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Showing posts with label Gluten Recipes. Show all posts
Showing posts with label Gluten Recipes. Show all posts

Chicken, Bean, and Spinach Soup

CookingAddic If you’re looking for an easy-to-make, healthy (and gluten free!) soup, let me introduce this Chicken, Bean, and Spinach Soup. It’s filled with other veggies, too: green bell pepper, carrots, and tomatoes. Spiced up with oregano, basil and paprika! So good – and a perfect lunch food.

chicken carrots green bell peppers tomatoes spinach bean soup

Ingredients
  1. 2 tablespoons olive oil (divided)
  2. 1 small onion, chopped
  3. 1 green bell pepper, chopped
  4. 1 pound chicken breast or tenders
  5. 1/2 teaspoon dried oregano
  6. 1/2 teaspoon dried basil
  7. 1/2 teaspoon paprika
  8. 1 large carrot, peeled and cubed into very small cubes
  9. 5 medium tomatoes, chopped
  10. 1 can (15 oz) red kidney beans, drained
  11. 3 cups fresh spinach
  12. 4 garlic cloves, minced
  13. 4 cups (32 oz) chicken broth
  14. 2 cups water
  15. 1/2 teaspoon dried oregano
  16. 1/2 teaspoon dried basil
  17. salt
Instructions
  1. In a large soup pan, heat 1 tablespoon olive oil on medium-high heat. Add chopped onion and cook for 1 minute. Then add chopped green bell pepper and cook for another minute on medium-high heat. Remove vegetables from the pan.
  2. Add another tablespoon of olive oil to the pan, heat it up on medium-high heat. Slice chicken into small pieces. Season chicken slices generously with paprika, oregano, basil, and salt. Sautee on medium-high heat until browned on both sides. The chicken does not have to be cooked all the way through, as you will continue cooking it in the next steps.
  3. Return cooked onions and bell peppers to the pan. Add chopped carrots, tomatoes, red kidney beans, fresh spinach, and minced garlic. Add chicken broth and water. Add 1/2 teaspoon of oregano and 1/2 teaspoon basil. Bring to boil and then simmer for 15-20 minutes until carrots are cooked and chicken cooked through. Season with salt to taste.


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Chicken Vegetable Soup with Pasta

CookingAddic Chicken Vegetable Soup with Pasta is a delicious, easy-to-make meal, filled with vegetables: spinach, green bell pepper, carrots, tomatoes, and beans. Spiced up with oregano, basil and paprika! So good – it makes a great dinner and a perfect lunch!

chicken soup recipe, pasta soup recipe, vegetable soup recipe, gluten free recipe

All the flavors work really well in this soup, and it looks very presentable and full of color.

I’ve also made it with gluten free brown rice pasta – and it worked great!

I like to cook pasta separately from soup, drain it, rinse it with cold water, then add the cooked and drained pasta to the soup – it helps the pasta keep its perfect shape and not get too soft! It’s especially true if you use gluten free brown rice pasta.


Enjoy the soup!


Ingredients
  • 2 tablespoons olive oil (divided)
  • 1 small onion, chopped
  • 1 green bell pepper, chopped
  • 1 pound chicken breast or tenders
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon paprika
  • 1 large carrot, peeled and cubed into very small cubes
  • 5 medium tomatoes, chopped
  • 1 can (15 oz) red kidney beans, drained
  • 3 cups fresh spinach
  • 4 garlic cloves, minced
  • 4 cups (32 oz) chicken broth
  • 2 cups water
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1 and 1/2 cups short pasta, such as penne, uncooked
  • salt

Read more:

chicken soup with vegetables, chicken vegetable soup recipe

Instructions
  1. In a large soup pan, heat 1 tablespoon olive oil on medium-high heat. Add chopped onion and cook for 1 minute. Then add chopped green bell pepper and cook for another minute on medium-high heat. Remove vegetables from the pan.
  2. Add another tablespoon of olive oil to the pan, heat it up on medium-high heat. Slice chicken into small pieces. Season chicken slices generously with paprika, oregano, basil, and salt. Sautee on medium-high heat until browned on both sides. The chicken does not have to be cooked all the way through, as you will continue cooking it in the next steps.
  3. Return cooked onions and bell peppers to the pan. Add chopped carrots, tomatoes, red kidney beans, fresh spinach, and minced garlic. Add chicken broth and water. Add 1/2 teaspoon of oregano and 1/2 teaspoon basil. Bring to boil and then simmer for 15-20 minutes until carrots are cooked and chicken cooked through.
  4. Meanwhile cook pasta according to directions on package, al dente. Add cooked and drained pasta to soup and cook a couple of minutes longer.
  5. Season with salt to taste.

chicken soup with kidney beans, carrots, spinach, tomatoes, spices

Mashed Potatoes with Bacon

CookingAddic Have you ever met anyone who doesn’t like mashed potatoes? This is the recipe I ALWAYS use for mashed potatoes, this time I just decided to add some bacon to dress it up – I was wowed by the combined flavor of creamy mashed potatoes and bacon.  Definitely try this sometime!  It’s gluten free, too!  It’s my favorite side dish to go with grilled steak.  It’s especially great with flank steak.  

