Jambalaya

1# organic chicken breasts cut in 1-inch cubes

2 Adele apple sausages, sliced

1/2 C chopped organic onion

1 organic green bell pepper, chopped

1 large can (28 ounces) organic crushed tomatoes

1 C organic chicken broth

1/2 C dry white wine

2 tsp dried leaf oregano

2 tsp dried parsley

2 tsp Cajun seasoning

1 tsp cayenne pepper

1# non-farmed shrimp, cooked

2 C raw organic rice, cooked

Preparation:

Combine chicken, sausage, chopped bell pepper, and chopped onion in slow cooker. Add tomatoes, chicken broth, wine, oregano, parsley, Cajun seasoning, and cayenne; stir gently. Cover and cook on low for 6 to 8 hours, or on high for 3 to 4 hours. About 30 to 45 minutes before eating, add cooked shrimp and hot cooked rice; heat thoroughly.
Serves 8.

Jam Bars

Based on a recipe from Fannie Farmer Cookbook

Butter a shallow 8 or 9 inch square pan.  Set oven to 400.
Cream
1/2 C Ghee
1/4 C Organic Sugar
1/2 tsp vanilla
1/2 tsp pure almond flavoring
Stir in
1 organic egg
Add
1 1/4 C Brown Rice Flour (add a tiny bit more if batter is too fluid)
1 tsp aluminum free baking powder
1/2 tsp cinnamon
1/4 tsp powdered cloves
1/2 tsp sea salt
Mix well and spread half in the pan.  Cover with a layer of raspberry jam, blackberry jam, or orange marmalade.
Spoon the rest of the dough on top.  Bake for 25 minutes.  Cool and cut into bars.


   

Jerky

Jerky is a good source of protein.  It is far easier to buy then to make, but don't let that stop you.  Making jerky can eliminate ingredients you'd rather not ingest--such as nitrates and nitrites.  During the 80s, my former husband and I ate jerky that he made.  That and scrambled eggs were his specialties.  Here's a approximation of his recipe.

Buy a good quality of organic beef.  Marinate over night.  Pat dry and follow directions given in commercial dryer cookbook for jerking meat--meat requires about 8-10 hours of drying time.

1 lb organic lean meat, thinly sliced
3/4 tsp. sea salt
1/4 tsp. cracked pepper corns
1 tbs. organic brown sugar
2 tbs. gluten free soy sauce
1 tbs. Worcestershire sauce
1 clove crushed organic garlic
Enjoy!

Jelly Beans

"Canny, Mema, Canny...." my grandson says.  Yes, he has a sweet tooth.  And he especially loves chocolate.  So in my kitchen, I keep a cut-glass candy jar full with a variety of candy.  So when he comes to visit and after we've had a healthy lunch, we partake in a piece of candy.  That's what Grannies are for, right?

Johnny Apple Sauce

Photo by Sandra Wahl

I like to pick wild apples to make sauce, and I don't add anything but sugar and cinnamon for flavoring.  Some apples need little sugar--some need extra.  If you can't find wild apples in the fall, buy firm, tart apples.  I think the following recipe adapted from The Silver Palate Cookbook sounds good, but I haven't tried it.  Have fun!

2 1/2 C water
4 Tbl. Lemon juice
7 medium Granny Smiths
1/2 C. sugar
2/3 C. French Sauternes
6 Tbl. red currant jelly
2 cinnamon sticks
zest of 2 lemons
1/2 C shelled walnuts, chopped
1/3 C raisins (optional)

1.  Mix half of the water and half of the lemon juice together in a bowl.
2.  Peel and core the apples and cut them into 1 1/2 inch chunks.  As you cut each apple, drop the pieces into the water to prevent discoloration.
3.  In a medium saucepan with a heavy bottom, combine remaining water and lemon juice, the sugar and the Sauternes.  Bring to a boil, reduce to a simmer, and add the apple chunks.  Partially cover and cook gently until apples are just tender; apple chunks should remain whole.
4.  With a slotted spoon, transfer apples to bowl.  Add the currant jelly and cinnamon sticks to the syrup remaining in the pan.  Set over medium heat, bring to a boil, reduce to a simmer, and cook until syrup is reduced by one third.  Stir in the lemon zest.
5.  Pour the syrup over the apples.  Stir in the walnuts and raisins if you use them.  Serve warm; or cool, cover and refrigerate.  Serves 6.

