Ham and Bean Soup

Soups seem to be fairly easy to adapt to be gluten free (or in this case, no adaptation was needed). This recipe came from Melissa, a good friend of mine.

Ingredients:

3 (15oz) cans small white beans, rinsed and drained
2 1/2 cups cubed cooked ham (about 12oz)
3 medium carrots, chopped
2 stalks celery, thinly sliced
1 large onion, chopped
1/4 tsp black pepper
2 (14.5oz) cans diced tomatoes w/basil, garlic, & herbs; undrained
2 (14oz) cans gluten free chicken broth
8 cups torn fresh kale or spinach leaves
Freshly shredded parmesan cheese (optional)

Directions:

1.  In a 5 to 6 quart slow cooker combine beans, ham, carrots, celery, onion, and pepper. Stir in undrained tomatoes and chicken broth.
2. Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours. Just before serving, stir in kale or spinach. If desired, sprinkle individual servings with parmesan cheese. 

Allison's Additional Notes: 

1. This makes a lot of soup. Since my kids aren't crazy about it, the last time I made it I halved the recipe. 
2. I actually skip the crock pot (mine isn't quite big enough) and let it simmer in a pot on the stove for an hour or so.

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.

Ingredients:

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

Directions:

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 celiacfamily.com. 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. Celiacfamily.com also suggests using the chicken in enchiladas or on salads.

Ingredients:

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

Directions:

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.

Pesto Sauce

I found this recipe on Allrecipes.com. 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.
 
Ingredients:
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

Directions:

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.

Ingredients:
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

Directions:

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.

Turkey (or Chicken) Soup

This is based off of my mom's turkey soup recipe. I remember often eating it after Thanksgiving or Christmas. In this instance, I made chicken soup, using my previously Roasted Chicken to make the stock. The fresh stock really makes the recipe. My family ate it with crackers, while I had some delicious Udi's bread on the side.

Ingredients:
6 c fresh turkey or chicken stock, divided
1 onion
1 1/2 stalks celery
2 medium carrots
4 T butter (1/2 cube)
1/4 c gluten free flour (I used Bob's Red Mill Gluten Free All Purpose Flour)
1 c light cream

1/2 c cooked turkey or chicken, diced
1 c cooked rice (I used brown)
salt and pepper to taste

Directions:

1. To make stock, add 3 quarts water and 1 T salt to chicken or turkey carcass and simmer for several hours, then strain.
2. Chop onion, carrots, and celery very fine (I chopped mine in a mini food processor). Simmer vegetables in a covered pan with 1 c stock for 20 minutes, or until tender.
3. Melt butter over medium heat, then add flour, stirring constantly. Add cream, and stir until smooth and slightly thickened.
4. Add vegetables and remaining 5 c stock. Stir well.
5. Bring to a simmer and lower heat, cooking for 10 minutes.
6. Add turkey or chicken and rice and season to taste.

Roasted Chicken

This was my first attempt ever at roasting a chicken. It turned out great, leaving me wondering why I've never done it before. I modified the directions found on The Domestic Notebook, then served the chicken alongside mashed potatoes, steamed brussel sprouts, and watermelon.

Ingredients:

1 whole chicken (mine was 5 1/2 lbs)
Kosher salt
Fresh ground pepper
1 onion, peeled and quartered
3 cloves garlic, peeled
2 T canola oil
2 T McCormick Poultry Seasoning

Directions:

1. Wash the chicken and clean out any innards. Pat dry.
2. Generously salt and pepper the inside and outside of the chicken.
3. Place the peeled and quartered onion and peeled garlic inside the chicken.
4. Mix the oil and seasoning, then rub over the outside.
5. Bake at 375 in a roasting pan for 1 1/2 to 2 hours, or until a thermometer inserted in the thigh reads 180 (mine took 2 hours). Let sit about 15 minutes before carving.