Gluten Free Recipes |

The chef first made this delicious meal a few weeks ago, and made it again today. We had our first snowfall of the season, so it was nice to come home to a hot, hearty meal.

In some areas, cottage roll is called cottage ham, but it should be a tasty and economical dinner, wherever you are. The chef saved the stock and will use it when he makes baked beans in a day or two.

Cottage Roll With Vegetables

• 1 (3 lb) cottage roll (cottage ham)
• 1 medium onion, chopped
• 3 carrots, peeled and sliced thin
• 3 medium potatoes, peeled and cut in quarters
• 1 cup chopped cabbage (optional)
• 2 celery stalks
• 2 shallots

Tip: You can add as many vegetables as will fit, and use any size cottage roll that will fit you pan.

1. Place cottage roll in roasting pan or slow cooker.
2. Surround it with chopped vegetables.
3. Sprinkle with pepper and cover roast with water.
4. Cover and bake at 300 degrees for 3 hours or in slow cooker on high for 6 hours or low for 8-10 hours.

After cooking, the cottage roll should fall apart like a pot roast.

Serve with mustard (Dijon is the chef’s favourite). The leftover stock can be thicken up as a gravy or makes a great base for beans or pea soup .

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

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

Technorati Tags: Chicken, foil pouches, Rice, Vegetables

Here’s a recipe that I make when mushrooms are on sale, or if we have leftover sliced mushrooms in the fridge. It’s a nice way to use the dried cranberries that I buy in a big bag at Costco, instead of just baking with them.

Instead of chicken breasts, you could use thighs if you prefer dark meat. If you don’t have white wine, apple juice would be a good substitute.

The recipe is from The 250 Best 4-Ingredient Recipes by Margaret Howard, which is packed with quick and easy meal ideas.

Cranberry Chicken Breasts With Mushrooms

• 4 skinless, boneless chicken breasts
• Salt and freshly ground black pepper
• 1-1/2 cups sliced mushrooms
• 1/2 cup dry white wine
• 1/4 cup dried cranberries

1. Rinse chicken and wipe with paper towel.
2. Sprinkle chicken lightly with salt and pepper.
3. Spray a large nonstick skillet lightly sprayed with cooking spray.
4. Sauté chicken on medium-high for 5 minutes on each side or until browned.
5. Remove chicken and set aside.
6. Add mushrooms to skillet. Cook for 5 minutes or until mushrooms are browned.
7. Return chicken to skillet, and add wine and cranberries.
8. Cover and cook on medium-high heat for 10 minutes or until meat is no longer pink inside.
9. Serve with pan juices. If pan juices are too thin, stir a small amount of cornstarch into cold water, then stir into the hot liquid. Cook and stir until mixture thickens.

Serves 4.
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You can find more information on the gluten free cooking section of my Excel tips and tutorials website.

Technorati Tags: cranberries, mushrooms

Here’s a recipe that’s a family favourite and we’ve enjoyed it many times. It’s a great dish for a buffet or pot-luck dinner and it could be made with ground beef instead of chicken.

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

Technorati Tags: Mexican

Here’s a recipe that we’ve tried a few times, with excellent results. You can use fish or cooked ham instead of chicken, and whatever vegetables and liquid you prefer. Each person could make a pouch with their own favourites, so everyone’s happy!

Chicken And Vegetable Pouches

1. For each serving, make a pouch, using heavy duty foil, or a double thickness of regular foil.
2. Into the pouch, add:
   1/3 cup instant rice,
   4 oz chicken breast,
   1/2 cup sliced vegetables (e.g. carrots, zucchini and mushrooms), and
   1/3 cup chicken broth.
3. Sprinkle with a pinch each of basil and oregano, or a dash of Italian dressing.
4. Double fold the pouch, to seal the contents.
5. Place all the pouches on a baking sheet, and bake at 450°F for 15 minutes.

Open the pouches carefully, because the ingredients will be steaming hot!

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