Archive for Soup

Chicken Corn Chowder (Gluten & Dairy Free)

So apart from not having any time (although i DID finish my very last class last nite and i take the exam tonight! YAY!) we’ve been trying to limit our grocery spending. I’ve gotten organized, and have been sticking to it and can’t believe how much money we’re saving! This is partly because it’s pretty darn expensive to start a new career, especially when you go from a steady paycheck to commission based sales, and who knows when my next paycheck will be! We also have a whole pantry and freezer full of food. So…now I look at my week and how much stuff i need to do. That determines if I’ll have time to cook or not! LOL Either way i try to pick out quick and easy recipes, that either I can do, or hubby can help out with. I’m looking forward to a little more time to get back to cooking here really soon!

Another thing I look for is how much its going to make. Are there going to be leftovers?Also is the recipe budget friendly?! I use a weekly food planner to schedule out my meals for the week, determine the list of ingredients and then consult my freezer, fridge and pantry. Whatever i don’t have goes on the list. And if you haven’t downloaded a list app for your phone…do it! Oh my goodness, I don’t know how i survived without one before! LOL It’s great! I can make my grocery list right on my phone. I even programmed all the prices into it so when i make my list i know exactly how much we’ll need to spend for that weeks groceries. Then when you shop you just check it off right on your phone! No more forgetting the list on the fridge! LOL My attempt is $50 or less a week….and amazingly I’ve stuck to it, and even spent as little as $35 a week! I honestly didn’t know i had it in me! I’m the kind of girl who just buys whatever she wants…. but for now we’re on a tight budget. Hope that helps you out…its a great way to be both organized and save some money!

Now on to the recipe…. super easy, pretty quick to make…. and a great way to use up that leftover roast chicken from the weekend! LOL It made a huge pot, so we’ve been eating off it all week….score! No more cooking for me this week! It’s both gluten and dairy free, but still sooo delicious! Who doesn’t love chicken corn chowder right?! Enjoy 🙂

Chicken Corn Chowder  (Printable Version) Chicken corn chowder


1-15 oz can kernel corn and 1-15 oz can cream corn
1/3 cup cooked & crumbled bacon
2 green onions
3 medium potatoes, any kind, skins left on
2 tablespoons gluten free flour
3 cups almond milk
2-3 cups chicken broth
1 teaspoon dried parsley flakes
1/2 teaspoon dried thyme
2 cups cooked chicken, chopped or shredded

Salt and pepper, to taste


In a large stock pot, let a dash of oil heat up. Wash and chop the potatoes, leaving skins on. Slice the green onions and separate the greens from the whites. Place the potatoes and white onion pieces into the pot and cook over medium heat 2-3 minutes. Sprinkle in the flour and cook, stirring constantly, for about 1 minute. Pour in the milk, chicken broth, thyme, parsley, salt, and pepper, stirring well. Bring to a boil over medium heat, stirring occasionally. Reduce heat to low, cover and simmer for 15 minutes or until the potatoes are tender. Add the corn, chicken, and bacon. Cook over low heat until heated through, about 5 minutes. Garnish with green onions, bacon, and cheddar cheese.



Pork & White Bean Chili (Gluten & Dairy Free)

It really hasn’t been that cold here lately,  it was 50 degrees yesterday! YAY! I’m not complaining…but on those (seemingly rare!)  cold days… you need something to warm your belly up! This chili will certainly do the trick! Its thick and hearty and full of flavor. I kinda cheated this time and used the pre-done pork from the store…you know, that’s already cooked and shredded and has that yummy smokey flavor that I’ve gotta say, really adds to this chili! You can make it as spicy as you want….I left out that part cause I can’t handle that much zing! LOL It made a huge pot too! We were eating on this for like a week i think! And I did the overnight method on the beans, which this was actually the first time I’d ever made anything with dry beans. It was kind of a fun new cooking adventure for me! LOL Anyways….give this one a try…. who knows, maybe it will bring on the snow!?! Enjoy! 🙂

Pork and White Bean Chili (Printable Version)

Ingredients: Pork & White Bean Chili

For Beans:

  • 3 cups dry white beans
  • 2 slices bacon
  • 1 large onion, quartered
  • 1 qt. chicken stock

For Soup:

  • 2 Tbsp olive oil
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 4-5 cups chicken broth
  • 2- (4 oz.) cans diced green chilies (opt)
  • 1 Tbsp ground cumin
  • 1 tsp oregano
  • pinch of red pepper
  • 2 cups cooked shredded pork (or chicken)
  • ¼ cup cilantro, chopped (opt)
  • Salt and pepper to taste


