Chicken Satay Soup

I was looking for a way to use up leftover crudite from a party and thought I would try something new. I found recipes online for peanut butter soup and I thought why not take it to a next level and make a satay inspired soup. I tossed in leftover chicken from the night before and leftover white rice from chinese takeout. Why not use up leftovers, right? This experiment turned out great. I hope you give it a try.

Ingredients:

• 1 cup cooked chicken, in bite size pieces
• 1 can diced tomatoes, undrained
• 1 large onion, diced
• 2 tablespoons minched garlic
• 1 large potato, diced into bite size pieces
• 3-5 cups cut up veggies of your choice (in the soup I made I used red & green peppers, celery, baby carrots and zucchini)
• 4-6 cups chicken stock or water and bouillon, enough to cover veggies and extra to make it soup consistency
• 3 tablespoons butter or margerine
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon ground ginger
• 2 tablespoons soy sauce
• 1 teaspoon red pepper flakes, crushed to release their flavor
• 1 lemon, skin grated and the juice
• 1/4 cup peanut butter

Directions:

1. In a soup pot, melt butter/margerine and saute onion, garlic until onion is translucent.
2. Add in remaining ingredients except for peanut butter and red pepper flakes. Let boil until potatoes and all the veggies are tender. (maybe 30 minutes)
3. Add in peanut butter and blend until melted in.
4. Rub red pepper flakes between your hands to release their flavor and stir in.

Soup is on!

Parmesan Brussel Sprouts

Traditional Thanksgiving side dishes are usually loaded with salt and gluten. This dish is what I plan on making for my side this year, cutting all the gluten and most of the salt out. It is an alternative to the green bean casserole, but you can certainly make your green beans in this manner.

Ingredients:

• 16-24 oz frozen brussel sprouts, defrosted, or fresh
• 1/2 onion, chopped
• 1/2 c white wine
• 1/2 stick butter/promise
• 1/2 c heavy cream (or plain fat free creamer)
• 1/2 c bread crumbs (gluten free, or pulse 2 gluten free toast)
• 1/2 c shredded parmesan
• 1 tbsp corn starch
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp canola oil

Directions:
Preheat oven to 350 degrees
Melt 1 tbsp butter and oil in saute pan. (oil prevents butter from burning)
Add brussel sprouts and cook on medium heat for 5 minutes
Remove brussel sprouts to oven safe casserole dish an set aside
Add onions to saute pan an brown (you may need to add a little more oil)
Remove onions to casserole, covering the brussel sprouts
Add wine to saute pan, use a wooden spoon to get all the goodies stuck to the bottom
Add remaining butter to melt.
Add seasonings and cornstarch
Saute until cornstarch has cooked through and mixture starts to thicken
Add cream, stir until mixture thickens again
Pour mixture over onions and brussel sprouts
Combine parmesan and breadcrumbs in a bowl, use to top the brussel sprouts and onions
Bake for 45 minutes covered, removing cover the last 15 minutes to brown the top

Makes 6 servings

Pork & Apple Stuffing

Thanksgiving dinner is just not the same without the stuffing. This year, you can make your own home made gluten free version that is just as delicious as the original.

Ingredients:

Croutons:

• 1/2 loaf gluten free bread, cut into cubes
• 2 tbsp olive oil
• 1 tsp Bell No Salt Turkey Seasoning
• 1 tsp Onion Powder
• 1/2 tsp ground black pepper

Stuffing:

• 1 lb ground pork
• 1/2 onion, chopped
• 2 stalks celery, chopped
• 1 carrot, grated
• 1 apple, granny smith, peeled and diced
• 1 c chicken stock (plus a little extra if needed)
• 1/2 stick butter (promise)
• 1 tsp Onion Powder
• 1 tsp Bell No Salt Seasoning
• 1/2 tsp ground black pepper

