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.

Turkey Thai Meatloaf

Ingredients:

Olive oil cooking spray
1 whole wheat pita
4 oz whole wheat organic spaghetti
2 tsp EVOO
8 oz button mushrooms, sliced
2 cloves garlic, minced
1 small yellow onion, finely chopped
3/4 to 1 lb ground turkey
1 flax egg
2 tsp ground ginger
2 tsp low-sodium soy sauce
3 tsp cilantro
1 carrot, peeled and sliced into fine circles
2 green onions, trimmed into thin circles

Directios:
1. Lightly mist loaf pan with cooking spray (I used 2 for this recipe to make a thinner loaf). Set aside. Cover baking dish with parchment paper and set aside.
2. Rip pita into bite sized peices and place in food processor to make bread crumbs. Set aside
3. Prepare spaghetti according to package. Drain and toss with 1 tsp olive oil. Lay out, well spread without clumps, onto baking sheet.
4. heat remaining oil in pan and add mushrooms to saute for 5 min, drain and set aside.
5. In large mixing bowl, combine garlic, onion, turkey, flax, ginger, soy sauce, 2 Tbsp water, and cilantro and mix well. Add bread crumbs and mix again. Fold in mushrooms gently. Make loaf and place in pan.
6. Optional: sprinkle top with soy and one green onion sliced. Place loaf on top rack of oven and noodles on lower rack. Bake for 25 min, or until inserted toothpick removes clear and meat feels firm when pressed. If noodles are not crispy, bake another 5 min.
7. Serve meatloaf alongside noodles, scattering carrots and green onions over top before serving.

Garlic-Rosemary Roast Chicken

Ingredients:

Olive oil
10 cloves garlic, finely chopped
3 Tbsp fresh rosemary, finely chopped
1/2 Tbsp salt
1 organic roasting chicken
Kitchen twine
2 lemon, sliced

Directions:
1. Heat oven to 400. Lightly coat a roasting pan with oil.
2. Combine garlic, rosemary, salt in bowl. Remove giblets and neck from chicken and trim fat.
3. Starting at the neck cavity, gently loosen skin from breasts and drumsticks; spread rosemary mixture evenly under skin. Squeeze one lemon half over chicken. Season with salt and black pepper to taste. Stuff chicken cavity with 1/4 chopped onion and 2 lemon slices from one lemon. (Reserve one lemon for later)
4. Tuck wing tips under back of chicken. Tie ends of drumsticks together with twine. Place breast side up in pan
5. Roast, basting twice with juices, until meat thermometer reads 175, about 2 hours, or until there is no pink or blood when pulling chicken away from bone. Let stand 10 min. Just before carving, squeeze juice of reserved lemon over chicken. Garnish with rosemary and lemon slices if desired

Spinach and Strawberry Salad

Ingredients:


Dressing

(this may be prepared several hours before serving, allowing flavors to set)
1/4 c salad oil (I use fresh olive oil or grapeseed oil)
2 Tbsp red wine vinegar
1 1/2 Tbsp sugar (I also use part stevia or part agave)
1/2 tsp dried dill weed
1/8 tsp onion powder
1/8 tsp garlic powder
1/8 tsp dried mustard


Salad

1/2 tsp toasted sesame seeds
6 cups fresh spinach OR I used 1 box organic spinach from fresh produce section
3 cups fresh strawberries, rinsed, dried, sliced (can also hull- optional) OR I used 1 regular sized container of strawberries from fresh produce section


Directions:

1. In large bowl, toss spinach with sesame seeds. Add strawberries. Cover and refrigerate
2. Combine dressing ingredients in screw-top jar or shaker; shake well, refrigerate to chill.

Honey Mustard Chicken and Vegetables

Ingredients

Chicken
4 boneless, skinless organic chicken breasts
salt and pepper to taste
1/2 c honey
1/2 cup mustard (I used 1/2 regular and 1/2 Spicy brown)
1 tsp dried basil
1 tsp paprika
1/2 tsp cumin
1/2 tsp dried parsley

Vegetables

4-6 carrots, peeled and thinly sliced on an angle
3-5 parsnips, peeled and thinly sliced on an angle
2 green onions, thinly sliced
1 clove garlic
2 tablespoons flour
1 1/2 to 1 3/4 cups chicken stock
1 tablespoon Worcestershire sauce
About 1/4 cup Dijon mustard
About 1/3 cup honey


Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Sprinkle chicken breasts with salt and pepper to taste, and place in a lightly greased 9x13 inch baking dish. In a small bowl, combine the honey, mustard, basil, paprika, cumin and parsley. Mix well. Pour 1/2 of this mixture over the chicken, and brush to cover.
3. Bake in the preheated oven for 30 minutes. Turn chicken pieces over and brush with the remaining 1/2 of the honey mustard mixture. Bake for an additional 10 to 15 minutes, or until chicken is no longer pink and juices run clear.
4. Meanwhile, Add oil to skillet and heat. Add carrots, parsnips garlic and green onions, and season with salt and pepper. Cover pan and soften vegetables, 2-3 minutes, stirring occasionally.
5. Uncover pan and sprinkle in flour, stir 1 minute or so, then stir in stock, Worcestershire sauce, mustard and honey. Let thicken to coat spoon.
6. Serve chicken with vegetables on side or over chicken

*caveat: for gluten intolerance, some spices do contain gluten. Be sure to read the labels!