Fudgy Zucchini Brownies

6 ounces gluten free flour blend (1 1/3 cup)
1/2 tsp salt
1/2 tsp xanthan gum
1 tsp stevia
4 ounces semisweet chocolate, chopped coarse
8 Tblsp unsalted butter, cut into 8 pieces
3 Tblsp unsweetened cocoa powder
3 large eggs
2 cups grated zucchini
1/4 cup sugar or coconut sugar
2 tsp vanilla extract

1. Make foil sling for 8-inch square baking pan by folding 2 long sheets of aluminum foil so each is 8 inches wide. Lay sheets of foil in pan perpendicular to each other, with extra foil hanging over edges of pan. Push foil into corners and up sides of pan, smoothing foil flush to pan; spray with vegetable oil spray.
2. Whisk flour, salt, and xanthan gum together in bowl; set aside. Microwave chocolate, butter, and cocoa in bowl at 50 percent power, stirring often, until melted and smooth, 1 to 3 minutes. Let mixture cool slightly.
3. Blend eggs, zucchini, sugar and vanilla together in blender. Whisk in cooled chocolate mixture. Stir in flour mixture using rubber spatula and mix until well combined. Scrape batter into prepared pan and smooth top with spatula. Cover pan with plastic wrap and let batter rest for 30 minutes.
4. Adjust oven rack to middle position and heat oven to 350 degrees. Remove plastic and bake until toothpick inserted in center comes out with few moist crumbs attached, 45 to 55 minutes, rotating pan halfway through baking.
5. Let brownies cool completely in pan on wire rack, about 2 hours. Using foil overhang, lift brownies out of pan. Cut into squares and serve. (Brownies are best eaten on day they are baked but they can be cooled and placed immediately in airtight container and stored at room temperature for up to 2 days.)

Popcorn Chex Mix

8 cups rice chex
Half a pot of popcorn
2-3 Tblsp oil
2 tsp chili powder
1-2 tsp garlic powder
1/3 cup parmesan
1/4 c peanuts

Mix it all together and spread on a cookie sheet. Bake at 350 for about 10-15 minutes, stirring once.

Oven Fried Chicken

3 lbs chicken

Wet ingredients:
2 eggs
1 Tblsp honey
1 Tblsp Dijon mustard

Dry ingredients:
2 cups bread crumbs
1/4 tsp garlic powder
1/4 tsp cayenne pepper
1/2 tsp paprika
salt and pepper to taste

Dredge chicken in wet and dry ingredients. Spray wire rack with cooking spray. Put chicken on rack on top of cookie sheet and spray with cooking spray. Bake at 400 for 45 minutes.

Spaghetti al limone

1 pound pasta
cook and reserve 1 1/2 + 1/4 cup pasta water

Over medium heat
1 Tblsp olive oil
1 medium shallot, minced
1/2 tsp salt
1 1/2 cups pasta water
1/4 cup heavy cream or non dairy milk
Simmer for 2 minutes. Add pasta.
3 Tblsp olive oil
2 tsp lemon zest
1/4 cup lemon juice
1 oz parmesan cheese
1/4 tsp pepper

Put lid on and let sit for 2 minutes.

Add: 2 Tblsp chopped basil and 1/4 cup pasta water.

Marinated Chicken Casserole

4 red potatoes, cut up into squares
4 small carrots, cut up
1 onion, cut up
2 chicken breasts, cut into bite size pieces
1 lemon juiced
3 Tblsp olive oil
3 cloves garlic, crushed
pinch red pepper
1/2 tsp oregano
salt and pepper to taste

Put vegetables and chicken in large zip lock bag. Mix rest of ingredients together and pour into bag.
Mix together and refrigerate for 1-2 hours. Bake at 400 in 13x9 inch pan for 40-45 minutes.

Quinoa and Roasted Veggies

1 cup quinoa, rinsed and drained
2 cups water
pinch salt
Light sesame oil
4 slices gingerroot, cut into matchstick pieces
2-3 shallots, minced
1 tsp each basil and thyme
1 carrot, diced
2-3 celery stalks, diced
Juice of 1 lemon
2 medium zucchini, cut into thin diagonal slices
2 yellow squash, cut into thin diagonal slices
1 red onion, cut in half through stem, thinly sliced crosswise
2 red bell peppers, cut into thin strips
cherry tomatoes, halved

Combine quinoa and water in saucepan and bring to boil. Add salt, cover and cook over low heat until all water has been absorbed, about 20 minutes. Fluff with fork, transfer to medium bowl and set aside. Heat 1/2 tsp oil in skillet over medium heat. Add ginger, shallots and herbs and cook stirring until shallots are translucent. Add carrot and celery and cook stirring until vegetables are just tender, 3-4 minutes. Remove from heat and stir in lemon juice. Mix into quinoa and set aside. Preheat oven to 400 and lightly oil a baking pan. Arrange remaining vegetables in pan and lightly drizzle with oil and soy sauce. Roast, uncovered until vegetables are tender and lightly browned, 20-25 minutes. To serve, arrange layer of roasted vegetables on plates and top with generous scoop quinoa. Serve warm.

4 servings.

Curried Quinoa Salad

3 cups leftover quinoa
1/2 cup chopped cucumber
1/2 cup chopped red onion
1 large carrot, grated
1/2 cup diced celery
1/2 cup diced avocado
1/2 cup sliced black olives
2 Tblsp chopped fresh parsley
4 Tblsp olive oil
2 Tblsp lemon juice
1/2 tsp curry powder
1/4 tsp cumin
1/4 tsp paprika
1/8 tsp turmeric
1/2 tsp salt
1/8 tsp black pepper
1/8 tsp chile powder

Toss quinoa with cucumber, onion, carrot, celery, avocado, olives and parsley. Measure oil, lemon juice and spices into a small jar. Cover the jar and shake together to mix well. Toss with the quinoa mixture and chill.

Variation: Add chopped tomato or bell pepper.

12 servings.