In fall, I like to make up a big batch of this tasty buffalo chili for my guests. I like to serve it with big pieces of gluten-free corn bread with butter and lots of honey. This low-fat chili is easy to delicious, easy to throw together, and goes great with gluten-free beer.

Makes 8-10 servings 

Ingredients:
1 pound buffalo stew meat, cubed
1 pound ground buffalo
6 ounces dry black beans
6 ounces dry kidney beans
6 ounces dry pinto beans
2 teaspoons ground cumin
1 teaspoon ground cumin (for meat)
1 teaspoon ground cayenne pepper (for meat)
10 ounces diced tomatoes
1 small can chopped green chiles
2 (10.75 ounce) cans tomato sauce
¼ cup cream
1 large sweet onion, chopped
½ teaspoon minced garlic
1 Anaheim chile pepper, chopped
1 poblano chile pepper, chopped
1 tablespoons chili powder
1 teaspoon red pepper flakes
1 jalapeno pepper, seeded, minced
salt and pepper to taste
2 tablespoons olive oil
1 bottle (12 ounces) gluten-free beer

Directions:
Soak beans in water overnight. Drain and rinse.

Brown first the cubed buffalo meat, then the ground buffalo in a large skillet over medium heat. Make sure the cubed pieces are browned on all sides.

Once the meat is browned, season with 1 teaspoon cayenne pepper and 1 teaspoon cumin. Remove browned meat to a paper towel and set aside. Drain excess fat from skillet.

Add oil to skillet over medium low heat. Saute the onion and peppers for 3 minutes. Add buffalo meat. Stir briefly to mix, and remove from heat.

Transfer meat, onions and peppers to large soup pot, or a slow cooker. Stir in diced tomatoes, tomato sauce, tomatoes with green chiles, cream, kidney beans, black beans, onion, garlic, Anaheim chile pepper, poblano chile pepper, chili powder, red pepper flakes, black pepper, and salt. Add gluten-free beer, and enough water to cover the ingredients.

Note: For hotter chili, add jalapeno seeds.

Cover and cook on low heat overnight or 8 hours, stirring occasionally.

Ingredients:
2 pounds of beef stew meat, trimmed and cubed
2 sweet yellow onions chopped into large pieces
2 large potatoes
3 large carrots
2 celery stalks
8 cloves of garlic, chopped
1 tablespoon olive oil
1 large can diced tomatoes
¼ cup of fresh thyme, chopped
1 bay leaf
1 tsp garlic powder
10 cups of gluten-free beef stock
1 cup red wine
½ teaspoon salt to taste
½ teaspoon black pepper to taste

Directions:
Add half of the olive oil to large stock pot on medium heat and brown stew meat evenly on all sides. Remove meat and add the rest of the oil and the onions to the pot. Cook onions until clear. Add garlic and cook another 30 seconds or so, stirring to avoid burning the garlic.

Add tomatoes, seasonings, stew meat, and stock. Cover and cook on low for at least 3 hours. At that point, add the vegetables to the stew and add more beef broth if low.

Taste and season as desired. Cover and cook on low until vegetables are tender, about 1½ - 2 hours more.

Ingredients:
2 pounds bison meat, cut into 1-inch cubes
3 medium potatoes, peeled
6 carrots, peeled and sliced
1 (8 ounce) cans peeled tomatoes
1 (12 ounce) cans tomato sauce
1 large sweet onion, diced
½ cup minced celery
2 cloves garlic, minced
2 tablespoons potato starch
1 quart chicken broth
½ cup water
½ cup dry red wine
1 teaspoon salt
½ teaspoon ground black pepper
3 whole cloves
2 tablespoons chopped fresh Italian parsley
2 tablespoons chopped fresh thyme
2 bay leaves
3 tablespoons olive oil (2 for meat, 1 for onions, etc)
1-2 tablespoons potato starch, corn starch or arrowroot (optional, for thickening)

Directions:
Heat 2 tablespoons olive oil in a large soup pot or Dutch oven over medium-high heat; brown the bison in oil, 2 to 3 minutes per side; remove bison and set aside. Important note here: Don't crowd the meat. Make sure it's brown on all sides. If necessary, do it in two batches.

Pour 1 tablespoon olive oil into the pan; cook and stir the onion and celery in the oil until soft, about 5 minutes. Add the garlic; cook and stir another 2 to 3 minutes - Do not burn garlic!  Sprinkle the potato starch over the mixture and stir to coat.

