Ok, the title is not that exciting. I’m thinking it should be something more like…Super Queso Bowl. 😉 I’m making this meal for us tonight. The meal itself is pretty fulfilling so I decided to do the BBQ Potato Chips as an appetizer, not meant to go with the meal. Just a pre-dinner snack.
So, here is what you do:
In a saucepan, heat the jalepeños and onion for a few minutes. Add a pinch of salt if so desired. Add the sauce. Stir for approximately 10 minutes until thick and hot.
Slice up avocado.
Scoop of rice, scoop of beans, happy helping of kale chips, smother or drizzle with sauce and top with avocado, tomato & cilantro. Enjoy.
At this point, I’m going to stick to just the main and side for this co-op meal. One, I feel it will be plenty of food. Two, the time involved will be just about manageable. I’m excited about this meal and hope to surpass all co-op meals (so my last one will be forgiven and forgotten!).
Update on Lentil-A-Roni: I’m sending you the package of fusilli. As I understand it, gluten-free pasta breaks up much faster than wheat pasta. So, I figured it would be safer for me to send the pasta with you and hopefully it won’t be too much trouble to cook it up while you heat the sauce. The sauce: Just needs to be heated through. Make sure to make each portion of sauce slightly more than the portion of pasta. I didn’t watch that too closely and ours was a little too pasta-y. Mix the two together and dinner is served. I liked it. I want this to be a new regular for us (with a few changes). However, Neal wasn’t convinced. He said he had a hard time getting past the lentils. Milo ate it up with out a fuss. Loti wouldn’t touch it. Actually just sat there and said ‘stinky’ to me over and over. Edan had two or three bites. This is a hearty childhood comfort meal for me (though much healthier!). I hope you enjoy it.
The final installment to this drawn out meal…the salad. The actual name is Ranch salad with red potatoes and chickpeas with Avocado dressing. I was disappointed with the dressing. However, I feel that this salad could really be something. For one, I bought the ripest avocado I could find but even that one wasn’t ripe. So, that will make a difference. I’m also suspicious of some of the herbs. Less dill. Ax the paprika. Maybe. Hmmmm. I loved the potatoes and the chickpeas. Not something I’m used to in a salad. Neal & I mixed our salad in with the Lentil-A-Roni. The kids didn’t eat the dressing but I kept some aside without and they liked all the bits. My little rabbits. I really hope you enjoyed this meal and that is was filling.
These were pretty straightforward to make. I went with a new recipe that excludes rice noodles. I’ve always made rolls with noodles. The sauce is yummy. I omitted Sriracha sauce for the kids sake but add a teaspoon if you & Matthew would like some heat. There is no prep. Just serve, dip & enjoy. I included a fruit salad. Honestly, I had no time to make anything else. I hope it suffices! I hope you like your dinner!
I’ve never made this chili before. Once Neal perfected his chili, I felt satisfied. But truth be known, I feel a little naive not knowing how to make a chili (without a recipe). I’m Texan! So, I’m starting with baby steps. A very straight-forward chili with a gluten-free corn bread. Delivery for Monday.
Success! We’ve named the chili ‘Milo’s Bean Chili’ as Milo was the chef. This recipe was very simple and straightforward. Beans, garlic, tomatoes, corn, salt & pepper. Like I said, very simple. So, I talked to Milo about options of items we could add. In comes peppers, sautéed onions, cumin, lime juice and of course, some love. I used a pre-made gluten-free cornbread mix from Bob’s Mill. I wanted some security in my first adventure into soy and gluten-free baked goods. I trust Bob’s Mill. I added unsweetened almond milk, egg replacer and oil. I was very impressed. We buttered the cornbread and topped the chili with jalapeños and shredded cheddar daiya cheese. Everyone ate this meal up. Yep, you read that right. Milo, Loti & Edan have a good portion of chili and cornbread in their bellies.
To serve: heat chili and cornbread until heated through. Personally, I’d put a piece of cornbread at the bottom of my bowl. Top with chili, jalapeño and cheese. I really hope you enjoy this meal.
Heat sauce to simmer. Add box of orzo and stir frequently until al dente. Add salt and pepper to taste.
Slice bread. Toast for dipping in soup. Add loads of butter.
