2 cups chopped tomatoes (can be fresh or canned) ¾ cup tomato pasta sauce ¾ cup evaporated milk or cream 2 Tbsp corn starch ½ cup shredded parmesan ¾ cup chopped onion 2 tsp minced garlic 1 tsp salt 2 Tbsp dried basil ¼ tsp black pepper 4 boneless skinless chicken breasts

Add tomatoes and pasta sauce to a slow cooker.

Whisk together evaporated milk/cream and corn starch and add to the slow cooker. Stir in parmesan, onion, garlic, salt, basil and pepper.

Add chicken breasts and press down into the sauce.

Cook on low for 3-5 hours, until a meat thermometer in the chicken reads 165° F.

Serve over pasta, rice, or crusty bread.

#basil #cheese #chicken #cornstarch #cream #evaporatedmilk #garlic #glutenfree #main #onion #parmesan #pastasauce #pepper #salt #slowcooker #tomato

1 tsp garlic powder or 2 Tbsp minced fresh garlic 1 tsp ground ginger or 1 Tbsp minced fresh ginger 1 tsp ground black pepper 1 Tbsp coconut oil 2/3 cup creamy peanut butter (plain ground peanuts if possible, or low/no salt and sugar) 2 Tbsp soy sauce 1 Tbsp lime juice 1 – 2 Tbsp honey 1/3 – 1 cup water ½ cup chopped cilantro Optional: 1/3 cup peanuts Optional: 1-2 Tbsp sriracha Optional: ½ tsp red pepper flakes Optional: 1 tsp chili powder

In a pot over low heat, combine the garlic, ginger, pepper, and coconut oil. Stir to combine completely. Add ingredients one at a time, stirring until combined before adding the next ingredient: peanut butter, soy sauce, lime juice, honey, optional peanuts, optional other spices. Stir in enough water to make it the desired consistency. Remove from heat and stir in the cilantro.

Serve with rice or noodles, add chicken and/or vegetables as desired.

#chilipowder #cilantro #coconutoil #condiment #dairyfree #garlic #ginger #glutenfree #honey #limejuice #main #peanut #peanutbutter #pepper #redpepper #side #soysauce #vegetarian

2 fish fillets, boneless, 4-6 oz each Salt and pepper 2 Tbsp flour 2 Tbsp oil

The fish needs to be not frozen. Skin can be removed if desired. Use whatever kind of fish you like. Pat fish dry using paper towels. Sprinkle with salt & pepper, then flour. Spread flour over the entire surface. Flip the fish pieces over and repeat. Shake excess flour off.

Heat oil in a non stick skillet over high heat. When the oil is shimmering, add fish. For thin fillets, cook for 1 ½ minutes until golden and crispy on the edges, then turn and cook the other side for 1 ½ minutes. Cook longer if you have thicker fillets.

#dairyfree #fish #main #oil #pepper #salt #wheatflour

Filling: 1 lb. chicken meat 1 ½ tsp minced garlic 1 cup minced celery ¾ cup chopped onion 2 cups potato, cut into ½” cubes ½ cup grated parmesan (or other cheese) ½ tsp salt 1 tsp ground black pepper 2 tsp tomato powder ½ tsp dried thyme ½ tsp dried oregano ¼ tsp fennel seed ¼ cup cornstarch ½ cup water, soup stock, or cream

Crust: 2 ¾ cup flour 2 tsp baking powder 1 tsp salt 6 Tbsp oil 1 ½ cup milk or water

Preheat oven to 350° F.

Place the chicken in a greased pan over medium-high heat and let the outside brown, flipping occasionally, while you prepare the rest of the filling. The chicken does not have to be cooked through at this time.

Chop the vegetables, mix the filling ingredients in a large bowl. When the chicken is seared on the outside, cut it into small pieces and stir into the filling.

In a separate bowl, stir together all the crust ingredients.

Grease a large pie pan, and press 1/3 of the crust dough into the bottom, with wet hands to smooth it out to fill the space. Pour the filling into the pie pan, evening out the top. Place the rest of the dough on top, using wet hands to smooth it out and completely cover the filling.

Bake for 1 hour, or until the internal temperature reaches at least 165° F, checking in several spots.

#bakingpowder #celery #cheese #chicken #cornstarch #cream #fennel #garlic #main #milk #oil #onion #oregano #parmesan #pepper #pie #potato #salt #soupstock #thyme #tomatopowder #wheatflour

4 chicken breasts 3 Tbsp butter 1/3 cup soup stock or water ½ cup lemon juice 1 ½ Tbsp corn starch 1 Tbsp honey 2 tsp minced garlic ½ tsp dried basil ½ tsp dried oregano 1 tsp salt ¼ tsp pepper optional: 4 small potatoes

Preheat oven to 400° F.

Melt butter in a skillet. Add the chicken and optional potatoes, chopped into large pieces. Cook chicken pieces for 3 minutes on each side, over medium-high heat. It is ok if the chicken is frozen. If the chicken is too large for all pieces to fit in the skillet, use 2 skillets or cook the pieces in batches.

