Chicken and Butternut Squash Quinoa Stew

This is a nice fall-esque meal.  We left out the chicken and added 3 cans of great northern beans (rinse and drain) instead.   I bought butternut squash already cubed but I think next time I make it I will just roast a butternut squash in the oven and just scoop it in.  It would be less stewish but I think it would be better- and WAY easier on the hands and wrists than cutting up uncooked butternut squash!  If you have tomatoes I would just use 2.5 cups of chopped tomatoes instead of the canned ones.

http://www.melskitchencafe.com/2012/10/chicken-and-butternut-squash-quinoa-stew.html

Ratatouille

• 2 tablespoons extra-virgin olive oil, plus more for drizzling
• 1 onion, thinly sliced
• 2 small tomatoes, sliced 1/4-inch thick
• 1 medium yellow summer squash, sliced 1/4-inch thick
• 1 medium Yukon Gold potato or sweet potatoes, sliced 1/4-inch thick
• Coarse salt and freshly ground pepper
• 1 tablespoon fresh thyme leaves
• 2 tablespoons freshly grated Parmesan

Directions

1. Heat oven to 375 degrees. Heat oil over medium and cook onion until tender and lightly golden, 6 to 8 minutes.
2. Arrange the onion on the bottom of a 9-by-13-inch baking dish. Overlap tomato, squash, and potato on top of the onion. Season with salt and pepper, sprinkle with thyme and Parmesan, and drizzle with more oil.
3. Bake covered for 30 minutes. Uncover and bake until golden, 30 minutes more.
   
   
   I  put this over quinoa and drizzed olive oil and black pepper over.  Yummy.  Can add chicken too, of course :)

Coconut Quinoa Pancakes

Coconut Quinoa Pancakes
(can be shared with kids 8+ mos)*
makes about 12 pancakes

1 cup all-purpose flour or gluten-free flour blend
1 cup quinoa flour or quinoa flakes (see note above)
1/2 cup shredded coconut (I prefer unsweetened)
2 tablespoons light brown sugar
2 teaspoons baking powder
2 teaspoons cinnamon
1 1/2 cups milk or almond milk 
2 tablespoons canola oil, plus more for cooking
1 teaspoon vanilla extract
2 eggs

1. Combine flour, quinoa flour, coconut, brown sugar, baking powder and cinnamon in a medium bowl. Whisk to work out all of the clumps.

2. In a separate bowl, whisk together the milk, oil, vanilla and eggs until well combined.

3. Add the wet ingredients to the dry, whisking all the while until well combined. The batter will have texture because of the coconut (and quinoa flakes, if using), but should not have lumps.

4. Heat a well oiled pan or griddle over medium heat. Add batter in 1/4 cup scoops and cook until bubbles just begin to form around the edges. (Unlike most pancake batters, this will not bubble vigorously—you’re looking for just a couple of bubbles.) Flip and cook for another two minutes, until golden brown and cooked through. Serve immediately, with a drizzle of honey or warmed maple syrup.

*Note: These make a great early finger food! If your child is not yet managing soft finger foods by 8-months-old, hold off on serving these. Otherwise, cut into age appropriate bites and serve. Skip the honey for children under 12-months-old (it’s not safe for children under one) and consider skipping the syrup, too. These have a tiny bit of sweetness on their own that should be enough for early eaters.

Creamy avocado and white bean wrap

Ingredients
2 tablespoons cider vinegar
1 tablespoon olive oil
1/4 teaspoon salt
2 cups shredded red cabbage
1 medium carrot, shredded
1/4 cup chopped fresh cilantro
1 15-ounce can white beans, rinsed
1 ripe avocado
1/2 cup shredded sharp Cheddar cheese
2 tablespoons minced red onion
4 brown rice tortillas or corn tortillas or you could just use chips!

Directions
1. Whisk vinegar, oil, and salt in a medium bowl. Add cabbage, carrot and cilantro; toss to combine.
2. Mash beans and avocado in another medium bowl with a potato masher or fork. Stir in cheese and onion.
3. To assemble the wraps, spread about 1/2 cup of the bean-avocado mixture onto a wrap (or tortilla) and top with about 2/3 cup of the cabbage-carrot slaw. Roll up. Repeat with remaining ingredients. Cut the wraps in half to serve, if desired.

Viva La Fiesta Taco Salad

I left out the tempeh and doubled the beans by adding a can of black beans and doubled the taco seasoning as well.  I also added some lime juice.  This was quick and flavorful.

http://www.yummymummykitchen.com/2012/08/viva-la-fiesta-vegetarian-taco-salad.html

Fresh Tomato/Tortilla Soup

Must be made with fresh tomatoes from the garden!

