Curried Pumpkin Soup

3 Tbsp butter

1/3 cup minced onion

1 tsp minced garlic

1-2 tsp curry powder, depending on your taste

1 cup pureed pumpkin

1/4 tsp nutmeg

2 cups vegetable broth

1 1/2 cups half and half, divided

1 Tbsp cornstarch

Chopped green onions, for garnish (OR cilantro)

Over medium high heat, melt the butter. Add the onion, garlic, curry powder . Cook until onion is softened. Turn the heat down to medium and add the pumpkin, nutmeg, vegetable broth.

Bring to boil and simmer uncovered for 15 minutes. combine 1/2 cup half and half with cornstarch. Stir well and set aside. Add 1 cup half and half to the soup and bring to a simmer. Add the half and half mixture and stir until thickened. Allow to simmer over medium low heat until ready to serve. Season with salt and pepper and serve with green onions on top. (OR cilantro)

Makes enough for 4

recipe from http://rookie-cookie.com/2008/10/curried-pumpkin-soup.html

Better Than Boullion

I found this beef and chicken base that, to my semi-untrained eye, looks gluten-free...  Here's the ingredient list for the beef base:

• Roasted beef with concentrated beef stock
• Salt
• Hydrolyzed Soy Protein
• Sugar
• Corn Syrup Solids
• Flavoring (dried onion, dried garlic, and spice exractives)
• Autolyzed Yeast Extract
• Dried Whey (milk)
• Potato Flour
• Caramel Color
• Corn Oil
• Xanthan Gum

What do you guys think?

Speaking of Hummus...

It makes kind of a lot so you might want to half it... I don't think it keeps very long.

2 cans garbanzo beans

1/3 to 1/2 cup tahini (sesame seed paste)

Juice of 2 lemons

garlic, minced

a little olive oil

Drain the garbanzo beans, mix everything together in a blender or food processor (you don't want it too runny) and there you have it!  You can play around with the amounts of certain ingredients and get it just the way YOU like it!  Enjoy!

Recipe from Amy Ollerton

Oh ya right!!

Katie- I thought you would love this. I saw a thing that says 10 healthy lunches for kids. I thought oh yay i will get some ideas!! hahahaha here is what I got:

Want to help your children do better in school? Send them off with healthy food options. Nutritionist Marie Almon, MS, RD, a member of South Beach Diet creator Dr. Arthur Agatston's team who helped to develop the menus served in the Healthier Options for Public Schoolchildren study, provides some of her favorite kid-pleasers.

Strips of grilled chicken breast with avocado, tomato, and peppers in a whole-wheat wrap

Whole-wheat pasta salads with cubed lean ham or turkey

A quesadilla made with reduced-fat cheese on a whole-wheat tortilla

Individual packets of high-fiber, whole-grain crackers with hummus or reduced-fat cheese

An assortment of colorful cut-up veggies paired with reduced-sugar ranch dressing for dipping

Single-sized portions of unsweetened applesauce or fruit chunks packed in natural juice

Sliced apples, pears, or other fruit for dipping in low-fat vanilla or lemon yogurt

Trail mix made with whole-grain cereals, whole-wheat pretzels, and dried fruit

YA THANKS FOR THE IDEAS!

Roasted Butternut Squash w/Lime & Rosemary

This had a different flavor than anything I have ever made.  I probably won't make it all the time, but it was tasty!  I loved the citrus-y flavor!

1 butternut squash

olive oil

2 limes

dried or fresh rosemary

kosher salt and pepper

preheat oven to 400 degrees

cube squash into bite sized cubes

line a cookie sheet with tin foil

grease the tin foil with a thin layer of olive oil

lay the squash in a single layer on the cookie sheet

drizzle olive oil on the squash so that all the squash has a thin layer of oil

sprinkle squash with a thin layer of salt and pepper 

sprinkle squash with a thin layer of rosemary (i used dried)

squeeze the lime juice onto the squash so that all squash has some lime 

roast for 45 minutes.  turn squash several times.

recipe adapted from kalynskitchen.blogspot.com

Twice-baked potatoes

4 medium Potatoes
Ground beef or ground turkey or chicken... whichever you want!
Broccoli chopped
1 Cup of water
1 Cup cheddar cheese or pepper jack
1/2 cup of sour cream
salt
pepper

I just followed exactly what the recipe said. You can kind of do however you want!

