Poultry Seasoning - From Scratch
It gets very frustrating when recipes call for combination seasonings. For whatever reason, I just don't buy them! So, I have to make them up. I have some containers to store them in and I have to assume they are better than store bought! At least I know what I put into the seasonings. The best part is it only takes a few minutes to put together.
Ingredients:
4 teaspoons ground sage
3 teaspoons ground thyme
1 1/2 teaspoons rosemary
1 teaspoon nutmet
1 teaspoon finely ground black pepper
Directions:
Mix all ingredients together, store in airtight container.
Monday, January 23, 2012
House Seasoning - Paula Deen's Recipe
House Seasoning - Paula Deen's Recipe
The Chicken and Dumping recipe I included in the blog calls for Paula Deen's House Seasoning. I have to say, I am always amazed at how simple some things are!!
Ingredients:
1 cup salt (I use sea salt)
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months. Makes 1 1/2 cups.
The Chicken and Dumping recipe I included in the blog calls for Paula Deen's House Seasoning. I have to say, I am always amazed at how simple some things are!!
Ingredients:
1 cup salt (I use sea salt)
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months. Makes 1 1/2 cups.
Cream of Chicken Soup from scratch...Recipe
Cream of Chicken Soup from scratch...
I have been working on a recipe for Chicken & Dumplings since it is one of my husband's favorites. He does not have to live by the gluten free diet but does because the house is gluten free. I enjoy surprising him with food he can not tell is gluten free. The recipes I have looked through for Chicken and Dumplings all call for Cream of Chicken soup. If you look at the cans of Cream of anything you will see it contains gluten. I found a recipe for homemade Cream of Chicken Soup and adapted it (http://tammysrecipes.com/homemade_cream_chicken_soup). This will be good frozen for future use as needed.
Yields about 2 cans so you can freeze the extra or double it and have a bunch to freeze. 1.5 cups =1 can.
Ingredients:
Directions:
In medium sized pan, boil chicken broth, 1/2 cup milk and seasonings for a minute or two. (longer if using fresh onion or garlic)
In a bowl, whisk together the remaining 1 cup of milk and flour. Add to boiling mixture and continue whisking briskly until mixture boils and thickens. If you like, you can add more seasoning to your taste. (i.e. lemon paper or seasoning salt)
I have been working on a recipe for Chicken & Dumplings since it is one of my husband's favorites. He does not have to live by the gluten free diet but does because the house is gluten free. I enjoy surprising him with food he can not tell is gluten free. The recipes I have looked through for Chicken and Dumplings all call for Cream of Chicken soup. If you look at the cans of Cream of anything you will see it contains gluten. I found a recipe for homemade Cream of Chicken Soup and adapted it (http://tammysrecipes.com/homemade_cream_chicken_soup). This will be good frozen for future use as needed.
Yields about 2 cans so you can freeze the extra or double it and have a bunch to freeze. 1.5 cups =1 can.
Ingredients:
- 1 1/2 cups chicken stock
- 1/2 teaspoon poultry seasoning (if you don't have Poultry Seasoning you can make your own)
- 1/4 teaspoon onion powder - (if you don't have any you can grind up dried onion flakes) - you can use diced onions as long as you boil them in the broth a few minutes more
- 1/4 teaspoon garlic powder - you can used minced garlic just boil with the broth a few minutes more
- 1/8 teaspoon black pepper
- 1/4 teaspoon salt (or less, to taste)
- 1/4 teaspoon parsley
- dash of paprika
- 1 1/2 cups milk (can use unsweetened soy or unsweetened coconut)
- 3/4 cup flour (I used C4C Flour)
Directions:
In medium sized pan, boil chicken broth, 1/2 cup milk and seasonings for a minute or two. (longer if using fresh onion or garlic)
In a bowl, whisk together the remaining 1 cup of milk and flour. Add to boiling mixture and continue whisking briskly until mixture boils and thickens. If you like, you can add more seasoning to your taste. (i.e. lemon paper or seasoning salt)
Chicken and Dumplings - GLUTEN FREE!
Chicken and Dumplings - GLUTEN FREE!!
Ok, this is my husband's FAVORITE recipe so he was so excited that I was going to "bring it back" into the food rotation. I read a bunch of chicken and dumpling recipes but decided I would try this one first. It is by Paula Deen so you know it is going to taste good! I switched it up to be gluten free...we had this (it made a lot) for at least 3 meals and no one complained that they had to have it too many times!
