Main Courses
Beef
Fajitas
Marinade (Mojo):
4 orange, juiced
4 limes, juiced
1/2 cup olive oil
6 garlic cloves, roughly chopped
3 chipotle chiles, in adobo sauce
10 tablespoons roughly chopped fresh cilantro leaves
4 teaspoons ground cumin
4 teaspoons salt
1.5 pounds skirt or flank steak, trimmed of fat cut into thirds or 8-inch pieces
Salt and pepper
2 red and 1 green bell pepper, thinly sliced
6-8 large onion, thinly sliced
1 bottle of liquid smoke (Colgin or Wright’s are GF)
36 corn tortillas, warm
Guacamole, recipe follows
Pico de Gallo, recipe follows
In a food processor or small 2-cup measuring cup, or something similar size and shape, combine all the marinade ingredients. Using an immersion blender, puree the marinade until smooth. Transfer to a re-sealable plastic bag and add the steak, seal and shake to coat. Refrigerate the beef for 2 to 4 hours to tenderize and flavor the beef.
Preheat a large cast iron pan on high heat.
Drain the marinade from the beef. Lightly oil the grill or grill pan. Grill the steak over medium-high heat and cook for 4 minutes on each side and then transfer to a cutting board and let rest. Depending on the size of your grill pan you may need to cook in batches.
Once the beef is off the grill pan and resting, add the bell peppers and onions tossed with lime juice, liquid smoke and olive oil. Grill the mixture for 7 to 8 minutes until the vegetables are slightly blackened and limp. Thinly slice the steak against the grain on a diagonal.
While the peppers and onions are cooking, heat up the tortillas by wrapping them in a damp towel and then in a Ziploc bag and microwaving until steamed.
To serve: Spread some guacamole on a tortilla, top with a few slices of steak, peppers and onions, and salsa. Roll up the tortilla to enclose the filling.
Guacamole:
5 ripe Hass avocados
1 lime, juiced
1/2 small onion, chopped
1 small garlic clove, minced
1 Serrano chile, chopped
1 big handful fresh cilantro leaves, roughly chopped
Kosher salt and freshly ground black pepper
Drizzle olive oil
Halve and pit the avocados. With a tablespoon, scoop out the flesh into a mixing bowl. Mash the avocados with a fork, leaving them still a bit chunky. Add all of the rest of the ingredients, and fold everything together. Lay a piece of plastic wrap directly on the surface of the guacamole so it doesn't brown and refrigerate for at least 1 hour before serving.
Pico de Gallo:
10 roma tomatoes, chopped
1/2 onions finely chopped
2 cloves minced garlic
1/2 bunch fresh cilantro, chopped
Salt and pepper to taste
Mix and leave at room temperature.
Build-Your-Own Shish Kabobs
Meats for Kabobs
Dijon-Rosemary Steak:
1 tablespoon Dijon mustard
2 tablespoons fresh rosemary, stemmed
4 cloves garlic, minced
2 tablespoons freshly squeezed lemon juice
2 tablespoons balsamic vinegar
1/4 cup olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 pound sirloin steak, cut into 1-inch cubes
Citrus-Tarragon Chicken:
1 orange, zested, then juiced, remainder discarded
1 lemon, zested, then juiced, remainder discarded
1 lime, zested, then juiced, remainder discarded
4 cloves garlic, minced
1 tablespoon fresh tarragon leaves
1/4 cup GF soy sauce
1/4 cup canola oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
Lemon-Garlic Shrimp:
3 cloves garlic, minced
2 shallots, minced
1 bay leaf (fresh or dried)
2 tablespoon fresh thyme leaves
1/4 cup finely chopped fresh Italian parsley
1 teaspoon chili pepper flakes
1/4 cup olive oil
2 tablespoons freshly squeezed lemon juice
1 pound (16 to 20 count) shrimp, shelled and defined
Veggies For Kabobs:
Bell peppers
Onions
Cherry tomatoes
Mushrooms
Italian squash
Baby potatoes, boiled until cooked through
Corn on the cob, husked and sliced into 1/2-inch-thick rounds
Balsamic Basting Vinaigrette for Veggies:
1/4 cup olive oil
2 tablespoons balsamic vinegar
Salt and pepper
If using bamboo skewers, soak them in water for 1 hour to retard charring.
Whisk together all of the Dijon-rosemary steak ingredients (except the steak) in a bowl. Toss the steak in the mixture until evenly coated. Cover and marinate in refrigerator for 2 hours.
Whisk together all of the citrus-tarragon chicken ingredients (except the chicken) in a bowl. Toss the chicken in the mixture until evenly coated. Cover and marinate in refrigerator for 2 hours.
Whisk together all of the lemon garlic shrimp ingredients (except the shrimp) in a bowl. Toss the shrimp in the mixture until evenly coated. Cover and marinate in refrigerator for 2 hours.
Cut vegetables into bite-size pieces. Puree balsamic basting vinaigrette ingredients in a blender for 30 seconds.
Place meats, shrimp, and veggies in individual bowls and set out buffet style. Instruct your guests to skewer their own kabobs and baste veggies with balsamic vinaigrette.
Grill kabobs directly over heat source for about 10 to 15 minutes, turning 1/4 rotation every 2 to 3 minutes, or until the meat and/or fish is cooked throughout.
Red Wine Beef Stew with Potatoes and Green Beans
Making an amazing stew is a whole lot simpler than most people figure. After you brown up your beef, all you basically have to do is throw a bunch of tasty ingredients in a pot and let it do its thing. Adding green beans at the end of cooking freshens up the stew and their snap is cool. You can make it completely in advance, as far as 2 days ahead of time. Just refrigerate it right in the pot and reheat it over low heat. You’ll have to stir in a cup or so of water because the stew will have thickened up. (Do the water thing if you’re reheating leftover stew too.) I like using
2 pounds beef chuck for stew, cut into 1-inch cubes
Kosher salt and freshly ground black pepper
3 tablespoons CF margarine
4 medium carrots, peeled, halved and cut into 1-inch chunks
3 small onions, diced
2 tablespoons GF Flour mix
2 (14 1/2-ounce) cans reduced-sodium beef or chicken broth
2 cups dry red wine
1 cup canned crushed tomatoes
3 sprigs fresh rosemary
2 medium russet or Yukon gold potatoes, peeled and cut into 1-inch chunks
2 handfuls green beans, ends trimmed
Season the beef cubes lightly with salt and pepper. Heat 2 tablespoons of the margarine in a heavy 6-quart pot over medium heat. As soon as the margarine starts to turn brown, add half the beef and raise the heat to high. At first, the beef will give off some liquid, but once that evaporates, the beef will start to brown. Cook, turning the beef cubes on all sides until the pieces are as evenly browned as possible, about 5 or 6 minutes after the water has boiled off. If the pan starts to get too brown at any point, just turn down the heat a little. Scoop the beef into a bowl and brown the rest of the beef the same way using the remaining butter.
Scoop out the second batch of beef, then add the carrots and onions and raise the heat to medium-high. Cook until the onion starts to turn translucent, about 5 minutes. Stir in the flour until it has been worked into the veggies and you can’t see it any more. Pour in the chicken broth, wine, and crushed tomatoes, and toss in the rosemary. Slide the beef back into the pot and bring the liquid to a boil.
Turn down the heat so the liquid is just breaking a gentle simmer. Partially cover the pot and cook 50 minutes. Stir the stew several times while simmering so it cooks evenly and nothing sticks to the bottom.
Stir the potatoes into the stew, cover the pot completely, and cook until the potatoes and beef are tender, stirring occasionally, about another 45 minutes. Add the beans and cook for another 5 minutes until the green beans turn bright green and are cooked through but still have a nice snap to them.
Beef Stew
1-1/2 pounds lean cubed beef
4 tablespoons GF Flour mix
1 dash paprika
1 GF beef bouillon cube
2 teaspoons olive oil
4 carrot, 1 inch thick
2 potatoes, cubed
1 medium onion, chopped
15 ounces stewed tomatoes, canned with juices
15 ounces corn, canned with juices
15 ounces peas, canned with juices
1 teaspoon Lea & Perrins Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon pepper
Dredge meat in flour, brown in hot oil. Add meat and all other ingredients into crock pot and cook on low for 6-8 hours or high for 2-4 hours. Or cover and simmer on medium for 90 minutes.
Meatloaf
2 lbs ground hamburger or turkey, or a mixture of ground pork, beef and veal
3 eggs
1/2 cup ketchup
1 medium onion finely chopped
1/2 green bell pepper chopped
1/2 cup GF bread crumbs
2 teaspoon Lea & Perrins Worcestershire Sauce
Salt and pepper
Garlic powder
6 slices bacon
Another 1/4 cup ketchup
Mix meat, eggs, ketchup, onion, pepper, bread crumbs, Worcestershire sauce, garlic powder, salt and pepper by hand. Place it in a pan (preferably on a rack so the grease will drain down) and shape it like a loaf. Spread more ketchup on top and lay bacon slices across covering the top. Bake at 375 degrees for an hour or until done.
Easy Sloppy Joes
2 1/2 pounds ground beef, extra lean
2 cups onion -- chopped
16 ounces tomato paste
1/2 cup ketchup
2 tablespoons Lea & Perrins Worcestershire sauce
2 tablespoons mustard
2 tablespoons lemon juice
1 teaspoon salt
1/4 teaspoon pepper
6 GFCF bread slices or hamburger buns
Combine ground beef and onion in a skillet, cook until meat is browned and onion is tender. Drain. Add remaining ingredients to meat. Simmer 15 to 20 minutes, stirring frequently. Spoon onto buns.
Beef Shanks
Most folks are not aware of the incredible culinary and nutritional storehouse that is locked away within the folds of the beef shanks--horizontal cuts on the lower leg of the steer. That is because the shanks are riddled with connective tissue that dissolves into a gelatinous broth. In this recipe, there's no need to use pre-made beef stock. What's more, beef shanks are very economical.
