Purple Potato Leek Soup

Purple Potato Leek Soup and Grilled "Cheese" Sandwich

When I was a kid, my family used to tell me I was going to turn into a potato, because I ate so many. Baked potatoes, mashed potatoes, french fries, doesn’t matter. If it’s a potato, chances are I will love it.

As I’ve grown up over the years, my tastes have become more sophisticated, but my love of potatoes has never waned. This Potato Leek soup is a warm hearty fall soup and a great way to get your potato fix.

I paired this soup with a super simple grilled “cheese” sandwich made with Udi’s White Rice bread and Galaxy Mozzarella Rice Cheese.

Purple Potato Leek Soup

Purple Potato Leek Soup

6 Tb. Butter

1/4 c. Garlic

1 1/2 c. Leeks, diced

1 c. Celery, diced

1 tsp. Sea salt

1 Tb. Tarragon

1/4 – 1/2 tsp. Cayenne

1/2 tsp. Black pepper

1 c. White Wine

6 – 8 c. Potatoes, peeled and quartered

4 – 6 c. Chicken or Vegetable Stock

1 c. Carrots, sliced

1/4 c. Fresh Basil, chopped

Sea salt and Pepper to taste

 

Potatoes, Leeks, Garlic, Celery and Carrots

Heat soup pot on high heat.  Add 3 Tb. butter or oil to pot.

Add garlic, leeks and celery and saute until slightly translucent.

Add tarragon, cayenne, salt and pepper. Mix well and add white wine.

Stir while wine soaks into vegetables and reduces.

Add potatoes, stir and saute for a few minutes.

Add stock. Bring to a boil, then reduce heat to a medium – low simmer.

Let cook until potatoes are falling apart. Remove from heat.

Puree with immersion blender to desired thickness.

Return to heat and add the carrots and remaining butter.

Bring back up to a boil and then let simmer until carrots are cooked.

Top bowls of soup with a pinch of fresh basil.

Purple Potato Leek Soup

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Gluten & Dairy Free Chicken Stroganoff

Gluten & Dairy Free Chicken Stroganoff

Many people who suffer from Celiac disease are also unable to digest dairy products. Luckily for us, there are more and more great tasting dairy free alternatives hitting the market everyday. My boyfriend recently brought home a new gluten free, dairy free sour cream product. I can’t tell you how excited I was(still am).  It’s made from Lima beans, rice, oats, coconut oil and a few other ingredients. They definitely nailed the robust, sour taste of sour cream.

Gluten Free, Dairy Free Sour Cream

Almost every year, when the weather starts to get cooler and the days get shorter, I find myself craving stroganoff. I used to do the usual beef stroganoff, but as I am cutting down on my beef consumption, I opted for chicken instead.

My gluten and heavy cream sauce loving boyfriend had no problem finishing his dish of stroganoff, so you might even serve this to your friends. Don’t tell them it’s gluten and dairy free. They’ll never know!

Gluten & Dairy Free Chicken Stroganoff

2 Chicken breast, boneless & skinless, cut into 1 inch pieces

1 c. Brown rice flour

1/4 tsp. Cayenne

1/2 tsp. Sea salt

1/4 c. Olive oil

1/2 c. Red onion, diced

1/4 c. Garlic, diced

6 – 8 oz. Crimini or other mushrooms, medium slice

1 tsp. Sea salt

1 tsp. Thyme, dried

1/4 tsp. Red pepper flakes

1/4 – 1/2 c. Red or white wine

1/2 c. Chicken broth

16 oz. Dairy Free Sour cream

1/4 c. Parsley, chopped

4 – 8 oz. Linguini Style rice noodles, uncooked

Sea Salt & Pepper to taste

 

Follow directions on package to prepare noodles. Let rest.

Linguini Style Rice Noodles

Combine flour with cayenne and sea salt. Add chicken and toss to coat.

Heat 2 tb. olive oil on high heat in a large skillet. Add chicken pieces to hot pan and brown on all sides. When chicken is done, remove from pan leaving excess oil and set aside.

Add 2 tb. olive oil, onion and garlic to pan. Saute until slightly translucent.

Add mushrooms, salt, thyme and red pepper. Saute.

As the mushrooms cook down, add wine and chicken broth. Let cook and reduce for a few minutes. Reduce heat to medium – medium/high.

Cook down mushrooms with onion, garlic, seasoning, wine and chicken stock.

Whisk in sour cream and let simmer for 5 minutes. Add salt & pepper to taste.

Chicken Stroganoff Sauce

Serve sauce over rice noodles, top with chicken pieces and sprinkle with parsley.

