Savory Gluten Free / Dairy Free Chicken and Dumpling Soup

homemade gluten free/dairy free chicken & dumpling soup.

Credit to Write.Eat.Repeat

Credit to Write.Eat.Repeat

i looooove making savory soups in the winter time. there’s nothing quite like having the house smell so aromatic while it’s blustery outside. there’s just something so comforting about a nice bowl of soup after a hectic day. if you’re short on time, but want something yummy then this is one of those set-it-and-forget-it meals that’s absolutely perfect.

cook it in a large pot on the stove top, or toss it in the slow cooker and go about your busy day. add a quick salad, pour yourself a glass of wine, grab your favorite book, and you’re really set!

here’s what you’ll need:

ingredients:

4 carrots, chopped

3 stalks celery, sliced

3 cloves garlic, minced

1 yellow onion, diced

1 c peas

1 tbsp soy free butter

2 large chicken breasts

1/4 c. white wine

3-4 tbsp sage

2 tbsp thyme

1 tsp rosemary

4 c Chicken broth

Salt & pepper

2 c GF flour

1/2 c soy milk

Directions:

Cook onions, garlic & butter until clear & add white wine.

Add celery & carrots w/some broth (just enough to cover them while they boil).

Sauté chicken w/garlic & onion powder & sage with a little olive oil, chop into bite-sized pieces & add to stew.

Add remaining seasonings & rest of broth.

Cook on med heat 1-2 hrs (or more).

Add dumplings (2 c gf flour/ 1/2 c soy milk, 1 inch balls) cook covered for 30 mins and enjoy.

*GF dumpling trick – i loosely mold them into 1 inch balls, it’s okay if they want to fall apart. they come out a little more fluffy when they’re not tightly compacted.

serves 6.

this will be the last recipe for a little while, i’ll be posting more writerly things soon. hope you’re all staying warm and writing up a storm! xoxo

Red Wine Braised Short Ribs with Roasted Garlic and Goat Cheese Mashed Potatoes, and Seared Scallops and Balsamic Reduction. Gluten free / dairy free

Homemade Anniversary DinnerHaving severe food allergies is hard, especially when trying to dine out. I’m allergic to gluten and (cow milk) dairy, and both are hidden in the most unexpected places. Some broths and stocks contain whey, certain whiskey sour mixes contain whey, (what the heck?!) and tons of dressings and sauces contain wheat. Even if I tell a waiter or waitress that I have a dairy and gluten allergy, there’s no guarantee that I won’t be accidentally poisoned.

And I can’t blame them. Who would even THINK to look in beef broth for milk?

Anaphylaxis is nothing to mess around with. Instead of focusing on everything I can’t eat, I like to think of all the yummy things I get to make from scratch at home.

The following recipe was something I made for our anniversary dinner, and it was better than we could have hoped for. Dairy free, gluten free, and tasty beyond measure. Take THAT allergies. I hope you enjoy it!

Red wine braised short ribs and roasted garlic, goat cheese, and chive mashed potatoes, with seared scallops and balsamic reduction.

Braised short ribs:

1 onion, diced

1 cup carrots, chopped

2 cloves garlic, minced

2 cups red wine

2 cups chicken broth

Shake of rosemary

2 tbsp onion powder

2 tbsp garlic powder

salt and pepper to taste

Sear short ribs on all sides until brown (about 2 mins), then remove from pan and rest in oven safe baking dish. Sauté veggies in meat drippings with a hit of olive oil until soft. Add red wine and one cup of chicken broth, seasoning, then cover and cook for ten minutes, or until slightly reduced. Add veggies and second cup of chicken broth to meat, cover tightly with tinfoil, and cook for 1 hour at 350, then 375 for one more hour.


Roasted garlic mashed potatoes:

6 red potatoes (they’ve got a smaller starch content)

1 whole head of garlic

3 tbsps dried chives (or fresh if you’ve got them)

1/2 cup soy sour cream

4 tbsp soy-free butter (I like using the red earth balance brand, you don’t want to over do it with too much soy, so I change up ingredients for soy free when I can.)

2 tsps garlic powder

1/2 cup goat cheese

salt

Scrub potatoes and leave the skin on. Cut into inch or half inch chunks so they cook faster. Boil in salted water until you can stick them easily with a fork, then drain the water and add them to a bowl. I roast my garlic in the oven while the meat is cooking (about 45-50 mins while it’s set at 350), then carefully remove each clove and mash in a small bowl with chives.

Next I mash the potatoes and add butter, soy sour cream, and garlic powder. Once it’s the consistency I like, I mix the roasted garlic and chives in, making sure it’s mixed throughly. Finally, mix in goat cheese and taste. Adjust salt and sour cream as desired.


