What better way to spend those wintry days than curled up with a delicious bowl of Gluten-free Butternut Squash Soup?

This recipe, courtesy of Emeril Lagasse, has a twist on the traditional Butternut Squash soup by adding in peanut oil and jalapeno.  While this soup may not be the lightest fare, it’s sure to warm you up and fill you up on those cool fall evenings.

The recipe below is easy to make and takes about 40 minutes. Read More »

I have a short New Year’s Resolution list. It’s much the same list that I wrote down last year and the year before. It involves cooking and eating more nutritious foods.

Homemade soups are the most nourishing food I can think of. Enough protein, enough fats of the right sort, lots of vegetables in healthy stocks and broths, rich in nutrients. That’s what soups and stews are made of.

Therefore, my number one New Year’s resolution is to make one big pot of homemade soup or stew each and every week of the new year. Last year I lost focus and fell short of my weekly soup/stew goal, but this first week of the new year, I’m at 100%, starting with a simple gluten-free version of “Beef Burgundy.”

On Christmas Day my son served an amazing Beef Bourguignon for the family. The flavors were rich and earthy. As I listened to him describe his list of ingredients and method of preparation I decided to start the year with an abbreviated, easier version of the classic French Beef Bourguignon recipe, beef burgundy. Here is my first gluten-free stew of the new year.

Gluten-Free Beef Burgundy Recipe

According to our About.com Guide to French Food beef burgundy, or boeuf Bourguignon, is the ultimate slow-cooked comfort food. It is!

The earthy flavors in this simple dish transform run-of-the-mill beef stew into something truly special to be enjoyed with a warm slice of gluten-free bread and a glass of wine. Read More »

Sad news as Kettle Cuisine announces they are discontinuing their delicious line of individually packaged gluten-free gourmet frozen soups.  Known for their fabulous flavors and all natural ingredients, Kettle Cuisine’s individually packaged frozen soups were a favorite for travelers, school kids and people on the go. You can read our review here.

Kettle Cuisine sent out the following letter from its founder, Jerry Shafir, today: Read More »

I have lived in Northern California for over a decade and I have never made cioppino until last week. I have no idea why; maybe it seemed intimidating, even to me! After having it at a friend’s house over the holidays and seeing how simple it was, I knew it was time for me to tackle it.

The recipe she used was this one from Giada de Laurentiis which was delicious, of course, but one thing she (my friend, not Giada) complained about was the availability (and cost) of the fish stock. Since I often make seafood risotto with chicken stock, I was curious if I could pull it off for cioppino as well.

After making it last weekend for some friends, the results were unanimous; the chicken stock not only made the broth lighter but it was less salty. I decided to use the juice from the canned clams to add some extra flavor. With the exception of the halibut and the crab (it’s high season for Dungeness right now), the other fish was frozen (shrimp and scallops) or from a Read More »

[Editor’s Note: Kettle Cuisine has since discontinued their line of frozen soups. You can read more about their decision by clicking here. 

All gone…we love our job!

Twenty years ago, doctors told Jerry Shafir that his baby daughter, Kate, had celiac disease.

In 2007, when the FDA recommended a standard for gluten free foods, Shafir, who owns Kettle Cuisine, applied his expertise in the soup industry and experience in the celiac disease community to develop gluten-free versions, so Kate and everyone on a gluten-free diet could enjoy the same delicious, hearty and nutritious foods that other people take for granted.

The result was an impressive line of 10 different soups, chilies and chowders, six of which we tried – and loved: New England Clam Chowder, Angus Beef Steak Chili with Beans, Tomato Soup with Garden Vegetables, Thai Curry Chicken Soup, Chicken Chili with White Beans, and Chicken Soup with Rice Noodles. The soups are 10 ounces each and serve one person.

Taste, mouth-feel, aroma and ease of preparation surpassed expectations.

Here is our review… Read More »

I have teamed up with a group of amazing bloggers to help fight childhood hunger.  I hope you will join me on this important mission.  You can make a donation (every donation counts!) and even join in the fun and add your recipes to the virtual dinner party.

When I first saw that Share Our Strength was looking for bloggers to join their virtual progressive dinner I was intrigued – especially when I saw they were welcoming gluten free bloggers.  I have supported Share Our Strength financially for many years and am now so excited to be able to share with you a way that you can help end childhood hunger too. Read More »

There are a lot of recipes out there that call for cream of chicken soup. This is not a happy thing for people who cannot have this creamy delight due to Celiac Disease or gluten intolerance. Here is a great recipe for Gluten Free Cream of Chicken Soup. Hopefully this will take a little of the stress out of weeding through the cans and cannots in your recipe box.

Cream of Chicken Soup. Source: kconnors/morguefile

Gluten Free Cream of Chicken Soup

• 1 cup milk
• 1 Tbs. butter or margarine
• 2 Tbs. cornstarch
• 1 cube chicken bullion (gluten-free!) Read More »

It is always a good time for soup.  And a fresh carrot soup is no exception. This gluten-free carrot soup is simple and tasty dinner treat for anytime of year.

Buckwheat biscuits make a delicious accompaniment, with their earthy and slightly sweet flavor.

Soup*

• 2 tablespoons olive oil
• 2 pounds carrots, peeled and chopped
• 2 medium potatoes, peeled and chopped into Read More »