Veggieful Beef Chili

Background: I needed, as in, NEEDED a good, relatively easy chili recipe this autumn that had lots of veggies, so I checked out some of the best rated ones on allrecipes.com and made up my own.

Serves ~12  (I can usually get 12 out of it for our family of four eaters, including 4- and 6-year-old boys who eat like teenagers. They will eat us out of house and home in 10 years...)

Approximate time, from prep to table: ~1 hour, plus simmering time as desired

Ingredients:
2 lbs ground beef (I use ground round), browned (could also use leftovers from a pork roast)
3 big stalks of celery, chopped finely
3 huge carrots, chopped finely
1-2 green peppers, chopped finely
4 medium onions, chopped
1 tsp garlic
16 oz can of tomato sauce (2 8 oz)
30 oz can of diced tomatoes
2 cans rinsed beans (black, chili, navy, great northern--whatever)
15 oz can of pumpkin (not the pumpkin pie filling, which has added sugar)
(or, leftover sweet potato, mashed up)
1 tsp bouillon
4+ Tbsp chili powder
1 tsp cumin
1/2 tsp cloves
~1 cup of water
Shredded cheese to garnish
Serve with corn bread, tortilla chips, crackers, fritos, etc.

Directions:
Brown the beef in your stock pot, adding S and P to taste.  Transfer to a medium bowl.  Pour the grease back into the stock pot if you want your chili to taste good.  Any leftover bacon grease that you happened to save?  Add some! Those depression-era grandmas know what they're doin'! Yum!

before onions are added

Saute the celery, carrots, green peppers, onions, and garlic in the good stuff, or use coconut oil or butter or whatever.  I chop as I go on this step, but always chop from celery down to onions because of how long it takes the celery and such to cook.

sauteed veggies!

When your onions are translucent and even the celery seems soft, stir in the tomato sauce, diced tomatoes, beans, and pumpkin/sweet potato (optional).

just veggies so far

Stir in bouillon (or 1 cup stock, if you have it!), chili powder, cumin, cloves, and browned beef.

Better Than Bouillon Vegetable Base is my fave.

before adding water

Add water as needed so that you can simmer it properly for as long as you want.  I prefer a stew-ish chili.

De-liiiii-cious!

Serve with shredded cheese to garnish and corn bread, tortilla chips, crackers, fritos, etc.  I have to say, Jiffy Corn Muffin mix is easy, delish, and cheap!

Enjoy!

Note/Tips: This freezes well and is great for making to take to someone with a new baby because you'll still have dinner for your own family! Win-win!

Moroccan Chicken Casserole

***We interrupt the quest for seasonal recipes with this newly discovered dish.***

Background:  Does anyone else love a good casserole?  Three days worth of dinners?  I can't be the only one. I just made this for the first time on Sunday and it was a hit in a major way.  I don't want to build up your expectations too much, but I had done two days of teeth whitening and even though I was already in minor agony from sensitivity, I still ate this citrus-y, pepper-y dish because I couldn't not eat it!  I changed up the directions a little for efficiency, but it is pretty much the same as on the original website.

Just ignore that pan... I am not the neatest cook when I'm trying to get dinner done on schedule!

Originally from: Mark's Daily Apple (see here for prettier pictures than I took)
Serves ~ 6-8
Approximate time, from prep to table: ~ 90 minutes, 55 of that is baking time

Ingredients:
2-3 pounds of chicken (I used 6 chicken breasts)
2+ Tbsp butter
1 onion, chopped
2 Tbsp ginger root, finely chopped or grated (let's be real: less than 2 Tbsp of powdered ginger)
2 garlic cloves, finely chopped (don't be a food snob: 1/2 tsp minced or powdered garlic)
3 carrots, peeled and sliced into thin coins
2 tsp cumin
1 tsp paprika
1 tsp coriander
1/2 tsp turmeric
1/2 tsp cinnamon
1/4 tsp cayenne (optional: only add the cayenne if you want a really spicy dish)
1 green pepper, chopped (generally cheaper than red pepper)
28-ounce can of diced tomatoes (do not drain)
1/2 cup minced parsley or cilantro
2 tsp salt
1 head cauliflower
1 lemon

Directions:

Salt and pepper the chicken. Melt 1 tablespoon of butter in a deep pan over high heat. Add the chicken, browning well, about 3-5 minutes a side.

Remove the chicken from the hot pan, cover to retain moistness, and set aside. Turn heat down to medium and add onion, ginger, garlic and carrots and as much butter or olive oil as needed to saute. Cook until the onions are soft. Add remaining tablespoon of butter and all spices. Stir well. Add red pepper, the can of tomatoes, and minced parsley or cilantro. Don't forget the salt (like moi)! Simmer during the next step.

