat remaining marinade to boiling; serve with roast. Alternate for grilling: To bake roast in oven, place in a shallow roasting pan. Bake in 375 F oven, basting with marinade every 15 minutes. Cook for 1 1/2 hours or until meat thermometer tests 160 F. Allow to stand, covered, 15 minutes before slicing. Grilled Tenderloin with Garlic-Cilantro 1 1/2 pounds pork tenderloin 1/4 cup roasted garlic and oil (recipe follows) 1/2 cup olive oil 1/4 bunch fresh cilantro, chopped 3 tablespoons lime juice - Freshly ground pepper - Cashew Rice (recipe follows) - Garlic-Cilantro (recipe follows) Cut tenderloins crosswise into 1-inch pieces, flatten slightly. Combine next five ingredients; marinate pork in mixture four hours, refrigerated. Remove pork from marinade; panbroil in heavy skillet over medium-high heat 2-3 minutes per side. Serve atop Cashew Rice; top each serving with 1 teaspoon of Garlic-Cilantro. Roasted Garlic: Place 12 peeled garlic cloves in small baking dish. Cover with olive oil. Bake at 350 degrees F. for 45 minutes, until garlic is soft. Cashew Rice: To hot cooked rice, stir in 1 teaspoon grated ginger, sautéed green onion and garlic, and 1/2 cup cashews. Garlic-Cilantro: Process together 1 cup extra virgin olive oil, 1/4 cup fresh cilantro and 2 tablespoons EACH roasted garlic and lime juice. Blend until emulsified. Italian Sausage w/Pasta & Vegetables 1 pkg. Italian Sausage 1 TBL. Olive Oil 1 pkg. frozen mixed vegetables (we prefer the broccoli, cauliflower, carrot mix) 1 sm. can tomato sauce 1 medium onion, chopped (not diced) 1 bell pepper, chopped 1 pkg. GFCF pasta 1/4 C water 1/2 t. garlic powder 1/4 t. basil 1/4 t. oregano 1/2 t. salt black pepper to taste In skillet, completely cook Italian Sausage in olive oil while pasta is cooking. Remove from skillet and set aside. Bring 6 cups water to boil, add pasta and cook to al dente. Drain quickly leaving a little water to contain steam, add frozen vegetables to pasta and replace lid (do this as fast as possible to reserve steam to tenderize vegetables). Using pan drippings, sauté onion and bell pepper until crisp tender, add tomato sauce and 1/4 cup water, garlic powder, basil, oregano, salt & pepper. Add sausage & simmer for 5 minutes to combine flavors and reheat the sausage. The sauce will be thin, which we prefer. For a thicker sauce you can use tomato paste. Serve the sauce over the pasta and vegetables with the sausage. Chicken Bundles with Vietnamese Dipping Sauce Makes 12 bundles, which will serve 4 to 6 as an appetizer. 1/2 lb. boneless, skinless chicken breasts 6 dried Chinese black mushrooms 1 large or 2 small heads Boston lettuce 1 Tbs. oil 2 cloves garlic, minced 2 scallions, minced 1-2 jalapeno chilies, minced (for a milder dish, seed the chilies before mincing.) 2 stalks celery, very finely diced 1/2 cup water chestnuts, very finely diced 1 cup mung bean sprouts 1 Tbs. finely chopped dry roasted peanuts, cashews, sesame seeds,or almonds (optional) salt and freshly ground black pepper 1 bunch fresh mint or cilantro, washed and stemmed Vietnamese Dipping Sauce (see below) For the Wok Sauce 3 Tbs. fresh lime juice 2 Tbs fish sauce or GFCF soy sauce 4 tsp. honey, or to taste 2 tsp. cornstarch Wash and dry the chicken breasts and trim off any fat. Chop the chicken breast as finely as possible with a cleaver. Soak the mushrooms in hot water to cover for 30 minutes. Drain, stem, and finely chop the mushrooms. (Save the soaking liquid for later use in soups.) Peel 12 large whole leaves off the head of lettuce. (Save any remaining lettuce for salads.) Arrange the leaves around the outside