Gluten Free Shortbread Cookies!

1/2 cup cornstarch
1/2 cup icing sugar (confectioner's)
1 cup rice flour
3/4 cup butter

1 Preheat oven to 350ºF

2 Sift cornstarch, sugar and rice flour together.

3Add butter.

4Mix with hands until soft dough forms. Refrigerate one hour.

5Shape dough into 1" balls.

6Place about 1-1/4 inches apart on greased cookie sheet; flatten with lightly floured fork.

7Bake at 350ºF for 15-20 minutes or until edges are lightly browned.

VARIATIONS: Form balls as above. Roll in finely crushed corn flakes or crushed nuts. Press top of ball with thumb. Add a dab of jelly.

Mix in 2 tablespoons finely chopped citrus peel and/or 2 tablespoons finely chopped nuts. Flatten with lightly

floured fork.

1. Note: Let cool on cookie sheet before removing .. can be crumbly .. but they melt in your mouth!!

Cottage Pie

3 tablespoons unsalted butter, melted

1 large yellow onion, diced medium

2 large carrots cut into ¾-inch pieces

coarse salt and ground pepper

2 tablespoons tomato paste

1 pound ground beef (or lamb)

2 teaspoons fresh thyme leaves

1 cup dark (porter) beer

2 tablespoons all-purpose flour

¾ cup frozen peas

1 large russet potato (¾ pound) very thinly sliced

1 Preheat oven to 400⁰.

2 In a large skillet, heat 1 tablespoon butter over medium-high heat. Add onion and carrots and cook, stirring often, until onion is soft, 5 minutes. Season with salt and pepper and stir in the tomato paste. Add meat and cook, breaking up with a wooden spoon, until almost cooked through, 3 minutes. Add thyme and beer and bring to a boil. Cook, stirring frequently, until slightly reduced, 2 minutes. Sprinkle flour over mixture and stir to combine. Add 1 cup water and cook until mixture thickens, about 2 minutes. Stir in peas and season with salt and pepper.

3 Transfer mixture to a 2-quart baking dish. Top with potatoes, overlapping slices. Season potatoes with salt and pepper and drizzle with 2 tablespoons butter. Bake until potatoes are browned around edges and tender when pierced with a knife, 40 to 45 minutes. Let cool 10 minutes before serving.

NOTE: To store, let cool completely, cover with foil and refrigerate up to 3 days. Reheat, covered in a 350⁰ oven until warmed through.

Serves 6

The Mullet Koop Potato, Egg and Green Bean Salad

12 medium potatoes, unpeeled and cut into quarters (about 2 pounds)

3 cups fresh green beans, trimmed and cut into desired length (about ¾ pounds)

5 tablespoons olive oil

6 hard-boiled (cooked) eggs, peeled and chopped

2 tablespoons white wine vinegar

1 teaspoon Dijon mustard

1 garlic clove, minced (optional)

¼ teaspoon salt

⅛ teaspoon freshly ground pepper

1 In a large saucepan, cover potatoes with cold salted water and bring to a boil. Cook until tender, about 10 minutes, adding beans about 4-5 minutes into cooking. When vegetables are tender, drain. Place in a large bowl; toss with 2 tablespoons olive oil. Add eggs.

2 Combine remaining 3 tablespoons olive oil, vinegar, mustard, garlic (if using), salt and pepper.

3 Drizzle vinaigrette over vegetables and eggs, toss gently to combine. Adjust seasonings, if necessary. Serve warm.

Makes 6 Servings

MUSHROOM RISOTTO

• 6 cups chicken broth, divided
• 3 tablespoons olive oil, divided
• 1 pound portobello mushrooms, thinly sliced
• 1 pound white mushrooms, thinly sliced
• 2 shallots, diced
• 1 1/2 cups Arborio rice
• 1/2 cup dry white wine
• sea salt to taste
• freshly ground black pepper to taste
• 3 tablespoons finely chopped chives
• 4 tablespoons butter
• 1/3 cup freshly grated Parmesan cheese
• 
  

1 In a saucepan, warm the broth over low heat.

2 Warm 2 tablespoons olive oil in a large saucepan over medium-high heat. Stir in the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and their liquid, and set aside.

3 Add 1 tablespoon olive oil to skillet, and stir in the shallots. Cook 1 minute. Add rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed. Add 1/2 cup broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.

4 Remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan. Season with salt and pepper to taste.