More Comfort Food for Fall

As the weather is cooling down and we are close to the end of daylight savings time. I thought you might want to try a couple of different comfort food dishes.

I’m not going to say much today, other than enjoy trying these slightly different dishes.  For Wednesday, you can try “Ham Pot Pie with Buttermilk Biscuits” instead of the usual one with chicken.  Then on Thursday, I have a fancy looking “Chicken Stromboli Log” to share with others.  You usually think of Stromboli as an individual dish, but this one is made for four and has a little nicer look to it.

So bundle up. Put another log on the fire and enjoy some comforting dishes.  Until next week, “Happy Cooking” and please pass along this link to others you think might enjoy it.  Thanks.

Soy-Ginger Shrimp Soup (GF)

Soy-Ginger Shrimp Soup (GF)

(4 servings)

Ingredients:

4 cups Chicken Broth

¾ cup Fresh Carrots, shredded

1 tbsp. Dry Sherry

2 tsp. GF Soy Sauce

2 tsp. Rice Vinegar

1 tsp. Fresh Ginger, grated

¼ tsp. Black Pepper

1 lb. Frozen Cooked Shrimp, thawed (around 36-40 count)

6 oz. Fresh Snow Peas

2 oz. Thin Rice Noodles

2 whole Green Onions, sliced

Directions:

In a Dutch oven or stockpot, combine the ingredients from broth to black pepper and bring to a boil over medium-high heat.  Lower heat to a simmer, cover and cook 5 minutes.  Increase heat to medium-high and add shrimp, snow peas and rice noodles.  Bring to a boil and again reduce heat to a simmer, cover and cook 5 minutes.  Serve immediately and garnish with the sliced green onions.

Note:               Be sure to double check your ingredients to be gluten-free.  Do this for all GF recipes you make as an important safety check.

Ideas for Future Efforts

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Grilled Asian Chicken Pasta Salad (GF)

Grilled Asian Chicken Pasta Salad (GF)

(6 servings)

Ingredients:

¾ cup Fresh Lime Juice

3 tbsp. Olive Oil

3 tbsp. Sesame Oil

3 tbsp. GF Soy Sauce

2 tbsp. Fresh Gingerroot, minced

3 cloves Fresh Garlic, minced

1 tbsp. Sugar

1½ lb. Boneless Skinless Chicken Breast

12 oz. GF Angel Hair or Spaghetti Pasta, uncooked and broken

1 large Yellow Bell Pepper, chopped

1 large Red Bell Pepper, chopped

1 medium Cucumber, peeled and chopped

¼ cup Fresh Parsley, minced

2 whole Green Onions, sliced

¼ tsp. Red Pepper Flakes, crushed

Directions:

In a medium bowl, combine all the ingredients from lime juice through sugar.  Pour a ¼ cup into a shallow dish and reserve the remainder for later.  Add the chicken, turning to coat all sides and refrigerate 30 minutes.  Drain chicken and discard marinade in dish.  Grill chicken over medium heat until done (thermometer reads 165- 5-7 per side).  Meanwhile, cook pasta according to directions, drain, rinse with cold water and set aside.  Combine all remaining ingredients with the reserved marinade in a large bowl.  Slice chicken into 1-inch strips and, along with pasta, add to the marinade mixture.  Toss to coat and refrigerate at least an hour before serving.  Toss again just before serving.

Note:               Be sure to double check your ingredients to be gluten-free.  Do this for all GF recipes you make as an important safety check.

Ideas for Future Efforts

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Asian Inspired Clutern-Free Recipes

Many Asian dishes contain gluten.  One of the primary reasons is “Soy Sauce.”  So if you are needing to be gluten-free, eating at many Asian restaurants is not an option.  Soy sauce is in most of these dishes.

It would be best to check with the Asian restaurants you are interested in trying about their gluten-free abilities.  Some may be sensitive to your needs, as another problem at these establishments is cross-contamination.

It’s a question of where and how they fix their dishes.

However, this doesn’t mean you can’t enjoy Asian dishes.  Try making them at home where you control everything.  Be sure to double check the ingredients you use to make sure they are gluten-free.  An example is soy sauce.  Most have gluten but you can find this ingredient that states it is gluten-free.

Many of the noodles called for in Asian dishes have gluten.  Just try to substitute rice noodles in their place.  It may mean adding them at a different time in the recipe process because they cook differently.  Experiment and make the adjustment.

This week I have a “Grilled Asian Chicken Pasta Salad (GF)” for you on Wednesday.  Then Thursday, I have “Soy-Ginger Shrimp Soup (GF)” for you to try.  It is quick and easy too.