It does take a while. You might want to save this for a weekend! Make the Cream of chicken soup first and then the house seasonings (you will see links to both of these below). After that it should all go rather quickly!
Ingredients:
1 (2.5lb) chicken, cut into pieces (I used 3 large chicken breasts because it's what I had - to save more time you could get a rotisserie chicken (make sure it is gluten free) from the deli at the grocery store)
3 ribs celery, chopped
1 large onion, chopped
2 bay leaves
2 chicken bouillon cubes (I used 2 tablespoons Better than Bouillon chicken base)
--the conversion chart for the Better than Bouillon shows that 2 teaspoons equals 1 cube
1 teaspoon of Paula's House Seasoning
1 (10 3/4 oz) can cream of celery or chicken soup) - this is NOT Gluten free so I made my own - see recipe Cream of Chicken Soup...from scratch
2 Quarts Chicken Stock
2 Quarts Water
Dumplings:
2 cups all purpose flour (I used C4C Flour)
1 teaspoon salt
Ice Water
Directions:
Place the chicken, celery, onion, bay leaves, bouillon and House Seasoning in a large pot. Add 4 quarts of water (I used 2 quarts of water and 2 quarts of Low Sodium Chicken Stock since I was using chicken breasts - you could do 4 quarts of stock if you like) and bring to a simmer of medium heat. Simmer the chicken until it is tender and the juices run clear, about 40 minutes. Remove the chicken from the pot and, when it is cool enough to handle remove the skin and separate the meat from the bones (I only had to shred the chicken breasts). Return the chicken meat to the pot and keep warm over low heat.
To prepare the dumplings: Mix the flour with the salt and mound together in a mixing bowl. Beginning at the center of the mound, drizzle a small amount of ice water over the flour. Using your fingers, and moving from the center to the sides of the bowl, gradually incorporate about 3/4 cup of ice water, knead dough and form it into a ball. I found the dough to be very sticky.
Dust flour onto your working surface and rolling pin. Roll out the dough, working from center to 1/8 inch thick. Let the dough relax for several minutes. Spray your fingers with pam to keep it from sticking.
Add the cream of celery or chicken soup (gluten free version here-Cream of Chicken Soup...from scratch) to the pot with the chicken and simmer gently over medium - low heat. ***
Cut the dough into 1 inch pieces. (I used a pizza cutter) Pull a piece in half and drop the halves into the simmering soup. Repeat. Do not sir the chicken once the dumplings have been added. Gently move the pot in a circular motion so the dumplings become submerged and cook evenly. Cook until the dumplings float and are no longer doughy. About 3-5 minutes.
C4C Flour is amazing!!!
***If the soup is too thin, it can be thickened before the dumplings are added. Simply mix together 2 tablespoons cornstarch and 1/4 cup water and then whisk the mixture into the stew. ***
Ok, this is my husband's FAVORITE recipe so he was so excited that I was going to "bring it back" into the food rotation. I read a bunch of chicken and dumpling recipes but decided I would try this one first. It is by Paula Deen so you know it is going to taste good! I switched it up to be gluten free...we had this (it made a lot) for at least 3 meals and no one complained that they had to have it too many times!
It does take a while. You might want to save this for a weekend! Make the Cream of chicken soup first and then the house seasonings (you will see links to both of these below). After that it should all go rather quickly!
Ingredients:
1 (2.5lb) chicken, cut into pieces (I used 3 large chicken breasts because it's what I had - to save more time you could get a rotisserie chicken (make sure it is gluten free) from the deli at the grocery store)
3 ribs celery, chopped
1 large onion, chopped
2 bay leaves
2 chicken bouillon cubes (I used 2 tablespoons Better than Bouillon chicken base)
--the conversion chart for the Better than Bouillon shows that 2 teaspoons equals 1 cube
1 teaspoon of Paula's House Seasoning
1 (10 3/4 oz) can cream of celery or chicken soup) - this is NOT Gluten free so I made my own - see recipe Cream of Chicken Soup...from scratch
2 Quarts Chicken Stock
2 Quarts Water
Dumplings:
2 cups all purpose flour (I used C4C Flour)
1 teaspoon salt
Ice Water
Directions:
Place the chicken, celery, onion, bay leaves, bouillon and House Seasoning in a large pot. Add 4 quarts of water (I used 2 quarts of water and 2 quarts of Low Sodium Chicken Stock since I was using chicken breasts - you could do 4 quarts of stock if you like) and bring to a simmer of medium heat. Simmer the chicken until it is tender and the juices run clear, about 40 minutes. Remove the chicken from the pot and, when it is cool enough to handle remove the skin and separate the meat from the bones (I only had to shred the chicken breasts). Return the chicken meat to the pot and keep warm over low heat.
