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Cajun Chicken & Rice

  • 8 boneless chicken thighs, skins removed
  • 1 lb. boneless skinless chicken tenders
  • 4 t Cajun seasoning
  • 1 1/2 t salt
  • olive oil
  • 32 oz. chicken broth
  • 3 C uncooked brown rice
  • 2 green peppers, coarsely chopped
  • 2 red bell peppers, coarsely chopped
  • 1 C finely chopped green onions
  • 4 cloves garlic, minced
  • 1 t dried thyme
  • 1/2 t ground turmeric

Mix the Cajun seasoning and salt in a bowl. Heat oil in a large skillet over medium-high heat. Dip one side of the chicken and place into the oil skillet; cook until browned on both sides. Transfer to a plate.

Add chicken broth to skillet. Bring to a boil, scraping brown bits from the bottom of skillet. Pour into a greased roasting pan. Add rice and spices. Stir well. Spread peppers and onions on top. Place browned chicken on top of that. Cover and bake at 350 degrees for 80 minutes.

adapted from Incredibly Easy Gluten-Free Recipes

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Honey Peanut Granola

  • 6 C rolled oats
  • 1 C peanuts (chopped if desired)
  • 1/2 C honey
  • 1/3 C coconut oil
  • 1/2 t salt
  • 1 1/2 t vanilla extract

Preheat oven to 330 degrees. In a large bowl, combine oats and peanuts. Heat honey, coconut oil, salt, and vanilla over medium-low heat. Stir well; then pour into the oat mixture and stir. Spread onto cookie sheets. Bake for 15 minutes, stirring every 5 minutes.

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Rice and Spice

  • 1/2 t turmeric
  • 1/2 t ground mustard
  • 1/2 t caraway
  • 1/4 t salt
  • 1/4 t cumin
  • 1/4 t coriander
  • 1/8 t cardamom
  • 1/8 t celery seed
  • 1/8 t pepper

Combine the above in a small bowl.

  • 2 T ghee
  • 2 T olive oil
  • large onion, chopped
  • 2 ribs celery, finely chopped
  • 4 cloves garlic, minced
  • 1 1/2 c jasmine rice, uncooked
  • 4 cups chicken broth

Heat ghee and olive oil in a large skillet. Saute onion and celery until onion is wilted, adding garlic halfway through. Add spice blend and rice; stir for two minutes. Pour in chicken broth and simmer over medium heat, covered. Stir occasionally until rice is cooked and liquid is absorbed (about 20 minutes).

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Potato Pepper Skillet

  • 6 medium to large potatoes, cubed
  • olive oil
  • 1 sweet onion, chopped
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 6 garlic cloves, finely minced
  • salt and pepper, to taste
  • 2 T fresh parsley, finely chopped

Boil potatoes until fork tender. Drain and set aside.

Heat oil in a heavy bottom pan or cast iron skillet. Add onions and peppers, saute. Add garlic and cook 1 more minute. Add the boiled potatoes and cook, stirring occasionally until the potatoes are slightly roasted. Season with salt and pepper. Sprinkle fresh parsley and serve.

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Hungarian Stew

  • 3 lbs. beef stew meat (if not prepared kosher, increase salt below)
  • 2 large sweet onions, diced
  • 3 lbs. potatoes, cut into sixths
  • 4 medium parsnips, cut into 3/4 inch chunks
  • 4 medium carrots, cut into 3/4 inch chunks
  • 2 tomatoes, chopped
  • 6 cloves garlic
  • 1/4 C sweet paprika
  • 4 t caraway seeds
  • 2 t sage
  • 2 t thyme
  • 2 t salt
  • 1/2 t pepper
  • 8 C water

Place meat in the bottom of a large roasting pan coated with olive oil. Place veggies over the meat. Sprinkle garlic over the veggies. Mix the dry spices and sprinkle them over the veggies. Pour water over the top. Cover and bake at 375 degrees for 2 hours and 15 minutes (1 hour and 45 minutes in a convection oven). Serve in bowls.

