Creamy Gluten Free Turkey and Wild Rice Soup

Ingredients:

1 Large Onion, diced

4 Carrots, peeled and sliced

2 Celery Stalks, sliced

11 C Homemade Turkey Broth, divided (or quality chicken broth)

3/4 C Uncooked Wild Rice

5 C Cooked, Cubed Turkey

1 t Poultry Seasoning, plus more to taste

3 t Salt, plus more to taste

1/2 t Black Pepper, plus more to taste

4 T Butter

1/2 C All-Purpose Gluten-Free Flour

1 Pint Heavy Cream

 Directions:

In a large stock pot, combine onions, carrots, celery, 7 cups of broth and wild rice. 

Bring to a boil then reduce to a simmer until vegetables and rice are tender, about 35-40 minutes. 

Add turkey, poultry seasoning, salt and pepper. 

In a medium saucepan, melt butter over medium heat and whisk in flour. Slowly whisk in remaining broth. Continue stirring while mixture thickens. 

Stir in cream. 

Add cream mixture to pot of soup. 

Simmer for 10 minutes, adding more poultry seasoning, salt and pepper to taste. 

Vanilla Chai Spiced Banana "Ice Cream"

Ingredients:

4 Frozen Bananas

Vanilla Almond Milk

1/2 t Vanilla Extract

1/2 t Ground Cinnamon

1/4 t Ground Ginger

1/4 t Ground Cloves

1/4 t Ground Cardamom

1/8 t Ground Black Pepper

Directions:

Combine all ingredients in a food processor, adding just enough almond milk to help smooth out the puree. 

Freeze for several hours or overnight. 

Enjoy!!

Beef and Butternut Squash Soup

Ingredients:

3 T Olive Oil

1 Onion, peeled and diced

2 Garlic Cloves, chopped

1 T Minced Fresh Rosemary

1 T Chopped Fresh Thyme

2 lbs Beef Stew Meat, cut into cubes

1/2 t Salt, plus more to taste

1/2 t Black pepper

1 C Dry Red Wine

1 lb Butternut squash, cubed

1/4 C Chopped Sun-Dried Tomatoes

4-5 C Quality or Homemade Beef Broth

2 T Fresh Chopped Flat-Leaf Parsley

Directions:

In a large pot, heat olive oil over medium heat. Add onions, garlic, Rosemary and Thyme. Sauté until onions are tender. 

Add beef and cook until browned. 

Add wine and stir to loosen any bits on the bottom of the pan. 

Add butternut squash and sun-dried tomatoes and stir to combine.

Add beef broth. 

Bring to a boil and then reduce to a simmer. Cover and cook for at least one hour. 

Add more salt, if desired. 

Sprinkle with chopped parsley. 

Here I used homemade bone broth and the meat I got off the bones. Since the meat was already cooked I skipped the browning step and proceeded as normal. 

* Adapted from http://www.foodnetwork.com/recipes/giada-de-laurentiis/beef-and-butternut-squash-stew-recipe.html

Twice-Baked Butternut Squash

Ingredients:

2 Medium Butternut Squash

2 T Butter

1 Medium Yellow or White Onion, diced

1/2 t Salt

8 Large Sage Leaves, chopped

1/2 C Whole Milk Ricotta

1/2 C Sour Cream

1/2 C Shredded Parmesan

1/2 t Black Pepper

Directions:

Preheat oven to 425 and line a baking sheet or casserole dish with parchment paper. 

Slice off stems of squash and cut in half lengthwise. 

Scoop out seeds. 

Roast cut-side-down for 35-45 minutes or until tender. 

Meanwhile, in a skillet, melt butter and sauté onion until translucent. Add salt and sage and cook for another minute or so. Remove from heat and set aside. 

Remove squash from oven and cool until not too hot to touch. 

Scoop out the insides of two halves into a large bowl. Discard skins. 

With the other two halves, scoop out the insides but leave 1/2-inch of squash to help maintain shape. 

