Salsa -> FRESH

INGREDIENTS

12 roma tomatoes
1 large sweet onion1 large green pepper
1 small orange or green pepper
1 small-medium yellow or white pepper
3 small jalapeno peppers
1/4c white vinegar
2-3T minced garlic
2T lime juice
1/4c light brown sugar
1t salt
1t black pepper

PREP

1. Dice/chop/puree veggies how ever you like. Mix in the rest of the ingredients.
2. ENJOY!!!
3. Keeps for about 1 week and/or freezes great!

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Refried Beans

INGREDIENTS

3c dry pinto beans, rinse to clean
water, veggie broth, chicken broth (you choose!)
1/2 medium onion, don’t chop…just peal outside layer/skin
2T minced garlic or 4 garlic cloves. If using garlic cloves, remove skin and add whole.

OPTIONAL

cilantro, dry or fresh
black beans instead of or in addition to pinto
salt
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PREP

1. Add beans to slow cooker. Add enough water/broth to fill the slow cooker 3/4 of the way full. Add onion and garlic (as well as any other additional items).
2. Cook on low until beans are soft, about 8-10 hours OR about 6hrs on high…stir occasionally during cooking process. You may have to add more water/broth as beans absorb liquid, so check on them periodically.
3. Strain beans or pour off juice; saving the juice in a separate bowl.
4. Use a hand blender/pureer to mash the beans. Add additional juice as needed for the consistency you want. You’ll want to leave them slightly runny because they will thicken as they cool off.

Red Quinoa Black Bean Salad

IMG_1329INGREDIENTS

Salad:
1c uncooked red quinoa
14oz can black beans, drained and rinsed
1 red/yellow/orange pepper, chopped
1/4c fresh cilantro, finely chopped
1/2c sweet onion, finely chopped OR 2 green onions, chopped
1c fresh, canned or frozen corn
1 small avocado, chopped 1″ pieces

Dressing:
4-5T fresh lime juice, or juice from 2 small limes
1/2t sea salt
1/2t freshly ground black pepper
1 clove of garlic, minced
1/4c fresh cilantro, finely chopped
1/4c extra virgin olive oil
1/2t ground cumin

PREP

1. Add 1 cup of quinoa to 2-2.5 cups of water/veggie or chicken broth. Bring to a boil, and then reduce heat, cover and cook until tender and liquid is absorbed.

2. While quinoa is cooking, chop veggies and prepare the dressing. Mix dressing by hand.

3. Allow quinoa to cook after cooking for about 5 minutes, then fluff with a fork. Add beans and veggies, toss well. Drizzle the dressing over the salad and add salt and pepper to taste.

Green Bean Casserole

Green Bean CasseroleINGREDIENTS

15oz cream of mushroom soup
GF recipe can be found here, add sauteed mushrooms & onions, puree
1c sour cream
1t sugar
1c cheddar cheese
salt & pepper
4 – 15oz cans french style green beans

PREP

1. Add soup, sour cream, sugar, and cheddar cheese to a medium saute pan. Cook on medium till cheese is melted. Add salt and pepper to taste. Add green beans. Mix well.

2. Add to oiled casserole dish. Top with fried onions. Bake at 350 for 30 min.

::FRIED ONIONS::
onion(s)
milk
gluten-free flour
salt
pepper
paprika

1. Dice onions. I prefer to cut them in half and dice longer pieces. Place in medium size bowl and pour milk over just to cover the onions. Allow to soak for 15-20 minutes.
2. Mix flour, salt, pepper, and paprika…sorry, no measurements.
3. Medium cast iron pan and oil. Heat oil.
3. Coat onions in flour and pan fry.

Stuffed Orange Peppers

New staple.IMG_1076Original recipe found on allrecipes.com, there were some modifications made between what I had on hand and a full meal. Shoot. Anytime I can hide veggies I do!

INGREDIENTS
6 orange bell peppers, tops and seeds removed
1lb ground chicken
– I used ground down chicken breasts. Pre-ground chicken or turkey would make this simpler.
1/3c chopped onion
1 (15oz) can of petite diced tomotoes
1c frozen chopped spinach
1/2c brown rice or quinoa
3/4c veggie broth
1c Gouda cheese, shredded

PREP
1. Bring a large pot of water to boil; cook orange bell peppers until slightly softened. About 5 minutes. Drain.

2. Heat a large skillet over medium heat. Cook and stir chicken and onion in the skillet until brown and crumbly, 10 minutes. If using turkey, drain and discard grease.

3. Preheat oven to 350.

4. Stir tomatoes, spinach, brown rice, and broth into chicken mixture; cover skillet and simmer until rice is tender, about 15-20 minutes…or until the mixture is firm and rice is completely cooked. Remove skillet from heat; stir Gouda cheese into chicken mixture.

5. Stuff each orange bell pepper withmixture and place peppers, open-side up, in a baking dish. Cover dish with aluminum foil.

6. Bake in the preheated oven until heated through and cheese is melted, 25 to 35 minutes.

These are AMAZING as leftovers too. I’ve also brought this to a potluck. Use four peppers instead and dice them. Don’t worry about boiling, just add them to the chicken mixture before it goes into your casserole dish and into the oven.

Mediterranean Quinoa

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INGREDIENTS

1T balsamic vinegar
1/4c lemon juice
1/4c EVOO
2c veggie or chicken broth
1c dry quinoa
1t garlic powder
Pinch of sea salt
1 whole cucumber, seeded & diced
1/2 pepper, red/orange/yellow
1T fresh garlic, minced
1/4c fresh chives, diced
1/2 yellow or red onion, diced
1/2c feta cheese. I love finding the Mediterranean spiced feta.

PREP

1. Mix balsamic vinegar, lemon juice, and EVOO. Set aside.

2. Using a medium sauce pan, mix together dry quinoa, chicken/veggie broth, garlic powder and salt. Follow cooking time on the quinoa. After it is finished, allow to cool.

3. Dice all veggies. Mix in vinegar, lemon juice, and EVOO.

4. After quinoa has cooled, mix with veggies. Gently mix in feta. Serve chilled. Enjoy!