Summer Squash Bisque

1 c. sliced carrots
1/2 c. chopped onion
3/4 tsp. salt
3 c. chicken broth, or water with veggie base
2 medium yellow summer squash, cut in half lengthwise and sliced.
1/4 c. flour
2 c. milk
1/2 tsp. paprika
1/4 tsp. garlic powder
1/4 tsp. ginger
1 c. shredded cheddar cheese
1 (13oz) can evaporated milk

Combine carrots, onion, salt, chicken broth in sauce pan.  Cover and cook over high heat until mixture comes to a boil, about 5 minutes.  simmer and reduce heat for 5 minutes.  Add squash.  Cover and simmer 5 minutes.
Combing flour and milk in jar.  Cover and shake until smooth.  Stir in flour mixture and spices.  Cook over medium heat, stirring constantly, until mixture boils and thickens, about 4 minutes.  Remove from heat.
Slowly stir in cheese and evaporated milk.  Cook over low heat for 3 minutes or until cheese melts and soup is hot.

Hot Spinach Artichoke Dip

2 jar (6 1/2 oz each) marinated artichoke hearts, drained and coarsely chopped
1 package (10 oz) frozen chopped spinach, thawed and well drained
1/2 c. sour cream (I used plain greek yogurt last time, and turned out well)
1/2  c. mayonnaise
1 garlic clove, pressed
3 ounces fresh Parmesan cheese, grated (about 3/4 cup)

Preheat oven to 375 degrees.  Drain and coarsely chop artichoke hearts (I use a food chopper).  Combine all ingredients in bowl.  Spoon into pie plate.  Bake 20-25 minutes or until heated through.  I love this on fresh artisan bread, with chips, and fresh veggies.  I will also use the leftovers as a sandwich spread.

Squash Croquettes

Squash Croquettes

Yield: 6 servings
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Difficulty Rating: Easy

Ingredients
2 cups yellow squash, finely chopped
1 cup onion, finely chopped
1 egg, beaten
1 teaspoon salt
1 teaspoon pepper
1/4 c. parmesean cheese
½ cup plus 1 tablespoon all-purpose flour or GF flour
olive oil

Instructions
1. In a large bowl, combine squash, onion, egg, salt and pepper. Mix well. Stir in flour.
2. In a skillet, heat ½-inch oil over medium-high heat.
3. Drop batter by tablespoonfuls into oil.
4. Cook about 3 minutes per side or until golden brown, turning once.
5. Drain croquettes on paper towels.

Nutrition Facts per Serving: Calories – 100, Total Fat – 5.5g, Sodium – 15mg, Total Carbohydrates – 11.1g, Protein – 2.7g

Crispy Roasted Chickpeas (Garbanzo Beans)

Servings: 2 (as snack) Prep Time: 5 Cook Time: 30

I highly recommend doubling a batch of Roasted Chickpeas, the bowl will be empty in 10 minutes! This is a one of the simplest snack recipes - four ingredients and it starts with a can of chickpeas pulled from your pantry. You can use any spice blend - I'm going to try garlic powder, or garlic salt (and omit extra salt)

ingredients:

One 15-ounce can garbanzo beans1 1/2 tablespoons olive oilSaltSpice blend of your choice

directions:

1. Preheat oven to 400F.

2. Drain the can of garbanzo beans in a strainer and rinse with water for a few seconds to clean off the beans. Shake and tap the strainer to rid of excess water. Lay paper towel on a baking sheet, and spread the beans over. Use another paper towel to gently press and absorb the water on the beans. Roll the beans around with the paper towel to also remove the thin skin from any of the beans. Discard the skins and the paper towels.

3. Drizzle the olive oil over the beans and use your hands or a spatula to toss around and coat. Roast for 30-40 minutes until the beans are a deep golden brown and crunchy. Make sure that the beans do not burn.

4. Season with salt and spice blend.

Sesame Glazed Cauliflower "Wings"

Sesame Glazed Cauliflower “Wings”

 

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Serve up Sesame Glazed Cauliflower “Wings” for the big game. These sweet, savory, sticky bites will be devoured by both vegetarians and meat-eaters.

