Mexican Pot Pie

Ingredients:

2 C Masa Harina

1 1/2 t Baking Powder

1/2 t Salt

1/2 C Cold Lard or Butter, cut into pieces

2 C Water or Beef Stock

1 lb Ground Beef

1-2 T Olive Oil

1 Large Onion, chopped

15 oz Can Diced Tomatoes, undrained 

4 oz Can Mild Green Chiles

3 Garlic Cloves, minced

1/2 t Dried Oregano

1/2 t Cumin

1/2 t Paprika

1/2 t Salt

1/4 t Black pepper

12-16 oz Canned or Frozen Corn

1/2 C Sour Cream

1-2 C Shredded Cheddar or Jack Cheese

Directions:

In a medium bowl, mix together Masa Harina, baking powder and salt. 

Cut in Lard or butter. 

Add water and mix until it forms a wet dough. Set aside. 

In a large pan, cook ground beef and onion in olive oil. 

Add diced tomatoes, garlic, oregano, Cumin, Paprika, salt and pepper. Bring to a boil. Reduce heat. Cover and simmer for 10 minutes. 

Add corn. Stir in sour cream. 

Grease a 9x13-inch casserole dish. Preheat oven to 400 degrees. 

Pour beef mixture into casserole dish and spread evenly. 

Sprinkle shredded cheese over top of casserole. 

Spread Masa mixture over top of cheese. 

Bake for 40-50 minutes or until firm and the edges have become golden brown. 

Serve with salsa and more sour cream. 

Gluten Free Sweet Cornbread (or Mix)

Ingredients

Dry Mix:

2/3 Cup Sugar

½ teaspoon Baking Soda

1 Cup Cornmeal

1 Cup Pamela’s Gluten Free Bread Mix

½ teaspoon Salt

Add To Dry Mix:

½ Cup Butter

2 Eggs, slightly beaten

1 Cup Buttermilk (or Plain Milk Kefir)

Directions

Preheat oven to 375 degrees. Grease an 8x8-inch square baking pan.

Melt butter.

Pour dry mix into a large mixing bowl and stir to combine.

Add melted butter, eggs and buttermilk (or kefir). Stir until thoroughly incorporated.

Pour batter into prepared baking pan.

Bake for 30-40 minutes or until tester inserted in center comes out clean.

Remove from oven and allow to cool for 5-10 minutes before cutting and serving.

* Note: Dry Mix fits well in a Pint-and-a-half size mason jar.

Winter Bean Soup (or Mix)

Ingredients

Dry Mix:

1/3 Cup Dried Yellow Split Peas

1/3 Cup Dried Green Split Peas

1/3 Cup Dried Baby Lima Beans

1/3 Cup Dried Pinto Beans

1/3 Cup Dried Kidney Bean

1/3 Cup Dried Great Northern Beans

1/4 Cup Dried Minced Onion

1/4 teaspoon Ground Cumin

1/4 teaspoon Granulated Garlic

Add to Dry Mix:

2 Cups Gluten Free Chicken Broth

8 Cups Water

2 Large Carrots, peeled and sliced

2 Large Celery Stalks, sliced

2 Pounds Smoked Ham Shanks or Meaty Ham Bone

Directions

Heat broth, water and Dry Mix to boiling in a large pot (4-quart).

Boil 2 minutes. Remove from heat. Cover and let stand 1 hour.

Stir carrots and celery into bean mixture. Add ham shanks (or ham bone). Heat to boiling; reduce heat. Cover and simmer for about 2 hours or until beans are tender.

Remove ham shanks (or ham bone). Remove meat from bone. Cut into bite-size pieces stir meat into soup. Heat until hot.

* Note: Dry Mix fits in a Pint size mason jar.

* Adapted from http://www.budget101.com/content.php/371-Winter-Bean-Soup-Mix

Amazing Gluten Free Waffles

Ingredients:

1 C Almond Flour

1 C Tapioca Flour

2 T Coconut Flour

2 t Baking Powder

1/4 t Salt

2 Large Eggs

1/4 C Melted Coconut Oil

1 t Apple Cider Vinegar

1 C Milk (or non-dairy milk of choice)

1/2 t Vanilla Extract

Directions:

In a large bowl, mix together almond flour, tapioca flour, coconut flour, baking powder and salt. 

Mix in eggs, coconut oil, apple cider vinegar, milk and vanilla extract. 

Mix for about two minutes until thoroughly combined. Batter will be similar to a thin pancake batter. 

Grease waffle iron. 

Cook waffles in iron for about 2 minutes or until crispy on the outside. 

Serve immediately or keep warm in a 350 degree oven. 

* Adapted from http://nurturemygut.com/best-gluten-free-waffles-paleo.html

Vanilla Cardamom Tea

Ingredients:

2 T Irish Breakfast black tea leaves

1 inch Vanilla bean

6 Cardamom pods

Directions:

Cut vanilla bean into tiny pieces.

Crush cardamom pods.

Combine vanilla bean and cardamom pods/seeds with black tea leaves. Mix well.

Store in a small mason jar.

Steep 1 t of tea for each cup of freshly boiled water. Steep for 1-2 minutes. Serve with sugar/honey and cream!

Beef Liver Pâté with Red Wine and Herbs

Ingredients:

1 lb Grass-Fed Beef Liver, cut into pieces

2 T Butter

1 Lemon

6 oz Butter, room temperature (plus more if needed)

1 Small Red Onion, chopped

1/2 C Red Wine (something you like to drink)

2 Garlic Cloves, crushed

1 Sprig Fresh Rosemary, removed from woody stems

1 Sprig Fresh Thyme, removed from woody stems

1 T Lemon Juice

Salt

Black Pepper

Directions:

In a medium-large bowl, cover liver pieces with water and juice of one lemon. Stir with your hands to make sure the lemon juice gets evenly distributed. Cover and refrigerate for 12 hours. 

Drain liquid. 

In a large pot, sauté the lover and onions in the 2 T butter until liver is browned and onions are tender. 

Add wine, garlic, rosemary, thyme and lemon juice. Simmer, uncovered, until most of the liquid has evaporated. 

Allow to cool slightly but while still warm blend in a food processor with remaining butter. Blend until smooth and creamy, adding more butter (1 T at a time) if needed. Salt and pepper to taste. 

Spoon into mason jars and refrigerate at least one day before serving. Freezes well. 

Serve on crackers, toast or celery. 

* Adapted from http://nourishingjoy.com/three-pates-to-satisfy-every-palate/

Gluten Free Vanilla (or Chocolate) Pudding

Ingredients:

1/4 C Cornstarch

1/4 t Salt

1/3 C Unsweetened Cocoa Powder (if making chocolate)

2 1/2 C Whole Milk

4 Large Egg Yolks

1/3 C Honey (or 2/3 C Sugar)

2 T Unsalted Butter, cut into pieces

1 t Vanilla Extract

Directions:

In a medium saucepan, whisk together cornstarch and salt (and cocoa powder, if using). 

Slowly add milk a few tablespoons at a time, whisking constantly. Be sure all cornstarch is dissolved.  

Whisk in egg yolks one at a time. 

Over medium heat, whisk in honey (or sugar) and continue whisking constantly until mixture just reaches a boil. Mixture will instantly thicken. Reduce heat to low and continue whisking for one minute. 

Remove from heat and stir in butter and vanilla. 

Pour into serving dishes and cover with plastic wrap. Refrigerate for at least three hours before serving. 

* Adapted from http://www.marthastewart.com/314077/vanilla-or-chocolate-pudding