Polenta Skillet Pizza - GF

This was amazing! I have been craving pizza lately. The gluten free crust isn't a problem, there are some great GF ready-made crusts and recipes out there. It is the cheese that I couldn't figure out how to replace. I have tried several of the cheese alternatives out there and my tummy does not like them. I decided I would just need to create some sort of thick, creamy sauce instead. Remember the gigantic red pepper I roasted yesterday? I still have half of it left. I whipped it up into a flavorful, creamy "cheese" sauce. It does not taste like cheese, but it replaces that gooey, creamy texture.

You can use any topping you would like. I did zucchini, spinach and red onion.

*This recipe is linked to Fresh Bites Friday and Gluten-Free Wednesdays. Check out the other real food recipes.

Gluten Free, Dairy Free Polenta Skillet Pizza

Roasted Red Pepper Sauce

1/2 cup roasted red peppers

1/2 cup raw cashews

1/4 cup filtered water

3 garlic cloves

1 tsp nutritional yeast

1/4 tsp sea salt

1/8 tsp fresh ground pepper

pinch of red pepper flakes

1. Combine all ingredients in food processor. Using the S blade process until smooth. This may take 2-3 minutes, just let it run for awhile. Adjust seasoning to taste. Set aside.

Polenta Pizza Crust

1/2 cup fine corn meal/polenta

1/4 cup all-purpose flour/GF flour

1/2 tsp sea salt

1/2 tsp baking soda

1/8 tsp oregano

1/8 tsp basil

1 egg, beaten (or chia seed gel replacer, recipe follows)

1/2 cup water

2 TB extra-virgin olive oil

1. Preheat the oven to 400 degrees. Place all the dry ingredients in a medium bowl and whisk to combine. Add the wet ingredients and whisk until just combined.

2. Heat 2 tablespoons of olive oil in a 10 inch cast-iron skillet over medium-high heat. Pour the batter into the pan. Spread to edges and smooth with a spatula. Cook for 3-5 minutes until the bottom is just brown. Place the skillet in the hot oven and bake for 5 minutes.

3. Remove the skillet and spread half of the red pepper sauce on the crust. Top with raw vegetables and add remaining sauce. Bake for an additional 15 minutes. Remove the skillet and using a wide spatula remove the pizza. Cut and serve immediately.

Chia Seed Gel Egg Replacer

Equals 1 Egg

3 TB filtered water

1 TB chia seed meal (grind chia seeds in coffee or spice grinder)

1. Whisk the chia seed meal into the water. Let sit for 5-10 minutes until is becomes a gooey gel.

Roasted Red Pepper Soup

This is how my morning went. I look in the fridge and see I a gigantic organic red bell pepper in my fridge that needs to be used. What should I do with it? Roasted red peppers are easy and delicious. I roast the pepper. Okay, now what should I do with the roasted red pepper? Hmm....soup sounds good. I have never made soup with roasted red peppers before, but how hard can it be? I throw a bunch of things in my VitaMix blender and heat it up. Voila! I have delicious Roasted Red Pepper Soup for lunch today.

I would do a few things differently next time, which I have written into the recipe.

Roasted Red Pepper Soup

Makes 2-3 servings

2 large organic red bell peppers

2 tablespoons extra virgin olive oil

1 small yellow onion, diced

3 garlic cloves, finely minced

1/2 cup chicken or vegetable broth

1/4 cup milk or dairy alternative

1/2 tsp fresh thyme

pinch red pepper flakes

salt and pepper to taste

1. Turn the oven to broil. Adjust the rack 6-8 inches from the top of the oven. Cut the red peppers in half and remove the seeds. Place the peppers, cut side down, on a baking sheet and place under the broiler. Broil for 15-20 minutes until the skins are BLACK and the peppers are soft. Place the hot peppers in a paper bag, or a bowl covered with plastic wrap. Once the peppers are cool, use your fingers to peel the blackened skins. Set aside. This can be done a day ahead of time.

