Friday, September 10, 2010

Potato and Greens Soup

This recipe came from my sister-in-law, Lisa Pratt. I'm at the point with the recipe that I rarely measure anything...and usually make more like 2/3 of the recipe because it makes a lot.


1 ½ T olive oil
1 ½ T butter
1 ½ large onion
6 1/2 cups gluten free chicken broth
1 teaspoon thyme
salt and pepper -- to taste
12 potatoes, peeled and diced
1 bunch kale, chopped


  1. Heat oil and butter in a saucepan over low heat. Add the onion and stir well. Cover and cook until soft, about 5 minutes.
  2. Add chicken broth and bring to a simmer over medium-high heart. Add thyme and potatoes, bring to a simmer, then lower the heat. Cook until tender, but not mushy, 10 to 15 minutes. Turn off heat.
  3. Ladle about 3 cups of the soup into a blender (don't fill more than half way) and blend until smooth. Return pureed soup to saucepan, stir to combine and bring back to a simmer. Season to taste.
  4. Stir in the chopped kale and cook until just tender, about 3 minutes and the kale is bright green (or more if you like your kale cooked a little more).

Slow-Cooked Mexican Chicken

I found this recipe on I think it will quickly become a family favorite, as it is simple, easy, and everyone liked it. We used the chicken for tacos (corn tortillas for myself and flour for the family), topping them with shredded lettuce, cheese, salsa, sour cream, avocados, and lime juice. also suggests using the chicken in enchiladas or on salads.


1.5 – 2 lbs. boneless, skinless chicken breasts
1 (1.5 oz.) pkg taco seasoning mix (McCormick brand is gluten free)
1 c gluten free chicken broth or water
1 c salsa or picante sauce

  1. Place chicken in a slow-cooker and sprinkle taco seasoning mix on top of chicken. Then, pour on chicken broth and picante sauce. No need to stir.
  2. Cover, and cook on low for 8 hours.
  3. After 8 hours, the chicken is so tender it usually falls apart with a fork. So, use forks to shred, or pull apart, the chicken. Stir it around and let it stay warm in the slow-cooker while you prepare the rest of dinner.

Friday, September 3, 2010

Pesto Sauce

I found this recipe on Very simple, and a good use for my overgrown basil plant. I made two recipes worth, and plan to freeze the leftover. I stirred the sauce into gf pasta for myself and regular for the rest of the family, then topped with sauted zucchini.

2/3 cup packed, coarsely chopped fresh basil
1/3 cup grated Parmesan cheese
1/3 cup olive oil
2 tablespoons pine nuts or sunflower kernels
1/2 teaspoon salt
1/8 teaspoon pepper
1 clove garlic, peeled


  1. In a food processor or blender, combine all the ingredients; cover and process until blended.
Allison's notes:
  1. Vary this by adding additional vegetables, such as broccoli, or cooked chicken or shrimp.
  2. Can also top with extra pine nuts and Parmesan.
  3. Pesto sauce is also terrific on pizza and sandwiches.

Pie Crust

I did not personally make this recipe, but I ate it. My parents usually make fresh-picked apple and blackberry pies at our annual family reunion. Before the reunion, my dad called me saying he had found a gluten-free recipe that he wanted to make for me. He shopped for the ingredients, and my parents made me two delicious pies. It really touched me and made me feel special. And the pies were incredible. I'm longer sad when I think about Thanksgiving.

Slightly adapted from a recipe from Gluten-free Girl and the Chef

Recipe yields 1 double pie crust or 2 single pie crusts.

1 c + 3 T white rice flour
1/2 c sorghum flour
1/2 c potato starch
3 t sugar
1/4 t salt
8 T (or, one stick) cold butter
1 large egg
2 tablespoons apple cider vinegar
1/4 ice-cold water, or enough to make the dough stick together

  1. Mix together all the dry ingredients. Slice the butter into little pieces, about 1/2-inch thick. Using a pastry cutter or fork, cut the butter into the dry ingredients until the butter has crumbled into pea-sized pieces.
  2. Mix in the egg and vinegar, then the water a little at a time, making sure the dough is not too wet.
  3. Divide the dough in two separate portions. Roll out one portion between two sheets of parchment or wax paper.
  4. Peel off the top paper. Lay a pie plate on top of the dough, then flip the whole thing over. The dough should sag into the pie plate. Remove the other sheet of paper and finish shaping the dough into the pan.
  5. If making a pie with a double crust (as the apple and blackberry pies were), fill, then roll out the second portion of dough the same way and place on top. Trim the sides, crimp the edges, and slice vent holes.
  6. If making pie with a single pie crust, repeat the steps with the second portion of dough to to make a second crust. Trim the sides and crimp the edges.