Broccoli Cheddar Soup - and It's Gluten Free

The more I cook for clients, discuss recipes with friends, and read foodie magazines, I discover that many people are allergic to some sort of food. Go into any elementary school classroom, and about 3 out of the 30 kids will be allergic to nuts. When I interview a potential client, I ask them if any family members have a food allergy. Out of my 6 client families, 2 of them have members that are allergic to a certain food. I have jumped onto the food allergy bandwagon, and will present my Gluten Free Broccoli Cheddar Soup with Olive Oil Croutons.

How hard, you may say, is it to make gluten free soup? Most soups are gluten free already, aren't they? No they are not. Many homemade soups are thickened with a roux which is a mixture of flour and butter. It contains gluten. And most canned soups available on your grocery store's shelves contain gluten.

When I started cooking for a gluten free client, I began to read every food label on each product I picked up at the grocery store. Soy sauce. It has wheat in it. Chicken stock. It has wheat in it. Flour. It has wheat in it. Pasta. It has wheat in it. Salad dressing. It has wheat in it. Making a batch of soup that was gluten free was going to take a little extra work on my part.

In my original Broccoli Cheddar soup recipe, the soup was thickened with flour. That would not work for my gluten free version. I substituted two diced russet potatoes that when cooked in the soup break down and thicken the soup. I also double checked to make sure the broth I was using was gluten free. In this recipe I used Swanson's Chicken Broth. I served the soup topped with my Olive Oil Croutons made with Food for Life's Rice Bread. When I served the new and improved gluten free soup to my soup-loving middle kid, she could not even tell the difference from the original version. She even asked for more of the croutons. Success.

I'll be gluten-freeing it up in my kitchen more often. Stay tuned.

Gluten Free Broccoli Cheddar Soup with Olive Oil Croutons

serves about 8 - 10

4 tablespoons butter
1 onion, chopped, about 2 cups
2 large russet potatoes, peeled and diced
2 garlic cloves, minced
6 cups gluten free chicken stock, Swanson's brand is gluten-free
6 - 8 large heads of broccoli, chopped
3 cups shredded cheddar cheese
1/4 cup half and half
salt and pepper to taste
Olive oil croutons made with rice bread

Melt butter in a large stock pot over medium high heat and add the chopped onions and diced potatoes. Saute for about 8 - 10 minutes or until until the onions are softened. Add the garlic and saute for an additional minute.

Add the stock and broccoli to the stock pot and bring to a boil. Reduce the heat and simmer for until the potatoes and broccoli are tender. Using an immersion blender or a regular blender puree about half of the soup keeping the other half chunky. Return the pureed soup to the pot and add 2 cups of the cheddar cheese and stir until it melts. Stir in the half and half and season the soup to taste with salt and pepper.

Serve with Olive Oil Croutons and the remaining cheese sprinkled on top.

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Roasted Vegetable Lasagna

I love lasagna. But usually after I eat a piece of cheese-laden, sausage-stuffed goodness, I need to take a walk or more likely a nap. A few of my clients have been requesting vegetable lasagnas on their weekly menus, so I decided it was time I prepared one for my family.


Roasted Vegetable Lasagna is a lightened up version of a traditional lasagna that is still satisfying even for a meat-loving, pasta eater. I assembled the lasagna in the afternoon and baked and cooled it. When dinnertime rolled around, My Oldest happily had 2 pieces and commented that she loved the cheesiness. My Middle One was so hungry she barely questioned the new look and taste of her favorite lasagna. She gobbled her slice up in no time; I will take that as a good review. No Thank You Boy was at a friend's house undoubtedly eating multiple slices of pizza. His loss. The Husband arrived home around midnight after a cross country flight. Not one to eat too much so late at night, he did have a small piece and was not the worse for wear. I ate some for dinner and for lunch the next day. Next time I will be making a second lasagna for the freezer.

Roasted Vegetable Lasagna is a dish that can be made with a variety of vegetables. Clean out the vegetable crisper and make some lasagna. You know there are a few suspect veggies hanging out in the bottom of your refrigerator. Put them to good use and make a Roasted Vegetable Lasagna today.