Preheat oven to 375. Meanwhile, chop the head of cauliflower into small pieces. Push the pieces through a food processor using the grating blade to create a nice rice-like texture. (Alternatively, shred with a grater by hand or just grate in a food processor until cauliflower is the size of rice.)

Pour the cauliflower into the vegetable mixture and mix well, so that the cauliflower is completely covered by the sauce.

Coat the bottom of a 9x13 pan with some of the vegetable mixture. Place the chicken pieces on top with space in between them.  Pour the remaining vegetable mixture over the top, pushing it down in between the chicken pieces.  Slice a lemon into thin slices and lay on top of the casserole. Cover the pan with tin foil and bake for 35 minutes. Remove the tinfoil and cook for 25 more minutes.  Enjoy!


Note/Tips:
-I think this will be great for leftovers over the next few days because these types of spices combine well over night.
-Don't let the ingredient list intimidate you--it is mostly spices or easily prepped vegetables.
-Check out penzeys.com for a great variety of spices at good prices.  For more expensive spices, I buy a larger quantity from Penzey's in a bag and then store in my fridge or freezer to retain freshness.  It is generally less expensive than a small container from the grocery store.  I love Penzeys Spices!

Sweet Potato Fries

Background:  I really needed a sweet potato fries recipe after Grant mentioned how much he loves them! Besides, baked sweet potatoes are good, but mine like to leak out of the foil and onto the bottom of the oven.  How annoying! I make these as a side to cheeseburgers or salmon.

Originally from: a website I don't remember...
Serves ~3
Approximate time, from prep to table: ~40 minutes, including 10 minutes of prep

Ingredients:
3 large sweet potatoes
1+ Tbsp of olive oil or melted butter
1 tsp cumin
1/2 tsp salt
1/4 tsp paprika
dash of cayenne pepper (I do not eat spicy things, so this is a good "heat" for me, although it would probably be negligible for most people)

Directions:
Combine cumin, salt, paprika, and cayenne pepper in a small bowl.


Preheat oven to 400. Peel sweet potatoes.

After destroying my old peeler on butternut squash, my new peeler is amazing!

Cut into wedges. Dump sweet potato wedges into a large bowl, coat with olive oil or butter, and sprinkle with spices as close to evenly as possible.

If desired, line a large baking sheet with foil.  Place sweet potatoes on the baking sheet and bake for about 30 minutes at 400, longer for crispier fries.  I try to remember to turn them over at around 20 minutes, but they are still good if you forget.  Enjoy!

Delish!

Note/Tips:
-Best eaten immediately.
-Does anyone else have a spice concoction for sweet potato fries to share?

Vegetable Soup

Background: I have no idea how my Mom came up with this soup since she directed me to a cookbook that she "got" it from and the ingredients were totally different.  She explains herself by saying that she just uses what she has...  Mmm hmm.  I know better, Mom!  She keeps her secrets well. :) Anyway, I am sharing this amazing, thick, seriously easy, perfection of an autumn soup (stew?) with lucky you.  Enjoy!

Originally from: Mrs. Barr

Serves ~8

Approximate time, from prep to table: ~2:45 hours (2:20 for just simmering, the rest is easy prep)

So easy, right? Love me some Penzey's spices...

Ingredients:
2 Tbsp butter and/or olive oil
1 onion, chopped
1 Cup celery, chopped (~5 stalks)
20 oz veggie stock (love Better than Bouillon vegetable soup base!)
12 oz tomato juice
1 tsp garlic powder
½ tsp pepper
2 cups carrots, chopped (~2 big carrots)
16 oz bag frozen green beans or 15 oz-ish can
32 oz can diced tomatoes
2 zucchinis, chopped
1 tsp basil
10 oz of frozen spinach, defrosted in microwave (or just 4ish big handfuls of fresh spinach, chopped)
Optional: 2 cans Great Northern beans, drained and rinsed

Directions:
Sauté onion and celery in butter/olive oil over medium heat in large stock pot.

Yes, only one pot! Score!

Add stock, tomato juice, garlic powder, pepper, carrots, green beans, and diced tomatoes. Bring to a boil, then turn down to simmer for about 2 hours.


Add zucchinis and simmer for another 20 minutes.

The deliciousness simply cannot be captured.

Then add basil, spinach, and optional beans. (I don't use beans because I always eat this with some protein. But, if you're vegetarian, add the beans for a protein source.)

Done! You can let it cool and then store it in the refrigerator.

