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Monthly Archives: December 2010
Until now, I have always used a can of soup from “Health Valley” in recipes, but at over $2 a can, it was not an economical option, just a necessary one. Eating gluten-free means that we get used to paying quadruple for some substitutions. With this homemade version though, we now have an option that is cheaper and healthier than normal “cream of…” soups, which are filled with chemicals and preservatives. This recipe calls for just 6 ingredients, almost all of which will always be on hand.
Cream of Chicken Soup:
1 C. milk
1 1/2 T. butter
1t. chicken bouillon (can use “Better than Bouillon” or 1 cube of the dry stuff)
1/2 t. salt
dash of pepper
Whisk milk and cornstarch until blended. Stir in butter, bouillon, salt and pepper. Heat until boiling slightly, stirring continuously. Reduce heat and then stir until thickened.
Larabars are my favorite on-the-go snack! They are made from whole foods, are super nutritious, and have a great balance of good protein, carbs, and fat to fill a tummy and sustain energy. They have many fun flavors, but my favorite is Peanut Butter and Jelly. At almost $2 a bar, though, these snacks had to be a rare treat, UNTIL I found a way to make them at home!
Using a Blendtec blender or a food processor, you can mix up homeade Larabars in no time, and they only have 4 whole food ingredients. I mixed it all up, spread it into a baking dish, cut them into bars, and wrapped them up individually to store in my fridge.
Here’s the recipe, which makes about 8 bars, depending on how you cut them:
1/2 C pitted dates
1/2 C dried cherries
2/3 C. peanuts (or almonds for peanut-free)
1/4 t. cinnamon
Mix together until it forms a paste, press into a baking dish, then cut into bars.
My Thanksgiving guests this year said that this gluten-free stuffing was as good as any they’d ever had! Since I used pre-made stuffing cubes from Whole Foods, it was as easy as any I’d ever made too! It made me wonder why I only make stuffing during the holidays.
I used this recipe from wholfoodsmarket.com, substituting more celery instead of carrots, and using a full 4 cups of broth to make the stuffing more moist. I made it the night before, so that the broth would fully soak into the bread, but you can make it right before baking too. I increased the baking time to about 45 minutes to give the broth time to cook into the bread. If you cannot get the pre-made cubes, just make a loaf of gluten-free bread, then cube and toast it.
You can’t imagine how amazing this pie tastes, all gooey and dripping with creamy goodness! It is super easy to make, and very simple to adapt to gluten free. The recipe is from thepioneerwoman.com. I used a gluten-free pie crust from Whole Foods for the bottom crust and a gluten free flour mix by Betty Hagman for the crumb topping. The rest is as easy as, well…pie! The cream sauce calls for whiskey, but i used Kahlua instead. It gave it a slight infusion of Starbucks, and it was just perfect!
Here are the links to the recipes: