Confydo Chile- YUMMO

This Chili is easy to make and tastes great. You can sub whatever meat you would like too. I have made this chili over and over again and it's always a hit. I love making it a day or so ahead as all the flavors meld together and taste even richer the next time you heat it up. Freezes well too.

Crock Pot Chili Ingredients:
1 1/4 pounds lean ground turkey
1 large onion, chopped
2 garlic cloves, minced
1 1/2 cups frozen corn kernels (optional)
1 red bell pepper, chopped
1 green bell pepper, chopped
1 28-ounce can crushed tomatoes
1 15-ounce can cooked black beans (no added salt), rinsed and drained
1 8-ounce can tomato sauce (no added sugar or sodium)
1 teaspoon chili powder
1/2 teaspoon oregano
1/2 teaspoon cumin
1/2 teaspoon onion powder
1/2 teaspoon crushed red pepper flakes 1/2 teaspoon garlic powder

Directions: In a large skillet over medium-high heat, cook turkey, onion, and garlic until turkey crumbles and is no longer pink; draining the liquid from the pan as needed.

Transfer mixture to a slow cooker, then add the remaining ingredients and spices (make sure to take the insides out of the bell pepper); stir. Cook on LOW for 6-8 hours or HIGH for 4-5 hours.

 Makes 4-6 servings. Cal s Sodium (mg) Total Fat (g) Sat Fat (g) Protein (g) Sugar (g) Fiber (g) Carbs (g) 144 0 Entire recipe 2064 12 6 132 36 66 204 240 Per Serving 344 2 1 22 6 11 34

 Coach's Thoughts: This recipe tastes fantastic and is very simple to prepare. This is also another one that’s good to make ahead of time and heat up for lunch, dinner or a snack.

Honey Garlic Chicken

1/3 cup honey
4 cloves garlic minced
1/2 cup soy sauce (low sodium) or coconut aminos
1/2 cup ketchup (no salt)
1.2 tsp dried oregano
2 TBL fresh chopped parsley
1 TBL sesame seed oil
4-6 bone-in skinless chicken thighs
salt and pepper (omit salt if using regular soy sauce)
1/2 TBL sesame seeds for garnish
sliced green onions for garnish

1) Combine honey, garlic, soy sauce, ketchup, oregano, and parsley...mix and set aside.

2) Heat instant pot in SAUTE mode. When HOT add sesame oil.

3) Salt and pepper chicken, put into hot oil pot and saute 2-3 min per side.

4) Add the sauce, cover and lock the lid. Pressure cook for 20 min.

5) Turn off pot when done and let it release pressure for 5 min. Open and serve over rice, noodles, etc.

*Garnish with sesame seeds and green onions or chives. Serve with salad and veggie.

Leg of Lamb -crockpot

3 1/2 lbs lam bone out
1/4 cup olive oil
1/2 cup lemon juice
4-6 garlic cloves, crushed
1 tsp. dried oregano
1 fresh nutmeg
2 tsp dried mint
1 tsp sugar
1/4 cup white vinegar

1) Mix oil, lemon juice, garlic, oregano, nutmeg and immerse lamb into mixture. cook on high for 6-8 hrs until it falls apart.

2) Just before removing the meat, mix mint, sugar, vinegar and microwave 30 seconds in a small bowl, enough to melt sugar.

3)Remove meat to hot platter and pull apart 2/forks.

4) Drizzle over mint sauce and serve piping hot or make your own gravy with drippings.

* Serve with mashed potato or cauliflower potatoes and roasted veggies.

Shrimp Tacos

1 lb. shrimp
1/2 tsp cumin
1/2 tsp smoked paprika
1/4 tsp ancho chile powder
1/4 tsp garlic powder
1/3 tsp salt.
1 julienned red pepper
1 julienned yellow pepper
1 tablespoon olive oil
Salt
10-12 butter lettuces

Avocado Salsa
3/4 cup of diced mango
3 avocados sliced
1/4 cup red onion
1/4 cup fresh cilantro
1 1/2 tbls diced jalapeno
1 tablespoon red wine vinegar

Use any taco shell you like, slip in the butter lettuce shrimp and salsa....ahhhhhhh

Spaghetti Meat Sauce

1 lb. or more of red meat (I use ground)
1 cup red wine
1 thinly sliced green pepper
1 small onion sliced thin
1-6 oz cans of GF tomato paste
4 cans of GF tomato paste water (maybe more)
1 tsp Italian seasoning
2 tsp sugar
1 tsp salt
1 tsp garlic powder

1) brown meat, remove from skillet.
2)Add onion and pepper, cook 3 min.
3) deglaze with wine scraping bits from pan and add tomato paste and cook 1-2 min.
4) Add Italian seasoning, water, sugar, salt and garlic. Stir
5) Add the meat back in the pan simmering for 30 min. Adjust seasonings if you wish.