Stir in the broth, water, wine, salt, pepper, cloves, carrots, tomato sauce, parsley, and thyme to the mixture; bring to a boil. Return the bison to the mixture and stir through. Add bay leaves and reduce heat; cover and simmer ½ hour. Add potatoes and ½ cup water, if needed. Return to simmer until meat and potatoes are fork tender, about 30 minutes to 1 hour more.

Note: When done, this dish should be nice and thick. If you desire more thickness, add a small amount of potato starch, or if choosing corn starch or arrowroot then first mix with water).

Serve this with a side of Bacon and Cheese Corn Bread made with Bob's Red Mill Gluten-free Corn Bread Mix.

Grilled pork chops are an old stand-by. Cheap, easy to prepare, and delicious. I serve this version with steamed fresh broccoli and carrots, along with mashed white sweet potatoes. The result is a quick, delicious summertime meal that is easy on the budget and leaves plenty of calories for wine or a nice dessert.

Ingredients:
3-4 Pork chops
12-16 broccoli or broccoli spears (3-4 per chop)
3-4 white sweet potatoes (cubed)
¼ cup butter
Splash of milk
Splash of Balsamic vinegar

Directions:
Place pork chops on a hot grill (475-500 degrees)
After 1 minute or so, rotate chop 90-degrees.
Making sure chop is well-seared, after 1 more minute or so, flip chop. Repeat the process, rotating the chop 90-degrees again after about 1 minute.

For thicker shops, use longer sear times.
When chop is done, remove to a plate and let rest five minutes.

White Sweet Potatoes and Carrots:
Just before the putting the chops on the grill, place sweet potatoes and carrots on separate sides of a large steamer pot with hot water.
While chops cook, steam sweet potatoes until soft enough to easily slide a fork though.
Remove carrots when tender, but firm.
Place carrots in a dish with a bit of butter, and cover.
Place in a large bowl. Do not rinse.

Broccoli:
While chops are resting, and before mashing sweet potatoes, place broccoli into steamer and cover.

Mash sweet potatoes.
Add butter and/or a splash of milk.
Salt and pepper to taste.

Place sweet potatoes on plates next to chops.
Remove broccoli when tender to fork.
Place on plates with chops.
Splash broccoli with aged balsamic vinegar.

Serves: 3-4 persons

Note: By 'white sweet potato," I do NOT mean the red-fleshed, orange-skinned tuber that Americans call a "Yam." I mean the white-fleshed, paler-skinned version that often appears alongside the at the market, both of which, according to botanists are actually sweet potatoes, not yams. Sweet potatoes are low-glycemic, which makes them ideal for diabetics. They also taste really good mashed with butter, salt and pepper.

And, yes, if you're feeling particularly potato-ish, you can use good old regular potatoes instead.

Like any casserole, this one is flexible. I've given you a good guideline for correct proportions, but add more or less salmon or tuna; more or less pasta; more or less peas – you get the picture. It will work and be delicious, regardless.

Lately I've been using canned salmon instead of tuna in this traditional recipe – Costco even carries wild Alaskan Sockeye Salmon (boneless) in the can, which boasts 410mg Omega 3s per serving! So this casserole is not only delicious, but it's a deliciously healthy one-dish meal the whole family will enjoy! Obviously, if you have leftover grilled salmon from the night before, it goes without saying (though I'll say it anyway, just in case!) that re-purposing those leftovers in this casserole would be the very best option!

I've also experimented with every dairy-free cheese and soup out there, and I can say with every confidence that the dairy in traditional casseroles like this one will not be missed if you choose to use my dairy-free suggestions.

Enjoy this super easy casserole today, and love this casserole tomorrow for leftovers!

Ingredients:

• 16 ounces gluten-free pasta spirals or penne (Le Veneziane Corn Penne; Tinkyáda Brown Rice Pasta Spirals; Ancient Harvest Corn-Quinoa Pagodas) – use more or less depending on whether you like your casseroles more “noodley”
• 32 ounces cream of mushroom soup (Imagine Creamy Portobello Mushroom Soup is dairy- and gluten-free) 
• 29-32 ounces canned tuna or salmon, drained (be sure to remove bones if your brand contains bones)
• 16 ounces frozen or canned peas
• 7-8 ounces cheddar dairy or non-dairy cheese (Daiya Cheddar Style Shreds or Galaxy Nutritional Foods Veggie or Rice Shreds)
  

Prepare noodles according to package directions. Drain and set aside. If using frozen peas, prepare according to package directions; if using canned peas, drain.

