Originally a creole, not a cajun dish, red beans and rice was traditionally made on Mondays as a way to use up the bones and leftovers from Sunday dinner, which often featured ham. Red beans and rice has stood the test of time, and has situated itself at the very heart of southern cooking.

This recipe throws a little flavor and color curve, using red bells in place of the more commonly used green. I like the sweetness of red bells, and their sharp color also makes a nice addition.

With rice, this version makes about eight servings.

Ingredients:
1 pound dry red beans, sorted, rinsed, soaked overnight and drained
2½ quarts chicken broth
½ quart of water, or so
1 pound ham, chopped into ½-inch cubes
½ pound cooked kielbasa or Polish sausage
3 tablespoons vegetable oil
1½ cup onions, chopped
1 cup celery, chopped
1 cup red bell peppers, chopped
4 large cloves of garlic, finely chopped
2 ½ teaspoons dried thyme
2 bay leaves
1 teaspoon salt
½ teaspoon cayenne pepper
½ teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon paprika

Steamed white rice

Preparation:
Rinse and drain the beans after soaking them overnight.

Heat oil in a large saucepan over medium-high heat.

Add onions, red bell peppers, celery, salt, black pepper, cayenne pepper, paprika, garlic powder, and thyme, and sauté for about 4 to 5 minutes.

Add the sausage and bay leaves, and sauté for another 4 to 5 minutes.

Add the ham, beans, fresh garlic, and enough water to cover the ingredients in the pot.

Turn the heat up and get the pot boiling, then lower the heat to medium.

Keep it uncovered, and let it simmer for about 2 hours. Be sure to stir it from time to time, and to add more water if it starts to get dry.

Use a potato masher or a wooden spoon to mash about half of the beans and vegetables against the bottom or the side of the pot. If you mash them against the bottom, make sure to scrape the bottom well, so they don't stick to the bottom.

After you're done mashing, cook for another 90 minutes or so, or until the mixture becomes creamy and the beans are tender when tasted.

The whole time the beans are cooking, the mixture should never get too thick or dry. Be sure to add more water if you see it getting dry. The final result should be a bit soupy, but never watery.

Discard the bay leaves and serve over steamed white rice. Serve gluten-free cornbread on the side for a down-home meal.

Now, in my decidedly un-Southern opinion, catfish is best when first soaked in brine, then marinated in buttermilk. Some folks like an egg wash, some don't. 

However, when I want catfish, but don't have time to soak and marinate and cook my favored recipe, then I turn to what I call a quick, or a 'dry' recipe. So called, because there's no dunking the catfish in any egg or buttermilk. Just add seasoning and cornmeal coating and cook. This simple method makes preparation and clean-up a breeze.

The recipe here makes about four servings, but it is easy to scale up or down. It also works well with just about any type of fish.

Ingredients:
2 pounds catfish fillets, skinned
2 tablespoons crab boil seasoning, like Old Bay
1 teaspoon salt
1 teaspoon pepper
½ teaspoon cayenne pepper
¼ teaspoon paprika
¼ teaspoon garlic powder
2 cups Rice Chex, finely crushed
1 cup self-rising cornmeal
1½ quarts vegetable oil, for frying

Directions:
Place Rice Chex in a sturdy plastic bag, and crush with a rolling pin or heavy pan until powdery.

Fill a Dutch oven or a deep frying pot with oil, and heat to 350 degrees F.

Sprinkle both sides of each catfish with salt, pepper and crab boil seasoning.

In a separate bowl, combine crushed Rice Chex, spices, and cornmeal. Coat the catfish in the mixture and place in hot oil.

Using slotted spoon or heat-resistant spatula, gently lower pieces one at a time into hot oil. Cooking just a few pieces at a time, fry until golden brown, about 5 minutes. Fish will float when done. Drain on paper towels.

Tip: For crispy fillets, make sure not to overcrowd the pan. Adding too many fillets at a time will drop the oil temperature, causing the breading to absorb oil, and leaving your fillets soggy.

