Carrot Souffle'

From Cooking Light Magazine

Because this dish contains no beaten egg whites, it is not a true souffle'. The name is derived from its light airy texture. Similar in color and flavor to sweet potato casserole, it pairs well with ham or turkey.

7 cups chopped carrot (about 2 pounds)
2/3 cup granulated sugar
1/4 cup fat-free sour cream
3 tablespoons all-purpose flour
2 tablespoons butter, melted
1 teaspoon baking powder
1 teaspoon vanilla extract
1/4 teaspoon salt
3 large eggs, lightly beaten
cooking spray
1 teaspoon powdered sugar

preheat oven to 350 degrees

cook carrot in boiling water 15 minutes or until very tender; drain. Place carrot in a food processor; process until smooth. Add granulated sugar and next 7 ingredients (granulated sugar through eggs); pulse to combine.

Spoon mixture into a 2-quart baking dish coated with cooking spray. Bake at 350 degrees for 40 minutes or until puffed and set. Sprinkle with powdered sugar.

Yield: 8 servings (serving size: 1/2 cup)

Carrot Ring

Carrot Ring

serves 8

preheat oven 375 degrees

2 1/2 - 3lbs carrots peeled, diced & cooked
1/2 - 3/4 cup brown sugar
1/4 lb butter
salt & pepper

cook carrots, add butter & mash
add other ingredients
place in a ring mold which has been sprayed with Pam
refrigerate until needed
back 20 minutes at 375 degrees

nice to add peas to center for cover after removing from ring mold

Apple Bread by Phyllis Herlocher (with modifications by Cate)

prep time: 20 minutes
bake time: 40 minutes
loaves: 2 servings: 32

Ingredients:

3 cups all-purpose flour
2 teaspoons cinnamon
dash of nutmeg
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon (or less) of salt
1/2 cup vegetable oil
2 cups sugar (actually, I cut the sugar in have and added about 3/4 cup applesauce instead)
2 eggs, beaten
1/2 teaspoon vanilla
2 cups apples (any variety) - peeled, cored and coarsely chopped
dash or two of milk
1 cup broken walnuts (pecans work well too)

Directions:

1. In small bowl, combine flour, cinnamon, nutmeg, baking soda, baking powder and salt; set aside.
2. In large mixing bowl, place oil, sugar, applesauce, eggs, vanilla and apples. Mix.
3. Stir in flour mixture slowly. Batter will be ultra thick. If too thick, add a couple tablespoons of milk so that batter is still thick and not runny.
4. Add walnuts and mix.
   Divide mixture between two greased bread pans.
5. Bake at 350degrees for 40-45 minutes or until bread tests done (does the knife come out clean?)
6. Cool for 10 minutes on wire rack before removing from pan.

Lemon Pepper Shrimp Scampi from Cooking Light, March 2009

Sauteed asparagus makes a fine accompaniment.

Yield: 4 servings (serving size: 1/2 cup orzo mixture about 7 shrimp)

1 cup uncooked orzo (I made rice.)
2 tablespoons chopped fresh parsley (I dud bit use.)
7 teaspoons unsalted butter, divided (I did not use salt but used salted butter.)
1 1/2 pounds peeled and deveined jumbo shrimp
2 teaspoons bottled minced garlic
2 tablespoons fresh lemon juice
1/4 teaspoon black pepper

Cook orzo according to package directions, omitting salt and fat. Drain. Place orzo in medium bowl. Stir in parsley and 1/4 teaspoon salt; cover and keep warm.

While orzo cooks, melt 1 tablespoon butter in a large nonstick skillet over medium-high heat. Sprinkle shrimp with remaining 1/4 teaspoon of salt. Add half of shrimp to pan; saute 2 minutes or until almost done. Transfer shrimp to plate. Melt 1 teaspoon butter in pan. Add remaining shrimp to pan; saute 2 minutes or until almost done. Transfer to plate.


Melt remaining 1 tablespoon butter in pan. Add garlic to pan; cook 30 seconds, stirring constantly. Stir in shrimp, juice and pepper; cook 1 minute or until shrimp are done.

This was so easy and yummy. I also sauteed shrimp in the pan after removing the shrimp. SO GOOD!

Pork Chops with Hot Pineapple Salsa

I cannot remember where this recipe comes from (a magazine) and I was distraught when I couldn't locate it. Thankfully, I found it when we relocated from MD to SC.

