Gluten Free Poblano Chicken Corn Chowder

Poblano Chicken Chowder

Recipe courtesy Paula Deen

I changed this recipe to be Gluten Free. I also added corn for added flavor. A delicious fall chowder.

Prep Time: 30 min

Cook Time: 30 min

Level: Easy

Serves: 12 to16 servings

Ingredients

• 1/4 cup olive oil
• 3 large carrots, cut into 1/2-inch dice
• 2 large onions, cut into 1/2-inch dice
• 5 stalks celery, cut into 1/2-inch pieces
• 1/8 cup minced garlic
• 2 to 3 small poblano peppers, seeded and cut into 1/2-inch dice
• 1 teaspoon salt
• 1/2 teaspoon white pepper
• 1/4 teaspoon ground cumin, or more to taste
• 1/4 teaspoon dried thyme, or more to taste
• 3 quarts chicken broth
• 1/2 bunch fresh cilantro leaves, minced
• 3 cups diced (large pieces) grilled chicken
• 1/2 cup (1 stick) unsalted butter
• 1 cup all-purpose Gluten Free flour
• 1/2 teaspoon hot sauce, or more to taste
• 1 cup heavy cream

Directions

Heat the oil in a large stockpot over medium heat. Add the carrots, onions, celery, garlic, poblano peppers, salt, white pepper, cumin, and thyme. Saute for 7 to 8 minutes, or until the vegetables begin to soften. Add the chicken broth and cilantro, and cook for 10 to 12 minutes, or until the carrots are tender. Stir in the chicken and cook, stirring frequently, until the chowder is thick and the chicken is heated through. Shortly before the chowder is done, melt the butter in a large skillet over medium heat. Add the Gluten Free flour and stir to combine. Cook, stirring frequently, for 3 to 4 minutes to cook the Gluten Free flour. Do not allow the mixture to brown! Ladle 1 cup of the hot liquid from the stockpot into the skillet, whisking constantly.

When the first cup of liquid is incorporated, add another 2 cups of liquid, 1 at a time. Pour the mixture in the skillet into the stockpot, whisking to blend. Cook, stirring frequently, for 3 to 5 minutes longer, or until the mixture begins to thicken. Remove the pot from the heat. Stir in the hot sauce, then the cream, and serve.

Copyright 2012 Television Food Network G.P.
All Rights Reserved

 

Happy Gluten Free Halloween

Happy Halloween!

 

Trick or Treat

 Trick or Treating is so much fun for our children yet, it can also be very dangerous as many times , specialty holiday candies contain hidden gluten containing ingredients.

To keep your children safe double check the manufacturer's ingredient list on the web. Another resource to consult is http://celiacdisease.about.com/od/glutenfreefoodshopping/a/GFcandies.htm

 

Halloween Doesn't Have To Be Scary If You're Gluten-Free! this is another great resource to help keep your family members safe from gluten.

http://celiacdisease.about.com/od/raisingaglutenfreechild/tp/Halloween-Does-Not-Have-To-Be-Scary-If-You-Are-Gluten-Free.htm

 

Here is a great idea for a healthy treat if you need to send something to school or if you are going to be hosting or a guest at a party:

Simply put carrots on a platter in the shape of a pumpkin and use black olives for the eyes, nose, and mouth.... simply Gluten Free!

Happy Halloween!

 

www.myglutenfreeme.com

Grab and Go Gluten Free Snacks

 

Refrigerator Snack Station

An EASY way for Kids to snack healthy!

 

 

Set up a container in your refrigerator with pre-made snacks that kids can grab and go... keep it Gluten Free and healthy......  and it only takes minutes to prepare.

I have found this to be a perfect solution for the statement, "Mom, I'm hungry, can I have a snack?" I refer the girls to the snack bin and I know that they are making a good, healthy snack choice. This is also a perfect thing to have pre-made when a sitter comes over.