  1. Rinse and sort beans. Place them in a large pot, cover with water and soak overnight (or do the quick soak method: Cover with water, bring to a boil, remove from heat and let stand for 2 hours covered). Drain the beans, and return to the large pot. Add one quart of chicken stock, bacon and quartered onion to the pot. Add water until the beans are covered by 2 inches. Heat the beans to boiling, then reduce and simmer for 1-2 hours or until the beans are tender. Set aside.
  2. Meanwhile, heat oil in a large pot over medium high heat. Sauté onion and garlic until tender. Drain the beans and add to the pot with the broth, diced chilies, cumin, oregano, and red pepper. Bring to boiling and simmer for 20 minutes. Mash the beans slightly to thicken. Add the pork/chicken and chopped cilantro. Top with cilantro and cheese if desired.

Allergy-Friendly Cornbread & Chili

No beans, no tomatoes, no dairy, no gluten…..yet somehow I still managed to make cornbread and chili! And not just any cornbread and chili….a solid 10 as my husband rated it! And that is rare! Many things come close to that “perfect” score but this one…delish! A nice thick chili, that’s not too spicy unless you want it to be, and moist, tender scrumptious corn bread muffins. I thought I had a great cornbread recipe before, but now that dairy is out of my diet, I needed a new recipe. These are out of this world good! LOL! They certainly test my self control! And that’s saying a lot!  This chili would be great on potatoes too! If you can have cheese and sour cream, it would be fantastic, as confirmed by my dairy eating man! His really did smell good adding some sharp cheddar cheese to it! I miss cheese!  But regardless, on these miserable winter nights, a hot bowl of chili & fresh out of the oven cornbread really hits the spot! Enjoy! 🙂

Bean & Tomato Free Chili (Printable Version)


  • 1 lb extra-lean ground beef (or turkey)
  • 1-2 Tbsp oil
  • 1/2 large (sweet) onion, chopped
  • 1 cup mixed color bell peppers, chopped
  • 1 tsp minced garlic
  • 1 1/2 cups chicken or beef broth
  • 1 Tbsp sugar
  • 1/2 tsp dried thyme
  • 1/2 tsp ground oregano
  • 1 Tbsp taco seasoning
  • Salt & Chili Powder to taste
  • 2 Tbsp potato starch
  • 4 Tbsp water


  1. Sauté onion and bell peppers in oil over med-high heat; then add garlic in; sauté until tender; put into bowl and set aside.
  2. In same pan, brown beef.
  3. Lower heat to medium-low and add sautéed vegetables; and stir.
  4. Add all dried ingredients (except for the potato starch) and broth; stir.
  5. Combine potato starch and water
  6. Increase temperature on stove and add flour mixture; stir until thickened.
  7. Top with cheese, onions, sour cream, etc if desired.

GF/DF Cornbread Muffins (Printable Version)


3/4 cup GF flour + 1/2 tsp X-gum
1/3 cup granulated sugar
1/4 cup yellow corn meal
1/2 tablespoon baking powder
1/4 teaspoon salt
1/2 cup + 2 Tbsp almond milk
1 large egg, lightly beaten
2 1/2 Tbsp vegetable oil
1 1/2 Tbsp non-dairy margarine, melted


Preheat oven to 350°F. Grease 8 muffin cups.

Combine flour, sugar, corn meal, baking powder and salt in a medium bowl. Combine milk, eggs, vegetable oil and butter in a small bowl; mix well. Add to flour mixture; stir just until blended. Pour into prepared muffin cups filling 2/3 full.

Bake for 18 to 20 minutes or until a wooden pick inserted in the center comes out clean.

Cool in pans on wire racks for 5 minutes; remove to wire racks to cool slightly. Serve warm.

Hearty Beef Stew & Biscuits

It’s been a long, cold, wintry day. I woke up to a beautiful 6 inches of untouched, pristine white fluffy snow. By the time I went to work it had warmed up and was a gushy mess of ugly brown/gray mush! It warmed up enough to melt everything off the roads…..but then came the freezing rain…and the 23 degrees. The ice that covered everything was a good inch thick at least! So after freezing my puny little butt off attempting to scrape my car windows (I’m wishing for covered parking to appear at my office tomorrow!!) and not enough gas to even get it warm…I had to book it over blindly to the nearest gas station and fill up. Then trying desperately to get that darn ice off my car enough to see! So getting home an hour late, and not being able to feel my fingers, toes or face….I’m ready for a  hot meal! Thank goodness I had the foresight to make a nice big batch of home made beef stew the other night! Throw some quick biscuits in the oven while the stew warms up and viola! I nice hearty meal to warm me up! Nothing like a hot bowl of stew to comfort you on a frigid winter night! Just wish my fireplace was a gas one right now instead of a wood-burning one! So messy and not much heat! Oh well….. I’m ready to go curl up in a nice warm blanket with my hubby and settle in for the evening with a good movie! This storm seems to be everywhere, and who knows what we’ll wake up to in the morning. Guess I’m gonna plan on some nice hot oatmeal for breakfast! Start the day out right! So if you’re in the same boat as me……give this one a try!  Its hard to find a good beef stew recipe……but this one is so easy to make, and it tastes amazing! Everything is so tender and delicious! It takes some time to cook, but slow cooking is SO worth the wait! Enjoy! 🙂

