Tuesday, December 30, 2014

Black Eye Pea Soup

1 Lb. Black eye peas
3 carrots
1 onion
3 cloves of garlic
2 bay leaves
Salt and pepper to taste

Sort and rinse black eye peas, soak over night. In the morning dump out the water and rinse the peas again. Then place the peas in a slow cooker with about 2 cups water and 4 cups chicken broth and two bay leaves. Cook on high for first two - three hours then reduce the heat to low. Add carrots, onions and garlic to the soup pot. Cook for another 3 hours on low. Serve Warm.

Saturday, November 29, 2014

Buffalo Mountain Chili

1lb kidney beans
64+ oz water
32 oz diced tomatoes
4 lbs ground buffalo
2 onions
10-12 cloves garlic
1/4 cup apple cider vinegar
4 tbsp Fernandez Chile Chimayo mix
4 tbsp Fernandez Chili powder mix
1 tbsp Fernandez Chili Caribe mix
1 tbsp Cayenne powder 
Salt and pepper to taste 

Rinse and sort beans then soak overnight. The next morning place beans in the slow cooker or in pot on low heat with all the water. Brown meat in a skillet with chopped onions and garlic. Add meat and onion mixture to soup pot, then add tomatoes and cover, continuing to boil on low heat. After a few hours add the spices and vinegar, continue cooking on low heat for another few hours. When beans are tender and soup has thickened its ready to serve, eat warm. I prefer this dish served with gluten-free cornbread, butter and fresh shredded cheddar cheese on top.

Monday, November 17, 2014

Gluten Free Meatloaf

1lb 90% ground beef
6 Crimini mushrooms
One onion
Five or six cloves of garlic
One can diced tomatoes with water drained off. 
Two small cans tomato paste
12 baby carrots cut into quarters and chopped into small pieces
Two eggs
3/4 cup whole oats
3 tablespoons Italian seasoning
Salt and pepper to taste

In a large bowl mix all the ingredients except one can of tomato paste.  After ingredients are thoroughly mixed pat down the meatloaf into a glass dish which can be put in the oven for baking. Smooth the top surface of the meatloaf and then spread the last remaining can of tomato paste on the top surface of the meatloaf. Crack a little extra salt and pepper over the top and cover with aluminum foil, bake at 350° for about an hour. Remove aluminum foil and cook for another 20 minutes. Serve warm. 

Thursday, November 13, 2014

Lemon poppyseed gluten free cookies

1 & 1/2 sticks if softened butter
1 &1/2 cup to 2 cups granulated sugar
1/2 to 3/4 cup gluten free rice flour
Lemon rind graded 1/2 teaspoon
Lemon juice from 1/2 a lemon
1 tablespoon of poppy seeds

Mix softened butter and sugar together until smooth. Then add the flour slowly, making sure to stir it well with each scoop added. Add the lemon rind lemon juice and poppyseeds and continue to stir until a soft ball can be made of the batter.

Place balls of cookie dough onto a cookie sheet and bake at 350° for about seven minutes or until the edges are golden brown. Let them cool on the cookie sheet for a delicious zesty treat!

Monday, November 10, 2014

Roasted Pumpkin Butter

6 pie pumpkins 
1 gallon water
2 cinnamon sticks
1/2 tablespoon ground cinnamon
1/2 tablespoon whole cloves 
1 teaspoon allspice
1 teaspoon ground ginger
1 teaspoon ground nutmeg
4 cups brown sugar

Cut pumpkin tops and remove seeds while lightly scraping inside. Then half pumpkins and place on pie sheet open faced at 375 degrees for about 50 minutes. 
Then gently scrape pumpkin pulp from shell into crock pot. 
Add at least half the water enought to cover the pumpkin and then add the spices and sugar. Slow cook in crock pot overnight on low for at least 15 hours.
 In the morning use a wisk to mash up any pieces of pumpkin that haven't turned to mush. Prepare canning jars using Ball Canning Guide for best results with boil canning method.

Sunday, November 9, 2014

Mushroom almond crusted trout

4 Fresh trout fillets
One cup fresh almonds ground
1 or 2 tablespoon fresh coffee ground
1/2 cup gluten-free flour mix
Three Crimini mushrooms
Three garlic cloves minced
Tablespoon Cajun spice 
Salt and pepper to taste
Three eggs whipped

Mix dry ingredients together in large flat baking pan. Whip eggs in large flat bowl. 

Dip trout fillets in egg mixture then into dry mixture to coat and bread the fish. Immediately place into hot cast iron pan with canola oil. 

Fry over medium high heat on both sides until golden brown. 

I like to serve this dish with wild rice and yam pilaf and a vegitable side. 