Ideas:

Jar of peanut butter (preferably the natural kind, for dipping)

String cheese

Yogurt

Grapes

Assorted crudités—baby-cut carrots, celery sticks, pepper slices—in plastic bags

Orange segments

Lunch-meat roll-ups (like turkey-and-Swiss or ham-and-Cheddar)

Tub of hummus (for dipping)

Original idea from: www.realsimple.com

Gluten Free Pop Tarts

Gluten Free Kids can enjoy Pop Tarts too!

I came across this recipe on Pinterest and wanted to share......

Ingredients

• 2 1/2 cups (350g) high-quality gluten-free flour
• 1 teaspoon xanthan gum (omit if your blend already contains it)
• 1/4 teaspoon kosher salt
• 3/4 cup (150g) sugar
• 8 tablespoons (112g) unsalted butter, melted
• 1 teaspoon pure vanilla extract
• 1/2 cup (4 fl. oz.) milk, at room temperature
• seedless jam for filling  (or if you put cinnamon and brown sugar that would be yummy too)

 

Instructions

1. Preheat your oven to 350 degrees F. Line a rimmed baking sheet with unbleached parchment paper and set it aside.
2. In a large bowl, place the flour, xanthan gum, salt and sugar, and whisk to combine well. Add the melted butter, vanilla and milk, and mix to combine. The dough will be thick and a bit greasy. Knead the dough until it is smooth. It should hold together well.
3. Turn the dough out onto a large sheet of unbleached parchment paper, and cover with another sheet of parchment. Roll into a rectangle about 1/8 inch thick (the thickness of a nickel). With a pastry cutter or sharp knife, slice into 2-inch-by-4-inch rectangles. Gather, reroll and cut the scraps into rectangles.
4. Spread about 1 tablespoon of jam on top of half of the rectangles in an even layer, stopping about 1/4 inch from the edges. Cover each with another rectangle, and press along the edges to seal.
5. Transfer the tarts carefully to the prepared baking sheets and bake, rotating once, until very lightly golden brown all over, and a bit darker around the edges (about 15 minutes).
6. Allow to cool completely on the baking sheet. Store in an airtight container at room temperature for 3 to 4 days. They can be toasted before serving, just like the original.
7. Freeze leftovers. Defrost in the toaster oven.

Duly Noted

If the dough becomes difficult to handle, try chilling it for a few minutes until it firms up a bit.

Orignial recipe post: http://glutenfreeonashoestring.com/gluten-free-pop-tarts/

Gluten Free Pumpkin Bars

Fall is in the air!!!

No better time to bake some delicious pumpkin bars!

Fall is right around the corner. This past week as the temperatures dropped there was no better way to warm up than to make some fresh Grandma Ferdon's Pumpkin Bars.

I was surprised to learn that Grandma Ferdon's is located in Hayward, Wisconsin, a place I used to go with my dad as a child.

I highly recommend the mixes prepared by Grandma Ferdon...especially the Pumpkin Bar Mix.

It is moist and delicious and perfect for fall.

 

For more products and information visit http://www.grandmaferdons.com/

 

Gluten Free Chicken Noodle Soup

Great Tasting Gluten Free Chicken Noodle Soup

With the start of school and all the new germs... it's time for sickness and colds!  I made this delicious Chicken Noodle Soup by Chef John, only I made it Gluten Free.  It is a delicious recipe and was given a thumbs up by my daughter who is a soup connoisseur.

Original (gluten) recipe was taken from allrecipes.com http://allrecipes.com/Recipe/Chef-Johns-Homemade-Chicken-Noodle-Soup/Detail.aspx?src=VD_Summary

Here is my Gluten Free Version:

1 tablespoon butter
1/2 cup diced carrot

1/2 cup diced onion

1/2 cup diced celery

1 pinch salt

1/4 teaspoon fresh thyme leaves

2 tablespoons melted chicken fat (optional)

2 quarts roasted chicken broth (Gluten Free Broth)

2 cooked boneless chicken breast halves cubed

1 pinch salt and ground black pepper to taste

1 Bag of Tinkiyada Gluten Free Noodles

 

