Cornbread Tamale Pie

 From:  Cornbread Tamale Pie - West Via Midwest

Yields:  6 servings

Enchilada sauce (yields 2 cups so you will have leftovers)

3 tablespoons olive oil

3 tablespoons flour

1 tablespoon ground cumin

1/2 teaspoon garlic powder

1/4 teaspoon dried oregano

pinch of cinnamon

2 tablespoons tomato paste

2 cups vegetable broth

1 teaspoon apple cider vinegar or distilled white vinegar

fresh ground pepper to taste

This sauce comes together quickly once you get started, so measure the dry ingredients (the flour, chili powder, cumin, garlic powder, oregano, salt and optional cinnamon) into a small bowl and place it near the stove. Place the tomato paste and broth near the stove as well.

In a medium-sized pot over medium heat, warm the oil until it’s hot enough that a light sprinkle of the flour/spice mixture sizzles on contact. This might take a couple of minutes, so be patient and don’t step away from the stove!

Once it’s ready, pour in the flour and spice mixture. While whisking constantly, cook until fragrant and slightly deepened in color, about 1 minute. Whisk the tomato paste into the mixture, then slowly pour in the broth while whisking constantly to remove any lumps.

Raise heat to medium-high and bring the mixture to a simmer, then reduce heat as necessary to maintain a gentle simmer. Cook, whisking often, for about 5 to 7 minutes, until the sauce has thickened a bit and a spoon encounters some resistance as you stir it. (The sauce will thicken some more as it cools.)

Remove from heat, then whisk in the vinegar and season to taste with a generous amount of freshly ground black pepper. Add more salt, if necessary (I usually add another pinch or two). Go forth and make enchiladas!

Pie:

1 ¼ cups finely ground cornmeal

½ cup white whole wheat flour

1 ½ tsp baking powder

½ tsp baking soda

1 Large Egg

1/2 Cup Sour Cream

1/2 Cup Creamed Corn

1 Pound 90/10 Ground Beef

1 Small Onion, minced

1 Teaspoon Garlic Salt

1 Teaspoon Cumin

1 Teaspoon Chili Powder

12 Ounces Enchilada Sauce (see recipe above)

8 Ounces Cheddar Cheese (yellow and/or White)

Instructions for pie:

Preheat oven to 400°

Crack egg into a small bowl, mix well with a fork.

In a small bowl mix box corn meal, flour, baking powder, baking soda, beaten egg, sour cream, and creamed corn until combined.

Grease an 8X8 or a 9X 11 pan then pour cornbread muffin mix in the bottom and spread evenly. (I prefer the 9X11 to get a thinner cornbread crust, but both work fine!)

Bake for 15- 20 minutes until a toothpick inserted comes out clean.

Use a knife to separate the edge of cornbread from the edge of the pan immediately after removing it from the oven. This helps when cutting pieces to serve so it doesn't stick.

While the cornbread is baking, mince the onion and place in a heavy bottom skillet sprayed with olive oil that has been heated to high.

Cook onions until translucent, about 5 minutes.

Then crumble ground beef on top of onions, stirring to brown. After all beef is in the pan, add cumin, garlic salt, and chili powder and continue to stir while browning the meat.

Cook beef until browned through, about 5 minutes. Remove from heat and strain out any leftover grease.

Once cornbread is removed from the oven and cooled for 5 minutes, use your finger to poke holes in the mix. (see the photo in the post.)

Pour all but 1/4 cup of enchilada sauce over the top of the cornbread, then using a spatula spread it evenly getting each hole filled and the whole top covered.

Place the seasoned ground beef over the top of the cornbread/enchilada topping covering evenly.

Then sprinkle the grated cheese across the top.

Greek Yogurt Brownies

 From:  Greek Yogurt Brownies (Under 100 Calories!)- The Big Man's World ®

Yields:  12 

1/2 cup chocolate chopped

▢1 cup vanilla yogurt * See notes

▢1/2 cup sugar of choice white, brown, sugar free, etc.

