White Bean Chili

recipe adapted from Paula Deen

  

Ingredients

• 1 lb. dried navy beans
• 5 c. GF chicken broth
• 2 tbs. EVOO
• 1 tbs. minced garlic (4 cloves)
• 2 onions, diced
• 1 1/2 c. chopped green chiles (fresh or canned)
• 1 lb. ground chicken
• 1 tbs. ground cumin
• 1 tbs. dried oregano
• 1 to 2 tsp. ground black pepper
• 1/2 tsp. white pepper
• Pinch red pepper flakes
• fresh parsley, for garnish

Directions

1. Rinse beans well, cover with cool water, and soak for overnight. Drain. Put the beans in large pot with the chicken stock and bring to a boil over high heat.
2. Brown ground chicken in skillet and drain.  
3. In a saucepan, heat the oil over medium heat. Add the garlic, onion, and chiles and saute for 5 minutes. Add chile mixture to pot with beans. Add the ground chicken, cumin, oregano, pepper, white pepper, and red pepper flakes. Lower the heat to medium and cook, stirring occasionally, for approximately 2 hours. Serves 10. 

Shrimp with Lentils

recipe adapted from Ina Garten

Ingredients

• 1⁄2 pound lentils
• 3 tbs. EVOO, divided
• 4 small yellow onions, chopped
• 1 teaspoon fresh thyme leaves
• 1 1/2 teaspoons kosher salt
• 3⁄4 teaspoon freshly ground black pepper
• 1 tablespoon minced fresh garlic (4 cloves)
• 1 1⁄2 cups chopped celery (4 stalks)
• 1 1⁄2 cups chopped carrots (3 carrots)
• 1 can GF chicken broth
• 2 tablespoons tomato paste
• 2 tablespoons good red wine vinegar
• 1 1/2 lbs. large, white, raw shrimp, peeled

Directions

1. Place the lentils in a heat-proof bowl and cover with boiling water. Set aside for 15 minutes, then drain. Meanwhile, heat 2 tbs. of oil in a saute pan, add the onions, thyme, salt, and pepper and cook over medium heat for 10 minutes, until the onions are translucent. Add the garlic and cook for 2 more minutes. Add the drained lentils, celery, carrots, chicken stock, and tomato paste. Cover and simmer over low heat for 30 minutes, until the lentils are tender. Add the vinegar and season, to taste. 
2. Preheat the oven to 400 degrees F.  For the shrimp, toss with remaining 1 tbs. of EVOO and sprinkle with salt and pepper.  Spread on baking sheet and roast for 6 minutes.  Serve shrimp over lentils.  Serves 4. 

 Bacon Wrapped Rosemary Chicken

recipe adapted from Rachael Ray

 Ingredients

• 2 tbs. EVOO
• 2 large cloves garlic, minced
• 2 tsp. dried rosemary, minced
• 8 pieces good quality boneless, skinless chicken thighs, trimmed of fat
• Salt and freshly ground black pepper
• 8 slices bacon
• Drizzle balsamic vinegar

Directions

1. Heat a double burner grill pan, griddle pan, or outdoor grill over medium-high heat.
2. Pour EVOO into a shallow dish and add the garlic and rosemary.
3. Season the chicken pieces with salt and pepper, to taste, and add them to the garlic mixture. Turn to coat. Wrap the chicken pieces in bacon. Grill for 12 minutes, turning occasionally.
4. Serve 2 pieces of chicken for each serving.  Drizzle with balsamic vinegar and serve. Serves 4.

Roasted Balsamic Vegetables

Ingredients

• 5 yellow squash, cubed
• 3 zucchini squash, cubed
• 1 pint cherry tomatoes
• 5 roma tomatoes, cubed
• 2 tbs. EVOO
• 2 tbs. Basalmic vinegar
• salt and pepper

Directions

1. Preheat oven to 425 degrees. Toss vegetables in EVOO and vinegar and spread on roasting sheet.  Sprinkle with salt and pepper.  Roast for 30 to 40 minutes in oven, turning once.  Serves 6.

Thick, Chewy Oatmeal Raisin Cookies

recipe courtesy of smittenkitchen.com

Ingredients

• 1/2 cup (1 stick or 4 ounces) butter, softened
• 2/3 cup light brown sugar, packed
• 1 egg
• 1/2 teaspoon vanilla extract
• 3/4 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt (I often use a half teaspoon, but I like more salt in my baked goods)
• 1 1/2 cups rolled oats
• 3/4 cup raisins
• 1/2 cup walnuts, chopped (optional)

Directions

1. Preheat oven to 350°F (175°C).
2. In a large bowl, cream together the butter, brown sugar, egg and vanilla until smooth. In a separate bowl, whisk the flour, baking soda, cinnamon and salt together. Stir this into the butter/sugar mixture. Stir in the oats, raisins and walnuts, if using them.
3. At this point you can either chill the dough for a bit in the fridge and then scoop it, or scoop the cookies onto a sheet and then chill the whole tray before baking them. You could also bake them right away, if you’re impatient, but I do find that they end up slighly less thick.
4. The cookies should be two inches apart on a parchment-lined baking sheet. Bake them for 10 to 12 minutes (your baking time will vary, depending on your oven and how cold the cookies were going in), taking them out when golden at the edges but still a little undercooked-looking on top. Let them sit on the hot baking sheet for five minutes before transferring them to a rack to cool.

Note:  This recipe is neither dairy or gluten free.