adapted from

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Baked Zucchini

  • 6-8 medium zucchini, cut to desired length and quartered
  • sweet onion, halved and cut in wedges, optional
  • olive oil
  • 1 t dried thyme
  • 1 t dried parsley
  • 1 t dried basil
  • 1 t garlic powder
  • 1/4 t paprika
  • 3/8 t coarse salt
  • pepper
  • freshly grated Parmesan cheese

In a large mixing bowl, pour olive oil over the zucchini and onions. Stir to coat. Mix the spices in a small bowl and pour over the zucchini and onions; stir to coat evenly. Spread the zucchini and onions onto a large jelly roll pan covered with parchment paper. Sprinkle with pepper and Parmesan cheese. Bake until tender (30 minutes) at 350 degrees. This is also great grilled. Either way, serve immediately.

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Gluten-Free Cornbread

  • 3 C buttermilk
  • 2 large eggs
  • 7 T butter, melted and divided
  • 2 t salt
  • 1 t baking powder
  • 1 t baking soda
  • 4 1/2 C cornmeal

Preheat oven to 400 degrees. Place a 9-inch cast-iron skillet in the oven to preheat with the oven.

In a large bowl, whisk together buttermilk, eggs, 5 T melted butter, and salt. Stir in baking powder, baking soda, and cornmeal.

Remove cast-iron skillet from the oven. Carefully swirl the remaining 2 T melted butter in the skillet. Pour batter into skillet and bake until golden brown, 38 minutes. (An inserted toothpick should come out clean.)

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Spaghetti Squash

  • 1 spaghetti squash, halved lengthwise and seeded
  • 2 T olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 1/2 C chopped tomatoes
  • 3/4 C crumbled feta cheese
  • 3 T sliced black olives
  • 2 T chopped fresh basil

Preheat oven to 350 degrees. Place spaghetti squash with cut sides down on a lightly greased baking sheet. Bake 30 minutes. Remove squash from oven and set aside to cool enough to be easily handled.

Meanwhile, heat oil in a skillet over medium heat. Cook and stir onion in oil until tender. Add garlic; cook and stir until fragrant, 2 to 3 minutes. Stir in tomatoes and cook until tomatoes are warmed through.

Use a large spoon to scoop the stringy pulp from the squash and place in a medium bowl. Toss with the vegetables, feta cheese, olives, and basil. Serve warm.

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Vegetarian Hoppin’ John

  • 5 C vegetable broth
  • 2 C long grain rice
  • 1/4 C olive oil
  • 2 onions, chopped
  • 1 T garlic, minced
  • 4 (15 oz.) cans black-eyed peas, rinsed and drained
  • 1 t Cajun seasoning
  • 1/2 t salt
  • 1/4 t pepper

Bring broth and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender (20 minutes).

Heat olive oil in a pot over medium-high heat. Saute onion in hot oil until translucent. Stir rice, black-eyed peas, and spices into the onion, cover and cook until flavors blend (about 10 minutes).

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Falafel Patties

  • 1 C chopped fresh parsley
  • 12 cloves garlic, minced
  • 4 t ground cumin
  • 1 t ground coriander
  • 1 t salt
  • 1 t baking soda
  • 4 (15 oz.) cans garbanzo beans, drained and rinsed
  • 1 C chopped sweet onion
  • 1/4 C flour
  • 4 eggs, beaten

Mix spices in a small bowl. Coarsely puree garbanzo beans one can at a time adding some of the spices to each batch. Combine the pureed beans in a large bowl.

Wrap onion in cheese cloth and squeeze out as much moisture as possible. Add onion to the bean mix. Stir in the flour and egg. Shape mixture into 16 large patties and let stand for 15 minutes.

Preheat oven to 400 degrees.

Heat olive oil in a large skillet over medium-high heat. Cook patties until golden brown, about 3 minutes on each side. (Consider using an oven-safe skillet so you can transfer it to the oven.)

Bake the patties in the oven until heated through, about 10 minutes.

adapted from

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