Chicken Noodle Stew

Chicken Noodle Stew

1 tbsp olive oil
1 large onion, chopped
1 clove garlic, minced
3 large carrots, diced
3 stalks celery (with tops), diced
4 cups chicken broth*
2 cups water
pinch salt
dash pepper
dash thyme
2 oz fettuccine noodles, broken into 3rds

In a stock pot, sautee onion and garlic in olive oil until soft but not brown.  Add carrots and celery and sautee 2 minutes more. Add remaining ingredients, bring to a boil, then simmer for 20 minutes.  Meanwhile, cook pasta according to package directions until just al dente.  Drain and rinse.  Before serving, stir pasta into soup.  Serve with garlic bread or biscuits of desired.

* To make home-made chicken broth, boil 8 cups of water with 1 chicken carcass (cleaned of meat) for 3 hours.  Remove carcass and allow to cool.  Skim fat from top and strain.

NOTE: This soup is great for 'cleaning out the fridge' - in addition to the carrots and celery, I also added fresh green beans, zucchini and broccoli to make the soup extra healthy and extra hearty.  Yum!

Gluten Free Cheddar Biscuits

Great served warm with soup or salad. Very light and fluffy. Would also work with a regular biscuit recipe.


Gluten Free Cheddar Biscuits

1/3 cup butter or margarine
1/2 cup potato starch
3/4 cup corn starch
2 tsp xanthan gum
1 tablespoon baking powder
1/4 tsp baking soda
1 tablespoon sugar
3/4 cup milk
1-2 tsp garlic powder (depending on taste)
1 cup cheddar, shredded

Combine all ingredients and mix well to remove lumps. Spoon onto well greased cookie sheets. Bake at 375 for 12-15 minutes, until lightly browned. Makes about 1 dozen biscuits.

Gluten-Free Vegan Taco Bowls

I adapted this healthier version of the traditional restaurant favorite to make it meatless as well as gluten-free. It's hearty, healthy and easy.

Gluten-Free Vegan Taco Bowls
1/2 cup dry pinto beans
1/2 cup dry black beans
6 cups water
1/4 tsp cayenne pepper
1/2 tsp cumin
1 tsp cilantro
1/2 tsp garlic powder
1/2 tsp chili powder
dash black pepper
1 tbsp olive oil
1/2 cup onion, diced
1 clove garlic, minced
1 cup brown rice
3 tbsp tomato paste
2 1/4 cups water
1/4 tsp chili powder
1/2 tsp cumin
8 large leaves romaine lettuce
2 large tomatoes, diced
1/3 cup snipped fresh cilantro
juice of 1/2 small lime
2 large avocados
2/3 cup shredded cheese *

In large pot add pintos, black beans and 6 cups water.
Bring to a boil. Simmer for 2 hours or until beans are soft.
Stir in cayenne, cumin, cilantro, pepper, garlic powder and chili powder. Set aside.

Meanwhile, in medium pot, sautee onion and garlic in olive oil.
Add rice and toast until golden.
Mix in tomato paste, then stir in water, chili powder and cumin. Bring to a boil. Reduce heat and cook 55 minutes or until water is absorbed.

Shred lettuce and combine with tomatoes, cilantro and lime juice. Toss well.

To assemble:
Place 1/6 rice in bottom of bowls. Top with 1/6 beans, 1/6 lettuce mixture, 1/6 avocados and sprinkle with cheese as desired.

* To make recipe vegan, substitute vegan cheese or omit cheese entirely.

From-Scratch Lasagna

I always felt that my lasagnas using store-bought sauces were 'lacking' something. Now I've discovered what it was. Here's my new favorite lasagna.

