Broccoli Cheese Soup

We had a huge bag of broccoli and Eric and I couldn't eat it quick enough. Before it turned, I decided to look up some recipes with broccoli.

I went to my go to online source and found: Broccoli Cheese Soup

So here's the catch--I'm not big on velveta cheese and I like some spice. I ended up adapting it like this:

What you'll need:
2 onions, chopped
2 T EVOO
2 garlic cloves
2 T butter
2 lbs of chopped broccoli
3/4 cup red lentils
3 red jalapenos, roughly chopped with seeds removed (use green if you don't have red)
4 tsp chicken bouillon
4 cups of water
14 oz of cheese (I used 10 oz of colby/jack cheese, 3 oz of Gloucester with onion and chives, 1 oz of red Leicester), cubed into small bits
2 cups of rice milk
1 cup of potato starch

Heat pan on medium heat. Add EVOO. Saute onions for 8 minutes. Add garlic. Saute a few minutes longer. Add broccoli. Add jalapenos. Add butter. Saute 5 minutes more. Heat up a cup of water and melt chicken bouillon in water. Add to pot with rest of water. Add lentils. Bring to boil. Simmer for 10 minutes. Lower heat and add 1 cup of milk and cheese. Simmer until all cheese is melted, stirring frequently. With last cup of cold milk, mix potato starch in until blended, then slowly stir into soup until thickened. Warm through.

Serve with Gluten free (or normal) bread or on a baked potato.

Enjoy!

Mexican Pepper and Zucchini Caserole

As fall is starting to show its face, I was looking for something warm that would use up some of the vegetables in my garden.

I seem to be inundated with peppers, zucchinis, and onions, so those had to be the main ingredients.

Here's what I created tonight. I adopted the recipe from one of the Moosewood Cookbook. There is a Mexican Casserole dish made with just peppers.

I wanted something with a bit more substance, so I made this:

What you'll need:
2 T EVOO
2 Onions, cut in half and sliced
3 Bell peppers (variety of red, yellow or orange), sliced
3 Poblano peppers, sliced
2 Anaheim peppers, sliced
2 Zucchini, diced
3 Garlic cloves, crushed
1 T Cumin
1 tsp Dry mustard
1 tsp Salt
Black pepper to taste
2 T Gluten Free All-purpose baking flour
8 oz. of Cottage cheese
3 Eggs
1 tsp Chili powder
1/3 bunch of cilantro, diced
Shredded colby jack/mozzarella cheese, optional
Sprinkle of Paprika on the top

Preheat oven to 375 degrees.
In a large pan, heat up olive oil on medium heat. Saute onions for 8 minutes until soft. Add all peppers, saute another 5 minutes. Add zucchini, garlic, cumin, dry mustard, salt and pepper and stir to mix together and saute another 5 minutes. Add flour and saute for 3 minutes more.

Lightly grease casserole dish. Place pepper and zucchini mixture into dish.

Mix together eggs, chili powder, cottage cheese, then add cilantro. Pour over pepper and zucchini mixture. Add cheese on top if using. Sprinkle with paprika.

Cook for 40-45 minutes, until eggs are firm. If you used cheese, you may want to lightly cover with foil the last 10 minutes so the top doesn't burn.

Serve with salad, warm corn tortillas, and maybe some rice and beans if you're really hungry.

Enjoy.

Spicy Chicken with Mango Sauce

Chicken is one of my favorite dishes, so I'm always looking for good recipes. This one is adapted from The People's Pharmacy Quick and Handy Home Remedies. I learned about the book on NPR and as I suffer from gluten intolerance, I'm always interested in discovering home remedies that may help with some of the symptoms I suffer from.

Here's what you'll need:
4 chicken breasts
1 mango
3 small jalapenos
1 lime
chili powder
salt
Garam Marsala powder
8 sheaths of butter lettuce

Preheat grill to med-high.

First, cut up mango in small bite-size pieces. Squeeze all of lime over mango. Dice jalapenos and mix with lime and mango. Set aside on counter to marry the flavors.

Pound your chicken breasts flat. Sprinkle both sides with chili powder, Garam Marsala, and salt. Grill for 5 minutes each side, or until your thermometer reads 165 degrees. remove and let rest 5 minutes.

Place 2 sheaths of butter lettuce down on the plate, place chicken on lettuce, then divvy up mango sauce evenly on all chicken. Serve with beans and rice or a side of roasted zucchini. Enjoy!