Tomato Vegetable Soup ~gluten free

We have a Sunday tradition in our home.  After church the whole family is welcome to come over for a light lunch and dessert.  I'm not sure why, but the tradition in our families is that as soon as you get home, coffee is made and a dessert such as cake or other baking is served.  This is around noon.  Then about two hours later a late lunch is served.  In our home this is usually a homemade soup with buns, a casserole or something else that is easy.  I find with a house full of at least 16 people it's important to keep it simple.
Tomato Vegetable Soup ~gluten free if using rice noodles:
Ingredients:
1lb ground beef
1 28 oz can diced tomatoes
2 tbsp. tomato paste (optional - makes the broth have more body)
11/2 cup celery, finely sliced
2-3 carrots, shredded, about 1 1/2 cups
4 tsp. salt
1 teaspoon chili powder
2 bay leaf
2 tbsp. flaked dry parsley
1/2 teaspoon ground pepper
1/4 tsp. thyme
12-14 cups water.
rice or wheat vermicelli
Method:
In large soup pot, brown ground beef, making it crumbly and light brown.  Place 12 cups water, canned tomatoes and spices into pot. Bring to a boil, reduce heat. If you are making tiny meatballs instead of beef crumble, this is the time to add them to the soup.  Take the raw ground beef and either form into tiny meatballs or pinch of tiny pieces and drop into the simmering soup.  Simmer covered loosely with lid about 1 hour.  During the last 10 minutes of cooking time, break in a handful or so of fine noodles.  I use the rice noodles from the asian store and they are great as they do not get soggy.  Some of the water will have evaporated so you can add 1-2 cups of water at this point.  Serve.  This soup freezes well especially if you use rice noodles as they do not deteriorate.

finely slice the celery

3 medium carrots = about 1 1/2 cup shredded

oriental rice noodles, there are about 6 sections to a pkg. I use 1 section and place in a plastic bag to crush a bit with a rolling pin.  Place it in the bag helps to keep the mess contained from breaking the noodles up.

P.S.  Feel free to add leftover chili, spagettii sauce or even diced leftover vegetables (corn, beans, peas) to this soup.

Super Easy Pizza Crust - Gluten Free

This crust does not use yeast and is very easily put together.  It's so quick that you could have a pizza on the table faster than ordering one in.  You can put the toppings directly on the unbaked crust or for a crispier crust you can prebake it for 10 minutes - add your toppings and pop it back in the oven for another 10 minutes. 

Super Easy Pizza Crust:
Ingredients:
1 cup rice flour
1 tsp. guar gum
1 tsp. oregano
shake of pepper
1/2 tsp. salt
2 eggs, large
1 cup milk
Method:
Place dry ingredients into a mixing bowl.  Wisk together well.  In a 2 cup measurer, place eggs and milk and using a fork mix together.  Stir the liquid into the dry ingredients.  Grease and flour a 10" x 15" baking sheet or a 12" pizza pan.  Spread batter on pan.  Bake in a preheated 400 degree oven for 10 minutes. Spread with tomato sauce or tomato paste and sprinkle with oregano powder.  Place your toppings on.  Cover with mozzarella and bake at 400 degrees for 10-15 minutes or until cheese is light brown.

Rice with Cheese and Tomato ~Meatless

Manitoba has been very hot this summer.  We broke the record this week with 37C on the 23rd.  I've been trying to cook meals that suit this type of weather and this one I inherited from my mother-in-law.  I also remember that this is the first meal my husband cooked for me - well he was my boyfriend then. That was also on a warm summer day at the end of the summer, an August day about 35 years ago. He served it with fresh tomato slices and corn on the cob from the family garden.
Rice with Cheese and Tomato
Ingredients:
2 cups rice
3 cups water
1/4 lb cheddar cheese (I prefer "Old")
1/2  teaspoon salt
1 medium onion, diced
4 large beefsteak tomatoes, diced (or one 7 1/2oz can tomato paste and 7 1/2 oz. water)
Method:
Place rice, water and salt in pot on stove.  Bring to a boil.  Cover, turn heat to very low and simmer 20 minutes until done. Or cook in rice cooker.


save a step and place clean uncooked eggs in with the rice to cook.

Carefully mix in the cooked rice to the tomato mixture.



This is what it should look like with the rice mixed in.

In large skillet, fry the onion in 2 tablespoons oil or butter until golden brown.  Add peeled and diced tomatoes (if using fresh) or 1 small can tomato paste and 1 small can water.  Simmer until soft if using fresh, or simmer 5 minutes if using canned.  Add grated cheddar and rice.  Mix well.  Season with freshly ground pepper.  If you wish to add more protein - serve with hard boiled eggs or devilled eggs.  Other extras could be corn on the cob, or sliced cucumber and carrots from your garden.  This recipe serves 4 in our home.  I usually double it for 8.

Gluten Free Brownies ~ Microwave

This is probably one of the most smudged up cards from my recipe box.  This recipe is made at least 3-4 times a month and is a family favourite.  I usually make it into Chocolate Mint Brownies with the addition of 1/8 tsp. peppermint extract in the batter and in the white frosting.      

