Garlic Mashed-Potato Gratin

Ingredients:

4 Tbsp unsalted butter
5 pounds russet potatoes, peeled and diced
12 cloves garlic
1 1/2 cups heavy cream
1 cup grated Parmesan
4 oz cream cheese, at room temperature
1/2 cup chopped chives
Salt and pepper

Directions:

Grease a 3-quart ovenproof dish with 1 Tbsp. butter. In a large pot, cover potatoes and garlic with cold water and add 2 tsp. salt. Bring to boil and cook over medium heat until tender, about 30 minutes. Drain and return potatoes and garlic to pot.

While potatoes are cooking, bring cream, grated Parmesan and 2 Tbsp. butter to simmer in a medium saucepan, stirring until Parmesan melts. Remove mixture from heat and set aside. Preheat oven to 350°F.

Mash potatoes and garlic with cream cheese until smooth. Add cream mixture to potato mixture and stir well to combine. Stir in chives, season with salt and pepper and spoon potato mixture into prepared baking dish.

Dot potatoes with remaining 1 Tbsp. butter and bake until potatoes are heated through and golden brown on top, about 45 minutes. Serve immediately.

Recipe from: All You magazine - December 2007

Stuffed Mushrooms

Ingredients:

1 cup parsley, chopped
1/2 cup sun dried tomatoes
1/2 cup pine nuts
1 clove garlic, chopped
1 Tsp lemon juice
1/4 Tsp sea salt
14 cup olive oil
1 8oz package mushrooms

Directions:

Place parsley in food processor & pulse shortly.
Put in next 5 ingredients and pulse until almost smooth.
Drizzle in olive oil & incorporate.
Remove stems from mushrooms & stuff with pesto.

Bake at 350° for 30-45 minutes.

Recipe from: UNKNOWN

Chorizo Toastados

Ingredients:

1 pound chorizo sausage
12 soft 6" corn tortillas
salt, optional
1/4 cup chopped green chili peppers
1-1/2 cups shredded cheddar or monterey jack cheese

Directions:

Remove sausage from casing & crumble.

Dip each tortilla in hot water, drain; sprinkle with salt, if desired. Lay tortillas, in a single layer, on a large baking sheet. Bake at 500° for 4 minutes; remove from oven and turn over; set oven to broil.

Meanwhile, in a large skillet, over medium heat, lightly brown sausage for 7 minutes; drain.

Spread 2-1/2 Tbsp sausage, 1 Tsp chopped chili peppers and 2 Tbsp shredded cheese on each tortilla; place under broiler for 1 minute or just until cheese melts. Serve hot.

Makes 12.

Recipe from: UNKNOWN

Eggplant Parmesan

Ingredients:

1 medium eggplant
1 medium zucchini
Mozzerella Cheese
Paremsan Cheese
Marinara Sauce (I used homemade today, but have used Prego 3 Cheese in the past)

Directions:

1. Preheat oven to 400°.
2. Slice eggplant & zucchini.
3. Spread sauce in the bottom of a glass Pyrex dish. Start to layer eggplant & zucchini and cheeses with sauce. Repeat until ingredients are gone.
4. Bake at least 30 minutes. Test the eggplant with a fork, it should be soft. Broil for a couple minutes to brown up the top.

**I have seen a variation of this recipe with ricotta cheese too. That would make it more a meal, suitable for vegetarians.

Recipe from: "glutenfreeislife" blog - 8/27/08

Creamy Herbed Potatoes

Ingredients:

4 whole To 5 Whole Russet Potatoes
1 stick Butter
1 whole Medium Onion, Finely Diced
8 ounces, weight Cream Cheese
¾ cups Heavy Cream
1 cup Whole Milk (Half-and-Half Works, Too)
1 teaspoon Finely Chopped Rosemary
1 teaspoon Finely Chopped Parsley
1 teaspoon Finely Chopped Chives
½ teaspoons Finely Chopped Sage

Directions:

Preheat oven to 350°.

Slice potatoes very thinly.

Add butter to a large skillet over medium low heat. When melted, add diced onion. Cook for 3 minutes, stirring occasionally. Add cream cheese to the pan and stir to melt. Pour in cream and milk, stirring to combine.
Season with plenty of salt and pepper, then add chopped herbs.

Place potatoes in a buttered baking dish. Pour contents of skillet over the top. Top with Parmesan cheese and bake for 45 minutes, or until bubbly. Allow potatoes to sit 15 minutes before serving.

