Gluten Free Beef Stew

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A delicious fall favorite comfort food- beef stew, made gluten free.


3 lb stew beef cut into bite size chunks
1/3 cup of gluten free flour ( I used Betty Crocker gluten-free rice flour blend and it thickened up the stew beautifully)
about 1/4 of a cup (maybe less) of olive oil for browning beef and sauteing vegetables
1 to 1 1/2 cups of red dry wine
a few splashes of Worcestershire Sauce (be sure it’s a gluten free brand, I used Lea and Perrins)
2 cups of chopped mushrooms (I used baby bellas)
1 cup of frozen or fresh pearl onions
2 cups of baby carrots
2 stalks of celery, chopped
2 pounds of red new potatoes, cut into uniform sized chunks
4 oz (almost a whole sm can) of tomato paste
6 beef bouillon cubes (I used herb-ox brand because it’s gluten-free)
12 cups of water
2 bay leaves
1 tbsp kosher salt
1 tsp dried thyme


Deglaze the skillet with the wine making sure to scrape up all the brown bits and add to the dutch oven.
Add potatoes, carrots, celery, salt, thyme, tomato paste, bouillons, water, a few splashes of Worcestershire Sauce, and bay leaves to the dutch oven and stir to incorporate all the tomato paste with the ingredients. Cover and simmer for 3 hours stirring every hour or so.


I happen to not dig peas, so I used mushrooms in my recipe instead. But if you like, you can stir a bag of frozen peas 30 minutes before serving in addition to mushrooms, or in lieu of. Serve over white rice, or alone.

Gluten-Free Arroz Con Pollo

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Gluten - Free Arroz con Pollo
Serves 4
A delicious naturally gluten-free version of chicken and rice.
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  1. 1/3 green pepper diced
  2. 1/2 yellow onion diced
  3. 1 tsp oregano
  4. 1tbsp olive oil
  5. 1/3 cup of white vinegar
  6. 2 chicken breasts, cut into 1 inch pieces
  7. 2 cups of white long grain rice
  8. 2 packets of Sazon Goya Natural Seasonings
  9. 1 tsp salt
  10. 1/2 tsp adobo seasoning
  11. 1 tsp cilantro, minced
  12. 2 garlic cloves crushed
  13. 1/4 cup of tomato sauce
  14. 2 1/2 cups of water
  1. Season chicken with vinegar, oregano, garlic, and adobo. Saute in olive oil until golden brown on the outsides. Chicken will continue to cook in the rice so no need to make sure it's fully cooked at this point, just nicely browned.
  2. Add green pepper, onion, rice, tomato sauce, cilantro, seasoning packets, salt and water and bring to a boil. Continue boiling on med high heat until almost all the liquid is absorbed then cover and reduce heat to low for 20 minutes.
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Gluten Free Cantina Bowls

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Gluten Free Cantina Bowls
Serves 4
A delicious, gluten free version of Taco Bell's Cantina Bowls
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  1. For the Chicken
  2. 2 chicken breasts, cut into small bite size chunks
  3. 1/2 cup of distilled white vinegar
  4. 1 tbsp adobo seasoning
  5. 1 tsp oregano
  6. 2 garlic cloves, crushed
  7. 1 tbsp of olive oil for sauteing
  8. In a large bowl, season chicken with vinegar, adobo, garlic and oregano. Mix well and saute in heated pan with tablespoon of olive oil. Cook until all the vinegar in the chicken is gone and chicken is lightly brown.
  9. For the Beans
  10. 2 cans of Goya brand black beans strained (this brand is gluten free)
  11. 1 large or 2 small cloves of garlic, crushed
  12. 1 tbsp minced cilantro
  13. juice of one large lemon
  14. 1/2 can of corn (most brands are gluten free, but be sure to check! I used Del Monte brand)
  15. pinch of salt to taste (optional)
  16. 1 tbsp olive oil
  17. Saute cloves of garlic and cilantro in olive oil until heated through and aromatic. Add cans of beans, 1/2 can of corn (reserve the other half for the rice) and lemon juice. On med high heat, cook the beans for about 10 minutes occasionally stirring. Add salt at the end, if needed. (The goya brand of beans I used really didn't need the salt, so I omitted but you may want to add it.
  18. For the Rice
  19. 2 cups of Uncle Ben's Natural Whole Grain Brown Rice
  20. 2 cups of water
  21. 2 Hormel Brand Herb-Ox Chicken Bouillon Cubes (this brand is gluten free)
  22. 1 packet of Sazon Goya Natural and Complete seasoning packets (optional)
  23. 1/2 can of corn
  24. 1 tbsp olive oil
  25. 1/4 green pepper, minced
  26. 1/4 yellow onion, minced
  27. 1 tbsp minced cilantro
  28. In a sauce pan with lid saute the onion, pepper, cilantro and corn in the olive oil. When onions and peppers are slightly softened add the 2 cups of rice, water, seasoning packet and bouillon cubes. When almost all the liquid is evaporated, cover the rice set the heat to low and cook for 20 minutes.
  29. For the Avocado and Tomato topping
  30. 1 avocado, crushed
  31. 1 tomato diced
  32. 1 garlic clove, minced
  33. 1/4 onion minced
  34. juice of one lemon
  35. 1 tbsp cilantro, minced
  36. salt to taste
  37. Combine all ingredients.
  1. Assembling your bowl
  2. Add a layer of rice, a layer of beans, a handful of your favorite lettuce mix (I used spring mix) a layer of the chicken, and top with a generous dollop of your avocado and tomato topping. Dig in!
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I really need to re-shoot that picture. That’s a sad looking cantina bowl.