The salsa is heated through to bring out the flavors. It is also excellent served with grilled or broiled chicken and strongly flavored fish such as tuna, swordfish or sea bass.

pork chops:
1 tablespoon olive oil
1/2 teaspoon black pepper
1/2 teaspoon dried leaf thyme (crumbled)
1/2 teaspoon lemon juice
4 center cut pork chops, about 3/4 inch thick

hot pineapple salsa:
1 can (20 oz) crushed pineapple, undrained
1 can (16oz) black-eyed peas, drained and rinsed
1/3 cup finely chopped sweet red pepper
1/2 cup finely chopped red onion
2 jalapenos, seeded and finely chopped (I use one.)
1/4 cup fresh parsley. (I would use cilantro.)
1/2 teaspoon salt
1/4 teaspoon cumin

1. preheat oven to broil (I use the grill or my George Foreman.)
2. combine oil, pepper, thyme and lemon juice in a small bowl. Brush evenly on both sides of pork chops.
3. prepare hot pineapple salsa: combine pineapple, beans, sweet red pepper, onion, jalapeno pepper, parsley, salt and cumin. Heat in a medium sauce pan. Place over medium heat until heated through, stirring occasionally, about 5 minutes.
4. place pork chops on broiler pan rack. Broil 6 inches from heat for 14-16 minutes, turning once, or until cooked through and meat is no longer pink in center.
5. Serve pork ch0ps with warm pineapple salsa an steamed carrots or broccoli.

Pan Roasted Chicken Cutlets with Maple-Mustard Dill Sauce by Cooking Light

Pounding chicken breast halves ensures they'll cook quickly and evenly. Serve with side of orange-scented couscous to bring out the orange flavors in the sauce.

Yield: 4 servings (serving size: 1 chicken breast half and about 2 tablespoons sauce)

4 (6 ounce) skinless, boneless chicken breast halves (I used chicken cutlets)
1/4 teaspoon salt
1/4 teaspoon black pepper
cooking spray
2 tablespoons chopped red onion
6 tablespoons maple syrup
1/4 cup Dijon mustard
1 tablespoon water
1 teaspoon chopped fresh dill
1 teaspoon grated orange rind

Place each chicken breast  half between 2 sheets of heavy-duty plastic wrap; pound each to 1/4-inch thickness using meat mallet or small heavy skillet. Sprinkle chicken evenly with salt and pepper. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add chicken to pan; cook 4 minutes on each side or until done. Remove chicken from pan.

Reduce heat to medium. Add onion to pan; cook 1 minute. Add syrup and remaining ingredients; cook 1 minute or until thoroughly heated, stirring frequently. Serve sauce with chicken.

from Cooking Light, November 2006

Grilled Pork Chops with Two-Melon Salsa from Cooking Light July 2010

Grilled Pork Chops with Two-Melon Salsa with Garlic Toast from Cooking Light July 2010

This was simple and yummy! I cannot wait to make it again. I did the salsa prep the day prior to save time on a busy weeknight. 

Salsa:
1 cup chopped seedless watermelon
1 cup chopped honeydew melon
3 tablespoons finely chopped sweet onion
1 tablespoon finely chopped jalapeno pepper
1 tablespoon chopped fresh cilantro
1 tablespoon fresh lime juice
1/8 teaspoon salt

Pork Chops:
2 teaspoons canola oil
1 1/2 teaspoons chili powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 (4-ounce) boneless center-cut pork chops, trimmed
cooking spray

1. to prepare salsa, combine first 7 ingredients, set aside.
2. to prepare pork chops, heat a grill pan* over medium-high heat. Combine oil and next 4 ingredients (through black pepper) in a small bowl. Rub oil mixture over both sides of pork chops. Coat pan with cooking spray. Add pork chops to pan; 4 minutes on each side or until desired degree of doneness. Serve with salsa. Yield: 4 servings (serving size: 1 pork chop and 1/2 cup salsa).

*I do not own a grill pan (yet) so I used the George Foreman for the pork chops.

