ham in the crock pot/ brown sugar and cloves

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crock-Pot Brown Sugar Ham  from the crock pot ladies--see link at end of post! 

This was sooooo good and it just fell apart. I served it with special crockpot mashed potatoes, and home made crock pot applesauce and rosemary brussels sprouts and corn.

Author: Lady Heidi

Recipe type: Entree

Prep time:  5 mins

Cook time:  4 hours (I cooked mine more like 6 hours--I was busy!)

Total time:  4 hours 5 mins

Serves: 6-8

The key to this recipe is to let the ham sit after cooking to let it reabsorb some of the juices.

Ingredients

• 1 (4-5) Pound Ham (I prefer a spiral sliced ham for easy serving) (I used a semi boneless cooked ham about 5 pounds)
• 1 Cup Light Or Dark Brown Sugar
• 1 Teaspoon Ground Cloves

Instructions

1. In a small bowl combine the brown sugar and ground cloves and stir to mix.
2. Spread ½ of the brown sugar mixture on the bottom of a 6-7 quart oval crock-pot.(mine was more like 5 qt)
3. Place ham, cut side down, into crock-pot on top of the brown sugar.
4. Rub the remaining brown sugar mixture all over the rest of the ham.
5. Cover and cook on low 4 hours.(I did it 6 hours)
6. Turn crock-pot off and let sit for 30 minutes so that the ham can reabsorb some of the juices that will come out when cooked for a moister meat.

Notes

Spoon the remaining crock-pot ham juices over the ham when serving. Delish!http://crockpotladies.com/recipe-categories/entrees/crockpot-brown-sugar-ham/

mashed potatoes in the crock pot

:
delicious--idea from here: /http://crockpotladies.com/recipe-categories/side-dishes/crockpot-mashed-potatoes/

Ingredients

5 Pounds of Peeled and Cut up one inch Potatoes (Idaho or Russet)

1 1/2 Cups of Chicken Broth (I used a 15 ounce can)

1/4th Cup of Butter Cut into Tablespoons

1 Cup of Sour Cream (I used the light kind)

1 Cup of Parmesan Cheese, shredded (I used more like 1/3 cup)

1 Teaspoon of Garlic Powder

1 Teaspoon of Onion Powder (I didn't have any)

1/2 Teaspoon of Salt

1/4th Teaspoon of Pepper

Dusting of Paprika (didn't use)

3/4th Cup to 1 Cup of Milk (I just poured a bit in at a time)

Reynolds Slow Cooker liner (Optional)

Pam

Instructions

1. Spray liner or crock.
2. If your potatoes have begun to turn a titch red or pink…rinse them well with cold water before placing them in crock*
3. Place potatoes, chicken broth and butter in crock and cover.
4. Cook on high for 4 hours.
5. Carefully pull out potatoes, place in bowl add all remaining ingredients except for milk.
6. With a potato masher mash potatoes well.
7. Add 3/4ths cup of milk and stir.
8. If this is your desired consistency then do not add more milk, if you want it a bit more creamy add more milk.
9. Pour back into the crock.
10. Cover and place on warm setting or low for up to 2 hours.
11. Stir again before serving.

Brussels Sprouts with rosemary and garlic

Love this. Even the grand kiddies loved it!! (My Grand daughter asked me to make more the next night--she is 6)

2 packages of cook in the bag (10 oz each) Brussels sprouts (cooked in the bag)
olive oil
3 & 1/2 cloves garlic
2 rosemary sprigs (about inches each)
salt to taste

Cook the Brussels Sprouts in the bags according to directions. While it is cooking, place some oil in a non stick pan (such as the ceramic kind). Add the garlic and rosemary and allow this to cook on medium low for 5 -10 minutes to get the oil nice and fragrant. Add the cooked Brussels sprouts and stir them to coat---you can slice some if desired. Add more oil if needed at this time, drizzling over the Veggies.  Turn up heat to brown a bit.


In the picture---this was taken before browning.

Cheese Ball

We like this at Christmas time. We cover it with pecans, but you don't have to.


 (In this picture it does not show the peppers in it because I forgot!

