Family Foodies

Here is the other half of the soup list. There are more soups out there but these are the ones I have either seen in a local store or have actually tried myself. I personally love the Imagine soups but currently I am still working on the list of their GF soups. If you are lucky enough to find Amy’s Organic soups at a local store then make sure you give them a try. Her vegetable lentil soup is amazing.

Pacific Soups

Broths

• Organic Chicken Broth

• Organic Chicken Broth Low Sodium

• Free Range Chicken Broth

• Organic Vegetable Broth

• Organic Vegetable Broth Low Sodium

• Organic Beef Broth

• Beef Broth

• Organic Mushroom Broth

Creamy Soups

• Organic Creamy Tomato

• Organic Creamy Tomato Low Sodium

• Organic Creamy Butternut Squash

• Organic Creamy Butternut Squash Low Sodium

• Organic Roasted Red Pepper and Tomato

• Organic Roasted Red Pepper and Tomato Low Sodium

• Organic French Onion

• Creamy Roasted Carrot

• Cashew Carrot Ginger

• Buttery Sweet Corn

• Curried Red Lentil

• Spicy Black Bean Soup

• Tuscan White Bean

Hearty Artisan Soups

• Organic Spicy Chicken Fajita

• Organic Spicy Black Bean with Chicken Sausage

• Organic Savory White Bean with Smoked Bacon

• Organic Split Pea with Ham & Swiss Cheese

• Organic Savory Chicken & Wild Rice

Amy’s

• Amy’s Fire Roasted Southwestern Vegetable Soup

• Amy’s Light In Sodium Lentil Soup

• Amy’s Organic Cream of Tomato Soup

• Amy’s Black Bean Vegetable

• Amy’s Black Vegetable Lentil Soup

• Amy’s Organic Tuscan Bean and Rice Soup

• Amy’s Organic Chili with Vegetables

• Amy’s Chunky Tomato Bisque Soup

photo credit: *Noema*

I was cleaning out my chest freezer when I realized I had saved two ham bones. They were all wrapped up just waiting to be used.  I usually cook a ham and then save the bone for another meal. Well, it just happened to be really chilly outside so I decided I was going to make myself some creamy potato soup. Now this was a first for me but I make pea soup all of the time so I figured it couldn’t be that hard. It turned out perfect. Chunks of ham and potato, who could ask for more. I called this soup creamy potato but there isn’t any dairy in my recipe. The potatoes boiled down and made this wonderfully thick soup.

Potato Soup

• 2 ham bones
• 6 cups GF chicken stock
• 4 potatoes peeled and diced
• 1 large onion diced
• 1 carrot diced
• 1 tsp salt
• 6 twists on the pepper grind

1. Start by cooking your ham bone in the broth for at least 30 minutes.
2. Remove the bone from pan and cut up the left over meat into bite size pieces. Add ham pieces back into soup.
3. Add the rest of your ingredients and simmer for 20 minutes.
4. If soup seems too thin add 2 tbl of tapioca starch to thicken. Serve with a fresh piece of hot bread.

I love Thai and Chinese food but I will only order steamed chicken and vegetables when I eat at our local restaurants. I did have one restaurant prepare an order of Drunken Noodles and I fell in love with the flavor. Unfortunately, that restaurant is two hours away from where I live and I don’t get a chance to go there that often. I developed this recipe that is very close. My daughters actually request this. They love the spice!

Drunken Noodles

• 1/2- 16 oz box of Notta Pasta Wide Rice Noodles
• 1 lb of either venison, beef, buffalo, chicken or pork
• 1/8 cup Garlic Chili Pepper Sauce
• 1/3 cup GF soy sauce or Tamari
• 4 tbl minced garlic
• 1 large onion, diced
• 1 can diced tomatoes with chilies
• 2 cups sliced mushrooms
• 1 cup chopped carrots
• 2 cups frozen green beans, thawed
• 2 tbl lemon juice
• 1/2 cup brown sugar

1. Marinate meat in garlic pepper sauce and soy sauce for at least 2 hours.
2. Saute meat with the marinate. Cook for 5-6 minutes or until slightly brown. Add garlic, onions, tomatoes, mushrooms, and carrots. Cook for 2 minutes on medium high heat.
3. Add drained noodles, beans and brown sugar. Cook until noodles are tender. Do not over cook. Serve immediately.
4. If noodles don’t have enough spice feel free to add more garlic chili pepper sauce. Just be careful because a little goes a long way.

Cook’s note: Noodles are great reheated the next day if you have any left.

photo credit: love?janine

In the Fall the weather starts to cool and I start craving a big bowl of hot soup. While majority of my soups are homemade, sometimes it is nice to just open a can and grill up some sandwiches. If you check out my Menu Plan Monday you will see I plan that at least once a month. Sometimes I am just feeling tired of cooking and this is a fast fix.

Campbell Soup Company

Swanson Broth & Stock (Aseptic)

• Natural Goodness Chicken Broth

• Chicken Stock

• Chicken Broth

• Beef Stock

Swanson Broth Canned

• Natural Goodness Chicken Broth

• Chicken Broth

• Vegetable Broth

• Chicken Broth with Garlic

Manischewitz

Daily Only (Not Kosher for Passover)

• Ready To Serve Reduced-Sodium Chicken Broth

• Ready To Serve Chicken Broth

• Ready To Serve Beef Broth

• Hearty Bean Cello Soup Mix

• Split Pea Soup Mix With Seasoning Cello Soup Mix

Kosher For Passover and All Year Round

• Condensed Clear Chicken Consomme

• Condensed Clear Chicken Broth

This list if very thorough . Please make sure you double check with the manufacturer. Companies are now required to list the top allergens but gluten is not on that list, just wheat for our requirements. I plan on continually giving you small sections at a time so feel free to visit back on Gluten Free Listfull Tuesdays.
photo credit: VirtualErn

Monday: Crockpot Chicken with veggies

Tuesday: Tuna casserole

Wednesday: Nachos (kids cooking day)

Thursday: Chicken Fajitas

Friday: Pizza

Saturday: Chicken Nachos

Sunday: Leftovers

Okay, so last week I gave you a converted buttermilk biscuit recipe. This weekend I made an even better version. The new ones were even more chewy and did not crumble as easily. They could be cut in half and loaded up with homemade strawberry jam or honey. Making these brought back memories of when I could eat them from KFC or McDonald’s. Next time I am going to make them into breakfast sandwiches loaded with sausage, eggs and cheese. YUM! Unfortunately, they went so fast that I didn’t even get a chance to take a photo.

GF Buttermilk Biscuits

• 2 1/2 cups sorghum flour mix*
• 4 teaspoons guar gum
• 2 tablespoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 2 tablespoons sugar
• 2/3 cups cold butter, diced into small chunks
• 1 1/2 cups buttermilk

Directions

1. Preheat the oven to 375°F.  Spray a baking sheet with nonstick spray.
2. Place the first six ingredients into a food processor. Pulse until blended.
3. Sprinkle the butter cubes evenly over the flour mixture, cover, and pulse until the mixture become crumbly.
4. Pour the buttermilk evenly over the mixture. Pulse until the dough becomes a moist clump. Make sure all of the flour mixture from the bottom is mixed properly.
5. Using a cookie scoop, scoop up 18 biscuits and place on cookie sheet. Dip a glass cup into flour and press the biscuits down slightly.
6. Bake 15-18 minutes or until lightly browned. Brush tops of biscuits with butter. Enjoy!

*Sorghum flour mix: 2 parts sorghum flour to 1 part tapioca flour