Ardelle's Sweet and Sour Cucumbers

Ingredients:

• 3/4 cup white vinegar
• 3/4 cup water
• 3/4 cup sugar
• 2 cucumbers, peeled and thinly sliced
• 1 small onion, finely diced

Directions:

Combine vinegar, water and sugar in a saucepan. Heat until sugar is completely dissolved. Combine with cucumbers and onions. Refrigerate, serve chilled. This keeps well in the fridge and is better if made a day or two ahead of serving. Enjoy!

Photo credit: CDC

Brazilian Cheese Bread (Gluten Free, Cow-Dairy Free)

Modified to be allergy-safe from Tasty Kitchen.

Ingredients:

• 1/2 cup unsweetened coconut milk
• 1/2 cup water
• 1/4 cup canola oil
• 1/4 teaspoon salt
• 2 1/2 cups tapioca flour
• 1.5 eggs (I used equivalent Ener-G egg replacer)
• 4 ounces goat cheese or other cheese substitute (I used goat's milk cheddar)

Directions:

Preheat oven to 350 degrees and grease baking sheets. In saucepan, bring milk, water, oil and salt to a boil. Remove pan from heat and set aside. Add flour in increments, stirring constantly until the dough becomes pliable and can be kneaded with hands. Only add enough flour until the dough reaches desired consistency. Stir in the egg (or egg replacer) and the cheese. Stir until dough becomes thick and can be molded, adding additional tapioca flour if needed. Roll dough into 1 inch balls and dip the tops into any extra cheese. Bake for 20-25 minutes or until cheese becomes golden brown. Enjoy!

Crockpot Thai Chicken Noodle Soup

Modified from Bev Cooks to be allergy-safe.

Ingredients:

• 3 chicken breast halves
• 5 gloves garlic, minced
• 2 tbs fresh ginger, minced (I keep this on hand in the freezer)
• 2 (13.5 oz) cans coconut milk (I used approx. this much from a carton of unsweetened coconut milk since we use a lot of this)
• 4 cups chicken stock
• 4 oz. thin rice noodles
• 2 jalapenos, finely sliced
• 2 limes
• cilantro
• salt and pepper
• (optional--soy sauce--for garnish for those that can safely consume soy).

Directions:

Add the coconut milk, broth, garlic, ginger, chicken, salt and pepper to the crock pot. Cook on high for 3 hours. Using tongs, remove chicken from the pot and shred with two forks. Return to pot. Add the rice noodles. Cook 30 more minutes. Taste and add salt and pepper if needed. Serve with cilantro, jalepenos and limes. Enjoy!

Easy Tortilla Soup Recipe

Although I like this Tortilla Soup Recipe I posted awhile back, it required fairly specific ingredients and took a fair amount of time to put together. This week I made a stripped-down version that also turned out well.

Ingredients:

-Whatever you have on hand that seems appropriate: I used leftover organic green and yellow bell peppers, tomatoes, and red onions from our Valentine's Dinner.

-2-3 jalepeno peppers

-1 can of fire-roasted diced tomatoes and green chiles (from Trader Joe's, you could use something similar from another store)

-1 can of water

-stale tortilla chips

-avocado, rice, lime, other garnish as desired (optional)

Directions:

Chop vegetables and saute in oil until soft. Add canned tomatoes and can of water. Crumble several handfuls of stale or fresh tortilla chips into the soup. Blend with a hand mixer. Simmer until warmed through. Serve over rice if desired or with avocado or lime. This tastes better the next day after the flavors have had a chance to meld.

Golabki Polish Stuffed Cabbage Rolls Recipe

Ingredients:

-1 head of cabbage

-1/2 pound ground beef

-1/4 pound ground pork or other meat (can also use all beef)

-1 onion

-6 cloves garlic

-1 cup cooked rice

-1 small can tomato paste

-4 large tomatoes, diced

-salt and pepper

-bay leaves and peppercorns (optional)

-olive oil or other cooking oil

-dill (optional garnish)

Directions:

Prepare the cabbage: Rinse the cabbage and remove the core. Place cabbage in large saucepan and cover with water. Bring to a boil and cook until outer leaves begin to loosen. Carefully lift out the cabbage, remove the softened leaves and return the cabbage to the pot of boiling water until more leaves are softened. Repeat until all leaves have been removed. Remove the center stalks from inside each softened leaf (this will make the leaves easier to roll). The removed stalks can be chopped and set aside along with any leaves that are too small to stuff.

Saute onion and garlic until soft. Add meat and spices, cook until done. Add the meat and onions to the cooked rice.

Place half the chopped cabbage pieces on the bottom of a large cast iron pot or pyrex baking dish. Place about a handful of meat and rice mixture into each cabbage leaf and roll up. Place cabbage rolls seam-side down on top of the cabbage in the pan. Cover with remaining cabbage. Mix diced tomatoes and tomato paste with a hand blender and some water until you achieve desired sauce consistency. Pour tomato sauce over the cabbage. Sprinkle with peppercorns and bay leaves if desired. Simmer on low heat for approximately 3 hours or as desired. A slow cooker can be used instead of the oven or stove-top.

I liked topping my rolls with a sprinkling of dill. Enjoy!

Pomegranate Quinoa Salad Recipe

This pomegranate/quinoa salad is refreshing and simple. It would make a nice holiday side dish because it has both red and green in it. Other recipes on the internet call for adding nuts and/or cheese, which would probably be good if those are safe for your diet. This recipe is delicious as-is. Because quinoa has lots of protein its a good dish to share with vegetarians as well.

Ingredients:

- 1 cup uncooked quinoa, rinsed

- 2 cups water (to cook the quinoa)

- 1 cucumber, thinly diced

- arils/seeds from 1/2 a pomegranite

- 1/4 white or yellow onion, finely chopped

- salt, pepper, olive oil, lemon juice, to taste

Directions:

Cook the quinoa according to package instructions. Chop and combine remaining ingredients. When quinoa cools, add to the other ingredients. Serve cold.

Photo credit: Wiki Commons user Bob_pcc

Crock Pot Cranberry Sauce

Modified from this recipe at A Year of Slow Cooking.

Ingredients:

• 12 oz. cranberries
• 1/2 cup orange juice
• 1/2 cup water
• 1/2 cup brown sugar*
• 1/2 cup sugar*
• 1/2 tsp. cinnamon
• dash grated ginger (optional)
• splash of vanilla extract
• Note: I've had success with substituting a sweeter berry, like raspberries, for part of the sugar.

Directions:

Rinse cranberries. Place all ingredients in crockpot and mix. Cover, cook on high for about 2 hours, or until cranberries are soft enough to "pop" when smooshed with a spoon against the wall of the crockpot. Smoosh all the berries and let simmer for another half hour on low. Let cool. Can be made ahead of time. Makes a nice topping for salads and ice cream or pie.