Yum.
Tuesday, October 18, 2011
Turkey Meatball Soup
This is my favorite time of year. After the hot summer sun beats down on you for what feels like endless days, the heat finally lets up and everything is cooling down. Sweatshirts, long sleeves and jackets start slowly making their appearances. I finally put up my Fall decorations after staring at the beautiful wreath hanging on the door of the house across the street for 2 weeks. My two little ones have kept me from getting out my decor early this year, but it's finally all out and up. Even the Candy Corn and Peanuts mix is out on the kitchen table as I type this up.
One of the many reasons this season is my favorite is because I break out my soups and stews again. I usually take a hiatus over the summer and we eat a lot of cold salads. I mean, who wants to choke down steaming hot chili when it's 95 degrees outside? Not me.
But, when it's 50 degrees? And I have a pumpkin candle burning? Oh, right now sounds like a great time.
Having been gluten-free for 5 years now and having just eliminated dairy from our home I'm having to rethink some of the dairy-based comfort foods I've had for many years. Goodbye Potato Soup.
But, hello Turkey Meatball Soup!
I found this recipe in a Taste of Home Magazine and with very little tweaking it was actually a very tasty, very filling, hearty soup. I served this soup with Chebe bread sticks, a light salad and fruit as side dishes. The soup itself was pretty filling and goes a long way.
Turkey Meatball Soup
1/2 cup dry bread crumbs (*I used gluten-free oats, but use whatever gf substitute is best for your family)
3 Tbsp milk (*I used Rice milk)
1 egg, lightly beaten
1/2 teaspoon salt
1 1/4 lbs ground turkey
2 1/2 cups water
1 can (14.5 oz) stewed tomatoes (chopped)
2 medium zucchini, halved and sliced
2 small carrots, thinly sliced
2/3 cup frozen corn (*Omitted by me for intolerances)
1/2 cup fresh or frozen green beans
2 teaspoons chicken bouillon granules (*Or substitute 2 cups gf chicken broth for the bouillon and water)
1 teaspoon dried basil
1/4 tsp pepper
In a large bowl, combine bread crumbs, milk, egg and salt. Crumble turkey over mixture and mix well. Shape into 1/2 inch meatballs. In a nonstick skillet over medium heat, brown meatballs in batches; drain if necessary. *Note* You may want to stick your raw meatballs in the refrigerator for a few minutes to firm up the meat if your turkey is too soft. They are a little hard to fry without falling apart otherwise.
In a large saucepan, combine remaining ingredients. Bring to a boil. Carefully add meatballs. Reduce heat; cover and simmer for 20 - 25 minutes or until vegetables are tender.
Kimberly
One of the many reasons this season is my favorite is because I break out my soups and stews again. I usually take a hiatus over the summer and we eat a lot of cold salads. I mean, who wants to choke down steaming hot chili when it's 95 degrees outside? Not me.
But, when it's 50 degrees? And I have a pumpkin candle burning? Oh, right now sounds like a great time.
Having been gluten-free for 5 years now and having just eliminated dairy from our home I'm having to rethink some of the dairy-based comfort foods I've had for many years. Goodbye Potato Soup.
But, hello Turkey Meatball Soup!
I found this recipe in a Taste of Home Magazine and with very little tweaking it was actually a very tasty, very filling, hearty soup. I served this soup with Chebe bread sticks, a light salad and fruit as side dishes. The soup itself was pretty filling and goes a long way.