2. Heat the olive oil in a medium skillet over medium heat. Saute the onions for 2-3 minutes. Add the garlic and saute for an additional 2-3 minutes until the onions are translucent.

3. In the blender combine the peppers, onions, garlic, broth, milk, thyme and red pepper flakes. Blend until smooth and silky. Pour this mixture into a medium saucepan and heat over medium-high heat. If the soup is too thick for your taste, add more broth. Taste and adjust seasonings to taste. Serve immediately.

Kimchi Dumplings with Asian Cabbage Salad - GF

I was sooooooo excited to see THIS recipe for gluten free wonton wrappers over at Gluten Free on a Shoestring's blog. I used to make these scrumptious kimchi dumplings and I just happened to have everything I needed in the fridge to make them for dinner last night! :) Kimchi is a Korean fermented cabbage. Sounds strange, but it is yummy. Especially in these dumplings. They weren't quite the same as I remember them, but they were pretty dang good.

I used a different flour than she uses, which might account for why the dough seemed a little tough, but they were still delicious.

* This recipe is linked to Allergy Friendly Fridays, Fight Back Fridays, and Fresh Bites Friday.

Kimchi Dumplings

Makes 24 Dumplings

Dough

Triple recipe of GF Wonton Wrappers, cut into 3" rounds, or if you do not need gluten free you can use store-bought Round Wonton Wrappers

Filling

1/2 lb ground beef or pork

2 green onions, white and light green part, finely chopped

4 garlic cloves, finely minced

1 teaspoon soy sauce/GF Tamari

1/2 teaspoon fresh ginger, grated

1/8 teaspoon salt

1/2 cup kimchi, drained (I use King's, it has no MSG and is gluten free)

1/4 cup firm tofu (organic, non-GMO)

1. In a medium bowl combine the meat, onions, garlic, soy sauce, ginger and salt.

2. Press the drained kimchi in between layers of paper towels to remove any remaining liquid. Chop finely. Add to the meat mixture.

3. Press the tofu between layers of paper towels to remove as much liquid as possible. Place drained tofu in small bowl and mash with a fork. Add to the meat mixture. Cover and refrigerate. (The dough should also be covered and refrigerated)

4. Prepare the Asian Cabbage Salad, recipe follows.

5. Prepare the dumpling dipping sauce, recipe follows.

6. Remove the dumpling filling and dough from the fridge. Place about 1/2 tablespoon of filling in the center of the dough. Fold the dumpling in half, pressing the edges together. If needed use water along the edges to help "glue" them together. (If you are a master dumpling maker, you can properly pleat the dough as you seal it. As you can see from the pictures, I am not a master dumpling maker!) The bottom should be flat so that they can sit upright in the pan.

7. Heat a skillet, just big enough for the amount of dumplings you want to cook, over high heat. Add a light layer of olive oil. Place the dumplings in the pan so that they are touching. Cook until the bottoms are golden brown, 3-4 minutes. Turn the heat down if they are browning too quickly.

8. Pour water in the pan until it is 1/4 way up the dumplings. Be careful because it will splatter and steam. Adjust the heat so that the water is simmering. Cover and cook for an additional 7 minutes. If there is still water left, uncover and let it cook off. Remove the dumplings and serve immediately with the dipping sauce.

Note: This filling is good just cooked up and served over rice, or in a lettuce wrap with rice.

Asian Cabbage Salad

Serves 4-6

1 cup green cabbage, very thinly sliced

1 cup red cabbage, very thinly sliced

6 green onions, white and light green parts, chopped

3 tablespoons sesame seeds (if making the dumpling dipping sauce add an additional 2 teaspoons)

3 tablespoons rice vinegar

2 teaspoons raw agave or honey

1/2 cup sesame oil

salt and pepper to taste

1/2 cup almond slivers or slices

1. Combine the cabbage and onion in a medium bowl. Set aside.

2. Heat a heavy skillet over medium-high heat. Toast the sesame seeds, stirring occasionally, until the are browned, 3-5 minutes. Watch carefully, do not let them burn. Place them in a bowl and set aside. While the pan is still hot, toast the almonds for 2-3 minutes until just brown. Place them in a bowl and set aside.

