Tomato Soup




Gluten-Free Tomato Soup

Peggy came home from work and was hungry tomato soup and grilled cheese sandwiches. However, there was a small snag in this plan; we didn't have any tomato soup.

As many of you know, most tomato soup is not gluten-free. Since I'm not a huge fan of tomato soup, this fact was not a hardship for me when I went gluten-free.

It was late and neither one of us wanted to run down to the store to get a can. I said, "It is tomato soup, it can't be that difficult to make, I'll just make some [gluten-free of course]".

So I hop on the iPad and Peg grabs her laptop. In few minutes we a have few recipes that are quick and easy [and good and gluten-free!]. While I worked on the soup, Peg made the grilled cheese sandwiches. We make a great team!


If you are making this recipe for a gluten-free guest, please read our
Guide to Gluten Cross Contamination.


Ingredients:

1 tablespoon olive oil
1 tablespoon butter
1 medium white onion, coarsely chopped
2 cans diced tomatoes [with juice]
1 1/2 cups gluten-free chicken broth or water
2 Bay leaves
1/3 cup skim milk (we didn't have any heavy cream)
Salt & fresh ground pepper

Directions:

Place medium sized pot [enough to hold all the ingredients] on medium heat. Add butter and olive oil. Add onion, season with salt and freshly ground black pepper. Saute until onion is soft and just start to caramelize [about 10 - 15 minutes].

Add tomatoes and juice to the pan and stir to crush dices of tomatoes. Add the broth [or water] and bay leaves and bring to a simmer. Simmer until tomatoes pieces begin to break down, about 10 minutes.

Remove from heat, remove bay leaves, and allow soup to cool slightly. Carefully spoon some of the soup in blender/food processor [you may have to do this in batches]. Blend until smooth. Return soup to the stove over low heat and stir in cream.

Taste for seasoning adjustments.


Even though I'm not a fan of tomato soup, I have to say, I did like it and will make this again.

If you're looking for a kicked up grilled cheese sandwich, check out our
Pesto Tomato Grilled Cheese Sandwich.

Sauteed shrimp and steamed asparagus garnish the soup.


Until the next good eats - cook well and be well.

Al

Slow-Cooker Chicken Cacciatore



Slow-Cooker Chicken Cacciatore


Slow-cooker to the rescue...again! It's been pretty busy around the Al & Peg House as of late. Weekends are doubly-busy, so in order to make good eats, we need some help. Whilst we're scurrying around the house, the slow-cooker is doing all the hard work.

Peg found this naturally gluten-free recipe:
http://www.recipe.com/slow-cooker-chicken-cacciatore/?esrc=nwrc071212pinc

The original recipe calls for chicken drumsticks, but we used thighs instead - more meat on the thighs.

If you are making this recipe for a gluten-free guest, please read our Guide to Gluten Cross Contamination.


Ingredients:

2 cups sliced fresh mushrooms
1 cup sliced celery
1 cup chopped carrot
2 medium onions, cut into wedges
1 green, yellow, or red sweet pepper, cut into strips
4 cloves garlic, minced
12 chicken thighs, skinned (about 3-1/2 pounds)
1/2 cup chicken broth
1/4 cup dry white wine
2 tablespoons quick-cooking tapioca
1 teaspoon sugar
1 teaspoon dried oregano, crushed
2 bay leaves
1/2 teaspoon salt
1/4 teaspoon pepper
1 14-1/2-ounce can diced tomatoes
1/3 cup tomato paste


Directions:


1. Combine mushrooms, celery, carrot, onions, sweet peppers, and garlic in a 5- or 6-quart slow cooker. Place chicken on vegetables. Combine broth, wine, tapioca, sugar, oregano, bay leaves, salt, and pepper; pour over chicken.

2. Cover; cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3-1/2 hours.

3. Remove chicken; cover to keep warm. Remove and discard bay leaves. If using low-heat setting, turn to high-heat setting. Stir in undrained tomatoes and the tomato paste. Cover and cook for 15 minutes more. Serve vegetable mixture over chicken and cooked pasta or rice.





Until the next good eats...

Al & Peg

Chili Con Carne

Chili is a fall/winter favorite around our house. It's quick to make and easy scale up if you want leftovers [Gotta love leftovers!].

This is the style of chili that I grew up on. Rarely did we have the "soup-like with pasta" type chili. Peg prefers the "soup-like" chili so she uses my chili as a "concentrate" to create her type [see below]

My mom and I would take a spoonful of chili and place it on top of a Saltine. This is how I learned how to eat chili. It was nothing for me go thru at least an entire sleeve of crackers this way. I shudder at thought of this now. Good grief...

Also, as a kid, I picked out the beans because I didn't like them. Now I like them, but Peg picks them out for "preventative measures". Funny how things change...

If you are making this recipe for a gluten-free guest, please read our Guide to Gluten Cross Contamination.


Chili Con Carne

Ingredients:

1 lb ground beef
2 cans of diced tomatoes (use fresh if you have 'em)
       or 1 jar of Newman's Mild Salsa
1 diced medium onion
2 stalks diced celery
1 diced bell pepper (pick your favorite color or colors)
1 can of kidney beans (I prefer Joan of Arc)
1 - 2 teaspoons Penzey's Chili Con Carne spice blend (start small, you can always add if needed)
1 - 2 teaspoons gluten-free Worcestershire sauce
       (
Lea & Perrins brand is gluten-free, many brands are not)
Salt to taste
V8 or tomato juice
GF Beer (optional)
A few ounces of shredded cheese (garnish)
1 - 2 Green onions (garnish)
1 fresh diced tomato (garnish)


Directions:

Add peppers, celery and onions to pan, add pinch of salt and Penzey's Chili Con Carne spice mix
Saute' until slightly soft.
Add ground beef and brown on med-high heat. Remove any excess grease.
Drain and add beans - stir
Add canned tomatoes or salsa - stir
Add 1 - 2 cups of liquid (V8/Tomato Juice/GF Beer) - stir
Add Worcestershire sauce - stir
Allow chili to come to a good bubble and reduce heat to simmer.
Stir occasionally.
Salt & season to taste
Simmer for 10 - 15 minutes. If chili becomes too thick - add more liquid of choice.


Options:

Soup-like Chili with Pasta
Note: Gluten pasta requires you to be be mindful of cross contamination risks.

Make your favorite pasta and set aside.
Place several scoops of Chili Con Carne into a larger pan on low heat
Add 16 - 24 oz of V8/Tomato Juice
Add cooked pasta
Simmer until heated
Salt & season to taste

You might need to re-season this chili depending on how hot you like it. I tend to like my chili spicier than Peg, so when she adds the liquid and the pasta - it's about right for her tastes.


Notes:

If you are using canned tomatoes, they are going to be sweeter and less spicy than salsa. You'll need to adjust amount of chili seasoning depending on the tomato product used. Taste as you go...


Until the next good eats...

Al