Brown Rice and Broccoli Casserole

1 1/2  brown rice
4 cwater
1 head boccoli cut into florets and stem chopped too
1 can cream mushsoup
1 can cream of chix soup
1/2 c. water
1/2 onion chopped
1 tsp garlic
1 1/4 c water (or one can)
8 oz of shredded cheese, colby jack and cheddar mixed.

Cook brown rice in 4 c water until tender and beginning to split. Saute chopped broccoli and onion in 1tbsp butter and 1/2 c of water until bright green and softened/crisp. add the soups and 1 1/4 c water to a large bowl with the shredded cheeses. Stir to combine. Add the brown rice and the broccoli and onion mix and stir thoroughly. pour into a greased 9x13 dish and back for 30-35 minutes on 350. serves our family with no leftovers, or 7.

Corn Bread

1 1/4 c flour, all purpose
3/4 c corn meal/ corn flour
1/4 c sugar
1/2 tsp salt
2 tsp baking powder
1 c milk
1/4 c canola oil
1 egg
2 tbsp honey (we use local honey)
2 tbsp butter for slathering top of corn bread after you have bake it

preheat oven to 400. add olive oil to an 8x8 pan to grease it. Mix together the dry ingredients and whisk a bit until incorporated. add the wet ingredients and mix until just wet, will be a bit lumpy. Add to greased pan and bake 25-30 minutes or until golden brown or top when pressed bounced back. Slather with the butter as soon as you remove it from the oven, let cool 5-10 minutes before cutting. makes 9 generous portions.

Sweet Potato Chili

4 med - small sweet potatoes diced (or two large,about 2 cups)
1 large onion diced
2 tbsp chopped garlic
1tbsp olive oil
2 tbsp chili powder
1 tbsp cumin
1/2 tsp pepper
1 tsp salt
1 cup beef broth
1 cup water
1 (15 oz) can of tomato sauce
1 small can of chopped green chilies
2 tbsp brown sugar
1 can black beans (rinsed and drained)
1/4 c chopped cilantro
2 tbsp lime juice or the juice of 1 lime
1/4 tsp ground red pepper (opt.)

In a large pot heat oil and add onions, saute until tender. Add garlic and saute until soft, but not brown. add the chili powder, cumin, pepper, salt and sweet potatoes, stir to combine. Add the cups of water and broth. Simmer for 15 minutes. Add the tomato, brown sugar, beans and green chilies and then simmer for another 10-15 minutes. Take off heat, stir in the cilantro and lime juice, serve with tortilla chips and enjoy.

Cauliflower Soup

2 heads of cauliflower, chopped fine
2-3 carrots chopped fine
2 celery ribs chopped fine
1 onion chopped fine
4 tsp garlic chopped
1/2 c. butter
olive oil
flour
6-8 c. chicken broth
2 c. milk
cheddar cheese
salt and pepper

Saute onion in olive oil and butter. Add carrots and celery and cook until soft with a little gold color, remember color makes it taste good! Add cauliflower and garlic and continue to saute. Add maybe 1/4 c. flour and mix to coat. Cook for 2-3 minutes. Pour in chicken broth and cook until cauliflower is tender, about 10 minutes. Mash with a potatoe masher or simply leave this soup chunky. Stir in 2 c. milk and top each bowl with a sprinkle of cheese! serves 6. 

Irish Potatoes

• 2 pounds cabbage, shredded
• 2 cups water
• 4 pounds potatoes, peeled and quartered
• 2 cups milk
• 1 cup chopped green onions
• Salt and coarsely ground pepper to taste
• 1/4 cup butter, melted
• Crumbled cooked bacon and minced fresh parsley

• In a large saucepan, bring cabbage and water to a boil. Reduce heat; cover and simmer for 10-12 minutes or until tender. Drain, reserving cooking liquid. Keep cabbage warm.
• Place cooking liquid and potatoes in a large saucepan; add enough additional water to cover the potatoes. Bring to a boil. Reduce heat; cover and cook for 15-17 minutes or until tender. Drain and keep warm.
• In a small saucepan, bring milk and onions to a boil; remove from the heat. In a large bowl, mash potatoes. Add milk mixture; beat until blended. Beat in the cabbage, salt and pepper. Drizzle with the melted butter, bacon and parsley. 12-16 servings.

this is either a good side dish or a half of dinner with another meatless side dish like rice! 

Veggie (or Chicken and Veggie) Curry

1-2 chicken thighs, cut into chunks(optional)
3-4 Tbsp curry powder (adjust depending on how spicy you like it)
1 Tbsp dry ginger (or 4 Tbsp fresh, finely chopped)
1 Tbsp garlic powder (or 4-6 garlic cloves, minced)
1 large onion, chopped
1 large sweet potato, peeled and cut into small chunks (or two if omitting the chicken)
1 apple, diced
2 carrots, cut in small chunks (or 3 if omitting chicken)
2 celery stalks, chopped (or 3 if omitting chicken)
4 Tbsp  cornstarch
1 Tbsp sea salt
1-2 Tbsp maple syrup or sugarless sweetener
2 1/2 cups chicken broth
1-2 cans (14 0z) coconut milk (adapt to your tastes)

Cut, chop, and prepare all your ingredients as described above and throw together in your crockpot. Turn crockpot on low for 4-6 hours. Stir on an hourly basis until fully cooked. You may desire to thicken further with additional flour or arrowroot powder or remove the lid during the last hour so some of the liquids can simmer off. Serve over a bed of brown rice and enjoy!

this is my modification of a curry I found online that we are gonna try soon!

Eggplant Parm

1/2 c Italian style bread crumbs (not panko!)
1/4 tsp each pepper and salt
2 tbsp parm
1/4 c mayonaise
1 whole eggplant, one peel strip removed from four sides and then sliced into 1/4 inch slices

preheat oven to 400. Mix together the first 4 ingreds in a shallow bowl. Spread mayo on both sides of each slice of eggplant and then dredge in bread crumb mix. Lay on a non-stick piece of foil on a baking sheet. Bake for 10 minutes or until lightly browned. serve immediately.

we had this with pasta and marinara. Yummy veg only dinner! serves 4-6.