Black Bean and Cilantro Soup

This is another one of those easy to prep Crockpot meals. It can be vegetarian or you can add chicken if desired.

Ingredients :

2 cans black beans drained or about 1/2 bag (of 1 pound bag) cooked from dry beans

1/2 onion, diced

1 jalapeño, seeded and diced

1 garlic clove, minced

8 oz tomato sauce

1 can diced tomatoes

1 1/2 tsp oregano

1/2 tsp thyme

1/2 tsp black pepper

1 tsp salt or more

2 chicken thighs, cooked and shredded (may be omitted or more may be used)

6 cups chicken broth (or vegetable broth)

1/2 cup cilantro

 

Directions:

Place all ingredients except cilantro in Crockpot. Cook on high for 4-6 hours or low for 6-8 hours. Add in cilantro about 10 minutes before serving.

 

Red Curry

This is one of my go to simple meals. It requires no chopping and can be left alone for a bit while attending to other things. Variety can be achieved by changing up the meat, using green curry paste instead, clanging the rice, or changing which vegetable mix to use. You can also use this as a way to use up almost any random vegetable you have sitting around.

 

1 T olive oil

1/2 jar Thai kitchen red curry paste

1 can coconut milk

2-4 cups additional coconut milk from a can or carton

2 cups shredded, pre-cooked chicken

3-4 cups frozen Asian vegetables (any mix is fine)

4-5 green onions (optional)

1 cup matchstick carrots (optional)

Juice of 1 lime

2-3 T. Fish sauce

Additional salt if desired

 

Heat the oil and curry paste for 2 minutes. Add coconut milk and stir. Add chicken and vegetables. Add any additional coconut milk that’s needed to cover vegetables and chicken. Cook until chicken is warm and vegetables are to desired tenderness. Add lime and fish sauce. Salt to taste and serve over rice.

 

Roasted whole chicken

This was a delicious chicken . I followed the instructions, but used dairy free butter (earth balance ) instead of regular butter.  Since the instructions are simple and I just changed the butter, I’m referring you to their site (see previous post about children😊) Enjoy ! 

 

Original recipe : https://www.allrecipes.com/recipe/83557/juicy-roasted-chicken/

Tomato Basil Balsamic Chicken

This is a beautiful meal that I made for my in-laws awhile back. Unfortunately, I don’t have a picture of it at this time because I was taking a break from blogging because I just didn’t have capacity (I recently had my second child. They are lovely and made it much higher on the priority list than my blog 😁).

I actually didn’t change a thing and the directions are simple, so check out the original recipe below!

Original recipe: https://thewanderlustkitchen.com/tomato-basil-balsamic-chicken/

Crispy fried chicken tenders

One thing I miss is fried chicken. Sometimes you can get it gluten free, but it usually has eggs and/or dairy in it. Here is a recipe for fried chicken that my husband and I really enjoyed. It does take some time and requires an apron (I mean, I guess you could make it without an apron, but aprons are fun!)

Ingredients :

1 package chicken tenders-about 3-4 pounds

2 tablespoons kosher salt, divided

3 tablespoons smoked paprika

2 tablespoons ground white pepper

1 tablespoon garlic powder

1 tablespoon ground ginger

1 tablespoon celery salt

1 tablespoon black pepper

1 tablespoon ground mustard

2 teaspoons dried thyme

2 teaspoons dried basil

1 teaspoon dried oregano

2 cups Bob’s red mill 1 to 1 flour mix

Wet ingredients :

2 tablespoons cornstarch

1 cup almond milk, unsweetened

2 flax eggs (2 T. Golden flaxseed and 6 T. water combined)

2 quarts peanut or vegetable oil , for deep frying

 

Directions :

Sprinkle 1 T. salt on chicken tenders. Let sit for 30 minute.  Combine all spices (but not the flour, cornstarch or salt) together in a bowl. In a separate bowl, combine wet ingredients except oil. Sprinkle half the spice mixture on the chicken. Then add the salt, cornstarch and flour to the rest of the spice mixture. Dip the chicken in the wet mixture and then the dry. Press on the chicken to help the coating stick. Place on wire rack to air dry for 10-30 minutes. Don’t skip that part!

 

Frying:

Place another wire rack over a baking sheet. Heat oil in a deep pot (Dutch oven or a saucepan-not a shallow skillet). Use a candy thermometer to help you get it to 350 degrees. Place one layer of chicken in the bottom and rotate with tongs after 3 minutes. Cook each tender for 5-6 minutes. Check for internal temperature of 165 degrees or you can cut one open in the biggest part and see if it looks done. Put it back in the oil if you are in any doubt. Once cooked, cool on wire rack for 10 minutes. Make sure the oil is still 350 degrees before adding second batch. Enjoy!

 

Original recipe :

https://www.thekitchn.com/how-to-make-crispy-juicy-fried-chicken-that-s-better-than-kfc-242602

Beef and sweet potato stew

Here is a recipe I have really enjoyed over the past two years. I finally got around to taking a picture. Normally I do add the carrots and celery but I forgot to get them at the store this time. If you don’t see them in the photo, that’s why 😉. Enjoy this soup and how easy it is!

