Yes, wonderful comfort food IS possible when you are gluten free and when you have food allergies. Last night we had friends over for dinner and a movie and we all just wanted comforting, hearty food that we could sit in the living room with while watching TV and talking. Homestyle food--nothing fancy, just that tasty, good-shivery, type of food that makes you smile after you finish and realize "Oh geez, I should have left room for dessert, I'll have to wait an hour or two for it now."
So I decided to make chicken noodle soup and corn muffins. Now, my gluten free baking from scratch is still on-again, off-again--if I had more time to experiment, it would be better but I'm always scrambling for time. So I used a mix and gave it a little bit of my own spin. But the soup, my soups are well known among our friends for being a meal in themselves. Oh, and if you're wondering, dessert was baked apples. ;)
Chicken Noodle Soup (makes 6-8 servings)
You can always add/change/substitute most of the ingredients here. If you can have onions, I'd throw some in. If you prefer broccoli to carrots--use broccoli instead. That's the beauty of soup--it's ever changing nature.
2 lbs. boneless, skinless chicken breasts (dice into bite size pieces)
2 quarts organic chicken broth
2 tablespoons Better than Bouillon paste, chicken flavor
1 tbsp dried parsley
1 tsp each dried: thyme, oregano, sage
2 baby bok choy (or 1 large bok choy) (washed and diced; chiffonade leaves)
1.5 cups baby carrots (microwave with 2 tbsp water for four minutes)
4 servings pad thai rice narrow noodles (read box and portion out that many servings)
1/4 cup olive oil
1/4 cup dairy free margarine
In large skillet, heat olive oil. Add herbs and chicken, and saute over med-high heat to brown. Then turn heat down to medium-low and add carrots and bok choy over top. Let cook.
Meanwhile, heat chicken stock in large soup pot. When it begins to steam, add bouillon and rice sticks. Simmer until noodles are soft (al dente rice sticks aren't all that tasty but they're very yummy when cooked through). Using a slotted spoon, remove rice noodles to bowl, leaving broth in pan (it won't hurt to leave a few in the pan but try to get most out). Add margarine to noodles and stir.
Add chicken-veggie mixture to broth. Simmer over low heat for twenty-five minutes while you make the muffins. Add noodles into soup and stir to heat right before serving.
Corn Muffins (makes 12)
With the muffins, as I said, I used a mix, but threw in a little bit of my own spin on them, adding a little protein and a little more flavor.
1 package The Cravings Place corn bread mix
1/2 cup honey
2.5 cups water
1/2 cup olive oil
1/4 cup grated rice, soy, or goat cheese
2 eggs (if you can eat eggs, if not, omit)
Add all ingredients to mixing bowl and beat till batter is smooth. Pour into well-greased muffin pans and bake at 350 degrees for 20-22 minutes until done. Cool five minutes and then serve with butter and honey.
Hope you enjoy! These are hearty foods, really good for one of those nights when you're tired and want something that will make you just sit back and put your feet up because you're happy the day's over.
Yasmine
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