Gluten Free Baked Potato Soup

I love soups and stews, but so many times they are thickened with wheat or the seasonings are bound by wheat or gluten.

So when I went to make some potato soup (definitely not the lightest recipe but in small doses it’s very tasty) this winter, I was determined to enjoy some for myself.

The original recipe calls for 2/3 cup of flour, but for this recipe I used potato starch to thicken the soup.

I swear this minor change made for the creamiest, dreamiest, potato soup I’ve ever had.

Ingredients

3/4 to 1 stick of butter (you can get away with smaller amount but  substitutions don’ t work near as well)

2/3 cup potato starch

6-7 cups of skim milk

6 baked potatoes (I pre-bake mine the night before, sometimes even a few days before and just store them in the fridge) chopped into chunks

4-5 green onions, chopped

½ to 1 cup of shredded cheddar

2 tbsp of reduced fat sour cream

Salt and Pepper to taste

*Turkey Bacon or Regular Bacon (nitrate free if you can find it) for garnish

*extra cheese, green onions, and sour cream make for a great garnish as well

Directions

Melt butter in large pot

Add in potato starch gradually (the mixture should be kind of creamy)

Start adding in milk (one cup at a time)

Stir constantly for about 5 minutes (until mixture starts to thicken)

Add in onions and potatoes (stir constantly for another 5 minutes)

Simmer on low for 10 minutes

Add in your other ingredients (sour cream, cheese)

 Salt and pepper to taste

Enjoy on a cold day...best when accompanied by a movie and fuzzy slippers.

Giving Thanks for Gluten Free

I love the holidays.

I love seeing family (even if it means running around like a crazy person to see as many people as possible) and being home.

And of course, I love food.

But I won't let my gluten free eating go by the wayside just because of the holidays--it's just not necessary (and it can make you ill if you are allergic or intolerant to gluten).

I'm not worried though! It's easy to enjoy all of the flavors of the season without gluteny or gluttony...

I will be posting a few Thanksgiving recipes in the next week. But first, I'll start with my favorite....green beans!

You might find it odd that green beans are my favorite, but I've always been this way. They are tasty, high fiber, low calorie, and filling.

So start with some fresh, crisp, green beans..

And add..pecans

dried cranberries

and some feta cheese (or goat cheese) into the mix

Toss with some homemade citrus vinaigrette and you have a recipe for a delightful, light, and delicious Thanksgiving side dish...

Take this green bean salad to your holiday potluck or making it as a side dish for Thanksgiving dinner.

Ingredients:

·         1 lb fresh green beans, blanched (careful: don't overcook them!)

·         4.25 oz feta cheese, crumbled

·         1/3 cup (heaping) dried cranberries

·         4 Tbsp extra virgin olive oil

·         2 Tbsp balsamic vinegar

·         2 Tbsp. OJ

·         Salt and Pepper, to taste

·         1/3 cup crushed pecans

Instructions:

·         Make vinaigrette dressing (vinegar, OJ, and Olive oil) in a shaker.

·         Mix cooked beans, cheese, cranberries, and nuts together.

·         Toss with vinaigrette.

·         Refrigerate for an hour (preferable but not mandatory).

Enjoy!

Running Richmond

I mentioned a few months back that I didn't want to end 2011 without doing something that was fun, physical, and challenging.

I am happy to report that last weekend, I ran in the Richmond Half Marathon.

The day started out a bit chilly, as evidenced by my clear over bundling...

..But by the time we finished 2 hrs, 27 minutes, and 57 seconds later, the weather was down right pleasant.


Stinky, sweaty, and happy

 It was a fun day and a well organized race.

Showing off my sweet medal

Some of my past favorites have been

Shamrock Half Marathon in Virginia Beach, VA

Rock and Roll Half Marathon in Virginia Beach, VA

Five Boro Bike Tour in NYC

What has been your most fun physical challenge of 2011?

I need suggestions for 2012...

Simple Autumn Meal

In the mood for a simple autum meal?

30 minutes or less.

Why not go for a smooth, creamy, delicious butternut risotto?

Don't mind if I do...

Ingredients

• 1 quart chicken stock
• 1 cup water
• 1/2 sweet vidalia onion, chopped
• 2 cloves garlic (chopped finely)
• 2 cups arborio rice
• 1 cup chardonnay (or other dry white wine)
• 1 cup of butternut squash
• 1 cup grated parmesan cheese
• 1.5 tbsp butter
• nutmeg, salt, and pepper

Directions:

Bring stock/broth and water to a boil in a pot.

Heat olive oil (medium heat) in a skillet. When oil is warm, toss in your onion and garlic and saute.

Then add in your rice and brown it (should take about 2 minutes)

Now add your cup of wine and let it absorb into the rice (about 2-3 minutes)

Add broth mixture to the rice (a few cups at a time)--make sure you let the liquids absorb with each addition of liquid

When all liquid has absorbed into the rice, add your butternut squash and stir

Then add salt, pepper, and nutmeg to taste

  

Then, add in your butter and cheese and stir mixture thoroughly.

*Note: This recipe makes a pretty decent sized batch (about 6 or so sizeable servings) so if you are just making it for a few people you may want to half the recipe amounts.

ENJOY!

So yummy. It tastes like grown up macaroni and cheese (in my opinion, lol).

I served mine aside a salad with spinach (spring mix would work great too), goat cheese, cranberries, pecans, topped with tofu, and a balsamic vinaigrette.

Guacamole-Pure and Simple

Easy.

Delicious.

Nutritious.

Guacamole.

I. am. in. love.

Basic Guacamole Recipe

Ingredients
3 avocados
1/2 red onion
3 tbsp cilantro (I usually put in a little more..because I love cilantro)
Finely chopped tomato (about a half of a tomato)
1 tbsp lime or lemon juice (whatever you have handy)
sea salt (to taste)

Directions:

Put all ingredients in a bowl. Mix 'em up.

Enjoy!

Make some tonight. Serve with gluten free corn chips, sliced jicama, or red radishes. Enjoy it as a dip, or put a dollop atop a salad in lieu of dressing.

New Twist on Old Classic--Apple Crisp

As the air gets cooler and cooler, it's like clock work...I start craving a few fall essentials...

...warm socks

...crackling fires

...cozy blankets

...and Apple Crisp

...made with fresh, crisp, sweet, and sliiightly tart apples.

This year I put a new twist on the old classic. It's dairy free, gluten free, and flavor-full.

If you want to make it grain free (and Paleo Diet friendly) just omit the oats and add a little unsweetened coconut and extra walnuts on top.

Apple Cranberry Crisp

Ingredients

7 apples, unpeeled, cored and chopped

4 teaspoons fresh lemon juice
3/4 cup fresh cranberries (optional)
1/2 cup maple syrup
1/4 cup chopped walnuts (optional)
1 teaspoon apple pie spice

1 cup gluten-free oats
1/2 cup coconut oil 

Directions
Preheat oven to 375 degrees.

Put the apples in a casserole dish.

Sprinkle the lemon juice over the apples.
Drizzle half of the maple syrup over apples

Stir the mixture around a bit with a spoon. 

Combine remaining maple syrup, apple pie spice, and gluten free oats in a bowl (add nuts or coconut at this point if you are so inclined). Cut in coconut oil.
Sprinkle mixture over apples.
Bake 45 minutes or until topping looks crisp.

Then proceed to wrap yourself in a warm blanket, put on your warm socks, and curl up by a fire with this delicious fall dessert.

Original recipe (modified by Jamie) http://www.celiacchicks.com/recipes/dessert/gluten-free-recipes-apple-cranberry-crumble.html