Rice and Cannellini Bean Soup

A friend from church brought me this yummy soup right after I'd had my second daughter. I immediately asked for the recipe and we've been eating it ever since. Cannellini beans are white kidney beans that are sometimes hard to find. You could probably substitute with another white bean.

Rice and Cannellini Bean Soup

1/4 cup olive oil
1 large onion; diced
2 medium celery ribs; thinly sliced
1/3 cup italian parsley; finely chopped
1 large clove garlic; minced
1 15 oz can diced tomatoes; drained
2 14 oz cans cannellini or other white beans; rinsed and drained
4 14 oz can chicken broth
1 cup arborio or other rice
to taste pepper; freshly ground
1/2 cup parmesan cheese; freshly grated

1. Heat oil in large pot over med. heat.
2. Add onion, celery, parsley and saute until onion turns golden, about 5 min.
3. Add garlic, stir well, and saute 1 min. longer.
4. Stir in the tomatoes and cook, stirring 2 or 3 times, for about 5 minutes.
5. Add the beans and broth, and bring to a boil.
6. Add the rice, then reduce heat to very slow but steady simmer.
7. Cover and cook until rice is al dente (tender but firm to the bite), about 15 min.
8. Season with liberal grinding of pepper, serve with grated cheese.

White Cake

I made this just the other night. I have to say this isn't my favorite cake, but both my mother and sister-in-law wanted the recipe. So, here it is. It's more like a typical gluten-free cake that is more spongy and less moist. You could also really taste the butter. I'd like to add more vanilla to it and see if that helps the flavor. It is a little more bland and less sweet so it probably needs frosting. (My family scrapes the frosting off when we eat cake so I usually like sweeter cakes without frosting.) If you'd like a really moist, sweet on its own cake go to this post. I prefer that one to this one.

White Cake

2 3/4 cup gluten-free flour
2 tsp baking powder
2 tsp xanthan gum
1/2 tsp salt
1 cup milk
1 tsp vanilla
3/4 cup butter
1 1/3 cup sugar
4 large eggs

1. Sift all dry ingredients.
2. Combine milk and vanilla.
3. Beat butter in large bowl until creamy.
4. Gradually add sugar to butter. Continue to beat until light and fluffy (2-8 Minutes).
5. Add 3 eggs, one at a time beating well in between.
6. Beating for 1 minute and scraping bowl, add remaining egg and beat 2 minutes.
7. Add 2/3 of flour mixture, just until incorporated.
8. Add milk mixture alternating with the flour mixture. End with flour just until blended.
9. Spread in pan and bake at 350°F for 35-37 minutes.

Lady and Sons Baked Spaghetti

This is one of our favorite recipes and it gets lots of rave reviews when we feed it to people. I changed the original recipe to use stewed tomatoes instead of green peppers and diced tomatoes because I didn't have any green peppers on hand. We liked it so much we kept it that way. The best gluten-free noodles are the Tinkyada brand noodles. I use half a package of the brown rice spaghetti for this recipe.

Lady and Sons Baked Spaghetti

1 can (14.5 oz) stewed tomatoes; diced
1 can (15 oz) tomato sauce
1/2 cup water
1/2 cup onion; diced
2 cloves garlic
1/4 cup fresh parsley; chopped (I have used a couple of pinches of dried)
1 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1 1/2 teaspoon italian seasoning
1 1/2 teaspoon sugar
1 1/2 teaspoon seasoning salt (I use lemon pepper seasoning)
2 small bay leaves
1 lb ground beef
8 oz gluten-free spaghetti; uncooked
1 cup cheddar cheese; grated
1 cup monterey jack cheese; grated

1. In a stockpot, combine the stewed tomatoes (and juice from can), tomato sauce, water, onions, garlic, parsley, salt, garlic powder, black pepper, garlic powder, italian seasoning, sugar, seasoning salt, and bay leaves. Bring to a boil over high heat, and then reduce the heat and let simmer, covered, for 1 hour.
2. Crumble the ground beef in a large skillet. Cook over medium-high heat until fully cooked, with no pink color remaining. Drain the fat from the meat, and then add the ground beef to the stockpot. Simmer for 20 more minutes.
3. Cook the pasta according to the package directions.
4. Cover the bottom of a 13 by 9 x 12-inch pan with sauce. Add a layer of pasta and then a little less than 1/2 of each cheese; repeat the layers, ending with the sauce.
5. Bake in the oven for 30 minutes at 350°F.
6. Top the casserole with the remaining cheese, return it to the oven, and continue to cook until the cheese is melted and bubbly, about 5 more minutes. Cut into squares before serving. (I have to admit I don't usually do this last step and I don't cut it in squares either.)

Taco Soup

Lots of people probably have favorite taco soup recipes, but this is one that is really easy and that we love. You can throw it into the crockpot or just heat it on the stove. I like that it is more chunky and thick. The original recipe didn't call for the onion or garlic, so you could leave it out. I just thought the recipe needed something to round it out a little.

Taco Soup

1 lb ground beef; cooked
2 tablespoon taco seasoning mix
1 can corn; or
1 cup frozen corn and 1 cup water
1 can (14 oz) beans (I like black)
2 cans (8 oz) tomato sauce
1 can (14 oz) diced tomatoes
1 clove garlic; minced
1/2 cup onion; diced

1. Brown ground beef; drain.
2. Add everything else and let it simmer as long as desired. You can also put it in a crockpot and let it simmer.