The cookies don’t need a thing. Except more icing. Traditionally these cookies aren’t frosted. I’ve never frosted them nor known my family to frost them. I got the hankering for the lemon icing and decided they’d be good iced. I was right. And I even found an online recipe for molasses cookies w lemon icing so I’m not crazy or making it up, didn’t use that recipe, just confirmed the idea.
I hope this meal makes up for its lack of protein with what it offers in comfort!
Soup: reheat until heated through, garnish with parsley. Bread: reheat in oven until heated through.
I want to apologize ahead of time to say that I feel like I’m sending too small a portion of soup and dessert. I doubled the soup recipe. I think I needed to triple or maybe even quadruple the recipe. I didn’t double the marbled banana bread recipe because I figured that half a loaf each would be plenty. So apologies if you are left hungry. Not my intention.
The Broccoli soup was my attempt to make something that was not bursting with sophisticated flavors as I wondered if that was an issue for my kids over-sensitive palate. Well, Milo sort of liked it. Loti sort of liked it. Edan wouldn’t touch it. Neal & I enjoyed it though I didn’t experience any creaminess. I have another Broccoli soup recipe that is much better than this one. The focaccia bread is AWESOME! I was disappointed recently when we went to an Italian restaurant and their homemade focaccia bread wasn’t vegan. It looked soooooooo good. So I made me some. Super easy and so delicious. Not a crumb left. I had high hopes for the banana bread. It is good and everyone loved it but I was imagining a big loaf with a more defined marble look. I will revisit this recipe again to perfect it. Hope you enjoy.
Recipes: Creamy Broccoli Soup (from Better than Peanut Butter and Jelly, pg 34), Focaccia Bread and Marbled Banana Bread
Here’s my spin on a Tortilla Soup recipe I learned from my friend Sasha. Top with cheese, jalepeno, cilantro, a squeeze of lime, scallion and tortilla strips.
The Evergreen Salad is from a raw cookbook that I have. The dressing is meant to marinate the greens to soften them, so upon first glance they look wilted or cooked. They’re not, just marinated in a sunflower seed-thyme dressing.
I never knew I liked bundt cake so much. You should get a bundt pan for all your cakes that don’t rise in the middle. I love the lemony flavor in the icing.
I might throw in some quesadillas for the kids as the soup is spicy. I meant to cook a bland soup and send the peppers and other spice on the side. It ended up getting spicy somehow anyway, so viola, and oops.
Bundt Cake recipe: http://dairyfreecooking.about.com/od/cakes/r/Vegan-Maple-Butter-Bundt-Cake.htm
There was a picture of the soup in the Veganomicon recipe book that really looked delicious. I like baked potatoes. I like greens. I like…no, I love croutons. However, after it was made and served, I realized this meal is ‘POTATO-TASTIC’! Not a problem in this family but in the future, I would substitute the Potato Wedge Croutons for something made from something other than potato. Having said that, everyone gobbled up the wedges. I served them on the side (instead of in the soup) with some ketchup. I would make the wedges again with veggie burgers or dogs. The cookies are far from my dream dessert. I think there are people who eat cookie dough and there are people who do not. I DO NOT eat cookie dough. I knew this going into the recipe but I wanted to be open-minded especially since the recipe was highly rated and gluten-free. So, if you are a cookie dough eater, I really hope these satisfy. If not, sorry! Overall, I feel that this was a meal that did not induce any sort of time/prep stress. I really enjoyed the soup and will definitely make it again. Next time, I’d like to add some other veggies and decrease the amount of potato. I loved the broth. I really hope you enjoy this meal.
Recipes: Baked Potato and Greens Soup with Potato Wedge Croutons and GF Cookie Dough Bites
Very simple and back to basics. As the recipe was called ‘Alphabet Soup’, I kept it but as you will see, there are no letters in my alphabet soup. Sorry. You will recognize the biscuits. I made them with the very first co-op meal. I’ve been given the thumbs up on the cookies from the kids. The four on top were double baked. They were so puffy that the dough wasn’t baking in the middle. So I flipped them and baked them a little longer. I hope you enjoy your meal.
Recipes: Alphabet Soup , Biscuits and Chocolate Chip Cookies