Gluten-Free Stuffing

Submitted by Peggy


If you are making this recipe for a gluten-free guest, please read our Guide to Gluten Cross Contamination.


Ingredients:

1 loaf gluten-free bread
3 tablespoons butter, unsalted
2 carrots, peeled and small diced
2 celery stalks, small diced
2 cloves garlic, minced
1 onion, peeled and small diced
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 cups gluten-free chicken broth
1 1/2 tablespoon fresh sage, chopped
1 tablespoon fresh thyme, chopped

Directions:

Preheat oven to 325°F. Slice the bread into 1-inch cubes and spread out on a baking sheet. Place in the oven and toast for 25 minutes, flipping/tossing once during toasting.

To kick this recipe up a notch, check out our excellent recipe for gluten-free croutons.

Melt butter in a large and deep cast iron or oven-safe skillet. If you do not have a large and deep oven proof skillet, you can prep the stuffing in a skillet and transfer to a 9" x 13" baking dish before finishing off in the oven. To the butter, add carrots, celery, garlic, onion, salt, and pepper. Sauté on medium heat for 15 minutes until the onions and carrots are soft and tender. If the onions or garlic start to brown, reduce heat to medium-low.

Once the carrots are tender, add chicken broth, sage, and thyme and stir to combine. Simmer for 5 minutes. Taste, and add additional salt or pepper, if needed.

Next, add the toasted bread cubes and gently toss to combine. Transfer to the oven and bake for 25 minutes. Serve warm. Makes 6-8 servings.

Aneh's Awesome Turkey

Original Recipe by: Aneh Mundi
Submitted by Al (with slight modifications)

Shortly after going gluten-free [in 2003], Peggy & I took a gluten-free holiday cooking class from food scientist extraordinaire Aneh Mundi. She went through an entire holiday feast. Lots of great recipes. To this day, we still use Aneh's blend of seasonings when we make turkey and turkey broth. We keep a jar of it on our “Wheel-O-Spices”.


If you are making this recipe for a gluten-free guest, please read our Guide to Gluten Cross Contamination.


Ingredients:

1 fresh or frozen turkey 10 to 13 lbs
2 tbs Black ground pepper (Penzey's)
2 tbs Salt
2 tbs dried basil (Penzey's)
1 tbs white pepper (Penzey's)
1 tbs ground coriander (Penzey's)
2 tsb dried orange peel (Penzey's)
Extra virgin olive oil (optional)
1 medium/large onion, rough chopped
1 celery stalk, rough chopped
¼ lemon, chopped (optional)

Note: Before you start working with the turkey, set some of the seasoning aside for use in the gravy or for future turkeys. It has the potential to get contaminated with raw turkey.

Directions:

Remove giblets from turkey and set aside for broth.
Combine seasonings in a bowl – mix well.
Place turkey in cooking bag (optional)
Drizzle & rub olive oil over entire turkey.
Sprinkle and rub seasoning mix inside, outside, and under the skin.
Stuff cavity with onion, celery, and lemon.
Place bagged turkey in a roasting pan
Roast turkey at 325 for 3 to 3 ½ hours – until juices run clear or internal breast temperature reaches 161 or 162. Remove turkey from the oven, let it rest. The temperature will continue rise. Carry-over cooking will take you to the food safe number of 165.
Drain drippings from bag into large bowl. Strain into large pan for making gravy.

Gravy Ingredients:

Turkey drippings
4 – 8 tbs Sweet Rice Flour (Bob's Red Mill)
A few pinches of Aneh's Turkey Seasoning

Gravy directions:

Heat drippings in pan on medium-high heat.
Add a few pinches of turkey seasoning to taste.
Make a slurry 3 – 4 tbs of Sweet Rice Flour and a teaspoon or so of cold water. Mix until no lumps.
Whisk in slurry as drippings begin to heat up and start to boil. This when gravy will start to thicken. Keep adding slurry until gravy is the consistency you desire.