4 pieces center-cut beef shank, about 2 inches thick
1/2 cup beef tallow or lard
2 cups peeled and cut carrots
2 cups peeled and cut onions
1 tablespoon mixed dry peppercorns
2 large bay leaves
2 quarts filtered water
1 small can tomato paste
1 cup balsamic vinegar
several sprigs fresh thyme
1 tablespoon chopped fresh garlic
sea salt to taste
Allow to simmer very slowly, covered, 3-4 hours until the meat is tender and almost ready to fall apart. Remove the meat to a platter or baking dish; then strain the stock through a sieve and return the stock to the pot with the garlic. Let the stock reduce for about 1/2 hour by boiling gently, uncovered. Meanwhile, gently remove unwanted tissue from between the nuggets of meat (but don't scrape off the beautiful, shiny coating of gelatin that will tend to remain on each piece).
Return the meat and bones to the baking dish, cover and keep warm. Continue to skim any foam from the top of the stock. Once the stock thickens and becomes a sauce, carefully season to taste with sea salt.
Arrange a shank bone on each plate with the nuggets of meat placed around it. The marrow will be present in the center of the bone for those who appreciate this delicacy. Pour the sauce over the meat. Serve with mashed potatoes and oven-roasted carrots and leeks. (You may also wish to serve toasted bread on the side, to spread the marrow on.)
Short Ribs
3 tablespoons extra-virgin olive oil
4 pounds beef short ribs, in 1 long piece or at least in pairs
Kosher salt and freshly ground black pepper
1 medium onion, chopped
2 carrots, chopped
1 large tomato
3 ribs celery
1/2 head garlic, peeled
1/4 bunch fresh thyme
1 1/2 cups dry red wine
2 cups low-sodium, organic beef stock
4 tablespoons chopped flat-leaf parsley
Preheat a cast iron grill or outdoor grill. Season the short ribs with salt and pepper, drizzle with a little extra-virgin olive oil, and brown on all sides. Place the onion, garlic, celery and carrot into a food processor and blend until you reach a consistent, smooth pulp.
Take a large Dutch oven and place over medium-high heat. Add a 3-count of extra-virgin olive oil and add the thyme to infuse the oil. Next add the vegetable pulp, season with salt and pepper, to taste, and cook for about 10 minutes. Pour in the red wine and stock and bring it to a boil. Using tongs take the ribs and nestle them into the braising mix; the liquid should just about cover the meat. Place the lid loosely on top, reduce heat to a simmer and cook until the meat is very tender, approximately 2 1/2 to 3 hours.
When the ribs are about finished, remove about 1 to 2 cups of liquid and strain into a small saucepan over medium-high heat. Heat the sauce until slightly reduced and thickened, about 5 minutes.
Beefy stew
1/4 cup extra-virgin olive oil, for frying, plus more to drizzle
3 tablespoons CF margarine
2 cups GF Flour mix
2 to 3 pounds beef chuck shoulder roast, cut into 2-inch pieces (this cut is also called chuck shoulder pot roast and chuck roast boneless)
Sea salt and freshly ground black pepper
1 bottle good quality dry red wine (recommended: Burgundy)
8 fresh thyme sprigs
6 garlic cloves, smashed
1 orange, zest removed in 3 (1-inch) strips
1/4 teaspoon ground cloves
2 bay leaves
2 1/2 cups beef stock
9 small new potatoes, scrubbed clean and cut in 1/2
1/2 pound carrots, peeled and sliced
2 cups frozen pearl onions, a large handful
1 pound white mushrooms, cut in 1/2
1/2 pound garden peas frozen or fresh
Fresh flat-leaf parsley, chopped, for garnish
Preheat a large heavy-bottomed saucepan or Dutch oven over medium-high heat with the oil and butter.
While the pan is heating, arrange the flour on a large dish. Season the cubed beef with some salt and freshly ground black pepper and then toss in the flour to coat. Shake off the excess flour and add the beef chunks in a single layer to the hot pan, being careful not to over crowd the pan, you might have to work in batches. Thoroughly brown all of the cubes on all sides. Once all the meat has been browned remove it to a plate and reserve.
Add the wine to the pan and bring up to a simmer while you scrape the bottom of the pan with a wooden spoon being sure to loosen up all those tasty bits. Once the wine has gotten hot add the browned meat, thyme, smashed garlic, orange zest strip, ground cloves, freshly ground black pepper and salt, to taste, bay leaves and beef stock. Bring the mixture up to a boil and then reduce the heat to a simmer and cook uncovered until the liquids start to thicken, about 15 to 20 minutes. Cover and cook on low heat for 2 1/2 hours.
After 2 hours add halved potatoes, sliced carrots, pearl onions and mushrooms, along with a pinch of sugar to balance out the acid from the red wine. Turn the heat up slightly and simmer, uncovered, for 30 minutes more, until the vegetables and meat are tender. Add the frozen peas during the last minute of cooking. Season with salt and pepper and remove the thyme sprigs.
Ropa Vieja
4 pounds skirt steak or flank steak
4 medium onions, coarsely chopped and separated into 2 parts
2 carrots, coarsely chopped
3 celery stalk, coarsely chopped
2 bay leaves
2 tablespoons olive oil
4 garlic cloves, minced
4 jalapenos, minced
2 green bell peppers, seeded and chopped
1 tablespoon salt
10 fresh plum tomatoes, seeded and chopped or 2 cans chopped tomatoes
1/2 cup finely chopped parsley leaves
2 teaspoons dried oregano
1/2 teaspoon ground cumin
In a large stock pot, put in the meat, 2 chopped onions, carrot, celery and bay leaf. Cover with water by 2 inches. Bring to a simmer and cook, uncovered, for 1 1/2 to 2 hours.
When meat is very tender, turn off heat and let meat cool in liquid for 20 min, remove from broth. Set aside. Discard vegetables and strain broth through a sieve. Return broth to heat, and boil to reduce by half, about 20 to 30 minutes. When meat is cool, cut off any fat and pull into shreds about 2 inches wide.
While broth is reducing, heat oil in a large skillet. Over medium heat, cook the remaining half of onions, the garlic, jalapenos, green peppers and 1 tablespoon salt until softened, about 10 minutes. Stir in 1 tablespoon of salt.
Stir in 3 cups reduced broth and tomatoes. Cook for 10 minutes over medium heat. Stir in shredded meat, parsley, oregano, and cumin. Cook 10 minutes more. Serve with white rice.
Prime Rib with Roasted Garlic and Horseradish Crust
30 large garlic cloves, unpeeled
1/4 cup olive oil
1/3 cup prepared white cream-style horseradish
1/2 teaspoon coarse salt
1 6-pound well-trimmed boneless beef rib roast
Preheat oven to 350°F. Toss garlic cloves and olive oil in small baking dish; cover. Bake until garlic begins to brown, about 35 minutes. Drain olive oil into processor. Cool 15 minutes. Peel garlic; place in processor. Add prepared horseradish and coarse salt. Puree until almost smooth.
Place rack on large rimmed baking sheet. Sprinkle beef with salt and pepper. Spread thin layer of garlic mixture on underside of beef. Place beef, garlic mixture side down, onto rack. Spread beef with remaining garlic mixture. Cover and refrigerate at least 3 hours or up to 1 day.
Position rack in bottom third of oven; preheat to 350°F. Uncover beef. Roast until thermometer inserted into top center registers 125°F for rare, about 1 hour 45 minutes. Transfer beef to platter; let stand 30 minutes. Scrape pan juices into small saucepan.
Slice beef crosswise. Rewarm juices; drizzle over beef.
Herbed rib roast
For roast
1 (7- to 8-lb) prime rib roast (sometimes called standing rib roast; 3 or 4 ribs)
1 tablespoon whole black peppercorns
2 bay leaves
1 tablespoon kosher salt
3 garlic cloves
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh rosemary
1 tablespoon olive oil
For jus
2 cups beef broth
1 small fresh rosemary sprig
1 small fresh thyme sprig
1 garlic clove, smashed
Prepare roast: Trim all but a thin layer of fat from roast. Grind peppercorns and bay leaves with salt to a powder in an electric coffee/spice grinder, then transfer to a mortar. Add garlic, thyme, and rosemary, then pound to a smooth paste with pestle. Stir in oil. Rub paste all over roast. Transfer roast to a rack set in a small flameproof roasting pan. Marinate, covered and chilled, at least 8 hours.
Cook roast: Let roast stand at room temperature 1 hour (Roast can marinate up to 24 hours in refrigerator if needed). Preheat oven to 450°F.
Roast beef in middle of oven 20 minutes. Reduce temperature to 350°F and roast beef until a thermometer inserted into center of meat registers 110°F, 1 1/2 to 1 3/4 hours more. Transfer beef to a large platter and let stand, uncovered, 25 minutes. (Meat will continue to cook, reaching about 130°F for medium-rare.)
Make jus: Skim fat from pan juices. Add broth, rosemary, thyme, and garlic and deglaze pan by simmering on top of stove over moderate heat, stirring and scraping up brown bits. Transfer to a small saucepan and add any juices that have collected on platter. Gently simmer 10 minutes. Skim fat and season jus with salt and pepper.
Put slices from roast and serve with jus.
Chili
4 cans kidney beans
2 lbs hamburger
1 medium onion chopped
1 30 oz can stewed tomatoes
2 pkgs GF chili seasoning (such as McCormick's Tex Mex Chili Seasoning or Carroll Shelby Chili Mix)
1 small green or red bell pepper, chopped
Brown hamburger meat, drain off grease. Combine all ingredients in crock-pot, stir and let cook 6 hours. You can substitute ground turkey or buffalo/bison meat in this recipe too.