3. In a small bowl combine 3 tablespoons of the sesame seeds, the vinegar and agave. While whisking slowly stream in the sesame oil. Taste and add salt and pepper to taste. Pour the dressing over the cabbage and toss to coat. Just before serving add the toasted almonds.

Dipping Sauce

1/3 cup soy sauce/GF Tamari

2 tablespoons rice vinegar

2 teaspoons toasted sesame seeds

2 tsp fresh ginger, grated

pinch of red pepper flakes

1. Combine all ingredients in a small bowl.

Baked Eggs with Swiss Chard and Herbs

* This recipe is linked to Gluten-Free Wednesdays and Real Food Wednesdays. If you are looking for some more great recipes go check out the recipe carnivals there.

I have never had baked eggs, but I have seen several recipes lately. I decided I would give it a try tonight for dinner. It was delicious! I can't have dairy, so I didn't do any cheese, but I can imagine that it would be even more wonderful with some good Parmesan, or even goat cheese, or gouda...Gouda is good. :) Any cheese would be yummy.

Sorry for the lack of pictures of the guts. I was in such a hurry to eat it that the pictures were unusable.

Baked Eggs with Swiss Chard and Herbs

Serves 4

8 eggs

4 tablespoons extra-virgin olive oil, and more for coating

2 garlic cloves, finely minced

1 cup swiss chard, center stem removed, washed and cut into thin strips (you could also use spinach)

1/2 tsp fresh parsley, finely chopped

1/2 tsp fresh basil, finely chopped

salt and pepper

1 cup shredded cheese (optional)

1. Preheat oven to 400 degrees. Lightly coat four 1-cup ramekins or gratin dishes with oil and place on a baking sheet.

2. Heat the oil over medium-low heat in a small saucepan, do not let it smoke. Saute the garlic and chard for 2-3 minutes. Do not let the garlic brown. Divide the oil, garlic and chard amongst the four dishes. If using cheese, mix the parsley and the basil with the cheese and set aside.

3. One at a time, break two eggs in a small bowl, being careful not to break the yolk. Place two eggs into each dish prepared dish. Sprinkle with the herb, cheese/herb mixture.

4. Bake until the eggs are set and the cheese is melted, about 20 minutes. Sprinkle with salt and pepper and serve immediately

Massaged Kale and Roasted Butternut Squash Salad

*This recipe is linked to Monday Mania. Go check out the other real food recipes, health info and tips.

I have been obsessed with kale and swiss chard lately. However, eating them raw is something I haven't been brave enough to venture into yet. They are pretty tough raw. I have seen some recipe for massaged kale lately, so I thought I would give it a try. It was delicious! The kale was flavorful and tender. The roasted butternut and leeks were the perfect accompaniment.

Massaged Kale and Roasted Butternut Squash Salad

Serves 3-4

1 small butternut squash, peeled and diced into 1/2" cubes

1 leek, white and light green part, sliced thin, rinsed in a bowl of water

1 TB extra-virgin olive oil

salt and pepper

4 slices of nitrite free bacon, sliced thin (optional)

1 bunch of kale, stems removed, leaves washed dried and cut into bite-size pieces

1 TB extra-virgin olive oil

1/2 tsp sea salt

1/2 C pumpkin seeds

1 TB balsamic vinegar

1. Preheat the oven to 400 degrees. Combine the butternut squash, leeks, olive oil, salt and pepper and toss to coat. Place in a 8 x 8 dish, sprinkle the bacon over the top (if using). Cover with foil. Bake for 45 minutes. Remove the foil and bake an additional 15 minutes until the bacon is crispy.