Icing

As kids, we made icing from butter, vanilla, a pinch of salt, food coloring, and powdered sugar.  Just cream a cube of butter, add 1/4 tsp. vanilla, pinch of salt, and powdered sugar to thicken.  Use a beater and continue to add powdered sugar until you reach the proper consistency.  Adding a dab of water or nut milk will help texture become more creamy.  Food coloring is fun.  Perhaps there is a natural one to purchase at the health food store.

Also, if you can't eat butter, you could try ghee.  It will be a little thinner and the flavor more caramel flavored.  Should be good. See what you think and let me know.     

Ice: Lemon, Cappuccino, or Campari-Orange Frozen Dessert

2 C. strained fresh lemon juice
2 C.  water
2 C. sugar
or
3 C. strong coffee/ part espresso
1 C. soy creamer
1 C. sugar
or
3 C. strained fresh orange juice
1 C. Campari (Italian aperitif)
juice of 1 lemon
1 C. sugar

Combine selected ingredients in pan and bring to boil, stirring until sugar is dissolved. Cool to room temperature and pour into a shallow cake pan and freeze.  This ice will be ready in 3 to 6 hours.  You can stir it 1/2 way through freezing, then continue to freeze until ready to serve.  Enjoy!

Iceberg with Chicken

Photo by Liz West
 

Dressing:
2 Tbl. Dijon mustard
1 Tbl. organic olive oil
sea salt and pepper

1 sm. head iceberg, wash and torn in pieces
3 C. cooked organic chicken
4 vine-grown organic tomatoes, cut in quarters
1 avocado, cut in slices
2 chopped green onions
1 sliced nectarine

Mix ingredients and dressing, with the exception of avocado, green onion, and sliced nectarine.  Transfer to a pretty bowl to serve.  Top with avocado slices, green onions, and sliced nectarine.  Enjoy!

Imam Baildi

Imam Baildi is also known as stuffed eggplant.  Enjoy!

Ingredients
2 lbs Japanese eggplants

⅔ C. organic olive oil

2  C. sliced organic onions

3  cloves garlic, peeled and minced

2  C. peeled and chopped tomatoes

½ cup water

1/2 tsp. oregano

1 tsp. sugar

Sea salt and ground pepper

Directions
Preheat oven to 350°F.

Cut ends off the eggplants. Using a sharp knife, slice the eggplant from the stem end down to the other end, making sure you don't slice through. Add 4 tablespoons of olive oil to frying pan and gently cook eggplant over medium heat.

Remove the eggplant from the skillet and place in an 8"x8" baking dish.  Sprinkle with sea salt and pepper. Add the remainder of the olive oil and sauté onions and garlic until slightly golden.  Add the fresh tomatoes and 1/2 cup of water to skillet. Add oregano, sugar, sea salt and pepper. Simmer covered, for 15 minutes.

Remove stuffing from heat. Generously fill the eggplants with this stuffing.  Bake for 4o minutes; basting them at least once with olive oil.

Irish Stew

Lamb is a good source of protein and delicious in flavor.  Often you can buy local lamb that is raised on pasture grass.  This meet will be tender and fresh.  Buy enough for your freezer so you have it when a lamb stew craving arises.  Recipe adapted from Allrecipes.com. 

Ingredients

• 1 Tbl. olive oil
• 2 lbs boneless lamb shoulder, cut into 1 1/2 inch pieces
• 1/2 tsp sea salt
• Ground pepper to taste
• 1 large organic onion, diced
• 3 organic carrots, peeled and cut into 1 1/2 inch pieces
• 4 ribs organic celery
• 4 cups water, or as needed
• 3 large organic potatoes, peeled and quartered
• 1 Tbl. rosemary  
• 1 C coarsely chopped leeks
• Fresh parsley for garnish 

Directions

1. Brown lamb pieces in olive oil, stirring gently, until evenly browned. Season with salt and pepper.
2. Add the onion, carrots, celery and cook gently for a 10minutes. Stir in the water (use part red wine if your like). Cover and bring to a boil, then lower heat. Simmer for 1 hour or until tender.
3. Stir in potatoes, and simmer for 15 to 20 minutes, before adding leeks and rosemary. Continue to simmer uncovered, until potatoes are tender but still whole. Serve hot in bowls.  Garnish with fresh parsley.

