Creamy Chicken Soup with Homemade Gluten-Free Noodles

Creamy Chicken Soup with Homemade Gluten-Free

Noodles

2 Tbs. coconut or vegetable oil

3 Tbs. butter

1 large onion, chopped

2 large stalks celery, chopped

2 large carrots, chopped

3 lb. boneless skinless chicken breasts, cubed

5 cups water

2 tsp. garlic powder

4 Herb-Ox chicken bouillon cubes (MSG-free)

3 Tbs. dried parsley

2 tsp. each salt and pepper

1 1/2 cups heavy cream

2 cups milk

Egg noodles:

2 cups gluten-free flour mix

2 tsp. salt

3 eggs

¼ cup water

Instructions: Add 1^st 7 ingredients to small stock pot and bring to boil. Reduce heat and simmer till carrots are tender.  

While pot is simmering, mix ingredients for egg noodles and kneed together with hands until a ball of dough forms. Roll out flat on surface floured with gluten-free flour (tapioca flour works well). Cut into noodle shapes of choice.

Add garlic powder, bouillon cubes, parsley, salt, pepper, cream and milk to boiling mixture, and bring to boil on medium heat. Add noodles a few at a time, breaking apart loosely as they are added, and let cook in boiling mixture for at least 2 minutes. Stir gently only.  Cool and serve.

Black Rice Stir-Fry

Black Rice Stir-Fry

Do you want to try something new? Try black rice, a delicacy of ancient Asia. This dish is loaded with anti-oxidants, and tastes amazing, plus it can be made gluten-free.

2 cups black rice

vegetable oil

1 large onion, sliced in thin strips

4 cloves garlic

5 red potatoes, diced

1/2 -1 purple cabbage, chopped

Oregano

1 bell pepper, diced

1 package asparagus

3 carrots, sliced thin or grated

1-2 cups frozen spinach

Gluten-free oyster sauce

Gluten-free soy sauce

2 lbs chicken breast, thawed, cubed

Soak black rice overnight in 4 cups water. Do not drain. Cook in water with about 2 tsp salt, set aside in large bowl. Saute remaining vegetables and chicken, each separately, adding to rice mixture in bowl. Add oregano and salt, soy sauce and oyster sauce to taste.

Turkey Pumpkin Chili - Naturally Gluten-Free

This recipe is adapted from several other recipes, using dried beans, which I prefer using over canned beans. Dried beans expand when cooked. It is best to get started on this recipe in the morning if using dried beans to make sure they are tender in time to assemble and cook the whole dish by dinner time.

2-3 cups dried kidney beans
1 onion, diced
1 bell pepper, diced
2 cloves garlic, minced

1 can diced tomatoes
16 oz. pumpkin purée

1 lb. ground turkey
1 cup frozen corn (optional)
1 1/2 cup water 
2 Tbsp. chili powder
1 Tbsp. cumin
2-3 tsp. salt
2 Tbsp. sugar
dash of black pepper

1.      Place dried kidney beans in the crock pot in the morning and cook on high for 3 hours. Rinse and drain around noon, then return them to the crock pot and add the remaining ingredients.

3.      Cook on high for 3-4 hour more. Serve with Frito's corn chips and grated cheddar cheese.

Gluten Free Alfredo Pasta - 2 versions!

I have long been a fan of Alfredo sauce on pasta. Sad was the day for me when pasta was no longer in my culinary repertoire - or so I thought! I have found an abundance of gluten-free pastas available at various groceries, including Wal-Mart. One pasta I have recently acquired a taste for is Orzo pasta. These two variations of Alfredo Pasta are delicious, quick and easy to make. 

Sausage Alfredo


Ingredients:

1 package Jimmy Dean All Natural Sausage
2 jars Priana Four Cheese Alfredo Sauce (ALDI's; yes! It is gluten free!)
1 tsp. McCormick's Cajun seasoning
Fresh or frozen broccoli, thawed and cut up into small pieces
Orzo or other pasta



Directions:Saute Jimmy Dean Natural sausage until brown. Add broccoli, and saute more until heated through. Add Alfredo sauce. Serve on cooked Orzo or other pasta.