Croutons & Stuffing


Croutons

Gluten-Free Croutons


Special thanks to my Sister-In-Law Debi for showing Peggy how to make these for our Thanksgiving feast last year. They are great just for snacking on.


If you are making this recipe for a gluten-free guest, please read our
Guide to Gluten Cross Contamination.


Ingredients:

1 to 1 ½ loaves of GF bread, cut or torn in desired size. For stuffing, pieces might be smaller vs larger for snacking/dipping.
GF Granulated Garlic
GF Granulated Onion
GF Ground Sage
GF Paprika (optional)
Salt
Olive Oil

Directions:

Preheat oven to 300.
Spread bread pieces on sided baking sheet. Allow to dry for at least 2 days – 3 to 4 is preferable.
Drizzle olive oil lightly over the bread and mix well.
Season to taste. Mix well after each seasoning.
Bake for 10 to 20 minutes or until GBDC (Golden, Brown, Delicious & Crunchy). Stir every 5 minutes.
Remove from oven and spread out to cool.

Note: Airbake pans won't brown as quickly. Try not to eat them all before you make your stuffing.

Tip: Instead of throwing out the heels or unused pieces of GF bread, put them in the freezer to be used later.


Gluten-Free Stuffing

Ingredients:

1 loaf gluten-free bread (or the croutons above)
3 tablespoons butter, unsalted
2 carrots, peeled and small diced
2 celery stalks, small diced
2 cloves garlic, minced
1 onion, peeled and small diced
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 cups gluten-free chicken broth
1 1/2 tablespoon fresh sage, chopped
1 tablespoon fresh thyme, chopped

Directions:

Preheat oven to 325°F. Slice the bread into 1-inch cubes and spread out on a baking sheet.
Place in the oven and toast for 25 minutes, flipping/tossing once during toasting. (Skip this step If you are using the croutons you made from above recipe)

Melt butter in a large and deep cast iron or oven-safe skillet. If you do not have a large and deep oven proof skillet, you can prep the stuffing in a skillet and transfer to a 9" x 13" baking dish before finishing off in the oven. To the butter, add carrots, celery, garlic, onion, salt, and pepper. Sauté on medium heat for 15 minutes until the onions and carrots are soft and tender. If the onions or garlic start to brown, reduce heat to medium-low.

Once the carrots are tender, add chicken broth, sage, and thyme and stir to combine. Simmer for 5 minutes. Taste, and add additional salt or pepper, if needed. Next, add the toasted bread cubes/croutons and gently toss to combine. Transfer to the oven and bake for 25 minutes. Serve warm. Makes 6-8 servings.

Slow-Cooker Chicken Cacciatore



Slow-Cooker Chicken Cacciatore


Slow-cooker to the rescue...again! It's been pretty busy around the Al & Peg House as of late. Weekends are doubly-busy, so in order to make good eats, we need some help. Whilst we're scurrying around the house, the slow-cooker is doing all the hard work.

Peg found this naturally gluten-free recipe:
http://www.recipe.com/slow-cooker-chicken-cacciatore/?esrc=nwrc071212pinc

The original recipe calls for chicken drumsticks, but we used thighs instead - more meat on the thighs.

If you are making this recipe for a gluten-free guest, please read our Guide to Gluten Cross Contamination.


Ingredients:

2 cups sliced fresh mushrooms
1 cup sliced celery
1 cup chopped carrot
2 medium onions, cut into wedges
1 green, yellow, or red sweet pepper, cut into strips
4 cloves garlic, minced
12 chicken thighs, skinned (about 3-1/2 pounds)
1/2 cup chicken broth
1/4 cup dry white wine
2 tablespoons quick-cooking tapioca
1 teaspoon sugar
1 teaspoon dried oregano, crushed
2 bay leaves
1/2 teaspoon salt
1/4 teaspoon pepper
1 14-1/2-ounce can diced tomatoes
1/3 cup tomato paste


Directions:


1. Combine mushrooms, celery, carrot, onions, sweet peppers, and garlic in a 5- or 6-quart slow cooker. Place chicken on vegetables. Combine broth, wine, tapioca, sugar, oregano, bay leaves, salt, and pepper; pour over chicken.