2. Place the kale, olive oil and salt in a medium bowl and massage between fingers for 2-3 minutes.

3. Heat a small skillet over medium-high heat. Toast the pumpkin seeds, stirring occasionally, until they start to pop. Watch closely, this will happen very quickly.

4. Place the warm roasted vegetables over the kale. Drizzle with balsamic vinegar and top with the toasted pumpkin seeds. Toss before serving.

Roasted Beet and Goat Cheese Salad with Roasted Walnuts

*This recipe is linked to Real Food Wednesdays. Check out the other amazing recipes!

Did you know that beets are a great liver detoxifier? Well, I have been craving beets lately. I roasted them in the oven with a little olive oil and salt. Those roasted beets with some fresh lemon juice are my favorite way to eat them....until yesterday.

I don't know why, maybe I have seen it around, but I thought "I wonder if beets and goat cheese together would be good?" I googled "roasted beets and goat cheese" and found a whole bunch of yummy looking recipes. As usual, the end recipe I made was a combination of a few different ones. This is definitely a keeper...and my new favorite way to eat roasted beets.

Roasted Beet and Goat Cheese Salad with Toasted Walnuts and Balsamic Vinaigrette

Serves 4-6

4 roasted beets (recipe follows)

1/2 C toasted walnuts (recipe follows)

Balsamic Vinaigrette (recipe follows)

4 oz goat cheese

2 lbs greens of choice

1. Roast the beets.

2. Meanwhile toast the walnuts. Set aside.

3. Prepare the Balsamic Vinagrette. Set aside.

4. After removing the skins from the beets and returning them to the aluminum foil, prepare the goat cheese by slicing 1/4" slices.

5. Toss the greens with half of the dressing. Divide the greens amongst the plates.

6. Cut each beet in half, and then quarter each half. Divide the beets amongst the plates.

7. Divide the toasted walnuts amongst the plates.

5. Heat a non-stick skillet over medium-low heat. Place the goat cheese slices in the skillet and warm on each side for 20-30 seconds, until just warm and slightly melted. Remove quickly to a small plate. While still warm divide the goat cheese amongst the plates. Drizzle more vinaigrette over each salad. Serve immediately. Enjoy!

Roasted Beets

4 beets, washed, bottom and greens removed (save greens for use in another recipe)

2 TB extra-virgin olive oil

dash of salt

1. Preheat oven to 400 degrees.

2. Place beets on a large sheet of aluminum foil (if your beets are very large, wrap two at a time). Drizzle with olive oil and salt. Close the aluminum foil to make a tight package and place on a baking sheet.

3. Bake for 60 minutes, or until the beets are tender. Remove from the oven and let cool slightly. When cool enough to handle, but still warm, remove the skins from the beets. Place back in tin foil and seal to keep warm.

Toasted Walnuts

1/2 C walnuts

1. Heat a dry skillet over medium-high heat. Place the walnuts in the skillet, occasionally stirring. Toast for 5-8 minutes, or until they become aromatic. Watch them closely, they will burn easily. Set aside.

Balsamic Vinaigrette

1/3 C red wine vinegar

3 TB balsamic vinegar

1 TB minced shallot (or purple onion)

3 tsp Dijon mustard

1 tsp salt

1 tsp freshly ground pepper

1 C extra-virgin olive oil

1. In a medium bowl combine all but the olive oil. Whisk until well combined. While continuing to whisk, slowly drizzle in the olive oil. Taste and adjust seasonings as needed. Store in refrigerator until ready to use. Shake or whisk again before use.

*Tip: Put a note in the bathroom reminding yourself that you ate beets the day before. This way you will avoid that split second of wondering what in the world is wrong with you! :P

Leek, Mushroom and Chard Tart - GF

This is a combination of a few different recipes that I have been eyeing for awhile. I had it for dinner tonight and it was filling and extraordinarily good. The crust is very....healthy tasting, in a "I know this is good for me" kind of way. It actually reminds me of a whole wheat crust.

