My boyfriend found this delish recipe for quinoa pizza bites online…his gluten free finding skills are improving 🙂 I must share because they are so quick and easy to make. (And healthy!) I think I have already memorized the recipe!
Its a wham bam thank ya ma’am recipe. Would be good for kiddos or parties too.
The recipe is at http://fitsuccess
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My allergies have been acting up lately (thanks Austin “Allergy Capital of the World”) and as a result I have lost my voice/sound like a 12-year-old boy going through puberty. I really really REALLY wanted some chicken noodle soup but last time I paid $4 for the pre-canned gluten free chicken noodle soup. For. One. Can.
Brad gave me the stink eye when I told him how much that one can of soup cost and told me I should make my own. I had most of the spices at home and some frozen tenderloins in the fridge, so a quick trip to the store for veggies, broth and crackers was all it took.
I asked my mom for some suggestions on the spices and she suggested the chili powder. “Have you ever seen a Mexican with a cold?” she says. In my line of work (nursing), yes, but I am ignoring that for now. Considering she lives in the Rio Grande Valley in Texas AKA the border, I think there is probably some truth to her words. I don’t think you can get a cold when your nose is constantly being cleared out by spicy delicious food.
Anyway, point is, this is my attempt at some homemade chicken noodle soup that is gluten free.
Melinda’s Gluten Free Chicken Noodle Soup (inspired by allergies)
1 lb of boneless chicken tenderloins
2/3 of each carrot and celery sticks, cut into small pieces (as many as you like in your soup)
2–Organic Free Range Chicken Broth 32 oz box (I used Pacific because it actually says gluten free on it)
¼ lb Gluten-free noodles, I used some leftover Schar spaghetti
1/2 tsp of garlic powder
2 tsp dried parsley
2 tsp chopped onion
2 pinch of pepper
1 tsp of chili powder
½ tsp of salt (for broth)
- Boil the chicken with ¼ tsp of salt and water, then shred or cube chicken to your liking for the soup.
- Cut carrot and celery sticks into smaller pieces for soup. I bought the pre-cut into sticks since I don’t really eat celery otherwise.
- Start boiling the entire amount of chicken broth and add seasonings, veggies, shredded chicken to the broth and simmer for about 30 minutes.
- Cook the noodles separately.
- Add the noodles to the soup and simmer for another 10 minutes.
I am a HUGE Bloody Mary drinker. I mean I drink them like some people drink beer. Literally have tried them all over Austin.
The best mix I have found is Zing Zang. It’s found at most grocery stores and is about $4. Zing Zang provides a good solid taste for cheap, i.e. enough pepper and spice to make it not just tomato juice like some other mixes.
Of course, I decided just drinking the mix wasn’t enough and experimented with cooking with it in the Crockpot.
Bloody Mary Roast Sandwiches
1 4-lb shoulder roast
1/2 bottle of Zing Zang (about 16 oz)
1/2 tsp onion powder
2 cloves of garlic
About 2 tbsp of Worcestershire sauce
2 tbsp of whole wheat flour
1 pkg whole wheat sub buns
1 pkg Jarlsberg Swiss cheese
Place shoulder roast in Crockpot. Turn on high and pour Zing Zang in pot around meat. Place onion powder and Worcestershire sauce in the sauce.
Cut lime in half and squeeze into sauce. Use garlic press with two cloves of garlic and place in sauce. Cover and simmer for 4-6 hours.
Meat will be juicy and cut into thinner strips suitable for sandwiches.
Drain juices into medium saute pan and heat on high till bubbling. Slowly add 2 tbsp of whole wheat flour and whisk to make thicker au jus from Zing Zang. Simmer for another minute and serve over meat and top with Swiss cheese.
My boyfriend put his sauce in a small ramekin and dipped the sandwich in the roux.
This makes a lot of leftovers and the sauce would also be tasty over some potatoes. I served it with some salty potato chips.
I don’t know if it cures hangovers like the real thing, but it definitely makes a delicious dinner.