▢3/4 cup all purpose flour gluten free, if needed

▢1/2 cup cocoa powder

▢1/2 teaspoon baking soda

▢1/2 cup milk of choice I used unsweetened almond milk

▢1 cup chocolate chips of choice optional

Preheat the oven to 180C/350F. Line an 8 x 8-inch pan with parchment paper, and set aside.

In a microwave-safe bowl, add your chopped chocolate. Melt your chocolate. Let sit for 1-2 minutes, before adding your yogurt and sugar. Whisk until smooth and transfer to a large mixing bowl.

Add the flour, cocoa powder, and baking soda, and mix until just combined. Add your milk and mix well, until fully incorporated. Fold through your chocolate chips, if using them.

Transfer to the lined pan and bake the brownies for 25-30 minutes, or until a skewer comes out just clean. Remove from the oven and let cool in the pan for 10 minutes, before carefully transferring to a wire rack to cool completely.

Notes

* I used vanilla coconut Greek yogurt. Any non-fat or reduced fat yogurt works. 

TO STORE: Yogurt brownies will keep well at room temperature, in a sealed container. Be sure to lay a sheet of paper towel on top, to keep them super moist and fudgy. They will keep well for up to 5 days. To keep them longer, store them in the refrigerator. 

TO FREEZE: Brownies are freezer friendly and can be stored in the freezer for up to 6 months. Thaw overnight in the refrigerator or at room temperature.

Smokey eggplant dip

 From:  Smokey eggplant dip - Monash Fodmap

Yield:  8

ingredients

1 large eggplant

1 Tbsp lemon juice

2 Tbsp tahini

1/2 tsp ground cumin

1 1/2 Tbsp garlic-infused extra virgin olive oil

Salt and pepper, to taste

Sprinkle of smoked paprika

Fresh herbs (such as coriander or parsley), roughly chopped, to serve

Method

Preheat oven to 200°C (392°F). Line a large baking tray with baking paper. Place whole eggplant onto tray and prick skin all over with a fork. Roast for 35-40 minutes or until eggplant is soft. Set aside to cool.

Once eggplant has cooled, cut it in half lengthways. Using a large spoon, scoop out the flesh onto a chopping board. Roughly chop then transfer to a mixing bowl.

To the mixing bowl, add 2 tablespoons of lemon juice, tahini, cumin, 1 tablespoon of the garlic-infused oil and salt and pepper. Mash into eggplant until well combined.

To serve, spoon dip into a serving bowl. Drizzle with remaining garlic-infused oil and sprinkle with smoked paprika and chopped fresh herbs. 

White Bean Coffeecake

 From:  White Bean Coffeecake – Indigikitchen

For crumble topping

3 cups walnuts

1/4 cup maple sugar

2 Tbsp coconut oil

For cake

2 cups cooked white beans canned beans work well

1/3 cup maple syrup

1 1/2 tsp vanilla extract

1/4 cup sunflower oil or avocado oil

6 eggs

1/2 cup coconut flour

1/2 tsp salt

3/4 tsp baking soda

1 1/2 tsp baking powder

Preheat oven to 325° F

Combine walnuts, coconut oil, and maple sugar in blender and pulse until crumbly. Set aside.

In same blender, combine beans, maple syrup, vanilla, oil, and eggs. Blend until smooth.

Add coconut flour, salt, baking soda, and baking powder and blend again.

Grease 9x13 inch pan with sunflower oil. Pour in cake mixture. 

Distribute crumble topping evenly on top of batter and swirl gently through the batter with a fork.

Bake for 45 minutes or until toothpick inserted comes out clean. 

Perfect Oil Pastry

 From: Perfect Oil Pastry Recipe - Food.com

Yield:  2 crusts

ingredients

2 cups all-purpose flour

1 dash salt

1⁄2 cup vegetable oil (corn is the tastiest)

5 tablespoons cold tap water (EXACTLY 5!)

Measure the flour carefully and put it in a medium-sized bowl. Add the dash of salt and stir it with a fork.

Pour the oil in and stir and "cut" it with a fork until you've got clumps varying between pea-sized and lima bean-sized.

Distribute the cold water over the mixture and stir and mash with the fork just until it all balls together.