Idaho Twice-baked Spuds

Bake Idaho spuds at 350 for 1 hour or until tender.  Slice lengthwise, and keeping the potato skins whole, scoop out innards from the two halves into a mixing bowl.  Add sea salt, ghee and enough water to blend into mashed potato consistency.  Add back to the empty potato skins.  Dust tops with paprika and grated sheep cheese (if you can eat it).  Broil until tops are bubbly and browned.  Serve with chicken or beef.

  

Indian-Spiced Cauliflower Dip

My grandson with his watering duck.
Cauliflower's growing in the garden this year.  

Ingredients:
1 cauliflower broken into florets (1/2 lbs.)
1 3/4 tsp. sea salt
1 Tbl. olive oil
1 tps. black mustard seeds
1 onion chopped fine.
1 Tbl. curry powder
1 Tbl. sugar
1 C. coconut yogurt
1 C. dairy-free sour cream
1/3 C. organic cilantro
1/4 tsp. nutmeg
1/4 tsp. cayenne pepper

Directions:
   In a large pot boil water enough to cover bottom of pot by 2 inches.  Add 1/4 tsp sat.  Add florets and simmer until tender.  Drain.
   In a saute pan warm olive oil over medium heat.  Add mustard seeds, and cook until they stop popping.  Add onion and cook until clear.  Add curry, 1 1/2 tsp. sea salt, and sugar.  Cook until fragrant.
   Mash cauliflower and add onion mixture and remaining ingredients.
Serve with chips or sliced vegetables.

IPA Barby Ribs

Heat oven to 250.

In a frying pan, add 2 packages of pork ribs to melted ghee.

Salt and pepper and brown well.  Transfer to baking dish.

Add bottle of IPA beer, pouring it around and over the top of the ribs.

Cover and bake, flipping periodically.

After 4 hours, drain off liquid and baste with your favorite barbecue sauce.

Cook for another 20 minutes.

Serve with corn on the cob and green salad.

Indian Chicken

In a large cooking pot, stir into melted 2 Tbl. Ghee: 

1 medium chopped onion

3 cloves garlic, minced 

1 bay leaves  

2 cinnamon sticks 

6 whole cloves 

6 peppercorns

1 Tsp. paprika

1 Tsp. sea salt

1 Tsp. curry powder

Simmer until spices are mixed and sizzling.  Add one whole chicken with the skin pulled off.  Brown the chicken in the mixture of spices.

Once browned, 2 median tomatoes, peeled and quartered (or a can of diced tomatoes).  Cover and cook chicken until falls apart.  Serve over white rice.  Add a vegetable, such as broccoli, to complete this meal.

Ingredients for the GF Cook

By Glen Bledsoe

This is what I keep in my cupboards & refrigerator.  It is simple--you can make it more complicated--but I'm on the go and like to keep things easy. Also, I don't have a lot of variety in my diet--ingredient-wise--but lots of variety recipe-wise.

Baking:

  Brown Rice Flour

  Coconut Flour

  Garbanzo Bean Flour

  Aluminum Free Baking Powder

  Pure Vanilla Extract

  Hazelnut Milk or Almond Milk

  Cinnamon, ginger, nutmeg

  Sea Salt

Cupboard:

  Fresh Herbs: Basil, Thyme, Oregano, Chili Powder, Sea Salt, Pepper Corns

  Canned Items: Stewed Tomatoes, Organic Chicken Broth, Green Chilies

  Pasta & Beans: Canned Black Beans, Brown Rice Pasta (Trader Joe's), Brown Rice, Quinoa, Green Lentils

  Condiments: Organic Olive Oil and Balsamic Vinegar, Gluten Free Tamari, Dill Pickles

Refrigerator:

  Organic Eggs

  Organic Onions

  Organic Carrots

  Organic Greens

  Organic Zucchini

  Organic Apples

  Organic Celery

  Brown Rice Tortillas

  Ruby Yams

  Organic Mayonnaise

  Goat Cheese (I can eat a little goat or sheep cheese)

  Pasta Sauce (Read the label)

  Ghee

  

Hot Enchiladas

When I was in high school my best friend and I would make large baking dishes stuffed with oniony, cheesy enchiladas.  Now I make them with chicken and onion.  I love enchilada sauce and don't mind the heat.  I don't use as many onions and we used back then.  Here's the recipe.

