This recipe comes to us from “tarnalberry” in the Open Original Shared Link.

Ingredients:
1 cup Lundberg Farms Wild Blend Rice (you can substitute brown rice, or your own mix of brown and wild rice, but this mix works best of the variations Ive tried so far, definitely do not do all white rice)
1/3 cup arborio rice (risotto)
3 medium carrots
3 stalks celery
1 medium onion
2/3 pound mushrooms (chanterelles are very good here, as are creminis (or portabellas), plain white wouldnt be the same)
3 tablespoons olive oil
4 cups (or more) chicken or vegetable broth
2 teaspoons Italian spices (or ½ teaspoon each basil, oregano, thyme, rosemary)
1 teaspoon salt
½ teaspoon ground sage
¼ teaspoon majoram
pinch cumin (optional)

Directions:

• Finely dice the carrots, celery, onion, and mushroom.
• Heat a 6 quart (or so) pot on the stove, then add the olive oil.
• Add the carrots, celery, onion, and mushroom, and stir to coat.
• Continue cooking, on medium high heat, stirring often, until the onions turn translucent.
• Add the rices, and stir to coat further, for a minute or so.
• Add enough broth to just cover the ingredients, and turn down to a simmer.
• Continue to cook just like risotto - stirring almost continuously (no less than every three or four minutes), and adding broth, a half cup at a time.
• After 30 minutes, add the spices.
• Continue adding broth, even after the four cups, if the rice is not done, but is very thick and needs more liquid to keep from burning at the bottom. And keep stirring!
• When the rice is cooked through, turn off the heat and serve.

Ingredients:
1 cut up chicken
7 oz. turkey sausage
1 cup chopped onions
1 cup chopped bell pepper
¼ cup parsley
12 cups water
5 tablespoons roux
3 tablespoons cooking oil
Season salt (to taste)
Black pepper (to taste)
1 cup gluten free flour

Directions:
Roux: Place gluten free flour into cast iron skillet and cook over medium heat. Stir constantly, until flour is a dark brown.

Season chicken on both sides. Put cooking oil on bottom of iron pot. Brown chicken on both sides at medium heat. Take chicken pieces out of pot when browned and set aside. Drain cooking oil from pot leaving very little to coat the bottom. Add onions and bell pepper to pot and cook until onions appear clear. Add chicken pieces back to the pot along with the sausage, roux, parsley, and water. Add the season salt and black pepper to taste. Cook for 1 hour.

This recipe comes to us from Nickey Winter.

Ingredients:
1 cup parmesan cheese
½ teaspoon garlic powder
2 eggs, beaten lightly
Olive oil

Directions:
Mix cheese and garlic powder together. Dip your meat into the beaten eggs and then in to the cheese mixture 2 times. Sauté in olive oil until meat is done. Because the cheese is salty no other salt is needed.

Leftovers can be cut up and used in salad.

Cut hot dogs into bite size pieces (4 per dog) and mix everything except hot dogs until smooth. Dip hot dogs in batter and deep fry until golden brown.

Tip: If you are having trouble getting the batter to stick, try coating the dogs in arrowroot powder first

Lay them out on a cookie sheet and then put them in the freezer. After they are frozen pour them into a large freezer bag or container. By freezing them first on a cookie sheet, they wont stick together and you can just pour out how many you need at a time.

Directions:
Cook leeks, onions, garlic, and oil in a frying pan until soft. At the same time, place all other ingredients in a large pot and boil over medium heat. Place the leeks, onions, and garlic in the pot. Cook over low heat until the potatoes are done.

Ingredients:
1 medium onion, diced
½ cup celery leaves
3 teaspoons butter
2 tablespoons potato starch
2 tablespoons gluten-free chicken stock powder or 2 McCormick all-vegetable bouillon (vegetable, chicken, or beef)
3 to 4 cups of water (Im sure you could use something like almond or rice milk)
¼ teaspoon freshly ground black pepper
2 pounds potatoes, thinly sliced

Directions:
In a food processor, combine onion, celery leaves, butter, potato starch, chicken stock powder, 3 cups water and ground pepper until combined. Set aside. In a casserole dish, spread potatoes evenly. Pour sauce over top. If necessary, add extra water so potatoes are almost covered. The amount depends on the size and shape of the dish. Bake, uncovered, in a preheated oven for 75 to 90 minutes or until potatoes are fork-tender.

Ingredients:
1 can of Amys Lentil-Vegetable Soup
1 pound (or more) ground meat - half hamburger, half lamb
Salt
Dried basil
One cup chopped carrots (about 3-4 carrots)
One cup of potatoes, peeled and cut in small pieces (about 2 med-sized potatoes)

Directions - Patties:
Mix together ground lamb and ground beef (50/50)
Into this mixture add some salt and dried basil (approx 1/8 tsp or to taste)
Shape into small patties (I like to make my flat ovals, about 2 long)
Fry patties until done. Drain on papertowels.

