Taco Soup

Taco Soup is the perfect end to a nice cold, rainy day.  But it is not necessary to wait for the opportunity for it to be cold and raining.  Any day is perfect, especailly after a long days work and being pressed for time.  One can't believe how quick it is to prepare this meal.  The best part of this colorful, and tasty soup is that everyone at the table can customize their serving with add-ins of their choice. And it's simple to pull together, especially if you use precooked chicken.

Much like a taco you will need many ingredients with the exception of having to fry taco shells.  This is a great meal to prepare with left over taco meat, or leftover rotisserie chicken. In our case, it is always that we just want to have taco soup.  You can start with home made chicken or vegetable broth, or in a pinch use your favorite gluten-free store bought broth.  I like to use ground chicken or leftover rotisserie chicken, chopped tomatoes, grated cheese, sliced avocadoes, chopped onions, cilantro, sour cream, salsa and gluten-free tortilla chips.  I will often add in a can of organic corn kernels, and a can of softened organic whole pinto beans.  If used in combination corn and bean carbohydrates can be considered a protein.  This adds texture and protein if you decide to make it meatless.

Taco Soup  For the soup:

4 skinless chicken thighs or breast
(about 1 1/2 pounds) or equal amount
of ground meat
1 can (14.5 ounces) reduced-sodium
chicken broth
1onion, chopped
6 garlic cloves, minced
1 can organic corn kernels, drained
1 can organic pinto beans, drained
coarse sea salt to taste


For garnish:
1 cup shredded Monterey Jack cheese or ceddar cheese (5 ounces)
4 large scallions, thinly sliced (about 1/2 cup)
1 jalapeño chile, diced (with seeds for more heat)
1 avocado, peeled, pitted, and sliced
1/4 cup cilantro sprigs
1 tomato, chopped
1 Lime, cut in wedges sour cream
salsa
 
In a large soup pot, combine the broth, corn, tomatoes, and salsa. Bring to a boil, cover, reduce the heat, and simmer for approximately 10 to 15 minutes.



Just before you are ready to eat, slice the avocado and sprinkle it with lime juice. Place the add-ins in bowls on the table. Diners can fill a bowl with the ingredients of their choice, then ladle on the hot soup.
Makes 6 to 8 servings.

 

 

Scalloped Potatoes

Being Celiac we have to become really creative with our dishes.  Not to mention the fact, that both my daughter and I absolutely hate monotony.  We crave variety.  So I not only work diligently on my main courses, but strive for amazing side dishes to boot.  For our needs, I must keep in mind budget friendly items, as well as being inventive, creative, while still being tasty and with a spectacular texture.  Sounds like a great deal of work, but not really.  Because I know what my family likes and I love to cook.  I also love to experiment with recipes which helps to break up the monotony.  Today I am putting a bit of a spin on an old classic and I am making it gluten-free.  Today's side dish is Scalloped Potatoes.  My family loves potatoes and they love cheese.  Combine those two together and you have a masterpiece.  This is a simple recipe that takes a few minutes to prep and then I can put it in the oven while I am helping Autumn with her home work, or prepping the rest of the meal.  We love to make this dish when we are going to a potluck, and for family dinners around Christmas or Easter.  Everyone raves about these potatoes and are so impressed with them.  If they only knew.... For those of you who make scalloped potatoes from a box mix, you will notice that it may cut your time down in half, but it also considerably cuts your nutritional value.  You increase your sodium and you are essentially eating styrafoam like potato slices.  Trust me, I know.  I used to make these very same boxed potatoes and not think twice about it.  After having to go gluten-free,  boxed potatoes and boxed rice were one of the first things on the chopping block.  But I am very glad for the change!  It is so interesting what we condition ourselves to eat.  When we made the change we opened up not only our taste buds, but our whole world to the endless possibilities and we are so grateful for the more delicious and nutritious foods that we now create.  Take the little extra time to make them from scratch and you will be well rewarded.  The texture and flavor is to die for.  The potatoes are tender, creamy, and cheesy with a hint of crispness on the edges.  And always remember that when you make a homemade dish you are the one in control of how much fat, sodium, sugar, etc. that goes into your recipe. 

For substitutions you can replace the milk in this dish with chicken broth, or vegetable stock, or any milk, butter and cheese substitute you normally use.  You can slice the potaotes by hand but I love using my handy-dandy mandoline.  On the mandoline, potato slices are sliced evenly so your potaotes cook more rapidly.  I go for the thinner slice on this recipe to cut down on the bake time.  You can heat the milk on the stove or in a glass measuring cup in your microwave.  Last but not least, leftovers of these potatoes are fantastic.  My husband and my daughter love to take them in their lunch boxes even though they receive jealous glares from those eating the same old mundane sandwich day after day.

 
Scalloped Potatoes
Cook Time: 45 minutes
Ingredients:
•4 cups thinly sliced potatoes, about 6 to 8 medium potatoes
•4 tablespoons Featherlight flour mix
•1 teaspoon salt
•1/4 teaspoon freshly cracked pepper
•6 tablespoons butter
•3 cups scalded milk
•1 cup shredded cheese
Preparation:

In a buttered 2-quart baking dish, place a layer of about 1/3 of the potatoes. In a cup or small bowl, combine flour with salt and pepper. Sprinkle about half of the flour mixture over the potatoes; repeat with another layer of potatoes and the flour mixture and top with remaining potato slices. Dot with butter then pour hot milk over potatoes. Cover and bake at 375° for 45 minutes. Uncover; sprinkle cheese over the top. Return to the oven and bake, uncovered, for an additional 5 to 10 minutes, or until scalloped potatoes are tender and cheese has melted. Scalloped potatoes serves 6 to 8.