Gluten Free Fall Meal

The Perfect Meal For A Fall Day

Creamy Sweet Potato and Rosemary Soup
Makes 6 servings

3 tablespoons unsalted butter, at room temperature

3 tablespoons olive oil

3 large or 6 small shallots, thinly sliced

2 to 3 cloves garlic, minced

Kosher salt to taste

Freshly ground black pepper to taste

2 pounds (about 2 to 3) sweet potatoes, peeled, trimmed and cut into ½-inch pieces

2 (6-inch long) stems fresh rosemary

6 cups low-sodium chicken broth

½ cup mascarpone cheese, room temperature

3 tablespoons maple syrup

In an 8-quart stockpot, melt butter and oil together over medium-high heat. Add shallots and garlic. Season with salt and pepper and cook until soft, about 3 to 4 minutes. Add sweet potatoes, rosemary and chicken broth. Season with salt and pepper to taste.

Bring mixture to a boil, reduce heat and simmer until sweet potatoes are very tender, about 20 to 25 minutes.

Turn off heat and remove rosemary stems. Using an immersion blender, blend mixture until smooth and thick. Whisk in mascarpone cheese and maple syrup until smooth. Season with salt and pepper to taste. Keep soup warm over low heat until ready to serve.

Turkey Marsala
Makes 4 servings

1 package (20 ounces) turkey breast tenderloins
¼ cup Gluten Free - flour
½ teaspoon salt (divided)
½ teaspoon pepper (divided)
2 tablespoons olive oil
½ pound fresh mushrooms, sliced
1 tablespoon butter
½ cup reduced-sodium chicken broth
½ cup marsala wine (Holland House is Gluten Free)
1 teaspoon lemon juice

Cut tenderloins in half and flatten to ¾-inch thickness. In a large resealable plastic bag, combine the Gluten Free flour, ¼ teaspoon salt and ¼ teaspoon pepper. Add turkey and shake to coat.
In a large nonstick skillet, cook turkey in oil over medium heat 7 to 8 minutes on each side or until no longer pink. Remove and keep warm.

In the same skillet, sauté mushrooms in butter 4 minutes or until tender. Stir in broth and wine. Cook over medium heat 12 to 15 minutes or until liquid is reduced by half. Stir in lemon juice and remaining salt and pepper. Serve over turkey. 

 

 

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!