Whisk the other ingredients together in a small bowl. Transfer the chicken and all its drippings into a baking dish. Pour the lemon sauce over it. Cover the dish with foil and bake for 20-30 minutes, until the meat is at least 165° F inside. Larger pieces take longer to cook.

#basil #butter #chicken #cornstarch #garlic #glutenfree #honey #lemonjuice #main #oregano #pepper #potato #salt #soupstock

6 chicken breasts, fresh or frozen 1 ½ – 2 pounds small potatoes ½ pound string beans 3 Tbsp olive oil 1 Tbsp minced garlic 1 tsp dried basil 1 tsp dried oregano ½ tsp fennel seed ½ tsp ground paprika ½ tsp salt

Place all ingredients in a crock pot. If using frozen chicken, it does not need to be thawed. Stir everything with a large spoon to distribute the seasoning. Cook on low heat for 4 hours.

#basil #chicken #dairyfree #fennel #garlic #glutenfree #main #oliveoil #oregano #paprika #potato #salt #slowcooker #stringbean

Makes 2 quesadillas.

Tortillas: 1 cup flour ½ tsp salt 1 tsp baking powder 2 Tbsp soft butter or oil 1/3 cup warm water

Filling: shredded cheese, such as cheddar, colby jack, pepperjack, mozzarella refried beans optional: cooked meat

For tortillas, stir the dry ingredients together. Stir in the butter/oil. Add the warm water. Knead it until it's cohesive.

Preheat a skillet over high heat, then turn to medium once the surface is hot.

Divide the dough into 4 equal pieces. Roll each piece into a sphere. Place between 2 sheets of thick, soft plastic (I use a large food storage zip bag with 3 sides cut off). Flatten the dough into a circle, then roll into a thin circle of dough with a rolling pin. The dough should be thin enough to be almost translucent.

Place one tortilla on the hot skillet. Spread refried beans on top and sprinkle on cheese. Place another raw tortilla on top. Cook over medium heat until the bottom has browned areas, then flip and cook the same. Repeat with the remaining tortillas and filling.

Cut each quesadilla into 6 or 8 pieces, and serve with salsa, hot sauce, sour cream, or other desired toppings.

#bakingpowder #beans #butter #cheese #main #oil #salt #vegetarian #wheatflour

1 pound raw chicken, fresh or frozen 10 oz dry pasta 2 tsp minced garlic ½ tsp salt 1 Tbsp olive oil 2 cups diced tomatoes (or a 15 oz can) ½ tsp dried oregano ½ tsp dried basil ½ tsp ground black pepper 2 Tbsp tomato paste ¼ cup cream cheese ¼ cup grated mozzarella 1 cup chopped spinach or orach, fresh or frozen & thawed

Boil the chicken in a pot of salted water until it is completely cooked. Prepare the other ingredients during this time.

When the chicken is cooked, remove from the water and set aside. Add more water to the pot, bring to a boil, and cook the pasta. Shred the chicken while the pasta is cooking.

When the pasta is done, drain the water and add all the other ingredients to the pot. Cook over medium heat, stirring, until the cheese is melted and everything is mixed.

#basil #cheese #chicken #creamcheese #garlic #main #mozzarella #oliveoil #orach #oregano #pasta #pepper #salt #spinach #tomato #tomatopaste

3 cups potatoes, chopped into 1” or smaller cubes 1 cup soup stock 1 cup leek or onion, chopped small 1 Tbsp butter 3 Tbsp cream cheese ½ cup grated or cubed cheddar ½ tsp salt ½ tsp ground black pepper

Over high heat in a large pot, cover the potatoes and leek/onion with water and boil them until the potato pieces are easy to pierce through with a fork. Strain out the water. Turn the heat to low. Roughly mash the potatoes, then add the soup stock, cream cheese, and butter. Stir to melt the cream cheese and butter. Then stir in the cheddar cheese, salt, and pepper. Add more soup stock if a thinner consistency is desired.

#butter #cheddar #cheese #creamcheese #glutenfree #leek #main #onion #pepper #potato #salt #soup #soupstock #vegetarian

Pie crust for double-crust 9” deep dish pie 4 lb raw chicken 2 leeks salt, pepper, nutmeg or mace; or whatever your preferred seasoning mix is 1 ¼ cups chicken stock, made with bones so there is some collagen content ½ cup cream

Preheat oven to 350° F. Prepare the bottom crust in the pie pan.

Cut the chicken into small pieces, removing bones and fat. Thinly slice the leeks from the bottom, up through about halfway of the green part (until there is no more yellow core).

Make layers in the pie: first chicken, then leeks, then a sprinkling of salt and seasoning, repeating until the pie is full. I used a Moroccan spice mix for medieval flavor. Pour the chicken stock into the pie.

Place the top crust. Cut a small circular hole in the middle, then make a pastry flower to form a lid on the hole.

Bake for 60-70 minutes, until the top is golden brown and the inside of the pie measures 165° F or higher.

Gently heat the cream until hot, not steaming. Remove flower lid from the pie, pour the cream into the hole, and replace the flower.

#chicken #cream #leek #main #pepper #pie #salt #soupstock