Chicken dumpling/rivel soup

Used some version of this:

http://allrecipes.com/recipe/26460/quick-and-easy-chicken-noodle-soup/

and

For dumplings used white rice and garbanzo bean flour -- half and half.  Used almond milk instead of milk.  Added parsley.

1 tablespoon butter
1/2 cup chopped onion
1/2 cup chopped celery
2 boxes chicken broth
1 box vegetable broth
1/2 pound chopped cooked chicken breast
1 cup sliced carrots
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
salt and pepper to taste

Layered bean dip

1 can (16 oz) refried pinto beans
1 cup salsa
2 cups shredded Cheddar or Mexican cheese blend (8 oz)
1can (2.25 oz) sliced ripe olives, drained (1/2 cup)
1 medium tomato, diced (3/4 cup)
3 avocados

Bottom layer:

Mix refried pinto beans (organic available at whole foods) with taco seasoning or try mixing up a small container of chili pepper, fresh (or dried) oregano, cumin, paprika, garlic, cayenne.  I don't use premix taco seasoning because of preservatives.  Add to bottom of dish.  I use a small square glass dish.  Whatever will work. 

Next layer:

Mix avocado with cumin, cilantro, salt and pepper.  Mash up. Add to dish.  May add sour cream or cream cheese, but I don't do high lactose, so I find that guacamole is a great substitute for creaminess without the lactose.

I gently spread a little salsa on top of the guac.  Then add a few cups of shredded cheese.  I add chopped tomatoes and black olives on the top.   

Leave in the fridge for an hour or so.

Can serve cold with corn or bean chips (I don't do corn).  Or, you can warm up too, which is why I leave off the lettuce.

I would probably double this is having a party.

Inspired by:

https://www.bettycrocker.com/recipes/seven-layer-bean-dip/8689a30d-32d7-4e42-82f9-7d924f77166b. 

https://www.cookingclassy.com/7-layer-bean-dip/

http://allrecipes.com/recipe/19673/seven-layer-taco-dip/

Apple Crisp

Inspired from @plantbasedkirsta on instagram and my apple pie and my applesauce recipes on this blog...

I used a 9-11 1 inch deep pan but whatever will work

Buttered the pan

Preheat over to 350, but then decided on 400

Peel and cut up 3 apples chunks.  Could have been smaller but I hate chopping.  Used granny smith.

Mix applies in a bowl with 1 tsp vanilla, 1 tsp cinnamon, 1/4 cup raw sugar (or use agave and add juice of 1 lemon).  Also, I added some melted butter (2-3 tablespoons) and (1/4 cup) organic brown sugar.  Place into pan.

Mix together 1 cup oats, 2 tbsp coconut or coconut flour, 1 tsp chickpea flour, 1 stick of  butter softened (can use vegan according to Kirsta), 1/4 cup raw sugar or agave, 1 tsp vanilla, 1 tsp cinnamon. Again, I added app 1/4 cup organic brown sugar and a 1/4-1/2 cup some pecans.

Spread out evenly onto apple layer.

Bake for 40 to 50 minutes, or until the top layer becomes browned and crispy


GF apple pie
http://cookingwithjoos.blogspot.com/2015/04/gluten-free-apple-pie.html

Stroganoff

Inspired by -- https://www.spendwithpennies.com/ground-beef-stroganoff-hamburger/

INGREDIENTS:

1 lb lean ground turkey or chicken

1/2 cup of frozen diced onions
Pinch of dried garlic
1/2 can of mushrooms , sliced
2 teaspoons chickpea flour
2-3 cups organic mushroom broth
salt & pepper
2-4 teaspoons Worcestershire sauce
1/2 stick of butter
1-2 tbls of olive oil
2 tablespoons fresh parsley

Cook rice noodles - Tinkyada spirals

Ground beef and season with worcestershire, salt, pepper, garlic powder, and oregano

Saute olive oil, onion, garlic, mushrooms.  Add butter.
Add worcestershire, mushroom broth, parsley.
Add chickpea flour and bring to a boil.
Taste -- adjust as needed.

Hogao - Colombian Creole Sauce

Eaten with smashed plantains and cilantro rice

From: http://www.mycolombianrecipes.com/colombian-tomato-and-onion-sauce-hogao

• 3 tablespoons olive oil
• 1 cup chopped scallions
• 2 cups chopped tomatoes/ 16oz can of chopped tomatoes
• 1 clove garlic, minced
• 1 teaspoon ground cumin
• ¼ teaspoon salt
• ¼ teaspoon ground pepper

Thanksgiving 2016

Turkey

Organic 13 lb Turkey whole foods
Dry rub under and on top of skin on breast, legs
     Sage, celery salt, salt, pepper, cayenne
Inside -- bay leaves, sage, 1/4 cup stick of salted butter (olive oil Land o Lakes), 1-2 cups of onions

Cooked 1 hour breast side up -- turned over, cooked 2 hours breast side down

Dumped chicken broth over it every hour

Stuffing

Chopped loaf of canyon bakehouse white bread
Put on baking sheet
Sprinkled with olive oil, salt, and pepper
Mix with tongs
Cook 10 minutes, app., under turkey until toasting

In frying pan, cook 1 cup of onions -- add celery, 2 tsps of sage, 1 tsp of thyme, 4 1/4 sticks of salted butter

Beat 2 eggs

In a large bowl, dump bread toasted bread crumbs, butter mixture, and 2 eggs
Stir Good
Dump into casserole buttered/greased dish
Bake for 30-45 minutes under turkey

Vegetable soup in a tomato broth

References: http://allrecipes.com/recipe/13338/quick-and-easy-vegetable-soup/

http://www.foodnetwork.com/recipes/alton-brown/garden-vegetable-soup-recipe.html





In a crock pot, I combined

4 tblsp of oil
2 cups of chicken broth
1 (11.5 ounce) can organic vegetable juice cocktail
1 cup water
1 large potato
2 cups of chopped carrots
2 cups of celery
1 (14.5 ounce) can diced tomatoes
1 bag of frozen green beans (maybe 2 cups or 8 oz)
1 cup of chopped collard greens
2 tblsp dried chopped garlic
1 tsp or to taste kosher salt
1 tsp pepper
2 tablsp parsley
1 tblsp oregano
1 tsp paprika
1 tsp basil

** 1-2 tablespoons of brown sugar

Bring to boil - let boil for 30-60 minutes or until the potatoes and carrots are soft.
Reduce to low and let simmer for another 30-60 minutes.