Chicken & Wild Rice Soup

 

This soup is absolutely delicious!  It does take some extra steps, but we really enjoy it!  I recently brought this to a party, and someone said it tasted better than Panera's.  I also make a vegetarian version for my daughter, and she loves it.  You can also make this wheat/gluten free by using *gluten free flour.

Ingredients

1 cup uncooked wild rice

2 Tbsp olive oil (I prefer extra light tasting)

1 small onion, chopped

2 medium carrots, chopped

3 celery ribs, chopped

1 1/2 tsp garlic, minced

2 lbs chicken breast, cut up into bite size pieces

4 cups chicken broth

1/2 tsp each dried thyme, oregano, sage, rosemary, and black pepper

2 tsp salt, divided

6 Tbsp butter

1/2 cup all-purpose flour*

1 1/2 cups milk

1/2 cup heavy cream

Directions

Cook wild rice.  The method I prefer is to use my instant pot.  I put 1 cup wild rice, 1 1/2 cups water, and 1 tsp salt into my instant pot.  I set it on high for 30 minutes and let it natural release for at least 10 minutes.  I do this first while I prepare the rest of my soup.

Cook onion, carrots, and celery in olive oil, stirring often, in a large pot for about 4-5 minutes or until onions are translucent.  Add garlic and cut up chicken and continue stirring and cooking until the chicken is mostly no longer pink.  Add chicken broth, spices, and 1 tsp salt, and bring to a low boil, stirring occasionally.  

In a different sauce pan, melt butter on medium heat.  Whisk in flour and stir.  Add milk and heavy cream.  Whisk often and cook until the milk is very thick.  Add mixture to the soup and whisk in. Add cooked rice into your soup as well and stir well.  Enjoy!

Vegetarian version: leave out the chicken and use veggie broth in place of chicken broth

Crockpot White Chicken Chili

 

This is a modification of my previous Savory White Chicken Chili, but this one has become our favorite version.  It has become a favorite, and I have brought it to different potlucks and had people comment about how much they like it.  My kids enjoy eating their chili with pasta.  Hope you enjoy!

Ingredients

1-2 pounds chicken breasts

1 medium onion

2 garlic cloves, minced

2 cans cannellini beans, drained

1 can corn, drained

4.5 oz can chopped green chiles 

1 Tbsp chili powder

1 tsp cumin

1 tsp salt

1/2 tsp sugar

1 1/2 cups chicken broth

3/4 cup sour cream 

Directions

Add all ingredients except sour cream to crockpot.  Cook on low for 8-10 hours or high for 4-6 hours.  Shred chicken and add sour cream before serving.  

Vegetarian version: my vegetarian daughter loves this chili!  It's one of her favorites!  Leave out the chicken and replace the chicken broth with veggie broth, and that's it!

Creamy Chicken Noodle Soup (gluten free)

 

I have made this creamy chicken noodle soup several times now, and it has been a big hit in my house.  You can totally make this with all-purpose flour and regular noodles if you do not need gluten free.  My daughter is a vegetarian, so I make a smaller version for her as well, and she loves it!  

Ingredients

2 pounds chicken breasts, cut into bite size pieces (leave out for vegetarian)

2 Tbsp olive oil

1 yellow or sweet onion, chopped

2-3 carrots, chopped

2 celery stalks, chopped

6 cloves garlic, minced (2 Tbsp)

1/3 cup gluten free flour

10 cups chicken broth (use vegetable broth for vegetarian)

3 Tbsp cornstarch

2 tsp each of dried parsley, basil, salt

1 tsp each of dried thyme, oregano, pepper

16oz gluten free pasta (my favorite is Tinkyada brand) (may want to add an additional 4-8oz of pasta if doing vegetarian, depending on how thick you want your soup)

3 cups half and half

1/2 cup heavy cream

1 cup grated Parmesan

Instructions

Cook onions, carrots, and celery in olive oil on medium heat until vegetables soften.  Add chicken and cook about 3 minutes.  Add garlic and flour and stir.  Add 9 cups of broth.  Whisk cornstarch with remaining 1 cup broth, and add to soup.  Add all the spices and bring to a boil.  Add pasta and cook according to time on the package.  Add half and half, cream, and parmesan (may need to whisk to get out any lumps of cheese.  Remove from heat and enjoy!

Gluten Free Pie Crust

 

I've made this gluten free crust several times now, and it's really delicious!  I've used it for quiches as well as pumpkin pies.  I got the original recipe on King Arthur's website.  I used Bob's Red Mill gluten free all purpose flour, and it works well.  I have read that not all gluten free flours work as well as others.  The first time I didn't add any water, and my crust fell apart.  The next few times I added 1 Tbsp of water and that seemed to work very well.  I might try adding 2 Tbsp of water and see if it holds even better next time.  It should be smooth like a regular crust and not crumbly. The original recipe does call for clearjel, but it's optional, so I haven't tried using it.

Ingredients

1 1/4 cups gluten free flour (I chose Bob's Red Mill)

1 Tbsp sugar

1/2 tsp xanthan gum

1/2 tsp salt

6 Tbsp butter, cold

1 large egg

2 tsp lemon juice

*For an egg free crust, the recipe states using 4 Tbsp cold water in place of the egg and lemon juice.