Gluten & Dairy Free Chicken Stroganoff

Cashew Ginger Chicken Salad

Cashew Ginger Chicken Salad

My friend’s, Dan and Champion,came visit from the coast this weekend. Dan said he had been craving some of my home cooking. This salad is one of his favorites. Generally any place I take this salad, people are asking for the recipe and it’s usually eaten very quickly. You can also layer this salad with cream cheese and sweet and sour sauce for a great dip. I’ve always made this recipe with peanuts before, but I’m not so into peanuts anymore and so many people can’t have them. So, this time I used cashews. I will probably never use peanuts again. You certainly can still use them, if you totally love peanuts. Almonds would be great substitution as well, chicken and almonds are almost always good together.

Serve this chicken salad over greens or rice, on a sandwich, as a dip or on a cracker for a bite size appetizer.

This time I served it over raw spinach with steamed rice and sauteed greens beans and cherry tomatoes. Everyone happily cleared their plates. 🙂

Cashew Ginger Chicken Salad

Cashew Ginger Chicken Salad

2 Boneless skinless chicken breast, cooked and shredded

2 medium Carrots, shredded

1/4 c. Cilantro, chopped

1/4 c. Green onion, diced

2 Tb. Garlic, minced

2 Tb. Ginger, minced

1 c. Cashews, chopped

1/4 – 1/3 c. Coconut aminos, Wheat free tamari or soy sauce

(coconut aminos are slightly sweeter and a little less salty then regular soy sauce)

1/4 – 1/3 c. Sesame oil

2 Tb. Lemon or lime juice

Sea salt and Pepper to taste

I medium bowl, toss shredded chicken, shredded carrots, cilantro, green onion, garlic and cashews.

Pour coconut aminos, sesame oil and lemon juice over salad and toss to coat.

Season with salt and pepper.

Cashew Ginger Chicken Salad

Asian Meatballs with Sesame Lime Dipping Sauce

Asian Meatballs with Sesame Lime Dipping Sauce

I originally got the idea for this recipe from Gourmet magazine a few years back. As always with recipes, I don’t follow them…I make them my own. Making this recipe gluten free included using rice cracker crumbs instead of panko, using coconut aminos instead of soy sauce or wheat free tamari and a few other slight variations. You can add diced water chestnuts to these meatballs for extra crunch (I forgot this time). I used my favorite purple rice and black sesame crackers for the crumbs, but you can use whatever crackers you have on hand.

I served my meatballs over a bed over sauteed celery, mushrooms and water chestnuts along with a side of rice. They would also go great with green peas, zucchini or Asian rice noodles.

Asian Meatballs with Sesame Lime Dipping Sauce

Asian Meatballs with Sesame Lime Dipping Sauce

1 lb. Ground beef

1/3 c. Sesame oil, separated

1/3 c. Coconut aminos or Wheat free tamari, separated

1/3 c. Lime juice, separated

1 Tb. Dijon Mustard

1/4 c. Green onion, diced

1/4 c. Cilantro, chopped

1/4 c. Garlic, diced

1 Egg

3/4 – 1 c. Rice crackers, chopped in food processor

Sea salt & Pepper to taste

Preheat oven to 350 F.

In a medium bowl, whisk together 1 Tb. each sesame oil, coconut aminos, lime juice and mustard.

Add 3 Tb. each green onion, cilantro and garlic. Taste and season with salt and pepper.

Meatball marinade and Sesame Lime Dipping Sauce

Meatball mixture

Whisk in one egg and add ground beef. Begin mixing and add in rice cracker crumbs.

Once mixture is well combined, roll spoonfuls of the meat mixture into 1 inch balls and place on parchment lined baking sheet.

Meatballs on Baking Sheet

Meatballs on Baking Sheet

Bake 30 – 45 minutes or until browned and cooked through.

While meatballs are baking, whisk together 2 Tb. each sesame oil, coconut aminos and lime juice. Add 1 Tb. each garlic, cilantro and green onion.

Taste and season with salt and pepper.

Sesame Lime Dipping Sauce

Asian Meatballs over Sauteed Mushrooms, Celery and Water Chestnuts

Jalapeno Potato Gratin

 

Jalapeno Potato Gratin

 

Jalapeno Potato Gratin

2 -3 Potatoes, medium/large

3 Tb. Butter

1 Jalapeno

2 Tb. Cilantro

1/4 c. Red or green onion

2 Garlic cloves

1 tsp.  Sea salt

1/4 tsp. Black pepper

1 c. Coconut milk

3/4 c. Rice cheese, shredded (or your favorite cheese)

 

Preheat oven to 400 F.