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I always make my mashed potatoes by boiling unpeeled potatoes and peeling them AFTER they are cooked. I always prefer this method vs. boiling peeled tomatoes, because I’ve never ever encountered a problem of “soupy” mashed potatoes using my method. By boiling the potatoes unpeeled, they remain pretty much whole and intact, which makes the process of draining them from all the water pretty easy and effective.   If you boil peeled potatoes chunks (like most recipes suggest), potatoes tend to get much more watery and draining them could be challenging.

I love using half & half vs. milk because it makes potatoes less grainy and more creamy than if you used milk.

After you boil the unpeeled potatoes, let them cool before peeling, or run them under cold water when they are still hot and peel them while running under cold water. Mash them slightly in a large mixing bowl, using potato masher. Melt butter, add butter first and mash it in. Then, heat up half & half until hot but not boiling and add gradually (not all amount at once). Add half and half gradually, constantly mashing, until you reach the desired consistency and texture.  Top mashed potatoes with chopped cooked bacon and chopped green onions!


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Ingredients
  1. 2 lb potatoes, unpeeled, washed
  2. 4 tablespoons unsalted butter
  3. 1/2 to 1 cup half and half
  4. 1 teaspoon salt (more to taste)
  5. 7 or 8 strips of cooked bacon, chopped
    For garnish:
  1. green onions, chopped
Instructions
  • Place unpeeled potatoes in a large saucepan. Fill the saucepan with water to cover potatoes. Bring to boil and simmer for about 30 or more minutes until potatoes are done and can be easily pierced with a fork.
  • Drain potatoes from water, let the cool and then peel. Or, alternatively, peel each hot potato under the cold running water.
  • Place peeled potatoes into a large mixing bowl. Using a potato masher, mash them slightly. Then, melt butter and add it to the potatoes, continuing to mash. Heat up half and half on the stove top or in microwave until hot but not boiling - add to the mashed potatoes, continuing to mash. Do not add all half & half at once - start by adding 1/2 cup half and half, then add more if needed, to achieve the desired texture.
  • Top mashed potatoes with chopped bacon and green onions. Or, mix those right in!

Read more:

Salsa Verde Chicken Enchilada Casserole

CookingAddic This easy Mexican flavored casserole makes it easy to serve a cheesy, nutrient packed dinner for a crowd.


Salsa Verde Chicken Enchilada Bake | foodiecrush.com






Ingredients
  • 2 16- ounce jars Kroger Tomatillo Salsa Verde Mild (about 4 cups)
  • 1 cup Kroger low-fat sour cream
  • 18 small Kroger flour or white corn tortillas
  • ½ pound shredded deli chicken meat
  • 2 cups Kroger pre-diced butternut squash
  • 1 16-ounce can Simply Organic black beans, rinsed and drained
  • 4 cups shredded cheese, such as a blend of Monterey Jack and cheddar cheeses
  • 1 3-ounce can Kroger sliced olives, drained
  • 3 green onions, chopped
  • ⅓ cup chopped fresh cilantro
  • Sour cream, sliced avocado and pickled sweet and hot jalapeño peppers
Instructions
  1. Preheat the oven to 400 degrees F.
  2. Spray a 9 X 11 inch baking pan with cooking spray. In a large bowl, mix the tomatillo salsa verde with the sour cream. Spread 1 cup of the sauce on the bottom of the pan. Layer 6 of the small tortillas on the bottom of the pan. Spoon 1¼ cups of the sauce over the tortillas then layer ⅓ of the chicken, ⅓ of the butternut squash and ⅓ of the black beans. Top with ⅓ of the cheese and repeat the process 2 more times, but set aside the last layer of cheese.
  3. Spray one side of a piece of aluminum foil with cooking spray and cover the pan then bake for 60-70 minutes or until the sauce starts to bubble. Remove the foil and top with the remaining cheese and bake until melted, about 10 more minutes.
  4. Remove from the oven and top with sliced olives, green onions and cilantro. Garnish with sour cream, avocado slices and pickled sweet and hot jalapeños.