Garlic Texas Toast:
Preheat oven to 375degrees. Combine 1 tablespoon melted butter and 1 minced garlic glove in a small bowl. Brush 1 side of each of 4 (1 1/2-ounce) slices country sourdough bread with butter mixture. Place bread on a baking sheet; bake at 375 degrees for 8 minutes or until lightly browned.

substitutions:
use any fruit you like in place of the melons - peaches, pineapple or mango.
 

Grilled Polenta with Spicy Steak courtesy of Coooking Light June 2010

Grilled Polenta with Spicy Steak from Cooking Light June 2010 (page 30)

buy the polenta in a tube from your grocery store and slice. 

4 teaspoons canola oil, divided
3/4 teaspoon kosher salt, divided
1/2 teaspoon ground cumin
1/2 teaspoon chipolte chile powder
1/4 teaspoon freshly ground black pepper
1 (1 pound) flank steak, trimmed
1 (18 ounce) tube of polenta, cut into 8 slices
1 ripe peeled avocado, sliced
1/2 cup fresh cilantro leaves (I used some straight from my garden!)
1/2 cup (2 ounces) crumbled queso fresco
1/32 cup refrigerated fresh salsa
lime wedges (optional)

1. Heat grill pan over medium-high head. Combine 1 teaspoon oil, 1/2 teaspoon salt, cumin, chile powder and pepper; rub evenly over steak. Add steak to pan; cook 6 minutes on each side or until desired degree of doneness. Remove steak from pan; let stand 5 minutes. Cut steak diagonally into thin slices. (Note: I used the George Foreman Grill.)

2. While steak rests, brush remaining oil over both sides of polenta slices (I needed about another 1 teaspoon of oil than what the recipe lists); sprinkle evenly with remaining 1/4 teaspoon of salt (I used pepper instead of salt). Add polenta to grill pan; cook 3 minutes on each side or until browned. Arrange 2 polenta slices on each of 4 plates; divide avocado evenly among servings. Top each serving with about 3 ounces of steak, 2 tablespoons of cilantro (I only did 1 teaspoon), 2 tablespoons queso fresco, and 2 tablespoons salsa. Serve with lime wedges (if desired).

Yield: 4 servings.

Yummy Vegetable Soup

This recipe came by way of my Mom and is from Cooking Light, April 1999. I made it and served with french bread and salad. I also served (gluten free) cocktail meatballs (for the people who need meat with dinner). It was a big, big hit!

Ingredients
2 tablespoons olive oil
2 cups chopped onion
5 garlic cloves, minced (I used about a teaspoon of minced pre-packaged garlic.)
2 cups chopped celery (4-5 stalks)
2 cups (2-inch) cut green beans (about 1/2 pound)
1 1/2 cups fresh corn kernels-about three ears (fresh corn wasn't available so I used frozen kernel corn)
1 cup thinly sliced carrot
1 medium zucchini, halved lengthwise and sliced (1 cup)
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried rosemary
4 (14 1/4 ounce) cans fat-free beef broth (oops! I used low sodium, gluten free chicken broth)
1 (15 ounce) can kidney beans, drained
4 cups chopped, seeded tomato
2/3 cup uncooked elbow macaroni (about 3 ounces) NOTE: I did not add pasta.
1 (8 ounce) can no-salt added tomato sauce
2 cups shredded green cabbage
3/4 teaspoon salt
3/4 teaspoon black pepper
1 cup grated Parmesan cheese (I completely forgot about this! oops)

Preparation
Heat oil in a stockpot over medium-high heat. Add onion and garlic; saute 2 minutes. Stir in celery and next 9 ingredients (celery through kidney beans). Bring to a boil; cover, reduce heat, and simmer 30 minutes. Add tomato, macaroni and tomato sauce. Bring to a boil; cover, reduce heat and simmer 20 minutes or until pasta is done. Add cabbage, salt and pepper; cook 5 minutes or until cabbage wilts. Serve with cheese.

note: refrigerate any remaining soup in an airtight container for up to one week, or freeze for up to 3 months.

yield: 8 servings (serving size: 2 cups soup and 2 tablespoons cheese)

Jambalaya with Shrimp and Andouille Sausage

Jambalaya with Shrimp and Andouille Sausage from myrecipes.com and Cooking Light

I love Cooking Light magazine! I have been a faithful subscriber for almost 14 years. You can find great recipes from Cooking Light at www.myrecipes.com.

