ATK white chicken chili

Adapted from recipe from ATK

3 pounds bone-in, skin-on chicken breast halves , trimmed of excess fat and skin - I used 1 boneless skinless chicken breast, and then only kept 1/2 of it for the soup.
Table salt and ground black pepper
1 tablespoon vegetable oil - I used olive oil.
3 medium jalapeño chiles
3 poblano chiles (medium), stemmed, seeded, and cut into large pieces
3 Anaheim chile peppers (medium), stemmed, seeded, and cut into large pieces


-I did not use fresh chilis because we didn't have them. I used 1/2 of a yellow bell pepper, cut up into strips. And 1 can of diced green chilis (fire-roasted Ortega).

2 medium onions , cut into large pieces (2 cups)  - I used about 1/4 of an onion, in small pieces

6 medium cloves garlic , minced or pressed through garlic press (about 2 tablespoons) - I used a sprinkle of garlic powder

1 tablespoon ground cumin 
1 1/2 teaspoons ground coriander



-I added a bit of dried cilantro

2 (14.5-ounce) cans cannellini beans , drained and rinsed - I used 1 can
3 cups low-sodium chicken broth  - I just used boullion & water for the amount that was right to me.

3 tablespoons fresh lime juice (from 2 to 3 limes) -skipped
1/4 cup minced fresh cilantro leaves -skipped
4 scallions , white and light green parts sliced thin-skipped

1. Season chicken liberally with salt and pepper. Heat oil in large Dutch oven over medium-high heat until just smoking. Add chicken, skin side down, and cook without moving until skin is golden brown, about 4 minutes. Using tongs, turn chicken and lightly brown on other side, about 2 minutes. Transfer chicken to plate; remove and discard skin.  - I used a saucepan. I didn't have skin, so just picked a side to start, added more olive oil midway through when I flipped it, and browned the other side too.

2. While chicken is browning, remove and discard ribs and seeds from 2 jalapeños; mince flesh. In food processor, process half of poblano chiles, Anaheim chiles, and onions until consistency of chunky salsa, ten to twelve 1-second pulses, scraping down sides of workbowl halfway through. Transfer mixture to medium bowl. Repeat with remaining poblano chiles, Anaheim chiles, and onions; combine with first batch (do not wash food processor blade or workbowl).  - I just chopped a little onion really finely, and same with the yellow bell pepper, and some celery. I sprinkled the garlic powder, cumin, coriander on top. Does not need extra salt here.

3. Pour off all but 1 tablespoon fat from Dutch oven (adding additional vegetable oil if necessary) and reduce heat to medium. Add minced jalapeños, chile-onion mixture, garlic, cumin, coriander, and 1/4 teaspoon salt. Cover and cook, stirring occasionally, until vegetables soften, about 10 minutes. Remove pot from heat.  -I should have skipped the extra salt. I did add a little chile powder to give it some kick. I added the can of diced green chile to the vegetables.

4. Transfer 1 cup cooked vegetable mixture to now-empty food processor workbowl. Add 1 cup beans and 1 cup broth and process until smooth, about 20 seconds. Add vegetable-bean mixture, remaining 2 cups broth, and chicken breasts to Dutch oven and bring to boil over medium-high heat. Reduce heat to medium-low and simmer, covered, stirring occasionally, until chicken registers 160 degrees (175 degrees if using thighs) on instant-read thermometer, 15 to 20 minutes (40 minutes if using thighs). -I skipped the blender step. I did put the chicken breast back in, and some bouillon paste & water.

5. Using tongs, transfer chicken to large plate. Stir in remaining beans and continue to simmer, uncovered, until beans are heated through and chili has thickened slightly, about 10 minutes. -When the chicken was a little more cooked, I added the rinsed beans.

6. Mince remaining jalapeño, reserving and mincing ribs and seeds (see note above), and set aside. When cool enough to handle, shred chicken into bite-sized pieces, discarding bones. Stir shredded chicken, lime juice, cilantro, scallions, and remaining minced jalapeño (with seeds if desired) into chili and return to simmer. Adjust seasonings with salt and pepper and serve.   -I let it sit hot/warm while we excercised. Came home and cut up some yellow squash thick and some fresh green beans and a potato, because it was a little salty. Threw them all in and let simmer for awhile (too long). Then added frozen flash-cooked asparagus to put some green back in. 

Notes - would have been better to make it all at once, although letting it sit did allow the flavors to blend. Still think add potatoes, then squash, then beans so they all get done at the same time instead of some overdone. Nice to have frozen veges to add at the end - brought the temp down a bit. The potato gave it some body which was good. I do agree that pureeing the beans with some broth would have made it creamier, but I didn't want the mess. I liked having a bit of extra sauce so that we could dip bread in it. 

Anita's bread

from GFG

First- whisk together your dry ingredients and set aside:

1 cup sorghum flour
1 cup potato starch (not potato flour!) I used potato & tapioca because I ran out of potato.
1/2 cup millet flour - I used almond meal.
2 teaspoons xanthan gum
1/ 1/4 teaspoons fine sea salt - I used regular salt.