Ingredients

two 8 ounce cream cheese (soften it up before making)
8 oz shredded sharp cheddar cheese
2 tb finely chopped bell peppers
a few shakes of Texas Pete (5 or 6 shakes
1-1 1/2 Tbl finely chopped pimentos
chopped pecans

Combine first 5 ingredients. Shape in ball. Roll in pecans.

chicken tostadas

We had these one night at a Hispanic event. I really loved them. They are served with shredded barbecue
chicken, sliced lettuce and you can add shredded cheese, sour cream or whatever you desire.
I cooked the Chicken in the crock pot first.

I placed boneless, skinless chicken thighs in the little crock pot and poured about 3/4 cup of barbecue sauce over them. They did make a ton of liquid as they cooked. I cooked them 6-7 hours on low because I was busy. I had actually cooked them 1 hour on high and then the rest (5 hours) on low. But it doesn't take that long. They just fall nicely apart and are very moist.

 Corn Toastadas
 Boneless, skinless chicken thighs--as much as you want
 Barbecue Sauce (I like Weber Hickory smoked---see picture below--makes it taste like pork!)
 lettuce
 sour cream if desired
 Tomatoes if desired
  Shredded cheese, if desired.
avocados or guacamole sauce (good recipe here)

Cook the chicken in the crockpot with about 1/2 to 3/4 cup of barbecue sauce --depending on how much chicken you use--I just drizzled it over the chicken. It will make a lot of liquid as it cooks. Cook on low 5-6 hours.  (It may be done sooner, but you can cook it that long).

Shred the chicken with a fork--or however--it falls apart. Then just microwave the tostadas --takes about ten seconds to warm 3-4 of them spread out in the microwave. Assemble them with your ingredients.

Lentil garbanzo beans as meatballs or patties/good with spaghetti or plain

...

Yummy substitute for meat! Gluten free too. BUT FOR A BETTER VEGAN GF OPTION:  https://nannykimsrecipes.blogspot.com/2019/08/meatballs-vegan-gf.html

• 1/2 c. dried brown lentils, rinsed and picked over
• 1 bay leaf
• 1 c. water
• 8 oz. garbonzo beans from a can (already cooked)
• 1 tbsp. olive oil
• 2 cloves garlic, minced
• 2 tbsp. red wine
• 1/2 c. vegetable 
• 1 tbsp. soy sauce (or liquid aminos)(make sure it is gluten free)
• 1/2 c. old-fashioned oats (I used gluten free)
• 1 tsp. Italian seasoning
• salt + pepper to taste
• oil mister or cooking spray

instructions

1. Combine lentils, bay leaf, and water in a small saucepan. Bring to a boil, then simmer over low heat for 17 minutes. (Yes, the lentils will be undercooked--don't cook them for the time indicated on the package!) Remove from heat, drain, and cool slightly. Discard bay leaf.
2. Add garbanzo and lentils to food processor. Pulse until coarsely chopped.
3. Heat olive oil in a large skillet over medium-high heat. Add garlic and cook until fragrant (about 30 seconds), stirring constantly. Stir in the beans. Cook for about 2 minutes or warmed through, stirring constantly.
4. Add red wine to skillet and cook until evaporated. Stir in broth, soy sauce, oats, and Italian seasoning. Continue to cook, stirring constantly, until liquid has been absorbed. Remove from heat. Season with salt and pepper to taste and allow to cool or just use a 1/4 cup measuring cup to shape them
5. Preheat oven to 350 degrees.
6. Once mixture is cool enough to work with, shape it into 10-12 uniformly-sized meatballs. Place each  on parchment paper on cooking sheet and cook until browed and firm about 20 minutes. Heat with some spaghetti sauce or they are just good as is!

Got this idea here: http://ohmyveggies.com/recipe-lentil-mushroom-meatballs/  but she uses mushrooms instead of lentils and hers takes more time to cook.

