Fiesta Corn Salad

1 recipe Taco Seasoning (minus the ketchup)

½ cup olive oil

½ cup water

½ cup red wine vinegar

4 cups yellow corn

4 medium tomatoes, diced

1 cup sliced black olives

1 green pepper, chopped

2 cups white corn

2 cans kidney beans, drained

Mix taco seasoning, oil, water, and vinegar. Combine all other ingredients. Pour oil mixture over everything and stir well. Chill several hours or overnight before serving.

Adapted from Suzie's recipe

Chuck Roast Crock-Pot Chili

9-18 garlic cloves, minced

2 large onions, chopped

1 bunch celery hearts, finely chopped

2 green peppers, chopped

2 red peppers, chopped

2 jalapeno peppers, seeded and diced

2 tsp salt

2 large tomatoes, chopped
1 cup fresh parsley, chopped

1 bunch fresh cilantro, chopped

2 cups corn

2 TBSP chili powder

2 tsp chipotle chili powder

4 tsp cumin

2 tsp oregano

1/2 tsp black pepper

25 oz jar garlic tomato pasta sauce (OR 15 oz tomato sauce + 7 oz tomato paste)

beef broth

shredded chuck roast

Cook a small chuck roast with 4 cups of water in a crock-pot on low for 6-8 hours the day before making chili. Shred the roast into bite-sized pieces and save the broth to use in the chili.

Combine all ingredients in a large crock-pot and cook on low for 4-6 hours, until heated through and bubbling. Serve with grated cheddar cheese.

Simple Pickled Garlic

Fill a pint jar with raw, peeled garlic. Combine 1 cup white vinegar and 1 TBSP salt and pour over garlic until covered. (More liquid may be needed; just use the same vinegar : salt ratio.) Refrigerate for at least one week.

"Dump" Chicken and Dumplings

2 bags frozen mixed vegetables (corn, peas, carrots, green beans)
1 onion, chopped
2 cups chicken broth or stock
2-3 cups chopped cooked chicken
2 tsp garlic powder
2 tsp thyme
2 tsp salt
1 cup milk, water, or chicken broth

Saute vegetables and spices in oil for about 5 minutes. Add broth, heat to a boil, then simmer for 10 minutes, adding in chicken and additional 1 cup liquid for the last 5 minutes. Pour into 11x13 baking dish (or 2 9x13 pans) and top with dumplings.

For dumplings, combine:

2 1/4 cup spelt flour
1 cup kefir (or milk or buttermilk)
5 TBSP butter or coconut oil
1 TBSP baking powder
1/2 tsp dried parsley
1/2 tsp salt
1/4 tsp pepper

Bake at 425˚ for 20-25 minutes, until dumplings are cooked through.

Creamed Corn

2 TBSP extra virgin olive oil
3-8 garlic cloves, minced
4 cups sweet corn, divided
2 pints heavy cream (might not use it all)

Saute 2 cups of corn and the garlic in oil for a few minutes, then add just enough cream to cover most of the corn. Simmer for about 20 minutes, until cream thickens. Allow to cool slightly, then blend it in a blender until smooth. If it is too thick, add more cream until it is smooth and pourable. Pour it back into the pot and add the remaining corn, then simmer until heated through.

Broccoli Cheese Soup

2 large bunches broccoli, chopped

4 stalks celery, chopped

1 onion or 4 green onions, chopped

1 TBSP sea salt

1/4 cup butter

1/4 cup flour

4 cups whole milk

2 cups grated Cheddar cheese

3 dashes Tabasco sauce

1/2 tsp black pepper

1/2 tsp paprika

2 tsp dried parsley

1 tsp dried dill weed

Place vegetables in stockpot and cover up to 2/3 of them with water. Bring to a boil and add salt. Reduce heat and boil until vegetables are tender. Remove from heat and when cool enough to handle, puree in a blender or food processor. Melt butter in a small saucepan and whisk in flour until smooth. Return pureed vegetables to the stockpot over medium heat and slowly blend in butter and flour mixture. Add milk, stirring constantly, then gradually add cheese. Stir until smooth. Add Tabasco, pepper, paprika, parsley, and dill, and salt to taste if needed. Heat thoroughly and serve.

Hamburger Green Bean Casserole

1 1/2 lbs ground beef

1/2 onion, chopped

1 tsp sea salt

1/8 tsp pepper

1/8 tsp thyme

2-3 cups cooked green beans

1/2 recipe Cream of Mushroom Soup (or 1 can)

1/2 cup sour cream

Optional additions:
cooked rotini noodles - 1 box
sliced mushrooms
top with grated cheddar cheese

Brown ground beef and onions together. Drain and combine with all other ingredients in a 2 quart casserole dish. Bake at 350˚ for 25-30 minutes, or until heated through and bubbly.

