Curried Yam Soup - Wheat, Gluten, Dairy Free Recipe

Curried Yam Soup

1 large onion, caramelized in 2 tablespoons olive oil

Add 2 large peeled and cubed yams

1 stalk celery, coarsely chopped

1 rounded tablespoon curry powder

1 bay leaf

salt and pepper as desired (I add about 1 teaspoon each, since my homemade chicken broth is not salted)

Cover with chicken or vegetable broth (about 1 - 2 quarts depending on the size of your yams and onions.)  Simmer until yams are thoroughly cooked.

When yams are very tender, remove from heat and remove bay leaf.

Add 2 cups unsweetened coconut milk and stir to distribute.

Transfer to a blender in batches and puree until smooth. 

Makes a creamy thick and flavorful soup.  Sprinkle the top with chives or sliced green onion.

Cream of Broccoli Soup Recipe - Nondairy, Gluten Free

Cream of Broccoli Soup

1 large bunch of broccoli chopped (reserve choice florets for garnish)

2 large carrots, diced

1 onion, chopped

2 large stalks of celery, chopped

Saute vegetables in 2 tablespoons  olive oil (or other oil of choice).

Cover with 1 quart rich chicken broth and simmer until all vegetables are very tender. (may use vegetable stock for a vegan soup).

Mash the well cooked vegetables with a potato masher to break the vegetables down a bit.

Add the reserved florets for the final 5 minutes of cooking.

Make a roux by mixing 2 T brown rice flour and 2 T tapioca starch with 1/2 c water.  When the roux is smooth, add 2 cups unsweetened non-dairy milk of your choice (I use So Delicious Unsweetened Coconut milk, which is thick and does not add a coconut taste to the soup).

When the broccoli garnish is cooked, add the roux and stir to distribute, simmer until thickened and serve.

May add fresh grated nutmeg, parsley, or GF croutons.

This soup keeps well in the refrigerator and freezes well.

Egg Strata Casserole (Make Ahead)

This is my adaptation of a recipe I saw printed on a calendar!  Everyone who has tried it has loved it!  The eggs, sausage, cheese, greens, caramelized onions and capers have been included every time I have made it, but I have changed up the other vegetable ingredients according to what I happened to have on hand at the time.  It has never been less than wonderful!

Egg Strata Casserole  (Make Ahead)

1 ½ lb ground breakfast sausage, cooked and crumbled

1 large onion, chopped and sautéed until caramelized

16 oz bag of fresh greens, steamed and chopped or use frozen (squeeze out liquid)

1 bunch broccoli, steamed and chopped (optional)

3 oz jar of capers, drained

1 sweet pepper, chopped and sautéed (optional)

2 carrots, peeled, sliced and steamed until tender (optional)

1 ½ cup shredded cheese (I use a blend of Manchego and Pecorino Romano sheep cheeses)

12 eggs, beaten

Lightly grease a 9 x 13” baking dish.  Sprinkle the bottom with the cooked and crumbled breakfast sausage.  Layer on the next ingredients in the order listed:  caramelized onions, cooked greens (may be kale, swiss chard, spinach or a combination of greens), capers, and other optional vegetables of your choice:  broccoli, carrots, sweet peppers, or any other vegetables you have on hand that appeal to you.

Sprinkle the grated cheese over the  top of the strata of sausage and vegetables.  At this point, the casserole may be covered and stored in the refrigerator overnight.

About 45 minutes before you plan to serve the dish, beat the dozen eggs and pour them evenly over the top of the sausage / vegetable / cheese strata.  Bake at 350 degrees for approximately 35 minutes or until the eggs are set. 

Spinach Artichoke Goat Cheese Spread

Hot Spinach Artichoke and Goat Cheese Dip

2  10 oz. pkgs of frozen chopped spinach (or equivalent fresh, lightly steamed and chopped)

1   6 oz log of creamy goat cheese

1 tablespoon olive oil

1 diced onion

2 cloves garlic, diced finely

1 can artichoke hearts, drained and chopped

½ cup grated goat or sheep cheese

Thaw or cook the spinach, drain away all excess fluid.

In a 2 or 3 quart saucepan, sauté the onion in the olive oil until it just begins to caramelize.  Add the garlic and sauté until it is soft.

Add the soft goat cheese and stir gently over low heat until it begins to soften, then add the spinach and artichoke hearts, stirring until the vegetables are well coated with the creamy goat cheese.  Spread this mixture into a shallow baking pan and sprinkle the top with the grated cheese.

Bake at 350 degrees for about 30 minutes or until the cheese is melted and golden brown.  Serve hot.  This dish may be prepared in advance and kept in the refrigerator until ready to cook.  Also freezes well and can be reheated after cooking. 

Serve with chips or crusty bread.

Gluten Free Turkey Pot Pie (or Chicken)

My family looks forward to the leftovers from holiday turkey dinners.  I make as much gravy as possible in order to have enough left over for pot pie.  This is such a comfort food!

Turkey Pot Pie

I make this pie with whatever I happen to have leftover.  Quantities can be varied according to preference and availability.

1.    Lightly grease a 9 x 13” baking dish

2.    Sprinkle cubed cooked turkey or chicken evenly over the bottom of the dish, along with any other cooked vegetables you may wish to add.  If you have enough to fill the pan 2/3 full, you may not need to add more vegetables.

3.    If more vegetables are needed, peel and cube carrots, parsnips, potatoes, onion, celery and add them to a 4 quart pot.  Cover with water or turkey or chicken broth and simmer for 15 minutes until tender.  If you want to add other vegetables such as broccoli, cauliflower, asparagus, or green peas – add them for the last 5 minutes so they don’t overcook.

4.    If you have used water for cooking, drain off excess, if you have used broth, thicken it with a paste of equal parts brown rice flour and tapioca starch flower mixed with water. 

5.    Now, add whatever leftover gravy you have to the pot in which you cooked the vegetables and stir to heat it through.

6.    Pour the vegetable gravy mixture over the meat in the baking dish.

7.    Gently cover the top of the gravy, meat and vegetable mixture with a thin layer of crust (recipe below).  

8.    Bake at 400 degrees until crust is golden brown and gravy is bubbling around the edges of the pot pie.

Crust

2 cups brown rice flour

½ cup tapioca starch flour

1 tsp. xanthan gum

4 tsp. baking powder

1 tsp salt

Cut in ¼ cup solid coconut oil (you can use any other solid shortening you like – even margarine is OK) until dough is crumbly – like a pie crust.

Add approximately ¾ cup water or dairy free liquid (I use coconut milk) as needed to make a firm dough.

Mix until the dough holds together, adding more liquid as needed.

Roll out between 2 sheets of waxed paper (dough is sticky)

Cut into 3” squares with a pizza cutter and use a pancake turner to transfer squares to the baking dish which is now filled with the turkey stew.  Overlap squares as needed to cover dish completely.

*Any leftovers are a treat sprinkled with sugar and cinnamon and baked on a cookie sheet.