Ingredients:
1½ quarts vegetable oil, for frying
2 pounds halibut or firm white fish, cut in  portions
Salt and freshly ground black pepper
½ cup potato starch
½ cup tapioca flour
1 cup rice flour
2 cups crushed Rice Chex
1 quart egg wash (equal parts whole eggs and milk, mixed well)
6 lemons halves, for serving

Directions:
Heat the oil in to 375 degrees F. in a Dutch oven or deep frying pot.

Rinse fish and dab dry with paper towels. Sprinkle the fish with salt and pepper.

In a mixing bowl, combine and mix rice flour, tapioca flour and potato starch.

Dip the fish in flour mixture and shake off any excess.

Dip the fish into the egg wash and then the powdered Rice Chex. Add more Chex as needed to make sure fish is well-coated.

Repeat the process with each fillet, then carefully drop the coated fish in the fryer.

Cook the fish in batches until golden brown on both sides, 6 to 7 minutes. Remove from the fryer and place on paper towels to drain excess oil. Serve lemons on the side.

Serve with chips and tartar sauce.

English-style Chips:

Ingredients:
4 large russet potatoes

Directions:
Heat 3-inches of the oil in a deep fryer to 325 degrees F.

Peel the potatoes and cut them into chips, about the size of your index finger. Put the potatoes in the oil. Fry the chips for 2 to 3 minutes; they should not be crisp or fully cooked at this point. Remove the chips with a spider strainer or slotted spoon, to a paper towel-lined platter to drain.

Raise oil temperature to 375 degrees F.

Carefully put the chips in the hot oil. and cook for 4 to 5 minutes until crispy and brown.

Note:
I like to do the first part of the chips first, then cook the fish, then finish the chips, as I have a smaller fryer.

If your fryer is large enough to accommodate both the fish and the chips without lowering the temperature, then you can add the battered fish into the oil on top of the chips, and cook them together. Fry the fish and chips for about 4 to 5 minutes until crispy and brown.

For my money, chicken, like fish, tastes best when soaked in brine for a spell, then marinated in buttermilk.

This recipe marinates the chicken overnight, then fries it up in oil, and finishes it in the oven for a crispy texture.

The recipe makes 6-8 servings, and goes great with mashed potatoes, corn on the cob, beans, cole slaw, or any other side dish you care to serve.

Ingredients:
1½ tablespoons salt - for brine
1 quart of water - for brine
3 eggs
1 cup hot red pepper sauce
1 cup of rice flour
3 pound chicken, cut into 8 pieces
1 quart buttermilk
2 cups Rice Chex, finely crushed
1 tablespoon kosher salt
1 tablespoon freshly ground black pepper
1 tablespoon garlic powder
1 tablespoon ground oregano
1 tablespoon paprika
1 tablespoon thyme,
1 tablespoon cayenne pepper,
1 tablespoon ground parsley
Vegetable oil or vegetable shortening

Directions:
In a large bowl, dissolve 1½ tablespoons of salt in 1 quart of water. Add cut chick pieces to the salt water.

Marinate for 30 minutes at room temperature, or in the refrigerator for one hour.

Remove chicken from salt water, and dry lightly on paper towel.

Place the chicken pieces in a large bowl and pour the buttermilk over them. Cover with plastic wrap and refrigerate overnight.

Heat the oil to 350 degrees F in a deep pot. Do not fill the pot more than halfway with oil.

In a medium size bowl, beat the eggs. Add enough hot sauce so the egg mixture is bright orange (about 1 cup).

Season the chicken with mixture of salt, garlic powder, oregano, paprika, thyme, black pepper, cayenne pepper, and ground parsley.

Dredge each piece in rice flour.

Dip the seasoned chicken in the egg, and then coat well in the Rice Chex.

Place the chicken in the preheated oil a few pieces at a time, and fry the chicken about 3-5 minutes, until the coating is a light golden brown. Chicken will brown further in the oven. Be sure not to crowd the pieces.