You can put sesame seeds on top.

Then: combine
1 1/4 cup warm water (at 110 to 115 degrees F)

1 packet yeast or 2 1/4 teaspoons - I used 2 1/2 tsp.

and 1 tsp of honey.

3 tablespoons extra virgin olive oil
1 tablespoon minus 1 tsp of honey
1/2 teaspoon mild rice or white wine cider vinegar (or lemon juice)
2 eggs - better if whipped firm first.

Follow the instructions for whisking together the dry ingredients.

Proof the yeast in the warm water (110 to 115 degrees F) and a teaspoon of the honey/agave (add the yeast to the water and honey stir; allow it to get poofy).

Add the proofed yeast to the dry ingredients; add the olive oil, remaining honey/agave, cider vinegar and mixed egg replacer (or egg); beat until a smooth batter forms. I use the word batter because gluten-free bread dough is more like muffin batter than wheat based bread dough.

Scrape the dough into a 1.5 pound loaf pan (or 7 to 8-inch round cake pan for ciabatta style) and smooth evenly (I use wet fingers). Top with sesame seeds. Loosely cover the pan and allow the dough to rise for 20 minutes in a warm spot.

Preheat your oven to 350 degrees F. When the oven comes to temperature bake the bread until it sounds hollow when thumped. This might be anywhere from 35 to 45 minutes, and even up to 60 minutes if you're at higher altitude. Lower style round pan loaves will bake at 30 to 40 minutes, usually. 

If you like a crusty loaf, remove the bread from the pan and return it naked to the oven at 350 degrees F for an additional 10 minutes- keep an eye on it and don't let it get too brown. It should be a light golden color. Cool on a wire rack.

Michael's baguettes

from allrecipes.com

• 1 cup water
• 2 1/2 cups bread flour
• 1 tablespoon white sugar
• 1 teaspoon salt
• 1 1/2 teaspoons bread machine yeast

Directions

1. Place 1 cup water, sugar,  and yeast at 110 degrees. Allow to proof a lot.
2. Mix with flour/salt. KNEAD. Wipe out bowl & oil it. Put dough back in. Cover, and let rise in a warm place for about 30 minutes, or until doubled in bulk. Dough is ready if indentation remains when touched.
3. Punch down dough. On a lightly floured surface, roll into a big rectangle. Cut dough in thirds. Roll up each part of dough tightly, beginning at long side, pounding out any air bubbles as you go. Roll gently back and forth to taper end. Place 3 inches apart on a greased cookie sheet. Make deep diagonal slashes across loaves every 2 inches, or make one lengthwise slash on each loaf. Cover, and let rise in a warm place for 30 to 40 minutes, or until doubled in bulk.
4. Preheat oven to 375 degrees F (190 degrees C). 
5. Spray loaves at 2 minute intervals for the first 10 minutes.
6. Bake for 20 to 25 minutes in the preheated oven, or until golden brown. Rub butter over the tops.

skillet pineapple upside-down cake

Ingredients

• 1/4 cup butter
• 2/3 cup firmly packed light or dark brown sugar
• 1, 20-ounce can pineapple slices, undrained
• 9 maraschino cherries
• 2 large eggs, separated
• 3/4 cup granulated sugar
• 3/4 cup all-purpose flour
• 1/8 teaspoon salt
• 1/2 teaspoon baking powder
• Whipped cream or vanilla ice cream

Preparation

Preheat oven to 325 degrees Fahrenheit.
Melt butter in a 9-inch cast-iron skillet.
Spread brown sugar evenly over bottom of skillet.
Drain pineapple, reserving 1/4 cup juice. Set juice aside.
Arrange pineapple slices in a single layer over brown sugar mixture, and place a cherry in center of each pineapple ring. Then set the skillet aside.
Beat egg yolks at medium speed with an electric mixer until thick and lemon-colored; gradually add granulated sugar, beating well.
Heat reserved pineapple juice in a small saucepan over low heat. Gradually add juice mixture to the yolk mixture, beating until blended.
Combine flour, salt and baking powder. Add dry ingredients to the yolk mixture, beating at low speed with electric mixer until blended.
Beat egg whites until stiff peaks form.
Fold egg whites into batter. Spoon batter evenly over pineapple slices.
Bake at 325 degrees Fahrenheit for 45 to 50 minutes.
Cool cake in skillet 30 minutes and then invert cake onto a serving plate.
Serve warm or cold with whipped cream or ice cream, if desired.

