Beef Daube (Beef Stew with Mustard, Herbs, and White Wine)

Ingredients

• 2 pounds boneless chuck roast
  
• ½ cup brown rice flour seasoned with ½ teaspoon salt and ¼ teaspoon paprika
  
• 3 tablespoons extra-virgin olive oil
  
• 3 cups dry white wine
  
• 2 tablespoons Dijon mustard
  
• 1 – 16 oz. can plum tomatoes, with juice
  
• 3 medium onions, halved and sliced
  
• 3 garlic cloves, minced
  
• 1 Bouquet Garni (4 sprigs parsley + 2 sprigs thyme + 1 bay leaf, wrapped in cheesecloth and tied)
  

Directions

1. Pat meat dry and cut into 2-inch cubes. Dredge in seasoned flour, coating all sides. In a large Dutch oven, heat oil over medium-high heat. Add the meat in batches, browning on all sides. Remove browned meat to a plate and cover; set aside.
   
2. Add the white wine and bring to a boil, scrapping up any browned bits from the bottom of the pot. Reduce the heat and simmer for 7 to 10 minutes, until the wine is reduced by half. Whisk in the mustard. Add the meat along with any other accumulated juices to the pan. Add the tomatoes, onions, garlic, and Bouquet Garni. Cover and simmer over low heat for 2 to 3 hours, or until the meat is fork tender.
   
3. With a slotted spoon remove the meat, onions, and tomatoes from the sauce and discard the Bouquet Garni. Increase the heat to high and boil until the sauce is slightly thickened and reduced by a third, about 10 minutes. Reduce the heat to medium and return the meat and vegetables to the sauce. Reheat slowly and serve. Serves 6.
   

 

Recipe adapted from Joy of Cooking

Fudgsicles

Ingredients

• ¼ cup superfine sugar
  
• 3 tablespoons unsweetened cocoa powder
  
• 2 cups almond milk
  
• ¼ teaspoon vanilla extract
  

Directions

1. Heat milk in saucepan over medium heat. Once bubbles begin to form around the edge of the pan, off the heat, set aside, and allow to cool slightly. Meanwhile whisk together sugar and cocoa powder. Add 1/3 cup of the heated almond milk to the dry ingredients, whisking until a paste forms. Gradually add the cocoa paste to the reserved almond milk, whisking constantly. Whisk in the vanilla extract and make sure ingredients are thoroughly combined.
   
2. Pour the chocolate milk into popsicles molds and freeze for at least 3 hours, or until firm. Serves 6. 

Recipe adapted from Allergy-Free Desserts

Chicken Paprika (Paprikas Csirke)

Ingredients

• 3 ½ to 4 ½ pounds chicken parts, skin removed
  
• Kosher salt and freshly ground black pepper
  
• 1 tablespoon canola oil
  
• 1 tablespoon extra-virgin olive oil
  
• 3 cups onions, very thinly sliced
  
• ¼ cup paprika
  
• 2 tablespoons garlic, minced
  
• 1 ½ cups chicken broth
  
• 1 bay leaf
  
• 1 teaspoon kosher salt
  
• ½ teaspoon black pepper
  
• 1 cup almond milk
  
• 3 tablespoons brown rice flour
  
• 1 teaspoon lemon juice
  

Directions

1. Heat oils in a large Dutch oven over medium-high heat. Meanwhile, season chicken generously with salt and pepper. Once the oil is hot, add the chicken pieces to the pan, browning about 5 minutes per side. Do not crowd the pan; browning chicken in separate batches if necessary. Remove to a plate and cover to keep warm. Set aside.
   
2. Reduce the heat to medium and add the onions. Cook about 10 minutes or until onions begin to brown. Sprinkle with paprika, garlic, chicken broth, bay leaf, kosher salt, and pepper. Bring to a boil, stirring constantly. Add the reserved chicken along with any accumulated juices to the pan. Reduce the heat to a simmer, cover, and cook for 20 to 30 minutes, or until chicken thigh or leg registers 180 degrees.
   
3. Remove the chicken to a platter and cover to keep warm. Discard the bay leaf and allow the sauce to sit briefly. Skim off any fat and whisk in the almond milk and brown rice flour. Bring to a boil and cook until thickened. Add lemon juice and stir. Top chicken pieces with sauce and serve. Serves 4. 

 

Recipe adapted from Joy of Cooking

Bangers and Mash

Ingredients

• 2 pounds fresh Italian turkey sausages (8 large sausages)
  
• 2 pounds Yukon Gold potatoes, quartered
  
• Kosher salt
  
• 2 tablespoons extra-virgin olive oil
  
• 1 tablespoon canola oil
  
• 1 ½ cups almond milk
  
• 2 teaspoons Dijon mustard
  
• 2 teaspoons whole-grain or coarse mustard
  
• 1 teaspoon dry mustard
  
• ½ teaspoon freshly ground black pepper
  

Directions

1. Place the potatoes in a large saucepan with 1 tablespoon of salt and enough water to cover the potatoes. Bring to a boil and simmer for 20 to 25 minutes, until the potatoes are very tender. Meanwhile, in a large bowl whisk together olive oil, canola oil, almond milk, Dijon mustard, whole-grain mustard, dry mustard, 2 teaspoons of salt, and the pepper; set aside.
   
2. Once potatoes are fork-tender, drain and add to the whisked almond milk mixture. Beat the potatoes in the bowl with a handheld mixer on low speed until very smooth and creamy, adding extra milk as needed. Cover and keep warm.
   
3. Place sausages in a large skillet and fill with one-inch of water. Bring to a simmer, reduce heat, and cover; cook 10 minutes. Meanwhile spray a grill pan with canola oil and heat to medium-high. After sausages have cooked in covered skillet, cook sausages on grill pan for about 2 minutes per side, until browned and crispy. Transfer to a plate, wrap with aluminum foil, and allow to rest for 5 minutes.
   
4. To serve, mound a generous portion of potatoes on a dinner plate and top with sausages. Serves 4.
   

Recipe adapted from How Easy Is That?

Country-Style Ribs Baked in Barbecue Sauce and Feet

A week ago I had minor surgery on both of my feet.  However, I am sneaky.  Someone caught me in the kitchen while I was supposed to be "resting."  I must point out I did have my feet propped up, just as the doctor ordered.    I got my stitches out today and am back in action.  I said goodbye to my    "space boot" shoes and hello to sandals....finally.

Ingredients

• 4 pounds country-style ribs
  
• 1 ½ cups Barbecue Sauce, recipe below
  
• 1 cup orange juice
  

Directions

1. Preheat the oven to 300 degrees. Arrange the ribs in a large baking dish.
   
2. Whisk together the barbecue sauce and orange juice. Pour the mixture over the ribs and turn to coat. Cover with aluminum foil and bake for 3 hours.
   
3. Uncover the ribs and increase the oven temperature to 350 degrees. Bake for an additional hour, turning them once after 30 minutes of baking. Remove the ribs to a plate and cover. Let rest for 15 minutes. Spoon off the fat from sauce and serve the ribs with the sauce. Serves 6 to 8.
   

Barbecue Sauce

• ¾ cup catsup
  
• ½ cup cider vinegar
  
• ¼ cup Worcestershire sauce
  
• ½ cup light or dark brown sugar
  
• 1 tablespoon dry mustard
  
• 2 tablespoons chili powder, or to taste
  
• ½ teaspoon ground ginger
  
• 1 garlic clove, minced
  
• 1 tablespoon canola oil
  
• 1 tablespoon lemon juice

Recipe adapted from Joy of Cooking