SEMI-VEGETARIAN MULTIGATAWNY

3 T. extra virgin olive oil
1 1/2-2 t. gluten-free curry powder or paste [optional]
1/2 t. cumin
1/2 t. cayenne pepper, or more, to taste
1 medium sweet onion, peeled, diced
4 cloves garlic, minced
3 big carrots, peeled and diced
2 c. cauliflower florets, chopped
2 Granny Smith apples, peeled, cored and diced
2 medium sweet potatoes, peeled and diced
2 c. thinly shredded cabbage
1 quart chicken broth
1 14-oz. can diced fire roasted tomatoes with juice
1 14-oz. can chick peas, drained
sea salt, to taste
1 14-oz. can lite coconut milk, stirred
Juice from 1 lime
1 t. splenda

1. Heat the olive oil over medium high heat in a medium size soup pot. Add the curry, cumin, and cayenne and stir for 1 minute. Add the onion, garlic, carrots, cauliflower, apples, sweet potato and cabbage, and sauté until softened, 7 to 10 minutes.

2. Stir in the broth, tomatoes and chick peas; season with sea salt, if desired. Bring to a boil and reduce heat, cover and simmer the soup, stirring occasionally, until vegetables are tender, about 20 to 30 minutes. Add the coconut milk, lime juice and splenda. Stir well. Taste for seasoning adjustments. Heat through gently; don't boil.

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With a few adaptations, credit again goes to Karina at [Gluten-Free] Goddess

RUSTIC CHICKEN SOUP

2 T. extra virgin olive oil, as needed
3 chicken breasts
8 cloves fresh garlic, chopped
sea salt and ground pepper, to taste
2 heaping cups thinly shredded cabbage [bagged cole slaw mix is fast and easy]
1 green bell pepper, cored, seeded, cut up
1 yellow summer squash, cut up
3 zucchini squash, cut up
6 to 8 baby Yukon Gold potatoes, cut up
1 4-oz. can chopped green chiles - mild or hot, to taste
1 teaspoon rubbed sage
1 teaspoon each of: dried basil, oregano and parsley
crushed red pepper flakes, to taste
1 14-oz. can fire roasted diced tomatoes
2 or more cups organic chicken broth, as needed
a dash or two of Worchestershire sauce, to taste, [Lea & Perrins is gf]


1. Drizzle some extra virgin olive oil into the bottom of a Crock Pot or slow cooker. Lay the chicken breasts in the bottom; top with half the chopped garlic. Season with sea salt and pepper.

2. In a large bowl, combine the shredded cabbage, bell pepper, yellow and zucchini squashes, potatoes, and green chiles; and toss them with a drizzle of extra virgin olive oil. Season with sea salt, ground pepper, herbs and a shake or two of hot red pepper flakes. Toss to coat.

3. Pour the veggies into the crock in an even layer. Pour on the diced tomatoes. Add the chicken broth and a dash of Worchestershire sauce, to taste. The liquid should just about cover the veggies. If you like more of a brothy soup than a stew, add more broth.

4. Cover and cook on high for 5 to 6 hours, until the chicken is done and easily breaks apart into pieces with a large spoon [my chicken was thawing from the freezer, and very cold when it went into the pot, so adjust your cook time accordingly, if you need to]. Taste test for seasoning adjustments. I added a pinch of brown sugar to mine to balance the tomato-garlic and spice. Stir in any seasoning adjustments and serve.

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Credit goes to Karina at [Gluten-free] Goddess for this one. It's simple, but incredibly good.

FIERY CHIPOTLE RICE & SAUSAGE

1 lb. spicy turkey sausage (such as Oscar Meyer 2/3 Less Fat Turkey Sausage)
Cooking spray
1 each yellow, green, and red pepper, and onion, chopped or sliced
1 c. brown rice
3/4 c. celery, chopped
1 t. thyme
3/4 t. sugar
14-1/2 oz. can fire-roasted diced tomatoes, undrained
1 beef bouillon cube (Herb-Ox) dissolved in 10 oz. water
1/2 to 1 T. chipotle powder (because Celiacs can't have chipotle chiles in adobo sauce)

1. Heat cooking spray in a Dutch oven coated with cooking spray over medium-high heat. Add the sausage; cook 7 minutes or until browned. Remove from the pan, and drain.

