I was just thinking the other day that I have a bunch of recipes I've tweaked or made-up or discovered to be fantastically GF, but I've neglected to share. Shameful, I know. ;) Well, let me remedy that with the great..
Recipe-palooza!!
sweet! Here goes:
This soup is a family favorite and can be easily modified for GF/DF individuals and back again. It is also delicious with a little cheese on top for people not sensitive to dairy. :)
Gluten-free/Dairy-free Cream of Chicken Soup
4 cups Coconut milk (dairy, soy, and almond work as well for non GF/DF)
2 tbsp Earth balance soy butter (or butter for non GF/DF)
2 tbsp Bob’s Red Mill Gluten-free all purpose flour (or wheat flour for non GF/DF)
2 cups cooked chicken (I use 3 breasts of boiled/shredded chicken)
1 can white beans and 1 clove garlic blended in blender (use a little milk)
½ tsp salt
½ ground black pepper
½ tsp curry
¼ tsp turmeric
1.
In saucepan melt butter. Gradually stir in flour. Let this form a paste
or roux and gradually stir in the milk and continue until thickened
(FYI it does not thicken much without dairy milk)
2. Add chicken to
the white sauce mixture. Add white bean mixture (used for thickening),
salt, pepper, curry, and turmeric. Mix well and cover and simmer over
low heat for 20 mins.
3. We add steamed broccoli to this as well. Asparagus or spinach are also delicious in this soup. 6 servings.
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We love Mexican dishes at our house and what a shame it is that most packaged taco mixes contain dairy. Not to worry though, it's really easy to make :)
Easy Taco Seasoning
4 tsp granulated onion
3 tsp chilli powder
1 tsp cornstarch
1 tsp garlic powder
1 tsp cumin
1/2 tsp oregano
1/8 tsp cayenne
1. Mix together all ingredients in small air-tight container or place in baggie and shake well. May be stored up to a month.
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I crave this soup frequently, especially in the cold winter months. So, so good!
Coconut Curry Pumpkin Soup
1/4 cup coconut oil
1 cup chopped onions
1 clove of garlic, minced
3 cups vegetable broth
1 tsp curry powder
1/2 tsp salt
1/4 tsp ground corriander
1/4 tsp crushed red pepper flakes
1/4 tsp pumpkin pie spice
1/4 tsp nutmeg
1 (15 ounce) can 100% pure pumpkin
1 cup light coconut milk
1. Heat the coconut oil in a deep pot over medium heat. Stir in onions and garlic; cook until the onions are translucent, about 5 mins. Mix in the vegetable broth, curry powder, salt, coriander, red pepper flakes, pumpkin pie spice, and nutmeg. Cook and stir until the mixture comes to a gentle boil, about 10 mins. Cover, and simmer 15 to 20 mins more, stirring occasionally. Whisk in the pumpkin and the coconut milk, and cook another 5 mins.
2. Pour soup into a blender (or food processor), filling only halfway and working in batches if necessary; process until smooth. Return to pot, and reheat briefly over medium heat before serving. 6 servings.
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Unfortunately, we don't only have an issue with Gluten and Dairy and our house, we also have a peanut allergy to contend with as well. Good thing this recipe is soooo darn good, because you can't even tell. :)
Thai Peanut-free Chicken
2 cups cooked rice
3 tablespoons soy sauce (La Choy)
2 tablespoons creamy peanut butter alternative (Soy-nut butter)
2 tablespoons apple cider vinegar
1/4 cayenne pepper (more or less to taste)
3 tablespoons olive oil
4 breast cooked and shredded chicken
3 tablespoons garlic
1 teaspoon ginger
3/4 cup onions
2 1/2 cups broccoli florets
1. In a small bowl, stir together soy sauce, peanut butter alternative, vinegar, and cayenne. Set aside.
2. Heat oil in skillet or wok over high heat. Add chicken, garlic and ginger and cook, stirring constantly, about 5 mins.
3. Reduce to medium heat, add onion, broccoli, and the peanut butter alternative mixture. Cook stirring frequently for 5 mins, or until broccoli is tender. Serve over rice. 8 servings.
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What's better than a bowl of hot tomato soup on a cold evening? Not much, that's for sure!
Gluten-free, Dairy-free Tomato Soup
2 tablespoons soy butter (Earth Balance)
1 tablespoon Bob's Red Mill All-purpose Gluten-free flour
1/2 cup coconut or soy milk
1 can low sodium V8 vegetable juice
1 can diced basil, garlic, & oregano tomatoes (14.5 oz)
1 can no salt added tomato sauce (8 oz)
1 1/2 cups of baby spinach
1 clove garlic
1 tablespoon sugar
1/8 teaspoon salt
1. Blend diced tomatoes, V8 juice, Spinach, and clove of garlic in blender until smooth. Set aside.
2. In your large soup pot, melt butter over medium heat. Add flour and stir to form a smooth paste. Gradually add milk and tomato sauce stirring constantly. Add blended tomato/spinach mixture and bring to boil, stirring constantly for 2 mins or until it starts to thicken. Add sugar and salt and let simmer over medium heat 5 mins. 6 servings.
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Don't these all sound delish? I'm thinking tomato soup ought to be on the menu this evening...mmmm, don't you? :)
