Kale and Leek Soup

Ok, this recipe is not very attractive...I know, I know. But it's so stinkin tasty and so good for you!! This recipe came from my friend, Lindsey Pineda, and I'm SO glad she shared it with me (Thanks Lindsey)!!

This was fairly simple to make and guess what...my kids loved it! They looked at it and said, no way mom. But then I told them it had a chicken taste and they tried it. Then they both asked for a bowl!

This one is gluten free and FULL of nutrients! I also added some rotisserie chicken to my bowl to add a little protein. This soup is great for lunch paired with a salad or I also eat this as my afternoon snack.

Don't be turned off by the appearance. This one is DEFINITELY worth repeating!


Ingredients

    * 2 (200 g) large leeks, cleaned, sliced 1/4-inch-(.6 cm) thick
    * 2 teaspoons olive oil
    * 2 bunches fresh kale, chopped, stems removed
    * 6 cups (960 ml) vegetable or chicken broth (organic, no salt added)
    * Salt and pepper, to taste

Directions 

    1. Sauté leek in olive oil until soft. Add kale and cook until wilted.
    2. Add broth and cook for 30 minutes on low heat and let cool for 10-15 minutes or until temperature reaches 120°F (65°C).
    3. Place soup into blender or food processor.
    4. Turn machine on and slowly increase puree.
    5. Blend until smooth.
    6. Pour mixture back into pot and heat for 10 minutes, or just until it begins to simmer. Season to taste with salt and pepper.

Very Veggie Chicken Noodle Soup

Ok, it's REALLY cold outside! Even though we are in Phoenix, we went from summer weather in the low 90's to fall weather in the upper 60's. But it's getting to the mid 30's at night!! Cold weather means it's time to pull out the soup recipes! I'm dedicating this recipe for all my friends and family in the state of Tennessee. They have had a really early winter and it's really cold there!

I make this recipe gluten Free by using Gluten Free noodles and Gluten Free chicken broth. I do not advise using rice noodles for this one because they turn to mush sitting in the broth. Ronzoni Gluten Free Pasta is the best pasta I have found for making soups.

This recipe is packed full of vegetables and has a fantastic taste. I love the fact that this recipe calls for rotisserie chicken. It saves you a lot of time in the kitchen and it tastes really good! I hope this recipe helps you stay good and warm this fall and winter season! Enjoy!

Ingredients:

• 2 boxes (32 oz. each reduced-sodium chicken broth)
• 4 sprigs fresh thyme
•  1 onion
• 2 carrots
• 1 yellow squash
•  ½ bunch asparagus
• 1 zucchini
• ¼ lb penne pasta (If you are going gluten free, Ronzoni Gluten Free Pasta is fantastic!)
• 1 Rotisserie Chicken (already cooked)
• ½ tsp. salt
• 1/4 tsp. black pepper

Directions:

In a large sauce pot, combine the chicken broth and 4 springs of fresh thyme. Turn to medium heat and let simmer.

Meanwhile, mince the onion, slice the carrots, dice the squash, cut the zucchini into long thin slices and and chop the ends of the asparagus off.

In a separate pot, bring water to a boil and cook the penne pasta. While the pasta is cooking, shred your Rotisserie Chicken.

Add the salt, pepper, onion and carrots to the chicken broth. Once the onion and carrots are tender, add the squash, asparagus, zucchini, shredded chicken and the penne pasta. Reduce the heat to low.

Let cook for 10 minutes. Remove the fresh thyme sprigs. Add freshly chopped chives and parsley. Season with additional salt, pepper and lemon juice, if desired. Refrigerate any leftovers.

Quick Peppery Cheese Bread

My friend at work shared this recipe with me, so I decided to try it this weekend!   This goes wonderfully with soups, but especially my potato cheese soup.  My friend sent me this recipe from "The Southern Lady Cooks!"  Their website is http://thesouthernladycooks.com/.  Being from the south, this site is right up my ally!  I love southern recipes!  Makes me feel like I'm home :)

You can make this bread gluten free if you use a gluten free flour.  The recipe is so easy my kids loved it!

Enjoy!