Directions

1. Melt butter in a large soup pot over medium heat. Stir in carrot, onion, celery, salt, and fresh thyme. Stir in chicken fat; cook and stir until the onions turn soft and translucent, 5 to 6 minutes.
2. Stir in roasted chicken broth and bring to a boil.
3. Season to taste with salt, if necessary; stir in Gluten Free noodles and cook until tender, about 5 minutes.
4. Stir in cooked chicken breast meat and simmer until heated through, about 5 minutes. Season with cayenne pepper(optional), salt and black pepper to taste. 

I cooked the noodles separately and keep them in a separate container - just add when you prepare a bowl of soup.
I let this soup simmer for 2 hours. Everything was tender and delicious. Great flavor!

Enjoy!              

Gluten Free Does Not Always Mean Healthy!

Healthy Gluten Free Dishes from Udi's

I am sharing some wonderful looking dishes (and post) from Udi's http://udisglutenfree.com/2012/09/13/happy-healthy-gluten-free/
I will be making the Lentil Bolognese this week!  Looks delicious!

Just because a meal is gluten-free, doesn’t necessarily mean it’s healthy. Many of us have learned this lesson the hard way! The key to a strong and healthy body is maintaining a well balanced diet!
How often have you uttered “I just don’t have the time to make a healthy dinner every night!”? We definitely understand the feeling. Life, kids, work, hobbies; they all pull us in twenty different directions. However, your health, and the health of your family, is an important priority so we are here to help!
This week, set aside time to prepare these two simple suppers for those you love. We hope they inspire you to stop avoiding your neglected kitchen and realize that a healthy meal is only a few effortless steps away!
Have a bea-UDI-ful week!

Lentil Bolognese

(Gluten-Free, Vegan)

Ingredients:

• 1 cup dried Green Lentils
• 2 cups Water
• 1 dried Bay Leaf
• 3 cups Gluten-Free Marinara Sauce
• 1 teaspoon dried Oregano
• teaspoon dried Basil
• 4 large handfuls Baby Spinach
• Nutritional Yeast Flakes or Vegan Parmesan Cheese substitute for topping (optional)

Directions:

1. Place the lentils, water, and bay leaf in a saucepan over high heat. Bring the water to a boil, partially cover, and reduce the heat to low. Cook for 30-40 minutes, until the lentils are tender and the liquid has been absorbed. Remove the bay leaf.
2. Add remaining ingredients to the lentils and stir to combine.
3. Increase the heat to medium-low, cover, and cook about 5 minutes until heated through.
4. Serve over gluten-free brown rice pasta, quinoa, steamed vegetables, or zucchini “noodles.”

Creamy Turkey & Kale Skillet

(Gluten-Free)

Ingredients:

• 1 Tablespoon Coconut Oil
• 1 pound Lean Ground Turkey Breast
• 1/2 Yellow Onion, chopped
• 4 cloves Garlic, minced
• 1/2 Bell Pepper, chopped
• 1 bunch Green Kale, chopped
• 1 Tomato, chopped
• 1/2 teaspoon dried Rosemary
• 1/2 teaspoon dried Thyme
• 1/2 teaspoon dried Sage
• 1 teaspoon No-Salt Added Poultry Seasoning
• Sea Salt and Black Pepper, to taste
• 2 Tablespoons Low-Sodium Chicken Stock
• 1/4 cup Low-Fat, or Fat-Free, Sour Cream

Directions:

1. Heat the coconut oil in a large skillet over medium-high heat.
2. Add the turkey, onion, and garlic to the pan and cook until turkey is barely pink.
3. Add the dried spices, poultry seasoning, salt, and pepper and stir until well combined.
4. Add the chopped bell pepper, kale, chopped tomato, and chicken stock. Cook down slightly, about 4 minutes.
5. Remove the skillet from the heat.
6. Stir in the sour cream until evenly combined.
7. Let the skillet rest 5 minutes before serving.