TURKEY AND PUMPKIN SEED CHILI
A touch of unsweetened cocoa powder gives this hearty chili a wonderful depth of flavor.
Provided by Silvana Nardone
Categories main-dish
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- In a medium pot, heat the oil over medium heat. Add the garlic, onion and bell pepper; cook, stirring, until softened, about 7 minutes. Increase the heat to medium-high and stir in the chicken, breaking it up with a wooden spoon. Cook until the chicken is cooked through, about 4 minutes.
- Add the chili powder, cumin, oregano, cocoa powder and salt; stir to coat. Add the tomatoes and their juices, chicken broth, pumpkin seeds and flaxseed meal and bring to a boil. Reduce the heat to low and simmer, covered, until slightly reduced, about 15 minutes. Stir in the beans and cook, uncovered, until the chili thickens slightly, about 10 minutes.
Nutrition Facts : Calories 422 calorie, Fat 15 grams, SaturatedFat 2 grams, Cholesterol 71 milligrams, Sodium 594 milligrams, Carbohydrate 31 grams, Fiber 9 grams, Protein 41 grams, Sugar 6 grams
GLUTEN-FREE TEXAS CHILI-N-CORN MAC
Are you facing long days at the office or just uncertainty about what to make for dinner? We've turned this classic frozen dinner that you'd find at your local supermarket into an easy, healthy option. Stock this satisfying supper in your freezer and the answer will be faster than takeout -- and more wallet-friendly, too.
Provided by Silvana Nardone
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Heat the olive oil in a large pot over medium heat. Add the mushrooms, corn, chili powder, cumin, garlic, carrot, bell pepper, onion, 1 teaspoon salt and 1/2 teaspoon pepper; cook until softened, stirring occasionally, about 10 minutes. Stir in the tomatoes and beans; bring to a boil. Stir in the cooked macaroni and toss to coat. Divide evenly between two 6-cup glass baking dishes and top each with the cheese.
- To eat now: Preheat the broiler to low and cook until the cheese is melted, about 3 minutes.
- To freeze and eat later: Cover the glass baking dish with a tight-fitting lid and freeze up to 1 month. To thaw, place in the fridge overnight. Cover with foil and bake in a 400 degree F oven until heated through about 20 minutes.
Nutrition Facts : Calories 543.8, Fat 18.2 grams, SaturatedFat 7.2 grams, Cholesterol 29.9 milligrams, Sodium 812.6 milligrams, Carbohydrate 78 grams, Fiber 13.8 grams, Protein 21.7 grams, Sugar 4 grams
GLUTEN-FREE DOUBLE-CORN CORNBREAD
Steps:
- For the gluten-free flour blend: In a large bowl, whisk together the rice flour, tapioca flour, potato starch, xanthan gum and salt.
- For the cornbread: Preheat the oven to 350 degrees F and grease or spray an 8- by 4-inch loaf pan with cooking spray. In a large bowl, combine the cornmeal, sugar, baking powder, baking soda, salt and 1 cup of the gluten-free flour blend. In a small bowl, whisk together the eggs, milk, oil and vinegar. Stir the liquid ingredients into the dry ingredients until just moistened; stir in the corn kernels.
- Pour into the prepared loaf pan and bake until golden and a toothpick inserted near the center comes out clean, 40 to 45 minutes. Cool on a wire rack and serve.
GLUTEN-FREE COOKIES-N-CREAM WAFFLES
The flour blend recipe makes more than you'll need to cook up these waffles. Just transfer the remaining flour to an airtight storage container and place it in a cool, dry place or refrigerate it. Now, you'll be ready to make your next gluten-free recipe.
Provided by Silvana Nardone
Time 20m
Yield 8 waffles
Number Of Ingredients 18
Steps:
- For the gluten-free flour blend: In a large bowl, whisk together the rice flour, tapioca flour, potato starch, xanthan gum and salt.
- For the waffles: In another large bowl, whisk together 1 1/2 cups of the gluten-free flour blend, sugar, baking powder and salt. (Reserve the remaining gluten-free flour blend for another use.)
- Preheat a Belgian waffle iron to medium-high and grease with gluten-free cooking spray. In a small bowl, whisk together the milk, eggs, oil and vanilla; stir into the flour mixture until combined. Stir in the chocolate chips, then lightly fold in the cookie crumbs.
- Pour a heaping 1/3 cup of batter into each waffle iron square, pushing the batter out to the edges; scatter over some of the larger cookie pieces. Close the waffle iron and cook until crisp, about 4 minutes. Cook the remaining waffles and top with whipped cream, chocolate syrup and more cookie pieces.
Nutrition Facts : Calories 478 calorie, Fat 14 grams, SaturatedFat 2.5 grams, Cholesterol 52 milligrams, Sodium 617 milligrams, Carbohydrate 84 grams, Fiber 2 grams, Protein 6 grams, Sugar 6 grams
TEXAS CAVIAR - GLUTEN FREE
This is a family favorite Appetizer. You can adjust the "heat" by using more or less jalapeno pepper. Serve with gluten free corn chips.
Provided by kerri collier
Categories Low Cholesterol
Time 30m
Yield 1 Bowl, 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Rinse peas, beans, corn.
- Chop onions (including white part), jalapenos, tomatoes and cilantro.
- Crush garlic.
- Add all vegetable ingredients and add dressing to taste.
Nutrition Facts : Calories 139.5, Fat 1.1, SaturatedFat 0.2, Sodium 302.5, Carbohydrate 27.2, Fiber 6.9, Sugar 2.4, Protein 7.8
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