Mash squash with a fork or potato masher. Stir in onion mixture, ricotta, sour cream, Parmesan and black pepper. 

Scoop into the reserved squash skins and return to oven for 15-20 minutes or until tops begin to brown. 

Serve immediately. 

Yield: 4-5 Servings

* Adapted from http://www.coffeeandquinoa.com/2014/11/twice-baked-butternut-squash-with-ricotta-and-sage/

Slow-Cooker Baby Back Ribs

Ingredients:

1/2 or Full Rack of Pork Baby Back Ribs

Salt

Pepper

Onion Powder

Garlic Powder

1/2 C Water

Smokey Mesquite BBQ Sauce (or whatever you like)

Directions:

Sprinkle salt, pepper, onion powder and garlic powder on the front and back sides of the rib racks. 

Pour water in the bottom of slow-cooker. 

Stand ribs on their sides in slow-cooker with the tops facing inward. 

Pour a small amount of the BBQ sauce on the rib racks. 

Cook on low for 6-7 hours, until meat is cooked and tender. 

Remove ribs to baking sheet. 

Preheat oven to 350 degrees. 

Generously smother ribs in BBQ sauce. 

Bake until BBQ sauce is cooked on as desired, 10-15 minutes. 

Enjoy melt in your mouth ribs!

* Adapted from http://www.kitchme.com/recipes/slow-cooker-baby-back-ribs

Chickpea Flatbread

Ingredients:

2 1/2 C Chickpea Flour (Garbanzo Flour)

3 1/2 C Cold Water

1 t Salt

1/2 t Pepper

1/4 C Extra Virgin Olive Oil

Directions:

Measure chickpea flour into a large bowl. Slowly whisk in cold water. 

Stir in salt and pepper. 

Allow to sit at room temperature for 3 hours. 

Preheat oven to 350 degrees. 

Skim off any bubbles that formed on the flour/water mixture. 

Pour olive oil into a large rimmed cookie sheet/jelly roll pan. 

Pour chickpea mixture into pan. 

Bake for 30 minutes, until golden. 

Allow to cool slightly before cutting. 

Serve immediately. 

* Adapted from http://inpursuitofmore.com/2012/11/12/recipe-authentic-italian-chickpea-flat-bread/

Pesto Alfredo Sauce

Ingredients:

1 C Half and Half

1/4 C Basil Pesto (store-bought or homemade)

2 T Butter

1/4 t Garlic Powder

2 T Gluten-Free All-Purpose Flour

Water

Salt and Pepper, to taste

Directions:

In a medium saucepan, combine half and half, pesto, butter and garlic powder over low-medium heat. 

In a small bowl, combine flour with enough water to form a paste. 

Stir paste into pesto mixture. Stir and allow to thicken. 

Season with salt and pepper. 

Serve over noodles or spaghetti squash. Very good with shrimp!

Gluten Free Pumpkin Spice Overnight French Toast

Ingredients:

5 C 1-Inch Cubes of Gluten-Free Sandwich Bread

7 Large Eggs

2 C Milk

1 t Vanilla Extract

1 1/2 t Pumpkin Pie Spice, plus more for sprinkling 

1/2-3/4 C Pumpkin Purée (fresh or canned)

4 T Brown Sugar, for topping

Directions:

Grease a 9x13 casserole dish. 

Spread bread cubes out in pan. 

In a medium bowl, whisk together eggs, milk, vanilla, spice and pumpkin. 

Pour over bread cubes. Use your fingers or a large spoon to make sure all cubes get soaked with liquid. 

Sprinkle another 1/2 teaspoon or more of pumpkin pie spice over mixture. 

Cover and refrigerate overnight. 

In the morning, preheat the oven to 350 degrees. 

Sprinkle brown sugar evenly over French toast. 

Bake, uncovered. 35-45 minutes or until no longer wet. 

Serve immediately with pure maple syrup!

Yield: 8 Servings

* Adapted from http://www.dailylivingbrief.com/pumpkin-french-toast-bake/