skillet cornbread and chicken casserole

Ingredients

• 2 celery ribs, chopped
• 1/2 medium onion, chopped
• 1 tablespoon vegetable oil
• 3 cups packed crumbled cornbread
• 1 tablespoon poultry seasoning
• 3.5 cups chopped cooked chicken
• 1.25 cups low-sodium chicken broth
• 1 cup sour cream
• 1 large egg, lightly beaten
• 1, 4.5-ounce jar sliced mushrooms, drained
• 0.25 teaspoon dried crushed red pepper
• 0.25 teaspoon salt
• 2 tablespoons butter, melted
• 1 cup shredded sharp Cheddar cheese
• Chopped fresh parsley

Preparation

Preheat oven to 350 degrees Fahrenheit.
Sauté celery and onion in hot oil in a medium skillet over medium-high heat for seven minutes or until vegetables are tender. Set aside.
Combine cornbread and poultry seasoning in a large bowl.
Layer half of cornbread mixture on bottom of a lightly greased 11x7 inch baking dish.
Combine onion mixture, chicken, chicken broth, sour cream, egg, sliced mushrooms, dried crushed red pepper and salt in a bowl. Spoon mixture evenly over top of cornbread mixture in dish.
Top evenly with remaining half of cornbread mixture, and drizzle with melted butter.
Bake, covered, at 350 degrees Fahrenheit for 30 minutes or until bubbly.
Remove from oven and top with cheese.
Bake, uncovered, 10 more minutes or until cheese is golden.
Garnish with fresh parsley, if desired.

Tips

Pick up a deli-roasted chicken if you don’t have 3.5 cups of chopped chicken on hand. It yields just enough meat for this recipe.

Serving Size

Makes six servings

Oatmeal Raisin Cookies

• 3/4 cup butter, softened
• 3/4 cup white sugar
• 3/4 cup packed light brown sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 2 3/4 cups rolled oats
• 1 cup raisins

I used 1/2 c margarine and 1/4 c butter. 1/2 c sugar and scant 3/4 c bsugar. Added 3/4 tsp b powder. used fewer oats (1 3/4c) and more flour, probably about 1 1/2 - 1 3/4 c. Soaked raisins. Probably added a little extra cinnamon. Baked 325 for 9 minutes. 

Pasta Frittata

From Yahoo Shine Food

•  
• Sauteed Tomato Sauce (see recipe below or use your favorite brand)
• 6 ounces dried spaghetti
• 2 tablespoons olive oil
• 3/4 cup chopped onion
• 1-1/2 cups sliced fresh mushrooms
• 1 medium zucchini, cut into thin bite-size strips (1-1/2 cups)
• 1 medium red sweet pepper, cut into thin bite-size strips
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1 teaspoon dried oregano, crushed
• 1/2 teaspoon ground black pepper
• 10 eggs
• 1-1/4 cups milk
• 1/2 cup grated Parmesan cheese
• 2 8-ounce packages cream cheese, cut into small cubes and softened
• 1-1/2 cups shredded sharp cheddar cheese (6 ounces)

1. Prepare Sauteed Tomato Sauce; cover and keep warm. Cook spaghetti according to package directions; drain. Return spaghetti to saucepan; cover and keep warm.
2. Meanwhile, preheat oven to 350 degrees F. In a large saucepan, heat olive oil over medium heat. Add onion; cook and stir about 5 minutes or until tender. Add mushrooms, zucchini, sweet pepper, and garlic. Cook and stir about 3 minutes more or just until vegetables are tender. Drain off liquid. Stir in salt, oregano, and black pepper; cool.
3. In a large mixing bowl, beat eggs, milk, and Parmesan cheese with an electric mixer on low speed until combined. Add cream cheese. Beat for 30 seconds.
4. Arrange spaghetti in the bottom of a greased 3-quart rectangular baking dish. Add vegetable mixture. Sprinkle with cheddar cheese. Pour egg mixture evenly over mixture in dish. Press mixture lightly with the back of a large spoon. Bake about 40 minutes or until mixture is set and lightly browned on edges.
5. To serve, cut frittata into serving-size pieces. Spoon about 1/3 cup of Sauteed Tomato Sauce onto each plate; place a serving of frittata on top of sauce. Makes 12 servings.
6. Sauteed Tomato Sauce: In a medium saucepan, heat 2 tablespoons butter over medium heat. Add 3/4 cup chopped onion; cook about 5 minutes or until onion is tender, stirring frequently. Add 2 cloves garlic, minced; cook and stir for 30 seconds. Carefully stir in one 28-ounce can Italian-style whole tomatoes in puree, undrained and cut up; half of a 6-ounce can (1/3 cup) tomato paste; 1/2 teaspoon sugar; 1/4 teaspoon salt; and 1/4 teaspoon ground black pepper. Bring to boiling; reduce heat. Simmer, uncovered, about 15 minutes or until mixture is of desired consistency. If desired, stir in 1 teaspoon dried oregano, crushed. Cook for 5 minutes more. Makes about 4 cups.
7. Make-Ahead Tip: Prepare the Sauteed Tomato Sauce as directed; cool. Transfer sauce to an airtight container and chill for up to 24 hours. To reheat, transfer the sauce to a medium saucepan. Cover and cook until heated through.