Red pepper, tomato and chicken pilaf

1 2/3 cups brown rice
1/2 onion, chopped
1 14.5 oz can stewed tomatoes
1 14.5 oz can chicken broth
1 7 oz jar roasted red peppers, drained and chopped
1 T olive oil
1 t paprika
1/2 t dried oregano
salt and pepper to taste
3/4 lb chicken breast, cut into 1" pieces
1 bay leaf
1/2 cup green beans, washed and chopped

Preheat oven to 375.
In a dutch oven, combine all ingredients except the green beans. Stir, cover and bake for 40 minutes to an hour.
Stir in green beans and bake uncovered for 10 or 20 minutes more, until all broth is absorbed. Remove bay leaf and serve.

I adapted this recipe from The New American Plate Cookbook. I used regular brown rice instead of quick cooking, so I had to up the time a little. I threw in a few sun dried tomatoes, too. I used crushed tomatoes and the consistency was a little blah. I think it would have been better with diced (with the liquid). Otherwise, a hearty, really easy to make meal. Serve with salad and/or bread.

Crock pot verde chicken

.5-1 lb chicken (breasts or thighs)
4-8 tomatillos
2-3 jalapenos
1 small-med onion - chopped
2-3 cloves garlic - minced
cumin
cayanne
1/4-1/2 cup water or stock

Roast tomatillos and jalapenos.
Put in paper bag to steam.
Remove skins.
Blend tomatillos, jalapenos and onion in food processor.

Put all ingredients into crockpot and cook on low for 4 hours or high for 8.
Shred chicken when there is about an hour left and return to crockpot.

Serve over rice or in tacos or burritos.

OK, so I haven't actually made this yet but I plan to as soon as I can eat nightshades again. I don't usually post recipes that I don't like or haven't made but in this case... what could possibly go wrong?

Kale Chips

1 bunch kale, removed from stem and torn into bite size pieces
2 T olive oil
1 T apple cider vinegar
salt

Preheat oven to 375 F. In a med-large bowl, whisk oil and vinegar together. Toss kale in dressing until coated. Sprinkle with salt and toss again. Place kale on a baking sheet in a single layer.
Bake for 10-15 minutes until crispy.
Don't overcook or it will taste bitter.




What a crazy good potato chip alternative. These are actually pretty good! I'm currently on a no-nightshades diet (no potatoes) and these hit the spot for a salty snack.

Crockpot Coconut Beef Stew

.5-1 lbs stew meat
1 small yellow onion, cut in chunks
1 can coconut milk
1 juice from one lime
2-3 cloves chopped garlic
2 tsp brown sugar
1 tsp curry powder
1/2 tsp ground coriander
1 tsp cumin
1 1/2 T chili paste (or 1-2 tsp red chili flakes)
1 inch piece of ginger, peeled and grated

Add everything to the crockpot, toss to coat and cook on low for 8 hours or high for 4.
Stir and serve over rice.

I found this recipe at A Year of Slow Cooking. I omitted the chili and used honey instead of sugar because of the restricted diet I'm on. I garnished it with fresh cilantro which was nice. Next time I'll add the chili (diet is almost over) but will probably keep the honey. This is even better as left overs reheated the next day. In the photo I served it with braised kale with vinegar which I DON'T recommend. The flavors do not mix well. I think a nice salad or another steamed veggie would be great with this.

Mushroom Gravy

3 cups vegetable broth
2 tbsp. arrowroot flour
1/4 cup brown rice flour, finely ground
1 tbsp olive oil
1 small onion, finely chopped
2 cloves garlic, minced
2 or 3 cups crimini mushrooms, thinly sliced
1 tsp dried thyme
1 teaspoon salt
healthy amount of freshly ground black pepper
1/2 cup white wine
3 tbsp soy sauce
1/4 cup nutritional yeast
1/4 cup plain soy milk (or other non dairy milk) – use milk?

Heat broth, whisk in flour and arrowroot powder. Add soy sauce to liquids. Reserve.
Heat the olive oil in a fry pan or dutch oven and sauté the onions and garlic for three minutes. Add the mushrooms and thyme, salt, and pepper, and cook for another five minutes, stirring as needed. Add white wine and bring to a boil for a few more minutes. Add stock mixture (including flour, arrowroot, and braggs), bring to a boil again, and then simmer on low or medium for another fifteen minutes, stirring occasionally. Whisk in nutritional yeast and soy milk, and whisk for about a minute. Serve.

I found this here as I was searching for a vegetarian gravy option for thanksgiving dinner. It was also to be my back up in case my attempt at turkey gravy failed. I'm glad I had this pre-made because not only did my turkey gravy fail but this was DELICIOUS! My sister requested it for Christmas dinner and it makes the best leftover turkey noodle casserole I'm convinced it's the white wine and I'll probably start putting white wine in everything.