Butternut Squash Black Bean Spicy Chili

This is a non-recipe because I can not tell you measurements.  I like it better that way because my taste may not be your particular taste.  You can add or change or completely remove whatever you like.  I'll put great substitutions to what I used at the bottom.  This is good alone or over a bit of quinoa or noodles or brown rice.  It would also be good over chips like nachos. 

I used my crock pot, but you can easily do this on the stove.

1 butternut squash peeled and chopped into inch squares (mine are never perfect i just chop into the size that looks good to me)

1-2 red pepper chopped (could use green)

1 onion chopped

1-2 cans black beans (I used dried soaked and cooked in mine, but caned is good...just rinse well)

1-2 chipotle peppers in abodo (these are spicy with a smokey flavor, but you can omit them and use chili powder or whatever you like)

1-2 crushed garlic cloves

a bit of fresh grated ginger (I add it to everything, but you can omit)

I just added an assortment of spices that smelled good/I like.  You can do whatever ones you like.

Cumin, Turmeric, Cayenne Pepper (sprinkle and taste)

frozen corn

1 can diced tomatoes (fire roasted would be good)

vegetable broth (you could use chicken, beef, or water)

I put a bit of coconut oil as I was not using any meat and I like the good fat properties in this oil

This is before it cooked

Then I stirred it all up and left it to cook on high for 4 hours checking as needed. 

It was so good.  Like I say, make it your own.  It would be good topped with sour cream (or nonfat greek yogurt as we do at our house, we like the sourness better).  Or cheese (or goat cheese like we do).  I made this by looking in my pantry and fridge and wondering what can I make and just added the amount that looked good to me. 

I made a big crock pot full and now I have lunch in the freezer for the next few weeks.  My kids won't eat this because I made it extra spicy for me (spicy food makes me feel full and satisfied longer). 

*zucchini, yellow neck squash, mushrooms, any other type of bean, chicken, beef, sausage, turkey, buffalo, a bit of honey, really anything that sounds good to you.

*If I had cilantro I would have added that.

Veggie Rice Noodle bowl

I know...I am not so good about measuring, but here is what I made yesterday for lunch.

I was kind of bummed out, so I opened the fridge and started pulling out veggies.

I chopped mushrooms, red pepper, broccoli, cauliflower.

Thinly sliced red onion and cabbage.

Start water boiling for rice noodles.

I got a big saute pan out and added sesame oil on med high heat. 

Added cabbage and onion till started to soften abou 10 minutes

Add other veggies and cook till tender.

Add rice noodles to water.

While all this is cooking make sauce.

2 cloves garlic minced, an inch of ginger minced, a few tablespoons GF soy sauce, a spoonful of peanut butter and a spoon of honey.  Mix well...taste, adjust as wanted.

Strain noodles and add to veggies.

Add sauce.

Mix well. 

If you want it spicy (like me) add hot sauce on top. 

Remember to make it your own.  Use what you have in the fridge.  Use what you like. 

GF Sugar Cookies (Bette Hagman)

I have made these sugar cookies for 8 years and officially for the first year ever my Mom is not making her gluten laden sugar cookies as everyone in the family prefers these ones!  They are sooo easy to work with (easier than the gluten ones)  and delicious! 

This recipe is completely Bette Hagman's from The Gluten-Free Gourmet (Revised Edition).  I do not change one thing at all!  When I started actually baking GF (instead of just going without) she was like a Godmother descending with amazing books for me to follow.  Bette passed away August 17, 2007 and I was sad that she was gone, but so blessed by the books she left.  I know you are saying there are tons of GF books out there now.  Yes there are, but not so long ago there were not and Bette's were.  So Cheers to you Bette and thank you for bringing amazing sugar cut outs back into my life. 

Old Fashioned Sugar Cookies

1 cup rice flour

¾ cup tapioca flour

¾ cup cornstartch

2 ½ tsp xanthan gum

1 tsp salt

1 cup sugar

1 cup shortening

1 egg or ¼ cup liquid egg substitute

2 tsp vanilla

¼ cup or more as needed potato starch flour (I don't use this at all, but use my counter with a bit of sugar) for kneading

Any decorations wanted…sprinkles frosting etc

Will be cooked in a preheated oven at 350

I always make a double batch at least.

In a small bowl, whisk together the flours, cornstarch, xantham gum, and salt (so much easier than sifting).  Set aside. 

In a mixing bowl (I use my kitchen aid) , cream the sugar and shortening.  Beat in the egg and vanilla.  Add the dry ingredients, mixing enough to combine.  The dough should form a soft ball.  With your hands, knead in enough of the potato starch flour to make the dough easy to handle and roll out.  You can cool this in the fridge…I often do, but they can be made right away as well. 

Working with half at a time (or ¼ if doubling), place a piece of plastic wrap (sooo important to use plastic wrap and on a “floured” surface) over the ball and roll out to about 1/8 inch thickness…or so.  I have no idea what mine actually are I just do what I do.  Cut into desired shapes and place on ungreased cookie sheets.  My advice…don’t go to big on the size.  I use a spatula to lift them onto the cookie sheet.  Decorate before baking or after.  You can use all the scraps…scrape them together and roll out again the dough does not get tough and is so forgiving! 

