Oatmeal Pudding

Ingredients:
3 1/2 cups of whole milk (prefer raw)
a pinch of salt
1 tsp of cinnamon or pumpkin pie spice
2 tbsp vanilla extract
2 tbsp of maple syrup
a handful of raisins
1 1/2 cups of rolled oats

In a pot, bring mix milk, salt, maple syrup, vanilla and raisins to a simmer... add Oats and then cook on low until done... This takes a while....maybe 30+ minutes. Done when the oats loose some of their shape and texture but still creamy like rice pudding.

Chicken, Bean & Summer Veggie Casserole

We made this for dinner tonight. Acutally my 12yo made it and it was really easy and YUMMY.
Great way to use up leftover roasted chicken and leftover rice.

Chicken, Bean & Summer Veggie Casserole

• 2 cups cooked brown rice (soaked, cooked in broth)
  
• 1 tablespoon olive oil
• 1/3 cup diced onion
• 2 medium zucchini, thinly sliced
• 2 medium yellow squash, thinly slice
  
• 2 cups cooked chicken, chopped
• 1/2 cup sliced mushrooms
• 1 teaspoon cumin
• salt to taste
• ground cayenne pepper to taste
• 1 (15 ounce) can black beans, drained
• 1 (4 ounce) can diced green chile peppers, drained
• 2/3 cup shredded carrots
• 2 cups shredded cheese (we used monterey jack but you could use whatever your fav is...Swiss would be yummy too)
  

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large casserole dish.
2. Heat the olive oil in a skillet over medium heat, and cook the onion until tender. Mix in the zucchini, squash, chicken, and mushrooms. Season with cumin, salt, and ground cayenne pepper. Cook and stir until zucchini and squash is lightly browned and chicken is heated through.
3. In large bowl, mix the cooked rice, onion, zucchini, chicken, mushrooms, beans, chiles, carrots, and 1/2 the cheese. Transfer to the prepared casserole dish, and sprinkle with remaining cheese.
4. Cover casserole loosely with foil, and bake 30 minutes in the preheated oven. Uncover, and continue baking 10 minutes, or until bubbly and lightly brown
5. Serve with a dollop of sour cream.
   

Note: We did find it a little bland. We like this pretty spicy....so feel free to spice it up the way you like it. I am thinking some fresh basil or oregano would be yummy next time.

A WHOLE year of crockpotting

I found the coolest blog. This mama is doing a WHOLE year of using her crockpot. Not only that but her recipes are GF.

http://crockpot365.blogspot.com/

My crockpot has been broken but I was inspired to buy a new one today and start making many of her recipes.

Coconut Beef Stew

I made the YUMMIEST meal tonight. I got the basic recipe from a friend online. Of course I added my own flair. Here is what I came up with. My family LOVED it. They had 2nd & 3rds and asked for me to make it again soon.



Ingredients:
2 lbs Stew Beef
1 medium Onion or several shallots, diced
Coconut oil
Pamela's Baking Mix
1 red pepper, cut into bite size chunks
1 - 32 oz can Fire Roasted diced tomatoes
1/2 lbs of Cremini Mushrooms, chopped bite size
1 can coconut milk
2 sweet potatoes, cubed
Salt and pepper to taste
2 Tbs. Thai Chili Sauce
Reisling Wine

Cut beef into large chunks. Season the baking mix and toss the beef to coat. Heat coconut oil in the cast iron dutch oven. Add onions/shallots start to caramelize. Add the beef to sear the outsides a few pieces at a time. When done add them to the crockpot. When all done de-glaze the pot with wine and dump juices/scrapings into the crockpot.

Add red pepper, tomatoes, sweet potatoes, mushrooms, coconut milk and chili sauce to the crockpot. Cover, lower heat, simmer for 8 hours on low or 4 hours on high.

Serve over cooked short grain brown rice with butter.