Brazilian Piccadinho

1 large onion, chopped
5 medium cloves garlic, minced
¼ cup high quality, extra virgin olive oil
1-1 ½ lbs. ground meat: (a mix of beef and pork)
1 tablespoon balsamic vinegar
1/8 teaspoon dried oregano
1/8 teaspoon dried basil
1/8 teaspoon dried, crushed rosemary
Fresh grated black pepper to taste
3 cups potatoes, peeled and chopped in 1 ½ inch pieces
1½ cups carrots, peeled, halved lengthwise and sliced
3 medium tomatoes, coarsely chopped
1 ½ cups pitted, halved olives (green or black, or a mix of both)
¼ cup frozen corn
¼ cup fresh chopped Italian (flat leafed) parsley
1 ½ teaspoons salt

Heat the olive oil in a large pot over the stove. Add the onion and cook over medium-high heat about 3 minutes. Add the minced garlic and cook 2 more minutes. Add the meat and brown, chopping it up with a large spoon and mixing it around. Stir in the balsamic vinegar, oregano, basil, rosemary and pepper, and cook about 1 to 2 minutes. Add all other ingredients except the salt. Pour in enough warm water to cover the mixture in the pot, then add the salt to taste (you may need slightly more or less, as ingredients vary). Cook over medium -high heat about 20 minutes, until the carrots and potatoes are tender, and the water is almost evaporated. Correct the seasoning. Serve over hot cooked basmati rice, with a salad with an olive oil and basmati vinegar and garlic dressing. (Serves 4)

Chicken with Tomatoes, Black Olives and Wine, served over brown rice linguine

4 skinless, boneless chicken breasts
Fresh squeezed lemon juice, to taste
Salt, fresh ground pepper and thyme (dried) to taste
5 tablespoons extra virgin olive oil
2 medium yellow onions, minced
2 whole garlic cloves, peeled
5 tomatoes- (dropped under boiling water for 1 minute; rinsed under cold water, then cored, peeled, and chopped into large pieces)
2 bay leaves
½ cup dry white wine
½ cup (heaping) pitted calamata olives, halved
½ cup fresh chopped parsley
2 tablespoons fresh chopped basil
¾ package (14 ounce) brown rice linguine (I like Tinkyada brand)

Wash and dry chicken, and squeeze enough lemon juice to cover the top of the chicken. Sprinkle liberally with thyme, salt and pepper. Turn chicken pieces over and repeat the process on this side. Heat the olive oil in a large, heavy bottomed pan. Cook chicken breasts on medium-high heat, approximately 2-3 minutes or until bottom turns white. Turn over, and cook again until white. Remove chicken and set aside. Lower heat to medium-low and add onions, adding more oil if necessary. Cook until limp, approximately 8 minutes. Add the garlic, tomatoes, bay leaves and wine, and cook another 10 minutes. Return chicken to the pan and cook slowly, basting often with the sauce, about 20-25 minutes, or until chicken is tender. Meanwhile, prepare pasta according to package directions. 5 minutes before serving, remove the bay leaves and garlic cloves and add the olives; correct the seasoning. Sprinkle with fresh parsley and basil. Serve over pasta. (Serves 4)

Homemade Chicken Tacos

FOR THIS RECIPE, YOU WILL NEED 12 GLUTEN-FREE TACO SHELLS

SAUCE:
1 medium onion, chopped
2 tablespoons vegetable oil
3 ½ cups tomato puree
2 cloves garlic, pressed
4 tablespoons chili powder (more or less)
¼ teaspoon (heaping) dried oregano
1/8 teaspoon ground cumin
1 teaspoon salt

Heat oil, and sauté onion over medium-high heat until limp. Add tomato puree, garlic, oregano, cumin and salt. Gradually add the chili powder to taste. Simmer on low heat 30 minutes, stirring often. Puree in a food processor or blender.

FILLING:

2 tablespoons vegetable oil
1 medium onion, chopped
1 ½ cups skinless, boneless chicken breast, cut into bite-sized pieces
2 tablespoons chopped black olives
2 ½ tablespoons raisins
1-1 ½ cups of the above sauce
A couple drops tobasco sauce (optional)

Heat oil over medium heat. Saute onion and chicken, until chicken is cooked through (approximately 5 minutes). Add all the other ingredients. Warm on the stove (low heat), approximately 15 minutes, until the flavors combine and the raisins are soft. Correct the seasoning.

YOU CAN FILL TACOS WITH:
Chicken filling
Plain Soy yogurt
Refried beans
Shredded Lettuce
GFCF soy or rice cheese (but also good without)
Guacamole (recipe follows)
Extra Tomato Sauce poured over all
Or whatever takes your fancy!