Chicken and Spinach Alfredo

Ingredients:

3 lb. chicken breasts, cubed
2 jars Priana Four Cheese Alfredo Sauce
1 cup Frozen Spinach, thawed and drained
1 package fresh mushrooms, chopped up






Directions: Saute cubed chicken until no pink is noted. Add fresh mushrooms and cook for 2 more minutes. Add spinach and Alfredo sauce. Serve on cooked Orzo or other pasta.

 

Chicken with Tomato and Basil Sauce - Gluten Free

This was incredibly delicious. All the family loved it.

Ingredients:

8 chicken breasts, thawed
2 Tbsp. oil
1 1/2 Tbsp. butter
2 Tbsp. cornstarch
1/2 cup chopped onions
2 cloves garlic, minced
1 fresh tomato, diced
1/4 cup fresh basil, chopped (or 1 Tbsp. dry basil)
1 1/2 cup water
2 Herb Ox Chicken Flavored Bouillion cubes
1/2 cup heavy whipping cream
Cooked rice

Heat oil in large non-stick pan over medium heat and brown chicken breasts on both sides till cooked through. Remove from heat and set aside.

In a large saucepan, melt butter over medium heat. Add onion, garlic and saute until ctender. Add tomatoes and basil and cook for a few more minutes. Mix cornstarch in 1 1/2 cups water and pour into sauce, stirring until thickened. Add whipping cream and stir till mixed.

Place chicken breasts and cooked rice on serving plates. Pour sauce over chicken breasts and rice.

Slow-Cooker Salsa Chicken

Slow-Cooker Salsa Chicken

Ingredients
2 lbs. (32 oz.) chicken breasts, boneless and skinless
1 cup salsa, homemade or purchased
1 cup petite diced canned tomatoes (choose low-sodium)
2 tbsp. taco seasoning
1 cup onions, diced fine
1/2 cup celery diced fine
1/2 cup carrots, shredded
3 tbsp. sour cream, reduced fat
Directions
Place the chicken in a slow cooker. Sprinkle the taco seasoning over the meat then layer the vegetables and salsa on top. Pour a half cup water over the mixture, set on low and cook for 6-8 hours. The meat is cooked when it shreds or reaches an internal temperature of 165°F. When ready to serve, break up the chicken with two forks then stir in the sour cream.
Makes eight 1 cup servings.

Chicken with Mushroom Sauce

I modified this yummy dish and served it for dinner tonight and it was a big hit. I served it with Nutty Broccoli and Mashed Potatoes.

Chicken with Mushroom Sauce

1/4 cup corn starch
1/4 tsp. salt
3 Tbsp. oil

2 lbs. chicken breasts
3 cups sliced mushrooms
1/2 cup diced onion
1 clove garlic
1 Tbsp. butter
2 Herb Ox (gluten free, MSG free) bouillon cubes
1 cup hot water
1 cup cold water
1 Tbsp. corn starch
1/2 tsp. salt
1/4 tsp. dried thyme
1 Tbsp. parsley

Place corn starch and 1/4 tsp. salt in 2 qt. Zip-lock bag. Cut up chicken and toss in bag with cornstarch mixture. Fry in oil over medium heat until golden brown. Set aside.

Sauté mushrooms, onion and garlic in 2 Tbsp. butter. Dissolve 2 bouillon cubes in 1 cup hot water. Dissolve corn starch in 1 cup cold water. Mix together and add to mushroom mixture. Add salt, thyme and parsley. Stir until thickened and clear. Pour over chicken and serve with mashed potatoes and nutty broccoli.

Nutty Broccoli recipe taken from http://www.tasteofhome.com/Recipes/Nutty-Broccoli
(I added Parmesan Cheese instead of Swiss Cheese)

1 (16 oz.) package frozen chopped broccoli, thawed in microwave
 1/2 cup shredded Swiss or Parmesan Cheese
1/2 cup chopped pecans
1/4 cup butter, melted
1/4 tsp. salt
1/4 tsp. pepper

Thaw broccoli. Combine the remaining ingredients and pour over broccoli. Cover and cook in microwave oven for 3-4 minutes or until tender. Stir and serve.