Chicken Tortilla Soup

This is a recipe my daughter modified.  It's a huge hit with our family.

Ingredients:

3 chicken breasts

2 tablespoon cumin

1 tablespoon chili powder

1 tablespoon garlic powder

1 teaspoons salt

1 onion

1 green bell pepper, diced

1 red bell pepper, diced

3 cloves garlic, minced

One can diced and fire roasted tomatoes with green chili peppers 
     (I get this at Trader Joe's) or fresh cut tomato and diced chile pepper

32 ounces, GF chicken stock

3 Tablespoons tomato paste

4 cups hot water

2 cans (15 Oz. Can) black Beans, drained

3 Tablespoons Cornmeal

5 whole corn tortillas, cut into bit sized strips

Directions:

1. Preheat oven to 375°F. Mix cumin, chili pepper, garlic powder, and salt. Drizzle 1 tablespoon olive oil on chicken breasts, then sprinkle a small amount of spice mix on both sides. Cook on a baking sheet for 25 minutes. Shred the chicken with two forks and set aside.

2. In a large pot, combine onions, red bell pepper, green bell pepper, and the garlic, along with a drizzle of olive oil. Add the leftover spice mix and the chicken, then stir together.

3. Add the tomatoes with chilies, chicken stalks, tomato paste, water, and black beans and bring to a boil. Reduce heat and simmer for 45 minutes.

4. Mix cornmeal with a little water and mix into the soup. Simmer for 30 minutes and add any additions seasonings if needed.

5. Turn of the heat, and let sit for 15 minutes, and stir in tortilla strips 5 minutes before serving.

Can garnish with:

Sour Cream

Diced Avocado

Diced Red Onion

Sals or Pico De Gallo

Grated Montery Jack or Cheese (our family uses TJ's raw cheddar cheese)

Cilantro

  

Coconut Salmon Curry

Ingredients:

1 lb. salmon fillet, skinned and cut in 1” cubes
1 T arrowroot (can use cornstarch)
1 tsp seasalt
½ tsp ground black pepper

Coconut Oil for pan and again to sauté salmon

1 large onion, cut in 1 inch pieces
1 medium red sweet pepper, cut in bite-size strips
1 cup fresh julienned carrots
1 T fresh ginger
1 clove garlic, minced
1-2 tsp curry powder
¼ tsp crushed red pepper (optional)

1 8-oz can pineapple chunks (juice packed)
1/3 cup unsweetened light coconut milk

2 cups coconut brown rice

Preparation:

In bowl toss together salmon, arrowroot, salt, and black pepper. Set aside.

Coat a large nonstick skillet with coconut oil. Heat skillet over medium-high heat. 

In hot skillet cook and stir onion, sweet pepper, carrots, ginger, garlic, curry powder and, if desired, crushed red pepper for about 5-6 minutes or until vegetables are crisp-tender. Remove from skillet; set aside.

Add coconut oil to skillet. Cook seasoned salmon in hot oil about 4 minutes or until fish flakes easily; occasionally stir gently. Stir in undrained pineapple and coconut milk. Reduce heat. Cook, uncovered, 1 minute or until thickened; stir gently. Stir vegetables into skillet and heat.

Serve with and coconut brown rice and asparagus broiled with olive oil, salt and pepper.

GF Double Chocolate Walnut Brownies

Today I was browsing gluten free sites and blogs when I rediscovered The Gluten Free Doctor.  His blog is so full of information I could spend weeks reading as he provides so much information on the digestive system and various problems that relate.  What really got my attention today was the Double Chocolate Chip Brownies recipe that he featured from Elana's Pantry.  I have come across many GF brownie recipes, but haven't been inspired to whip out a batch as I was today.  I had everything on hand, and being able to find ingredients easily or already having ingredients on hand is one of my criteria  for keeping a recipe to try.  I didn't modify this recipe and it was a HIT with my whole family, of which I am the only one living a gluten free life.  All of my recipes that I have shared so far are recipes I have modified to fit the gluten and diary free lifestyle, this is the first one I haven't modified and REALLY wanted to share with others.

Gluten Free Recipe: Double Chocolate Walnut Brownies

 

Ingredients:

½ cup dark chocolate chips 73% cacao
¼ cup coconut flour
½ tsp celtic sea salt
½ teaspoon baking soda
2 eggs
½ cup agave nectar
¼ cup grapeseed oil
1 tablespoon vanilla extract¼ cup chopped walnuts or pecans
⅓ cup dark chocolate chips 73% cacao

Directions:

1. Place ½ cup chocolate chips in Food Processor and pulse until the consistency of coarse sand
2. Pulse in coconut flour, salt and baking soda until combined
3. Pulse in eggs, agave, grapeseed oil and vanilla
4. Pour batter into a greased 8x8 pyrex dish
5. Sprinkle walnuts and remaining chocolate chips over batter
6. Bake at 350° for 25-30 minutes
7. Cool and serve