GFCF Spaghetti and Meatballs by Julia Berle
Your favorite GFCF sauce or;
1 can crushed tomatoes
1 can tomato paste
2 cloves of crushed garlic
Any veggies you can sneak in!!
Shredded carrots
Shredded zucchini
Shredded mushrooms
Minced onion
3 tbsp. olive oil (or oil of your choice)
Salt and pepper to taste
Sauté veggies in oil with salt and pepper until tender. (Add oregano and other Italian spices if your child will tolerate) Add crushed tomatoes and paste. Add crushed garlic. Let simmer while you make meatballs.
Meatballs
1-pound ground (turkey, beef, pork, veal…mix 2 or 3 of any meat your child can tolerate. Rotate if possible)
2 tsp salt
Pepper to taste
2 cloves crushed garlic
3/4 cup GFCF breadcrumbs soaked in CF milk substitute
2 eggs
Italian spices
Mix all together with hands. (Don't over mix, can toughen the meatballs) Form small balls and drop into sauce. Cover. Simmer. Let cook through, stirring occasionally (approx. 1 hour) Serve over your favorite GF pasta.
Meatball and Rice Soup1 pound ground turkey (or veal)
1 tablespoon dried basil
1 tablespoon dried oregano
1/4 teaspoon garlic salt
1 cup chopped carrots
1 tablespoon olive oil (substitute vegetable oil if desired)
2 cups cooked white rice (more if preferred. Jasmin rice is nice too)
1 or 2 cartons vegetable or chicken broth
Mix meat with spices. Roll into thumbnail-sized balls. Add oil to skillet and sauté meatballs in pan until pink is gone and they are light brown in color. Remove meatballs, leaving juice in pan. Add 1/4 cup water and carrots to juice, cover and sauté until tender.
Heat vegetable broth in a stockpot. Add rice, meatballs, carrots and juice. Stir. Add additional broth as needed for desired thickness.
(Tips from Diane: If you want thicker soup, leave soup to sit on a low burner. The rice will swell and absorb broth. Also: Adjust spices to taste for more or less flavor. The meatballs are great on their own. The may be made ahead for warming in the microwave during the week, or frozen for later. I sub chicken stock for water to add flavor, and sauté chopped onions and a little garlic in GFCF margarine first.)
Holly's Florida Pot Roast
2 1/2 pounds beef chuck roast, boneless
GF Flour mix, for dusting
1 medium onion, peeled and quartered
2 cups tomato sauce
1 clove garlic, halved
1 teaspoon caraway seed
1/8 teaspoon paprika
1/2 teaspoon Lea & Perrins Worcestershire sauce
1/2 teaspoon seasoned salt
1/4 teaspoon pepper
Flour pot roast, brown in hot oil on all sides. Add in all remaining ingredients, bake at 325 degrees F for 2 hours. Until meat thermometer reads 165 degrees F. Slice roast 1/2" thick and return to simmer for 1 hour at 325 degrees F.
Rouladen (German)
6 3x3" beef roulade, very thin
6 dill pickles -- spears
12 slices bacon -- raw
1/3 cup mustard -- coarse
1 medium onion -- sliced thin
1 cup white wine
1 cup beef broth
1 tablespoon Lea & Perrins Worcestershire sauce
Heat olive oil in pan until nearly smoking. Lay out meat and spread with mustard, layer bacon, onion and pickle spear. Roll each up and secure with toothpicks. Brown in hot oil on all sides. Lower heat to barely simmering and add remaining onion, wine, broth and Worcestershire. Cover tightly and cook for 90 minutes. Remove rolls and thicken sauce with flour or cornstarch. Serve with boiled potatoes, peas and red cabbage.
Chicken Fajitas
Marinade (Mojo):
4 orange, juiced
4 limes, juiced
1/2 cup olive oil
6 garlic cloves, roughly chopped
3 chipotle chiles, in adobo sauce
10 tablespoons roughly chopped fresh cilantro leaves
4 teaspoons ground cumin
4 teaspoons salt
10 chicken breasts, pounded thin
Salt and pepper
2 red and 1 green bell pepper, thinly sliced
6-8 large onion, thinly sliced
1 bottle of liquid smoke (Colgin or Wright’s are GF)
36 corn tortillas, warm
Guacamole, recipe follows
Pico de Gallo, recipe follows
In a food processor or small 2-cup measuring cup, or something similar size and shape, combine all the marinade ingredients. Using an immersion blender, puree the marinade until smooth. Transfer to a re-sealable plastic bag and add the steak, seal and shake to coat. Refrigerate the beef for 2 to 4 hours to tenderize and flavor the beef.
Preheat a large cast iron pan on high heat.
Drain the marinade from the chicken. Lightly oil the grill or grill pan. Grill the chicken over medium-high heat and cook for 6 minutes on each side and then transfer to a cutting board and let rest. Depending on the size of your grill pan you may need to cook in batches.
Once the meat is off the grill pan and resting, add the bell peppers and onions tossed with lime juice, liquid smoke and olive oil. Grill the mixture for 7 to 8 minutes until the vegetables are slightly blackened and limp. Thinly slice the steak against the grain on a diagonal.
While the peppers and onions are cooking, heat up the tortillas by wrapping them in a damp towel and then in a Ziploc bag and microwaving until steamed.
To serve: Spread some guacamole on a tortilla, top with a few slices of steak, peppers and onions, and salsa. Roll up the tortilla to enclose the filling.
Guacamole:
5 ripe Hass avocados
1 lime, juiced
1/2 small onion, chopped
1 small garlic clove, minced
1 Serrano chile, chopped
1 big handful fresh cilantro leaves, roughly chopped
Kosher salt and freshly ground black pepper
Drizzle olive oil
Halve and pit the avocados. With a tablespoon, scoop out the flesh into a mixing bowl. Mash the avocados with a fork, leaving them still a bit chunky. Add all of the rest of the ingredients, and fold everything together. Lay a piece of plastic wrap directly on the surface of the guacamole so it doesn't brown and refrigerate for at least 1 hour before serving.
Pico de Gallo:
10 roma tomatoes, chopped
1/2 onions finely chopped
2 cloves minced garlic
1/2 bunch fresh cilantro, chopped
Salt and pepper to taste
Mix and leave at room temperature.
Chicken Diane
4 boned and skinned chicken breast halves
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons olive oil
2 tablespoons CF margarine
1/2 bunch green onion, chopped
1 tablespoon lemon juice, fresh
2 teaspoons Dijon mustard
1/2 cup chicken broth
2 tablespoons brandy
Pound chicken flat between waxed paper. Sprinkle with salt and pepper. Heat 1 tablespoon butter and oil in large skillet. Cook chicken over med-high heat for 4 minutes per side. Do not overcook. Transfer to a warm serving platter. Add onions, lemon juice, mustard, brandy and broth to pan whisking constantly, whisk in remaining margarine. Pour sauce over chicken and serve.
Chicken Marengo
4 large chicken breast halves
1/4 cup oil
1 small onion, chopped
1 clove garlic, minced
3 tablespoons GF Flour mix
2/3 cup dry white wine
1 1/4 cups chicken stock
1 tablespoon tomato paste
salt and pepper, to taste
1 cup button mushrooms
1/2 bunch fresh parsley, chopped
Brown chicken in oil. Add onion and garlic. Stir in flour, cook 1 minute. Stir in wine, stock and paste. Add mushrooms. Cover and gently simmer 40 minutes. Remove chicken. Reduce sauce by boiling. Pour sauce over chicken and rice, top with parsley.
Pecan coated chicken nuggets
2 eggs
2 tablespoons water
1 cup pecan meal (finely ground)
Salt and pepper to taste
Garlic powder
Onion powder
Dried parsley
3 chicken breasts, skinned and chopped into nugget-sized pieces
Safflower or sunflower oil for frying
Whip eggs and water. Mix pecan meal, salt, pepper, garlic powder, onion powder and parsley. Dip chicken in egg, then coat in pecan mixture, fry. Drain on paper towels. If you undercook these a little, you can freeze them for later use. Reheat in oven at 350 for 20 minutes if frozen.
Batter-dipped chicken nuggets
Arrowhead Mills All-Purpose GFCF Baking Mix
Salt and pepper to taste
Onion powder
Garlic powder
Cumin
Oregano
Water
3 chicken breasts, skinned and chopped into nugget sized pieces
Safflower or sunflower oil (or other high-heat oil) for frying
Mix flour and spices together with enough water to thickness desired. Let set for 5 minutes (you will see it rise a bit). Coat chicken in mixture, drop in oil and fry. Drain on paper towels. If you undercook these a little, you can freeze them for later use. Reheat in oven at 350 for 20 minutes if frozen.
Alex's Double-coated Fried Chicken
Bob's Red Mill all purpose GF Baking Flour (for both dishes)dried parsley
cumin
pepper
garlic salt (for both dishes)
Chicken breasts cut into nugget pieces or bone-in chicken pieces
Using 2 dishes, place some dry baking mix in one, season with garlic salt. In second dish, mix all the ingredients except chicken. Add water until a medium consistency, dip the chicken in the liquid mixture and then dip the chicken again into dried flour that has been seasoned with garlic salt. Deep fry.
