Cooking Recipe (Courtesy of glutenfreegoddess.blogspot.com): Green Chile Tortilla Bake
The creamy filling cools the spice in this cozy family-style dish. Use organic free-range chicken for the protein if you are flexitarian or use cooked black or white beans, to keep it vegetarian. To keep it dairy-free I use soy cream cheese for the cheese layer and vegan grated cheese. First- make your green Chile.
Green Chile Sauce Recipe
2 cups fresh or frozen roasted Chile's, skinned, stemmed, seeded, chopped5 cloves garlic, peeled and chopped
2 vine ripe tomatoes, seeded, chopped- I used Roma (plum) tomatoes
3 cups vegetable broth- reserve 4-5 tablespoons
Pinch of sea salt, to taste
Fresh ground pepper, to taste
A dash of golden balsamic vinegar
1 tablespoon agave syrup
2 tablespoons potato starch or sweet rice flour
In a large saucepan, combine the chiles, garlic, tomatoes, broth, sea salt and pepper, vinegar and agave syrup. Bring to a simmer over medium-high heat; reduce the heat a bit and maintain a gentle, constant low simmer for ten minutes. Add the potato starch to the reserved broth and whisk to make a thickening paste. Stir the paste into the green chile and continue to cook, stirring, for another 7 to 10 minutes, until the sauce is thickened but not gluey. Remove from the stove and set aside.
Make your casserole:2 1/2 cups green chile sauce (see above)
10 to 12 corn tortillas
1 8-oz. package dairy or soy cream cheese- room temperature
1 cup grated cheddar or Monterrey Jack cheese, or grated vegan cheese
1 medium red onion, diced fine
4 cloves of garlic, minced
1 14-oz can black or white beans, rinsed, drained
1/2 teaspoon cumin, to taste
Juice from 1 large lime
Preheat the oven to 350 degrees F. Lightly spray or oil an 8x8-inch baking dish. Spoon a half cup of the chile sauce into the baking dish to cover the bottom. Tearing some tortillas in half, if necessary- to fit- take four tortillas, one at a time, and dip each one quickly into the hot green chile sauce, then place it into the baking dish to make a bottom layer.
Spread the softened cream cheese onto the tortilla layer; add the grated cheese. In a bowl, combine the onion, garlic and beans. Season with cumin and lime juice. Add the bean mixture to the casserole and spread evenly. Spoon a half cup of green chile sauce over the beans. Follow with another layer of dipped tortillas. Press down with a spatula.
Pour the remaining green chile sauce all over the top, allowing it to seep in around the edges. Cover loosely with foil and bake for 20 to 30 minutes until it is hot and bubbling. Allow the casserole to sit for a few minutes before cutting and serving.
Baking Recipe (Courtesy of Pampered Chef): Mint Chocolate Ice Cream Cake
Ingredients: CRUST: 1pkg fudge covered mint cookies (about 40 cookies divided), 2tbsp butter melted. FILLING: 1qt mint chocolate chip ice cream, 1qt chocolate ice cream, 1/2 cup heavy whipping cream, 2tbsp powdered sugar, and 1/8tsp peppermint extract. Prep Time 20 minutes Total Time 7hrs, 20 minutes
Directions:
1. For crust, place 25 of the cookies in resealable plastic bag; crush into fine crumbs using a meat tenderizer (flat side). Place crumbs in small batter bowl. Add butter and mix well. Press crumb mixture into bottom of a pan. Place the pan in the freezer until ready to fill.
2. Line inside collar of pan with remaining cookies. Stand cookies up against side of pan with rounded sides against the collar. Use the first layer of ice cream to hold the layers of cookies into place. For filling, place mint chocolate chip ice cream in refrigerator 20 minutes to soften. Scoop mint chocolate chip ice cream onto crust. Carefully spread ice cream evenly over crust using a spreader. Cover and freeze for ONE HOUR. Place chocolate ice cream over mint ice cream. Care spread evenly and return to freezer.
3. Place cream in chilled mixing bowl. Beat on high speed of electric hand mixer until soft peaks form. Add powdered sugar and peppermint extract. Continue beating just until stiff peaks form. Spread cream over chocolate ice cream. Freeze cake until firm, at least 6hrs or overnight. For easier serving, let cake stand at room temperature 15 minutes or until ice cream is slightly softened.
**You can use ANY type of ice cream you want. My favorite is Oreo cookies and ice cream. You do the same thing, just use vanilla ice cream and Oreo cookies. I hope you enjoy!!!
Directions:
1. For crust, place 25 of the cookies in resealable plastic bag; crush into fine crumbs using a meat tenderizer (flat side). Place crumbs in small batter bowl. Add butter and mix well. Press crumb mixture into bottom of a pan. Place the pan in the freezer until ready to fill.
2. Line inside collar of pan with remaining cookies. Stand cookies up against side of pan with rounded sides against the collar. Use the first layer of ice cream to hold the layers of cookies into place. For filling, place mint chocolate chip ice cream in refrigerator 20 minutes to soften. Scoop mint chocolate chip ice cream onto crust. Carefully spread ice cream evenly over crust using a spreader. Cover and freeze for ONE HOUR. Place chocolate ice cream over mint ice cream. Care spread evenly and return to freezer.
3. Place cream in chilled mixing bowl. Beat on high speed of electric hand mixer until soft peaks form. Add powdered sugar and peppermint extract. Continue beating just until stiff peaks form. Spread cream over chocolate ice cream. Freeze cake until firm, at least 6hrs or overnight. For easier serving, let cake stand at room temperature 15 minutes or until ice cream is slightly softened.
**You can use ANY type of ice cream you want. My favorite is Oreo cookies and ice cream. You do the same thing, just use vanilla ice cream and Oreo cookies. I hope you enjoy!!!
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