2. Cover; cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3-1/2 hours.

3. Remove chicken; cover to keep warm. Remove and discard bay leaves. If using low-heat setting, turn to high-heat setting. Stir in undrained tomatoes and the tomato paste. Cover and cook for 15 minutes more. Serve vegetable mixture over chicken and cooked pasta or rice.





Until the next good eats...

Al & Peg

Crockpot/Slow-cooker Beef Roast




Slow-cooker Beef Roast


Have you ever come home from a long day at work tired, hungry and don't really feel like making anything? Yeah, that happens around our house...
a lot. One weapon we rely on is our slow cooker. It's a magic time machine - you put stuff in it [usually frozen] before work and by the time you get home - POOF! Dinner! Good eats without a wholelotta work...I'm all over that like fur on a weasle...

This is crazy simple - takes about 5 - 10 minutes of prep work before you leave for work. Simple is what I need in the morning 'cos I'm usually half asleep when I'm putting this together.

If you are making this recipe for a gluten-free guest, please read our Guide to Gluten Cross Contamination.


Ingredients:

Sliced large onion or 2 med. onions
Hand full of carrots
Stalk or two of celery
Chopped tomato (I've used tomato paste in the past, but we had fresh tomatoes to use)
Penzey's Granulated Garlic
Penzey's Granulated Onion
Penzey's Herbs de Provence
Salt & Pepper
1/2 - 3/4 cup of water or gluten-free beef broth or red wine.
2 - 2 1/4 lb Chuck Roast
1 tablespoon of Sweet Rice Flour to thicken gravy


Directions:

Place veggies on the bottom of the slow cooker. This gives the meat a bed of flavor to rest on.

Season both sides of the frozen meat with salt, pepper, granulated garlic, granulated onion, Herbs de Provence. Use whatever herbs/seasoning you like - be creative!

Place frozen meat on top of veggies.

Add liquid.

Set slow-cooker to stun (low). For us, the cooking process is about 9 hours by the time someone gets home.

Walk out the door and return 8 - 9 hours later to some really great smells!

When I get home, I strain the veggies from the liquid. After 9 hours, they've given their little veggies lives to flavor the meat and the liquid for the gravy.

In a sauce pan heat up the liquid. Make slurry with the gluten-free flour and some water. Whisk the slurry into the pan. Allow to come to a boil and thicken. If it's not thick enough, make and whisk in a bit more slurry. Turn down the heat to a simmer. Season gravy to taste.


Homage to the Herbage

If you've ever wondered what type of herbs to use, my Facebook friend Jimmy Boswell [aka the
Gluten-Free Chef] from New Zealand created this very handy chart. He suggest which herbs to use for selected meats or veggies.

http://www.foodie.co.nz/Blogs/Jimmy-Boswell---Gluten-Free-Chef/Herb-Usage-Look-up-Chart.aspx

A great tip from Jimmy -

The general rule for using dried is use ¼ dried herbs for what’s suggested for fresh amounts in a recipe. You can reverse this if dried is suggested and you have fresh.



I took the liberty of putting Jimmy's text chart into a table...