This is another amazing recipe from Cooking Light that is easy, healthy and oh so yummy! I am making it tonight without shrimp because we don't have any in house and I am too lazy to run to the store.

ingredients
1 tablespoon olive oil
1 cup chopped onion
1 cup chopped red bell pepper
1 tablespoon minced garlic
6 ounces andouille sausage, sliced
1 cup uncooked long-grain white rice
1 teaspoon paprika
1 teaspoon freshly ground black pepper
1 teaspoon dried oregano
1/2 teaspoon onion powder
1/2 teaspoon dried thyme
1/2 teaspoon garlic salt
1 bay leaf
2 cups fat-free, less sodium chicken broth
3/4 cup water
1 tablespoon tomato paste
1/2 teaspoon hot pepper sauce
1 (14.5 ounce) can no-salt added diced tomatoes, undrained
1/2 pound peeled and deveined medium shrimp
2 tablespoons chopped fresh parsely

steps
Heat olive oil in a large Dutch oven over medium-high heat. Add chopped onion, chopped bell pepper, minced garlic, and sausage; saute 5 minutes or until vegetables are tender.

Add rice and the next 7 ingredients (through bay leaf); cook 2 minutes. Add broth, water, tomato paste, hot pepper sauce, and diced tomatoes; bring to a boil. Cover, reduce heat, and simmer 20 minutes. Add shrimp; cook 5 minutes. Let stand 5 minutes. Discard bay leaf. Stir in parsley.

(I have made this recipe 5 times now. I add green bell pepper in an effort to get us some more veggies. I also double the sausage because we like it! And, I add more rice.  I also put it in the crock pot after I add the liquid. I let it simmer all day. )

White Chicken Chili

Gluten-Free White Chicken Chili from February/March 2009 Living Without Magazine by Rebecca Reilly.

Makes 8 cups

Here's a tasty way to enjoy leftover chicken or turkey. For vegetarian chili, substitute vegetable broth for the chicken broth; omit the poultry and add two additional cans of beans.

ingredients
2 tablespoons extra-virgin olive oil
1 tablespoon chopped garlic
1 cup minced onions
1 green pepper, diced
2 teaspoons chili powder
1 tablespoon ground cumin
1 1/2 cups diced zucchini
1 1/2 cups frozen corn
1 1/2 cups diced yellow squash
1/4 cup fresh cilantro
1/2 teaspoon salt
12 grinds black pepper or to taste
1 teaspoon oregano
1 cup diced canned tomatillos or green salsa
1 (15-ounce) can white beans, drained and rinsed
2 cups gluten-free chicken broth
2 pounds shredded or diced cooked chicken or turkey

steps

1. Heat olive oil in large pot and saute garlic, onion and pepper until onion is translucent.
2. Toss in chili powder and stir for 1 minute.
3. Add remaining ingredients, except chicken or turkey, and cook until zucchini and yellow squash are tender. 
4. Stir in chicken or turkey and let mixture simmer for 5 minutes.
5. Adjust seasonings to taste. Serve hot. 

TIP: You can use ground or diced raw chicken or turkey. Add uncooked meat to the pot once onions are translucent and saute meat until it's cooked.

*Cate's notes: I used salsa verde because I could not find canned tomatillas. I also added more chicken and needed more broth.

Five Minute Coconut Fudge

Five Minute Coconut Fudge from Living Without Magazine

Makes 32 small squares

"Rich, thick and creamy, this gluten-free dairy-free fudge is the real stuff. Even the smallest squares will satisfy the most dedicated chocoholics."
ingredients
1 cup semi-sweet chocolate chips
3 1/2 cups confectioner's sugar
1/2 cup Dutch process cocoa powder
2 tablespoons margarine (I used butter)
1/2 cup regular coconut milk
1/2 teaspoon vanilla extract (gluten free, of course)
1 cup unsweetened flaked coconut, toasted

steps

1. lightly grease an 8x8 inch square baking pan.
2. In a large bowl, combine chocolate chips, sugar and cocoa.
3. Place margarine and coconut milk in a small saucepan and stir together over medium heat. Cook mixture until margarine melts and bubbles just begin to break the surface.
4. Remove saucepan from stove and immediately pour over chocolate mixture. Let sit for a couple minutes and then stir vigorously to melt chocolate and incorporate dry ingredients. Continue stirring until mixture is smooth.
5. Mix in vanilla and quickly pour fudge into prepared pan.
6. Smooth out the top and sprinkle flaked coconut evenly over surface. Press coconut gently into fudge. Cool completely before cutting into squares.