of a large platter. Combine the ingredients for the wok sauce in a mixing bowl and stir until the cornstarch is dissolved. Heat a non stick wok or frying pan over high heat. Swirl in the oil. Add the garlic, scallions, and chilies and stir-fry until fragrant but not brown, about 15 seconds. Add the chicken, celery, water chestnuts, and black mushrooms and stir-fry until cooked, about 2 minutes. Stir the wok sauce to redissolve the cornstarch and add it to the chicken mixture with the bean sprouts. Stir-fry for 1 minute, or until the bean sprouts are tender but not soft. Remove the wok from the heat and stir in the nuts, if desired. Add salt and pepper to taste, and stir in the mint or cilantro leaves. Transfer the chicken mixture to a serving bowl and place it in the center of the platter with the lettuce leaves. ( You can serve it hot or at room temperature.) To serve, have each guest place a heaping spoonful of chicken mixture in a lettuce leaf and fold it up like a taco or burrito. Provide each guest with a small bowl of the dipping sauce. VIETNAMESE DIPPING SAUCE 1/4 cup warm water 3 Tbs. fresh lime juice 3 Tbs. fish sauce or GFCF soy sauce 1 Tbs. honey 1/2 carrot, shredded as finely as possible Makes about 1 cup. Combine the ingredients in a mixing bowl and stir to dissolve the honey. Divide the sauce among 4 tiny bowls for serving. Venison Parmesan 1 lb. venison round steak (1/2" thick) 1/8 tsp. pepper 1/2 tsp. salt 1/2 c. dry GFCF bread crumbs 1/2 c. grated soymage 'Parmesan' 1/2 tsp. oregano 1 8 oz. can tomato sauce 1/3 c. salad oil 3 T. water 1 egg 1/8 tsp. paprika Cut meat into 4 serving pieces. Pound until 1/4" thick. Stir together bread crumbs, soymage, salt, pepper and paprika. Beat egg slightly. Dip meat into egg, then crumb mixture, coating both sides. Heat oil in large skillet. Brown meat on both sides. Reduce heat; add water, cover and simmer 30-40 minutes or until meat is tender. (May add small amount of water if necessary.) Remove meat; keep warm. Pour tomato sauce and oregano in skillet and stir. Heat to boiling and pour over meat. Venison Curry 2 c. cubed cooked venison 1/2 c.GFCF margarine or oil 3 onions, diced 1 c. green apples, diced 3 T. GFCF flour 1 T. curry 1 T. turmeric 1 tsp. coriander 1/2 tsp. cumin 1 bay leaf 2 c. beef stock or broth Pinch nutmeg Salt, pepper to taste Sauté onions and apples in margarine or oil till soft. Add all spices and continue cooking. Add flour and mix till you get a paste. Cook till mixture gets slightly browned. Add beef stock to mixture. Stir till your mixture gets smooth and thickens slightly. Simmer 15 minutes. Add cooked meat to mixture. Serve on Rice Pilaf. Mexican Chicken 3lb chicken 3 cups chicken stock 1 teaspoon salt 1 red pepper 1 teaspoon paprika 1/2 cup black olives 2 T GFCF margarine 1 cup peas 1 teaspoon saffron 1 cup long grain rice 1/2 cup oil Cut chicken into serving size pieces. Season chicken with salt and paprika. Heat oil, sauté chicken pieces until brown. Remove chicken from pan, drain off oil. Melt margarine in pan, add saffron and washed, uncooked rice. Cook a few minutes, stirring. Add stock, cover, simmer 10 minutes. Return chicken to pan, add chopped red pepper. Cover, simmer 30 to 35 minutes or until chicken is tender. ORIENTAL CHICKEN SKILLET 1 tablespoon sesame oil 4 skinless, boneless chicken breast halves (about 1 pound) 1 cup GFCF milk 1 package (9 ounces) frozen cut green beans 2 large green onions, cut into 1-inch pieces (about 1/2 cup) 1/3 cup stock or broth 1 tablespoon GFCFsoy sauce 1/4 teaspoon ground ginger 4 cups hot cooked rice Fresh plum slices and