16-20 lbs. apples (I used organic Gala apples)
1 gallon water
4–5 cups brown sugar
Two cinnamon sticks
15 clove pieces
Grated lemon peel from one lemon

Wash peel and cut apples. Start by cooking down apples in giant pan on stove top with about half a gallon of water. 

 After a few hours when the water has cooked down add the rest of the water and cook another hour. Apples will start to break up and appear as applesauce. 

This is where the slow cooking really begins. Now dump the apples into a large crock pot, add sugar and spices, cook on low for 15 or more hours in crockpot. I usually do this process overnight in the crock pot so it will not burn. The next morning the apple mixture should look dark red or brown. Scoop out applesauce into the blender creating a smooth butter. Pour blended Applebutter back into crock pot and keep warm while you prepare jars. 

Follow a canning guide for preparing your Applebutter for high acid food boiling water canning processes. I use the ball bluebook guide to preserving.

Tuesday, November 4, 2014

Baked rice pudding

1 1/2 to 2 cups cooked rice
2 cups 1/2 & 1/2
2 eggs
1 1/4 cup sugar
2 tsp vanilla

Mix ingredients in a stove top pan then pour into a buttered glass square dish. Bake at 375 for 1 hour until lightly browned and crispy on the edges. Serve warm. Enjoy.

Tuesday, October 28, 2014

Raspberry Pear Pie

Gluten free pie crust

1 1/2 cup Bobs Red Mill gluten Free all purpose flour 
1/2 cup softened butter
2 tbsp cold water

Mix flour with shortening until clumpy then add water and nead with hand until smooth. Then roll out with pin to make pie crust.

8 red pears
1 1/2 cup fresh or frozen raspberries 
1/4 cup sugar
1/4 cup butter

Scrub and cut pears. In large sauce pan melt butter and sauté pears, add raspberries and continue stirring. Add sugar while mixing raspberries into what becomes a red sauce with the pears. Then pour into pie crust. Bake at 375 for 60 minutes, let the pie cool at least 30 min or more so any pie juices will thicken. Serve at room temperature or slightly warm.

Friday, October 24, 2014

Butternut squash with lentels

Butternut squash
Salt and pepper
Bay leaves
Chicken broth

Cut butternut squash in half and season with butter bake in oven at 350°. In a large saucepan cook lentils with chicken broth, salt, pepper and bay leaves until almost done about 45 minutes. Then scoop lentils into natural bowl of butternut squash,  and continue baking for another 30 minutes. Serve warm. I learned this recipe from my friend Jacqueline and tweaked it with a few extra ingredients.

Friday, October 17, 2014

Saffron white bean tomato soup

1lb bag Northern white beans
8 - 10 cups Filtered water 
1 box Vegetable broth 
1 Onion
4-5 cloves Garlic
2 & 1/2 lbs Chicken sausage (hot & sweet) 
16oz Tomato purée 
1 cup White Rioja wine (Muga)
Pinch Saffron strands
4-5 Kale leaves shredded 
Aged, cultured goat cheese (hard) shredded
Salt and pepper to taste

Rinse beans and discard any bad ones. Rice beans thoroughly under cold water and then soak in cool water in bowl. Add plenty of water to keep beans covered during entire night covered. In morning rinse beans in colinder and place into slow cooker with enough fresh filtered water to cover beans, then add 1 box vegetable broth. Add salt and pepper, then cook on low for about 2 hours. Then add the chicken sausage to the soup add keep cooking the soup for 2 or 3 more hours on low. Then add the onions, garlic and tomato purée to the soup and continue simmering the soup on low in the crock pot. In the last hour add the wine, saffron and kale, stirring the soup and adding more salt and pepper to taste if needed. Keep the soup on low, this dish requires patience. The entire cooking time will be at least 8 to 10 hours on low in the crock pot, remember slow and low. Serve on low with fresh shredded goat cheese on top.

Wild chicken soup

2 handfuls sliced Shiitake mushrooms
6 rainbow carrots
1 bunch Asparagus
1 Leek
3 stalks Celery 
1 Yellow onion
4-6 cloves Garlic 
Salt and pepper
Bay leaves
1 & 1/2 box Vegitable broth
6 cups water
Wild rice
2 split chicken halves

In a large soup pot boil chicken and water with salt and pepper. Wind chicken starts to fall off the bone remove the chicken from the bones and place chicken back in the pot with remaining stock. Add vegetable broth and start adding vegetables. In a separate sauce pan brown wild rice with butter. Add rice and spices to soup. Mushrooms should be the last ingredient added to the soup. Simmer on low for another 2 hours. Serve this hearty soup warm. 