GF Corn Bread

GF Corn Bread from Living Without Magazine
ingredients
1/4 brown rice flour
3 tablespoons tapioca flour/starch
3 tablespoons potato starch (not flour)
1/2 teaspoon xantham gum
1/2 cup yellow or white cornmeal
2 tablespoons sugar or 2 teaspoons honey (both taste good but sugar is easier)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 large egg, lightly beaten
2/3 cup buttermilk (or 2 teaspoons cider vinegar + enough cow, rice, soy or nut milk to make 2/3 cup)
2 tablespoons vegetable oil
cooking spray
 
steps

1. Preheat oven to 350 degrees. Coat an 8-inch round pan or 8x4 inch pan with cooking spray. Set aside.
2.  In a medium bowl, combine flours, potato starch, xantham gum, cornmeal, sugar (or honey), baking powder, baking soda and salt. Make a well in center. Set aside.
3. In a separate bowl, beat the egg, buttermilk and oil until well blended.
4. Add egg mixture all at once to the dry mixture. Stir until moisoned. Mixture will have the consistency of thick cake batter.
5. Bake in preheated oven for 20 to 25 minutes or until the top is firm and edges are lightly browned. Slice and server warm.

Serves 6. It is great with soup, chili or even mexican egg dishes.

Chicken Diable (aka Honey Chicken)

Chicken Diable (aka Honey Chicken) from Forum Feast Cookbook

*I have been eating this since I was a child. It is so yummy and makes the house smell so good.*
ingredients
chicken breasts (pack of 4)
4 tbsp btter
1/2 cup honey
1/4 cup mustard (like Guldens or any other brown mustard)
1 tsp salt
1 tsp curry
(I usually double the sauce to make sure it really coats the chicken.)





steps

1. clean chicken and set aside
2. melt butter and add remaining ingredients
3. roll chicken in mixture to coat
4. arrange chicken, meaty side up in a baking dish
5. cover with sauce
6. bake on 350 until done (about 30 minutes but I check with an oven thermometer)
   

Gluten Free Warm Chocolate Cakes

Gluten Free Warm Chocolate Cake from Living Without Magazine
makes 6 small cakes

 This romantic dessert is deliciously decadent. Serve it immediately after unmolding so that the soft chocolate enter is still warm from the oven.

ingredients
4 ounces bittersweet chocolate
1 ounce unsweetened chocolate
1 stick unsalted butter or dairy-free margarine
2 whole eggs
2 egg yolks
1/4 cup sugar
1 tbsp coconut flour or nut flour of choice
fresh raspberries, for garnish
whipped nondairy topping of choice, for garnish

steps

1. Preheat oven to 475 degrees
2. Lightly grease 6 individual muffin tins, brioche tins or souffle cups. (Filled unused muffin cups halfway with water.)
3. Melt the chocolates and butter over low heat. Cool until just warm to touch.
4. In a separate bowl, thoroughly beat whole eggs, yolks and sugar together until pale yellow and thick. Add chocolate mixture and beat to incorporate. Quickly fold in flour.
5. Spoon batter into prepared tins or souffle cups. (At this point, the cakes can be refrigerated for several hours. Remove from refrigerator 30 minutes before ready to bake.)
6. Place filled tins on a cookie sheet in preheated oven and bake for 6 to 7 minutes. Cakes should be slightly gooey in the center. Over-cooking will result in a brownie.
7. Invert cakes onto individual dessert plates. Let sit for a minute before unmolding. Unmold and serve with a dollop of whipped cream and top with fresh raspberries.

This is rich! I make homemade whipped cream or buy ready-whip since we do not have a dairy issue here.