Seared scallops:

1 lb sea scallops

salt and pepper to taste

olive oil

Make sure your scallops are room temp to start with, then pat dry with paper towel on both sides. Add a nice amount of salt and pepper to cover the tops and bottoms. Heat your skillet to med-high and warm up just enough oil to keep your scallops from sticking to the bottom of the pan. Add scallops to pan, being careful to not overcrowd the dish. Don’t turn more than once. (Let cook about 3 mins on each side to get that great sear.)


Balsamic reduction:

1/2 cup balsamic vinegar

1.5 tbsp soy butter

Bring balsamic vinegar to a boil in a small sauce pan, then lower heat and simmer for about 15-20 mins, or until desired consistency. Once its where you want it to be, stir in soy butter and remove from heat. Set aside until ready to serve. You can make this first – it doesn’t have to be served warm.

Homemade Ravioli Recipe!

My great aunt is coming over today, which can only mean one thing…HOMEMADE RAVIOLI’S!!! That’s right, yours truly will be rolling out the fresh pasta dough, and all that other fun shiitake. So, here’s a recipe for you to try out this weekend courtesy of the fine people over at Food.com. Hope you have a good one <33333’s!

Dough

  • 3 cups unbleached white flour
  • 1/2 teaspoon salt
  • 2 eggs
  • 1/2 cup water

Sausage Filling

  • 3/4 lb loose sweet Italian sausage link (or casings removed from links)
  • 2 eggs, slightly beaten
  • 2 tablespoons freshly grated romano cheese (If you prefer a less sharp cheese, freshly grated Parmesan cheese may be substituted for the Romano)

If you don’t feel like sausage, here’s a cheese filling as well.

Ricotta Filling

  • 1 1/2 lbs ricotta cheese (drained)
  • 2 eggs
  • 1/4 cup freshly grated romano cheese
  • 1 1/2-2 tablespoons finely minced fresh italian flat leaf parsley
  • 1/4-1/3 teaspoon cinnamon
  • salt and pepper

Directions:

Ricotta Filling: In a large bowl, blend all filling ingredients together until smooth, set aside filling until needed.

  • Sausage Filling: Brown sausage in frying pan, drain fat and allow sausage to cool.
  • When sausage has cooled, mix in eggs and cheese, set aside filling until needed.

  • MAKING THE RAVIOLI DOUGH: Sift flour and salt together.
  • Place flour mixture on a board, making a well in the center of the flour.
  • Drop eggs into the flour well, using your hand or a fork, break the yolks and beat eggs slightly.
  • Combine the eggs and flour together, gradually adding enough warm water to make a stiff dough.
  • Knead dough well, until smooth; cover the dough and let it rest for 15 minutes.
  • Cut dough in half and roll each half of the dough out on a floured board, into a very thin sheet (about 1/16 to 1/8 inch thick).
  • FILLING THE RAVIOLI: Drop about 1 to 1 1/2 teaspoonfuls of filling about 1 1/2 inches apart all along the dough.
  • When the sheet of dough is fully dotted with dabs of filling mixture, cover filling with other sheet of dough.
  • Using your fingers, gently press dough between each dab of filling to seal it.
  • Cut ravioli into squares with a (zig-zag edged) pastry cutter, or very sharp knife.
  • DRYING THE RAVIOLI: Allow ravioli to dry for one hour before cooking.
  • COOKING THE RAVIOLI: Drop ravioli into 6 to 8 quarts of boiling, salted water and cook for about 10 to 15 minutes, or until dough is tender.
  • Remove cooked ravioli from pot carefully with a skimmer or a large slotted spoon, and drain well.
  • Place drained ravioli on a serving platter in layers, alternating layers with your favorite sauce and a sprinkling of grated cheese between each ravioli layer.

Holy chipotle guacamole

There’s nothing I like better than a random fiesta. My sister started making the best guacamole on the planet, so if you’re in the mood for the BEST GUACAMOLE EVER, here’s the recipe:

Homemade Chipotle Guacamole Ingredients

  • 2 avocados, peeled, seeded and cubed
  • 1 tablespoon fresh lime juice
  • 1/4 cup salsa
  • 1/4 teaspoon adobo sauce from canned chipotle chilies, or to taste
  • salt and pepper to taste
  • 1 dash of tequilla to taste, then taste some more.

Directions

Mash together cubed avocado, lime juice, salsa, and adobo chipotle sauce in a bowl until blended. Season with salt and pepper. Then serve up some fresh margaritas, grab a bag of tortilla chips, and ENJOY!