Preheat oven to 350° F.

In a large bowl, stir together soup, tuna or salmon, peas and cheese. Add drained pasta and stir to combine. Pour into a 2-quart casserole. Bake for 30 minutes, or until bubbly.

Vegan Breakfast Sausage (Gluten-Free)
Serving Size: 10 links

Ingredients:

• 2 cups black-eyed peas (15 ½ oz can, un-drained)
• ½ cup gluten-free potato flour
• 1/4 very finely chopped fresh mushrooms
• 2 teaspoons onion powder
• 1 Tablespoon tomato paste
• 1 teaspoon crushed fennel
• 1 dash crushed red pepper flakes -to taste
• 1 teaspoon basil
• 1 sprig parsley, finely chopped – to taste
• â…› teaspoon pepper
• 1 teaspoon crushed rosemary
• 1 teaspoon sage
• ½ teaspoon salt
• oil for frying

1. Mash black-eyed peas and potato flour together in bowl. Add mushrooms together with peas and potato flour. Roll about 10 or so sausage shapes out of the mixture.
2. Put spices on clean surface, and roll the "sausages" over the spice mixture, coating well. If you would rather have patties for a vegan burger, these work great that way as well.
3. In frying pan on medium to low heat, in a little oil fry the sausages, carefully turning as they brown. (And they do turn a nice golden brown)
4. Serve hot and enjoy!

I love Brussels sprouts! I may be the minority....but if you love Brussels sprouts as much as I do, then you will likely love this recipe too. This is a very easy recipe and it can be eaten as a meal or served as a side dish, served warm or cold.

Serving Size:  4  (as a side) or 2 (as an entree)

Ingredients:

• 1 lb. Brussels sprouts, halved or quartered, depending on size
• 1 cup chopped kale (optional)
• ½ - ¾ Cup Pine nuts (raw or lightly roasted)
• 2 gloves garlic, crushed
• 1 tbs. olive oil or grapeseed oil
  
• salt and pepper, to taste
• dash of nutmeg (optional)

1. Saute all but pine nuts over medium heat until bright color develops and the sprouts are tender.
2. Add pine nuts and cook for another few minutes.
3. Remove from heat and serve!

Ingredients:

Fresh organic veggies of your choice.
This time I used the following:

• 2 carrots
• ½ head broccoli
• ½ head cauliflower
• 2 cups bloomsdale spinach
  
• 1 clove garlic, minced
  
• 1-2 tablespoons gluten-free tamari sauce
• 2-3 tablespoons grapeseed oil
• himalayan salt
• instant mashed potatoes (gluten-free)
• instant gravy (gluten-free)

• asparagus
• sweet potatoes
• bok choy
• zucchini
• fresh ginger

To Make:

1. I start by preparing my veggies. I peel all my peel-able vegetables including carrots and zucchini and potatoes. Peeled vegetables are easier to digest, they cook faster and it eliminates possible cross contaminates from getting into my meal. I chop my veggies into bite sized pieces. For faster cooking time, cut smaller pieces. 
2. On med./high heat,  I add the grapeseed oil to my wok.
3. When the oil gets hot and starts to bubble, I add garlic and saute' for about a minute.
4. Then I add my chopped veggies and begin sauteing.
5. After about 3 minutes, I add soy sauce while I stir with my plastic spatula.
6. Cover the wok and turn the heat down to medium low and continue to cook while covered.
7. While the veggies are cooking, I begin boiling water for the mashed potatoes.
8. Complete the mashed potatoes according to the directions on the package. Continue to stir and check  the veggies periodically.
9. Once the mashed potatoes are done, put a lid on them and set them aside.
10. Now make the gravy according to the package directions. Continue to stir and check the veggies periodically-removing them from heat when tender.
11. Once the veggies, mashed potatoes and gravy are done, put 2 or 3 heaping spoonfuls of veggies at the bottom of a bowl or plate. Add 2 or 3 heaping spoonfuls of mashed potatoes to the top of the veggies, and cover it all with butter substitute  (I use coconut oil) and gravy.

Note: To avoid overcooking, I save thebok choy and spinach for the last 5 minutes of cooking.
Note: for a reduced fat diet, steam theveggies instead.

July 6th is National Fried Chicken Day. As such I am sharing this gluten-free fried chicken recipe. Gluten-free fried chicken is not much different than wheat battered fried chicken, it is simply made with gluten-free flour instead of wheat. The nice thing about this particular recipe, is that it can be egg free or dairy free by using eggs instead of buttermilk and vice versa. However, it is not  recommended to be both dairy and egg free.