Campo Viejo RIOJA 2010

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A very nice wine--surprisingly different!!!  From Spain actually.  The description is so right on: Aromas of ripe red fruit with spices and vanilla. Perfumed, soft and fresh. LOVE IT>

ginger chicken and oriental veggies in crock pot

I found this recipe here http://www.simplebites.net/coconut-ginger-chicken-vegetables-slow-cooker/
Serve it over Jasmine rice. I changed it a tiny bit in that I used one can of broth and one can of coconut milk.
Here is the recipe:

Ingredients

• 4 cloves garlic, peeled
• 2 inch cube of ginger (about 30 grams), roughly chopped
• 1 small sweet onion, peeled, quartered
• 1 Tablespoon olive oil (I omitted)
• 2 Tablespoons butter (I omitted) 
• 2.5 lbs boneless, skinless chicken thighs, cut into four
• 2 cans coconut milk, not shaken (I used one can chicken broth and I can coconut milk)
• 2 Tablespoons cornstarch
• 1 can of baby corn cobs (I added some frozen mixed oriental veggies-thawed- at last hour)
• 1 cup peas or frozen vegetables of your choice

For the spice blend

• ½ teaspoon ground pepper
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1½ teaspoons ground tumeric
• 1 teaspoon salt

Instructions

1. Combine ingredients from the spice blend together and set aside.
2. In a mini food processor, combine garlic, ginger and onion and pulse until it forms a paste.(Hmm-I didn't do this--might have been even better if I had seen this--I just chopped it up and threw it in the cooker with the spices.-- making a paste form of it might be good!)
3. In the bottom of a slow-cooker placed on a burner (see IMPORTANT note above--don't place on burner if you don't have this kind of adaptable slow cooker!), heat olive oil and melt butter. Add pureed aromatics and stir well. Cook for a few minutes, then add spice blend. Cook for 2-3 minutes, stirring constantly.
4. Move aromatics to one side of the pot and add chicken pieces to the pot. Cook chicken slightly on all sides, using a sturdy wooden spoon to move it around the pot. It should get thoroughly coated with the spice mixture. (I didn't do this--I just threw it in the pot, here is to next time! )
5. Open the cans of coconut milk and remove the cream from the top using a soup spoon. You should have about 1 cup. Pour the coconut milk over the chicken and with both cans, it should just barely cover the chicken.(I put in chicken broth and one can of coconut milk from which I saved the cream for later in the recipe)
6. Drain the corn cobs and chop in half. Add to the slow-cooker.(I added these during last 1/2 hour on high setting).
7. Place the slow cooker in the base and cook on low for 4 hours.
8. Whisk cornstarch with coconut cream until smooth and add to the chicken. Stir well. Add frozen peas or other vegetables of your choice. Cook for another half an hour or until you deem the chicken cooked and the vegetables hot. (I used peas and an oriental mix that had the little cobs and snow peas, broccoli and carrots)
9. Serve over cooked Jasamine rice

crock pot vegetable curry with coconut milk (GF)

This is a satisfying dish.

We like to serve it with this sauce---adds a nice flavor to any curry dish.  I found the basic recipe HERE:
 http://glutenfreegoddess.blogspot.com/2007/07/healing-curry.html

Ingredients:

2 tablespoons light olive oil (I used less)
5-6 cloves fresh garlic, minced
1 red onion, diced
2-3 teaspoons gluten-free red curry paste, to taste (I used 2)
1 teaspoon ground ginger
2 stalks of celery, chopped
1/2 head white or purple cabbage, shredded
2 large carrots, peeled, sliced or chopped
1 large sweet or gold potato, diced
2 apples, peeled and chopped
1/4 cup golden raisins
1 14-oz. can chick peas, rinsed and drained well
3 cups vegan broth, more if needed
1 tsp or so of cumin (my addition)
To add in later:

1 cup coconut milk, more if needed (I used the lite)
A drizzle of raw organic agave, to taste
Sea salt and black pepper, to taste
A squeeze of fresh lime
Chopped fresh cilantro, to taste

Instructions:

Pour the oil in the bottom of the Crock Pot or slow cooker. Add the garlic, onion and spices. Stir to coat. Add the rest of the ingredients in the first list. Stir briefly to combine. Cover and cook on low heat for six hours or until the vegetables and potato are tender. I stirred the curry once during the afternoon to make sure all the veggies were moist and mingled.