If desired, make pasta in a separate pot.  Perhaps the same pot just before making the soup? (Can you tell I am currently suffering surviving without a dishwasher? That's right, paper plates at every meal, y'all.) Store pasta separately from the soup and add to the soup when ready to enjoy. (If pasta is stored with the soup, it will just soak up the broth.)


Note/Tips: This soup freezes relatively well, although the green beans get slightly rubbery. This is great to pack in an airtight container for lunch. I seriously eat it with lunch and dinner when I make it, which tends to be once a week during the cooler months.

"Karenitas"

Why, hello there...

Background:
I'm recently on a Primal kick when it comes to eating after running the gamut from Standard American Diet, Vegetarianism, and Veganism... We eat mostly primally (with awesome health and energy benefits!), but this is an exception to the rule with the flour tortillas I use instead of the egg white version from the original recipe.  I renamed them Karenitas because my Argentinian/Mexican sister-in-law (whom I adore! If you ever read this: Hi Nancy!) told me that they aren't enchiladas the way I make them. So, we're playing off of the carnitas word.

Originally from: Mark's Daily Apple, the "Easy Chicken Enchiladas" toward the bottom of the list.
Serves ~ 4-8
Approximate time, from prep to table: ~ 1.5 hours, but you can bake the chicken the morning of or the day before if desired.  This will get a few days' meals out of the way with leftovers!

Ingredients: 
3 chicken breasts, cooked and diced
4 Tbsp total of olive oil or butter
2 tsp cornstarch
1/2 tsp cumin
1/2 tsp cocoa powder
1/2 tsp garlic powder
3+ Tbsp chili powder
1 3/4 Cup water
8 ox tomato sauce
1 small onion, diced
1 zucchini, diced
1 yellow squash, diced
8 burrito-sized flour tortillas
1 - 1 1/2 cups cheese (cheddar, colby jack, mexican blend--whatever)
1-2 scallions, diced (optional)


Directions:
Chicken: I cook the chicken at 400 for 45 minutes: pat dry, rub with olive oil or coconut oil, season with pepper and garlic, bake for 45 minutes at 400.  When done, cover with foil and let sit 5 minutes before dicing. Store in an airtight or covered area so that it doesn't dry out before adding to karenitas.  I sometimes bake it the day before.

Reuse that 9x13 pan right after the chicken is done--put those karenitas right in to bake!

 Enchilada sauce:
Warm butter/oil over medium heat in a large, vertical-sided skillet.  Add all dry ingredients and whisk in water and tomato sauce.  Stir occasionally (to prevent burning) until sauce thickens, at least 10 minutes.

Whisk, whisk, whisk!
Reality check: Yeah, my stovetop gets dirty...I use it!

Meanwhile, in a second skillet, saute onion, zucchini, and squash in olive oil or butter.

Healthy additions!

Reserve about 1 cup sauce in a liquid measuring cup or bowl.

When veggies and sauce are done, preheat oven to 350.  Combine veggies and sauce in the larger sauce pan with the diced chicken.

Coat bottom of 9x13 pan with 1/2 cup of reserved sauce.

Place a tortilla on a plate. Fill with 1/8 of chicken mixture (to have an even amount of filling in each of the eight tortillas). Sprinkle some cheese over the filling and roll up.  Place in 9x13 pan.  Repeat for all tortillas.

Drizzle remaining 1/2 cup of sauce over karenitas, coating them to avoid drying them out. Top with remaining cheese and sprinkle with optional scallions.

Bake at 350 for 10-15 minutes, until cheese is melted.

Note/Tips:
-Great for leftovers and Mexican-themed parties!  Just make beforehand, refrigerate, and then stick in the oven at 350 until heated through and cheese is melted.
-If you want to use corn tortillas instead of flour, that should be fine. They just broke on me too often and annoyed me.
-About a pound of Ground beef or chopped steak is also delicious!
-Great to send in hubby's lunch for work.

Pasta Salad

Background: I found this recipe in the coupons from my newspaper. I made it last week and this week and it is so glorious with some leftover baked chicken for lunch!

Originally from: Marzetti Dressing Coupon Recipe

Serves ~ 4-8 (depends on whether this is a side or part of a lunch)
Approximate time, from prep to table: ~25 minutes (pasta has to cook)

Ingredients:
8 oz rotini pasta (Barilla Whole Grain is awesome)
1/2 - 3/4 Cup Ranch or Italian dressing (I prefer non-dairy Italian)
1/2 Cup grated Parmesan cheese (non-dairy substitute works well)
Choose from among these vegetables:
1 Cup broccoli florets
1 small can (6-8 oz) artichoke hearts, quartered (look for glass containers in the canned veggies section)
1 zucchini, quartered lengthwise then sliced
1/2 red onion, thinly sliced
1/2 Cup frozen peas, thawed
1 Cup cherry tomatoes, halved
1/2 Cup asparagus, cut into 1 inch pieces
1/2 Cup carrots, quartered lengthwise then sliced
1/4 Cup pitted and halved kalamata olives (I get mine from the "olive bar" at Meijer)
small can chickpeas