For best results use pieces of dark meat. This will make it easier to bake and fry your chicken. Although, if you prefer white meat, it works fine with this recipe too. Although you will need to bake large chicken breasts for an extra five to 10 minutes. Brining the chicken is optional but will yield unbelievably tender meat. Cooking time, when right, requires no *brining.

Fried Chicken (Gluten-Free)
Serves: 4-6
Prep Time: 15 minutes
Cook Time: 45 minutes

Ingredients:

• 2 lb. chicken thighs or drumsticks, bone-in
• ½ cup kosher salt or ¼ cup table salt (for soaking chicken-optional)
• 2 cups  rice flour or  millet flour, divided
• 1 ½ cups buttermilk or 3 eggs, beaten
• dash paprika
• dash cayenne pepper
• salt and pepper, to taste
• oil for frying (approx. 4 cups)

1. *(Optional): Place chicken in a large bowl. Add 2 qt. water and ½ cup kosher salt or ¼ cup table salt. Allow mixture to sit in refrigerator for two to three hours, then drain and pat dry. This process, called brining, will force salt and water into the chicken and make it more tender when cooked.
2. Preheat oven to 325 F. Grease a baking dish large enough to hold all the chicken in one layer with your choice of butter, oil, or allergy-safe cooking spray. You may also use a nonstick baking dish. If you don't have a large enough dish to hold all the chicken, prepare two dishes.
3. Set out three large, shallow bowls. Fill the left-hand bowl with 1 cup flour, the middle bowl with the buttermilk or beaten eggs, and the right-hand bowl with the remainder of the flour, salt and pepper, paprika, and cayenne pepper. Stir the right hand bowl to combine the spices. Set the prepared baking dish or dishes beside the dredging area.
4. Dredge the chicken by dipping each piece into the left-hand bowl, coating on all sides, then shaking gently to remove excess flour. Dip flour-covered chicken into buttermilk or egg until covered on all sides, then allow excess liquid to drip off. Finally, dip chicken into the seasoned flour and shake off. Place dredged chicken into the baking dish. Repeat until all chicken is dredged.
5. Bake dredged chicken for 20 minutes, or until coating starts to turn light brown. Remove from oven.
6. In a large skillet or wok, heat enough oil to submerge chicken halfway over medium-high heat. Fry all pieces, turning once, until thoroughly cooked, about six minutes per side. (If you have an instant-read thermometer, it should read 175 F at the thickest point of your dark meat, or 165 F if you choose to cook white meat using this recipe).

Macaroni and cheese is the ultimate comfort food. Whenever nothing else sounds good, macaroni and cheese comes to the rescue. I was so sad when I had to give up gluten and dairy and thought I may never get to eat macaroni and cheese again. However, I modify the following recipe to fit my dietary requirements, and it's yummy! I substitute butter for coconut oil,  cow milk for almond milk, and real cheese for Daiya chedder. Macaroni and cheese is very forgiving and it's almost impossible to ruin it, so feel free to experiment with the ingredients and substitute where needed.

Ingredients

• Filtered water, pinch sea  salt
• 1 cup gluten-free macaroni noodles
• 1 tablespoon butter (or substitute)
• 1 tablespoon gluten-free all purpose flour
• 1 cup milk (or substitute)
• ¾  teaspoon sea salt
• ¼ teaspoon pepper
• ¼ teaspoon paprika
• 2 cups shredded cheddar cheese (or substitute)

1. Preheat oven to 400 degrees Fahrenheit.
2. Fill large pot half way with water. Bring water to a boil; cook macaroni to al dente stage according to package directions.
3. Drain well.
4. Melt butter in a saucepan over medium-low heat.
5. Whisk in flour and cook, stirring constantly, for 2 minutes.
6. Whisk in milk and continue cooking, stirring constantly, until sauce thickens, about 5 minutes.
7. Stir in salt, pepper and paprika and remove from heat.
8. Stir in 1/4 cup of the cheese.
9. Spread half the macaroni over the bottom of a lightly greased 1 quart baking dish.
10. Spread half the remaining cheese over the macaroni.
11. Top with remaining macaroni.
12. Pour sauce over the macaroni.
13. Top with the remaining cheese.
14. Bake until bubbly and lightly browned, about 20 minutes.
15. Let rest 5 minutes before serving.