DFAC Yakisoba

2 lbs ground beef

1 chopped onion

1-2 chopped green peppers

2/3 cup water

1/4 cup soy sauce

1 tsp garlic powder

1/2 tsp ground ginger

1/4 tsp black pepper

1 lb hot cooked spaghetti noodles

1 cup chopped green onions

Brown meat in a skillet. When it is almost done, add onion and green peppers and cook until meat is done and vegetables are tender, stirring constantly. Combine water, soy sauce, garlic powder, ginger, and pepper and stir into the meat mixture. Add spaghetti noodles and green onions and combine thoroughly.

Lemony Chicken and Spinach Couscous

2 chicken breasts, chopped into bite-sized pieces

1/2 chopped onion

3 minced garlic cloves

1 1/2 cups chicken broth

1 cup whole wheat couscous

3 diced tomatoes

a few handfuls of fresh spinach, sliced thinly

1/4 cup lemon juice

Saute onion and garlic together, then set aside. Cook chicken, then add to onion and garlic mixture. Bring chicken broth to a boil and stir in couscous. Cover and remove from heat; set aside for five minutes, or until liquid is absorbed. Fluff with a fork, then add chicken, onion, and garlic mixture. Stir in tomatoes, spinach, and lemon juice. Serve warm or chilled.

Three Bean Salad

2 cans green beans, drained

2 cans yellow beans, drained

2 cans red kidney beans, drained

1 can chickpeas, drained (also called garbanzo beans, but that would make it Four Bean Salad)

2 cans sliced black olives

Marinade:

1 1/2 cups evaporated cane juice

1 cup vinegar

2/3 cup extra virgin olive oil

2 tsp sea salt

1 chopped onion

1/2 tsp garlic salt

Combine beans and olives with marinade. Cover and refrigerate overnight. Serve with a slotted spoon to drain marinade.

Simple Gazpacho

1 diced green pepper

1 diced onion

3 peeled, diced cucumbers

8 diced tomatoes

64 oz (or more) V8-style tomato juice

1 TBSP cumin

1 TBSP black pepper

2 TBSP seasoning salt

1 cup red wine vinegar

1/4 cup evaporated cane juice

1/4 cup extra virgin olive oil

Combine all ingredients and marinate in the refrigerator for several hours before serving.

Slow-Roasted Beef Brisket

4-6 lb. beef brisket

4 cloves garlic, minced

1/4 cup raw brown sugar

1 TBSP paprika

2 tsp sea salt

1/2 tsp black pepper

4 large onions, sliced

1/2 cup beef broth or water

8-16 oz whole mushrooms (optional)

4-6 quartered potatoes (optional)

3-4 carrots, cut into 1/2 inch chunks (optional)

Combine garlic, brown sugar, and spices in a small bowl. Rub into all sides of the brisket. Wrap it tightly with plastic wrap and refrigerate for at least 6 hours.

Unwrap and place brisket in a roasting pan with the sliced onions, and add the beef broth or water. Cover tightly with the roasting pan lid and roast it, undisturbed, at 325˚ for 3 hours. Uncover, add optional vegetables if desired, and roast for an additional hour, basting occasionally with the juices from the pan. Let it sit for about 30 minutes at room temperature before slicing, and serve with juices from the pan.

Mom's Salsa (My Version)

14-16 quartered tomatoes (about 10 cups)

2-4 diced onions

4-5 minced jalapeños

6-8 minced garlic cloves

1 TBSP evaporated cane juice

1 cup vinegar

3-4 TBSP sea salt

1 TBSP black pepper

1 bunch finely chopped cilantro

1 tsp cumin 

Cook together for one hour at a soft boil, stirring frequently. Seal in pint or quart jars if preserving.

Guacamole

4 ripe, peeled avocados

1/2 tsp salt

2 minced garlic cloves

1 diced tomato

a splash of lime juice

Mash avocados with a fork, then stir in the rest of the ingredients.

For a spicier guacamole:

Replace lime juice with 1/2 cup salsa verde

Mushroom Cranberry Chicken

3 cups fresh cranberries, rinsed and picked over

2/3 cup evaporated cane juice

1 1/2 cups water

whole chicken

2-4 cups water

salt and pepper

6 minced garlic cloves

1 chopped onion

2 tsp dried rosemary

1 cup dry white wine

1 lb mushrooms, whole or sliced

Combine the cranberries, sugar and water in a small saucepan. Cover and cook on medium-low, stirring occasionally, until the berries have broken and the mixture begins to thicken (10-15 minutes). Remove from heat and allow to cool to room temperature.