Chicken with Citrus-Garlic-Ginger Sauce
3 1/2 lb. free-range chicken, disjointed and breasts de-boned or 1 chickensalt, to taste
Black pepper, freshly ground, to taste
3-4 tablespoons Coconut Oil
1 tablespoon garlic, minced
1 tablespoon fresh ginger, peeled and minced
1 tablespoon lemon zest
1 tablespoon lime zest
1 cup chicken stock, preferably fresh
1. Disjoint chicken thighs and legs and de-bone breasts, reserving carcass and wings for chicken stock, if using a whole chicken, or use pre-cut chicken; reserve wings and neck for broth
2. Season chicken pieces with salt and pepper on both sides to taste.
3. Heat two tablespoons coconut oil in sauté pan over medium-high heat until shimmering.
4. Brown chicken pieces on all sides until golden brown and set aside (chicken will not be done).
5. Add garlic, ginger, and citrus zests to pan, tossing until softened and fragrant.
6. Deglaze pan with chicken stock, scraping up browned bits in pan. Return chicken to pan, cover, and simmer over low heat until chicken breasts reach 165° F (75° C) and thighs and legs reach 175° F (80° C). Remove chicken to serving platter as pieces reach target temperature.
7. After all the chicken is cooked, finish the sauce by swirling in 1-2 tablespoons virgin coconut oil. Pour sauce over chicken and reserve some to drizzle over spinach and/or wild rice.
Honey Mustard Chicken Kabobs
6 tablespoons honey1/4 cup dijon mustard
3 tablespoons lemon juice
1 tablespoon chopped fresh thyme
Salt and freshly ground black pepper to taste
Vegetable oil cooking spray
1 large green bell pepper, cut into twelve 1 1/2-inch chunks
1 large red bell pepper, cut into twelve 1 1/2-inch chunks
3 large Portobello mushrooms, trimmed and quartered
Six 12-inch metal skewers
2 to 2 1/4 pounds boneless, skinless chicken, cut into about thirty 1 1/2-inch chunks
1. Combine the honey, mustard, lemon juice, and thyme in a shallow glass or ceramic bowl. Season with salt and pepper, stirring well. Add the chicken, tossing to coat. Cover and refrigerate for at least 3 hours and as long as 6 hours.
2. Prepare a charcoal or gas grill. Lightly spray the grill rack with vegetable oil cooking spray. The coals should be moderately hot to hot.
3. Lift the chicken from the marinade. Thread the chicken, peppers, and mushrooms on skewers, beginning and ending with peppers. Drizzle a little of the remaining marinade over the skewers. Grill, covered, for 10 to 12 minutes, turning often, until the chicken is cooked through, the peppers are charred, and the mushrooms are tender. Serve immediately.
Apricot Glazed Chicken with Dried Plums and Sage
This is an elegant way to make a whole lot of chicken that tastes really, really good. It's kind of sweet and sour - sweet from the apricot preserves and the plums and sour from the bit of vinegar that I add. But what makes this dish are the sage leaves.
2 roasting chickens, cut into pieces
1 (12-ounce) jar apricot preserves
15 medium dried plums, pitted
1/3 cup olive oil
1 tablespoon white vinegar
3 pinches salt
20 grinds black pepper
10 cloves garlic, peeled
20 to 30 sage leaves
Preheat oven to 400 degrees F. Trim any extra fat from the chicken pieces and transfer them to a large roasting pan or broiler pan. If you don't have a roasting pan that's large enough, use 2 identical 13 by 9-inch baking pans. Toss all of the ingredients together with the chicken until the chicken is evenly coated with the sauce. Arrange the chicken pieces skin-side up in the pan, spaced evenly apart.
If you're looking to prepare in advance, you can do everything up to this point and cover the roasting dishes and refrigerate until you're ready to roast the chicken.
Roast, uncovered, until the tops of the chicken pieces are browned and the chicken is cooked through, and the juices run clear, about 35 to 40 minutes.
Chicken and Rice (Arroz con Pollo)
A traditional meal that is common throughout Spain. Easy to prepare, this delicious dish can serve a crowd.
3 lbs of chicken, cut into small pieces
6 tbsp extra virgin olive oil
1 chopped onion
4 tbsp chopped garlic
Salt and pepper
6 tbsp chopped parsley
5 wood-fire roasted piquillo peppers or 1 chopped red bell pepper
1 tsp smoked paprika
1 pinch of saffron
3 1/2 cups of chicken broth (or chicken bouillon)
1/2 cup dry white wine
2 cups white rice
Sprinkle the chicken with salt and pepper. In a large deep pan (rice will be cooked here, too) heat the oil and sauté the chicken until golden on all sides. Remove chicken to a warm platter. Add the onion, garlic, and parsley to the oil and sauté until the onion is soft. Add the pimentos, pimentón, saffron, broth, wine, salt, and pepper and bring to a boil. Add the rice and cook over medium high heat, uncovered, for about 20 minutes, stirring until the rice is semi-dry but some liquid remains. Burry the chicken in the rice. Cover and cook over low heat for about 20 minutes. Turn the rice and the chicken over with a fork from bottom to top; cover and simmer for another 10 minutes. Transfer rice and chicken to a serving platter and garnish with a little parsley.
Roasted Rosemary Chicken with Garlic Mashed Potatoes
10 cloves garlic
2 tablespoons rosemary
2 tablespoons olive oil
2 tablespoons lemon juice
1/4 teaspoon pepper
1/8 teaspoon salt
4 pounds whole broiler-fryer chicken
1 large onion, quartered
5 medium potatoes, peeled
1 tablespoon olive oil
1/4 cup CF milk substitute, hot
2 tablespoons GF Flour mix
In a small saucepan cook garlic and rosemary in hot olive oil over low heat for 8 to 10 minutes or until garlic is soft (avoid burning). Remove garlic and set aside, reserving oil and rosemary in pan. Let cool, stir lemon juice, pepper and salt into oil. Wash the chicken thoroughly, pat dry with paper towels. Season body cavity with salt, insert used lemon rind into cavity. Pull the neck skin to the back and fasten with a small skewer. Tie the drumsticks securely to the tail. Twist wing tips under the back.
Place the chicken, breast side up, in a shallow roasting pan. Cut 5 slits in skin only large enough to insert on the five garlic cloves. Brush chicken with oil mixture.
Roast in a 375 degree oven for 1-1/2 hours or until meat thermometer registers 180 degrees. Remove from oven and cover with foil until carving time.
Garlic Mashed Potatoes: Finely chop the 5 reserved garlic cloves. Cook 5 medium potatoes with a half onion in lightly salted water until fork-tender. Drain and add potatoes and onion to garlic, olive oil salt and pepper to taste. Heat milk in pan used to boil potatoes until almost boiling. Whip potatoes, gradually adding enough milk to reach desired consistency.
Gravy: Pour pan drippings, with scraped up brown bits from chicken into a 2-cup glass measure. Skim and reserve fat from the pan drippings. Place 2 tablespoons of reserved fat into a medium saucepan (discard remaining fat). Stir in 2 tablespoons flour. Add enough chicken broth to drippings in the measuring cup to equal 1 cup. Add to flour mixture. Cook and stir till thickened and bubbly. Season to taste with salt and pepper cook 1 minute more.
Chicken Noodle Soup
2 boxes of chicken broth
1 onion, diced
2 cloves garlic, diced
1 cup chopped carrots
2 to 4 stalks diced celery
15 oz. can of diced tomatoes
oil
coconut oil
Rice flour noodles or whatever kind you can use, if you can
1 whole chicken, pre-cooked or boil a whole chicken (and use it's water for the broth above)
Cook the onion in olive (use whatever kind of oil you like) and add a small amount of coconut oil. This adds a very unique flavor and thickness to the soup. Cook up until onion is translucent and add garlic for a minute. Add the other ingredients and simmer for as long as you like /need to. At the last 20 minutes or so add the noodles then the last few minutes add the de-boned and skinned chicken.
Lemon Chicken
1 whole cut-up chicken (more economical) or my kids like drumsticks and thighs
Garlic Salt
1 lemon
Dried Oregano (flakes, not the powder)
1 teaspoon coconut oil or other butter substitute
Wash chicken, pat dry, and then sprinkle each piece with garlic salt. Place chicken in a Pyrex dish or roaster pan. Squeeze juice from one lemon and pour over chicken. Sprinkle chicken generously with oregano, and coconut oil. Place in oven at 350 degrees and bake for approximately 45-50 minutes, depending on size of chicken. Serve with rice, pouring juice from the chicken over the rice.
Chicken With Rice
1 chicken, chopped into pieces
2 cups rice
1 onion, peeled and chopped
4 cloves garlic, peeled and chopped
1 red pepper, cored, de-seeded and finely chopped
1 teaspoon paprika
3 strands saffron, crumbled
4 cups chicken stock
1 cup dry white wine
Freshly chopped parsley
Olive oil
Season chicken. Heat oil in deep pan and sauté chicken. Remove chicken and set aside. Add onion, garlic and pepper to oil and soften.
Mix in rice. 6. Stir in saffron, paprika, stock and wine. Bring to boil. Simmer for 15 minutes. Stir chicken pieces into rice mixture and cover.
Simmer for 30 minutes, stirring occasionally. Adjust seasoning, sprinkle with parsley and serve.
Lemon-Pepper Thyme chicken
You can cook this on a rotisserie or bake it in the oven.
1 chicken, rinsed and patted dry
1/2 lemon
1/2 orange
Small handful of fresh thyme sprigs or 1 teaspoon dry thyme leaves
2 cloves garlic
1/4 medium onion
Olive oil
Salt and pepper
Place lemon, orange, garlic, onion and salt inside cavity. Tie legs closed with string. Lightly brush a little olive oil on skin and season with salt and pepper. Bake at 375 degrees until 165 degrees on a meat thermometer when stuck into the thigh.
Chicken Stir-Fry
3 tablespoons GF soy sauce
2 tablespoons rice wine vinegar
1 tablespoon cornstarch
1/4 cup ketchup
2 garlic cloves, minced
1 tablespoon minced ginger
1 tablespoon minced green onion
3/4 pound boneless, skinless chicken cut into strips
1 teaspoon sesame oil, plus 1 teaspoon
1/2 sweet onion, sliced
1/2 red pepper, sliced
3/4 pound broccoli, cut into small pieces
2 carrots, peeled and thinly sliced
3 1/2 ounces shiitake mushrooms, thinly sliced
Salt
In a small non-reactive bowl, whisk together soy sauce, rice wine vinegar, cornstarch, ketchup, garlic, ginger and green onion. Pour 1/2 of this sauce over chicken strips and let stand while you prep veggies.
