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.

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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 White Chili

A friend of mine recently made this recipe for my family.  When cooking for us, she looks for naturally gluten-free recipes.  We loved this so much, we have already made this 5 times in January.  The recipe doubles or triples well and can be froze.

GF White Chili

1 lbs boneless, skinless chicken breast, cut into 1/2 inch cubes

1 small onion, chopped
1 1/2 tsp garlic powder
2 can great northern beans, rinsed and drained
2 (4 oz) cans chopped green chillies
1 tsp salt
1 tsp ground cumin
1 tsp oregano
14 oz water
4 tsp Orrington Farms Broth Base and Seasoning Chicken Flavored
1/2 tsp pepper
1/4 tsp cayenne pepper
1/2 cup whipping cream
8 oz sour cream

Saute chicken in oil with garlic powder and onion until the chicken is no longer pink.

(OPTIONAL Crock-pot Cooking:  At this point, you could transfer to a crock-pot with remaining ingredients except whipping cream and sour cream.  Cook on low for 4+ hours and add the whipping cream and sour cream right before serving.)

Add beans, chillies, spices, water, and broth base to cooked chicken and simmer for 30 minutes.

Remove from heat and stir in whipping cream and sour cream.  Serve and enjoy.

 

GF Brimstone Chili

I have a few recipes that I make every year – generally associated with a specific season. This chili recipe was given to my by my Mother-In-Law early in our marriage. This recipe was a challenge to make GF due to it containing Beef bouillon. However, I was recently introduced to a GF beef broth base! Orrington Farms Broth Base and Seasoning Beef Flavored.

Brimstone Chili contains tons of ingredients, is very spicy, is very meaty, and best of all, has no beans! (I am not a big fan of beans:))

Serve with Pamela’s GF Cornbread and/or Fritos and cheese.

GF Brimstone Chili

1/4 cup oil
4 lbs ground beef
2 lbs beef, cubed (tonight I used round steak)
2 cups onion, chopped
1 cup green chilies, diced
1 tsp minced garlic
1/4 cup green bell pepper, diced
4 tsp cumin
1/2 cup chili powder
1/4 cup paprika
2 Tbsp Kitchen Bouquet
3 petines (tonight I used 1 small habanero)
4 tsp oregano
2 tsp season salt
4 tsp Orrington Farms Broth Base and Seasoning Beef Flavored
1 tsp sugar
1/2 tsp celery seed
1/2 tsp thyme
1/2 tsp cayenne
1 -15oz can tomato sauce
1/4 cup red wine vinegar
1/4 cup Sriracha Hot Chili Sauce
Tabasco to taste
2 bottles of GF beer

Sauté meat, onion, green chilies, and garlic in oil until meat is browned.

Add all remaining ingredients and simmer for 2 hours, stirring occasionally.

Admittedly, it didn’t photograph well!

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GF Zucchini, Black Beans, and Rice

I added chicken to this to make it a main dish- but it would be a great side without the chicken.

GF Zucchini, Black Beans, and Rice

2 Boneless, skinless, chicken breasts, cubed
3 cloves garlic, pressed
1 Tbsp. dried, minced onion
3 Tbsp canola oil
1 1/2 cup zucchini, sliced and quartered
1/2 can fire roasted diced tomatoes
1 can black beans, drained
3 cups white rice, cooked
Shredded cheddar

Heat oil in an electric skillet at 350*. Sauté chicken, garlic, and minced onion in oil. When chicken is no longer pink, add zucchini and tomatoes. Cook for 5 minutes then add black beans and rice. Stir well to combine and heat through. Serve with fresh grated cheese on top.

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GF (Not Spicy) Mongolian Beef

I felt inspired to try something new tonight- so I made Mongolian Beef. I worked from a number of recipes. My husband, a huge fan of Mongolian Beef, loved how it turned out. We served it with the fried rice recipe – posted previously.

GF Mongolian Beef
1 package thinly sliced steak*, sliced in 1/2″ strips
2 cloves garlic, pressed
1 Tbsp GF soy sauce (Tamari is our favorite)
1 Tbsp cornstarch

1/2 tsp canola oil
1 clove garlic, pressed
1/2 tsp fresh ginger, minced
1/2 cup water
1/2 cup GF soy sauce
1/2 cup brown sugar

1 cup canola oil

1 bunch green onions, only green tops cut into 2 inch segments

Combine 2 garlic cloves, soy sauce, and cornstarch together. Add meat and stir until evenly coated. Allow to sit for 10 minutes. While it sits, begin to heat 1 cup canola oil in a pot large enough to hold all the meat and oil over medium heat.

Then, in a small sauce pan heat 1/2 tsp oil over medium heat. When hot, a minute or two, add remaining clove garlic and ginger. Cook until barely browned. Then add water and 1/2 cup soy sauce. Allow to simmer for a minute. Then, add brown sugar and stir until dissolved. Remove from heat.

After the ten minutes are complete, and the oil is hot, and the beef. Fry for 2-5 minutes, until edges are browning. Stir often to keep from sticking to the bottom. When done, remove the meat to a paper towel lined plate to drain. Pour off all the oil and then return the meat to the pot over medium heat. Stir frequently and cook for an additional minute. Add sauce created earlier and bring to a simmer for another minute. Finally, add the green onion tops and cook for a final minute.

Serve meat over white or fried rice.

*I have been finding great packages of thinly sliced steak at Safeway. They are cheap, easy to cook, and versatile.

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GF Chicken Enchiladas

I have never enjoyed making enchiladas, I feel like you have to cook it three time- cook the chicken, then cook up a sauce, and then bake it! I really never understood why anyone made them- until today! We had leftover rotisserie chicken (from Costco, which is labeled GF) and this was my motivation to take a stab at them again.

GF Chicken Enchiladas
2 cups shredded rotisserie chicken
1/4 of onion, diced
2 cloves of garlic, pressed
1/2 tsp salt
1/4 tsp cumin
1 (10 oz) can mild red GF enchilada sauce – read cans carefully, many have gluten
1 1/2 cups Colby cheese, shredded
12 corn tortillas

Combine chicken, onion, garlic, salt, and cumin. Spoon chicken mix into the corn tortillas and roll them. Place seam down in a large 10×14 pan. Sprinkle top of all enchiladas with cheese and then pour sauce evenly over the top. Bake at 350* for 20 minutes or until cheese is melted and edges are as crispy desired.

Serve with fresh sliced jalapeño sour cream if desired.