Chicken Cacciatore

Ingredients:
1 1/2 lbs boneless, organic chicken breast, cut to 2" squares
sea salt
pepper
paprika
1/2 c whole wheat flour for dredging
2 Tbsp milled flax (optional)
4 Tbsp EVOO
1/2 green bell pepper, chopped
1 onion, chopped
8 oz baby bella or white mushrooms
4 cloves garlic, chopped
1 box / can crushed tomatoes
1 jar/ can tomato paste
3/4 c dry white wine
3/4 c orgainc free-range chicken broth
Crushed red pepper to taste
2 tsp fresh oregano
2 leaves fresh basil
(additional "Italian seasoning" or more oregano and basil may be needed depending on your taste buds)
linguine

Directions:
1. Season raw chicken with salt and pepper to taste. Sprinkle liberally with paprika. Dredge chicken in the flour mixed with flax to coat lightly. In a large pot, heat 2 Tbsp EVOO, and cook chicken until just brown, about 5 min per side. Set aside.
2.Add remaining 2 Tbsp oil to the "dirty" pot. Add bell pepper, onion, garlic. Saute until onion is tender. Add mushrooms and cook about 5 min
3. Add wine and simmer until reduced by half, about 3 min.
4. Add tomato paste, crushed tomatoes, broth, red peper flakes, oregano, basil.
5. Return chicken to pot and turn them to coat on the sauce. Bring to simmer until chicken is cooked, about 30 min.
6. Optional: serve over linguine

Vegan Pancake recipes (the showdown)

Version 1 Ingredients:

1/2 c whole wheat flour
1/2 c unbleached flour
2 Tbsp baking powder
1/8 tsp salt
1 Tbsp sugar, 1 Tbsp stevia
1 cup almond milk
1/2 c water (or more or less depending on thickness desired)
2 Tbsp coconut oil (melted)

Version 2 Ingredients:
1/2 c whole wheat flour
1 c unbleached flour
3 tsp baking powder
1 1/2 c almond milk
1/2 c water (or more or less depending on thickness desired)
1/2 tsp vanilla
1 flax egg (1 Tbsp ground flax, 3 Tbsp water)
1/2 Tbsp coconut oil (melted)


Directions (for both)
1. If you are making version 2, combine flax egg and set aside for at least 3-5 min.
2. Mix/ sift all dry ingredients
3. Add milk and all wet ingredients (including flax egg if you are making #2 version)
4. Heat non-stick pan, pour batter, and cook each pancake approximately 2 min per side.

Ok, so this was my cookoff. Still don't have an answer for the best vegan pancake. My husband likes #1, says it is lighter. I prefer #2 because it is a bit heavier and has a nice vanilla flavor. Try them, tell me what you think!

Either one, you can add a squeeze of lemon, a bit of extra baking soda, or a tad of pure maple syrup for extra "melt in your mouth" experience!

Nonnie's Vegetable Soup

Ingredients:

1 Lb beef, cut into 1" squares
diced, stewed or fresh and chopped tomatoes- equal to 1 can/box
1 bag organic mixed vegetables
1-2 cups additional organic corn (optional)
1 onion, chopped
1 cup rice, barley, bulgar, or noodles, or any combo thereof (Original recipe is rice and noodles, this time I used just bulgar wheat, but most of the time I use barley)
4-6 potatoes, chopped, (optionally peeled)

Directions:

1.Fill a large stock pot about 3/4 full with filtered water. Add onions and beef to the pot, and bring to a boil. Boil approximately 20 minutes.
2. Add tomatoes, mixed vegetables, and corn, and cook for an additional 20 minutes.
3. Add barley, rice, noodle option and potatoes, and cook an additional 20 min. Keep at slow boil/simmer throughout. After 20 min, or once meat is tender and potatoes are soft, serve and savor!!

This recipe can easily be made vegan, but using 1 box vegetable broth, and eliminating the meat!

My recipe was adapted (without much change :) from my mom's Louisiana kitchen :)

*caveat: for gluten free diet, use rice or gluten free noodles.