Irish Beef Stew

Ingredients:

6 Pieces Bacon
2 1/2 lb Beef Chuck Roast, cut into 2-inch chunks
2 Onions, rough chopped
4 Garlic Cloves, minced
10-14 oz Guinness Beer (or other dark beer)
1/4 C Tomato Paste
4 Sprigs Fresh Thyme
5 Carrots, cut into 1-inch pieces
5 Celery Ribs, cut into 1-inch pieces
2 1/2 - 3 C Beef Broth
1 t Sugar
Salt and pepper, to taste

Directions:

In a large pot, brown bacon over medium heat. When bacon is browned, remove and reserve.

Thoroughly salt and pepper beef chunks. Increase heat to medium-high and brown beef pieces (in batches) until each has a nice crust on both sides. Remove beef and set aside.

Place onion in pot and reduce heat back to medium. Cook onions, stirring frequently, until translucent. Add garlic and cook for an additional minute.

Pour in beer and tomato paste. Stir to combine. Toss in thyme sprigs.

Add beef pieces, carrot and celery. Pour enough beef broth in to just cover the rest of the ingredients. Stir in sugar.

Reduce heat to a gentle simmer and cover. Allow to stew for about two hours. Once beef is fork tender, remove lid and increase heat to medium-high to return to a boil. Boil until stew reaches desired consistency.

Remove thyme stems and add salt or pepper, if needed.

Serve on roasted garlic and chive mashed potatoes!

Yield: 6-8 Servings

* Adapted from https://foodwishes.blogspot.com/2013/03/beef-guinness-stew-eating-beer-on-st.html

Slow-Cooker Orange Chicken

Ingredients:

1/4 C Corn Starch
1 t Kosher Salt
1/2 t Ground Black Pepper
1 1/2 lbs Boneless, skinless chicken thighs (cut into bite-size pieces)
2 T Grapeseed Oil (or other cooking oil)
1 T Grated Orange Zest (about one orange)
3/4 C Freshly Squeezed or Store-bought Orange Juice
2 T Granulated Sugar
1/4 C Honey
1 T Cornstarch
1 T Soy Sauce or Coconut Aminos
1 T Rice Vinegar
2 Garlic Cloves, minced
1 t Toasted Sesame Oil
1/2 t Grated Peeled Ginger or 1/4 t Ground Ginger
1/8 t Crushed Red Pepper Flakes

Green onions, sliced

Sesame seeds

Directions:

Combine cornstarch, salt and pepper. Toss with chicken pieces until well coated.

In a large skillet over medium-high heat, heat the oil until it begins to shimmer. Add the chicken pieces (in batches if necessary) and fry on both sides until cornstarch coating is crispy and dry. Place chicken pieces in slow-cooker.

In a medium bowl, whisk together orange zest, orange juice, sugar, honey, remaining 1 T cornstarch, soy sauce, rice vinegar, garlic, toasted sesame oil, ginger and red pepper flakes. Pour orange sauce over chicken pieces and toss to coat pieces with the sauce.

Cook on low about 2 hours or on high for about 1 hour or until chicken is done. Remove lid from slow-cooker and continue cooking on high until sauce reaches desired thickness.

Serve over white rice topped with sliced green onions and sesame seeds.

Yield: 4-6 servings

* Adapted from https://www.thekitchn.com/slow-cooker-orange-chicken-recipe-253412

Spinach, Ricotta, Chicken, Pesto Lasagna

Ingredients:

20 oz Fresh spinach

30 oz Ricotta cheese
2 Large Eggs
1/8 t Ground nutmeg

1/2 t Sea salt
1/2 C Freshly grated Parmesan cheese
1/2 C Basil pesto
1 1/2 C Alfredo sauce

Lasagna noodles (Use gluten-free and nightshade-free, if desired), cooked according to package directions

1-1/2 C Shredded mozzarella cheese

1 1/2 C Chicken, cooked and cut into bite-size pieces

1 C Fresh mushrooms, chopped and cooked

Directions:

Preheat oven to 350°F.

Place the spinach and a scant amount of water in a large pot. Cover and cook over medium-high heat until wilted. Cool, squeeze out the water, and chop finely.

Place the spinach in a large bowl. Stir in the ricotta, eggs, nutmeg, salt, Parmesan, pesto, chicken, and mushrooms. Optional: Refrigerate for one hour and up to one day.

Spread 1/4 of the Alfredo sauce in a 13" x 9" baking dish. Place a layer of lasagna noodles in the dish. Spread with another 1/4 of the sauce. Evenly spread the spinach filling on top. Add another layer of sauce, filling and noodles. Top with the rest of the sauce.

Sprinkle with the mozzarella and bake for 45 minutes. Remove from the oven and let rest for 10 minutes before serving.

Yield: 8-10 Servings

*Adapted from http://houseandhome.com/food/recipes/spinach-ricotta-and-pesto-lasagna-recipe

Chicken Tikka Masala

Ingredients:

3 lbs Boneless, Skinless Chicken Thighs
1 T Light Flavored Olive Oil
2 t Kosher Salt
1 t Ground Turmeric
2 t Garam Masala
2 t Ground Cumin
1 t Ground Coriander
1/8 t Ground Cardamom
1/2 t Ground Black Pepper
1 t Smoked Paprika
5/8 t Ground Ginger
1/4 t Crushed Red Pepper Flakes
3 T Clarified Butter (Ghee)
1 Large Onion (or 1 1/2 Medium Onions)
1/4 C Tomato Paste
4 Garlic Cloves, crushed
1 C Crushed Tomatoes
1 13.5 oz Can Coconut Milk (or 1 2/3 C Heavy Cream)
1/2 - 1 C Chicken Broth
2 t Dried Cilantro
Salt, to taste

Directions:

In a small bowl, mix together kosher salt, turmeric, garam masala, cumin, coriander, cardamom, black pepper, smoked paprika, ginger and red pepper flakes.