Directions for Croutons:
Preheat oven to 350 degrees
Place diced bread in a bowl and drizzle with olive oil, tossing as you go for more coverage
Mix the spices in another smaller bowl to combine, then sprinkle onto croutons. Try to get even coverage
Spread croutons out on cookie sheet. Bake for 10 minutes, or until lightly toasted
*Note: These can be made ahead of time and stored in a sealed container for a few days until ready to use

Directions for Stuffing:
Brown ground pork and set aside.
In the same pan, add onions, celery, carrot and apple. Saute until all veggies are translucent and softened.
Melt butter/promise in with the veggies. Stir in seasonings and 1 cup broth. Use a wooden spoon to scrape the bottom of the pan. Turn off heat.
Place croutons, ground pork, and veggie/broth mixture into a large bowl. Toss lightly to combine. If needed add more chicken stock or water.
This can stuff a turkey up to 15 lbs, or can be cooked separately in its own casserole, just get it into the stove about an hour before the turkey is done so it will all come out at the same time.

Note: If cooking separately, cover with aluminum foil and remove the foil 10 minutes before done to brown the top.

Eggplant Parmesan

Italian food is so delicious and easy to make, yet most of it loaded with gluten and salt. Here is a recipe that I made easy ingredient swaps to make it work for us and has the same taste and satisfaction as the original version.

Ingredients:

1 eggplant, large
4 eggs, beaten
3 slices gluten free bread
3 tbsp corn starch
2 cups tomato sauce (recipe for sauce below)
2 cups parmesan cheese, shredded
olive oil
canola oil
1/2 tsp each onion powder, garlic powder, dried oregano

Prep:

1. Preheat oven to 350
2. Dice bread up and put in bowl, drizzle a little olive oil on, sprinkle on the garlic powder, onion powder and oregano, then toss. Spread bread out on a cookie sheet, place in oven til brown (about 10 minutes), keep an eye on it, they will burn easily
3. Once cooled, pulse bread in food processor to make crumbs
4. Peel and slice eggplant into 1/2 inch slices
5. Place eggplant in baggie with cornstarch and shake to coat. This will probably have to be done in batches to do it all
6. Prepare casserole dish by spraying with non-stick cooking spray
7. Place 1/2 cup tomato sauce in bottom of casserole dish and spread around to coat the bottom
8. Set up 2 bowls, in one beat your eggs with a tablespoon water. Mix your toasted bread crumbs and 1/4 c parmesan in the other
9. Heat up frying pan (low to medium heat) and add some canola oil when hot. Keep the heat rather low and take your time... the eggplant can easily burn
10. Using a fork or tongs, take eggplant slices and coat with egg, then in bread crumbs..Once coated, place in hot pan. Do no cook all the way through, you only want to brown both sides. Once browned, layer into your prepared casserole dish
11. Add layer sauce and cheese between layers, topping with a layer of cheese and any leftover breadcrumbs
12. Once layers are done and topped with cheese, place casserole dish in oven. Bake for 40 minutes or until top is browned

• This make about 6-8 large servings
• Optional sides: Pasta w/ sauce (for gluten free, use rice noodles/sticks)

Want to make your own sauce?

It is easy to make your own sauce. I like mine chunky, so I saute veggies first, then add the tomatoes. You can add or exclude any of the *extras* in this easy recipe and have it your way


1 onion diced*
1 carrot shredded*
2 stalks celery, sliced thin*
2 can crushed tomato (low sodium)
1 can diced tomato, incl juice (low sodium)
1/2 c red wine*
2 tablespoons garlic*
1 tablespoon dried oregano or basil
1 tablespoon sugar or Splenda
1/4 tsp nutmeg
canola oil
few dashes of balsamic vinegar*

*extras

In sauce pot, saute onion, carrot and celery in about 1 tbsp canola oil until softened and slightly browned (when the oil is gone)
Add in wine, make sure to scrape up the goodies off the bottom
Add in remaining ingredients and simmer for 30 minutes

This will make plenty for the eggplant parm dish with some leftover for your noodles

Crock Pot Jambalaya

This recipe is a breeze to prep and delicious. I no longer make it with the shrimp as described because a family member has a shellfish allergy, but I remember it as a family favorite. There are several varieties of sausage that can be used. Lower fat chicken or turkey sausage, lower sodium and gluten free can now be found at your local grocer. Choose what works best for you. I hope you enjoy.