Heat 1 teaspoon of the sesame oil over medium high heat in a non-stick wok pan. Add chicken and cook, stirring often until golden brown and cooked through, about 3 to 4 minutes. Remove from pan, set aside. Wipe pan clean. Add remaining teaspoon of sesame oil. Heat over medium high heat, add all veggies, immediately season with salt. Cook, stirring often until veggies have browned a little and are starting to soften, about 5 to 6 minutes. Add remaining marinade and chicken to veggies. Reduce heat to medium low and cook until veggies are tender, about 3 minutes more.
Pulled BBQ chicken
1 cup ketchup
1 cup chicken stock
3 tablespoons lemon juice
1/2 cup red bell pepper, chopped fine
1 medium onion, chopped
1/2 bunch green onion, chopped
3 tablespoons brown sugar
3 tablespoons vinegar
Dijon mustard
garlic, chopped
1 cup GFCF BBQ sauce
1 whole chicken
Boil chicken until tender and falling off bones. Let cool and pick meat, discarding fat, skin and bones. Sauté garlic, onion & pepper. Add in all other ingredients. Simmer on low heat 2 hours.
Build-Your-Own Shish Kabobs
Meats for Kabobs
Dijon-Rosemary Steak:
1 tablespoon Dijon mustard
2 tablespoons fresh rosemary, stemmed
4 cloves garlic, minced
2 tablespoons freshly squeezed lemon juice
2 tablespoons balsamic vinegar
1/4 cup olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 pound sirloin steak, cut into 1-inch cubes
Citrus-Tarragon Chicken:
1 orange, zested, then juiced, remainder discarded
1 lemon, zested, then juiced, remainder discarded
1 lime, zested, then juiced, remainder discarded
4 cloves garlic, minced
1 tablespoon fresh tarragon leaves
1/4 cup GF soy sauce
1/4 cup canola oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
Lemon-Garlic Shrimp:
3 cloves garlic, minced
2 shallots, minced
1 bay leaf (fresh or dried)
2 tablespoon fresh thyme leaves
1/4 cup finely chopped fresh Italian parsley
1 teaspoon chili pepper flakes
1/4 cup olive oil
2 tablespoons freshly squeezed lemon juice
1 pound (16 to 20 count) shrimp, shelled and defined
Veggies For Kabobs:
Bell peppers
Onions
Cherry tomatoes
Mushrooms
Italian squash
Baby potatoes, boiled until cooked through
Corn on the cob, husked and sliced into 1/2-inch-thick rounds
Balsamic Basting Vinaigrette for Veggies:
1/4 cup olive oil
2 tablespoons balsamic vinegar
Salt and pepper
If using bamboo skewers, soak them in water for 1 hour to retard charring.
Whisk together all of the Dijon-rosemary steak ingredients (except the steak) in a bowl. Toss the steak in the mixture until evenly coated. Cover and marinate in refrigerator for 2 hours.
Whisk together all of the citrus-tarragon chicken ingredients (except the chicken) in a bowl. Toss the chicken in the mixture until evenly coated. Cover and marinate in refrigerator for 2 hours.
Whisk together all of the lemon garlic shrimp ingredients (except the shrimp) in a bowl. Toss the shrimp in the mixture until evenly coated. Cover and marinate in refrigerator for 2 hours.
Cut vegetables into bite-size pieces. Puree balsamic basting vinaigrette ingredients in a blender for 30 seconds.
Place meats, shrimp, and veggies in individual bowls and set out buffet style. Instruct your guests to skewer their own kabobs and baste veggies with balsamic vinaigrette.
Grill kabobs directly over heat source for about 10 to 15 minutes, turning 1/4 rotation every 2 to 3 minutes, or until the meat and/or fish is cooked throughout.
Apple Pecan Chicken Salad
3 heads (6 cups) romaine lettuce
3 cups mixed field greens (such as arugula, radicchio, curly endive, etc.)
1-1/2 cup cooked, shredded rotisserie chicken breast
1/4 cup chopped pecans, toasted
Red onion, sliced very thin
Tomatoes
2 oz. dried apple chips
Apple White Balsamic Vinaigrette
2 Tbsp. apple juice concentrate
1 Tbsp apple cider vinegar
1 Tbsp. white balsamic vinegar
1 tsp. Dijon mustard
1/4 tsp. garlic powder
1/3 cup olive oil
Toss mixed greens, rotisserie chicken, onion, walnuts and apple chips together in a large salad bowl. Whisk together remaining ingredients and pour over salad. Serve immediately.
Almost-Cobb Salad
For the dressing:
1/4 cup water
1/4 cup red wine vinegar
2 teaspoons lemon juice
1/2 teaspoon sugar
1 teaspoon coarse salt
Black pepper
1/2 teaspoon Worcestershire sauce
1/4 teaspoon dry Coleman's mustard
1/2 to 1 clove garlic, minced
2 tablespoons extra-virgin olive oil
For the salad:
1 (4-ounce) head butter lettuce
1 bunch arugula
2 heads romaine hearts
1 (10-ounce) bag shredded carrots
4 strips bacon, diced, cooked until crisp and drained
1 (8-ounce) chicken breast, grilled or poached and cut into small cubes or shredded
2 medium tomatoes, diced
1 avocado, halved, peeled, and thinly sliced
2 tablespoons chopped chives
2 hard boiled eggs cut in quarters
For the dressing:
Whisk together all ingredients in a non-reactive bowl.
Toss all of the salad ingredients in a large bowl. Slowly add dressing and continue to toss until lightly coated. I use whatever kind of lettuce I have on hand.
Arroz Con Pollo
1/4 cup olive oil
4 chicken breast halves, with bone
1 large onion, chopped
3 large garlic cloves, minced
1 green bell pepper, chopped
1 cup tomatoes, chopped
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon cayenne pepper
1 bay leaf
1/2 teaspoon paprika
1/4 teaspoon turmeric, ground
1 1/2 cups water
2 cups white wine
2 cups long-grain white rice
10 ounces frozen peas
Brown chicken in oil on all sides. Remove chicken and drain off all but 1 tablespoon oil. Add onion, garlic and pepper. Cook until soft, 3-5 minutes. Add tomatoes, salt, pepper, cayenne, bay leaf, turmeric, paprika and water. Stir and return chicken to pot. Cover and cook for 30 minutes. Add wine, peas and rice. Cover and cook 20 minutes or until rice is done.
Apricot Glazed Chicken Drumsticks
The overnight marinade means you just have to pop these deliciously sticky drumsticks in the oven when you're ready. It also means that they're packed with classic Asian sweet-and-sour flavors that appeal to younger palates.
Active time: 30 min Start to finish: 9 1/2 hr (includes marinating). Makes 8 servings
1/2 cup finely chopped shallots (2 large)
1/4 cup finely chopped peeled ginger
2 tablespoons oil
1/2 cup red-wine vinegar
2/3 cup soy sauce
1 cup apricot preserves (12 ounces)
16 chicken drumsticks (4 1/2 pounds)
Cook shallots and ginger in oil in a small heavy saucepan over medium heat, stirring occasionally, until softened and golden, about 5 minutes. Stir in vinegar and boil until reduced by about half, about 2 minutes. Add soy sauce, preserves, and 1/4 teaspoon each of salt and pepper and simmer, uncovered, stirring occasionally, 15 minutes.
Purée sauce in a blender until smooth (use caution when blending hot liquids), then cool to room temperature. Divide chicken between 2 large sealable bags and pour marinade over chicken. Seal bags, pressing out excess air, and marinate, chilled, turning bag over occasionally, at least 8 hours.
Preheat oven to 425°F with rack in middle. Line a 17- by 12-inch shallow heavy baking pan with 2 slightly overlapping sheets of foil, then lightly oil foil. Arrange chicken (with marinade) in 1 layer in pan. Roast chicken, turning once, until deep brown, cooked through, and glazed, about 40 minutes total.
Notes: Chicken can be marinated up to 24 hours. Cooked chicken can be kept warm, loosely covered with foil, in a 250°F oven.
Sticky Coconut Chicken
6-8 boned skinned chicken thighs (about 1-1/4 to 1-1/2 lbs)
3/4 cup canned coconut milk (stir before measuring)
1 tablespoon minced fresh ginger
1 teaspoon fresh ground pepper
1 teaspoon hot chili flakes
1 recipe Chili Glaze (recipe follows)
4-5 green onions, sliced
Rinse chicken and pat dry. In a large bowl, mix coconut milk, ginger, pepper, and chili flakes. Add chicken and mix. Cover tight and chill at least one hour or up to 1 day.
Lift chicken from bowl, reserving marinade. Pull thighs open and lay flat on grill over high heat; close grill lid. Cook for 10-12 minutes or until meat it no longer pink inside, basting with marinade until gone. Transfer meat to a warm platter and top with chili glaze and green onion. Serve with rice.
Chili Glaze
In a 2 or 3-quart pan, combine 3/4 cup rice wine vinegar, 1/2 cup sugar, 3 tablespoons gluten-free soy sauce, and 1 teaspoon hot chili flakes. Bring to boil over high heat until mixture is reduced to about 1/2 cup. 8-10 minutes. Serve hot. If making glaze up to 1 week ahead, cover and refrigerate. Reheat before use.
Maple Orange Glazed Chicken Breasts
2 whole chicken breasts1 cup maple syrup
4 Valencia oranges
salt and pepper to taste
Combine the syrup and the juice from the oranges in a small bowl. Place chicken breasts in bowl and marinate in refrigerator for 1/2 hour. Heat oven to 350 degrees. Place marinated chicken breasts in an oiled baking dish sprinkling with salt and pepper, and bake for 20 minutes or until done, basting occasionally. Serve with wild rice and green beans.
