Two Artist’s Chili

From Jeanne G
This lends itself to lots of improvisation with the ingredients we get each week. It’s really good!

Two Artist’s Chili

Ingredients

  • 1 tablespoon olive oil
  • 4 cloves of garlic, minced
  • 1 medium red or sweet onion, diced
  • 2 jalapeños, seeded, stemmed, diced
  • 1 large yellow bell pepper, seeded, cored, diced
  • 1 medium green or red bell pepper, seeded, cored, diced
  • 2 medium carrots, sliced into coins
  • 2 cups butternut or banana squash, diced
  • 1 medium sweet potato, peeled, diced
  • 2 cups gluten-free broth
  • 1 28-oz.can Fire Roasted Tomatoes
  • 1 15-oz. can pinto, black or white beans, rinsed, drained
  • 1 teaspoon ground cumin, or to taste
  • 1 teaspoon gluten-free curry or chili powder, or to taste
  • Sea salt and fresh ground black pepper, to taste
  • Lime juice, to taste
  • Option:
  • Hot red pepper flakes, if desired, for more heat
  • For serving:
  • Fresh lime wedges to brighten the flavor
  • Fresh chopped cilantro or parsley
  • A dab of sour cream or Greek yogurt, if desired

Instructions

  1. Pour the olive oil into a slow cooker or Crock Pot.
  2. Add the garlic and onion and stir to coat.
  3. Add in the remaining ingredients.
  4. Break apart the tomatoes a bit.
  5. Cook on low or high according to the manufacturer’s instruction for your particular make and model.

Thank you, Jeanne, for sharing this!
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Chili Sauce

Jeanne Gibbons shared this recipe on the Bountiful Baskets Recipes board:

Chili Sauce

Ingredients

  • Chili Sauce (spicy)
  • Makes about 6 pints.
  • 2 cups sweet green peppers, chopped
  • 2 cups chopped onions
  • 24 large tomatoes(4 quarts peeled, cored, chopped)
  • 1 tsp ground allspice
  • 1 tbsp salt
  • 1 1/4 cup vinegar
  • 1 1/2 cup sugar
  • 1 tbsp celery seed
  • 1 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1 tsp ground cloves

Instructions

  1. Hot Pack
  2. Combine and add all ingredients to a heavy sauce pan
  3. or cast iron skillet. Bring to a boil and simmer 1 to
  4. 2 hours or till desired thickness has been reached.
  5. Stir often to prevent sticking. Pack hot jars with hot
  6. prepared tomato mixture leaving 1/2-inch head space.
  7. Remove air bubbles. Wipe rim and screw threads and
  8. adjust lids and screw bands.
  9. Boiling Water Bath Canner
  10. 1/2 Pints 15 minutes
  11. Pints 15 minutes
  12. After processing, remove jars immediately, place on a
  13. rack to cool.
  14. Test for Seal.
  15. Note: just because I'm paranoid about food safety, I would add a 1/8 tsp of citric acid to each cup jar, 1/4 tsp per pint jar before capping to bring the PH into a safe level without affecting the taste of the product. But that's just me.

 

Thanks Jeanne!

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Roasted Garlic Pasta Sauce

From Bountiful Baskets Recipes

Roasted Garlic Pasta Sauce

Ingredients

  • 6 bulbs garlic
  • 3 tbsp olive oil
  • 4 medium red, yellow, and/or green sweet peppers, halved and seeded
  • 12 lbs ripe tomatoes, peeled
  • 3 tbsp packed brown sugar
  • 2 tbsp kosher salt or 4 tsp salt
  • 1 tbsp balsamic vinegar
  • 1 tsp freshly ground pepper
  • 2 cups lightly packed fresh basil leaves, snipped
  • 1 cup lightly packed chopped assorted fresh herbs (such as oregano, thyme, parsley)
  • 6 tbsp lemon juice