Read more:


**Optional : Sprinkle Cotija cheese on top for a tart cheese burst of flavor.



Salsa Verde Chicken Enchilada Bake | foodiecrush.com



VEGAN FRENCH ONION SOUP

CookingAddic Get ready to cry some happy tears, because you have found a Vegan French Onion Soup. This bistro-style classic is rich, savory & downright scrumptious. It’s calls for very simple ingredients & just a little love.

  
French Onion Soup was definitely a childhood favorite. I loved that savory aromatic soup, with bubbly gooey cheese, over broth infused bread. I really enjoy turning my past food memories into reality and this Vegan French Onion Soup lets me reminisce of the past, while nourishing my body, mind & soul. Wow, that’s deep! (who needs chicken soup!)

Ingredients

Soup

  • 3 tablespoons coconut oil (or your preferred cooking oil)
  • 4 medium yellow onions, sliced
  • 2 cloves of garlic, minced
  • 1/2 teaspoon sugar
  • 1 teaspoon salt, more to taste
  • Fresh ground pepper, to taste
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • 3/4 cup red wine
  • 3 tablespoons all-purpose flour
  • 2 quarts of vegetable broth, low sodium
  • 2 teaspoons lemon juice
  • 1 baguette, sliced and toasted
Cashew "Mozzarella" Cheese

  • 1/4 cup raw cashews, soaked in water 2-4 hours
  • 1 1/4 cup unsweetened plant-based milk, hot (be careful not to burn the milk)
  • 2 tablespoons + 1 teaspoon tapioca flour/starch
  • 1 teaspoon nutritional yeast
  • 1 teaspoon apple cider vinegar or lemon juice
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon sea salt


Instructions
  1. In a large pot, heat the coconut oil over medium heat. Add the onions, garlic, thyme, bay leaves, sugar, salt and pepper. Sauté until the onions are very tender & caramelized, about 40-50 minutes. Stir often to avoid the onions sticking to the pot. If they start to stick, you can add a few splashes of oil and turn heat a little lower. Keep pot uncovered
  2. Now, add the red wine and bring to a boil, reduce heat and simmer on low for about 10-15 minutes, or until the wine has evaporated.
  3. Remove the bay leaves and stir the flour into the onions. Turn the heat down to medium-low and cook for another 2-3 minutes. Stir often so the flour doesn't burn.
  4. Add the vegetable broth and lemon juice. Simmer for for 10-15 minutes. Taste the soup to see if it needs anymore salt or pepper and add if needed.
Now's a good time to prepare the "mozzarella" cheese. Drain cashews and discard water. Place all ingredients into a blender. Blend until smooth, about 1-2 minutes. Pour mixture into a small pot and place over medium heat. Stir often, so it doesn’t stick or burn. Scrape the sides and bottom, as needed. The cheese will start to thicken up. Place heat on medium-low. When it becomes stretchy and thick, remove from heat. This whole process should take about five minutes.
  1. Heat the broiler to high. Carefully ladle the soup into oven-safe crocks or bowls. (small Pyrex bowls work great) Fill half way, and place 2 slices of toasted baguette into each bowl. Now, add more soup, pouring directly over bread. Make sure not to overfill the bowls. You don't want it to spill over and get burned. Now top each baguette slice, with a big scoop of cheese and place the bowls in the oven. I placed a big piece of parchment paper under the bowls. Sometimes the cheese melts over, so it avoids mess in your oven.
  2. Broil for 2-3 minutes to slightly brown and melt the cheese. Be careful not to burn the cheese.
  3. You can top with some fresh green onions or fresh thyme. I added a few sprigs of rosemary for garnish
Read more:


Taco Pasta

Taco Pasta

CookingAddic The sour cream added a nice creaminess to the spicy taco pasta and the black beans brought another nice layer texture to the party. The fresh ingredients on top added a nice cool and refreshing reprieve from spiciness of the pasta. I will definitely be keeping this recipe on hand for cleaning up leftover taco seasoned ground beef. Strike that, I think that next time I will make this from scratch rather than waiting for leftovers. 

Ingredients
  • 1 cup pasta (cooked, I used whole wheat macaroni) (gluten free for gluten free)
  • 1/4 cup taco seasoned ground beef (warmed)
  • 1/4 cup black beans
  • 1 tablespoon sour cream
  • 1/4 cup lettuce (chopped)
  • 1/4 cup salsa
  • 1/2 tomato (cut into bite sized pieces)
  • 1 green onion (sliced)
  • 1 handful cheese (grated)
  • 1 tablespoon sliced black olives
  • 1 tablespoon sour cream
Directions
  1. After draining the pasta mix in the taco seasoned ground beef, black beans and sour cream.
  2. Place the taco pasta on a plate and top with your favorite taco toppings.



