Brodetto Soup

Brodetto Soup

This soup, naturally gluten-free, and served at some popular restaurants, is a combination of different varieties of fish, Italian flavor and healthy vegetables. It has become one of my family's favorites.

Ingredients:

1/3 cup virgin olive oil
1 onion, chopped
6 cloves garlic, minced
16 oz. tomato sauce
1/6 cup vinegar
4 cups water
2 Herb-Ox Gluten-Free MSG-free chicken bouillon cubes
2 Tbsp. tomato paste
2 Tbsp. parsley
2 Tbsp. sugar
4 large carrots, chopped
2 cups diced fresh mushrooms
2 filets white fish, such as tilapia, cubed
1 lb. medium shrimp, remove tails
2 filets salmon, cubed
2 cups chopped fresh spinach
salt & pepper to taste

Directions: In large stockpot add all ingredients except for the fresh spinach. Bring to boil, then simmer until carrots are tender, approximately 10 minutes. Add chopped spinach. Simmer 2 more minutes. Remove from heat. Serve warm.

Quick Home-Made Gluten-Free Veggie Pizza

Ok, I must admit, recently I have become addicted to  a certain pizza chain's Veggie Pizza on a gluten-free crust. It is one of the best pizzas I think I have ever had.  However, I am not a fan of the price. I have been experimenting with different ingredients and flavors and I think I have come pretty close to the taste, just not the crust. However, by using Rudi's Multigrain Sandwich Bread, I came up with a quick, easy and CHEWY!!!! crust that is also gluten-free. The nice thing about using these slices of bread is that you can make as little or as much as you want, and don't have to waste a whole crust.

I make in the microwave to save on energy; it is quick and you don't have to wait for the oven to heat up and waste it for just one person. All of this goes in the microwave for 1 minute 30 seconds and it is done! 

 I used Mrs. Dash Garlic and Herb seasoning, which has the exact same list of ingredients as pizza chain's garlic and herb sprinkle.
This seasoning is the KEY ingredient in matching the amazing taste! And though I am usually fond of fresh tomatoes on my pizza, I have opted to try Hunt's Roasted Garlic Diced Tomatoes, because of their rich flavor.


So, here's the list of ingredients:

Rudi's Multigrain Sandwich Bread
Fresh baby spinach
Red bell peppers
Fresh onions, diced
Fresh mushrooms
Hunt's roasted garlic diced tomatoes
Black olives,
Mozzarella cheese, grated
Feta cheese, crumbled
Provolone cheese, grated
Parmesian cheese, grated
Asiago cheese, grated
Mrs. Dash Garlic and Herb seasoning
salt

Directions: Arrange the desired number of slices on a microwave-safe plate. Place spinach across bread. Top with five cheeses. Top with any or all of the above fresh toppings. Sprinkle with Mrs. Dash Garlic and Herb seasoning and salt. Place in microwave on high for 1 minute 30 seconds.
Remove from oven and let cool for 3-5 minutes before serving.

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 15 Bean Sausage Soup

Gluten-Free 15 Bean Sausage Soup

I discovered these beans several years ago, and have added my favorite gluten-free sausage and my own spices to create this yummy dish. Our family loves it with my gluten-free corn bread (see earlier post). This healthy recipe is great when you don’t have a lot of time to prepare a meal.  Soak the beans in the crock-pot the night before, throw a few more items in the next morning and cook on low all day, and have it waiting for you ready to eat at dinner time.

Ingredients:

1 bag Hurst’s Hambeen 15 Bean Soup package (in the dry bean section at Walmart)

1 package Jimmy Dean All Natural Regular Gluten-Free Pork Sausage

Cajun seasoning (I use McCormick)

1 onion

2 tsp. salt

1 tsp. pepper

frozen peas (optional)

Open package of dry beans and discard flavor packet. Soak beans the night before in a crock pot – cover with twice as much water as beans.  In the morning chop up onion and add to bean mixture. Add the sausage, Cajun seasoning, salt and pepper. Mix ingredients. Put crock pot on low for 8 hours.  The soup is ready when beans are tender. Add frozen peas (optional). Serve with Gluten-Free Cornbread.

Gluten-Free Pumpkin Sugar Cookie Cut-Outs

Gluten-Free Pumpkin Sugar Cookie Cut-Outs
 

I adapted my favorite sugar-cookie recipe to create this twist on this yummy holiday treat:

mix:         1 cup sugar

                 3/4 cup shortening

add:         2 eggs

                 1 tsp. vanilla

                 1 tsp. orange food coloring

add:         1 cup brown rice flour

                 1 cup amaranth flour

                 ½ cup tapioca flour

                 1 ½ tsp. baking powder

                 ¾ tsp. salt
                 1/2 tsp. xanthan gum
                 1 tsp. pumpkin pie spice

Roll out dough on counter top without flour or grease to about 1/4 inch thick. If you have difficulty, then roll dough between two pieces of wax paper. Cut into shapes pumpkin shapes with cookie cutters. Bake at 375 ° F for 10-12 minutes on lightly greased cookie sheet. Remove from oven and let cool for 1 minute before removing to wire racks to cool. Remove carefully, as they are prone to break. Cover with Chocolate Fudge Icing and Fall-colored sprinkles.

Chocolate Fudge Icing

Melt in microwave: 1 stick butter

Add: 1 tsp. vanilla,

½ tsp. cocoa

2 cups confectioner’s sugar

2-5 Tbsp. milk (add one Tablespoon at a time and mix with wire whisk until it is smooth and silky in

appearance, slightly runny)

My Favorite Gluten-Free Cornbread

Ingredients:

1/4 cup brown rice flour
1/2 cup amaranth flour
1/4 cup tapioca flour
1/4 cup sorghum four
1 tsp. xanthan gum
3/4 cup gluten free corn meal
1/3 cup sugar
2 tsp. baking powder
1/2 tsp. salt
1/4 cup vegetable oil
2 eggs
1 cup milk

Mix all ingredients and pour into 8x9 greased pan, bake at 400° F for 20-25 minutes. Serve with butter.

Gluten Free Apple Crisp

For this recipe I used Prairie Gluten Free Organic Amaranth flour and Bob's Red Mill Gluten Free Quick Cooking Oats. Although you can sometimes find these ingredients in some specialty stores, I order both of these in bulk  through Amazon, which is a lot cheaper, and offers free shipping. Some people may wonder why I don't just use regular oats. It is common knowledge in gluten-free circles that most oats and corn sold in stores are potentially contaminated with wheat and are considered a risk unless the label specifically states "gluten-free".

Ingredients:

4 cups tart sliced and peeled apples
2/3 cup packed brown sugar
1/2 cup amaranth or brown rice flour
1/2 cup gluten free oats
1/3 cup margarine or butter, softened (not melted)
3/4 tsp. ground cinnamon
3/4 tsp. ground nutmeg

Heat oven to 375° F. Arrange apples in greased square 8x8x2 pan. Mix remaining ingredients, cutting the softened butter into dry ingredients with a pasty cutter until crumbly. Sprinkle mixture over apples. Serve with ice cream.