1-1/2 pounds lean cubed beef
4 tablespoons GF Flour mix
1 dash paprika
1 GF beef bouillon cube
2 teaspoons olive oil
4 carrot, 1 inch thick
2 potatoes, cubed
1 medium onion, chopped
15 ounces stewed tomatoes, canned with juices
15 ounces corn, canned with juices
15 ounces peas, canned with juices
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon pepper

Dredge meat in flour, brown in hot oil. Add meat and all other ingredients into crock pot and cook on low for 6-8 hours or high for 2-4 hours. Or cover and simmer on medium for 90 minutes.

To top

1/4 cup extra-virgin olive oil, for frying, plus more to drizzle
3 tablespoons CF margarine
2 cups GF Flour mix
2 to 3 pounds beef chuck shoulder roast, cut into 2-inch pieces (this cut is also called chuck shoulder pot roast and chuck roast boneless)
Sea salt and freshly ground black pepper
1 bottle good quality dry red wine (recommended: Burgundy)
8 fresh thyme sprigs
6 garlic cloves, smashed
1 orange, zest removed in 3 (1-inch) strips
1/4 teaspoon ground cloves
2 bay leaves
2 1/2 cups beef stock
9 small new potatoes, scrubbed clean and cut in 1/2
1/2 pound carrots, peeled and sliced
2 cups frozen pearl onions, a large handful
1 pound white mushrooms, cut in 1/2
1/2 pound garden peas frozen or fresh
Fresh flat-leaf parsley, chopped, for garnish

Preheat a large heavy-bottomed saucepan or Dutch oven over medium-high heat with the oil and butter.

While the pan is heating, arrange the flour on a large dish. Season the cubed beef with some salt and freshly ground black pepper and then toss in the flour to coat. Shake off the excess flour and add the beef chunks in a single layer to the hot pan, being careful not to over crowd the pan, you might have to work in batches. Thoroughly brown all of the cubes on all sides. Once all the meat has been browned remove it to a plate and reserve.

Add the wine to the pan and bring up to a simmer while you scrape the bottom of the pan with a wooden spoon being sure to loosen up all those tasty bits. Once the wine has gotten hot add the browned meat, thyme, smashed garlic, orange zest strip, ground cloves, freshly ground black pepper and salt, to taste, bay leaves and beef stock. Bring the mixture up to a boil and then reduce the heat to a simmer and cook uncovered until the liquids start to thicken, about 15 to 20 minutes. Cover and cook on low heat for 2 1/2 hours.

After 2 hours add halved potatoes, sliced carrots, pearl onions and mushrooms, along with a pinch of sugar to balance out the acid from the red wine. Turn the heat up slightly and simmer, uncovered, for 30 minutes more, until the vegetables and meat are tender. Add the frozen peas during the last minute of cooking. Season with salt and pepper and remove the thyme sprigs.

1 lb. dry black beans
Can tomatoes
Bell pepper
Onion
Celery
Cumin
Oregano
Chili powder
Bay leaf
Garlic
Salt and pepper
1 packet chicken bouillon

Soak beans in cold water overnight. Drain and rinse. Sauté onion and pepper, garlic until soft, add cumin, chili powder, salt and pepper, cook for 3 minutes. Remove vegetables to dish. Cook meat until done and crumbled, drain. In crock pot, or on the stove, combine beans, meat, bouillon, oregano, vegetables and tomatoes. Add 3-4 cups water (or enough to just cover the beans). Simmer until done (3 hours on the stove or 6 hours in the crock pot).

Serves 8

2 boxes of chicken broth
1 onion, diced
2 cloves garlic, diced
1 cup chopped carrots
2 to 4 stalks diced celery
15 oz. can of diced tomatoes
oil
coconut oil
Rice flour noodles or whatever kind you can use, if you can
1 whole chicken, pre-cooked or boil a whole chicken (and use it's water for the broth above)

Cook the onion in olive (use whatever kind of oil you like) and add a small amount of coconut oil. This adds a very unique flavor and thickness to the soup. Cook up until onion is translucent and add garlic for a minute. Add the other ingredients and simmer for as long as you like /need to. At the last 20 minutes or so add the noodles then the last few minutes add the de-boned and skinned chicken.

1 large whole chicken
Celery
Onion
Carrots
Bay leafs
Peppercorns
Water
Vegetables of your choice: green beans, carrots, onions, celery, potatoes, corn (off the cob), spinach, zucchini, stewed tomatoes, etc.
Thyme
Salt and pepper
Chicken bouillon

Place the chicken in a large boiling pot with the celery, onions, carrots, bay leaf, peppercorns and cover with water. Cover pot with lid and boil on medium heat until chicken is done. Remove chicken to bowl to cool. Strain vegetables out, reserving stock. Add the new vegetables of your choice into broth, adding thyme, salt, pepper, and condensed chicken bouillon. When chicken is cool enough to handle, remove the meat from the bones and put all the meat in the pot and heat through. Serve.