So “Happy Cooking” until next week and please help share this link with anyone you know that has gluten issues.  Thanks.

Wild Rice Chicken Cheesesteak Soup

Wild Rice Chicken Cheesesteak Soup

(6-8 servings)

Ingredients:

2 tbsp. Canola Oil

12 oz. Boneless Skinless Chicken Breast

1½ cups Mixed Color Bell Peppers, chopped

1 cup Yellow Onion, chopped

1 clove Fresh Garlic, minced

4 cups Chicken Broth

½ tsp. Salt

8 oz. Cream Cheese, cubed

8 oz. Monterey Jack Cheese, shredded

3 cups Cooked Wild Rice

6 oz. jar Sliced Mushrooms, drained

Directions:

Cut chicken breasts into thin strips not more than 2 inches long.  In a Dutch oven over medium heat, warm oil.  Sauté the chicken strips along with peppers, onion and garlic until chicken is done.  Next, add the chicken broth and salt bringing to a boil.  Reduce heat to medium-low and whisk in the cream cheese.  Gradually stir in the shredded cheese until melted.  Add the wild rice and mushrooms to the mixture and heat through before serving.

Note:               You could use boneless skinless chicken thighs, if you prefer.

Note:               Follow the directions on the package of wild rice or check the blog post “Minnesota Wild Rice, Try It” for directions.

Ideas for Future Efforts

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Wild Rice and Salsa Verde Chicken Soup

Wild Rice and Salsa Verde Chicken Soup

(6 servings)

Ingredients:

3 tbsp. Canola Oil

½ cup Yellow Onion, chopped

1 tbsp. Fresh Garlic, minced

1 large Poblano Pepper, seeded and diced

2 medium Jalapeno Peppers, seeded and diced

1 cup Tomatillos, diced

4 cups Chicken Broth

2 cups Cooked Chicken, shredded

2 cans (7 oz.) Mexicorn, drained

1½ tsp. Ground Cumin

1½ tsp. Dried Oregano

1/3 cup Fresh Lime Juice

1 tsp. Salt

½ tsp. Black Pepper

3 cups Cooked Wild Rice (see note)

2 cups Mexican 4 Cheese, shredded

¼ cup Fresh Cilantro, chopped

Directions:

In a Dutch oven over medium heat, warm the oil.  Then add the ingredients, onion through tomatillos and sauté for 3-5 minutes.  Next, add the ingredients, chicken broth through black pepper.  Bring this to a boil and then reduce heat to medium-low.  Stirring until the cheese melts, add the rice and cheese.  Once cheese has melted, add in the cilantro and serve.

Note:               Follow the directions on the package of wild rice or check the blog post “Minnesota Wild Rice, Try It” for directions.

Note:               You can adjust the amount of jalapeno pepper used to your personal heat level.

Ideas for Future Efforts

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Minnesota Wild Rice, Try It

If you have never tried “Minnesota Wild Rice” you’re missing a great ingredient.  Too be honest, wild rice is not rice.  It’s actually a cereal grain and it’s the only one native to North America.  Another nice fact about wild rice is that it is “Gluten-Free.”

Most recipes using wild rice call for it to be cooked.  Cooking wild rice is easy but takes a little time.  Wild rice freezes well and keeps up to 6 months in the freezer.  So cook up a large batch and have it always handy.  Just be sure to drain well and place in an airtight container.  Thaw overnight in the refrigerator when it is needed for a recipe.

Wild rice may seem a little expensive but it really isn’t.  It goes for about $6.00 a pound.  One cup of wild rice will produce 3 to 4 cups of cooked rice, depending on how long you cook it.

Figure 4 cups of water for every cup of rice you want to cook.  Bring the water to a boil and then add the rice.  Return to a boil, stir and cover.  Reduce heat to a simmer and cook 30 to 60 minute or until kernels begin to open.  Drain excess liquid.

You really need to cook wild rice a few times to determine your preferred doneness.  It’s a little more chewy with less cooking time.  The longer you cook, it becomes tender and fluffier.

Besides tasting great, it is nutritious too.  It’s considered high in fiber and protein and low in fat.

This week I have 2 soup recipes for you to try using wild rice.  Wednesday’s “Wild Rice and Salsa Verde Soup” has a little kick but you can adjust that when you make it.  The “Wild Rice Chicken Cheesesteak Soup” on Thursday is a little change your traditional Philly Cheesesteak but quite tasty.  Both soups are easy, quick to make and can be doubled for a larger crowd.

So until next week, “Happy Cooking” and please help share the link.  Thanks.