Creamy Caesar Salad Dressing

2T dijon mustard
1T red wine vinegar
2 canned anchovies
3 cloves garlic
1c grated parmesan cheese
2T worchestershire sauce
1/4c lemon juice
1t salt
1t pepper
1/2c olive oil

~add the first 5 ingredients to a food processor and pulse to combine.
~add everything else EXCEPT the olive oil.
~turn on the processor.
~add the oil in a steady stream, to emulsify.
~store in refrigerator, tightly sealed, up to 2 weeks.

makes 1 cup
Mimi's recipe.

Gluten Free Monsters

1 stick of softened butter
1 cup sugar
1 1/4 cup brown sugar
1—16 oz can creamy peanut butter
3 eggs
4 1/2 cups oats
2 t baking powder
1 cup M & M’s
1 cup chocolate chips
1 t vanilla pinch of salt
~cream butter and sugar.
~add the pb, eggs and vanilla. mix well
~add the remaining and mix well.
~drop medium sized spoonful onto a cookie sheet and bake at 350 for 11-13''
~cool partially before transfering.
~invite becca over and enjoy!

makes 24+ cookies
recipe from Life in Grace (blog)

Chicken, Kale and Chickpea Soup

1c dry garbanzo beans
2 chicken breasts
2 qts water
2 1/2 T better than bullion (chicken)
1c onion, chopped
4 cloves garlic
2 bay leaves
2T fresh rosemary, chopped
4c chopped kale
2c carrots, sliced
1t salt
1/2 t pepper
2 hot links

~soak the garbanzo beans overnight.
~drain and rinse beans.
~place chicken breasts in dutch oven and cover w/ water.
~cook through, and then remove from the water/broth. let cool
~when the chicken is cool, remove and discard the skin and bones. chop the meat.
~skim the chicken broth and add the beans to the pot.
~cook on med heat 3 hrs (or until soft), adding more water if needed.
~add the bullion, onions, garlic, bay, rosemary, carrots, s/p.
~simmer 1 hour.
~add the chicken and the kale, simmer 30 minutes more.
~to serve: top each bowl with 1-2 rosemary croutons

Rosemary Croutons:
1/2 loaf of day old sourdough bread
1/4c olive oil
2 cloves garlic, minced
1T fresh rosemary, chopped

~toss the oil, garlic and rosemary in a large bowl.
~slice the bread into thin rounds.
~add to the bowl and toss with your hands, coating the bread evenly.
~lay on out a cookie sheet, in a single layer.
~bake 15-20" at 350, or until crisp and golden.

serves 4-6
recipe (adapted) from Feasting at Home

Szechuan Chicken w/ Peanuts

1-2 chicken breast
4 c veggies, chopped (onions, carrots, bell peppers, squash, celery, broccoli, cauliflower, etc)
3T hoisin sauce
2T cornstarch
1/2 c chic broth
2T rice vinegar
2T sugar
2t chili-garlic sauce
1T olive oil
2t ground ginger (powder)
2 cloves garlic
1/4c peanuts

~combine the chicken, 1T of hoisin sauce and  in a bowl and toss well to coat. set aside.
~combine the remaining 2T of hoisin sauce, corn starch, broth, vinegar, sugar and chili-garlic sauce and ginger in a small bowl. set aside.
~Heat the oil in a wok.
~add the chicken and stir fry until almost cooked through, about 3-4 minutes.
~add the veggies and the garlic and stir fry until crisp tender, about 3-4 minutes.
~add the sauce mixtures and cook and stir until the mixture is thick and bubbly, about 1 minute.
~add the peanuts, and stir to combine.
~serve over hot rice.

serves 4.
this recipe is from Mary Kay, (the one she served at sarah's wedding).

Roasted Butternut Squash Soup

 1 butternut squash, halved and seeded
1/4 c olive oil 6 plum tomatoes, quartered
4 garlic cloves
1T balsamic vinegar
4T butter
1 onion, diced
2 carrots, peeled and chopped
2 ribs celery, chopped
6 c chicken stock
2t salt
1t pepper
1/4 c fresh thyme leaves, rough chopped
2 T fresh chives, chopped
1 T fresh sage, chopped
juice of 2 oranges

~preheat oven to 450.
~place the squash in a baking dish, cut side down.
~add 1 c water and 1T olive oil to the dish and bake 35-40", or until soft.
~toss the tomatoes and garlic w/ 2T olive oil and the balsamic, in a baking dish.
~roast 30" or until soft and slightly shriveled.
~let cook a bit and then crush w/ a potato masher. set aside.
~heat the remaining olive oil and the butter in a dutch oven.
~add the onions and the veg and saute until soft.
~add the broth and the s/p.
~reduce heat, cover and simmer 20".
~scoop the flesh from the squash and add to the pot.
~simmer 20" more.
~add the fresh herbs and the tomato mixture (with all juices).
~puree in batches or with an immersion blender.
~add the oj and still to combine.
~serve w/ croutons if desired.

serves 8-12
Recipe from Grandma Carol

Cilantro Lime Brown Rice

1 c brown rice
2 c chicken broth (or 2 c water and 2t bullion)
1 T olive oil
1/8 t salt
1 lime (zest and juice)
1/4 c cilantro chopped

~ put all of the ingredients, except the cilantro, in a med sized pot.
~bring to a boil, then turn down to a simmer.
~cook until the liquid has been absorbed and the rice is soft (add more water if necessary).
~let stand 5" with the lid in place.
~ toss in cilantro and fluff it all with a fork.

serves 4-6
recipe from the internet

Hummus: Large Batch

1 lb dried garbanzo beans
1 T minced garlic
1 1/3c lemon juice
1 T salt
1 T sesame seeds
parsley
olive oil

~cook and drain the beans.
~add all, except olive oil, in a food processor
~pulse to start to blend
~process while adding olive oil in a slow steady stream until you have the desired consistency.

serves a lot
recipe from Brenda

Hummus: Small Batch

1 can garganzo beans
2 cloves garlic
1t salt
1t sesame seeds (or tahini)
3T olive oil
juice of 1 lemon
parsley

~puree all in a food processor until smooth.
~add a little water if necessary to get the right consistency.

Makes (3) 1/2 c servings.
Mimi's Recipe.

Bowl of Red

2T olive oil
1 large onion, chopped
4 cloves garlic, minced
1 3/4# beef chuck, cubed
1/3 c chili powder
1 1/2 T cumin
1T oregano
1 t paprika
1 t salt
1 qt tomatoes
2 c beef broth
1/3 c yellow cornmeal
1/4 c water
6 c cooked pinto beans

~heat the oil in a dutch oven.
~add the onion, garlic and meat. saute until lightly cooked, about 10".
~stir in all of the spices, the tomatoes with their juice, and the broth.
~bring to a boil. then reduce heat and simmer 1 1/2- 2 hrs. (meat will be fork tender)
~bring the chili back to a boil.
~mix together the cornmeal and water. stir it into the chili along with the beans.
~reduce heat and simmer 15", or until the beans are heated through and the sauce thickens.
~serve w/ cheese and onions if desired.

serves 6-8
This recipe was adapted from J Abbey's.