Friday, October 10, 2014

Corned beef n' cabbage

1 large corned beef brisket
Bay leaf
20 Baby carrots
1 Head of green cabbage (shredded)
1 onion
3 cloves of garlic
6-10 cups spring water

In a large crockpot place brisket in bottom of crock and cover with water. Add bay leaves and peppercorns. Cook on high in crockpot for 8 hours. Then add  cabbage, onion, garlic and carrots, add more water if needed and continue to cook in crockpot on high for another 3-4 hours. Serve hot. 

Thursday, October 9, 2014

Gluten FREE chicken fried chicken with mushroom gravy over Yukon goldmashed potatoes

This is a classic comfort dish where the chicken is to be placed on the potatoes and all is covered with fresh gravy. It has three main parts which must be prepared separately and then combined when served.

Chicken Fried Chicken (Gluten Free)
10 boneless chicken thighs
1 cup gluten free flour
2 cloves garlic
Salt and pepper
2 eggs
1/4 cup 1/2 and 1/2
Vegetable oil

Mix dry ingredients in a large shallow bowl. Mix eggs and 1/2 & 1/2 in another shallow bowl. Dip clean chicken thighs first into egg mixture so it's nice and moist then place it into the dry mixture coating it evenly with bread crumbs. Place breaded chicken into drying pan with at least 1/2 inch vegetable oil and fry until browned and cooked thoroughly. Remove from oil and let oil drip off chicken as it cools on rack or plate lined with paper towels. 

Mashed Potatoes 6 Yukon gold potatoes 
1/2 cup butter
1/2 cup milk
In large pan boil potatoes until soft. Then mash potatoes with 1/4 cup butter and 1/2 cup milk in a large bowl.

Mushroom Gravy (Gluten Free) 1 cup finely chopped mushrooms
1/4 cup butter
1 cup chicken broth
1 cup water (then add ice) 
1/2 cup gluten free flour
Salt & pepper to taste

Sauté mushrooms in butter over medium heat in sauce pan. After mushrooms become browned, soft and aromatic add the chicken broth and boil for another 10-15 minutes on medium, covered. Then in a ball jar add flour and ice water add lid and shake vigorously to mix four with the water. Then using a whisk, slowly pour ice four water into mushroom chicken broth removed from heat, stirring constantly. Gravy thickens even more as it cools, add salt and pepper to taste.

Monday, September 15, 2014

The neighbors apples (cobbler)

1 1/2 cup Hungarian flour
3 tablespoon vegetable shortening
Few tablespoons cold water

Mix flour with shortening until clumpy then add water and nead with hand until smooth. Then roll out with pin to make pie crust.

6-8 Apples from the neighbors tree
1/2 cup brown sugar
2 tablespoons butter
Few shakes of cinnamon & cloves

Wash, cut and cook apples in butter on stovetop for a few minutes until steaming. Add spices and sugar cook a few more minutes stirring to make sure all apples are covered with sugar and spice mix. Then dump into pie crust and cut extra crust strips for top, brush with egg white and sprinkle sugar. Then bake pie for 30-40 monutes at 350 degrees until golden brown. Serve warm or cold.

Mexican Vegetarian quiche with gluten free crust

6 eggs
1/2 cup shredded 2year aged and cultured goat cheese
1/4 cup extra sharp cheddar cheese 
1/2 onion
Few cloves garlic
Several sprinkles of dried red peppers cracked
Salt and pepper
1/2 cup diced tomatoes
1 cup black beans
Blue corn chips

Mix eggs in a bowl and add spices, onion and garlic. Then first place a layer of beans on bottom of crust and sprinkle thin layer of cheese over beans. Throw this into oven for 3 min to melt cheese over beans and crust protecting them from egg liquid. Pour eggs over beans and melted cheese, and add chips to top of the pie mixture. Sprinkle with the rest of the cheese and bake at 350 degrees for 35-45 minutes. Remove from oven and let it sit for 10 minutes before serving warm. 

Pamela's gluten free pizza mix (discard yeast) 
3-4 tablespoons vegetable shortening 
Few tablespoons cold water 

Mix entire flour contents about 1.5 cups with shortening, mash with fork to clump flour with shortening. Then add cold water and continue mixing, eventually start to knead with hands and start to roll out with rolling pin or push into baking dish with fingers if too flaky and smooth by rolling small cup over dough. Fill pie shell with contents for quiche.

Saturday, September 13, 2014

Super seasonal pumpkin pie

Pie crust
One can pumpkin mix
3/4 cup Half-and-half
Two eggs
Half tablespoon vanilla extract
One and one half teaspoons cloves
One teaspoon Jamaican Allspice
One teaspoon cinnamon 
One teaspoon nutmeg 

In a large mixing bowl thoroughly mix pumpkin, half-and-half, eggs and spices. 

