Archive for ‘soup’

April 10, 2016

Moroccan Beef Stew

Found this one and it intrigued me. http://andhereweare.net/2013/12/easy-moroccan-beef-stew.html/ It has you using a Dutch oven to make it, but says it could be done in the crockpot instead. If I do it, I’m sure I’ll go that route (increased cooking time, as per usual with a slow cooker). If hubby does it, he’ll probably try it the Dutch oven way so that’s what I’ll put here. GFCF, Feingold stage 2 because of some of the spices in the Moroccan spice blend. (If you alter that, it could probably be made stage 1).

Easy Moroccan Spiced Beef Stew with Lemons and Butternut Squash

What You’ll Need

  • 3 medium yellow onions, roughly chopped
  • 2 lbs beef cut into 1 inch chunks
  • 2 T Moroccan spice blend (**recipe below)
  • 1 T sea salt
  • 1 t freshly ground black pepper
  • 1/3 C Earth Balance butter substitute
  • 3 cloves garlic, crushed
  • 2 C beef stock (other stock or water also acceptable)
  • 2 lemons (the original recipe had you using whole lemons. Several commenters remarked on the bitterness this created. We’ll likely just use the lemon juice & some zest.)
  • 1 medium butternut squash, peeled and seeded, cut into 1 inch chunks
  • Optional: greens (the author used beet greens and stems)
  • 1 bunch fresh cilantro, roughly chopped

What to Do:

  1. Place all of the ingredients except for the butternut and cilantro into your dutch oven.
  2. Bring to a simmer on your stovetop over medium-high heat, then move to a 300 oven and cook for 2 hours.
  3. Add the butternut squash and stir into the pot, scraping the bottom with a wooden spoon. If you are using some greens, then now is the time to add the chopped stems, if using. If the stew is already thick, you can add some more liquid.  Cook in the oven for 1/2 an hour more, until the squash is tender.
  4. Take your stew out of the oven.  Stir it up and taste it.  If needed, add extra lemon juice and salt. Stir in the leafy greens, if using.  Throw the chopped cilantro in the pot and cover again for a few minutes, until the herbs turn bright green.
  5. Serve over rice/cauliflower rice or eat it on its own as you would a hearty stew.  Enjoy!

**Moroccan Spice Blend

  • 1 teaspoon ground cumin
  • 1 teaspoon ground ginger
  • 1 teaspoon salt
  • 3/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground coriander seeds
  • 1/2 teaspoon cayenne
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon ground cloves

Combine well. Store in airtight container in cool room for up to 1 month.

August 16, 2015

White Chicken Chili

Original recipe can be found here: http://moneysavingmom.com/2013/12/white-chicken-chili.html It sounded pretty intriguing, is gluten-free, and with approved brands is stage 2 Feingold friendly, but I needed to adapt it to make it able to be non-dairy. Fortunately, the first note in the comments section mentioned that they made a similar recipe but without the cheese, and with the addition of corn and lime juice. Both are well liked in our house, so I’m thinking that’s the way to go.

White Chicken Chili

  • 3 cups cooked, diced chicken
  • 3 16-ounce cans Great Northern beans, drained
  • 1 8-ounce can chopped mild green chilies (use hot for a spicier version)
  • 4 cups chicken broth or stock
  • 16 ounces grated Monterey Jack cheese, divided (less works too J)
  • 1 Tablespoon olive oil
  • 2 medium onions, chopped
  • 4 garlic cloves, minced
  • 2 teaspoons ground cumin
  • 1 teaspoon ground oregano
  • ¼ teaspoon ground cloves
  • ¼ teaspoon cayenne pepper
  • 1 can corn, drained
  • ? lime juice
  • Salt and pepper to taste, if needed

In a large sauce pan, heat oil over medium heat. Add onions and cook until translucent. Stir in garlic and remaining spices except salt and pepper.

Saute for 2-3 minutes. Add chicken, beans, chilies, broth, corn, and lime juice. Simmer over low heat for 15 minutes, stirring occasionally. Dish up dairy-free versions now, then add cheese and cook a few more minutes to melt.. or just serve with cheese on top.

Add salt and pepper to taste, if needed. Ladle into bowls and sprinkle with remaining cheese.

January 24, 2013

Loaded Potato Soup

Well, our favorite mashed potato recipe makes quite a bit, so we always have leftover. While they’re good as just mashed potatoes again the next day, I stumbled upon a recipe that uses leftover mashed potatoes to make a delicious soup here. I’ll copy our version here just to keep all our favorites in one spot for us, but it doesn’t vary terribly much from the original. It is adapted to gluten-free, but it’s definitely not casein/dairy-free. That’s not an issue for us right now because the dairy-free one is quite anti-soup. Anyway, onto the yummyness..

3 cups leftover mashed potatoes
3 cups chicken broth (we use Pacific)
1 cup milk (Silk Almond Milk is what we usually have on hand, but regular works. Check list for Feingold approval)
2 tbsp butter (Land O Lakes is what we use here)
1/4 cup any gluten-free flour
onion powder to taste
3 cloves garlic, minced
3 tsp mustard (Gulden’s/HyVee spicy brown, Annie’s Dijon)
1 cup cheddar cheese, grated (Crystal Farms)
salt and pepper to taste

Toppings:
grated cheddar cheese
crumbled bacon bits (Wellshire, or cook/crumble your own Hormel Nat Choice)
chopped cilantro

Melt the butter in a saucepan over low heat. Add the garlic and onion powder. Sautee a couple minutes. Stir in the dijon mustard. Add the flour. Stir for about a minute just to get rid of the raw flour taste. Stir in the mashed potatoes. Pour in the chicken broth and milk. Keep stirring until there are no more lumps. Cook for 10-15 minutes, occasionally stirring, until nice and thick. Add the grated cheese. Stir until the cheese is melted and incorporated into the soup. Season with salt and pepper.

Top potato soup with bacon crumbles, chopped cilantro and more grated cheese. This soup is deliciously thick, and warm, and cozy. And did I say delicious? Seriously, I’m not a soup person, but this soup.. I could eat it for days (except we never have leftovers. Which is funny, if you think of it, me wishing for leftovers of our leftover potatoes.. hehe..)