Never Living Without

Archive for December, 2009

Thank you for returning to Never Living Without. I hope my information has given you some inspiration to go out and try some new Gluten Free cooking experiments. That is how some of my best recipes were developed!

I was cleaning out my chest freezer when I realized I had saved two ham bones. They were all wrapped up just waiting to be used.  I usually cook a ham and then save the bone for another meal. Well, it just happened to be really chilly outside so I decided I was going to make myself some creamy potato soup. Now this was a first for me but I make pea soup all of the time so I figured it couldn’t be that hard. It turned out perfect. Chunks of ham and potato, who could ask for more. I called this soup creamy potato but there isn’t any dairy in my recipe. The potatoes boiled down and made this wonderfully thick soup.

Potato Soup

• 2 ham bones
• 6 cups GF chicken stock
• 4 potatoes peeled and diced
• 1 large onion diced
• 1 carrot diced
• 1 tsp salt
• 6 twists on the pepper grind

1. Start by cooking your ham bone in the broth for at least 30 minutes.
2. Remove the bone from pan and cut up the left over meat into bite size pieces. Add ham pieces back into soup.
3. Add the rest of your ingredients and simmer for 20 minutes.
4. If soup seems too thin add 2 tbl of tapioca starch to thicken. Serve with a fresh piece of hot bread.

General Mills has developed a wonderful website just for us. You can sign up for their newsletter dedicated to gluten free. There is a tab for recipes and you can print their list of gluten free items. They have over 200 gluten free products to chose from!

http://liveglutenfreely.com/

This is one of the recipes they have on their site.

If you contact the company by phone they will send you pages of printed recipes. I did this a few months ago (before this site was up and running) and they sent me tons of recipes and a list of their GF items.  Awesome!!

Turtle Brownies

1	box Betty Crocker® Gluten Free brownie mix
	Butter and eggs called for on brownie mix box
25	caramels, unwrapped
2	tablespoons whipping cream
1	cup semisweet chocolate chips
1/2	cup coarsely chopped pecans

1.	Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom of (8- or 9-inch) square pan. In medium bowl, stir together brownie mix, butter and eggs until blended. Spread 2/3 of batter in pan. Bake 10 minutes.
2.	Meanwhile, in medium microwavable bowl, microwave caramels and whipping cream uncovered on High 1 to 2 minutes, stirring every 30 seconds, until smooth. Drizzle caramel evenly over partially baked brownie. Sprinkle with half the chocolate chips and half the pecans. Drop remaining brownie batter by small spoonfuls onto caramel layer. Sprinkle with remaining chocolate chips and pecans.
	Bake 20 to 25 minutes longer or until top of brownie looks dry. Cool completely before cutting. Cut into squares, 4 rows by 4 rows. Nutrition Info 16 servings Serving Size: 1 Serving Calories: 300 (Calories from Fat: 120); Total Fat 13g (Saturated Fat 6g, Trans Fat 0g); Cholesterol 35mg; Sodium 120mg; Potassium 95mg; Total Carbohydrate 43g; (Dietary Fiber 1g, Sugars 30g); Protein 3g Percent Daily Value: Vitamin A 4%; Vitamin C 0%; Calcium 4%; Iron 20%; Exchanges: 1 Starch, 2 Other Carbohydrate, 2 1/2 Fat; Carbohydrate Choices: 3 *Percent Daily Values are based on a 2,000 calorie diet.