Beef Stew

Ingredients:

3 pounds of stew beef - cut into 1 and 1/2 inch cubes
1 large onion - diced
4 tomatoes - cut into wedges
1/2 pound of baby carrots
1 red pepper - cut into 1/2 inch strips
1 pound of small mushrooms - cleaned
2 small turnips - cut into chunks
2 tablespoons of instant tapioca
1/2 cup of GF dry bread crumbs
2 cups of red wine
1 teaspoon of salt
1/2 teaspoon of black pepper
1/2 pound of frozen small pearl onions

Method:

Put all the ingredients except the pearl onions in a Dutch oven with a tight-fitting lid.

Bake in a preheated 325 degree oven for 3 1/2 hours. Don’t peek!

Add the pearl onions after the stew is removed from the oven.

Serve with GF crusty bread.

Santa Fe Chili

Ingredients:

1 pound of ground beef - browned
1 medium onion - chopped
1 can of pinto beans (15.5 ounces) - rinsed and drained
1 can of kidney beans (15.5 ounces) - rinsed and drained
1 can of black beans (15.5 ounces) - rinsed and drained
1 can of corn (15.5 ounces)
1 can of diced tomatoes with peppers (14.5 ounces)
1 can of stewed tomatoes (14.5 ounces)
1 can of tomato sauce (8 ounces)
1 packet/envelope of GF taco seasoning mix
1 packet/envelope of GF dry ranch dressing mix
2 cups of water
Mix together all ingredients in a large pot with a cover

Method:

Cover and bring to a boil.

Turn down to simmer.

Cook for 2 hours, stirring occasionally

Garnish:

Sour cream, Diced green onions, Corn Chips

Pan Fried Scallops

Ingredients:

1/3 cup of GF Plain flour (Doves Farm)
2 teaspoons of seasoning salt
1/2 teaspoon of dried oregano
2 tablespoons of lemon pepper
16 sea scallops - rinsed and drained
4 tablespoons of olive oil
4 tablespoons of fresh parsley
4 teaspoons of lemon juice

Put into a clean plastic bag; GF flour, salt, oregano, and lemon pepper.

Add scallops to the flour mixture and toss until lightly coated on all sides.

Remove the scallops from the bag and put them onto a plate.

Heat 2 Tablespoons of the olive oil in a frying pan over high heat.

Using a pair of tongs, shake off excess flour before adding the scallops to the pan.

Add half of the scallops to the pan and sear on both sides (about 2 minutes for each side). Remove scallops from pan and place on a plate.

Repeat cooking process with remaining scallops.

Toss with parsley and lemon juice.

Chicken Salad and Wild Rice

Ingredients:

1 package of long grain and wild rice
3 cups of chicken - cooked and cut into chunks
3 green onions/Scallions - chopped
1 red bell pepper - diced
1/3 cup of your favorite vinaigrette dressing
1 lemon - juiced
2 medium avocados - chopped
1/2 cup of pecans

Method:

Mix together cooked rice, cooked chicken, chopped scallions, and diced red pepper and salad dressing.
Refrigerate until ready to serve.

Before serving, peel and chop avocados.
Pour the lemon juice over the avocados to coat.

Add just the avocados to the salad.

Serve on lettuce leaves and garnish with pecans.

Spicy Mixed Bean and Vegetable Soup

Ingredients:

1 T olive oil
1 chopped, medium onion
1 ½ pound of peeled and chopped mixed root vegetables
(like carrots, potatoes, and parsnips)
1 ½ pounds of chopped mixed vegetables
(like celery, peppers, and fennel)
1 clove of crushed garlic
2 teaspoons of GF curry powder
1/4 cup chopped fresh parsley
2 bay leaves
4 cups of vegetable or GF chicken stock
2 small chopped zucchini
15oz can of red kidney beans
15oz can of black-eyed peas

Don't forget to rinse and drain the beans!

Method:

Heat oil in a heavy stock pot or Dutch oven.
Add all the vegetables, except the zucchini, parsley and beans.
Cook over high heat for 4-5 minutes, stirring constantly.
Add the garlic, curry powder and the bay leaves and continue
cooking for 2-3 minutes.
Pour in the stock, there should be enough to cover all the vegetables.
Bring to a boil and then reduce heat to simmer, cover and
simmer for 20 minutes.
Add the beans and cook for another 10 minutes.
Remove bay leaf.
Puree about 1/3 to 1/2 of the soup in a blender.
Return puree to the pot and bring to a boil. Then add the zucchini
and parsley and continue cooking for another 3-4 four
minutes. Add salt and pepper as needed.

Tropical Fruit Salad

Ingredients:

1/2 pound of seedless grapes
1 punnet strawberries
1 cantaloupe
1 pineapple
2 bananas
1/2 cup orange juice
2-3 Kiwi

Method:

In a large serving bowl combine:
Grapes: rinse in cool water, slice in half.
Strawberries: rinse in cool water, hull, cut into bite sizes.
Cantaloupe: cut in half; remove the seeds and rind, cut into
bite size pieces.
Pineapple: remove the rind, cut into slices then into bite size
pieces removing the core as you go.
Bananas: peel and slice and put in small bowl.
Orange juice: pour ½ cup over the bananas.
Kiwi: peel and slice or cut into wedges.
Mint: garnish.
*all fruits and amounts are adjustable to your taste

Ultimate Nachos

Use only GF Ingredients