Place 2 cups of water on stove to begin boiling to cook rice. When it boils, add the rice and reduce heat. Simmer for 50 minutes. If there is any water remaining in the pan after it is cooked, drain it.
Meanwhile, cook chicken in skillet. (You will probably want to add some oil to the pan.) While those are cooking, dice fennel (or celery) and onion.
Remove chicken from pan when just done.
Add butter to skillet and cook fennel (or celery) and onion just until tender-crisp. Combine water and cornstarch and add to fennel and onion mixture. Add soup base, salt, pepper, and milk. Stir often over medium to medium-high heat until it is thickened as you desire. Add rice and chicken to soup. Add Asiago cheese and stir in, or you can use as a garnish. Ladle into serving bowls and top with cilantro, if desired.
Recipe Notes
Each serving contains: 506 calories, 26 g fat, 141 mg cholesterol, 1046 mg sodium, 477 mg potassium, 35 g carbs, 3 g fiber, 13 g sugar, 34 g protein
In a saucepan, melt butter and add onion and celery. Cover and cook on medium heat, stirring occasionally, so it does not burn,
While that is cooking, dice the potatoes and begin boiling those in some water, about 2 cups, but no need to measure. When the potatoes begin boiling, turn the heat down and check occasionally to see if they are tender. When they are tender, drain and set aside.
When onions and celery are tender, combine cornstarch with 1 cup water. Add to pan with chicken base and milk. Stir so there are no lumps. Add salt, pepper and parsley as it cooks. Cook over medium heat, stirring often, until it is thickened as desired. Add potatoes and stir in. Rewarm for a few minutes, if necessary, and serve.
Suggested garnishes are fresh parsley or cilantro, shredded cheese of your choice, bacon (cooked and crumbled) or croutons (be careful of the croutons if gluten free or wheat free).
In a skillet, brown ground beef with onions and mushrooms, crumbling as it cooks. Add pepper, beef base and flour and stir to combine. Add water. Stir over medium high heat, until thickened to desired consistency.
Recipe Notes
Although spelt is actually a type of wheat flour, most people with wheat allergies can digest spelt with no problem. Obviously, you should not eat spelt if it is a problem for you.
Brown noodles in butter in large skillet. Pour rice over noodles, then water and chicken base. Stir to combine. Cover with lid and bring just to a boil. Turn down to medium low heat and simmer for 25-30 minutes, or until liquid is absorbed.
Recipe Notes
If you prefer, you can substitute regular spaghetti noodles or gluten free, and use chicken broth in place of the water and chicken base.
This is a rich, thick, meaty gravy to put over your biscuits in the morning. It only takes about 25 minutes, start to finish, if your oven is preheated and you have the biscuit mix all mixed ahead of time. This is the recipe I use: https://www.cherylsrecipes.net/recipe/buttermilk-drop-biscuits/ This is also good over top of scrambled eggs or omelettes.
Cook and crumble sausage in skillet. When that is finished cooking, add flour and stir in. Add milk and pepper. Cook, stirring constantly, until thickened as desired. If it becomes too thick, you can add more milk to thin it out.
Recipe Notes
Although spelt is actually a type of wheat flour, most people with wheat allergies can digest spelt with no problem. Obviously, you should not eat spelt if it is a problem for you.
If you are making biscuits to go with this, get those in the oven first. This cooks quickly.
Chicken tenderloins, dredged in flour and browned, topped with sauteed onions and mushrooms, then covered with a Marsala and chicken broth sauce, and a blend of mozzarella, Parmesan and Asiago cheeses melted on top. What’s not to love about this?!
Melt 1/2 stick of butter in large cast iron skillet (mine is 11 1/2"). Dredge chicken pieces in flour and season to taste with salt and pepper. Cook chicken in batches over medium heat, about 4 minutes per side or until golden brown, adding additional butter as needed.
Meanwhile, in another cast iron skillet (mine is 10"), melt 1/2 stick of butter. Cook onion until just starting to brown nicely, then add mushrooms and cook for 3-5 minutes more until just tender. Remove from pan; set aside.
