Yummy Chicken Soup

Yummy Chicken Soup

1 small onion chopped
cubed chicken breast (I used 2 halves)
4 stalks chopped celery
4 carrots, sliced
1 clove minced garlic
1 large container gluten-free chicken broth
1 can creamed corn
a shake or two of cumin
a shake or two of curry powder1/2 - 1 cup frozen spinach
salt and pepper

Saute onion in butter. Quickly brown chicken cubed chicken. Add celery, carrots, garlic, and chicken broth. Bring to a boil and cook for five or ten minutes. Add creamed corn and spices. Simmer for a while. Add spinach a few minutes before serving over gluten-free noodles or tagliatelli. Sprinkle with Parmesan cheese.


We had this for supper tonight and it was wonderful! Maybe I'll take a picture if I catch the leftovers for lunch tomorrow.

Sweet and Sour Red Cabbage

SWEET AND SOUR RED CABBAGE

5 c shredded red cabbage

4 slices diced bacon

2 T brown sugar

2 T corn starch

½ c water

⅓ c vinegar

salt and pepper

1 onion, chopped

Cook cabbage in boiling water until just tender. Fry bacon until crisp and remove from pan. Save drippings and add to them the sugar and corn starch. Stir together. Add water, vinegar and seasonings and cook until thick. Add onion, bacon, and cabbage and heat through.

Supper Time

It was a simple meal; chicken cooked ont he grill, fried potatoes and onions, a few chips and some fresh guacamole, topped off with a roasted chile pepper. Oh, yum!

Gluten Free Carrot Cake

This is one of the best! Everyone eats it and everyone loves it.

Carrot Cake

4 Eggs
2 C Sugar
1 1/4 C Oil
1 1/4 C Rice Flour
1/4 C Potato Flour
1/2 tsp Xanthan Gum
2 tsp Cinnamon
2 tsp Baking Powder
1 tsp Salt
3 C Grated Carrots
1/2 C Chopped Pecans or Walnuts
2 C Chopped Apples

Heat oven to 350F. Beat eggs well, gradually adding sugar until the mixture is light and fluffy. Beat in oil. Sift in the dry ingredients. Then add the nuts to coat them. Fold in all the dry ingredients. Use a greased 9x13 pan or 2 round layer pans. The 9x13 pan will take about 45-50min to cook. Test with toothpick. Cool in pan for 10 minutes before turning out.

Frost w/ cream cheese frosting.

Blumbly Bakery

I stopped at the Webster Farmer's Market on my way to Mom's house yesterday and stumbled upon a couple selling gluten-free baked goods. I sampled a Vanilla Almond Muffin and bought a little package of Double Almond Crunchies. They were really yummy. I may have to return next Saturday and show my encouragement again.

Shepherd's Pie

I think I'll make this for dinner tonight.

Shepherd's Pie

1 1/2 lbs. ground beef
1/2 c. chopped onion
salt and pepper
frozen corn or mixed vegetables
mashed potatoes
grated cheddar cheese

Brown ground beef and onion (add garlic if you like) . Season with salt and pepper. Heat corn or mixed vegetables in small amount of boiling water, drain. Place meat mixture in bottom of casserole dish, add layer of corn, and top with mashed potatoes. Bake at 350 degrees for 30 minutes. Sprinkle with grated cheese.

I did something different than usual tonight and added an 8 ounce can of tomato sauce to the meat mixture. Not like I normally make, but not too bad either. And it looks pretty, yes?

Breakfast Time

I suppose I could eat eggs for breakfast, but I really like cereal. This past week, after eating Rice Chex for most of the year, I sampled a box of Honey Nut Chex. I found them to be yummy. They will make a good change every once in a while. I really do love my Rice Chex, especially with a sliced banana and a handful of raisin on top, and sometimes I eat Corn Chex, but it's nice to find something that will double as a midnight snack too.

Ground Beef and Beans

Our local grocery store marks their own gluten free products. It makes shopping easy and being gluten free a little less expensive. I wish I could tell you I buy gluten free mustard and ketchup, but unfortunately it doesn't say so on the bottles...





Ground Beef and Beans

1 lb. ground beef
1 large can gluten free baked beans
1 small onion, chopped
1/4 c. brown sugar
2 T vinegar
1 t. salt
2 t. gluten free mustard
1/2 c. gluten free ketchup

Cook ground beef and onions. Add all ingredients except beans. Pour beans into a casserole dish and put meat mixture over top. Bake at 350 degrees for 35-40 minutes. Serve alone or over rice.

A New Favorite

Just recently I was perusing the cereal aisle of the local grocery store when I came upon something wonderful! Gluten free snacks! I have, in the past, eaten those crunchy Nature Valley granola bars, knowing they weren't entirely gluten free, but enjoying them none the less. Now I have found a new snack, Nature Valley Roasted Nut Crunch. The come in almond, peanut, or cashew and are great for tossing in my purse for that "suddenly hungry" moment, or to munch when the world around me is enjoying cookies and cake. I like the peanut ones best.

Three Bean Salad

My mom has been making this for family picnics ever since I can remember. It's best when left to marinate overnight.

Three Bean Salad

1 can yellow wax beans
1 can cut green beans
1 can dark red kidney beans
1/2 c. chopped celery
1 T. chopped onion
1/4 c. shredded carrot

Drain beans and place all ingredients into bowl.
Mix the following ingredients together together.

1/2 c. salad oil
1/2 c. vinegar
1/2 c. sugar
1 t. salt
1/4 t. celery seed

Pour over beans. Chill overnight. Stir occasionally.

Carrot Jello

My Grandma Goldammer has been making this recipe for family gatherings for as long as I can remember. It's an odd combination, but it makes a great snack or breakfast or a meal side...

Ingredients:
1 pkg 4 serving lemon Jello
1 c. Shredded carrots
1 tbs. Vinegar
½ c. Chopped nuts
1 20oz can Crushed pineapple

Directions:
1. Mix Jello as directed; add vinegar.
2. Chill Jello until thick but not set; remove from fridge add pineapple, carrots and nuts.
3. Chill until firm.

I substitute a few tbs of the nuts and add flax seed in its place when I have it on hand. It make it just that much more healthy.

Happy Eating!

Charcoal Chicken Brush Sauce

1/2 c. corn oil
1/2 c. lemon juice
1/4 c. water
2 t. salt
1/4 t. pepper
1 T. minced onion
1 T. sugar
1 t. paprika or chili powder

Mix all ingredients and use to marinate chicken or brush on while grilling

Marty's Gluten-free Chili

1/2 lb. bacon, cut in little pieces
1 lb. ground beef
2 medium onions, chopped
1 green or red bell pepper, chopped
2 cloves garlic, crushed and minced
28 oz. can crushed tomatoes
16 oz. can stewed or diced tomatoes
2 T. brown sugar
2 T. chili powder
1 large can your choice of beans
(I like to use a variety of smaller cans; black, pinto, kidney, navy...)
1 or 2 cans undrained white hominy

Cook bacon until crisp. Add beef, onions, bell pepper, and garlic and cook until vegetables are tender. Add tomatoes, brown sugar, and spices. ( ground coriander and cumin are good too.) Cover and simmer a half an hour or so. Add beans and hominy and heat through. Serve with cheese, sour cream, and tortilla chips or put over rice.