Friday, October 30, 2009

Autumn - Potato Bacon Soup to Warm You

Well it's Halloween weekend! The cute goblins and witches will be at the door trick or treating on Saturday night and it's getting to the time of the year where the air is fresh and it's starting to get cold outside!

Some people refer to it as Indian Summer. At any rate the fall weather is a very good excuse to make some nice warm and hardy soup!

Hubby and I both enjoyed this warm creation served with some toasted, buttered gluten free bread. This recipe can be adapted for crock pot I'm sure as well but in this case we were too hungry to wait! :)

Potato Bacon Soup

Ingredients:
1 onion (medium sized)
4 pieces of bacon, chopped
3 large potatoes, peeled and cubed
2 cups gluten free chicken broth (I used El Peto gf bouillon)
1 tbsp corn starch
2 cups milk
1/2 cup grated cheddar cheese

Directions:
1) Spray a large pan with oil and heat.
2) Add onion and bacon and cook for 1 minute.
3) Add potatoes and cook for 3 minutes over low heat.
4) Add stock to the potato mixture.
5) Bring to a boil, reduce heat and simmer covered for 10 to 15 minutes or until potatoes are tender.
6) Blend Corn Starch in half a cup of milk, then once blended add remaining milk and mix. Slowly pour mixture into the soup. Increase heat and stir constantly until soup boils and thickens.
7) Remove from heat and stir in cheese.
8) Season to taste with black pepper.
9) Enjoy! Serve with gluten free bread or crackers! :)



Sunday, October 11, 2009

Mexican Goulash

I promise I'm not really a terrible blogger. I just get frustrated when I start typing something and it all disappears! When this happened twice in a row I decided to take a break and come back later. Who would have known that later would mean October?!

Anyway, it's Thanksgiving weekend here in Canada. My husband and I aren't celebrating traditionally this year because of my aversion to Turkey thanks to the pregnancy. On top of that it's a 3 1/2 hour drive to my parents' place where Thanksgiving is being held and we're going there next weekend anyway. So we'll probably be having ham for "Thanksgiving" with them next weekend which suits me just fine.

I have been cooking actually quite a lot since September so I do have more recipes to post just haven't had a lot of time to post them. Head seems to be in babyland at this point. I'm sure this will get worse before it gets better. lol.

Anyway, I figured I'd post my "Mexican Goulash" today and since this is a long weekend, perhaps I'll have enough time to get caught up on the other recipe postings as well. :)

Mexican Goulash

Ingredients:

1/2 pound ground beef
1 medium onion, chopped
1/4 tsp garlic powder
2 cups chicken broth (I make mine from El Peto chicken bouillion powder)
1 large zucchini cut into cubes.
1 (15 ounce) can Kidney beans
1 (14.5 ounce) can diced tomatoes
1 cup frozen corn kernels
1 cup medium salsa (read labels to check for gluten)

1) Brown meat with garlic powder in a frying pan. (You can also brown onions if desired)
2) While meat is browning add remaining ingredients to a crock pot.
3) Add meat to crock pot when browned.
4) Cook 4 to 6 hours on high.
5) Enjoy!

This recipe should serve approximately 4 people but it always depends on appetite around here. :)

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