4 medium fresh tomatoes (1.5 lbs), quartered

1 medium onion, quartered

olive oil spray

6 (7 inch) corn tortillas

6 large cloves garlic, finely chopped

8 cups chicken or vegetable broth

1/4 cup tomato paste

1 TBSP chopped cilantro

1 TBSP ground cumin

1/2 TBSP chili powder

2 small bay leaves

salt to taste

1 small ripe avocado, peeled and diced

1/3 cup cheddar cheese (optional)

In a food processor, puree tomatoes and onions until smooth.  Finely coat the bottom of a sauce pan with olive oil spray.  Take 3 of the corn tortillas and shred them into bite size pieces, add them to the sauce pan with the garlic and sautee for 2-3 minutes.  Add tomatoes and onion mixture.  Add chicken broth, tomato paste, cilantro, cumin, chili powder and bay leaves.  Bring to a boil and reduce heat.  Cover and simmer for 30 minutes.  Remove and discard bay leaves.  Season with salt as needed.

While soup is cooking, preheat oven to 350.  Take the other 3 tortillas and cut them into strips, brush with olive oil.  Bake for 10-12 minutes shaking the pan occasionally until the strips are crispy.  Set aside.  

Ladle soup into bowls and top with tortillas strips, avocado and cheese.

Almond chocolate chip cookies

makes 24 mini cookies
prep time: 5 minutes
cook time: 11 minutes

ingredients:

• 3 TB sweetener of choice 
• 2 tb earth balance (or butter)
• 1 tb unsweetened applesauce
• 1 egg
• 1 tsp vanilla  extract
• 1 1/3 C. almond meal/flour 
• 1 scoop vanilla protein powder
• 1/4 tsp salt
• 1/4 tsp baking soda
• 1/4 c chocolate chips (special dark)

directions:

1. preheat oven to 375 degrees.
2. in a stand mixer or using a hand mixer, mix Sweetener and butter until just combined.
3. add applesauce, egg, and vanilla and mix until just combined.
4. in a separate bowl, combine almond flour, protein powder, salt, and baking soda.
5. with mixer on low, slowly add almond flour mixture to the bowl. mix until just combined.
6. fold in chocolate chips.
7. drop 1” balls of batter onto a cookie sheet lined with a silicone mat, cooking spray, or parchment paper. flatten cookies just slightly with a spatula because they will not spread much.
8. bake for 11 minutes.
9. let cool before eating, store extras in an airtight container.

Sweet Potato Shepherds Pie

ingredients:

• 2 large sweet potatoes, peeled and cubed
• splash of milk
• cooking spray or olive oil
• 12 oz lean ground turkey or chicken
• 2-3 celery stalks, diced
• 2-3 carrots, peeled & diced or ~15 baby carrots, diced
• 1/2 medium red onion, diced
• 2 (8 oz) cans tomato sauce
• 1.5 cups steamed green beans
• salt & pepper
• asiago or parmesan cheese, for sprinkling

Directions:

put potatoes in a large pot. cover with water and bring to a boil. boil until potatoes are fork-tender.

meanwhile, dice your celery, carrots & onion.

sauté celery, carrots & onion in a well oiled pan over medium-high heat. 

add your ground turkey and cook thoroughly.  don’t be afraid to use some salt and pepper, either. 

add the tomato sauce and mix well to combine. make sure all your veggies are tender.. if they aren’t, keep cooking the mixture until they are.

mash your potatoes! add the splash of milk, salt and pepper so they taste perfect. the amount of the milk, salt and pepper is up to your taste buds.

time to assemble!

first, layer the meat mixture in an oven safe dish

then, add your green beans

next, add the mashed sweet potatoes

finally, grate some cheese over the top

cover it with foil and bake for about 30-40 minutes at 375 degrees.. or until the cheese is nice and bubbly and the pie is warmed throughout.

Mac and Cheese

Ingredients

• 2 cups cooked quinoa
• 1 1/2 cups cottage cheese
• 1/2 cup cream cheese
• 1/2 cup canned pumpkin or pureed squash
• 3/4 cup shredded cheddar cheese
• bread crumbs or crumbled crackers for topping (I used Blue Diamond Pecan Nut Thins)-Whatever g.f. crackers you like would work-
• salt & pepper to taste

Directions

• Pre-heat oven to 350°
• Combine cottage cheese, cream cheese, & pumpkin in a food processor or blender and stir together with cooked quinoa and cheddar.  Salt & pepper to taste.  (I thought it was salty enough but did add pepper).
• Spread quinoa & cheese mixture  in a 9 x 9 baking dish, top with crumbled bread or crackers, & cover with foil.
• Bake for 15 minutes.  Remove foil and bake an additional 5 minutes.

dark chocolate rice crispy treats

almond butter & dark chocolate crispy rice treats.