Jimmy Boswell's Herb Chart for Proteins
Protein Herbs
Beef Basil, Bay leaf, Caraway, Chervil, Lovage seed, Cumin, Garlic Fenugreek, Ginger, Marjoram, Oregano, Parsley, Rosemary, Sage, Savory, Tarragon, Thyme and Peppermint.
Chicken Thyme, Anise, Basil, Bay leaf, Borage, Chervil, Chives, Cinnamon, Cumin, Dill, Fenugreek, Fennel, Garlic, Ginger, Lovage, Lemon Balm, Marjoram, Mint Oregano, Parsley, Rosemary, Saffron, Sage, Savory and Tarragon.
Duck Bay, Rosemary, Sage, Sweet Marjoram and Tarragon.
Fish Anise, Basil, Borage, Caraway, Chevil, Chives, Dill, Fennel, Garlic, Ginger, Marjoram, Oregano, Parsley, Rosemary, Saffron, Sage, Savory, Tarragon and Thyme.
Fish - Baked or Grilled Basil, Bay, Caraway, Chervil, Chives, Dill, Fennel, Lemon Balm, Lemon Thyme, Lovage, Marjoram, Mints, Parsley, Savory, Tarragon and Thyme.
Fish - Oily Fennel and Dill.
Fish Soups Bay, Lovage, Sage, Savory, Tarragon and Thyme.
Goose Fennel, Sage and Sweet Marjoram.
Ham Lovage, Marjoram, Mint, Mustard, Oregano, Parsley, Rosemary and Savory.
Lamb Basil, Bay leaf, Cinnamon, Coriander, Cumin, Chervil, Dill, Garlic, Ginger, Lemon Balm, Lovage seed, Marjoram, Mint, Parsley, Saffron, Rosemary, Sage, Tarragon, Thyme and Savory.
Liver Basil, Dill, Marjoram, Sage, Savory and Thyme.
Pork Anise, Caraway, Cardamom, Coriander, Chervil, Dill, Garlic, Ginger, Oregano, Rosemary, Saffron, Sage, Tarragon, Fennel, Lovage seed, Marjoram, Savory and Thyme.
Rabbit Basil, Bay, Marjoram, Lovage seed, Rosemary and Sage.
Salmon Dill seed and Rosemary.
Seafood Basil, Bay, Chervil, Chives, Dill, Fennel Seed, Marjoram, Rosemary, Tarragon and Thyme.
Turkey Basil, Garlic, Marjoram, Oregano, Rosemary, Saffron, Sage, Savory, Tarragon, Thyme, Parsley and Sweet Marjoram.
Veal Basil, Bay leaf, Chervil, Chives, Ginger, Marjoram, Mint, Parsley, Rosemary, Sage, Savory and Thyme.
Venison Bay, Lovage seed, Rosemary, Sage, Savory and Sweet Marjoram.


Jimmy Boswell's Herb Chart for Veggies
Veggie Herbs
Artichokes Bay, Savory and Tarragon.
Asparagus Chives, Lemon Balm, Sage, Savory, Tarragon, Thyme, Chervil, Dill and Tarragon.
Avocado Dill, Marjoram and Tarragon.
Beans Dried Savory, Cumin, Garlic, Mint, Oregano, Parsley, Sage, and Thyme.
Beans, Green Savory, Basil, Caraway, Cloves, Dill, Marjoram, Mint, Sage and Thyme.
Broccoli Basil, Dill, Garlic, Lemon Balm, Marjoram, Oregano, Tarragon and Thyme.
Brussel Sprouts Dill, Sage and Savory.
Cabbage Basil, Caraway, Cayenne, Cumin, Dill, Fennel, Marjoram, Sage, Savory, Borage, Dill seed, Mint, Oregano and Savory.
Carrots Anise, Basil, Chervil, Chives, Cinnamon, Clove, Cumin, Dill, Sage, Ginger, Marjoram, Mint, Parsley, Savory, Tarragon, Thyme and Chervil.
Cauliflower Basil, Caraway, Chives, Cumin, Dill, Garlic, Marjoram, Parsley, Rosemary, Savory, Tarragon and Fennel.
Corn Chevil, Chives, Lemon Balm, Saffron, Sage and, Thyme.
Eggplant Basil, Cinnamon, Dill, Garlic, Marjoram, Mint, Oregano, Parsley, Sage, Savory and Thyme.
Lentils Garlic, Mint , Parsley, Savory and Sorrel.
Mushrooms Coriander, Marjoram, Oregano, Rosemary, Tarragon, Thyme, Basil, Dill, Lemon Balm, Parsley, Rosemary and Savory.
Onions Basil, Marjoram, Oregano, Sage, Tarragon and Thyme.
Parsnips Basil, Dill, Marjoram, Parsley, Savory and Thyme.
Peas Caraway, Chevil, Chives, Rosemary, Savory, Tarragon, Thyme, Basil, Chervil, Marjoram, Mint, Parsley and Sage.
Potatoes Parsley, Basil, Caraway, Chives, Coriander, Dill, Fennel, Lovage, Sage, Marjoram, Oregano, Rosemary, Tarragon and Thyme.
Spinach Anise, Basil, Caraway, Chevil, Chives, Cinnamon, Dill, Rosemary, Thyme, Borage, Marjoram, Mint, Sage, Sorrel and Tarragon.
Squash Basil, Caraway, Cardamom, Cinnamon, Cloves, Ginger, Marjoram, Oregano, Rosemary, Sage, Savory and Dill.
Tomatoes Basil, Bay leaf, Chives, Chervil, Coriander, Dill, Garlic, Lovage, Sage, Marjoram, Oregano, Parsley, Rosemary, Savory, Tarragon and Thyme.
Turnips Dill seed, Marjoram and Savory.
Zucchini Basil, Dill, Marjoram, Rosemary and Tarragon.