To prepare the dumplings: Mix the flour with the salt and mound together in a mixing bowl. Beginning at the center of the mound, drizzle a small amount of ice water over the flour. Using your fingers, and moving from the center to the sides of the bowl, gradually incorporate about 3/4 cup of ice water, knead dough and form it into a ball. I found the dough to be very sticky.
Dust flour onto your working surface and rolling pin. Roll out the dough, working from center to 1/8 inch thick. Let the dough relax for several minutes. Spray your fingers with pam to keep it from sticking.
Add the cream of celery or chicken soup (gluten free version here-Cream of Chicken Soup...from scratch) to the pot with the chicken and simmer gently over medium - low heat. ***
Cut the dough into 1 inch pieces. (I used a pizza cutter) Pull a piece in half and drop the halves into the simmering soup. Repeat. Do not sir the chicken once the dumplings have been added. Gently move the pot in a circular motion so the dumplings become submerged and cook evenly. Cook until the dumplings float and are no longer doughy. About 3-5 minutes.
C4C Flour is amazing!!!
***If the soup is too thin, it can be thickened before the dumplings are added. Simply mix together 2 tablespoons cornstarch and 1/4 cup water and then whisk the mixture into the stew. ***
Tuesday, January 10, 2012
Chicken Lasagna Roll Up - Recipes
Chicken Lasagna Roll Up
I got lost in Pinterest and needed some dishes to bring to a New Year's Eve party. This looked really good! I usually don't like to make something for the first time that I am bringing to a party but it didn't sound like I could go wrong on this one. The original recipe is from iVillage.com. I adapted it but VERY little alterations! Your family will beg for this!
1 pkg Gluten Free Lasagne Noodles (I used a 10oz Container of Tinkyada Brown Rice Lasagna Pasta-I cooked these per package instructions)
3 cups cooked chicken (I was making this to bring to a New Year's party so I got a Rotisserie Chicken from the deli at the grocery store -checked the ingredients list first)
1 cup Ricotta Cheese
1/4 cup Crumbled Feta Cheese
1/4 cup grated Parmesan Cheese (if you prefer more, add it)
1/4 cup Milk
1/8 teaspoon pepper
2 cups Spaghetti Sauce
In a medium bowl, combine chicken, cheeses, milk and pepper.
In a 9X13 dish, spread Spaghetti Sauce in a thin layer on the bottom of the dish.
Spread 1/2 cup mixture on each lasagna noodle; roll up in a jelly roll fashion. Don't worry if the noodles tear, piece them back together and it won't be a problem. Place the seam where it touches the spaghetti sauce on the bottom of the dish. Line the dish with the lasagna rolls. Top with remaining spaghetti sauce. Cover with foil (spray foil with non stick spray) and bake at 375 degrees F for 30 minutes or until hot. Top with additional parmesan cheese before serving.
I got lost in Pinterest and needed some dishes to bring to a New Year's Eve party. This looked really good! I usually don't like to make something for the first time that I am bringing to a party but it didn't sound like I could go wrong on this one. The original recipe is from iVillage.com. I adapted it but VERY little alterations! Your family will beg for this!
1 pkg Gluten Free Lasagne Noodles (I used a 10oz Container of Tinkyada Brown Rice Lasagna Pasta-I cooked these per package instructions)
3 cups cooked chicken (I was making this to bring to a New Year's party so I got a Rotisserie Chicken from the deli at the grocery store -checked the ingredients list first)
1 cup Ricotta Cheese
1/4 cup Crumbled Feta Cheese
1/4 cup grated Parmesan Cheese (if you prefer more, add it)
1/4 cup Milk
1/8 teaspoon pepper
2 cups Spaghetti Sauce
In a medium bowl, combine chicken, cheeses, milk and pepper.
In a 9X13 dish, spread Spaghetti Sauce in a thin layer on the bottom of the dish.
Spread 1/2 cup mixture on each lasagna noodle; roll up in a jelly roll fashion. Don't worry if the noodles tear, piece them back together and it won't be a problem. Place the seam where it touches the spaghetti sauce on the bottom of the dish. Line the dish with the lasagna rolls. Top with remaining spaghetti sauce. Cover with foil (spray foil with non stick spray) and bake at 375 degrees F for 30 minutes or until hot. Top with additional parmesan cheese before serving.
