Sweet and Spicy Tahini Chicken

INGREDIENTS
2 skinless, boneless chicken breasts, cubed
2 tbs olive oil
½ cup diced green pepper
½ cup diced onion
¼ cup Tahini
1 tsp Cayenne pepper
2 tbs pure maple syrup

DIRECTIONS
In a large skillet, over medium heat, cook the chicken in olive oil for about 5 minutes.
Add green peppers, and onions and sauté another 5 to 10 minutes.
Remove from heat.
In a small bowl, mix well, the Tahini, cayenne and maple syrup.
Pour over chicken.
Serve on a bed of brown rice and sprinkle with a few sesame seeds (optional).
Add a salad and you have a fabulous, quick and easy dinner.

No Peekie Stew

INGREDIENTS
1 lb stew meat
3 medium potatoes
6 carrots
1 medium onion
1 cup diced celery
1 8oz can tomato sauce
8oz water
1 tsp sugar
2 tsp tapioca flour
DIRECTIONS
Preheat oven to 325ºF
Arrange meat in a single layer in a baking pan.
Cut potatoes and carrots into bite sized chunks and layer on top of meat.
Sprinkle celery over top.
Mix together tomato sauce, water and sugar and pour over top.
Sprinkle tapioca flour over top.
Seal tightly with foil.
Bake for 2 hours – Do not peek!
When the foil is removed, you will find the meat is browned and the sauce has turned to a lovely tomato gravy.

Gluten Free BBQ Chicken Legs

INGREDIENTS
6 chicken legs
¼ cup GF Montreal steak spice.
¼ cup GF bread crumbs
DIRECTIONS
Wash the chicken and leave it wet.
Mix the bread crumbs and steak spice together.
Place the steak spice mixture in a pie plate.
Roll the chicken in the steak spice mixture and BBQ on medium until golden and cooked through.

Breakfast Hash Browns With Veggies

INGREDIENTS
4 large potatoes
1 tbs olive oil
¼ cup diced onion
¼ cup diced green pepper
¼ cup diced red pepper
1 tsp GF seasoning salt

DIRECTIONS
Wash and dice the potatoes.
Boil in 2 quarts of fresh, salted water. (1/2 tsp salt)
Drain.
Heat olive oil in a large non-stick skillet.
Add potatoes and onions.
Cook over medium heat, stirring constantly for about 2 minutes.
Sprinkle with seasoning salt.
Add remaining ingredients and cook another 4 or 5 minutes.
Potatoes will be golden.

Sour Cream & Onion Potatoes

INGREDIENTS

5 medium potatoes

¼ cup sour cream

3 tbs minced onion

 

DIRECTIONS

Wash, peel and cube the potatoes.

Place potatoes into a large pot and cover with cold water.

Boil on high until soft.

Drain and mash.

Add sour cream and onion.

Mix well.

Serve hot.

Serves 4 to 6

Gluten Free Perogies With Chicken

INGREDIENTS

1/3 cup tapioca flour
1/3 cup cornstarch
2 tbs potato starch (not flour)
1/2 tsp fine sea salt
1 tbs guar gum
2 eggs
1 tbs olive oil

DIRECTIONS
Combine flours, salt, and guar gum.

Beat eggs lightly and add oil.

Pour egg mixture into flour mixture and stir.

This will feel much like pastry dough.

Work together, into a firm ball.

Knead for two or three minutes.

Roll out as you would pastry and cut circles using a tart cutter, turnover maker (about 3 ½ inches in diameter) or sharp knife.

Use a pastry brush to wet the edges of each circle with egg wash (one egg plus 1 tbs water).

Spoon some filling into the center of each circle.

Place a piece of chicken on top.

Fold the circle in half, pinching and crimping the edges until they are sealed tight.

NOTE: A pastry wheel works very well for this.

FILLING

INGREDIENTS

2 cups mashed potatoes

⅛ cup grated cheese

2 tbs minced onion

Mix together well and use as above.

¼ cup diced, cooked chicken breast

To cook your perogies, drop into boiling water and cook about 3 minutes.

Remove the perogies from the water and drain well.

Heat a large skillet over medium heat.