Until the next good eats...

Al


Everybody in the Pool (aka Hamburger) Soup



Have you ever run into a situation where you needed to use up all sorts of miscellaneous things in the fridge? Yeah, well, this is the result. We had a little of this - a little of that. Whatever was laying around got thrown into the pot. Bottom line, we really weren't following as recipe.

If you are making this recipe for a gluten-free guest, please read our Guide to Gluten Cross Contamination.


Ingredients:

1lb Hamburger
Onion
Fresh Mushrooms
1/2 cubed Rutabaga
Cabbage
Carrot
Celery
Frozen Green Beans
Frozen corn
Green Bell Pepper
Gluten-Free Beef Stock,
Gluten-Free Chicken Stock
V8
Bay Leaf

Directions:

Saute' green bell pepper & onion in a big soup pot [7 qt pictured here] for a few minutes.
Add a pinch a salt and pepper. Becareful with the salt, your stocks have have additional salt.
Add 2 lbs of hamburger to pan and brown.
Add a pinch of salt and pepper
Drain/remove excess grease.
Add chicken or beef broth - probably 2-4 cups total
Add bottle of 46oz bottle of V8
Add Bay Leaf or two
Add veggies that need longer too cook first (like rutabaga, carrots, celery, etc]- staggering them by a couple of minutes.
Taste for salt/pepper
Bring up to a boil then reduce heat to simmer
Cover pot and let simmer for 30 - 60 minutes stirring occasionally.
Check a carrot/celery/rutabag - if it's a texture you like - dig in!


Until the next good eats...

Al



Chili Con Carne

Chili is a fall/winter favorite around our house. It's quick to make and easy scale up if you want leftovers [Gotta love leftovers!].

This is the style of chili that I grew up on. Rarely did we have the "soup-like with pasta" type chili. Peg prefers the "soup-like" chili so she uses my chili as a "concentrate" to create her type [see below]

My mom and I would take a spoonful of chili and place it on top of a Saltine. This is how I learned how to eat chili. It was nothing for me go thru at least an entire sleeve of crackers this way. I shudder at thought of this now. Good grief...

Also, as a kid, I picked out the beans because I didn't like them. Now I like them, but Peg picks them out for "preventative measures". Funny how things change...

If you are making this recipe for a gluten-free guest, please read our Guide to Gluten Cross Contamination.


