The recipe is adapted from Quickies: Ten Quick Ways with Everyday Foods,one of my favourite cookbooks.

Spanish Dinner

• 1 lb ground beef
• 1/4 cup diced onion
• 1 tbsp olive oil
• 2 cups corn
• 28-oz can diced tomatoes
• 1/4 cup sliced stuffed green olives
• 1 cup instant rice
• 3/4 tsp dried thyme
• 1/2 tsp oregano
• 1/2 tsp basil
• 1/2 tsp garlic powder

1. In large saucepan, cook onion in oil, over medium high heat, for 5 minutes.
2. Add ground beef and cook, stirring often, until meat is browned.
3. Add corn, tomatoes, olives, rice and seasonings.
4. Cover tightly. Simmer, stirring often for 10 minutes.

Serves 4.

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You can find more information on the gluten free section of my Excel tips website.

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Run the potatoes through the food processor slicer, or use a mandolin to slice then thinly. That will help them cook evenly.

The recipe is adapted from 4 Ingredient Recipes, a Company’s Coming cookbook. The original recipe calls for cream of mushroom soup, so our recipe uses a few more ingredients, to replace that with gluten free substitutes.

Ground Beef and Potato Scallop

• 1 lb lean ground beef
• 4 tbsp potato starch
• 10 oz can sliced mushrooms
• 1-1/2 cups gluten free beef broth
• 1/2 tsp garlic powder
• 4 cups thinly sliced peeled potatoes
• 1/2 cup thinly sliced onion

1. Stir fry ground beef in a large greased frying pan over medium heat, for about 10 minutes, or until no longer pink.
2. Drain meat, sprinkle with potato starch, salt and pepper, and stir.
3. Spread meat mixture in ungreased 2 quart casserole.
4. In a large bowl, mix mushrooms, broth, and garlic powder.
5. Add potato, onion and a sprinkle of salt and pepper, and stir.
6. Spoon potato mixture over meat.
7. Bake, covered, in 350°F over, for 1 hour.
8. Bake, uncovered, for 10-15 minutes, until top is starting to brown and potato is tender.

Serves 4.

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You can find more information on the gluten free section of my Excel tips website.

This recipe is adapted from the April 24, 1984 issue of Woman’s Day magazine.

Chili-Chicken Casserole

• 4 oz tortilla chips, slightly crushed
• 1 lb boneless chicken breast, cut in 1″ cubes
• 1 small onion, diced
• 1 clove garlic, minced
• 2 tbsp oil
• 1 can (15 oz) tomato sauce
• 1 can (17 oz) whole kernel corn, drained and rinsed
• 1 can (15-1/2 oz) red kidney beans, drained and rinsed
• 1/2 cup each sliced ripe and green olives
• 3 tbsp chili powder, or to taste
• 1/4 crushed red pepper, or to taste
• 1 tsp black pepper, or to taste
• 1 tbsp each basil and chopped parsley
• 1 cup each shredded Monterey Jack and Cheddar cheese

1. Line bottom of 13×9×2-inch baking dish with chips; set aside.
2. In large skillet over medium heat sauté chicken, onion and garlic in oil until chicken is opaque.
3. Stir in remaining ingredients, except cheeses, until blended.
4. Pour over chips; top with cheeses.
5. Bake in preheated 350°F oven 30 minutes or until heated through and cheeses melt.

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You can find more information on the gluten free section of my Excel tips website.
Makes 6 servings

This recipe is adapted from The American Heart Association Cookbook and is easy to make, despite the fairly long list of ingredients. I do the browning and cooking all in the same large iron casserole dish, which reduces the cleanup.

Osso Buco

• 4 veal shanks (1″ thick) with bone, about 2¾ lbs
• 2 tbsp olive oil
• 1 carrot grated
• ½ large onion, finely chopped
• 2 stalks celery, diced
• 2 cloves garlic, minced
• 19 oz can diced tomatoes
• 2 bay leaves
• 4 sprigs fresh thyme or ½ tsp dried thyme
• ½ tsp basil
• ½ tsp oregano
• freshly ground black pepper
• 2 strips lemon zest, 1½” x ½”
• 1 cup gluten free beef broth
• ½ cup dry white wine
• Rice

1. Preheat oven to 350°F.
2. On stove top, over medium high heat, brown veal shanks in 1 tbsp oil, in a large skillet.
3. Remove the veal shanks to a plate.
4. Add remaining oil to the skillet and sauté carrot, onion, celery and garlic until wilted, about 4 minutes.
5. Place vegetables in large heavy casserole dish, and place meat on top of vegetables.
6. Add tomatoes, spreading evenly over the veal.
7. Add bay leaves, thyme, basil, oregano, pepper and lemon zest.
8. Add broth and wine.
9. Cover and bake 1½ to 2 hours, until meat is tender and sauce is thickened. If necessary, add more water during the cooking, to prevent meat from drying out.
10. Serve over rice.

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You can find more information on the gluten free section of my Excel tips website.