In this section:
Fried Rice
Ham and Potatoes Au Gratin
Pork Chops with Rhubarb
Potato Lasagna
Pot Roast
Rice Main Dish
Rice Stuffed Cornish Hens
Scalloped Chicken
Sesame Chicken
Skillet Pot Pie
Stuffed Cabbage Rolls
Fried Rice
For fried rice, there may be no two recipes alike; the tradition is to use what is on hand. One recipe supports this concept with the title of Refrigerator Fried Rice. So, be inventive and use up the leftovers for this main dish dinner.
Begin with 2 eggs, beaten with a pinch of salt added and cook as an omelet in a hot pan so that the eggs will set quickly. Set aside. Tear or cut up cooked eggs into small cross-section pieces. Keep warm.
In a second pan, stir-fry 1/2 cup diced onion in 1/2 to 1 Tablespoon of corn or olive oil. Add whatever: kernel corn, a few peas or beans, always a bit of garlic, some grated ginger if you have some on hand, and some minced jalapeno pepper.
Add 2 cups of mushrooms, shiitake mushrooms are preferred; however, any mushrooms available work out quite well.
Add 2 cups of a cubed meat: roast pork, beef, chicken, or ham.
One cup of red or green bell pepper, chopped or julienned.
Stir and combine ingredients, reduce heat, and then add 3 Tablespoons of lime or lemon juice; 2 Tablespoons of white wine or 2 Tablespoons of apple cider [not vinegar]; 2 Tablespoons of GF soy sauce; 2 Tablespoons of GF brown sugar; and if you have it on hand, 2 to 3 drops of toasted sesame oil. Add a bit of non-iodized salt to suit your taste [or omit the salt].
Then add 2 cups of cooked, cold rice and the prepared egg omelet that has been torn or cut into small pieces.
Garnish with 4 or 5 cut-up scallions, small onions, or green onion tops. Or, if nothing else shows up, maybe a bit of parsley or some celery leaves, chopped.
Comment: Sautéing or frying rice [for me] is not as simple as it sounds. Even though I still need a lesson or two, I can share how I am doing it. Begin with cold precooked rice [leftover rice]. Use a non-stick skillet or a wok. Use a wooden spoon or spatula. Use peanut or corn oil. Choose salt, soy sauce, or an oyster sauce as the basic seasoning. Scramble the eggs separately to almost done and add to the rice mixture when almost fully cooked. Precook most vegetables, mushrooms, shrimp, or chicken BEFORE adding to the rice mixture so as to avoid adding moisture and its result, clumping of the rice. In cooking vegetables separately, most of the liquid and moisture will cook off. Herbs, scallions, and sprouts seem to hold their flavor better if added near the end of cooking the rice. Add brown sugar, lime or lemon juice, or a part of a clove of garlic or a jalapeno pepper to enhance flavor. Cook everything in batches and then combine.
3 T corn oil
1 T GF soy sauce
1/4 c oyster sauce
1 1/2 t garlic, minced
4 to 5 c cold, precooked rice
2 eggs, beaten and scrambled
1 c peas, precooked
1 c scallions, sliced thin
4 oz precooked [leftover] roast pork, cut into 1/2-inch chunks [or chicken breast]
5 to 6 cooked mushrooms
Optional: 4 oz cooked ham cut into 1/2-inch chunks
Optional: 2 T minced cilantro leaves
Optional: 1 or 2 jalapeno chilies, seeded, chopped
Optional: 1 cup of bean sprouts
Combine the sauces in a bowl and set aside. Scramble the eggs in one
Tablespoon of oil over Medium heat. Stir constantly until eggs are
cooked. Remove to bowl and set aside. Add remaining oil, increase
heat to High. Add garlic and stir for 10 to 15 seconds. Add peas,
mushrooms, pork, ham and cook until fragrant. [about 30 to 40 seconds].
Add rice and the sauce mixture. Cook and continue to stir. Break up
any rice clumps. When heated through [2 to 3 minutes], add the eggs and
scallions and stir until heated through [another 2 to 3 minutes]. Serve
hot. 
Ham and Potatoes Au Gratin
1/4 c green onions, chopped
1/4 c green pepper, chopped
2 T butter or margarine, divided
3 c cooked potatoes, diced
2 c cooked ham, cubed
1/4 c regular mayonnaise [Hellmann's Regular]
1 T GF baking mix
1/8 t black pepper
3/4 c milk
1 c Cheddar cheese, shredded
In a skillet, sauté onion and green pepper in one Tablespoon of butter until tender. In a bowl, combine potatoes, ham, mayonnaise, and onion mixture. Pour into 7- x 11-inch baking dish that has been well greased with a solid shortening such as Crisco.
In a
saucepan, melt remaining butter. Stir in flour and pepper until smooth.
Add milk. Heat to boil; it will begin to thicken. Keep
stirring. Stir in the cheese and stir until mostly melted and pour over
potato mixture. Cover and bake in a 350-degree oven for 30 minutes.
Garnish with sprigs of fresh parsley or a sprinkle of dried
parsley.