Chili Con Carne

Ingredients:

1 lb ground beef
2 cans of diced tomatoes (use fresh if you have 'em)
       or 1 jar of Newman's Mild Salsa
1 diced medium onion
2 stalks diced celery
1 diced bell pepper (pick your favorite color or colors)
1 can of kidney beans (I prefer Joan of Arc)
1 - 2 teaspoons Penzey's Chili Con Carne spice blend (start small, you can always add if needed)
1 - 2 teaspoons gluten-free Worcestershire sauce
       (
Lea & Perrins brand is gluten-free, many brands are not)
Salt to taste
V8 or tomato juice
GF Beer (optional)
A few ounces of shredded cheese (garnish)
1 - 2 Green onions (garnish)
1 fresh diced tomato (garnish)


Directions:

Add peppers, celery and onions to pan, add pinch of salt and Penzey's Chili Con Carne spice mix
Saute' until slightly soft.
Add ground beef and brown on med-high heat. Remove any excess grease.
Drain and add beans - stir
Add canned tomatoes or salsa - stir
Add 1 - 2 cups of liquid (V8/Tomato Juice/GF Beer) - stir
Add Worcestershire sauce - stir
Allow chili to come to a good bubble and reduce heat to simmer.
Stir occasionally.
Salt & season to taste
Simmer for 10 - 15 minutes. If chili becomes too thick - add more liquid of choice.


Options:

Soup-like Chili with Pasta
Note: Gluten pasta requires you to be be mindful of cross contamination risks.

Make your favorite pasta and set aside.
Place several scoops of Chili Con Carne into a larger pan on low heat
Add 16 - 24 oz of V8/Tomato Juice
Add cooked pasta
Simmer until heated
Salt & season to taste

You might need to re-season this chili depending on how hot you like it. I tend to like my chili spicier than Peg, so when she adds the liquid and the pasta - it's about right for her tastes.


Notes:

If you are using canned tomatoes, they are going to be sweeter and less spicy than salsa. You'll need to adjust amount of chili seasoning depending on the tomato product used. Taste as you go...


Until the next good eats...

Al


Cold Veggie Salad

Cold Veggie Medley - Kimberly

If you are making this recipe for a gluten-free guest, please read our Guide to Gluten Cross Contamination.


Ingredients:

Any veggies you have on hand, today's mix included:

1 large onion
3 stalks of celery
1 pound each of corn, peas, green beans [all cooked, if frozen; otherwise 15oz can each is fine...especially if you're not cooking for an army!]
1 Green Pepper
1 Red Pepper
1 Yellow Sweet Pepper
1 pound of your favorite beans [today's were garbanzo, but kidney or black beans add nice color]


Dressing:

1 cup oil
½ cup apple cider vinegar
½ cup sugar
½ teaspoon ground pepper
Dash of ground mustard

Put dressing ingredients in an a small-medium bowl and whisk together.

Put all veggies in a large bowl, pour on dressing and carefully mix ingredients together. Chill in the fridge.

Cold Pasta Salad

For some, summer is over - many kids are back at school already. [Man, where did time go?! ]

For those of us without kids, we are going to squeeze every last bit out of summer before it slinks into fall.

Summer time = cookouts and family gatherings
Cookouts and family gatherings = cold pasta salads!

Any cookout worth its salt has a cold pasta salad present. Years ago, a relative of Peg's brought this [non-gluten-free] pasta salad to a summer family event. Peg said that I'd really like it - it was tangy, zesty and a bit spicy. Yup - sounds like right up my alley, but I couldn't touch it.

Until today...we made this salad for our group's annual cookout! Nothing is off-limits at this cookout!

Gluten?!? We don't need no stinkin' gluten!

Jovial Foods was kind enough to send us some samples of their pasta [my sole intent was making a rightous cold pasta salad]. I think we accomplished that mission!

If you are making this recipe for a gluten-free guest, please read our Guide to Gluten Cross Contamination.