Directions

Spray/grease as 9" pie plate (I used deep dish).  Whisk together the flour, sugar, xanthan gum, and salt.  Cut the butter into several pats and work it into the flour mixture until it's crumbly (I use my stand mixer with a whisk for this but you can also use a pastry cutter or forks).  Whisk together the egg and lemon juice until frothy and mix into flour/butter mixture.  Mix until the crust holds together well and is smooth but not wet.  Add cold water if necessary, 1 Tbsp at a time.  Shape into a ball, wrap in saran wrap, and chill in the fridge for one hour or up to overnight.  Let dough rest on counter 10-15 minutes before rolling.  Roll out on saran wrap or a silicone mat that is sprinkled with gluten free flour.  Invert dough into pie plate.  Pinch edges in design if you like.  Fill with whatever fillings you desire and bake.

Green Chile Spinach Quiche with a Hash Brown Crust

 

I wanted to make my Green Chile Spinach Quiche with a gluten free crust, and I've made a crust, but I wanted to try something different, and I'm so glad I did.  I brought these to a ladies retreat, and they got rant and raved over.  Several people wanted the recipe, and all of it got devoured.  You can use regular all purpose flour if you do not need it to be gluten free.  This made a thick hash brown crust, so if you prefer your crust to be thinner and crispier, use only 1 bag of shredded hash browns.  You may need to reduce the cooking time of the crust, but let me know how it turns out!

Ingredients

2 - 26oz bags frozen shredded hash browns, thawed

1 stick butter, melted

1/2 cup all purpose flour (gluten free if needed)

1 tsp baking powder

1 tsp salt

12 eggs

8oz Mexican blend cheese, shredded

2 cups cottage cheese

10-12oz frozen spinach, thawed and squeezed out

7oz can diced green chiles

Directions

Preheat oven to 425 degrees.  Mix together the butter and hash browns, and then press into bottom and sides of 2 deep dish pie plates. Bake in oven for 20-25 minutes until the edges are light brown.  Reduce heat to 400 degrees.  Mix together remaining ingredients (I use my stand mixer for this) until well blended.  Pour into crusts evenly between the pies.   Bake for 15 minutes, and then reduce the oven temp to 350, and bake an additional 35 minutes.  Store any leftovers in the fridge, or you can cover the them and freeze the quiches, and let thaw in fridge the night before you want to serve it.

Cashew Chicken

 

I modified my other cashew chicken recipe to more our tastes since some in my family don't like bell peppers, and I made it a little simpler.  You can of course use different veggies based on what your family likes.  I served mine over quinoa/rice, but the rest of my family enjoyed it over plain white rice.  I will definitely be making this again.  I had some dried chives, so I sprinkled that on the top after in my bowl, but fresh would be delicious as well sprinkled over top at the end of cooking or on individual bowls.  I did have to double this for my family of 6, but I do have 3 teenagers.  I do cook mine without oil in a nonstick electric skillet, but if you can use 1-2 Tbsp light olive oil or coconut oil to grease your pan if you don't have a nonstick one.

Ingredients

1-2 Tbsp light olive oil (see note above if using nonstick skillet)

2 Tbsp cornstarch

3 Tbsp soy sauce (I use La Choy brand because it's gluten free)

1 Tbsp white vinegar (or apple cider works too)

1 tsp sugar

dash of ginger

1 pound chicken breasts, cut into bite size pieces

1 tsp minced garlic

1 cup cashews (I used halves and pieces)

1/2 lb carrots (about 4 medium), chopped

1 can sliced water chestnuts

chives (optional topping)

Directions

Combine cornstarch, soy sauce, vinegar, sugar, and ginger in small bowl and mix well.  Heat skillet up over medium high heat.  Add oil (if not nonstick skillet) to skillet and then add chicken and carrots.  Cook until chicken is no longer pink.  Add garlic, water chestnuts, and cashews to pan.  Continue cooking 2-3 minutes or until chicken is cooked through and carrots are soft.  Pour sauce evenly over top and stir to coat everything and sauce thickens.  Sprinkle with green onions or put on the side for people to put on their individual bowls.  Serve over rice if desired.

Gluten Free Pumpkin Muffins

 

Super moist, delicious, & gluten free pumpkin muffins!  My girls even commented they enjoyed the gluten free ones better than the ones with regular flour.  I made these into mini muffins but you can make them into a bundt loaf or a loaf pan if you prefer.  A bundt pan takes about 45 minutes, and a loaf pan takes 60 minutes.  This is my Mom's pumpkin bread recipe except modified some and made with gluten free flour.

Ingredients

1 1/3 cup sugar

1/2 cup applesauce, unsweetened

1 1/2 cups canned pumpkin

2 eggs  (use my note for using flaxseed for egg-free)

1 2/3 cups gluten free flour (I used Bob's Red Mill brand)

1 tsp baking soda

1/4 tsp baking powder

3/4 tsp salt

1/2 rounded tsp cinnamon

1/2 rounded tsp cloves

1/4 rounded tsp ginger

dash allspice (optional)

dash nutmeg (optional)

Directions

Mix sugar, applesauce, pumpkin, and eggs in a large bowl.  In a separate container combine flour, baking soda, salt, baking powder, and spices.  Add all dry ingredients to the batter and blend well.  Spray mini muffin tin and divide batter evenly among the tin.  Bake 350 degrees for 20-22 minutes.  Allow to cool about 5-10 minutes before removing from pan.