Adapted from Author: Brianne @ Cupcakes & Kale Chips

Recipe type: Appetizer, Side

Ingredients

For the sauce:

• ½ c Braggs Amino Acids
• ¼ c honey (or agave or maple syrup for vegan)
• ½ T grated fresh ginger or 1/4 tsp. ginger (powdered)
• 1 T sesame oil
• ¼ c rice vinegar
• 1 T sesame seeds

For the cauliflower:

• One large head cauliflower
• ½ c brown rice flour
• ½ c I used almond milk
• ½ t garlic powder
• Optional additional sesame seeds and/or scallions for garnish, if desired

 

See Creative Game Day Recipes

 

Instructions

For the sauce:

1. Combine all of the sauce ingredients in a bowl and whisk together. Set aside.

For the cauliflower:

1. Preheat your oven to 450°F, and spray a baking sheet with oil or cooking spray.
2. Cut the cauliflower into florets. The smaller they are, the faster they will cook and softer they will get.
3. Whisk together the remaining ingredients in a bowl.
4. Toss the cauliflower in the batter until thoroughly coated.
5. Arrange the cauliflower on the baking sheet in a single layer.
6. Bake for 15-20 minutes, or until slightly less done than you want them.
7. Remove from the oven and pour the sauce over the cauliflower (see Note).
8. Return to oven for another 5 minutes.
9. Remove from the oven and gently flip and toss the cauliflower in the sauce on the sheet.
10. Return to the oven for another 5 minutes.
11. Place the cauliflower on a serving plate or bowl, and if desired, sprinkle with some additional  sesame seeds.
12. If desired, pour any remaining sauce off of the baking sheet into a bowl for dipping.

Notes

This does make quite a bit of sauce. I like to pour it all over and let it cook down a bit in the oven, but you can pour over less, and save some for dipping.

Squash & Potato Gratin

Squash & Potato Gratin

Ingredients

• 2 medium yellow summer squash
• 1 pound of red or russet potatoes
• 3 tablespoons olive oil
• 8 ounces Monterrey Jack
• Salt and freshly ground black pepper
• 1/4 cup milk
• 1/3 cup freshly grated Parmesan cheese
• 1 teaspoon dried basil
• (to make it dairy free, use coconut milk and goat cheese)

Instructions

1. Preheat oven to 400°F. Grease a 1 1/2 to 2-quart casserole dish.
2. I used a mandoline to slice the squash and potatoes very, very thin. If you don't have a mandolin, slice them thinly with a knife. Toss the veggies in a bowl with the olive oil.
3. Place 1/3 of the squash and potato slices into the bottom of the pan. I layered them by alternating squash and potato but you could just spread them evenly.
4. Season with some salt and pepper and half of the cheese.
5. Repeat the layering with a 1/3 of the veggies, seasoning with S&P and sprinkling with cheese.
6. Finish the gratin by layering the final veggies on top and seasoning with S&P.
7. Pour the milk over the dish then top with parmesan cheese.
8. Bake for 30 minutes covered then uncover and finish baking for 15 minutes.

squash, basil and pasta (GF)

2 cups sliced zucchini and summer squash
3 cloves garlic, minced
1/2 onion, chopped
2 T olive oil
1/2 cup fresh basil, chopped
salt and pepper, to taste
3 c. GF pasta, cooked
(optional) Parmesan cheese, shredded

In a skillet, heat oil, and add onion, saute 2-3 minutes.  Add garlic, saute 1 more minute.  Add squash, and salt and pepper, saute 5 more minutes, add fresh basil, saute 2 more minutes.  Add cooked pasta, and cook until heated through, remove from heat and add cheese if desired.  I like to make this dish with some grilled chicken.

Quick vegetarian Chili

Canned beans(rinsed), any veggies, tomato sauce, chili powder, sea salt,
simmer 1/2 hour

Easy Pesto Sauce

10 oz. bag spinach, steamed just until wilted
handful of basil leaves
1/2 c. pine nuts
2 T olive oil
1 tomato
2 cloves garlic
optional: 1/4 c. parmesan
1/2 tsp sea salt
freshly ground pepper to taste

Puree all in BlendTec.  I use this on pasta, and as a spread for sandwiches

Spaghetti Squash

Cut Spaghetti squash in half, place halves facing up in a 9x13 of water and bake for 1 hour.  Scrape squash out with tines of a fork and serve like spaghetti, with marinara or pesto sauce. 

