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.

Butternut squash with lentels

Butternut squash

Lentils

Butter

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.

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

Rosemarry 

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. 

Corned beef n' cabbage

1 large corned beef brisket

Peppercorns

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. 

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.