Roasted Vegetable Lasagna
serves 8 generously

2 zucchini, sliced lengthwise
2 yellow squash, sliced lengthwise
1 medium eggplant, sliced in 1/2 inch rounds
2 red peppers, sliced
3 portebello mushrooms, sliced
olive oil
salt
pepper

2 tablespoons olive oil
1 medium onion, diced
1 (28 ounce) can crushed tomatoes
1 (14 ounce) can tomato sauce
2 stalks of fresh basil or 2 teaspoons dried
1 teaspoon sugar

1 (16 ounce) carton of ricotta cheese
1 egg, beaten
1 cup Parmesan cheese, grated
2 cups mozzarella cheese, shredded
1 (1/2 pound) package oven ready lasagna noodles (I like Ronzoni brand)

Preheat oven to 400 degrees.

Lightly oil 2 large baking sheets. Place the vegetables on the baking sheets in a single layer. Drizzle with olive oil and season with salt and pepper. Roast in oven for about 30 minutes or until lightly browned. Remove from oven and set aside. Reduce oven temperature to 350 degrees.

To make the sauce, saute onions in the 2 tablespoons of olive oil until transparent. Add the crushed tomatoes, tomato sauce, basil, and sugar and simmer sauce for about 20 - 30 minutes. Season to taste with salt and pepper.

In a small bowl combine the ricotta cheese, the egg, and 1/2 of the Parmesan cheese. In a 9 x 13 inch baking dish, spread about 1 1/2 cups of the sauce. Place 3 pieces crosswise evenly over the sauce. The pieces should not overlap because they expand when baked. Spread 1/3 of the ricotta mixture evenly over the pasta. Spread 1/2 of the roasted vegetables over the cheese. Top with 1/3 of the mozzarella cheese. Top with 1 1/2 cups of the sauce. Repeat the layering of the noodles, ricotta mixture, vegetables, mozzarella cheese, and sauce. Top with another layer of noodles and the remaining ricotta mixture, sauce and ending with the mozzarella cheese. Sprinkle the remaining half of the Parmesan cheese on top.

Bake for 30 - 40 minutes until hot and bubbly. Let stand 5 minutes before slicing. Serve with additional sauce.

Note -- the lasagna can be made ahead of time and baked and cooled. Cut into pieces and package for the refrigerator. Reheat in the microwave on 70% power for 1 - 2 minutes.

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Caramelized Sweet Corn and Zucchini

Many dinners at our house include grilled steak, chicken, or roasted fish. During the bountiful summer months, fresh fruits and vegetables are overflowing at the market and make preparing side dishes a no-brainer. As the weather grows cooler and even to colder, the farmers' markets close for the season and the variety of vegetables dwindles. I am always trying to add an interesting side dish to make dinner....well....more interesting.

Steaming broccoli or roasting baby carrots are acceptable vegetable sides at our dinner table, but they don't have the "wow" factor. Dinner should be more than just eating food. Gathering with family and friends to talk about the day's events and sharing a delicious meal is what dinner should be about.

The variety of frozen vegetables in the grocery store freezer section is wide ranging. Several freezer staples such as petit peas and corn make acceptable stand-ins for their fresh counterparts. Frozen vegetables make a perfect base for a tasty side dish that takes only minutes to prepare.

Caramelized Sweet Corn and Zucchini combines frozen sweet corn (or fresh if it is available), a fresh zucchini, scallions, half and half, and a sprinkling of Parmesan cheese make for a more tasty version of creamed corn. My Oldest liked the slightly caramelized vegetables while My Middle One commented that the dish would be good mixed with pasta. A budding chef she is.

Serve some Caramelized Sweet Corn and Zucchini tonight. That lonely piece of chicken on your dinner plate won't be so lonely anymore.


Caramelized Sweet Corn and Zucchini
serves 6
2 tablespoons butter
1 (1 pound) package frozen sweet corn or 3 1/2 cups fresh corn
1 zucchini, diced
2 scallions, chopped
1/3 cup half and half
1/4 cup Parmesan cheese, grated
1/2 teaspoon salt
1/4 teaspoon pepper

Heat a large saute pan to medium high and add the butter. When it has melted, add the corn, zucchini, and scallions. Cook for 6 - 8 minutes or until the vegetables begin to brown. Add the half and half and continue to cook until the liquid reduces and thickens, about 3 - 4 minutes. Stir in the Parmesan cheese and season with the salt and pepper.

