Wednesday, November 28, 2012

TACO SOUP


Taco Soup
This is an old
Weight Watcher's Recipe -
I've made it for many occasions
and no one was the wiser -
it's a great hardy soup
and it's gluten free.
  
1 lg onion, chopped
1 pkg, taco seasoning mix
2 cups whole kernel corn, frozen
1 can chicken broth
1 can black beans, undrained
1 can kidney beans, undrained
1 can fat-free refried beans
1 can diced tomatoes, (Mexican flavor)
1 can diced tomatoes, (any flavor)
Soften onions. 
Add all other ingredients. 
Simmer, covered, 1 hour.

Most of the time though,
I don't cook it on the stove - 
I just throw everything 
in my crockpot and let it simmer.
If I'm in a hurry,
it can usually simmer on high
for about two hours 
or
if I have all day,
I set it on low.

Sometimes I add cooked ground beef.
Most of the time,
I don't want to used 
packaged taco seasoning mix
because it might have MSG in it.

So I make my own taco seasoning.


1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes 
1/4 teaspoon dried oregano 
1/2 teaspoon paprika
1 1/2 teaspoons ground cumin
1/2 teaspoon sea salt
1 teaspoon black pepper
Mix together and use as seasoning.

Enjoy!!
Blessings to all who visit here,
Lynn  
 


Thursday, November 8, 2012

GLUTEN FREE RECIPES

In my quest for 
gluten free recipes,
I have branched out
and am trying some
new things. 

Last night,
I made Potato Leek Soup
for dinner and served
it with cornbread.
I garnished it with 
ham, cheese and onions.
It was delicious!!      


Ingredients
  • 3 large leeks, cut lengthwise, separate, clean. 
  • Use only the white and pale green parts, chop.
  • 2 Tbsp butter
  • 2 cups water
  • 2 cups chicken broth (or vegetable broth for vegetarian option)*
  • 2 lbs potatoes, peeled, diced into 1/2 inch pieces
  • Marjoram - dash
  • 1/4 cup chopped fresh parsley
  • 2 teaspoons chopped fresh thyme, or 1/2 teaspoon dried thyme
  • Tabasco sauce or other red chili sauce
  • Salt & Pepper
*If cooking gluten-free, be sure to use gluten-free broth.

Method
1 Cook leeks in butter with salt and pepper in a medium sized sauce pan. Cover pan, cook on low heat for 10 minutes. Check often. Do not brown leeks! Browning will give leeks a burnt taste.
2 Add water, broth, and potatoes. Bring to a low simmer and cook for 20 minutes. Scoop about half of the soup mixture into a blender, puree and return to pan. Add marjoram, parsley, and thyme. Add a few dashes of chili sauce to taste. Add some freshly ground pepper, 1-2 teaspoons salt or more to taste.
Yield: Serves 4-6.



Another great recipe that
I have tried recently
is 

 

I'm also very excited over
that I really like.
It is available at Trader Joes
and other places.

Blessings to all who visit here,
Lynn