Terry Ambrose

Writing is like a good barbecue sauce, if it ain't bold, it ain't worth doing.

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Gluten-free Chicken Gumbo Soup

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Chicken gumbo soup
Chicken gumbo soup – hot, delicious, and packed with nutrients.

There’s nothing like a hot mug of soup on a cold day, and this Gluten-free Chicken Gumbo Soup has everything to make it healthy and delicious. Served over a mound of rice, it’s the perfect way to warm your meal and your day.

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 Gluten-free Chicken Gumbo Soup
A delicious combination of tender chicken, sausage, and vegetables in an easy-to-make broth. We used a chicken sausage, but you could substitute your favorite sausage. Feel free to mix up the peppers, too. We used a combination of pequillo peppers (delicious, if you can find them) and one green pepper.
Course Soups
Cuisine American
Prep Time 30 minutes
Cook Time 1 hour
Passive Time 30 minutes
Servings
people
Ingredients
Course Soups
Cuisine American
Prep Time 30 minutes
Cook Time 1 hour
Passive Time 30 minutes
Servings
people
Ingredients
Instructions
  1. In a large soup pot, cook the sausage over medium heat until browned. (If you're using chicken sausage, you may need to add a tablespoon of oil to the pot before browning).
  2. Set aside on a paper towel to drain.
  3. Stir frozen spinach into the fat or oil and cook over medium heat, stirring, for about two minutes
  4. Add 2 tbl. oil and stir in peppers and onions. Cook until tender.
  5. Add the garlic to the pot and stir for about 30 seconds
  6. Add the tomatoes with their juice, thyme, bay leaves, and cayenne and simmer, covered, for 15 minutes.
  7. Add chicken broth, water, and salt. Bring to a boil, then reduce heat, cover and simmer for 1 hour. Cook rice while soup is simmering.
  8. Before serving, stir in sausage and chicken and bring to a simmer. Cook for about 5-8 minutes.
  9. Serve over prepared rice.
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French Pear Tart

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This recipe is provided courtesy of Daryl Wood Gerber, the author of A Souffle of Suspicion. 

From the publisher: 

The buoyant mood at Bistro Rousseau deflates when Chef Camille’s sister, Renee, turns up dead in the chef’s kitchen, and Mimi Rousseau must tease the real killer out of a mélange of menacing characters.


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French Pear Tart

Course Desserts

Servings


Ingredients
Crust (*Gluten-free Crust Recipe Below)

Filling:

Gluten-free Crust

Course Desserts

Servings


Ingredients
Crust (*Gluten-free Crust Recipe Below)

Filling:

Gluten-free Crust


Instructions
Main Recipe
  1. Set one oven rack in the middle of the oven and set another at the top or second to the top slot (depending on how hot your broiler is).

  2. Preheat oven to 350 degrees F.

  3. In a bowl, mix together flour, sugar and salt. Add melted butter and combine to form dough. Set the dough into a 9-inch tart pan with a removable bottom. Press the dough along the bottom and onto the side rims of the pan.

  4. Place the crust in the oven on the middle rack and bake for 28-30 minutes, or until crust turns golden brown. When ready, remove crust from oven and let it cool. Leave oven on.

  5. Meanwhile, set the fig preserves into a small microwaveable bowl and heat for about 40 seconds. Pour the fig preserves through a mesh strainer into a bowl to separate chunks from liquid. Don’t throw away either portion. Set aside.

  6. Now, slice three pears into 1/2-inch slices, discarding core. (You do not need to peel.) Heat 1 tablespoon of butter in a large skillet. Add pear slices plus 1 tablespoon water. Cover and cook on medium heat until pears are slightly tender— about 3 minutes. Remove pears onto a large plate and let cool.

  7. Take the remaining three pears and cut them in the same manner. Melt 2 tablespoons of butter in previously used skillet. Add the uncooked pears, chunks of fig reserves, and salt. Cook on medium heat, covered, for ten minutes, stirring occasionally to make sure they cook through. You want them to be very tender.

  8. Using a potato masher, mash the pears and fig reserves into a puree. Let cook for another 5-7 minutes or until pureed mixture reduces and thickens. It will turn a darker color. That’s okay.

  9. Transfer pear-fig puree onto the cooled tart crust; spread evenly. It will fill up nicely.

  10. Next, take the cooled pear slices that you set side and assemble them in layered circles, starting at the outer edges, like a rose petal design. You might have to trim a few to make them fit together.

  11. Place tart on the middle rack of the oven. Bake at 350 degrees F for 28-30 minutes.

  12. Just before the tart is finished baking, warm up the strained liquid fig preserves for 20 seconds in the microwave.

  13. When the tart is cooked, remove it from oven and brush the surface of the pears evenly with the warmed fig liquid. Return the tart to the oven and place on the top rack (or second to the top rack). Broil very briefly!!! 1-2 minutes. Watch carefully until pears get a nice caramelized look. You don’t want the fig jam to burn.

  14. Remove from oven and let cool for at least 1 1/2 hours before serving.

  15. When ready—and this is a nifty trick—place the bottom of the tart pan on a wide can of food. Hold the ring part of the pan and carefully slide it downwards. It leaves a perfectly formed crust.

  16. Cut pear fig tart into eight slices and serve.

GLUTEN-FREE CRUST:
  1. Preheat oven to 350 degrees F.