Before serving, add in the coconut milk, a touch of agave, seasoning and lime or vinegar. Add some chopped cilantro. 

Taste test and adjust seasonings, balancing the sweet tartness with the fiery creaminess. If you need more liquid, add more coconut milk.

Cover and heat through an additional 15 minutes or so. I love this served with the Thai sauce which is gluten free shown at the top.

Serve spooned over fragrant hot cooked rice.

Makes 4 servings.

pan cornbread (gluten free too)

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Nice hearty cornbread to go with soups! or whatever! i LIKE IT BETTER WITHOUT THE VINEGAR  [ps for a vegan version go here https://nannykimsrecipes.blogspot.com/2019/09/cornbread-gf.html

Ingredients
2 cups Adluh self-rising corn meal[*note: if you don't have self-rising meal then add Baking powder , baking soda and salt --see below}
 1 tbs of sugar (more if you like--I sometimes do 1 and 1/2 to 2)
1 egg (can substitute 1 tablespoon of ground golden flax seed soaked 5 minutes in 1&12 tab of water)
 1 and 3/4 cup  milk (plain almond milk is what I use ) (OR sometimes i LIKE IT WITH ALMOST 2 CUPS
1 tbs of cider vinegar (CAN OMIT THIS)
 3 tbs of oil --[or 2 tab coconut oil and 3-4 tab of applesauce)
1 tablespoon of oil for the pan (prefer olive oil for pan)
1/4 cup  gluten free bisquick mix (I have omitted this and still is fine, but prefer it)
*If you don not have self rising corn meal then add: 

2 teaspoons baking powder

1 teaspoon baking soda

1/4 teaspoon  salt (if using sodium free baking powder then I use closer to 1 tsp salt)

Read more at http://skinnyms.com/old-fashioned-cornbread/#F09h4ByQBlROkKLU.99
Preheat oven to 450. Take a 9 inch iron skillet and place one tablespoon of olive oil in the pan. Place the pan in the oven while it is preheating. NOTE: IF USING THIS TO MAKE BREAD CUBES FOR STUFFING THEN USING A 12 INCH SKILLET MAKES THEM JUST ABOUT PERFECT. cOOKING FOR ABOUT 15 MINUTES

Meanwhile in a bowl mix the dry ingredients (corn meal, sugar, bisquick mix). In another bowl mix the milk( and vinegar IF USING-I PREFER IT WITHOUT IT-let sit for a few minutes. Mix your egg separately. Add the egg, 3 Tbs of oil  to milk mixture. Make a well in the dry ingredients and stir in the liquid. Do not over mix.(make sure you have mixed  in the bisquick mix.  Pour into the hot pan (the oil in the pan will rise around the edges.

Place into the oven and cook 15 to 20 minutes until brown---be careful not to over cook. Let cool ten minutes before slicing. You can take some butter and rub it over the top of the cornbread.

NOTE--I have also used a 11 and 1/2 inch or almost 12 inch iron skillet--it just comes out less high and cooks in about 8 minutes)

Crock-pot string bean casserole (GF version too)

I love to use the crock pot on the holidays--this is a nice way to do the green bean casserold

Servings 6

Ingredienst

1 Pound of green beans
1 can of progresso cream of mushroom soup--it is GF (this soup you do not add milk to --it has it in it)
1 tsp gluten free soy sauce
1/3 cup shredded Parmesan cheese
1 cup (or more!) French-fried onions (if you want GF omit and use either General Mills gluten free riice Chex Cereal, smashed and mixed with 1/2 tsp onion powder or
                                                        FunYuns plain onion flavored rings by Frito Lay.)

Preparation:

1. Use a 4 quart slow cooker. Wash and trim green beans in even lengths, and put into the cooker. Add the soup, soy sauce (and if you are not using progresso but a soup that says to add milk then you will  need to add 1/2 cup of milk.) If during cooking with the progresso it looks like it needs a little liquid add some milk.

2. Toss the beans gently to coat. Sprinkle on the Parmesan cheese, and add the French-fried onions or homemade topping.

3. Cover and cook on low for 4 to 6 hours, high for 2 to 3 hours or until the green beans have reached the desired tenderness.

