Traditional Cooking School by GNOWFGLINS

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Main Dishes (Gluten-Free)

Category: Main Dishes (Gluten-Free)

Root Veggie Tartiflette | This happy accident started when I was trying to use up a few extra root vegetables. It's not a stew. It's sort of a casserole. But it is comfort food: homey and rustic. This tartiflette (a traditional French dish) includes root vegetables, which are high in antioxidants, fiber, and essential minerals. | GNOWFGLINS.com

Root Vegetable Tartiflette

A Traditional Cooking School Thanksgiving | God is so good to us, and Thanksgiving is a great time to remember His blessings -- and give thanks! Have you begun planning your Thanksgiving menu? We -- the Traditional Cooking School by GNOWFGLINS writers -- want to help you by sharing our favorite simple and nourishing holiday recipes. We've got you covered from main dishes to treats and appetizers. All simple and nourishing, and oh-so-delicious. | TraditionalCookingSchool.com

A Traditional Cooking School Thanksgiving

Curried Turkey Salad | One of my biggest Thanksgiving dinner challenges is finding something to do with all of the leftovers. A good turkey salad is versatile, keeps well, and can be served for lunch, snack, or dinner. This salad's got a twist -- a curried mayonnaise base. | TraditionalCookingSchool.com

Curried Turkey Salad {from turkey leftovers!}

Anatomy of a Blended Soup | The sky's the limit when it comes to deciding what to put in your blended soups. Use up any stray produce: an extra potato that didn't get baked, bits of broccoli or red pepper from a party tray, zucchini that's gone soft, wilty herbs that might be thrown out anyway... Anything is fair game. And delicious! | TraditionalCookingSchool.com

Anatomy of a Blended Soup

How To Cook Pastured Chicken | Since you and your neighbor aren't "engineering" your chickens to be plump and juicy, you may notice that your pastured meat is sometimes dry or tough after cooking. No one wants to eat dry chicken, especially when you've spent years raising it or quite a lot of money to buy it! Here's how to get tender and juicy pastured chicken. | TraditionalCookingSchool.com

How To Cook Pastured Chicken {so it’s flavorful & juicy!}

Once upon a time, "seasonal eating" applied to everything -- not just spring onions, summer berries, or fall pumpkins. Meats were seasonal, too. Pork was most plentiful in winter when the cold temperatures insured proper hog butchering conditions. Here's a winter pork roast, where you can make use of whatever winter vegetables you've got on hand. | TraditionalCookingSchool.com

Pork Roast with Winter Vegetables

Cajun food focuses on local ingredients found in the bayous and river delta, and (unsurprisingly) their menus feature fish and seafood quite often. Like catfish, which ranks high on the list of comfort foods for many a Southerner who grew up catching them, rolling them in cornmeal, and frying them. I use eleven different seasonings in my custom spicy blend! | TraditionalCookingSchool.com

Cajun Catfish + Homemade Cajun Seasoning

Salmon Cakes with Homemade Lemon Mayo | These salmon cakes are one of my go-to meals when I have nothing planned and need to get something on the table in a hurry. With the mayonnaise made from pastured eggs, and a side of asparagus, they come together quickly while providing us with a healthy meal. | TraditionalCookingSchool.com

Salmon Cakes with Homemade Lemon Mayonnaise

Cinco de Mayo Meal Plans for 5 Special Diets | In these Cinco de Mayo meal plans for five special diets (traditional, gluten-free, GAPS, Paleo, and Autoimmune Paleo), we've provided you with a good mix of both American and Pueblo cuisine. From appetizer all the way to dessert! | TraditionalCookingSchool.com

Cinco de Mayo Meal Plans for 5 Special Diets

Easy Jambalaya In The Crock Pot {dairy-free with grain-free option!} | Somehow, jambalaya hits the spot for me. What once had been a foreign cuisine altogether became soul food. Thus, every once in while, I crave jambalaya. This easy recipe is naturally dairy-free and has a grain-free option for Paleo or GAPS! | TraditionalCookingSchool.com

Easy Jambalaya In The Crock Pot {dairy-free w/ grain-free option!}

"Homey" Traditional Foods | Is it possible to eat homey traditional foods? Yes, it is! In today's podcast, I'm giving you 4 ways to think about it and go about it. Plus, a whole bunch of recipe ideas. Along with the tip of the week! | KnowYourFoodPodcast.com/112

Homey Traditional Foods (KYF112)

Real Food Fondue | Fondue is commonly served as dessert, such as strawberries dipped in melted chocolate; but it is lots of fun to make an entire meal of fondue! It's so much fun to gather around a table and enjoy amazing finger food. Your hands and a skewer are all you need! | TraditionalCookingSchool.com

Real Food Fondue

As soon as the cool weather begins to set in, my husband and I immediately begin to talk about fall. I really look forward to the fall flavors, particularly apples. A neighbor recently brought me a huge grocery sack full of them, and inspired this dish!

Super Simple Pork Chop, Sweet Potato, and Apple Skillet

Donuts... There's nothing like 'em! These sourdough gluten-free donuts without refined sweeteners raise the bar. They may just become a new staple!

32 Delicious Pumpkin Recipes {from Breakfast to Dessert}

Meat smothered in gravy... it's the stuff of legend in Southern cuisine. These are a bit more refined, containing tarragon for lovely flavor and nutritional benefits as well as a surprise magnesium-rich ingredient!

Tarragon-Dijon Meatballs & Garlic-Tarragon Gravy {surprise ingredient!}

Beef rendang is a common Indonesian beef stew simmered in coconut sauce. This easy and healthy recipe cooks low and long on the stove top, filling your home with fragrant Asian spices. Serve with some soaked rice or cauli-rice!

Beef Rendang {Slow-Cooked Indonesian Beef}

Turkey Shepherd's Pie {from turkey leftovers!}

Turkey Shepherd’s Pie {from turkey leftovers!}

Sausage... A gourmet delicacy, yet it is the essence of nose-to-tail farm frugality. Nothing goes to waste when all the scraps and small pieces of meat are used to make sausage. Salting, smoking, fermenting, and drying are all ways to preserve meat for longer without refrigeration. Sausage made at home from the best local, pastured meats, mixed with tons of wholesome flavor, avoids all the chemicals found in processed meats.

Homemade Italian Sausage