Allow the oil to return to 360 degrees F before frying the next batch.

As the pieces finish, remove each piece from the oil and place on a paper towel to dry a bit. Once all the chicken pieces are fried and dry, place pieces on a metal baking rack set on a sheet pan.

Bake for 30 to 40 minutes, until the chicken is no longer pink inside. Serve hot.

Note: Dark meat takes longer than white meat, so check pieces separately with a fork. Make sure the juices run clear.

One of my old favorites is most certainly catfish prepared in the southern style. Now, I know two ways to make catfish, though there are doubtless many, many more. One way is dry, and the other is marinated.

This marinated version is my favorite way to prepare catfish.

Ingredients:
2 lbs. catfish fillets
1½ quarts vegetable oil, for frying
1½ tbsp. salt, for brine
1 quart water, for brine
2 cups buttermilk
2 cups Rice Chex, finely crushed
2 cups self-rising cornmeal
1 teaspoon seafood seasoning, such as Old Bay
½ teaspoon salt
½ teaspoon red cayenne pepper
½ teaspoon black pepper, to taste
¼ teaspoon freshly ground black pepper
¼ teaspoon paprika
¼ teaspoon garlic powder
¼ teaspoon thyme

Directions:

Step One: Soak the Fish
In a large bowl, dissolve 1½ tablespoons of salt in 1 quart of water. Cut catfish fillets into 3 inch strips and add to salt water.

Marinate for 30 minutes at room temperature, or in the refrigerator for one hour.

Remove fish from salt water, and dry lightly on paper towel.

Step Two:
Marinate fish fillets in a small bowl containing buttermilk, and a dash of salt and pepper. (About 30 minutes).

In a large plastic bag, combine the cornmeal, crushed Rice Chex, ½ teaspoon salt, pepper, cayenne pepper, paprika, garlic powder, and thyme.

Pull fish fillets from the buttermilk, a few fillets at a time, add to the cornmeal mix, and toss gently until fillets are evenly coated.

Place coated fillets on a clean, dry plate.

Step Three: Cook Fish
In a Dutch oven or fryer, heat oil to 350°F. Use a slotted spoon to gently lower several pieces at a time into hot oil. Fry until golden brown, about 5 minutes. Fish will float when done.

Make sure the fish cooks evenly on the outside. You can turn fillets once if necessary to make sure the outsides are evenly brown. Remove from hot oil to drain on paper towels.

Tip: For crispy fillets, make sure not to overcrowd the pan. Too many fillets at once will lower the oil temperature, which will make the breading absorb oil, and leave your fillets soggy.

In this version, fresh, wild-caught Dungeness crab, butter, olive oil, shallots, garlic and herbs come together to deliver a simple, quick, seasonal meal that is delicious, nutritious, and unforgettable.

Ingredients:
1/2 cup extra dry Vermouth
1/2 stick butter
1/4 cup olive oil
6 cloves garlic, minced
4 large shallots, minced
2 teaspoons dried crushed red pepper
2 large Dungeness crabs, cooked, cleaned, and cracked (4 to 4 1/2 pounds)
4 tablespoons chopped fresh thyme, divided
4 tablespoons chopped fresh Italian parsley, divided
1/2 cup juice of orange juice
Juice of 1 small Meyer lemon
1 teaspoon finely grated orange peel

Directions:
Preheat oven to 450°F.

Melt butter with oil in a cast iron or other ovenproof skillet over medium-high heat.

Stir in garlic, shallots, and dried crushed red pepper. Add crabs; sprinkle with salt and pepper. Sprinkle 1 tablespoon chopped thyme and 1 tablespoon chopped parsley over crabs. Stir to combine.

Place skillet in oven and roast crabs until heated through, stirring once, about 12 minutes.

Use tongs to transfer crabs to a serving plate.

Add orange juice, vermouth, lemon juice, and peel to same skillet; boil until sauce is reduced by about half, about 5-10 minutes. Spoon sauce over crabs. Sprinkle with remaining 1 tablespoon thyme and 1 tablespoon parsley and serve.

