Wednesday, March 21, 2012

Soup that's good...

can be easy.
This is my variant of the recipe that comes with Kirkland canned chicken breast from Costco.  Not organic at all, but it is grain-free!

(photo from here)

Thick 'n Hearty Chicken Cheese Soup

1 cup carrots, shredded
1 cup sliced celery
1 cup frozen peas
1/4 cup green onion, sliced
3 Tbsp. butter
1/4 cup flour (I used potato flakes instead; just add them until it's the consistency you want; you could probably use arrowroot, too)
2 cups milk
1 can chicken broth
1 can Kirkland chicken breast
1 cup Cheddar cheese, shredded
1/2 tsp. Worcestershire sauce
1/8 tsp. black pepper

In a medium saucepan, cook vegetables in butter until tender but not browned.  Add potato flakes, milk, broth, Worcestershire sauce, and pepper. Cook till thickened.  Stir in chicken and cheese.  Cook and stir over low heat until cheese melts.  Serve hot.

This recipe is extremely easy and forgiving.  You could probably just dump everything into a pot except the milk and cheese, cook the vegetables till tender, then add the milk and cheese.  It's a pretty good, fast supper with some sides like muffins and fruit.

Wednesday, March 14, 2012

Sleep or Die...

Go here to see it full size.

Wednesday, March 7, 2012

Grain Free Chocolate Chip Cookies...

Image from somethingsweetbykaren
These are SOOO good!  The kind of good that makes you not care whether or not they're grain free.  Really!  Big, soft and cakey.  I guess if you're not into that and you only like thin, crispy, chewy, these aren't for you.  But when you bake grain free, your tastes change somewhat.
These are the best chocolate chip cookies I've made so far.  They are adapted from the recipe for chocolate chip scones in The Gluten Free Almond Flour Cookbook by Elana Amsterdam.

Chocolate Chip Cookies

2 1/2 cups blanched almond flour
1/2 teaspoon sea salt
1/2 teaspoon baking soda
1 stick butter, melted
1/4 scant cup agave nectar
3 large eggs
2 teaspoons vanilla
1 cup chocolate chips

Preheat the oven to 350°F. Line 2 large baking sheets with parchment paper.

In a large bowl, combine the almond flour, salt, and baking soda. In a medium bowl, mix together the butter, agave nectar, and eggs. Stir the wet ingredients into the almond flour mixture until thoroughly combined, then fold in the chocolate. Drop the batter, in scant 1/4 cups 2 inches apart, onto the prepared baking sheets.  (I used my big cookie scoop.)

Bake for 12 to 17 minutes, until golden brown or a toothpick inserted into the center comes out clean. Let them cool on the baking sheets.

Eat 'em while they're hot!