• 4 c. crispy brown rice cereal

• 1/3 c. + 1 T brown rice syrup

• 1/3 c. + 1 T almond butter – I used TJ’s roasted flax almond butter.

• 1/2 tsp. vanilla

• 1/2 tsp. cinnamon

• dark chocolate for dunking + drizzling – I used TJ’s semisweet (65% cocoa) callets.

In a small saucepan, over medium-low heat, stir together syrup, almond butter, vanilla and cinnamon. Pour mixture over cereal and stir vigorously until thoroughly combined. Spread into a lightly oiled 8×8 pan and press firmly. Let cool before cutting into 12 squares.

Melt chocolate – via a double-boiler or microwave – for dunking or drizzling. The more chocolate, the merrier!

Place chocolate-decorated squares on a baking sheet with parchment paper and place in the fridge to allow chocolate to harden. (I’ve kept my treats in the fridge in an air-tight container to avoid messy, melted chocolate.)

Makes 12 treats.

Pumpkin muffins

Grain, dairy and refined sugar-free, these light, protein-packed pumpkin muffins are satisfying, yet kind to your waistline.

Ingredients (8 muffins)

• 1 c. almond flour
• 1 c. canned pumpkin
• 1/4 c. almond butter 
• 1/4 c. honey
• 2 eggs
• 1 tsp. baking powder
• 1 tsp. cinnamon
• 1/2 tsp. sea salt

Instructions

1. Combine all ingredients in a large mixing bowl and blend well. Scoop ~ 1/4 c. batter into a paper-lined muffin tin. Bake @ 350F for approximately 28 minutes. Allow to cool before serving.

Asian Edamame Fried Rice

This is a winner.  Its easy and we just make it and eat it by itself!  Would be great with some sort of main dish as well probably.
http://www.skinnytaste.com/2012/04/asian-edamame-fried-rice.html

Classic and Simple: Black Beans and Rice

We have had this once a week since I made it the first time.  I love cilantro!

http://www.melskitchencafe.com/2010/06/classic-and-simple-black-beans-and-rice.html

Flourless Honey-Almond Cake

For the cake:
1 1/2 Cups whole Almonds
4 large eggs (at room temperature) Separated
1/2 C. honey
1 tsp. vanilla extract
1/2 tsp baking soda
1/2 tsp salt

For topping:
2 tbs honey
1/4 C. Sliced almonds

Toast almonds by spreading them on a cookie sheet and bake for 7-9 minutes at 350.  Stir them occasionally.

Note: Eggs must be at room temp for the proteins to unwind enough to support the cakes crumb.  Either set the eggs out on the counter for 15 minutes or submerge them in their shells in a bowl of lukewarm water for 5 minutes before using.

Directions: 

Preheat oven to 350.  Coat a 9 inch pan with cooking spray.  Line the bottom with parchment paper and then spray the paper.

Process the almonds in a food processor or blender until finely ground ( You will have about 13/4 cups ground). Beat 4 egg yolks, 1/2 C. honey, Vanilla, baking soda and salt in large mixing bowl and mix on medium speed until well combined.  Ad the ground almonds and beat on low until combined.

Beat 4 egg whites in another bowl with mixer until foamy, white and doubled in volume.  Using spatula, fold egg whites into the mixture until combined.  Scrape the patter into the prepared pan.

Bake the cake until golden brown and a skewer comes out clean (about 25-28 minutes).  Let cool for 10 minutes.  Run a knife around the edge of the pan and gently remove.  Let cool completely.

Drizzle honey and sliced almonds on the top of the cake.

Quick and Easy Noodle Stir Fry

http://www.ourbestbites.com/2011/09/quick-easy-noodle-stir-fry/

This would be good over rice!

