Hoppin John II

Hoppin John II

• 1/4 pound slab bacon, cut into 1/4-inch cubes
• 1 small onion, finely chopped
• 1 celery rib, finely chopped
• 1 garlic clove, minced
• 2 pounds black-eyed peas (fresh or frozen)
• Salt and freshly ground black pepper to taste
• Red pepper flakes to taste
• 3 cups water
• Hot cooked rice
• 3 large ripe tomatoes, chopped or stewed

In a large saucepan, fry the bacon over moderate heat till almost crisp and pour off all but about 1 tablespoon of the grease. Add the onion, celery, and garlic and cook, stirring, for 2 minutes. Add the peas, salt and pepper, red pepper flakes, and water, bring to a boil, reduce the heat to low, cover, and simmer till the peas are tender but not mushy, about 1 hour. Drain the peas, then serve them in small bowls over mounds of hot rice with a few spoonfuls of tomatoes on the tops.

 

Gluten Free Peanut Butter Cookies

INGREDIENTS

• 2 cups peanut butter
• 2 cups white sugar
• 4 eggs, beaten
• 2 cups semi-sweet chocolate chips (optional)
• 1 1/2 cups chopped pecans (optional)

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheet.
2. Combine peanut butter, eggs, and sugar and mix until smooth. Mix in chocolate chips and nuts, if desired. Spoon dough by tablespoons onto a cookie sheet.
3. Bake for 10 to 12 minutes or until lightly browned. Let the cookies cool on the cookie sheets for 5 to 10 minutes before removing.

Gluten Free Turkey Meatball Soup

Gluten Free Turkey Meatball Soup

 

2 cups gluten free chicken broth
2 cups gluten free marinara
One 15 ounce can low-sodium chickpeas, drained and rinsed
Crushed red pepper flakes to taste
1-1/3 pound package ground lean turkey
Nu-Salt
½ pound broccoli rabe, cut into bite size pieces
2 tablespoons grated pecorino romano

DIRECTIONS

1. Heat a large pot over high heat with chicken broth, marinara sauce, beans and crushed red pepper flakes until mixture comes to a simmer.

2. While mixture comes to a simmer, season ground turkey with Nu-Salt and pepper flakes. Roll turkey into about 40 meatballs.

3. Next, stir broccoli rabe into the broth and bring to a simmer. Add meatballs to the broth, cover pan with lid and lightly poach the meatballs until just cooked through, stirring occasionally for about 6 minutes. The broth should barely simmer. Check soup for seasoning.

4. Ladle into 4 large bowls and top with pecorino. Although no actual salt is called for in this recipe, please add it as you see fit

Gluten Free Enchilada Casserole

Enchilada Casserole

 

Ingredients:

3 Tbsp. diced green chilies, divided

½ c. Gluten Free salsa

¼ c. chopped green onions

¼ c. chopped fresh cilantro

15 oz. can black beans, drained and rinsed

11 oz. can mexi-corn (corn with red and green peppers), drained

10 oz. can Gluten Free enchilada sauce

8 ½ oz. pkg. Gluten Free corn muffin mix

½ c. egg substitute

2 Tbsp. chopped bottled roasted red bell pepper

1 ½ c. shredded reduced-fat Monterey Jack or Cheddar-Jack cheese

6 Tbsp. reduced-fat sour cream

 

1. Place 2 Tbsp. green chilies and next 6 ingredients in slow cooker (4 qt. size works best here). Stir well. Cover and cook on low for 4 hrs.

2. Combine remaining green chilies, muffin mix, egg substitute and roasted bell peppers in a bowl. Stir well. Spoon batter evenly over bean mixture in crock pot. Cover and cook approximately one hour—until cornbread is done.

3. Sprinkle cheese over cornbread. Cover and cook five minutes, or until cheese is melted.

4. Top each serving with sour cream. Depending on your family’s tolerance for heat, you can reduce the amount of green chilies or leave them out. The roasted red peppers are a nice touch, but they are not necessary. In a pinch, sub ½ tsp. dried cilantro for the fresh.