Directions:
Cook pasta according to package directions. Meanwhile, cut the broccoli into florets and put into strainer. Prep the rest of the veggies above and toss into a large bowl. Drain cooked pasta over broccoli (this will bring out the nice green color). Run cool water over the pasta and broccoli and drain well. Pour the drained pasta and broccoli into the large bowl. Add Parmesan cheese and dressing. Toss gently to coat. Serve or store covered in fridge until serving time.

Note/Tips: This has kept well in my fridge for 4 days. It tastes yummy and you just feel good after eating it--it is such pure, vegetable goodness! You could probably substitute olive oil and red wine vinegar for the Italian dressing if you wanted to. Experiment with which combination you like best!

Carrot Cake

Background: I am feeling like spring and so I want to post this wonderful carrot cake recipe. It is originally from one of my Mom's friends. This is what I made for Evan's first birthday party in July. It was the only non-fruit sweet he had ever had until we put one Froot Loop in each of his 10 Easter eggs this past week, which he inhaled when he figured out how to open the Easter eggs. Poor, deprived child.

Originally from: Mary Nadzum

Serves ~15
Approximate time, from prep to table: ~ 2 hours, including cooling time

Ingredients:
2 Cups all-purpose flour
1 Tbsp baking soda
1 Tbsp cinnamon
1 Tbsp baking powder
2 Cups sugar
1 1/2 Cups canola oil
4 eggs

3 Cups grated carrots
(Optional: 1/2 Cup chopped pecans)

Directions:
Preheat oven to 350 degrees.

Mix dry ingredients, add oil, and blend. Add eggs one at a time (mixing in between). Add carrots and nuts. Blend well. Pour mixture into a 9x13 pan.

Bake at 350 for 1 hour.

Although I have never made it, if you are feeling very Susie Homemaker, here is her homemade cream cheese frosting recipe:
8 oz cream cheese
1 box powdered sugar
1 stick butter
2 tsp vanilla
(Optional: 1 can coconut)
1/2 Cup chopped pecans

Beat thoroughly. (May make half of the recipe.)

Note/Tips: I just bought a cream cheese frosting when it was on sale and I thought the cake turned out wonderfully. Pour Evan didn't even get frosting, though, because it contained dairy. (Note little piece without cream cheese frosting above.) I hope that he grows out of his allergy so that he can indulge in the glory that is dairy!

Easter Egg Bread

Background: My mom made this bread a few times when I was little and I decided to make it myself this year. It was just as good as I remembered it! It is a wonderfully chewy bread. Grant said that it reminded him of Hawaiian bread. I altered the recipe slightly based on my mom's old recipe, which makes 4 times as much bread (which explains why she made it only a few times--imagine kneading 4 times as much dough at once!).

Originally from: my Mom, as well as here

Serves ~8 (one 1-lb loaf)
Approximate time, from prep to table: ~3 1/2 hours

Ingredients:
2 1/2 cups all-purpose flour, sifted and divided (plus up to 1 extra cup for kneading)
1/4 cup white sugar
1 teaspoon salt
1 (.25 ounce) package active dry yeast (or 2 1/2 tsp)
2/3 cup milk
2 tablespoons butter (canola oil could also work)
2 eggs
Canola oil to coat bowl
5 whole eggs, uncooked, dyed if desired
Cooking spray
2 tablespoons butter, melted ( or 1 egg and 1 Tbsp milk)

Directions:
In a large bowl, combine 1 cup flour, sugar, salt and yeast; stir well. In a small bowl, sift 1 1/2 cups of flour for future use. Combine milk and butter (or canola oil) in a small saucepan (or dish for microwave if you want less pans to wash!); heat until milk is warm and butter is softened but not melted.

Gradually add the milk and butter (or canola oil) to the flour mixture; stirring constantly. Add two eggs and 1/2 cup flour; beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, dust it with flour and turn it out onto a heavily floured surface and knead until smooth and elastic, about 8 minutes. You will need to add up to another 3/4 Cup of flour while kneading, so don't be shy with the flour!

Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.

Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal size rounds; cover and let rest for 10 minutes. Roll each round into a long roll about 36 inches long and uniformly thick. Using the two long pieces of dough, form a loosely braided ring, leaving spaces for the five eggs. Seal the ends of the ring together and use your fingers to push the eggs down between the braids of dough.

