Davis' Taco Salad with chili

Recipe By     Ellen M. Ennis Davis
Serving Size  : 8 


         1/2   cup  frozen corn -- thawed
  425         grams  Campbell's Chunky Chili (steak)
     2          heads  romaine lettuce -- torn into bite size pieces
         1/2   cup  sliced black olives
         1/2   cup  green olives -- sliced
     1          can  black beans, canned -- drained and rinsed
         1/2   cup  no fat sour cream
     1          cup  cheddar cheese, lowfat -- shredded
     2          teaspoons  Benefibre (optional)
  112         grams  taco chips (Doritos toasted corn) -- crushed
        1/2    whole  bell pepper -- chopped
        1/2    cup  salsa

tear up lettuce put into large salad bowl sprinkle in corn, peppers, olives and black beans over lettuce
mix chili, salsa, sour cream and benefibre together pour chili mixture over salad just before serving and mix together

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Per Serving : 152 Calories; 5g Fat (27.2% calories from fat); 12g Protein; 18g Carbohydrate; 8g Dietary Fiber; 8mg Cholesterol; 377mg Sodium.  Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat.

Mullaengi Namul - Korean Seasoned Watercress

Mullaengi Namul - Korean Seasoned Watercress

"A very simple, quick, and easy side dish."

Recipe By     :Ellen M. Ennis Davis
Source:  "Pooka's What's for Dinner: Gluten Free with Attitude"
Copyright:  "http://pookaswhatsfordinnergluttenfree.blogspot.ca/"
Serving Size  : 6 
Cuisine:  "Vegetable Side Dishes"
Categories    : Korean, Asian,Vegan, Corn Free, Dairy Free, Egg free, Heart Healthy, Low fat, Nut Free,

  8          ounces  Watercress
  4          green onions--sliced thin diagonally
  3          teaspoons  water
  1 1/2    teaspoons  Sesame Oil
  1 1/2    teaspoons  Soy Sauce
  3          teaspoons  Sesame Seeds
  1 1/2    teaspoons  medium ground dried red chili pepper
     3/4    teaspoon  fresh ground black pepper
  1 1/2    teaspoons  sugar
  1 1/2     teaspoons  rice Vinegar

Seasoning Sauce:

Mix Sesame Oil, Soy Sauce, Sesame Seeds, chili pepper, pepper, honey and vinegar
(add more water if needed). Let stand at least fifteen minutes.

Watercress:

Gently wash the watercress in cold running water, trimming and discarding
any tough stem portion and discolored leaves. Dry and cut in 3 inch lengths

In a bowl toss watercress and green onions together


Gently mix the seasoning with the watercress mixture until completely
coated. Let sit for 30 minutes to overnight.

Stir fry for 2 min. Let cool.

Serve either chilled or at room temperature.
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Per Serving : 28 Calories; 2g Fat (55.4% calories from fat); 1g Protein; 2g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 102mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2
Fat; 0 Other Carbohydrates.

Korean Fermented Cabbage / White Cabbage Yangbaechu kimchi

Yangbaechu kimchi-Korean Fermented Cabbage / White Cabbage

"This is an easy Kimchi recipe made with White (Western) cabbage (yang
  baechu)."

Recipe By     : Ellen M. Ennis Davis
Source: Pooka's What's for Dinner: Gluten Free with Attitude
Serving  : 6  
Cuisine:   "Vegetable Side Dishes"
Categories    : International, Asian, Korean, Gluten Free, Vegan, Corn Free, Dairy Free, Egg free, Heart Healthy, Low Carb, Low fat, Nut Free
                                        
  1         small head  cabbage -- shredded into thin strips
  1         sweet onion -- thinly sliced
             kosher salt -- 1/4 cup  to sprinkle on cabbage and onions
  Kimchi Sauce

  2         tablespoons Gochujang (Korean Hot Pepper Paste)

  4         green onions -- chopped
  1         carrot -- julienned (optional)
  1         red bell pepper -- chopped fine
  3         cloves  garlic -- minced
  2         tablespoons  soy sauce, low sodium
  2         tablespoons  seaweed sesame sprinkles
  1         tablespoon  sesame oil
  1         tablespoon  honey

Garnish
  1         tablespoon  seaweed sesame sprinkles
  2         green onions -- chopped

Place cabbage and onion into a large bowl.