1 3.5 lb whole chicken
Celery
Onion
Carrots
2 Bay leaves
Water
Vegetables of your choice: green beans, carrots, onions, celery, potatoes, corn (off the cob), spinach, zucchini, stewed tomatoes, etc.
Thyme
Salt and pepper
Chicken bouillon

Place the chicken in a large boiling pot with the celery, onions, carrots and bay leaf, cover with water. Cover pot with lid and boil on medium heat until chicken is done. Remove chicken to bowl to cool. Strain vegetables out, reserving stock. Add the new vegetables of your choice into broth, adding thyme, salt, pepper, and condensed chicken bouillon. When chicken is cool enough to handle, remove the meat from the bones and put all the meat in the pot and heat through. Serve.

4 cans kidney beans
2 lbs hamburger
1 medium onion chopped
1 30 oz can stewed tomatoes
2 pkgs GF chili seasoning (such as McCormick's Tex Mex Chili Seasoning or Carroll Shelby Chili Mix)
1 small green or red bell pepper, chopped

Brown hamburger meat, drain off grease. Combine all ingredients in crock-pot, stir and let cook 6 hours. You can substitute ground turkey or buffalo/bison meat in this recipe too.

1 pound dried small red beans, picked over and rinsed
2 large smoked ham hocks
1 large yellow onion, chopped
2 celery stalks, chopped
1 large green bell pepper, chopped
1 teaspoon cayenne
1/4 bunch fresh flat-leaf parsley, chopped
2 sprigs fresh thyme
3 bay leaves
4 garlic cloves, chopped
2 green onions, green part only, chopped, plus more for garnish
Red pepper sauce
2 andouille sausages, cut into 3-inch chunks
4 cups cooked white rice

Place the dried beans in a large bowl and cover with cold water. Soak the beans overnight in the refrigerator.

Drain the beans and put them in a large heavy pot with the ham hocks, adding just enough cold water to cover (about 2 quarts). Add the onion, celery, green pepper, cayenne, parsley, thyme, bay leaves, garlic, green onions, and several shakes of red pepper sauce; give everything a good stir to combine. Simmer, uncovered, until the beans are tender and starting to thicken, about 21/2 hours. You want the beans to be almost overcooked, like they are getting ready to burst. Stir the beans occasionally to prevent scorching on the bottom of the pot. Add about 1 cup of water toward the end of cooking if the mixture appears too thick or dry.

Mash about 1 cup of the cooked beans against the side of the pot with a wooden spoon, this makes the broth thick and creamy. Toss in the sausages and cook for another 30 minutes to heat them through. Adjust the seasoning, if needed. Serve the red beans in a wide bowl over some steamed white rice and garnished with chopped green onion.

1 lb dry kidney beans
1 lbs ground meat (beef or turkey)
15 ounces canned tomatoes
1 med onion, chopped
1/2 cup Bell pepper, chopped
2 cloves garlic, chopped
1 packet chicken stock bouillon
water
Chili powder
1 teaspoon dried oregano
Salt and pepper
Cumin

Soak beans in cold water overnight.  Drain and rinse.  Sauté onion and pepper, garlic until soft, add cumin, chili powder, salt and pepper, cook for 3 minutes.  Remove vegetables to dish.  Cook meat until done and crumbled, drain.  In crock pot, or on the stove, combine beans, meat, bouillon, oregano, vegetables and tomatoes. Add 3-4 cups water (or enough to just cover the beans).  Simmer until done (3 hours on the stove or 6 hours in the crock pot).

Serves 8

Mix meat with spices. Roll into thumbnail-sized balls. Add oil to skillet and sauté meatballs in pan until pink is gone and they are light brown in color. Remove meatballs, leaving juice in pan. Add 1/4 cup water and carrots to juice, cover and sauté until tender.

Heat vegetable broth in a stockpot. Add rice, meatballs, carrots and juice. Stir. Add additional broth as needed for desired thickness.

(Tips from Diane: If you want thicker soup, leave soup to sit on a low burner. The rice will swell and absorb broth. Also: Adjust spices to taste for more or less flavor. The meatballs are great on their own. The may be made ahead for warming in the microwave during the week, or frozen for later. I sub chicken stock for water to add flavor, and sauté chopped onions and a little garlic in GFCF margarine first.)