Gluten-Free Recipes for Soups/Stews



Paleo Gumbo

August 29, 2011

Paleo Gumbo

Ingredients:

  • ¼ cup bacon grease (make sure the bacon is gluten-free)
  • 3 tablespoons coconut flour
  • 3 tablespoons almond flourGluten-free crab, shrimp and sausage gumbo
  • 2 cups onions, chopped
  • 2 cups celery, chopped
  • 2 cups green pepper, chopped
  • 3 cloves garlic, minced
  • 1 quart can tomatoes
  • 2 cups gluten-free chicken or seafood stock
  • 2 bay leaves
  • ½ pound lump crab meat, picked over for shells
  • 1 pound shrimp
  • ½ pound gluten-free andouille sausage, sliced
  • 1 tablespoon filé powder (ground sassafras leaves – optional)

Directions:

1. To make the roux, heat the bacon grease over medium heat and whisk in coconut flour and almond flour. Stir continuously until the roux has a dark brown color but is not burnt (think dark peanut butter color).

2. Add the onions, celery, peppers, and garlic and sauté until onions are translucent and celery somewhat soft.

3. Add in the tomatoes, stock, and bay leaves, and bring to a simmer.

4. Stir in the crab meat, shrimp, and andouille, cooking until shrimp are cooked through.

5. Remove from heat and add filé powder. Stir and serve.

Variation: If you don’t have any crab meat, you can increase the shrimp or sausage quantities. Chicken also works great in gumbo.


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TAGS: DINNER, PALEO, SOUPS/STEWS


Hearty, Healthy, Slow Cooker Soup

March 28, 2011

Hearty, Healthy, Slow Cooker Soup


From Tia Hain of Glugle Gluten-Free

Ingredients:

  • 4 medium boneless, skinless chicken breasts (If you want vegan, use 3 – 14 oz. cans or 2 cups dry of your favorite beans.)
  • 14oz. can diced tomatoes
  • 14 oz. can tomato sauce
  • 1 chopped onionGluten-Free Hearty Soup
  • 5 garlic cloves
  • 2 tbsp dried basil
  • 1 tbsp dried Oregano
  • 1 tbsp dried thyme
  • 1 tbsp dried sage
  • 2 bay leaves
  • 4-6 cups chopped veggies (Choose your favorites or least-favorites-but-you-know-you-should-eat-them veggies. The flavors of the tomatoes and spices take over.)
  • 3 cups chopped potatoes
  • 3 cups gluten-free chicken broth (Or if you are vegan, use veggie broth.)

Directions:

1. Put everything into the slow cooker and set it on high for 5 hours or on low for 8 – 9 hours.
2. Ladle out and enjoy!


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West African Chicken Soup

February 21, 2011

West African Chicken Soup

Thai Kitchen


Courtesy of Thai Kitchen and Michael Cohen (Recipe Contest Winner!)


This recipe won the Grand Prize in NFCA’s “Cool Weather Cooking with Thai Kitchen” Recipe Contest. Congratulations, Michael!

Ingredients:

  • 16 ounces boneless, skinless chicken thigh, diced
  • Freshly ground black pepper
  • Kosher saltGluten-Free African Chicken Soup
  • 1 onion, thinly sliced
  • 2 tablespoons freshly grated ginger
  • 6 cloves garlic, pressed or finely minced
  • 1/4 teaspoon ground cayenne
  • 1 (14-oz) can Thai Kitchen coconut milk
  • 4 cups low-sodium gluten-free chicken stock or water
  • 1 (28-ounce) can crushed tomatoes, drained
  • 2 tablespoons creamy peanut butter
  • 2 (15-ounce) cans black-eyed peas, drained and rinsed
  • 1 large sweet potato, peeled and large dice
  • 1 1/2 teaspoons fresh thyme leaves

Directions:

1. Heat a Dutch oven or large pot over medium-high heat. Season chicken generously with black pepper and lightly with salt. Add chicken to Dutch oven and cook for 5 minutes, stirring occasionally. Transfer chicken to a plate.

2. Add onion to the Dutch oven and cook for 3 minutes, stirring occasionally. Add 1/2 the ginger, 1/2 the garlic, and cayenne and cook for 1 minute, stirring frequently.

3. Add coconut milk, chicken stock, tomatoes, peanut butter, black-eyed peas, and 1 teaspoon thyme to saucepan. Bring to a boil and reduce liquid by 1/3.

4. Reduce heat to simmer. Stir in sweet potato, chicken, the remaining ginger, the remaining garlic, and 1/4 teaspoon thyme leaves. Cook for 15-20 minutes or until sweet potato is cooked through. Season, to taste, with salt and pepper.

5. Serve in bowls. Sprinkle with remaining 1/4 teaspoon thyme leaves.

Makes 4-6 entrée servings.


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Chicken Coconut Soup

December 13, 2010

Chicken Coconut Soup


Thai Kitchen

Courtesy of Thai Kitchen

Prep Time: 15 minutes
Cook Time: 15 minutes
Makes 6 servings.

Ingredients:Gluten-Free Chicken Soup

  • 1 tbsp. vegetable oil
  • 1 lb. boneless skinless chicken breasts, cut into thin strips
  • 3 cups Thai Kitchen Coconut Milk
  • 2 cups water
  • 1/4 cup Thai Kitchen Premium Fish Sauce
  • 1/4 cup fresh lime juice
  • 2 tbsp. minced ginger
  • 1/4 tsp. ground red pepper
  • 2 tbsp. thinly sliced green onion
  • 1 tbsp. chopped fresh cilantro

Directions:

HEAT oil in large saucepan on medium heat. Add chicken; stir fry 3 minutes or until chicken is cooked through. Stir in Coconut Milk and water. Bring to boil; reduce heat to low.