Wipe your countertop with a damp cloth and spread a piece of wax paper on it. The paper should not slide -- if it does, dampen the counter a LITTLE more.

Form a little more than half of the dough into a disk and place it on the wax paper. Cover it with another piece of wax paper.

Roll the dough with a rolling pin from the center out in all directions, keeping it as circular as possible.

Periodically do the following:

peel off the top piece of wax paper, then lay it gently back on top of the crust.

using the bottom piece to lift it, turn the crust over, peel off that piece of wax paper, lay it back down again and continue rolling.

Continue the peel-replace-flip-peel-replace technique until your crust is about two inches bigger than your pie pan. IMPORTANT: Peel-replace-flip-peel -- then use the bottom piece of paper to lift the crust and place it over your pie pan. Gently peel off the wax paper.

Use the same technique to roll the top crust.

As you prefer, you can leave the top crust whole, cut it into strips for lattice, or whatever.

OPTIONAL: Brush the top crust with milk and/or sprinkle it with sugar.

Bake according to your pie directions.

BON APPETIT!

Vegan Wellington

 From:  The Ultimate Vegan Wellington - Vegan Huggs

Yields:  6

1 sheet vegan puff pastry, thawed if frozen (about 10X13) (or I sometime use olive oil crust recipe.)

▢2 tablespoons ground flax meal + 5 tablespoons water

▢2 tablespoons grapeseed oil, or preferred cooking oil

▢½ medium onion, diced

▢2 small carrots, diced small

▢2 stalks celery, diced

▢4 cloves garlic, minced or crushed

▢1 teaspoon dried thyme

▢1 teaspoon ground sage

▢½ teaspoon dried rosemary

▢8 ounces mushrooms, minced or finely chopped

▢1.5 tablespoons tamari sauce, low sodium (sub soy sauce)

▢1 15 oz can chickpeas (garbanzo beans), drained well but NOT rinsed

▢¾ cup unsalted walnuts, ground into a course meal (measured whole)

▢½ cup panko breadcrumbs, more if needed

▢2 tablespoons tomato paste

▢1.5 tablespoons vegan Worcestershire sauce

▢½ teaspoon salt, more to taste

▢Fresh cracked pepper, to taste

▢1 tablespoon vegan butter, melted

Preheat oven to 400 °F (200 °C). Line a rimmed baking sheet with parchment paper and set aside. 

Combine the ground flax and water in a small bowl. Set aside for 10 min. It will thicken and gel up a bit. 

Heat oil in a large skillet over medium heat. Now add onion, celery, and carrots. Sauté until softened about 6-8 minutes.

Add garlic, thyme, sage, and rosemary. Sauté for 1 minute.

Add mushrooms and sauté until they soften and release their moisture about 5-7 minutes. You want the pan to be dry. Now add the tamari and cook for 1 minute. Remove from heat and set aside to cool for 10 minutes.

Add chickpeas to a large mixing bowl and mash with a potato masher. Don't over mash - just mash enough to break down whole chickpeas, but leave lots of texture. 

Now add the cooled mixture, breadcrumbs, walnut meal, flax mixture, Worcestershire, tomato paste, salt, and pepper. Combine well with a spatula and use your hands if needed. Taste and add more seasoning if preferred. (If the mixture seems too wet, you can add another ¼ cup of breadcrumbs or rolled oats - You should be able to form it with your hands easily) 

Using your hands, shape the mixture into a solid log that will fit in the middle of the pastry sheet (with a few inches of slack). Make sure log is packed well. 

Unroll puff pastry sheet and lay it over the baking sheet (or a flat surface if you need to roll it first). Place the loaf in the middle of the pastry sheet. Pick up one side and wrap it over the loaf and repeat on the other side. Gently press to seal together (don't force if it doesn't close, just thin & lengthen the loaf or remove some mixture and form again). *If pastry doesn't seal easily, just lightly brush a little non-dairy milk in that area and seal.

Now roll up the ends and press gently to seal. If you have a lot of extra length, you may want to trim the dough first before sealing. Otherwise, the ends of the loaf will be very doughy. Flip the loaf over so the sealed edges are facing the baking sheet. 

