stew meat (dusted with potato flour, salt & pepper)
1 cup chopped shallots or onions
2 chopped garlic cloves
3 celery sticks, chopped
1 rutabaga, peeled and cut into 1 1/2 inch cubes
2 parsnips, peeled and cut into 1 1/2 inch cubes
4-5 potatoes (we used the Russian blue this time) cut into 1 1/2 inch cubes
4-6 oz of tomato paste
1/2 cup red wine or juice
some herbs to taste (Will used sage this time)
Brown the meat in the olive oil until nice and brown in an oven-safe heavy pot. Saute the shallots, garlic & celery in the same pot. Add remainder of ingredients. Cover and bake for about an hour or so at 350F. We don't normally thicken our stew, but we quite often add something green right at the end, like beans or peas.
Gluten-free Drop Biscuits
1 cup GF flour mix
2 Tbsp flax meal
1/3 cup quinoa flakes
2 Tbsp brown sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 cup cold butter cut into little cubes
1 cup soy milk mixed with 1 Tbsp cider vinegar (to make our home-made lactose-free butter-milk)
1 tsp xanthan gum
1 egg yolk mixed with 1 tsp water (for brushing)
Preheat oven to 400F. Line a cookie sheet with parchment paper. Mix the soy milk with vinegar and let sit while you mix the rest.
In large mixing bowl, mix flours, flax, quinoa, sugar, baking powder, baking soda and salt. Blend in cold butter until crumbly.
Add the soy milk with vinegar mix, and the egg and mix until smooth. While mixing, slowly add the xanthan gum and mix until smooth. Let sit just a couple minutes and the batter with thicken nicely.
Drop by tablespoons on the parchment lined baking sheet, brush with egg/water mix and bake until somewhat "golden" on the edges. It took mine about 15 minutes, but check at 12 minutes.
Get 'em while they're hot!