Excellent resource and cookbook, filled with tasty recipes and helpful tips. Everyone in the family will love these recipes! Written by Carol Fenster, Ph.D., a renowned gluten free expert.
Here’s a delicious ground beef recipe that we’ve enjoyed in the past, and would be a quick dinner on a busy day. We could use some of the herbs from our garden that the chef dried in the dehydrator this fall.
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.
Place cottage roll in roasting pan or slow cooker.
Surround it with chopped vegetables.
Sprinkle with pepper and cover roast with water.
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 .
Occasionally the chef goes out, and I have to make my own supper. Oh, the suffering! Usually I end up having a tossed salad with a can of tuna, or whatever is left over from the night before. Sometime though, I want a bit more, but don’t want to make a big mess. Cooking in foil pouches is a great solution!
Here’s a recipe that I’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. For more than one person this works well too — each person can make a pouch with their own favourites, so everyone’s happy!
Even children enjoy this, when they get to create their own meal. Adults will have to open the pouches though, to prevent steam burns.
Chicken And Vegetable Pouches
For each serving, make a pouch, using heavy duty foil, or a double thickness of regular foil.
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.
Sprinkle with a pinch each of basil and oregano, or a dash of Italian dressing.
Double fold the pouch, to seal the contents.
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!
It was a grey, damp day, so we needed a supper that would heat us up. Inspired by a recipe in the Chatelaine cookbook, Quickies: Ten Quick Ways with Everyday Foods, I made a spicy dinner from leftover cooked ham. It was delicious and filling, and the recipe is below, if you’re brave enough to try it.
Spicy Ham Jambalaya
In a large frying pan, on medium high, sauté:
1/2 cup chopped onion (I used frozen)
1 cup chopped celery
1 cup chopped red pepper (I used julienne carrots)
1 tsp minced garlic
Cook about 5 minutes, until the onion is soft. Then, stir in:
1 cup uncooked rice
1/2 cup chicken bouillon
1 tsp hot pepper sauce
1 whole bay leaf
2 cups chopped, seeded tomatoes
2 cups cubed cooked ham
Bring to a boil. Simmer, covered, about 25 minutes, or until all the liquid is absorbed. Remove the bay leaf, and serve.
What? No Wheat? A Lighthearted Primer to Living the Gluten-Free Wheat-Free Life is easy to read and provides a fearless introduction to celiac disease. Ideal for the newly diagnosed, a chuckle for those who have lived with the condition, and an excellent tool for Doctors and Dietitians to raise awareness and help their patients.
Here’s one of my favourite recipes, adapted from a Kraft cookbook, Kraft Kitchens: Dinner On Hand, which has quick and easy recipes. This is very filling, and has a spicy kick to it.
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)
Brown beef and onion in a large saucepan.
Add broth, pepper, celery, chili powder, cumin, and parsley.
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.
Cover and let stand 5 to 10 minutes, or until rice is tender.
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is easy to read and provides a fearless introduction to celiac disease. Ideal for the newly diagnosed, a chuckle for those who have lived with the condition, and an excellent tool for Doctors and Dietitians to raise awareness and help their patients.