Gluten Free Leek, Mushroom and Swiss Chard Tart

Makes 4 - 4 1/2 " tartelettes

For the Crust (this crust recipe makes a double batch, I froze half of it)

*Adapted from a recipe at La Tartine Gourmande

1/2 C almond meal flour

1/2 C quinoa or oat flour (I grind mine in a coffee grinder from quinoa flakes)

1/2 C brown rice flour

1/4 C sesame seeds, optional

1.5 tsp xantham gum

1/2 tsp salt

7 TB butter or non-hydrogenated shortening, cold, cubed

1 egg

4 TB cold water, or more as needed

1. Preheat oven to 400 degrees.

2. In a food processor combine the flours, sesame seeds, xantham gum and salt. Process for a few seconds until well combined.

3. Add the butter/shortening and pulse until it resembles crumbs.

4. Add the egg and continue to pulse for a few seconds. Add the water, one tablespoon at a time until the dough detaches from the bowl.

5. Press into the bottom and up the sides of your tart pans. Poke a few holes in the bottom with a toothpick. Set aside.

For the Filling

2 TB extra virgin olive oil

1 leek, white part only, sliced thin

1 C mushrooms, diced

1 C chopped swiss chard

3 garlic gloves, finely minced

1/4 tsp fresh thyme

salt and pepper

pinch of red pepper flakes

2 eggs

1/4 C cream or dairy alternative (I used almond milk)

2 TB milk or dairy alternative (I used more almond milk)

1 oz goat cheese, optional

1. Heat the oil over medium heat. Saute the leeks, mushrooms and chard for 3 minutes. Add the salt, pepper and red pepper flakes. Add the garlic and fresh thyme and saute an additional three minutes. Avoid browning the garlic. Turn off the heat.

2. In a medium mixing bowl beat the eggs with the cream/milk. Stir in the cooked vegetables, and cheese if using.

3. Pour the filling into the pans. Bake at 400 degrees for 20-25 minutes, until the center is set. Let cool for 5 minutes before removing from pans. Serve with a side salad of fresh salad.

This recipes is linked to Real Food Weekly, Fight Back Fridays and Seasonal Sundays. Thanks for hosting ladies! Go check out the collection of awesome recipes!

Hummus

I have been trying to eat more veggies, and with this loveliness I can eat a whole lot of them and not even think twice.

Hummus

2 garlic cloves

1 can of chickpeas/garbanzo beans, drained

1 1/2 tsp sea salt

1/3 C tahini (sesame paste)

6 TB freshly squeezed lemon juice (about 2 lemons)

1/3 C extra virgin olive oil

1. In a food processor with the S blade process the garlic cloves until well minced.

2. Add the chickpeas, salt, tahini and lemon juice and process until it turns into a thick paste.

3. While the processor is still running slowly drizzle the olive oil through the feed tube. Process until it is a smooth puree. Season with salt and pepper to taste.

Enjoy with your favorite veggie sticks!

Sweet Potato Hash with Eggs and Chard

Update 4/8/11: I am sharing this recipe via Food Renegade courtesy of Fight Back Fridays blog carnival where everyone shares recipes. Thanks to Food Renegade for hosting such a great event!

I saw this recipe in a cookbook and thought about making it for months before I actually did. The anticipation was well worth it. This is now one of my favorite ways to eat sweet potato.

Sweet Potato Hash with Eggs and Garlic Sauteed Rainbow Swiss Chard

Serves 4

30 minutes

1 large red-skinned potato, peeled and cut into 3/4 inch cubes

1 medium sweet potato, peeled and cut into 3/4 inch cubes

1 TB extra virgin olive oil

1 TB butter

1 small green bell pepper, seeded and chopped

1 small red onion, finely chopped

1 large garlic glove, finely minced

1 green onion, white and green parts, chopped

salt and pepper, to taste

1. Place the potatoes in a medium saucepan and cover with cold water. Bring to a boil, reduce the heat to medium-high heat and cook until the potatoes are almost tender, about 10 minutes. Drain well and set aside.