Coconut Chicken Finger Salad
2 boneless, skinless chicken breasts
1/4 cup unsweetened coconut flakes
1/4 cup ground almonds
1 egg, beaten
2 tablespoons Coconut oil
4 cups mixed greens
Chicken and vegetable soup
1 large whole chicken
Celery
Onion
Carrots
Bay leafs
Peppercorns
Water
Vegetables of your choice: green beans, carrots, onions, celery, potatoes, corn (off the cob), spinach, zucchini, stewed tomatoes, etc.
Thyme
Salt and pepper
Chicken bouillon
Place the chicken in a large boiling pot with the celery, onions, carrots, bay leaf, peppercorns and cover with water. Cover pot with lid and boil on medium heat until chicken is done. Remove chicken to bowl to cool. Strain vegetables out, reserving stock. Add the new vegetables of your choice into broth, adding thyme, salt, pepper, and condensed chicken bouillon. When chicken is cool enough to handle, remove the meat from the bones and put all the meat in the pot and heat through. Serve.
Pork
Louisiana Red Beans and Rice
1 pound dried small red beans, picked over and rinsed
2 large smoked ham hocks
1 large yellow onion, chopped
2 celery stalks, chopped
1 large green bell pepper, chopped
1 teaspoon cayenne
1/4 bunch fresh flat-leaf parsley, chopped
2 sprigs fresh thyme
3 bay leaves
4 garlic cloves, chopped
2 green onions, green part only, chopped, plus more for garnish
Red pepper sauce
2 andouille sausages, cut into 3-inch chunks
4 cups cooked white rice
Place the dried beans in a large bowl and cover with cold water. Soak the beans overnight in the refrigerator.
Drain the beans and put them in a large heavy pot with the ham hocks, adding just enough cold water to cover (about 2 quarts). Add the onion, celery, green pepper, cayenne, parsley, thyme, bay leaves, garlic, green onions, and several shakes of red pepper sauce; give everything a good stir to combine. Simmer, uncovered, until the beans are tender and starting to thicken, about 21/2 hours. You want the beans to be almost overcooked, like they are getting ready to burst. Stir the beans occasionally to prevent scorching on the bottom of the pot. Add about 1 cup of water toward the end of cooking if the mixture appears too thick or dry.
Mash about 1 cup of the cooked beans against the side of the pot with a wooden spoon, this makes the broth thick and creamy. Toss in the sausages and cook for another 30 minutes to heat them through. Adjust the seasoning, if needed. Serve the red beans in a wide bowl over some steamed white rice and garnished with chopped green onion.
Pork Shoulder Roast
2 tbsp salt1.5 tbsp pepper
6 cloves garlic, minced
1 tbsp oregano
1 pork roast (8-10 pounds)
Using a sharp knife, carefully remove the top layer of fat from the roast, sprinkle with plain salt and set aside. Make tiny holes in the pork with a small sharp knife. Mix all the ingredients and put the seasoning inside using the holes. Place the fat layer back on top of the roast. Cook in pre-heated oven at 450F for an hour, then lower heat to 325 degrees and cook until done.
Ham and Apple Stacks
1 large firm red apple such as Braeburn, Gala, Rome Beauty, or Fuji
2 tablespoons CF margarine
2 (1/4-inch-thick) baked ham slices, quartered
1 large shallot, finely chopped
2 teaspoons cider vinegar
1/2 cup apple juice
1 1/2 tablespoons whole-grain mustard
1/2 tablespoon Dijon mustard, or to taste
Pinch of ground cloves
Preheat oven to 250°F. Core whole apple (without peeling) and cut 8 (1/4-inch-thick) rounds.
Heat 1 tablespoon butter in a 12-inch nonstick skillet over moderately high heat, then sauté ham, turning once, until browned, 5 to 6 minutes total. Transfer ham to a heatproof dish and keep warm, loosely covered with foil, in oven. Add remaining tablespoon butter to skillet and sauté apple slices, turning once, until golden and tender, 4 minutes total. Top each piece of ham with an apple slice and continue layering, using all of ham and apple slices, to make 2 stacks. Keep warm in oven.
Add shallot to skillet and sauté over moderately high heat, stirring, until golden. Add vinegar and cook, stirring, 10 seconds, or until absorbed by shallots. Add apple juice and boil until reduced by half. Add mustards and cloves and boil until mixture is slightly thickened and syrupy. Serve stacks with sauce.
Tamales
Tamales are made in large quantities for special occasions and large celebrations and can be frozen to be eaten over an extended period of time. Bigger batches yield tastier tamales. These are GFCF by nature (without having to adapt the recipe) but because they are time-consuming to make them, make a lot and freeze.
Pork Butt:
2 1/2 pounds boneless pork butt in 1 piece, trimmed of all but a thin layer of fat
1 whole head garlic, un-peeled, cut crosswise in 1/2
1 teaspoon black peppercorns
4 large bay leaves
1 teaspoon salt
Masa:
10 pounds masa (cornmeal flour)
1/4 cup water
3 heaping tablespoons baking powder
1/4 cup salt
4 cups vegetable shortening, boiled and cooled
Chile Sauce:
5 whole dried California chiles
2 whole dried New Mexico chiles
2 whole dried pasilla chiles
2 pounds tomatoes
4 cloves garlic
2 teaspoons salt
2 teaspoons cumin seeds
3 tablespoons salt
2 cups water (stock saved from boiling chiles and tomatoes)
2 tablespoons vegetable shortening or coconut oil
1 1/2 tablespoons GF Flour mix
Tamale Assembly:
4 to 6 dozen dried corn husks (you can buy these at a Mexican food store if your local grocery doesn’t carry them)
Green olives
Potatoes, peeled and cut into small pieces
Carrot sticks, peeled and cut into small pieces
Pork Butt:
Place pork butt in large Dutch oven or medium-size stock pot. Add garlic, peppercorns, bay leaves and salt. Add enough cold water to cover by at least 3 inches. Bring just to a boil on high heat, quickly reduce heat to medium-low, and let simmer, partly covered, skimming any froth from the top during the first 15 to 20 minutes of cooking. A piece this size should be well-cooked but not dried out in 1 1/2 to 2 hours. Remove from stock and let cool to room temperature. When cool, pull meat into fine shreds.
Strain and degrease the stock. It will be easier to remove fat when thoroughly chilled.
Can be kept, tightly covered, 2 days in the refrigerator, if de-greased at once, up to 1 week if you leave the top layer of fat on it until ready to use. The stock also freezes well.
In a mixing bowl, combine the shredded pork with the red chile sauce.
Masa:
Place 10 pounds of masa in a large plastic mixing bowl. Mix 1/4 cup water with baking powder in a cup held over the bowl with the dry masa until it fizzes, then pour mixture evenly over masa. Add 1/4 cup salt and work masa with hands to mix evenly. Melt 4 cups vegetable shortening in a large saucepan and allow to cool. Pour evenly over masa and knead masa with hands again. When it starts to feel thick and compact (like fudge) it’s ready. Pat down in bowl and set aside.
Chile Sauce:
In a large saucepan, boil chiles and tomatoes together for about 10 minutes or until softened. Drain the chiles and tomatoes and reserve the water (stock.) Set stock aside. Rinse seeds out of boiled chiles at sink. Grind garlic, 2 teaspoons salt and whole cumin with mortar and pestle. Put chiles, tomatoes, 3 additional tablespoons salt and ground ingredients together in blender and blend well. Add 2 cups of the reserved water (stock.)
In a heavy, medium-size saucepan, heat 2 tablespoons vegetable oil over medium-high heat until rippling. Add flour, stirring constantly until golden. Add strained chile puree to the pan and reduce the heat to low. It will splatter, so be careful. Cook over low heat, stirring often, until the raw taste is gone and the flavor of the chiles has mellowed, about 10 minutes.
In a mixing bowl, combine the shredded pork with the chile sauce.
To assemble the tamales, soak dried corn husks in warm water for about 1 hour until soft. Spread masa mixture evenly onto husk using a wooden spoon. Fill with about 2 tablespoons pork mixture and top with 1 green olive, 1 slice of potato and 1 carrot stick. Fold and tie ends with pieces of corn husk. Steam for 1 and 1/2 hours.
To steam: To make a steamer, place a metal rack (such as a cooling rack) in the bottom of a large stock pot or canner. Water level should be below the rack. Lay extra corn husks over rack. Stand the tamales on the folded edge in the steamer (the open edge with be facing upward). First fill the bottom of the steamer, then start stacking tamales on top of one another. Place any extra husks on top of tamales, cover with pot lid and steam for 1 to 1 1/2 hours. Replenish boiling water if necessary during steaming, time. The tamales are done when the husk peels away easily from the filling.
Beto's Pozole recipe
Makes 4 large servings
2 pounds pork meat (shoulder, butt or picnic)
1/4 cup salt (or as desired)
1 tablespoon oregano
1 tablespoon fresh garlic
1 large can white hominy
4 dried California (aka anaheim or pasilla) peppers
Garnishes: shredded lettuce, radish slices, lime halves, chopped onions
In a large pot, cover meat with water, add salt, bring to boil, cook three to four hours or until cooked thoroughly. Mix garlic, oregano and two cups of water in blender, add to cooked meat. Soak peppers in hot water for 30 minutes, then puree in a blender with a small amount of water, drain and add to the meat. Add hominy to meat. Reheat to desired serving temperature. Serve in individual bowls with garnishes and tortillas, as desired.
