Sunday, November 28, 2010

Cheesy Peas + Casserole Idea

12 oz. frozen organic baby sweet peas
2 tablespoon GFCF margarine, divided
1/4 cup water
salt
pepper
GFCF Cream of Cheese Soup

Bring peas, water, margarine, salt and pepper to a boil. Cover. Reduce heat and boil gently for 10 minutes. Drain. Add 1 tablespoon GFCF margarine and stir until melted. Add Cream of Cheese Soup and blend well. Salt and pepper to taste. Serves 4-6.

~ I think this would be even better with GFCF cheddar crackers (I don't have a recipe for them) crumbled over the top and then baked in a lightly greased baking dish until crackers are lightly browned. And perhaps also doubled, with the addition of Cream of Mushroom soup instead of doubling the Cream of Cheese soup. This recipe is inspired by a very old asparagus and sweet pea casserole. ~

Cream of Cheese Soup

GFCF Cream of Cheese Soup

1/2 cup Daiya Cheddar Style Shreds
1 tablespoon GFCF margarine
1/2 cup GFCF milk
1 tablespoon cornstarch
1/2 teaspoon GFCF chicken boullion powder or paste
salt
pepper

Sprinkle cheese shreds into melted margarine. Season with salt and pepper and stir over med-med/low low heat until melted. Add milk, cornstarch, and boullion. Increase heat to boiling, whisking constantly until thickened. Remove from heat.

Wednesday, November 24, 2010

Cream of Celery, Chicken, and Mushroom Soups

GFCF Cream of Celery Soup

1 stalk celery, finely chopped
1 tablespoon GFCF margarine
1/2 cup GFCF milk
1 tablespoon cornstarch
1/2 teaspoon GFCF chicken boullion powder or paste
salt
pepper

Season celery with salt and pepper and saute in margarine over low heat until tender. Add milk, cornstarch, and boullion. Increase heat to boiling, whisking constantly until thickened. Remove from heat.

GFCF Cream of Chicken Soup

1/2 cup cooked chicken, finely chopped
1 tablespoon GFCF margarine
1/2 cup GFCF milk
1 tablespoon cornstarch
1/2 teaspoon GFCF chicken boullion powder or paste
salt
pepper

Season chicken with salt and pepper and toss in melted margarine over low heat until heated through. Add milk, cornstarch, and boullion. Increase heat to boiling, whisking constantly until thickened. Remove from heat.

GFCF Cream of Mushroom Soup

6 baby portobello muchrooms, chopped
1 tablespoon GFCF margarine
2 teaspoons exra virgin olive oil
1/2 cup GFCF milk
1 tablespoon cornstarch
1/2 teaspoon GFCF chicken boullion powder or paste
salt
pepper

Season mushrooms with salt and pepper and saute in margarine and extra virgin olive oil over low heat until done. Add milk, cornstarch, and boullion. Increase heat to boiling, whisking constantly until thickened. Remove from heat.

Chicken Tetrazinni

*This dish requires a lot of prep but it is so worth it, at the very least for Thanksgiving and Christmas. :) *

2 tablespoons GFCF margarine
1 med. chopped onion
1 stalk celery, finely chopped
1/2 red bell pepper, chopped
2 cloves garlic, finely chopped
1 1/2 tablespoons GFCF flour mix
1 1/2 cup GFCF milk
6 oz. GFCF spaghetti, cooked
2 cups cooked chicken, diced
1 1/2 cups Daiya Cheddar Style Shreds, divided
GFCF cream of mushroom soup (see recipe below)
GFCF cream of celery soup (see recipe below)
2 oz. chopped pimentos, drained
3 tablespoons Galaxy Vegan Parmesan Topping
Salt
Pepper
Garlic Salt


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GFCF Cream of Mushroom Soup

6 baby portabella muchrooms, chopped
1 tablespoon GFCF margarine
2 teaspoons extra virgin olive oil
1/2 cup GFCF milk
1 tablespoon cornstarch
1/2 teaspoon GFCF chicken boullion powder or paste
salt
pepper

Season mushrooms with salt and pepper and saute in margarine and extra virgin olive oil over low heat until done. Add milk, cornstarch, and boullion. Increase heat to boiling, whisking constantly until thickened. Remove from heat.

GFCF Cream of Celery Soup

1 stalk celery, finely chopped
1 tablespoon GFCF margarine
1/2 cup GFCF milk
1 tablespoon cornstarch
1/2 teaspoon GFCF chicken boullion poweder or paste
salt
pepper

Season celery with salt and pepper and saute in margarine over low heat until tender. Add milk, cornstarch, and boullion. Increase heat to boiling, whisking constantly until thickened. Remove from heat.


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Preheat oven to 350 degrees. Saute onion, celery, bell pepper, and garlic seasoned with salt and pepper in margarine until tender. Add GFCF flour and cook over med-low heat for 1 minute, stirring constantly. Stir in milk and cook over med-med/low heat until thick and bubbly, stirring frequently. Season with garlic salt. Stir in chicken, pasta, and 3/4 cup cheddar shreds. Mix well. Add GFCF cream soups, pimentos, parmesan cheese, salt and pepper and mix well. Pour into lightly greased 8 x 8 baking dish. Sprinkle remaining 3/4 cup cheddar shreds evenly over top. Bake for 25 minutes. Serves 6-8.

Chicken Cornbread Dressing

*This is a much improved version of the CCBD recipe posted previously.*


Cornbread Base

3/4 package Bob's Red Mill Gluten Free Cornbread Mix
1 small-med. onion, chopped
2 stalks celery, finely chopped
1 1/4 cup GFCF milk (add 1/4 cup more if batter is thick, like cookie dough)
1/4 cup oil
1 teaspoon salt
1/4 teaspoon pepper

Preheat oven to 375 degrees. Thoroughly combine ingredients and pour batter into a greased 8 x 8 baking dish. Bake for 25-30 minutes at 375 degrees, or until golden brown on top and bottom. Cool completely.

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4-5 slices Udi's Gluten-Free Whole Grain bread (end slices work best), torn into small pieces
2 cups cooked, diced chicken breast
5-6 cups chilled chicken broth (increasing as needed until ingredients first appear soupy
1 egg, beaten
Salt
Pepper

Preheat oven to 400 degrees. In a very large bowl, crumble thoroughly cooled cornbread. Add bread pieces, chicken, broth, 1 beaten egg, and an additional 1 teaspoon salt and 1/4 teaspoon pepper. Mix just enough to combine ingredients. Pour into lightly greased 9 x 13 baking dish. Bake uncovered for 50 minutes at 400 degrees. Serves 10-15.

Saturday, November 20, 2010

Tender Juicy Baked Ham

This is my recipe for fall-off the bone, tender, juicy, smoked, baked ham.


6 pound semi-boneless smoked ham, half
Stainless steel covered roaster

Preheat oven to 350 degrees.

Place ham, pink side down, in roaster and cover tightly. Bake for 1 hour. Reduce heat to 200 degrees and bake for 6 hours. Turn oven off, but do not open the door. Leave covered roaster in oven for 1 hour. Remove roaster from oven but do not open it. Let sit for 45 minutes. Slightly open the roaster and allow ham to rest for at least 10 minutes. Enjoy!