GUACAMOLE:
1 large avocado (soft and ripe)
Juice of 1small lime (or 1/2 lemon)
1 medium clove garlic
3 tablespoons plain, unsweetened soy yogurt (be sure it´s gluten and casein free)
Salt, fresh ground pepper and cumin to taste
Chopped fresh cilantro to taste (optional)
Peel and mash avocado; slowly add all other ingredients to taste.
(Recipe makes 12 tacos)

Indian Style Chicken Curry

2 tablespoons extra virgin olive oil
1 medium onion, peeled and chopped
1 teaspoon minced garlic
1 tablespoon curry powder (be sure it´s gluten free)
½ teaspoon ground cumin
1/8 teaspoon coriander
1/8 teaspoon (heaping) cinnamon
1 14-ounce can tomato puree
1/3 cup dry white wine
¼ cup frozen peas
¾ -1 cup plain cooked chicken breast, cut in ¾ inch pieces
¼ cup plain, unsweetened soy yogurt (be sure it´s gluten and casein free)
Italian (flat leafed) parsley, chopped

Heat the oil in a saucepan; add the onions, and cook over medium heat (approximately 15 minutes) until caramelized (lightly browned and limp), stirring occasionally to prevent sticking. Add the garlic and spices and cook about 2 more minutes. Pour in the wine and tomato puree and let simmer, approximately 15-20 minutes. Add the peas, chicken and soy yogurt; stir to combine, and cook about 5 more minutes, until the peas are tender and everything is heated through. Correct the season and sprinkle chopped parsley over the top. Serve over basmati rice. (Approximately 3 servings)
TIP: (If you prefer, you can also make a vegetarian version of this meal, using zucchini, carrots, chickpeas, or whatever your imagination desires!)

Lemon Garlic Chicken

2 skinless, boneless chicken breasts, split
½ cup safflower, sunflower or light olive oil
¼ cup fresh squeezed lemon juice
3 medium cloves garlic, pressed
¼ teaspoon salt
½ teaspoon crushed thyme
3 liberal tablespoons fresh basil, chopped
Fresh ground pepper to taste

Wash and dry chicken, and pound with a mallet until thin (for tenderness). Arrange on a baking tray, and sprinkle with a little fresh sea salt to taste. Combine the oil, lemon juice, garlic, ¼ teaspoon salt and all the other spices, and whisk until well mixed and slightly thick. Pour the sauce on and around the chicken, making sure the bottom is also well coated. Bake in a pre-heated 350 degree oven, approximately 20-25 minutes, basting occasionally as needed. Serve with the sauce poured over; good with basmati rice. (Approximately 3-4 servings).

Mediterranean Style Millet Salad with Chicken, Pistachios, and Dried Apricots

(Make early in day to allow chilling time)

1 cup millet
8 ounces skinless, boneless chicken breasts, cooked and chopped
(about 1 ½ cups)
1/3 cup chopped, dried, Turkish style apricots
(I prefer the all-natural variety: available in health food stores)
1/3 cup pitted, chopped Calamata olives
¼ cup extra- virgin olive oil
3 tablespoons freshly squeezed lemon juice
2 tablespoons fresh chopped Italian (flat leafed) parsley
¼ teaspoon ground cumin
salt and fresh ground pepper to taste
½ cup chopped pistachios

Dry roast millet in a non-stick saucepan over moderate heat, stirring constantly, until golden and fragrant; (about 5-7 minutes). Pour in 2 ½ cups water and bring to a boil. Cover saucepan, turn heat to medium-low, and simmer until millet is tender and all water is absorbed. (Check occasionally and add more water if needed). Remove from heat and let cool.

Fluff millet with a fork and pour into a large bowl. Add the chicken, apricots and olives and mix. In a separate bowl, combine the oil, lemon juice, cumin, salt and pepper; whisk together. Pour over the millet mixture and toss. Just before serving, mix in the parsley and chopped pistachios, reserving some of each to sprinkle on top. Correct the seasoning and serve. (Approximately 4 servings)

Mike's Ginger Scallops

1/3 cup wheat-free Tamari soy sauce
1 tablespoon freshly minced garlic
Juice of ½ a lemon
1 pound fresh scallops (medium to large)
3 tablespoons fresh minced ginger
1-2 tablespoons extra virgin olive oil (for sautéing)
Hot cooked white rice (basmati or jasmine)