Place chicken in crock-pot with the appropriate amount of water (according to chicken size) and add remaining ingredients, except mushrooms. Cook until chicken is done, and add mushrooms to the crock-pot about 30 minutes before dinner time.

Serve over couscous, with cranberry sauce on top.

Chicken, Corn, and Tomato Salad

3 cups corn

4 cups chopped cooked chicken

2 cups halved cherry tomatoes

1 cup sliced green onions

4 TBSP red wine vinegar

3 TBSP extra virgin olive oil

4 tsp lemon juice

2 tsp chopped fresh thyme (or 2/3 tsp dried)

4 minced garlic cloves

1 tsp Dijon mustard

1/2 tsp salt

Saute corn over medium-high heat for about 3 minutes, or until tender. Remove from heat and stir in chicken, tomatoes, and green onions.

Combine vinegar and remaining ingredients, stirring with a whisk. Drizzle over chicken and corn mixture, tossing gently to coat.

Serve as a side salad or in pita bread halves.

Vegetable Lamb Stew

2 lbs. leg of lamb (or beef stew meat), cut into bite-size pieces

28 oz. low sodium beef broth

2 12 oz. bottles Irish Stout (or other dark beer, or substitute beef broth)

3 cups cubed, peeled baking potato

2 cups thinly sliced leek (about 2 large leeks)

2 cups carrots, sliced 1/2 inch thick

6 thyme sprigs or 2 TBSP dried thyme

2 bay leaves

1 tsp salt

1/2 tsp black pepper

1/2 cup water

1/4 cup flour

2 TBSP fresh lemon juice

2 tsp sugar

1/2 cup (or less) chopped fresh parsley

Brown meat in a Dutch oven over medium-high heat, then add beef broth and all ingredients through pepper, stirring to combine. Bring to a boil, reduce heat, cover and simmer for 45 minutes or until vegetables are tender, stirring occasionally. Discard bay leaves and thyme sprigs.

Combine water, flour, lemon juice and sugar, stirring well with a whisk. Add to the stew and bring it to a boil, stirring constantly. Cook 3 minutes or until slightly thick, still stirring constantly. Remove from heat and mix in parsley before serving.

Coconut Chicken and Quinoa

1 1/2 cups quinoa

2 TBSP whey

filtered water to cover

2 chicken breasts, cut up into bite-size pieces

1 bag frozen peas

1 can coconut milk

1 red onion, chopped

salt to taste

Combine quinoa and whey in a glass bowl and add just enough warm filtered water to cover it. Cover the bowl with a plate or towel, and soak for 12-24 hours. When ready to cook, rinse the quinoa and place in saucepan with 2 cups water. Bring to a boil, then cover, reduce heat and simmer for 20 minutes.

Saute chicken in butter until still slightly pink, then remove from pan and set aside. Saute onion in butter until translucent, then add coconut milk, cover and simmer for about 3 minutes. Return chicken to pan, cover and simmer for about 3 more minutes, then add peas and simmer until heated through. Serve over quinoa, and salt to taste.

Quick version:

Place quinoa in saucepan with 2 cups water. Bring to a boil, then cover, reduce heat and simmer for 20 minutes.

Combine coconut milk, frozen cooked chicken pieces, and peas in a pan and heat together until heated through. Mix together with cooked quinoa and serve. Salt to taste.

Chocolate Mousse

1/2 cup soft pitted dates

4 TBSP maple syrup

1 TBSP coconut oil

1 1/2 TBSP vanilla

3 large avocados

12 TBSP or 3/4 cup cocoa powder

Soak the dates in warm water for 20 minutes.  Drain well and blend in a food processor with the rest of the ingredients until smooth.  Refrigerate any leftovers.

Optional variations:

*Add unsweetened carob chips at the end for a slightly chunky version.

*Delicious as a dip for strawberries.

*This thickens slightly when chilled.  Add a little cream and re-blend to thin it out if you'd like.

Adapted from KellytheKitchenKop's recipe

Zucchini Pizza

3-4 cups grated zucchini (or yellow squash), drained well

2 eggs

1/3 cup whole wheat flour or spelt flour

1/4 tsp salt

1 cup grated whole milk mozzarella cheese

1 cup sharp white cheddar cheese

2-4 TBSP freshly grated Parmesan cheese

8 oz sliced mushrooms

1 tsp dried oregano

1/2 tsp dried basil

3 medium tomatoes, thinly sliced

garlic powder

Combine zucchini/squash, eggs, flour, and salt in a bowl, then press evenly into a greased pizza pan with edges. Bake at 450˚ for 10 minutes. When it is slightly golden brown, remove from oven and layer on the remaining ingredients in order. Sprinkle garlic powder over the top. Bake at 350˚ for about 20 minutes, or until cheese is golden brown.

Adapted from Addie L's recipe