Dairy Free and Egg Free Cornbread

The full recipe can be found at http://smarttereachday.com/?p=1743.
 I used vegetable oil instead of palm shortening or coconut oil; and whole wheat flour instead of rice flour.

Gingered Chickpeas in a garlicky tomato sauce

I've wanted to do this recipe for a while and don't know what I was waiting for - it was really yummy!

The recipe is here.

Ingredients

• 1 tbsp olive oil
• 2 onions, finely chopped
• 4 cloves garlic, finely chopped
• 2 tbsp minced fresh ginger
• 2 tsp ground coriander
• 1 tsp coriander seeds
• 1 tsp salt
• 1/2 tsp freshly ground black pepper
• 2 tsp balsamic vinegar
• 2 cups coarsely chopped tomatoes, canned or fresh
• 2 cans (15 oz each) chickpeas, rinsed & drained, or 2 cups dried chickpeas, cooked & drained
• 2 cups (packed) fresh spinach leaves

Instructions

1. Heat olive oil in a large skillet over medium heat. Add onions and cook, stirring, until the onions begin to brown.
2. Add garlic cloves, ginger, ground coriander, coriander seeds, salt, and pepper. Cook, stirring, for 1 minute.
3. Add balsamic vinegar and tomatoes. Bring the mixture to a boil.
4. Spread the chickpeas in the bottom of a crockpot (slow cooker). Pour the tomato mixture over the chickpeas and stir well.
5. Cover the crockpot and cook on Low for 6 to 8 hours or on High for 3 to 4 hours.
6. Just before serving, stir in spinach. You could use any leafy green that appeals to you, such as Swiss chard or kale.
7. Serve as a side dish or over rice as an entrée.

Vegetable Paella

Serves 8 generously

1 cup olive oil

2 leeks – white part only, sliced and rinsed

4 onions chopped

4 cloves garlic, chopped

4 small tomatoes, seeded and chopped

1 can artichoke hearts, rinsed and cut in half (or quarters)

4 red peppers, chopped

1 16 oz bag of frozen cauliflower, rinsed under hot water

1 cup frozen peas, rinsed under hot water

5 cups veggie stock

salt and pepper

4 teaspoons cilantro

2 ½  cups white rice

In a large pot, heat oil over low heat.  Add half the leeks, onions, garlic, and tomatoes.  Cook for two minutes.  Add artichoke hearts, bell peppers, cauliflower, and peas.  Add half of the stock and cook on low heat for 10 minutes.  Season to taste.  Add the remainder of the leeks, onions, tomatoes, garlic, and all the cilantro, rice, and the rest of the stock. Stir well.  Cook for another 20 minutes or so until the rice is cooked.  Add more stock if needed. 

Note: I’ve tried this with brown rice.  It takes forever to cook and it tastes bland.

If frozen, defrost overnight in the fridge.  Sprinkle with water and microwave until heated through. 

Vegetarian Sloppy Joes

This is a Rachel Ray Recipe, found at http://www.foodnetwork.com/recipes/rachael-ray/sloppy-veg-head-joe-recipe/index.html and below.

1 tablespoon canola or vegetable oil
2 jalapeno peppers, seeded and finely chopped
1 red, green, or yellow bell pepper, seeded and chopped
1 red onion, chopped
2 large garlic cloves, chopped
1 (21-ounce) can black beans,drained and rinsed
1 teaspoon ground cumin
1 teaspoon ground coriander
Salt and pepper
1 (15-ounce) can diced fireroasted or chunky-style crushed tomatoes
1 rounded tablespoon brown sugar
1 tablespoon Worcestershire sauce (see Note) or vinegar, any kind
1 lime
4 crusty rolls, split and lightly toasted
2 large dill pickles, chopped
A handful of fresh cilantro leaves, chopped

Heat the oil in a skillet over medium-high heat. To the hot oil, add the jalapenos, bell peppers, onions, and garlic and cook until tender, 7 to 8 minutes. Fold in the black beans, cumin, and coriander and season to taste with salt and pepper. Stir in the tomatoes, brown sugar, and Worcestershire or vinegar and simmer the mixture for a few minutes to combine the flavors. Squeeze the lime juice into the pan and stir. Serve the joe mixture on buns with chopped pickles and cilantro to top.

Corn Cookies

Cristina Tosi's Corn Cookies
Makes 13 to 15 cookies

 Note from The Kitchen: The chefs at Milk Bar maked freeze-dried corn powder by grinding freeze-dried corn. You can find freeze-dried corn at Whole Foods, Amazon.com, or JustTomatoes.com. Store leftover powder in an airtight container so it won't absorb moisture.

225 g butter, at room temperature OR 16 tablespoons (2 sticks)
300 g sugar OR 1 1/2 cups 1 egg
225 g flour OR 1 1/3 cups
45 g corn flour OR 1/4 cup
65 g freeze-dried corn powder OR 2/3 cup 3 g baking powder OR 3/4 teaspoon
1.5 g baking soda OR 1/4 teaspoon
6 g kosher salt OR 1 1/2 teaspoons

1. Combine the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high for 2 to 3 minutes. Scrape down the sides of the bowl, add the egg, and beat for 7 to 8 minutes.
2. Reduce the mixer speed to low and add the flour, corn flour, corn powder, baking powder, baking soda, and salt. Mix just until the dough comes together, no longer than 1 minute. Scrape down the sides of the bowl.
3. Using a 2 3/4-ounce ice cream scoop (or a 1/3-cup measure), portion out the dough onto a parchment-lined sheet pan. Pat the tops of the cookie dough domes flat. Wrap the sheet pan tightly in plastic wrap and refrigerate for at least 1 hour, or up to 1 week. Do not bake your cookies from room temperature-- they will not bake properly.
 4. Heat the oven to 350°F.
 5. Arrange the chilled dough a minimum of 4 inches apart on parchment- or Silpat-lined sheet pans. Bake for 18 minutes. The cookies will puff, crackle, and spread. After 18 minutes, they should be faintly browned on the edges yet still bright yellow in the center; give them an extra minute if not.
 6. Cool the cookies completely on the sheet pans before transferring to a plate or to an airtight container for storage. At room temp, the cookies will keep fresh for 5 days; in the freezer, they will keep for 1 month.

March CC Club

Blueberry French Toast and Egg Cups - Directions above
Spinach Leek and Potato Soup with Mustard Cheddar Crackers - thaw and reheat
Heavenly Thai Fried Rice and Thai Pumpkin Soup - reheat soup and add spinach and cilantro - gently reheat rice and add the onions and cilantro

Blueberry French Toast Casserole & Egg Cups

This is a repeat meal, originally prepared by Amy W.  The links to the recipes are below.


http://www.food.com/recipe/freezer-blueberry-french-toast-casserole-230208
Defrost overnight, bake covered for 15-30 minutes at 350 degrees.  Bake 25 minutes uncovered until center is firm,
 

I used an entire loaf of french bed, more than 10 slices and I added also added fresh lemon juice  to the blueberry sauce.

http://www.kalynskitchen.com/2006/10/egg-muffins-revisited-again.html
Fully cooked, just thaw & reheat!