Recipe from: "pioneerwomancooks" blog - 10/16/08

Corn Bread Chicken Dressing

Ingredients:

3 chicken breasts
1 cup onions, chopped
1 cup celery, chopped
butter
oil

cornbread:
1-1/3 cups stone ground corn meal (not the mix, that has gluten)
2/3 cups freshly ground millet
2 Tsp baking powder
3/4 Tsp salt
3 Tbsp molasses
2 eggs
1/2 cup yogurt
enough water so that it stirs easily around in a cup

cream of chicken soup:
1/4 cup butter
2 Tbsp brown rice flour
1 Tbsp potato flour
1 cup chicken broth
1 cup milk
salt & pepper to taste

Directions:

1 - For chicken: cook chicken breasts any way you wish and shred the meat.

2 - For cornbread mixture: Mix all corn bread ingredients together. Put a cast iron skillet in the 425° oven with 2 Tbsp corn oil. When oil is hot (you can test it be dropping a tiny dab of batter & seeing if it sizzles), pour corn bread batter in skillet. Cook for 25 minutes or until golden grown.

3 - For cream of chicken soup: Melt the butter. Add flour, salt & pepper and cook a minute. Add liquid and simmer until thickened.

4 - Saute 1 cup onions and 1 cup celery in 1 Tbsp butter and 1 Tbsp oil until tender.

5- Mix together crumbled cornbread, shredded chicken, cream of chicken soup, chicken broth, onions, celery, salt, pepper, and poultry seasoning in.

Recipe from: UNKNOWN

Cider Roasted Vegetables

Ingredients:
Vegetables
1 sweet or red onion, cut into wedges
2 carrots, sliced
6 baby gold, purple or red potatoes, cut up
1-1/2 cups butternut squash or pumpkin, peeled, cubed
Half a cabbage - green or purple - sliced
1-1/2 cups broccoli florets
1 cup cauliflower florets
1 yellow squash, cut into half moons
A few green beans, whole, trimmed
A portobello mushroom or two, sliced or cut up
Lots of garlic, several whole or minced cloves
Cider Roasting Sauce
3 Tbsp extra virgin olive oil
3 Tbsp apple cider vinegar
1 cup natural apple cider

Directions:

While the veggies are roasting their earthy little hearts out, getting all golden and tender and sweet, put on a pot of your favorite brown rice or quinoa seasoned with a little olive oil and a sprinkle of curry, cumin, or Old Bay Seasoning.

Preheat the oven to 375°.

Wash and cut your favorite mix of vegetables and toss them into a large baking pan. Mix and match. Some folks worry about pairing the wrong vegetables but honestly, I've never had a problem combining. Just make sure you cut the assorted veggies in an evenhanded manner, keeping the sizes relatively close. Denser vegetables like carrots I usually slice thinner, knowing they'll take a bit longer to cook through.

Toss the vegetables into a large roasting pan. Season the veggies with sea salt and fresh ground pepper. Make your sauce.

Stir to blend. Pour the sauce over the veggies, toss well to coat.

Sprinkle with warming spices, if you like. Curry, nutmeg, a touch of cinnamon, some thyme. Roast for 30 to 45 minutes- or until the veggies are tender, to your liking.

Serve over cooked brown rice or quinoa. Add a condiment for more protein-hummus is especially delicious with roasted vegetables. Add crumbles of goat cheese, if you like.

More Options:

• Add a can of drained white beans or chick peas for added protein; stir them into the vegetables during the last 15-20 minutes of roasting, to heat through.

• Leftover roasted veggies can be baked into yummy quiches or frittatas or tossed into soups.

• Omnivores can add in sliced cooked sausage or pieces of cooked chicken during the last 20 minutes of roasting; heat through.

Recipe from: "glutenfreegoddess" blog - 10/16/08

Chicken Fried Rice

Ingredients:

2 cups diced, cooked chicken
2 cups sliced green onion
1/4 pound mushrooms, sliced
3 Tbsp peanut oil
3 cups cooked rice
3 Tbsp soy sauce
1/2 Tsp sugar
1/4 Tsp ground ginger

Directions:

In large Wok, cook chicken, onions, and mushrooms in oil over high heat, stirring constantly for 5 minutes or until mushrooms are golden. Add remaining ingredients and cook 3 minutes longer until heated through and well blended.

Recipe from: UNKNOWN