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cilantro black bean dip

1 15.25-oz. can black beans, rinsed and drained
1 bunch cilantro, chopped (approx 1 cup; reserve about a tablespoon of cilantro for garnish)
1 bulb of garlic, roasted (*see instructions below)
2/3 c chopped onion
1 1/2 t cumin
1/4 t salt
1/4 t pepper
2 T lime juice
1 T olive oil

* To roast garlic: Preheat oven to 350 F. Cut top off of bulb of garlic, exposing the tops of the individual cloves. Set on a piece of foil, drizzle with olive oil, and wrap it up. Bake for 45 minutes. Let cool, then squeeze the garlic from each clove, discarding the papery skins.

Combine all ingredients except for olive oil in the food processor. Pulse till combined. With food processor on low speed, drizzle in the olive oil as it runs. Transfer dip to a serving bowl and garnish with chopped cilantro. Serve with tortilla chips. (makes about 2 cups worth.)

spicy squash soup

12 oz pkg frozen winter squash (I use Bird’s Eye)
14 oz can of gluten-free chicken broth*
2 medium zucchini, chopped
1 medium yellow onion, chopped
4 fat cloves of garlic, minced
2 T butter
1 T olive oil
1 t chili powder
1/2 t cumin
1/2 t paprika
1/2 t oregano
1 T southwest spice blend, or taco seasoning
1 t salt
2/3 c milk (1% is fine)

Defrost squash in the microwave. Melt butter and olive oil in a large saucepan on medium heat. Add onions and cook till lightly golden, about 7 minutes. Add zucchini and spices and cook 5 more minutes. Add garlic; cook 2 minutes longer. Add squash, and gradually stir in chicken stock. Bring to a simmer and cook for 10 minutes until zucchini is soft. Ladle into a blender or use an immersion blender to puree. Pour back into pan, whisk in milk and heat through. Yum! (makes 3 servings)

IMPORTANT NOTE: Regular store-bought chicken stock has gluten in it. Either make your own, or simply buy gluten-free broth from the health food section of your grocery store. Also, check spice mix ingredients lists -- to be safe, buy a taco seasoning that is specifically gluten-free.

keep a-moseying for more ideas.

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