Note. I have used frozen whole green beans which I have thawed a bit first.

This is from the dailygreen.com

pumpkin pie spice latte

 This was great. I used about 1/2 cup strong Starbucks brand French Roast coffee
Added about the 1/3 cup or so of Almond milk, some sugar and sprinkled it with a bit of Pumpkin pie spice. NICE!!

red lentil soup (southern living)

I like this because it requires few ingredients and it makes a nice soup. This was from Dec 2011 Southern Living mag

Makes 11 cups

Hands on time 25 min.
Total time 55 min.

2 Tbsp. butter (I used 1) although you could sub oil or water
1 sweet onion diced (I used food processor)
1 cup chopped carrots
1 cup chopped celery
4 garlic cloves minced (I sliced)
1 (28 oz can )diced tomatoes (I used 1 (15 oz) diced, and 1 (15 oz) fire roasted crushed)
2 cups red lentils(rinsed and picked over)
2 extra -large chicken bouillon cubes (I used 2 (15oz) cans of chicken broth)
1/2 tsp ground cumin
1/2 tsp salt
1/4 tsp pepper
1/4 tsp or so of liquid hickory smoke (my addition)
1 cup chopped fresh basil
water

1. Melt butter or oil in Dutch oven over med high heat. Add onion and next 3 ingredients and saute 5-6 minutes OR until tender. Add tomatoes and next 5 ingredients and THEN either add 1 cup of water if you used the cans of broth[ OR if you used the dry bouillon cubes then instead you add 5 cups of water].

2.Bring to a boil ; reduce heat to med, and cook, stirring occasionally, 30 minutes or until lentils are tender. STIR I LIQUID SMOKE IF USING . STIR IN BASIL JUST BEFORE SERVING. I just added it to each bowl.

Vegetable Pasta soup

This is nice and easy and simple==I used a gluten free Corn Quinoa Pasta. I acutally put a lot of pasta in mine and the next day it was almost a goulash!  I found the recipe here:http://butterflyfoodie.blogspot.com/2011/01/beat-cold.html

chunky veg soup

recipe adapted from Donna Hay

1 tbsp olive oil

1 onion, chopped

2 cloves of garlic, chopped finely

2 stalks of celery, chopped

3 carrots, chopped

1 tbsp fresh thyme

sea salt and fresh ground pepper

2 x cans of chopped tomatoes (14oz) (one of the cans I used was the fire-roasted tomatoes)

1 1/2 litres of water or stock

1 cup of pasta (your choice) (I used gluten free corn -Quinoa pasta)

 In a large sauce pan over medium heat add the oil, onion, carrots, celery, garlic, thyme and salt and pepper and cook until just soft. Add the tomatoes and water and simmer for 15 minutes. Add the pasta and cook for another 8-10 min. 

Fossi Rosso

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Nice smooth, light, dry everyday table wine from Italy.

a list of gluten free candy

here you can find a list of gluten free candy in alphabetical order:

http://www.celiac.com/articles/23087/1/Gluten-free-and-Gluten-safe-Candy-List-for-Halloween-2012/Page1.html#  it also gives a partial list of ones that are not GF

also here is hershey's list of their candy:http://www.thehersheycompany.com/brands/special-nutrition.aspx#/Gluten-Free

eggplant/hummus dip

Ok, I know it looks like poop---but it is really good.

2 small eggplants  or one medium one
balsamic vinegar
olive oil

some prepared hummus

Remove the peel and chop the eggplant into chunks. Sprinkle with vinegar and olive oil and bake at 350 F until tender--stirring once or twice.

Place in food processor and  add a bit of hummus (the amount depends on what you want--I did about 2 tablespoons rounded) and blend well.  Serve with pita or carrots, cucumbers, tomato slices, bell peppers etc for dipping.

Las Rocas

 a cheap Spanish wine which I like by itself

Baked cabbage, rice & black-eyed pea casserole

 Very tasty  loved it  good casserol! I love cabbage--and I love this dish!

