Vegetarian & Gluten Free Recipe: Cherry Chipolte Chili

My friend Lori had a cooking night the other night where she made some fabulous recipes for us. This one sounds strange but was oh so yummy! She is mainly vegetarian and gluten free, so I will share some of her recipes over the next few days.

Ingredients:
2 c vegetable broth
1 c dried cherries (our grocery has them by the raisins)
1 T olive oil
1 c chopped onion
1 T crushed fresh garlic
1 bottle roasted red pepper chopped, or one fresh red pepper chopped
4 t chili powder
1 1/2 t cumin
1 t ground coriander
1 t dried oregano
4 c petite canned chopped tomatoes
1 16 oz can black beans
1/4 c chopped cilantro
avacado to taste

For chips:
Spelt Flour tortillas
Coconut oil

Directions:

Heat 1 cup of broth in microwave. Place cherries in small bowl and add hot broth and set aside.Heat olive oil in a 4 quart sauce pan over medium heat. Add onion (and red bell pepper if not using bottled roasted bell pepper); sauté about 5 minutes. Add garlic, cook 1 minute. Add chopped bottled red pepper (if not using fresh), chili powder, cumin, coriander, and oregano. Cook over medium heat, stirring occasionally. Add tomatoes and remaining broth, bring to boil. Reduce heat; simmer uncovered about 5 minutes. Stir in beans, cilantro, and cherry mixture. Continue cooking until thoroughly heated. I cut one tortilla into wedges and fry in coconut oil and stick the triangles in one side of the bowl and then chop a half of avocado and put on top of the chili. If you can find spelt tortillas, they don't have gluten, have only 100 calories and are yummy.

Recipe: Egg Puff Stuff

This recipe is great for a brunch or a bridal or baby shower. The green chilies give it flavor but not heat and that with the eggs and cheese make a wonderful mix. I seriously love this stuff. My friend Jan made it for a bridal shower I was attending and I had to have the recipe. You can change out the cheeses, but if you use a cheddar, the cheddar cheese seems to have a lower melting point and will likely burn, so I would just stick with jack or mozzarella.


Egg Puff Stuff
10 eggs
½ cup flour
1 lb. Jack cheese, shredded
½ cup butter
1 teaspoon baking powder
½ teaspoon salt
2 cans (4 oz.) Green chilies
1 pint small cottage cheese

Beat eggs in mixer until light and lemon colored. Add flour, baking powder, salt, cottage cheese, Jack cheese and melted butter. Blend until smooth. Stir in chilies. Pour into a buttered 9×12 inch dish. Bake at 350 degrees for 35 minutes or until the eggs are set all the way through.