*Serve with spaghetti of choice or over rice or any noodle.

BBQ Scratch Sauce

8 oz tomato sauce
1 cup ketchup
2/3 cup light brown sugar packed
1/4 GF unsulphered molasses
2/2 cup Red wine vinegar
2 tsp Hickory-liquid smoke
1/2tsp smoked paprika
1/2 tsp sea salt
1/4 tsp onion powder
1/4 tsp. garlic powder
1/4 tsp cayenne powder
1/4 tsp fresh ground black pepper
1/8 tsp chili powder
1/8 tsp ground mustard
1/8 tsp ground cinnamon

1) Add all together mix until smooth over med heat until it comes to a boil.

2) Turn to low for 20 min to an hr. Stirring occasionally.

3) Remove from heat and allow to cool.

4) Store in an airtight jar in fridge up to 3 weeks.

Olive garden style fettuccini

BBQ Sauce
Lordy, lordy, who doesn't like BBQ.

2/3 cup ketchup
1/2 cup cider vinegar
1/4 cup brown sugar
2 tsp. smoked paprika
1 tsp ground cumin
1 tsp kosher salt
1 tsp cracked black pepper

Mix all together in a mason jar with tight lid.

OR......

BBQ Sauce
1 med. onion finely chopped
4 garlic cloves minced
1/4 cup veg oil
5 tsp chili powder
1/2 tsp paprika
1/2 tsp salt
1-2 tsp. fresh ground pepper
1 pinch of cayenne
2 cups GF ketchup
1 cup brown sugar packed ( or 1/2 cup)
1/4 cup cider vinegar or red wine vinegar
1/3 cup GF yellow mustard
1/4 cup GF Worcestershire sauce
3 tsp GF liquid smoke (*for best flavor..or even 2 tsp)

1) Heat oil over med heat add onions for 3 min, add garlic saute 2 min.
2)Add chili powder, paprika, cayenne, salt/pepper, saute 1 min.
3)Add remaining ingredients, bring to a boil stirring.
4) Reduce heat to low, simmer 1 hr uncovered. Stir occasionally.
5) Cool to room temp. the cover and refrigerate 24 hrs.

Olive Garden Style Fettuccine

1/2 cup better of choice
2 TB cream cheese of choice
1 pint heavy cream or coconut creme
1 tsp garlic powder
Salt
Black pepper
2/3 cup grated parmesan  cheese
1 lb GF fettuccine-cooked

1) In med. saucepan, melt butter and add cream cheese.
2) When the cheese has softened add heavv cream and add garlic powder salt and pepper.
3) Simmer for 15-20 min. on low heat stirring constantly.

* Remove from heart and stir in parmesan serving over hot Fettuccine noodles

Sopas

These are not my mothers Sopas but it's the next best thing. This recipe can be halved.

2 cups burgundy wine
10 gal water
15 lbs stew meat
6 large onions

6 oz pickling spice
16 oz beef base
2 tsp black pepper
1/2 cup garlic powder
1/4 cup garlic salt
15 heads cabbage (green)
1 tsp cinnamon
1/2 cup ketchup
Salt to taste
Fresh mint to taste- washed
Sliced day old sweet french bread

1) Soak meat with wine and onions overnight. Brown meat in big pot.

2) Add to meat granulated GF beef base, pepper, garlic salt, garlic powder and cinnamon.

3) Put pickling spice in season bag and drop into pot.

4) Add 10 gallons of water, bring to a boil  then on low heat for 4-5 hrs.

5)Add quartered cabbage after 3 hrs.

6) Add ketchup and mint 1 hr before serving

*Put meat in platter then sliced bread on top with a stick of mint and ladle juice over the top of the bread and mint.  Serve with the traditional dill pickle.

Adobo Chicken

4 chicken legs, thighs and drum separated
Kosher salt or sea salt and pepper
2 TBL olive oil
1/3 cup GF soy sauce
1/4 cup sugar
1/4 cup white distilled vinegar
5 cloves garlic
2 bay leaves
1 large yellow onion sliced
2 scallions sliced

*Cooked rice for serving

1) Season all chicken parts

2)Set to High Saute and wait for it to say HOT and add oil. Once you see it shimmering add chicken and brown on both sides....about 7 min.