Instructions

  1. Preheat oven to 400°F. Peel away the dry outer layers of skin from garlic bulbs, leaving other skin and cloves intact. Cut about 1/2 inch off top portions, leaving bulbs intact but exposing the individual cloves. Place the garlic bulbs, cut sides up, in a 1 to 1 1/2 qt casserole. Drizzle with 1 tbsp olive oil. Cover casserole. Arrange peppers cut side down, on a foil-lined baking sheet. brush with the remaining 2 tbsp oil.
  2. Roast garlic and peppers for 40 to 50 minutes or until pepper skins are charred and garlic cloves are soft. Cook garlic on a wire rack until cool enough to handle. Pull up sides of foil and pinch together to fully enclose the peppers. Let peppers stand for 15 to 20 minutes or until cool enough to handle. Peel off skins and discard. Chop peppers, set aside.
  3. Remove garlic cloves from paper skins by squeezing the bottoms of the bulbs. Place garlic cloves in food processor. Cut peeled tomatoes into chunks; add some of the garlic in food processor. Cover and process until chopped.
  4. Transfer chopped garlic and tomatoes to a 7 - 8 quart stainless steel, enamel, or nonstick heavy pot. Repeat chipping the remaining tomatoes, in batches, in the food processor. Add all tomatoes to the pot.
  5. Add brown sugar, salt, vinegar, and black pepper to the tomato mixture. Bring to boiling. Boil steadily, uncovered, for 50 minutes, stirring often. Add chopped peppers to tomato mixture. Boil for 10 to 20 minutes more until mixture is reduced to about 11 cups and reaches desired consistency, stirring occasionally. Remove from heat; stir in basil and assorted herbs.
  6. Spoon 1 tbsp of the lemon juice into each of the six, hot, sterilized pint canning jars. Ladle hot sauce into jars with lemon juice, leaving a 1/2-inch headspace. Wipe jar rims; adjust lids.
  7. Process filled jars in a boiling water canner for 35 minutes. Remove jars from canner; cool on wire racks.

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Freezer Tomato Sauce

Freezer Tomato Sauce (from Bountiful Baskets Recipes)

Freezer Tomato Sauce

Ingredients

  • 6 lbs ripe roma tomatoes
  • 2 tbsp olive oil or vegetable oil
  • 1 1/2 cups chopped onions (3 medium)
  • 1/2 cup chopped celery
  • 3 large cloves garlic, minced
  • 2 tsp sugar
  • 1-2 tsp salt
  • 1/2 tsp ground black pepper
  • 1/8 tsp cayenne pepper (optional)
  • 2 tbsp snipped fresh oregano or 2 tsp dried oregano, crushed
  • 1 - 2 tbsp snipped fresh thyme, or 1 - 2 tsp dried thyme, crushed

Instructions

  1. Wash tomatoes. Remove stem ends. To peel tomatoes, bring 4 inches of water to boiling in a large saucepan, immerse tomatoes, a few at a time, into boiling water for 30 to 60 seconds or until the skin starts to crack. Immediately dip tomatoes into cold water; drain in colander. Slip off skins; discard. Remove cores and seeds. Coarsely chop tomatoes.
  2. In an 8-quart heavy pot, heat oil over medium heat. Add onions, celery, and garlic; cook for about 5 minutes or until tender. Add the 10 cups chopped tomatoes, sugar, salt, black pepper, and, if desired, cayenne pepper. Bring to boiling, reduce heat. Simmer, uncovered, for 45 minutes, stirring occasionally. Stir in oregano and thyme. Simmer, uncovered, for 15 minutes more. Cool slightly.
  3. In a food processor, cover and process tomato mixture, one-fourth at a time, until sauce is desired texture (or press tomato mixture through a food mill). Transfer sauce to a large bowl. Place bowl in a sink filled with ice water; stir mixture to cool.
  4. Transfer to pint-size freezer-safe containers, leaving a 1/2-inch headspace. Seal and label. Freeze for up to 6 months. To store in the refrigerator, ladle sauce into sterilized pint jars, leaving a 1/2-inch headspace. Seal and label. Store in refrigerator for up to 1 week. Makes 3 to 4 pints.
  5. Tip: To use frozen tomato sauce, thaw overnight in refrigerator. Pour the thawed sauce into a medium saucepan. Cook over medium heat until hot, stirring occasionally.

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Strawberry Lime-aide

Strawberry Lime-aide

Ingredients

  • 5 limes
  • 6 cups water
  • Honey to taste start with 3 - 4 TBSP
  • 5 or 6 strawberries blended

Instructions

  1. heat 3 to 4 TBSP honey in 1/2 cup water until thin to spread evenly throughout the mix
  2. put 6 cups water in the pitcher
  3. Add juice of 5 limes (no seeds please!)
  4. Add blended strawberries.
  5. Put 1/2 your honey mixture.
  6. Test
  7. Add more to taste.
  8. Store the rest of the honey mixture to sweeten other things!

Plain Green Beans (boiled or steamed)

I'm going basic with this because I know there are people who have never cooked green beans from scratch!  If you are a little scared of the fresh green beans this is for you!