Turkey Meatball Soup
1/2 cup dry bread crumbs (*I used gluten-free oats, but use whatever gf substitute is best for your family)
3 Tbsp milk (*I used Rice milk)
1 egg, lightly beaten
1/2 teaspoon salt
1 1/4 lbs ground turkey
2 1/2 cups water
1 can (14.5 oz) stewed tomatoes (chopped)
2 medium zucchini, halved and sliced
2 small carrots, thinly sliced
2/3 cup frozen corn (*Omitted by me for intolerances)
1/2 cup fresh or frozen green beans
2 teaspoons chicken bouillon granules (*Or substitute 2 cups gf chicken broth for the bouillon and water)
1 teaspoon dried basil
1/4 tsp pepper
In a large bowl, combine bread crumbs, milk, egg and salt. Crumble turkey over mixture and mix well. Shape into 1/2 inch meatballs. In a nonstick skillet over medium heat, brown meatballs in batches; drain if necessary. *Note* You may want to stick your raw meatballs in the refrigerator for a few minutes to firm up the meat if your turkey is too soft. They are a little hard to fry without falling apart otherwise.
In a large saucepan, combine remaining ingredients. Bring to a boil. Carefully add meatballs. Reduce heat; cover and simmer for 20 - 25 minutes or until vegetables are tender.
Kimberly
Thursday, October 13, 2011
Larabars
Larabars. Can't live without 'em.
Well, I probably can. But I choose not to.
If you're gluten-free dairy-free, then you can have ALL of the Larabars that don't contain chocolate chips! You can probably have those too, but you'll have to read on their website as to why they're not marked 'dairy-free.'
I'm currently hooked on the Peanut Butter & Jelly variety. It seriously tastes like a PB&J sandwich. Want me to list the ingredients? Simple: dates, peanuts, unsweetened cherries, sea salt. That's it. Larabars contain no more than 9 ingredients each, so even less.
Simple food. Very convenient. Very tasty. Kate
Tuesday, October 11, 2011
Cupcakes!
I think the word cupcakes(!) should have an exclamation point after it.
I found this recipe at http://ourgaggleofgirls.com/recipes/. I'm thinking of trying them for Liam's birthday.
3/4 cup brown rice flour, or another flour like sorghum or millet
1/4 cup pea or bean flour
1/2 cup white rice flour, or a starch such as arrowroot or tapioca
1 cup good quality baking cocoa – we like Rodelle Dark Baking Cocoa
and Frontier Organic Cocoa Powder
and Frontier Organic Cocoa Powder 1/2 tsp baking soda
2 1/2 tsp baking powder
1/2 tsp salt
1 1/2 tsp xanthan gum or guar gum
1 1/2 sticks margarine (Fleishmann’s unsalted is dairy free) or butter, room temperature
3/4 cup brown sugar
1 cup granulated sugar
4 large eggs
2 teaspoons vanilla
1 1/2 cups milk (dairy, rice, soy) plus 1 1/2 tsp vinegar to mimic buttermilk
Preheat the oven to 350 degrees.
This makes 2 dozen cupcakes or 2 9″ round cakes. Lightly grease the bottom of the baking pans, then dust with a little cocoa powder, or line 2 muffin tins with cupcake liners.
Whisk the three flours together. Add cocoa, xanthan gum, baking powder, and baking soda to the flours and whisk together in a medium bowl.
In a separate bowl, with your mixer, beat the butter until creamy. Slowly add the brown sugar and the granulated sugar. Whip this mixture until fluffy.
Add the eggs one at a time to the creamed mixture, then add the vanilla.
Turn the mixer to low and alternate adding the flour mixture and the buttermilk.
Pour into the prepared pans – if making cupcakes, use an ice cream scoop to measure an equal amount of batter into each cupcake liner. For cakes, bake for 25-30 minutes; for cupcakes 12-15 minutes, until the cake/cup cake is springy to the touch and a toothpick comes out clean.
Let cool, then serve as is or frost with a “butter”cream or faux-cream cheese frosting.