 XOXO

I believe in a thing called love

Alcohol & cupcakes?! Who woulda thunk it. I’d like to send a shout-out to the writers of ‘Vegan Cupcakes Take Over the World’ for this kick ass recipe. I heart you ladies for taking two of my favorite things and combining them into one glorious package.

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Here’s the recipe for anyone who loves cupcakes (and/or liquor) as much as I do.

1/4 cup lime juice
1 1/2 tsp lime zest (1 lime)
1 cup soy milk (plain or vanilla)
1/4 cup vegetable oil
2 tsp tequila
1/2 tsp vanilla extract
1 cup sugar
1 1/3 cup all purpose flour
1/4 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt

Directions:
Preheat oven to 350F. Fill a 12-cup muffin tin with liners.
In a large bowl, mix together lime juice, lime zest, soy milk, oil , tequila, vanilla and sugar.
In a small bowl, mix together flour, baking soda, baking powder and salt. Add to lime mixture and stir until just combined. Divide evenly into muffin tins.
Bake for 20-24 minutes, until a tester comes out clean and the cakes spring back when lightly pressed.

Turn out onto a wire rack to cool completely before frosting

Tequila and Lime Frosting
1/4 cup nonhydrogenated shortening, softened (or butter for you non-lactards)
1 tbsp soymilk
3 tbsp lime juice
1 tbsp tequila
2+ cups confectioners’ sugar
coarse sugar for “rims”

Cream together shortening, soymilk, lime juice, tequila, and 2 cups of confectioners’ sugar. Add in more sugar as needed to make frosting stiff, but spreadable.

Spread on cupcakes and roll the edges in a small amount of coarse, colored sugar. Then enjoy!!!

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Guest post by fellow foodie & blogger: blackcatsunday!

Today’s post has been contributed by a fellow foodie and photography buff, Kristine. You can find more tasty treats over on her blog blackcatsunday by simply clicking on the link here.

Besides working on obtaining two PhD’s (in English and Psychology), Kristine is also hard at work on two screenplays and is beginning to put together a cook book.  Some how she’s found the time to share her latest experiment with us. (Thanks Kristine!) Be sure to watch her blog for daily musings and recipes.

Without further ado, here’s Kristine’s delicious Banana Chocolate Muffin recipe.

This is my most recent experiment (just made last night) and something a little out of the ordinary. Cooking seems to have turned into a passion, hence all the recipes and cooking posts.  I enjoy cooking for others and the creativity involved in making something unexpected.  Between the cooking and my writing, it keeps my brain constantly moving.  This also helps with school, since I am taking 15-week courses compressed into 5 week increments.  It’s like brain overload!

I have a habit of refusing to waste food. I ventured into the kitchen yesterday and spotted bananas crying for attention.  I figured they had a day or two left before they had to be thrown out.  So before that happened, I scoured the pantry to see what use I could make of them.  Banana bread is overdone; I wanted something fun and unique.  I spied Bisquick mix and came up with a plan: Banana Chocolate Muffins.  Sure, it sounds a little weird and not an everyday item, but the worst that could happen is that it would end up in the trash.  That is where the bananas were headed anyway.

2 1/2 cups Bisquick mix

3/4 cup milk

1 tablespoon butter

1 tablespoon cinnamon

1 teaspoon vanilla extract

1 tablespoon brown sugar

1/4 cup chocolate morsels

3 overripe bananas, mashed

Crushed almonds (about 1/2 cup)

Preheat oven to 350 degrees.

 

Photo credit blackcatsunday.wordpress.com

 

 

In a saucepan, simmer the bananas, butter, cinnamon, vanilla extract, and brown sugar for 10 minutes on medium to medium low heat.

Mix Bisquick mix and milk to form dough, set aside.

Remove from heat and stir in chocolate morsels (they will melt in quite easily).

Combine ingredients from saucepan with dough, mix well.

 

Photo credit blackcatsunday.wordpress.com

 

 

 

Fill greased muffin cups about half full and sprinkle crushed almonds on top.  Bake for 15 minutes

 

Photo credit blackcatsunday.wordpress.com

 

 

This came out surprisingly good.  The top had a souffle’ -like texture and it tasted amazing swirled in chocolate sauce.

12 muffins of pure delight, 3 bananas saved.

Take that banana bread.

If you or someone you know is interested in being a guest blogger on Scribe Quotes, let me know in the comment section or on Twitter.

Keep your eyes peeled for our next special blog by Eileen Andrews, a super talented scribe.

Thanks for your wonderful post Kristine, I know I’m excited to make it tonight!

So what do YOU think of the recipe?! I’d love to hear feedback in the comment section below.