Roasted Chicken and Brown Rice Casserole with Spinach and Baby Portebellos

Casserole - a dish that usually consist of pieces of meat (such as chicken) or fish (such as tuna), various chopped vegetables, a starchy binder such as flour, potato or pasta, and, often, a crunchy topping. Liquids are released from the meat and vegetables during cooking, and further liquid in the form of stock, wine (for example coq au vin), beer (for example lapin à la Gueuze), gin, cider or vegetable juice may added when the dish is assembled. Casseroles are cooked slowly in the oven, often uncovered. They may be served as a main course or a side dish, and may be served in the vessel in which they were cooked. Source Wikipedia.

After reading that definition of a casserole, it does not sound very appetizing. Pieces of meat. Starchy binder. Liquids are released from the meat and vegetables. It sounds more like a science experiment than an entree or side dish. And really, making a casserole is somewhat like a science experiment. To prepare a delicious casserole, it is necessary to have the right mix of a meat, like chicken or beef, along with vegetables that do not turn to mush when cooked with rice or pasta and coated in a saucy sauce. And it is important to have the right amount of sauce because no one likes a dry casserole.


In actuality, making a casserole is not too difficult. Most novice cooks start with the basic recipe which uses condensed soup, specifically cream of mushroom, as the base for the dish. Classic examples of soup based casseroles include tuna noodle casserole and the Thanksgiving Day staple of green bean casserole. While I must admit that I have made many a cream of something casserole, I prefer to make my casseroles a bit more modern when I cook today.

Roasted Chicken and Brown Rice Casserole with Spinach and Baby Portebellos is just one such casserole. The traditional condensed soup is replaced with a Swiss cheese based white sauce enhanced with nutmeg and lemon juice. And the casserole is loaded with roasted chicken, fresh spinach and mushrooms. A healthy brown rice stands in for the typical white rice or pasta to add a slightly nutty taste to the dish.

I made this casserole for one of my personal chef clients recently. She kept passing through the kitchen to take a taste or two while the dish cooled on the counter and commented, "This will be our dinner tonight! And what is that I taste in the sauce?" It was the nutmeg that compliments the Swiss cheese so well. I am taking that as an endorsement of this recipe.

Make a casserole for dinner tonight. This one is perfect to serve half for dinner and package up the rest for the freezer. You will be doing the happy dance when you pull this out to serve and all that needs to be done is heating it in the oven.


Chicken and Brown Rice Casserole with Spinach and Baby Portebellos

adapted from a recipe in Cottage Living, September 2005

serves 8 - 10

5 tablespoons butter, divided
1 medium onion, sliced thin
3 garlic cloves, minced
2 (10-ounce) packages baby portebello mushrooms, sliced
2 (6-ounce) packages prewashed baby spinach
3 tablespoons flour
3 cups milk
2 cups Swiss cheese, shredded
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon nutmeg
2 teaspoons lemon juice
5 cups cooked brown rice
4 cups cooked, shredded chicken - roast boneless chicken breasts in 375 degree oven for 25 - 30 minutes

In a large saucepan, melt 2 tablespoons of the butter over medium high heat. Add the onions and cook for about 6 - 8 minutes. Add the garlic and mushrooms and cook for an additional 8 minutes or until softened. Add half of the spinach and cook, stirring constantly, until spinach begins to wilt. Add remaining spinach and cook to wilt. Remove from pan to a large bowl and set aside.

In the same saucepan over medium high heat, add the remaining 3 tablespoons of butter and melt. Whisk in the flour and cook for 1 minute. Slowly whisk in the milk and cook for about 5 minutes, whisking occasionally until mixture comes to a boil and thickens. Remove from heat and whisk in the cheese until melted. Add the salt, pepper, nutmeg and lemon juice. Pour cheese mixture over the spinach mushroom mixture and stir to combine. Stir in the rice and chicken. Transfer mixture to a greased 9 x 13 inch (4-quart) casserole dish.

At this point, the dish can be cooled, covered and refrigerated overnight or frozen for up to a month. Either bake as directed below directly from the refrigerator or thaw the frozen casserole for 24 hours in the refrigerator before baking as directed.

Bake, covered with foil in a preheated 375 degree oven for 35 - 45 minutes or until hot and bubbly.

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Cappuccino Mini Chip Muffins

Who doesn't like homemade baked goods? Most people do not make their own baked goods, and I am not counting making a box cake or brownie mix as "homemade" even though it was made in your home. Sure most of you who are reading this blog make your own cookies, cakes, muffins, and brownies, but you are foodie people and it is just what you do.

