GF Chicken Noodle Soup

I know the title probably has scared you away. 'G F Chicken Noodle Soup,' sounds a bit bland right? Oh no, it is anything but that. In my opinion I think this soup is better than any gluten packed chicken noodle soup I have ever tasted. When I found out I had Celiac disease it was hard for me to stop using Campbells soups as bases for many of my recipes. But, I had to figure out how to rework some basics into my cooking.

I know it is almost summer and soup doesn't appeal to many of you. But, a rainy Spring day always has me simmering up a big pot of chicken noodle on my stove. Try it out. It will be a staple in your favorite recipe collection.

GF Chicken Noodle Soup

2 cups boiled chicken, chopped into bite sized pieces

10 cups water

6 Tablespoons Better Than Bouillon (chicken base) try Costco, they have the organic, low sodium one that I love

4 stalks of celery

2 cups of chopped carrots

1 tsp. poultry seasoning

1/4-1/2 tsp. ground cumin

dash of pepper

1 onion peeled and cut in half

1/2 bag Heartland GF corn/rice noodles Fusilli style (Walmart Super Centers)

I boil my chicken in a big 5 qt. pot. drain it after it is fully cooked. Chop into bite sized pieces. Refill same pot with 10 cups of water and let heat on medium for a few minutes. Then, add 6 heaping Tablespoons of the Better Than Bouillon. Add poultry seasoning, cumin & pepper to taste. Stir until it is dissolved.

Chop carrots first and add to broth. Then add the chopped celery. Add both halves of onion. I love the flavor not the actual onion chucks in my soup. Do what works for you:) Leave on medium to low heat to simmer for about 20-25 minutes.

Cook corn/rice noodles in a separate pot. Follow instructions on package. (Then they don't absorb all of the broth.) Drain once cooked & add to broth,chicken and veggies.

Really? They're Gluten Free???

When it is cold outside I always get the 'Baking Bug'. Today was one of those days. I had two large angry bananas staring at me and I knew that I had to bake.

Banana muffins remind me of my childhood. My mom always had me perched up at the counter smashing bananas and measuring ingredients. The finished product was always soo yummy. She always joked to see who would get the token soda ball in their muffin because we didn't stir the batter enough. I love banana muffins. Period.

So here is my manipulated recipe. Callie and I made it tonight and nobody knew they were gluten-free. Ryan saw me eating one and said, "Wait...are these gluten free?" I smacked him on the arm and Burke piped up with a half eaten muffin in hand," Really? They're gluten free?" I always take that as a compliment when I try to sneak in my recipes for everyone.

Awesome Banana Muffins

Preheat oven to 375. Line 12 muffin cups with liners. (SmithsMarketPlace has cute monkey liners that are foil lined. Reynolds StayBrite Baking Cups. I love them. I also use their damask patterns. So cute.)

Combine in a large bowl:

1 cup mashed ripe bananas

1/4 cup extra virgin olive oil

1 cup brown sugar

2 teaspoons Kirkland Signature Vanilla

3 teaspoons Ener-G Egg replacer added to 1/4 cup warm water

1/4 teaspoon rice vinegar(apple cider vinegar works also)

Whisk together in a separate bowl:

1 cup sorghum flour

1/2 cup potato starch

1 teaspoon baking soda

2 teaspoons baking powder

1/4 teaspoon sea salt

1 1/2 teaspoons xanthan gum

1 Tablespoon cinnamon

1 teaspoon nutmeg

Add dry ingredients into wet mixture and stir until smooth. If batter is too thick add a little rice milk or soymilk until batter is smooth- but thicker than cake batter.

I added in 1/2 cup mini chocolate chips (Enjoy Life have yummy gf & dairy free mini chips)

You can add walnuts or pecans if you like

Spoon final mixture into tins. Bake about 15-18 minutes. Toothpick should come out clean. As soon as they are cool enough to remove from pan put them on a wire rack asap-otherwise they get soggy. Freeze leftovers and pull them out and enjoy one by one.

My Favorite Treat

So I have this darling friend, Annie, that I met in the library about six years ago. Wait, that sounds a bit random. I met her in the library...while waiting for an interview to get into a charter school. Yes, we both made it into the charter school. It only took us 120 service hours each, in one short summer to make it. Might I add, that Judd was about one month old at the time. Insane? Yes!
Sorry for the tangent. We are great friends and she is an amazing cook. So here is her granola recipe.

Best Granola Ever!!
4 cups Gluten Free Oats (Bobs Red Mill:)
3/4 cup silvered almonds
1/2 cup unsweetned coconut (check out Harmons)
1/2 cup unsalted pumpkin seeds
1/2 cup ground flax meal
unsalted sunflower seeds
In another bowl mix:
1/4 cup brown sugar
1/3 cup pure honey
2 T. oil
1/2 tsp. sea salt
1/2 cup 100% pure maple syrup (Costco has the best price)
Sprinkle in some ground cinnamon

Add wet bowl to dry bowl and mixed throughly. Lightly grease a cookie sheet and spread out mixture.
Bake at 300 for 10 minutes. Stir mixture and toast 10 more minutes. Add more time until granola is lightly browned.
Remove and cool and add 1-2 cups whole dried tart cherries (once again, Costco)
Store in an airtight container.

Two years later..

Yes, yes I know it has been almost two years since I have posted anything. Life happens. My cute sister in law just started a gluten free food blog and it made me think of my neglected blog. Since my last post I figured out some of my health issues. I have celiac disease. Yep, no gluten here. I found out in October of 2009 and have changed my kitchen up for the better.
Here is my best "salsa" recipe that everyone loves (plus it is gluten free!)

Cowboy Caviar

1 1/2 cups frozen corn (Costco:)
1 can black beans, drained
3 large tomatoes, chopped
1 large avocado, chopped
1 pkg. dry Italian seasoning dressing
1/4 cup cilantro, chopped
2 T olive oil
1/4 cup vinegar

Throw everything in a bowl and refrigerate a few hours. Then snack away with chips.

Pumpkin Pie Morsels

Pumpkin Pie Morsels

1/3 c. margarine or shortening
1 1/2 c. oat flour (Just get instant oatmeal and grind in the blender.)
1/2 c. brown sugar
1 cup canned pumpkin
1 tsp. apple cider vinegar
1/2 tsp. allspice
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1 tsp. baking powder
1/4 tsp. salt

Beat margarine with a mixer until soft. Add oat flour and sugar. Mix well. Add remaining ingredients and mix again. Drop with a spoom onto a cookie sheet.
Bake 375 for 12 minutes. Frost with citrus frosting when cooled.

Citrus Frosting

1/4 cup marg. or shortening
up to 2 cups powdered sugar
2 tbsp. orange juice
2 tsp. orange zest
1/2 tsp. vanilla

Beat marg. with a mixer. Add 1/2 cup of the powdered sugar and mix well.
Add juice and mix until smooth. Add enough of the remaining powdered sugar to make a smooth spreading frosting.

No Egg Cookie Dough

No Egg Cookie Dough

1 1/2 cups butter

1 1/2 cups packed brown sugar

Cream butter and brown sugar, then add:

1 1/2 cups flour

1 1/2 tsp baking soda

3 cups oatmeal

You can add chocolate chips, butterscotch chips and coconut.

Bake at 350 for 8-10 minutes.