Plain Green Beans (boiled or steamed)

Ingredients

  • Green Beans
  • 1/2 an onion
  • Water or broth
  • Salt & Pepper to taste

Instructions

  1. Snap your beans (take off the ends and throw away, then break into bite size chunks)
  2. Chop in large pieces an onion (cut off the ends, cut in half, put half away for later, strip off a couple outside layers until it is fresh, then cut in wedges, then cut the other direction to make about 1/2 in pieces.)
  3. Put green beans in a frying pan
  4. Put onion in too
  5. Barely cover with water
  6. Add a generous bit of salt (1/2 tsp)
  7. bring to a fast boil
  8. Take off stove and drain when the onions and green beans have changed color and drain.
  9. If you want to steam them put the green beans in the steamer basket with the onions
  10. add a bit of water under
  11. add salt
  12. steam until the change of color.
  13. put pepper to taste right before serving.


	

Peach Crisp

I love this versatile recipe!  Most tree fruits do well and you can feel free to combine fruits to make it more interesting!

Peach Crisp

Ingredients

  • Enough peaches to fill your pan nearly to the top when cut up
  • Enough flour to fully coat your peaches
  • Enough Bountiful baskets Granola to make a 1/4 - 1/2 in layer over the whole thing
  • Sprinkle of cinnamon
  • Pats of Butter (about a 1/2 stick) for the top

Instructions

  1. Cut up peaches (Don't peel. The peel has vitamins. Your family will adjust!)
  2. Coat the peaches with a handful of flour while in the mixing bowl
  3. Sprinkle with cinnamon
  4. Put non-stick spray or butter and flour the pan
  5. Add the peaches to the pan. Pack them down! Give it a jiggle back and forth to help and gently press them.
  6. Put the granola on top with pats of butter.
  7. Cover with foil and bake at 350 for 35 - 40 minutes or until bubbly yummy
  8. Uncover bake for 5 more minutes
  9. At the end turn the oven to broil (low) crack the oven door and watch for a bit of browning. Take it out when you see a bit! Don't wait for smoke.

Grilled Vegetables Italian Style

Grilled Vegetables Italian Style

Ingredients

  • Zucchini
  • Eggplant
  • Peppers
  • Tomatoes
  • Olive Oil
  • Rosemary
  • Thyme
  • Basil
  • Salt
  • Pepper
  • Garlic
  • Balsamic Vinegar

Instructions

  1. Prepare enough Marinade to Generously cover your veggies.
  2. Put your EVOO in a sauce pan.
  3. Add salt to taste.
  4. Chop 4 cloves garlic in large chunks.
  5. Mince Thyme and Rosemary very finely and add only a small amount of rosemary and a bit more thyme.
  6. Simmer until the garlic gets a bit of color.
  7. Remove from heat
  8. You may strain out garlic and herbs or leave them.
  9. Add chopped basil and wilt it.
  10. Slice Zucchini, Eggplant, Peppers into large enough chunks that they don't fall into the grill (think lengthwise!)
  11. Half the tomatoes and seed them.
  12. Coat everything in the Marinade.
  13. Reserve the rest of the marinade.
  14. Grill until tender. Keep it flipping to avoid too much char.
  15. Spoon all the "goodies" (garlic and herbs) out of the marinade onto the finished platter of veggies.
  16. Drizzle a bit of balsamic over.
  17. Grind some fresh pepper on top.
  18. Serve over Pasta, or alongside meat. (The Marinade will do great on steaks but don't use it for anything after the meat so maybe just make a bit more! Soak it then rub a bit of ground thyme on the meat then grill!)

Lime Mango Smoothie

Lime Mango Smoothie

Ingredients

  • Ice
  • Lime
  • Mango
  • 1/4 cup or so of water

Instructions

  1. remove fruit from 2 mangoes put in blender
  2. peel 1 lime and remove seeds put in blender
  3. A few cubes of ice
  4. Add 1/4 cup of water so it isn't too thick
  5. Blend until smooth (preferably with a high powered blender like a Blendtec or Vitamix)

Sicilian Fried Cauliflower

This recipe is one of my favorite from family get togethers!  Just amazing.  If you let people snack as you pull the cauliflower out of the pan there will be nothing left.  it’s.that.good!

Sicilian Fried Cauliflower

Ingredients

  • 1 head Cauliflower
  • 2 - 3 eggs
  • "green can" parmesan cheese
  • pepper
  • Extra Virgin Olive Oil

Instructions

  1. beat eggs
  2. add about 1/4 of can of cheese
  3. add pepper
  4. Trim Cauliflower into florets
  5. Put about 1/2 inch of oil in pan on medium heat.
  6. Allow oil to get hot.
  7. Bread Cauliflower in the egg mixture
  8. Put in the frying pan in small batches and turn until all areas and gently browned and cauliflower is fork tender
  9. Set on paper towel on a plate to drain after removing from the pan
  10. DO NOT LET ANYONE TRY them off of the plate or none will be left for dinner!