In a heavy-bottomed sauce pan, lightly brown 3 cloves of crushed or minced garlic in 2 Tbsp of pure olive oil. Stir in 3/4 lb of chopped tomatillos and 2 good-sized sprigs of fresh basil. When the tomatillos have released a lot of liquid, and the mixture begins to boil, stir in salt, reduce heat, and simmer for 15-20 minutes. Uncover and add 3/4 lb of cooked, puréed beets. Heat until just beginning to boil again. Serve over gluten-free pasta with freshly grated parmesan.
To make this non-traditional, but delicious Hungarian meal, brown 3-4 lbs of chicken pieces in canola oil over medium-high heat. Remove the chicken and sautee 1 chopped onion and 3 cloves of minced garlic. Turn off the heat and add 3 Tbsp gluten-free oat flour and 3 Tbsp ground chili California. Stir in a puree of 3 oz beets, a 4 oz can of mild green chilis, and 4 tomatillos without the seeds. Also stir in one cup of chicken broth. Put the chicken into the mixture and simmer for 15-20 minutes. Serve over noodles and enjoy!
Place 1 1/4 lbs ground turkey in a large mixing bowl. Sprinkle the following spices over the meat: 1 tsp each of dried parsley and onion powder, 2 tsp each of salt, dried basil, and chile California powder, 1/2 tsp dried thyme, and 1/4 tsp garlic powder. Mix the meat and spices with two spoons as if tossing a salad. Either brown as is for crumbles or mix with hands and then form into patties to make a denser sausage.
Measure 2 cups of flour mixture, 4 tsp of baking power, 1/2 tsp of salt, and 1/4 cup flax meal into food processor and pulse to mix. Add 1 stick of cold butter, sliced, and pulse until fully cut in. Pour flour mixture into mixing bowl and stir in 1 1/4 cups cold milk. Let stand for 8-10 minutes. Drop dough onto parchment-lined baking sheet and bake at 350°F for 20-25 minutes until lightly golden around the edges and firm.
Dissolve 1 cup of dark baking cocoa in 1 cup of very hot milk. Whisk in 1 cup of hot espresso. Set mixture aside to cool completely. Mix together 2 3/4 cup wheat-free flour mixture, 1/2 tsp salt, and 1 tsp baking soda. Set aside. On low speed, cream 1 1/2 sticks butter adding 3/4 cup canola oil and 1 1/2 cups sugar in small amounts, mixing constantly to form soft peaks. Mix in 4 large eggs, one at a time. Make batter by adding chocolate mixture and dry ingredients in alternating thirds to creamed butter and sugar mixture. Mix until just combined. Pour batter immediately into prepared 8 inch round cake pans and let stand at room temperature for 8-10 minutes. Bake for 40-50 minutes at 350ᵒF.
I have fond childhood memories of big, fluffy cornbread muffins with honey butter served as an appetizer or with hot soup. Maybe that’s why I still love it so much. This wheat-free cornbread recipe is nearly the same as a recipe with wheat, but the slight differences are very important. The gluten in wheat acts…