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.