Directions - Vegetables:
Cook the carrots a saucepan with water. Drain.
Cook the potatoes in another saucepan with water. Drain

Directions - After the meat and vegetables are cooked:
Pour the Amys lentil vegetable soup in a 10-12 frying pan.
Stir in the carrots.
Place the cooked meat patties in a ring around the outer edge of the pan, settling them into the soup.
Make a well in the center of the mixture and place the cooked potatoes together in the center, stir slightly to coat the potatoes with the broth.
Heat covered on low until all is hot.

Serve in the pan.

Serves 3-4. Increase meat and potatoes if you need more servings.

My best chicken jambalaya, yet. Jambalaya making is an art. In the little town of Gonzales, Louisiana, "Jambalaya Capital of the World" where I grew up, the locals work all their lives to perfect their own jambalaya recipe(s). These recipes are closely guarded family secrets. Theres a cook-off every summer at the "Jambalaya Festival." The winner is crowned Jambalaya King or Queen for the year and is privileged to be the official jambalaya cook for all the towns official functions. Ive been working on my own recipe for about ... well never mind how long!

I hope youll enjoy my latest version of chicken jambalaya. It will likely be my favorite for a while. I love it for its flavor and simplicity. The dark thigh meat browns nicely & enhances the flavor.

The pros cook jamabalaya in a huge iron caldron over an open flame. I cook it on the stove top in a cast iron Dutch oven that holds about 5 quarts (Size 8). This recipe can be doubled in this size pot (My Dutch oven is NOT the camping kind with little legs.)

Ingredients (Serves 4):
1 tablespoon coconut oil
4 boneless, skinless chicken thighs cut in 1 inch chunks (chicken breast meat is too dry)
½onion, chopped
3 ribs celery, chopped
2 cloves garlic, minced
1 cup Asian type short grain brown rice (I use Tsuru Mai.)
1 14.5 oz can diced tomatoes (I use S & W.)
1 cup water
½ teaspoon salt
Black pepper

Directions:
Preheat oven to 350 F. Heat the oil in heavy flame proof Dutch oven. Add chopped chicken & onions. Stir constantly over medium heat until onions are wilted. Stir in celery & garlic. Continue stirring & scraping bottom of pot until vegetables & chicken begin to brown. Stir in rice & stir a minute or two more so that some of the grains become opaque. Add remaining tomatoes & water, salt & pepper. Bring to boil & scrape bottom of pot once more. (The brown stuff stuck to the bottom of the pot is what gives the characteristic flavor to this jambalaya.) Cover tightly & bake in oven for 45 minutes. Allow to sit 10 to 15 minutes before serving.

This recipe comes to us from Christine Gilsinger.

Ingredients:
2 pounds of hamburger
1.5 cup chopped up minute rice and potato flakes (enough to make it a workable consistency)
2 eggs
4 oz. can of tomato sauce
2 tablespoons Lea & Perrins Worcestershire Sauce
Gluten-Free Ketchup

Directions:
Preheat oven to 350F. Mix it all up and put it in a meatloaf pan. Coat the top with ketchup and cook for 1.5 to 2 hours (until done).

Ingredients:
1 pound lean ground beef
1 small onion, chopped
2 cloves garlic, minced
1 ribs celery, chopped
1 - 14.5 oz. can diced tomatoes
1 cup short grain brown rice
1 ½ cup water
¼ teaspoon salt

Directions:
Preheat oven to 350F. Brown beef in heavy flame proof Dutch oven. Stir in onions, garlic and celery and sauté for a few minutes. Add remaining ingredients and bring to boil. Cover and move to oven for 45 minutes.

You can probably make this with any kind of rice; just use the amount of water required for the type of rice youre using. Also, if you make it with white rice, reduce the cooking time in the oven to about 30 minutes.

This recipe comes to us from Valerie Wells.

Load the following into a slow cooker in the following order:

1 pound beef cut in strips (or beef for stir fry)
1 tablespoon tapioca pearls (Bascoms small pearl is what I use)
½ cup water
2 to 3 tablespoons Tamari gluten-free soy sauce [i use San J Wheat-Free brand]
1 large white onion sliced
1 green bell pepper sliced
1 red bell pepper sliced
1 yellow or orange bell pepper sliced

Cook on low 8 hours or high for 4 hours. Serve over hot rice or brown rice pasta. [My mom used to make something similar to this. She added whole mushrooms. It was wonderful!]

Place the corned beef in water to cover with the peppercorns or mixed pickling spices (in supermarkets, these often come packaged with the corned beef). Cover the pot or kettle, bring to a boil, reduce heat and simmer 5 hours or until tender, skimming occasionally. During the last hour, add the carrots and onions and cover again. During the last 15 minutes, add the cabbage. Transfer meat and vegetables to a platter and brush the vegetables with the melted butter. Serve with boiled parsley potatoes, cooked separately. (The stock can be saved to add to a pot roast or stew instead of other liquid.)

Serves 6, with meat left over for additional meals.