Caldo de Pollo

Last week, we visited family in San Antonio.  San Antonio has the best Mexican food restaurants, so of course we visited our favorite eatery: Paloma Blanca.  They have a huge gluten free menu to choose from- I decided on a savory mexican soup: caldo de pollo.  As I was eating, I realized how EASY this would be to create at home!  One of my goals for 2012 is to increase my fresh veggie intake, and this soup made it easy to make that happen.  Next time, I think I'll add even more veggies (squash & zuchinni).  Plus this recipe gave me a chance to use the new programmable 6 qt crock pot my parents gave us for Christmas! :) 



Grocery list



Caldo de Pollo

3 whole carrots (chopped)

1 green bell peper (chopped)

1 yellow onion (finely chopped)- I actually only used about 1/2 to 3/4 of onion

1/4 cup cilantro (finely chopped)
1 avocado
1 can white beans (drained and rinsed)
3 russet potatoes (peeled and cut into quarters)
1 qt chicken broth (organic and gluten free, of course)
4 cups water
2 lb chicken (uncooked, cut into large pieces)
2 tsp salt
1/2 tsp. black pepper

Combine all of the ingredients into a large crock pot and stir.  Cover and cook on low for 8-9 hours.  Garnish with fresh cilantro and avocado if you please. The soup that I had in San Antonio actually had rice in it also, but I decided to leave it out to lower the carb content.



Mmmm...



This soup makes quite a bit, I'd say 6-8 servings. So if you enjoy soup for lunch like I do, this could last a while as leftovers.  Enjoy!

Favorite Holiday Treats

Growing up, two of my favorite foods around Christmastime were iced sugar cookies and Grandma's sausage balls. Just recently, I have discovered how to easily integrate these back into my life.

GF Sugar Cookies

1 box Betty Crocker GF yellow cake mix
1 stick butter
2 eggs
2 tsp vanilla extract (McCormick's is GF)
1 container Betty Crocker vanilla frosting

Combine the first four ingredients in a medium sized bowl and stir with a large spoon. The mix will be sticky, no worries. Form small balls/heaps of dough and place into greased cookie sheet. Bake 7-9 minutes (depending on how soft you like yours) at 350 degrees. Place on wax paper to cool. Once cooled, frost and add decor of your liking.

*These cookies taste more like the real thing than any other GF cookie I have tasted.   None of that crumbly, dry business.

GF Sausage Balls

Forgot to take my own picture. 
Picture from Deaghaidh Recipes

1 box Gluten free Bisquick
1 lb Owens Sausage
8-10 oz. cheddar cheese
Approx 1/4 cup skim milk

Combine the first three ingredients in a large bowl. Mix with your hands (this will be quite a workout on your hands). As ingredients begin to become doughy, add a splash of milk into mixture. This will keep them from drying out, as well as help with mixing. Continue adding milk (I approximated that it would be 1/4 cup) until the mixture has absorbed the milk and is firm enough to form into balls. Form into small balls (smaller than a golf ball) and place onto greased cookie sheet leaving space between. Bake for 15 minutes at 350 degrees. Immedietely remove from cookie sheet, placing on wax paper to cool.
*I refrigerate these after the first day, and nuke for 30 seconds to eat.


Yes, these were both indulgent items. But hey, it's the holidays.

Welcome to my little corner on the web

Eating gluten free can be a challenging lifestyle, but is necessary for many folks (including myself). Over the past 3+ years, I have gone from eating only what I KNEW to be gluten free naturally (chicken breast, rice, and fruit), to adapting many delicious and popular recipes to fit my needs. Since the husband doesn't have to avoid gluten, I have to work hard to cook foods that taste "normal". This blog is dedicated to those who are gluten free, but still enjoy good food. Most of the recipes are not original, but adapted from another recipe and tweaked to work for me. Even if you are not gluten free, perhaps you know someone who is. Or perhaps you are looking for a healthier lifestyle by cutting gluten out of your diet. Whatever your calling, I hope you enjoy. :)