Monthly Archives: October 2009

Happy Chicken Soup with Rice!

Chicken Soup with Rice … one of my favorite books!!

Go here to watch the Video.

It’s raining. It gets dark in early afternoon this time of year. Soup weather is here.

Chicken Soup With Rice

Step one:

Cover three chicken leg (thigh and leg) parts with water. Boil, then simmer 1 hour. Let cool. Strain liquid through strainer into bowl, refrigerate overnight. Take meat off the bones, discard skin and bones. Chop and refrigerate cooked meat.

Chop carrots, zucchini and onion. Cover and refrigerate.

Step two (the next morning):

Plug in the crockpot. (Don’t ask me how I know this part)  Add veggies and cover with stock. Heat for two hours.


chopped meat.

2 C cooked rice

One package of spinach leaves- chopped.

2 tsp salt

1/2 tsp white pepper

1 tsp italian seasoning

1 stock cube (if desired)

Optional: thicken the broth slightly with 4 T “GF flour blend”  mixed with a little broth, blend into soup in the crockpot.

Set crockpot to high, continue cooking until you are ready to eat. I like a good biscuit with this soup too. Go for it.



Raspberry Pie

Pie. Who doesn’t like P-I-E? seriously.

So we had some festivities that seemed pie worthy, and made this pie. It was delicious.  You should totally make one. Really. It’s easy. Easy as pie. Ha.OCT09 034

  • 3-4 C raspberries (I used thawed, previously frozen berries)
  • 1 C sugar
  • 1 T lemon juice
  • 2 1/2 T tapioca pearls
  • 6 T potato starch

Mix these together well, and pour into unbaked pie shell, that used 1/2 of the crust recipe.  found here.

Top with another crust made from the other 1/2 of the dough, and crimp edges to make it fancy.

Bake at 425 for 15minutes, then turn the oven down to 375 for another 25 minutes.

Let cool. (if you can stand it) and even refrigerate it overnight to let the filling set up.