gluten-free mulligatawny soup

26 Nov

adapted from Mulligatawnski Soup (The Looneyspoons Collection by Janet and Greta Podleski)

1 tbsp butter or olive oil

1½ cup chopped celery

1½ cup chopped carrot

1 cup chopped onion

1 tsp minced garlic

500g cubed chicken, cooked (2 large chicken breasts)

1 tbsp grated ginger root

2 tsp curry powder

1 tsp chill powder

½ tsp cumin

3-6 whole cloves

4 cups low-sodium chicken broth (900ml tetra-box)

1 can diced tomatoes, drained (796 ml)

½ cup basmati rice

1 large apple, peeled and chopped

¾ cup coconut milk

Melt butter in a large pot over medium heat. Add celery, onions, carrots and garlic. Cook and stir for 3-5 minutes, until vegetables begin to soften.

Add cooked chicken, ginger root, curry powder, chili powder, cumin and cloves. Cook and stir for 1 more minute.

Add broth, tomatoes and rice. Bring to a boil. Reduce heat to low. Cover and simmer for 15 minutes.

Add apple. Simmer for 5 more minutes, until apple is tender but not mushy. Stir in coconut milk.

Serve hot.


the gluten-free gouge, freezer-case edition

13 Sep

Madness! I don’t know anyone, celiac or not, who would pay over $18 for a plain cheese individual-sized pizza. Fortunately, there are many, many, many other options. And I’ve seen these same fabulous Amy’s pizzas for a lot better price as well.

butternut squash, with butter and nuts

30 Oct

gluten-free butternut squash with penne

A long time ago I had ravioli stuffed with butternut squash and pecans, and for some reason this week I couldn’t stop thinking about that combination. Maybe it’s the extended fall in Calgary, with the leaves on the ground, the cold mornings… makes me want to carve pumpkins, bake cookies and put butter on everything.
Continue reading