Hearty Beef Stew (Printable Version)


  • 1 1/2 lbs beef stew meat, cut into 1/2″ pieces
  • 1/2 c GF flour, seasoned with salt and pepper
  • 3 tbsp canola oil
  • 1+ qt beef stock
  • 2 ribs celery, sliced
  • 3 lg carrots, sliced
  • 1 med onion, cut into twelve pieces
  • 2-3 cloves of garlic
  • 1 tsp thyme
  • 3 med Yukon gold potatoes, diced
  • 1 more medium onion, cut into twelve pieces
  • a roux made of 3 tbsp each butter and GF flour
  • 1 c frozen peas, defrosted


  1. Put the oil in a large and heavy stew pot, and warm to medium.
  2. Pat dry the meat. Then toss in the flour until coated.
  3. Place in a single layer, and with some room in the pot, as many of the cubes of meat as you can fit. Brown on all sides, and then push to the side, and add more until you have them all in.
  4. Once browned, add the first onion, carrots, and celery, garlic and thyme. Add enough stock to cover.  Stir everything up, cover, and reduce heat to a bare simmer and let go for three hours. I check about every 45 minutes or so, but as long as it’s covered it won’t dry.
  5. About an hour before eating, add the potatoes and the second onion.  Add more stock to cover again. Continue simmering at a bit higher rate.
  6. Meanwhile make your roux in a saute pan. Once combined, cook for about 3 minutes, and then set aside until a few minutes before eating.  Add half, and warm up the stew to a boil and see how this looks. If it is thick enough, then stop, or add the rest if it still needs thickening. Once you are finished here, taste for seasonings and add more salt and pepper if needed. Then add the peas. Stir in, and you are ready to eat.

Baking Powder Drop Biscuits (Printable Version)


  • 1 cup GF flour + ½ tsp X-gum
  • 1/2 Tbsp baking powder
  • 1/2 tsp sugar
  • 1/8 tsp salt
  • 2 Tbsp cold butter, diced up
  • 1/2 cup almond milk


Preheat the oven to 450° and spray a 6 count muffin tin with cooking spray.

Stir the dry ingredients together in a mixing bowl. Cut in the butter with a pastry blender.

Stir in the milk until just moistened.

Divide the dough evenly between the prepared cups.

Bake for 12 minutes or until golden on top.

Souper Good!

Yes its been awhile since I’ve posted! With the holidays and all the extra stuff going on, I’m lucky if I even get a decent meal on the table! I also recently found out that I have even more food restrictions then I thought. So… for a few months at least my recipes will be not only gluten free, but dairy free and egg free!  I’m trying to make them soy free, yeast free, and peanut free too, but that will be harder to do as soy and milk are in everything! I’m still learning the “code” names for yeast and casein and whey and soy… so I can’t guarantee that these are 100% everything free! But at least its a start and a far cry from where I was a few weeks ago! I’m hoping eventually I’ll be able to do SOME cheese and eggs again! Maybe even some peanut butter! We’ll see how the allergy testing and reactions go in a few months! This is going to be a long process! I’m also having to cut out sugar, as that feeds yeast…..and its extremely hard!! Not to mention withdrawals symptoms suck!! LOL! Anyways, luckily for me, its winter and nothing tastes better when its cold and snowy out then a nice hot soup or casserole! I’m quickly learning to be a meat & potatoes kinda girl! Meat, potatoes, rice and GF pasta, with a few cooked veggies in there and viola! Easy enough diet to follow right?!? Hmm…well moving on! Here are a couple yummy soups that really hit the spot and yes….they are GF and DF!! Yay! I’m also going to turn my last soup post recipe (Autumn Chowder) into a dairy free version by using rice milk and omitting the cheese. We’ll see how that turns out! Here’s hoping its just as delicious as the dairy filled version!So lets get started….I’ve got an amazing and flavorful hamburger minestrone. I left out the tomatoes as those are on the hit-list too! But feel free to throw them in yours! I’ve also got a wonderful Chicken & Rice Soup that you could easily turn into a chicken noodle by substituting the rice for cooked GF pasta and adding in some frozen peas! YUM! I’m ready for some soup!! These nice soup staples as well as the potato corn chowder will make for some tasty lunches! The great thing is it makes a ton so it will last you for a while! If you can have yeast, some nice GF garlic toast would go great! I’m looking at this new diet as a challenge to find and make new delicious meals! I’ll be posting some new dinner recipes soon! I can’t wait to try out all these new recipes….enjoy! 🙂