Apple Vegetable Stuffing from Living Without Magazine

Apple Vegetable Stuffing from Living Without Magazine

makes 12-14 cups

This recipe makes enough to stuff an 14-pound bird with some left over. It can also be baked in two 9x9 inch baking pans. Vary ingredients to suit your taste. (*I baked in one casserole dish.*)

ingredients
1 pound sausage, * diced
1/4 cup olive oil
2 medium leeks, chopped (while and pale green parts only)
2 medium apples (Granny Smith or other), peeled, cored and chopped
1 1/2 cups chopped celery with leaves
2 medium carrots or pasnips or rutabagas, peeled and chopped
2 teaspoons poultry seasoning
2 teaspoons dried rosemary
1/2 cup chopped fresh Italian parsley
10 cups gluten free** bread, crust removed, cut into 3/4 inch cubes, toasted (I used brown rice bread found in the freezer section at Safeway - I think it was Ezekiel or Good For Life).
salt and freshly grounded pepper to taste
3 eggs
1 to 1 1/2 cups gluten free chicken broth (I use Progresso)
3/4 cup chestnut or walnut pieces, toasted, optional
steps

1. Brown sausage in 1 tablespoon oil in skillet and transfer to a large bowl.
2. In the same skillet, heat remaining oil over medium heat. Add leeks, apples, celery, carrots and poultry seasoning. Saute until leeks and carrots are softened, about 4 to 6 minutes. Pour into bowl with the cooked sausage and blend.
3. Add rosemary, parsley and toasted bread cubes to sausage mixture. Stir gently to combine. Season stuffing to takes with salt and pepper. This recipe can be prepared a day ahead to this point. Cover and refrigerate.
4. Beat eggs with 1 cup chicken broth. Toss stuffing with egg mixture. Add chestnuts or walnuts, if using. Stuffing should be moist but not wet. If it's too dry add more broth. Check seasonings by browning a spoonful in a skillet or heating in the microwave until cooked. Taste and adjust seasonings.
5. Divide into two portions. Cooke one portion in the turkey.
6. Place remaining stuffing into a lightly oiled baking dish cover with oiled foil. Bake alongside the stuffed bird about 45-60 minutes in 325 to 350 degree oven. Uncover and bake an additional 15 minutes until stuffing is golden brown on top.

*TIP try GF chicken apple sausage, Italian sausage, breakfast sausage or spicy andouille sausage.
** Tip 10 cups is equivalent to a large loaf of bread. Toast the cubes in a 350-degree oven for about 15 minutes. Ten cups of commercially prepared gluten free stuffing cubes may be used.

Pork Chops and Baked Polenta with Peppers

Pork Chops and Baked Polenta with Peppers from The Wheat-Free Cook

*This is a favorite at my house! To save time use roasted peppers from a jar.*

In this easy supper dish, seared boneless pork chops finish cooking in the oven on a bed of buttery, herb-scented polenta. If you like, you can substitute fresh rosemary for oregano, or add a garnish of torn up fresh basil leaves.

ingredients
4 tablespoons unsalted butter, melted
1 roll (16 to 18 ounces) precooked polenta, sliced 1/4 inch thick
Fine sea salt and freshly ground black pepper
1 large red bell pepper, broiled, peeled and roughly chopped, or the equivalent from a jar
1 teaspoon chopped fresh oregano or 1/2 teaspoon dried oregano
4 to 6 tablesppns grated Parmigiano-Reggiano (I have never used this)
1 tablespoon extra virgin olive oil
4 boneless pork chops, 4 to 6 ounces each, 1 inch thick
1/4 cup dry white wine

**serves 4

Steps

1. preheat oven to 400-degrees
2. Pour 2 tablespoons of the butter into an 8x10 inch baking dish. Arrange the polenta slices in it, overlapping slightly, in three rows. Season lightly with salt and pepper, and scatter the chopped bell pepper and oregano on top. Drizzle with the remaining 2 tablespoon of butter. Top with Parmesan. Bake for about 30 minutes until bubbling and starting to brown.
3. When the polenta has baked for 15 minutes, heat the olive oil in a heavy skillet over medium-high heat until it shimmers. Pat the chops dry with paper towels, and season lightly with salt and pepper. Brown on both sides, 5 minutes. Remove the polenta from the oven and arrange the chops on top. Add the wine to the skillet and let bubble, scraping up the brown bits on the bottom and reduce by half, 30 seconds or less. Pour the liquid over the pork chops. Return the baking dish to the oven and continue baking for 6 minutes until the chops are just cook through. Cooked this way, with just a hint of pink within, they will be juicy and tender.