  2. In a bowl, mix together cornstarch, tapioca flour, sweet rice flour, whey flour, xanthan gum, sugar and salt. Add melted butter and combine to form dough. Set the dough into a 9-inch tart pan with a removable bottom. Press the dough along the bottom and onto the side rims of the pan.

  3. Place the crust in the oven on the middle rack and bake for 28-30 minutes, or until crust turns golden brown. When ready, remove crust from oven and let sit to cool. Leave oven on. Return to main recipe, Step 5: “Meanwhile, set the fig preserves…”


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Yummy strawberry cobbler

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This strawberry cobbler is so yummy you won’t believe it. And the taste of strawberries makes this one delectable. Watch out, though, you might find yourself reaching for an extra piece!

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 Yummy strawberry cobbler
Strawberry Cobbler
Course Desserts
Prep Time 15 minutes
Cook Time 25 minutes
Servings
servings
Ingredients
Course Desserts
Prep Time 15 minutes
Cook Time 25 minutes
Servings
servings
Ingredients
Strawberry Cobbler
Instructions
  1. Preheat oven to 400 degrees F. Butter a 2-quart baking dish.
  2. Combine sugar, cornstarch, and water. Cook over medium heat, stirring constantly, until thick and hot. Stir in strawberries, and remove from heat. Pour mixture into the baking dish, and dot with 2 tablespoons butter.
  3. Sift together the flour, sugar, baking powder, and salt. Cut in 3 tablespoons butter. Stir in cream. Mixture should be fairly soft. Spoon on top of berries.
  4. Bake for 25 minutes or until biscuit topping is golden brown and filling is bubbly.
Recipe Notes

Serve with cream or ice cream to create a fruitfully decadent dessert. Original recipe from Allrecipes.com

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Spaghetti and Meatballs

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Use this spaghetti and meatballs recipe over your favorite pasta. We use a gluten-free pasta, but whatever you prefer will come out well. Prepare the pasta according to the package directions, unless you are extremely adventurous (or skilled) and are making your own! The longer the sauce simmers, the better it gets.

Want to try “spaghetti” without the pasta? Cook up a spaghetti squash and use that in place of the pasta.

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 Spaghetti and Meatballs
This spaghetti and meatballs recipe is sure to be a hit with any spaghetti lovers. The meatballs are more work than a meat sauce, but they are well worth the effort! Plus, this recipe has no added salt, so for those on a low -sodium diet, it works well. You can easily make this recipe gluten-free by using gluten-free bread crumbs.
Course Main Dish
Cuisine Italian
Prep Time 20 minutes
Cook Time 1-2 hours
Servings
servings
Ingredients
Sauce
Meatballs
Course Main Dish
Cuisine Italian
Prep Time 20 minutes
Cook Time 1-2 hours
Servings
servings
Ingredients
Sauce
Meatballs
Instructions
Sauce
  1. In a large pot, heat 1 tbsp. olive oil and sauté onion until soft.
  2. When onions are soft, combine the rest of the sauce ingredients over medium heat. Stir occasionally and then simmer on low for at least one hour.
Meatballs
  1. In a large bowl, combine all meatball ingredients except oil
  2. Heat oil in large skillet.
  3. Roll meatballs by taking a small amount of meat and rolling between your palms. A good size is about the size of a golf ball. Add this batch of meatballs to oil. Turn regularly to avoid having them flatten. Brown on all sides.
  4. When all meatballs have been browned, add them to the sauce to continue cooking.
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Kathy’s Quick and Easy Pineapple Upside-Down Cake

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Pineapple Upside-Down Cake

What if you need a delicious dessert for a family get together tonight. . .and it has to be gluten free? Here is a quick and easy idea I came up with using BETTY CROCKER GLUTEN FREE YELLOW CAKE MIX and some portions of a recipe from THE GLUTEN-FREE GOURMET COOKS FAST AND HEALTHY by Bette Hagman.

 

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 Kathy's Quick and Easy Pineapple Upside-Down Cake
Course Desserts
Cuisine American
Prep Time 15 minutes
Cook Time 38 minutes
Servings
slices
Ingredients
Cake Batter
Pineapple Topping
Course Desserts
Cuisine American
Prep Time 15 minutes
Cook Time 38 minutes
Servings
slices
Ingredients
Cake Batter
Pineapple Topping
Instructions
  1. Heat oven according to the directions on the back of the box. DO NOT GREASE BOTTOM OF PAN.
  2. Beat cake mix, water, butter, vanilla and eggs in large bowl on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally.
  3. Melt 1/3 cup butter (or less, I use 2-3 Tbls) in an ungreased baking pan (I use an 8” square glass baking dish). Scatter on 1/2 cup (or less) brown sugar. Arrange canned pineapple slices over the sugar mix. Pour cake batter over the pineapple and bake.
  4. Bake according to directions on the back of the box (based on altitude and size of pan you are using) adding 4 to 5 extra minutes baking time (due to the pineapple mixture) or until toothpick inserted in center comes out clean.
  5. Run a knife around the edges to loosen and cool completely. Turn upside-down onto serving platter so the pineapple is on top.
  6. Serve warm or cold topped with whipped cream or nondairy whipped topping, if desired. Enjoy!
Recipe Notes

Do not overbeat the mix. If you do, it will rise in the center, which can cause it to crack when you flip it over.

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