Brush the top and sides with melted vegan butter. Using a sharp knife, gently make diagonal slits across the whole top of loaf about 1-inch apart. Now repeat going the other direction to criss-cross slits (see process photos in post above). 

Place in the oven for 30-35 minutes until heated throughout and the pastry is golden brown. Let sit 10 minutes before gently cutting with a sharp knife. I felt it was easiest to cut into the slits that were made earlier. Serve with Gravy if desired. Enjoy! 

Vegetarian Breakfast Casserole

 From:  Vegetarian Breakfast Casserole {Perfect for a Crowd!} – WellPlated.com

Yields:  10

Ingredients

  

1x

2x

3x

2 medium sweet potatoes peeled and diced

8 ounces whole cremini baby bella mushrooms quartered (do not use sliced mushrooms or they may overcook when roasting)

1 small head broccoli cut into florets

1 red bell pepper diced

1 red or yellow onion cut into ½-inch dice

1 teaspoon kosher salt

½ teaspoon ground black pepper

3 tablespoons extra virgin olive oil

12 large eggs

½ cup milk

1 garlic clove minced

1 ½ teaspoons Italian seasoning or dried herbs of choice

4 ounces part-skim ricotta cheese

Chopped fresh basil thyme, or parsley (optional)

Instructions:

Position racks in the upper and lower thirds your oven and preheat the oven to 400 degrees F. Lightly coat 2 large baking sheets with nonstick spray. Lightly mist a 9×13-inch casserole dish with nonstick spray and set aside.

Place the vegetables in a large bowl and drizzle with the olive oil. Sprinkle with salt and pepper, then toss to coat. Divide the vegetables evenly between the two sheets and spread them into a single layer. Roast the vegetables until tender, about 20 minutes, tossing the vegetables on the pan so they cook evenly and switching the pans’ positions on the upper and lower racks once halfway through. Transfer half of the roasted vegetables to the prepared casserole dish and spread into an even layer. Reduce the oven temperature to 350 degrees F.

Meanwhile, in a large mixing bowl, beat the eggs together with the milk, garlic, and Italian seasoning until evenly blended. Gently pour it into the casserole dish. Scatter the remaining vegetables evenly over the top, then dollop the ricotta over the top in small spoonfuls (I like to add about 20 to 24 spoonfuls; you want to each slice to have a few dollops, but have them be large enough so that you can actually taste them).

Bake the casserole for 35 to 40 minutes, until the casserole is golden on top and the center no longer jiggles when you shake the pan. Remove from the oven and sprinkle with fresh herbs. Serve warm.

Instant Pot Veggie Stew

 From:  Instant Pot Veggie Stew - Brand New Vegan

Yield:  8

Ingredients

Scale

1x

2x

3x

½ med Onion ((minced))

1 stalk Celery ((minced))

1 med Carrot ((minced))

2 cloves Garlic ((minced))

¼ cup Vegetable Broth ((low sodium))

8 oz White Button Mushrooms

8 oz Portobello Mushrooms ((chopped))

1 tsp Italian Seasoning

1 tsp Rosemary

½ tsp Rubbed Sage

½ cup Red Wine

1 can Diced Tomatoes ((15oz))

1 can Tomato Sauce ((8oz))

3 cups Vegetable Broth ((Low Sodium))

2 med Carrots ((diced))

1 stalk Celery ((diced))

1 cup Green Beans (frozen or fresh) ((diced))

2 med Yukon Gold Potatoes ((diced))

1 Tbs Balsamic Vinegar

½ tsp Salt

½ tsp Kitchen Bouquet

¼ tsp Ground Pepper

¾ cup Pearl Onions

4 oz Frozen Peas

2 Tbs Corn Starch

Instructions

1.  Set your IP to SAUTE mode and select LESS

2.  Saute first 4 ingredients (onion, celery, carrot, and garlic) until soft and translucent

3.  Add Italian Seasoning, Rosemary, and Sage

4.  Add mushrooms and saute until all liquid has evaporated  

(It's ok if veggies slightly brown and stick a little)

