Taco Soup

Tacos and soup need I say more?  A match made in heaven.  I saw a taco soup recipe before and thought to myself whoever thought of this idea is a genus!  I decided I had to make my own gluten free version of taco soup. This soup has the great flavors that are usually associated with tacos. We love to top this soup with queso fresco cheese. This cheese is super addictive so be careful you may not have any left for the soup.  My husband and I love spicy foods. The tacos I make are normally pretty spicy so of course this soup is too. This meal is easy to make when you need something spicy to heat you up!

Taco soup

1lb gluten free ground turkey

4 large tomatoes

2 jalapenos

1 cup frozen corn

½ Spanish onion

1 yellow pepper

2 minced garlic cloves

1 can pinto beans drained and rinsed

4 cups gluten free chicken broth

½ tsp salt, black pepper, garlic powder, paprika, chili powder, cayenne pepper-optional

1 tsp chipotle powder, cumin

1 tbsp olive oil

Toppings

 Queso fresco

Avocado-diced

In a large stock pot heat olive oil over medium heat.  Add minced onion. Cook until onion is translucent about 5 minutes. Meanwhile puree tomatoes, jalapenos, yellow pepper, and garlic. Add spices, ground turkey, chicken stock and pureed veggies to stock pot. Stir to incorporate all ingredients and  to break up ground turkey. Simmer for 45 minutes stirring occasionally. Add beans and corn to pot. Continue to cook until ground turkey is done. Stir occasionally.When complete top your bowl with cheese and avocado pieces. Enjoy!

Banana Cake with Cream Cheese Frosting

I am a very frugal person. Some people might describe it as cheap but who doesn’t like a good deal? That being said the other day at the grocery store there were large packages of reduced priced bananas. I did not really have any ideas in mind when I purchased the bananas but could not pass up the deal. So I have been hounded by my hubby to create something with bananas as they were getting riper and riper. Time was running out to use these bananas. I figured I could always put them in a smoothie, but that was a little boring. Luckily there was also a good deal on cream cheese and the idea of banana cake with a cream cheese frosting took hold. This cake is so moist and delicious you won’t even be able to tell it is actually gluten free. By the way the grocery store had the same deal going on with bananas this week but thought I would be pushing my luck if I brought home another bunch. One can only use so many bananas.

Banana Cake with Cream Cheese Frosting

¾ cup white sugar

¾ cup gluten free brown sugar

½ cup melted unsalted butter

1 tsp gluten free vanilla extract

½ cup gluten free sour cream

¼ cup milk

2 eggs

1 egg white

2 cups white rice flour

1 ½ cup very ripe mashed bananas

¼ tsp salt

1 tsp baking soda

Cream cheese Frosting

3 tbsp softened unsalted butter

1 tsp gluten free vanilla extract

¾ cup firmly packed gluten free brown sugar

1 8oz package cream cheese

Chopped Pecans

Preheat oven to 350. Grease and rice flour 8x8 glass baking dish. Cream together sugars and melted butter. Add vanilla extract, sour cream, milk, and eggs. Mix all liquid ingredients thoroughly. Add mashed bananas. In a separate bowl mix together dry ingredients. When dry ingredients are mixed together mix with liquid ingredients. When all ingredients are combined pour into prepared baking dish. Bake in preheated oven for one hour or until toothpick comes out of middle of cake clean. While cake is baking, prepare frosting by blending softened butter, cream cheese and vanilla. When well blended add sugar and blend together. When cake is cooled, frost and top with pecans.

Sweet and Spicy Tomato Sauce

Once again I have made a recipe with tons of garlic. Don’t worry I always have mints nearby after eating this. No need to knock out my family and friends.  This sauce is a very easy, tasty recipe that can be used when done or frozen for future use. Tomato sauce is such a simple easy sauce that can be used in so many different ways. I knew I wanted to make my own version that has a kick to it. With all the veggies and fresh herbs in the sauce  it never makes me feel guilty about indulging . It can be put on pasta, chicken, or on a great gluten free meatball sandwich.  It has  a sweet spicy flavor to it. I like to use this sauce as a quick week day meal on pasta. Hope you enjoy!