Use a tsp. of the butter to grease a 9 inch pie pan.

Combine coconut milk,  jalapeno, cilantro, onion, garlic, salt and pepper in food processor and blend well.

Slice potatoes cross-ways very thinly.

Put one layer of potatoes in the pie pan. Cover with 2 -3 tsp. butter and 1/4 c. cheese.

Repeat with 2 more layers.

Pour coconut jalapeno mix over potatoes. Top with a little cheese.

Bake covered about 45 – 50 minutes. Test if potatoes are fork tender.

Finish baking 5 – 10 more minutes uncovered.

 

 

Jalapeno Potato Gratin

 

Middle Eastern Lamb Steak with Coconut Milk Pan Gravy

 

Middle Eastern Lamb Steak with Coconut Milk Pan Gravy

I found this lamb steak on sale, but you can absolutely use regular beef steaks for this recipe. This recipe started out with the idea of a simple spice rub. As the steak was cooking, I needed to add some liquid to the pan to prevent burning. Instead of stock, I happened to have an open can of coconut milk in the fridge.  I added the coconut milk slowly and let it reduce. Now I have a super yummy gluten free pan gravy.

 

Middle Eastern Lamb Steak with Coconut Milk Pan Gravy

2 – 6 oz. Lamb steaks ( Beef steak is fine too)

2 Tb. Olive oil

2 Tb. Coconut brown sugar (or regular brown sugar)

1 Tb. Lemon or lime juice

1 Tb. Cinnamon

2 tsp. Garlic powder

1 tsp. Cumin

1/2 tsp. Coriander

1/4 tsp. Cayenne

2 tsp. Sea salt

1/2 tsp. Black pepper

1 c. Coconut milk

 

Middle Eastern Lamb Steak with Coconut Milke Pan Gravy

 

In a medium mixing bowl, combine oil, sugar, juice and spices.

Add steaks and coat well. Let marinate at least 1/2 an hour to an hour.

Heat skillet on stove to high heat. Add steaks and brown both sides well.

Add coconut milk and reduce heat to medium – med/ hi.
Let coconut milk reduce as steaks finish cooking.

Make sure to flip steaks for even cooking. About 6 – 8 minutes per side should get you to medium/medium well.

 

Middle Eastern Lamb Steak with Coconut Milk Pan Gravy

 

Cream of Chicken and Wild Rice Soup

 

Cream of Chicken and Wild Rice Soup

 

Cream of Chicken and Wild Rice Soup

Olive oil or Butter

1/4 c. Leeks, small dice

1/4 c. Red onion, small dice

2 Tb. Garlic, minced

1 Tb. Tarragon

1 Tb. Thyme

1 tsp. Garlic powder

1/4 tsp. Coriander

1/4 tsp. Cayenne

1/4 Black Pepper

1/4 c. Tapioca flour

3 – 4 c. Rice  milk, plain

3 – 4 c. Chicken stock

1 1/4 c. Carrots, small dice

1 1/4 c. Celery, small dice

1 c. Wild rice, dry, cooked

2 c. Chicken, cooked

1/4 c. Fresh parsley, chopped

1 c. White wine

Sea Salt to taste

If you make your stock and cook your chicken together, you save time and gain a richer, more pure flavor to your soup broth. Stock is SO easy. Or you can use a good store bought kind( I use Pacific Natural foods).

 

Chicken Stock

 

 

Chicken Stock

 

Into a medium large stock pot, throw any vegetable odds and ends that you have. The ends from the celery, carrots and onions for the soup. Add a few tablespoons of any fresh herbs you have on hand and 1tsp. of a couple of your favorite dried herbs as well. Don’t forget to season with salt and pepper as well. Add one skin on, bone in chicken breast. Cover with water and simmer until chicken is done. Continue simmering vegetables until well cooked. Strain broth. Set chicken aside to be diced when cool.

 

 

Leeks and Red Onion

 

Heat 2 Tb. oil in soup pot to medium high heat. Add leeks, onions, garlic, herbs and spices.

Saute until translucent, add 2 Tb. more oil and dust with tapioca flour. stir continuously and begin adding 1 c. rice milk.

Continue stirring rice milk into flour and onions. As mixture thickens add more rice milk.

Mix in carrots and celery. Add 3 c. broth.

Bring to a low boil. Add diced chicken and wild rice.

Add desired amount of rice milk and/or stock, white wine and salt.

Reduce to medium or medium -low. Maintain low simmer until vegetables are tender.

Serve with Naan or English muffins.

 

 

Cream of Chicken and Wild Rice Soup