Fall Flavors Gluten Free

This is an updated version of my getting ready for the Holidays Gluten Free cooking

/ Janet Monk / Leave a comment

Gluten Free Slow Cooker Cream of Chicken Soup

(also Preservative Free)

3 Pounds Chicken Breast

(I buy 3 lbs. of organic 1farmpoultry.com/ frozen chicken breast and just let it thaw in the fridge overnight) here is the link to their Facebook page. https://www.facebook.com/profile.php?id=100081300885697

1 stick Salted Butter

3 – 14.5 oz. Can of Swanson 100% natural Chicken Broth (with no MSG)

2 Teaspoons Salt

1/3 Cup Argo Gluten Free Corn Starch

Wash chicken breasts, and place in crockpot whole. Chunk up the butter and place on top of chicken, sprinkle with salt, then pour in the cans of broth. Set crockpot on low for 6-8 hours. In that amount of time, chicken breast will be completely cooked and tender. Turn crock pot up on high heat, and dip out some of the liquid into a small mixing bowl, add corn starch, and whisk together. Add this back to crockpot, leaving the lid off, for 10 – 15 minutes. When liquid starts to thicken turn off heat. Using a potato masher, mash all of the chicken breast and it will shred the chicken into small pieces. Let cool, and dip out about 1 ¾ cups into 5 small plastic storage containers, dividing equally. Label and date, and freeze until ready to use. This will make enough to equal about 5 – 14 oz. cans.For those of us that cannot eat a can of soup boughten from the grocery store, this recipe will be a staple for the Holidays.

It is real food no chemicals, no preservatives, & and it is much better tasting than what you can buy in the store. Hope you enjoy it!

Fresh Pumpkin Pie

/ Janet Monk / Leave a comment

I decided to make both! Pumpkin pie and Pumpkin Bread! I’ll add the Bread recipe later.

Fresh Pumpkin Pie

1 Cup Freshly cooked Pumpkin Puree ( you can use canned pumpkin if you wish)

1 Teaspoon Gluten Free Ground Cinnamon

¼ Teaspoon Gluten Free Ground Nutmeg

¼ Teaspoon Gluten Free Ground Cloves

1 ½  Cups Dark Brown Sugar Packed

2 Eggs

¼ Cup softened Butter ( or Oil)

1 – 14oz. Can of sweetened condensed Milk

1- 9in. Unbaked Gluten Free Pie Crust

Preheat oven to 375*

In large mixing bowl add all ingredients and mix well with electric mixer until pie filling is smooth and well blended. Pour into unbaked pie crust. Be sure to cover edges of pie crust with foil or use a crust shield around the edges, otherwise it will burn. Place pie in oven and bake for 50-55 minutes or until pie is not runny in the center. It will still be slightly jiggly, but almost set. When done remove from oven and let cool completely before serving.

Enjoy!

Holiday Meal Prep Continued!

/ Janet Monk / 2 Comments

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I went through all of my supplies and list that I start every year before the Holidays and found I was running low and missing a few items. So my Mom and I made our last trip to the Grocery store before Thanksgiving. It was crazy, but we did get what we needed. One of the items I was running low on was my Cream of Chicken Soup. I’m down to one container in the freezer, so I got the supplies I needed to make another batch.

Gluten Free Slow Cooker Cream of Chicken Soup

I Use this for Stuffing, Chicken and Dumplings, Green Bean Casserole, etc. 
3 Pounds Chicken Breast (I buy a 3 lb. bag of additive free frozen chicken breast and just let it thaw in the fridge overnight)
1 stick Salted Butter
3 – 14.5 oz. Cans of Swanson 100% natural Chicken Broth (with no MSG)
2 Teaspoons Salt
1/3 Cup Argo Gluten Free Corn Starch
    Wash chicken breasts, and place in crockpot whole. Chunk up the butter and place on top of chicken, sprinkle with salt, then pour in the cans of broth. Set crockpot on low for 6-8 hours. In that amount of time, chicken breast will be completely cooked and tender. Turn crock pot up on high heat, and dip out some of the liquid into a small mixing bowl, add corn starch, and whisk together. Add this back to crockpot, leaving the lid off, for 10 – 15 minutes. When liquid starts to thicken turn off heat. Using a potato masher, mash all of the chicken breast and it will shred the chicken into small pieces. Let cool, and dip out about 1 ¾ cups into 5 small plastic storage containers, dividing equally. Label and date, and freeze until ready to use. This will make enough to equal about 5 – 14 oz. cans.For those of us that cannot eat a can of soup boughten from the grocery store, this recipe will be a staple for the Holidays. It is real food no chemicals, no preservatives, & and it is much better tasting than what you can buy in the store. Hope you enjoy it!
*Please note if you buy chicken that already has broth added, this adds salt and sodium to your soup and can possibly be too salty. *

 

 

 

 

 

 

Apple Cinnamon Muffins & Doughnuts

/ Janet Monk / Leave a comment

Apple Cinnamon Muffins and Doughnuts

/ Janet Monk / Edit

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I love the flavors of Fall, and Apple Cinnamon fits right in!

Apple Cinnamon Muffins or Doughnuts

1  3/4 Cups All Purpose G F flour, with xanthan gum already added ( I used Tom Sawyer, Betty Crocker GF flour, Better Batter also works well in this recipe)

2 Teaspoons additive free ground Cinnamon

1/2 Tablespoon Baking Powder

1/4 Teaspoon Baking Soda

1 Teaspoon Active Dry Yeast

1 Cup Packed Pure Brown Sugar

2 Eggs beaten

1/2 Stick softened Butter (or ¼ cup gf oil)

1 Cup additive & sugar free Applesauce

1/2 Cup pure sweet Buttermilk

(optional 1 Cup chopped pecans)

In large mixing bowl whisk together flour, cinnamon, baking powder, baking soda, yeast, and brown sugar. Add eggs, butter, applesauce, and buttermilk. Mix on high just until smooth. Don’t over mix. Let batter rest for about 15- 20 minutes. Then fold in pecans. Preheat oven to 325*F. Using a ¼ cup ice cream scoop fill each muffin cup with batter. If you don’t use the muffin papers then you must grease and flour your muffin pan. If you are making doughnuts, grease a non-stick doughnut pan and fill each doughnut place with batter almost to the top. Bake muffins for 28- 30 minutes and doughnuts for 25 minutes. This recipe will make a dozen small cupcake size muffins and 6 doughnuts.

Glaze:

2 Cups additive free Powdered Sugar

1  1/2 Teaspoon additive free ground Cinnamon

1/3 Cup warm tap water

Whisk until smooth and dip or brush muffins and doughnuts with glaze. Enjoy for breakfast or treat!