1 stick margarine, softened (or 1/2 cup Spectrum shortening)
3-4 cups powdered sugar
3-4 TBS milk sub (or water)
1 TBS lemon juice
Beat margarine in stand mixer. Add lemon juice. Alternate 1c powdered sugar with 1 TBS milk sub until the desired taste/consistency is reached. Frost like any buttercream-ish frosting
Imagine
So, I'm a big fan of the soups made by Imagine. So many of them are gluten-free dairy-free!! They sell them at my regular grocery store, and at the Whole Foods-type stores too. I've been cooking up batches of quinoa every few days, and then for lunch I'll scoop some out, pour some of this soup over it, and microwave it. Easy, tasty, hot, and healthy. You can also throw in any leftover meat or vegetables in. I have some leftover steak on hand at the moment, and have been adding little bits to my quinoa and corn soup. Yum!! I'm sure we'll all be finding new ways to use this excellent base. Kate
Crock Tarragon Autumn-y Chicken & Veggies
I adapted this recipe from the FlyLady cookbook called "Saving Dinner." It's been a staple in my house for years.
Now, with this crock recipe, I'm not putting in exact measurements. Every family size is different, every crockpot size is different, the cuts of meat you can get on sale are different, and the crock is a *very* forgiving kitchen tool. I know that will drive some of you crazy, but I can live with that, lol. :)
Boneless chicken pieces (breasts, tenders, or thighs)
Root veggies (potatoes, carrots, beets, etc.)
1 White Onion
1-3 tsps of Tarragon (this is really to taste, and I like a *lot* of tarragon)
Drizzle of Olive Oil
Apple juice
Soy-based creamer (be careful if you're sensitive to casin, and not just lactose. I found out some creamers have one, but not the other!)
3 Tablespoons GF flour (I use either straight rice flour or Pamela's Products bread flour)
3 Tablespoons Dairy-Free margarine (I use Best Life Buttery Spread, made w/ olive oil.)
Chop onions in a food processor. Drizzle Olive Oil in a large skillet and heat. Add Onions, and sprinkle tarragon over the onions. Cook onions until they're just translucent, but not brown. Add the chopped root vegetables, and saute for just a few minutes. This step is important, because something about the onions distributes the flavor of the tarragon to the veggies in a way that even the crock pot doesn't.
Add the cooked veggies to the bottom of a 4-5 quart crock pot. Layer the chicken on top. Fill about half-full with apple juice, and cook on low for 8 hours, or high for 4-6 hours. The dish is done when the chicken breaks apart easily with a spoon.
Strain the cooking liquid out of the crock pot and set aside. (Keep ALL children away from the kitchen when you do this! Little droplets can splat everywhere--ask me HOW I know!!) I usually put the chicken and veggies back in the crock pot to keep them warm.
Melt the margarine in a skillet, and whisk in the GF flour to create a roux. Slowly, using a whisk to keep the mixture even, pour the cooking liquid into the skillet.
Heat to a boil, then reduce heat to low, and let the mixture reduce for 3-5 minutes, until it reaches the desired thickness.
Add about 1/4-1/2 cup of soy-based creamer, and let heat for about 1 minute. Remove the gravy from the heat.
Our family eats this dish over rice, even though it already has potatoes, because the rice + the gravy tastes great, and it makes the dish last longer for left-over lunches. :)
This is going in the crock for dinner tonight! :)
Now, with this crock recipe, I'm not putting in exact measurements. Every family size is different, every crockpot size is different, the cuts of meat you can get on sale are different, and the crock is a *very* forgiving kitchen tool. I know that will drive some of you crazy, but I can live with that, lol. :)
Boneless chicken pieces (breasts, tenders, or thighs)
Root veggies (potatoes, carrots, beets, etc.)
1 White Onion
1-3 tsps of Tarragon (this is really to taste, and I like a *lot* of tarragon)
Drizzle of Olive Oil
Apple juice
Soy-based creamer (be careful if you're sensitive to casin, and not just lactose. I found out some creamers have one, but not the other!)
