This simple main course can be made with veal, beef or chicken cutlets.

1 lb veal, beef or chicken cutlets

White rice flour for dredging cutlets

Salt, pepper, garlic powder

1 cup chicken broth

1 tablespoon of cornstarch mixed with 1/4 cup of cold water.

Olive oil for browning cutlets

1/4 cup Marsala wine

1.  Season the cutlets with salt, pepper and garlic powder.  Let stand for 10 minutes.

2.   Dredge each cutlet in white rice flour.

3.  Heat a large pan, add oil and then swirl until bottom of pan is coated.

4.  When oil shimmers, add cutlets and lightly brown each side of cutlet.  Set aside on plate.

5.  Turn down heat, pour in Marsala wine and scrape bottom of pan.

6.  Add broth and continue scraping 2 to 3 minutes.  Adjust heat so that broth simmers.

7.  Stir in cornstarch and water and stir until thickened.

8.  Add cutlets back into thickened broth mixture.  Cover the pan with a lid and keep cooking on low heat until cutlets are cooked through.

2 lbs beef stewing meat

Whole grain white rice flour for coating meat

Olive oil enough to just coat the bottom of the stew pot

2 to 3 bay leaves

1 or 2 chopped shallot

1 or 2 garlic clove cut on half

1 pinch or more of dried rosemary 

1 pinch or more of dried thyme

3 to 4 carrots diced large

2 celery stalks diced large

1 large handful of string beans cut into one inch lengths

1 cup of peas (thaw and wash thoroughly under water if frozen)

2 to 3 cups of Chicken or beef broth (enough to cover meat and veggies)

Prepare the meat.  Cut into cubes and bring the meat up to room temperature (about 20-30 minutes).

Lightly cover the bottom of your pot/Dutch oven (heavy stainless steel or enamelled cast iron) with olive oil.

Next, heat your pot on the stove for about 7 to 10 minutes depending on how heavy your pot is.  My cast iron Cuisinart Dutch oven takes about 10 minutes.

While heating place two bay leaves in the oil.  If you see little bubbles forming around the leaves, it is a sign that your oil is hot enough.

When oil is hot, sear your meat on all sides in batches.  Put in a plate.

Turn down the heat and add shallots.  Cook until soft.

Add a bit of the broth enough to cover bottom of pot and begin scraping the bits from the bottom.  Add the meat and coat it with the scraped mixture.  Add enough broth to cover meat and stir until thicken.  Add the vegetables except for and softer ones like the string beans, potatoes or peas if using.  Add these softer vegetables about a half hour before the end of cooking time.  Adjust heat so that stew  simmers slowly.

Cook on the low heat on stove for two hours.   Check and stir from time to time to make sure stew does not stick.

Serve with rice.

3 tablespoons olive oil (and some more if needed)

4 boneless, skinless chicken thighs or 2 chicken breasts, cut into one inch pieces

8 oz chorizo sausage sliced into 1/2 inch pieces

1/2 onion, finely chopped

2 celery stalks, finely chopped

1 large, sweet, red bell pepper, finely chopped

2 cloves of garlic, minced

2 teaspoons of fresh thyme or fresh oregano

1/2 teaspoon salt

1/4 teaspoon cayenne pepper

2 bay leaves

2 cups long grain rice

1 can (796ml) diced tomatoes

2 cups chicken broth

1 lb medium or large shrimp

1/4 cup finely chopped green onions and parsley (optional)

1. Heat oil in a large, oven proof pot.  Brown the chicken and then the chorizo.  Set aside in a bowl.

2. Add more oil to the pot if needed to cook the onion, celery and red pepper until soft.

3. When the vegetables are soft, add the garlic, thyme or oregano, salt, cayenne and bay leaves.

4. Add the rice coating it with the mixture.

5. Stir in the diced tomatoes, broth and tomato paste and bring to a boil.

6.  Mix in the browned sausage and chicken pieces.

7. Transfer the pot to a 350 degree oven for 35 to 40 minutes or simmer on the stove top, stirring occasionally until the rice is tender.

8.  The shrimp is added in the last ten minutes of cooking time or cooked in a skillet and then added when jambalaya is done.

9. Sprinkle chopped green onion and parsley on top before serving if you like.

Tip: Instead of canned tomatoes and tomato paste, you can use marinara sauce.

Serves 8.

Olive oil (enough to sauté garlic and onions, 2 to 4 tablespoons)

1/2 onion or 2 leeks, chopped

1 garlic clove, minced

3 large carrots, diced

2 celery stalks, diced

1 potato, peeled and diced

1 butternut squash, peeled, seeded and diced

Chicken broth (enough to cover vegetables, 3 to 4 cups). If you do not have broth, use Organic GoBio chicken bouillon cubes which are gluten free. Dissolve 2 or 3 cubes while you sauté the onion and garlic, or add cubes after you cover the vegetables with water.

In a large pot, cook the onions and garlic until soft. Add carrots and celery and cook until tender. Add a bit of water to these vegetables if they begin to stick to the pot. Add the potatoes and butternut squash. Pour enough chicken broth to just cover the vegetables. Bring the mixture to a boil, reduce heat and then simmer for 30 to 45 minutes until all the vegetables are tender. Use a blender or a hand mixer to purée the mixture into a smooth and silky consistency. Season to taste with salt and pepper if required.