Place loaf on a baking sheet, coated with cooking spray, and cover loosely with a damp towel. Place loaf in a warm place and let rise until doubled in bulk, about 45 minutes. After about 30 minutes, preheat oven to 350 degrees F. Brush risen loaf with melted butter (or egg and milk, whisked) and bake in preheated oven for about 25 minutes, or until golden and bread sounds hollow when tapped with hand. (Or you could experiment with a pizza stone that has been heating up for at least 25 minutes.)

Note/Tips: This bread is best when fresh out of the oven, but it keeps well if stored in an airtight container. I made this twice on Holy Saturday--one bread with five twists and one with 10 twists. I like the 10 twists better, with an egg in every other twist. Push the eggs deeply into the bread, as I had one egg roll out onto the pan during the baking! The eggs are supposed to hard boil with the bread, but I found that they barely soft-boiled (due to the drastically reduced amount of time needed from the above referenced recipe) and we did not eat them when they came out of the oven. I think that perhaps hard-boiling them beforehand would be best, but am not sure if they would then be over-cooked. I would just consider them a nice Easter decoration and discourage people from eating them. I don't think this bread should be stored in the refrigerator, so I would not recommend eating the hard-boiled eggs after a few hours, anyway. I also do not like that the color on my eggs chipped a little bit during the baking. I think that this is from the perspiration of the cooking eggs, so warm pre-boiled eggs might also solve this dilemma. I like the egg and milk coating best because I think it seals the bread better and the bread will dry out less (if it lasts more than one day, that is).

Veggie Pot Pie

Background: This is one of Grant's favorite dinners. If I mention we're having this for dinner, I usually get a "sweeeeeet" or "cha-ching." I've modified the recipe slightly to include more protein and more nutritious flour. If you're a meat-eater, I think that chicken would go well in this. Just increase the stock or water or milk to get the correct filling consistency.
Originally from: Skinny Bitch

Serves ~4
Approximate time, from prep to table: ~1:30
Crust Ingredients:1 Cup Bob's Red Mill Whole Wheat Pastry Flour
1/2 tsp salt
1/3 Cup margarine/butter; sub vegan margarine as needed
2 Tbsp milk; sub unsweetened non-dairy milk as needed

Directions:Blend the flour and salt together in a small bowl. Add the margarine and mix by hand until mixture resembles a coarse meal. Add milk and knead until well combined and dough forms. Remove the dough, roll into a ball and wrap in plastic wrap. Refrigerate for at least 1 hour prior to using. Prep below ingredients while dough is in refrigerator.
Filling Ingredients:1 small onion, chopped1 Tbsp olive oil
1-2 celery stalk, chopped (depending on how much you like celery)
1 large carrot, chopped
1 medium potato, finely chopped
1/3 Cup frozen peas
1/2 Cup red lentils
1 1/4 Cup vegetable stock (I use 1 tsp Better Than Bouillon and 1 1/4 Cup water)
1 1/2 tsp Mrs. Dash Garlic and Herb
2 Tbsp flour
1/2 Cup milk; sub unsweetened soy milk as needed

Preheat oven to 400F.

Lightly oil a deep dish 10 inch pie plate or an 8x8" baking dish (or even a casserole dish) and set aside.
In a large, deep saucepan over medium heat, saute the onions in oil until translucent. Add the celery and carrots; saute for an additional 2-3 minutes. Add the potatoes, peas, lentil, stock, and spices. Bring to a boil, then reduce heat. Cover with lid and simmer for 4-8 minutes or until lentils are soft. (You should have a hard time seeing a particular lentil--they blend in rather well when ready. It is sort of like how a dry grain of rice is very defined while cooked rice almost seems out of focus...if that makes any sense at all.)

Stir in the flour and milk and simmer until sauce begins to thicken.

Transfer cooked vegetables to baking dish. Roll out dough and place evenly over top of vegetables and bake for 20 minutes, then broil for 1-3 minutes, until crust is lightly browned.

Note/Tips: I highly recommend the Whole Wheat Pastry Flour from Bob's Red Mill and using Mrs. Dash as a short cut for the below spices. All-Purpose (as in the above photo), Bread, or Whole Grain flour should work just as well. I usually roll the dough out between two pieces of saran wrap (re-using the one it had been wrapped up in) so that I don't have to wash my rolling pin or mess with the dough sticking.

*Can instead use: 1/2 tsp salt, 1/4 tsp ground black pepper, 1/4 tsp sage, 1/4 tsp thyme, and 1/4 tsp cayenne pepper.

