Veggie chili and brown rice

egetable Chili
2 onions
4 hatch chilies
3 poblano chilies
4 bell peppers
6 corn on the cob
3 cans kidney beans
3 cans black beans
chili powder
cumin
oregano
garlic
paprika
cayenne
salt pepper
2 cans tomatoe sauce
4 cans water
masa (for thickening)

No-Cook Noodles Lasagna

This recipe is from www.cooks.com

1 lb. ground beef
1 (15 1/2 oz.) jar spaghetti sauce
6 oz. (1 1/2 c. shredded) Mozzarella cheese
2 eggs
1 1/2 c. cream-style cottage cheese
1/4 c. grated Parmesan cheese
1 tsp. dried oregano
9 lasagna noodles
3/4 c. hot water

Brown and drain ground beef. Stir in spaghetti sauce. Mix 2 eggs in a bowl. Add cottage cheese, Parmesan cheese and 1 cup Mozzarella cheese and oregano. Mix egg-cheese mixture well.

Place 3 uncooked lasagna noodles in 13 x 9 inch baking dish. Spread 1 1/3 cups of meat mixture over noodles. Spread about 1/2 of egg-cheese mixture over meat. Continue with layers, ending with remaining meat mixture. Pour 3/4 cup hot water over all areas of dish. Cover with tin foil and bake at 350 degrees for 1 1/4 hours. Remove from oven and sprinkle 1/2 cup shredded cheese on top. Let stand 10 minutes before serving.

Served with green beans and Chebe garlic breadsticks

Sweet and Sour Chicken, Steamed Veggies with roasted Chickpeas

Season chicken with salt and pepper, dust with flour. Heat olive oil in an oven proof skillet, add chicken skin side down and cook until golden, about 5 minutes. Turn over and pour off fat. Tuck shallots around chicken and cook until golden, about 2 more minutes. Push chicken aside and stir in 1 Tbsp tomato paste and 1 Tbsp fresh thyme and cook about 30 seconds. Add 1/2 cup apple cider vinegar and 1/2 cup unfiltered apple cider and 1/3 cup golden raisins, bring to a boil and simmer one minute. Transfer to the oven and roast 10-12 minutes at 450 degrees. Remove chicken from pan, bring sauce back to a boil then reduce by half (about 3-4 minutes). Lower the heat and whisk in the 2 Tbsp butter.

Veggies:

Place squash, califlower and ginger in a large steamer basket over boiling salted water, cover and steam about 25 minutes. Add snow peas, remove the pan from heat and keep covered until the peas are crisp-tender, about 5 mintues. Toast crushed corriander seeds (1/2 tsp) in a skillet over medium low heat about 1 minute. Add seseme oil and increase heat to medium high. Add 1 can chickpeas and cook until crisp, about 5 minutes. Add butter and scallions, remove from heat. Serve over rice

Potato Soup, Salad, Fruit

Ingredients:

-10 large potatoes, diced and peeled
-2 onions, chopped
-4 stalks celery, diced
-4 broccoli crowns, chopped up very finely
-10 cloves of garlic, chopped
-6 T. butter
-2 can chicken broth + 2 cans water
-salt and pepper
-8 T. Hidden Valley Ranch powder
-16 oz. Velveeta

Turn crock pot(s) on high. Melt butter in bottom, and add all veggies except potatoes. Let them soften and cook as you dice the potatoes. Add potatoes. Mix in broth and water and salt and pepper. Let cook on high for 4 hours or low 8 hours, or until potatoes are nice and soft. Add Ranch powder and Velveeta. Stir until melted.

Served with green salad and fruit.

This recipe is doubled. It filled one crock pot to the top. I think it would've been enough for all of us, but I actually ended up almost quadrupling this recipe! I now have plenty of soup in my freezer!

Roasted Vegetable Lasagna and Chicken with Balsamic Peppers

The last two weeks I have been going to this website for recipes: http://glutenfreegoddess.blogspot.com/

I am really enjoying the site. I plan to stick with it until I take time off to have my baby. I can't believe I'm only going to cook one more dinner after today.