Pierce potatoes all over with a fork. Place in the microwave and cook at 50% power, turning once or twice, until the potatoes are soft, about 20 minutes.

Meanwhile, brown meat in a large skillet over medium-high heat, stirring often. Transfer to a large bowl.

Increase heat to high, add broccoli and water to the skillet, cover, and cook until tender, 4 to 5 minutes. Drain the broccoli; add to the meat.

Carefully cut off the top third of the cooked potatoes; KEEP the tops for another use. Scoop the insides out into a medium bowl. Place the potato shells in a small baking dish.

Add 1/2 cup Cheddar, sour cream, salt and pepper to the potato insides and mash with a fork or potato masher.

Add the potato mixture to the broccoli and meat; stir to combine.

Evenly divide the potato mixture among the potato shells and top with the remaining 1/2 cup cheese. Microwave on high until the filling is hot and the cheese is melted, 2 to 4 minutes.

Zucchini and Fresh Oregano Soup

2 Tbsp butter

1Tbsp olive oil

1 medium yellow onion, finely chopped

2 lbs zucchini (i used 4-5 zucchini), sliced

3.5 cups home-made or organic chicken/vegetable broth

2 Tbsp finely chopped fresh oregano (I used dry)

1/2 tsp salt

1/2 tsp pepper

1/2 cup half and half or whipping cream

juice from 1/2 lemon

Heat butter and oil.  Add onion and sauté over low heat stirring occasionally until translucent.  Add zucchini and continue sauteing for 2 minutes.  Add chicken/vegetable broth and 2 Tbsp oregano and bring to simmer.  Cover and cook for 30 minutes or until tender.  Puree in blender.  Return to saucepan.  Add salt and pepper.  Add half and half/cream and lemon juice. Taste for seasoning.

This soup has a nice mild flavor and was nice for lunch on this chilly day.

Recipe adapted from recipegirl.com

Parmesan Chicken-Gluten Free Style

I'm not sure on the measurements because I never measure anything out with this recipe... But what you'll need is:

chicken breasts

grated parmesan

mayonnaise

corn meal crumbs (I'm adapting this part... the recipe calls for bread crumbs.  I saw the corn meal crumbs in the Macey's gluten-free section.  They come in a package like bread crumbs.)

Mix the mayonnaise and parmesan together (you'll want enough to cover your chicken).  Cut the chicken into strips.  Roll the chicken in the mayo mixture and then in the corn meal crumb mixture.  Place on a baking sheet and bake at 350 for about 25 minutes.

I haven't actually tried this recipe with the adaptations so if anyone does before me let me know how it goes...

Cornbread Deluxe

I got this off of celiac.com. It was really good with our chili last night!

Cornbread Deluxe (Gluten-Free)

In a blender process until smooth:
1 cup milk or rice milk or soy milk or buttermilk or water
1 egg or 2 egg whites
¼ cup oil (canola or safflower)
¼ cup pure maple syrup

In a separate bowl, mix these dry ingredients with a wire whisk:
1 cup cornmeal
1 cup rice flour (brown or white or a combination of both)
2 teaspoons baking powder
1 teaspoon baking soda
¼ to ½ teaspoon xanthan gum
¼ to ½ teaspoon salt

Combine the wet and dry ingredients and mix gently but well for about one minute, then pour into a 8 or 9 square baking pan that has been sprayed or oiled. Bake at 400F for 25 minutes. Serve warm, directly from the pan, or let cool for 5 to 10 minutes.

For a savory meal:
Using a 9 x 12 pan (or close to it), spray or oil it, then put in:
1 large can diced tomatoes (28 oz.)
1 can drained beans (like pinto, black bean, garbanzo, or whatever you like)
1 or 2 diced zucchini
Some other vegetable you like, corn, mushrooms, diced red or green bell peppers etc.
Sprinkle on chili powder or pizza flavorings like basil and oregano to your taste. Then pour cornbread mix right on top and bake 25 to 30 minutes at 400F.

For a dessert cornbread:
On the bottom of the pan, pour a can of fruit cocktail or sliced peaches or a can of pie filling. To the dry ingredients add: ¼ cup sugar, then bake as above.

Cream of Chicken/Mushroom

This is a suggestion from a lady in my ward.

