GF Mexican Soup

Fresh ingredients, bold flavor, family-friendly! This is sure to be a hit! 

3 Large Tomatoes, skinned

3 Large Poblano Peppers

2 Tbsp Canola Oil

1 White Onion, diced 

4 Cloves Garlic, peeled

8 cups chicken broth (be careful to ensure it is GF)

3 Chicken Breasts, diced 

1 Sprig Cilantro
Roast poblano pepper over open flame (we used a blow torch into a high-sided pan!). Give the peeled tomatoes a rough chop and put in a medium mixing bowl. Add the roasted poblano pepper after de-stemming, de-seeding, and roughly chopping. Use an immersion blender to make a paste. 

Sauté onion and garlic together in the oil in a stockpot until the onion is golden. Add the pepper paste to the pan. Keep pan on medium heat and use the immersion blender again to make a paste with the onion and garlic. After the paste looks to be a consistent texture, simmer for 3-5 minutes. 

Add the chicken broth, chicken, and cilantro to the pot and bring to a boil. Turn down and Allow to simmer 30 minutes. 

Garnish soup with avocado, sour cream, cheese, cilantro, and lime as desired. 

Serve with GF Corn Tortillas – homemade makes if possible. 

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GF Potato Leek Soup

potato-leek-soupThe whole family LOVES this soup! I recommend serving with Brazilian Cheese Rolls for a dinner sure to please!

 

GF Potato Leek Soup

3 Tbsp butter

5 leeks

1 1/2 tsp sea salt

4 cups GF chicken broth

4 small white potatoes, peeled and small diced

1 cup buttermilk (1 tsp white vinegar in 1 cup milk)

6 oz cream cheese

1/2 tsp black pepper

 

Melt butter in 6qt pot. Chop leeks by first removing green leaves, then splitting them in half lengthwise, and then chop into 1/4 inch slices. Add chopped leeks to melted but and add salt. Stir to combine and allow to sweat for 5 minutes.

Turn to medium-low and allow to continue to soften for 20 additional minutes. Then, add chicken broth (or Orrington Farms Broth Base as directed) and diced potatoes to the leeks. Increase heat to medium-high and bring to a boil. Once boiling, turn down heat but maintain simmer for 40 minutes or until potatoes are soft.

Remove pot from heat and use an immersion blender to puree until smooth. Add buttermilk, cream cheese, and pepper. Stir in until cream cheese dissolves into soup.

Serve hot.

GF Chicken Masala

We have recently started to explore Indian food and have found we LOVE it!  I wanted to try to make some at home and here was my first try.  Indian food is often naturally gluten free so it is a great cuisine to add variety to your menu.

GF Chicken Masala

1 1/2 lb boneless, skinless chicken breast, cut into 1″ cubes

Marinade:

1 cup plain Greek yogurt
1 1″ piece ginger, peeled and minced
2 Tbsp lemon juice
2 tsp cumin
2 tsp red pepper
2 tsp black pepper
1 tsp cinnamon
1 tsp salt

Sauce:
1 Tbsp butter
2 cloves garlic, minced
1 jalapeno, minced and de-seeded
2 tsp coriander
1 tsp cumin
1 tsp paprika
1 tsp garam masala
1/2 tsp salt
8 oz tomato sauce
1 cup whipping cream

1/4 cup cilantro, chopped, for garnish

Place chicken on skewers.  Pour and spread marinade on top of chicken.  Leave to marinate for 1 hour.

For sauce, melt butter over medium heat and then add garlic and jalapeno.  Cook for 1 minute and then add coriander, cumin, paprika, garam masala, salt, and tomato sauce.  Mix thoroughly and allow to simmer on low for 15 minutes.  Stir in cream and simmer to thicken for a few minutes.

Broil chicken on skewers, turning once, until no longer pink, about 10 minutes.   Then, remove chicken from skewers and add to the sauce.

Serve over rice and garnish with cilantro.

GF Quiche

In an effort to use more ham- I made a quiche tonight. I used only things I had on hand, so feel free to change anything to make it work with what you have. I was told by a fellow celiac cook, when we were first diagnosed, to always keep the heels or dried out bread from your GF loaves in a bag in the freezer to use as bread crumbs- I use them all the time!

GF Quiche

4 pieces of torn up GF bread
1/2 cup of diced ham
5 eggs
1/2 cup milk
2 cups mozzarella cheese, shredded
1 tsp dried, minced onion
3 leaves fresh basil, torn into small pieces
1/2 tsp garlic powder
1/4 tsp pepper
1/2 tsp salt

Preheat the oven to 400*. Grease a 9 inch glass pie plate. Beat the eggs together with the milk, onions, and spices. Add the bread pieces to the pie plate- spreading them out evenly. Add ham pieces over the bread and then pour over egg mix. Top with cheese. Bake for 35-45 minutes or until a knife comes our clean from the center.

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.

Pinto Beans
1 can Pinto beans
1/2 tsp cumin
1/2 tsp garlic powder
1 tsp dried onion

Mix together beans and seasonings and heat over medium heat until it boils. Turn to low, stirring occasionally, serve whenever tacos are done.