Welcome

Join me as I discover and re-create recipes to fit my family's many food allergies.
I will be focusing on foods that do not include the nightshade family, gluten, soy, natural flavors, peanuts, MSG, nutmeg, cumin, raspberries, cherries, oats, pork, pumpkin, chamomile, pistachios, corn (unless it is organic), preservatives, food colors, natural and artificial flavors, cottonseed oil, spinach, aged & colored cheeses (cream cheese & mozzarella are OK, Monterey Jack is OK in moderation), yeast (unless in safe bread), anything cured, aged, fermented or malted. We also only use milk in moderation. The nightshade family is a particularly long list and includes spices, potatoes (sweet are fine), tomatoes, peppers & more.
Whew, yes, this is all a long list. What an adventure it is to cook this way.

Tuesday, October 9, 2012

Corn and Chicken Soup

Welcome to my first blog post. I thought that I would share with you recipes that I am making so that my family does not have to eat plain and very plain. We have a bunch of food allergies to deal with, which makes it a bit complicated.

I will be focusing on foods that do not include the nightshade family, gluten, soy, natural flavors, peanuts, MSG, nutmeg, cumin, raspberries, cherries, oats, pork, pumpkin, chamomile, pistachios, corn (unless organic as then it is GMO free), preservatives, food colors, natural and artificial flavors, cottonseed oil, spinach, aged & colored cheeses (cream cheese and mozzarella are OK, monterey jack is OK in moderation) yeast (unless in safe bread), anything cured, aged, fermented or malted. We also only use milk in moderation as if it is consumed too frequently it causes problems. The nightshade family is a particularly long list and includes spices, potatoes (sweet are fine), tomatoes, peppers and more. Whew, yes, this is all a long list. What an adventure it is to cook this way.

We still have warm weather here, but I am so wishing for rain and fall. I decided to make this soup the other day and pretend that fall was here. It really hit the spot.


adapted from a Cook's Country recipe


Corn and Chicken Soup

Ingredients:

9 cups water
1/2 onion (no need to chop)
1/2 Tbs. salt
1/4 tsp white ground pepper (regular is fine if you don't have white)
4 sprigs cilantro
3 cloves garlic
2 boneless, skinless chicken breasts, about 12 ounces each
1 (16 oz.) bag frozen organic sweet white corn, thawed
1 Tbs. butter
1 onion, chopped
2 carrots, sliced fairly thin
salt and pepper to taste
3 cups brown rice fettucini noodles ( Tinkyada Pasta Joy brand holds up great)

Directions:

Put water, chicken breasts, 1/2 onion, 1/2 Tbs. salt, 1/4 tsp. pepper, cilantro and garlic cloves in a large pot. Bring to a boil and cook, covered over low heat for 35-40 minutes or until the chicken is tender and cooked thoroughly.

Take chicken out and cut up into 1/2 inch cubes or shred the chicken. Strain the broth. Measure out 2 cups of the strained chicken broth and put in a blender. Add 2 cups corn to blender and blend.  Be careful in blending, as you don't want the hot liquid to splash out. You can hold a thick hot pad over the lid of the blender to hold the lid tight. I also start the blender slow and work up in speed.

Melt butter in your pot over medium-high heat. Cook chopped onion, carrots and remaining corn until softened. Measure out 6 cups of strained broth and add to the pot, adding water if necessary to make 6 cups.

Add blended corn mixture, chicken and noodles. Bring to a boil and reduce heat and simmer until noodles are tender. With rice noodles one needs to stir all the time at first to keep them from sticking together. I also break them up into 1 1/2 inch pieces.

Season with salt and pepper to taste.

Serves: 4 - 6



Tip:

If you bought a bunch of cilantro to use for this recipe you can wash the remainder and pat it dry on paper towels. Then lay it flat in several quart size bags and freeze. It will be perfect for use in your cooking.

4 comments:

  1. Nice blog Mrs. Carol. Great job! Looking forward to more interesting things in the future. :)

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  2. Love your blog and look forward to learning from you. I had no idea that cilantro could be frozen. Thanks so much, Carol, for sharing your knowledge.

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  3. Thank you all for your encouragement. :-)

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