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 

Caramel Apple Dip.

 

I'm also very excited over

finding a gluten free bread

that I really like.

It is available at Trader Joes

and other places.

Blessings to all who visit here,

Lynn