Anyone can be "the family chef". You just need good recipes and techniques! Chef Amy Fothergill shares her best recipes with you for quick and easy dishes with an emphasis on gluten-free.

Get information here about her cookbook, The Warm Kitchen: Gluten-Free Recipes Anyone Can Make and Everyone Will Love.

Tuesday, January 5, 2010

A Week of Family Meals

Sausage and Ravioli Soup on Thursday

A Week’s Worth of Meals (most of the recipes will feed a family of 4)

Mon: Slow Cooker Chicken served with a quick gravy, mashed potatoes and veggies and/or salad. Remove remaining chicken from the bone for dinner on Wednesday.

Tips: Quick gravy can be made by simmering 1 cup of chicken broth and adding a cornstarch slurry (mix 1 Tbl cold water + 1 Tbl cornstarch). Cook for at least 5 minutes to remove the starchy texture and thickened. Add a drop of “Gravy Master” to this to make it darker. Gravy Master is a blend of roasted vegetables and can be found in the spice aisle of your grocery store. Add a few sprinkles of sage and thyme or poultry seasoning as well as salt and pepper to the gravy.

Tips: Make the mashed “dirty” which means to leave the skin on the potatoes. This saves you a step. Cut potatoes into 4-6 pieces, cover with water and add a teaspoon or two of sea or kosher salt. Cover the pot, bring to a boil, lower to a simmer and cook until tender. Mash with milk, butter, salt and pepper.

Tues: Beef Saffron Risotto (one pot meal and a signature recipe!)

Wed: Chicken Enchilada Casserole with quick Spanish rice

Tip: To make a quick "Spanish" rice, place 2 cups of chicken broth, 1 cup of long grain rice, 1 tablespoon tomato paste, 1 tablespoon butter or plain coconut oil and a pinch of salt  to a rice cooker. Turn rice cooker on.  Serve with your favorite Mexican dish.

Thurs: Ravioli and Sausage Soup

Fri: Burrito Casserole (use leftover rice if you have it or make brown rice in the rice cooker the day before or earlier in the day)

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