White Chili

Since there is no such thing as too much good chili, here's another recipe, totally different from traditional tomato and chili powder versions. This was a big hit last night with our friends too. I like my chili on the thick side...if you like it thinner, just add more broth! We had some homemade gluten free biscuits to go with it (recipe coming soon!).

1 1/2 pounds skinless, boneless chicken breast, or chicken thighs, cut up into bite size pieces 1 T canola oil 1 bunch green onions, thinly sliced 1 red bell pepper, chopped 1 green pepper, chopped 4 cloves garlic, minced 1 garnet yam, chopped into small pieces 1 teaspoon grated ginger (optional) 1/2 teaspoon salt

2t cumin 2 cans pinto beans in their sauce 2t vinegar (any light colored one) 1/4 cup flour ( I used rice) 3 T butter or margarine 3 cups chicken broth Garnish: chopped cilantro, lime juice, avocado, green hot sauce

Directions:

1.	In a large dutch oven, heat olive oil over medium heat. Add chicken, and saute until cooked through. Remove the chicken from the pan.
2.	Saute the onion, red bell pepper, green pepper and garlic in the same skillet. Return the chicken, along with the ginger, salt, cumin. Mix thoroughly.
3.	In a separate small saucepan or skillet, melt butter or margarine over medium heat. Stir in flour to make a roux. Whisk in the chicken broth and mix all together. Stir this mixture into the sauteed chicken and vegetables. Add in the sweet potato and beans, simmer for 15-20 minutes until sweet potato is tender. Add in vinegar. You may also add in the lime juice and cilantro at this point, or allow everyone to add to their own taste.

Mom's Lasagna - Gluten and dairy free if you like!

Maybe because I grew up eating it...but I have always loved my mom's lasagna the best. We are creatures of habit. But anyone who eats her recipe always enjoys it, so it must be good by itself too! I have also noticed that a lot of people avoid making it, making the wrong assumption that it is time consuming...not at all!! Best of all, you can easily make a double batch, freeze one pan for later or share it with a lucky friend. Of course, I have been CRAVING this, in fact I had a pan in the freezer I had made before Kaden was born waiting for us. Then of course food intolerances galore set in, and the gluten and dairy in it were out. So for those of you still able to, use regular lasagna noodles, and the cheese mix to follow...or try something new...remember....it has to be pretty darn delicious for me to post it here...and I am a foodie!!

Mom's Lasagna: Makes one 11 X 17 pan

1 small box lasagna noodles (there is no real science here, if you like yours really noodly, then add more!! If you get a box with mostly broken noodles, break them all up and layer pieces instead, lasagna is juts a casserole after all!)

Red sauce:

• 1 pound ground meat
• 1 large jar favorite spaghetti sauce (or 24oz crushed tomatoes and a can of paste)
• herbs of choice (I added basil, oregano)
• garlic salt to taste

Cheese Sauce I

• 8oz shredded mozzarella
  
• 8 oz cottage cheese
• 8 oz grated parmesan or pecorino romano

"Cheese" Sauce II

• 8oz mozzarella style Daiya cheese
• 1 cup pine nuts soaked in cold water 2 hours
• 1 T lemon juice
• 1 T nutritional yeast

Directions:

Boil lasagna noodles following the directions (I used Tinkyada Brown Rice noodles- yum!), rinse with cool water, toss with a bit of oil to keep them from sticking, set aside. Brown the ground meat with some garlic salt. Add in the tomato sauce of your choice, along with the herbs. Let it simmer for 5-10 minutes, taste and adjust seasoning to your personal taste. Choose your cheese sauce and prepare:
Cheese sauce I, just mix all the cheeses together in bowl.
Cheese sauce II, put soaked pine nuts in the food processor and puree with the lemon juice and nutritional yeast, scraping the down the sides as necessary. Let it puree until it is silky smooth (and if you are feeling creative, add some herbs in here too for added pizazz). When smooth, add the Daiya cheese, and pulse a couple times to mix.

Assembling: Put a ladleful of red sauce to coat the bottom of the pan...this is a little trick so the noodles don't stick to the bottom. The layer the noodle, cheese sauce, red sauce, and repeat until ingredients are used up. I like to end with the red sauce and a sprinkling of cheese. Cover and freeze at this point if you are saving for later.

Bake in a 350 degree oven for apx 30 minutes until heated through.