3) When browned remove chicken to platter. Saute onions then put all chicken into pot and add soy sauce, sugar, vinegar, garlic, bay leaf, onion, and half tsp of pepper.

4)Lock on lid and move toggle to far left for pressure cooking. and cook on high for 8 min.

5)After cycle is complete let it quick release. When complete unlock lid and remove lid and set aside.

6)Set the instant pot on High Saute setting and let the sauce come to a boil until it's a dark brown and fragrant. (about 20 min.)

Remover bay leaves and lay rice on the platter or plate and place chicken and sauce on top Serve

Steak Fajitas

Who doesn't like Fajitas? This one is easy and fast. Soak for 20 minutes, or the morning or overnight.

1 skirt steak
3 TBL olive oil
1-2 tsp lime juice
1 tsp chile powder
1tsp cumin
1 tsp oregano

For Pan
1 onion
1 green bell pepper
1 red bell pepper or any other color you like
olive oil


Soak for 20 min, drain. Salt and pepper then grill for about 4 min. or 2 min on each side. Set aside.  In a frypan saute some sliced onions and sliced seeded peppers into hot olive oil with some salt and pepper. Cut  meat into long strips and add to the pan. top with chopped cilantro.  Wrap in a tortilla or serve over rice.

Golden Chicken and Rice

I am so looking forward to making this one. It is very important to WASH the rice before cooking it.

2 tsp coconut oil

1 small yellow onion

1 1/2 cups raw long grain brown rice WASHED

3 large carrots peeled and cut into diagonal 3/4" strips

2 large red bell peppers cut 3/4" strips

3 cloves garlic

1 TBL minced ginger (or 1 tsp ground ginger)

1 tsp ground cumin

1 tsp salt

1/2 tsp turmeric

1/4 tsp coriander

1 cup milk of choice

1 1/2 lbs of boneless skinless chicken breasts

1 cup frozen peas-thawed

Freshly chopped cilantro for serving

Toasted coconut flakes for serving optional

1)Set on Saute mode. Add: coconut oil until it shimmers and add onion and cook 4 min.

2)Add the rice, carrot, red pepper, garlic, ginger, cumin, salt, turmeric and coriander. Stir to coat rice in oil and spices. cook 1 minute. Stir in a little splash of the milk stirring and scraping along the bottom/so there is no sticking. Stir in the remaining milk.

3) Arrange chicken breasts in a single layer on top of rice.

4) Cover and seal. Coon on HIGH PRESSURE for 20 MIN.. Allow the pressure to release naturally for 15 min. Then vent to release rest of steam.

5)Dice or shred chicken with forks and return to pot adding peas and stir. Serve hot and top with cilantro and toasted coconut.

Chicken Paprika in the Instant Pot

My sister EVA sent me some Paprika from her trip to Europe in a little cloth bag. So I just had to use it immediately. This chicken paprika turned out wonderful. The aroma....outstanding and delish.

1 large diced onion any kind
2 minced garlic cloves
3 TBLs olive oil
2 lb. Skinless chicken thighs (bone in)
1 tsp sea salt or salt of choice
1/4 tsp black pepper of pepper of choice
2 TBLs sweet paprika
1 bay leaf
1 1/2 cup GF chicken stock
1 cup of heavy cream (or  non dairy-coconut creme)
2 TBL sour cream of choice (I use Toffutti)
5 TBLs potato starch
1/2 lemon or more to taste

1) Plug in your pot and use the SAUTE function. When it says HOT (you can add a bit of olive oil) and add diced onions/garlic moving them constantly for 3 min. Add the chicken until browned on both sides.

2) Add the salt and pepper and paprika. Stir making sure everything is coated. Add bay leaf and chicken stock. Close and lock the lid. Set sealing position on top . Pressure cook for 5 min.

3)Wait 10 before releasing pressure manually. Take lid off.

4) Add the cream, sour cream and potato starch diluted in a little water and saute until creamy (bring to a boil)

5) Add lemon and or slices of lemon and serve over rice, veggies, GF pasta or homemade dumplings

Crock Pot Pork Ribs

I am making these (his request) for my sons graduation from High School this year. This is one of his favorites and mine too as the cooking part is at a minimum and that leaves time for other things, and to make the graduation cake and the rest of the meal. I almost feel guilty about the simplicity of this dish. You have to try this at least once to appreciate it. It's a keeper.

This is so easy it's ridiculous. Go buy however many Pork Ribs you think you can fit into your Crock Pot. Rinse them with fresh water and dry them with paper towels. Pop them into the Crock Pot...you don't have to do anything fancy here and very lightly sea salt and pepper them. Throw on the lid and put on low and cook for about 7 hrs.

