Terry Ambrose

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Kat’s Hearty Chicken Soup

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 Kat's Hearty Chicken Soup
This chicken soup is perfect for fall. It has a hint of cloves and smells divine while it's cooking. Ideal for a cold day or just when you feel like you want a light meal that will warm your insides.
Hearty Chicken Soup
Course Soups
Cuisine American
Prep Time 10 minutes
Cook Time 1-2 hours
Servings
servings
Ingredients
Course Soups
Cuisine American
Prep Time 10 minutes
Cook Time 1-2 hours
Servings
servings
Ingredients
Hearty Chicken Soup
Instructions
  1. In a large soup pot, heat olive oil. Add chicken and cook until no longer pink.
  2. Add onions, celery, and carrots and cook over low heat until vegetables are tender.
  3. Add remaining ingredients and cook for 1 - 2 hours
  4. Remove apples and season to taste. Serve hot.
Recipe Notes

We like to prepare the soup ahead of time and refrigerate it. When it's time to serve, we'll cook rice or noodles and add enough soup for the meal. Keeping the starch separate prevents the rice or noodles from soaking up all the broth.

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Gluten-free Chocolate Chip Banana Bread

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Chocolate Chip Banana Bread
This Chocolate Chip Banana Bread is easy to make. Make it gluten-free or not, with chips or without—it’s always delicious!

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 Chocolate Chip Gluten Free Banana Bread
We love quick breads like banana bread. But, sometimes we want them to be a bit different. The nice thing about this recipe is you can easily change things up. Don't want chocolate chips? Try pecans or walnuts, or raisins, or dried cranberries. The possibilities are limitless!
Chocolate Chip Banana Bread
Course Breads
Cuisine American
Prep Time 20 minutes
Cook Time 1 - 1/2 hours
Passive Time 10 minutes
Servings
loaf
Ingredients
Course Breads
Cuisine American
Prep Time 20 minutes
Cook Time 1 - 1/2 hours
Passive Time 10 minutes
Servings
loaf
Ingredients
Chocolate Chip Banana Bread
Instructions
  1. Preheat oven to 350 degrees
  2. Mix butter, sugar, and vanilla on high speed in mixer until creamy. The mixture should be light when done.
  3. Beat in eggs, one at a time, until well blended
  4. Mash bananas with the milk in a separate bowl and set aside
  5. In another bowl, combine remaining dry ingredients.
  6. Alternately mix about 1/3 of dry ingredients and 1/3 of bananas into the egg mixture until all are combined.
  7. Bake for 1 - 1 1/2 hours. Check during last 1/2 hour for doneness by inserting toothpick or cake tester.
  8. Allow to cool on wire rack for 10 minutes, then remove from pan and cool completely on wire rack.
Recipe Notes

There's a wide range of time for baking due to different baking speeds for different types of pans. Once you know how long your pan and oven take, you can lock that in as the baking time. Also, if you don't have a cake tester, just use a metal turkey lacer (it works really well!).

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Carmelized Ginger Carrots

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 Carmelized Ginger Carrots
We love to cook our carrots with this recipe from Cooking Gluten-Free by Karen Robertson.
Course Side Dishes
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Course Side Dishes
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Instructions
  1. Wash, peel, and slice carrots
  2. Place carrots, butter, ginger, and brown sugar in medium saucepan
  3. Pour in just enough water to almost cover the carrots
  4. Cook over medium-high heat, covered, for 30 minutes
  5. Remove from heat when all water is absorbed and carrots are carmelized to a golden brown color.
Recipe Notes

If you're serving this dish with rice or pasta, it will go further. We've eliminated many of the starches at our meals, so we pair these carrots with something light like salmon or a chicken breast. Also, 1/2 cup of water is typically plenty even though it may not cover the carrots.

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Creamy Dijon Potato Salad

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 Creamy Dijon Potato Salad
from frenchs.com http://www.frenchs.com/recipe/creamy-dijon-potato-salad-RE1950-1
Course Side Dishes
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Passive Time 1 hour
Servings
cups
Ingredients
Course Side Dishes
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Passive Time 1 hour
Servings
cups
Ingredients
Instructions
  1. Cook potatoes in boiling water to cover about 10 min. until tender.
  2. Rinse with cold water and drain.
  3. Place in large bowl. STIR in mayonnaise, mustard, celery, onion, eggs, sugar,
  4. dill, salt and pepper; mix well.
  5. Chill 1 hour before serving. Stir.
Recipe Notes

You can make this gluten-free by using a gluten-free mayonnaise and mustard. What a great dish for summer! Potato salad is a favorite around our house in the summer! The original recipe doesnʼt call for dill, but weʼve used it in another dijon mustard potato salad and itʼs a nice addition.

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Baked potato with broccoli, shallots, and shiitake mushrooms

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 Baked Potatoes with Broccoli, Shallots, and Shiitake Mushrooms
This dish came about because our doctor recommended eating shiitake (or other Japanese) mushrooms every week.
Course Main Dish
Cuisine American
Prep Time 10 minutes
Cook Time 1.5 hours
Servings
people
Ingredients
Course Main Dish
Cuisine American
Prep Time 10 minutes
Cook Time 1.5 hours
Servings
people
Ingredients
Instructions
  1. Heat oven to 400 degrees
  2. Wash and rub skins of potatoes with oil, then sprinkle liberally with garlic, onion, and pepper
  3. Wrap potatoes in foil and bake for 1 1/2 hour
  4. When there is about 45 minutes left on the potatoes, prepare the shallots, shitake mushrooms, and broccoli. Thinly slice shallots, clean and slice mushrooms, cut broccoli into small florets
  5. Put about 2 tbl. oil in large bowl and add seasonings
  6. Toss shallots, mushrooms, and broccoli with oil seasoning mixture
  7. Preheat a heavy, oven-safe skillet in the oven for 5 minutes, then add vegetables and roast for 30 minutes
  8. Garnish with your favorite toppings such as butter, cheese, or sour cream.
Recipe Notes

If you don't have an oven-safe skillet, the mushroom topping can easily be made on the stovetop.

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Roasted Brussel Sprouts

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 Roasted Brussel Sprouts
There's no reason to hate Brussel sprouts any longer. These come out tender and tasty and are a perfect complement to a light fish such as salmon or mahi-mahi.
Maple and Mustard Glazed Salmon
Course Side Dishes
Cuisine American
Servings
Ingredients
Course Side Dishes
Cuisine American
Servings
Ingredients
Maple and Mustard Glazed Salmon
Instructions
  1. Preheat oven to 400 degrees F
  2. Trim ends and loose leaves from sprouts and dice red pepper
  3. Place trimmed Brussels sprouts, red pepper, olive oil, sea salt, and pepper in a large resealable plastic bag. Seal
  4. tightly, and shake to coat. Pour onto a baking sheet, and place on center oven rack.
  5. Roast in the preheated oven for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning.
Recipe Notes

Reduce heat when necessary to prevent burning. Brussels sprouts should be darkest brown, almost black, when done. Adjust seasoning with kosher salt, if necessary. Serve immediately.

Original recipe from Allrecipes.com.

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