Chili (Gluten-Free)

This recipe comes to us from Anne Barfield.
2 pounds top sirloin, cut into 1-inch cubes
1 Tab salt, or to taste
½ Tsp. pepper
3 cloves garlic
1 Tab oil
1 medium onion, chopped
1 bell pepper, chopped
2 med.-large tomatoes, diced
2 medium potatoes, cut into about ¾ inch cubes
½ cup tomato sauce
corn tortillas
salsa
Heat a large, heavy, deep pan over medium heat. Add cubes of meat and season with salt, pepper and garlic. Cover and cook, stirring occasionally, until meat is about three-quarters cooked. Pour off and reserve the accumulated juices. Add oil to the pan, and then add onion, bell pepper, tomatoes and potatoes. Cook, stirring frequently, until onion begins to brown. Add tomato sauce and reserved meat juices and si...

Before outdoor grilling becomes a casualty of summer's end, I thought I'd offer up one more great gluten-free grilling recipe, with two delicious sauces.
Grilled fish is one of my favorite treats. I like to make it in the summer, as it's easy to prepare. For this recipe, I prefer swordfish, although halibut, cod, sea bass, trout,
Mahi-mahi, red snapper, or any other favorite will do. Basically, this recipe will work with any white fish that will hold up to grilling.
To make this recipe, first prepare the avocado salsa verde. Next, prepare the beurre blanc. Lastly, grill your favorite white fish. When fish is done, top sauce or salsa of choice, and serve with rice and your favorite steamed vegetables.
Note: You may also pan fry, or even bake the fish as you like. Just make...

This recipe features chilaquiles in a green sauce. It comes together quickly and will be a big hit with any lovers of Mexican food. Chilaquiles verde makes a wonderful dish for a special brunch.
I find that it works best to make the salsa verde ahead of time and let it stand a bit before making the chilaquiles.
Ingredients:
1 dozen corn tortillas, best stale, or dried out a bit, cut into wedges
1½ to 2 cups gluten-free salsa verde (see recipe below)
Corn oil
Salt
Garnishes:
Cotija cheese or queso fresco
Crema Mexicana or creme fraiche
Cilantro, chopped
Red onion, chopped
Radish, sliced
Avocado, sliced or roughly chopped
Nopalitos
To Make Salsa Verde:
Ingredients:
1 pound tomatillos
1 jalapeño, seeds and stems removed
2 cloves g...

This southwestern-style mixed bean salad is a big hit at potlucks and picnics. It’s easy to make, easy to transport, and can even be made a day or two ahead of time. This recipe is flexible. You can add or subtract ingredients according to your tastes.
1 small can black beans, rinsed and drained 1 small can kidney beans, drained 1 small can canellini beans, drained and rinsed 1 green bell pepper, chopped 1 red bell pepper, chopped 1 clove garlic, crushed 1 small can corn, drained 1 small red onion, chopped 3 tablespoons olive oil 3 tablespoons red wine vinegar 1 tablespoons fresh lime juice 1 tablespoon lemon juice 1½ tablespoons white sugar, to taste 1 tablespoon salt ¼ cup chopped fresh cilantro ½ tablespoon ground cumin ½ tablespoon garlic powder ¼ teaspoon chili ...