2. Warm the olive oil and butter in a large frying pan over medium-high heat. Add the green pepper, onion and garlic and saute until the red onion is translucent, about 2 minutes. (The original recipe is vegetarian, but I added some turkey bacon at this step, about 8 slices of bacon, chopped.)

3. Add the potatoes, spreading them in one layer. Reduce the heat to medium and cook, stirring occasionally, until the potatoes start to brown and the peppers are soft, about 6 minutes. Meanwhile start the swiss chard, recipe follows.

4. Stir in the green onions. Season to taste with salt and pepper (if desired, add a pinch of crushed red chilie flakes for a little heat) and cook, stirring until the pototoes start to break down and the green onion is softened, about 1 minute. Divide the hash among serving plates.

Rainbow Swiss Chard

Two bunches of Rainbow Swiss Chard, leaves removed from stem. Wash and dry and chop into 2" pieces.

2 TB olive oil

3 cloves garlic, minced

salt and pepper, to taste

1. In a medium saucepan heat 2 Tb olive oil over medium heat. Add minced garlic and saute for 2-3 minutes until soft.

2. Add the chard and cook 5-8 minutes (meanwhile start your eggs), stirring occasionally until wilted. Season with salt and pepper.

Eggs

4 eggs

1 TB butter

salt and pepper, to taste

You can prepare your eggs any way you want; poached, soft boiled, sunny-side up, over-hard, etc. In a dish like this I like sunny-side up fried eggs.

1. Heat a large heavy-bottomed non-stick pan on the lowest setting for 5 minutes. Add 1 TB of butter. When the butter has stopped foaming, about 1 minute, swirl to coat the pan.

2. Gently crack the eggs into the pan. Season with salt and pepper. Cover with a lid and cook 2 1/2 minutes for soft runny yolks, 3 minutes for soft, yet set yolks, 3 1/2 minutes for firmly set yolks.

3. Place the eggs on top of each serving of hash and serve immediately.

Cobb Salad

I am so sick of boring salad and a chicken breast. A couple weeks ago I went out to eat and got a Cobb Salad, so I decided to recreate it for my lunch yesterday. It was delicious, light and refreshing.

Cobb Salad

Serves 1

2 C Romaine Lettuce, torn into small pieces

1 hard boiled egg, diced

2 slices of turkey bacon, cooked and chopped into small pieces

1/4 avocado, diced

1/2 small tomato, diced

red onion, sliced

1/4 cucumber, diced

a few crumbles of blue cheese, optional (you could use any cheese you have on hand)

4 oz grilled chicken, seasoned with salt, pepper, garlic and onion powder

I used Bolthouse Farms Olive Oil Vinaigrette for the dressing. Bolthouse Farms dressing are fruit juice sweetened and natural. They can be found in the produce section, by the refrigerated dressings. Or you could make your own, like THIS one.

Garlic Sauteed Swiss Chard with Noodles

*This recipe is linked to Seasonal Sunday over at Brittany's blog Real Sustenance. She is so inspiring, you have to check out her amazing recipes!

I made a resolution to post pictures with each recipe, so here you are! They probably won't be the most beautiful photos, but I'll post a picture.

Garlic Sauteed Swiss Chard with Noodles

Serves 4-6

3 TB extra-virgin olive oil

1 head garlic, minced

1 medium onion, finely chopped

2 pounds Swiss chard (I used Rainbow Chard, but Green Chard will work as well)

1 pound whole grain spaghetti (I used this GF Brown Rice Spaghetti, sold at Good Earth)

2 large Roma tomatoes

1 1/2 C fresh grated Parmesan

pinch of red pepper flakes

salt and pepper to taste

1. Cook pasta al dente (this cuts the starchy carbohydrates down significantly). Drain, reserving 1 cup of pasta water. Set aside. If using GF pasta, check product instructions to see if it is recommended to rinse your pasta.