STIR in Fish Sauce, lime juice, ginger and red pepper. Simmer 10 minutes, stirring occasionally.

TO SERVE, ladle into soup bowls. Garnish with green onion and cilantro.


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Carrot & Ginger Bisque

April 5, 2010

Carrot & Ginger Bisque

Courtesy of RC Fine Foods

yields 2/12 gallons

  • 4oz blended oil
  • 4 large onions
  • 1/2 cup Chopped Garlic in Oil (RC Chopped Garlic in Oil)
  • 12 lbs carrots rough cut with skin left
  • 6lbs cubed butternut squash
  • 1 1/2 gallons prepared Chicken Base (RC Reserve Collection Chicken Base)
  • 1/2 gallon orange juice
  • 3 bay leaves
  • 1 tsp while pepper
  • 1 tablespoon salt
  • 1 cup ginger puree ( such as RC Fine Foods ginger puree)
  • 1/4 tsp nutmeg
  • 1/4 tsp ground thyme
  • Orange Extract (such as RC Fine Foods orange extract) to taste

In a heavy gage soup pot, heat blended oil and add chopped onions then brown slightly. Add chopped garlic in oil and saute till aromatic. Add carrots, butternut squash, prepared chicken base, orange juice, and bay leaves. Cook mixture until carrots & squash are tender enough to puree. Puree soup and add rest of ingredients. Finish seasoning with orange extract.


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Malaga Almond Gazpacho

November 30, 2009

Malaga Almond Gazpacho






Courtesy of Blue Diamond

Ingredients:
30 Blue Diamond Almond Nut Thin Crackers
¾ cup slivered toasted almonds
2 garlic cloves
½ cup extra virgin olive oil
2 cups white grape juice
2 cups water
2 cups white seedless grapes
1 teaspoon Spanish Sherry
1 teaspoon salt
1 dash of pepper

Directions:
Place the almonds, garlic, grapes, grape juice, water and crackers in a food processor and puree until smooth. Slowly add the olive oil and sherry then blend.

Chill at least 30 minutes before you serve. Garnish with grapes and sliced almonds.


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Green Curry Vegetables

October 19, 2009

Green Curry Vegetables






Courtesy of Thai Kitchen

Thai Kitchen Green CuryPrep Time: 10 minutes

Cook Time: 6 minutes

  • 1 to 2 tablespoons Thai Kitchen® Green Curry Paste
  • 1/4 cup water
  • 2 tablespoons vegetable oil
  • 1 clove garlic, minced
  • 4 cups assorted vegetables, such as broccoli florets, bell pepper strips, sliced mushrooms, sliced onions and snow peas
  1. Mix curry paste and water in small bowl until well blended. Set aside.<
  2. Heat oil in large skillet on medium-high heat. Add garlic; stir fry 15 seconds. Add vegetables and curry paste mixture; stir fry 3 to 5 minutes or until vegetables are tender-crisp.

Makes 4 servings.

Nutrition Information < br/> Per Serving: 95 Calories, Fat 7g, Protein 2g, Carbohydrates 6g, Cholesterol 0mg, Sodium 135mg, Fiber 2g


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Chicken Soup with Rice Noodles

February 1, 2009

Chicken Soup with Rice Noodles


Lovingly created by:

Makes 6 Servings

Prep Time: 10 minutes
Cook Time: 10 minutes

3 ounces Thai Kitchen® Thin Rice Noodles
1 cup shredded cooked chicken
2 tablespoons chopped fresh cilantro
2 tablespoons chopped green onion
4 cups gluten free chicken broth
1 cup water
1/2 cup thinly sliced carrot
1/2 cup sliced mushrooms
2 tablespoons Thai Kitchen® Premium Fish Sauce
2 tablespoons fresh lime juice
1 tablespoon sugar

BRING 8 cups water to boil in medium saucepan. Add rice noodles; cook 3 to 4 minutes or until tender. Drain. Rinse noodles under cold water to cool. Divide noodles among 6 soup bowls.

DIVIDE chicken, cilantro and green onion evenly among bowls.

BRING chicken broth, water, carrot, mushrooms, Fish Sauce, lime juice and sugar to boil in same saucepan. Ladle broth mixture over noodle mixture in each bowl. Serve immediately.

Nutrition Information Per Serving: 122 Calories, Fat 2g, Protein 9g, Carbohydrates 17g, Cholesterol 23mg, Sodium 861mg, Fiber 1g


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Cantaloupe Soup

November 17, 2008

Cantaloupe Soup

Cantaloupe Soup

From “A Primitive Diet” by Beverly Southam

Ingredients

  • 3 cups fresh pineapple or apple juice
  • 1 cup fresh coconut milk or canned coconut cream or organic rice milk
  • 2 cups cantaloupe balls
  • Chopped mint
  • Crushed almonds, pecans, or both
  1. Blend together the juice and coconut or rice milk.
  2. Add the cantaloupe balls and serve garnished with mint and nuts.


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Basic Fish Sauce

Basic Fish Sauce

Basic Fish Sauce

Ingredients

  • fish bones and heads, washed
  • 2 onions, sliced
  • 3 carrots, whole or sliced
  • 1 potato, peeled and sliced (optional) (I usually include this)
  • 1-3 teaspoons of salt
  • 1-3 teaspoons sugar (optional) (I usually include this)
  1. Place all ingredients in a large pot and fill one-third to one-half full of water. There should be enough water to cover the fish to be added later. Bring to a boil.removing from the pan.


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