In a large bowl, toss chicken thighs with light olive oil and spice mixture until evenly coated.

In a very large skillet, melt clarified butter over medium heat. Sear chicken thighs for several minutes on each side until nicely browned. Remove chicken from skillet and reserve.

Add chopped onions to the skillet. Cook, stirring frequently, until onions become tender and translucent. Stir in tomato paste. Cook and stir for 1 minute. Stir in garlic. Cook and stir for an additional minute. Stir in crushed tomatoes and 1/2 C of chicken broth. Cook for several minutes and then stir in coconut milk.

Cut each chicken thigh into three pieces and return chicken to skillet and reduce heat to a simmer. Cook an additional 15 minutes or until chicken is tender. Add additional chicken broth during this time if sauce is too thick.

Salt to taste. Serve over white rice.

Yield: 4-6 Servings

* Adapted from https://foodwishes.blogspot.com/2014/10/chicken-tikka-masala-god-save-curry.html

Gluten Free Chicken Fried Steak

Ingredients:

4-6 4-oz Cube Steaks, tenderized
1 C Cornstarch
2 t Garlic Salt
1/4 t Black Pepper
1/2 C Whole Milk
2 Eggs
1/4-1/3 C Peanut Oil
2 1/2 C Whole Milk
4 t Rice Flour
1/2 t Salt
1/2 t Onion Powder
1/2 t Black Pepper

Directions:

In a shallow bowl, combine cornstarch, garlic salt and black pepper.

In another shallow bowl, whisk 1/2 C milk and eggs together until very smooth.

Dip steaks, one at a time, first into cornstarch mixture, then in egg mixture and then back in cornstarch mixture. Repeat with each remaining steak.

In a large, heavy nonstick skillet, heal the oil over medium-high heat. Fry each steak until golden brown, about 4 minutes per side, turning only once.

Remove each steak to plate covered with foil to keep warm as remaining steaks are cooked.

For the gravy, pour off all but 1 T of oil. Retain any brown bits in skillet. Add 2 C milk to skillet and cook over medium-high heat.

Stir rice flour, salt, onion powder and pepper into remaining 1/2 C milk until very smooth. Stir mixture into skillet. Whisk constantly until the mixture thickens, about 7 minutes.

Pour gravy over steaks and serve immediately with mashed root vegetables!

Note: Can also be made with chicken for "Chicken Fried Chicken". Use boneless skinless chicken breasts halves and pound flat with a meat mallet to 1/4-inch thick.

*Adapted from "1000 Gluten-Free Recipes" by Carol Fenster

Peach Jam

Ingredients:

4 C Peeled and Finely Diced Peaches
5 1/2 C Granulated White Sugar
1/2 t Butter
2 T Lemon Juice
1.75 oz Box of Fruit Pectin (like Sure-Jel)

Directions:

Place canning jars in large pot filled with water. Boil for 10 minutes to sterilize. Let stand in hot water.

In a smaller pot, place lids and rings in water and bring to a boil. Remove from heat and let stand in hot water.

Wash and peel fruit, removing leaves and pits. Dice fine.

Place diced peaches in large pot. Stir in lemon juice. Stir in box of fruit pectin and butter.

Over high heat, stirring constantly, bring mix to a full rolling boil.

Continue stirring at rolling boil and add sugar all at once. Continue stirring and return to rolling boil again. Boil 1 minute. Remove from heat.

Stir constantly for 5 minutes, skimming foam if necessary.

Thoroughly drain jars, lids and rings, being careful to keep them sterile.

Pour jam into jars to within 1/4-1/8 inch of top. Wipe rims clean.

Place lid on jars, screw on rings until just tight.

Invert jars. Wait 5 minutes and then turn jars upright.

Allow to cool at least until the jars have sucked down their seals. Do not move jars until this has happened and they are fully cooled! This will take an hour or more.

Store in a cool, dry place for up to 1 year. Refrigerate before serving and after opening.

Important Notes: Do NOT reduce sugar, do NOT double recipe and be careful to measure precisely!

* Adapted from Kroger Can-Jel Recipe

Gluten-Free Yellow Squash Lemon Poppyseed Bread

Ingredients:

2 C Pamela's Gluten Free Bread Mix (or other GF flour blend)

1 t Salt

2 t Baking Soda

1/4 t Baking Powder
2 Large Eggs, room temperature

1/4 C Coconut Oil, melted

3/4 C White Sugar

1/2 t Almond Extract

1/4 t Vanilla Extract
1/2 T Poppyseeds
2 T Lemon Juice (fresh squeezed or bottled)
1 T Fresh Lemon Zest (or 1/2 t Lemon Extract)

1 1/2 C Grated Yellow Squash, squeezed and drained if needed

Directions:

Preheat oven to 350 degrees. 

Grease a standard size loaf pan. 

In a large bowl, whisk together flour, salt, baking soda, baking powder and poppyseeds.

In another large bowl, thoroughly mix together eggs, oil, sugar, almond extract, vanilla extract and lemon juice.

Stir wet ingredients into dry ingredients until just combined. 

Fold in lemon zest and yellow squash. 

Spoon batter into prepared pan. 

Bake for 50-60 minutes or until done.

Remove from oven and allow to rest in pan five minutes before removing to cooling rack.

Allow cool completely before slicing and serving.

Yield: 1 Loaf

* For muffins: Preheat oven to 375 degrees F. Grease a standard muffin tin. Bake for about 15 minutes. Remove to cooling rack.

* Adapted from http://thewanderlustkitchen.com/summer-squash-bread/