Pork Chops with Rhubarb
The tart fruity rhubarb sauce makes tender pork chops special. However, the rhubarb can be omitted. Or, soaked dried apricot halves or pineapple chunks can be substituted.
1 T GF baking mix
1/4 t non-iodized salt
1/4 t black pepper
2 1/2- to 3/4-inch thick pork chops
2 T butter or margarine
1 1/2 cup fresh or 1 pkg frozen rhubarb, chopped
1 to 2 T honey
1/8 t GF cinnamon
1 1/2 t fresh parsley, minced [or 3/4 t dried]
In a
plastic bag, combine flour, salt, and pepper; add pork chops one at a time and
shake to coat. In a skillet, cook the chops in butter until juices run
clear. Remove and keep warm. Add the rhubarb, honey, and cinnamon to
the skillet; cook until rhubarb is tender and is easily crushed. Serve
rhubarb sauce over pork chops. Sprinkle sauce with parsley.
Potato Lasagna
2 T olive or corn oil
2 cloves garlic, minced
1/2 t non-iodized salt
1/2 t black pepper
6 to 7 potatoes, sliced 1/4-inch thick
1 lb bulk Italian sausage
1 onion, chopped
2 10-oz pkg frozen spinach, thawed, drained
1 c ricotta cheese
1/4 c GF bread crumbs
Dash cayenne pepper
2 c Mozzarella cheese, shredded
1/2 c GF chicken broth
2 T Parmesan cheese
In a large bowl, combine the oil, garlic, salt, and pepper. Add the potato slices and toss to coat. Spread potato slices evenly in a 9- x 12- or 10- x 15-inch baking pan. Cover and bake in a 425-degree oven for 35 minutes.
In a large skillet, cook the sausage and onion over Medium High heat; drain. Combine spinach, ricotta, bread crumbs, cayenne, salt, and pepper; mix well. In a 9- x 13-inch baking pan or dish that is well greased with a solid shortening such as Crisco, layer a third of the potatoes and half of the spinach mixture, sausage, and mozzarella. Repeat layers. Pour broth over top. Add remaining potatoes; sprinkle with Parmesan cheese.
Bake
uncovered, in a 350-degree oven for 35 minutes or until potatoes are fork
tender. Remove from oven and let stand for 10 to 15 minutes before
serving.
Pot Roast
1 3-lb beef chuck roast
1 to 2 T corn oil
6 to 8 potatoes, peeled, halved
6 to 8 carrots, peeled, chunked
1 onion, sliced
3 to 4 T GF baking mix
1 c beef broth [or vegetable broth]
1/2 t non-iodized salt
1/2 t black pepper
In a
Dutch oven, brown roast on all sides in the oil; drain. Add potatoes,
carrots, and onion. In a bowl, combine the broth, flour, salt, and pepper
until smooth. Pour over roast and vegetables. Bake in a 325-degree
oven for two and half to three hours. Or, until meat is
tender.
Rice Main Dish
This is a simple rice casserole that was popular in Grandma's day and remains so in ours. With leftover rice or a new batch and a few items from the refrigerator, you will find yourself making it often. And each time with a new combination. Omit and add seasonings as you see fit. Keep the ground beef and rice as basic and have fun with new additions and new flavors.
1 lb ground beef
1 onion, chopped
1/2 c green pepper, chopped
2 c long grain rice
1 can tomatoes, not drained, diced
1 can whole kernel corn, drained
1 2 1/4-oz can ripe olives, drained, chopped
6 strips bacon, crisped, crumbled
2 t chili powder
1 t garlic powder
1 t non-iodized salt
1 1/2 c Cheddar cheese, shredded, divided
1/2 c GF bread crumbs
1 T butter or margarine, melted
In a skillet, cook the beef, onion, and pepper until the meat is no longer pink. Drain. Stir in rice, tomatoes, corn, olives, bacon, chili powder, garlic powder and salt. Bring just to boiling and remove from heat. Add one cup of the cheese.
Transfer to a 7- x 11-inch baking dish that has been greased with a solid
shortening such as Crisco. Sprinkle remaining cheese on top. Toss
bread crumbs with melted butter and sprinkle over the top. Bake in a
350-degree oven for 20 minutes, or until cheese is melted and beginning to brown
at the edges.
Rice Stuffed Cornish Hens
4 c chicken broth
1 t non-iodized salt
1/2 c uncooked wild rice
1 c long grain white rice
1 lb bulk pork sausage [without a fat reduction agent]
1 c celery, chopped
1/2 onion, chopped
4 Cornish hens
1 6-oz jar apricot preserves
In a large saucepan, bring the broth and the wild rice to boil and reduce to low simmer, cover and cook for 20 minutes. Add long grain rice; cover and cook for 25 to 30 minutes. Check for need for additional broth and/or water to finish cooking.
In a large skillet, cook the sausage, celery, and onion over Medium High heat; drain. Stir in rice. Spoon about 3/4 cup rice stuffing into each hen. Place remaining stuffing in a baking dish that has been well greased with a solid shortening such as Crisco. Cover and set aside. Place hens breast side up on a rack in a shallow baking pan, tie drumsticks together. Bake uncovered in a 350-degree oven for 45 minutes.
