Here is a great recipe for Cream of Mushroom soup that my sister shared with me. It calls for roasting your mushrooms first, which will bring out a deeper depth of flavor. Mushrooms and heavy cream? I’m in!
Monthly Archives: October 2012
Well it is Oct. 31st, and while others are out scouring the streets for candy, I plan on spending a cozy evening cooking up soups. And to satisfy the sweet tooth that is bound to strike around 8 p.m., I am going to whip up some gluten free chocolate cupcakes dolloped with homemade cream cheese icing. Doesn’t that sound yummy?! Now back to the soups…
With so much fall activity going on, and being pressed to whip up a meal daily, I can think of nothing else that lends itself to this time of year than soups. There is something so nostalgic of coming in from the cold, cozying up on the couch with fuzzy socks, a blanket, fireplace flickering in the background, as you enjoy a nice warm bowl of soup. Now is the time to pull out those favorite soup recipes you have been meaning to try, make huge batches, and store in the freezer. I like to recreate my favorite soups I have experienced at restaurants, like that broccoli cheddar soup from Panera Bread, mushroom bisque from Newk’s, loaded potatoe soup from O’Charley’s, but with the effort of making them all natural and gluten free. I serve some for dinner, the store extra batches in 16 and 32 oz delitainers, labeling the lids, and stacking nicely in the deep freezer to be consumed later in the month, or for a quick lunch my kids can grab and take to school. They are just as delicious as when you first made them, and rival any canned soup you would buy in the store. And by preparing at home, you control the quality of the ingredients and ensure they meet your dietary needs.
So carve out a little time for yourself in the kitchen and prepare all those soups you have been dreaming of trying. I can’t wait to enjoy Mushroom Bisque, Broccoli cheddar soup, Loaded baked potato soup, Tomato bisque…(and on and on)…
Our Sunday’s best. Braised Chuck roast with vegetables, turnip greens, candied yams, and cornbread, all done gluten free. This meal screams soul food and is homage to Sunday dinner at grandma’s house. I did sneak in a homemade banana pudding from scratch, but we won’t show it as the nilla wafers are not gluten free. Hey…I’m only human…Lol!
Looking for my recipe for ”Braised Chuck Roast (gluten free)?” Just go to the homepage and click on hyperlink titled as above. You can also find my recipe for ”Vegetarian Greens” as well. But until then, go ahead and sink your fork in this…
Sunday dinners are a tradition in our house that stems way back from childhood. It was my grandmother’s custom to rise early in the morning before church service and get Sunday dinner on. The smell of deliciousness permeating through the house and the sound of gospel music coming across the radio graced our Sunday mornings, and got us off to a blessed start of the week. Old customs die hard, and to this day I follow the same pattern of rising early before church and preparing Sunday dinner for my family. There is something therapeutic about coming home from a joyous day at church, kicking off your shoes, and enjoying a sit down meal with family as we laugh, reflect on the day, and connect. This is a tradition I plan to be able to extend from generation to generation. If you make no other meal of the week special, make Sunday “best.”
Today, I am gracing my table with one of my favorite meals my grandmother would make: Braised Chuck Roast, Turnip Greens, Candied Yams, and Cornbread. Add to that a tall glass of iced tea, a side of chow-chow (for the greens), and a slice of tomato and onion, you are set! And the best part – I have tweaked it to make it gluten free! Oooh the smells coming from my kitchen right now…:)
You may click on my recipe link on home page for “Braised Chuck Roast (gluten free).” It is fork tender good! I’ll post a pic once our sit down meal is complete. Gotta go finish up. It’s time to go get our worship/praise on!
My ship has just sailed in. This is our go-to comfort meal on days when I am craving carbs. It is a deep dish wonder with gluten free penne, homemade marinara sauce, smoked and fresh mozarella, grated parmesan reggiano, fresh spinach, garlic, basil, and mushrooms. Thankfully, I always keep marinara sauce from scratch on hand in my freezer, which makes it easy when I want to whip up Italian in a snap.
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Interested in making your own gluten-free condensed soups? Here is a great idea I found from another blog. Have not tried it yet, but I definitely intend to.
Dinner is served. This is not your average chicken and dumplings as I married the idea of having more of a chicken pot pie savory base of onions, carrots, celery, with a splash of cream (I was craving both). I guess I should call it “chicken and pot dumplings.” (Lol!) All it needed was a crust, some peas, and some potatoes, and it would have been chicken pot pie. But today, sistah girl wanted some dumplings.
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