Sweet and Spicy Tomato sauce

3 ½ tbsp unsalted butter

½ Spanish onion chopped

1 red pepper

6 large tomatoes

4 cloves of garlic minced

1 tbsp fresh oregano chopped

½ tsp fresh thyme leaves chopped

1 tsp salt

1 tsp crushed red pepper

1 tbsp white wine

1 tbsp olive oil

1 ½ tbsp sugar

Put broiler on high in oven. Cut tops off tomatoes and cut in quarters  put in single layer on cookie sheet. Cut top off red pepper and remove seeds. Cut pepper into quarters. Add to cookie sheet with tomatoes. Put under broiler. Once outside of tomatoes and pepper blackened then remove from oven. Let veggies cool. When veggies are cooled remove charred skin. Put veggies in blender and blend until smooth. Meanwhile, in a sauté pan melt butter. Add onion and let caramelize about 15 minutes on medium low. Add thyme,garlic, salt and oregano. Sauté for 1-2 minutes. Add olive oil, wine, blended veggies, sugar and crushed red pepper. Simmer uncovered for 30 minutes.

Onion Soup with Garlic Thyme Croutons

Nothing is better than a warm bowl of soup on a cold day. I was trying to think of a soup I had not had in quite a while and French Onion soup came to mind. This soup is very rich, delicious and simple to make. It has always been a favorite of mine. Many people who don’t love onions love this soup. I know because I am one of them. I really like cooked onions because they have a sweeter, less potent flavor than raw or grilled onions.

My aversion to anything except onions that are cooked is just another thing that makes me ‘unique’ as my Mom says. I have to wonder if it is always meant in a nice way. Actually, I know I am my Mom’s favorite middle child though, so I am sure this is a positive comment.

So back to the soup. I was trying to figure how to make this very delicious recipe even better and gluten free. I came up with some special ingredients that add a unique and delicious base for the soup.  The garlic croutons add yet another layer of flavor, to make this savory gluten free soup even more delicious.  Hope you agree!

Onion Soup with Garlic Thyme Croutons

2 large Spanish onions thinly sliced

½ stick unsalted butter

½ tsp salt

½ tsp gluten free brown sugar

3 cloves of garlic minced

2 large springs fresh thyme leaves removed

1 bay leaf

5 cups gluten free beef broth

3 tbsp red wine

½ tsp black pepper

Provolone cheese

Gluten Free Garlic Thyme Croutons (see recipe below)

Melt butter in a large stock pot over medium low heat. Add onions to the pot. Cook on medium low heat for about 20 minutes. Stirring occasionally. Add garlic and brown sugar to the mixture. Continue cooking onions until caramelized .Next add beef broth, bay leaf, thyme leaves, and red wine to the simmering mixture. Cook on low for at least 1 hour. Stir occasionally. Remove bay leaf. Pour the soup into bowls. Top with croutons and desired amount of provolone cheese.  Cheese should melt from heat of soup.

 Note: You can always pop the soup in the microwave to melt the cheese if the heat of the soup is not enough.

Garlic Thyme Croutons:

8 slices of gluten free white bread.

3 tbsp unsalted butter - melted

2 garlic cloves crushed

¼ tsp salt

2 springs fresh thyme – remove and mince the leaves.

1/4 tsp paprika

Preheat oven to 375. Cut crusts off of the bread and discard. Cut bread into bite sized pieces. In a bowl add all ingredients, except for bread cubes. Mix thoroughly. Add bread cubes and toss until all bread is covered with butter mixture. Place bread pieces in a single layer on a cookie sheet. Toast in oven for 10-15 minutes or until crunchy.

Spicy Steak Tacos

My husband often travels for work and has been raving about one of the restaurants he frequents out of town serving great steak tacos. Of course I took this as a challenge to create my own version of a great easy gluten free steak taco. Not one to back down from a challenge I had many trials and errors making this recipe. I have a very competitive side. If you ask my Mom she would tell you that I believe I am always right. That's not true, for the record. Although 99.9% of the time I am right. Even when I know I’m wrong, I love to win an argument just for the fun of it.  This recipe was a challenge, I made for myself.  It is spicy taco with a smoky sweet flavor. My husband and I both love spicy food. These tacos are a twist on the typical taco because they are seasoned with chipotle .If you are not familiar with chipotle, the flavor is smoky with a slight spice. It gives food a really great flavor. Hope you enjoy!

