Never Living Without

Archive for the ‘Hot Saucy Slurps’ Category

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.

I had a whole container of black eyed peas sitting in my pantry. They have been screaming at me for years and I have never used them. I try to use beans when I cook to get extra fiber. Well, I finally gave in and came up with a recipe to use them in, that I hoped my family would gobble up.  I loved how it turned out and even the left overs tasted good.

Hoppin’ John

• 2 cups dried black-eyed peas
• 1/2 lb of thick cut bacon or ham, diced
• 1 medium onion, chopped
• 2 cloves of garlic, chopped
• 1 carrot chopped finely
• 8 oz sliced mushrooms
• 8 cups of chicken broth
• 1 tsp salt
• 8 twists on a pepper grinder
• 1 1/2 cups basmati rice

1. Soak peas while you are chopping the vegetables.
2. Cook the bacon in a large soup pot. When crispy add your vegetables and saute until they are tender.
3. Add soaked peas (without the water), and broth. Being to a boil.
4. Cover and reduce heat. Simmer for 30 minutes and season with salt and pepper.
5. Stir in rice. Cook for 20 minutes or until the beans and rice are cooked through. Add more broth if the liquid is absorbed.

My daughters said next time they want me to use ham because the bacon does not stay crisp. The flavor was good but don’t be afraid to add more spices. When I served it we all sprinkled a little more salt and pepper (we usually don’t). I would even recommend adding a small amount of red pepper flakes to kick it up a notch!

photo credit: citymama