As the old saying goes, "the best way to a man's heart, is through his stomach." Anyone that has a special man in their life, knows this to be true. Father's Day is a perfect opportunity to tell your dad, grandfather, uncle or special man in your life, that you love them by making them a special Father's Day meal that they won't forget. Even if your dad is a gluten eater, the following gluten-free recipe ideas for BBQ ribs, baked beans, french bread, avocado & tomato salad and berry cobbler, will fool even the most dedicated gluten eater into thinking they are eating the real thing. For those dads that enjoy cooking, making plans to prepare the Gluten-Free Father's Day meal together is an excellent opportunity to spend more time with the special man in your life and to help him learn more about gluten-free cooking.

Even if it is physically impossible to share a meal with your father, you can still do something special for him. Make him a special Open Original Shared Link, or send a special Open Original Shared Link. For those father's that are gluten-sensitive, a Open Original Shared Link for gluten-free food is a wonderful and thoughtful way express your love and gratitude.

Gluten-Free Fathers Day Meal

• BBQ Ribs
• Baked Beans
• French Bread
• Avocado Tomato Salad
• Berry Cobbler
  

Julia Child's Broiled or Barbecued Spare Ribs (Gluten-Free)

• 3 whole spare ribs -- making 12 sets of 3-rib portions
• Salt and spice marinade - (Either 1 ½ T. salt and 1 tsp of your own spice Marinate or use the following):
  

• 1 1/2 T. salt
• 1/2 tsp. Ground allspice
• 1/2 tsp. finely ground pepper

• 1/2 cup fresh peanut oil
• 1/2 cup wheat-free soy sauce
• 1/2 cup honey
• 1 tsp thyme or sage
• 1 tsp paprika
• 1/4 tsp. cayenne pepper or chili powder -- or to taste
• 2 Tbs distilled vinegar
  

Beans are inexpensive and full of healthy proteins, and they go very well with ribs. The following recipe can be modified to be made vegetarian, just leave out the bacon.

Baked Beans Gluten-Free

French bread is something that most gluten-sensitive suffers live without. However, the following recipe will leave your dad wondering if your diet has changed to include gluten. This gluten-free french bread is soft on the inside and crunchy on the outside, just the way french bread should be.

French Bread (Gluten-Free)

Ingredients

• 2 cups Open Original Shared Link
• 1 cup Open Original Shared Link
• 3 teaspoons Open Original Shared Link
• 1 1/3 teaspoon  salt
• 2 teaspoons Open Original Shared Link (optional)
• 2 tablespoons sugar 
• 1 ½ cups lukewarm water
• 2 tablespoons fast rise yeast
• 2 tablespoons butter or butter substitute, melted
• 3 egg whites, beaten slightly
• 1 teaspoon distilled vinegar
• melted butter or substitute for brushing (optional)
  

No meal is complete without a healthy salad  to accompany it.  This avocado and tomato salad is naturally gluten-free and is the perfect compliment to any meal, especially this one. It's very easy to make and it only takes 10 minutes to prepare. For best flavor chill for one-hour prior to serving.

Avocado & Tomato Salad (Gluten-Free)

Ingredients

• 4 Large tomatoes, chopped
• 4 Avocados, peeled, pitted and diced into large pieces to avoid mushing your avocado
• 1 Red onion, thinly sliced
• 1/3 Teaspoon ground black pepper, or to taste
• 1 bottle (8ounces) Open Original Shared Link
  

Gluten-Free Dessert

• Gluten-Free Berry Cobbler Recipe

Summer is upon us and that usually means lots of barbecues and fun social gatherings involving food. Being on a gluten-free diet doesn't mean you have to give up your favorite All-American foods. The following recipe is for All-American gluten-free hamburgers. The recipe is easy and the results are delicious. Try it for yourself!

Gluten-Free Classic All  American Hamburgers (makes 4 1/4 lb. Patties)

Ingredients:

• 4 gluten-free Open Original Shared Link
• 1 lb. lean ground beef or ground chuck (use grass-fed beef if available)
• 2 tbsp. gluten-free Worcestershire sauce 
• 1 tbsp. potato starch
• 3/4 tsp. salt (or to taste)
• 1 tsp. black pepper (or to taste)

• Leaf lettuce
• Sliced tomatoes
• Sliced red onion
• Pickles
• Cheddar cheese (or cheese substitute)
• Gluten-free Ketchup
• Gluten-free Mustard
• Gluten-Free Mayonnaise
  

Gluten-free buns are everywhere, and there are some really good options available. Buying Open Original Shared Link is as easy as getting online and placing an order.

Happy Eating!