Gluten-free Gourmand

I love pumpkin, but for some reason, I've never liked pumpkin pie. I've tried to get into it, but it's been over thirty years now and I have to admit that I've been unsuccessful. I have, however, found a solution: Butternut Squash Pie. I make this pie as more of a custard than your standard pumpkin pie. I go a little light on the seasonings and the sugar. Butternut squash is naturally sweet so you don't have to add a ton of sugar. Butternut Squash Pie Recipe (A clever substitute for Pumpkin pie) Have a (gluten-free) pie crust ready to bake. Heat the oven to 350 degrees. With a cleaver or other dependable knife, remove all the seeds and cut into 1 1/2-inch cubes: 1.5 lb butternut squash Roast the squash on a baking sheet or roasting pan until it feels done when poked with a fork. Remove from the oven and let cool to room temperature. Puree the squash in a food processor. In a large bowl, whisk: 3 large eggs Whisk in: 2 1/2 cups of the butt...

The trick to cooking a good oxtail soup is to cook it long and slow. Braising the meat in this manner makes it very tender, and the bones make for a great broth in this hearty soup. This is the perfect food for the season. Oxtail Soup In a large stock pot or Dutch oven, heat: 2 Tbsp Olive oil Saute: 3 cloves garlic, whole 1/2 carrot 1 bunch green onions, chopped (reserve some for garnish) Brown in the pot on all sides: 2.75 lbs oxtail Deglaze the pan with: 1 1/2 cup white wine Add: 12 Cups warm water 5 large leaves of kale 1 tsp whole peppercorns 2 sticks celery, chopped a rind of Parmesan (optional) 5 leaves fresh sage 3 tsp salt Cook on a low simmer for several hours, skimming off any impurities on the surface, and stirring occasionally until the meat is very tender. When the soup is nearly done, remove the oxtails and strain the liquid through a fine-mesh sieve or some cheesecloth. Put the liquid and the oxtails back in the pot and heat to a simmer. Add: 1 bunch kale 3...

Called forbidden because it was reserved for the exclusive use of emperors, this Chinese black rice is high in iron, fiber, and other nutrients. Its color turns a deep purple when cooked and the grain holds its form very nicely even when cooked too long. This rice also adds some glamor to an otherwise simple meal. The ingredients of this meal are purposely few in number. This is a dish suitable for a food elimination diet or a simple, nutritious bet elegant family meal. This economical meal is convenient to make because the rice and the chicken each take approximately thirty minutes, so if you start them together they are ready together. Ingredients: Four legs chicken 1 1/2 cup water 1 cup Forbidden Rice vegetable of choice olive oil salt Broiled Chicken: Rinse your chicken legs and pat dry. Rub with olive oil and salt. If you would like to use additional seasonings, apply them after cooking or they will burn. Place the chicken skin-side down on a roasting pan. Set in th...