Flaky Crust
1 3/4 cups Himalayan flour 
Five or 6 tablespoons vegetable shortening
Handful crushed ice chips
A few tablespoons ice cold water

In a large mixing bowl mix flour with vegetable shortening using a fork, as mixture starts to clump add a handful of ice chips. Continue mixing and add cold water sparingly, until mixture forms into soft dough. Then roll dough out onto floured wax paper using rolling pen. Then place in the pie crust into pan and trim edges then press the fork around edge to  make nice looking crust. 

Add pie mixture evenly into pie pan with crust. Bake 15 minutes at 4:20 then reduce heat to 350 degrees for 40 minutes. Remove from heat and cool on stove top for another 20 minutes, cut and serve warm. Top with vanilla ice cream, for an old fashioned experience. 

Beer can BBQ chicken

Whole cleaned chicken
2 cans beer 
Cajun seasoning 
Chili seeds, pepper
CrAcked salt and pepper
Garlic powder

Mix seasonings together in a bowl, then rub half of mix onto chicken. Then open beer can and pour 1/4 of can I to cup. Then add spices into beer and poke a hole in the top of side of can to help it release air when boiling. Then place the beer can in the bottom of a cast iron pan and then place the chicken over the beer can as to insert it into the chicken. Then place chicken with inserted beer can in cast iron pan inside preheated BBQ. Cook on medium heat for 1hour and 20 minutes or until golden brown and steaming, with beer inside boiling. Remove from heat and let sit, cooling at room temperature for 20 minutes. Serve warm. 

Friday, September 12, 2014

Chichen and dumplings from scratch (small pot)

Soup ingredients:
1 whole chicken breast with bone
1 box chicken broth
several grinds of fresh cracked Salt & pepper
1/2 teaspoonThyme
2 Bay leaves
1/2 tablespoon Herbs du Provence
4 celery stalks
2-3 inside celery stalks with leaves
1 large yellow onion
6-8 small thin jr. carrots
3 cloves of garlic

In a large pot cook chicken breast with bone over water, box of chicken broth with salt and pepper for about an hour and twenty minutes. When chicken starts to come off the bone add thyme, bay leaves, herbs and a few more cracks of pepper and salt. Continue cooking down until the chicken come off the bone easily another 20 minutes to forty minutes, then remove the chicken from the bone and discard the bone. Add the remaining ingredients for soup to the pot and continue cooking for another 30 - 40 minutes until carrots are soft.

To make the dumpling mix, in a large bowl add shortening to dry ingredients and stir, then being careful with the 1/2 & 1/2 so you don't add too much, slowly poor the milk into the dry mixture while mixing. Form the dough into balls and refrigerate until needed.

1 cup buttermilk baking mix
1/4 cup yellow corn meal
1/4 cup vegetable shortening
1/3 cup 1/2 & 1/2

After the soup is nearly done, you will take the dumpling balls and add them into the soup while it is at a full boil and cook for 15-20 more minutes.

Serve HOT

Sunday, September 7, 2014

Super avocado smoothie

Coconut water
1 ripe avocado
2 bananas

Mix ice, bananas, coconut water and avocado in blender until smooth. Enjoy.

Saturday, September 6, 2014

Stuffed portabella mushroom

Portabella mushrooms
Red pepper
Goat cheese
Salt and pepper
Balsamic vinegar
Olive oil

Clean mushrooms and cut off stems. Dice onions, garlic and red pepper, sprinkle on mushroom. Cut up prosciutto into small pieces, and break up goat cheese and two small crumbles adding it to mushroom garnish. Top with salt pepper oil and vinegar then grill open faced over barbecue. 

Palisade peach rainbow trout

1 ripe palisade peach
1 large piece rainbow trout
Cajun spice mix 

In large piece of tinfoil place trout. Salt and pepper lightly, and sprinkle some Cajun seasoning. Place neatly and evenly the peach slices over the top of the trout. Then sprinkle more Cajun, salt and pepper. Then cut small little pieces of butter and place evenly over fish so it will melt over fish. Close up foil around fish allowing extra space over the top for boiling inside foil wrap. BBQ or cook in oven over medium heat until flaky.

Wednesday, September 3, 2014

Stuffed red peppers

8 Ripe red peppers
2lbs of ground beef
1 yellow onion
1/2 cup brown rice
1 cup bread crumbs
2 cans tomatoe paste
2 eggs
4 garlic cloves
Fresh cracked pepper 
Sour cream

Wash peppers and then cut the tops out with a  pearling knife. Then dice onion and garlic and put in a large mixing bowl. Add meat, eggs, rice, bread crumbs, tomatoe paste, salt and pepper. Mix thoroughly and then scoop into peppers. You will need to push the meat into the peppers with your fingers so it fills up the cavity inside pepper. Bake covered with foil at 425 degrees for 40 minutes then reduce heat to 350 degrees, remove foil and bake for an additional 20-30 minutes. Serve with fresh sour cream.