Gluten Free Beef Stew

Pastor Byron's Gluten Free Beef Stew

Ingredients

• 4lbs - Beef Stew (Sam's Club has the best)
• 1 1/2 Cups - Bob's Red Mill Gluten Free 1 to 1 Baking Flour
• 1/2 Tbs - Black pepper
• 3 Tbs - Olive oil
• 3 Tbs - Tiger Seasoning
• 1 Tbs - Penzeys Spices Forward! Seasoning
• 4 Tsp - Gluten Free Beef Base (We use Tones from Sam's)
• 1 Pkg Gluten Free Brown Gravy Mix (We use McCormicks)
• 2 Cup - Water
• 5 Garlic cloves chopped
• 2 Celery stalks chopped
• 2  4oz cans of sliced mushrooms (We buy them at Sam's)
• 5 Large potatoes chopped
• 5 Large carrots chopped
• 1 Large onion chopped
• 1 Can - Peas Lesaur early party
• 2 Cups - chicken broth (we make it with Gluten Free Tones Chicken Base)

Directions

Pour olive oil in heavy skillet on top of stove, turn on medium/high heat. Pour flour, Tiger Seasoning, Forward! Seasoning, and black pepper into large bowl, add beef stew a little at a time and coat evenly. Add beef stew to skillet in batches and brown on all sides. Do this until all beef is browned. 

Add all the beef stew to pressure cooker pot.
In same hot skillet you browned the beef stew in, add the beef base, brown gravy mix, water, and the 2 cups of the water, bring to boil stirring constantly until everything is dissolved and you have a nice soup. Pour on top of the meat in the pressure cooker pot, seal lid and cook beef stew for 30-minutes.

While the beef stew is cooking chop up all of your remaining ingredients and when the beef is finished add all along with 2-cups of chicken broth to the pressure cooker pot on top of beef stew, seal and cook another hour. Release steam, check to make sure vegetables are tender, if so, go ahead and serve. If vegetables are still firm, cook for another 30-minutes, release steam and serve.

Pastor Byron's Ham Bone Soup

Byron’s Ham Bone Soup

Ingredients:

• 1- Large leftover ham bone with some ham still hanging on it

• 6 - Chicken Bouillon cubes

• 1 - large chopped onion

• 1 - Tbs minced garlic

• 1 - chopped green pepper

• 2 - tsp of Bavarian seasoning

• 1 - small bag of baby carrots

• 6-8 - quarts of water

• 1 - can tomato paste

• 1 - can pinto beans

• 1 - can Rotel

• 1  - 8 oz. package of barley, lentils, and split peas grains

• 1 - tbs Worcestershire sauce

• 1  - 4oz. pkg of Nissin chow Mein teriyaki beef flavor noodles

• ½ - Tbs of Tiger Seasoning

• 1 - tsp of black pepper

Directions:

In a large stock pot add the ham, bouillon cubes, onion, green pepper, minced garlic, Bavarian seasoning, and carrots. Pour in water until it reaches just over the top of the Ham bone. Boil on stove for 3 hours.

Remove the bone from the pot pulling off any ham that is still on bone and leaving in pot. Add all other ingredients to pot bring to boil then cook on low to medium heat for 2 hours. 

Pastor Byron's Mexican Stoup

Pastor Byron's Mexican Stoup

Ingredients

• 3 - Cups leftover pork roast (shredded)
• 1 - Large Onion (chopped)
• 2 - Cups Pinto Beans
• 1 - Can Hunts Diced Tomatoes (14.5 oz)
• 1 - Can Ro-Tel Tomatoes and Green Chilies (10 oz.)
• 1 - Jar of Salsa (15 oz)
• 3 - 5.5 Oz. cans of V8 Juice
• 1 - Pint of water
• 2 - Tbs of Habanero sauce
• Salt to taste

Toppings

• Shredded Monterrey Jack Cheese
• Sour Cream

Directions

Add leftover pork roast and chopped onion to a large cooking pot and cook on medium to high heat until onions become soft. Add all other ingredients, bring to a boil for approximately 2 minutes. Turn heat down to low and let slowly cook or simmer for 3 hours.

Serve in bowls, add your favorite toppings (Monterrey Jack Cheese and Sour Cream' are excellent toppings).

Hearty Chicken and Rice Soup

Hearty Chicken and Rice Soup

Pastor Byron

5 1/2 cups chicken broth

1 cup rice

1/2 large onion, diced

1/2 teaspoon of minced garlic (or 1 clove of garlic, minced)

3 strips of bacon (or use the equivalent in Real Bacon Bits, will need to add 2 tbs bacon grease if using this option)

2 Tablespoon butter

1/2 cup all-purpose flour

2 cups heavy whipping cream (or half and half)

2 cups cubed, cooked chicken

1/2 teaspoon sage

1/2 teaspoon thyme

1 1/2 teaspoons salt

1/2 teaspoon ground black pepper

This recipe requires two pots. In the first (and smaller) pot, heat the broth and the rice. Bring to a gentle simmer and ignore until needed. While the rice continues to simmer, cook 3 slices of bacon over medium low heat. When the bacon is done remove it from the pan, crumble it, and set aside. <--as an alternative you can use Real Bacon Bits instead of cooking bacon, however, you will need to add 2 tbs of bacon grease to the butter in the next step --> Reduce the heat to low and add the butter to the pan. As soon as the butter has melted add the onion and cook until soft, then add the garlic. There will be brown bits on the bottom of the pan which will add lots of flavor. Add the flour and whisk until it all comes together into a paste. It’s not going to be perfectly smooth due to the onions, just make sure that it has been stirred until no more white flour shows. Very slowly stir in the heavy whipping cream (or half and half); keep stirring and adding milk after the previous splash has been incorporated into your mix. Once both cups of the half and half have been added, your mixture should look and feel like a very thick soup. Slowly add the chicken broth and rice to your soup. Don’t add it all at once, pour some, stir some, just like when you added the half and half. Once all of the broth has been added, turn the heat up to medium low and add the chicken, bacon crumbles, sage, thyme, salt, and pepper. Heat through and serve.

Potato Soup

POTATO SOUP
From: Mary Chesney

4 large baking potatoes
1 1/2 cup or 6 oz of shredded cheddar, divided
2/3 cup butter
12 slices of cooked crumbled bacon, divided
2/3 cup all-purpose flour
4 green onions, chopped, divided (I use regular onions)
6 cups milk
1 (8oz) carton of sour cream
3/4 tsp salt
1/2 tsp pepper

Bake potatoes at 450 degrees until done, scoop out potato. Discard skins. Melt butter in dutch oven over low heat. Add flour. Stir until smooth. Cook, stirring constantly for 1 minute. Gradually add milk. Cook over medium heat, stirring constantly until thick and bubbly. Stir in potatoes, salt and pepper. Add 1 cup of cheese, half of the bacon and 2 Tbsp onions. Cook until heated. Do not boil. Stir in sour cream. Cook until heated. Do not boil. Use remaining ingredients as toppings on soup.