This is great for a rainy cold weekend lunch. Guess what we are having today? It’s great over a bowl of rice, too. (SOME!!!)people at my house insist on meat in their diets… I could care less and don’t really eat meat. So this is good either way. Sometimes I just get out two giant pots on the stove and make both versions at the same time.
Veggie Veggie Soup
- 1 lb chicken thighs – cut into bite sized pieces (optional)
- 1 chopped onion
- 1 box of Pacific chicken stock
- 3 peeled and chopped carrots
- 2 peeled and chopped potatoes
- 1 C frozen chopped spinach
- 1 1/2 C frozen chopped broccoli
- 1 can cut green beans
- 1 peeled and chopped zucchini salt and pepper to taste
- 1 tsp poultry seasoning
- 1 T oregano
- 1 T Italian seasoning
Cover chicken bits with a little water- 2 cups?maybe. simmer until cooked through. Add all the veggies and chicken stock. Add seasonings. Simmer an hour, or until the carrots are cookedto your liking.
Muffins for breakfast, with a little bit of fruit. Perfect.
Oh, who am I kidding.. these are good anytime of day. Snacks on the run now covered. These freeze well too, so make a big batch. : )
- 1/2 C palm shortening
- 2 eggs – (replaced with 2 T flax meal and hot water)
- 3/4 C brown sugar
- 1/2 C brown rice flour
- 3/4 C potato starch
- 1/4 C tapioca starch
- 2 tsp vanilla
- 1/4 tsp ginger
- 1/9 tsp nutmeg
- 1 C coconut milk/hemp milk
- 1 tsp xanthan gum
- 1 tsp soda
- 1 tsp baking powder
- 1 tsp cream of tartar
- 1 C mini chocolate chips
- Optional: 1/2 C unsweetened coconut flakes
Bake mini-muffins at 350 for about 10 minutes.
These are not made of gerbils. I promise.
The story is that I SAID “lentil burgers” and my friend thought I said “GERBIL BURGERS”
so… that’s what we call them now. Humor. ha.
Cook the lentils.
Cook the onions in the oil, add the spice mix, and let cool.
Stir ½ of the cooked lentils, ginger, “egg” and onion mixture in food processor until smooth. Stir in remaining lentils, parsley, cilantro and breadcrumbs. Divide into 10 portions. Shape into patties. Toss them in potato starch.
Cook on BBQ 3 minutes on each side until browned. Or pan fry.
The recipe for Hotdish is easy.
Food ingredients, combined and baked. That’s pretty much the whole deal on Hotdish.
Making hotdish (aka “casserole”) into something recognizable and still GLUTEN-FREE is more of a nightmare than I imagined that it would be .. mostly because cream of mushroom soup (a standard ingredient) is loaded with wheat flour.
The replacement C.O.M. soups are just not the same. I even tried making that creamy mushroomy goodness from scratch. I came pretty close. Just not close enough to fool even me. Darn it. Although basic creamy gravy is a standby.
So. This is what I am working with.
Basic Hotdish recipe 1-2-3
- 1. Choose: Noodles, rice or potatoes
- 2. Add: meat of some sort
- 3. Combine it all together with: Cream of mushroom soup, other soup, or tomato sauce
- And then top it off with something crunchy on top, tater tots, crispy bread crumbs, crumbled rice chex cereal, … something like that.
And bake. And serve.
Pancakes for supper. Appetizers, lunch, whatever. Serve with sweet chili sauce to dip them in. Ketchup works, so does ranch dressing. I would bet that hummus or salsa would be fab as well, but I haven’t tried that yet.
- 1/4 C potato starch
- 1/4 rice flour
- 1/2 tsp salt
- 1/2 C water
- 2 eggs (ground flax meal +HOT water)
- 1/2 tsp xanthan gum
- 1/2 C veggies (I used minced green beans, shredded zucchini, minced cabbage, minced onion)
Mix batter, add veggies, pour into pan, cook them up like pancakes.
We liked them in any sort of dip we could think of. They will be in our bento boxes this summer for sure.