Set oven to 350 degrees.

12 corn tortillas

1/2 organic onion, chopped fine

2 C. roasted chicken, chopped

1 can sliced black olives

1 can gluten-free enchilada sauce

1 can organic refried beans

Grated non-dairy cheese to taste.

In a large oven-proof pan, line up filled and rolled enchiladas--lay out heated tortillas (I often heat them in the sauce) and fill with refried beans, onion, chicken, black olives, and cheese.  Once the pan is filled with the rolls, pour over the top, enchilada sauce.  Make sure they enchiladas are covered.  Sprinkle with more cheese and olives and bake for about 30 minutes or until bubbly.  Serve with a green salad.

Enjoy!

Hungarian Goulash

Modified from Fannie Farmer's Cookbook

In a skillet melt 3 Tbl bacon fat.
Add 2 large onions, chopped fine and cook until slightly browned.
Add the meat and brown thoroughly on all sides.
Add
3 Tbl brown rice flour
2 tsp paprika (use a very good quality paprika)
2 cloves garlic
Stir in burgundy wine and stock to equal 1 qt.

Cover and cook slowly for about 2 hours or until meat is tender.  Serve with rice or mashed potatoes.  Enjoy!

Hazelnut Strips

This recipe has been modified from a Fannie Farmer's recipe.
Beat until stiff
  1 egg white
Beat in gradually
  1 C Confectioner's sugar
  1 C organic hazelnuts, ground fine
Pat out on a lightly floured board into an oblong, about 1/2 inch thick.
Beat together and spread over first mixture.  Let stand 30 min. to dry.
  1 egg yolk
  6 Tbl confectioner's sugar
  1/2 tsp vanilla
Cut in strips with a knife dipped in hot water.  Place on a greased and floured cookie sheet.  Let stand 10 minutes.  Bake at 300 degrees until delicately brown--about 15 minutes.  Cool and lift from pan.  Makes about 18.

Huckleberry Pie

Mix the following ingredients together and press into a pie pan.  Flute the edge by pressing the dough between your index finger and thumb all around rim.  Poke base with fork tines and bake at 350 for about 20 minutes or until golden.  Set aside to cool.

1/4 C melted Ghee
1/4 C brown sugar
1 Egg
1/4 tsp sea salt
3/4 C. rice flour
1 tsp baking powder
1/2 tsp vanilla

Meanwhile, wash and drain thoroughly:
   1 quart huckleberries

Mix together in a saucepan
   1 cup sugar
   3 Tbl cornstarch
   1/8 tsp sea salt
   1 C water
   1 C berries

Cook and stir over low heat until thick.  Add the rest of the berries and 1 Tbl Ghee
Mix  well and cool.  Just before serving, pour into the pie shell. Serve with coconut ice cream.

Herb Roasted Chicken

Preheat oven to 450 degrees F.

Ingredients for Rub:

2 sprigs rosemary, finely chopped

5 sage leaves, finely chopped,

3 cloves garlic, finely chopped

3 tablespoons extra-virgin olive oil

Sea salt

1 (3 to 3 1/2-pound) whole chicken

Mix herbs with salt to taste and olive oil together to form a paste and distribute under the skin by lifting and sticking mixture under the skin with fingers,

Mix together and distribute around chicken:

2 medium onions, cut into 1-inch pieces

2 medium carrots, peeled and cut into 1-inch pieces

2 ribs celery, cut into 1-inch pieces
1 bay leaf

5 sprigs thyme

2 cups organic chicken stock

3/2 cups dry white wine

Directions

Arrange the olive oil drizzled chicken on top of the veggies in the roasting pan and place in the preheated oven. Chicken is done when a thermometer reads between 160 and 170 degrees F. When chicken has reached the proper temp remove it from the roasting pan, place it on a warm platter and cover loosely with foil. Let sit for 10 to 15 minutes before carving.  Use broth for gravy (see gravy recipe).  Serve with the roasted vegetables, mashed potatoes, and green salad.