Simple Marinade for Beef or Chicken

Very easy marinade for chicken and beef - can be used for London broil, flank steak, grilled chicken breasts or fajitas

2 small cans of pineapple juice
2-3 tablespoons of gluten free soy sauce
1 teaspoon mince garlic
salt
pepper

Soy Sauce and Honey-Glazed Chicken

Soy Sauce and Honey-Glazed Chicken from "Gluten Free and Easy" by Robyn Russell

*the actual recipe calls for chicken drumsticks, but I used the boneless chicken breasts I had in the freezer.

Ingredients

12 chicken drumsticks with skin on (*Again, I used boneless chicken breasts.)
1 tablespoon honey
1 tablespoon olive oil
1 tablespoon soy sauce (#be sure to use gluten free soy sauce if your diet requires it#)
1 1/2 teaspoons Chinese five-spice
1 teaspoon crushed garlic

Steps

1. Place the drumsticks into a glass or stainless steel bowl. 
2. Heat the honey in the microwave until very runny, then add the olive oil, soy sauce, five-spice and garlic. Stir well to combine, then p  our over the drumsticks and mix to coat. Allow the pieces to marinate for a few hours, then bake in a 350 degree oven until cooked through, turning and brushing with the glaze a few times. 
3. When the chicken legs are cooked, place onto a large platter and serve with a generous bowl of Tahini coleslaw and some fresh cobs of Spiced Corn. (#Tahini coleslaw and Spiced Corn are recipes from the author.)

Serves 4-6

Notes from Cate: I mixed the marinade and chicken in a ziploc bag. I served with asparagus.  Next time, I will reduce the amount of five-spice to 1 teaspoon.

Mellow Beef and Red Wine Casserole

Mellow Beef and Red Wine Casserole from "Gluten Free and Easy" by Robyn Russell

(*I will add my comments too.)

Ingredients
olive oil
8 oz French shallots, peeled and halved or quartered if large
5 oz bacon slices, cut into match sticks
1 teaspoon crushed garlic
2 cups beef stock (I did not make from scratch and had to be sure I used a gluten brand)
2 1/4 lb trimmed blade or chuck steak, cubed
1 cup red wine (cabernet or shiraz) *I am a big fan of the small bottles for cooking if you don't plan on drinking the rest of the bottle.*
3 1/2 fluid oz (1/2 cup) port
1 tablespoon pure cornstarch (cornflour)
2 carrots, peeled and cut into chunks *I used 4 carrots because I like them.*
2 generous tablespoons tomato paste
1 bay leaf
2 thyme sprigs, leaves only *I threw the sprigs in on the stem and removed when I removed the bay leaf.*
8 oz Swiss brown mushrooms, halved and quartered *I just used pre-sliced button mushrooms.*

Steps

1. Preheat the oven to 300 degrees
2. Heat a little olive oil in a large casserole dish, fry the shallots until soft, then remove to a bowl. Increase the heat, add the bacon and fry until browned. Add the garlic when the bacon is nearly ready. Remove the garlic and bacon to the bowl with the shallots.
3. Pour the beef stock into the casserole dish and stir it around the dish, scraping up all the browned bits, then pour this into the bowl with the bacon and shallots.
4. Heat some more olive oil in the casserole dish and brown the meat in batches over high heat. Remove the meat from the dish, lower the heat, and stir in the red wine and port, again stirring up the residue. Remove about 1/4 cup of liquid, blend in cornstarch, then stir back into dish and simmer. Return the cooked items to the casserole dish and add the carrots, tomato paste, and herbs. Mix together, adding a little more stock if necessary to cover. 
5. Cover casserole with a lid and transfer to the oven and cook for 2-2 1/2 hours until the meat is very tender. Stir a few times during the cooking and add mushrooms for the last 30 minutes.
6. Remove the bay leaf, check the seasoning, and serve with garlic mashed potatoes and steamed green beans.

*I put everything in a crock pot instead of in the oven. My crock pot has an insert so I was able to do all the prep work in that and then use it to cook. My crock pot cooks HOT so I cooked on low for 2 - 2 1/2 hours.*

Serves 4-6

What is Cate's Recipe Connection

Hello! I love to cook and my wheat allergy opens me up to new and different recipes all the time. I am a big fan of healthy, flavorful and easy recipes. The purpose of this blog is to share the recipes that I have found to meet that criteria. I, of course, will give credit where credit is due. I rarely make up my own recipes.