Just to clarify, you only need to add the water if you are using frozen corn instead of canned.

Garnish with tortilla chips, sour cream, cheese, etc.

Frito Lay Bean Dip Substitute

This recipe was on several different websites out there, so I'm not adding anything new to the cyber community. But, for convenience sake, here it is. I started using this to save money and it's pretty easy to whip up. I substitute it for 2 9-oz cans of dip even though it is probably a little bit less than 18 oz. I use this for the Tex Mex Dip and for a Tortilla Stack Recipe that I haven't yet posted here.

Frito Lay Bean Dip Substitute

1 (15 ounce) can refried beans
4 slices bottled jalapenos (nacho slices)
1 tablespoon brine, from bottled jalapeno slices
1/2 teaspoon salt
1/2 teaspoon granulated sugar
1/4 teaspoon onion powder
1/4 teaspoon paprika
1/8 teaspoon garlic powder
1/8 teaspoon cayenne pepper (I leave out)


1. Combine drained pinto beans with the other javascript:void(0)ingredients in a food processor.
2. Puree ingredients on high speed until smooth.
3. Cover and chill for at least an hour before serving. (I usually just use it right away for recipes since I never use it on its own.)

Tex Mex Dip

We love to serve this dip at family get togethers. A double batch is a perfect side at a large family gathering and fits perfectly into my 13 x 18 cookie/jelly roll pan. I usually don't follow the recipe to determine the amount of toppings. I just sprinkle them on top until it looks pretty good. I also leave off the olives (I don't like them) and add extra green onions. I'm also posting a bean dip recipe so you can make your own.

Tex Mex Dip Recipe

2 cans (9 oz) bean dip
3 avocados; peeled
2 tablespoon lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup (8 oz) sour cream
1/2 cup mayonnaise
2 tablespoon taco seasoning mix
2 cup cheddar cheese; shredded
1 cup olives; sliced
4 green onions with tops; sliced
1 large tomato; seeded, chopped
tortilla chips

1. Spread bean dip on a 12" serving plate.
2. In a small bowl, mash the avocados with lemon juice, salt and pepper; spread over bean dip.
3. Combine sour cream, mayonnaise and taco seasoning; spread over the avocado layer. 4. Sprinkle with cheese, olives, onions, and tomato.
5. Serve with tortilla chips.

Yield: 8-10 servings

Pancakes, Waffles, and Syrup

You can get a mix if you'd like from the store. I really like using my bisquick mix substitute that is found here to make them. I have to admit I'm a waffle girl and don't really like pancakes that much so I haven't made them. I got these recipes off the Bisquick site. I love the waffles and my whole family eats them right up. Non-stick surfaces can absorb gluten, so I keep mine strictly gluten-free. I'd like a second waffle iron so I wouldn't have to share my gluten-free ones. It's not that I don't want to share so much as that the mix takes work to put together and is much more expensive.

Biscuit Mix Pancakes

2 cup biscuit mix
1 cup milk
2 eggs
2 teaspoon xanthan gum

Mix ingredients together and cook however you like to make pancakes. I usually place about 1/4 cup of batter on a frying pan and flip them once the bubbles start to pop open on the top surface.

Biscuit Mix Waffles

2 cup biscuit mix
1 1/3 cup milk
1 egg
2 Tbsp oil
2 tsp xantham gum

Mix ingredients together and bake according to your waffle iron's instructions.


I have a confession to make. I don't ever add maple flavoring to my syrup. I just use brown sugar. That's how I like it, so my recipe says optional on the maple flavoring.

Syrup

1 cup water
2 1/3 cup brown sugar
1/2 tsp maple flavor (optional)

1. Place water and brown sugar in a small saucepan. Heat over low, mixing occasionally, until sugar is dissolved.
2. Add in maple flavor if using.

Gluten-Free Condensed Cream Soup Substitute

I actually have some people following my blog and trying out some of the recipes!! As a result, I'm motivated to add a few more. I can't believe I didn't think of posting this one before. There are lots of recipes, like casseroles, that call for condensed cream soup (i.e. chicken, mushroom, broccoli, onion, potato, etc.) as an ingredient. And, of course, they use wheat flour to thicken the soup. Here's a recipe for a gluten-free substitute for that can of soup. Now you can have that casserole or other dish.


Condensed Cream Soup

1 cup cold milk
3 Tbsp sweet rice flour
2 Tbsp butter
1 tsp chicken bouillon (gluten-free)
1/2 tsp salt
dash pepper

Use this recipe in place of one can of soup.

1. In a small saucepan over low heat, whisk milk and flour till well blended.
2. Stir in butter, bouillon, salt, and pepper until butter is melted.
3. Mix in additional ingredients (mushrooms, chicken, etc.)--see below.
4. Heat to a boil, stirring frequently. Simmer until thickened.
5. This is now read to be used in your recipe, though you may want to allow it to cool before adding if it will affect any of the other ingredients.

To reconstitute soup, follow directions above except add 1 cup water in step 2. Simmer until ready to serve.

Cream of Mushroom Soup--Stir in a drained 4 oz can of mushroom pieces.
Cream of Chicken Soup--Stir in 1/2 cup cooked chicken pieces.
Cream of Celery--Stir in 1/2 cup sauteed chopped celery.

You get the idea -- stir in 1/2 cup of your cooked additional ingredient (onion, broccoli, etc.)