Hummus

Stuff in pitas or tortillas with romaine, peppers, tomatoes, olives, and freshly ground black pepper

1 can garbanzo beans, rinsed well ( or two cups cooked)
1/4 c. raw tahini
small handful fresh parsley
2 T lemon juice
2 cloves garlic
1 T olive oil
1/2 tsp. sea salt

Process in BlendTec or food processor until smooth

Oven Roasted Tomato Sauce

2 lbs tomatoes, quartered
1 medium onion, roughly chopped
8 cloves garlic
3 Tbsp olive oil
2 Tbsp fresh oregano or basil
1 tsp kosher salt

Preheat oven to 375 degrees and toss all ingredients in 9 x 13 glass baking dish.  Roast for 1 hour.  Remove pan from oven, cool slightly and transfer all ingredients to blender, and blend until smooth.  Serve or store in refrigerator or freezer, or can.  I've done all three, I love this sauce, I use it as spaghetti sauce, pizza sauce, dipping sauce for quesadillas, everything!

Panda Express Lo Mein

1 T oil
1/4 c. white onion, sliced thin
1/4 c. napa cabbage, slice thin
1/4 c. celery, choppen
1/8 c. bean sprouts
2 tsp. freshly grated ginger
1/2 tsp. dried crushed red pepper flakes
4 cloves garlic, pressed or minced
2 T oil
1/4 c. Braggs amino acids
2 T water
1 T dark sesame oil
1 package Mie Noodles (chinese style) boiled according to package directions

Place 1 T oil in wok and heat to 375 degrees.  Stir fry onion, cabbage, celery, sprouts, ginger, pepper, and garlic (1-2 minutes).  Stir in Braggs and water.  Add cooked, drained pasta and stir fry for 1-2 miutes.  Remove from heat and toss with sesame oil  Serve immediately.

White Bean Chili

2 cans of white beans, drained and rinsed
1 onion, chopped
2 apples, cut in tiny chunks, no need to peel
3 cloves smashed and chopped garlic
3 T butter
2 tsp. chili powder
1/2 tsp. ground thyme
1 tsp cumin
1/4 tsp. salt
1/4 tsp. pepper
3 cups chicken broth or vegetable broth
1/2 c. plain yogurt or kefir
1/2 c. shredded cheddar cheese (optional)

Put the butter into the bottom of your crockpot.  Dump in the drained and rinsed beans.  Chop up the onion adn the apple.  Add the spices, and pour in the broth:  Stir in yogurt.
Cover and cook on low for 8 hours.  Stif in cheese just before serving.

Roasted Sweet Potatoes and Pears

2 lb Sweet Potatoes, peeled cut 1-inch
1/4 c. vinegar
1/2 tsp. cinnamon
1/4 tsp. ginger
1/4 tsp. nutmeg
1/8 tsp. cloves
2 pears, cut into 1-inch chunks
Mix all except pears, and spread onto baking sheet.  Bake at 400 degrees for 30 minutes, add pears, lightly toss, and bake 25 additional minutes.

Quinoa Cheese and Veggie Bake

Quinoa Cheese and Veggie Bake

Ingredients

·                   1 1/2 cups quinoa, rinsed and drained

·                   Veggies of your choice (optional)

·                   good pinch of salt

·                   a few grinds of seasoning salt

·                   2 cloves garlic, minced

·                   2 large eggs

·                   1 cup raw milk

·                   1 1/2 cups grated Cheddar cheese, more for sprinkling

·                   Optional- Crushed Red Pepper, Panko Bread crumbs for topping

·                   Toppings (optional)- salsa, hot sauce, sour cream, scallions

    