Ingredients:
 One head of cabbage (fresh coleslaw works too)
2-3(8 ounce each) cans of tomato sauce*
1/4 cup of Ketsup
2-3 cups cooked rice
1 onion chopped
1/2-to 1 tsp salt
1/4 to 1/2 tsp black pepper
1 green bell pepper , chopped
1 or 2 tab cider vinegar (I like the extra--but go to your taste)
1 tab sugar
2 tsp of Worcestershire (I go by taste)
1 tsp minced garlic
1/4 teas powdered garlic
1/4 to 1/2 teaspoon of liquid smoke (I go by taste)
1 tab of olive oil
1, 15 ounce can of black eyed peas

Cream sauce:

1 tab butter
1 tab plus 1 teaspoon of cornstarch
salt to taste
2 cups almond milk (or what kind you prefer)
2 eggs--well beaten
1/4 cup fresh Parmesan cheese

In a large pot place the cabbage (cut in large chunks) and cover with water. Bring to a boil for about 20 minutes or until tender. Drain and cut the cabbage into smaller pieces.

Meanwhile in a non-stick skillet place 1 tab olive oil and the onion and green pepper. Saute until tender adding the minced garlic near the end..Add the cooked Cabbage, tomato sauce, ketchup, garlic powder, salt and pepper, vinegar, sugar Worcestershire, black eyed peas, and heat for about 5 minutes until well blended.

Meanwhile cook some rice (you want about 2-3 cups of cooked rice). I use 3.

Place the cabbage mixture in a large casserole dish and mix with the rice (in the amount you desire). Add some liquid smoke (to taste).

Topping  Cream sauce: Cook your sauce. Melt butter in a pot, quickly mix in the cornstarch making a roux . Then slowly add milk (it is often better to nuke the milk a bit so it is a bit warm). Stir constantly at medium heat to medium high heat until the mixture thickens and starts to boil. Add salt and let it simmer about 1 more minute stirring it. Remove from heat.  Take the 2 eggs which you have already beaten and stir quickly into the sauce. Pour this over the casserole. Sprinkle with Parmesan cheese.

Bake at 350 for about 40 to 60 minutes or until top starts browning. I actually turned it up the last 6 minutes to 375 to help it brown up. you want the brown on top otherwise the topping can be soup like— you don’t want this 🤪

*note- adjust your amount of sauce- you don’t want it too watery or the top won’t cook right.

Serve---good with cornbread too.  Especially a one hour crock-pot cornbread: https://nannykimsrecipes.blogspot.com/2020/05/gluten-free-cornbread-for-crockpot.html

vegetable shepherd pie

this was good --I found the recipe here: http://glutenfreegoddess.blogspot.com/2007/04/veggie-lovers-shepherds-pie.html

This link is broken 
note to self--I have this recipe printed out  in my kitchen drawer

Gluten Free Apple Crisp Cake

This was excellent served with vanilla ice cream.

Ingredients:
Fresh Fruit, sliced if large
Package yellow cake mix (I used Gluten FREE)
Stick of butter (may need a fourth of stick more)
apple cider(1/2 cup to about 1 cup
cinnamon
brown sugar (just a few pinches)



Preheat oven to 350.  Cut up apples without skins. Fill a 13 by 9 (or 10) dish about 1/2 up the sides of the pan. Add about a 1/2 cup or more of cider. Sprinkle with cinnamon and just a few pinches of brown sugar. Sprinkle with cake mix. Pour melted butter over top.Sprinkle with more cinnamon.  Let cook 35-40 minutes until it browns. Add more butter to top as it cooks if it is too dry or add more cider.

Original recipe found here: http://alizadventures.blogspot.com/2012/07/fresh-apple-cake.html

sweet potato corn chowder (can add chicken or clams too)

We enjoyed this tonight. We did not use the chicken , but it would be good with chicken or clams too--but it is nice just as a vegetable chowder! We had it with Gluten free corn bread. The original recipe was found here http://glutenfreegoddess.blogspot.com/2006/09/roasted-corn-chowder-with-cilantro.html#  BUT I do not like it SO spicy. So I changed it some.