Lentil and Rice Casserole

Background: I really enjoy this casserole--it is so yummy! When people are over for dinner and I've told them that I'm making a lentil and rice casserole, they pretend to be interested while secretly wishing they had stopped at McDonalds on their way over. Then they eat it and want the recipe. :) It is great for when dinner is still a while away and I don't want to spend a lot of time making it! I always keep the ingredients around so that I can make it without running to the store. This is my go-to, lazy dinner.

Originally from: La Dolce Vegan? I changed it slightly to increase the protein.

Serves ~4-6
Approximate time, from prep to table: ~1:50 (for 1:30 of this, the casserole is in the oven--just stay within hearing distance of your oven's timer for stirring)

Ingredients:
1 Cup dried red lentils
1 Cup uncooked brown rice
1 large or 2 small onions, chopped
1 Tbsp Better Than Bouillon Vegetable Base
4 Cups water (or just substitute 4 cups of desired stock for the Base and water)
1 14-oz can crushed tomatoes, not drained (or diced--whatever is in your pantry will work)
1/2 tsp dried basil
1/2 tsp dried oregano
3/4 Cup cheese (any kind will do--I like cheddar; substitute soy cheese as needed), grated

Directions:
Preheat oven to 350 degrees even before getting ingredients lined up.

In a large casserole dish or 9x13 pan (did I mention that this recipe is very laid back?), combine the lentils, rice, onions, stock, tomatoes, basil, and oregano. Cover with lid (or not) and bake for 1 1/2 hours, stirring every half hour. After the hour and a half, remove lid, sprinkle cheese on top of casserole, and broil for 1-3 minutes, until cheese has melted. (Keep an eye on it so that it doesn't burn!)

Note/Tips: I like to serve this with a side of green beans and baked sweet potatoes. I bake the sweet potatoes in my toaster oven while the casserole is taking up the oven. Just scrub and poke all over with a fork after putting the casserole in. Put them in the toaster oven and wait until the first stirring of the casserole. Then set it to 450F and bake for about an hour, until fork tender. Too good!

Semi-Butter Chick'n

Background: Another recipe from my quest for good, home-made Indian food! This is definitely not the butter chicken that is in restaurants, but it's good. I'm still searching for the correct butter chicken recipe...
Originally from: ???
Serves ~4
Approximate time, from prep to table: ~30 minutes

Ingredients:6 Tbsp margarine (or vegan margarine)
2 onions, diced1/2 tsp cinnamon
4 cloves garlic, minced4 tsp ginger powder
1 tsp turmeric2 tsp paprika or Aleppo
2 tsp chili powder2 Tbsp ground coriander
One of the following:-4 cups of chicken, cooked and diced
-4 cups chicken-flavored seitan, diced
-4 cups of chick'n strips, diced -4 cups of cubed tofu (frozen, thawed, and drained well)Optional: 1/4 cup creamy peanut butter
30 oz can petite diced tomatoes
2 Tbsp tomato paste
1 Cup sour cream or plain yogurt (or vegan versions)
Directions:
Melt margarine in a medium saucepan over medium heat. Add the onions and cinnamon and saute until soft:Blend turmeric, paprika, chili powder, and ground coriander in a small bowl. Add garlic and ginger and cook for 1 minute. Add spice mixture to saucepan. Cook, stirring, for 1-2 minutes until fragrant:Add the chicken or chicken substitute, (optional peanut butter), diced tomatoes, and tomato paste. Cover and simmer for 15 minutes:Add the sour cream or yogurt and heat through:I like to let it simmer on the lowest setting for a few more minutes to really blend the flavors while I finish the rice or sidedish, or set the table. Serve over basmati or other rice with naan, chapati, or pita bread.

Note/Tips: This is even better the next day because the spices blend so well over night.

Amish Friendship Bread

Background: I've had this recipe for a few years and tend to make it for bake sales or as gifts since you can use up all of the batter easily that way. It is SO good!

Originally from: a previous coworker

Makes 2-4 loaves (see below)
Approximate time, from prep to table: 10 days...yep, seriously.

Notes:
-If you have received a "starter" from someone else, you should ask when day 1 was so that you know where to pick up the recipe. You will skip step 1 below.
-Do not use metal containers or metal utensils during the first 9 days.
-You can freeze the starter in 1 cup measures for later use. Frozen starter will take at least 3 hours at room temperature to thaw before using.
-This is kind of a complex recipe because there are different options and ingredients are added throughout the ten days. Make sure to read through the whole recipe and plan ahead. For instance, you don't want to go on vacation in the middle of the recipe or run out of sugar!