I overcooked the lasagna last week. Today I'll try to be more careful with the chicken. The co-op is giving me the opportunity to make recipes more challenging than what I had been used to doing, so I'm still on a bit of learning curve.

Thai-spiced Pumpkin Soup Recipe

2 acorn squash, pumpkins, or other smallish winter squash
3 tablespoons unsalted butter, room temperature
1 14-ounce can coconut milk
1 teaspoon (or more) red Thai curry pastewater
2 teaspoons fine grain sea salt (or to taste)

Preheat the oven to 375 degrees and place the oven racks in the middle.
Carefully cut each squash/pumpkin into halves (or quarters). Slather each piece of squash with butter, sprinkle generously with salt, place on a baking sheet skin sides down, and place in the oven. Roast for about an hour or until the squash is tender throughout.
When the pumpkin/squash are cool enough to handle scoop it into a large pot over medium high heat. Add the coconut milk and curry paste and bring to a simmer. Remove from the heat and puree with a hand blender, you should have a very thick base at this point. Now add water a cup at a time pureeing between additions until the soup is the consistency you prefer - a light vegetable stock would work here as well. Bring up to a simmer again and add the salt (and more curry paste if you like, I used just shy of 6 teaspoons but the curry paste I use is not over-the-top spicy).

I ended up serving with brown rice, grilled chicken with Thyme and cornbread!

All-Day Spicy Stew and twice baked potatoes

All Day Spicy Stew
3 lbs beef
juice of two lemons
4 tomatoes, seeded and chopped
2 Tbsp tomato paste
2 onions
3 cups beef stock
1/4 tsp ground corriander
2 cloves garlic
1/2 tsp crushed pepper
1/2 tsp allspice
2 tsp chili powder
1/4 tsp cayenne pepper

Peel tomatoes, marinate beef overnight in lemon juice. Place all ingredients except salt in crock pot and cook at medium for 12 hours

Twice baked potatoes

Bake potatoes until soft, scoop out middles, mix with butter, cheese, salt and pepper and add back into shells. Top with more cheese and back until melty.

Chicken Enchiladas, Cheesy Chili Rice, Black Beans, Green Salad

Enchiladas:
You'll need corn tortillas, pork or chicken, 3 onions, chopped, cheddar cheese, and about 4 cans of red enchilada sauce (Hill Country Fair from HEB is GF). Spray a baking pan with Pam. Cover the bottom of the pan with a layer of tortillas, then add some meat, onion, a small amount of sauce, then start again with tortillas, meat, onion, sauce (not too much- save most of it to pour on top). End it all with a final layer of tortillas, then pour the rest of the sauce over it all. Add a little more onion and lots of cheese to the top, then bake at 350 for 30 minutes or until bubbly.

Cheesy Chili Rice:
1 T butter
1 C chopped onion
1 C rice
2 C chicken broth
1 (4 oz.) can chopped green chilies
1 C grated cheddar cheese
1 tomato, chopped
chopped cilantro (optional)
Melt butter over medium heat in a large skillet. Add onion and cook until tender. Add rice, broth, green chilies. Bring to a boil, reduce heat, cover and simmer 20 min. Remove from heat. Stir in cheese and tomato. Garnish with cilantro. I doubled this recipe and had plenty for 4 families.

Served with black beans and a green salad.

Meatballs, Asparagus, Buttery Pasta

Meatballs:
You can season ground beef however you're used to doing it for meatballs. For the filler, instead of bread crumbs, you can use cooked brown rice or brown rice flour. I like cooked brown rice because it's cheap, healthy, and it stretches the meat farther. You can season it with Italian herbs, salt, pepper, and garlic, then add 2 eggs to hold things together. I put the meatballs into a baking dish and pour a can of Spicy V-8 Vegetable Juice over them. Then I bake them at 400 for about 20-25 minutes until they are done.

Pasta:
I just used gluten free pasta shells (Tinkyada brand) and added butter, salt, pepper, and poppy seeds. I wanted to add fresh parsley, but I didn't have any.

Asparagus:
Sauteed in some olive oil with salt and pepper for about 4 minutes. Easy, healthy and yummy! Although, I think they might have gotten soggy by the time they were delivered. It's probably best hot off the skillet.