Thursday, January 19, 2017

Artichoke Onion Cream Soup - Gluten Free

Recipe by Lois Breneman

It's nice to have gluten free cream soup on hand to add to chicken, turkey, beef, or pork, so I sometimes make a large Dutch oven full of it to freeze.

Start by melting 3 sticks of real butter.
Add 1 lb. gluten free flour to make a roux, stirring at all times.
Add coconut milk to form a thick sauce.  Stir constantly.
Add garlic salt, onion salt, celery salt, black pepper, pink salt
Add dried basil, parsley, marjoram, and other herbs.
Chop and saute' 3 onions and add to the roux.
Add 1 large jar (33 oz.) artichoke hearts, and the liquid.
Blend the entire Dutch oven of cream soup with a stick blender or blend it in a blender.
If you want a few chunks of color, after blending the soup, add minced raw sweet peppers or chopped pimientos (jar).
Add a couple jars/cans of sliced mushrooms, optional.

I also added essential oils (just a drop of two of each):
   black pepper
It freezes very well.

When using a Power Presser Cooker as in the photo, you can cook a roast in just an hour, and to add a frozen cream soup to the pot works out fine.  The pot also calls for about 3/4 cup of water, and it infuses all the flavors into the meat as it cooks.  You will need to add a little time for the pot to heat up before it starts counting the hour of cooking time.  Then it takes a few minutes to release the steam, but it's completely safe.  I love my Power Cooker!

Thursday, January 12, 2017

Lemon Poppyseed Muffins (Gluten-Free, Paleo)

Makes 9 muffins in a standard muffin pan
  • 2 cups almond flour
  • 2 tablespoons coconut flour
  • 5 large eggs
  • ½ cup honey
  • 2 teaspoons sucanat
  • ¾ teaspoon vanilla extract (find it here or make your own with this recipe)
  • 2 teaspoons lemon extract
  • ½ teaspoon sea salt
  • zest of one lemon (about 2 teaspoons)
  • 1 tablespoon plus 1 teaspoon poppy seeds
  • ¾ teaspoon baking soda
  1. Preheat oven to 350F. Grease nine muffin cups with butter or coconut oil. If desired pop some parchment paper muffin liners in as well.
  2. Set aside 2 teaspoons of almond flour. In a mixing bowl, combine the remaining almond flour with the coconut flour, salt, poppyseeds and baking soda.
  3. In a separate bowl, whisk together the eggs, honey, vanilla, lemon extract, and lemon zest. Add the flour to the egg mixture, then pour batter into muffin cups. Combine sucanat with almond flour and sprinkle over the top of the muffins. Bake for about 20 minutes - the tops should be springy yet firm when they're ready. Allow to cool for about 10 minutes before removing from the muffin pan.

Cracker Barrel’s Hash Browns Casserole

2 lbs. of frozen hash browns
½ cup of melted margarine or butter
1 (10 ¼ ounce) can cream of chicken soup
1 pint of sour cream
½ cup of peeled and chopped onion
2 cups of grated cheddar cheese
1 tsp. salt
¼ tsp. pepper
Mix all the ingredients together in a large bowl then transfer to a sprayed 11×14 baking dish.
Bake at 350° for 45 minutes.


Super Food Mango Pie

Yield: One 9-inch pie      
Preparation time: 25 minutes

Crust Ingredients:

¾ cup 100% organic certified gluten-free whole oats
¼ cup organic flax seed
¼ cup untoasted almonds
¼ cup untoasted hazelnuts OR macadamia nuts
2 tablespoons organic raw honey
2 tablespoons cold pressed coconut oil
1/8 teaspoon pink or sea salt

Crust Preparation:

  1. Blend all the ingredients except coconut oil and honey in a food processor until finely ground.
  2. Add coconut oil and honey and pulse blend until it forms into a loose ball.
  3. In a glass or ceramic pie plate, press the ball of dough into the plate or roll out with a rolling pin and place in the pie plate pinching the edges as you would with a regular pie crust. Put in the freezer while preparing the filling.

Filling Ingredients:

  • 3 medium organic mangoes peeled and center pit removed
  • ¼ cup goji berries
  • 3 tablespoons black chia seed
  • ½ cup fresh organic raspberries (black or red or both)
  • 2 ripe organic bananas
  • 1 tablespoon organic raw honey
  • 1 tablespoon cold pressed coconut oil

Spices and Garnish:

  • ½ cup freshly squeezed lemon juice
  • ½ cup untoasted pecans (whole or broken in pieces)
  • 1 teaspoon ground Ceylon cinnamon
  • ½ teaspoon freshly ground nutmeg

Filling Preparation:

  1. In a food processor pulse bananas, ¼ cup mango, goji berries, ¼ cup of raspberries, ¼ cup of the lemon juice, chia, coconut oil, and raw honey until chunky or smooth according to your preference.
  2. Pour into the prepared pie crust, levelling it with a spatula.
  3. Sprinkle pecan pieces on top of this layer.
  4. Slice remaining mango and drizzle with lemon juice. Layer the slices esthetically on top of the filling around the pie. Add the remaining raspberries and pecans and sprinkle with cinnamon and nutmeg. Place in the refrigerator to firm up and meld the flavors.
  5. Remove pie from refrigerator 30 minutes before serving and slice into eight or ten pieces. Serve at room temperature. Enjoy!