Bake for about 13 mins.  Cook slightly before removing from cookie sheet.  Do not let them get brown. These cookies stay white so if they are browning they are definitely done.  Take them out before, just a slight tinged is okay. 

For fruit pizza I will roll this out on my pizza stone on top of a piece of parchment paper or…how we love doing it at our abode is to make round cookies and everyone adds what they want…the cream cheese mixtures (double double for this mama!) and whatever fruit they love.  It is super fun.  Any questions let me know I’ve made them for 8 years and love them!

 

Chicken Cordon Bleu Cassarole from Peace, Love, and Low Carb

I made this recipe for the family and although the littles didn't love it (the swiss being to strong) the adults loved it!  I'm not going to put the recipe here as over at Peace, Love, and Low Carb she is working on a cook book, but click the link blow and it will bring you to her site and the wonderful recipe.  I did make a few changes...I substituted sour cream for fat free plain greek yogurt and  I used less ham.  Next time I would make half this recipe and it would be plenty for the three adults and have leftovers for lunch.

http://peaceloveandlowcarb.blogspot.com/2012/11/chicken-cordon-bleu-casserole.html

Bell's Chicken Meatballs

My oldest made dinner last night.  I gave her a lb of ground chicken and said, "Make dinner."  So she made chicken meatballs and they were amazeballs!  The following is a Bell original recipe.  Remember make it your own! 

1 lb ground chicken
1 apple (peeled and grated)
1 carrot (peeled and grated)
a child size handful of shredded cheddar
and spices (we used a bit of assorted mix we had, salt/pepper, a bit of dried oregano, and dried garlic, and dried ginger) 

Make balls (we used our small cookie scoop)

Put on cookie sheet

Bake at 350 till done

We ate them with GF noodles with a bit of cheese on them. 

They would be awesome with an apple cider reduction sauce and quinoa or rice or noodles.  Yum! 

Add a bunch of veggies, these a bit of reduction sauce and noodles.  Heaven.  Definetly will make again! 

And while her chicken meatballs cooked the sweet oldest made her little sisters rabbit a cage with a swinging door.  Seriously she is the best!

Cheesy Quinoa Bites

Me before the call of What is for Dinner?

My Mom called the other day while I was at work and asked What is for dinner?  I was in the middle of writing a policy and said pull some chicken out and we will grill it.  I have quinoa in the fridge and I'll figure out something.  Then I remembered one of my favorite new blogs Becky from So Very Blessed and a Little Bit Crazy and she makes quinoa bites.  On my way home I looked up the recipe and decided on these Cheesy Quinoa Bites.  Go check out her blog and her other quinoa bites (including buffalo chicken bites, chicken cordon blue, ham and cheese, and more).  I am so excited to try the rest after making this recipe.  And they are as good the first day as they are left over for lunch.  YUMMMM! 

 

Cheesy Quinoa BitesMakes ~28 bites

• 2 cups cooked quinoa
• 2 large eggs
• 1 cup shredded carrot
• 2 stalks green onion, diced (I used regular onion as I didn't have green onions)
• 2 cloves garlic, minced
• 1/4 cup chopped fresh cilantro
• 1/2 cup grated Parmesan cheese
• 2 Tbs all-purpose flour (I used gluten free flour)
• 1/2 tsp seasoning salt
• 1/4 tsp freshly ground pepper

1. Preheat oven to 350 degrees.
2. Mix together quinoa, carrot, egg, green onion, garlic, cilantro, cheese, flour, salt and pepper.
3. Distribute mixture into a greased mini muffin tin, filling each cup to the top (1 heaping Tbs each).
4. Bake for 15-20 minutes.

Go check out Becky's Blog!  Seriously GO!  Now People!

Well finish mine then go.

 

This is what I did before and after making quinoa bites.  My Dad and I took out my car seat and replaced the mechanical parts on the bottom as it would not move back and forth anymore and to replace it at the dealership was $900.  I bet my deployed husband wish he was here to take seats out and put them back in.  Miss you Mr. Everyday.

 

Aunt Betty Jane's Hot Dish

Many people have asked for this recipe.  I keep promising that I will give it to them and I never do.  I believe the reason I never give this recipe out is because I don't make it.  I can't make it gluten free because they don't make the frozen noodles that are required for this gluten free.  It is delicious and when I did make it and my Mom made it everyone loved it.  The recipe came from my Great Aunt Betty Jane in Indiana when we visited.  The real name is Spanish Delight, but since Betty Jane made it for us it has been forever called Aunt Betty Jane's Hot Dish.  So for all those who wonder here it is, it is not healthy, but it is a Hot Dish and it is written exactly how my Great Aunt wrote it over 25 years ago.

Spanish Delight

Brown:
1 chopped onion and green pepper with 1 lb ground beef

Add:
1 can tomato soup
1 bottle chili sauce
1 can cream corn or 1 10 oz bag frozen sweet corn
salt and pepper to taste
a little sugar (about 1 tsp)

Let all simmer together

Add: 1-12 oz pkg of frozen noodled (cooked ahead of time, we use Remes)

Put in a big dish

Top with a bunch of colby cheese (or cheddar)

Bake until cheese is melted and bubbly at 350 degrees

Eat, Enjoy.

I would love to post a picture, but as I don't make this one anymore I don't have a picture.  My Mom did make it for my brother, but he ate it too fast so I didn't have time to take a picture.