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.

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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.