Add 1 cup cold water and ¼ cup kosher salt. Mix it well with your hands to
properly salt the cabbage. Set aside for 10 minutes.

Make kimchi paste by mixing the ingredients together in a bowl:

Wash and rinse the salted cabbage in cold water a couple of times. Drain
the water and dry cabbage with kitchen towels.

Mix the kimchi paste into the cabbage thoroughly.

Put the kimchi into a large ziploc® freezer bag.

Put the kimchi into a large ziploc® freezer bag.

Press down on the kimchi then press as much air out of the bag as you can
and seal to protect your kimchi from being exposed to too much air. Let marinate for 30 minutes to 1 hr.

You can eat it right away, just like salad. Or keep it at room temperature
for 24hrs or up to a few days then refrigerate. This will be fermented Kimchi.


Serving Ideas : Fermented kimchi can be used for  kimchi stir-fried rice or kimchi soup/stew.
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Per Serving : 62 Calories; 2g Fat (32.4% calories from fat); 1g Protein; 10g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 211mg Sodium.  Exchanges: 1 1/2 Vegetable; 1/2 Fat; 0 Other
Carbohydrates.

Southwest Black Bean and Pasta Skillet

"A zesty meatless Pasta dish with Southwestern Flavours that can be
  whipped up in just one pan."

Recipe By     : Ellen M. Ennis Davis
Serving Size  : 8     Preparation Time :0:45 min

  2             cups  rotini -- gluten free
  3             tbsps  olive oil
  2             medium  onions -- chopped
  1             medium  bell pepper -- seeded and chopped
  3             cloves  garlic -- minced
  1             cup  frozen corn -- thawed
  1             28 ounces can  diced tomatoes
3/4            cup  salsa -- gluten free
  1             10 oz can  black olives -- sliced
  2             tbsps  taco seasoning mix -- gluten free
  1             19 oz can  black beans -- drained
  1             cup  yogurt -- or sour cream
                 salt and pepper to taste
  2             cups  water
  1             cup  fresh cilantro leaves -- chopped
  1             cup  cheddar cheese -- grated

In a large skillet heat oil over medium heat; add in onions, red or green
bell pepper saute for about 3-4 minutes.

Add in garlic and saute for 2 minutes.

Add in corn, diced tomatoes (with juice) salsa and taco seasoning; simmer
uncovered for about 30-35 minutes (you can simmer longer if desired)
stirring occasionally.

Add in black beans, olives, pasta, and water stir until combined. Reduce
heat, simmer covered for 30 minutes

Season with salt and pepper to taste, remove from heat

Stir in yogurt and cilantro

Top with grated cheddar cheese put under broiler until cheese is bubbly

Serve on a bed of greens with cornbread or warm tortilla
                                      
NOTES : Play with the ingredients and create your own fiesta of flavours.
 
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Per Serving (excluding unknown items): 533 Calories; 16g Fat (26.8% calories from fat); 24g Protein; 76g Carbohydrate; 15g Dietary Fiber; 19mg Cholesterol; 584mg Sodium.  Exchanges: 4 Grain(Starch); 1 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 0 Non-Fat Milk; 2 1/2 Fat; 0 Other Carbohydrates.

Creamy Chicken Rotini in a Skillet

"A quick and easy one pan entrée"

Recipe By     :Ellen M. Ennis Davis
Serving Size  : 6    

  2        tablespoons  olive oil
  4        medium  boneless skinless chicken breast -- cut into 1-inch pieces
  1        medium  onion -- chopped
  2        tablespoons  Italian seasoning
  2        teaspoons  dried basil
  2        teaspoons  garlic powder
  1/4     teaspoon  freshly ground pepper
  2        tablespoons  dry skim milk
  2        tablespoons  cornstarch
  4        cups gluten free rotini
  4        cups  low sodium chicken broth
  1/2     cup  yogurt
  3        medium  green onions -- chopped

In 12-inch deep skillet with lid or dutch oven, heat oil over medium-high
heat. Add chicken pieces and onion; sprinkle with the garlic, Italian
seasoning, basil and pepper. Cook until chicken is cooked. about 5
minutes, stirring occasionally.

Sprinkle milk powder and cornstarch over the mixture and stir in.

Add Rotini and Chicken broth stir and bring to a boil. Reduce heat to low.
Cook covered for 30 minutes , stirring occasionally.

Remove from heat and stir in the yogurt and green onions.  

