Blueberry Grunt (Gluten Free)

INGREDIENTS

4 cups Blueberries

9 Tbsp Brown Sugar

4 Tbsp Rice flour (optional)

1 Cup Rolled Oats

1 Tsp Cinnamon

1/2 Tsp Nutmeg

1/4 Tsp Salt

4 Tbsp Cold Butter cut in pieces

1/4 Cup Water

DIRECTIONS

1) Butter a 8x8 baking dish.

2) Rinse blueberries.

3) Add blueberries to dish.

4) Mix into blueberries: 2 tbsp rice flour and 2 tbsp brown sugar.

5) In a separate bowl combine: oats, 2 tbsp rice flour, cinnamon, nutmeg, salt, 8 Tbsp brown sugar, and butter cut into small pieces. Ensure butter is evenly distributed.

6) Stir in water to make mixture clump together.

7) Drop spoonfuls of the mixture over blueberries.

8) Bake at 375 for 30 - 40 minutes until golden brown.

Serve: Hot or Cold.

Chicken Cacciatore

INGREDIENTS

1 Tbsp oil

4 chicken thighs boneless

2 Tbsp flour

salt

pepper

sage

rosemary

thyme

sage

1 green pepper diced

1 onion diced

4 galic cloves

1 cup sliced mushrooms

1 Tbsp butter

1 can tomatoes

2 Tbsp tomato paste

1 can diced tomatoes

1/2 cup chicken stock

Optional: 1/2 to 1 jalapeno pepper

Optional: 1 tsp hot sauce

DIRECTIONS

Combine flour, salt, pepper, thyme, sage, rosemary in bowl.

Dredge chicken in flour mixture.

In a large frying pan, fry chicken in oil until browning, remove and set aside (chicken will not be cooked yet).

Add butter and fry mushrooms.

When starting to brown add onion, green pepper and garlic.

Add chicken back in (either whole or cut into smaller pieces).

After a few minutes add the tomato paste, tomatoes, chicken broth and additional seasonings (the same as was added to the flour). Optional: Add jalapeno and hot sauce to taste.

Simmer for 15 to 20 more minutes.

Serve with rice.

Serves 4.

Kickin' Barbeque Sauce

INGREDIENTS

3/4 cup water

1/4 to 1/2 cup hot sauce (I use frank's red hot)

2 tbsp vinegar (I use balsamic)

2 tbsp worcestershire sauce

2 tbsp brown sugar

1/4 to 1/2 cup lemon/orange juice

1-2 tbsp cumin

1 tsp paprika

1 tsp dry mustard

1/2 tsp salt

1 tbsp katchup

DIRECTIONS

Combine ingredients.

Simmer 15 minutes.

Baked Beans (3.5 hrs, plus soaking)

Serves 8.

Ingredients:

2 cups dried navy beans

4 cups water

1 1/2 tsp salt

1 bay leaf or 1 tsp sage

1/4 cup brown sugar

4 stips bacon chopped

1 tbsp dry mustard

1 yellow onion diced

1/3 cup molasses

Instructions:

Pre-soak beans for 8 hrs in cold water or parboil by bringing to a boil for 2 min, then removing from heat and letting sit for 1 hour with the lid tightly closed.

Drain and rinse beans.

Bring beans, water, salt and bayleaf to a boil in a pot. Reduce heat and simmer on low for 1 hr and 15 min with lid partly off (leave a one inch opening). Beans will be partly firm, but beginning to be tender.

Preheat oven and bean pot to 350.

Remove bay leaf from pot. Do not remove liquid from pot. Add remaining ingredients. Bring to a boil. Remove from heat and place mixture.

Bake bean pot with lid on for 2 hours until beans are tender. Check occasionally to ensure there is enough liquid. Add hot water if mixture appears too dry. Leave lid off for a while if mixture appears too wet.

Hamburger Soup (45 min cooking)

INGREDIENTS
1/2 to 1 pound Hamburger
1 green pepper
1 red pepper
1 onion
3 cloves garlic
4 sticks celery
1 can corn (with liquid)
1 can diced tomatoes (with liquid)
1 1/2 - 2 cups macaroni pasta
1 carton beef broth (low salt)
1/2 to whole jalapeno (optional)
1 Tbsp italian seasonings
1/2 tsp sage
1/2 tsp oregano
1/2 tsp cayanne pepper
2 cups water
1 cup salsa (optional)

DIRECTIONS
Chop veggies, Put aside.
In a large pot, brown Hamburger with Spices.
Add veggies and sautee for a few minutes.
Add liquids.
Bring to a boil over high.
Add pasta and reduce to medium high heat.
Boil for 30 min (ensuring pasta is cooked through).
Add salsa and extra seasonings to taste.

Coconut Curry (20 min)

INGREDIENTS
1 tbsp Oil
1 Onion (Diced)
2 Chicken Breast (Chopped) or 12 prawns
Salt and Pepper
2 tsp Thai Red Curry Paste
1/2 Can of Coconut Milk
1/3 cup Chicken Broth
Green Onions (Diced)
Squeeze of Lime
Note: Jars of Thai Red Curry Paste and cans of Coconut Milk can be found in the ethnic aisle in the grocery store.

DIRECTIONS
Dice Onion and Chop Chicken Breast into pieces.
Heat oil over medium in frying pan.
Brown Chicken and onion until chicken is mostly cooked (5 min).
(If you turn the chicken over too soon, it will stick to the pan.
Wait until it's browning, so that it doesn't stick.)
Add Green Onions
Mix Thai Red Curry Paste into chicken and onions.
Add Chicken Broth (simmer 2 min)
Add Coconut Milk
Turn heat down and simmer until the sauce coats the back of a spoon (about 10 -15 min).
The sauce will be quite thin.
Squeeze some lime juice in at the end of the cooking.

SERVE
Serve by ladling over bowls of rice.
Makes to 2 servings, but this recipe doubles well.

Beer Stew (Prep 10 min, Pressure Cooker 35 min)

INGREDIENTS

4 medium Potatoes

1 1/2 large Onions

1 Red Pepper

1 Green Pepper

5 cloves of Garlic

1 tsp each - sage, oregano, thyme

1 tbsp cajun spice (optional)

1 bottle Beer

Sachet of Beef Bouillion (No water added)

3 tbsp oil or salad dressing

Beef

2 tbsp butter

2 tbsp flour

DIRECTIONS

In a bowl combine chopped garlic, oil/salad dressing, beer and spices.

Slice steak into bite size pieces and marinade in beer 30 min to overnight.

Chop vegetable into bite size pieces.

Once beef has marinaded, remove from marinade and brown in the pressure cooker.

Add vegetables, butter, marinade and beef bouillion.

Bring Pressure Cooker to pressure (approx 10 min),

Cook at pressure for 20 min.

Once depressurized add 2 tbsp flour and simmer for 5 min.