Beef Stew with Sweet Potatoes and Orange

2 lbs stewing beef
1 tablespoon sweet smoked paprika
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon sea salt
2 teaspoons extra-virgin olive oil
3 garlic cloves, minced
2 onions, thinly sliced
2 celery ribs, finely chopped
2 cups beef broth
2 sweet potatoes, peeled and cut into chunks
1 orange

Please beef in bowl and coat with dried spices and salt.

Heat oil in Dutch oven; add garlic, onion, and celery. Cook over medium heat until softened.

Stir in beef and brown. Add half the stock, cover and let simmer for 2 hours, stirring occasionally. Cut potatoes into big chunks. Using a vegetable peeler, skin 3 thick strips of peel from orange. Cut remaining peel from orange and discard. Slice orange cross-wise into thick pieces, then cut into quarters.

When beef has simmered for 2 hours, stir in sweet potatoes, orange peel, and remaining broth. Bring to a boil and reduce heat. Cover and simmer, stirring occasionally, until meat and potatoes are tender, about 30 to 45 more minutes. Stir in orange pieces. Serves 6.

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Old Fashioned Fried Chicken

3 lbs Chicken pieces (we use legs)

Gluten-Free Flour Blend
Makes 1 ½ cups
½ cups Sorghum Flour
½ cups Tapioca Starch
¼ cups Potato Starch
¼ cups Rice Flour

Egg Bath
1 Egg
1/3 cups Rice Milk

Dry Bath
1 ½ cups Gluten-Free Flour Blend
2 tablespoon Sesame Seeds (optional)
1 tablespoon Baking Powder
1 tablespoon Paprika
2 teaspoon Salt
1 ½ teaspoons Cayenne Pepper

1/3 cups Olive Oil for drizzling

1. Rinse chicken pieces and pat dry.
2. Mix Dry Bath ingredients in large Ziploc Bag.
3. Dip chicken pieces, one at a time, into egg mixture; shake chicken in flour mixture.
4. Place chicken pieces on foil-lined baking sheet; drizzle with Olive Oil.
5. Bake in 350F oven for 1 hour or until chicken is crispy on outside and no longer pink inside.

Serves 6

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Barbecue Sauce

1 tablespoon oil
1 onion, small
2 garlic cloves, minced
1 tablespoon paprika
1 teaspoon mustard, dry
1/4 teaspoon salt
1 cup ketchup
2 tablespoons brown sugar, packed
2 tablespoons cider vinegar

In saucepan, heat oil over medium heat; fry onion, garlic, paprika, mustard and salt, stirring occasionally, until softened, about 3 minutes.

Add ketchup, 1/2 cup water, brown sugar and vinegar; bring to a boil. Reduce heat and simmer until mixture flows slowly when spatula is drawn across bottom of pot and is like thick ketchup, about 20 minutes.

In food processor or blender, purée sauce unitl smooth. (make-ahead: Let cool; refrigerate in airtight container for up to 2 weeks.)

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