Combine Tamari soy sauce, garlic and lemon juice in a small bowl. Set aside. Heat the oil in a large skillet; add the scallops and ginger and cook over medium-high heat. As the scallops cook, they will turn white from the bottom up; when they turn white half way up, flip them over with a metal spatula. (This will only take a few minutes; the exact time varies, depending on the size of the scallops). Cook 2 more minutes after turning over. Then add the Tamari, garlic and lemon mixture to the scallops and cook 2-3 more minutes, spooning the sauce over the tops of the scallops. Serve the scallops, with the sauce, over rice.
(Approximately 3 servings)

Skewered Barbecued Shrimp with Mustard-Basil Sauce

1 ½ teaspoons finely minced garlic
1 ½ teaspoons Dijon mustard (be sure it´s gluten and casein free)
1/3 cup dry white wine
1/3 cup fresh squeezed lemon juice
½ cup extra virgin olive oil
1/3 cup chopped fresh basil
Fresh ground black pepper to taste
1 ¼ lbs. jumbo shrimp, shelled and deveined

In a large bowl, combine all the ingredients for the marinade and whisk together. Add shrimp and marinate in the refrigerator at least 3 hours. When ready to grill, remove shrimp from the marinade and arrange on skewers; (best to skewer right above the tail section, and then again right below the head, so they don´t roll around during cooking). Barbecue shrimp a few minutes on each side (don´t overcook!), basting frequently with the marinade. (Serves 4)

Strawberry Chicken Salad

2 Tbls. Honey glaze (mix 1 Tbls and 1 Tbls honey)
1/3 cup sliced almonds
10 oz skinless chicken breast tenders (or 1-2 breasts)
1-10 oz bag romaine, washed, trimmed (or 1-2 heads)
3 green onions, cleaned and sliced (optional)
1 cup fresh strawberries, cleaned and sliced

Dressing:
2 Tbls olive oil
2 Tbls strawberry preserves
1 Tbl red wine vinegar
1 Tbl apple juice (or any red juice)

In an 8-inch skillet, add almonds and half of honey glaze mixture. Cook over medium heat, stirring occasionally, until nuts are lightly toasted, approx. 2-4 minutes. Remove almonds with slotted spoon, set aside.

Add remaining honey glaze to skillet; add chicken strips. Cook on medium high heat, stirring occasionally or until lightly browned, about 8-10 minutes. (May also grill chicken using glaze as a brush-on marinade).

Meanwhile, in a jar with a tight fitting lid, combine all dressing ingredients; shake well. Tear lettuce into pieces; place in large bowl. Add green onions and dressing, toss until well coated. Just before serving, top with chicken, almonds, and strawberries; toss lightly.

May substitute raspberries and raspberry preserves for strawberries and strawberry jam.

Teriyaki Chicken

1 1/3 cups tamari (wheat-free) soy sauce
2/3 cup honey
1 tablespoon fresh grated ginger
6 tablespoons dry sherry
1 cup salad oil
2 cloves garlic, pressed
3 skinless, boneless chicken breasts, split
4 green onions
4 cups baby carrots (1 package)
2 heads broccoli (tops only)
2-3 tablespoons sesame oil (or salad oil)
2 teaspoons cornstarch combined with 2 tablespoons water

In a bowl, combine the tamari soy sauce, honey, ginger, sherry, 1 cup salad oil, garlic, and whisk until well blended. Wash and dry chicken, and with a mallet or large spoon, pound until flattened slightly. Cut each chicken breast in half lengthwise, to make strips; place the strips in a baking dish just large enough to hold them. Pour a small amount of the marinade over the chicken, (just enough to cover), reserving the rest of the marinade for later. Turn and coat the chicken on both sides. Bake in a pre-heated 350 degree oven approximately 20 minutes, or until tender. While the chicken is cooking, wash the green onions and slice thinly, then add to the reserved teriyaki marinade. Wash the baby carrots and slice lengthwise; wash the broccoli and cut into bite-sized pieces.

Shortly before serving, heat 2 tablespoons sesame oil (or more, if needed) in a wok or skillet. Stir fry the carrots until not quite tender, 3-5 minutes. Add the broccoli and cook a few minutes more, until crisp tender. Meanwhile, pour the reserved marinade into a saucepan. Heat over medium to medium-high heat. Give the cornstarch mixture a quick stir, and when the marinade starts to bubble, pour into the marinade. Heat, stirring constantly, until thickened; (lower the temperature if necessary).