1.                   Lightly sauté any veggies you would like in this dish. (I sautéed the garlic with the veggies) 

2.                   Cook quinoa to packaged instructions until fully cooked. (About 15 minutes)

3.                   Preheat oven to 350 F. Coat 13x9 inch dish (or 8 individual ramekins) with cooking spray. Whisk together eggs and milk in large bowl. Fold in quinoa, spices, and cheese. Stir very well and let some of the cheese melt.  Transfer to prepared baking dish and if using Panko Crumbs or Breadcrumbs add now and bake 30-35 minutes, until breadcrumbs are browned. (I did not use any bread crumbs since I was trying to make this gluten free)

Apple-Nut Brussels Sprouts

1 lb. brussels sprouts
1 red-skinned apple
3 T butter
1 small onion, chopped
 1/3 c. chopped pecans
1 tsp. fresh thyme leaves
2 T apple cider, or apple juice
1 T balsamic vinegar
Salt and Pepper

1.  Peel the tough outer leaves from the sprouts and cut away the bottom stems.  Cut each sprout into quarters.  Use the melon baller to core the apple, then chop into chunks.
2.  Melt the butter in the large skillet over medium hjeat.  Add the onion and pecans.  Cook, stirring, until the onion is soft and pecans are toasted, about 4 minutes.
3.  Add the sprouts, apple, and thyme.  Cook, stirring fequently, until the apples are almost tender, about 7 minutes.
4.  Stir in the apple cider and balsamic vinegar.  Boil 1 minute.  Season with salt and pepper.  Serve right away.

Ratatouille

1 small eggplant
1 medium zucchini
4 T olive oil
1 yellow bell pepper, chopped
6 green onions, cut into 1-inch pieces
1 garlic clove, minced
1 tsp fresh thyme leaves
18 cherry tomatoes, cut in half
1 T balsamic vinegar
Salt and Pepper

1.  Trim off both ends of the eggplant and cut into 1-inch chunks.
2.  Trim off both ends of the zucchini.  Cut into 1/2-inch thick slices.
3.  Heat oil in large skillet over medium heat.  Add the eggplant and peppers.  Cook, stirring frequently, until almost tender, about 8 minutes.
4.  Add the zucchini, green onions, garlic, and thyme.  Cook, stirring frequently, until all the vegetables are tender, about 5 minutes.
5.  Add the tomatoes and vinegar.  Season with salt and pepper.  Cook, stirring frequently, until the tomatoes soften, about 2 minutes.
Serve hot or cold

Leb Lebi

1 (29 oz) can chickpeas
2 T olive oil
1 large onion, chopped
3/4 tsp caraway seeds
1/4 tsp. ground cumin
5 c. chicken or vegetable broth
1 bay leaf
Salt and pepper

1.  Dump the chickpeas into a colander.  Rinse and drain.
2.  In the large saucepan, heat the oil over medium heat.  Add the onion.  Cook, stirring frequently, until soft and light brown around the edges, about 5 minutes.
3.   Add the caraway seeds and cumin.  Cook, stirring, about 1 minute.
4.  Stir in the chickpeas, broth, and bay leaf.  Brings to a boil.  Reduce heat to low and cover with the lid.  Simmer until the chickpeas are very tender, about 25 minutes.  Remove from the heat.
5.  Using the back of the spoon, crush some of the chickpeas against the side of the pot.  Season with salt and pepper.  Serve warm in bowls

Vegetable Fried Rice

3 T oil
1 onion, chopped
1 red bell pepper, chopped
1 garlic clove, minced
2 c. cooked brown rice
1/2 c. green peas
1 carrot, pelled and chopped finely
3 large eggs
3 T Braggs amino acid

1.  Heat 2 T of oil in wok or large pan over medium-high heat.  Add the onion, pepper, and garlic.  Cook, stirring constantly, until softened, about 3 minutes.
2.  Add rice, peas, and carrot.  Cook, stirring constantly, until vegtables are tender, about 4 minutes.
3.  Push the cooked ingredients to the edge of the wok.  Add the rmaining 1 T oil to the center of the wok.  Pour in the eggs and stir until scrambled.  Slowly stir in the rice mixture until blended.
4.  Add Braggs.  Cook, stirring constnatly, until well blende, about 1 minutes.  Serve hot.