soup/chowder
Robby asked me to make clam chowder not long ago, sounds easy enough right? Well……easier said than done when it really needed to be dairy free as well. Although he can have some dairy most soups include much more than he can have. Needless to say Pinterest came to the rescue. Robby and my Dad really enjoyed this dish BUT although Jim liked it he did not care for all the veggies in the soup. Jim just wanted the clams and potatoes but this can easily be adjusted to Jim’s liking too! I enjoyed this dish as it’s made in the slow cooker, so simple!
INGREDIENTS
1 1/4 cups vegetable broth
3 lbs. red potatoes, peeled and chopped into 1 inch pieces
2 cups carrots, peeled and chopped into 1 inch pieces
2 cups celery , peeled and chopped into 1 inch pieces
8 ounces clam juice
2 cans 6.5 ounce minced clams
10 ounces whole clams, drained
2 bay leaves
Salt and pepper to taste
1 Tablespoon garlic powder
1 Tablespoon onion powder
2 Tablespoons parsley
2 Tablespoons dry thyme
4 Tablespoons Earth Balance butter
1 cup vidalia onion, chopped
3 Tablespoons gluten free flour for thickening
14.5 ounce can of unsweetened coconut cream
DIRECTIONS
Turn slow cooker on high. Add the vegetable broth, clam juice, diced potatoes, diced carrots and celery into the slow cooker. Add salt, pepper, garlic powder, onion powder, bay leaves, thyme and parsley. Stir to mix. Cover the slow cooker and cook on high for 2 hours.
In a large skillet melt the butter in the pan add the chopped onions and cook for a couple minutes on medium high. Whisk in the gluten free flour and stir for a couple minutes. Slowly add the coconut cream and cook until the mixture is thick and well incorporated. Pour the coconut cream mixture into the slow cooker. Add the whole and minced clams and gently stir. Set the crockpot to warm. It’s ready to eat when vegetables are fork tender.
Serve warm with a dash of hot sauce if desired.
Enjoy!
Anne
I have made this recipe a number of times now. Robby and my Dad really enjoy this dish so it makes it on my menu planning often. I also love that it comes together quickly. Once the veggies are cut up it’s done in no time! This is perfect on a snowy winter day! I make this with gluten free flour for Robby but all purpose flour works just fine!
Note- if the soups thickens a little more than you want simply add more chicken stock.
INGREDIENTS
1/3 cup unsalted butter, I used Earth Balance but any butter is fine
1 onion, diced
1 cup of carrots peeled and diced
1/2 cup diced celery
3 cups peeled and diced potatoes
4 garlic cloves, minced
1 1/2 cups cooked ham, diced
1/3 cup gluten free all purpose flour ( or any all purpose flour)
2 cups low sodium chicken stock or broth
2 teaspoons chicken bouillon such as better than bouillon
3 cups milk, I used whole fair-life milk
Pinch of salt
Pinch of pepper
DIRECTIONS
Heat the butter in a pot over medium heat. Sauté the onions, carrots and celery until they begin to soften about 4-5 minutes.
Add the ham and potatoes, cook for 2 minutes then add the garlic and sauté until fragrant for less than one minute.
Add the flour and mix through to combine. Let cook for 2 minutes. Stir in the stock and bouillon and mix all of the ingredients together. Increase the heat and bring to a boil until the potatoes are fork tender about 10-12 minutes.
Reduce heat to medium-low and add the milk. Stir over the heat until the soup is thickened about another 5 minutes or until your desired thickness. Season with salt and pepper. Remove from heat and serve warm.
Enjoy!
Anne
I told you how much Robby has been asking for chicken and rice dishes well I’m always trying to find new and creative dishes for him. I found this dish on Pinterest and it did not disappoint. Lots of flavor and easily made using a rotisserie chicken.
INGREDIENTS
1 onion, diced
2 garlic cloves , minced
1 Tablespoon fresh ginger root, grated
1 Tablespoon curry powder
Pinch of red chili flakes
400 g. Can of chopped tomatoes
3/4 cup long grain rice, uncooked
2 1/2 cups chicken stock
1 1/2 cups cooked shredded chicken
1/2 cup coconut milk
Salt
Pepper
Chopped cilantro to garnish
DIRECTIONS
Spray a deep dish saucepan with non stick spray. To to medium high heat and add the onions, fry for a few minutes to soften. Add garlic , ginger, curry powder and chili flakes. Fry for another minute then add in the chopped tomatoes, rice, stock and cooked chicken. Bring to a boil and then lower the heat and simmer for about 15 minutes or until the rice is cooked through.
Add in the coconut milk and stir until creamy and heated through.
Taste and season as needed with salt and pepper. Garnish with cilantro if desired.
Serve warm.
Enjoy!