Spicy Steak tacos

1 tbsp olive oil

1 tbsp  rice wine vinegar

7 cloves garlic minced

1 tbsp dried oregano

1 tbsp honey

2 tsp Gluten free brown sugar

¼ tsp cayenne pepper powder (optional)

1 tbsp chipotle pepper powder

2 limes juiced

½ tsp salt

1 tsp onion powder

1 lb Steak cut into bit sized pieces

Add all ingredients together in a bowl, except for the steak. Mix thoroughly. Add steak pieces. Toss steak in marinade, making sure all pieces are coated. Marinade for 4 hours. Heat non stick skillet over medium heat. Cook steak until done.  Serve on gluten free corn tortillas with whatever toppings you desire.

Note: I use filet to make these tacos because I like how tender they turn out. If using a less expensive type of steak such as skirt steak make sure not to overcook because other types of steak may get tough if over cooked.

Cranberry Almond Bars

Dessert bars…need I say more?  I have a sweet tooth.  I try and control myself most of the time, but sometimes you just have to give in. My hubby and I were having a quiet weekend together and I thought I would make a special gluten free treat for us to enjoy while watching the football games. He really loves almonds, so I decided to make a dessert that incorporates almonds in the crust and in the crunchy topping. Cranberries are a great addition to this bar. The tartness cuts away some of the sweetness from these bars. Enjoy!

Cranberry Almond Bars

Crust

1 cup white rice flour

¼ cup pressed gluten free brown sugar

¼ cup melted unsalted butter

¼ tsp almond extract

1 egg white

¼ cup  finely chopped almonds

Filling

2 cups frozen unsweetened cranberries

1 cup white sugar

½ tsp vanilla extract

½ tbsp butter

1 tsp honey

Topping

1/2 packed cup of brown sugar

1/4 cup rice flour

2 tbsp unsalted butter

1/2 cup of  sliced almonds

Preheat oven to 350. Grease 8x 8 glass dish. Prepare crust by mixing all crust  ingredients together in a bowl. Press into the bottom of the dish and slightly up the sides. Bake in oven for 20 minutes. While crust is cooking, in a sauce pan melt butter over medium low heat. Add vanilla extract and cranberries and honey. Cook for about 2 minutes until cranberries are thawed. Add sugar. Press down on the berries to release some of the juices. Once the sugar is incorporated with juices from berries, put berries and juices in blender. Blend until smooth.

In a bowl mix topping ingredients together. Once crust is done baking in the oven remove from oven. Top with berry mixture. Sprinkle with topping. Bake uncovered for 25 minutes. Let bars cool before cutting.

Creamy Ham and Spinach Spaghetti

Unfortunately, I am not a millionaire. I know. Shocker. I am an ordinary, working person. After a long day at work the only thing I want to do is relax and enjoy a tasty home cooked meal. Since I cannot afford a personal chef, I make dinner myself except when I can convince my husband to cook for me. By the way he is a wonderful cook so it is always a treat when he does! However, usually I cook and I find it challenging to make a good quick meal after a long day at work. This is not always an easy task , especially when you are cooking gluten free.  I want something tasty that does not take too much time to prepare. I am a big fan of pasta so any dish that has pasta involved is a winner for me.

The other night I was experimenting with some left over ham and spinach I had in the fridge. I hate letting food go to waste. This is how many of my successes and horrible failures in the kitchen come about. Not all combinations of fridge left overs are good. It takes just the right combo to make a meal successful. This meal is very tasty as a side dish or the main dish. It works well either way. I think you’ll enjoy this quick, easy meal.

Creamy Ham and Spinach Spaghetti

4 cloves of garlic

½ tsp salt

5 oz fresh spinach

8 oz gluten free ham

2 tbsp unsalted butter

12 oz gluten free spaghetti cooked

1 tsp black pepper

¾ cup shredded Parmesan cheese

1 cup fat free milk

8 oz cream cheese

Melt butter into sauté pan over medium heat Add garlic and salt to butter. Cook for 1 minute. Add spinach. Cook about 2 minutes. When spinach starts to wilt add ham and cook until ham is heated though about 1 minute. Add cream cheese, milk, Parmesan, and pepper. Cook until cream cheese melted. Stir until sauce is creamy and all ingredients are incorporated. Add cooked spaghetti. Mix sauce and spaghetti until all spaghetti is covered in sauce.