Heat 11/2 cups chicken broth; add 1 tsp each of caraway seeds and thyme. Let stand. Sauté 1 medium onion, chopped and 1/2 cup of chopped radish in 2 Tbsp pure olive oil. In a large mixing bowl, crumble 1 pan of wheat-free cornbread. Pour broth, onion mixture, and optional ingredients over cornbread. Fluff with two spoons until mixed and moistened evenly. Spread in a 9 x 13″ baking dish. Bake covered for 35 mintues at 350°F.
Place 4 cups raw cranberries and 1/2 cup plus 2 Tbsp hibiscus syrup into a food processor. Pulse until the cranberries are very finely chopped. The mixture should be dark pink, but not liquified.
Toast 5 pods of cardamom.
Bring 2 cups of water to a boil. Then add 1 cup dried hibiscus flowers, 2 sticks of cinnamon, 1 tsp whole cloves, and the cardamom pods.
Boil gently for 1 minute; then allow mixture to steep and cool.
Strain out solids, and return the liquid to the pot.
Wisk in 2 cups of sugar. Boil for 4 minutes. Cool and pour into a sterile jar. Refrigerate and serve.
Spinach Salad With Beets and Feta
Toss 2 cups of baby spinach with 1 1/2 Tbsp pure olive oil and 1 1/2 Tbsp honey vinaigrette dressing. Place in serving bowl and top with 1 quartered and sliced beet, 1/4 cup butter-toasted pecans, and 1/4 cup crumbled feta cheese.
Spread 1/2 lb of raw pecan pieces in a 9 x 12 glass baking dish with 3 Tbsp of butter. Place in a 300°F oven for 24 minutes, stirring every 8 minutes. Salt to taste.
Honey Vinaigrette Salad Dressing
Gently whisk together 1/2 cup honey, 1/2 cup rice vinegar, 2 tsp chile california, 2 tsp turmeric, 2 tsp horseradish sauce, and 1/2 tsp salt. Place in a salad-dressing bottle and store in the referigerator.
Beef or Chicken Stroganoff
Sautee 2 medium onions, cut into thick strips with 3 Tbsp butter and 1 clove minced garlic. Set aside. In the same pan, brown 2 lbs chicken or beef strips. Add 1/2 cup sake, stir and boil. Then add 1 1/4 cups broth, 1 1/2 tsp salt, and 2 Tbsp nutritional yeast flakes. Bring to a boil; then simmer for 10 minutes. With heat off add a mixture of 1/4 cup water and 1/4 cup gluten-free oat flour. Stir and boil to thicken. With heat off again, add sour cream. Heat until hot but not boiling, serve over gluten-free noodles.
Every year, my family celebrates our Irish heritage on St. Patrick’s Day by donning green cothing with Celtic prints, or in recent years, Armstrong tartan kilts. We gather for a family feast of Corned beef, cabbage, and piles of mashed potatoes; listen to The Fenians and other Celtic music; and toast with glasses of Guiness….
In a heavy-bottomed sauce pan, lightly brown 3 cloves of crushed or minced garlic in 2 Tbsp of pure olive oil. Stir in 3/4 lb of chopped tomatillos and 2 good-sized sprigs of fresh basil. When the tomatillos have released a lot of liquid, and the mixture begins to boil, stir in salt, reduce heat, and simmer for 15-20 minutes. Uncover and add 3/4 lb of cooked, puréed beets. Heat until just beginning to boil again. Serve over gluten-free pasta with freshly grated parmesan.
To make this non-traditional, but delicious Hungarian meal, brown 3-4 lbs of chicken pieces in canola oil over medium-high heat. Remove the chicken and sautee 1 chopped onion and 3 cloves of minced garlic. Turn off the heat and add 3 Tbsp gluten-free oat flour and 3 Tbsp ground chili California. Stir in a puree of 3 oz beets, a 4 oz can of mild green chilis, and 4 tomatillos without the seeds. Also stir in one cup of chicken broth. Put the chicken into the mixture and simmer for 15-20 minutes. Serve over noodles and enjoy!