CTR Soup

Clean The Refrigerator Soup

1 Tbsp coconut oil or butter

1 onion, chopped

2 stalks celery, chopped

2 cloves garlic, minced

1 Tbsp flour

1 tsp salt

1/4 tsp pepper

2 1/2 - 3 cups milk (I used rice milk)

1 Tbsp chicken base or bouillon 

1 can white beans, drained and rinsed (don't need to use if you used REAL milk)

2-3 large leftover baked potatoes, diced

1 cup leftover cooked broccoli, chopped

2 cups corn

Bacon, cooked and crumbled

Sauté the onion, celery, and garlic until soft. Add the flour, salt, and pepper. Stir for 1 minute. Add milk, bouillon, and white beans (if used). Bring to boiling. Blend with a stick blender until creamy. Add the potatoes, broccoli, and corn. Heat through. Top with bacon. 

This soup turned out better than I hoped, so I needed to get the recipe down before I forgot it!  I had way too many bits and bobs in the fridge that were on the brink of being tossed. What better way to use them up than throw them in a pot!

Gluten-Free -- It's What's For Dinner ::: Day 1

I've been working on an 8-week Gluten Free dinner menu (with a dairy-free option) for the last 6 months. Now that I've weeded out all the dogs, I've decided it's finally time to start posting my recipes. I'll try to post every day what we had for dinner the previous night. There might be pictures, or there might not...it just depends on how wacky my kids are that night. So here we go...Day 1. And just in case you were wondering, yes, all the dinners WILL be served on 1970s Corelle dishes.


Tomato Soup & Grilled Cheese Sandwiches

Grilled Cheese Sandwiches

Preheat a griddle or cast iron pan on medium heat (we had our cast iron on #4 on our stove).

Sandwich slices of cheese between 2 slices of bread and butter the outside of the bread (we used ghee). Grill in preheated pan until both sides of sandwich are golden brown and cheese is melted.

* * * *

Pure Cream of Tomato Soup
The Fannie Farmer Cookbook pg 95 (modified)

5 Tbsp butter or Nucoa margarine for dairy free
1/2 cup chopped onion
4 Tbsp GF flour mix or cornstarch
4 cups milk or coconut milk (not canned) for dairy free
1 1/2 tsp sugar (optional)
1 1/2 tsp salt
1/2 tsp baking soda
2 15-ounce cans chopped Italian style tomatoes

Melt the butter (or margarine) in a soup pot. Add the onion and cook over medium heat, stirring until the onion is softened but not browned. Sprinkle the flour over the butter mixture and continue to stir and cook for 1 to 2 minutes. Slowly add the milk (or coconut milk), optional sugar and salt and continue to cook and stir until slightly thickened. Stir the baking soda into the tomatoes. Add the tomatoes to the milk, and bring just to a simmer. Blend soup with an immersion blender or process in batches in a food processor or blender. Taste and correct seasonings. Reheat before serving.

**For my dairy-free boys, I just serve them the soup with bread for dipping.

Grain-Free Peanut Butter Cookies

Don't be fooled by the simple ingredients...these are soooo good!

Grain-Free Peanut Butter Cookies

1 cup peanut butter
1 cup brown sugar
1 egg
3/4 cup chocolate chips (Ghiradelli Semi-Sweet and Guittard Semi-Sweet are dairy-free...but always read the package to make sure)

Preheat oven to 350.

Mix the peanut butter, brown sugar, and egg with a spoon. Add chocolate chips (if desired) and mix.

Roll dough into 1 1/2" balls (we use our 1-Tbsp cookie scoop). Place 2 inches apart on ungreased cookie sheet. Smoosh slightly with a sugared fork.

Bake 12-14 minutes or until lightly browned. Cool for 2 minutes on cookie sheet and then transfer to cooling rack. These cookies will be chewy rather than crunchy.