Roasted Vegetable Polenta Lasagna's

These were a hit!

http://www.perrysplate.com/2010/06/roasted-vegetable-polenta-lasagnas-making-fancy-things-with-kids-around.html

Honey Balsamic Carrots

I could eat these all day.  I want to go make a batch right now!

http://budgetbytes.blogspot.com/2012/02/honey-balsamic-carrots-239-recipe-060.html

Butternut Squash, Carmalized Onion, and Spinach Lasagna

Butternut Squash, Caramelized Onion, and Spinach Lasagna

Ingredients
6 cups (1/2-inch) cubed peeled butternut squash
2 tablespoons extra-virgin olive oil, divided
2 tablespoons chopped fresh sage
12 garlic cloves, unpeeled (about 1 head)
1 teaspoon kosher salt, divided
1/2 teaspoon black pepper
Cooking spray
1 large onion, vertically sliced
2 tablespoons water
2 (9-ounce) packages fresh spinach
5 cups 1% low-fat milk, divided
1 bay leaf
1 thyme sprig
5 tablespoons all-purpose flour (Use corn startch for gluten free)
1 1/2 cups (6 ounces) shredded fontina cheese, divided
3/8 teaspoon ground red pepper
1/4 teaspoon grated whole nutmeg
9 no-boil lasagna noodles (gluten free)

Preparation
1. Preheat oven to 425°.

2. Combine squash, 1 tablespoon oil, sage, garlic, 1/2 teaspoon salt, and black pepper in a large bowl; toss to coat. Arrange squash mixture on a baking sheet coated with cooking spray. Bake at 425° for 30 minutes or until squash is tender. Cool slightly; peel garlic. Place squash and garlic in a bowl; partially mash with a fork.

3. Heat remaining 1 tablespoon oil in a large Dutch oven over medium-high heat. Add onion, and sauté for 4 minutes. Reduce heat to medium-low; continue cooking for 20 minutes or until golden brown, stirring frequently. Place onion in a bowl.

4. Add 2 tablespoons water and spinach to Dutch oven; increase heat to high. Cover and cook 2 minutes or until spinach wilts. Drain in a colander; cool. Squeeze excess liquid from spinach. Add spinach to onions.

5. Heat 4 1/2 cups milk, bay leaf, and thyme in a medium saucepan over medium-high heat. Bring to a boil; remove from heat. Let stand for 10 minutes. Discard bay leaf and thyme. Return pan to medium heat. Combine remaining 1/2 cup milk and flour/cornstartch in a small bowl. Add to pan, stirring with a whisk until blended. Bring to a boil; reduce heat, and simmer for 5 minutes or until thickened, stirring constantly. Remove from heat; stir in remaining 1/2 teaspoon salt, 1 1/4 cups cheese, red pepper, and nutmeg.

6. Spread 1/2 cup milk mixture in bottom of a 13 x 9-inch glass or ceramic baking dish coated with cooking spray. Arrange 3 noodles over milk mixture; top with half of squash mixture, half of spinach mixture, and 3/4 cup milk mixture. Repeat layers, ending with noodles. Spread remaining milk mixture over noodles. Bake at 425° for 30 minutes, and remove from oven. Sprinkle with remaining 1/4 cup cheese.

7. Preheat broiler.

8. Broil 2 minutes or until cheese is melted and lightly browned. Let stand 10 minutes before serving.

Authentic Italian Red Sauce

This would be good for GF pizza sauce or anything else requiring a spaghetti type sauce.  It is easy and FAST!  I've always used dried basil  (not fresh) and I never add cayenne pepper.

http://www.thesisterscafe.com/2011/09/authentic-italian-red-sauce-winner

Southwest Stuffed Bell Peppers

You will never be the same after you make these.  REALLY GOOD!

http://www.ourbestbites.com/2011/01/southwest-stuffed-bell-peppers/

Crock Pot Refried Beans

I made these with black beans and they were really tasty!

http://www.sixsistersstuff.com/2011/07/slow-cooker-refried-beans-without-refry.html

Stacked Roasted Vegetable Enchiladas

These really are SO good.  I added can of black beans to mine.  I rinsed them really well first and added them in with the veggies while I was layering the tortillas.  The key to making this taste so good is to use your favorite salsa.  If you love the flavor of your salsa, you will love these enchiladas!

http://www.perrysplate.com/2011/03/stacked-roasted-vegetable-enchiladas.html

Curry from Gluten Free Goddess

This makes a LOT so you cold easily half the recipe.  I put a whole can of coconut milk in mine and it really subdued the curry flavor.  When I make it again, I will only add a cup like it says, either that or add more curry!

http://glutenfreegoddess.blogspot.com/2007/07/healing-curry.html

Vanilla/almond pudding sauce for pancakes

Vanilla Pudding Sauce

2 Tbsp cornstarch
1/3 cup sugar
1/8 tsp salt
2 cups milk
2 egg yolks, beaten
1 Tbsp butter
2 tsp vanilla

2 tsp almond extract (optnl)

Mix cornstarch, sugar, and salt in a saucepan. Whisk together milk and egg thoroughly, and gradually stir in. Cook over medium heat, stirring constantly, till mixture comes to a boil. (Don’t be tempted to turn up the heat; if it gets hot too fast, the egg will cook. And scrambled eggs in vanilla sauce would be bad. Really, really bad.) Boil for at least 1 minute, still stirring constantly. Remove from heat and stir in butter and vanilla. Serve warm or chilled.