Ingredients:

1 tablespoon olive oil

1 teaspoon cumin

1/2 to 1 teaspoon curry or chili powder or paste, mild or hot, to taste (I used the chili)

4-5 cloves fresh garlic, chopped

1 medium sweet onion, diced

3 ears of corn, roasted, kernels removed (I used frozen corn--1 whole bag and part of another

1 large sweet potato, peeled, diced

1 14-oz or 26 oz is what I used- can Muir Glen Organic Fire Roasted Diced Tomatoes with Green Chiles (I used the one without chiles!)

1 cup seeded, chopped fresh heirloom tomatoes- I used 2 medium vine grown ones

4 oz. chopped roasted green chiles--I omitted!

1 quart light vegetable broth (I used rapunzil brand)

1 14-oz can coconut milk

2 rounded cups torn cooked chicken pieces ( I omitted)

Sea salt and ground pepper, to taste

A quick drizzle of organic raw agave, to taste (I omitted)

To serve:

3 tablespoons fresh chopped cilantro (I omitted)

Fresh lime juice from 2 juicy limes (I just added a bit to our bowls)

Instructions:

Heat the olive oil in a large soup pot over medium heat and stir in the cumin and curry or chili powder; cook for one minute to infuse the oil with spice.

Add the chopped garlic and onion. Stir and cook for five minutes. Add the roasted corn, sweet potato, canned fire roasted tomatoes, fresh tomatoes, green chiles; stir for a minute. Add in the broth.

Cover and bring to a high simmer. Lower the heat and simmer gently, until the sweet potatoes are tender, about twenty minutes or so.

Add the coconut milk and cooked chicken pieces. Stir and season with sea salt and ground pepper; and add a drizzle of organic raw agave to taste. Heat through gently- please don't boil it.

Just before serving, add the chopped cilantro and fresh lime juice. Stir. Taste test. Adjust seasoning. The lime juice brightens the taste and accents the spice. Agave cools the hotness.

Garnish with a lime wedge and pass out the spoons. Slurp. Smile.

Serves 6-8.

for gluten free corn bread: http://nannykimsrecipes.blogspot.com/2012/10/gluten-free-corn-bread.html

Read more: http://glutenfreegoddess.blogspot.com/2006/09/roasted-corn-chowder-with-cilantro.html#ixzz28BOwTfWe

gluten free corn bread (sweet)

I used Bob's gluten free cornbread mix---but altered the directions

I used about 1 cup of almond milk(if using the full mix might  need up to another 1/2 cup)
1 can of corn drained
1 egg
1/2 cup applesauce
2 tab of olive oil
1/3 cup sugar
bob's gluten free cornbread mix (I didn't have quite a full package so you may need a bit more milk

I mixed this up and placed in a greased  9 inch pan and cooked in preheated oven at 400 for about 25 minutes.

Warm Lentil and Potato Salad (Southern Living recipe)

I found this in October 2012 Southern Living. I was supposed to use green lentils but I had some smaller than usual brown ones which worked fine.

1 (28 oz ) package small red potatoes , halved
1/2 cup dried French green lentils (I used a very small Mexican type brown lentil)
5 bacon slices (I did not use these , but I am sure it would be yummy) I used some liquid smoke.
3 Tbsp olive oil
2 large shallots, finely chopped (I used some green onions and some purple (red) onion)
1 rib celery , sliced
2 garlic cloves
2-3 Tbsp. red wine vinegar
2 tsp whole grain Dijon mustard (I used honey mustard)
1 & 1/2 cups loosely packed parsley
Liquid smoke (I added about 1/4 tsp of this since I was not using bacon)
salt and pepper to taste

Cook lentils in some water until done (they said 4 cups salted water).  Cook 20-30 minutes or until just tender and then drain--you do not want them mushy.

meanwhile cook potatoes in salted water, covered. Cook abour 15 minutes. Drain lentils and potatoes.

cook bacon if using--until crisp.Remove bacon leaving drippings in pan.

using reserve bacon drippings (if using) add oil--saute shallots, celery, and garlic for about 3 minutes . Remove from heat and stir in vinegar and mustard and a bit of liquid smoke if not using the bacon. Season with salt and pepper to taste. Stir in lentils , potatoes, bacon and parsley.