For me the list includes numerous dishes of the breaded and fried nature. I'm talking about dishes like fried chicken, fried catfish and chicken Parmesan. Bread crumbs, especially Japanese-style panko breadcrumbs, are one of the things for which I've not been able to find a suitable substitute.

The Japanese make a popular dish called Tonkatsu, which is a pork or chicken cutlet, breaded and fried in hot oil. The dish is often served with a curry gravy and rice for a hearty meal. It is also one of my favorites and one I had given up on after going gluten-free. Until now.

This method of preparation is highly versatile and works well for veal, fish, chicken, shrimp, etc. The Rice Chex and Rice Krispies are both gluten-free, make for an exceptional coating that cooks well and delivers a golden brown coating that is crisp and delicious.

Ingredients:
2 boneless pork chops or chicken breasts, strips, or chunks
4 cups of Gluten-Free Rice Chex or Gluten-Free Rice Krispies cereal, pulverized
2 eggs, beaten
1/2 cup of frying oil like canola - I like a good high-temp oil like peanut oil, if no one is allergic.

Preparation:
Beat two eggs in a bowl.

Take a plastic bag and a rolling pin or other suitable object, crush the Rice Chex or Rice Krispies into small bits and powder.

Transfer crushed cereal to a larger bowl.

Heat oil to medium-high in a frying pan.

Dunk meat first in egg, then roll and coat in crushed cereal. REPEAT a second time. Dunking and coating twice will ensure a good coating.

Place meat in hot oil and cook until golden brown. When golden brown on the bottom side, turn cutlet over and cook until crispy.

Remove from heat and place on paper towel to dry.

You can serve the resulting meat with potatoes and gravy for a chicken-fried steak-style cutlet, or with rice and curry sauce for a more Asian flare. You could also serve it with pasta and tomato sauce and cheese for a delicious chicken, veal or pork Parmesan.

This coating also makes a great batter for gluten-free chicken nuggets that the kids will love.

Ingredients:
4-5 boneless chicken breasts or thighs
1 ½ cups apple cider
1 small onion, chopped
1 apple, sliced into ¼-inch wedges
2 cloves garlic, chopped
2 tablespoons olive oil
2 tablespoons butter, divided
1 teaspoon fresh thyme
1 teaspoon fresh rosemary
Salt and pepper for seasoning

Directions:
Rinse and pat dry chicken. Sprinkle with salt and pepper.

In a large skillet, heat oil and 1 tablespoon butter over medium heat. Sear chicken on each side about 4-5 minutes. Remove from pan and set aside.

Add the remaining butter, onion, apple, garlic, and herbs to skillet. Sauté for 7 minutes, until onions and apples are soft.

Add cider and chicken and bring to a boil. Reduce heat and simmer covered for another 10-12 minutes until chicken is cooked through.

Ingredients:
10-12 bone-in beef short ribs
3 carrots, chopped
2 onions, cut into wedges
2 ribs celery, with leaves, chopped
4-5 cloves garlic
4 fresh bay leaves
1 cup fresh flat-leaf parsley
3 sprigs fresh rosemary, stems picked
4 cups beef stock
1 bottle good red wine
4 tablespoons olive oil, divided
1 teaspoon ground cloves
1 tablespoon smoked paprika
3 tablespoons amaranth flour
3 tablespoons butter
Salt and pepper

Directions:
Preheat over to 350 F.

Rinse ribs and pat dry. Season with cloves, paprika, salt and pepper.

Heat 2 teaspoons oil in a large Dutch oven over high heat. Working in two batches, brown the ribs on all sides. Remove to a plate as they finish.

As the ribs brown, combine garlic, bay leaves, parsley, and rosemary in a food processor until roughly combined. Spoon into a small bowl and set aside.