2. Remove the leaves of the chard from the center stem. Discard the stems and coarsely chop the chard.

3. Heat oil in a 12 inch heavy skillet over medium heat. Cook onions and cook until translucent, about 3 minutes. Add garlic and cook an additional 1-2 minutes. Add tomatoes and cook an additional 2-3 minutes.

4. Add the chard to the onion mixture and mix well to coat with oil. Cook 5-8 minutes until leaves are tender. Add a pinch of red pepper flakes.

5. Add the cooked spaghetti and reserved pasta water to the skillet and cook an additional 2-3 minutes. Season with salt and pepper. Remove from heat and stir in grated Parmesan. Serve immediately.

Serve alongside a grilled chicken breast, or cut up the chicken and throw it in the mix. :)

Shepherds Pie

I know Shepherds Pie is usually a cold weather meal, but it just sounded so good! I don't mind using potatoes, but I already had my starchy veg and grains for the day so I decided to do mock mashed potatoes instead. So delicious! You won't even miss the potatoes. You can use regular mashed potatoes if you wish.

Shepherds Pie with Garlic Mock Mashed Potatoes
Serves 4

Garlic Mock Mashed Potatoes
Serves 4

1 medium head cauliflower
1/4 C low-fat cottage cheese
1/4 C grated parmesan cheese
1/4 tsp minced fresh garlic
1/2 tsp sea salt
1/8 tsp freshly ground black pepper

1. Bring a large pot of water to a boil over high heat.
2. Clean and cut the cauliflower into small pieces. Cook in the boiling water for about 6 minutes, until well done.
3. Drain well. Do not let cool. Pat the cooked cauliflower very dry between several layers of paper towels (otherwise our "potatoes" will fall apart).
4. With an immersion blender in a deep bowl or in a food processor, pulse the hot cauliflower with the cottage cheese, parmesan, garlic, salt, and pepper until smooth.


Filling
1 lb lean ground beef
1/2 medium onion, diced
2 garlic cloves, minced
1 can green beans, drained (or frozen, thawed)
1 can corn, drained (or frozen, thawed)
2 TB flour (I used a GF flour blend)
1 C chicken broth (or water)
2 tsp tomato paste
1 TB olive oil
dash of worcestershire sauce
dash of hot sauce
salt and pepper to taste

1. Preheat oven to 350 degrees.
2. Heat oil in a large pan over medium heat. Add onions and garlic and saute until just soft.
3. Add ground beef and cook until browned through.
4. Add flour and mix well. Add corn, beans, broth, tomato paste, w sauce, hot sauce and salt and pepper. Let simmer until thickens.

Put filling mixture into a 9X9 inch glass baking dish. Spread the "mashed potatoes" over the filling, covering it all the way to the edges. Bake for 25 minutes until heated through. Serve and enjoy!

Sweet Potato Fries

They all got eaten before I could get a picture. These are great with soups, chili or a steak.

Sweet Potato Fries

2 lbs of peeled sweet potatoes
2 TB olive oil
1/4 tsp salt
1/4 tsp garlic powder
1/4 tsp onion powder
1 tsp chili powder

Preheat oven to 400 degrees. Cover baking sheet with aluminum foil and set aside.

Peel potatoes. Cut in half lengthwise, then in 1/2 inch thick slices. Place in bowl and add oil and spices. Toss until fries are thoroughly coated with spices. Add more oil if needed.

Spread fries in a single layer on prepared baking sheet. Place in preheated oven. Bake for 30 to 35 minutes turning once to ensure even cooking. Remove from oven and serve hot.