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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The Gluten-Free Gourmet Cooks Fast and Healthy by Bette Hagman is the perfect book for those who must put together a gluten-free meal at the of the long working day. From the author of The Gluten-free Gourmet, 2nd edition, here are more than 275 recipes for gluten-free pasta, baking, and soup mixes that are as easy to use as anything from the grocery store.

With new bean flours to add to the other gluten free flours, there are also fantastic recipes for breads, cakes, cookies, pies, and pastries.

About the Author: Bette Hagman, a.k.a. the Gluten-free Gourmet, was diagnosed as a celiac over twenty years ago, she has devoted her time to creating recipes for gluten-free flours. A writer and lecturer, she lives in Seattle, Washington.

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

Paperback 160 pages

As the title suggests, Gluten-Free 101: Easy, Basic Dishes Without Wheat offers simple, streamlined recipes for those basic foods we all crave when we’re gluten-free. Crusty French bread, chewy Pizza, decadent Brownies, flaky Pie Crust, old-fashioned Biscuits. They’re all possible using Carol’s new, versatile sorghum-based flour blend.

As all gluten-free beginners eventually learn, we can’t bake with just one flour the way we did when we ate wheat. This blend is more nutritious, with more protein and fiber than most gluten-free flour blends. And, you can vary the other flours in the blend to suit your personal tastes and dietary needs.

Recognizing that gluten-free beginners need guidance, Carol offers help on what to eat during the first few weeks after diagnosis, deciphering mysterious culinary terms, setting up a gluten-free pantry, using a bread machine, detecting hidden gluten in commercial foods, and dining away from home.

Recipes are organized into four categories (breads, breakfast, dessert, and main dishes) and offer nutritional content so you can manage your diet wisely. Extensive information about a wide variety of gluten-free flours helps you choose which ones are best for you.

Carol Fenster, Ph.D., internationally recognized author of four gluten-free cookbooks, is one of America’s foremost authorities on gluten-free cooking. Gluten-free since 1988, she appears on the Health Network (Food for Life show), develops gluten-free products for Bob’s Red Mill, and is Associate Food Editor for Living Without magazine. Her articles and recipes appear in Veggie Life magazine and the Food Allergy & Anaphylaxis Network newsletter.

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

Cajun Dirty Rice

• 1 lb ground beef
• 1 chopped onion
• 1 can (10-3/4 oz) gluten free chicken broth
• 1 green pepper, chopped
• 1 celery stalk, chopped
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp dried parsley
• 1-1/2 cups Minute White Rice
• 2 chopped green onions
• 1/2 cup tomato juice (optional)

1. Brown beef and onion in a large saucepan.
2. Add broth, pepper, celery, chili powder, cumin, and parsley.
3. Add rice and green onions. The mixture will be fairly dry when finished, so if you prefer it moist, add more broth, or the tomato juice.
4. Cover and let stand 5 to 10 minutes, or until rice is tender.

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

From their Home page, click on the Certified tab, then click on Retail Products.

Select either a Company or a Product Category, then click Go, to see a list of products.

While reading a specific company’s information, you can click on its logo to go to the company’s website, for more information.

The website also has a few recipes from manufacturers, and an FAQ section.

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

If you can’t find gluten-free orzo, you could substitute minute rice.

Avgolemono

• 7½ cups chicken stock (use good quality, gluten free)
• 1/2 cup orzo gluten-free pasta (or any small gluten-free pasta)
• 3 eggs
• juice of 1 large lemon
• salt and ground black pepper
• lemon slices, to garnish (optional)

1. Pour the stock into a large pan, and bring to a boil.
2. Add the pasta and cook for 5 minutes.
3. Beat the eggs until frothy, then add the lemon juice and 1 tbsp cold water.
4. Slowly stir in a ladleful of the hot chicken stock, then add one or two more.
5. Return this mixture to the pan, off the heat and stir well. Do not let the soup boil once the eggs have been added or it will curdle.
6. Season with salt and pepper and serve at once, garnished with lemon slices.

Serves 4-6.

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