Days 1-9:
Ingredients:
1 package of active dry yeast
1/4 cup warm water
3 Cups flour, divided
3 Cups sugar, divided
3 Cups milk, divided

Day 1: In a small bowl, dissolve 1 package of active dry yeast in 1/4 cup warm (110F) water. Let stand for 10 minutes. In a 2-quart non-metal container (or, my preference, a 1 gallon ziploc bag), combine 1 cup flour and 1 cup sugar, using a non-metal spoon. Mix thoroughly or flour will lump when milk is added. Slowly stir in 1 cup milk and dissolved yeast mixture. Cover loosely (or seal ziploc bag) and let stand. Consider this day 1 of the 10 day cycle. Leave loosely covered at room temperature (if in a Ziploc bag, make sure to check often and let excess air out of the bag).

Days 2 through 4: Stir starter with a non-metal spoon once per day. Or, if in a Ziploc bag, let the excess air out and squeeze the bag to stir. (That smell is normal.)

Day 5: Stir 1 cup flour and 1 cup sugar in a small bowl. Add this mixture and 1 cup milk to the starter.

Day 6 through 9: stir once per day and let out excess air as needed.

Day 10 - Baking Day:
Ingredients:
1 cup flour
1 cup sugar
1 cup milk
4 1-gallon Ziploc bags (1 for each cup of "starter" that you save)

For each set of 2 loaves that you make, you will need these ingredients:
2 Tbsp sugar
1/2 tsp cinnamon
1 cup oil
1 cup sugar
2 Tbsp sugar
2 cups flour
3 large eggs
2 tsp cinnamon
1 1/2 tsp baking powder
1/2 tsp salt
1/2 tsp baking soda
1/2 cup milk
1 large (5.1oz) box instant vanilla pudding
1 tsp vanilla
Optional: 1 cup nuts, 1/2 cup raisins (I prefer the bread without either)

Directions:
Preheat oven to 325 F.

Stir 1 cup flour, 1 cup sugar, and 1 cup milk into the starter. This "starter" can be used in the below recipe or saved in 1 cup increments for the future. (At this point in the recipe, you have some options. Based on how your starter did, you can generally make 2 loaves and 3 starters; 4 loaves and 2 starters; 6 loaves and 1 starter; or up to 8 loaves--you'll be the belle of the bake sale.)

Follow these directions to make 2 loaves of Amish Friendship bread:
Mix 1/2 tsp cinnamon and 2 Tbsp sugar in a small bowl. Coat two large loaf pans with cooking spray and then sprinkle the mixture evenly into the bottom of both of them.

In a large bowl, mix together: 1 cup sugar, 2 cups flour, 2 tsp cinnamon, 1 1/2 tsp baking powder, 1/2 tsp salt, 1/2 tsp baking soda, and 1 box of instant vanilla pudding (can also add the optional ingredients of 1 cup nuts, 1/2 cup raisins). In a medium bowl, mix together: 1 cup oil, 3 large eggs, 1/2 cup milk, and 1 tsp vanilla. Combine 1 heaping cup of the starter with the liquid ingredients. Then pour the liquid ingredients into the bowl with the dry ingredients and mix until combined. Pour evenly into the 2 loaf pans that have been prepared as directed above.

Bake both loaf pans at the same time and on the same oven rack in the middle of the oven for at least 1 hour at 325F. Test both with a toothpick before removing from the oven (I've noticed that they sometimes need more time since the bread is so dense). Cool in pan for a few minutes and then remove loaves and cool on cooling rack.

More cinnamon and sugar may be sprinkled on top of the cooled loaves. Hey, no one said this was a low-calorie dessert! Just go for it!

You can then wash and dry your loaf pans and make more loaves or save leftover starter in 1 cup increments. You can put them in your freezer for a future 10-day process, start the 10-day process over, or give 1 cup of starter and these directions to bored, over-achieving friends.

Note/Tips: You'll want to pop the loaves in the oven as soon as you mix the dry and wet ingredients (aka: the baking soda and powder are activated), so make sure that the oven is already pre-heated. I would recommend pre-heating the oven for at least 15 minutes prior to baking because these are very dense breads. I recommend serving this with breakfast, although snacking on it throughout the day is very much encouraged.

Broccoli Cheddar Soup

Background: I found this recipe on cdkitchen.com when I realized how much Grant enjoys the Panera Bread Broccoli Cheddar soup. We can't tell the difference!

Originally from: cdkitchen.com

Serves ~4
Approximate time, from prep to table: ~1:15 (believe me--it's worth it)

Ingredients:
1 Tbsp olive oil
1/2 medium onion, chopped
1/4 Cup melted butter
1/4 Cup flour
2 Cups half-and-half
2 Cups chicken stock or bouillon with water
1/2 pound fresh broccoli, chopped
8 oz carrots, roughly julienned
salt
pepper
1/4 tsp nutmeg
8 oz grated sharp cheddar

4 Panera (or grocer's) sourdough bread bowls

Directions:
In a small pan, saute onion in olive oil. Set aside. In a large pot, cook melted butter and flour using a whisk over medium heat for 4-5 minutes. Stir constantly and slowly add the half-and-half (make a roux). Add the chicken stock, whisking all the time. Simmer for 20 minutes.