In the mushroom and onion pan, combine the Marsala, water, chicken base and cornstarch. Whisk to make sure there are no lumps. Bring to a boil, reduce heat, and simmer, uncovered, 10 minutes, stirring occasionally. It should start to thicken.
Put all cooked chicken in large cast iron skillet. Top with mushrooms and onions. Pour cooked Marsala sauce over top. Top with combination of cheeses. Bake, uncovered, at 450 degrees for 12-15 minutes, until cheese melts.
Recipe Notes
Although spelt is actually a type of wheat flour, most people with wheat allergies can digest spelt with no problem. Obviously, you should not eat spelt if it is a problem for you.
This tastes better than the box of Hamburger Helper, but is nearly as easy! No nasty chemicals or preservatives and it is easy to make it gluten free, wheat free, or soy free, since you are in control of the ingredients!
Heat a large skillet over medium high heat. Add the olive oil and brown the ground beef. As the beef is cooking, slice the mushrooms and add the mushroom slices to the partially cooked ground beef.
Combine the seasonings while that finishes cooking.
Add all other ingredients (except sour cream) to the cooked beef.
Stir to combine and cover. Bring to boil, then lower heat to medium low and allow to simmer for 10-12 minutes, or until the noodles are cooked through. (The time may vary depending on the type of noodles you use. Read the directions on the package.)
Add the sour cream and let sit for 5 more minutes. Serve immediately.
Preheat oven to 400. Line baking sheet with heavy duty foil, then parchment paper. (The foil makes it so you don't have to wash the pan and the parchment paper prevents the meatballs from sticking to the foil.)
Combine all ingredients for meatballs. Using a small cookie scoop, form meatballs and bake on baking sheet for 15 minutes.
While that is baking, put oil in skillet and dice onion. Begin cooking the onions while you slice the mushrooms. Add to onions.
When onions and mushrooms are nearly done, add beef base, black pepper and garlic powder. Add 2 cup of water to the pan. Bring to a boil. Combine cornstarch with remaining 1/2 cup of water. Gradually add cornstarch mix to pan and stir as you are pouring. Cook, stirring often, until thoroughly mixed.
Add cooked meatballs to mushroom sauce, cover with lid and bring to a simmer. Simmer for 30 minutes.
Recipe Notes
Note that the meatballs will grow when cooking because of the raw rice in them.
Nutrition info on 5 meatballs with sauce: 258 calories, 11 g fat, 81 mg cholesterol, 581 mg sodium, 193 mg potassium, 20 g carbs, 1 g fiber, 2 g sugar, 20 g protein
Heat skillet and add butter so eggs don't stick.
Beat or whisk the eggs in a small bowl with cream and salt and pepper.
Cook in skillet, stirring occasionally, until almost set up. Remove from heat and serve.
Recipe Notes
If you stir scrambled eggs too much as they are cooking, they will end up crumbly and not be as creamy.
If you don't mind the extra fat and calories, double the cream for extra creamy eggs!
This is another recipe that my husband came up with. Creamy eggs filled with cooked bacon, onion, sweet peppers, jalapeno peppers, and topped with cheese. I usually cook up double the meat and veggies, then reserve half of it for a later time to make a quick weekday breakfast.
While that is cooking, finely dice onion, sweet pepper and jalapeno pepper.
When bacon is cooked, add the diced veggies and cook, without draining bacon grease.
Meanwhile, whisk the eggs with heavy cream and season with salt and pepper.
When veggies are nearly cooked, add spinach and cherry tomatoes to the skillet. Cook until spinach is wilted.
Pour eggs over the top of the veggies and stir. Cook, stirring occasionally, until eggs are nearly set up. Remove from heat. We like to eat these topped with shredded cheese and sometimes salsa.
Recipe Notes
Each serving, with 1/2 oz. cheddar cheese, contains: 424 calories, 31 g fat, 439 mg cholesterol, 523 mg sodium, 546 mg potassium, 14 g carbs, 3 g fiber, 9 g sugar, 22 g protein, 73% vitamin A, 147% vitamin c, 21% calcium, 15% iron