"When you see recipes that call for "cream of chicken or cream of mushroom" and such, we've learned to make a white sauce with cornstarch, milk, and butter then add the chicken, mushroom, cheese, or broccoli fresh to the mixture. The recipe for white sauce is on any cornstarch box. :)"

Also, she gave me these websites.

http://glutenfreefoodreviews.com/
http://www.bakingforjohn.blogspot.com/

Mediterranean Eggplant Bake

Mediterranean Eggplant Bake

1 large eggplant, diced

1 large onion, diced

2 red peppers, diced

2-4 large garlic cloves, minced

2 tsp oregano

1 tsp marjoram

mix together and bake covered at 350 degrees for 1 hour

add 1 can diced tomatoes

1.5 tsp basil

2 Tbsp parsley

sprinkle with cheese

bake uncovered for 30 minutes

serve over rice

Note:  Add salt to taste after its all cooked.  I added salt in the beginning and after I added the stewed tomatoes it ended up being too salty!  I also didn't add cheese and it was good:)

 I got this recipe from Linden a girl in my ward.

Might be Tasty

  I haven't tried these yet so if anyone does before me, let me know what you think.  They can be found at both the Good Earth (Utah County) and Wild Oats (SLC).  More info here.  The veggie sticks do contain wheat but the chips do not.

Home-made Chicken Broth/Stock

Sara is correct about store bought chicken broth.  It usually has gluten in it!  So... here is what I did.

FIRST STEP:  Cook this Chicken

One whole chicken (4ish pounds)

Season it and lay it on olive oil sprayed foil on a cookie sheet.  Pour about 1 inch piles of kosher salt in each corner.

Bake 400 degrees for the first 30 minutes

Then 350 degrees for 80-90 minutes.

This recipe requires minimal effort.  Prep time is 5 minutes and the oven does the rest.

Recipe from M. Chisholm, Portland OR.

SECOND STEP:  Chicken Broth

1 onion

bunch of celery

2 carrots

2-3 cloves of garlic

3 bay leaves

2 Tbsp Italian seasoning

Put the chicken carcass into the crock-pot.  Coarsely chop onion, celery, carrots and garlic.  Add Italian seasoning and bay leaves.  Fill crock pot with water.  Cook on high for 6 hours.  Remove from heat and let cool.  Once "soup" is cool, remove bones and bay leaves.  Blend remaining bone-less mixture in blender.  Pour blended broth into freezer bags.  Place freezer bags flat on a cookie sheet and freeze.

Note:  this broth will not be salty.  You can add salt as needed to taste.

Now you can use it in soups etc without worrying if the canned stuff contains gluten!

Recipe adapted from crockpot365.blogspot.com.

Peanut Butter Cookies.... Yum!!!

2 cups all natural peanut butter

1 cup brown sugar

2 eggs

2 teaspoons vanilla

Pre-heat oven to 350 degrees F

Mix ingredients in the order given.  Spoon onto cookie sheet and gently press into cookie shape. Bake for 10 to 15 minutes, until golden.

I got the recipe from here but I adapted it just a tad.

Enjoy!

Red Curry Soup

Red Curry Soup

2 Tbsp coconut oil or olive oil

2 large red bell peppers, chopped

2-3 cups chopped mushrooms (cut these so they are pretty big)

3 Tbsp red curry paste

3 potatoes, diced (dice these fairly small so they cook better)

3 cups chopped green beans

3 cups unsweetened coconut milk

3 cups vegetable broth (or chicken broth)

1 Tbsp tamari (soy sauce)

salt and pepper

1/4 cup fresh basil

Heat oil.  Saute bell pepper and mushrooms.  Add red curry paste.  Stir 2 minutes.  Add potatoes and green beans.  Saute 1 minute.  Add coconut milk, broth and tamari.  Boil and simmer for 10 minutes (or until potatoes are soft).  Add salt and pepper to taste.  Stir in fresh basil.  Serve hot.

This is what I fixed for dinner last night.  I adapted it from a recipe I found online here.  If you don't like mushrooms, don't add them.  If it seems like there will be too much broth and not enough veggies, add another potato or more green beans etc.  Oh and I didn't have any fresh basil.  I was going to use dried basil but I completely forgot this step and it still was really good!  

Gluten Free WHEEE!

Let's start this thing!