Italian Sausage With Green Peppers and Onions
3 pounds mild Italian sausage
1/4 cup olive oil
2 medium onions, sliced
3 green or red pepper, seeded and cut into 1/4-inch strips
1 tablespoon dried oregano flakes
1 teaspoon dried basil flakes
3 cloves garlic, chopped
2 cups canned, crushed and peeled Italian tomatoes
1/2 cup dry Sherry
Place sausage in a large skillet with 1/4 inch water in bottom. Cook over medium heat until water evaporates. Add olive oil and saute a few minutes until browned on all sides
Remove sausage and add onions and green peppers. Season with oregano and basil. Sauté until onions are golden brown. Add garlic and cook one minute longer. Add tomatoes. Simmer five minutes.
Add Sherry and cook over high heat until Sherry is absorbed. Add sausages to sauce during last two minutes. We serve this dish over steamed rice.
Pulled pork sandwiches
3.5 lb pork shoulder (bone in) with fat on it
Salt and pepper
BBQ sauce
onion
Place roast, fat side up in pan, sprinkle with salt and pepper. Cook at 450 degrees for 45 minutes then lower heat to 325 for 2 hours or until done. Remove from oven and set aside to cool. Shred with fork, removing fat. Sauté onion until soft, mix into pork with BBQ sauce. Serve on rolls or bread.
Roast Pork Loin with Apples
2 tablespoons oil
1 (2-pound) boneless center cut pork loin, trimmed and tied
Kosher salt and freshly ground black pepper
1 medium onion, thickly sliced
2 carrots, thickly sliced
2 stalks celery, thickly, sliced
3 cloves garlic, smashed
3 sprigs fresh thyme
3 sprigs fresh rosemary
4 tablespoons cold CF margarine
2 apples, such as Cortland or Rome peeled, cored and cut into 8 slices
2 tablespoons apple cider vinegar
1 cup apple cider
2 tablespoons whole grain mustard
Preheat the oven to 400 degrees F.
In a large ovenproof skillet heat the vegetable oil over high heat. Season the pork loin all over generously with salt and pepper. Sear the meat until golden brown on all sides, about 2 to 3 minutes per side. Transfer the meat to a plate and set it aside.
Add the onion, carrot, celery, garlic, herb sprigs, and 2 tablespoons of the margarine to the skillet. Stir until the vegetables are browned, about 8 minutes. Stir in the sliced apples, then push the mixture to the sides and set the pork loin in the middle of the skillet along with any collected juices on the plate. Transfer the skillet to the oven and roast the loin until an instant-read thermometer inserted into the center of the meat registers 140 to 150 degrees F, about 30 to 35 minutes. (See Cook's Note.)
Transfer the pork a cutting board and cover it loosely with foil while you make the sauce. Arrange the apples and vegetables on a serving platter and set aside. Remove and discard the herb sprigs. Return the skillet to a high heat and add the vinegar scraping the bottom with a wooden spoon to loosen up any browned bits. Reduce by half then add the cider and reduce by about half again. Pull the skillet from the heat and whisk in the mustard, and the remaining 2 tablespoons of cold margarine. Adjust the seasoning with salt and pepper, to taste.
Remove the strings from the roast and slice into 1/2-inch thick pieces and arrange over the apple mixture. Drizzle some sauce over meat and serve the rest on the side.
Cook's Note: Pork cooked this way will be slightly pink. If desired, cook the pork to 160 degrees F, but be aware that this lean cut will not be as moist at the higher temperature.
Stuffed pork chops
2 tablespoons olive or other oil, divided
2 leeks, white part only, rinsed and chopped
1 McIntosh or Granny Smith apple, cored and diced
2 teaspoons dried oregano
1/2 teaspoon dried rosemary
Salt and pepper
1 1/2 cups unseasoned GF bread cubes (or cut up day-old GF bread)
1/2 cup reduced-sodium chicken broth or enough to moisten bread
4 (5-ounce) boneless pork chops, about 1-inch thick, trimmed of fat
Preheat oven to 400 degrees F.
Heat 1 tablespoon of oil in a large skillet over medium heat. Add leek and apple and sauté 4 minutes, until tender and golden. Add oregano, rosemary, and salt and pepper, to taste, and stir to coat. Transfer mixture to a large bowl and add bread cubes and chicken broth. Mix well and set aside.
Using a sharp knife, slice pockets into chops by slicing horizontally into the side, and almost through to the other side. Season the outside with salt and pepper. Stuff chops with apple mixture, allowing stuffing to overflow out of pockets.
Heat remaining oil in a large skillet over medium-high heat. Add pork chops and sear on 1 side until browned, 3 to 4 minutes. Flip chops and transfer to oven to finish cooking for 8 to 10 minutes, or until cooked through.
Cuban Black Beans and Cumin Scented Rice
1 (1-pound) bag dried black beans
4 quarts water
1 smoked ham hock
1 1/3 cups olive oil
2 onions, peeled and finely chopped
12 cloves garlic, peeled, finely chopped
12 small sweet chile peppers, seeded and finely chopped (or your choice combo of hot peppers)
2 bay leaves
Salt and freshly ground pepper
4 tablespoons sugar
1/2 teaspoon whole dried oregano, crushed
1 cup dry red wine
3 tablespoons red wine vinegar
4 teaspoons dried oregano
1 teaspoon ground cumin
Cumin Scented Rice, recipe follows
Pick over beans, discarding any shriveled ones of foreign particles. Wash well and soak, covered in water, for 4 hours. Drain beans and place in 4 quarts of water in a soup pot. Add ham hock to the beans. Bring rapidly to a boil. Reduce heat to moderate and simmer beans until tender, about 35 to 45 minutes.
In a sauté pan, heat 1 and 1/3 cups olive oil. Add the chopped onions and garlic to the pan and sauté over low heat. Add the chopped chiles and season with salt and pepper. Add the bay leaves and cook for about 10 minutes, stirring occasionally.
Add 1 cup of drained black beans to the onion mixture in the sauté pan, and mash thoroughly with rest of the ingredients in the skillet. Stir in the sugar and the dried oregano.
Add the bean and onion mixture to the bean pot. Cover, and simmer for 1 hour, at moderate heat. Add red wine, vinegar, 4 teaspoons dried oregano and cumin. Uncover and cook until sauce thickens. Serve hot.
Cumin Scented Rice:
1 1/2 tablespoons CF margarine
1 tablespoon cumin seeds
3 cups uncooked basmati rice
2 small limes, juiced
6 cups cold water
2 teaspoons salt
Heat margarine over medium heat in a large saucepan. When margarine is melted, add cumin seeds and sauté for 1 minute. Stir in the rice and cook for 2 minutes.
Turn the heat to high and add the lime juice, water and salt. Mix well. Bring to boil on high heat. Reduce heat and cook covered on low for 15 minutes until water evaporates.
Melt in Your Mouth Ribs
2 sides pork spareribs (about 6 pounds), separated
1 (28-ounce) can chunky tomato sauce
1/3 cup brown sugar
2 tablespoons red wine vinegar
1 tablespoon Worcestershire sauce
1 tablespoon reduced-sodium soy sauce
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon paprika
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
Place the spareribs in the bottom of a slow cooker. In a medium bowl, whisk together the remaining ingredients. Reserve 6 tablespoons for BBQ Pizza. Pour the mixture over the spareribs. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
Split Pea or Navy Bean soup
2 bags dry beans – split pea or navy beans
4 large carrots, sliced
4 stalks celery, sliced
1 onion, chopped
10 sprigs fresh thyme or 2 teaspoons dried thyme
Pepper
3 medium bay leaves
1 large ham bone from Honey Baked ham store (or similar spiral sliced ham)
If using navy beans, soak overnight in cold water. (Do not soak split peas overnight)
Place beans in crock-pot with ham bone. Add onion, celery, carrots, thyme, pepper and bay leaves. Do not add salt until beans are soft or the beans will not cook properly. Remember to remove bay leaves and fresh thyme sticks before serving.
Simple Roast pork loin
3 lb. boneless pork loin
Coarse mustard
Pepper
Onion
Garlic cloves
Using a sharp knife, cut several notches in pork and inset small clove into each. Place pork in pan, fat side up. Coat with mustard, sprinkle with pepper. Quarter onions and place in bottom of pan with 1/2 cup water. Cook at 325 degrees until 150 degrees on a meat thermometer.
Other Meats and Vegetarian
Black Bean-Chipotle Chili
1 tablespoon canola or olive oil
1 large red onion, diced
1 large red or green bell pepper, seeded & chopped
2 celery stalks, chopped
3 cloves garlic, minced
4 cups black beans, soaked overnight and rinsed
1 x 8 oz. can diced tomatoes
1 x 14 oz. can crushed tomatoes
1 or 2 canned chipotle chiles, seeded & minced
1 tablespoon chili powder
1 tablespoon dried oregano
1/2 teaspoon salt
In a large saucepan or skillet, heat oil over medium-high heat. Add the onion, bell pepper, celery, and garlic, and cook, stirring, for about 7 minutes. Stir in all remaining ingredients and cook covered for 4 hours over medium-low heat, or until beans are soft, stirring occasionally. Remove from heat and let stand 5-10 minutes before serving. Top with fresh chopped cilantro.