I think the days of baking have fallen by the wayside. With the rush, rush of everyday life, making a batch of chocolate chip cookies or pumpkin muffins is a thing of the past. Stopping by the local grocery store for a package of super sugary treats with an ingredient list longer than the phone book is the norm. Instead of the packaged treats, pick up a bag of Nestle Semi- Sweet Mini Chocolate Chips which are perfect in Cappuccino Mini Chip Muffins.


It only takes a about 30 minutes to bake up a batch of mini muffins; about the same amount of time it takes you to run to the grocery store to buy the same treat. And your version will taste so, so much better.

Bake up a batch today.


Cappuccino Mini Chip Muffins

adapted from a recipe in The American Country Inn and Bed & Breakfast Cookbook

makes about 30 mini muffins

1/2 cup butter
1 cup milk
1 egg
1 teaspoon vanilla extract
2 cups flour
1/2 cup sugar
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons instant espresso powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
3/4 cup mini semi-sweet chocolate chips

Preheat oven to 375 degrees and spray a mini muffin pan with cooking spray. Set aside.

In a small saucepan, melt butter with milk. Set aside to cool. When cool, add egg and vanilla extract and stir to combine.

In a large bowl, combine flour, sugar, baking soda, baking powder, espresso powder, salt, and cinnamon. Add butter/milk mixture and stir to just combine. Stir in chocolate chips.

Spoon batter into prepared muffin pan. Bake for 10 - 11 minutes. Let cool 5 minutes and then remove from pan.

Roasted Pork Tenderloin with Pear and Apple Chutney

News flash! I have a confession to make. Our family has not sat down for dinner in days... er... I mean weeks. Here I am writing a blog about getting your family back to the dinner table, and I can't even get mine to all eat at the same time.

This past Sunday as dinner was ready, lo and behold, we were all home. We sat at our kitchen island with its new counter top and ate dinner together as a family. No Thank You Boy remarked that it has been eons since we all ate dinner at the same time. We have been eating in shifts lately because of the varied schedules of the 5 of us.

I must say that we all enjoyed each others company and had really forgotten how much we actually like to eat together. Not that they wasn't an argument or two about who knows what, we still lingered at the table not wanting to think about what was needed to be done for the upcoming week.

Sunday's dinner was Roasted Pork Tenderloin with Pear and Apple Chutney. I used an old stand by recipe for roasting the tenderloin and added a sweet and slightly spicy chutney with pears, apples, red onion, sage, cinnamon, sherry vinegar and sugar. It tasted a little like a savory chunky applesauce and complimented the pork well. I also made mashed sweet potatoes and creamed spinach.

My Middle One ate 1 serving....2 servings.....3 servings of the pork tenderloin and, I don't think she had much of anything else. Is she trying to tell me that she is tired of the pasta, fried rice, and sandwiches I have been trying to pass off as dinner lately and just wants some....MEAT!? When I prepare the usual 2 and 1/2 pounds of pork tenderloin, we have at least a couple servings of leftovers. Not on this night. It was gone before I had the chance to package it up my my lunch the next day.

I will be making our family dinners more of a priority in the future. We may eat a little later than we like, but being able to spend some time together will be well worth it.

Roasted Pork Tenderloin with Pear and Apple Chutney
 2 pork tenderloins, about 2 1/2 pounds total
salt
pepper
dried sage
olive oil

for the chutney -
1 apple, peeled and chopped
1 pear, peeled and chopped
1 teaspoon sage
1/2 teaspoon cinnamon
1/2 cup water
3 tablespoons sherry or apple cider vinegar
1 teaspoon salt
3 tablespoon brown sugar

Preheat oven to 400 degrees.

Rub tenderloins with olive oil and sprinkle with salt, pepper, and sage. Heat a large, ovenproof saute pan to medium high and drizzle with olive oil. Brown tenderloins on all sides. Roast tenderloins in the oven for about 15 - 20 minutes or until the internal temperature reaches 135 degrees. Remove tenderloins from oven and tent with foil.

Meanwhile, prepare the chutney. In a small saucepan, combine all of the ingredients and bring to a boil. Reduce the heat and simmer for about 30 minutes until most of the liquid has evaporated. Remove from heat and set aside.

To serve, slice the tenderloins and top with some of the warm chutney.

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