Gluten-free Chicken Soup Recipe

by Sandy Kirby Quandt

Ready for a nice bowl of gluten-free chicken soup loaded with lots of vegetables? Then have I got the soup for you.

  • 3 T olive oil
  • 1 cup onion, minced
  • 2 celery stalks, minced
  • 2 garlic cloves, minced
  • 1 lb boneless chicken breast, skinned and cubed
  • 14.5 oz can diced tomatoes
  • 1/2 cup carrots, diced
  • 6 cups chicken stock
  • 1/2 teaspoon ground thyme
  • 1/8 teaspoon ground pepper
  • 1 teaspoon salt
  • 1/2 lb green beans, cut into 1 inch pieces (I used frozen, but you can use fresh.)
  • 1/2 cup corn (I used frozen, but you can use fresh.)
  • 1 cup zucchini, dice
  • 1 small red pepper, minced

In a 4 quart stock pot, heat the olive oil. Add the onion and celery and saute for 5 minutes on medium heat.

Add the garlic and chicken and saute, stirring often, for 10 minutes.

Add the tomatoes, carrots, chicken stock, thyme, pepper and salt. Bring to a boil, lower heat, cover and simmer for 20 minutes.

Add the green beans, corn, zucchini, red pepper. cover and cook for 10 minutes.

Enjoy!

I wish you well,

Sandy

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Gluten-free Coconut Macaroons Recipe

by Sandy Kirby Quandt

This incredibly simple, awfully sticky, extremely sweet gluten-free coconut macaroons recipe is courtesy Blind Pig and the Acorn.

  • 5 1/3 cups (14ozs) flake coconut
  • 1 can sweetened condensed milk
  • 2 teaspoons of vanilla

Mix all the ingredients together.

Drop by spoonfuls onto well-greased cookie sheets. The cookies are sticky and difficult to remove from the pan. Aluminum foil didn’t help. Next time, I’ll use parchment paper and see what happens.

Bake at 350° for 10 to 12 minutes or till lightly browned.

Once cookies are done, quickly remove them from pan and allow to cool on a cookie rack. The cookies will not hold their form, but that’s okay. Once cooled, you can form them into balls.

Store coconut macaroons in an air-tight container with plastic wrap or parchment paper between each layer to keep them from sticking together.

Enjoy!

I wish you well.

Sandy

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Gluten-free Tamale Pie Recipe

by Sandy Kirby Quandt

This simple gluten-free Tamale Pie recipe is a cinch to make and very tasty.

  • 1 1/2 lb lean ground beef
  • 14 oz can Mexican-style diced tomatoes
  • 11 oz can corn with peppers, drained
  • 16 oz package prepared polenta
  • 1 onion, chopped
  • 3 Tbsp tomato paste,
  • 2 oz can sliced black olives, drained
  • 1-2 Tbsp chili powder per taste
  • 1 cup shredded Pepper Jack Cheddar Cheese

Preheat oven to 375 degrees F.

In a large nonstick skillet over medium heat, cook the beef and onion for five minutes, or until browned.

Add the tomatoes with juice, tomato paste, corn, olives and chili powder.

Simmer for five minutes, then place in a 2 1/2 quart baking dish.

Cut the polenta lengthwise into quarter, then slice across the quarters into wedges 1/4 inch thick. Scatter over the meat and top with the cheese.

Bake for 25-30 minutes, or until the cheese is melted and everything’s bubbling.

Enjoy!

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I wish you well.

Sandy

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Gluten-free Johnny Cakes Recipe

by Sandy Kirby Quandt

This tasty gluten-free Johnny Cakes recipes is not only super simple to make, it’s fast, too.

  • 1 cup cornmeal
  • 3/4 teaspoon salt
  • 1 cup boiling water
  • 1/2 cup milk
  • Bacon grease or butter
  • Maple Syrup

  1. Place cornmeal in a mixing bowl or liquid measuring cup with a spout for pouring.
  2. Stir salt into cornmeal.
  3. Add boiling water and mix.
  4. Add 1/2 cup milk and mix just until blended.
  5. Heat bacon grease or butter in a skillet or iron frying pan on medium heat.
  6. Pour batter into skillet.

  1. Let cook until brown around the edges.
  2. Loosen the cake with a spatula and flip.
  3. Cook the other side until brown.

  1. Serve warm with butter and maple syrup.

Enjoy!

I wish you well,

Sandy

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Gluten-free Matzo Pizza Recipe

by Sandy Kirby Quandt

This super simple gluten-free matzo pizza recipe is quick and tasty.  Pilot improvised with this, so the recipe quantities are “estimations”. Adapt to your taste.

  • Gluten-free Matzo
  • Olive oil
  • 2 cups Shredded Mozzarella
  • Crumbled Feta Cheese
  • Jar of Pesto
  • 1 large tomato, or grape tomatoes
  • Grated Parmesan cheese

Preheat broiler. Lay 4 sheets matzo pale side up on a baking sheet. (Do this in as many batches as necessary.)

Brush evenly with olive oil.

Broil 1 minuter or until golden brown.

Top each matzo evenly with 1 1/4 cups shredded mozzarella. Sprinkle with crumbled Feta.

Broil 1 minute or until cheese melts.

Spread each matzo with 1/4 cup pesto.

Top evenly with tomato thinly sliced. (If you use grape tomatoes like Pilot did, slice tomatoes in half.)

Sprinkle with 1/2 cup shredded mozzarella.

Broil 1 minute or until cheese has melted and starts to brown.

Serve with grated Parmesan, if desired.

Enjoy!

I wish you well.

Sandy

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Gluten-free Sausage Noodle & Apple Casserole Recipe

by Sandy Kirby Quandt

Pilot adapted this gluten-free sausage & apple casserole recipe from a cookbook I found during our trip to the World War II museum in New Orleans, Louisiana, titled, “Cooking On the Home Front” with favorite recipes of the World War II years by Hugh and Judy Gowan.

  • 1 pound sausage links
  • 3 cups gluten-free elbow macaroni noodles, cooked
  • 1 cup sweetened applesauce
  • 2 teaspoons lemon juice
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup grated cheddar cheese

Prick the sausage well with a fork, lay them in a pan, and bake at 400 degrees F for 25 minutes, or according to package directions. Turn once of twice to brown evenly. Drain, reserving 2 tablespoons of the drippings.

Stir 2 tablespoons of the pork drippings into the noodles and arrange half of them in a greased medium casserole. (For a healthier meal, eliminate the drippings.)

Combine the applesauce, lemon juice, and nutmeg, and pour on top of the noodles.

Add the rest of the noodles and lay the sausages on top.

Sprinkle with cheese and bake 20 minutes at 350 degrees F, uncovered.

Enjoy!

I wish you well.

Sandy

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