Salad Ingredients:

1 lb Jovial Gluten-Free Penne Rigate Pasta.
1 Small Onion
1 Green Pepper
1 Yellow Pepper
1 Small Zuchinni
½ lb of Mozzerella cheese (cubed)
½ lb of Hormel Pepperoni Slices (chopped)
¼ lb Hillshire Farms Hard Salami Slices – chopped.
3 Stalks Celery (sliced)
3 Fresh tomatoes (sliced or chunked)
1 can pitted black olives (sliced)


Dressing Ingredients:

1 ½ teaspoon salt
¾ teaspoon white pepper
½ cup of canola oil
¼ cup of olive oil
½ cup Heinz White Vinegar
2 ½ teaspoon Penzey's Orgeno
½ teaspoon Penzey's Pizza Seasoning
¼ teaspoon Penzey's Garlic Powder


Mix dressing ingredients, veggies & meat chill for at least 2 hours. Do not mix in cheese.

Make gluten-free pasta several hours before eating. Allow to cool (room temp).
Mix pasta, dressing with veggies and meat, and cheese together. Chill until needed.


Product notes:

Gluten-free pastas have a tendancy to harden when cold. Jovial's Penne has a much better texture [softer] when chilled overnight.

Jovial's GF products are certified by the Gluten-Free Certification Organization.

Beef Stew



If you are making this recipe for a gluten-free guest, please read our Guide to Gluten Cross Contamination.


Ingredients:

2 pounds beef
3 - 4 Tb Sweet Rice Flour
2 Tb chopped fresh parsley
1/4 tsp thyme
salt & pepper to taste
1 1/2 cups cubed onions
1 1/2 cups of cubed celery
3 cups cubed and peeled potatoes
3 cups sliced carrots
28 ounces beef GF broth [Kitchen Basics, Imagine, etc]
or (Herb-Ox w/ 28 oz of water could be used instead of beef broth)

Option - replace 6 oz of stock with 6 oz of red wine.


Directions:

Preheat oven to 325.

Trim fat from beef and cut into 1.5 inch cubes. We get stew meat that's already cubed at our meat market.

Put flour, salt & pepper into plastic bag. Drop in a handful of meat, close bag and shake to coat. Remove coated pieces and set aside. Repeat this until all pieces are coated. You may need to add more flour as you go. Just be mindful as to how many pieces you have left and how much flour is in the bag - you don't want to have a lot to throw out when done.

Discard excess flour.

Combine parsley, pepper & thyme and set aside.

Put half of beef on the bottom of a Dutch oven or a big pan with a lid. Top with half the onions, half the potatoes, half the carrots. Sprinkle with half the parsley mixture. Repeat layering (starting again with the beef and ending with parsley). Pour in broth [or broth/wine mixture]. Cover and bake for 2 hours.


Al & Peg Notes:

This recipe as it's shown is fine, however, it could use a bit of jazzing up. We are making this for dinner tomorrow afternoon. We are planning on replacing 6 oz of beef broth with red wine. 6 oz equals a mini bottle of wine that you get in a 4 pack.

Edit 2/5/07 - We really like the addition of the red wine. However, it turns the sauce [and the potatoes] a slight shade of purple. It tastes good, but color is not right.

We also added a several shakes of McCormick's Grill Mates Hamburger Seasoning.

We did have to add a little extra salt after tasting it.

Creamy Broccoli and Cauliflower Soup




If you are making this recipe for a gluten-free guest, please read our Guide to Gluten Cross Contamination.


Ingredients:

1 medium onion - chopped
2 celery ribs - chopped
2 medium carrots - grated
1/2 cup of butter or margarine
2 tablespoons of sweet rice flour
4 cups of milk
1 can Progresso Cream of Mushroom soup
1 1/2 cups of cubed cheddar cheese
3 cups of chopped broccoli - steamed
3 cups of chopped cauliflower - steamed
1 teaspoon Lawry's Seasoned salt


Directions:

In a Dutch oven, sauté onion, celery and carrot in butter until tender. Stir in GF flour until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add soup, cheese, steamed broccoli and cauliflower, and Lawry's; mix well. Cook and stir until cheese is melted and soup is heated through. Yield: 10-12 servings (3 quarts).