This recipe has been handed down from my Grandmother Anne and is an all time family favorite. This recipe gets made only a couple times a year as it does take some time and labor but it’s worth every bit of it. This recipe is not filled with chicken or vegetables it’s literally chicken broth and hand made and hand cut noodles. That’s it! Sounds simple right? Well, it’s taken me a number of times to get this recipe just as I remember! The first time I made it I cut my noodles far too big so it is important to take the time to cut the noodles smaller than you think as they expand when they are being cooked.
Recently our Daughter Amanda was not feeling well and all she could think about was this chicken noodle soup and since she lives ten hours away and I can’t just run some over to her so I told her I would show her and her Husband Steve how to make it. Needless to say she is looking forward to our next visit.
It takes me two days to make this soup as I make the broth the night before in my crockpot. You can cheat and use store bought broth and add a little bit of “Better than Bouillon “. You could also use a turkey broth if you have that on hand.
INGREDIENTS FOR THE CHICKEN BROTH
1 chicken carcass with most of the meat removed and cleaned off
1 onion quartered
3 carrots roughly chopped
3 celery roughly chopped
1 full garlic head, skin removed
2 bay leaves
1-2 Tablespoons apple cider vinegar
Cold water
Chicken base to taste
6 chicken wings-optional. If my store has chicken wings I will add 6 uncooked wings right into the slow cooker with the other ingredients.
Cheese cloth to strain
DIRECTIONS FOR THE CHICKEN BROTH
Turn your slow cooker on low and add all of the ingredients except the chicken base. You are going to add enough cold water into the crockpot to fill it to the top. Cover and let cook on low for 18-24 hours. Shut the slow cooker off and let cool.
Once cooled enough to handle its time to strain the broth into a large pot. I place a strainer that I have lined with the cheese cloth and strain all of the liquid through the cloth into the pot. This is the time to add the chicken base. I add this in small amounts at a time stirring it in and tasting as I go as this will make your broth too salty if you are not careful.
I then divide the broth up into mason jars, store in the fridge and use as needed.
INGREDIENTS FOR THE NOODLES
NOTE-This makes one batch but we typically double it.
2 cups of flour
2 eggs
1/3 cup of water more or less. Enough to pull the dough together.
Extra flour for rolling
1/2 stick of butter, melted
DIRECTIONS FOR MAKING THE NOODLES
Add the flour, eggs and water into your stand mixer with a dough paddle attachment. Mix until combined. Remove dough from the mixer and divide it into 3 parts. Let the dough rest for 30 minutes with a clean towel covering the dough.
Bring a large pot of water to a boil. Add salt when the water comes to a boil.
Lightly sprinkle your surface with flour to roll the dough. Using one dough ball at a time roll out the dough just as you would making a pie dough. You want this dough to be a little thinner than a pie crust.
When the dough is rolled out you now want to roll the dough up loosely so it’s one big roll. Cut the noodles on an angle from each side of the roll. Spread the noodles apart to prevent them from sticking together, I put them on a flour dusted baking sheet. Do this for each of the dough balls.
In batches boil the noodles for 10-12 minutes. The noodles will come to the top and you will notice they will change color just slightly. I use a spider scoop to Drain the noodles and add them into a container with melted butter and toss.
When you are ready for a bowl, add the noodles into a bowl and add your desired amount of broth. Add salt and pepper if desired and re heat in the microwave if needed.
Enjoy!
This is another recipe I adapted for Robby. Let’s face it, soup season is here and everyone loves a bowl of warm hearty soup. Although this was made for Robby we all enjoyed this soup, the broth is simply delicious. If you want it a little richer and you can have dairy you could add about 1/4 cup of heavy cream! I used a gluten-free “hot” sausage as we wanted that punch of flavor, but you can use any sausage you like. The sausage and potatoes make this a hearty dish on our New England winter days.
INGREDIENTS
2 Tablespoons garlic infused olive oil
1 lb. uncooked gluten-free sausage (I used a hot sausage)
6 cups organic gluten-free chicken bone broth
1 1/2 pounds baby potatoes, diced
2-3 cups baby spinach leaves
1/2 teaspoon red pepper flakes
Salt to taste
Pepper to taste
1 Teaspoon chicken base such as Better Than Broth (I used a gluten-free base)
DIRECTIONS
Heat infused olive oil in a large pot over medium heat. Once hot, add the sausage and brown until cooked through. I tried not to break up the sausage too much as I wanted sausage bites to be in there. Add the chicken broth and potatoes, bring to a boil then reduce heat and simmer until the potatoes are tender about 15 minutes. Stir in spinach and red pepper flakes. Cook until spinach is wilted. Add the chicken base and stir well. Season with salt and pepper. Serve warm.
Enjoy!
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