Add 1 tbs butter.

Once the butter is melted, place the perogies in the pan and cook until golden.

Flip and brown the other side.

Serve hot with sour cream for dipping.

Any that you will be freezing, place on a cookie sheet and put them in the freezer until they are dry.

Once they’re no longer sticky you can put them in freezer bags.

Aunt Jayne’s Potato Patties

INGREDIENTS

1½ cups left over mashed potatoes

¼ cup grated cheddar cheese

3 tbs gluten free all purpose flour

1 egg, lightly beaten

1 tbs chopped chives

2 tbs minced onion

1 tsp minced garlic

½ tsp fresh ground black pepper

2 tbs butter

 

DIRECTIONS

In a large mixing bowl, with a wooden spoon, blend together everything but the butter.

Heat the butter in a large skillet over medium heat.

Drop mixture by spoonfuls into the skillet.

Cook approx. 3 minutes.

Flip over and flatten slightly with your lifter.

Cook until golden on both sides.

Serve hot.

Gluten Free Lasagna

INGREDIENTS

Meat Sauce:

2lb extra lean ground beef, or turkey

¼ cup finely diced green bell pepper

¼ cup finely diced red bell pepper

½ cup finely diced onion

1 tsp minced garlic

4 ½ cups tomato sauce

¼ tsp dried oregano

¼ tsp fresh ground black pepper

 

2 cups cottage cheese

4 cups grated mozzarella

½ cup freshly grated Parmesan

1½ boxes Rixopia brown rice lasagna noodles (or 18 oz of your favourite GF lasagna)

DIRECTIONS

Lightly grease a large lasagna pan.

Preheat oven to 350ºF.

Brown the ground beef in a large skillet with onions and peppers.

Drain and add the garlic, tomato sauce and spices.

Line the bottom of the pan with noodles.(Check if yours need to be cooked first)

Cover with a layer of meat sauce.

Layer more noodles on top.

Spread the cottage cheese over the last layer of noodles.

Add another layer of meat sauce. Top with Parmesan.

Add another layer of noodles.

Spread out the grated mozzarella.

Tent the pan with tin foil.

Bake about 30 minutes.

Remove the tin foil and bake until the cheese on top starts to bubble and change colour.

Remove from the oven and allow to sit for 10 minutes.

Serve hot with a side of your favourite salad.

Gluten Free Impossible Chicken Pot Pie

INGREDIENTS
2 cups cooked chicken, cubed
¼ cup onion, minced
¼ cup carrots, cubed
¼ cup green pepper, diced
¼ cup red pepper, diced
4 eggs
1½ cups milk
¾ cup GF Bisquick
¼ tsp salt
½ tsp pepper

DIRECTIONS
Preheat oven to 400°F.
Grease a 10” pie plate.
Mix chicken and veggies and spread them into the pie plate.

Beat the remaining ingredients until smooth. (About one minute)

Pour over chicken and veggies.

Bake 30 to 35 minutes. (A knife inserted into the center will come out clean)
Allow to sit for 5 minutes and then serve.

5 Spice and Honey Stir-Fry

INGREDIENTS
4 skinless, boneless chicken breasts
2 tbs olive oil
1 cup chopped carrot
1 large onion, diced
1 green pepper, diced
1 red pepper, diced
1 yellow pepper, diced
25 to 30 snow peas, tips cut off and halved
1 can baby corn, cut in half
2 cups bean sprouts, washed and well dried.
1 ½ tbs 5 spice1 tbs honey
1 tsp GF soy sauce (or equivalent)
½ cup chicken broth
2 tsp tapioca flour

DIRECTIONS
Cut the chicken breasts into bite sized pieces and cook in oil, on medium-high in a large wok.
Once chicken is cooked, add carrots.
Cook for about 5 minutes.
Add remaining vegetables except bean sprouts.
Cook another 5 minutes.
While that is cooking, blend together the 5 spice, honey, soy sauce, broth, and tapioca flour.
Pour liquid and over top of the vegetables and toss in the bean sprouts.
Mix well and keep cooking until heated through.
Vegetables should not be soft.
Serve over a bed of brown rice.
Serves 8