New Year.. new soup.
It’s raining, it’s pouring, damp, flooding and just plain ugly weather. Why would I expect anything else in January? I don’t know. Anyway, I need some soup.
Chicken Soup with Veggies and noodles
- 8 chicken thighs, trimmed and cut into small pieces
- 1 onion
- 5 carrots, sliced
- 4 roma tomatoes, chopped
- 5 potatoes, cubed
- frozen peas, broccoli and corn, as needed
- 2 qts chicken stock (Pacific Brand is GF)
- Montreal Steak seasoning
- white pepper
- poultry seasoning
Brown the chicken bits and onion in a stock pot with a small amount of oil. Add all the veggies. Pour on the chicken stock. Add some seasoning to taste. Simmer more or less for a half an hour, or until the potatoes are cooked through.
Adding precooked noodles at the very end makes it just that much yummier. I broke some gf spaghetti noodles into small sections and cooked them up. Gluten free noodles are tricky. Precook them in a separate pan, – and due to science considerations beyond me, they will continue to absorb liquid in the soup.
When they tell you that it was “OMG -SO GOOOOOOOD!”, and they ask for thirds, then you know you are on to something. And this particular dish I did not slave over, chop anything or worry about substituting ingredients. wow. okay then. As long as it’s gluten free, you can have some. And like it? that’s a bonus.
Noodles that are delicious even
1/2 bag of Tinkyada brand fusili noodles (the twisty ones)
Boil a pan of water. Add noodles, put cover on the pan and turn off the burner. Let the noodles sit for 12 minutes in the hot water.
Drain the noodles and then
add 3/4 of a jar of “CLASSICO” brand Tomato and Sweet Basil pasta sauce. Stir and serve. Apparently sprinkling on some parmesan cheese is also good.
What’s comfort food if it makes you sick? Seriously.. I don’t know either. Mac and cheese used to make my system grind to a nauseating painful halt almost immediately. It took me a long time to figure out how to replace it, and there is no way I am eating any of that box mac ever again. This is a good meal, or side dish. It’s also considered an official vegetable in Tennessee.
Here’s our version of GF mac and cheese with benefits.
MAC and CHEESE
Step one: Boil up some gluten free pasta. We like the Tinkyada brand elbow shaped ones for this dish.
Step two: Drain the noodles into a collander – over the sink – (don’t ask me how I know to do that part)
Step three: Make the sauce.
Saute some minced onion in a tablespoon of safflower oil. Add 2 tablespoons of gluten free flour… I used a mixture of brown rice flour and potato starch with a little millet flour thrown in there too.
Alternate adding 1/2 C coconut milk, 1/2 rice milk and enough veggie stock to make a nice gravy- slightly thinner than you would like gravy to be really… because the noodles soak in it when it’s baking. Stir in a jar of butternut squash. Yes, the baby food will be just fine. It colors it yellow for those who need it to be “yellow” and puts in a bit of nutrition that they wouldn’t have touched otherwise.
If you are CF- don’t add the cheese… if you are GF only and not avoiding casein, then add in some grated mozzerella cheese… I add about 1 or 1 1/2 cups of grated cheese. Only white cheese and only vegetarian, or we don’t get any. I did find some rustic white cheddar that was delicious, but we stick to mozzerella most of the time.
Adding salt, white pepper, dry mustard to taste, and a pinch of poultry seasoning to the sauce helps it out.
Pour the drained noodles in with the sauce and mix together. Bake concoction in an oiled pan at 350 for 40-45 minutes or until it is bubbly and starting to brown. Again if you are ONLY GF, then sprinkle some parmesan cheese on top for the last 10 minutes of baking time. If you are avoiding cheese.. you can skip it.. it is still yummy.
Mac and cheese on a rainy winter night? Comfort food that won’t make me sick. ahhhhhhhhh.