Gluten-Free

Susan's Fabulous Picadillo Cubano

Thanks to Sue for this awesomely spicy, savory, and sweet recipe! I only changed a couple of things, based on what was in my fridge at the time, but we all loved it. Such a great new way to enjoy a less-expensive cut of meat! :)

1/4 C olive oil (optional if using very fatty meat)
2 lbs ground beef
1/2 tsp cumin
1/4 tsp oregano
1 bay leaf
1 large onion, finely chopped
1 sweet pepper, finely chopped
2 cups grated or minced green cabbage
5 garlic cloves, crushed
Salt and pepper, to taste
1 jar crushed or diced tomatoes, approximately 18 oz.
1 C white wine

Perfect Pear Pancakes (Gluten-Free)

Make enough for 4-5 hungry people

This is the easiest way to use up leftover gluten-free sourdough starter! Just feed the starter (and measure, to make sure you'll have the right amount in the morning) so that it's very thick (and for even better texture, make the last feeding tapioca flour, white rice flour, sweet rice flour, and/or other gluten-free flours - the starter doesn't like this for regular use, but if it's the final feeding-before-it-gets-eaten, it works just fine).

Shannon Hayes' Shepherd's Pie

This is adapted from Shannon Haye's exceptional recipe for meaty deliciousness! I post it here so that I can reference the ingredients even when I'm away from her awesome cookbook.

4# potatoes
4-8oz Parmesan, shredded
4-8 T. butter
1/2 cup yogurt
~2 tsp. salt, to taste
1 clove garlic, minced or pressed
pepper

2# ground beef
2 T. fat of your choice
2 medium onions, diced small
1.5 tsp. salt, to taste
4 medium carrots, diced
2 c. green beans, chopped
1/3 c. white rice flour
2-4 c. meat broth
2 c. peas

Shiitake Mushroom Meatloaf, with Delicious Mushroom Gravy

Growing up vegetarian, we often ate "lentil loaf" for dinner; it had a good flavor, as lentil loaves go, but a crumbly texture. When I started eating meat six years ago, I wondered about meatloaf - but my attempts up until now yielded dense, greasy loaves, swimming in their own juices. I recently adapted a recipe from "Cook's Country" magazine, and turned out this amazingly delicious, perfect-textured loaf, with a lovely deep brown Crust, no greasiness to speak of, and fantastic flavor. Plus, the pan drippings turn into a delicious mushroom gravy! And the leftovers make awesome sandwiches.

Our Favorite Squash Pie, for Ben

This recipe is by Elena (creator of the beautiful blog http://elanaspantry.com/ ), written down by me so that Ben could attempt to make it by himself.

Squash Pie

Ingredients

2 medium butternut squash, cut in half [ask Mama or Papa to help with this!], seeds removed
3 tablespoons butter
2 large eggs
1 tablespoon vanilla extract
1 teaspoon cinnamon
¼ teaspoon ground nutmeg
½ teaspoon salt

Instructions:

1) Preheat oven to 350f (“convection bake”).

Perfect Applesauce "Snack Cake"

With gratitude to healthyseasonalrecipes.com, from whose recipe this is adapted. I was so thrilled to find something so perfect to fill a craving for a warm, spicy apple cake! (If you leave some of the applesauce chunky, so much the better.)

1 large bundt pan or a 9x13” sheet pan

Ingredients:

2 eggs
Zest from 1 lemon
2 c. unsweetened applesauce, preferably home-made
½ cup maple syrup (or ¼ c. syrup + ¼ additional c. applesauce)
1/3 cup coconut oil
2 cups rice flour
1 ½ teaspoon baking soda
1 tsp. cinnamon
¼ tsp. nutmeg
½ teaspoon salt

Instructions:

Sourdough Cassava Flatbread

I have recently discovered Otto's Naturals Cassava Flour http://www.ottosnaturals.com/ , a dangerous addition to a reformed special-diet baker's pantry... :)

These flatbreads are super yummy, satisfying a craving for both sourdough-bread-uneaten-over-the-past-six-years, and an infinitely versatile starch source that tastes good with most everything. You can split the breads open when they're still warm, if you want to try for a stuffed sandwich. I love that these aren't trying to be anything else - no binders, strange ingredients or flavors...just delicious.

The Most Awesome Crispy Roasted Potatoes

When I saw Cooks Illustrated's latest issue, with a description of the Best Crispy Roasted Potatoes Ever...I was intrigued. And after we polished off the whole batch, I knew I'd have to scale up my recipe and technique to meet the demand. :) These are amazing! I discovered that the salt and baking soda does not need to be doubled, even with more than twice as many potatoes as the original recipe. This makes enough for our family, with some left over. And don't be tempted to substitute for the animal fat - I think it really makes them super good.

Maya's Tree Cake (Chestnut Applesauce Cake)

Maya gave me her recipe for "tree cake 2.0", which involved two unusual ingredients: chestnut flour, and acorn flour, and was a big hit. :) I decided I liked it even better with more fat, and I experimented with using dates to sweeten it, and I discovered that a banana version is quite delightful. Great flavor, with none of the Strange Gluten-Free Taste that sometimes haunts GF baked goods...

The basic idea is: you want about twice as much liquid as dry ingredients, by volume. (I also tried substituting 1 lb.

Keema (Really Tasty Curried Ground Meat)

Many thanks to Sue for both a delicious dinner after Ivy was born, and this recipe, which is infinitely variable and a great way to make ground meat taste really special. Lamb or goat would be awesome, but ground beef is good, too. It's delicious served with basmati rice, peas, and raita (yogurt with grated cucumber, dill, coriender, and salt).

2 lbs. ground meat
1 T. ghee or other fat
2-3 tsp. each: cumin, coriander, and turmeric
1 cinnamon stick
hot chile to taste (or omit for a mild curry)
1 medium onion, peeled and cut into eighths
2 large cloves garlic, peeled

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