green onion curls for garnish In 10-inch skillet over medium-high heat, in hot oil, cook chicken 10 minutes or until browned on both sides. Remove; set aside. Pour off fat. In same skillet, combine milk, green beans, onion pieces, broth, soy sauce and ginger. Heat to boiling. Return chicken to skillet. Reduce heat to low. Cover; cook 10 minutes or until chicken is no longer pink and green beans are tender, stirring occasionally. Serve with rice. Garnish with plum slices and green onion curl, if desired. ORANGE-GLAZED CHICKEN 1 tablespoon GFCF margarine 6 skinless, boneless chicken breast halves (about 1 1/2 pounds) 2 tablespoons cornstarch 1 can (14 1/2 ounces) Broth 1/2 cup sweet orange marmalade or other fruit spread 1 teaspoon lemon juice 6 cups hot cooked rice Fresh thyme sprigs, orange slices chopped, toasted pecans for garnish In 10-inch skillet over medium-high heat, in hot margarine, cook half of he chicken 10 minutes or until browned on both sides. Remove; set aside. Repeat with remaining chicken. In small bowl, stir together cornstarch, broth, marmalade and lemon juice until smooth. Add to skillet. Cook until mixture boils and thickens, stirring constantly. Return chicken to skillet. Reduce heat to low. Cook, uncovered, 5 minutes or until chicken is no longer pink, stirring occasionally. Serve with rice. Garnish with thyme, orange slices and pecans, if desired. WHITE BEAN and TUNA SALAD 2 cups navy beans, soaked overnight 5 cup of water 1/3 cup olive oil 2 tablespoons lime juice 2 tablespoons fresh lemon juice 3/4 teaspoon dried tarragon 1/4 teaspoon salt 1/8 teaspoon freshly ground pepper 4 scallions, thinly sliced 1 small tomato, seeded and diced 1 can (6 ounces) GFCF tuna, drained and flaked 2 tablespoons minced fresh parsley Put the drained beans in the pressure cooker and add 5 cups fresh water. Cover and bring up to high pressure. Reduce heat to stabilize pressure and cook 5 minutes. Release pressure by running cold water over the cover. Drain beans thoroughly and transfer to a mixing bowl. Add the oil, juices, tarragon, salt and pepper while beans are warm; toss lightly and let cool. Add scallions, tomato, tuna and parsley; toss to mix. Serve warm or at room temperature. CURRIED CHICKEN, HAM and RICE 1 1/2 cups converted white rice 3 1/2 cups boiling water 1 onion, quartered and thinly sliced 2 1/2 teaspoons Madras curry powder 1 teaspoon ground cumin 1/4 teaspoon turmeric 1/8 teaspoon cayenne 1/4 teaspoon salt 1/4 teaspoon garlic powder 1 pound chicken breast tenders, cut into thin strips 1 cup chopped cooked ham 1 1/2 cups frozen peas, partially thawed In a 4-5 quart electric slow cooker, mix together all the ingredients except the ham and peas. Cover and cook on the high heat setting 1 hour. Reduce the heat setting to low and cook, covered 2 1/2 to 3 hours longer or until the rice is tender but no mushy and the chicken is cooked through. Stir in the ham and peas; cover and let stand 10 minutes to heat through. Corn fritters 2 large cans of creamed corn (2 cups) 1 medium onion diced GFCF flour (depending on the type of corn you use depends on how much flour) 2 eggs salt & pepper to taste salsa or chili sauce In large bowl mix creamed corn, diced onion, 2 eggs together until well blended add enough flour to make a pancake like texture. Add salt & Pepper to taste. Fry in a large skillet just like a small pancake in oil. Brown well on both sides or until inside is done. It is better to cook on a medium heat as you need to cook the inside well. Serve hot with chili or salsa sauce and your favorite meat. These are also very good cold. Angela