Beef stew
1 lb stew beef
1 c rice flour
1 t salt
1/2 t black pepper
1 T olive oil
1 lb carrots, chopped
3 ribs celery, chopped
1 lg onion, chopped
4 c better than bullion beef stock
1/2 T fresh rosemary, thyme, oregano, chopped
1/2 T summer savory
Start heating olive oil in stock pot on medium high heat. Mix rice flour, salt, and pepper. Chop stew beef into 1/2 in pieces, toss in rice flour to coat, drop in pot. When the meat is just browned, add stock, then everything else. Turn down to low heat and simmer for an hour.
Lentil soup (slow cooker)
2 c dried lentils
6 c better than bullion vegetable stock
1 lg onion
Garlic to taste (2+ cloves)
1 T tumeric
2 T lemon juice
1 lb spinach (frozen or fresh)
Cook lentils in stock, onion, garlic, and tumeric for 3 hours on high. Add more stock if needed to be soup. Add lemon juice and spinach. Serve.
Beef & mushroom pies
2 lb Ground beef
1 lb mushrooms
1 t salt,
2 t powdre fort (cinnamon, cloves, black pepper, ginger)
Saute ground beef and chopped mushrooms, add salt and powder fort to taste.
Chicken pies in the Lombard manner
3 lbs cooked chicken, shredded
1 lb bacon, crumbled
1 sm onion, diced fine
2+ t garlic powder
1 t salt
2 T savory
Mix, fill pies.
Spinach & cheese pies
2 lb chopped spinach
2 c ricotta
10 eggs
2 T dill
2 T lemon juice
1 T salt
Mix, fill pies
Roasted root pies (vegan)
1 lb carrots
1 lb parsnips
1 lg red onion
1/2 fennel ferns
2 T olive oil
1 t salt
Preheat oven to 425. Chop carrots, parsnips, red onion. Dice fennel ferns fine. Toss everything with salt and olive oil. Spread out in single layer on pan(s). Roast 10 min, flip over veg on sheets, roast an additional 5 min
Door-mice
Flour, butter, sugar, egg, cinnamon, almond flour, milk, food coloring, candied orange peel
Pie Crust
1 1/2 c GF flour (I used Bob’s Red Mill 1 for 1 baking mix, but Bob’s All-Purpose works as well)
1/2 c cold butter, diced 1/2″
1 T milk
Mix flour and butter until it’s the consistency of rice grains, or “corned”. Add milk, and incorporate until it becomes a dough. Chill for 30 min, then roll.
All flour, including the pie crusts, is a GF mix of sweet rice flour, brown rice flour, potato starch, sorgum flour, tapioca starch, & xanthan gum.
Leaves of Silk and Glass 