Place the chicken breasts on a large serving platter. Lay the vegetables around them, and pour the sauce over all. Serve with jasmine rice. (6 servings)

(TIP: You can also use the marinade as a barbecue sauce. Just marinate chicken or other meat for at least 1 hour, and cook on the grill)

Vegetarian Curry with Coconut Milk

1 leek, sliced thinly
2 small zucchini (or one large), halved lengthwise and sliced thinly
1 red bell pepper, seeded and sliced thinly
4 medium carrots, peeled, halved lengthwise and sliced
2 tablespoons finely minced fresh ginger
2-3 tablespoons vegetable oil
½ teaspoon ground cloves
½ teaspoon ground cardamom
½ teaspoon ground cinnamon
1 teaspoon turmeric
1 teaspoon ground coriander
3 tablespoons Tamari (wheat-free) soy sauce
1 cup pure coconut milk (unsweetened)
1 teaspoon fresh squeezed lime juice
1 generous tablespoon raisins
1 1/2 cup plain tofu (firm), cut into small squares
Fresh ground black pepper to taste

Heat the oil in a large pot over the stove, and cook the leek, red pepper and carrot over medium-high heat about 3 minutes, until softened, stirring frequently. Add the zucchini and ginger and cook 2 more minutes. Sprinkle in the cloves, cardamom, cinnamon, turmeric and coriander, stirring to combine. Add the Tamari soy sauce, coconut milk and lime juice. Cover, turn heat to low, and let the curry simmer for 10 minutes. Add the raisins and tofu, sprinkle generously with black pepper, and let warm on very low heat a few more minutes, until raisins are soft and tofu is heated through. Serve with basmati or jasmine rice. (Makes 3-4 servings).

Vegetarian Chili

1 small eggplant, chopped in ½ inch cubes (leave skin on)
Kosher salt (coarse) or fresh grated sea salt
¼ cup + 2 tablespoons high quality, extra virgin olive oil
1 medium yellow onion, chopped
2 cloves garlic, minced
1 medium green bell pepper, cored, seeded, and chopped
1 14-ounce can Italian style plum tomatoes
3 fresh Italian plum tomatoes, chopped
1 tablespoon chili powder (be sure it´s gluten free)
2 teaspoons ground cumin
2 teaspoons dried oregano
1 tablespoon fresh chopped basil (or 2 teaspoons dried)
1 teaspoon fresh ground black pepper
2 tablespoons fresh chopped Italian (flat-leafed) parsley
1 cup dark red kidney beans, rinsed and drained
1 tablespoon fresh squeezed lemon juice
Chopped fresh dill or parsley to sprinkle on top

Place eggplant in a colander, and sprinkle liberally with salt. Let sit for 1 hour, then pat dry with paper towels. Heat ¼ cup olive oil in a large pan or casserole; sauté the eggplant over medium heat until almost tender. Remove eggplant, and set aside. In the same saucepan, heat 2 more tablespoons oil, and add the onions, green peppers, and garlic. Cook on med.-low until just softened (approximately 8 minutes). Return the eggplant to the dish and add the canned tomatoes with their liquid, the fresh tomatoes, chili, cumin, oregano, basil, pepper and parsley. Simmer over low heat, uncovered, approximately 30 minutes, stirring often. Add the kidney beans and lemon juice, stir, and cook 15 minutes longer. Correct the seasonings. Good served over rice and sprinkled with fresh dill or parsley. Can also be served with cornbread. (4 servings)

Veal Stew with Bacon, Wine, and Vegetables

1 package veal scallopini (thin strips), approximately ½ lb.
½ lb. gluten free bacon, or more as needed (approximately ½ regular package)
A few tablespoons brown or white rice flour (for dredging, as well as thickener for the sauce)
9 or 10 small pearl onions, peeled (whole)
1 ½ cups chicken broth (be sure it´s gluten and casein free)
½ cup dry red wine
1 to ¼ cups unpeeled, quartered, small brown or yellow skinned potatoes (about 3-6 potatoes, depending on size)
1 8-ounce package mushrooms, washed and halved
Salt and fresh ground pepper to taste
½ (heaping) teaspoon crushed thyme

Wash and dry veal, and pound very thin with a mallet. Roll each piece of veal up, and wrap with a piece of bacon. Dredge the meat in a few tablespoons rice flour. Heat bacon fat (about ½ piece bacon) in a large, heavy skillet. Add the meat and the onions and cook, stirring occasionally, so they brown on all sides. (You may add extra bacon fat or vegetable oil if needed). Remove meat and onions with a slotted spoon. Drain all but 1 tablespoon of fat. Stir in ½ tablespoon rice flour, until smooth. Add the chicken broth and the red wine, stirring. Return the meat and the onions to the pot; (if desired, stick a toothpick into each piece of veal, as the bacon tends to unravel during cooking). Cover and simmer for ½ hour, stirring occasionally. Add the potatoes and mushrooms, and cook another 1 to 1 ½ hours, or until sauce is thickened and the veal is very tender (it should melt in your mouth). Shortly before serving, season with salt, pepper, and crushed thyme to taste. (Approximately 3-4 servings)