If you can do lots of dairy - this is a good one. We have not tried subbing out the dairy.

Note:

You can use the same base to make potato soup by replacing broccoli/cauliflower with 6 large potatoes, peeled, diced, and cooked (about 8 cups)


Minestrone Soup



This recipe is adapted from Living Without Summer 2005 issue.

It's one of our favorites and gets rave reviews from all who've tried - gluten-free or otherwise.

We save it for the fall/winter when it's cold and yucky on the outside and warm and yummy on the inside.

If you are making this recipe for a gluten-free guest, please read our Guide to Gluten Cross Contamination.


Ingredients

1/2 cup extra virgin olive oil
1 tablespoon butter
2 cloves minced garlic
1 large onion - diced
2 medium carrots - sliced
2 stalks celery - sliced
1 medium potato - diced
1 15oz can diced tomatoes
1 small zuchinni
1 tspn oregano
2 tspn salt
4 cups GF chicken broth (we used Swansen Natural Goodness)
1 cup fresh or frozen corn
1 cup fresh or frozen green bean (1 1/2" pieces)
1 15oz can kidney beans - drained & rinsed
1/2 cup chopped fresh basil (optional) or 2 cubes of frozen homemade basil pesto (See Al Notes)
Parmesan cheese (optional)



Add olive oil, butter & garlic to a large soup pot over medium heat. Saute until onion is transparent and soft.

Add celery, carrots, potato. Saute for another 5 minutes.

Add tomatoes, oregano, salt and chicken broth.

Bring soup up to a simmer. Cover and cook for 15-30 minutes. Veggies should be tender.

Add the corn, green beans, kidney beans, zuchinni and simmer for another 15-30 minutes.

Stir in fresh basil or add frozen pesto cubes and allow to melt.

Serve hot and don't eat too much. You could also top with fresh grated Parmesan cheese.


Al Notes

Since we made a double batch, we use both kidney beans and black beans.

In the summer I will make fresh basil pesto. This is usually a Saturday project for me. We have a little farmers market downtown and I'll get several bunches. I'll whiz up a batch and pour it in ice cube trays and freeze it. After about a month of pesto making, we'll have several freezer bags full of pesto cubes we can use for a whole bunch of things...like this soup!

Cashew Chicken Stir-fry

cashew_chicken

The recipe is from Taste of Home's Treasury of Christmas Recipes.

This is our favorite stir-fry recipe. The sauce has a perfect balance.

If you are making this recipe for a gluten-free guest, please read our Guide to Gluten Cross Contamination.


Ingredients

2 cups GF Chicken Broth (Campbell's Natural Goodness, Kitchen Basics)
1 pound boneless, skinless chicken breasts - cut into bite sized pieces
2 cloves of garlic, minced
1/2 cup sliced carrots
1/2 cup sliced celery
3 cups broccoli florets
1 cup Snow or Snap peas
1/4 cup GF corn starch (Argo)
3 tablespoons GF soy sauce (La Choy)
1/2 teaspoon ground ginger
1 1/2 cups of cashews

Cooked rice (optional)


Directions

In skillet or wok, add 3 tablespoons of broth and heat.
Add chicken, stir-fry over medium heat until pink is gone (3 -5 minutes).
Remove chicken with slotted spoon and set aside.
Add garlic, carrots & celery to pan - stir-fry for 3 minutes.
Add broccoli and peas - stir-fry for 4-5 minutes - till crisp tender.

Combine corn starch, soy sauce, ginger & remaining broth and mix.
Add chicken to pan.
Add liquid to pan.
Cook and stir for several minutes - sauce will thicken.
Stir in cashews or add cashews when serving.

Al Notes:

I tend to use more chicken broth than stated. We like to have a bit more sauce.