Let stand off heat for 10 minutes before serving

Source:
  "Pooka's What's for Dinner: Gluten Free with Attitude"

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Per Serving : 503 Calories; 8g Fat (14.9%
calories from fat); 53g Protein; 52g Carbohydrate; 2g Dietary Fiber; 94mg
Cholesterol; 477mg Sodium.  Exchanges: 3 Grain(Starch); 6 Lean Meat; 1/2
Vegetable; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates.

Chili Macaroni Casserole

Chili Macaroni Casserole

Servings: 6

Ingredients

4 -5 cups chili ( home-made or canned*) 
1 cup frozen corn (unthawed)
2 cups gf elbow macaroni 
2 cups cheddar cheese, shredded

Campbell's® Chunky® Homestyle Chili is Gluten Free see http://www.campbellsoup.ca/en-ca/eating-well/gluten-free  for more gluten free products from Campbell’s

Directions

1. Preheat oven to 350 degrees.
2. Mix corn into the chili
3. In medium saucepan, simmer chili until heated through.
4. Cook macaroni according to package directions; drain well and set aside.
5. Grease a deep 8-quart or similar casserole dish.
6. Spoon in 1/3 the chili, cover with half the cheese.
7. Spoon in the remaining chilli and top with 1/3 of the cheese.
8. Cover and bake 30 minutes. Remove cover sprinkle on remaining cheese and bake an additional 10 minutes or until cheese is bubbly.

Leftover Biscuit Pot Pie

Tonight is time to use up some leftovers in the fridge. Tonight I am using Wed.'s Fava Beans Chili (vegan) and Tuesday's White Bean Soup With Bacon with some frozen corn but you can use up any variety of leftovers in your fridge (most leftovers taste great with a golden brown biscuit topping)

 
Leftover Biscuit Pot Pie

Preheat oven to 350°F.

You will need

6 cups leftover Chili, Stew or Sloppy Joe etc.

1 cup leftover vegetables or frozen vegetables (I like corn for chili)

Mix vegetable into the leftovers

Grease a 2 quart casserole dish and put in your mixture in

Biscuit Topping

1 1/4 cup Gluten Free Biscuit mix (Bisquick or see Gluten Free Biscuit mix at top of page)

1/4  cup cornmeal

1 cup old cheddar shredded

1/4 cup cold butter 

1 bunch green onions chopped

2/3 water

Mix together dry ingredients and cheddar cheese

Cut butter into biscuit mix.

mix in green onions

Add water, dough should be sticky but not liquid.

Using 2 large spoons pick up enough dough for one biscuit and using second spoon scrape to drop the dough onto top of mixture.

Bake at 350°F 1hour or until the top is golden brown.Take out of the oven and let rest for 20 minutes. Serve with a side salad.

Fava Beans Chili (vegan)

Fava Beans Chili

soak the beans overnight.

SERVES 6

• 1 cup dried fava beans
• 2 medium yellow onions, diced
• 1 carrot, shredded
• 2 ribs celery, chopped
• 1 green pepper, diced
• 3 cloves garlic, minced
• 1 28 oz cans diced tomatoes
• 1 5.5 oz tomato paste
• 1  14 oz tomato sauce
• 1 tablespoon olive oil
• 1 litre stock of your choice
• 1 tablespoon Dark Chocolate Cocoa
• ½ teaspoon red pepper flakes
• 1 tablespoon chili powder
• 1 teaspoon curry powder
• 1 tablespoon cumin
• 1 tablespoon tumeric
• Freshly cracked black pepper, to taste
• 1 teaspoon honey
• ¼ cup cornmeal

1. Soak the beans in the water overnight; rinse and drain.
2. Cover beans in water bring to a boil, turn down to simmer and simmer for 1 hour
3. Heat the oil to medium temperature in a large stockpot. Add the onions, carrots, chili pepper, and garlic; sauté for 5 minutes. Add mixture to the beans along with tomatoes, the 1 quart stock, cocoa, red pepper flakes, chili powder, cumin, tumeric and curry powder, black pepper, and honey; simmer slowly uncovered for 3 hours.
4. Keep an eye on chilli, if it becomes to dry add water as needed.
5. In the last 20 minutes sprinkle in the cornmeal while stirring simmer until chilli thickens a little about 5 min.
6. Adjust seasonings to taste.

Serve over steamed rice or grits