Enchilada Casserole - Recipe
Enchilada Casserole - Recipes
I get a lot of food magazines. One is Cooking Light. I always want to see if I can turn a recipe into a gluten free option. This is a loose interpretation of their Enchilada Casserole in the January/February 2012 issue.
I'll, be honest, this was not my favorite right out of the oven but the kids loved it. The leftovers were so much better than when it was originally served. (but that is only my opinion)
Enchilada Casserole
Ingredients:
2 pounds ground Meat
2 Tablespoons dried Onions (recipe originally called for 1 cup chopped onions)
2 cups lower-sodium Beef Broth
2 Tablespoons Taco Seasoning Mix
1 4 oz. can Green Chili's
1 8 oz. can Green Enchilada Sauce
1 8 oz. can Tomato Sauce
18-24 Corn Tortillas
2 cups shredded Cheese of your choice
Brown meat in large nonstick skillet over medium high heat. Add dried onion and taco seasoning while browning the meat.
Preheat oven to 400 degrees Fahrenheit.
Add Broth, Tomato Sauce, Green Chili's and Enchilada Sauce to meat mixture. Bring to a boil and cook for 10 minutes.
Spray a 9X13 dish with non stick spray. Line the bottom with 6 corn tortillas, overlapping them. Layer beef mixture over tortillas, then layer on shredded cheese, continue layering the same three items to the top of the dish. Top with beef mixture and shredded cheese. Bake at 400 degrees for 10 minutes or until cheese is melted. If you get this too tall in the dish it will bubble over in the oven. Make sure you put foil in a pan underneath to catch any drippings.
I get a lot of food magazines. One is Cooking Light. I always want to see if I can turn a recipe into a gluten free option. This is a loose interpretation of their Enchilada Casserole in the January/February 2012 issue.
I'll, be honest, this was not my favorite right out of the oven but the kids loved it. The leftovers were so much better than when it was originally served. (but that is only my opinion)
Enchilada Casserole
Ingredients:
2 pounds ground Meat
2 Tablespoons dried Onions (recipe originally called for 1 cup chopped onions)
2 cups lower-sodium Beef Broth
2 Tablespoons Taco Seasoning Mix
1 4 oz. can Green Chili's
1 8 oz. can Green Enchilada Sauce
1 8 oz. can Tomato Sauce
18-24 Corn Tortillas
2 cups shredded Cheese of your choice
Brown meat in large nonstick skillet over medium high heat. Add dried onion and taco seasoning while browning the meat.
Preheat oven to 400 degrees Fahrenheit.
Add Broth, Tomato Sauce, Green Chili's and Enchilada Sauce to meat mixture. Bring to a boil and cook for 10 minutes.
Spray a 9X13 dish with non stick spray. Line the bottom with 6 corn tortillas, overlapping them. Layer beef mixture over tortillas, then layer on shredded cheese, continue layering the same three items to the top of the dish. Top with beef mixture and shredded cheese. Bake at 400 degrees for 10 minutes or until cheese is melted. If you get this too tall in the dish it will bubble over in the oven. Make sure you put foil in a pan underneath to catch any drippings.
Taco Seasoning - Recipe
I have become aware that some of the seasonings that are called for in recipes are not gluten free. One that I needed recently was Taco Seasoning. I found a recipe on allrecipes.com and thought it important to share. If you make this and use 3 Tablespoons for each pound of meat, I think you will be glad to have this all made up ahead of time!
Taco Seasoning
Ingredients:
1 Tablespoon Chili Powder
1/4 teaspoon Garlic Powder
1/4 teaspoon Onion Powder (if you only have flakes, pulse them into a powder in the blender or like appliance)
1/4 teaspoon crushed Red Pepper Flakes (optional)
1/4 teaspoon dried Oregano
1/2 teaspoon Paprika
1 1/2 teaspoon ground Cumin (if you only have whole, pulse to a powder)
1 teaspoon Sea Salt
Mix all ingredients together and store in an airtight container.
Taco Seasoning
Ingredients:
1 Tablespoon Chili Powder
1/4 teaspoon Garlic Powder
1/4 teaspoon Onion Powder (if you only have flakes, pulse them into a powder in the blender or like appliance)
1/4 teaspoon crushed Red Pepper Flakes (optional)
1/4 teaspoon dried Oregano
1/2 teaspoon Paprika
1 1/2 teaspoon ground Cumin (if you only have whole, pulse to a powder)
1 teaspoon Sea Salt
Mix all ingredients together and store in an airtight container.
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