Coconut Curry

Make your brown rice

Cook your chicken if you want chicken!

Saute your veggies- Cauliflower, broccoli, snap peas, red/yellow peppers, onions, celery, etc...

Simple Coconut Curry Sauce (Feeds about 3-4)

(makes about 2/3 cup)

1/2 cup light coconut milk

2 tablespoons soy sauce

1 tablespoon vinegar

1 tablespoons brown sugar

1 teaspoon toasted sesame oil

1/2 teaspoons curry powder

1 clove garlic, minced

1/2 teaspoon chili sauce

2 teaspoons cornstarch

Add all together and add to veggies-top on rice.

sweet and sour chicken

Ingredients

• 1 cup brown rice
• 1 tablespoon cornstarch
• 1/4 cup sugar
• 1/4 cup soy sauce
• 1/4 cup white vinegar
• 1 tablespoon olive oil
• 1 1/4 pounds boneless, skinless chicken breast, cut into 1-inch pieces
• 2 bell peppers (any color), seeded and diced large
• 1/2 pound green beans, trimmed and halved
• 3 garlic cloves, minced
• 2 tablespoons peanuts (optional)

Directions

1. Cook rice according to package instructions. Meanwhile, in a small bowl or measuring cup, whisk together cornstarch, sugar, soy sauce, and vinegar. Set aside.
   
   
2. In a large skillet or wok, heat oil over high. Add chicken, bell peppers, and green beans and cook, stirring frequently, until vegetables begin to soften, about 5 minutes. Add garlic and cook, stirring frequently, until chicken is cooked through and vegetables are tender, about 4 minutes.
   
   
3. Whisk soy sauce mixture, add to skillet, and cook, stirring constantly, until sauce thickens, about 3 minutes. Remove from heat. Fluff rice with a fork. To serve, spoon chicken mixture over rice and top with peanuts if desired.
   
   

Sweet potato burgers

2 cans cannellini white beans, drained (white kidney beans)
1 large sweet potato, baked/peeled/mashed (about 2 cups)
2 Tbsp tahini
2 tsp maple or agave syrup
1 tsp lemon pepper seasoning (salted)
1/4 cup almond or brown rice flour

g.f.bread crumbs
optional: additional seasoning (whatever you have on hand - I used a few dashes cayenne, black pepper)

olive oil for pan

burgers: avocado, g.f bread, romaine, onion, olive oil, pepper

Directions:

1. Bake sweet potato. Peel, place in large mixing bowl.
2. Add drained beans to mixing bowl. Mash beans and potato together.
3. Mash in seasoning, flour and any additional seasoning. Your mixture will be quite soft and moist. But you should be able to form a patty. Add more flour - or dry rice to thicken the mixture if needed.
4. Heat 1 Tbsp olive oil in a pan over high heat.
5. Form a patty from mixture and coat in g.f. bread crumbs. Thick coating. Then drop the patty in the pan. Repeat until the pan is filled. Cook until browned on both sides. You could also bake. If baking, use less bread crumbs.
6. Transfer cooked patties to paper towel. Cool for a few minutes.
7. Serve on toasted bun with lotsa toppings.

Note: yes this patty does fall kind of apart as you eat it. But that is OK because it tastes yummy.

New Recipie Blog

I found a new GF blog: crockpot365.blogspot.com
It's all slow cooker recipes! Yay!

Stewed Lentils and Tomatoes

http://www.thesisterscafe.com/?s=stewed+Lentils+and+Tomatoes

I really liked it! We had to cook it for closer to 60 minutes or longer because the lentils were still tough at 40 minutes.  Also, I used dry thyme instead of fresh and just used a 28 oz can of crushed tomatoes instead of bothering with blending up the tomatoes.  Dice the onion small....

Breakfast Burritos

We made these for dinner! Very filling and would probably be good on a corn tortilla or as an omlette.

http://www.thesisterscafe.com/2011/01/breakfast-burrito-vegetarian-and-oh-so-good

Ribollitta

This had such a nice flavor.  I really liked this recipe!

http://www.thesisterscafe.com/2009/01/ribollita

Stacked Roasted Vegetable Enchiladas

Make these tonight, SO GOOD!

http://www.perrysplate.com/2011/03/stacked-roasted-vegetable-enchiladas.html