Quinoa Soup with Grilled Chicken and Shrimp

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A close friend of mine recently started a gluten free/dairy free diet to help alleviate stomach pains she was experiencing. When her and her husband were coming over for dinner I had a brief moment of panic over the menu…I can do gluten free, but my house has never even come close to being dairy free!!! What was I going to cook?!?!?

So I went to my “Yummy!” Pinterest board and found this awesome soup that I’d been wanting to try!!! Its quinoa based with veggies, chicken and shrimp! The flavor came out great and it was on overall GF/DF success!!

Quinoa Soup

 

Ingredients:

1 cup quinoa, rinsed
4 cups chicken stock, plus additional water as needed
1 large bunch cilantro [yield about 1 cup chopped]
3 small (or 1 large) red onions, thinly sliced
4 garlic cloves, minced
1 small bag frozen corn (thawed)
Olive oil
Sea salt
Black pepper
Fresh lime juice, from 1/2 lime
Ground coriander, to taste
Pinch cayenne pepper
To serve: 
Grilled shrimp
Grilled chicken
Diced avocado
Fresh cilantro
Freshly cracked black pepper
Quinoa Soup

(My thawing station!)

Directions:

Heat olive oil in a medium pot over medium-high heat. Add garlic and cook for a minute, stirring constantly. Add sliced red onion and cook until softened, about 3 to 5 minutes.
Quinoa Soup
Rinse 1 cup quinoa and add it to the pot with the onions and garlic. Stir to coat and cook for a minute or two, until quinoa becomes fragrant and toasted.
Quinoa Soup
Add 4 cups chicken stock and bring to a boil. Reduce heat and simmer for 15 minutes until quinoa is cooked. (Add more stock or water if the soup is too thick). Season with salt, freshly cracked black pepper, ground coriander, and a pinch of cayenne. Squeeze in juice from 1/2 lime. Taste, and adjust seasoning as necessary.
Quinoa Soup
While the quinoa is cooking heat your corn in a skillet, seasoning with your choice of herbs. (This would be a good time to throw your chicken and shrimp on the BBQ too!)
Quinoa Soup
Once corn is heated add to the quinoa mixture
Quinoa Soup
Mix well and add more broth or water if needed.
Lastly, top will grilled shrimp and chicken, avocado, fresh cilantro and black pepper. Make sure to serve nice and hot!
Quinoa Soup
A big thank you to palate/palette/plate for the recipe idea!! This is a filling, tasty and satisfying GF/DF meal! I hope you guys give it a shot, especial those of you who are GF/DF (if you’re vegetarian see the original recipe from palate/palette/plate!)
Now I’m on my way to try a new Abondigas recipe!! I’ll make sure to post it soon, its one of my favorite soups!!

I’m back from puppy leave!!!

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Alright, before I post a new recipe I had to share a bundle of doggie pictures!! Lulu has now fully adjusted to the house, recovered from her spay surgery, and discovered that her big brother is the best thing that has ever happened to her!

Herbie…well I’m not sure he will ever adjust to having a baby sister but he has done a good job of learning how to deal with her!!

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So there you have it, a showcase of our pug mix babies!

I’m so excited to be back blogging! I’ve been saving up a bunch of great recipes, can’t wait to share them all with you!!

Gluten Free Stuffing, Gravy and Pumpkin Pie (Happy Thanksgiving!!!)

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Last weekend Shane and I went to visit my family in Northern California for an early thanksgiving…which means I have a couple great gluten free thanksgiving recipes to share with you guys In just enough time for the real Thanksgiving!!

My mom and dad have been making gluten free stuffing and gravy for  my sister and I for years, I know its a biased opinion but I think they are the best GF recipes ever!! Even non-gluten free people love these recipes and can’t tell the difference!

I think these recipes are so great I’m going to start off by showing you the finished product…that way you’ll have to read further :) !!!

gluten free thanksgiving

 

Alight, now that you’re roped in here is what you’ll need…

Stuffing (for a 20lb turkey):

3 loaves GF white bread (Udi’s works fantastic!)

1 C. hot water

4 eggs, slightly beaten

1 1/4 cup melted butter

1 1/2 cup chopped onion

1 cup diced celery (diced really small)

1/4 cup chopped parsley (dried works great too)

2 tsp. Bell’s seasoning (sometimes this is hard to find, see picture below)

1/2 tsp. black pepper

Directions:

Tear up all 3 loaves of GF bread and place in a large bowl

Cook onion and celery in butter, about 10-15 min.

While the onion and celery are cooking add parsley, Bell’s seasoning and black pepper to your eggs and lightly beat together.

gluten free stuffing and gravy

 

 

When onions and celery are soft pour mixture on top of bread, followed by the egg mixture and the hot water

gluten free stuffing and gravy

gluten free stuffing and gravy

 

After mixed well the stuffing is ready to go into the turkey!!