Hamburger Minestrone Soup (Printable Version)


1 cup uncooked GF rotini pasta

1 pound (extra) lean ground beef

1/2 cup chopped onion

6 cups beef broth

1 package (16 ounces) frozen mixed vegetables

1 can (16 ounces) kidney beans, rinsed and drained

1 can diced tomatoes (optional)

3 teaspoons Italian seasoning

1 teaspoon salt

1/4 teaspoon dried thyme

1/4 teaspoon dried basil

1/4 teaspoon pepper


Cook pasta according to package directions. Meanwhile, in a large saucepan, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Drain pasta and add to the pan.  Cook 5 minutes longer or until heated through.

Yield: 6 servings

Chicken and Rice Soup (Printable Version)

2 cups chicken broth

4 cups water

1T chicken bouillon

1-2 cups chopped,  cooked chicken breasts

1/2 cup chopped onion

2 carrots, diced

1-2 celery stalks, diced

½ tsp dried crushed bay leaf

½ tsp garlic powder

salt and pepper to taste

2 cups cooked white rice

Olive oil

Heat olive oil in big stock pot over medium heat. Add onion and sauté for a minute or two. Add carrot and celery and continue to sauté until they start to soften a bit, maybe 3-4 minutes.

Add chicken broth, water, and bouillon. Stir to mix, and add chicken and bay leaf and garlic.

Let simmer for about an hour. If the liquid level reduces too low, you can always add more water and more bouillon if necessary. Add salt and pepper to taste.

15 minutes before serving,  add rice and heat through.

Adapted From: 30-Minute Martha

Comfort Food at its Finest!

Its raining outside, the fire is roaring in my beautiful new fireplace (Thanks honey!) and I’ve got my comfy pjs and slippers on. I’m so ready for an evening inside just snuggling on the couch with my girls and a movie. And of course….its a  perfect time for some home made soup and gluten free corn bread. What could be better than a hot bowl of soup to warm you up on a chilly autumn afternoon? This recipe is perfect because it serves 2 (although with us its 3, but leftovers for me the next day! ) It doesn’t take too long to make, and you could easily double the recipe. And you can’t go wrong with cornbread especially when its made from scratch! Its light and moist and easy to make! Mmmm….. So next time the mood hits for some great comfort food, hope you turn to these and enjoy a nice cozy meal! 🙂

Autumn Chowder (Printable Version)


Real Bacon Bits

1/4 cup chopped onion

1 medium red potato, cubed

1 small carrot, halved lengthwise and thinly sliced

1/2 cup water

3/4 teaspoon chicken bouillon granules (GF)

1 cup milk

2/3 cup frozen corn

1/8 teaspoon pepper

2-1/2 teaspoons potato or tapioca flour

2 tablespoons cold water

3/4 cup shredded cheddar cheese


Sauté onion until tender in a little oil. Add the potato, carrot, water

and bouillon. Bring to a boil. Reduce heat; cover and simmer for

15-20 minutes or until the vegetables are almost tender.

Stir in the milk, corn and pepper. Cook 5 minutes longer. Combine the

flour and cold water until smooth; gradually whisk into soup. Bring

to a boil; cook and stir for 1-2 minutes or until thickened. Remove

from the heat; stir in cheese until melted. Sprinkle with bacon bits.

Yield: 2 servings.

Adapted From: Taste of Home

Gluten-Free Sour Cream Cornbread Muffins Recipe (Printable Version)


2 Tbsp Butter, softened

1 ½ Tablespoons sugar

1 Egg

1/4 cup sour cream

1/4 cup milk

1/2 cup Gluten-Free Flour + 1/4 tsp xanthan gum

1/3 cup yellow cornmeal

1 teaspoon gluten-free baking powder

1/4 teaspoon salt


Heat oven to 425°F. Combine butter and sugar in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs; mix well. Stir in sour cream and milk. Reduce speed to low; add all remaining ingredients. Beat just until mixed.

Spoon batter into 6 greased or paper-lined muffin cups. Bake for 15 to 18 minutes
or until golden brown and toothpick inserted in center comes out clean. Serve warm.

Adapted From: Land O Lakes

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