Gluten Free Cornbread

I usually double this recipe so we will have leftovers.

Ingredients

1/4 cup softened butter
3 tablespoons sugar
2 eggs
1/2 cup sour cream
1/2 cup milk
1 cup gluten free flour
2/3 cup yellow cornmeal
2 teaspoons gluten free baking powder
1/2 teaspoon salt

Preheat oven to 425*

Combine soften butter and sugar.  Beat in the eggs.  Add the sour cream and milk until smooth. 

In separate dish combine the dry ingredients.  Add to wet mixture until blended ...do not over blend. 

Pour into GREASED 4x4 square or 9 inch round pan.  Bake for 20-25 minutes until toothpick comes out clean and the edges are browned.

Potato Soup

I've made Potato Soup in the past but with plenty of milk.  This receip, while not completely lactose free, cuts out 3.5 cups of milk,  It can be made on the stove just as easily as in a crock pot.  The stove might even be a bit quicker.

Ingredients

• 3 slices bacon, cooked and crumbled
• 4 red potatoes, peeled and cut into 1/2 inch chunks (I put in a lot more since they were small with skins on)
• 1/4 cup butter
• 1 onion, chopped
• 3 cloves garlic, coarsely chopped
• 1/2 cup cold water mixed with 2 tablespoons of corn starch
• 1Q chicken bone broth (or any kind of stock will work.
• 1 cup sour cream

• 1/4 cup shredded Cheddar cheese
• 1/4 cup grated Parmesan cheese
• 1 tablespoons seasoned salt
• 1 tablespoon chopped fresh parsley (I had to use dried)
• 1/2 tablespoon crushed red pepper flakes (or more or less if you like it really spicy)
• 1/2 teaspoon celery salt
• 1/2 teaspoon dried basil
• 
  

Directions

1. Preheat a large slow cooker by turning it to the High setting and covering with the lid.
2. 
   
3. Place the cut-up potatoes in a microwave safe bowl, and microwave on High for about 8 minutes, until the potatoes are cooked and steaming hot.
4. 
   
5. While the potatoes are cooking, place the butter in the preheated slow cooker, and cook and stir the onions and garlic for about 5 minutes, until the onions turn golden. Stir in 1/2 cup of water/starch mixture until smooth. Stir in the bone broth, and let the mixture come to a simmer in the slow cooker. Simmer for about 10 minutes, until the soup begins to thicken.
6. 
   
7. Stir in the hot cooked potatoes, crumbled bacon, sour cream, Cheddar cheese, Parmesan cheese, seasoned salt, parsley, red pepper flakes, celery salt, and dried basil. Stir to mix the soup well, reduce the slow cooker setting to Low, cover, and cook for 3 hours, stirring occasionally. Sprinkle with chives and serve.

Notes: you can do this on stove top or just cook for an hour and it's just as good.  I don't like it too think, but if you want the soup thinker you can smash some of the potatoes.  I do my potatoes with skins on.  Option to put onions, garlic, potatoes and bone broth in slow cooker until the potatoes are cooked...then dump in the rest and cook until combined.

Chilly Day Chili

Chili 

Ingredients

• 1 pounds ground beef
• 2 onions, chopped
• 2 cloves garlic, minced
• 2 tablespoons chili powder

1 teaspoon cayenne pepper
1 tablespoon cumin

• 1 teaspoon dried oregano
• 2 (14.5 ounce) cans stewed tomatoes
• 1 can rotel
• 1 small can tomato paste
• 1 (15 ounce) can tomato sauce
• 3 (15 ounce) can chili beans with liquid
• 2 cups bone broth
• salt to taste (usually about 1 teaspoon)

Directions

1. Combine ground beef, onion, and garlic in large stockpot. Cook and stir over medium heat until beef is brown. Drain.
2. Stir in chili powder, salt, oregano, tomatoes, and tomato sauce; break up tomatoes while stirring. Heat to boiling, reduce heat to simmer, and cover. Cook, stirring occasionally, for 1 hour.

I've made chili twice this season so far.  It's great to eat all week and take some to freeze for later.  It's also good with pasta noodles for Cincinnati chili.  

It's been a LONG LONG winter.

As I awoke this morning (and again it was only 3 degrees) I felt extremely grateful for the warm cozy house.  I awoke a little after 4, way before my alarm.  I wasn't sleepy so I popped out of bed, fed the animals and made some coffee.  The house was quiet, all but the humming of the furnace and the squawk of the girl cat, who was ready to be fed.

As I ventured to put the news on with coffee in hand. I reflected that today is the beginning of Lent.  I had pondered recently that I've been purchasing a lot online and without much thought and perhaps a hold on un-necessary purchases might be what I should give up.  Would that be too difficult?  Who's to say...I think it might.  Feeling already grateful for being so cozy and feeling a longing for springtime I thought maybe I'd just try to be more grateful for what I already have and often take for granted.

As the sun began to flood the sky, and hearing the news we may have another 3 to 5 inches of snow tomorrow; I became extremely grateful for the blinding sun and the little warmth it was giving off through the window as I was getting ready to leave for work.  Well, at least it's sunny!  Rushing about and trying to get moving out the door, my husband and I decided that carpooling today didn't make sense.  I jumped in my car, which I hadn't driven in a while, and realized it had a full tank of gas!  So grateful to have a full tank of gas on this cold winter day.