Taco Seasoned Ground Beef


Taco Seasoned Ground Beef

Ingredients
  1. 1 pound ground beef
  2. 1 batch taco seasoning
  3. 1 teaspoon cornstarch
  4. 1 cup water
Directions
  1. Brown the meat in a pan and drain the grease.
  2. Add the taco seasoning, cornstarch and water and bring to a boil.
  3. Simmer until he sauce has thickened, about 10 minutes.

Read more:

Greek Style Salad

A Greek style salad with tomatoes, cucumber, onion, olives, feta and Greek dressing.

Greek Salad

CookingAddic With spring here I have been thinking about salads more often and one of my favourites is a Greek style salad! A Greek salad is nice and simple containing tomatoes, cucumbers, kalamata olives, feta, onions, and a vibrant dressing. I really like the way the juiciness of the tomatoes and cucumers balance the saltiness of the olives and feta and the red onions provide a sweet and spicy counterpoint. The dressing for this salad is also pretty easy containing olive oil, lemon juice and oregano and the lemony vinaigrette really brightens the salad up. 


This simple Greek style dressing is so fresh, simple and tasty! 



Greek Salad


Ingredients
  • 6 cups lettuce, sliced
  • 1 cup tomato, diced
  • 1 cup cucumber, diced
  • 1/4 cup red onion, sliced
  • 1/4 cup kalamata olives, sliced
  • 1/4 cup feta, crumbled
  • 1/4 cup Greek salad dressing (see below)
Directions
  1. Mix the salad and toss with the dressing.

Greek Salad
Tip: Soak the red onions in vinegar for a few minutes to mellow them out.
Note: Traditional Greek salads do not include lettuce and the base is the tomato and the cucumber.



Greek Salad Dressing



Greek Salad

Ingredients
  • 1/2 cup olive oil
  • 1/2 cup lemon juice (~2 lemons)
  • 1 teaspoon oregano
  • salt and pepper to taste
Directions
  1. Mix everything vigorously until combined.

Option: Replace some or all of the lemon juice with red wine vinegar.
Option: Add some feta brine and cut back on the salt.


Read more:

"Christmas Garnet Wreaths Salad" {Салат Гранатовый браслет}


Greek Salad


Thai Style Black Quinoa Salad

A colourful Thai style black quinoa salad with the perfect blend of salty, sweet, spicy and tart.

Thai Style Black Quinoa Salad

CookingAddic Normally when I go to pick up quinoa they only have the white and red varieties but I recently came across black quinoa which I immediately picked up and I have been just itching to use it ever since. After thinking about it for a while I decided that the black quinoa would go well in a bright Thai inspired salad where it would nicely offset all of the colours. Sweet and juicy yellow mangoes seemed like a great place to start with the colours in the salad quickly followed by some red bell peppers and then some green onions, fresh mint and cilantro.

One of the things that I like about Asian and Thai cuisines is that they often balance the sweet, salty, tart and spicy aspects of a dish with wonderful results so I tried to do that here making the dressing with salty fish sauce, sweet sugar, tart lime juice and spicy sriracha along whit a birds eye chili for heat. I finished the salad off with some chopped peanuts and some toasted coconut flakes. 

Thai Style Black Quinoa Salad

Ingredients
  • 1 cup black quinoa, rinsed well
  • 2 cups water
  • 1 red pepper, diced
  • 1 mango, stoned, scooped and diced
  • 3 green onions, sliced
  • 1/4 cup cilantro, chopped
  • 1/4 cup mint, chopped
  • 1 birds eye chili, chopped
  • 2 tablespoons fish sauce or soy sauce for vegetarian
  • 2 teaspoons palm or brown sugar
  • 1 teaspoon sriracha or to taste
  • 1 lime, juice and zest
  • 1/4 cup peanuts, coarsely chopped
  • 1 tablespoon coconut flakes, toasted

Read:
Instructions
  1. Bring the quinoa and water to a boil, reduce the heat to medium-low and simmer, covered, until the quinoa is tender and the water is absorbed, about 15 minutes.
  2. Remove from heat and let sit, covered, for 5 minutes.
  3. Mix the quinoa, red pepper, yellow mango, green onions, cilantro, mint and chili in a large bowl.
  4. Mix the fish sauce, sugar, sriracha, lime juice and zest in a small bowl.
  5. Toss the salad in the dressing and serve topped with the peanuts and coconut flakes.