2. Add the peppers and onions and the remaining ingredients to the pan, and bring mixture to a boil. Cover, reduce heat, and simmer for 20 minutes or until the rice is tender. Remove from heat, and stir in the sausage. Cover and let stand for 10 minutes.

SUNDRIED TOMATO & CHICKPEA SPREAD

1 clove garlic
15-1/2 oz. chickpeas
3 T. fresh lemon juice
salt and pepper
1/4 c. olive oil
1/4 c. chopped sundried tomatoes

1. Dump in food processor and blend away till smooth. Let it rest for a while so the flavors can meld and blend.

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PEASANT STEW

1 tsp. ground cumin
1/4 tsp. salt
1/4 tsp. black pepper
1-1/2 lb. chicken breasts
1 c. chopped onion
1 (14.5-ounce) can Mexican-style stewed tomatoes with jalapeño peppers and spices, undrained
1 (4.5-ounce) can (or fresh) chopped green chiles, undrained
1 (15-ounce) can pinto beans, rinsed and drained
1 (15-ounce) can kidney beans, rinsed and drained
2 large zucchini, chopped
1/4 c. minced fresh cilantro

1. Combine cumin, salt, and pepper; sprinkle over chicken.

2. Place chicken in an electric slow cooker; stir in onion, tomatoes, and chiles. Cover with lid; cook on high-heat setting for 3 hours. Stir in beans and zucchini. Cover; cook on high-heat setting 1 hour.

CHICKEN, RICE, & ARTICHOKE HEART CASSEROLE

2 T. olive oil, divided
3 chicken breasts, cooked and chopped
3 garlic cloves, minced
3 c. finely chopped onion
2 c. uncooked long-grain rice
3 c. no-salt-added chicken broth
1 c. dry white wine
1 T. dried rubbed sage
1 T. dried thyme
1 t. salt
1/2 t. freshly ground pepper
2-1/2 c. frozen green peas
2 c. diced plum tomato
1 can artichoke hearts
3/4 c. roasted red bell peppers, thinly sliced into strips

1. Preheat oven to 400º.

2. Heat 1 tablespoon oil in pan over medium heat. Add onion and rice; sauté 15 minutes or until rice is lightly browned. Add broth and next 5 ingredients; bring to a boil. Add chicken; top with peas, tomato, and artichokes. Bake, uncovered, at 400º for 50 minutes; stir after 25 minutes. Cover and cook 15 minutes or until liquid is absorbed. Stir well; top with pepper strips.

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Another Cooking Light recipe adaptation.

CHICKPEA, CHICKEN AND ZUCCHINI STEW

1 t. olive oil
1 c. chopped onion
1-1/2 t. minced fresh rosemary
2 garliC cloves, minced
3 c. chopped zucchini
1/4 t. freshly ground black pepper
1/8 t. salt
1/2 pound ground chicken
4 c. fat-free, less-sodium chicken broth
1/4 c. dry white wine
3 T. tomato paste
1/2 t. crushed red pepper
2 (15-1/2 oz) cans chickpeas (garbanzo beans), rinsed and drained
2 (14-1/2 oz) cans diced tomatoes, rinsed and drained
1 bay leaf

1. Heat oil in a large Dutch oven over medium heat. Add onion, rosemary, and garlic; sauté 2 minutes. Add zucchini, black pepper, salt, and chicken; cook 5 minutes until chicken is browned, stirring to crumble.

2. Add broth and next 6 ingredients (through bay leaf); bring to a boil. Reduce heat, and simmer 30 minutes. Discard bay leaf.

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Adapted from a Cooking Light recipe.