Monthly Archives: November 2010

Homemade GF Tomato Soup

8 medium Tomatoes (equivalently 4 cups of canned diced)
2 Tbsp Tomato Paste
2 cup GF Chicken Broth
1/2 c. chopped celery
1/2 c. chopped onion
1 tbsp, or dried parsley Dried Basil(equivalently 1 tablespoon fresh basil or parsley, finely chopped)
2 tbsp GF Corn Starch
Salt & Pepper (or according to your taste)
Optional: 1C Milk or Half & Half Cream
Combine tomatoes and broth; stew for 30 minutes on low heat. Strain into a bowl, removing seeds and skins. Return to pot.

Stir corn starch. Add celery, basil and onion and cook over very low heat until mixture has thickened to desired consistency. OPTIONAL: Stir in milk or cream during the last 10 minutes.

Season to taste with salt and pepper. If a smooth soup is desired, process in blender before serving.

Kraft Dressings Safe?

One post leads to another as I plan a meal.  ”But what about the salad dressings? Is Kraft safe?  ”

Clickity Click…

Kraft Canada is quoted as:

… it has been a long standing policy for all Kraft and Nabisco products to list ingredients that contain gluten on the ingredient statement. These items will be listed using commonly known terms such as Wheat, Barley, Oats or Rye. For other ingredients that contain gluten, the grain source will be declared in parenthesis after the ingredient name. For example, if the ingredient “natural flavor” contains a gluten source, the label would read: natural flavor (contains rye). Other ingredients that contain gluten are: Triticale, Spelt, Kamut, Mir or Farina (also known as Far or Farro).

YAY Kraft!

Tips about Common Ingredients

  • Food Starch and Modified Food Starch listed in the ingredient statements of Kraft products often refer to corn starch. If a Kraft product uses food starches from a gluten-containing source, such as wheat starch, the source is always identified in the ingredient statement.
  • If Hydrolyzed Vegetable Protein (HVP) is used as an ingredient in a Kraftproduct, the source is always identified in the ingredient list.
  • The ingredient Mustard or Mustard Flour does not contain gluten.
  • Vinegar listed in the ingredient statement of Kraft products means distilled vinegar is used. Per our ingredient suppliers, the distilled vinegar we use does not contain gluten.

These labeling practices and tips are based on the Kraft Foods approach to manufacturing and labeling products. Practices used by other manufacturers may differ.

GF BBQ Chicken Pizzas

Ingredients:

Sauce:

  • 3/4 cup ketchup
  • 1/2 cup cider vinegar
  • 2 medium cloves garlic, minced
  • 1 teaspoon GF Worcestershire sauce
  • 1 teaspoon prepared mustard
  • 1/2 teaspoon chili powder
  • 2 tablespoons brown sugar
  • 1 tablespoon honey
  • dash red pepper flakes or cayenne pepper

Topping:

  • 1 pound diced or shredded cooked chicken breast ( good way to use up left over chicken)
  • 1 medium sweet onion or red onion, quartered and thinly sliced
  • 1 package, about 8 ounces, grape tomatoes or cherry tomatoes, halved or sliced lengthwise
  • 1 cup (4 ounces) shredded Monterey Jack and Cheddar cheese blend
  • 1 cup (4 ounces) shredded Mozzarella cheese
  • freshly ground black pepper

Preparation:

Combine Sauce ingredients in a saucepan and bring to a simmer over medium-low heat, stirring frequently. Reduce heat to low and simmer for 10 minutes. Set aside.
Prepare a 12- to 14-inch pizza pan with your pizza dough or crust ( or use your favorite GF Shells). Spread with the barbecue sauce. Evenly sprinkle chicken and toppings over the pizza, then top with the cheeses and sprinkle with freshly ground black pepper.
Bake at 400° for about 20 to 25 minutes , or until nicely browned and cheese and toppings are melted and bubbly.  Follow the package instructions for pre-made shells or crusts!

Homemade Worcestershire Sauce

As yet, I have not found any Worcestershire sauces in Canada that are Gluten free. I have no idea why, but even the brands in the States that ARE, change their recipe in Canada to include Malt Vinegar and/or Barley malts. bummer. So, until I find otherwise… more

Sweet Spinach Salad with Sweet Onion Vinaigrette

8 cups spinach, washed and torn
1 cup mushrooms, sliced
1 cup croutons
1/2 red onion, cut into rings
1/2 cup chopped, cooked bacon
4 hard cooked eggs, sliced
1/2 cup Renee’s Sweet Onion Vinaigrette Dressing ( or home made)

Combine ingredients in large serving bowl and add dressing.  WARM? microwave on MEDIUM power for 30 seconds and toss with salad.

Sweet Onion Vinaigrette

This recipe comes from Louisiana Cooking where Vidalia onions are recommended, but if you can’t find them any sweet onion will do.  I recommend leaving this in the fridge for a day (or more) before using.  This gives the flavors a chance to meld.  When chilled the vinaigrette can thicken and be slow to pour out so you might want thin it out with a little milk or plain yogurt.

~½ cup sweet onion, diced
1 teaspoon dry mustard
2 teaspoons poppy seeds
1 teaspoon paprika
1-2 cloves garlic, smashed
¼ cup granulated sugar
2 tablespoons honey
¼ cup red wine vinegar
1 ¼ cup vegetable oil

Add all ingredients, except the vegetable oil, to a blender.  Blend on high speed while slowly adding the oil in a steady stream.  Scrape down the sides of the blender then continue to blend for 2-3 minutes

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