 

 

Ingredients:

 

2 lbs beef stew meat, cubed

2 cups beef broth

2 large sweet potatoes cut into cubes

1 medium white or yellow onion, diced

3 garlic cloves, minced

1 can of whole tomatoes large

3 carrots sliced

4 celery ribs sliced

2 bay leaves

5 sprigs of thyme

salt and pepper to taste

 

Directions :

Place all ingredients in crock pot. Cook on low for 7-8 hours or until the beef shreds easily and the vegetables are tender.

Original recipe :

Sweet Potato and Beef Stew {Crock Pot, Grain Free, Gluten Free, Paleo}

Slow Cooker Stuffed Peppers

I now have two kids and for some reason haven’t gotten around to posting anything in a long time…

Ingredients:

5 bell peppers- any color

1 1/4 c. cooked brown rice

1 pound cooked ground beef (I cooked up some diced onions with the ground beef)*

8 oz. tomato sauce

1 T. Worchestershire sauce

1 T. gluten free soy sauce

salt and pepper to taste

1/2 inch water in bottom of crockpot

 

Directions:

Cut out the stems and remove seeds from the peppers.  Combine all ingredients except water.  Put filling inside of peppers.  Place peppers in the crockpot.  Fill crockpot about 1/2 an inch with water.  Cook on low for 5-6 hours.  May be topped with cheese.

 

*As a time saving measure, I pre-cook a bunch of ground beef at once and freeze it in one pound portions.  I sometimes even cook onions with it.  I can pull together a meal much faster when the beef is already done and then I just dirty the skillet once :-).

 

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Pot Roast

This is my favorite roast recipe. It is so easy and quick. You can also add or take away ingredients and adjust the size of your roast and it should still be fine. Cook it longer if your roast is bigger.

Ingredients :

1 teaspoon each of thyme, oregano, sage, celery seed, garlic salt, onion salt, black pepper, parsley

1 bay leaf

3 teaspoons salt

1-2 cups water

3-5 pound roast

Directions :

Combine all spices and salt. Tub on outside of roast. Place seasoned roast in crockpot and add bay leaf and water. Cook on low for 7-8 hours or until the roast comes apart easily with a fork. You may add in some vegetables in the last few hours if desired.

 

 

 

 

 

 

 

 

 

 

 

Chocolate Chip Cupcakes

Ingredients:

1/2 c. coconut oil

1 1/2 c. granulated sugar

3 flax eggs (3 T. golden flaxseed meal and 9 T. warm water) OR 3 Ener-G eggs (4 1/2 tsp Ener-G egg replacer and 6 T water)

2 tsp vanilla

1 c. brown rice flour

3/4 c. potato starch

1/2 c. tapioca starch

1/2 tsp xanthan gum

1 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1/2 c. cocoa powder

1 c. non-dairy milk (from a carton).  I used almond milk.

1/4 to 1/2 c. Enjoy Life chocolate chips (I used a mix of mini and mega chunk.)

 

Directions:

Melt coconut oil and stir together with sugar in a large bowl.  Add “eggs” and vanilla and stir well.

In a separate bowl, combine dry ingredients.

Add the dry ingredients and the milk to the wet ingredients, beginning and ending with the dry ingredients.  I usually give it a quick mix with a mixer just to make sure all those gluten free ingredients are incorporated (about 1-2 minutes).  The last thing you want is a mouthful of unblended rice flour.

Line cupcake tin with cupcake papers.  Bake in preheated oven at 350 degrees for about 18 minutes until cupcake springs back when you touch it.

Cool on a wire rack.  Top with frosting (see below) and mini chocolate chips.

 

Frosting:

Ingredients:

3 1/2 c. powdered sugar

1 tsp vanilla

2 T. plus 1 tsp. butter (I used SmartBalance)

2 T. shortening (I used Spectrum.  You could probably use butter instead but it may not hold its shape as well.)

1/4 tsp salt

4-7 tsp non-dairy milk (I used Silk’s Original Cashew Milk but you could also use coconut or almond)

 

Directions:

Combine powdered sugar, vanilla, butter, shortening, and salt in a bowl.  Combine with a fork or a pastry cutter.   Add non-dairy milk one teaspoon at a time. You will need at least 4-5 teaspoons, but stir well before adding the last couple.  If your frosting will hold its shape, stop adding liquid.  Mix with a mixer for about a minute to combine well and to add a little fluff.

Mint Chocolate Chip Ice Cream

I tried to make mint ice cream awhile back.  I figured since it was green that I needed spearmint extract, right?  Wrong, wrong, wrong.  It’s peppermint extract with green food coloring.  You can skip the food coloring if you don’t want it, but it sure adds to the effect :-).

 

Ingredients:

3 1/2 c. vanilla non-dairy milk (I used almond milk)

1/2 tub cocowhip (4 oz. total)

1/2 can sweetened condensed coconut milk

2 tsp peppermint extract (add at the end)

4-5 drops of green food coloring

mini chocolate chips or chocolate shavings