1 pound of chuck, bones and fat removed and cut into 1” cubes
1 tbsp extra virgin olive oil
2 cloves of garlic
1 8 oz can diced tomatoes
1 8 oz can beef broth
1 cup dry red wine
1 small sprig of fresh Rosemary
1 Bay leaf
4 tbsp gluten-free flour
½ cup white corn (you can use frozen corn)
½ cup green beans, cut into 1” pieces
1 large potato, cut into small cubes
2 large carrots, sliced
½ cup peas (you can use frozen peas)
Salt and pepper to taste
In a pressure cooker, brown the meat and remove. Heat oil and add garlic (peeled and crushed in a press). Sauté the garlic for a minute or two and add the meat. Add tomatoes, beef broth, and wine. Add Rosemary, Bay leaf, salt and pepper. Seal pressure cooker and heat on high until it reaches full pressure (red stem goes up). Lower heat and cook for 20 minutes. If you do not have a pressure cooker, simply cover and simmer in a large pot for an hour. In a small frying pan, place the gluten-free flour and add liquid from your stew a little at a time. Work the liquid in with a spatula, adding liquid until it is the consistency of wall paper paste and the flour and liquid are thoroughly mixed together. Add the “paste” to your stew and thoroughly stir it in, thickening the stew. Other gluten-free choices are arrowroot or cornstarch to thicken your stew.
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4 chicken breasts
1 pound of mushrooms, sliced
1 cup marsala wine plus 2 tbsp. marsala wine
1 cup chicken broth
1 tbsp. virgin olive oil
1 onion, chopped
1 tbsp. Worcestershire sauce
4 tbsp. arrowroot or cornstarch
3 tbsp. fresh, chopped parsley
Salt and pepper to taste
Place the oil in a skillet and heat it. Add onion and sauté until the onion is translucent. Add mushrooms and 2 tbsp of the marsala wine. Continue to sauté. Add the mixture to the pressure cooker. Add the chicken breasts, wine, Worcestershire sauce, chicken broth, salt and pepper. Cover the pressure cooker and cook on high until the pot pressurizes. Lower flame and cook for 20 minutes, maintaining pressure. When finished cooking, take a cup of the liquid out and mix in the arrowroot (or cornstarch) until it is homogenous. Return the liquid to the pot and mix thoroughly while heating over a low flame. Remove chicken and sauce, sprinkle with parsley and serve.
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1/2 pound of dried pinto beans
1 tbs. olive oil
1 medium onion
1 green pepper
1 stalk of celery
6 plum tomatoes
1/4 tsp. dried thyme
1/2 tsp. cayenne pepper
1/2 tsp. black pepper
1 clove of garlic
1/2 tsp. sweet paprika
sea salt (to taste)
Boil the pinto beans for 20-30 minutes. Let stand while preparing the other ingredients. Chop all of the vegetables. Peel and mince the garlic. Heat oil and sauté onion and green pepper for 2 minutes. Add celery and tomatoes. Sauté until all of the vegetables are tender. Add tomato paste and all of the spices. Simmer for about 15 minutes. Add beans. If mixture is too dry, add a little water. Good over brown rice or whole wheat pasta. For what it's worth, you can use any bean you like if you prefer not to have pinto beans. The dish is easier to make if you substitute canned pinto or canned kidney beans.
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1 eggplant
2 zucchini
2 sweet red peppers (or green peppers)
3 yellow onions
6 cloves of garlic
1 cup tomatoes
1 cup chicken broth
1/4 cup chopped, fresh basil
sea salt and pepper to taste
Peel eggplant and cut into 1 inch cubes. Slice zucchini. Coarsely dice tomatoes, onions and peppers. Peel and crush the garlic. Steam the vegetables until tender. Heat the chicken broth and simmer the vegetables and garlic in it for 3 minutes. Top with basil, salt and pepper. |
1 cup carrots, cut julienne style
1 cup zucchini, cut julienne style
1 tsp. sesame oil
1 tsp. peanut oil
1 clove garlic, crushed
1tbs. fresh, grated ginger
Heat peanut and sesame oil with the garlic and ginger. When oil is hot, add carrots and zucchini. Mix while cooking for 2-3 minutes. You want the vegetables to be tender, but still a little crunchy. Serve over brown rice.
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