Salchichon Chimis

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According to sausage wikia, salchichon is a type of sausage made with cured meat, mostly lean pork and some bacon seasoned with salt and some spices such as pepper, nutmeg, cloves and corriander. This whole mass, chopped, is left to marinate for about 24 hours then stuffed into intestines of beef or pork then hung to cure which can be done by smoking or simply air-drying for several days.  There are also sausage mixtures containing meats such as pork and beef, or pork and wild boar, venison, etc.

Salchichon Chimis
Serves 4
A delicious adaptation of a Dominican Chimi sandwich made with Salchichon. You can also substitute the salchichon with summer sausage, or salami if salchichon isn't available.
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  1. 24 thick slices of salchichon sausage
  2. 4 sandwich rolls (I used lightly toasted Kaiser buns for this recipe)
  3. 1/2 head of med. cabbage thinly sliced
  4. 2 tbs mayonaise
  5. 1 tbs ketchup
  6. 1 tbs yellow mustard
  7. few splashes of red hot sauce
  8. salt and pepper
  9. splash of oil (optional) and vinegar
For the cabbage "slaw"
  1. In a large bowl, season the thinly sliced cabbage with salt and pepper, to taste, a drizzle of olive oil and vinegar and a few dashes of red hot sauce. Mix well to distribute seasoning throughout. Set aside.
For the "salsa rosa"
  1. In a small bowl, mix together the mayonnaise, ketchup and mustard. Set aside.
Sausage prep
  1. In a pan (no oil) fry up the salchichon slices for about 2 minutes on each side and drain on a dish with a few paper towels to absorb the excess oil.
Assembling the sandwiches
  1. Toast your rolls lightly and spread the "salsa rosa" on the rolls. Assemble your sandwiches by placing 4-6 slices on each roll and adding a bunch of the slaw on top of the sausage slices. Place the top bun to finish each sandwich and enjoy!
  1. Great served with herbed roasted potatoes, a delicious potato, or pasta salad on the side.
Adapted from the traditional version which is made with ground beef or pork
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Quinoa stuffed cabbage

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  • 1 cup quinoa
  • 2 cups water
  • 6 cabbage leaves
  • 2 cups chopped cremini mushrooms
  • 1 yellow onion chopped
  • 1-2 garlic cloves minced
  • 2 cans of fire roasted diced tomatoes (purée or blend one can)
  • 1 lb ground turkey or chicken
  • 1/4 cup red wine
  • 1 tsp onion powder
  • 1 tsp Italian seasoning
  • Salt and pepper to taste

Cook quinoa according to pckg instructions While quinoa is cooking, prepare the filling, and fill a large sauce pan with water and bring to a boil (for blanching cabbage leaves) Brown ground turkey Add chopped onions until translucent Add minced garlic until fragrant Add chopped mushrooms Add all dry ingredients Add diced tomato can and half the puréed one. Reserve the other half for basting.

Add wine Quinoa should be cooked now so add it to the meat mixture and sautée for about 5 minutes while you blanch the cabbage leaves in a large sauce pan filled with boiling water. Once cabbage leaves are blanched drain them and rinse them in cold water so they’re easy to handle. Remove the tough stem part of the cabbage leaves as best as you can and add a generous portion of the meat and quinoa filling into each leaf and roll up like you would a burrito or egg roll. Place all the rolls into a baking dish and pour the remaining puréed tomatoes. Bake for 20 minutes at 350 degrees.

Chicken Riggies

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Chicken RiggiesSince we moved here to our new town, my daughter Amanda has been begging me to make her this local dish called chicken riggies. Apparently, it’s a big upstate NY signature dish. Originated in Utica, I believe. Anyways, I searched for a recipe and found that there were so many different variations. Some with olives, some with a creamy sauce, some without. So I decided to just make my own version combining several of the ingredients that appealed to us most from all the various recipes we’d found.  Here’s my take on chicken riggies.

 Chicken Riggies (Upstate NY style)

  • chicken
  • sweet red and yellow peppers
  • mushrooms
  • red pepper flakes
  • 1/4 cup cream cheese
  • can of whole tomatoes
  • olive oil
  • 3 garlic cloves
  • box of rigatoni