Mountain Berry Camembert Pie

Ingredients:

* 1 cup sugar
* 1/4 cup cornstarch
* 1/2 teaspoon ground cinnamon, optional
* Dash salt
* 1/2 cup water
* 2 tablespoons lemon juice
* 1 cup fresh blueberries
* 1 cup fresh strawberries
* 3/4 cup fresh blackberries
* 3/4 cup fresh raspberries
* 1 Package of Camembert Cheese
* Mom's Dough for a double-crust pie (9 inches)
* 2 tablespoons butter

Topping

* 1 cup (packed) golden brown sugar
* 1 cup old-fashioned oats
* 3/4 cup all purpose flour
* 1/4 teaspoon salt
* 1/2 cup (1 stick) chilled unsalted butter, cut into pieces

Directions: In a large saucepan, combine the sugar, cornstarch, cinnamon if desired and salt. Stir in the water and lemon juice. Add berries. Cook and gently stir over medium heat until mixture just comes to a boil. Line a 9-in. pie plate with bottom crust; trim pastry even with edge. Slice Camembert with a water-warmed knife and lay evenly on the bottom. Fill with berry filling and dot with butter. Roll out remaining pastry. Combine brown sugar, oats, flour, and salt in large bowl; toss to blend. Add butter and rub in with fingertips until mixture comes together in moist clumps. Cover; chill while preparing filling. (Topping can be prepared 1 day ahead; keep chilled.) Sprinkle on top of filling. Cover with foil and bake at 350° for 45-50 minutes or until the crust is golden brown. Cool on a wire rack. Store in the refrigerator. Yield: 8 servings.

One-Pot White Bean Chili

This is my easy camping dinner. Especially after all the fresh and cold food has been used up. I put the chopped onions, butter, and cumin in a Tupperware container to make it easy and everything else is in cans.

Ingredients:

* 1 can cooked chicken
* 1 can white corn
* 1 can white beans (great northern or navy)
* 1 can chicken broth
* 1 can diced green chilies
* 1 1/2 tablespoons butter
* 1 medium onion, diced
* 2 teaspoons ground cumin

Optional:

(* 1 cup shredded Monterey Jack cheese)
(* 2 tablespoons chopped cilantro)

Preparation:
In large saucepan, melt butter, onion, and cumin over medium heat, saute 2-3 minutes. Put in chicken, corn, beans, chilies, and broth. Salt and pepper to taste. Cover and heat thoroughly. Serve with cheese, cilantro, and sour cream as toppings. Goes well with tortilla chips or warmed flour tortillas.

Southwestern Corn Chowder With Chicken and Cilantro

glutenfreegoddess.blogspot.com

I totally stole this recipe from Gluten Free Goddess, but only because I love it and hopefully this will lead people to Karina's blog (even though she's far more popular than I ever could be).

1 tablespoon extra virgin olive oil
1 teaspoon cumin
1/2 teaspoon curry or chili powder or paste, mild or hot, to taste
4-5 cloves fresh garlic, chopped
1 medium sweet onion, diced
1 can of unsweetened, no salt corn
1 large sweet potato, peeled, diced
1 14-oz can Diced Tomatoes with Green Chiles
1 cup seeded, chopped fresh tomatoes
4 oz. chopped roasted green chiles
1 quart vegetable broth
1 14-oz can coconut milk
2 rounded cups cooked chicken pieces
Sea salt and ground pepper, to taste

To serve:

3 tablespoons fresh chopped cilantro
Fresh lime juice from 2 limes

Heat the olive oil in a large soup pot over medium heat and stir in the cumin and curry or chili powder; cook for one minute to infuse the oil with spice.

Add the chopped garlic and onion. Stir and cook for five minutes. Add the corn, sweet potato, canned fire roasted tomatoes, fresh tomatoes, green chiles; stir for a minute. Add in the broth.

Cover and bring to a high simmer. Lower the heat and simmer gently, until the sweet potatoes are tender, about twenty minutes or so.

Add the coconut milk and cooked chicken pieces. Stir and season with sea salt and ground pepper; and add a drizzle of organic raw agave to taste. Heat through gently- please don't boil it.

Just before serving, add the chopped cilantro and fresh lime juice. Stir. Taste test. Adjust seasoning.

Garnish with a lime wedge and pass out the spoons.