When did I become so happy to have these things that I usually probably don't even notice?  Well, maybe it's what I should do for lent?  I don't know.  As I am driving to work, I -again for the 100th time this winter- thank the stars for the wonderful gloves I am wearing.  The steering wheel is very cold even though we are lucky enough to park in a garage.  How long have I had these gloves?  I think maybe I got them for Christmas two years ago.  I really should make a point of telling my in-laws how much I appreciate these wonderful leather gloves, lined with cashmere for warmth but useful with tech touch fingers.  I'm getting so much use out of them this winter.

Can I actually keep this up?  The gratefulness?  47 days of lent if you count Sundays.  Maybe being happy with what I have will keep me from making mindless purchases after all.

Roasted Butternut Squash Soup

Roasted Butternut Squash Soup is a cold-weather staple! We love this silky butternut soup served with spicy roasted chickpeas for extra flavor. Vegan, Vegetarian, and T-Rex toppings available, so there's something for everyone! Recipe yields approx. 4 bowls or 6-7 cups of soup.

PREP TIME 10 MINUTEs

cOOK TIME 50 MINUTES

TOTAL TIME 1 HOUR

SERVINGS 6 SERVINGS

Ingredients

• 1 butternut squash (approx. 2.5 pounds)
• 3 large carrots
• 1 onion (white or yellow)
• 1 TBSP avocado oil (or favorite healthy oil)
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/4 cup water
• 2 TBSP unsalted butter
• 3 cloves garlic smashed + minced
• 3 cups vegetable broth
• additional salt + pepper to taste

SPICY ROASTED CHICKPEAS

• 15 oz canned chickpeas
• 1 TBSP avocado oil (or favorite healthy oil)
• 1/4 tsp sea salt
• 1/4 tsp smoked paprika
• 1/4 tsp ground cayenne pepper
• 1/4 tsp garlic powder
• 1/8 tsp ground cumin
• 1/8 tsp black pepper

Instructions

1. Pre-heat oven to 375 degrees F. Make sure you have two large rimmed baking sheets handy as well as a blender.
2. Drain and rinse your chickpeas and place on a stack of paper towels to dry a bit. The drier the chickpeas the crispier they'll get in the oven. Woot!
3. Cut your squash in half lengthwise and scoop out the seeds. Pierce skin of squash a few times with a knife. Peel and cut your carrots into 3 portions. Peel onion and cut into 8 quarters.
4. Place your squash (cut side down), carrot, and onion on a large rimmed baking sheet (or roasting pan). Drizzle with 1 TBSP oil (extra if desired) and season with 1/2 tsp salt and 1/4 tsp pepper. Pour 1/4 cup of water over the squash. (it will evaporate as the squash roasts)
5. Pat chickpeas dry and add to your second baking sheet. Drizzle with 1 TBSP oil and season with 1/4 tsp salt. (The rest of the spices will be added after)
6. Place both pans on the center rack in your oven and roast. Chickpeas will be done at 30 minutes and the squash and veggies will be done after 45-50 minutes.
7. While your veggies roast, combine spicy chickpea seasoning in a small bowl: paprika, cayenne, garlic powder, cumin, black pepper. Set aside and once chickpeas are done roasting, sprinkle with the seasoning blend, mix 'em up, and set aside. They will crisp up more as they cool!
8. In a medium-large pot, melt 2 TBSP butter over medium heat. For extra flavor, let's brown the butter first to add some nutty flavor to our soup! Let your butter melt untouched, then once it starts to simmer and brown, add minced garlic and whisk constantly until butter is golden and fragrant. Add your vegetable broth, cover, and reduce heat to low.
9. Once your squash is ready, allow to cool enough t handle, then peel off the skin of the butternut. Alternatively you can scoop the squash out with a spoon.
10. Working in batches, blend the veggies with the broth in your blender until silky. I was able to add half the veggies and half the broth and get it all blended in 2 batches. Filling blender only 2/3 full is best as hot liquid expands.
11. Return the soup to your pot and mix well. Add any additional seasoning to taste and feel free to add extras like nutmeg, allspice, cayenne pepper, etc... Keep covered over lowest heat setting until ready to serve. 
12. Dive in while it's hot and top soup with seasoned chickpeas and your choice of toppings from the notes below. I like mine with chickpeas, scallions and a teeny drizzle of cream!

Recipe Notes

VEGAN TOPPINGS: roasted pepitas, toasted pecans, croutons, chopped scallions or chives, cashew cream, and/or hot sauce

VEGETARIAN TOPPINGS: heavy cream or sour cream, grated cheddar or parmesan cheese, etc...

T-REX TOPPINGS: You're welcome to top the soup with crispy bacon if you're jonesin' for some. Vegetarians can opt for vegan bacon bits as well! Chicken broth may be used in place of veg broth if needed.

For a vegan soup, replace the butter with oil, to taste.

Using an immersion blender in place of a blender? Cut your carrot into smaller pieces for roasting (so they soften more and blend more easily) and make sure you're using an extra large pot to blend the soup in to prevent splashing.