GF Red Potato Ham Soup

The weather today said SOUP for dinner. It also said don’t run out to the store. So, I used what I had to make up a soup.

I served Irish Soda Bread on the side.

GF Red Potato and Ham Soup
6 red potatoes, washed and diced
2 carrots, peeled and sliced
1 yellow onion, peeled and diced
1/2 can Swanson’s chicken broth
3 1/2 cups water
2 cups diced ham (I cut up leftover spiral ham)
5 Tbsp butter, melted
1/4 cup all purpose gluten free flour (I used King Arthur)
2 cups milk
Fresh chives, as garnish

In large stockpot, combine potatoes, carrots, onion, broth, and water? Bring to a boil and cook 20 minutes or until potatoes are soft. Then add ham until heated through. in a separate bowl, combine flour and butter until a paste. Then slowly add milk to flour paste, whisking the entire time until smooth. Add milk mixture to soup, stirring constantly. Heat completely through.

Serve topped with fresh chives.

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GF Irish Soda Bread

This Irish Soda Bread has a hint of sweetness and a crunchy crust. It is not as dense and heavy as many gluten free breads tend to be. I keep craving this bread- so I made it again tonight. It’s great for breakfast too!

I stumbled upon this recipe in a MOPS magazine recently.

Irish Soda Bread

1 1/2 cups white rice flour (Bob’s Red Mill)
1/2 cup tapioca flour
1/2 cup white sugar
1 tsp baking soda
1 tsp baking powder
1 tsp salt
1 egg
1 cup buttermilk*

*I have never purchased buttermilk at the store- but it is so easy to make a substitute. Place 1 tsp lemon juice in a one cup glass measurer and then fill to the 1 cup mark with milk. I usually make this first so it can sit for a while as I prep everything else.

Mix all the dry ingredients together in a mixing bowl- I use my Kitchen Aid. Then, mix the egg and buttermilk together. Add the egg/milk mix to the dry ingredients and mix until blended but no need to over mix. Bake at 350* for 65 minutes in greased 9 inch round spring form pan.

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GF Honey Lime Chicken

This spicy chicken paired nicely with some GF Annie’s Mac and Cheese and Fancy Brussels Sprouts. This chicken would also make a great salad topper- can you say lunch tomorrow.

The recipe came from a recipe in “Don’t Panic, Dinner’s in the Freezer” by Vanda Howell, Suzie Martinez, and Bonnie Garcia. Their cookbook gives you techniques and great recipes for cooking in bulk and freezing meals. They give instructions on all their recipes to easily expand to 3, 6, or even 12 times and then how to freeze the extra. For more information visit their website Don’t Panic, Dinner’s in the Freezer

GF Honey Lime Chicken

4 boneless, skinless chicken breasts
1/2 cup fresh lime juice
1/2 cup olive oil
1/4 cup honey
2 garlic cloves, minced
2 tsp jalapeño, chopped

Marinade chicken breasts for a day in ingredients listed above. Grill chicken until fully cooked or bake, in marinade for 35-45 minutes or until cook through.

Serve sliced.

GF Split Pea Soup

Split Pea Soup has been a family favorite for years- and it is also naturally gluten free. I make it in the crockpot which also makes it a very easy meal. I served it with Chebe Parmesan cheese rolls. They are a crunchy, chewy ball roll and are delicious. I followed the directions listed on the box.

Split Pea Soup

16 oz dried split peas
1 onion, diced
1 carrot, chopped
1 celery stock, chopped
1 tsp salt
1/4 tsp pepper
2 quarts of water
1 ham shank or hock

Place all ingredients in the crockpot. Cook on low for 8 hours. In the last hour or so of cooking remove the bone and tear off eat. Place the ham meat back in the crockpot and heat for a while longer. Serve with gluten free cornbread ( we use Pamela’s or Bob’s Red Mill mixes).

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GF Tacos

Tacos are and always have been a staple in our house. We usually eat them once a week. I serve them with canned beans on the side – refried, pinto, or black.

Tacos
1 lb ground beef
1/4 cup of Kirkland Taco Seasoning
1/2 cup water
1 box hard corn taco shells (Ortega)

Toppings:
Shredded cheese, sour cream, sliced jalapeños, salsa

Brown beef in skillet over medium-high heat. After meat is browned, stir in seasoning and water. Allow to cook for 10-20 minutes longer. Meanwhile, heat shells in the oven at 350* for 2-3 minutes. Serve with desired toppings.

Tonight I heated a can of refried beans as our side.

GF Italian Herb Chicken and Pasta

GF Italian Herb Chicken brings the fresh taste of basil to a warm hearty meal. For Christmas I got an Aerogarden from my husband. We started out growing an Italian Herb kit- and my basil needed to be harvested today! I used tomatoes I had frozen from the garden this summer as well. I worked from this recipe at allrecipes.com

GF Italian Herb Chicken

2 chicken breasts, diced
Olive oil
1/2 onion, diced
2 cups tomatoes, diced
4 garlic cloves, chopped
1/4 cup fresh basil
A few leaves of oregano, chopped
1 tsp salt
1/4 tsp cayenne pepper

1 box of DeBoles GF Angel Hair pasta, cooked according to package directions
Parmesan cheese, finely grated

Sauté the chicken and onions in a few Tbsp. of olive oil. When chicken is fully cooked and onions are tender, add the remaining ingredients and simmer for 5 minutes. Serve chicken over angel hair and sprinkle generously with parmesan. We always enjoy Peperoncini’s with Italian dishes.

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GF Tacos

Tacos are and always have been a staple in our house. We usually eat them once a week. I serve them with canned beans on the side – refried, pinto, or black.

Tacos
1 lb ground beef
1/4 cup of Kirkland Taco Seasoning
1/2 cup water
1 box hard corn taco shells (Ortega)

Toppings:
Shredded cheese, sour cream, sliced jalapeños, salsa

Brown beef in skillet over medium-high heat. After meat is browned, stir in seasoning and water. Allow to cook for 10-20 minutes longer. Meanwhile, heat shells in the oven at 350* for 2-3 minutes. Serve with desired toppings.

Tonight I heated a can of refried beans as our side.