3 Tablespoons GF flour (I use either straight rice flour or Pamela's Products bread flour)
3 Tablespoons Dairy-Free margarine (I use Best Life Buttery Spread, made w/ olive oil.)
Chop onions in a food processor. Drizzle Olive Oil in a large skillet and heat. Add Onions, and sprinkle tarragon over the onions. Cook onions until they're just translucent, but not brown. Add the chopped root vegetables, and saute for just a few minutes. This step is important, because something about the onions distributes the flavor of the tarragon to the veggies in a way that even the crock pot doesn't.
Add the cooked veggies to the bottom of a 4-5 quart crock pot. Layer the chicken on top. Fill about half-full with apple juice, and cook on low for 8 hours, or high for 4-6 hours. The dish is done when the chicken breaks apart easily with a spoon.
Strain the cooking liquid out of the crock pot and set aside. (Keep ALL children away from the kitchen when you do this! Little droplets can splat everywhere--ask me HOW I know!!) I usually put the chicken and veggies back in the crock pot to keep them warm.
Melt the margarine in a skillet, and whisk in the GF flour to create a roux. Slowly, using a whisk to keep the mixture even, pour the cooking liquid into the skillet.
Heat to a boil, then reduce heat to low, and let the mixture reduce for 3-5 minutes, until it reaches the desired thickness.
Add about 1/4-1/2 cup of soy-based creamer, and let heat for about 1 minute. Remove the gravy from the heat.
Our family eats this dish over rice, even though it already has potatoes, because the rice + the gravy tastes great, and it makes the dish last longer for left-over lunches. :)
This is going in the crock for dinner tonight! :)
Gluten and Dairy free Pumkin Bread
Oh Happy Day! I took elements from 3 different recipes, and got better results than I could have *prayed* for. :)
Preheat your oven to 350 degrees.
3 1/2 cups Pamelas Products Bread Flour mix (NOT the baking mix! The plain-Jane Bread flour!)
Pinch of Xanthan gum
2 cups white sugar
1/2 cup brown sugar
1 1/2 tsp salt
2 tsp baking soda
2 tsp Cinnamon
2 tsp nutmeg
1-2 tsp cloves
1-2 tsp allspice
1 tsp Cardamom
--Mix all these together in a large bowl.
In a separate bowl, mix....
1 cup canola oil
2/3rds cup water
2 beaten eggs
1/2 cup Orange Juice
1 15 oz can pumpkin puree
---combine these together until mixed and lumps are out.
Divide into three loaf pans, or half-fill as many muffin cups as you can! :) hahahahahah! Oh the scent in the kitchen is HEAVENLY! I had enough for two loaf pans and six muffins.
Bake muffins for 40-45 mins.
Bake loaves for 50-60 mins.
The bread is done when a toothpick inserted in the center comes out clean.
Watch children devour said muffins.....then tell them to SCAT because they can eat wheat and dairy, and the loaves are for MOMMY only! ;)
Preheat your oven to 350 degrees.
3 1/2 cups Pamelas Products Bread Flour mix (NOT the baking mix! The plain-Jane Bread flour!)
Pinch of Xanthan gum
2 cups white sugar
1/2 cup brown sugar
1 1/2 tsp salt
2 tsp baking soda
2 tsp Cinnamon
2 tsp nutmeg
1-2 tsp cloves
1-2 tsp allspice
1 tsp Cardamom
--Mix all these together in a large bowl.
In a separate bowl, mix....
1 cup canola oil
2/3rds cup water
2 beaten eggs
1/2 cup Orange Juice
1 15 oz can pumpkin puree
---combine these together until mixed and lumps are out.
Divide into three loaf pans, or half-fill as many muffin cups as you can! :) hahahahahah! Oh the scent in the kitchen is HEAVENLY! I had enough for two loaf pans and six muffins.
Bake muffins for 40-45 mins.
Bake loaves for 50-60 mins.
The bread is done when a toothpick inserted in the center comes out clean.
Watch children devour said muffins.....then tell them to SCAT because they can eat wheat and dairy, and the loaves are for MOMMY only! ;)
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