Add the broccoli, carrots, and onions. Cook over low heat until the veggies are tender, about 20-25 minutes. Add salt and pepper to taste. The soup should be thickened by now. Pour in batches into blender and puree (one of my friends skips this step). Return to pot over low heat and add the grated cheese; stir until well-blended. Stir in the nutmeg and serve, usually with Panera sourdough bread bowls.

Note/Tips: I have frozen this soup in pre-measured freezer bags and it thaws and serves well.

Basil Tomato Soup

Background: I love this soup! It is awesome with grilled cheese or pesto pasta. Grant will not normally eat tomato soup, but he likes this one. I think that vegan alternatives could be substituted for the butter, cream cheese, and milk.

Serves ~ 8
Approximate time, from prep to table: ~25 minutes

Ingredients:
2 Tbsp butter
1/2 tsp basil
1/2 tsp paprika
1/4 tsp garlic powder
6 oz cream cheese, softened
2 - 10 3/4 oz cream of tomato soup (do not add water)
1 1/4 Cup milk
14.5 oz stewed tomatoes

Optional:
1/2 Cup chopped onion (if your stewed tomatoes already have peppes and onions, skip these)

Directions:
Cook onion in butter until soft and transparent. If not adding additional onions, melt butter. Add basil, paprika, garlic powder, and cream cheese. Cook until creamy over medium-low heat. Add everything else, stir to mix, and heat to desired temperature.

Note/Tips: I have frozen this soup in pre-measured freezer bags and it thaws and serves well.

Pumpkin & Potato Curry

Originally from: Skinny Bitch, which has other strictly vegan recipes

Serves ~6
Approximate time, from prep to table: ~1 hour

Ingredients:
2 Tbsp refined coconut oil
1 onion, diced into 3/4" chunks
2 cloves garlic, minced
14.5 oz can of diced tomatoes, undrained
1 C water
1 tsp Better Than Bouillon Vegetable Base
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp turmeric
1/8 tsp cayenne pepper
1/8 tsp ground cinnamon
1/8 tsp ground cloves
1 pound red potatoes, chopped
3 Cups pumpkin (or butternut squash), chopped
1 1/2 Tbsp lemon juice
1 Tbsp chopped cilantro or parsley

Directions:
Heat the coconut oil in large saucepan over medium high. Add the onion and cook, stirring occasionally, until almost tender, about 3 minutes. Stir in the garlic and cook 1 minute more. Add the tomatoes, water, vegetable base, cumin, coriander, turmeric, cayenne, cinnamon, cloves, and remaining 1/2 tsp of salt. Bring to a boil and add the potatoes and pumpkin. Return to a boil, reduce to a simmer, cover, and cook, stirring occasionally, until the potato and pumpkin are tender, about 15 minutes. Remove from heat and stir in lemon juice.

Serve over rice sprinkled with cilantro/parsley. Best when served with naan or chapati.

Note/Tips: Awesome for leftovers--the spices blend even better over night. I like to serve this with Aloo Dal, Naan or Chapati, and Basmati rice.

Aloo Dal

Background: I received this recipe from one of my old coworkers. It is one of my husband's favorites--he has even requested it for his birthday dinner.

Serves ~4
Approximate time, from prep to table: ~30 minutes

Ingredients:
2 Tbsp oil
1 large onion, chopped
1/2 tsp ground turmeric
1/4 tsp ground cumin
1 hot red pepper (or 1/2 tsp red pepper flakes, more if you like spicy food; I usually use aleppo pepper for less spice)
1 bay leaf
1 Cup red lentils
3/4 tsp salt
1 tsp sugar
2 Cups warm water
2 Cups zucchini, shredded and water squeezed out

Directions:
Heat oil in large saucepan. Add onion, turmeric, cumin, red pepper, and bay leaf. Fry for 1-2 minutes.

Add lentils, salt, sugar, and water. Bring to a boil. Reduce heat to medium-low, cover, and simmer for 7-15 minutes (less for more tender lentils).

Add zucchini and stir to mix. Return to a boil and cook, covered and stirring occasionally, until water is absorbed and lentils and zucchini are tender. Serve hot over rice, preferably with naan or chapati.

Note/Tips: This recipe re-heats well for leftovers! I like to serve it with the Potato-Pumpkin curry, chapati or naan, and basmati rice.