Drain all the juice/moisture in the pot and add your favorite GF BBQ sauce and 1 bay leaf.... making sure everything is covered and cook for at least an additional hour or more. The meat will literally fall off the bone. I just let it cook until the rest of the meal is almost done, then I turn it off to rest.

Serve a big beautiful green salad with this and some GF rolls. I use Pamela's bread mix and make delicious rolls with it. IF there are any Pork Ribs left for the next day, they make awesome sandwiches with the leftover rolls for lunch. You can freeze them too for another meal. YUM! 

What is Brisket and why should I try it?

According to Wikpedia, Brisket is a cut of meat from the breast or lower chest of beef or veal (and affordable). Popular methods in the Southern United States include rubbing with a spice rub or marinating the meat, then cooking slowly over indirect heat from charcoal or wood. This is a form of smoking the meat.

 Basting of the meat is often done during the cooking process to soften the fibers which will tenderize the meat. This normally is a tough cut of meat, that has collagen fibers. When the collagen gelatinizes, it results in a more tender brisket. The fat is often left attached to the brisket and helps to keep the meat from over-drying during cooking, which is necessary to break down the connective tissue in the meat. 

Water or broth is usually used for this conversion of collagen to gelatin.  Pot Roast (what most people call it) usually has root vegetables, gravy and mashed potatoes, or hot quinoa as a side.

Try it in a slow cooker. Cooked brisket, is boneless and carves well after refrigeration. Make it a day or two ahead, slice it when cold, and let meat marinate in juices for up to two days. This can be reheated and perfect for those make ahead dinners you know you won't have time for later. Or try it cold as a salad topper.

So with that in mind I found some good recipes for Brisket, an affordable meat, did I say that again? Remember that brisket shrinks quite a bit. So go big and make sure your ingredients are gluten free. Also, even thought Brisket is inexpensive some added ingredients can be expensive. 

I love the added fruit to these recipes from www.bonappetit.com/search/query?query=brisket&qt=dismax&sort=score+desc&global-search-submit.x=0&global-search-submit.y=0&global-search-submit=submit&allRecipes=true  if you are a seasoned cook. If you are new to cooking, maybe do it in a slow cooker and adapt to your Gluten Free Diet. You can change the corn starch to potato starch, and use Gluten Free Beer (found at BevMo) http://allrecipes.com/recipe/slow-cooked-barbecue-beer-beef/detail.aspx.

One  person writes: The best oven cooked brisket starts with liberally shaking on a bottle of liquid smoke over it (make sure to trim the fat) and putting it in the fridge overnight... Next morning, drain the marinade and cooking it in a 275 degree oven for 5 hours, (fat side up), remove from oven, cover with your favorite BBQ sauce and cook for another hour...Let cool a bit and slice it diagonally....I am basing this on a 5-6 lb brisket.*

*I would not add salt as the smoke flavoring would be enough. Personally I would add slices of garlic to the marinade, and make my own BBQ sauce. It seems most people like the smokey flavor added to the meat.

Here is another one that is easy from Epicurious: http://www.epicurious.com/recipes/food/views/My-Mothers-Brisket-13482 all these make fabulous left over’s!


Check out your Grandma's or mom's recipes and make them gluten free. This is a favorite all year around.

Ratatouille

Our summer here in San Diego has been very cool. Even cooler than last year! School is back in and I want something that reminds me of fall. this is good plain, over noodles, rice or baked chicken. So easy too!


Ingredients:

• 1 Tbsp. olive oil
• ½ cup diced onion
• 1 clove garlic, minced
• 1 cup sliced zucchini
• 1 cup chopped tomatoes
• ½ cup chopped green bell pepper
• 2 cups peeled and cubed eggplant
• 2 Tbsp. Marsala wine
• 2tsp. Herbs de Provence
• 1/4 tsp. salt, plus more to taste
• 1/3 tsp. Coarse Black Pepper, more to tastes
• 14 cup shredded Parmesan cheese (optional-or alternative)

Directions:

1. Heat oil in a large skillet over medium high heat, add onion and garlic and cook until softened.
   
   
2.  Add the remaining vegetables to the skillet.
   
   
3. Mix in the wine and seasonings, cover and simmer about 20 minutes, stirring occasionally.
   
   
4.  Remove lid, sprinkle with cheese, if desired, and cook an additional 5 minutes or until cheese is melted.

Source: The Spice Hunter