Now its Gravy time…

My dad says that the key to good GF gravy is cooking your turkey in a bag (Reynolds cooking bag is what he used) so that the juices stay in the bag and don’t get cooked off in the drip pan.

Aside from fresh, hot, turkey juice all you need is some GF brown rice flower (Bob’s Red Mill works great!)

Directions:

Once your turkey is cooked, remove it from the oven and carefully cut some holes in the bag and allow the juices to drain into the drip pan.

When all the liquid is out remove the bagged turkey and place on a platter.

The liquids in the drip pan will begin to separate, spoon off fat and retain the remaining juices.

Keep juices in drip pan or transfer it to something suitable for heating.

Heat the liquid slowly and begin to add brown rice flour (one tablespoon at a time) stir constantly.

The amount of brown rice flour used will be determined by your taste and the amount of liquid you get out of your turkey.

When the consistency is to your liking season with salt and pepper and your ready to serve.

If your gravy gets too thick you can add small amounts of hot water until it thins out.

gluten free stuffing and gravy

 

I didn’t take as many pictures as I now wish I had, but these two recipes have taken GF thanksgiving to a whole new level for me. I remember a few years not having stuffing or gravy and I think everyone can agree that a Thanksgiving meal is not a Thanksgiving meal without these two key sides. Ever since my parents started making these GF options for my sister and I it feels exactly like the Thanksgiving I remember from before I was diagnosed with Celiac.

For anyone out there missing stuffing and gravy these are two delicious and easy recipes for you!! I hope everyone has a fantastic and safe Thanksgiving holiday!

Before I say goodbye for the day here is a GF pumpkin pie that is simple and to die for and will complete a delicious GF Thanksgiving meal!!!

gluten free pumpkin pie

Ingredients:

1 Whole Foods Market GlutenFree Bak House all-natural pie crust

1 can Libby’s easy pumpkin pie mix

2/3 cup evaporated milk

2 large eggs

Follow direction on the Libby’s pumpkin pie can, top pie with cool whip and you’re good to go!!

The Whole Foods pie crust is FANTASTIC!!! Just like the stuffing and gravy…out of the 7 adults who ate this meal no one could tell the difference in the GF options!!

Side note: Leftover pumpkin pie goes great with coffee for breakfast too…not that I’m speaking from experience or anything ;)

Finally, thank you mom and dad for experimenting with so many GF options for Allison and I!! We all love being home for the holidays, eating delicious food and spending time with the family! I already can’t wait for Christmas dinner!! I love you both!!

Greek Quinoa Salad

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I forget every year how crazy retail gets around the holidays!! I’m trying to put as much energy into this blog as possible but with work and other side projects it seems to sometimes get put at the bottom of the priority list :(

The good news is that I’m back now and I have a fantastic recipe.

I have…in the past…been a little worried about cooking with quinoa. But, now that I’ve used it a few time I’ve realized it really is the same a cooking rice! I first tried this recipe at a friends house and LOVED it (thanks Britt!!) I made it for myself last week, it turned out fantastic and made so much that I was able to take it to work with me for lunch just about every day!!! Shane liked it too which is alway a bonus!!!

Anyone who is gluten free and vegetarian will love this one!!!

Ingredients:

greek quinoa salad

 

1 cup quinoa

2 cups chicken broth (I used Pacific natural foods Organic free range, if your vegetarian use vegetable broth!)

1 cup cherry tomatoes (cut in half)

I chopped cucumber

4 small sweet peppers, chopped

1/2 red onion chopped

1/4 cup chopped parsley

1 can sliced black olives

feta cheese to taste

 

Dressing:

greek quinoa salad

1 tbs. Lemon juice

1/8 cup red wine

1/8 olive oil

1 tsp. honey

1/2 tsp. oregano

 

Directions:

Place 1 cup quinoa and 2 cups chicken broth (or vegetable broth if your vegetarian) in a medium size pot, bring to a boil. Reduce to a simmer, cover and cook until water is absorbed (about 10-15 min).

greek quinoa salad

 

While quinoa is cooking chop all your vegetable and place in a large mixing bowl

greek quinoa salad

 

Next, make the sauce. Combine olive oil, red wine, lemon juice, honey and oregano in a small bowl.

greek quinoa salad

 

When quinoa is finished cooking add to the bowl of chopped veggies and cheese

greek quinoa salad

 

Mix well, add sauce and mix some more…then its ready to serve!!!!

greek quinoa salad

 

This dish is colorful, heathy, filling and easy! Its going to be a new staple here I think! Its also a great one to bring to parties or pot-lucks!

I hope you guys enjoy this one and come back soon….Shane and I just spent an early Thanksgiving weekend with my family in norther Cali and I have my moms amazing gluten free stuffing recipe to share with you!!!!