Pour off fat and heat the remaining olive oil. Add onions, celery, and carrots, and a pinch of salt and pepper. Cook for 7-10 minutes and remove to a plate. Add garlic and herb mixture to pot, cook for a few minutes and deglaze with wine. Reduce for 15-20 minutes, add stock and return ribs. Bring to a boil and cook covered in the oven for 2 hours. Add vegetables for the last 30 minutes of cooking time.

Just before ribs are ready to serve, melt butter in a small pan and mix with flour to create a roux. Stir in 1 cup rib sauce and then return to pot. Reduce for another 15 minutes and serve with vegetables, mashed potatoes, or polenta.

Fresh, homemade cranberry sauce is too simple to ever go with the stuff in the can. The few extra steps beyond cranking the can opener go a long way. Ginger and raisins add depth to this crowd-pleaser, enough to drizzle over all your Thanksgiving favorites.

Ingredients:
1 pound fresh cranberries
2-inch piece fresh ginger, peeled and grated
1 cup golden raisins
1 cup sugar
½ orange, juiced
¼ cup apple cider vinegar
2 cinnamon sticks
1 pinch nutmeg

Directions:
In a large saucepan, bring sugar and water to a boil. Add cranberries, bring to a boil, and then reduce to simmer. Add raisins, ginger, orange juice, cider vinegar, cinnamon sticks and nutmeg. Cook for 15-20 minutes, until cranberries are softened and sauce is thick. Let cool, remove cinnamon sticks and serve.

If you're like me, the recent cold weather has you longing for the heat waves of the past summer.  While grabbing a piece of fruit or even a refreshing smoothie on your way to work might fly during the summer, chilly winter mornings call for something much warmer before leaving the house.  This is a recipe for an easy-to-prepare oatmeal dish that mixes plain oatmeal, Konsyl Original Fiber supplement, pecans, syrup and whatever else you enjoy to give it an extra savory kick.

Harvest Oatmeal is also a great meal because it can accommodate many allergies.  If you're lactose-intolerant like me, changing the type of milk used in the recipe to coconut, almond, lactose-free or another version won't affect the final taste.  And if you're allergic to pecans or other nuts, they can be left out without subtracting from the deliciousness of the recipe.  Feel free to substitute or add any other garnishes of your choice - the maple syrup in this recipe is a personal favorite. I actually prefer the taste of sugar-free syrup, so if sugar is a concern for you, that’s one easy way to modify your diet.

Your mom always told you that oatmeal was a great meal, and she's right.  Plus, making your own oatmeal feels great because the end result is delicious AND you can mold it to your own specifications (shh, don't tell anyone how easy it is!).  The oats warm you up right away, the Konsyl helps you feel full and aids your digestion, and the maple syrup and other delicious toppings mean that breakfast feels more like a treat rather than a chore.  And, because there’s no real cooking involved, just heating, this is a great meal for those on the go.  Hope you enjoy!

Ingredients:
1 cup cooked, old fashioned gluten-free oatmeal
1/4 cup canned pumpkin puree
1 tbsp milk (coconut, almond or otherwise)
1 tbsp pumpkin pie spice
1 tsp real vanilla extract
1 rounded tsp Konsyl Original psyllium fiber
Maple syrup, pecans, dried cranberries or raisins for toppings, if desired

Directions:
Heat cooked oatmeal in pan on stove top or in microwave until just warm.

Add the milk, pumpkin, spices, vanilla and Konsyl Original.

Mix well and reheat.

If it is too thick, add 1 tbsp hot water at a time and stir until desired consistency is reached.

Top with syrup, nuts and dried fruit to your liking. Makes two servings.

Ingredients:
2 acorn squash, halved and seeded
2 tablespoons brown sugar
3 tablespoons softened butter
1 tablespoon maple syrup
2 teaspoons ground nutmeg
1 teaspoon ground cloves
Pinch of salt and pepper

Directions:
Preheat oven to 400° F.

Arrange squash on a baking sheet.

In a small bowl, combine brown sugar, butter, syrup, and spices. Rub mixture over the cut sides of the squash and bake skin-side down for up to 1 hour. Remove when squash is easily pierced with a fork.

Serve warm.