Ingredients:

• 1 can diced tomatoes, undrained (about 14 oz)
• 2 1/2 cups chicken broth
• 1 small can tomato paste
• 1 can kidney beans or black beans, rinsed
• 1 cup wild rice (or regular white rice, not instant)
• 1 medium onion, chopped
• 1 green pepper, chopped
• 3 celery ribs, chopped
• 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
• 1/2 pound sausage, cut into 1/4-inch slices
• 1/2 lb medium shrimp, (I use precooked, but cleaned and peeled uncooked variety would work well too)
• 2 tablespoons minced garlic
• 2 teaspoons dried basil
• 1-1/2 teaspoons dried oregano
• 1 teaspoon ground black pepper
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon hot sauce

Directions:

1. In your slow cooker, combine the tomatoes, broth and tomato paste. Stir in the rice, beans, green pepper, onion, celery, garlic and seasonings. Stir in chicken and sausage.
2. Cover and cook on low for 4-6 hours or until chicken is cooked through. Stir in shrimp to heat through (or if using raw shrimp, until its cooked - may 15 minutes).

This makes at about 8 large servings.
Please remember to buy gluten free ingredients or low sodium, according to your health needs. Read your labels :-)

 

 

 

Easy Crock Pot Veggie Soup

Was not feeling great this weekend, decided to make something seriously easy that might make me feel better. After sending my poor husband to get a few things at the grocery store, decided to make this. I have made this many times and I change out the ingredients to make it a little different each time, so feel free to omit veggies you do not like, or add whatever you may have on hand.


As you can tell, most ingredients are prepped, minimizing the work. There are suggestions on optional ingredients at the end.

*Note: This can be made in your crock pot or stove top. Equally as easy either way.

Ingredients:

Carrots, 1/2 small bag of petite prepped or 3 carrots sliced
2 celery stalks, sliced
1/2 bag fresh cole slaw (thinly sliced cabbage-from the prepped salad section of your store)
1 can diced tomatoes (about 14 oz)
1/2 cup rice (regular, not instant)
scallions, sliced
2 tbsp garlic
1 can tomato paste (6-8 oz)
2 large containers chicken stock or water (about 6 cups)
1 tsp onion powder
1 tsp garlic powder
1 tsp oregano, or italien seasoning
1 tsp ground pepper
1 tsp Bells no salt seasoning

Directions:
Clean and prep veggies, place in crockpot. Add rice on top.
In a separate bowl, mix broth, tomato paste and seasonings. Wisk to blend. Pour over veggies.
Cook on high for 4 hours, or low for 6-7 hours. I would maybe give it a stir half way through.

Options:

Any and all veggies can be changed out. In the past I have used a handful of frozen green beans, corn, peas, minced onion, spinach (already chopped in the frozen form), zucchini or summer squash. I would suggest choosing your favorites and to keep in mind not to overload it so it remains a soup rather than a stew.

Make it Mexican!
Add a handful of frozen corn and some red kidney beans (canned, rinsed). Replace the oregano and Bells with 1/2 packet of taco seasoning mix (or your own blend).

Make it Greek!
Use frozen chopped spinach instead of the cabbage, replace oregano and Bells with 1/2 tsp clove and 1 tsp cumin.

Make it Indian!
Instead of oregano and Bells, use curry or garam masala (maybe 2 tsp, depending the intensity you want). Top with a dollop of plain yogurt when serving.

Make it Asian!
Adding 1/4 cup rice vinegar,  2 or 3 tablespoons soy sauce, and a few dashes of hot sauce makes this taste like hot & sour soup. I would taste it to see if you have the right amount of hot sauce and vinegar, to get the intensity you prefer. Some people like it intense, some - not so much.