Ingredients:

• 2 cups all-purpose flour (or gluten free flour if you are gluten free!)
• 1 cup shredded sharp cheddar cheese (or use your favorite cheese)
• 1 teaspoon sugar
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon coarsely ground black pepper
• 1 cup buttermilk
• 1/2 cup butter or margarine or 8 tablespoons or 1 stick, melted
• 2 eggs

Directions:

• In a large bowl, combine the flour, cheese, sugar, baking powder, baking soda, salt and pepper.
• In a smaller bowl, beat the eggs, melted butter and buttermilk together with a whisk.
• Add to flour mixture and mix with a spoon just enough to wet all the ingredients.
• Pour mixture in 9x5 inch loaf pan that has just the bottom sprayed or greased.
• Bake in a pre-heated over at 350 degrees for 35 to 40 minutes.
• Allow to cool for 15 minutes before removing from the pan.
• Makes one loaf.  Store in refrigerator.

Tortilla Soup

I cant express how much it means to me to see so many hits on my recipe blog each day from around the world and when people send me great recipes to share with others to try, I'm honored!! I love sharing great tasting and healthy recipes!!!

This is a great crockpot recipe!! I'm a huge soup lover and it's so hard to find Gluten free and dairy free soups out there that taste good.   This one is Gluten free and can be dairy free if you opt to leave the cheese and sour cream garnish off.  A friend of mine at work shared this recipe with me and it is full of veggies and so great for you!  Thanks Kate!  I hope ya'll enjoy this one!  Fall is quickly approaching here in the states and this one will be excellent for the cooler weather!

This one freezes and cuts in half beautifully if you’re just cooking for 1 – 2 people.  Enjoy!!

Ingredients:

28oz chicken broth (make sure you use a Gluten Free brand)

28oz diced tomatoes

28oz tomato sauce

1 or 2 cans black beans

Shredded cooked chicken (if desired, 2 breasts) – great use for leftovers

Olive oil to sauté:

1 large onion, chopped

3 jalapenos seeded and chopped (or leave the seeds, or substitute ½ - ¾ small can diced jalapenos if you want it spicy)

2 – 3 cloves garlic, chopped

3 zucchini, chopped

 2 TBSP ground cumin

1 TBSP oregano

Salt and pepper to taste

For garnish: (if/as desired)

Chopped avocado, shredded cheddar cheese, sour cream

Broken tortilla chips (make sure they are 100% corn)

Directions:

Get out your crockpot!

Add broth, tomatoes, tomato sauce and black beans (rinsed and drained).

Saute onion, jalapenos, garlic, zucchini in a little olive oil, just to soften, then add to crockpot.

Season with cumin, oregano, salt & pepper.

Stir in chicken if desired (you can leave chicken out if you want).

Simmer on medium for 2 – 3 hours to blend the flavors.

Garnish as desired!

Homemade Vegetable Soup

It has really cooled off here in AZ and the next couple of days are supposed to get cooler!  My friends and family from TN told me it's supposed to get down to like 29 degrees tomorrow night!!  SO - I thought this is a perfect opportunity for me to post my dad's homemade vegetable soup recipe! We have had this in our family since I was a little girl.  I remember coming home from school as a kid and this aroma filling up our house on those cold days.  I think it will always be a smell that reminds me of my childhood and when I make this, it totally takes me back to those wonderful memories of growing up!

I'm not sure where he got this recipe...probably from his mom...but anyway...it's so yummy and great for you!  It's gluten free, dairy free and full of veggies! This goes great with cornbread and as for the meat...feel free to use beef stew meat or ground beef...your choice! You can also add any veggies you really like!  Enjoy!

 Ingredients:
1 Package of beef stew meat
1 large can of tomato juice (get a 46 ounce can)
1 small onion chopped
4 tsp of salt
2 tsp of Worcestershire
1 tablespoon of chili powder
2 bay leaves
3 cans of mixed vegetables (I like the brand Veg All)
1 17 ounce can whole kernel corn
3-4 potatoes cut up (optional)
1 cup chopped carrots
3/4 cups chopped celery

Directions:
Combine the meat, tomato juice, onion and seasonings above and 6 cups of water in a large sauce pan.  Cook that for 2 hours.  Then add the remaining ingredients and cook for 1 additional hour.