In a small saucepan, combine preserves with one half cup water and cook to boil on Medium High heat. Remove from heat and pour sauce over hens. Bake 30 to 35 minutes longer. Baste two to three times during baking period. Hens should reach 180 degrees and stuffing should reach 160 degrees. At the time of the second baking for the hens, also bake the extra pan of stuffing. The stuffing [if it has been kept warm] should also bake during the time allotment for the second baking of the hens.
Comment: Several sauces and preserves work well with Cornish hens.
Try also plum jam, rhubarb jam, or cranberry preserves.
Scalloped Chicken
2 cans GF mushroom soup
2 1/2 c milk
2 c Cheddar cheese, shredded
4 c cooked chicken or turkey
Optional: 1 1/2 c GF corn or rice macaroni
3 hard-cooked eggs, chopped
1/2 c butter or margarine
1 1/2 to 2 c GF bread crumbs
In a large bowl, combine soup, milk and cheese. Add the chicken. Stir in the butter and chopped eggs. Pour into 9- x 13-inch baking dish that has been well greased with a solid shortening such as Crisco.
Can
store in refrigerator for overnight. Or, bake immediately. Toss the
bread crumbs with a bit of butter and sprinkle over the top. Bake in a
350-degree oven for 65 to 70 minutes or until bubbly and a golden brown.
Sesame Chicken
3/4 c GF soy sauce
1/2 c GF brown sugar
1/4 c tap water
3 T sesame seeds, toasted
1 garlic clove, minced
Optional: a few shakes of cayenne pepper or 1/2 t red pepper flakes
4 chicken breast halves [or your choice of pieces]
In a large plastic bag, combine all ingredients; then add the chicken pieces. Seal bag and refrigerate overnight. Drain and discard marinade. Grill chicken or cook in fry pan for 15 to 20 minutes per side.
Comment: This is a good marinade for chicken wings, ribs, and
pork.
Skillet Pot Pie
Pot Pie is one of several ultimate comfort foods. Any one of the dozens of recipes for Pot Pie is a Dinner-In-One-Dish. This recipe combines zesty beef and vegetables in a cornbread crust. The seasonings can be changed and adjusted to suit the whim of the cook.
Filling:
1 lb of ground beef [without filler or fat reducer]
1/2 to 3/4 onion, chopped
2 15-oz cans of mixed vegetables, drained
1 15-oz can of black beans, drained and rinsed
1 4-oz can of jalapeno peppers, drained, diced [optional]
3/4 c water
1 [1 1/4-oz] taco seasoning mix [McCormick's or another GF mix]
Salsa, recipe in Sauces or purchase GF product
Sour Cream, be sure it's gluten-free and not thickened with wheat flour.
Crust:
3/4 c of a GF flour mix
1/2 c cornmeal
2 T white granulated sugar
1 1/2 t GF baking powder
1/4 t non-iodized salt
1/2 c milk
1 egg
2 T corn or olive oil
1 4-oz can green chilies, chopped
Optional: 1/2 to 3/4 c Mozzarella cheese, shredded
To make the filling: In a small skillet, brown and cook beef; drain. Return meat to pan. Add onion, return to heat and cook until tender. Add mixed vegetables, beans, jalapeno peppers, water and taco seasoning. Cook over medium-high heat until most of the liquid is gone.
To make crust: In a medium-sized bowl, combine GF flour mix, corn meal, sugar, baking powder and salt. Add milk, egg, oil and chilies; stir until flour is moistened. Spread evenly over top of meat mixture in skillet. For the stovetop, cook covered, over low heat for 30 to 35 minutes, or until toothpick inserted into crust comes out clean. For the oven, if you are using an oven-proof skillet, bake at 375 degrees for 35 minutes, or until crust is lightly browned.
Serve
hot with GF salsa and GF sour cream.
Stuffed Cabbage Rolls
8 cabbage leaves
3/4 lb ground beef
1 onion, chopped
1 egg, beaten
1 c cooked rice
2 T fresh parsley [3 t dried]
1/4 t non-iodized salt
Optional: 1 14-oz can sauerkraut
2 c tomatoes, thickened with potato flakes or cornstarch
2 T GF brown sugar
2 t lemon juice [or apple cider vinegar]
Dash of ground cloves
Dash of ground allspice
Cook the cabbage leaves for 4 to 5 minutes in a pot of boiling water. Remove from pot and drain on paper towels [or worn tea towel]. Leaves should be limp and easy to roll and work with. Optional: cut parts or all of veins from each cabbage leaf.
In a skillet, cook onion until glaced; add ground beef and cook until browned. Drain off fat. In a bowl, combine beef/onion mixture with egg, rice, parsley, and salt.
Lightly grease a 2-qt baking dish with a solid shortening such as Crisco. Spoon drained sauerkraut into bottom of dish.
Place 1/3
to 1/2 cup of the ground beef mixture in the center of each cabbage leaf.
Fold in sides and roll each leaf and tuck under the end. Place each
cabbage roll on sauerkraut in casserole. Stir together tomato sauce, brown
sugar, lemon juice, cloves, and allspice. Pour over rolls. Bake
covered in a 350-degree oven for 30 minutes.