5.  Deglaze pan with Red Wine, scraping up any bits on the bottom.

6.  Add Tomatoes, Tomato Sauce, and Vegetable Broth

7.  Add all remaining veggies except Pearl Onions and Peas

8.  Add seasonings

9.  Attach lid to Instant Pot, 

10.  Ensure Release Valve is set to SEALING, 

11.  Press MANUAL MODE and set timer to 15 minutes

12.  Once finished, cover steam release with towel and CAREFULLY release all pressure

13.  Remove lid and stir in pearl onions, peas, and cornstarch slurry

14.  Stir and serve

Mexican Chicken Casserole

 From:  Mexican Chicken Casserole – WellPlated.com

Serves:  6-8

1 cup uncooked quinoa

1 tablespoon extra-virgin olive oil

1 yellow onion chopped

1 green bell pepper chopped

1 red bell pepper chopped

1 pound boneless skinless chicken breasts cut into bite-size pieces (about 2 large breasts)

1 tablespoon, plus 2 teaspoons chili powder

1 ½ teaspoons ground cumin

½ teaspoon kosher salt

½ teaspoon ground black pepper

¼ teaspoon cayenne pepper

1 teaspoon minced garlic about 2 cloves

1 can fire-roasted diced tomatoes (15 ounces) well drained

1 can black beans (15 ounces) , rinsed and drained

1 cup plain nonfat Greek yogurt

½ cup freshly grated sharp cheddar cheese divided

½ cup freshly grated mozzarella cheese divided

Fresh cilantro for serving

Instructions:

Preheat the oven to 350 degrees F. Coat a large casserole dish (9×13 inch or similar) with nonstick spray and set aside.

Place 2 cups water and quinoa in a large saucepan, then bring to a low boil. Reduce heat to low, cover, and let cook for 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and set aside.

In a Dutch oven or similar large, deep sauté pot, heat the olive oil over medium high. Add the onion, green bell pepper, and red bell pepper. Sauté until slightly softened, about 5 minutes. Add the chicken, chili powder, cumin, salt, black pepper, and cayenne pepper. Continue to sauté until the chicken is cooked through and no longer pink, about 4 to 5 minutes. Add the garlic and drained tomatoes and cook 1 additional minute. Remove from the heat. Stir in the black beans, reserved quinoa, Greek yogurt, 1/4 cup cheddar cheese, and 1/4 cup mozzarella cheese. Taste and adjust seasoning as desired.

Transfer the mixture to the prepared baking dish and spread evenly in the pan. Top with remaining cheddar and mozzarella. Bake, uncovered, until the cheese is melted and the casserole is hot, about 15 minutes. Turn the oven to broil, then continue cooking until the cheese is lightly browned, about 3 to 4 additional minutes, watching carefully so that the cheese does not burn. Let rest 5 minutes, sprinkle with chopped cilantro, and serve.

Apple Crumble - Janice

by Samantha Seneviratne

Total Time

About 1 hour 10 minutes

INGREDIENTS

Yield:8 to 10 servings

• 12tablespoons unsalted butter, melted, plus more for buttering the pan
• 1½cups all-purpose flour
• 1½cup packed dark brown sugar, divided
• 1cup old-fashioned rolled oats
• 1cup pecans, chopped
• 1teaspoon kosher salt
• 3½pounds mixed apples, such as Granny Smith, Macintosh, and Pink Lady, peeled, cored, and cut into ½-inch wedges (about 8 medium apples)
• 1tablespoon ground cinnamon
• 2tablespoons fresh lemon juice

PREPARATION

1. Step 1

   Heat the oven to 350 degrees. Butter a 13-by-9-inch baking dish. In a medium bowl, combine the flour, 1 cup/200 grams of the brown sugar, oats, pecans and salt. Add the butter, and stir with a fork until the crumbs are evenly moistened.

2. Step 2

   Add the apples to the buttered baking dish and toss with the remaining ½ cup/100 grams brown sugar, cinnamon and lemon juice. Spread the apples into an even layer. Press the crumb mixture together to create clumps of different sizes, and sprinkle on top of the apples. Transfer to the oven, and bake until the apples are tender and the crumb topping is crisp and deep golden brown, about 50 to 60 minutes. Serve warm or at room temperature.