Basic Brownies~Gluten Free~Microwave
2 eggs
1 cup sugar (may use icing sugar or granulated)
1 tsp. vanilla extract (optional)
1/4 teaspoon salt (I have kept reducing this and usually just sprinkle a bit in)
1/2 cup canola oil
3/4 cup rice flour (I use the fine rice flour found in Oriental Markets usually)
1/2 cup cocoa powder ( I use Hersheys)
1/2 cup coarsley chopped walnuts
Method:
Sift rice flour and cocoa together. Using a hand-mixer beat together eggs, sugar, vanilla and salt.  Do this for 1 minute - this is important otherwise your granulated sugar will be a bit crunchy in your brownies as they bake so quickly. Put your mixer out of reach.  The next step should only be done with a wooden spoon otherwise the texture is no good.  It's true - I've forgotten and used the mixer and they are definitely not the same.  Stir in by hand with a spoon the canola oil, then the sifted rice flour and cocoa mix.  Stir in the walnuts.  Spread the mixtgure into a 9'x9" glass baking dish.  In  a 1000 watt microwave microwave on 80% power for 5 1/2 minutes.  Take out of microwave and put a plate on top so that the center can cook a little further. It is normal for the center to be a bit soft - save that piece for those who like gooey, moist brownies. Let the brownies get completely cold and then frost either with chocolate frosting or with our favourite peppermint frosting.
Peppermint Frosting to make this recipe into Chocolate Mint Brownies.
2 tablespoons butter
1 cup icing sugar
1 tablespoon cream or milk
1/8 teaspoon peppermint extract
Method:  You may use your handmixer again.  Mix all the above ingredients together and spread on cold brownies.  Chill in fridge while you make the chocolate drizzle.
Chocolate Drizzle
1/4 cup chocolate chips
1heaping tablespoon butter.
Place the chocolate chips and butter in a small glass dish.  Heat on low for a very short time in the microwave - like 10 seconds or so.  Take out and stir.  When you stir the warmed, melted butter into the choc.chips they choc.chips will melt.  If not, microwave on low another 10 seconds.  Drizzle this over the white peppermint frosting and chill again.  Slice into squares.  The brownies can last for a week covered in the fridge or longer in the freezer.  However, they usually do not last that long at our home. Enjoy.

Unstuffed Green Peppers

Ingredients:

2 cups white rice

1lb ground beef

2 large onions, diced

4 cups diced green peppers (frozen or fresh)

4 cups corn (frozen, canned or fresh)
2 tablespoons soy sauce (more if you wish)
1 tsp. garlic powder, optional
Method:
Cook 2 cups rice in 3 cups water on stove .  Place in medium pot, bring to a boil, cover and simmer for 20 minutes. Or cook in your rice cooker following manufacturers instructions.

In large skillet on stove brown ground beef, add the onions and the garlic powder.  Fry until until onions are soft.  Add the remaining vegetables and fry on medium low until vegetables are cooked.  Stir in the rice and the soy sauce. Serve with Parmesan Cheese sprinkled on top.  We always eat this with homemade crabapple sauce as a side dish.  A salad would also go well with it.  Serves 6.  If you need to stretch it to serve 8 then cook 3 cups rice rather than the 2 cups.

My Applewood Recipe Box



My much used applewood recipe box... crafted from an old apple tree by husband, Rob.    As you can see - the most favourite recipes can hardly be read due to the finger smudges! 

 Often I get emails or calls from the kids asking for a family recipe. I hunt through my old recipe box for that particular recipe and after squinting through all the smudges on the index cards I type and email it to the kids.  Part of the reason for this blog is to have an electronic family recipe box available to all our children and to share them with others who enjoy wholesome foods . 

Gluten Free Samosas - Yum!!

Tasted  my first Samosas at a little shop off Broadway in Winnipeg.  I was in the store purchasing some ingredients for Kubba around noon and a fellow came in with a large box of hot, fresh Samosas - I just had to try some!  They were delicious!  I wanted to make them gluten free so my husband could have them too so I used my Gluten Free Danish dough recipe that I had developed and found filling recipes online that I modified to suit our tastes.  Our business sells wooden presses for gluten free perogies and pies so I thought I'd use that to form the Samosas - it worked great!


Gluten Free Samosas
Filling:
1 tablespoon cooking oil
1 small onion, finely diced
1/2 teaspoon garlic powder
2 cups diced potatoes, cooked
1 1/2 cup cooked peas & carrots
5 teaspoons soy sauce gf
1 teaspoon curry powder
1/2 teaspoon cumin
1/4 teaspoon ginger
1/4 teaspoon turmeric
1/4 teaspoon salt
1/4 teaspoon sambal oelek (or more if you like it hotter)
1 tablespoon water
Saute onion and garlic powder in a little oil until onion is soft.  Add remaining ingredients and stir over midium heat until well mixed.  Cool.
Make pastry according to the Danish Recipe.  Form with a Birds Hill turnover press/perogi press or roll out and cut into circles.  Fill one side, fold and crimp.  Bake at 375 F until golden brown.