From Scratch Lasagna

1 80z box lasagna noodles
2 tbsp olive oil
1 lb ground beef
1 medium onion, chopped
4 cloves garlic, crushed
2 tbsp fresh basil, torn
2 tsp oregano
2 tsp rosemary
dash pepper
2 cans crushed tomatoes
1/2 cup red wine
1 60z can tomato paste
3 tbsp balsamic vinegar
1 large container ricotta cheese
1/2 cup parmesan cheese
1 tbsp parsley
2 tsp basil
2 tsp oregano
16 oz mozzarella, shredded

In large pan, sautee onion, garlic, beef, basil, oregano, rosemary and pepper in olive oil until meat is browned through. If desired, drain fat from meat. Add crushed tomatoes and wine and simmer 15 minutes. Add tomato paste and vinegar and stir well.

Boil noodles according to package instructions. In large bowl, combine ricotta, parmesan, parsley, oregano and basil. Drain noodles.

In 13"x9" casserole dish, layer 1/2 noodles, 1/2 meat sauce, 1/2 ricotta mixture and 1/2 mozzarella. Repeat with remaining ingredients. Bake at 350 for 45 minutes (or 60 minutes if lasagna has been refrigerated). Allow to stand 10 minutes before serving.

**To make a super-nutritious version, add a cup or so of shredded dark leafy greens, carrots, zucchini and/or broccoli to the meat sauce before simmering. Or, layer spinach between the meat and cheese mixtures when assembling.

Chili-Garlic Tofu

I adapted this from a slow-cooker pork recipe - and it turned out delicious! Spicy and sweet at the same time. Yum!

Chili-Garlic Tofu

1 lb tofu, cut into cubes
3 tbsp chili-garlic sauce
3 tbsp soy sauce (or liquid aminos)
1 tbsp honey
1/2 tbsp fresh grated ginger
1/4 cup broth
1/3 cup chopped green onions

Mix everything but onions in small bowl and let sit at least 1 hour. Cook in pan over medium heat until heated through. Add onions and cook another minute or two. Serve over rice.

Double Chocolate Walnut Cookies

I altered my grandmother's super yummy chocolate chip cookie recipe a little to make it gluten free and a little fancy. The results were fantastic. Here it is.

Double Chocolate Walnut Cookies*

1/2 cup butter, softened
1/4 cup brown sugar
1/4 cup white sugar
3/4 cup brown rice flour **
2 tbsp teff flour
2 tbsp cocoa powder
1/2 cup tapioca starch
2 tsp xanthan gum
1/2 tsp baking powder
2 eggs
1/2 tsp baking soda dissolved in 1/2 tbsp hot water
1 tsp vanilla
1/2 cup chopped walnuts
3/4 cup chocolate chips

Cream butter and sugars. Add eggs and vanilla, mixing well. Stir in baking soda and hot water. Add flours, cocoa powder, baking powder and xanthan gum. Mix will. Gently stir in nuts and chocolate chips. Drop onto greased baking sheets by heaping teaspoonfull (or refrigerate for one our and roll into small balls then place on greased baking sheets). Bake at 375 degrees for 10-12 minutes.

*Recipe may be doubled, but use only 3 eggs and 1 tsp vanilla

** to make with regular wheat flour, use 1.5 cups all-purpose flour, subbing 2 T cocoa powder for 2 T of the a-p flour

Kale and Walnut Pesto

This pesto turned out amazingly yummy and it is packed full of healthy vitamins too. Tastes great over corkscrew pasta.

Kale and Walnut Pesto

1 bunch kale, without stems, coarsely chopped
1/2 cup toasted walnuts
2 cloves garlic, chopped
3/4 cup parmesan
salt and pepper
1/3 cup extra-virgin olive oil
1.5 lbs cooked pasta

Cook kale in pot of boiling water for 5 minutes. Drain in colander and rinse with cold water. Squeeze kale to remove water. Place kale in food processor and add walnuts, garlic and parmesan. Puree until almost smooth. Add salt and pepper. With machine running, add EVOO. Add pesto to cooked, hot pasta, mixing in enough water to achieve desired consistency. Sprinkle with additional parmesan if desired.