Build-Your-Own Shish Kabobs
Meats for Kabobs
Dijon-Rosemary Steak:
1 tablespoon Dijon mustard
2 tablespoons fresh rosemary, stemmed
4 cloves garlic, minced
2 tablespoons freshly squeezed lemon juice
2 tablespoons balsamic vinegar
1/4 cup olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 pound sirloin steak, cut into 1-inch cubes
Citrus-Tarragon Chicken:
1 orange, zested, then juiced, remainder discarded
1 lemon, zested, then juiced, remainder discarded
1 lime, zested, then juiced, remainder discarded
4 cloves garlic, minced
1 tablespoon fresh tarragon leaves
1/4 cup GF soy sauce
1/4 cup canola oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
Lemon-Garlic Shrimp:
3 cloves garlic, minced
2 shallots, minced
1 bay leaf (fresh or dried)
2 tablespoon fresh thyme leaves
1/4 cup finely chopped fresh Italian parsley
1 teaspoon chili pepper flakes
1/4 cup olive oil
2 tablespoons freshly squeezed lemon juice
1 pound (16 to 20 count) shrimp, shelled and defined
Veggies For Kabobs:
Bell peppers
Onions
Cherry tomatoes
Mushrooms
Italian squash
Baby potatoes, boiled until cooked through
Corn on the cob, husked and sliced into 1/2-inch-thick rounds
Balsamic Basting Vinaigrette for Veggies:
1/4 cup olive oil
2 tablespoons balsamic vinegar
Salt and pepper
If using bamboo skewers, soak them in water for 1 hour to retard charring.
Whisk together all of the Dijon-rosemary steak ingredients (except the steak) in a bowl. Toss the steak in the mixture until evenly coated. Cover and marinate in refrigerator for 2 hours.
Whisk together all of the citrus-tarragon chicken ingredients (except the chicken) in a bowl. Toss the chicken in the mixture until evenly coated. Cover and marinate in refrigerator for 2 hours.
Whisk together all of the lemon garlic shrimp ingredients (except the shrimp) in a bowl. Toss the shrimp in the mixture until evenly coated. Cover and marinate in refrigerator for 2 hours.
Cut vegetables into bite-size pieces. Puree balsamic basting vinaigrette ingredients in a blender for 30 seconds.
Place meats, shrimp, and veggies in individual bowls and set out buffet style. Instruct your guests to skewer their own kabobs and baste veggies with balsamic vinaigrette.
Grill kabobs directly over heat source for about 10 to 15 minutes, turning 1/4 rotation every 2 to 3 minutes, or until the meat and/or fish is cooked throughout.
Brined turkey
Brining is an excellent way to cook pasture raised and organic turkeys that are not pumped full of the artificial additives that keep conventional turkeys moist.
1 cup salt3⁄4 cup brown sugar
2 lemons, quartered
1 tbsp. whole black peppercorns
3 onions, quartered
5 carrots, cut into big chunks
Additional salt and pepper
Your favorite stuffing, optional
1 12-14 lb turkey (fresh or defrosted, giblets removed)
In a large stockpot, combine salt, sugar, lemons, and black peppercorns. Add 2 cups water and bring to a boil. Drop heat and simmer for 15 minutes, stirring to dissolve salt and sugar. Remove from heat and cool completely. Add turkey to the brine, and add enough water to just cover. Let sit for 6-8 hours in the refrigerator.
Preheat oven to 500 degrees. Remove the turkey from the brine. Rinse under cold water and pat dry with paper towels inside and out. Place the onions and carrots in a roasting pan. Season the turkey generously inside and out with salt and pepper, and stuff with your favorite stuffing, if desired. Place the turkey on top of the vegetables. Roast on the bottom rack of oven for 30-45 minutes, or until the breast is well browned.
Remove the turkey and cover the breast and any other well-browned portion with double-thick aluminum foil. Reduce oven temperature to 400 degrees. Return the turkey to the oven and roast for another 1 - 1.5 hours, or until an instant-read thermometer registers 165 degrees when inserted to the thickest part of the thigh (not touching the bone.) Let the turkey rest, loosely covered with foil, for at least 15 minutes before serving.
Turkey Rice soup
Leftover turkey parts with meat (wings, drumsticks, legs)
Peppercorns
Celery stalks
Bay leaves
half an onion, quartered
4 Carrots, sliced
Celery, chopped
Onions, chopped
Thyme (fresh or dry)
GF Chicken bouillon
2 cups rice
Place all leftover turkey parts in pot, cover with water. Add celery stalks, peppercorns, bay leaves and ½ onion in pot. Cover and cook on medium heat for 90 minutes or until meat falls off bones very easily. Remove meat and strain broth back into pot. Cool meat and then pick off bones and set aside. In pot with broth, add chopped carrots, celery and remaining onion. Add thyme and bouillon, cook until veggies are soft then add rice. Cover and cook 20 minutes, add turkey meat back in and season with salt and pepper to taste.
Mexican beans
Pinto beans
Onions
Cumin
Garlic, chopped
Ground coriander
Bay leaves
Salt and pepper
Chicken bouillon
Chili powder
Soak beans overnight in cold water. Rinse and place in pot. Cover with water. Add onions, cumin, garlic, coriander, bay leaves, chili powder and pepper. Cover with lid and simmer for 3 hours on low heat. When beans are soft, add bouillon and salt to taste. Cook another hour or until the consistency you like.
Glazed Cornish Hens
4 1-pound Cornish game hens
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1/2 cup orange juice
3 tablespoons olive oil
2 teaspoons grated orange rind
1 teaspoon thyme
Heat oven to 350*F. Combine garlic powder and pepper. Pat hens dry. Season cavities with half of pepper mixture. Put squeezed out orange rinds in cavities. Fold wings back and tie legs together. Place hens, breast side up in a shallow baking dish. Combine juice, oil, rind and thyme, baste hens with mixture and sprinkle with remaining seasonings. Bake 45-75 minutes, basting frequently until 180*F.
Roast Goose with Cherry Sauce
8 pounds domestic goose
2 tablespoons lemon juice
Cherry Sauce:
3/4 cup apple-cherry juice
1/3 cup sugar
9 inches stick cinnamon
6 whole cloves
1 tablespoon cornstarch
1 tablespoon water
16 ounces frozen unsweetened tart red cherries, pitted
2 tablespoons brandy, or kirsch
Rinse goose, pat dry and season cavity with salt. Tuck drumsticks under band of skin across tail. Skewer neck skin to back. Prick skin well. Place bird, breast side up on a rack in a roasting pan. Brush with lemon juice. Insert a meat thermometer into center of thigh muscle, not touching bone. Roast, uncovered, at 350*F for 3 hours or until meat thermometer registers 180-185*F. Remove fat during roasting. Let stand covered 15 minutes before carving. Serve with Cherry sauce.
Cherry Sauce: Mix juice, sugar, cinnamon stick, and cloves in a saucepan and bring to a boil. Reduce heat, cover and simmer 15 minutes. Remove spices. Combine cornstarch and water, add to juice mixture. Cook until thickened and bubbly. Cook and stir 2 minutes more. Add cherries, thawed and drained, and brandy, heat through.
Poached Salmon
2 salmon fillets 8 oz each
salt to taste
2 cups dry white wine
1 cup water
1/2 teaspoon whole coriander seeds
1 bay leaf
Arrange salmon in a single layer in a skillet that is 2 inches deep. Season with salt. Add enough water and wine to completely cover the salmon; add coriander seeds and bay leaf. Slowly bring liquid barely to a simmer. Reduce heat to low, cover the skillet and simmer for 3 to 4 minutes or until the salmon looks opaque.
Turn heat off and let stand covered for 10 minutes or until you are done eating your greens.
To make whole fish, use enough wine and water to cover fish body and double coriander, salt and bay leaves when poaching.
Roast Turkey
1 (12 pound) fresh turkey
Kosher salt
Freshly ground black pepper
1 large bunch fresh thyme
1 lemon, halved
1 Spanish onion, quartered
1 head garlic, halved crosswise
4 tablespoons unsalted (1/2 stick) melted CF margarine
Preheat the oven to 350 degrees F.
Take the giblets out of the turkey and wash the turkey inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry. Place the turkey in a large roasting pan. Liberally salt and pepper the inside of the turkey cavity. Stuff the cavity with the thyme, lemon, onion, quartered, and the garlic. Brush the outside of the turkey with the butter and sprinkle with salt and pepper. Tie the legs together with string and tuck the wing tips under the body of the turkey.
Roast the turkey for 2 1/2 hours, basting from time to time with pan juices, until the juices run clear when you cut between the leg and the thigh. Remove the turkey to a cutting board and cover with foil; let it rest for 20 minutes. Slice the turkey and serve hot.
Baked Maple Glazed Salmon
1/4 cup maple syrup
1/4 teaspoon garlic salt
2 tablespoons soy sauce
1/8 teaspoon ground black pepper
1 clove garlic, minced
1 pound salmon fillet
1. In a small bowl, mix the maple syrup, soy sauce, garlic, garlic salt, and pepper.
2. Place salmon in a shallow baking dish and coat with the maple syrup mixture. Cover the dish and marinate salmon in the refrigerator for 30 minutes, turning once.
3. Preheat oven to 400 degrees F. Place the baking dish uncovered in the preheated oven and bake salmon for 15 minutes, or until easily flaked with a fork.
Grilled Salmon
Salmon filets
Finely chopped garlic
Fresh or dry dill
Olive oil
Salt and pepper
Mix garlic, dill, oil, and salt and pepper. Spread on filet and grill until still slightly pink in middle, flipping only once.
Venison Stew
2 lb Venison steak
1/2 lb Bacon or salt pork
2 tbsp GF Flour mix
6 cups of stock
1 can stewed tomatoes or preferably zucchini
8 small carrots
2 Stalks celery diced
2 tbsp. sugar
7 small onions
garlic to taste
1 cup peas
Salt and pepper to taste
Cut bacon into 1" cubes and sauté in large saucepan until lightly browned. Remove and set aside. Cut venison into 1 1/2 or 2" pieces and brown over high heat in bacon fat. Stir in flour and make a roux. Lower heat and let brown 2-3 minutes. Then add stock and stir till smooth. Simmer 1 hour or more until venison begins to get tender, add more liquid as necessary.
Add all the other ingredients, except peas, and continue to simmer to make a thick stew. Simmer peas in a separate pan until done. Strain and spoon over or around stew when served. Serve with corn muffins, potatoes or parsnips and a salad.
