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!
Place 1 1/4 lbs ground turkey in a large mixing bowl. Sprinkle the following spices over the meat: 1 tsp each of dried parsley and onion powder, 2 tsp each of salt, dried basil, and chile California powder, 1/2 tsp dried thyme, and 1/4 tsp garlic powder. Mix the meat and spices with two spoons as if tossing a salad. Either brown as is for crumbles or mix with hands and then form into patties to make a denser sausage.
In a medium bowl, whisk together 2 cups gluten-free flour, 1 Tbsp baking powder, 3/4 tsp salt, and 3 Tbsp flax meal. Make a well in the center of the flour mixture, add 3 eggs and 1 1/2 Tbsp canola oil. Whisk until smooth. Add 1 1/2 cups milk, 1/2 cup at a time, whisking until smooth again. Rest batter for 7 minutes; then cook over medium-low heat.
I’ve always spent a good amount of time in the kitchen, but since I developed latex fruit syndrome, I spend far more time there. As a busy mom and teacher, I’m always looking for ways to make delicious foods for my family and myself without spending an eternity in the kitchen. This quiche, which reheats…